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.
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
Paleo, Vegan, Gluten Free
Happily Serves 24 mini cups
3 cups Lily’s chocolate chips
1 TBSP Coconut oil
1 tsp Vanilla
3 TBSP Sunflower butter
1 tsp Himalayan sea salt
1 tsp Coconut oil
1/4 Cup Dates
Pink Himalayan salt, to taste
Soak Dates 1-4 hours. Remove seeds.
In a double boiler, add in dark chocolate chips, coconut oil and vanilla.
Melt over a pot of simmering (not boiling) hot water until well incorporated.
Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.
Set aside leftover chocolate to put on top of the cups.
Set the muffin pans in the freezer.
In a food processor add in Sunflower butter, sea salt, coconut oil and dates.
Blend until smooth and creamy.
Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.
Then spoon out 1-2 tsp chocolate mixture to cover each cup.
Sprinkle Himalayan salt on top.
Place the cups in the freezer for 30 minutes or until set. Serve frozen.
Herbed Potato Salad
Vegan, GF, Vegetarian
Happily Serves 4
1 lb.Organic baby potatoes or fingerling potatoes
2 garlic cloves, minced
½ Cup Whole grain mustard
¼ – ½ C Avocado oil
1 Cup chopped fresh herbs: thyme, tarragon, dill, chives
2 – 3 TBSP Capers, drained, finely chopped
Sea salt and pepper to taste
Place (diced) potatoes in a large pot of cold water, bring to a boil. Remove & allow them to cool.
Place potatoes in a large bowl, toss with garlic, mustard, avocado oil, herbs, and capers.
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.
1 Cup dry lentils or Quinoa (or 1/2 Cup each)
2 Cup Black beans (if using canned, rinse well)
1 Red bell pepper
1/2 Red onion
3 Green onion stalks
1 Yellow Zucchini
Bunch of cilantro to taste, stems removed
1/4 Cup Lime juice
2 TBSP Avocado or olive oil
1 tsp dijon or flavored mustard
1-2 Garlic cloves
1 tsp Cumin
1/2 tsp Oregano
1/8 tsp Himalayan Sea salt
Optional: chipotle powder, chili powder, pepper
Cook lentils according to package directions, leaving firm not mushy. Drain.
Cut or mince Galice, let sit 5 minutes.
While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.
Finely dice the bell pepper, onion, and green onion. Roughly chop the cilantro.
In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.
Add the dressing. Add cilantro, and lightly toss.
Serve or chill covered in the fridge for at least an hour.
ALL ORGANIC INGREDIENTS
2 medium Sweet Potatoes
14 Medjool Dates
1 1/2 Cups Quinoa or Almond Flour
4 TBSP Raw CACAO Powder
3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
Pinch of sea salt
Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
The smaller the pieces, the faster it will cook.
Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
Mix all other ingredients in a bowl, then add cream mixture. Stir well.
Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
Allow to cool 10 mins for the brownies to gel together, very important step!!
Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.
ALL ORGANIC INGREDIENTS
Crust
Optional Toppings:
Grain free, Refined sugar free, Dairy free, Gluten Free,
Happily Serves 12
ALL ORGANIC INGREDIENTS
1 Egg
2 Cups Black beans rinsed, drained & cooked
One avocado
1 TBSP vanilla extract
1/2 Cup Coconut Brown sugar
2/3 Cup Carob
1-2 tsp Coconut oil
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp Himalayan Sea Salt
1/2 cup dairy free chocolate chips
Preheat oven to 350°. Grease an 8 x 8″ baking stone.
Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.
Add the Carob, coconut oil, baking soda, baking powder and mix again until smooth.
Batter needs to be sticky to be fudgy.
If you want it thinner add a tablespoon or so of coconut milk.
Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.
Tips: The food processor is best. It blends and hides the consistency of the beans.