Healthy with Jodi

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Pumpkin Cornbread

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    PUMPKIN CORNBREAD

    Vegan, GF, Dairy Free

    Happily Serves 8

    ALL ORGANIC INGREDIENTS

    ¾ cup almond or coconut milk, room temperature

    ¼ cup Coconut vinegar

    1 cup cornmeal

    1 cup GF All purpose flour (can sub quinoa flour)

    ½ teaspoon Himalayan Sea salt

    ½ teaspoon cinnamon

    ½ teaspoon baking soda

    ½ cup softened coconut oil

    ⅓ cup brown sugar, packed (can sub coconut sugar)

    1 can pumpkin puree or 2 cups fresh pumpkin

    Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

    Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

    Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

    Whisk together coconut oil and granulated sugar until well combined.

    Whisk in pumpkin puree.

    Stir in almond milk/vinegar mixture.

    Now stir in your dry ingredients.

    Mix until just combined.

    Don’t over mix, or you’ll end up with tough bread!

    Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

    Remove from the oven, let cool slightly and then serve immediately 

    More Cornbread Recipes

    Easiest Pumpkin Soup

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      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

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        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 

        Raw Pumpkin Pie Recipe

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          Raw Pumpkin Pie Recipe

          Happily serves 8

          Raw ,Vegan, Paleo, GF (Gluten Free

          All organic ingredients

          Crust

          1 cup soaked dates 

          1 cup pecans 

          I cup walnuts (can use sub cashews or almonds) 

          Optional: 1/4 cup figs 

          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

          1 baking pumpkin (about4-6cups) 

          1 cup dates

          4 TBSP softened coconut oil or coconut cream 

          1/3 cup maple syrup (can sub coconut nectar)

          1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

          To make the filling

          Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

          You can used canned pumpkin, but fresh pumpkin is so much better tasting

          More Pumpkin Pie Recipes

          Amino Turkey Veggie Stir Fry Recipe

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            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

            Pumpkin Pie Fudge

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              Pumpkin Pie Fudge

              Gluten Free, Vegan, Paleo

              Happily serves 8-10

              All Organic Ingredients:

              2 Cups  pitted and soaked Dates

              ½ C Nut Butter

              1 ½ C Almond Flour

              1/2 C Pumpkin (fresh or canned)

              6 TBSP Coconut flour

              2 tsp Pumpkin pie spice or Allspice

              Sea Salt to taste

              Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour,  almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.

              Optional to top with some coarse sea salt. 

              Freeze for one hour before serving.

              More Pumpkin Recipes

              Cilantro Lime Vinaigrette

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                Cilantro Lime Vinaigrette

                Refined Sugar Free, GF

                Happily serves 16

                All Organic Ingredients:

                1/4 Cup Lime juice

                1/2 cup chopped cilantro

                1/4 Cup Coconut vinegar

                5 crushed garlic cloves

                1/2 tsp Sea Salt

                2 TBSP Coconut sugar (I use less and usually use stevia)

                1 Cup Avocado Oil

                Mix or blend well.  Shake before use.

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                Fish List – Which Fish to Eat and not to Eat

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                  Environmental Working Group’s

                  FISH LIST

                  * Shrimp fishing and farming practices have raised

                  serious environmental concerns.

                  ** Farmed catfish have low mercury levels but may

                  contain PCBs in amounts of concern for pregnant women.

                  AVOID IF PREGNANT:

                  Shark

                  Swordfish

                  King mackerel

                  Tilefish

                  Tuna Steaks

                  Canned tuna

                  Sea bass

                  Gulf Coast oysters

                  Marlin

                  Halibut

                  Pike

                  Walleye

                  White croaker

                  Largemouth bass

                  EAT NO MORE THAN

                  ONE SERVING PER MONTH:

                  Mahi mahi

                  Blue mussel

                  Eastern oyster

                  Cod

                  Pollock

                  Great Lakes salmon

                  Gulf Coast blue crab

                  Channel catfish (wild)**

                  Lake whitefish

                  Porgy

                  Orange Roughy

                  Snapper

                  Lake trout

                  Bluefish

                  Gontino

                  Rockfish

                   Government studies show that one of every six

                  pregnant women in the U.S. will give birth to a baby

                  whose blood is contaminated with mercury at levels

                  above the federal safety standard. Emitted from

                  coal-fired power plants and other sources, the pollutant

                  builds up in some types of seafood. Nutrients in fish

                  can be vital for a baby’s brain development, but too

                  much mercury can cause lasting brain damage.

                  To supplement FDA’s consumer advisories, which don’t

                  adequately protect the public, EWG evaluated mercury

                  tests from seven government programs and published

                  this list to help women choose safer seafood during

                  pregnancy. This is, in fact, an important guide for everyone,

                  as mercury poses a risk to the immune system and

                  heart, even at low levels. For more information, see our

                  webpage on mercury in seafood at:

                  http://www.ewg.org/mercury/

                  More Info about Fish that you should eat

                  Jodi’s Chocolate Nut Butter Quinoa Cookies

                  by

                    Jodi’s Chocolate Nut Butter Quinoa Cookies

                    GF, Refined Sugar Free

                    Happily serves 12

                    ALL ORGANIC INGREDIENTS 

                    1 16oz jar chocolate nut butter 

                    1/2 cup rinsed quinoa

                    1  free range egg (or 1 chia/flax egg substitute)

                    3/4 cup coconut sugar

                    1/4 cup coconut flakes

                    Dash of cinnamon 

                    Mix well and roll into dough balls. 

                    Press into mini muffin tin for portion control. 

                    Bake at 350 for 7-8 mins or eat raw. 

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                    Sweet Potato Quinoa Cranberry Stuffing

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                      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