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Quinoa Collard Wraps
1 large collard green leaf
2 T tomato/jalapeno hummus
julienned yellow bell pepper
1/4 c. hemp seeds
Soak your collard greens in water and then pat down with paper towel. Place up-side down and start layering in your ingredients in the middle, with about 1" space on each end. These wraps can be as customizable as you would like, which is partly what makes them so much fun! Just don't overfill them and you shouldn't have any problems. Carefully roll up just like a tiny burrito and serve!
Another Version of the
Collard Green Wraps
Collard Green Leaves
2 T hummus
a couple small handfuls of sprouts (any kind)
a few red pepper slices
salt, pepper, and poppy seeds
Always easy, tasty, and refreshing.
Clean live food for your LIVE body.
Spread the hummus on the inside of the wrap (the ugly side) top with the remaining ingredients, and ever so carefully roll up, just like a burrito. We enjoyed these ones with a little bit of our raw "ranch" dressing.
Vegan Curry with Quinoa
1 c. butternut squash-diced into bite-size cubes
2 medium to large sweet onions-diced small
2 carrots-peeled and diced small
6 cloves garlic-minced
1 T honey
3 T your choice of oil(olive oil, grape seed, coconut)
2 c. coconut milk
2 c. water
1 c. broccoli- cut into pieces
2 c. kale-chopped up small
1 c. cooked garbanzo beans
Juice of 1 lemon
T course Himalayan sea salt
1 t. turmeric root powder
1 t. paprika
2 t. curry powder
t. pepper dash cayenne pepper
2.5 c. quinoa
5 c. water
t. Himalayan sea salt
You'll need a large pot, at least 6 quarts. Saute the squash and carrot in oil, with honey and salt and pepper on med-high heat until slightly caramelized and fork-tender. De-glaze with juice of the lemon. Add the onion, garlic and ginger, and let cook until onions are translucent. Then add all of the remaining ingredients. Turn heat up and simmer until broccoli and kale are tender.
If you are cooking for children, you could leave out cayenne and add half the curry and black pepper, so that it isn't spicy.
To cook quinoa: boil the water in medium sauce pan, then add quinoa and salt. Stir until the water comes back up to a boil, lower heat, and simmer 15-20 minutes. When finished, all the water will be absorbed. Fluff with fork and serve.
Vegan Butternut Squash Burritos
4 large, healthy swiss chard leaves
2 c. butternut squash - cubed small
1 yellow onion - diced
1 t. coconut oil
1/2 t. honey
1 roma tomato - julienned
1/2 red pepper - julienned
1 avocado - sliced
1 green onion - julienned
1 handful cilantro - chopped
salt and pepper
Season butternut squash and onion with salt, pepper and honey. Toss with oil in a bowl, and either grill on tin foil, or roast in oven. Clean chard and break leaves down the middle. Layer your ingredients in the middle of the leaf, season with salt and pepper and roll up just like a burrito. Cut in half and serve with a side of fresh salsa.
Breakfast Fruit Tacos
4 gluten-free corn tortillas
1 t. coconut oil
himalayan sea salt
1 bright red apple - sliced very thin
1 golden pear - sliced
1 banana - cut into thin strips
1/4 c. chopped walnuts and pecans
1 T hemp seeds
1 T cacao powder
1 t. maca powder
1 T agave nectar or honey
Heat up the coconut oil in a large skillet on medium-high heat, and add the tortillas seasoned with a tiny bit of all spice and salt. Just barely cook the tortillas until they are slightly crisp and very warm. Layer in your apples, bananas and pear, sprinkle with cacao, maca and a drizzle of agave or honey. Top with nuts and hemp seeds.
These fresh fruit tacos are seriously mouth watering. Even though they are a very healthy breakfast with some amazing benefits, they can be eaten any time of the day, even for dessert! They will provide you with essential Vitamins, minerals, antioxidants, and will also boost energy and endurance levels!
This recipe serves 2.
Health Boosting Vegan Soup
4 quarts vegetable broth (preferably homemade)
1 sweet onion - diced small
3 T olive oil, coconut, or grape seed
6 cloves garlic - minced
1/2" ginger - peeled and minced
2 leeks - washed well and sliced thin
8 oz mixed mushrooms - sliced
1 large sweet potato - cubed small
1 1/2 c. broccoli pieces
1 1/2 c. your favorite greens (spinach, kale, collard greens etc.) chopped small
Himalayan salt and black pepper to taste
1 c. your favorite dairy-free, nut milk
garnish with parsley, green onions and hemp seeds.
Start out with a large pot, about 6 quarts. Saute the onion in oil on high heat, season with salt and pepper and a little bit of honey until caramelized. Then add garlic, ginger, leeks and mushrooms. Cook for about 5-10 more minutes, then add the broth and the rest of the ingredients. Turn the heat down to medium and simmer until all of the vegetables (especially sweet potato) are fork tender. Season again with salt and pepper, and then add the nut milk. Garnish with parsley, green onions and hemp seeds.
This recipe will serve a group of about 5 adults. You can cut it in half for a smaller amount, or simply enjoy the leftovers for up to 3 days.