Healthy with Jodi

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Cashew Cream Sriracha Spread

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Cashew Cream Sriracha Spread

Vegan,  Gluten Free

Happily serves 10

ALL ORGANIC INGREDIENTS

3/4 Cup Raw Cashews

3 garlic cloves

1/4 Cup water

5 TBSP Avocado oil 

1 tsp Maple syrup

1 TBSP Lime juice

Sea salt to taste

1 tsp Sriracha (or other hot sauce) to taste

1 TBSP Nutritional yeast

 

Soak cashews in clean water for about 4 hours or until very soft. Drain and rinse.

Put the cashews to the food processor with fresh garlic, water, 5 Tbsp Avocado oil, maple syrup, lime juice, salt, Sriracha, & Nutritional yeast.

Blend on high until creamy and smooth.  

Add water to desired consistency 

Black Bean Quinoa Burger

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Black Bean Quinoa Burger

Vegan, Gluten Free

Happily Serves 8-10

 

ALL ORGANIC INGREDIENTS

3/4 Cup Cooked Sprouted Quinoa

3/4 Cup Red onion

1 Cup finely chopped mushrooms

2 Cups Black beans, well rinsed and drained

Himalayan Sea Salt & Pepper

1 cup finely grated raw beet, can sub zucchini 

1 tsp Cumin

1/2 tsp Chili powder

1 Garlic Clove

1/4 tsp Smoked paprika

1/2 Cup raw Walnuts (or choice of nuts)

 

Cut Garlic.  Let sit 5 mins.

Finely chop onion and mushrooms.

Crushed or grind nuts into a loose meal.

Sauté onion over medium heat, about 5 minutes. 

Add the mushrooms, sauté for about 3 minutes.  

Remove from heat.  

Add black beans and mash. 

You’re looking for a rough mash, so you can leave a bit of texture if you want.

Transfer to a bowl and add the quinoa, beets, spices and mix well.

For even more flavor, add vegan worcestershire.

Add the walnut meal a little at a time until the mixture is able enough to form into patties. 

Set in the fridge to chill and preheat to 375 degrees  (skip this step if cooking on the stovetop or grill)

Coat a baking sheet with nonstick spray.  Form into 8-10 patties. 

Arrange burgers on a baking sheet and brush or spray the tops with avocado oil. 

Bake at 375 for 30-45 minutes, gently flipping at the halfway mark. 

Cook longer to dry them out even more and more crispy.

Lettuce Wrap and serve.

Almond Joy Butter- Keto friendly

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Almond Joy Butter

Keto Friendly (Fat Bomb), Vegan, Gluten Free

Happily serves 16

ALL ORGANIC INGREDIENTS 

2 Cups Unsweetened Coconut Chips

2 Cups Almonds

1/2 Cup Raw Cacao

1-2 tsp Chocolate (or regular) stevia

1/2 tsp Bakers extract (or vanilla)

1/2 tsp Himalayan Sea Salt

1-2 TBSP Coconut oil depending on desired consistency 

Optional: 1/4 Cup Dark Chocolate (vegan)

 

Soak Raw almonds about 12 hours. Rinse and drain.

Put coconut chips in food processor and bland til it turns to butter. 

Remove from food processor.

Blend almonds next.

Add coconut butter, cacao, salt and vanilla.  Blend well.

Add chocolate in if preferred at this point since the mixture will be warm from blending.  If not sprinkle on top of each measured out portion. 1-2 TBSP is serving depending on the individual.

Avocado Chipotle Aioli Mash

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Avocado Chipotle Aioli Mash

Vegan, Gluten Free

Happily Serves 2

 

ALL ORGANIC INGREDIENTS 

1 Avocado

1/8 tsp paprika

⅓ cup Vegan Mayo

1 tsp Fresh lemon or lime juice

1 tsp Chipotle adobo sauce

¼ tsp cajun seasoning blend

⅛ tsp cayenne pepper

Himalayan Sea Salt

 

Smash avocado.  Add lemon/lime juice. 

Add spices and salt to taste. 

Serve over toast, lettuce wrap sauce or dip.

Squash Awesome Sauce! Gluten Free! Grain Free! Vegan!

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Squash Awesome Sauce

Vegan, Gluten Free, Grain free

Happily serves 4

ALL ORGANIC INGREDIENTS 

1 Yellow Squash

1/2 Cup Vanilla Unsweetened Almond Milk

3 TBSP Coconut Oil

1/8 Cup Nutritional Yeast

1/4 Green onion

1/4 Cup Yellow Onion

1 tsp Minced Garlic

Himalayan Sea Salt

1/8 Cup Parsley

1/8 Cup Cilantro 

 

Slice onion, cube Squash and quick steam about 5 minutes. 

Cut other veggies and all ingredients to the food processor.

Blend until smooth.  Add Salt to taste.  

You can add more or less almond milk to change consistency. 

You can use a dip or “pasta” sauce.

You can add 1/8 Cup More Nutritional Yeast for a more “cheesy” taste and thicker dip.

Fennel Beet Salad-fresh ideas to add more Potassium and Digestion ease to your meal plan

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Fennel Beet Salad

Vegan, Gluten and grain free

Happily serves 2

ALL ORGANIC INGREDIENTS 

1 Fennel bulb

1 Cup Beets

1 Green onion

1/4 Cup Cilantro 

1/2 Cup Lemon Juice

Himalayan Sea Salt to taste

1/4 tsp Cinnamon 

1 tsp Chinese Five spice

 

Peel and chop beets.  Steam beets about 15 minutes.  

Slice fennel and steam in a cast iron skillet about 5-7 minutes. Let chill

Chop cilantro.  Slice green onion

Add all ingredients together, serve cold.  

Cabbage Salsa-fresh and tomato free!

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Cabbage salsa 

Vegan, Gluten free, Paleo

Happily serves 6-8

 

ALL ORGANIC INGREDIENTS 

Half head purple cabbage 

Half head green cabbage

1/2 Red onion 

1/2 Yellow onion

Handful Cilantro 

1 Avocado 

1 Jalapeño

1/2 Cup lime juice 

1/2 TBSP Himalayan sea salt

 

Shred Cabbage. Quick steam for about 5-8 mins leaving it crunchy still.  Let Chill

Chop Cilantro. Dice/chop onions and jalapeño.

Combine all ingredients and serve as dip or fish taco filling. 

Pumpkin Pie with Coconut Whip-Dairy FREE!!!

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Coconut Whip Pumpkin Pie 

Vegan, Gluten Free

Happily serves 2

ALL ORGANIC INGREDIENTS 

1 Cup Pumpkin, fresh or canned

1/2 Cup Coconut Whip (So Delicious Brand)

1/2 tsp Cinnamon

1/2 tsp All spice

1/4 tsp Sea Salt

1 tsp Maple Extract

3-5 Drops Stevia or 1-2 TBSP Monk Fruit

Optional: 1/4 Cup Pecans or Walnuts

 

Mix all ingredients together and top with Pecans or Walnuts.

Sweet Potato Roses. Gluten Free

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Sweet Potato Roses

Gluten Free

Happily serves 1

ALL ORGANIC INGREDIENTS 

2 Slices Turkey Bacon 

Purple Sweet Potato 

Himalayan Sea Salt

Coconut Spray

 

Wash and peel Sweet Potato.  Thinly slice.

Spray coconut (or avocado oil) on Potatoes.

Bake potato slices on a bar pan in convection oven about 10 minutes to soften.

Lay out bacon slices, layer potatoes on top.  Spray with coconut oil and sprinkle salt. 

Roll up and insert toothpick. They will keep their shape better if placed in a cupcake pan.

Bake about 10 mins or until desired crispness of bacon.

Green Chili Cream Cheese Dip. Dairy Free! Great Party dip!

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Green Chili Cream Cheese Dip

Vegan, Gluten Free 

Happily serves 8

ALL ORGANIC INGREDIENTS 

8 ounces Vegan Cream Cheese

2 TBSP Avocado Oil

3 TBSP Lemon Juice

1-2 Garlic Cloves

1/2-1 Cup Hatch Green Chili, depending on desired hotness

Handful Cilantro

Himalayan Sea Salt

Minced Onion or 1 green onion stalk

Optional: 1 Jalapeño 

 

Cut Garlic Clove, let sit 5 mins

Wash cilantro, jalapeño, & onions. Coarsely chop.

Add all ingredients to Food processor. Blend til creamy.l

Spread on Salmon or use a Veggie Dip.