Brownies…indulging never tasted so good! Black beans, avocado, coconut brown sugar…🤩😍

Jodi’s Secret Ingredient Black Bean Brownies
Grain free, Dairy free, Gluten Free
Happily serves 12-15

ALL ORGANIC INGREDIENTS

1 Egg Replacer
2 Cups Cooked Black beans
One Avocado
2 TBSP Coconut Oil
1 TBSP Vanilla extract
1/2 Cup Coconut Brown Sugar
2/3 Cup Raw Cacao
1/4 tsp Baking soda
1/4 tsp Baking powder
Dash of Cinnamon
5-8 Drops of Chocolate stevia

Preheat oven to 350°.
Grease an 8 x 8″ baking stone or mini muffin pan (w/spray coconut oil)
Mix egg replacer, black beans, avocado, coconut oil, vanilla and sugar in the food processor until smooth.
Add Cacao, baking soda, baking powder, cinnamon, and chocolate stevia and mix again until smooth.

Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or TBSP of coconut oil.
Bake for about 20 minutes or until toothpick comes out clean.
Cool completely.

Tips:
The food processor is best.
Brownies are best cold.
Can be stored in the fridge for 3 days or frozen for 2 weeks
Also tastes good raw, no need to bake if you are in a hurry.

Creamy Cauliflower Avocado Soup

Creamy Cauliflower Avocado Soup

Vegan option, Gluten Free
Happily serves 4

ALL ORGANIC INGREDIENTS

2 Cauliflower heads or 4 Cups Cauliflower rice
6 Cups Bone Broth (Veggie Broth if Vegan)
1/2 Cup Raw Cashews
4 TBSP Sesame seeds or tahini
1 Avocado
2 TBSP Coconut Oil
1 Sweet Yellow Onion
4 Garlic Cloves
1/4 Cup Parsley
Himalayan Sea Salt

Soak Cashews 1-4 hours, drain water and rinse.
Cut or press garlic, let sit 5 minutes.
Chop Parsley, cauliflower and onions.
Sauté garlic & onions until they are translucent.
Pour in 6 cups of Bone Broth in your stock pot.
Add cauliflower, cashews and sesame seeds.
Bring it to a boil.
Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
Let cool and transfer to a high powered blender.
Add avocado and blend until smooth.
Season to taste with the salt and pepper.
Garnish with chopped parsley

If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.

Citrus Trees are in bloom, here’s a simple clean salad dressing for your BamBoxProduce Salad!

Orange Ginger Sauce
Gluten Free, Dairy Free
Happily serves 2-4

ALL ORGANIC INGREDIENTS

5 TBSP Bone Broth
1/2 tsp Orange zest
1/3 Cup fresh Orange juice
1 TBSP Coconut Aminos
1/4 tsp Red chili flakes
1/4 Cup fresh cilantro, chopped

1/2 TBSP Ginger powder

1-1/2 TBSP Avocado Oil

Blend all ingredients together. Shake well before serving.

Add to your favorite BamBox salad mix.

Use the Code JLDFIT and get 25% off your first months order of Micro greens.

http://Www.bamboxproduce.com

Veggie Pasta!! Zucchini Brussel Sprout Salad w/Kidney Beans

Spiralized Zucchini Brussel Sprout Salad
Gluten Free, Vegan, Low Carb
Happily Serves 2 ALL ORGANIC INGREDIENTS

1 Cup Kidney beans
1 Cup Brussel Sprouts
2 Cups Zucchini and/or Yellow Squash
1-2 Garlic Cloves
1 Green Onion
2 TBSP Avocado Oil
1 tsp Minced Onion
Himalayan Sea Salt
1-2 tsp Turkey Spices

Cut Garlic and let sit 5 minutes
Quarter Brussel Sprouts, wash good. Spray with Coconut oil and toss with salt. Air fry about 5 minutes, check after a few minutes and shake bucket.
Spiralize Zucchini. You can steam it or air fry about 2-3 minutes to keep crunchy texture, if you can handle raw veggies.
Soak and rinse beans, if using canned beans, wash and drain well.
Combine all ingredients and mix well.

This contains lots of fiber, so half this recipe is a great serving size.

Creamy Avocado Spicy Lime Dressing

Creamy Avocado Spicy Lime Dressing
Keto, Vegan, Gluten Free
Happily Serves 4

ALL ORGANIC INGREDIENTS

1 Avocado
1 Garlic clove
1 Jalapeño
1 handful Cilantro
1 Cup Unsweetened Almond milk
1/3 Cup Lime juice
¼ Cup Avocado Oil
¼ tsp Himalayan Sea salt
¼ tsp White Pepper

Cut Garlic, Let sit 5 mins.
Chop Jalapeño and cilantro.
Add all ingredients except Almond Milk to high power blender and blend until smooth.
Add Almond Milk in slowly until desired consistency.
Top with Micro green Sprouts and pour over BamBox Salad

Use the code JLDFIT for 25% off your first months order.
http://Www.bamboxproduce.com

Mint Mojito-Virgin! Thyroid stimulating and energy replacement drink

Thyroid stimulating Virgin Mint Mojito
Gluten Free, Dairy Free, NON-alcoholic
Happily Serves 4

ALL ORGANIC INGREDIENTS

1/2 Cup Lime Juice
32 oz Coconut Water
1 Bunch Mint leaves
1/2 tsp ground ginger
Stevia to taste

Blend all ingredients together, including mint leaves.
Drink 8 oz first thing in the Morning or after exercise or Sauna Treatment.

Cauliflower Cheese Sauce

Cauliflower Cheese Sauce
Vegan, Gluten free
Happily Serves 4

ALL ORGANIC INGREDIENTS

2 Cups cauliflower
1/4 Cup Coconut Milk, unsweetened
4 TBSP Nutritional Yeast
2 TBSP Avocado Oil
1/4 Cup Lemon Juice
1 Garlic Clove
1-2 tsp Sea Salt
Black pepper to taste

Cut and press garlic, let it 5 mins.
Steam Cauliflower about 10 Minutes. You can buy it whole or buy it “Riced”.
Drain cauliflower if there is any excess water, and add it to the food processor.
Add the rest of the ingredients and blend until smooth.

Purple Sweet Potato Brownies! Grain Free! Dairy Free!

Purple Sweet Potato Brownies
Grain Free, Paleo, Gluten Free, Dairy free
Happily serves 12

ALL ORGANIC INGREDIENTS

2 Purple Sweet Potatoes
14 Medjool Dates
1 1/2 Paleo Nut Flour
4 TBSP Raw CACAO Powder
3 TBSP Maple Butter
1/4 tsp Himalayan sea salt

Soak Date about 1-4 hours. Remove seeds.
Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

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.
Bake for 20-30 mins on 350 until the toothpick comes out dry.

Allow to cool 10 mins for the brownies to gel together.

Chocolate Class! How to make chocolate healthy!

Chocolate….we all love it, might as well figure out how to make it healthy so we can enjoy it without Guilt! Just a few things we sampled and made today! Most of these products I got from Sprouts and Natural Grocers.

Purple Sweet Potato Brownies
Grain Free, Paleo, Gluten Free, Dairy free
Happily serves 12

ALL ORGANIC INGREDIENTS

2 Purple Sweet Potatoes
14 Medjool Dates
1 1/2 Paleo Nut Flour
4 TBSP Raw CACAO Powder
3 TBSP Maple Butter
1/4 tsp Himalayan sea salt

Soak Date about 1-4 hours. Remove seeds.
Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

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.
Bake for 20-30 mins on 350 until the toothpick comes out dry.

Allow to cool 10 mins for the brownies to gel together. (Important step!!)

Jodi’s Fudgy Black Bean Brownies
Grain free, Dairy free, Gluten Free, Vegan
Happily serves 12-15

ALL ORGANIC INGREDIENTS

1 Egg Replacer (or 1 egg)
2 Cups Cooked Black beans
One Avocado (or 1/2-3/4 Cup coconut oil)
1 TBSP Vanilla extract
1/2 Cup Coconut sugar
2/3 Cup Raw Cacao or Carob
1/4 tsp Baking soda
1/4 tsp Baking powder
Optional: 1/2 cup dairy free chocolate chips

Preheat oven to 350°.
Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
Add the Cacao, baking soda, baking powder and mix again until smooth.

Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
Cool completely.

Tips:
The food processor is best, blends and hides the consistency of the beans.
Brownies are best cold.  Can be stored in the fridge or frozen.
Also tastes good raw, no need to bake if you are in a hurry.

Black Tahini Beet Dip. New twist on beets to slow the rate of blood sugar

Black Tahini Beet Dip
Vegan, Gluten Free
Happily Serves 2

ALL ORGANIC INGREDIENTS

2 Cooked Beets
¼ Cup Black Tahini
2 TBSP Lemon juice
2 tsp Maple butter (or stevia and 1/4 tsp maple extract if you are watching sugars)
½ tsp Himalayan Sea salt
1-3 TBSP water

Wash, peel and bake Beets, or buy baby beets already prepared.
Add Black tahini, lemon juice, maple butter,and salt to the food processor.
Blend until smooth.
Add water in 1 Tbsp. increments until desired consistency is achieved.