The Holy Crap Cookbook: Sixty Wonderfully Healthy, Marvellously Delicious and Fantastically Easy Gluten-Free Recipes - Paperback

by Corin Mullins (Author), Claudia Howard (With)

When Corin and Brian Mullins started their company, HapiFoods, in 2009 with just $129, they had no idea that in less than a decade they would be shipping millions of bags of cereals around the world. They just wanted to make a nourishing product that would both taste good and be compatible with Brian's food allergies--and perhaps sell it locally for a bit of extra retirement income. After much experimentation, Corin came across the tiny black chia seed--a complete protein, rich in omega 3 fatty acids as well as minerals, antioxidants and fibre. Corin blended chia with nutrient-rich buckwheat and hulled hemp seeds and, inspired by an enthusiastic comment from one of their first customers, she and Brian decided to label their first creation "Holy Crap, the World's Most Amazing Cereal." Thanks in part to an appearance on the hit CBC show Dragons' Den, their products gained the attention of Canadian consumers, many of whom became loyal customers.

Starting with HapiFoods' cereals and adding other healthy ingredients, this inspirational cookbook emphasizes a plant-based, gluten-free diet and includes over 60 simple-to-prepare but simply awesome recipes that harness the power of superfoods. From protein-packed breakfast fare like refreshing smoothies and perfect pancakes, to satisfying savory dishes and decadent desserts that don't sacrifice nutrition for flavour, all the recipes in The Holy Crap Cookbook are in keeping with the Holy Crap philosophy: what you eat should be good for you and taste great.

Author Biography

Corin Mullins co-founded HapiFoods with her husband, Brian.In 2013 she was named an EY Entrepreneurial Winning Woman. Corin's vision to produce an allergen-free cereal has turned into a Canadian business success story. She and Brian live in Sechelt, BC.

Claudia Howard: Claudia is a communications professional who is passionate about West Coast cuisine and experimenting with local ingredients. She divides her time between Gibsons, BC, and Palm Springs, CA.