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Quinoa Veggie Patties

This Recipe is my all time favorite. I make these ahead of time so I can just reach for one when I need a quick lunch or dinner.


Makes 8-10 patties

2 cups of low sodium vegetable broth

1 medium sweet potato diced

1 cup cooked chick peas

1 cup shredded carrots

1/4 cup pumpkin seeds /or sunflower seeds

5-6 Tb freshly ground flax seeds

2 tsp organic Basil

1 tsp  sea salt

1/4 tsp fresh pepper

1/4 tsp chili powder

1/4 tsp thyme

Bring Broth , sweet potato and quinoa to a simmer over medium heat, cover for about 20 minutes until broth is absorbed .

Stir in Chick Peas carrots and pumpkin seeds

Mash with a potato masher until all ingredients are blended to your liking. Coat your hands with a little olive oil to form your patties.

Cook in a large skillet with olive oil, or coconut oil flip over each side until golden brown, then put into a 400 Degree oven for about 10 minutes to finish.

These can be stored in a container for 3-4 days.

You can put them on your favorite bread or just top with some arugula, and your favorite dressing. 



Vegan Split Pea Soup w/ Fennel and Spinach

This recipe is simple and pleasing

2 Cups chopped fresh Fennel

1 large onion

3 cloves of garlic

1 cup vegetable stock

15 ozs or about 2 cups of dried split peas

1 tsp fennel seeds ( roast in a dry frying pan until they smeal smokey)

1/2 tsp thyme

1 bay leaf

5 ozs Fresh Spinach


Heat sauce pan with a Tbs Olive oil add fennel and onion and saute for 5 to 10 minutes add garlic cook for another couple of minutes

Add 1 cup vegetable stock and simmer for 2 minutes

add split peas, 1/2 of the roasted fennel seeds ( grind in coffe grinder or mortar and pestil)

add thyme, bay leaf and 7 cups of water.  Bring to a boil then reduce to medium low, cover and simmer for about 50 minutes stirring occasionally. add spinach and cook until wilted. remove bay leaf and discard.

Puree soup until smooth with blender or stick blender, Caution if its too hot !!

Season with salt and pepper

Garnish with a pinch of the remaining ground  Fennel seeds and perhaps a spoon of greek yogurt