Vegan, Gluten Free
Happily serves 8-10
1/3 Cup Pumpkin puree
1/2 Cup Coconut butter
2 TBSP Almond butter
2 TBSP Maple syrup or Blackstrap molasses
2 tsp Pumpkin pie spice
1/8 tsp Himalayan Sea salt
Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.
Happily serves 8
Raw ,Vegan, Paleo, GF (Gluten Free
Crust
1 cup soaked dates
1 cup pecans
I cup walnuts (can use sub cashews or almonds)
Optional: 1/4 cup figs
1/8 teaspoon of Himalayan salt
Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt. Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.
1 baking pumpkin (about4-6cups)
1 cup dates
4 TBSP softened coconut oil or coconut cream
1/3 cup maple syrup (can sub coconut nectar)
1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)
Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth. At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours.
You can used canned pumpkin, but fresh pumpkin is so much better tasting
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
Gluten Free, Vegan, Paleo
Happily serves 8-10
2 Cups pitted and soaked Dates
½ C Nut Butter
1 ½ C Almond Flour
1/2 C Pumpkin (fresh or canned)
6 TBSP Coconut flour
2 tsp Pumpkin pie spice or Allspice
Sea Salt to taste
Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour, almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.
Optional to top with some coarse sea salt.
Freeze for one hour before serving.
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.
GF, Refined Sugar Free
Happily serves 12
1 16oz jar chocolate nut butter
1/2 cup rinsed quinoa
1 free range egg (or 1 chia/flax egg substitute)
3/4 cup coconut sugar
1/4 cup coconut flakes
Dash of cinnamon
Mix well and roll into dough balls.
Press into mini muffin tin for portion control.
Bake at 350 for 7-8 mins or eat raw.
Gluten Free, Vegan, Vegetarian
Happily serves 4
1 cup Tricolor sprouted quinoa, rinsed
2 diced Sweet potatoes
1/2 red onion
1 crushed garlic clove (cut and let sit 5 mins)
1 TBSP Coconut oil
2 tsp Cumin
3 TBSP Chopped parsley
1.5 C Bone broth
Sea Salt & White Pepper to taste
Optional: 1/2 C cranberries
Optional: 1/4 C pecans
Rinse Quinoa. Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed. Do not over cook. Remove from heat and let cool.
On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.
Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.
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.
Vegan, No Bake, GF
Happily makes 12 cookies
¼ cup coconut oil
¼ cup pure maple syrup or raw honey
⅓ cup Organic Cacao powder
½ cup Sunflower butter (or nut/seed butter of your choice)
½ cup cooked quinoa
1/2 cup raw Quinoa, rinsed and dried (sprouted)
½ cup coconut flakes
Coarse sea salt
Line baking sheet with parchment paper.
In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.
Add Sunflower seed butter and stir until smooth.
Remove from the heat and fold in the quinoa, and coconut flakes.
Divide in mini muffin tin pan.
Sprinkle with sea salt and place in the freezer to set for about 30 minutes.
Store in the freezer for best results, but can also be stored in the fridge
Vegan, Vegetarian, GF
Happily serves 4
ALL ORGANIC INGREDIENTS
1 yellow onion
4 cloves garlic
1 tsp fresh grated ginger
1 Cup sweet potatoes or quinoa (or half cup of each)
1 Cup green bell pepper
1 Cup Red bell pepper
1 tsp garam masala
1 TBSp +1/2 cup vegetable or bone broth
2 cups black beans drained and rinsed
Sea Salt and black pepper to taste
Romaine lettuce
Chop onions and garlic. Let sit for 5-10 minutes
Prepare other vegetables.
Salute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently.
Add garam masala and sweet potatoes and mix well.
Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
Add beans, Season with salt and pepper to taste.
Lettuce wrap all veggies and Enjoy!