Raw Red, White and Blue Dessert Flag

This raw, vegan and gluten-free dessert is simply spectacular! Enjoy it with family and friends while celebrating the 4th of July, or later in the summer for Labor Day. Also, feel free to substitute your favorite fresh fruit and serve for any summertime gathering. 


  • 24 Chocolate Chip Cookie Dough Merry Bites™ (3 - 3.5 oz. bags)
  • 3 cups raw Vanilla Créme (recipe below)
  • 1 pint - Fresh strawberries cut into 1/4" pieces
  • 1 pint - Fresh blueberries


Let Merry Bites™ sit outside the refrigerator for about an hour and reach rom temperature (makes them softer and more pliable). Smash and press the bites into a 9" x 13" rectangular pan to make the crust. Pour the Vanilla Créme over the Merry Bite™ crust. Using the blueberries, create a square in the upper left corner of the dessert to make the "stars." Next, create the red "stripes" using the chopped strawberries. Put the pan into the refrigerator and chill until ready to serve. 

Raw Vanilla Créme

  • 1 cup raw cashews, soaked in water for 4 hours or more (water drained)
  • 1/2 cup filtered water
  • 3/4 cup organic maple syrup or organic agave 
  • 1/2 cup organic shredded coconut
  • 1/4 cup organic coconut oil
  • 1 tablespoon organic vanilla extract
  • Pinch of sea salt


In a Vita-Mix or high speed blender, blend organic shredded coconut with vanilla, maple syrup and salt. Blend until completely smooth. Add soaked cashews and water. Blend again until all ingredients are puréed and the créme has a smooth texture. Makes 3 cups.

Fourth of July Party Platter


Who doesn't love fresh fruit mixed with sweet lemon and coconut macaroons?  This delicious and gorgeous dessert platter is a great way to celebrate the holiday weekend with loved ones and friends. Extra points for carving a few Merry Bites™ into stars... Totally optional, of course!



Rinse strawberries and blueberries and let them dry. Cut strawberries into quarters.  Arrange blueberries first in top left quadrant of a rectangular platter.  Line up Lemon Macaroons in two stripes; one to the right of the blueberries and a second below the blueberries.  Fill in with the strawberries, making sure to situate them face down and red side up for best presentation.

Optional: Use one bag of Lemon Macaroon Merry Bites™ as stars!  With a small paring knife, carefully trim a small triangle out of the round macaroon. Repeat this 4 more times until you've gone around the circumference of the macaroon. Place the finished stars atop the blueberries. 

Serve and enjoy!


Fresh Fruit and Merry Bite Kebabs

Photo by Anya Shinall of Anya's Eats

Photo by Anya Shinall of Anya's Eats

Now that summer is in full swing, picnics and pool parties and backyard barbecues will be popping up left and right... Outdoor gatherings are what the warm-weather months are all about! 

These fresh fruit and Merry Bite kebabs are beautiful and couldn't be more perfect for a special occasion. Or, simply enjoy them as a delicious and healthier alternative to your everyday dessert or treat. The best part is about them is they're a cinch to put together and totally customizable. Feel free to use your favorite flavor of Merry Bites™ and any fruit (preferably in-season) you like! 

Here are three of our favorite combinations:

Red, White and Blueberry

Hail Merry Pure Vanilla Macaroon Merry Bites™ + Blueberries + Strawberries

Dark Chocolate Raspberry

Hail Merry Dark Chocolate Macaroon Merry Bites™ + Raspberries

Peaches & Cream

Hail Merry Vanilla Merry Bites™ + Peaches

To assemble: Alternate Merry Bites™ and fruit on wooden or metal skewers. Store in the refrigerator until you're ready to eat. Don't forget, the more creative the combination, the better!

Want to add a little more indulgence? Check out this recipe for Vegan Coconut Whipped Cream, and use as a dip!

Walking The Floor: Innovations from NRA Show 2016

Originally published by Nancy Kruse on LinkedIn: Walking the Floor: Innovations from NRA Show 2016

Several years ago the National Restaurant Association instituted the Food and Beverage (FABI) Awards, which have become an important part of the hoopla surrounding its massive NRA Show held annually in Chicago. Chosen by a panel of expert judges representing culinary education, the restaurant press and multiple segments of the foodservice industry, their purpose is to recognize innovations in food and beverage that can make a significant impact on the restaurant business. The FABIs are especially valuable because they constitute a leading indicator of emerging consumer dining trends.

  1. Next-gen healthful. From their inception, the FABIs have recognized creative gluten-free products, and there’s typically a batch of organic-food winners, too. Examples of both are among this year’s honorees, but there are also products that suggest the shape of things to come. Pepsico Foodservice’s Stubborn Soda, for example, delivers “an elevated soda experience” with unexpected flavor combinations like Wild Black Cherry with Tarragon. Equally important, the beverages use Fair Trade Certified Cane Sugar, prized by sweet-seeking Millennials who want a less guilt-inducing alternative to the conventional refined stuff. Grower Pete’s Organic Living Baby Butter Lettuce is a hydroponically grown, roots-attached lettuce that addresses the nascent demand for living foods, which advocates tout for their higher nutrient values versus cooked foods. Brio Ice Creams offer a veritable smorgasbord of benefits, running the gamut from what they include, like antioxidants and probiotics, to what they exclude, like GMOs and hormones. The cherry on top: They have half the fat and 20% fewer calories than traditional premium ice creams. It’s like a dietary brass ring for consumers who love to feel virtuous while they indulge.
  2. Snackification. Our growing propensity to eschew three squares in favor of multiple smaller bites throughout the day has led to a flurry of innovation in the snack-food categories, both sweet and savory. Boulart’s Ciabatta Bites come in various flavors like red pepper and onion for eating or dipping. Stonefire’s Naan Dippers are bite-sized, too. They’re also made with buttermilk and ghee and baked in a tandoor oven. Hail Merry, a multiple FABI winner in the past, scored again this year with Salted Brownie Merry Bites, plant-based, chewy chocolate treats made with organic virgin coconut oil, while Prince Waffles’ Sweet Filled Authentic Belgian Waffles are filled with real fruit, custard or Belgian chocolate. Diners can wash down these tasty treats with Natalie’s Orchid Island Juice Company’s Squeezed Fresh Tomato Juice, which boasts fresh tomatoes as its one and only ingredient--a terrific example of the trend toward simple foods that’s moving rapidly into foodservice from the retail-grocery sector.
  3. Foreign accents. American diners’ willingness to experiment with ethic foods and flavors constitutes one of the foundations of contemporary menu R&D, and the 2016 FABIs represent an especially broad sampling of the world’s pantry. Hailing from different parts of the globe, Atalanta’s Peruvian Sauces and Bulsara’s Original All Natural 15 Minute Easy Tandoori Wet Rub Marinade both deliver authentic flavors of less familiar cuisines. By contrast, Rustichella d’Abruzzo’s 90” Rapida Spaghetti promises a familiar favorite that cooks to a perfectly al dente texture in a mere 90 seconds. Australis Aquaculture’s Skin-On Barramundi is sustainably grown seafood from down under, while Sevillo Fine Foods offers Fire Roasted Artichoke Hearts and Slow Roasted Red Tomatoes straight from the Mediterranean kitchen.

Other standouts this year plugged into consumers’ predilection for smoked foods, as with Atalanta’s L’Estornell Smoked Oil, cold-smoked and made from Arbequina olives, and Wagshal’s USDA Prime Smoked Beef Brisket that boasts a 50+ day curing and smoking process.  Like the products described above, they exemplify what FABI winners have in common: a killer combination of labor savings to the operator and appealing taste to the diner.

Hail Merry, a multiple FABI winner in the past, scored again this year with Salted Brownie Merry Bites, plant-based, chewy chocolate treats made with organic virgin coconut oil...
— Nancy Kruse

Red Beet Sangria Recipe


GUEST CHEF: Matthew Kenney's Red Beet Sangria Recipe

We are oh-so-excited to feature a recipe from Matthew's book, Everyday Raw, in this special Guest Chef edition of our Hail Merry blog.  Matthew is the world's leading raw food chef, a visionary in plant-based fare, and one of Susan's inspirations while entering the raw-foods world.  We are his biggest fans and followers, and are happy to highlight him this month to congratulate him for his new restaurant opening in Venice, CA.  Plant Food and Wine opened in June 2015, and is as divine as it looks.  Thanks Matthew, for sharing this "Citrus Summer" Sangria recipe with us, and for inspiring us all with your plant-based creations!

Of course we all know Sangria from it's wine friendly roots, and this recipe is no exception.  It's excellent with red wine and serves as a delicious and healthful twist on the traditional.  It can also be enjoyed sans-wine for a refreshing summer juice.  Either way, why not get your veggies in while enjoying the summer sunshine!


  • 2 cups beet juice (approx 3 to 4 medium beets)
  • 1 cup orange juice
  • 1 cup apple or pear juice
  • 1 cinnamon stick
  • Pinch cayenne
  • 1/4 cup agave (optional)
  • 2 cups chopped fruit (apples, oranges, limes, or melon)

Instructions: Mix juices, spices, agave (if using), in a large pitcher.  Add chopped fruit and stir.  Allow to marinate, chilled for at least 30 minutes.


Matthew Kenney (b.1964) is the world’s leading raw food chef, the writer of several best-selling cookbooks, a culinary educator, and an entrepreneur specializing in the plant-based lifestyle.  For more information visit MatthewKenneyCuisine.com and follow @MatthewKenneyCulinary on Facebook and

Share a pic of your favorite summertime cocktail and post it on Instagram using the tag #HailMerry!

Chocolate Chip Cookie Dough Dessert Pizza

Photo by Courtney Swan of Realfoodology

Just because you want to enjoy a little something super indulgent doesn't mean you have to compromise your healthful eating habits. This gorgeous and extravagant dessert is so simple to assemble, but will absolutely satisfy your soul. Courtney Swan created this recipe using Chocolate Chip Cookie Dough Merry Bites for the crust, but feel free to use the flavor of your choosing! See all varieties of Merry Bites here.


8-10 Chocolate Chip Cookie Dough Merry Bites

1/2 cup unsweetened vanilla coconut yogurt

Organic Berries

Almond Butter (to drizzle) 


  1. Flatten your Merry Bites on a flat plate, and shape into a round pizza shape.
  2. Put the pizza “crust” in the freezer for about 15-20 mins to let it harden.
  3. Spread coconut yogurt over the crust
  4. Top with toppings of your choosing! I used organic berries & an almond butter drizzle.
  5. Slice & serve cold

Photo by Courtney Swan of Realfoodology

Have a fun dessert you've made using Merry Bites? Share it with us on Instagram by including the tag #HailMerry!

Vegan Coconut Ice Cream Pie with Dark Chocolate Macaroon Merry Bite Crust



Knock their socks off with this vegan ice cream pie recipe, a totally customizable, crazy delicious treat, prepared in just minutes! This one's truly a win/win.  We made our version with espresso, vegan chocolate ganache, and cashews, but you can make your own unique version of this vegan ice cream pie with any of your favorite fillings or toppings.  It's almost a crime how easy this recipe is, just shhhh, and serve with a smile!


  • 3 bags (3.5 oz) of Hail Merry Dark Chocolate Macaroon Merry Bites
  • 2 pints Organic Coconut Bliss Non Dairy Frozen dessert 


Soften Coconut Bliss non-Dairy frozen ice cream by leaving out at room temperature for about 10-15 minutes. Prepare the crust while you wait. Break up Hail Merry Dark Chocolate Macaroon Merry bites. In a deep dish, 10” pie pan, press Merry Bites to make a crust.

Mix softened Coconut Bliss ice cream with any fruit or cookie bits you’d like to add.  We love to add little pieces of raspberries and strawberries for a fruity fresh version, or get decadent by mixing a bit of espresso in your ice cream! Stir and blend your delicious concoction. Pour the mixture into the chocolate Merry Bite pie shell. Place in the freezer until served. Serve frozen.

Viola...  A coconutty vegan dessert that will impress anyone!

Dress Your Miracle Tarts!


Dress Your Miracle Tarts!  

We all enjoy looking fancy. 

Well, your Miracle Tarts® and Mini Miracles® are no exception!

Add some ease to your holiday dinner plan or delight a holiday party hostess with these easy to Dress Up Tarts!  We have you covered on the desserts.  Try the Limited Time only Mini Miracle Tarts while you can.  Click here to see where they are sold near you!


Simply crush some peppermints on top of your Miracle Tarts, plate them with fun, colorful candies, or with a sprig of mint!  Yep, it's that easy.  And you look like a pro-hostess, in no time!

Now sit back, relax, and enjoy your Merry Moment!

Vegan Coconut Whip Cream


A Vegan Coconut Whip Cream Recipe, Just in time for Thanksgiving and either your Pumpkin Pie, or our Pumpkin Spice Mini Miracle Tarts!  Easy, creamy, and delicious, this whip will knock your socks off!  This recipe couldn't be simpler, but do follow directions in order to get the best whip!  Take a look-see.


  • 1 15 oz can of coconut cream (not coconut milk or cream of coconut)
  • 2-3 tablespoons powdered sugar, pure can sugar, maple syrup, or Stevia to taste
  • 1/2-1 teaspoon pure organic vanilla extract or vanilla bean

Grab a can of full-fat can Coconut Cream.   Do Not get a can with guar gum listed as an ingredient as this will inhibit your whip!  Also, do not use a light coconut version, we will need the full fat here for full creamy texture.  Note: If you cannot find Coconut Cream, you can use Coconut Milk.  In this case, refrigerate the can, turn it upside down, open it from bottom and pour out the liquid, then use only the solid cream portion for the rest of the recipe.

Refrigerate Coconut Cream for 6-8 hours overnight. Open the can of Coconut Cream and place entire contents in a food processor, or if using an electric mixer, chill the beaters and mixing bowl in the freezer for 5 min before mixing at medium speed.  Whip until fluffy. Then add in sweetener and vanilla and whip again until stiff peaks form.  Taste and add sweetener or vanilla as needed.  Serve immediately or keep refrigerated for up to a week.  Re-whip to fluff before serving again.


This Vegan Coconut Whip is a definite on your own pies, or try on our new Pumpkin Spice Mini Miracle Tarts for Thanksgiving!  This decadent whip is also a home run on top of fruit, grawnola, pancakes, as a frosting, and with all other desserts.  We personally love it with Hail Merry Macaroons and fruit for a morning parfait!

Extra Credit Coconut Info: What is the difference between coconut milk, cream and cream of coconut?

Coconut milk: Coconut milk has the liquid consistency of cow's milk and is made from simmering one part shredded coconut in one part water. Coconut milk is the basis of most Thai curries.

Coconut cream: Coconut cream is much thicker and richer. It is made from simmering four parts shredded coconut in one part water. The cream that rises to the top of a can of coconut milk is also considered coconut cream.

Cream of coconut: Cream of coconut is a sweetened version of coconut cream, and is often used for desserts and mixed drinks. Because of the added sugar, it is usually not interchangeable with coconut cream.

Hail Merry Haunted Halloween Treats!


Hail Merry Haunted Halloween Treats! Create some Spooktacular Halloween themed treats this year with these DIY Tips and Recipes. Spiders and skulls and ghosts, O MY!  Using Hail Merry Macaroons and Miracle Tarts as your base lets you create easy, do-it-yourself, hauntingly delicious Halloween snacks for your family and friends, while staying away from SCARY amounts of refined sugar and CREEPY food additives in Franken-Foods!  Let's get started!

Topped or Dipped Macaroons:

Get the assortment of Hail Merry Macaroons you'd like to dip.  We like using Choco, Caramel Sea Salt, Chocolate Chip Cookie Dough, and Strawberry.  (We can leave the lemon at home for this one).  Now for the decadent dousing, we love using Justin's Chocolate Hazelnut Butter spread, but you can also make a Vegan Chocolate Ganache, or an alternative chocolate ganache or dipper of your choice.

You may want to start simple and place a macaroons in treat cups, topping with chocolate or nut butter, and adding candy corn or Wilton Skeleton Sprinkles if you like.

Or, take it to the next level with chocolate dipped coconut macaroons.  Slightly warm the Chocolate Nut Butter or Ganache, then dunk half of the macaroons and set aside to cool.  Finish off with a Halloween themed toothpick for easy snatching.

Still feeling creative?  Invent some creepy characters with Wilton's Candy Eyeballs and Decorating Sparkle Gel or Icing.

Monsterous Miracle Tarts

And don't forget to #DressYourTart with candy or cookie eyes, a touch of colored sanding sugar,  a bit of icing, candy corn, or your favorite Halloween Treat.

Now wasn't that fun?! HAPPY HALLOWEEN!!

From the Hail Merry Family!

Strawberry Smoothie with Choco Macaroon Crumbles


Strawberry Probiotic Smoothie with Choco Macaroon Crumbles Keep that gut happy and get your daily dose of probiotics with this delicious vegan, strawberry smoothie utilizing cultured coconut milk.  Top it off with our favorite treat, Hail Merry Choco Macaroon crumbles, and you've got a tasty coconut masterpiece!  This recipe is quick, simple, and oh-so-satisfying.  Who wouldn't want to wake up to this breakfast?

Recipe Ingredients: 1 cup organic frozen strawberries  (can sub fresh w/ 1 cup ice) 1 cup organic, vegan, unsweetened cultured coconut milk yogurt (can sub almond milk yogurt) 1 cup organic coconut milk, almond milk, or cashew milk  (can sub 1 cup kefir) 1 cup frozen banana chunks (sub 1 cup frozen blueberries or 1 cup ice) 1 tsp virgin raw bee panacea 1 or 2 Hail Merry choco macaroons, crumbled

Optional Additions: 1 tbsp raw cacao 1 tbsp maca powder 1 tbsp vegan protein powder

Instructions: Blend smoothie ingredients making sure to use frozen fruit and frozen banana chunks or ice to achieve desired consistency.  Add any and all of your favorite superfood powders or protein.  Crumble Hail Merry Choco Macaroons (or your current favorite flavor) over the top of the smoothie for an added fiber filled texture and treat.  Drink immediately or cap it up, take on the go, or store in the fridge for a mid-day snack.

We hope you enjoy!

And feel free to tell in the comments below, what else do you like to add to your smoothies?

~The Hail Merry Team

Lemon Macaroon Vegan Parfait


Lemon Macaroon Merry Bite Vegan Parfait-

For the Love of Lemons, and our Lemon Macaroon Merry Bites, here's a refreshingly light summer breakfast or snack recipe- raw, vegan, gluten-free, and non-GMO!  It's quick, easy and portable, too!  Grab a mason jar and prepare this great-for-you snack in just minutes.


  • 1 bag 3.5oz Hail Merry Lemon Macaroon Merry Bites
  • 1 container fresh organic raspberries (and/or blueberries optional)
  • 1 cup vegan vanilla almond milk or coconut milk yogurt
  • A few shavings of lemon zest (optional)
  • A few drops of organic vanilla extract


To make this delicious snack transportable, use your favorite Mason jar with lid.  Scoop vegan vanilla almond milk yogurt (or coconut milk yogurt - we like the 'So Delicious' brand) on the bottom, layering berries on top.  Break apart Lemon Macaroon Merry Bites by hand in bite-sized pieces and layer more yogurt and berries until full.  Add a sprinkling of fresh lemon zest and/or few drops of organic vanilla extract, if you wish.

Enjoy immediately or place cap on top and take on the go!  YUM!



This month we joined forces with the lovely raw chef, "Raw Judita" Wignall, to present her delicious Coconut Basil Sorbet, which just happens to be absolutely killer with our Chocolate Miracle Tart!  This recipe is exclusively yours, pre-launch of her new book, Raw & Simple Detox, available soon on Amazon. Find more info at www.juditawignall.com.   Read on, and try out this refreshing treat while relaxing in the sun!

"Hey Raw Food Lovers, enjoy this tasty detox recipe from my new book!  ~Judita

Who would have thought this creamy dessert would be part of your detox cleanse?  Go ahead, indulge and enjoy.  There’s no guilt whatsoever if sweetened with zero glycemic sweeteners like stevia or xylitol.  If sweet basil isn’t your thing, replace with fresh mint or omit it altogether."



1 cup young Thai coconut meat 1/2 lemon, peeled, seeded 1/2 lime, peeled 1/4 cup loosely packed fresh basil leaves 3 cups ice cubes (if using a high speed blender) 1-2 cups water (if using a conventional blender) Several drops of liquid stevia, xylitol powder, or your favorite sweetener (HM's current fav no calorie sweetener is Monkfruit)


IF USING A HIGH SPEED BLENDER: Blend coconut, lemon, lime, basil and sweetener. Add ice cubes and blend using the tamper to push ingredients into the blades. Continue for 1-2 minutes until smooth, but still icy. Do not over-blend.

IF USING A CONVENTIONAL BLENDER: Replace ice with 1-2 cups water and blend until smooth. Process in an ice cream maker according to manufacturer’s instructions.

-- Thanks Judita!!  Our Tart couldn't be in better company!

Vegan Chocolate Ganache Recipe




Why not dunk your favorite Hail Merry Macaroon into rich, creamy, vegan chocolate ganache!?  YUM!

Smooth and creamy, a great addition to your favorite macaroons!

In celebration of "Chocolate is our Favorite Superfood" month, we wanted to share with you our favorite recipe for a totally vegan, smooth and delectable Chocolate Ganache Sauce or Dip, that's also good for cake toppings and dipping fruit!  Take a look! Ingredients:

2/3 cup almond milk or coconut milk (or YOUR favorite non-dairy milk) 8 oz semi sweet chocolate chips 3 tablespoons pure maple syrup


In a small saucepan bring the milk to a boil then lower heat to a simmer.  Add the chocolate chips and maple syrup and mix with a fork.  Turn heat off and mix until thoroughly melted.  Let cool for about 15 minutes before using.

And Enjoy!

Guiltless PBJ Smoothie


  Start your day right!  Drink in your nutrients, antioxidants, and energy boosting Extra Virgin Coconut Oil in this delicious morning smoothie, all whilst enjoying the taste of a classic favorite, the PBJ- Peanut Butter & Jelly Sandwich!  You'll be set with a serving of veggies, protein, and EVCO's clean burning Good Fats to feed your brain and boost metabolism and energy.


Guiltless PBJ Smoothie

2 cups or one big handful of fresh organic spinach 1 heaping tablespoon of organic peanut butter (optional sub raw almond butter if you prefer- for natural protein and good fats) 1 cup almond milk 1 cup organic fresh squeezed orange juice (Trader Joe's is our fav) 1 cup frozen organic blueberries 1 to 2 tablespoons Extra Virgin Coconut Oil (depending on if you will have any other EVCO in your day- to boost energy and metabolism) 1 heaping scoop of plant based protein powder 5 drops grapefruit seed extract (natural immune booster)


Optional Additions: 1 cup frozen mango 1/2 cup aloe vera water 1 heaping tablespoon of your favorite superfood/greens mix 1 whole banana OR 4 frozen banana cubes


CHEF'S TIP: Banana Cubes are an AMAZING smoothie addition in any smoothie!  Cut whole banana in cubes, then freeze in plastic bag for future use.  This makes a wonderful smoothie consistency, and is a great use of those bananas that are about to go, rather than tossing them out.


Blend until smooth.  Yields enough to share (optional).  ;)  Enjoy!

Ambrosia Brussels Salad Recipe


 Recipe by Chef Alison Brushaber

     Remember Grandma's tasty Ambrosia Salad with all that marshmellowy goodness?  Well here's a new take on an old favorite, without all the sugar, dairy, and calories, but with a taste that is still sure to please and will take you back.  This Ambrosia salad has the coconutty taste, the creamy texture, and the sweetness or Grandma's Ambrosia, but is a better-for-you version with Raw, Vegan, and Gluten Free ingredients.

Superfood ingredients like Brussels Sprouts have more glucosinolate, an important phytonutrient, than other cruciferous veggies like broccoli, cauliflower and kale.  Both Brussels Sprouts and oranges are a good source of vitamin C.  It’s a great holiday salad full of color and a delicious flavor.  Brussels, coconut, and sweetness?  We know, it's not your idea of a traditional holiday Ambrosia Salad, but we promise, this salad's raw, healthy crunch, mild sweetness, and tart, fresh cranberries make for a taste bud pleasing treat!

Ambrosia Brussels Salad

For the Salad: 1 pound Brussels Sprouts 1 cup orange segments (about 2 oranges) 1 cup fresh, diced pineapple ½ cup fresh cranberries, cut in half 1 Bag (3.5 oz) Hail Merry Blonde Macaroons 1 Bag (3.5 oz) Hail Merry Lemon Thyme Pecans

Dressing for the Salad: ¼ cup raw cashews or cashew pieces 2 Tablespoons rice wine vinegar 2 Tablespoons fresh squeezed orange juice (use the juice from the oranges used to make orange segments) 2 Tablespoons fresh squeezed lemon juice 2 Tablespoons organic maple syrup ½ teaspoon onion powder 2 Tablespoons Meyer lemon oil (or substitute olive oil)

Instructions: Prepare the fruit by using a sharp knife, peel the orange and run the knife between the membranes of the orange to make segments. Squeeze the remaining orange and juice into a bowl and reserve the juice for the dressing. Peel the Pineapple and dice into ½” pieces. Cut cranberries in half. Put all the cut fruit into a bowl.

Chop Brussels sprouts into pieces about ¼” thick. Add to the fruit.

Crumble Hail Merry® Blonde Macaroons into the salad and toss lightly.

Prepare the dressing by using a Vitamix or high powered blender and add all the ingredients except the oil into the blender and mix at high speed for 2-3 minutes until the cashews are dissolved in the juices and the mixture is thickening.  Turn the speed down to low and while the blender is running, drizzle the oil into the mixture.  The dressing should be thick and creamy.

Toss the salad with dressing, add Hail Merry® Lemon Thyme Pecans and reserve a handful for garnish.  Serve immediately or store refrigerated.  This will last a couple days.  Just toss before serving.

We think this recipe will be a surprise winner for you all.  Write below and let us know what you think!


Thanks to Chef Ali for this new twist on an Ambrosia Salad! 

From the bottom of our hearts at Hail Merry, Happy Holidays and Enjoy!

Holiday Sweet Potato Souffle with Hail Merry Pecans Recipe


Sweet Potato Souffle with Hail Merry Pecans Want to put a healthy spin on a traditional holiday dish?  You won't be missing a thing with this vegan, gluten free, paleo approved recipe.  Sweet potatoes are loaded with vitamins and have a lower glycemic index than potatoes. Topped with a delicious ‘praline’ topping, you will rethink the marshmallows typically used for sweet potatoes.  This one's sure to be a hit.  We hope you enjoy!


2 large sweet potatoes ½ cup organic coconut oil 1 teaspoon pure vanilla extract ½ teaspoon sea salt

Praline 'Lemon-Thyme Pecan' Topping: ¼ cup coconut palm sugar 2 Tablespoons coconut oil 1 bag (3 ½ oz) Hail Merry Lemon Thyme Pecans


  1. Rinse and clean the potatoes. Bake in 425 degree oven for about 45 minutes until fork tender throughout.
  2. Prepare the topping while the sweet potatoes are baking. Chop lemon thyme pecans into medium sized pieces. Combine the palm sugar, coconut oil and pecans in a medium sized bowl. Mix with a fork until the topping resembles coarse crumbs.
  3. Remove the potatoes from the oven and allow to cool just long enough to handle. Remove the skins and mash the potatoes. You’ll need 2 cups of mashed sweet potatoes for the soufflé.
  4. In a large mixing bowl, mix together 2 cups of mashed sweet potatoes, coconut oil, vanilla and sea salt. Set aside.
  5. Use coconut oil to coat the bottom of 8 x 8” pan then fill with the sweet potato mixture. Top with praline mixture.
  6. Bake in 425 degree oven for 15 minutes or until the topping is crispy like a pecan praline and the soufflé is heated throughout.

Chef’s Tips: You can make the praline mix the day before to save time.

Prep time: 1 hour Yield: 4-6 servings Recipe by: Alison Brushaber ali=sm

Day of the Dead- Jicama Orange Salad

JicamaSalad2 We at Hail Merry like to celebrate the beautiful spirit and culture embodied the holiday right around the corner.  Day of the Dead (Spanish: Día de Muertos) is a Mexican holiday observed throughout Mexico, and around the world in other cultures.  The holiday focuses on gatherings of family and friends, to pray for and remember friends and family members who have died.  The celebration takes place on October 31, November 1 and November 2, in connection with the triduum of Allhallowtide: All Hallows' Eve, Hallowmas, and All Souls' Day.  It is a time for family and friends to gather and honor loved ones who have passed.  Offering sweets and favorite foods is a way to remember and pay tribute to loved ones, and usher them into the land of the remembered. This brightly colored salad is perfect for the fiesta.  We hope you enjoy!

Day of the Dead- Jicama Orange Salad

Salad 1 each          Jicama, peeled and cut into matchsticks (about 3 cups) 6 cups          Organic spinach, sliced into ¼” thick pieces 1 each          Fresh pomegranate, seeded (about 2 ½ cup seeds) 3 each          Fresh navel orange

Dressing 2 each                   Limes, juiced (about 4 Tablespoons) 2 Tablespoon         Organic Maple Syrup 1 Tablespoon         Olive Oil ½ teaspoon           Smoked Paprika Pinch of salt


  1. Peel Jicama and cut into matchsticks.
  2. Cut fresh spinach into strips about ¼ thick. Measure 6 cups.
  3. Using a sharp knife, peel the orange and run the knife between the membranes of the orange to make segments. Squeeze the remaining orange and juice over the salad.
  4. Add pomegranate seeds.
  5. Toss the salad with the dressing just before service. Dressing can be made ahead.

CHEF’S TIPS: For an easy way to separate the seeds of the pomegranate cut the pomegranate in half and PomBowlsubmerge in a bowl of water. Break the membrane away from the seeds under water to avoid the juices staining your clothes or cutting board. The membrane will float and the seeds will sink in the water.

Join Merry’s Shift with Tory Johnson

Good Morning America contributor, Tory Johnson, has just released the paperback edition of her New York Times Bestseller, The Shift: How I Finally Lost Weight and Discovered a Happier Life. Hail Merry’s Choco Macaroons and Chocolate Miracle Tarts are proud to be featured in The Shift as Tory’s favorite go-to-dessert, which she says, “taste better than Godiva”!  

“I feel like what I did was a shift in my thinking, not so much a diet,” explains Tory. “Change is possible, you can go from a dark ShiftBookplace to a great place, you can go from happy to happier, you can make really good things happen for yourself.”


The Shift features success stories from other women who said the book’s message was unlike any other weight loss and diet books.  Merry’s own CEO, Sarah Palisi Chapin, shares how she changed her eating habits and lifestyle and shed more than 40 pounds. Click here to learn more about The Shift.


The book also includes recipes, including this Cauliflower Curry:


Cauliflower Curry  (serving at about ¾ cup)

1-tablespoon olive oil

½ cup quartered cauliflower florets

½ teaspoon ground turmeric

1 tablespoon minced onion

¼ teaspoon garlic paste

¼ teaspoon ginger paste

¼ teaspoon ground coriander

¼ teaspoon ground cumin

2 teaspoons tomato paste

2 tablespoons vegetable stock

1-tablespoon water

¼ teaspoon garam masala

¼ teaspoon kosher salt

1 teaspoon chopped fresh cilantro

1. Heat ½ tablespoon of the olive oil in a small, heavy bottomed pot over high heat.

2. Add cauliflower and ¼ teaspoon of the turmeric and sauté for 2 minutes. Reduce the heat to medium-low and cook the cauliflower until golden brown, about 2 minutes.

3. Remove the cauliflower from the pot and reserve. In the same pot, over medium heat, add the remaining ½ tablespoon olive oil. Add the onion and cook until translucent and softened, about 2 minutes.  Stir in the ginger and garlic pastes, the remaining ¼ teaspoon turmeric, the coriander, and cumin and cook for 2 to 3 minutes.

4. Add the tomato paste and cook for 1 minute, stirring, so it does not scorch.  Add the reserved cauliflower to the pot and stir to coat. Cook, stirring, for 3 minutes.

5. Add the vegetable stock, water, garam masala, and salt and bring to a simmer. Cover and simmer for 5 to 6 minutes.

6. Remove from the heat. Transfer to a serving dish and garnish with fresh cilantro if desired.

Calories: 150

Carbohydrate: 4 g

Fat : 14 g

Sparkling Pomegrante Chia Fresca

Stay hydrated and refreshed with this DIY Sparkling Pomegrante Chia Fresca. Serve with one of Hail Merry's 1.5 oz naturally gluten-free snacks: Vanilla Maple Almonds, Royal Seasoned Nuts or Orange Cranberry Grawnola. Serves 1

1/2 cup coconut water??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

1 tablespoon chia seeds

1/2 cup sparkling water

1/4 cup pomegranate juice (or favorite juice)

juice of 1/2 lime

1-3 teaspoons local raw honey or favorite sweetener to taste

1. Combine the coconut water and chia seeds in a glass and let sit for 10 minutes.

2. In blender place remaining ingredients with chia water and blend for 20 seconds.

3. Pour into a tall glass and serve immediately.