Healthy with Jodi

baking soda

Coconut Oil Toothpaste

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    Homemade Toothpaste

    Equal parts of coconut oil and baking soda

    You can add a bit of bentonite clay and whatever essential oils you like
    (I used 2 drops lemon and 2 drops fennel)

    Just melt the oil and add other ingredients. Then refrigerate.

    Stir the jar every 5 minutes so it solidifies with ingredients evenly dispersed.

    Pumpkin Cornbread

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      PUMPKIN CORNBREAD

      Vegan, GF, Dairy Free

      Happily Serves 8

      ALL ORGANIC INGREDIENTS

      ¾ cup almond or coconut milk, room temperature

      ¼ cup Coconut vinegar

      1 cup cornmeal

      1 cup GF All purpose flour (can sub quinoa flour)

      ½ teaspoon Himalayan Sea salt

      ½ teaspoon cinnamon

      ½ teaspoon baking soda

      ½ cup softened coconut oil

      ⅓ cup brown sugar, packed (can sub coconut sugar)

      1 can pumpkin puree or 2 cups fresh pumpkin

      Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

      Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

      Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

      Whisk together coconut oil and granulated sugar until well combined.

      Whisk in pumpkin puree.

      Stir in almond milk/vinegar mixture.

      Now stir in your dry ingredients.

      Mix until just combined.

      Don’t over mix, or you’ll end up with tough bread!

      Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

      Remove from the oven, let cool slightly and then serve immediately 

      More Cornbread Recipes

      Tigernut Flour Pancakes

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        Tigernut Flour Pancakes

        GF, Refined Sugar free

        Happily serves 4-6

        ALL ORGANIC INGREDIENTS 

        • 4 organic cage free eggs
        • ½ cup tigernut flour
        • ¼ cup coconut flour
        • ½ cup dairy free milk (coconut milk)
        • ½ tsp cinnamon
        • ½ tsp raw apple cider vinegar
        • ¼ tsp baking soda
        • Properly measuring the flours is key to the recipe. Stir the tigernut flour with a fork to “loosen” it, then dip in the measuring cup and level the top with a knife. Measure the coconut flour the same way. Combine the flours and eggs to create a smooth batter. Mixing these ingredients first allows you to smooth out the clumps of tigernut flour. Add remaining ingredients, stir until combined.  Cook pancakes as usual

        You can store leftover pancakes in an airtight container in the fridge for a few days. The leftover pancakes actually make a delicious “bread” for grain free sandwiches!

        Zucchini Breakfast Loaf – Gluten Free

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          Gluten Free Zucchini Bread is free from dairy, gluten, soy products and refined sugars!

          INGREDIENTS

          • 2 Organic Zucchini, finely grated
          • 2 C almond meal
          • 2/3 C tapioca starch/arrowroot flour
          • 2 tbsp flax/chia meal
          • 1 tbsp chia seeds
          • 1 tsp baking soda
          • 1-2 tbsp dried rosemary
          • 1 tsp sea salt
          • 3 eggs (or flax egg substitute)
          • 1/4 cup (2 oz) Organic coconut milk
          • 1/4 cup (2 oz) Organic coconut oil
          • 1 tsp apple cider vinegar

          Directions:

          Preheat oven to 350º F.

          Line a loaf tin with parchment paper.

          Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.

          Combine both wet and dry ingredients together, pour into a loaf tin.

          Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.

          Serve warm or toasted.

           

          Jodi’s Fudgy Brownies

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            Jodi’s Fudgy brownies

            Grain free, Refined sugar free, Dairy free, Gluten Free,

            Happily Serves 12

            ALL ORGANIC INGREDIENTS 

            1 Egg

            2 Cups Black beans rinsed, drained & cooked

            One avocado

            1 TBSP vanilla extract

            1/2 Cup Coconut Brown sugar

            2/3 Cup Carob

            1-2 tsp Coconut oil

            1/4 tsp baking soda

            1/4 tsp baking powder

            1/2 tsp Himalayan Sea Salt

            1/2 cup dairy free chocolate chips

            Preheat oven to 350°. Grease an 8 x 8″ baking stone.

            Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

            Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

            Batter needs to be sticky to be fudgy.

            If you want it thinner add a tablespoon or so of coconut milk.

            Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

            Tips:  The food processor is best.  It  blends and hides the consistency of the beans.