Dairy Free, Gluten Free
Happily serves 4-6
8oz Coconut Milk
2 Cups Beets
2 TBSP Lemon Juice
1/2 tsp Cinnamon
1/2 tsp 5 Chinese Spice
1 tsp ground Fennel seeds
1 tsp Stevia
1 tsp Maple Extract
3 TBSP Hemp Seeds
Puree cooked and peeled beets into the food processor.
Add coconut milk, lemon juice and spices, blend well.
Add Hemps. Optional to blend into the dressing, both ways taste good, just a preference on texture.
Vegan, Gluten Free
Happily serves 10
3/4 Cup Raw Cashews
3 garlic cloves
1/4 Cup water
5 TBSP Avocado oil
1 tsp Maple syrup
1 TBSP Lime juice
Sea salt to taste
1 tsp Sriracha (or other hot sauce) to taste
1 TBSP Nutritional yeast
Soak cashews in clean water for about 4 hours or until very soft. Drain and rinse.
Put the cashews to the food processor with fresh garlic, water, 5 Tbsp Avocado oil, maple syrup, lime juice, salt, Sriracha, & Nutritional yeast.
Blend on high until creamy and smooth.
Add water to desired consistency
Avocado Chipotle Aioli Mash
Vegan, Gluten Free
Happily Serves 2
ALL ORGANIC INGREDIENTS
1 Avocado
1/8 tsp paprika
⅓ cup Vegan Mayo
1 tsp Fresh lemon or lime juice
1 tsp Chipotle adobo sauce
¼ tsp cajun seasoning blend
⅛ tsp cayenne pepper
Himalayan Sea Salt
Smash avocado. Add lemon/lime juice.
Add spices and salt to taste.
Serve over toast, lettuce wrap sauce or dip.
Vegan, Gluten Free, Grain free
Happily serves 4
1 Yellow Squash
1/2 Cup Vanilla Unsweetened Almond Milk
3 TBSP Coconut Oil
1/8 Cup Nutritional Yeast
1/4 Green onion
1/4 Cup Yellow Onion
1 tsp Minced Garlic
Himalayan Sea Salt
1/8 Cup Parsley
1/8 Cup Cilantro
Slice onion, cube Squash and quick steam about 5 minutes.
Cut other veggies and all ingredients to the food processor.
Blend until smooth. Add Salt to taste.
You can add more or less almond milk to change consistency.
You can use a dip or “pasta” sauce.
You can add 1/8 Cup More Nutritional Yeast for a more “cheesy” taste and thicker dip.
Vegan, Gluten Free
Happily serves 8
8 ounces Vegan Cream Cheese
2 TBSP Avocado Oil
3 TBSP Lemon Juice
1-2 Garlic Cloves
1/2-1 Cup Hatch Green Chili, depending on desired hotness
Handful Cilantro
Himalayan Sea Salt
Minced Onion or 1 green onion stalk
Optional: 1 Jalapeño
Cut Garlic Clove, let sit 5 mins
Wash cilantro, jalapeño, & onions. Coarsely chop.
Add all ingredients to Food processor. Blend til creamy.l
Spread on Salmon or use a Veggie Dip.
Gluten Free, Dairy Free, Vegan
Happily serves 24
1 Cup Soaked Almonds
1 Cup Soaked Dates
6 TBSP Avocado Oil
4 oz Vegan/dairy free cream cheese
1-2 tsp Himalayan Sea Salt
1/2 tsp cinnamon
4 TBSP Raw Cacao
2 TBSP Unsweetened Vanilla Almond Milk
1 tsp Vanilla or Maple Extract
Soak Dates in water for 1-4 hours. Remove pits
Soak Almonds 12 hours.
Add Almonds to food processor. Blend well.
Add Avocado oil, or sunflower oil and almond milk, blend well.
Add sea salt, cinnamon, vanilla or maple extract. Blend again.
Add cream cheese and cacao and dates. Blend well until smooth.
Vegan, Gluten Free
Happily serves 10-12
ALL ORGANIC INGREDIENTS
4 oz Vegan Cream Cheese
2 TBSP Avocado Oil
1/2-1 Cup Hatch Green chili
1 tsp minced Garlic
1 tsp minced Onion
1-2 TBSP Lemon juice
1-2 tsp Himalayan Sea Salt
Optional: 1 Jalapeño
Add all ingredients to food processor and blend until well.
Serve with your favorite veggies.
Vegan, Gluten Free
Happily Serves 6-8
3 Cups Cabbage
1 Fennel bulb
2 Celery stalks
1 Beet
2 Carrots
1/2 Cup Fresh Cilantro
1/2 Cup Parsley
2 TBSP Lemon juice
1 TBSP Apple Cider or Coconut Vinegar
1/2 Cup Tahini
3 TBSP Lemon juice
1 TBSP Coconut or Apple cider vinegar
2 TBSP Freshly minced Rosemary
4 Garlic Cloves
3 TBSP Coconut Aminos
about 1/3 cup ater to thin
Himalayan Sea Salt
Wash and dice cabbage. Steam for 5-7 mins, leaving it crunchy still. Set aside in a bowl in the fridge.
Wash and dice fennel, beets, and carrots. Quick steam them for about 5 minutes on the stovetop.
Wash and dice parsley and cilantro
Add all vegetables to a large mixing bowl and add lemon juice and apple cider vinegar. Toss to combine and set aside.
To make the dressing, add all ingredients (except water) to a medium bowl and blend well. Add water until a pourable dressing is achieved.
Add dressing to the slaw and toss thoroughly.
Vegan, Gluten free
Happily serves 3
1 Package “Love Beets” or 2 cups
1 Cup Coconut Water
1/2 tsp Cinnamon
1/2 tsp Chinese 5 Spice
1/2 tsp Himalayan Sea Salt
1 tsp Maple Extract
1 tsp Liquid Stevia
1/4-1/2 Cup Lemon Juice
1-2 tsp Ground fennel seeds
3 TBSP Hemp Seeds
Grind Fennel seed in coffee or spice grinder.
Fresh squeeze lemon juice.
Add all ingredients to food processor and blend until smooth.
Add more lemon juice to add tartness or add more cinnamon and stevia for sweetness. You can add more coconut water to thin to use more like a dressing.
Dairy Free, Gluten Free, Vegan
Happily serves 2
1 Cup Garbanzo Beans
1/3 Cup Full Fat Coconut Milk
1 tsp Cinnamon
1 tsp Sea Salt
1/4 Cup Chocolate Nut Butter
Stevia or Monk Fruit to desired Sweetness
Rinse and drain chick peas if you aren’t cooking them yourself.
Any nut butter will be ok, you can use plain sunflower or peanut butter and add 1/4 cup raw cacao to make it Chocolate flavored.
Add all ingredients to Food Processor and blend well.
You can start with a 1/4 Cup Coconut milk and add more to desired consistency.