Healthy with Jodi

Avocado Sweet Potatoe Breakfast Salad

    Avocado Sweet Potatoe 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.

    Cooking Class 7.7.2017

      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.

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      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!

        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.

        Hemp Honey Viniagrette

          Honey Hemp Vinaigrette
          Paleo, GF, Dairy Free
          Happily serves 4

          ALL ORGANIC INGREDIENTS

          1/2 Cup Hemp Seed oil
          2 TBSP Coconut Vinegar
          2 TBSP Raw Honey
          2 garlic cloves, crushed
          1/2 Cup Lime juice
          2/3 Cup cilantro, chopped
          1 tsp Sea Salt

          Mix all ingredients together, shake well.  Serve as a dressing or over seafood dish.

          Cucumber Dill Hummus

            Cucumber Dill Hummus
            Vegan, GF
            Happily serves 4

            ALL ORGANIC INGREDIENTS

            2 cups Garbanzo Beans or butter beans, rinsed and drained
            2 springs fresh Dill (washed, stems removed) or 1 TBSP dried dill
            1 Cucumber (washed, skin on, roughly chopped)
            ½ tsp Sea Salt
            2 TBSP Lemon or Lime Juice
            1 TBSP Hemp Seed Oil
            2 TBSP Tahini
            1 Garlic Clove

            Put all ingredients in a food processor or blender and pulse/blend until smooth

            Artichoke Green Chili Hummus

              Artichoke Green Chili Hummus
              Vegan, Paleo, GF
              Happily serves 4

              ALL ORGANIC INGREDIENTS

              2 Cups Butter Beans
              1/2-1 Cup Artichoke (with about 1/4 cup juice)
              1-2 TBSP Hemp Seed oil
              1/2 Cup Hatch Green chili
              1 TBSP Sea Salt
              1 TBSP Garlic, Fresh or dried
              1 TBSP Onion Flakes
              1 TBSP Coconut Aminos
              1 TBSP Lime juice
              Optional: Red Pepper Flakes, mixed in or sprinkled on top

              MIx all Ingredients in food processor until smooth.
              1/2 cup serving size served with Veggies.

              Chipotle Sauce/Dressing

                Chipotle Sauce/Dressing
                GF, Refined Sugar Free, Vegan
                Happily serves 2

                ALL ORGANIC INGREDIENTS

                1 TBSP Tahini (can sub Sunflower butter)
                1 TBSP Hemp Seed oil
                2 Garlic cloves, crushed
                1 TBSP Coconut Aminos
                1 tsp chili powder
                ½ tsp Chipotle powder
                ½ tsp Cayenne
                ¼ tsp Sea salt

                Mix all ingredients together. Can be used as a salad dressing or over stir fry and quinoa.  Great Sauce for lettuce wraps!
                OR:
                Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.