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 Black Bean Quinoa Bowl

I am a HUGE fan of Chipotle. It’s safe to say I probably eat there about once a week. I kind of consider their chicken burrito bowl comfort food, but this time I was looking for a way to keep the protein but ditch the calories. I stumbled upon this recipe on Pinterest, of course, one of my absolute favorite places to find  new recipes! For those of you who use Pinterest, you can agree that it is the worst site to browse when you are hungry!! I made the mistake of looking on Pinterest mid-afternoon when my stomach was hunnngry like the wolf–cue the Duran Duran song! The recipe is super quick and easy, plus it’s great to make for a group because you can customize the add-ins.

Ingredients: 

1 cup quinoa

1 tbsp olive oil

1/4 cup minced onion

2 clove garlic, minced

2 cans (15 oz each) black beans, rinsed and drained

1/4 cup chopped fresh cilantro

1/4 tsp chili powder (mild)

Pinch of cayenne pepper (spicy)

1/4 cup fresh lime juice

1 cup shredded lettuce

2 tbsp Happy Hemp toasted seeds

Salt

Suggested Optionals Toppings:

Grated cheddar or jack cheese                                             Greek yogurt

Pico de gallo                                                                                Corn salsa

Diced  tomatoes                                                                         Hot sauce

Sliced avocado                                                                            Guacamole

Corn

Directions:

1. Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.

2. In a saucepan, bring the quinoa in 2 cups of water to a boil, then reduce heat to a low simmer. Cover the pot & let simmer for about 20 minutes (until water is absorbed & grains are tender).

3. While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat.

4. Combine minced onion & garlic into the saucepan and saute for a few minutes till it softens and begins to turn brown.

5. Add the black beans to the pot of onions along with 1/2 cup water, cilantro, chili powder & cayenne pepper.

7. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes (until liquid is mostly evaporated).

8. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.

9. When the quinoa is fully cooked, remove from heat and fluff with a fork & mix in cilantro & lime juice. Season with salt to taste.

10. Assemble your  bowls with cilantro lime quinoa, black beans, shredded lettuce, corn salsa, avocado, sour cream, pico de gallo, and Happy Hemp toasted seeds. 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 Sweet Potato Quesadillas

I have to be in a swimsuit in exactly 15 days, 15mins and 3 seconds. I have 5lbs that I would prefer not to take the beach. So cooking favorite meals and dropping the calorie intake is my mission. I am a tortilla girl. The way I grew up, if I was hungry I would heat up a tortilla, add butter + salt and voilá! Insta-snack.  Add the cheesy gooey love and, well,  it is a recipe of thighs and hips. In attempts to leave my ‘extra baggage’ behind on my upcoming vacay, I decided to try out a new recipe that’s more forgiving to my curvy bod. AND I still get my tortilla (: happy girl!

Happy Sweet Potato Quesadillas

Ingredients:

2 small sweet potatoes, peeled and thinly sliced

1/2 teaspoon smoked paprika

1/2 cup cilantro leaves

4 large eggs

2 tablespoons olive oil

1 teaspoon cumin seeds

8 small (about 6-inch) corn tortillas

2 tablespoons Happy Hemp raw seeds

Directions:

1. Preheat oven to 350°F
2. Cube sweet potatoes, in a bowl mix drizzle with olive oil, cumin seeds, paprika and Happy Hemp raw seeds.
3. Spread evenly on cookie sheet and bake about 20 mins.
4. While potatoes are baking, cook eggs (sunny side up) on medium saucepan.
5. Divide sweet potatoes among 4 tortillas.
6. Transfer tortillas onto medium saucepan (save yourself the trouble and use the same one you used for the eggs!)
7. Cook quesadillas until slightly charred.
8. Serve each quesadilla topped with a fried egg, add salt and pepper to taste.

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!