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.
ALL ORGANIC INGREDIENTS
1/4 Cup hummus or tahini
2-4 TBSP lime or lemon juice
2 TBSP Coconut Aminos
3/4 – 1 tsp dried dill (or about 2-3 tsp fresh)
3 cloves garlic, minced (about 1 1/2 Tbsp)
Water or unsweetened nut milk to thin
Sea salt to taste
Optional: Red Pepper Flakes
Whisk together. May have to use water to thin out if dressing sits in fridge for more than a few hours.
All organic ingredients
3 cups Butter beans, drained and rinsed
2 cups yellow and/or green squash
1 Tbsp olive oil or avocado oil
2 garlic cloves, or 1/2 Tbsp minced garlic
1/2 TBSP onion flakes
Himalayan sea salt to taste
Red pepper flakes (optional) or Cheyenne pepper
Cut garlic and let sit 5-10 minutes.
Steam sliced zucchini about 3-5 minutes.
Combine all ingredients in food processor and blend well.
1/2-3/4 cup is a perfect serving size, dip celery or cucumbers for perfect well combined meal.
Sunflower Seed or Tahini Dressing/Sauce
Vegan, GF
Happy serves 4
All Organic Ingredients
1/4 cup (4TBSP) sunflower seed butter or Tahini
2 Tbsp Coconut Aminos
1 tsp maple syrup extract
1-2 TBSP Lime juice
1/2 tsp chili garlic sauce, 1 thai red chili minced, or 1/4 tsp red pepper flake
Hot water to thin
Prepare dipping sauce by adding sunflower seed butter, coconut aminos, maple extract, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable dressing.
Adjust portions based on personal preferences for spice, sweetness or acidity.
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
Vegan, Gluten Free
Happily Serves 4
1 large bundle finely chopped kale (steamed and drained)
1 cup finely grated carrots (steamed)
2 cups finely shredded red cabbage (Steamed)
1/4 cup cashew butter (or sub sunflower butter)
1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)
1/4 cup sesame oil
3 Tbsp maple syrup
Sea salt or 1 Tbsp tamari or coco amigos
1 Cup soaked and dried chickpeas (or sub Mung beans)
2 Tbsp sesame oil or avocado oil
2 tsp maple syrup
1 garlic clove
optional: red pepper flakes or chili powder
Preheat oven to 425
When preparing chickpeas, make sure they are dry – this will help them crisp up.
In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk. Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.
To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.
Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.
To serve, divide salad between serving plates and top with crunchy chickpeas. Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days
GF, Paleo
Happily serves 2
3/4 Cup sprouted tricolor quinoa, rinsed
1 1/2 Cup bone broth (for cooking quinoa)
2 free range eggs, lightly beaten
2 Cups broccoli, finely diced
1 Cup yellow onion, finely chopped
1 garlic clove, minced
1 1/2 Cup Vegan cheese
1/2 tsp paprika
Crushed red pepper to taste (optional)
Preheat oven to 350, spray muffin tins with coconut oil.
Cook quinoa according to directions, do not over cook, let cool
Combine all ingredients. Fill muffin tin and bake for 15-20 mins or until golden brown. Let cool 5 mins and gentle remove from pan.