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

Grilled Peach and Fennel Salad


Grilled Peach and Fennel Salad Recipe Stay slim and trim with this delicious summer salad, created by our own Chef Ali, made vegan or vegetarian to fit your taste!  Fresh crunchy fennel mixed with sweet grilled peaches, plus your cheese of choice, will delight your palette while maintaining that summer bod you worked so hard for.  Pair with a crisp white wine, and enjoy the summer sunset before it's gone!


INGREDIENTS 1 bunch organic arugula & baby spinach mix 1 head fresh fennel sliced thin 2 oz Bellavitano Merlot cheese or vegan kite hill cheese diced 3 fresh peaches brushed with olive oil and grilled

DRESSING 1 tbsp olive oil 2 tsp honey 1 1/2 Tbsp fresh lemon juice

Mix organic arugula and baby spinach, or use only organic wild arugula for extra kick.  Brush organic sliced peaches with extra virgin olive oil and grill.  Add thinly sliced organic fennel for that anise note that pairs well with your next ingredient, diced Bellisimo brand Merlot cheese or a vegan version, like Kite Hill brand cheese, found at Whole Foods Market.  Whip up dressing using olive oil, honey, and lemon juice to emulsify.  Add to salad and Viola, a scrumptious summer salad for 2!

We hope you enjoy!

Thanks Chef Ali, for another winner!

Chef Ali

Merry's Patriotic Party Platter


Merry's Patriotic Party Platter Recipe In the spirit of celebrating 'Citrus Summer', and the good ol' U.S. of A. on Independence Day, Merry would like to share with you one her favorite easy summer platters to share with friends this holiday.  Who doesn't love fresh fruit mixed with tangy & sweet lemon coconut macaroons!  Extra points for carving your own Hail Merry macaroon stars (optional)!  Enjoy!




Rinse strawberries and cut strawberries into 4ths.  Rinse blueberries and remove any spoiled fruit.  If you'd like to add a shake of no calorie sweetener here, we like all natural Monkfruit- 1 tbsp for all fruit.  Arrange blueberries first in top left quadrant.  Line up Lemon Macaroons as stripes in fruit flag.  Add strawberries, making sure to situate them face down and red side up for best presentation.

Optional Extra Credit: Use one of your 8 count bags to create macaroon stars.  With a small sharp knife, cut 1/4th way into the top right and left of the circular macaroon lining up to make a horizontal incision on either side, creating the top two arms of the star.  Then connect these two arms by cutting the top triangle of the star.  Next, move to bottom of the macaroon and center your knife 1/4th of the way in again.  Cut at approx 45 degrees left and right to cut out a triangle on the bottom.  Finish the last 2 star arm triangles by connecting these cuts at an angle.  Use the star cut outs to mix with any remaining fruit in an additional snack bowl.

Voila!  Happy Independence Day!!  We hope you enjoy the holiday!

With Love from Merry and the Team,

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 Instagram.

Vegan Coconut Ice Cream Pie w/ Choco Macaroon Crust


  Who Wouldn't Love a Vegan Coconut Ice Cream Pie??


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)-  Hail Merry Choco Macaroons
  • 2 pints-  Organic Coconut Bliss Non Dairy Frozen dessert-Naked coconut


choco-macaroon- crustSoften 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 Choco Macaroons. In a deep dish, 10” pie pan, press macaroons 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 choco macaroon pie shell. Place in the freezer until served. Serve frozen, and feel free to add our previously blogged recipe, the Vegan Chocolate Ganache as a topping!

Viola!  A coconutty Vegan dessert that will impress anyone, prepared in just minutes!!

Ice Cream Pie


Lemon Macaroon Vegan Parfait


Lemon Macaroon Vegan Parfait-

For the Love of Lemons, and our Lemon Macaroons, here's a refreshingly light summer breakfast or snack recipe- fully raw, vegan, gluten-free, and non-GMO!  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 Macaroons
  • 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 Macaroons 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 Guest Blogger Recipe, the 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.

Watermelon Mint Cooler

Enjoy this refreshing drink made from coconut water on a hot summer day with a Hail Merry Macaroon to energize your soul! Also, makes a great post workout tonic or add a little vodka for happy hour by the pool. Serves 1

1 cup fresh cubed watermelon??????????????????????????????????????????????????????????????????????????????????????????

¾ cup coconut water

Juice of 1 lime

½ cup frozen strawberries

2 fresh mint leaves

Ice as needed

Add all ingredients to a high-speed blender and blend until smooth. Enjoy immediately.


Hail Merry LLC Wins Regional Entrepreneur of the Year Award

Dallas based natural snack food company, Hail Merry LLC, is proud to announce that CEO, Sarah Palisi Chapin and Founder, Susan O’Brien, have won Ernest & Young Entrepreneur of the Year Award in the Consumer Product Category for the Southwest Region. The award recognizes outstanding entrepreneurs who demonstrate excellence and extraordinary success in such areas as innovation, financial performance, and personal commitment to their businesses and communities. An independent panel of judges selected Chapin and O’Brien, and the award was presented at a special gala event at the Sheraton Dallas on June 21. “In just 5 years we have gone from making food in my backyard cabana into a FDA approved manufacturing facility, then into our own certified gluten-free commercial kitchen. This year we tripled our manufacturing space,” states Susan O’Brien. “We are dedicated to not only providing people an easy way to meet special diet requests, such as gluten-free, vegan (dairy-free), raw, and kosher, but also to creating the best tasting products made from pure ingredients for all customers with discriminating taste and demands."

“It is such an honor to be recognized as an EY Entrepreneur of the Year for the Southwest Region of the US,” said Sarah Palisi Chapin. 10383479_890362930990352_5643890698481679721_n“We are grateful to EY for their program, which puts a spotlight on business and the role of entrepreneurs in growing our economy. The experience itself has drawn us into a precious EY community and introduced us to resources to help us grow Hail Merry. Our dramatic growth is the result of support from so many people whose lives are touched by the need to understand what they are eating in line with what might be allergies, food sensitivities or personal sourcing considerations. We thank them and our incredible team, especially our third partner Alison Brushaber, for helping us turn great products into a national brand that is purposeful.”

"Great Texas companies had much to do with fueling success that led to national expansion. Roy's, and then Central Market here in Dallas were the first to provide shelf space to Susan. Success with Central Market opened doors at Whole Foods Market, and their local loan program provided important capital to enable us to make an early equipment purchase. Dallas' Omni Resorts & Hotels discovered Hail Merry early and features product as a part of their Select Guest program, with a gifted snack to healthy travelers.

"Precious retail space requires capital to fulfill. Texas investors, plus friends and family backed us along the way, providing critical growth capital," said Chapin."

Hail Merry desserts and snacks are available nationally at natural grocers and retailers, including Central Market, Whole Foods Market, and select regional grocers such as HEB, Natural Grocers, and Wegmans. They are sold in the dairy, bakery or natural refrigeration sections. The snacks are also available on Virgin America Airlines, and at Omni Hotels & Resorts. Their lineup includes Miracle Tarts, Low Temp Dehydrated Macaroons, Grawnolas, Nuts & Seeds. All stem from plants, and raw plant oils.

As North Texas award winners, Palisi and O’Brien are now eligible for consideration for the Entrepreneur Of The Year 2014 national award. Award winners in several national categories, as well as the Entrepreneur Of The Year National Overall Award winner, will be announced at the annual awards gala in Palm Springs, California, on November 15, 2014.

Vegan & Gluten-Free Ice Cream: Coconutty Chocolate Chip Cookie Dough Ice Cream


Alisa Fleming, of GoDairyFree, shares another yummy vegan and gluten-free creation: Coconutty Chocolate Chip Cookie Dough Ice Cream! This dairy-free treat is infused with the goodness of creamy coconut, but still manages to assert its cookie dough identity with Hail Merry Chocolate Chip Cookie Dough Macaroons. To up the indulgent factor, the rich vanilla ice cream is flecked not only with delicious little balls of comforting “cookie dough” but also with a generous amount of dark chocolate flakes.

Makes about 1 quart


·      2 14-ounce cans full-fat coconut milk or coconut cream, 1 chilled overnight*, 1 room temperature


·      ½ cup raw agave nectar or raw local honey


·      1 tablespoon pure vanilla extract or paste


·      2 pinches salt


·      1 ounce dark chocolate


·      1-2 packages Hail Merry Chocolate Chip Cookie Dough Macaroons



1.   Make sure the container of your ice cream maker has thoroughly been chilled according the manufacturer’s directions, and chill an airtight container to store the finished ice cream.


2.   Place the contents of the room temperature can of coconut milk or cream in a blender along with the sweetener, vanilla, and salt. Blend until smooth, 1-2 minutes. Blend in the contents of the chilled can of coconut milk or cream until smooth, 1 minute. Put the blender jar in the refrigerator, and let the mixture chill for at least 1 hour.


3.   Process the chilled coconut milk / cream mixture in your ice cream maker according to the manufacturer’s directions.


4.   As the ice cream churns, shave the chocolate (I use a potato peeler); both small bits and larger curls are good. Also, cut the Hail Merry macaroons in half, and then cut each half into thirds, to get 6 pieces per macaroon. Roll or shape the pieces into small balls (I use about 1-1/2 bags for this batch).


5.   When the ice cream has just a few minutes left, add the shaved chocolate and Cookie Dough Macaroon balls to incorporate them throughout the ice cream.


6.   Scoop the soft ice cream into your chilled container, cover, and freeze for 4 hours or longer for hard-packed ice cream. Serve with any leftover Hail Merry Macaroons!


*If you forget to chill 1 of the cans, not a problem, the mixture in the blender jar will just need to chill in the refrigerator for at least 2 hour more.