Healthy with Jodi

Himalayan

Garlic Sunflower Dip-Creamy Guilt free dipping!

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    Garlic Sunflower Dill Dip

    Vegan, Gluten Free

    Happily serves 10

    Food and drink

    ALL ORGANIC INGREDIENTS

    1 ½ Cups Raw Sunflower Seeds

    1/4 Cup Tahini

    1/4 Cup Sunflower or Avocado oil

    1 Cup Grilled Squash

    1/2 Cup Jemon Juice

    1/2 cup Water, depending on desired consistency

    2-3 Garlic Cloves or 1 TBSP Minced garlic

    1/2 Cup Fresh Dill

    1 tsp Himalayan sea salt

     

    Add sunflower seeds, squash, garlic, sea salt, and lemon juice to food processor and blend well.

    Add tahini, mix for about 1 minute.

    While your food processor is mixing, stream in your oil.

    At this point, your dip will still be thick, so add water a little at a time until it’s a creamy texture.


    Cooking class Recipes. Gluten Free Goodness!!!

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      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.

      Pumpkin Pie- Vegan-Gluten Free and still fabulously delicious

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        Jodi’s Liminal Pumpkin Pie Bars

        Vegan, Gluten free

        Happily serves 8

         

        ALL ORGANIC INGREDIENTS 

        CRUST

        1 Cup soaked dates 

        2 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

        2 Cups Pumpkin (fresh or canned purée)

        3/4 Cup Monk Fruit

        1/2 Cup Almond Butter

        2 Egg replacers

        1 tsp Cinnamon 

        2 tsp Allspice or Pumpkin Pie Spice

        1/2 tsp Himalayan Sea Salt

        Preheat oven 325.

        Prepare a 8×8 pan with Parchment paper or spray with avocado oil.

        To make the Filling:

        Combine ingredients and whisk until completely smooth.

        Pour over baked Crust and bake for about 50-60 minutes.

        Cool at Room temperature and then refrigerate.

        Serve with Coconut Whip if desired.