Cooking Classes

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Root Veggie Soup

Rutabaga Parsnip Soup

Vegan, Gluten Free

Happily serves 4

Allium

ALL ORGANIC INGREDIENTS

1 Cup Yellow Squash

2 Garlic Cloves

1 Cup Rutabaga

1 Cup Parsnip

1 Cup Turnip

1 Yellow onion

1 Can (14oz) Coconut Cream

1 Cup Vegetable or Bone broth

½ tsp Nutmeg

1 tsp Thyme

1 tsp Sea salt

½ tsp Black or White pepper

Cut garlic and let sit 5-10 mins.

Cube/dice squash, parsnip, turnip and rutabaga.

Spray with coconut oil and airfry 10-15 minutes or until desired texture.

Sauté onion and garlic until soft and caramelized.

Add the coconut cream and broth.

Remove roasted veggies from airfryer and blend all of the above in a food processor or vitamix until smooth.

Cooking class Recipes. Gluten Free Goodness!!!

Gluten Free Cooking Class details!

We had a great time learning how to keep our favorite flavors and enhance them with better quality ingredients.  I absolutely love educating clients on how food is supposed to taste!  I love how surprised they get when it “tastes good”! Here’s what we learned this month…

 

 

Fresh Cranberry Salsa

Vegan, Gluten Free,  Refined Sugar free

Happily serves 18-24

Avocado oil coconut oil

ALL ORGANIC INGREDIENTS 

12 oz package fresh cranberries

1/4 Cup green onion

1/4 Cup cilantro

1 Jalapeño pepper

1/2 Cup Coconut Sugar or monk fruit

1/4 tsp Cumin

2 TBSP Lime or lemon juice 

Dash Sea salt

Chop the cranberries in the food processor and the rest by hand.

Mix together and enjoy!

 

 

Raw Pumpkin Pie

Vegan, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

food processor Himalayan

Crust

1 cup soaked dates 

1 cup pecans 

I cup walnuts

1/8 teaspoon of Himalayan salt

To make the crust

Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

4 Cups Fresh Pumpkin

1 Cup soaked dates

4 TBSP Softened coconut oil or coconut cream 

1/3 cup Maple syrup (can sub coconut nectar)

2 TBSP Pumpkin pie spice 

To make the filling

Add pumpkin to the food processor until smooth. 

Add the other ingredients and process until smooth.  

Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.

Transfer the filling to your pie crust and let refrigerate for a few hours. 

You can used canned pumpkin, but fresh pumpkin is much better tasting. 

 

 

Sweet Potato Quinoa Cranberry Stuffing

Gluten Free, Dairy Free, Vegan Option

Happily serves 4-6

Avocado oil coconut oil

ALL ORGANIC INGREDIENTS 

1 Cup Tricolor sprouted quinoa

2 Purple Sweet potatoes

1 TBSP Avocado Oil 

1/2 Red onion

1/2 Yellow onion 

1 Garlic clove

2 tsp Cumin

3 TBSP Chopped parsley

1 1/2 Cup Bone broth (or veggie broth if you are Vegan)

Himalayan Sea Salt & White Pepper to taste

1/2 Cup cranberries

Optional: 1/4 Cup pecans

Preheat oven to 375  

Cut or press garlic and let sit 5 minutes.

Rinse Quinoa.  Heat bone broth, add quinoa and simmer for about 15 minutes until liquid is absorbed.  Do not over cook.  

Remove from heat and let cool.

Bake/roast sweet potatoes, onions and garlic for about 15-20 minutes or until soft.

Chop Cranberries.

Combine sweet potatoes and onions with avocado oil.

Stir in cumin, cranberries, parsley, salt and pepper.  

You can bake it together for 10 mins or eat cold.

Spooky Kid Halloween Treat ideas!

Kids Can Cook!  EASY ideas that are “normal” foods.  Good food can be healthy AND yummy!

   

Zucchini Spiders

(Will air fry these, kids will top with Spider olives)

1/4 Cup Marinara Sauce

1/4 Cup Coconut Cheese (Dairy Free)

6 Black olives 

6-8 Zucchini slices

Slice Zucchini in rounds.  

Top with a spoon of marinara, add cheese.

Airfry about 5 mins.

Add Olives on top, slice one for the “legs”

Chattering Apples

(kids will assemble these)

Organic Apples

Almond butter

Marshmallows 

Slice Apples and spread 1/2 TBSP Almond butter on 2-4 pieces.

Add 5-6 marshmallows and top with another slice of apple.

Need a Date night idea? Join me this Friday for food, fun, and good people!

Please join me in learning how to create your own healthy version of sushi and Asian-Inspired spring rolls and fried Rice.

We eat, we learn, we enjoy each other’s company….the way dinner should be!

Air Fryer Link! Not sure which one to get? I did the research for you…Amazon

Cooking class today was on Air fryers.  We learned several things, fast and easy.  What’s also important is the quality of your cookware.  Try to avoid Teflon and heavy metals, so here is the link that I found that is used with stainless steel.

I try and use as many different recipes with some of the same foods so there is no waste.  I got an 8 pack of zucchini and squash from Costco and we made Fried zucchini sticks, zucchini hot pockets, fried zucchini cheese sticks, Stuff bell peppers with egg and zucchini, and acorn squash with chicken sausage and zucchini.  There are many ways to change up recipes so you don’t get tired or bored with the same foods.  Herbs and Spices are the zest of life! I love watching everyone at class be amazed how Sea Salt can make or break a recipe.

Join us at Family Fusion for my next class or schedule your own.  It can be a dinner party, themed, family cook night or date night for couples.  Topics are WHATEVER you want to learn, so just let me know how we can get you cooking fast and easy and Healthy with Jodi.

Air fried Zucchini with Nutritional Yeast

Acorn Squash stuff with Chicken Sausage, zucchini, parsley, green onion, sea salt, garlic, minced onion and Avocado oil

Same green mix, added dairy free cheese and an egg to the yellow bell pepper

Sliced zucchini sprayed with avocado oil and sprinkled with sea salt. Added same green mixture, topped with vegan coconut cheese.  Melts surprisingly well, and EVERYONE liked it!!

And after all that cooking, this is the end result of how much waste there is.

Easy Clean up!  Wipe with a paper towel, run it under hot soak your water and your ready to go for the next round.

Chocolate Class! How to make chocolate healthy!

Chocolate….we all love it, might as well figure out how to make it healthy so we can enjoy it without Guilt! Just a few things we sampled and made today! Most of these products I got from Sprouts and Natural Grocers.

Purple Sweet Potato Brownies
Grain Free, Paleo, Gluten Free, Dairy free
Happily serves 12

ALL ORGANIC INGREDIENTS

2 Purple Sweet Potatoes
14 Medjool Dates
1 1/2 Paleo Nut Flour
4 TBSP Raw CACAO Powder
3 TBSP Maple Butter
1/4 tsp Himalayan sea salt

Soak Date about 1-4 hours. Remove seeds.
Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
Mix all other ingredients in a bowl, then add cream mixture. Stir well.
Bake for 20-30 mins on 350 until the toothpick comes out dry.

Allow to cool 10 mins for the brownies to gel together. (Important step!!)

Jodi’s Fudgy Black Bean Brownies
Grain free, Dairy free, Gluten Free, Vegan
Happily serves 12-15

ALL ORGANIC INGREDIENTS

1 Egg Replacer (or 1 egg)
2 Cups Cooked Black beans
One Avocado (or 1/2-3/4 Cup coconut oil)
1 TBSP Vanilla extract
1/2 Cup Coconut sugar
2/3 Cup Raw Cacao or Carob
1/4 tsp Baking soda
1/4 tsp Baking powder
Optional: 1/2 cup dairy free chocolate chips

Preheat oven to 350°.
Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
Add the Cacao, baking soda, baking powder and mix again until smooth.

Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
Cool completely.

Tips:
The food processor is best, blends and hides the consistency of the beans.
Brownies are best cold.  Can be stored in the fridge or frozen.
Also tastes good raw, no need to bake if you are in a hurry.

Cooking Class on Air Fryer

Such a fun Class! So simple, so easy, so Fast!  You really can make good food, that is healthy, that tastes better than you ever imagined!  I hold classes so you can taste and see how simple meal prep ideas can be.  You can cook.  You can reach your health goals without boring food.  Food is supposed to be enjoyed so let me teach you how to not be afraid of the kitchen!

Fried Zucchini spirals.  Slice them different and you have chips!

Spring rolls…keep it veggies or add meat.

Fried Bananas with Maple butter…endulgence dessert!

Honey Maple Carrot chips…with and without sugar.  Keep your carbs low by substituting carrots or root veggies for potatoes or startches.

Air frying is like convection oven cooking.  It blows the air around and evenly cooks your food.  The shorter the cook time, the least amount of nutrients lost.

Frying with oil destroys properties and turns to trans fats.  Use healthy  high heat oils such as Coconut oil and Avocado oil.

Costco has many Organic foods, the maple sausage with a pork free casing was a major hit!

Look under my recipe tab for individual recipes and click on the amazon link if you want to get an air fryer and get started cooking light and healthy!

 


Holiday Drinks and Natural Remedies for Hangovers

Holiday drinks!! What to do if you drink to little water and become dehydrated and have a hangover the following day?

If you are going to drink this holiday season, please be responsible and smart.  Always choose good quality ingredients and ORGANIC where you can.  Good rule of thumb is drink a glass of water after each mixed drink. This will not affect your “Buzz” It allows your body to metabolize the alcohol content.

Following the “fun” recipes I have listed a few tips to help sooth your guts.  Remember: if you are a coffee/caffeine person or drinker, those two deplete your B vitamins and fatigue/stress your adrenals out.  Supplements are strongly recommended to help keep levels normal.

I’d be more than happy to help create a meal plan for you to keep you on track during the holidays.  Happy creating!!

I found Bailey’s Almond cream, it’s gluten free and vegan.  Was a total hit at class.  The salted Caramel Kaula was a second win!  The Staff at Total Wine was so helpful in answering my questions since my knowledge lacks in this department.  Don’t be afraid to ask….remember you are the consumer and you vote with your dollars so do so wisely.

Vegan Eggnog Chai Latte
Dairy Free, Vegan
Happily serves 1

ALL ORGANIC INGREDIENTS
8 oz So Delicious Eggnog
2 Chai Tea bags
1/2 cup espresso or Cold Brew
Optional: 2oz Kahula

Heat eggnog and 2 tea bags over medium heat, never allowing it to come to a boil. Stir often.
As soon as eggnog begins to form little bubbles remove from the heat.
Remove tea bags from eggnog.
Pour coffee in a mug and top with the chai spiced eggnog.
Serve immediately.

Peppermint White Russian Cocktail
Dairy Free
Happily serves 2

1/2 cup Kahlúa coffee liqueur
1/4 cup Peppermint flavored vodka (2 oz)
1/2 cup Coconut Cream or coconut egg nog
6-8 Ice cubes

Top of Glass:
1/8 cup vanilla frosting
1/4 cup peppermint candy bits

Apply a thin layer of vanilla frosting around the rims of both glasses.
Add the peppermint bits to a shallow bowl. Dip the rims of each glass into the candy, covering the frosting entirely. Chill for 10 minutes.

In a cocktail shaker, add the Kahlúa, vodka and coconut cream.
Shake it!
Pour into the peppermint-rimmed serving glasses filled with ice.

Hot Caramel Apple Cider
Vegan, Gluten Free (Use Tito’s vodka or Towers-it’s Gluten Free)
Happily serves 4

ALL ORGANIC INGREDIENTS
32 oz apple cider (Four 8 oz servings)
8 oz Caramel vodka
1 TBSP Cinnamon

OPTIONAL: 1/4 cup Coconut brown sugar (for rimming your glasses)

Mix all of the ingredients in a large pot.
Heat over medium-low heat, stirring occasionally until liquid just begins to steam

TIP: Heat to your desired temperature and then add the vodka to ensure the alcohol doesn’t burn off.
Optional: While cider is warming up rim the mugs with brown sugar

BAILEYS Spiced Iced Cold Brew
Gluten Free, Dairy Free, Vegan
Happily serves 1

ALL ORGANIC INGREDIENTS
2 oz Baileys Almond Milk Liqueur
15 oz Cold brew
Cinnamon essential oil or cinnamon stevia
Nutmeg
Ice if desired

Combine Baileys with cinnamon oil/stevia, cold brew over ice.
Top with grated nutmeg.

 

Golden Milk
Dairy Free, Soy free, Gluten Free, Vegan, Yeast Free
Happily serves 1

ALL ORGANIC INGREDIENTS
1 Cup Almond or non dairy nut milk
1 TBSP Coconut oil
1 tsp Turmeric
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp white pepper (or black)
1 scoop of collagen

Hangover Remedies:

1 scoop Can’t Beet this (Purium)
8 oz Organic Coconut water
Optional but strongly recommended:
1 scoop Green Spectrum or “More Greens” (Purium)

8oz Bone Broth before bed

8oz Bone Broth first thing in the morning.

Avocado and sea salt for your first meal.

Holiday Desserts! Eat clean, reduces sugars, enjoy!

Holiday Desserts!  We had such a fun time creating new recipes and adapting old recipes to better quality ingredients.  Reducing the sugar “coma” feeling is huge during the holidays.  Remember it’s an indulgence, not an everyday treat.  When you can learn to appreciate dessert or good food, you know there be more and you don’t need to be the “starving child” and scarf down what’s in front of you.  Learning how to have a healthy relationship is part of what I teach in “cooking class”.  You shouldn’t be alarmed because it’s not always “cooking”, we learn preparation methods, tips on saving time and energy.  Come to the next class-step out of your comfort zone and see how good you feel after realizing “cooking” isn’t so bad!

Vegan Pumpkin Cheesecake
Gluten Free, Vegan, Paleo
Happily serves 8
ALL ORGANIC INGREDIENTS

Crust
1/2 Cup soaked dates
2 TBSP Coconut Oil
1 Cup Ground Nut Flour
1/8 tsp Himalayan Sea Salt

Soak Dates 1-4 hours. Remove seeds, discard water.
Add the nuts to the food processor and blend until they are like a rough flower then add the dates, coconut oil and sea salt.
Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.

Filling
4 Cups Fresh Pumpkin (or 2 Cans Pumpkin purée)
8 oz Vegan Cream Cheese
1/3 cup Maple syrup (can sub coconut nectar) OR 1/4 tsp maple extract & 1/4 tsp stevia or Lohan Sweetener
2 TBSP Pumpkin pie spice

To make the filling
Add pumpkin and other ingredients and process until smooth.
Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.
Transfer the filling to your pie crust and let refrigerate for a few hours.

 

Quinoa Brittle
Gluten Free, Dairy Free, Refined Sugar Free
Happily Serves 10

ALL ORGANIC INGREDIENTS

3/4 Cup Tricolor uncooked quinoa
3/4 cup Pecans and/or macadamia nuts
2 TBSP Coconut sugar
1/2 tsp Pumpkin pie or Allspice
2 TBSP Coconut oil
1/4 cup Blackstrap molasses
Dash of cinnamon
Pinch of Himalayan Sea salt
Stevia if you desire it sweeter

Preheat oven to 325.
Line a baking sheet with parchment paper. (Cover all edges)

Combine quinoa, macadamia nuts/pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation. Pour over the dry ingredients, combine and coat evenly, spread on a parchment lined baking sheet with a metal spoon.

Try to get it as even as possible or the edges will burn in the center won’t crisp up.

Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

Let it cool completely before breaking it into serving pieces.
You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.

Canadian Butter Tarts
Gluten Free, Refined Sugar Free, Dairy Free option
Happily Serves 24
ALL ORGANIC INGREDIENTS

Crust
1 Cup Soaked Dates
1 Cup Ground Nut Flour
1/8 tsp Himalayan Sea Salt

Soak Dates for 1-4 hours. Remove seeds.
Combine Dates, Nut Flour and Sea Salt in the Food Processor and blend well. Press into mini muffin tin and refrigerate.

Filling
1⁄4 Cup soft butter, or vegan butter
1⁄4 Cup packed Coconut brown sugar
1/8 tsp Himalayan Sea Salt
1⁄2 Cup maple syrup or 1/4 tsp maple extract and 1/4 tsp Powder Stevia
1 egg, lightly beaten or 1 flax/chia egg replacement
1⁄2 tsp Vanilla

Mix all ingredients together.
Add a bit of chopped marischino cherries in mini muffin tin on the crust and fill the tart with the filling.
Bake at 400 degrees for about 15-20 minutes.

Optional to top with crushed pecans.

Egg substitute:
1 TBSP Ground flax or Ground Chia seed added to 3 TBSP water.
Mix and let sit/jell together about 5 minutes.

Cooking class Recipes! Gluten Free Thanksgiving Ideas! Sweet Potato Pie! Fresh Cranberry Salsa! Sweet Potato Quinoa Cranberry Stuffing!

Sweet Potato Quinoa Cranberry Stuffing
Happily serves 4-6
Gluten Free, Dairy Free, Vegan Option

ALL ORGANIC INGREDIENTS

1 Cup Tricolor sprouted quinoa
2 Purple Sweet potatoes
1 TBSP Avocado Oil
1/2 Red onion
1/2 Yellow onion
1 garlic clove
2 tsp Cumin
3 TBSP Chopped parsley
1 1/2 Cup Bone broth or veggie broth if you are Vegan
Himalayan Sea Salt & White Pepper to taste
1/2 Cup cranberries
Optional: 1/4 Cup Chopped Pecans

Preheat oven to 375
Cut or press garlic and let sit 5 minutes.
Rinse Quinoa.
Heat bone broth, add quinoa and simmer for about 15 minutes until liquid is absorbed. Do not over cook. Remove from heat and let cool.

Bake/roast sweet potatoes, onions and garlic for about 15-20 minutes or until soft.

Chop Cranberries.
Combine sweet potatoes and onions with avocado oil, stir in cumin, cranberries, parsley, salt and pepper.
You can bake it together for 10 mins or eat cold.

Fresh Cranberry Salsa
Vegan, Gluten Free, Refined Sugar free
Happily serves any holiday party!

ALL ORGANIC INGREDIENTS
12 oz package fresh cranberries
1/4 Cup green onion
1/4 Cup cilantro
1 Jalapeño pepper
1/2 Cup Coconut Sugar
1/4 tsp Cumin
2 TBSP Lime or lemon juice
Dash Himalayan Sea salt

Chop cranberries in the food processor and the rest by hand.
Mix together and enjoy!
You can add Tricolor Quinoa to spread the 💕 love

 

Raw Sweet Potato Pie
Happily serves 8
Raw, Vegan, Paleo, Gluten Free

ALL ORGANIC INGREDIENTS
Crust
1 Cup soaked dates
2 Cups Paleo Nut Flour or 2 Cups Favorite Nut
1/8 tsp Himalayan Sea Salt

To make the crust
Pulse nut flour and dates together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.

Filling
5 Cups Cooked Fresh Sweet Potatoes (can sub Pumpkin)
1 Cup soaked dates
4 TBSP Room Temperature Coconut Cream (not coconut milk)
1/3 cup Maple syrup (can sub stevia and maple extract if watching sugars)
2 TBSP Pumpkin pie spice or All spice

To make the filling
Add cooked Sweet Potatoes to the food processor and blend until smooth.
Add the other ingredients and process until smooth.
Transfer the filling to your pie crust and let refrigerate for a few hours.

You can used canned sweet potatoes but fresh is much better tasting.