Healthy with Jodi

Cooking Classes

Holiday Drinks and Natural Remedies for Hangovers

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    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!

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      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!

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        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.

         

        Butternut squash sweet potato soup. Comfort food made to fit your health goals!

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          Just one of the recipes we created at this weeks cooking class:

          Butternut Squash Sweet Potato Soup
          Gluten Free, Dairy Free, Vegan option
          Happily serves 6-8

           

          ALL ORGANIC INGREDIENTS

          1 Butternut Squash
          1-2 Sweet Potato
          1 cup Acorn squash
          1/2 Yellow Sweet onion, 1/2 Purple onion
          4 Cups Bone Broth (or vegetable broth if vegan)
          3/4 Cup Canned Coconut Milk
          1 tsp Cinnamon or All Spice
          1/2 tsp nutmeg
          1 tsp maple extract and stevia to taste
          Himalayan Sea Salt

          Optional: 1/2 Cup leeks (pictured)

          Cut and cube squash, sweet potatoes, and onions. Bake at 400 for about 30 mins or until soft.

          Add to food processor until smooth.
          Add remaining ingredients and blend until well mixed.

          You can do this sin the crock pot on low for 6 hours instead of baking.

          Cooking Class: Appitizers and Party Foods

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            Cooking Class October 1, 2017

            Today’s menu was Appitizer Foods for football season!  How can we make better choices when we go to parties and still stay on our meal plans?  By learning healthy options and trying different combinations and adding Veggies!!!  We get increased benefits all around! Better digestion, lower calories, feeling better with more energy.  

            Gluten Free Homemade Pizza
            Brown Rice Tortilla, Organic Veggie Marinna, Vegan Cheese.  Bake at 425 in convection oven about 8 mins

            Amiee’s Gluten Free pizza cooked in Convection Oven

            Rutabaga Chips
            Coconut oil, Sea Salt, baked at 400-450 in convection Oven, about 10 minutes.

            New veggies to Try:
            Jicima
            Rutabaga
            Purple Carrots
            Rainbow Radishes

            New Chips to try:
            Sea Salt Farmhouse
            BlackCorn

            Sweet Carrot Dip
            Gluten Free, Refined Sugar Free
            Happily serves 2

            ALL ORGANIC INGREDIENTS

            1 Large carrot
            1/4-1/2 cup yellow sweet onion
            2 garlic cloves
            1/2 tsp ginger powder or 1 piece fresh ginger
            1 TBSP Honey (optional: 1 TBSP Erythritol) or Stevia
            2 TBSP Coconut Cream
            Handful of Cilantro
            Himalayan Sea Salt and Pepper to taste.

            Blend all together in a food processor until smooth.
            You can garnish with Cilantro or switch up recipe by adding basil instead.

            Carrot Hummus
            Gluten Free, Vegetarian
            Happily serves 4

            ALL ORGANIC INGREDIENTS

            2 Carrots
            2 Cups Butter bean or chickpeas
            1/4-1/2 cup yellow sweet onion
            2 garlic cloves
            2 TBSP Avocado Oil
            Handful of Cilantro
            1/2 TBSP Himalayan Sea Salt
            Pepper to taste.

            Blend all together in a food processor until smooth.
            Switch up recipe by adding sweet Purple basil instead of Cilantro.

            Cooking Class 7.7.2017

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              Cooking Class 7.7.2017

               

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              Taco Salad
              Gluten Free, Vegan
              Happily serves 3-4

              ALL ORGANIC INGREDIENTS
              Salad
              2-4 Zucchini
              2 Cups Kidney Beans
              2 green onions
              1 Red Bell pepper
              4 Cups Mixed Greens
              1 Jalapeño
              Handful Cilantro
              1 avocado
              1-2 TBSP lemon or lime juice
              Sea salt to taste

              Dressing
              8 oz Coconut yogurt
              1 cup Salsa

              Sprialize Zucchini.
              Soak, rinse and drain beans.
              Dice Bell pepper, Cilantro and jalapeño, and Avocado.
              Adding lemon juice for taste if needed.
              Mix salsa and yogurt together.
              Mix the veggies and Dressing and place on a bed of greens.

              ******************************************************************

              Sauerkraut Dill Coleslaw
              Vegan, Gluten Free, Soy Free
              Happily serves 12

              ALL ORGANIC INGREDIENTS

              1 head Purple Cabbage, Sliced
              1 Cup Sauerkraut, plus juice
              1 Cup Dill Pickles, save juice
              1/2 Red onion
              1/2 Yellow onion
              1 Tbsp minced garlic
              1 tsp ginger, powdered (or Finely chopped fresh)
              2 TBSP Hemp Seed oil
              2 TBSP Balsamic Vinegar
              2 TBSP Coconut Aminos
              2 TBSP Lime juice

              Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
              Dice onions and pickles. (You can use dill relish)
              Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.

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              Avocado Sweet Potato Breakfast Salad
              Vegan, Gluten Free, Refined sugar Free
              Happily serves 2

              ALL ORGANIC INGREDIENTS

              Salad
              1 Purple or orange sweet potato, cubed
              1 Tbsp avocado oil
              Himalayan Sea salt and pepper
              4 cups mixed greens (not raw spinach or kale)
              1 ripe avocado, chopped
              2 Tbsp hemp seeds
              1-2 TBSP Fresh chopped parsley
              1 cup blueberries, Optional

              Dressing
              3 Tbsp lemon juice
              1 Tbsp Avocado oil or Hemp seed oil
              Himalayan sea salt and pepper

              Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
              Cook for 3-4 minutes.
              Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

              Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

              To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
              Top with Dressing or Serve on the side.

              Tzatkiti…Dairy FREE!

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                Tzatkiti
                Vegan, GF
                Happily serves 2

                ALL ORGANIC INGREDIENTS 

                8 oz Plain coconut yogurt
                1 TBSP Hemp Seed oil
                1 TBSP Lemon juice
                1-2 garlic cloves, minced
                1-2 TBSP Minced onion
                1 TBSP Dill
                2 TBSP Chives
                1 peeled, cubed cucumber

                Dice Cucumber. Mix all ingredients together, no blender needed!
                Enjoy as a dipping sauce or spread for lettuce wraps or by itself.

                Chocolate Nut Butter Cookies

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                  Chocolate Nut Butter Cookies
                  GF, Refined Sugar Free
                  Happily serves 12

                  ALL ORGANIC INGREDIENTS

                  1 Cup Chocolate Peanut or Sunflower butter
                  3/4 Cup Coconut sugar
                  1 egg

                  Combine all ingredients. Bake on 350 for 7-8 mins.
                  If you are not using an already flavored nut butter, you can use a regular nut butter and ad 1/4 cup raw cacao

                  Chocolate Cooking Class info & Recipes

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                    Cooking Class 2.12.2017
                    Chocolate Info

                    Cacao can fuel energy and mood. It is an excellent source of fiber good source of protein and iron. It is high in antioxidants and polyphenols. A half half a cup of raw organic cocoa powder has 110 cal, 2 g of fat 16 carbohydrates, 10 of which is dietary fiber. It contains 8 g of protein and will give you 10% of the iron you need for your daily requirements. It is considered a stimulant and should be eaten occasionally not every day.

                    Cocoa beans are the fermented seeds of the cacao tree. The fruit of the cocoa tree is a pod full of sweet pulp enfolding a cluster of about 20-40 cacao seeds. Cocoa refers to the low-fat constituent of the finely ground cacao beans. These ground beans, known as cocoa liquor or cocoa mass, also contains cocoa butter which is a non-dairy, naturally occurring fat. Cocoa butter is a mixture of monounsaturated fats like oleic acid and saturated fats, namely stearic acid and palmitic acid. About 50-60% of cocoa liquor consists of cocoa butter.

                    Cacao bark, butter and flowers have also been valued since ancient times for treating various diseases like skin ailments, bowel malfunction and wounds. Cocoa has anti-inflammatory, anti-allergenic, anti-carcinogenic and antioxidant qualities. Health benefits include relief from high blood pressure, cholesterol, obesity, constipation, diabetes, bronchial asthma, cancer, Chronic fatigue syndrome and various neurodegenerative diseases. It helps to improve cardiovascular health and brain health. It also helps in treating copper deficiency.

                    Commercially available chocolates and cocoa-products may not be rich in the original beneficial flavonols since their properties get destroyed by over-processing and heat. In order to obtain the benefits of cocoa, it is important to consume the correct source of cocoa. Milk/dairy blocks the absorption of the antioxidants in chocolate, so be sure to check the labels!

                    Antioxidant Capacity: Studies have shown it is evident that cocoa exhibits higher antioxidant activity than against green and black tea, and red wine. Antioxidants helps to neutralize the oxygen-based free radicals that are present in the body. Cacao is abundant in phenolic phytochemicals and possesses a high amount of flavonoids as well.

                    Of course, everything in moderation!

                     

                     

                    Jodi’s Sweet Potato Brownies
                    Grain Free, Paleo, GF, Dairy free
                    Happily serves 12

                    ALL ORGANIC INGREDIENTS

                    2 medium Sweet Potatoes
                    14 Medjool Dates
                    1 1/2 Cups Quinoa or Almond Flour
                    4 TBSP Raw CACAO Powder
                    3 TBSP maple Syrup (Grade B) or Coconut netar
                    Pinch of sea salt

                    Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
                    The smaller the pieces, the faster it will cook.

                    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.
                    Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
                    Allow to cool 10 mins for the brownies to gel together, very important step!!

                    Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.

                     

                     

                    Chocolate Nut Butter Cookies
                    GF, Refined Sugar Free
                    Happily serves 12

                    ALL ORGANIC INGREDIENTS

                    1 Cup Chocolate Peanut or Sunflower butter
                    3/4 Cup Coconut sugar
                    1 egg

                    Combine all ingredients. Bake on 350 for 7-8 mins.
                    If you are not using an already flavored nut butter, you can use a regular nut butter and ad 1/4 cup raw cacao
                    Chocolate Iced Coffee Protein Shake
                    Dairy Free, Vegan, Refined Sugar Free
                    Happily serves 1

                    ALL ORGANIC INGREDIENTS

                    2 TBSP Raw Cacao powder
                    2 TBSP Collagen Powder
                    2 oz Coconut milk
                    2 oz Cold brew (optional)
                    4-6 oz Chai Tea or water
                    Dash of cinnamon
                    Stevia Powder if desired sweeter
                    Ice

                    Blend all ingredients in bullet/blender, transfer to shaker bottle.

                    Cooking Class With a Holistic Nutritionist-Jodi Lynn DePriest

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                      chop

                      Cooking With Jodi – 6/12/2016

                      This week Jodi featured vegetables of all shapes sizes and colors.  Spaghetti Squash, Cabbage, Green and Red Bell Peppers, Tarragon, Garlic, Black Beans, and more.  These classes are a great way to learn new ways to cook healthy and still make very tasty dishes.  In class today, Jodi made:

                      potato salad

                                          Herb Potato Salad

                      cabbage salad

                             Spaghetti Squash Chow Mein

                       

                       

                            Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

                      quinoa salad