Easter Brunch Menu

• Roast beets in the oven according to package directions. Set aside and let cool.
• Drain and rinse chickpeas in a strainer. Gently break apart chickpeas with your hand while the water is rinsing them. This helps the skins come apart.
• Add the beets, drained chickpeas, garlic, tahini, lemon juice, salt and olive oil to a blender. Blend until smooth, but still a little chunky. Slowly drizzle in the water. Or if you like your hummus with more texture, you don't have to add all of the water.
• Taste the hummus and add more salt or lemon if needed. Chill in the refrigerator until ready to serve. Enjoy!

• Add all of the ingredients to a blender or food processor. Start on low and mix until well combined, about 1 minute. If the mixture is too thick, add a teaspoon of water until desired consistency is reached.
• Serve with fresh veggies or your favorite gluten free cracker. We love simple mills sea salt crackers.

• Preheat oven to 350 degrees F. Lightly grease a 9-inch round pie dish.
• In a mixing bowl, wish together eggs, dairy-free milk of choice, salt, fresh cracked pepper and mustard powder.
• Heat a large pan over medium-high heat. Melt the butter. Add in the sliced leeks with a punch of salt. Lightly begin to saute to break down the leeks. After about 3 minutes, add in the asparagus tips and saute for another 3 minutes. Season the veggies with another pinch of salt, garlic powder and thyme.
• Pour the cooked vegetables into the greased dish. Spread in a nice layer. Next sprinkle over the diced ham. Pour over your egg mixture, make sure to evenly distribute around the dish.
• Bake for 35 minutes until the eggs are set.

• Heat oven to 350 degrees. In a large mixing bowl, whisk 12 eggs until well combined. Gently whisk in the cottage cheese and season the egg mixture with 1 teaspoon of salt.
• Heat a large saute pan over medium-high heat. Add the olive oil. Add in the diced breakfast sausage and cook until the sides start to slightly brown, about 5 minutes. To the sausage, add in the red bell pepper, leeks, chopped spinach, and asparagus tips. Sauté all the vegetables until they become soft and tender, this should take another 5 minutes. Season the mixture with a 1/2 teaspoon of salt and a few cracks of fresh black pepper. Remove the pan from the heat and pour the mixture into a greased 9×13 dish.
• Pour over the egg mixture and using the back of a spoon, gently press in the mixture and move around to make sure it's evenly distributed. Sprinkle with fresh chopped green onions and a cup of cheese.
• Bake until the center is gently set. About 35 minutes. Let rest for 10 minutes before serving. Serve with fresh avocado slices. Enjoy!

• For the dressing, combine all of the ingredients except the yogurt in a blender. Start with the blender on low for a minute to get the herbs nicely chopped. Stop the blender and scrape down the sides to make sure all of the herbs are getting mixed in. Next, turn the blender back on to medium/low and let it run for another minute. Finally, turn off the blender and add in the yogurt. Blend until well combined.
• To assemble the salad, nicely place all of the salad ingredients around in a medium-sized bowl. Finish the salad with a light drizzle of olive oil and season everything with kosher salt and fresh cracked pepper. Add a few dollops of the green goddess dressing around the salad and serve. Enjoy!

• In a pitcher or large mason jar, mix together the water, electrolyte packet, lime juice, and coconut cream until well combined.

Prepare one mocktail at a time:

• Add ice to a cocktail shaker (or a cup with a lid).
• Pour in half of the liquid mixture and add 5 mint leaves.
• Shake vigorously, then strain and pour into a glass filled with ice (preferably a large ice cube or ice rock).
• Garnish with a mint leaf and serve immediately.

• Blend all of the ingredients in a blender until the ice has broken up.
• Pour the mixture into a glass 9×13 in baking dish. Make sure everything is spread evenly in the pan. Place in the freezer on a flat surface.
• Check the pan every 30 minutes and using a fork, scrape the ice and gently stir everything around. This should take about 2 hours to freeze and get the right granita consistency. I only had to check ours 4 times before serving.
• Garnish with fresh mint and raspberries. Enjoy!

• Preheat your oven to 325 degrees Fahrenheit. Using organic avocado or olive oil spray, grease a square 9×9 baking dish.
• Combine all of the ingredients except for the cake mix into a large mixing bowl and whisk to combine. Add the cake mix and stir until everything is incorporated.
• Pour the cake mixture into the square dish and evenly smooth out. Bake for about 35 minutes until the cake has set.
• Let the cake completely cool before cutting into squares. While the cake is cooling, prepare the frosting…

Coconut Frosting:

• Make sure the night before or 24 hours before making the frosting, that you chill your coconut cream into the refrigerator.
• To open the can, flip the coconut cream upside down and open the bottom part of the can. You'll want to gently pour out the coconut water that has set at the bottom.
• Using a spoon, scoop out the thick coconut cream that rose to the top of the can and place it into a large mixing bowl.
• Add in your vanilla. Using an electric hand mixer, whisk your cream until you reach a frosting consistency. If your cream is too thick and you want to thin it out, add a tablespoon or 2 of almond milk.
• Spread over your cake and cut into squares. Garnish with fresh lemon zest. Enjoy!