Chocolate Chai Chia Pudding

Vegan, Gluten Free

Happily Serves 1

ALL ORGANIC INGREDIENTS 

4 TBSP Chia Seeds
1 Cup Nut Milk
1/2 tsp Chai Spice Mix
1 tsp Maple Extract and 1/2 TBSP Powdered stevia
1/4 tsp Vanilla extract

1/4 Cup Raw Cacao

Add all ingredients to a mason jar and gel in the fridge.  

You can heat this up for a warm pudding or dip.  

Add more or less Milk to desired consistency 

Chai Spice Mix

Vegan, Gluten Free

Happily serves 32

ALL ORGANIC INGREDIENTS 

4 Tbsp Cinnamon

3 Tbsp Ground Ginger

4 tsp Ground Cardamom

1/2 TBSP White Pepper 

3/4 tsp Nutmeg

3/4 tsp Cloves

(1/2 TBSP Allspice if you don’t have nutmeg or cloves)


Root Veggie Soup

Rutabaga Parsnip Soup

Vegan, Gluten Free

Happily serves 4

Allium

ALL ORGANIC INGREDIENTS

1 Cup Yellow Squash

2 Garlic Cloves

1 Cup Rutabaga

1 Cup Parsnip

1 Cup Turnip

1 Yellow onion

1 Can (14oz) Coconut Cream

1 Cup Vegetable or Bone broth

½ tsp Nutmeg

1 tsp Thyme

1 tsp Sea salt

½ tsp Black or White pepper

Cut garlic and let sit 5-10 mins.

Cube/dice squash, parsnip, turnip and rutabaga.

Spray with coconut oil and airfry 10-15 minutes or until desired texture.

Sauté onion and garlic until soft and caramelized.

Shake the coconut cream before opening, then add the coconut cream and broth.

Remove roasted veggies from airfryer and blend all of the above in a food processor or vitamix until smooth.

Cashew Crusted Cabbage Steaks

Cashew Crusted Cabbage Steak

Vegan, Gluten Free

Happily serves 4

Avocado oil

ALL ORGANIC INGREDIENTS

1 Whole Purple Cabbage

ALMOND BUTTERMILK:

1 Cup Almond Milk

1 TBSP Lemon juice or coconut vinegar 

CRUST:

1 Cup Cashews

1 tsp Sea Salt

1/4 tsp Cayenne pepper

3/4 tsp Garlic powder

1 tsp Smoked Paprika

Optional: 1 tsp Curry or turmeric powder

First mix almond milk and lemon juice and set aside.

Cut cabbage into 1 inch rounds and air fry for 4-5 minutes.

Chop cashews. Add salt, cayenne pepper, garlic powder, curry powder, paprika to the food processor.

Mix until semi-fine.

Dip both sides of the cabbage in the almond buttermilk.

Sprinkle the nut mix and spray avocado oil to help them crisp up.

Air fry about 5 minutes.

Chocolate Almond Butter Keto Cup

Chocolate Almond Butter Keto Fat Bomb

Vegan, Gluten Free

Happily serves 12

Almond butter almonds Food and drink

ALL ORGANIC INGREDIENTS

Chocolate

2 TBSP Coconut Oil

4 TBSP  Almond butter

4 TBSP Cacao Powder

1/4 tsp Vanilla

1/4 tsp Stevia

Chocolate layer

Combine all the ingredients

Stir until smooth.

Fill mini muffin cups halfway. 

Freeze for 10 minutes.

 

Almond Butter 

2 TBSP Coconut Oil

4 TBSP Almond butter

1/4 tsp Vanilla extract

1/4 tsp Stevia extract

Almond Butter Layer

Combine all ingredients from Almond butter layer. 

Stir until smooth.

Fill mini muffin cups the rest of the way.

Freeze until firm.

Garlic Sunflower Dip-Creamy Guilt free dipping!

Garlic Sunflower Dill Dip

Vegan, Gluten Free

Happily serves 10

Food and drink

ALL ORGANIC INGREDIENTS

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.


Lemon Ginger Green Refresher

Lemon Ginger Green Cooler

Gluten Free

Happily serves 1

 

ALL ORGANIC INGREDIENTS

1 Cup Coconut Water

1/4 Cup Lemon or 1 fresh squeezed Lemon

1/2 tsp Ginger (fresh or grated)

1 Scoop Collagen

1/2 TBSP Stevia or Monk Fruit

1 Scoop Greens

1/2-1 Cup Ice

Optional:

1/2 Cup Watermelon

This needs to be eaten for Breakfast if you add watermelon.

Let it digest, eat again WHEN you are hungry.

Squeeze Lemon. To switch it up, you can also use Lime juice.

Cube Watermelon.

Grate fresh ginger or use Powder.

Add all liquid ingredients and blend well.

Add remaining and pulse in ice.

Avocado Mousse w/fresh mint

Vegan, Gluten free

Happily serves 2

 Drinks

ALL ORGANIC INGREDIENTS

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.

Spring Fling Cream Cheese w/marinated fresh Herbs

Spring Fling Cream Cheese

Vegan, Gluten Free

Happily Serves 16

ArticlesAvocado oil

ALL ORGANIC INGREDIENTS

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.

Lentil Mushroom Stew. Meatless meal idea

Lentil Mushroom Stew

Vegan, Gluten Free

Happily serves 2-3

ALL ORGANIC INGREDIENTS

3/4 Cup Lentils

2 1/2 Cup Bone broth

1/2 Yellow onion

2 Garlic cloves

1 Cup Mushrooms

1/2 Cup Zucchini

1/4 Cup Celery

1 tsp Thyme

1/2 tsp Sage

3/4 tsp Sea Salt

1/4 Cup Red Wine or 1 TBSP Balsamic Vinegar

1 TBSP Coconut aminos

Cut or mince garlic and set aside.

Rinse Lentils well.

Wash and Chop veggies.

Cook lentils according to Package.

Add bone broth, onion, celery, zucchini in a pan, simmer until cooked.

Cook Mushrooms separate so you can drain off the water in the pan.

Add cooked lentils and garlic and the spices.

Add vinegar and coconut aminos, mix well and serve.

Tips:

Spices and herbs should not be cooked with the rest of the ingredients so you don’t lose the nutrients through heat.  Always finish your dish then add spice to remain freshness and get maximum nutrient density.

Artichoke Hummus-great idea for those low in iron

Artichoke Hummus

Vegan, Gluten Free

Happily Serves 6

Arab cuisine

ALL ORGANIC INGREDIENTS

2 Cups Garbanzo Beans

1 Cup  Artichoke Hearts (save brine)

Save 1/2 Cup of Brine from Artichokes

1 Jalapeño

Handful Parsley (about 1/4 Cup)

2 Green Onions

1 Garlic Clove or 1/2 TBSP Minced Garlic 

1 tsp Minced Onion

1 TBSP Himalayan Sea Salt

2 TBSP Avocado  Oil

2 TBSP Lemon Juice

Soak and Cook Beans. If using Cans, rinse well.

Add all ingredients to the food processor and blend until smooth. 

You can use more or less Brine depending on the consistency you want.