Pecan Butter

Vegan, Gluten Free

Happily Serves 24 (2 TBSP is a serving)

ALL ORGANIC INGREDIENTS 

3 Cups Pecans

1/2 Cup Coconut oil

1 tsp sea salt

1/2 tsp Cinnamon 

1/2-1 tsp Powdered Stevia

Soak the pecans in distilled water and 1 tbsp sea salt for 12 hours, put a lid on. Cover nuts with at least 2 inches of water.

Drain and rinse the nuts in a strainer.  Add to clean distilled water and repeat for 12 more hours.

Rinse and pat dry before placing on the dehydrator. 

I sprinkled with fine sea salt and dehydrated them for 11 hours on 118 degrees.

Add pecans to the food processor and blend well. 

Then add remaining ingredients and blend to desired consistency.  

You can add whole pecans and pulse in if you want a crunchy consistency.  

Cherry Cobbler

Gluten Free

Happily Serves 8

ALL ORGANIC INGREDIENTS 

Filling

4 Cup Cherries

1/2 cup Coconut Sugar or Monk Fruit

2 tsp Cinnamon

1/3 Cup Quinoa flour

1 TBSP Cornstarch

Crumble

1 Cup Monk Fruit

1 1/2 TBSP Cinnamon

1 tsp Pumpkin pie spice

3/4 Cup Paleo Flour (walnut, pecan, almond & coconut mix)

2/3 Cup Quinoa

2/3 Cup Hemp seeds

1 Cup Walnuts or Pecans

3/4 Cup Butter 

Preheat oven to 375F

Spray a 9×13 pan with coconut oil.

Mix filling ingredients and place into baking dish.

In another bowl, mix together crumble ingredients except the butter.

Add the butter and mix with a fork, pressing the butter in to the dry mixture.

The mixture will begin to come together but still crumbly.

Add Crumble mix on top of filling mixture.

Bake about 45 minutes. 

Top will be golden, fruit will be bubbling.

Side note: I tired this recipe not cooking it as well, and it was just as yummy! Go Raw if you don’t have time, it’s still delicious and digestible!

Vegan Carrot Cake

Vegan, Gluten Free

Happily serves 12

ALL ORGANIC INGREDIENTS 

1 Cup Grated Carrots

3/4 Cup Coconut Brown sugar

1/3 Cup Monk Fruit 

1/2 Cup Sunflower Oil 

1/2 Cup Coconut Milk 

2 tsp Apple Cider Vinegar

1 tsp Vanilla Extract

2 tsp Lemon Juice 

1 Cup All-purpose Gluten Free Flour

1/2 Cup Almond Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1 1/2 tsp Ground cinnamon

1/2 tsp Ground Ginger

1/4 tsp ground Nutmeg

1/4 tsp Sea Salt

Preheat oven 350.  Grease and flour a loaf pan.

Whisk together the coconut brown sugar, sugar, oil, coconut milk, apple cider vinegar, vanilla and lemon juice in a large bowl.

In a separate bowl, sift together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and sea salt.

Add the dry ingredients slowly into the wet ingredients and whisk gently until no lumps of flour remain. 

Be careful not to over-beat the batter, that can make the cake tough.

Fold in grated carrots until well combined.

Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.

Let the cake cool in the tin for about 20 minutes.

Cool completely before frosting.

Cream Cheese Frosting 

1 Tub Coconut cool whip

8 oz Vegan Cream Cheese

1 TBSP Lemon Juice

2 TBSP Monk fruit or Swerve

1/2 tsp Cinnamon 

Add all ingredients to food processor and blend well.  

Spread over Cooled cake.

Oatmeal Banana Nutbutter Bites

Gluten Free, Vegan

Happily serves 18

ALL ORGANIC INGREDIENTS 

2 Cups Oats

2 Ripe bananas

1/2 Cup Nut Butter

1 TBSP Maple Syrup

1 tsp Sea Salt

1/2 tsp Vanilla or Almond Extract

OPTIONAL

1/4 Cup Dairy Free Chocolate chips

Pre-heat oven to 350 F.

Smash bananas with a fork until they form a paste.

Add the rest of the ingredients to a bowl and mix together well.

Spoon into a mini muffin tin and bake for 15 minutes.  

They should be firm and slightly brown when done

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.