Artichoke Green Chili Hummus
Vegan, Paleo, GF
Happily serves 4
ALL ORGANIC INGREDIENTS
2 Cups Butter Beans
1/2-1 Cup Artichoke (with about 1/4 cup juice)
1-2 TBSP Hemp Seed oil
1/2 Cup Hatch Green chili
1 TBSP Sea Salt
1 TBSP Garlic, Fresh or dried
1 TBSP Onion Flakes
1 TBSP Coconut Aminos
1 TBSP Lime juice
Optional: Red Pepper Flakes, mixed in or sprinkled on top
MIx all Ingredients in food processor until smooth.
1/2 cup serving size served with Veggies.
Chipotle Sauce/Dressing
GF, Refined Sugar Free, Vegan
Happily serves 2
ALL ORGANIC INGREDIENTS
1 TBSP Tahini (can sub Sunflower butter)
1 TBSP Hemp Seed oil
2 Garlic cloves, crushed
1 TBSP Coconut Aminos
1 tsp chili powder
½ tsp Chipotle powder
½ tsp Cayenne
¼ tsp Sea salt
Mix all ingredients together. Can be used as a salad dressing or over stir fry and quinoa. Great Sauce for lettuce wraps!
OR:
Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.
ALL ORGANIC INGREDIENTS
1 TBSP Tahini or Almond butter
1 TBSP Coconut oil, melted
Zest of 1 Orange or Lime
2 garlic cloves, crushed
1 tsp garma masala
¼ tsp Cardamom
Optional: 1 TBSP Nutritional yeast
Optional: 1 TBSP Coconut Aminos to thin if you aren’t baking kale and just want a salad dressing.
Preheat oven at 275 degrees.
Prepare baking stone with parchment paper.
Mix all the ingredients together until smooth.
In a large bowl, pour the dressing over the chopped kale.
Mix the dressing into the kale thoroughly, spread evenly on baking stone.
Make sure the leaves aren’t overlapping, this prevents sogginess.
Bake for 15 minutes and rotate pan.
Bake for another 15 minutes, check for crispness.
If the chips aren’t crisp yet, rotate again and bake for 5-10 minutes more.
Allow the chips to cool for about 5 minutes before serving.
ALL ORGANIC INGREDIENTS
1 Tbsp Avocado Oil
Zest of 1 lime
2 Tbsp coriander
1 tsp minced fresh ginger
2 Tbsp Raw honey
1/4 tsp black pepper
2 Tbsp Coconut Aminos
Mix all ingredients.
Shake before serving.
ALL ORGANIC INGREDIENTS
1/4 Cup hummus or tahini
2-4 TBSP lime or lemon juice
2 TBSP Coconut Aminos
3/4 – 1 tsp dried dill (or about 2-3 tsp fresh)
3 cloves garlic, minced (about 1 1/2 Tbsp)
Water or unsweetened nut milk to thin
Sea salt to taste
Optional: Red Pepper Flakes
Whisk together. May have to use water to thin out if dressing sits in fridge for more than a few hours.
Sunflower Seed or Tahini Dressing/Sauce
Vegan, GF
Happy serves 4
All Organic Ingredients
1/4 cup (4TBSP) sunflower seed butter or Tahini
2 Tbsp Coconut Aminos
1 tsp maple syrup extract
1-2 TBSP Lime juice
1/2 tsp chili garlic sauce, 1 thai red chili minced, or 1/4 tsp red pepper flake
Hot water to thin
Prepare dipping sauce by adding sunflower seed butter, coconut aminos, maple extract, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable dressing.
Adjust portions based on personal preferences for spice, sweetness or acidity.
Happily serves 4
Gluten Free
2 tsp avocado oil
1 lb ground turkey (can sub Bison)
1 cup broccoli
1 cup red and or green cabbage
1 medium yellow onion
3 cloves garlic
1 tsp ground ginger or ginger powder
¼ cup coconut aminos
Salt and black pepper to taste
2-3 green onion stalks, finely chopped
Optional: ¼ tsp red pepper flakes
Brown the meat in cast iron pan. Cover and remove from heat while preparing the veggie mix.
On medium to high heat saute chopped yellow onion (not the green onions) and avocado oil for 3 mins.
In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add veggies.
Cook for a 3-5 minutes, stirring often
Add chopped green onions and meat, combine well.
Salt and black pepper to taste
GF, Vegan, Paleo
Happily Serves 6-8
1 Spaghetti squash
1/4 cup Coconut Aminos
3 Garlic cloves, minced
1 TBSP Coconut sugar
2 tsp freshly grated ginger
1/4 tsp white or black pepper
2 TBSP Avocado oil
1 Diced yellow onion
3 Celery stalks
2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)
Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
Heat avocado oil in a large cast iron skillet over medium high heat.
Add onion, celery, stirring often, steam for no more than 3 mins.
Stir in cabbage until heated. This should take no more than 7 mins total.
Stir in spaghetti squash and “soy” sauce mixture until well combined.