Vegan, Gluten Free
Happily Serves 6-8
ALL ORGANIC INGREDIENTS
20 oz Vanilla Coconut yogurt
1 Cup Pumpkin Purée
1/2 Cup Apricot Apple sauce
1 tsp Cinnamon
3 TBSP Chia Seed
Mix and let sit overnight for the seeds to “Gel”.
Serve as a dip or as your first meal or snack in the morning.
Optional:
Sprinkle with Edible flowers or 1 TBSP Sunflower seeds.
Vegan, Gluten Free
Happily serves 4
ALL ORGANIC INGREDIENTS
2 Cups Butter beans
1 Cup Roasted White Carrots
1/2 Cup Coconut Milk
1/4 Cup Sunflower oil
1/4 Cup Sunflower Seeds
2 tsp Sea Salt
1/8 Cup Lemon Juice
Roast Carrots NO longer than 7, takes about 5 minutes in the air fryer.
Place carrots in the food processor with oil and milk. Blend well
Add beans, lemon juice and salt. Blend well.
Add Sunflower seeds, blend until desired texture achieved.
Vegan, Gluten Free
Happily serves 16 (2 TBSP is a serving)
ALL ORGANIC INGREDIENTS
1 Cup Purple and/or Orange Carrots
1 Cup Macadamia nuts
3/4 Cup Pumpkin Seeds
1/4 Cut MTC oil
1 tsp Cinnamon or pumpkin spice
1 tsp Sea Salt
Optional:
1 TBSP Monk Fruit or stevia
Cop and dice carrots, cook/steam for 7 minutes.
Blend Macadamia nuts and pumpkin seeds in the flood processor.
Add all the ingredients in with the nuts, pulse together.
Blend to desired consistency.
The more you blend, it will become “butter like”.
To add variety, you can add 2 cups of butter beans to make a hummus.
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”.
Chocolate Hemp Bites
Vegan, Gluten free
Happily serves 12
ALL ORGANIC INGREDIENTS
1 Cup Dates
1 Cup Sprouted Pumpkin seeds
3 TBSP Cacao powder
3 TBSP Hemp seeds
1/4 tsp Himalayan Sea salt
1.5 TBSP Sunflower butter (or sub any other nut butter)
1/2 TBSP Coconut oil
Optional:
1 tsp Stevia or monk fruit
Soak the dates in water, about 1-4 hours. Remove the pits.
Store coconut oil at room temperature.
Mix dates in a food processor until a ball forms. Remove and set aside.
Add pumpkin seeds to the food processor, pulse into a fine meal.
Add cacao, hemp seeds and sea salt.
Pulse a few more times to combine. (Don’t overmix or it will turn into butter.)
Add the dates back in.
Add the sunflower butter and melted coconut oil, mix/pulse to combine.
It should be a dough-like mixture.
If it’s too wet, add a little more cacao powder or hemp seeds.
Optional to refrigerate for 10 minutes, or spoon out and form into balls.
Press into a mini muffin tin for easy portion control.
Dairy free, Gluten Free
Happily serves 24
2 Medium Ripe Bananas
2 Flax eggs or egg replacer
1/2 Cup Almond Butter
2 TBSP Coconut oil (room temp)
1 tsp Vanilla Extract
3 TBSP Honey
1 1/2 Cup Gluten-free Oats
1/2 cup Oat flour (can sub Quinoa Flour)
1/2 cup Almond meal
1/2 tsp Baking powder
1/2 tsp Baking soda
1 dash Sea Salt
Optional:
3 Tbsp Raw walnuts (or 3 TBSP Raisins)
1/2 cup dairy-free semisweet or dark chocolate chips (I used Lily’s Brand)
Preheat oven to 350 degrees
RECIPE for egg replacer: per one egg
1 TBSP Flax seed, 3 TBSP Water. Mix and let rest for about 5 minutes.
Combine “egg” and mash in the bananas until well combined.
Add nut butter, baking powder, baking soda, melted coconut oil, honey, salt, vanilla and stir.
Add oats, almond meal and oat flour and mix well.
Optional to add chocolate chips and walnuts/raisins and stir until well combined.
Spray bar pan or mini muffin tin with coconut oil, roll into balls or fill mini muffin pan. Cookies won’t expand much.
Bake for 15-17 minutes or until slightly golden brown.
Cool in the baking pan on a cooling rack.
Vegan, Gluten Free
Happily serves 12
2 TBSP Coconut Oil
4 TBSP Almond butter
4 TBSP Cacao Powder
1/4 tsp Vanilla
1/4 tsp Stevia
Combine all the ingredients
Stir until smooth.
Fill mini muffin cups halfway.
Freeze for 10 minutes.
2 TBSP Coconut Oil
4 TBSP Almond butter
1/4 tsp Vanilla extract
1/4 tsp Stevia extract
Combine all ingredients from Almond butter layer.
Stir until smooth.
Fill mini muffin cups the rest of the way.
Freeze until firm.
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 2
1 Avocado
1/4 Cup Raw Cacao Powder
1/4 Cup Coconut cream or milk (can sub almond or hemp milk)
1 TBSP Monk fruit
Fresh mint Leaves
dash sea salt
Optional:
1 tsp vanilla
Top with mint
Add ingredients to the food processor.
Add more milk if you like a thinner consistency.
Chill and enjoy. You can put it in the freezer for about 25-30 minutes for a frosty treat.
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.