Golden Milk
Dairy Free, Soy free, Gluten Free,
Happily serves 1
ALL ORGANIC INGREDIENTS
1 Cup Almond or non dairy nut milk
1 TBSP Coconut oil
1 tsp Turmeric
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp white pepper (or black)
Optional: scoop of Collagen
Mix all ingredients together, whisk, or nutria bullet or shaker bottle. You can drink warm or cold. Great for inflammation, muscle, and immune support if you add the collagen.
Cucumber Dill Hummus
Vegan, GF
Happily serves 4
ALL ORGANIC INGREDIENTS
2 cups Garbanzo Beans or butter beans, rinsed and drained
2 springs fresh Dill (washed, stems removed) or 1 TBSP dried dill
1 Cucumber (washed, skin on, roughly chopped)
½ tsp Sea Salt
2 TBSP Lemon or Lime Juice
1 TBSP Hemp Seed Oil
2 TBSP Tahini
1 Garlic Clove
Put all ingredients in a food processor or blender and pulse/blend until smooth
Coconut Oil Biscuits
Dairy Free, GF, Vegan
Happily serves 12
ALL ORGANIC INGREDIENTS
2 cups self-rising GF flour
1/4 cup coconut oil (solid, not melted)
3/4 cup Non Dairy Milk
Preheat oven to 425 degrees.
Add self-rising GF flour and coconut oil to a mixing bowl, use a pastry cutter or fork to cut the coconut oil into the flour until the mixture is like fine crumbs.
Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl.
Knead the mixture until combined, but be careful not to over-knead.
Turn the dough out onto a cutting board that has been lightly dusted with flour.
Gently roll the dough out until it reaches a 1/2-inch thickness.
Use a biscuit cutter to cut out the biscuits, and transfer to a baking sheet.
Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top.
Remove and serve immediately.
Vegan, GF, Paleo
Happily serves 6-8
ALL ORGANIC INGREDIENTS
5 ounces Raw pumpkin seeds
2 TBSP Avocado oil
1/2 cup finely chopped shallots
1 large jalapeno, finely chopped
3 garlic cloves, chopped (let sit 5 min)
1/4 Cup Parsley
1/4 Cup Cilantro
Juice of a lime
1 TBSP Extra-virgin Olive oil or Avocado oil
1/4 tsp finely grated orange zest
2 TBSP Maple syrup or 1/4 tsp maple extract and stevia
Blend seeds in a food processor.
Cook shallots & garlic in the avocado oil.
*Add Sea salt and pepper, let cool.*
Add parsley, cilantro, lime juice, maple syrup, orange zest (and water if needed)
Add shallot mix when cooled, mix thoroughly
Sea salt to taste.
Variation: Can also be used a spread in a lettuce wrap.
Gluten Free, Dairy Free
Happily serves 2
ALL ORGANIC INGREDIENTS
1/2 cup rinsed gluten free organic steel cut oats or buckwheat (can sub Quinoa)
1/2 cup almond, oat, or hemp milk
2 tbsp Nut butter of choice
1 tbsp maple syrup or honey
*If you are watching your sugar or calories, use stevia
Cinnamon to taste.
Add everything but oats to a mason jar.
Stir in oats, and cover tight.
Set in fridge, needs to sit for at least 6 hours.
Enjoy the next day. It will last up to 2 days in the fridge.
Best within first 12-24 hours
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 bag spinach
¼ Cup pumpkin seeds
1 Cup tri color Quinoa, cooked
3 garlic cloves, chopped
1/2 chopped yellow onion
1 TBSP of Avocado oil
1 lemon, juiced
Salt and pepper to taste
Pre-heat cast iron pan over medium heat.
Saute chopped garlic and onion, remove and keep aside.
Add a portion of the baby spinach to the pan, stir frequently continuing to add spinach until entire bag is added.
Steam spinach until soft bright green (only takes about a minute.)
Remove from heat! Drain off water!
Stir in Quinoa, oil, spinach, garlic, onion, and pumpkin seeds
Sea Salt and pepper to taste .
Squeeze a bit of fresh lemon juice over spinach before serving.