Vegan, Gluten Free, Grain free
Happily serves 4
ALL ORGANIC INGREDIENTS
1 Cup Yellow and/or white carrots
1 Cup Macadamia nuts
1/2 Cup MTC oil
1 tsp Pumpkin pie spice
1 tsp Sea Salt
Optional:
1 TBSP Monk Fruit
Blend Macadamia nuts in the flood processor.
Chop and dice carrots, cook/steam for 7 minutes.
Add all the ingredients in with the nuts, pulse together.
Blend to desired consistency. The more you blend, it will become “butter like”.
Vegan, Gluten Free
Happily Serves 4
ALL ORGANIC INGREDIENTS
1 Cup cooked Quinoa
1 Jalapeño
1/4 Cup Red Onion
Handful Cilantro
1 Cup Black Beans
1 Garlic Clove
1 Avocado
Soak and Cook beans or rinse well if you are using them from a can.
Cook Quinoa according to desired texture. You can cook with bone broth to up the nutrients.
Cut Garlic and let sit 5-10 minutes.
Thinly slice red onion.
Dice/chop cilantro.
Mix all ingredients, add the avocado in when you are ready to eat.
Cilantro Lemon Vinaigrette
1/3 Cup Avocado Oil
1/4 Cup Lemon Juice
2 TBSP Water
2 tsp Garlic
1/4 tsp Sea Salt
2 TBSP Coconut or Champagne Vinegar
1 tsp Honey
Add all ingredients to a Vitamix or Bullet, blend well and store in fridge.
Dairy Free, Gluten Free
Happily serves 2
2 Green Bell Peppers
2 Chicken Sausages
1/2-1 Cup Butternut squash pasta sauce (you can use marinara)
2 TBSP Avocado Oil
1/2 Cup Dairy Free Mozzarella Cheese
1 tsp Minced Garlic
1 tsp Minced Onion
1 tsp Herb seasoning
1-2 tsp Himalayan Sea Salt
Cut Bell Pepper in half. Remove seeds.
Dice Sausage or you use ground meat.
Mix sauce, seasons, salt and meat together.
Lay bell pepper in a stone pan and fill with sauce mixture.
Bake 10 minutes.
Add cheese and bake 5 more minutes until melted.
Vegan, Gluten Free
Happily serves 10
1 ½ Cups Raw Sunflower Seeds
1/4 Cup Tahini
1/4 Cup Sunflower or Avocado oil
1 Cup Grilled Squash
1/2 Cup Jemon Juice
1/2 cup Water, depending on desired consistency
2-3 Garlic Cloves or 1 TBSP Minced garlic
1/2 Cup Fresh Dill
1 tsp Himalayan sea salt
Add sunflower seeds, squash, garlic, sea salt, and lemon juice to food processor and blend well.
Add tahini, mix for about 1 minute.
While your food processor is mixing, stream in your oil.
At this point, your dip will still be thick, so add water a little at a time until it’s a creamy texture.
Vegan, Gluten Free
Happily Serves 16
1 8 oz package VEGAN Cream cheese
1/2 Cup Avocado Oil
1⁄2 Cup Coconut Vinegar or apple cider vin
3 TBSP fresh parsley
2 TBSP Green Onions
2 Garlic Cloves or 1 tsp minced garlic
2 tsp Monk Fruit (or coconut sugar)
3⁄4 tsp Basil
1/8 Cup Diced Red Pepper or 1/2 tsp Crushed Red Pepper flakes
1⁄2 tsp Himalayan Sea Salt
1⁄2 tsp Ground black pepper
In a shaker bottle combine the avocado oil, coconut vinegar, red pepper, parsley, green onion, garlic, monk fruit, basil, salt and pepper.
Shake to blend and sat aside.
Pour the marinade over the cheese block, cover and refrigerate for at least 6 hours.
Option:
Cut a block of Cheddar cheese in half lengthwise.
Cut crosswise into 1/4 inch slices to form squares.
Repeat with cream cheese.
Arrange cheese squares alternately in a shallow baking dish with slices standing on edge.
Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours or overnight.
Vegan, Gluten Free
Happily Serves 6
2 Cups Garbanzo Beans
1 Cup Artichoke Hearts (save brine)
Save 1/2 Cup of Brine from Artichokes
1 Jalapeño
Handful Parsley (about 1/4 Cup)
2 Green Onions
1 Garlic Clove or 1/2 TBSP Minced Garlic
1 tsp Minced Onion
1 TBSP Himalayan Sea Salt
2 TBSP Avocado Oil
2 TBSP Lemon Juice
Soak and Cook Beans. If using Cans, rinse well.
Add all ingredients to the food processor and blend until smooth.
You can use more or less Brine depending on the consistency you want.
1 Cup Brussel Sprouts
1 Cup Penne Pasta
2 TBSP Olive oil or Avocado Oil
2-3 TBSP Lemon Juice
1-2 tsp Sea Salt
1/8 Red Onion
1 Garlic Clove
1 Green Onion
1 tsp Minced Onion
Cut bottom core off, cut and quarter and wash Brussel sprouts well (they hide dirt well)
Air fry 7 minutes or Bake 15 minutes.
Cook Vegan Green Lentil Penne Pasta according to Package. You can cook it in Veggie broth or Bone broth for greater flavor and nutrients.
Cook Red onion 5-7 minutes (this is easier on digestion)
Add all ingredients together.
You can serve warm or as a cold pasta
Vegan, Gluten Free
Happily Serves 2
1 Cup Chick Peas (Garbanzo beans)
2 TBSP Vegan Mayo
1 TBSP Lemon Juice
2 tsp Dill Weed
1 tsp Sea Salt
1 tsp Garlic
1 tsp Minced Onion
1/4 Cup Celery
1/4 Cup Chopped Dill Pickles (or Relish)
(You can sub cucumber if you don’t like pickles or watching sodium)
Cut tomatoes in half.
Remove the seeds, place in a small jar. Add Lemon juice and sea salt and crack peppers.
Chop Celery.
Mix all ingredients together, Option to Stuff Tomato or Lettuce Wrap it!
Vegans like Tacos too! Here is your option to enjoy the texture and all the flavor and spices you love!
Gluten Free
Happily Serves 2
2 Cups Jack Fruit
1/2 Cup Jodi’s Homemade Ketchup (you can add more spice to make it more of a bbq flavor)
Optional:
1/4-1/2 Cup Bone broth to slow cook or use vegetable stock
Shred Jackfruit and slow cook in crock pot on low for 2 hours or heat on stove top. Add BBQ or ketchup and desired spices.
Serve in lettuce wraps or veggie stir fry for variety.
Gluten Free, Vegan, Refined Sugar Free
Happily serves at least 8 (unless you’re me!)
ALL ORGANIC INGREDIENTS
3 Cans Tomato paste
1/2 Cup Apple cider vinegar
1 tsp Garlic powder
1 TBSP Onion powder
2 TBSP Coconut sugar or Monk fruit
2 TBSP Blackstrap molasses
1 tsp Himalayan sea salt
1 tsp Dried Mustard powder
1/8 tsp of each: cinnamon, clove, all spice, cayenne
1 Cup water
Optional: 1 tsp Ground chia seed if you want to thicken it up
Place all ingredients in food processor and blend well.
Put in fridge to let leftovers meld together for 2 hours or overnight