Happy Break-FAST

Don’t you wish you could buy time, just like you can buy vowels on the Wheel of Fortune? I just don’t have time to cook breakfast these days. I need more than just a power bar, for the sake of my taste buds! Wish I could take credit for this freaky fast breakfast recipe, but I actually found it from a friend’s Instagram! It’s perfect for the guy or gal on-the-go. All you need is a few simple ingredients and a bowl. Bada bing, bada boom! Insta-break-FAST!

Ingredients

Dollop of greek yogurt

Dollop of almond butter

Handful of steel cut oats

A bit of honey

Pinch of cinnamon

A few banana slices

Sprinkle of happy hemp seeds, raw

**Mix all ingredients into a bowl and enjoy!!

Happy Garlic Scapes

You might be asking yourself, what are these Suess-ical shapes known as “garlic scapes” I keep seeing at the farmers’ market? It’s a close relative to onions, shallots, leeks and chives, but has a taste that will blow your mind. The intensity of the garlic mellows after cooking into a delicious onion-like flavor I’ve never tasted before! They are great on top of cooked fish, tossed into a salad, mixed into stir fry or added to a sandwich. The possibilities are endless! Just let your tastebuds guide you.

Ingredients:

5 Garlic scapes

1 Tbsp Ghee ( or your choice of butter )

2 Tbsp Happy Hemp raw or toasted seeds

Salt & Pepper

Directions:

1. Chop end of the stem off and cut into small pieces bulb and all.

2. Sauté in ghee (or your choice of butter) until slightly brown.

3. Season with salt and garnish with Happy Hemp raw or toasted seeds.

Yep, it’s that easy! Enjoy!

Happy Kale Brussels Sprouts Salad

Since kale doesn’t have the backing that corporate brands have to advertise I’ll appoint myself as kale’s unofficial spokeswoman. I love kale for many reasons– it is low in calories, high in fiber, has zero fat, and it’s packed with vitamins and nutrients, but on top of that this leafy green goddess actually has flavor! It is so versatile. Whether you roast, sauté or just enjoy raw it has an wonderfully earthy taste! Now add some brussels sprouts into the mix and I’m pretty much happy as can be! Knowing that in 48 hours I would be an umbrella cocktail deep in the Dominican Republic, I decided to make my last meal a reaaaally healthy one!

Ingredients:

1/4 cup fresh lemon juice

2 tbsp Dijon mustard

1 tbsp minced shallot

1 small garlic clove, finely grated

1/4 tsp kosher sea salt (plus more for seasoning)

Freshly ground black pepper

2 large bunches of kale (1 1/2 lbs total), center stem discarded, leaves thinly sliced

12 oz brussels sprouts, trimmed, finely grated/shredded with a knife

1/2 cup extra-virgin olive oil, divided

1/3 cup macadamia nuts, chopped coarsely

1 cup finely grated Pecorino

Directions:

1. Preheat oven to 350°

2. Lightly drizzle coconut oil over brussels sprouts and bake for 20 mins.

3. Take brussels sprouts out of the oven and chop into small pieces.

4. Combine chopped mushrooms, lemon juice. Dijon mustard, shallot, garlic, Happy Hemp raw seeds, salt & pepper in a small bowl — stir to blend & set aside to let flavors meld.

5. Mix thinly sliced kale & shredded brussels sprouts in a large bowl.

6. In a small skillet, heat coconut oil on medium & add macadamia nuts, stirring frequently  until golden brown in spots (about 2 mins).

7. Transfer nuts to a paper towel-lined plate & lightly sprinkle with salt.

8. Slowly whisk remaining olive oil in a cup into lemon juice mixture.

9. Season dressing to taste with salt & pepper.

10. Add dressing & cheese to kale mixture; toss to coat. Season lightly with salt & pepper.

11. Garnish with macadamia nuts & Happy Hemp raw seeds

Enjoy!!

Happy SpaGHEEtti Squash Boats

I am so ghee-dy with excitement to share with you the most amazing South Asian butter– ghee! It is one of my top 5 favorite things in the universe, seriously. There is no other butter-esque ingredient I would rather use! On my recent trip to Houston, I happened upon an enchanting indian-casbah restaurant and met the ghee of my dreams. Pondicheri was the matchmaker of my new love affair! Upon purchase all I could think about was ‘when am I going to be home and what am I going to cook?!’  Then that night, I had a dream. I dreamed of ghee-nie! When I got home, I decided to take advantage of it being spaghetti squash season and make spaGHEEtti squash boats!!

Ingredients: 

1 Spaghetti squash

2-3 Tbsp ghee (can be found at Whole Foods or Central Market)

3 Cups spring greens (kale, arugla or spinach)

3 Tbsp olive oil

1 Tbsp balsamic vinegar

2 Tbsp Happy Hemp raw seeds

Avocado

Ripe tomato

Lemon

Salt & Pepper to taste

Directions:

1. Preheat oven to 350°.

2. Cut spaghetti squash in half (end to end) & clean out inside with spoon (use your Halloween carving skills).

3. Rub inside of the squash with ghee & add generous amount salt & pepper.

4. Bake for about 45 minutes or until the inside is soft to touch (use fork to test).

5. While squash is baking, wash/dry spring greens for salad & place in large mixing bowl.

6. In a separate small bowl or cup whisk olive oil, balsamic vinegar, freshly squeezed lemon juice, salt & pepper to taste & toss with spring greens.

7. Dice avocado & tomato into cubes & set aside.

8. When squash is ready, scrape the inside with fork. It will look just like spaghetti.

9. Using the squash boat, move the spaghetti squash inert to one side & put spring greens on the other side.

10. Top off with avocado, tomato, & Happy Hemp raw seeds.

Enjoy!!

Happy Cheesy Kelp Noodles

Alright, it’s time to ditch the scary stigma that surrounds raw cooking. There is nothing to be scared of and I am going to attempt to prove that with this incredibly delicious and easy Cheesy Kelp Noodle raw dish that deserves 3 raw-raw-raws! Because yes– it is THAT good. Did I mention how easy it is to make?

If you have been living life without having tried kelp noodles, allow me to introduce you to the healthy alternative to it’s  heavier cousin the rice noodle. With only 6 calories per serving, these bad boys are guilt-free and yummmy!

Ingredients:

1 Package kelp noodles (I used Sea Tangle)

2 Cups raw cashews, lightly roasted

1/2 Teaspoon kosher sea salt

2 1/2 Tablespoons organic nutritional yeast

1/2 Cup Happy Hemp raw seeds

2 Teaspoons freshly squeezed lemon juice

2 Tablespoons olive oil

2 Probiotic supplement pills (can be found in any wellness section of grocery or health store)

2-3 Sprigs of fresh rosemary

Mircosprout greens to garnish

Directions:

1. Rinse the cashews and soak in warm (filtered) water, just enough to cover them, overnight with a dash of sea salt and probiotic power from supplemental pills.
2. Before processing, rinse kelp noodles and soak in a bowl of filtered water for 10-15 mins to help to soften (noodles are often crunchy if used right out of package).
3. In the meantime, place cashews in the food processor fitted with “S” blade.
4. Gradually add olive oil and sea salt to cashews in food processor, scrape down sides as needed.
5. Once done processing, add in sprigs of fresh rosemary, lemon juice and Happy Hemp raw seeds and mix with spatula.
6.  Strain kelp noodles and transfer into large bowl.
7. Add cashew cheese into bowl with kelp noodles, mix and serve!
8. Top off with microsprout greens & nutritional yeast (instead of parmesan cheese) to garnish!
9. Enjoy this rawk-star dish!!

Happy Seed of Change

As I’ve gotten older, it has become clear to me that I’m slowly morphing in to a creature of habit.

I know it’s good to know what you like and what you don’t like, but falling into the same routine day after day puts you at risk of not living up to your potential..

It’s important to get outside of your comfort zone every once in a while. For that is when you truly find yourself. Personally, I love a good challenge! Whether I’m tackling a new juicing cleanse alongside the latest vigorous work out or learning the in’s & out’s of accounting (scary!), it’s amazing the feeling you get accomplishing what you thought was ‘out of reach.’

In honor of change, we decided to marry two super seeds into one yummy dish: chia seeds + Happy Hemp seeds.

Ingredients:

2 Cups coconut milk

½ Cups almond milk

½ Cup chia seeds

2 Tbsp Happy Hemp seeds, Raw

3 Tbsp agave nectar

Optional Toppings: macadamia nuts & blood oranges (your fruit of choice).

Directions:

1. In a 1-quart jar, combine almond milk, coconut milk, & agave nectar.

2. Add chia seeds, close the jar tightly with a lid & shake well to combine.

3. Refrigerate overnight.

4. Serve in small bowl & top off with Happy Hemp raw seeds, macadamia nuts & your fruit of choice.

Enjoy!!

Happy Greener Side of Life!

A little green here. A little green there. Everywhere is about the greener side of life.

Don’ t think the grass is greener… Live it!

Green Living. Green Drinking. Green Eating.

This isn’t your everyday salad!

2 Beets cut into quarters

1/4 Cup fresh mozzarella cut into bite size pcs.

1 Blood orange; peeled into segments.

Place all into a bowl. Lightly drizzle olive oil and Happy Hemp Raw seeds.

And let’s not forget the green! Add micro greens for color, health and flavor.

Happy Greens!

Super “Food” Bowl

We may not be able to agree on teams, but I think all of us can agree the Superbowl is about super snacking.

I love to be the hostess with the mostess, but I am also all about an edible spread that is quick and easy.

These are so deelish and take no time.

Ingredients:

• 2 Cups raw cashews
• 1/2 Cup fresh rosemary, finely chopped
• 1/4 Cup Happy Hemp, raw
• 1/4 Agave syrup
• Sea Salt

Directions:

1. Preheat over to 350 degrees
2. Mix all ingredients together in a large bowl.
3. Spread mixture on to a cookie sheet.
4. Lightly cover the cashews with sprinkling of sea salt.
5. Bake for 15 minutes or until the cashews are golden brown.
6. Let cool and serve.
7. Enjoy!

Happy Baby Sprouts

Little things seem to be sprouting up all over the market.

Baby brussels sprouts, tiny radishes, petite carrots and kids galore.

Made us think about all of life’s little things that truly matter.

Random acts of kindness… that IS the seed that “grows” into happiness.

I could not resist these cute little sprouts!!

Lightly coat them in olive oil and spread on a cookie sheet.

Sprinkle salt and raw Happy Hemp seeds on top.

Roast at 350 degrees until the edges are blackened.

Eat alone or add to a salad for unexpected topping!

Happy Greens and Gardening

I am in a ‘get out of my box type of mood. When you think gardening, most of us think dirt, plant and pot.

We are over the obvi and on to the unusual around here. Shoes, lightbulbs, toilet paper-rolls and egg cartons are things we all use, but more importantly they are things we use that ultimately end up in the trash… wasteful!  If you are like me, I am on a cash diet these days. I want to use, reuse and multi purpose everything in my life.

My inspiration came from my new favorite company in Austin.

Microsprout Greens are sprouting up some deelish over at Hope Farmers Market.

These gems give your salad or stir fry an amazing green lift.

They are perfect to add amazing flavor and healthy yumminess to just about any dish.

Plus, if your up for a a little green thumb, micro greens easy to grow.

Rock the Green!