Honey Hemp Vinaigrette
Paleo, GF, Dairy Free
Happily serves 4
ALL ORGANIC INGREDIENTS
1/2 Cup Hemp Seed oil
2 TBSP Coconut Vinegar
2 TBSP Raw Honey
2 garlic cloves, crushed
1/2 Cup Lime juice
2/3 Cup cilantro, chopped
1 tsp Sea Salt
Mix all ingredients together, shake well. Serve as a dressing or over seafood dish.
Vegan, GF, Dairy Free
Happily Serves 8
¾ cup almond or coconut milk, room temperature
¼ cup Coconut vinegar
1 cup cornmeal
1 cup GF All purpose flour (can sub quinoa flour)
½ teaspoon Himalayan Sea salt
½ teaspoon cinnamon
½ teaspoon baking soda
½ cup softened coconut oil
⅓ cup brown sugar, packed (can sub coconut sugar)
1 can pumpkin puree or 2 cups fresh pumpkin
Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.
Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.
Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.
Whisk together coconut oil and granulated sugar until well combined.
Whisk in pumpkin puree.
Stir in almond milk/vinegar mixture.
Now stir in your dry ingredients.
Mix until just combined.
Don’t over mix, or you’ll end up with tough bread!
Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.
Remove from the oven, let cool slightly and then serve immediately
Refined Sugar Free, GF
Happily serves 16
1/4 Cup Lime juice
1/2 cup chopped cilantro
1/4 Cup Coconut vinegar
5 crushed garlic cloves
1/2 tsp Sea Salt
2 TBSP Coconut sugar (I use less and usually use stevia)
1 Cup Avocado Oil
Mix or blend well. Shake before use.
Gluten Free, Vegan
Happily serves 2
1/2 cup Steamed broccoli, finely diced
1/2 cup Tricolor sprouted quinoa, rinsed and cooked
1/2 small red onion, diced
1/4 cup grated carrots
Handful of chopped cilantro
1/4 cup chopped green onions
2 tablespoons pumpkin seeds or sliced almonds
1 lime, zest and juice
1 tablespoon Coco Aminos
1 tablespoon Sesame oil (or sub avocado oil)
1 tablespoon Coconut vinegar
2 crushed garlic cloves
ginger, minced to taste
Combine cooked quinoa, streamed broccoli, red onion, carrots, cilantro, green onions and almonds and/or pumpkin seeds together.
In a small bowl combine dressing ingredients and pour dressing over quinoa mixture.
Gluten Free
Happily Serves 8
4 cups fresh quick steamed broccoli, chopped into bite-size pieces
1 cup sweet potato or yam
¼ cup finely chopped red onion
¼ cup sunflower seeds or pumpkin seeds
1 tablespoon lemon juice
1 cup Coconut kefir or small avocado, smashed
¼ cup raw organic honey
1 tablespoon lemon juice
2 teaspoons coconut vinegar
1 tablespoon water
1 tablespoon poppy seeds
Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.
In a small bowl, whisk together all dressing ingredients.
Pour dressing over the salad and gently combine.
Salad may be served immediately or refrigerated until serving.
Vegetarian, Gluten Free
Happily serves 8-10
1/2 Cup Avocado oil
1-2 TBSP Raw Coconut sugar or Monk Fruit
1/3 Cup Coconut vinegar
1 tsp Chili powder
1 tsp Himalayan Sea salt
1 Cup black-eyed peas or Kidney beans
1 Cup black beans
1 Cup Aduki Beans
1 Yellow Onion
2 Green Onions
2 Garlic Cloves
1 diced Green bell pepper
1 diced Red bell pepper
1 diced Yellow bell pepper
Handful chopped cilantro
2 TBSP Lime juice
Optional: 1/4 Cup Jodi’s Salsa
Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.
Combine beans, red onion, and bell peppers. Stir in cilantro.
Cover and chill at least 1 hour or overnight to blend flavors.
Serve chilled or at room temperature.
