Vegan, Gluten Free
Happily serves 2
ALL ORGANIC INGREDIENTS
2 Cups Fresh Pumpkin
2TBSP Coconut oil
2 TBSP Sunflower Butter
1 tsp Cinnamon
1/2 tsp Maple extract
2 tsp Sunflower seeds
1 tsp Himalayan Sea Salt
Stevia to taste
Cut pumpkin, remove seeds.
Cube and bake 20 minutes or until soft. Remove skin.
Add coconut oil, sunflower butter and spices.
Top with Sunflower seeds.
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.
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.
Vegan, Gluten Free
Happily Serves 24
ALL ORGANIC INGREDIENTS
COOKIES
1/2 Cup Vegan butter or butter
2/3 Cup Monk Fruit
1 tsp Vanilla extract
3 Tbsp Chickpea brine or flax egg, or 1 egg
3/4 tsp baking powder
1/4 tsp Himalayan Sea salt
1 2/3 Cups gluten free flour
2/3 Cup Almond flour
1/3 Cup Arrowroot
1 TBSP Almond or nut milk
FROSTING (optional)
1/2 Cup vegan butter
1 1/2 – 2 cups sifted powdered sugar
1/4 tsp vanilla extract
1-2 TBSP Almond or nut milk
Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
Add monk fruit and mix on medium speed until fluffy
Then add chickpea brine (or other egg substitute) and vanilla and mix again.
Add baking powder and sea salt and blend well
Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
Add almond milk and stir.
The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.
Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.
Let the dough rest at room temperature for 30 minutes before scooping and baking
Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
Cool on baking sheet for 10 minutes.
To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
Continue adding powdered sugar until you have spreadable frosting.
Let the dough rest at room temperature for 30 minutes before scooping and baking.
Vegan, GF, Dairy Free
Happily Serves 8
¾ cup almond or coconut milk, room temperature
¼ cup Coconut vinegar
1 cup cornmeal
1 cup GF All purpose flour (can sub quinoa flour)
½ teaspoon Himalayan Sea salt
½ teaspoon cinnamon
½ teaspoon baking soda
½ cup softened coconut oil
⅓ cup brown sugar, packed (can sub coconut sugar)
1 can pumpkin puree or 2 cups fresh pumpkin
Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.
Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.
Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.
Whisk together coconut oil and granulated sugar until well combined.
Whisk in pumpkin puree.
Stir in almond milk/vinegar mixture.
Now stir in your dry ingredients.
Mix until just combined.
Don’t over mix, or you’ll end up with tough bread!
Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.
Remove from the oven, let cool slightly and then serve immediately
Happily Serves 4
1/2 medium onion, finely chopped
2 TBSP Avocado oil
1 Large can pure pumpkin or fresh pumpkin
4 Cups bone broth (or vegetable broth if a Vegan)
1/2 cup Coconut Milk or 3/4 cup soaked cashews
2 tsp Pumpkin pie spice
3/4 tsp Sea salt
1 garlic clove
Black pepper
Optional: Add Curry powder and Coconut milk to desired texture
Heat Avocado oil over medium-high heat.
Add the onion and cook, stirring, 3 minutes
Cream cashews in food processor.
Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.
Cook, stir occasionally for 3 minutes or until soup simmers.
Soup can be stored in the refrigerator for up to 3 days.
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
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.
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.