Carrot Zucchini Ginger Lime Soup

Vegan, Gluten Free

Happily Serves 12 

ALL ORGANIC INGREDIENTS 

2 Cups Rainbow Carrots

2 Cups Squash (yellow and/or green) 

1 tsp Ginger powder

24 oz Bone, chicken or veggie broth

1 Can Coconut milk

1 Cup Coconut Cream

1/4 Cup Lime

2 TBSP Butter

2 tsp Himalayan Sea Salt

1 tsp Ground black pepper

1/4 tsp Cayenne pepper

Optional: Top with chives for garnish

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Wash and chop/dice veggies. Leave skins on.

Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

Remove form heat, blend/purée in a high powered blender.  I used my vitamix. 

Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

Top with chives and serve!

Macadamia Coconut Balls (RAW)

Dairy Free, Gluten Free, Keto Friendly

Happily Serves 9

2 Cups Macadamia Nuts

ALL ORGANIC INGREDIENTS 

1 Cups Shredded Unsweetened Coconut chips

3 TBSP Maple syrup

1 tsp Himalayan Sea salt

1/2 tsp Vanilla/chocolate extract

2TBSP Gelatin

Place Macadamia nuts in the food processor, blend.

Add coconut flakes, blend until the coconut starts clumping together. 

Add maple syrup, salt, and vanilla and mix for 20 seconds.  

Add gelatin and pulse several times to combine until a sticky dough has formed.

Scoop into a mini muffin tin for portion control.

Sweet spicy beet salsa

Vegan, Gluten Free

Happily serves 4

ALL ORGANIC INGREDIENTS 

2 Cups Beets

2 Green onion stalks

Handful Cilantro

1 Jalapeño pepper

1/2 Cup Monk Fruit 

1/4 tsp Cumin

2 TBSP Lime Juice 

1/4 tsp Himalayan Sea Salt

Optional:

Top with 2 TBSP Hemp seed per serving

OR

1/4 Cup Walnuts per serving

Peel and cook beets.  I use the love beets brand because it’s already done for me! Otherwise, slice or chop beets and cook 15 minutes on 400 in the convection oven on a baking stone.  Cool unless you are adding it to soup.

Wash and cut veggies.  Add to the food processor along with the lime juice and blend or pulse if you want a chunky consistency.

Add remaining ingredients.  Blend to desired texture.  

You can use this as a side dish.  Add it to yogurt or top a salad with it

Avocado Fresh herb dressing

Gluten Free, Vegan 

Happily serves 4-6

ALL ORGANIC INGREDIENTS 

2 Avocados

1/4 Cup fresh Lemon Juice

2 TBSP Fresh Basil

1 TBSP Fresh Chives

1 Green Onion 

1/4 Cup Avocado Oil

1 1/2 tsp Fresh Tarragon

1/8 teaspoon kosher salt

1/8 tsp freshly Ground Black Pepper 

1 Garlic Clove

1/4-1/2 Cup Water

Smash Garlic, let sit aside 5 minutes.

Finely Chop chives, basil, and tarragon. 

Whisk the oil, basil, chives, tarragon, salt and pepper in a small bowl to blend. You can use this mixture before you brush any fish before grilling or add the remaining ingredients to the food processor and blend well.  

Add more water if you need to thin the consistency.

Cream Cheese Ball

Vegan, Gluten Free 

ALL ORGANIC INGREDIENTS 

Happily serves 12-24 

Mix:

1 package Ranch/Dill Herb mix

mix with 1/2 cup Coconut yogurt

add coconut milk if necessary to thin out

Add mixture to:

2 eight ounces Non dairy cream cheese, room temperature

16 oz Shredded Vegan cheese

Shape cheese mixture into a ball, cover and freeze for 30 minutes

Optional:

You can roll cheese ball in extra herbs or toasted almonds.

Carrot Squash Ginger Lime Soup

Vegan, Gluten Free

Happily Serves 12 

ALL ORGANIC INGREDIENTS 

2 Cups Rainbow Carrots

2 Cups Squash (yellow and/or green) 

1 tsp Ginger powder

24 oz Bone, chicken or veggie broth

1 Can Coconut milk

1 Cup Coconut Cream

1/4 Cup Lime

2 TBSP Butter Or vegan butter

2 tsp Himalayan Sea Salt

1 tsp Ground black pepper

1/4 tsp Cayenne pepper

Optional: Top with chives for garnish

Wash and chop/dice veggies. Leave skins on.

Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

Remove form heat, blend/purée in a high powered blender. I used my vitamix.

Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

Top with chives and serve!

Grilled Fish w/Pineapple Cabbage Slaw

Gluten Free, Dairy Free

Happily serves 6

ALL ORGANIC INGREDIENTS 

FISH Preparation:

1 Tbsp Coconut oil or Avocado oil

3/4 tsp Himalayan sea salt

1 tsp Chili or chipotle powder

PINEAPPLE SLAW

1 Cup Pineapple

1 Cup Purple Cabbage

1/4 cup Red onion

Handful Cilantro

1 TBSP Lime juice

2 tsp Sea salt

Slice fish into long strips.

Brush with Coconut or avocado oil

Season both sides with sea salt and chili powder and set aside.

Cube pineapple.  

Slice cabbage and red onion and quick steam for 7 minutes.  

Remove from heat and store in fridge for it to lose it’s heat.

Chop cilantro.

Add slaw ingredients to a medium bowl and toss to combine, set aside.

Grill fish to your liking and top with pineapple slaw in a lettuce wrap.

Macadamia Peanut Butter Breakfast Hummus

Vegan, Gluten Free

Happily serves 24

ALL ORGANIC INGREDIENTS 

3/4 Cup Macadamia Nut Milk

1/2 Cup Peanut butter 

2 Cups Butter beans (or Garbanzo)

1/2 Cup Sunflower Oil

2 tsp Sea Salt

1 tsp Cinnamon 

1/3 Cup Monk Fruit 

If using canned, rinse well. If cooking beans, see below.

Add all ingredients to food processor except peanut butter.

Blend until smooth. 

Add Peanut Butter, blend well. 

Soaking and cooking beans

Rinse beans.  Add beans plus a spoonful of salt to water covering the beans about 2-3 inches.  

Cover and let sit 12 hours. Rinse and repeat one more time.  This is 24 hours process.

Now they are ready to cook.  Rinse, add new water (distilled if best) place in the crockpot and cover at least an inch over the beans, this time, do not add salt. 

Cook on low 8-10 hours, not lifting the lid.  

Drain the water after cooking and rinse.