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Jamaican Cornmeal Fritters

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    JAMAICAN CORNMEAL FRITTERS

    Vegan, GF

    Happily serves 10

    All ORGANIC INGREDIENTS

    1½ cup corn flour 

    ½ cup GF flour

    2 tbsp Coconut sugar

    2 tsp baking powder

    ½ tsp Himalayan sea salt

    1½ cup room temperature water

    2 tbsp coconut or avocado oil

    Coconut Oil for frying

    Heat a cast iron skillet with about ½ cup oil on medium heat.

    While its heating, mix all ingredients into a bowl (will take on a thick pancake consistency).

    Once oil is hot in pan, add several large dollops of cornmeal mixture into pan.

    Fry 5 minutes or so on each side until golden yellow.

    Remove fritters when evenly golden yellow on both sides, and place on paper towel to clean excess oil.

    Pumpkin Fudge

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      Vegan, Gluten Free

      Happily serves 8-10

      ALL ORGANIC INGREDIENTS 

      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.

      More Great Recipes 

      Chocolate Quinoa Cookies Recipe

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        Chocolate Quinoa Cookies

        Vegan, No Bake, GF

        Happily makes 12 cookies

        All Organic Ingredients:

        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

        Directions

        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

         

        Quinoa Cookies

        Salted Sunflower Nut Butter Cups

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          Salted Nutbutter Cups

          Paleo, Vegan, Gluten Free

          Happily Serves 24 mini cups

          ALL ORGANIC INGREDIENTS

          CHOCOLATE SHELL

          3 cups Lily’s chocolate chips

          1 TBSP Coconut oil

          1 tsp Vanilla

          FILLING

          3 TBSP Sunflower butter

          1 tsp  Himalayan sea salt

          1 tsp Coconut oil

          1/4 Cup Dates

          TOPPING

          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.

           

          Herb Potato Salad – Served Warm or Cold

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            Herbed Potato Salad

            Vegan, GF, Vegetarian

            Happily Serves 4

            ALL ORGANIC INGREDIENTS

            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.

             

            Spaghetti Squash Chow Mein

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              Spaghetti Squash Chow Mein

              GF, Vegan, Paleo

              Happily Serves 6-8

              ALL ORGANIC INGREDIENTS

              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.

              Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

              by

                Black Bean Lentil & Quinoa Salad

                w/Cumin-Lime Dressing

                Vegetarian, Gluten free, Vegan
                Happily serves 6

                quinoa salad

                ALL ORGANIC INGREDIENTS

                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

                 

                Dressing

                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.

                 

                Jodi’s Sweet Potato Brownies

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                  Jodi’s Sweet Potato Brownies

                  Grain Free, Paleo, GF, Dairy free
                  Happily serves 12

                  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.

                  Cauliflower Pizza Crust

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                    Cauliflower Crust Pizza

                    ALL ORGANIC INGREDIENTS

                    Crust

                    • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
                    • ¼ cup shredded Parmesan cheese, or vegan cheese
                    • ¼ cup mozzarella cheese or vegan cheese
                    • 1 egg or 1 flax egg
                    • ¼ teaspoon salt
                    • ½ teaspoon garlic powder
                    • ½ teaspoon basil or rosemary
                    • ½ teaspoon oregano

                    Optional Toppings:

                    • 1 cup Organic marinara sauce
                    • 1-2 cups vegan Organic mozzarella cheese
                    1. Preheat oven to 500 degrees F.
                    2. Remove the stems from the cauliflower and cut into chunks, place the cauliflower into a food processor, pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
                    3. Place the cauliflower in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as possible!!! Very important!
                    4. Combine the cooked cauliflower, egg or flax egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
                    5. Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. After the crust is golden remove it from the oven and add your toppings.
                    6. Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.
                    7. Make sure you add love!  Slice and serve smiles!

                    Jodi’s Fudgy Brownies

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                      Jodi’s Fudgy brownies

                      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.