Honey Hemp Vinaigrette
Paleo, GF, Dairy Free
Happily serves 4
ALL ORGANIC INGREDIENTS
1/2 Cup Hemp Seed oil
2 TBSP Coconut Vinegar
2 TBSP Raw Honey
2 garlic cloves, crushed
1/2 Cup Lime juice
2/3 Cup cilantro, chopped
1 tsp Sea Salt
Mix all ingredients together, shake well. Serve as a dressing or over seafood dish.
Cucumber Dill Hummus
Vegan, GF
Happily serves 4
ALL ORGANIC INGREDIENTS
2 cups Garbanzo Beans or butter beans, rinsed and drained
2 springs fresh Dill (washed, stems removed) or 1 TBSP dried dill
1 Cucumber (washed, skin on, roughly chopped)
½ tsp Sea Salt
2 TBSP Lemon or Lime Juice
1 TBSP Hemp Seed Oil
2 TBSP Tahini
1 Garlic Clove
Put all ingredients in a food processor or blender and pulse/blend until smooth
Chipotle Sauce/Dressing
GF, Refined Sugar Free, Vegan
Happily serves 2
ALL ORGANIC INGREDIENTS
1 TBSP Tahini (can sub Sunflower butter)
1 TBSP Hemp Seed oil
2 Garlic cloves, crushed
1 TBSP Coconut Aminos
1 tsp chili powder
½ tsp Chipotle powder
½ tsp Cayenne
¼ tsp Sea salt
Mix all ingredients together. Can be used as a salad dressing or over stir fry and quinoa. Great Sauce for lettuce wraps!
OR:
Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.
Kahlua Chocolate Fudge
Vegan, GF, Refined Sugar free
Happily serves 20
ALL ORGANIC INGREDIENTS
20 oz Lily’s chocolate chips
14 oz Can full fat coconut milk
3 TBSP Ghee (or butter) cubed at room temperature
2 TBSP Kahlua
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp Sea salt
1 tsp espresso powder or 1 TBSP cold brew
Lightly grease an 8 x 8-inch baking pan.
Line with parchment paper, allowing the excess paper to overlap on two of the sides, set aside.
Add the chocolate and espresso powder into a large, heatproof bowl; set aside.
Fill a saucepan with a little water (about 1/4 full) bring it to a boil.
Reduce to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot.
Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8-10 minutes.
Add coconut milk and ghee, cook for another 2-3 minutes, or until it is completely melted. Remove from heat.
Whisk in the Kahlua, vanilla, sea salt, and cinnamon. The mixture will be VERY thick.
Transfer to pan and refrigerate for at least 2 hours, or until firm enough to slice.
Remove the fudge and transfer it to a cutting board. Peel off parchment paper and slice into small pieces.
Serve at once or store in the refrigerator for up to 1 month or freezer up to 2 months.
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.
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.
Preheat oven to 350º F.
Line a loaf tin with parchment paper.
Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.
Combine both wet and dry ingredients together, pour into a loaf tin.
Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.
Serve warm or toasted.
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
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.
Optional: Avocado
Mix cilantro, onion, jalapenos, garlic and lime juice in the Vitamin or blender. Add Sea salt, and Tomatillos.
Vegetarian, Gluten Free
Happily serves 8-10
1/2 Cup Avocado oil
1-2 TBSP Raw Coconut sugar or Monk Fruit
1/3 Cup Coconut vinegar
1 tsp Chili powder
1 tsp Himalayan Sea salt
1 Cup black-eyed peas or Kidney beans
1 Cup black beans
1 Cup Aduki Beans
1 Yellow Onion
2 Green Onions
2 Garlic Cloves
1 diced Green bell pepper
1 diced Red bell pepper
1 diced Yellow bell pepper
Handful chopped cilantro
2 TBSP Lime juice
Optional: 1/4 Cup Jodi’s Salsa
Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.
Combine beans, red onion, and bell peppers. Stir in cilantro.
Cover and chill at least 1 hour or overnight to blend flavors.
Serve chilled or at room temperature.