Tag Archives: raw vegan gluten-free

Feed Your Body Royally with this yummy gluten-free and vegan dessert, or is it breakfast? Two Hail Merry Macaroons have as much fiber as a 1/2 cup of prepared oatmeal. Plus, these little balls of bliss are made with organic virgin Coconut Oil, a saturated fat that does not contain cholesterol because it is plant based. Cholesterol is only found in animal products. Click Here to learn more about this amazing oil!

Hail Merry Macaroon Berry Parfait Recipe (Gluten-Free & Vegan)

Serves 1

1 cup organic fresh berries  (if using strawberries, remove stem and    cut into quarters)
6 ounces unsweetened coconut milk yogurt
1/2 teaspoon vanilla extract
Sprinkle of cinnamon to taste
1 tablespoon organic flaxseed meal (optional)
1-2 Choco Hail Merry Macaroons, crumbled
1-2 Strawberry Hail Merry Macaroons, crumbled
1. Mix yogurt, vanilla, cinnamon and flaxseed meal.

2. To assemble, spoon a layer of yogurt into a decorative bowl. Top with crumbled Choco Macaroons and then 1/2 the berries. Spoon another layer of yogurt and top with crumbled Strawberry Macaroons macaroons.

3. Top with remaining berries and enjoy immediately. Garnish with fresh mint if desired.

Are you hungry for a creamy raw and vegan frozen dessert that tastes like gelato and  beautifies the body from the inside out?  We believe beauty is about being comfortable with who you are and GLOWING from the inside out. A radiant glow comes from a healthy diet of mostly plants and good fats. Make this gluten-free dairy-free all-plant based dessert tonight! It takes just 5 minutes to prepare and delivers 5 grams fiber, 1/2-tablespoon raw coconut oil and tons of satisfaction for only 200 calories per serving! Top it with chia seeds and call it a meal.  Studies have found that the chemicals in cherries can help inhibit skin pigmentation and contain a hormone linked to slowing the aging process. Energy-giving raw cacao is full of anti-aging antioxidants. Click here to learn all about the beauty benefits of coconut oil, a healthy saturated fat.

What a great way to eat more plants and feed your body royally!

Raw & Vegan Chocolate Cherry Frozen Mousse

5 dates, pitted

2 tablespoons organic virgin coconut oil

1 tablespoon vanilla extract

2 tablespoons raw cacao

1 cup frozen organic cherries

3 frozen medium bananas

pinch sea salt

In a food processor or blender, pulse dates, coconut oil and vanilla into a thick paste. Add in cacao, cherries and bananas and blend until smooth. Season with salt to taste. Eat immediately or freeze in covered container until firm, 2-4 hours. Top with Hail Merry Vanilla Maple Almonds or Chimayo Chile Pecans. Serves 4.

Are you a kale devotee? If so, try this raw and vegan Kale Salad with Cranberries and Pepitas? It is reminiscent of the delicious Kale Salad Central Market (in Texas) sells in the prepared food section except we replace the almonds with Vitamin E rich Hail Merry Salt N Pepper Sunflower Seeds. This super healthy salad was adapted from a Recipe for Life recipe by Debbie Gore with minor tweaking to make raw.  Grape seed oil is perfect for the raw citrus salad dressing because it is lighter than olive oil and rich in vitamins and healthy fats. We keep the sunflower, pumpkin and sesame seeds raw and throw in some ginger and palm sugar for a peppery sweet taste. This raw and vegan salad makes a wonderful light meal filled with plant protein, antioxidants, vitamins, alkalizing minerals and cancer protecting phytonutrients. Don’t forget- it is a good idea to stock your refrigerator with Hail Merry Seasoned Nuts and Seeds so you can always Feed Your Body Royally with healthy salad toppers.

Kale Cranberry Salad Recipe

Serves: 4

Salad

1              bunch kale, sliced crosswise in ribbons (tough stems removed)

1              cup baby spinach leaves

1 /2          cup Hail Merry Sunflower Seeds

1/2           cup dried cranberries

1/3           cup raw pumpkin seeds

Dressing

1/3          cup organic apple cider vinegar

2/3          cup unrefined grape seed oil

1              tablespoon palm sugar (or more to taste)

2              tablespoons freshly squeezed orange juice

1              tablespoon freshly squeezed lemon juice

1              teaspoon raw sesame seeds

2              teaspoons chopped crystallized ginger

1              tablespoon finely chopped shallot

2               tablespoons fresh chopped parsley

Sea salt and fresh ground pepper to taste

1. In a salad bowl add kale, spinach, sunflower seeds, cranberries and pumpkin seeds.

2. To make dressing: In a small food processor or blender, mix dressing ingredients together. Use as needed or refrigerate the dressing.

3. Toss the salad with the desired amount of dressing. Season with salt and pepper and serve immediately.

Jicama is a very low calorie root vegetable (50 calories per cup), but nutritionally dense, being rich in dietary fiber, anti-oxidants (such as Vitamin C), Vitamin B, and the alkalizing minerals magnesium and manganese. Jicama has a slightly sweet flesh reminiscent of water chestnuts but crunchier.  Its skin is inedible but the turnip-like flesh is an excellent source of inulin, a soluble dietary fiber that does not metabolize in the human body, making jicama an ideal snack for diabetics and dieters.  This No-Oil Raw Salad Recipe combines jicama with citrus, cilantro and Hail Merry Chimayo Chile Pecans. The spicy pecans add raw plant oils for heart healthy satiation. Feed Your Body Royally!

Jicama Orange Salad 

12 ounces jicama, peeled with a knife or vegetable peeper.

2 medium navel oranges, peeled

4 large red radishes, sliced into paper-thin rounds

Citrus Dressing:

4 tablespoons fresh orange juice

6 tablespoons fresh grapefruit juice

4 tablespoons fresh lemon juice

½ teaspoon grated grapefruit peel

¼ teaspoon sea salt

¼ teaspoon fresh ground pepper

2 tablespoons cilantro leaves, finely chopped

½ cup Hail Merry Chimayo Chile Pecans

Cilantro sprigs for garnish

1.  Cut peeled jicama in half and then slice each half into 1/8-inch by 1-inch sticks. Place into shallow bowl.

2.  Combine Citrus Dressing ingredients and pour over jicama. Toss and let it for 30-60 minutes.

3.  While jicama is marinating, remove each orange section from the fine membrane and leave segments whole.

4.  Combine the jicama, oranges, and sliced radishes. Toss and garnish with Hail Merry Pecans and cilantro sprigs.

5.  Serve over mixed greens for a refreshing salad or as a flavorful relish to grilled vegetables or fish.