Healthy with Jodi

Jamaican Cornmeal Fritters

    JAMAICAN CORNMEAL FRITTERS

    Vegan, GF

    Happily serves 10

    All ORGANIC INGREDIENTS

    1½ cup corn flour 

    ½ cup GF flour

    2 tbsp Coconut sugar

    2 tsp baking powder

    ½ tsp Himalayan sea salt

    1½ cup room temperature water

    2 tbsp coconut or avocado oil

    Coconut Oil for frying

    Heat a cast iron skillet with about ½ cup oil on medium heat.

    While its heating, mix all ingredients into a bowl (will take on a thick pancake consistency).

    Once oil is hot in pan, add several large dollops of cornmeal mixture into pan.

    Fry 5 minutes or so on each side until golden yellow.

    Remove fritters when evenly golden yellow on both sides, and place on paper towel to clean excess oil.

    Easiest Pumpkin Soup

      Easiest Pumpkin Soup

      Vegan, GF, Dairy free

      Happily Serves 4 

      ALL ORGANIC INGREDIENTS 

      1/2 medium onion, finely chopped 

      2 TBSP Avocado oil

      1 Large can pure pumpkin or fresh pumpkin

      4 Cups bone broth (or vegetable broth if a Vegan)

      1/2 cup Coconut Milk or 3/4 cup soaked cashews

      2 tsp Pumpkin pie spice

      3/4 tsp Sea salt

      1 garlic clove

      Black pepper

      Optional: Add Curry powder and Coconut milk to desired texture

      Heat Avocado oil over medium-high heat. 

      Add the onion and cook, stirring, 3 minutes

      Cream cashews in food processor.

      Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

      Cook, stir occasionally for 3 minutes or until soup simmers.

      Soup can be stored in the refrigerator for up to 3 days.  

      More Soup Recipes

      Pumpkin Fudge

        Vegan, Gluten Free

        Happily serves 8-10

        ALL ORGANIC INGREDIENTS 

        1/3 Cup Pumpkin puree

        1/2 Cup Coconut butter

        2 TBSP Almond butter

        2 TBSP   Maple syrup or Blackstrap molasses

        2 tsp Pumpkin pie spice

        1/8 tsp Himalayan Sea salt  

        Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

        More Great Recipes 

        Amino Turkey Veggie Stir Fry Recipe

          Amino Turkey Veggie Stir Fry

          Happily serves 4

          Gluten Free

          All Organic ingredients:

          2 tsp avocado oil

          1 lb ground turkey (can sub Bison)

          1 cup broccoli 

          1 cup red and or green cabbage

          1 medium yellow onion

          3 cloves garlic

          1 tsp ground ginger or ginger powder

          ¼ cup coconut aminos

          Salt and black pepper to taste

          2-3 green onion stalks, finely chopped

          Optional: ¼ tsp red pepper flakes 

          Brown the meat in cast iron pan.  Cover and remove from heat while preparing the veggie mix.

          On medium to high heat saute chopped yellow onion (not the green onions) and avocado oil for 3 mins.

          In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add veggies.

          Cook for a 3-5 minutes, stirring often

          Add chopped green onions and meat, combine well.

          Salt and black pepper to taste

          More Stir Fry Recipes

          Sweet Potato Quinoa Cranberry Stuffing

            Sweet Potato Quinoa Cranberry Stuffing

            Gluten Free, Vegan, Vegetarian 

            Happily serves 4

            ALL ORGANIC INGREDIENTS

            1 cup Tricolor sprouted quinoa, rinsed

            2 diced Sweet potatoes

            1/2 red onion

            1 crushed garlic clove (cut and let sit 5 mins)

            1 TBSP Coconut oil

            2 tsp Cumin

            3 TBSP Chopped parsley

            1.5 C Bone broth

            Sea Salt & White Pepper to taste

            Optional: 1/2 C cranberries

            Optional: 1/4 C pecans

            Preheat oven to 375 

            Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

            On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

            Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

            More Stuffing Recipes

            Chocolate Quinoa Cookies Recipe

              Chocolate Quinoa Cookies

              Vegan, No Bake, GF

              Happily makes 12 cookies

              All Organic Ingredients:

              ¼ cup coconut oil

              ¼ cup pure maple syrup or raw honey

              ⅓ cup Organic Cacao powder

              ½ cup Sunflower butter (or nut/seed butter of your choice)

              ½ cup cooked quinoa

              1/2 cup raw Quinoa, rinsed and dried (sprouted)

              ½ cup coconut flakes

              Coarse sea salt

              Directions

              Line baking sheet with parchment paper.

              In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

              Add Sunflower seed butter and stir until smooth.

              Remove from the heat and fold in the quinoa, and coconut flakes.

              Divide in mini muffin tin pan.

              Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

              Store in the freezer for best results, but can also be stored in the fridge

               

              Quinoa Cookies

              Black Bean Burrito – Indian Style Recipe

                Indian Style Black Bean Wrap

                Vegan, Vegetarian, GF

                Happily serves 4

                ALL ORGANIC INGREDIENTS
                1 yellow onion
                4 cloves garlic
                1 tsp fresh grated ginger
                1 Cup sweet potatoes or quinoa (or half cup of each)
                1 Cup green bell pepper
                1 Cup Red bell pepper
                1 tsp garam masala
                1 TBSp +1/2 cup vegetable or bone broth
                2 cups black beans drained and rinsed
                Sea Salt and black pepper to taste
                Romaine lettuce

                Chop onions and garlic. Let sit for 5-10 minutes
                Prepare other vegetables.
                Salute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently.
                Add garam masala and sweet potatoes and mix well.
                Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
                Add beans, Season with salt and pepper to taste.

                Lettuce wrap all veggies and Enjoy!

                Black Bean Burrito

                Quinoa Brittle

                  Quinoa Brittle

                  Vegan, Gluten free, Refined Sugar Free
                  Happily Serves 10

                  ALL ORGANIC INGREDIENTS 

                  3/4 Cup Tricolor uncooked quinoa

                  3/4 cup Pecans

                  2 TBSP Coconut sugar

                  1/2 tsp Pumpkin pie or allspice

                  2 TBSP Coconut oil

                  1/4 cup Blackstrap Molasses

                  1/4 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, 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.

                  Asian Chick Pea Kale Salad Recipe

                    Asian Chick Pea Kale Salad

                    Vegan, Gluten Free

                    Happily Serves 4

                    VEGETABLES

                    1 large bundle finely chopped kale  (steamed and drained)

                    1 cup finely grated carrots (steamed)

                    2 cups finely shredded red cabbage (Steamed)

                    DRESSING

                    1/4 cup cashew butter (or sub sunflower butter)

                    1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

                    1/4 cup sesame oil

                    3 Tbsp maple syrup

                    Sea salt or 1 Tbsp tamari or coco amigos

                    CHICKPEAS

                    1 Cup soaked and dried chickpeas (or sub Mung beans)

                    2 Tbsp sesame oil or avocado oil

                    2 tsp maple syrup

                    1 garlic clove

                    optional: red pepper flakes or chili powder

                    Preheat oven to 425

                    When preparing chickpeas, make sure they are dry – this will help them crisp up.

                    In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

                    To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

                    Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

                    To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

                    Hot mess: The grossest health concerns of summer

                       

                      (CNN)You are not the only one who thrives in the summer and loves its warm, long days. Bacteria and other microbes that cause food poisoning, diarrhea and just general grossness also flourish, threatening to make it a season to be sick.

                      “Foodborne pathogens follow an annual cycle, and we tend to see peaks of them, especially bacteria, in the summer, at picnics, potlucks and all the outdoor events,” said Melinda Wilkins, director of the online science master’s program in food safety at Michigan State University.
                      Your gut is not the only part of your body at risk of assault by bacteria such as E. coli in summer months. Bugs lurk in air conditioning filters, especially when it is hot and humid, ready to cause trouble for those with breathing problems. And the skin that protects you from infections can become a portal for them after a bad, blistering sunburn.
                      Of course, even if some dangers await you at the picnic, pool or beach, it is worth it to get out and enjoy yourself. You can most likely handle what comes your way.

                      Don’t pee (or poop) in the pool

                      The burn you feel in your eyes after a dip in the swimming pool is not because of chlorine. It is because pee, poop and sweat from fellow swimmers (and maybe you) react with chlorine and form chloramine compounds,and this combination is what really stings your peepers. Aside from the gross factor, the formation of these compounds means there is less chlorine left in the water to kill bacteria, such as E. coli. Chloramines can also irritate the airways, and when they build up in the air, such as at indoor pools, they can trigger asthma attacks.
                      “We recommend that you not pee or poop in the water, and shower before you go in,” said Michele Hlavsa, chief of the Health Swimming Program at the Centers for Disease Control and Prevention. A 2010 CDC report found that one out of 10 public pools don’t have proper chlorine levels. To make sure you’re not about to take a dip in a bacteria-laden pool, “you can use pool test strips at a pool supply or big box store” to check the chlorine level, Hlavsa said. (The CDC recommends chlorine levels in pools between 1 and 3 parts per million and pH of 7.2 to 7.8.)
                      Even at the right levels, chlorine does not wipe out everything. A new CDC report found that a parasite called cryptosporidium, which can cause diarrhea and lives up to 10 days in a chlorinated pool, was associated with 37 (54%) of the 69 outbreaks of illness at pools and water parks. “To protect yourself, it’s about not swallowing the water you swim in, and to protect others don’t swim if you have diarrhea,” Hlavsa said.

                      Lurking in seawater

                      A day at the beach may leave you with more memories than you imagined if you go home with vibriosis. The infection is caused by vibrio bacteria, which live in some coastal waters and flourish in the warm months between May and October, when the majority of cases occur.
                      According to the CDC, there are about 80,000 cases each year, and about 100 of them are fatal.
                      An estimated 52,000 of those cases result from eating contaminated food, such as raw oysters, that have been infected in the water they once lived in. Symptoms usually begin within 24 hours of consumption. They include abdominal pain, diarrhea, nausea, vomiting, fever and chills. The illness lasts about three days.
                      The bacteria can also cause skin rashes that lead to infection when contaminated water gets into an open wound or even a scratch.
                      The best way to prevent this infection is to thoroughly cook shellfish and clean hands well after touching raw or undercooked shellfish. Cuts or scrapes should be cleaned well with soap after contact with infected water. When possible, cover the wound with a waterproof bandage before getting it wet.

                      Beware the picnic burgers

                      The thought of potato salad sweltering in the heat at the summer picnic may make the burgers on the grill sound pretty appetizing, but think again. “Actually, potato salad has kind of a bad rap, but it is not really a particularly high-risk food,” said Wilkins, of Michigan State University. “But people tend to bring frozen (burger) patties and throw them on the grill before they are fully thawed, (and) ground meat that is not thoroughly cooked is one of the riskiest items” because it can have E. coli, she said.
                      Ground beef and pork should be cooked to 160 degrees Fahrenheit, ground chicken and turkey to 165 degrees. And yes, that means using a meat thermometer to test the temperature in the middle of the burger, Wilkins said.
                      Of course, bacteria can still lurk in a big bowl of gooey potato or pasta salad, but not for the reasons you may think. Ingredients such as potatoes, pasta and eggs, not the mayonnaise, are prone to contamination. To play it safe, keep containers of anything you’re supposed to eat cold, such as potato salad, in big bowls or coolers full of ice, Wilkins said.

                      Bacteria scream for ice cream (machines)

                      An issue that can plague many an inadequately cleaned soft-serve ice cream dispenser is bacteria. “Listeria (bacteria) is a really sneaky pathogen in that it likes to live in cooler temperatures and populate machinery,” Wilkins said. Listeria infections can cause fever and muscle aches, and they are especially dangerous for pregnant women, who may miscarry as a result.
                      On the bright side, the Blue Bell ice cream scare has made people more aware of listeria’s potential to lurk in frozen desserts, Wilkins said. It is a good idea to ask the person working at the yogurt shop or ice cream truck when the machines were last cleaned. “It brings the issue to the awareness of the workers and management to double check their procedures,” Wilkins said.

                      Burn, baby, burn

                      Sunburns may seem like a sweet souvenir from a day at the beach, but they should really be thought of as potentially harmful wounds. In the most severe cases, people can develop blisters and need to be treated like burn victims, said Dr. Cameron K. Rokhsar, assistant clinical professor of dermatology at the Icahn School of Medicine at Mount Sinai. “The skin sloughs off, (and) if there’s any kind of raw wound, it can predispose you to an infection” and should be treated with a prescription antibiotic ointment, he said.
                      Worse yet, even just a few serious sunburns may greatly increase your risk of developing skin cancer. A 2014 study found that white women who had five or more blistering sunburns when they were teens were 68% more likely to develop melanoma, the deadliest form of skin cancer.

                      Brush with jellyfish

                      Despite that old episode of “Friends” where Joey peed on Monica’s jellyfish sting, urine is not the antidote to the venom of this goopy animal, which is common off beaches across the United States and thrives in warm water. Rinsing the wound with saltwater is one of the most recommended ways to relieve the stinging, redness and swelling that follow a brush with a jellyfish tentacle.
                      A more surprising but also effective treatment is vinegar, said Rokhsar, who knows firsthand that it can make the pain go away almost instantaneously. “It happened to me. It hurts a lot, and I actually went to the lifeguard station, and they had vinegar spray,” he said.
                      Also beware of the not-so-cute baby jellyfish called sea lice. Unlike the adults’ sting, theirs doesn’t hurt, so you don’t have to worry about rinsing the wound with saltwater or vinegar. Save the vinegar for rinsing your swimsuit before you wash it. Some believe the larvae can become trapped in the fabric.
                      You will usually experience an itchy, red rash and small blisters within 24 hours. The rash is sometimes accompanied with fever, chills, headaches and nausea. The symptoms can last as long as two weeks and are not contagious.
                      The sea lice, which are actually microscopic larvae of marine life such as jellyfish or sea anemones, are most often found in summer waters in Florida and the Caribbean.

                      Grossness flourishes in air conditioning filters

                      When air conditioners are working around the clock in hot summer months, dust, mold and pollution from outdoor air (in the case of central AC) or indoor air (in the case of a window unit) tend to build up on the filter of AC units. Not only does this slash the air conditioner’s efficiency, it can also carry health risks, said Abby Brokaw, director of the American Lung Association of the Upper Midwest Health House program.
                      “People who are already having problems with breathing or lung health — so people with allergies or respiratory disease — are going to be affected” if the filter is not properly cleaned, removing dust, mold, dander and other detritus, Brokaw said.
                      To keep your filter in tiptop shape, clean or replace it every three months, Brokaw advised. But take precaution when you do. Mold and bacteria love to grow on filters, especially in the summer humidity.
                      “You don’t want to breathe in mold spores and bacteria. We would recommend that you wear gloves and a mask,” Brokaw said, referring to surgical masks sold in drugstores.

                      Read more: http://www.cnn.com/2015/06/26/health/gross-summer-health/index.html