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Natural Supplements

Nature's Happiness proudly supplies premium quality, whole food, organic, and natural supplements.

Garbanzo Beans aka Chick-peas

Garbanzo beans have a soft and creamy texture and an absolutely delicious flavor all by themselves, and make a great ingredient for many fabulous meals. Sprouted garbanzo beans have a very "grassy" flavor, therefor don't make very good hummus and aren't super tasty by themselves. So I usually always cook them, whether or not I've sprouted them.

2 c. garbanzo beans - soak overnight or at least 8 hours. They will double in size. Place in pot and cover with water, boil with 1 T Himalayan sea salt, reduce heat to medium and let simmer for at least 1 hour, or until tender.

Garbanzo beans have many great health benefits: they are a good source of protein - 15 g in just 1 c., rich in soluble fiber, which is heart healthy and helps stabilize blood sugars. They are rich in triptophan, an amino acid that plays an important role in regulating both mood and sleep. They also contain molybdenum, a trace mineral that's needed for the body's mechanism to detoxify sulfites (a preservative found in wine and many other foods).

Raw Superfood Protein Bars
Energizing Bites packed with essential Vitamins and Minerals
1 c. almonds
1 c. cashews
1 c. goji berries
1/2 c. peanuts
1/2 c. walnuts
1/2 c. pumpkin seeds
1 c. flax meal
1/2 c. hemp seeds
1/4 c. sesame seeds

1 c. deglet noor dates
1 c. dried cherries
1/2 c. golden raisins
1/2 c. dried cranberries
1/4 c. prunes
1 c. honey
1/2 c. coconut oil
1/4 c. agave nectar

There are a ton of ingredients that go into these amazing little power bars! Don't get discouraged, we have left out all preservatives and created very easy to follow instructions. First of all, you should try to buy your nuts and dried fruits from bulk bins, where they will be a lot less expensive and processed. Make sure to get raw nuts and fruits without added sugars.
Next, you will need to make a nut & superfood "flour" base. By adding all dry ingredients like nuts, seeds, and superfood powders to a food processor. Pulse ingredients until you achieve a fairly smooth flour-like constancy, small pieces of nuts are okay. You do not have to process the hemp and sesame seeds. Pour all ingredients into a large mixing bowl.
Then add your dried fruits, honey, coconut oil and agave to your food processor and puree until you achieve a very smooth and sticky fruit paste.
After that, add all of your ingredients together. You can use a mixer with a paddle attachment or you can mix by hand, which may take just a few minutes longer. Make sure to thoroughly mix all ingredients together.
I like to press mixture into ice cube trays, freeze for 1 hour, then pop out and store in an air-tight container for at least 3 weeks in refrigerator. There are so many other options though: 1. Keep mixture in it's already granola like state, and enjoy in a bowl with your favorite nut milk 2. Roll into bite-size balls, then into crushed nuts or cacao powder 3. Firmly press mixture into a cookie sheet with rolling pin, refrigerate until firm, and cut into cubes, bars, or fun shapes.

Sprouting Lentils

1 c. dried grey green lentils
Rinse lentils very well and remove any stones or debris. Place in a wide-mouthed jar, cover with water, and place a very thin cloth or cheesecloth on the top and secure with rubber band. Let them soak for 8-12 hours (they will double in size!). Drain and rinse very well and place them back into the jar or colander (my favorite way).. if water sits and collects mold could develop and ruin your sprouts.
Rinse 2-4 times a day for about 3-4 days until tails form.


Purple Cabbage Sauerkraut

1 head red cabbage
1 T Himalayan sea salt
Roughly chop cabbage, and working in batches, shred in food processor with salt. Stuff into canning cars, or any jar with a tight fitting lid. Let the cabbage sit for 7 days without opening.


Raw Pickled Jalapenos

1/2 lb. jalapenos
1/2 sweet onion
2 garlic cloves
1/2 c. apple cider vinegar
3/4 c. water
2 T peppercorns
1 T Himalayan Sea Salt
Slice jalapeno's very thin and soak in water for a few hours. Then stuff them in a jar with sliced onion and garlic cloves. Meanwhile, mix together vinegar, water, peppercorns and salt in a bowl. You can heat this mixture up on the stove before adding to jars, which will slightly blanch vegetables. Or after mixing together, you can add it to jars right away. Put lids on jars and leave be for a couple of days in a dark area or corner. Once opened you can store in refrigerator for at least 1 month.

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