Refined Sugar Free, GF
Happily serves 16
1/4 Cup Lime juice
1/2 cup chopped cilantro
1/4 Cup Coconut vinegar
5 crushed garlic cloves
1/2 tsp Sea Salt
2 TBSP Coconut sugar (I use less and usually use stevia)
1 Cup Avocado Oil
Mix or blend well. Shake before use.
Gluten Free, Vegan, Vegetarian
Happily serves 4
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
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.
Quinoa Brittle
3/4 Cup Tricolor uncooked quinoa
3/4 cup Pecans
2 TBSP Coconut sugar
1/2 tsp Pumpkin pie or allspice
2 TBSP Coconut oil
1/4 cup Blackstrap Molasses
1/4 cinnamon
Pinch of Himalayan sea salt
Stevia, if you desire it sweeter
Preheat oven to 325.
Line a baking sheet with parchment paper. (Cover all edges)
Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.
Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation. Pour over the dry ingredients, combine and coat evenly, spread on a parchment lined baking sheet with a metal spoon.
Try to get it as even as possible or the edges will burn in the center won’t crisp up.
Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.
Let it cool completely before breaking it into serving pieces. You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.
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.