Cooking class Recipes! Gluten Free Thanksgiving Ideas! Sweet Potato Pie! Fresh Cranberry Salsa! Sweet Potato Quinoa Cranberry Stuffing!

Sweet Potato Quinoa Cranberry Stuffing
Happily serves 4-6
Gluten Free, Dairy Free, Vegan Option

ALL ORGANIC INGREDIENTS

1 Cup Tricolor sprouted quinoa
2 Purple Sweet potatoes
1 TBSP Avocado Oil
1/2 Red onion
1/2 Yellow onion
1 garlic clove
2 tsp Cumin
3 TBSP Chopped parsley
1 1/2 Cup Bone broth or veggie broth if you are Vegan
Himalayan Sea Salt & White Pepper to taste
1/2 Cup cranberries
Optional: 1/4 Cup Chopped Pecans

Preheat oven to 375
Cut or press garlic and let sit 5 minutes.
Rinse Quinoa.
Heat bone broth, add quinoa and simmer for about 15 minutes until liquid is absorbed. Do not over cook. Remove from heat and let cool.

Bake/roast sweet potatoes, onions and garlic for about 15-20 minutes or until soft.

Chop Cranberries.
Combine sweet potatoes and onions with avocado oil, stir in cumin, cranberries, parsley, salt and pepper.
You can bake it together for 10 mins or eat cold.

Fresh Cranberry Salsa
Vegan, Gluten Free, Refined Sugar free
Happily serves any holiday party!

ALL ORGANIC INGREDIENTS
12 oz package fresh cranberries
1/4 Cup green onion
1/4 Cup cilantro
1 Jalapeño pepper
1/2 Cup Coconut Sugar
1/4 tsp Cumin
2 TBSP Lime or lemon juice
Dash Himalayan Sea salt

Chop cranberries in the food processor and the rest by hand.
Mix together and enjoy!
You can add Tricolor Quinoa to spread the 💕 love

 

Raw Sweet Potato Pie
Happily serves 8
Raw, Vegan, Paleo, Gluten Free

ALL ORGANIC INGREDIENTS
Crust
1 Cup soaked dates
2 Cups Paleo Nut Flour or 2 Cups Favorite Nut
1/8 tsp Himalayan Sea Salt

To make the crust
Pulse nut flour and dates together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.

Filling
5 Cups Cooked Fresh Sweet Potatoes (can sub Pumpkin)
1 Cup soaked dates
4 TBSP Room Temperature Coconut Cream (not coconut milk)
1/3 cup Maple syrup (can sub stevia and maple extract if watching sugars)
2 TBSP Pumpkin pie spice or All spice

To make the filling
Add cooked Sweet Potatoes to the food processor and blend until smooth.
Add the other ingredients and process until smooth.
Transfer the filling to your pie crust and let refrigerate for a few hours.

You can used canned sweet potatoes but fresh is much better tasting.

 

Sweet Potato Quinoa Cranberry Stuffing

Sweet Potato Quinoa Cranberry Stuffing

Gluten Free, Vegan, Vegetarian 

Happily serves 4

ALL ORGANIC INGREDIENTS

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

Preheat oven to 375 

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.

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