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
Keto Friendly (Fat Bomb), Vegan, Gluten Free
Happily serves 16
2 Cups Unsweetened Coconut Chips
2 Cups Almonds
1/2 Cup Raw Cacao
1-2 tsp Chocolate (or regular) stevia
1/2 tsp Bakers extract (or vanilla)
1/2 tsp Himalayan Sea Salt
1-2 TBSP Coconut oil depending on desired consistency
Optional: 1/4 Cup Dark Chocolate (vegan)
Soak Raw almonds about 12 hours. Rinse and drain.
Put coconut chips in food processor and bland til it turns to butter.
Remove from food processor.
Blend almonds next.
Add coconut butter, cacao, salt and vanilla. Blend well.
Add chocolate in if preferred at this point since the mixture will be warm from blending. If not sprinkle on top of each measured out portion. 1-2 TBSP is serving depending on the individual.
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 and grain free
Happily serves 2
1 Fennel bulb
1 Cup Beets
1 Green onion
1/4 Cup Cilantro
1/2 Cup Lemon Juice
Himalayan Sea Salt to taste
1/4 tsp Cinnamon
1 tsp Chinese Five spice
Peel and chop beets. Steam beets about 15 minutes.
Slice fennel and steam in a cast iron skillet about 5-7 minutes. Let chill
Chop cilantro. Slice green onion
Add all ingredients together, serve cold.
Vegan, Gluten free, Paleo
Happily serves 6-8
Half head purple cabbage
Half head green cabbage
1/2 Red onion
1/2 Yellow onion
Handful Cilantro
1 Avocado
1 Jalapeño
1/2 Cup lime juice
1/2 TBSP Himalayan sea salt
Shred Cabbage. Quick steam for about 5-8 mins leaving it crunchy still. Let Chill
Chop Cilantro. Dice/chop onions and jalapeño.
Combine all ingredients and serve as dip or fish taco filling.
Vegan, Gluten Free
Happily serves 2
1 Cup Pumpkin, fresh or canned
1/2 Cup Coconut Whip (So Delicious Brand)
1/2 tsp Cinnamon
1/2 tsp All spice
1/4 tsp Sea Salt
1 tsp Maple Extract
3-5 Drops Stevia or 1-2 TBSP Monk Fruit
Optional: 1/4 Cup Pecans or Walnuts
Mix all ingredients together and top with Pecans or Walnuts.
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, Grain Free, Vegan Option
Happily serves 2
ALL ORGANIC INGREDIENTS
1 Yellow Squash
1 Zucchini
2 Green Onions
Handful of Parsley
Handful of Cilantro (depending on your desired spicy)
2 Garlic Cloves
2 TBSP Sunflower Oil
Himalayan Sea Salt
Optional: 6oz Salmon or tuna fish
Cut Garlic, let sit 5 mins at least.
Slice 4 pieces of squash and 4 pieces zucchini, and Coarsely dice the rest.
Cut green onion.
Add all ingredients to food processor.
Chop/pulse together. Either keep as a veggie square or add meat.
Lay out zucchini/squash and spray with coconut oil and lightly salt.
Weave together and add half mixture in each latticed veggie.
Fold together and spray again with coconut oil.
Lay in the air fryer or pan if you don’t have a fryer. You could also grill it.
Air fry about 5 minutes, checking halfway to see if you need to turn it based on how thick your zucchini is.
Serve hot.
If you are not confident on your weaving skills 😂😂then you can slice zucchini and lay it in a bowl baking dish and top with mixture and add vegan cheese on top. Bake about 10 or until Cheese is melted or golden brown.