Healthy with Jodi

JodiDP

Carrot Cake with Vegan Cream frosting (raw-no bake)

by

    Vegan, Gluten Free

    Happily Serves 16

    ALL ORGANIC INGREDIENTS 

    VEGAN FROSTING 

    1 1/4 Cup Cashews

    1/2 Cup Coconut Cream 

    2 Tbsp Lemon juice

    3 Tbsp Maple syrup

    1 tsp Vanilla extract

    Soak the cashews in hot water for about an hour.  Drain and rinse.

    In a food processor add cashews.

    Add coconut cream, lemon juice, vanilla, maple syrup, and blend on high until creamy.  

    Cover and refrigerate to chill.

    CAKE

    2 Cups finely shredded carrots

    2 Cups Medjool dates 

    1 Cup Walnuts

    1/2 Cup Brazil nuts

    1 Cup Sweetened Coconut flakes & Pumpkin Seeds

    2 tsp Vanilla extract

    1/8 tsp Nutmeg

    ¼ tsp Himalayan sea salt

    1 1/4 tsp Cinnamon

    1/4 tsp Ground Ginger

    1/2 Cup Coconut Flour 


    Soak Dates for 1-4 hours.  Remove pits.

    Chop carrots and set aside.  You can cook the carrots for 7 minutes if you can’t handle as much raw food.

    In a food processor, blend the dates until a ball forms. 

    Remove and set aside. 

    (Tip: a 7 cup processor works best.  Or cut the recipe in half when making as to not overflow the bowl.)

    Blend the nut mixture, vanilla, salt, and spices until a semi-fine meal is achieved. 

    Add the dates and shredded carrots back in, pulse until a loose dough forms and the carrots are just incorporated. Do not to over-blend, you are looking pliable dough not a purée.

    Transfer mixture to a mixing bowl. 

    Add coconut flour and stir to combine.  Make sure to do this step by hand to keep the mixture light.

    Once well combined, set aside.

    Use coconut oil spray to Prepare a 8×8-baking dish with high edges. 

    Add the cake mixture, spread and press down evenly.  Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. 

    Add the frosting, tap out any air bubbles. 

    Freeze for 3-4 hours. To serve, let it thaw on the counter for about 25 minutes. 

    Tip:the frosting will begin to get soft if the cake sits out at room temperature more 2 hours.

    Marinara Sauce

    by

      Gluten Free, Vegan

      Happily makes 4 cups

      ALL ORGANIC INGREDIENTS 

      2 TBSP Avocado Oil

      2 Garlic cloves 

      1/2 Yellow Onion

      32 ounces Tomatoes (Fired roasted preferred if not fresh)

      1/2 tsp Dried oregano

      1/2 tsp Dried thyme 

      1 TBSP Monk fruit (can sub coconut sugar)

      1 tsp Sea Salt

      1/4 tsp Red pepper flakes

      1/2 Cup fresh parsley 

      Optional: 3-4 TBSP Tomato paste

      Cut/dice garlic, let sit 5-10 minutes.

      Die onion. Wash and chop parsley.  

      Add avocado oil to the pan, over medium heat sauté garlic and onion for 1 minute, stirring frequently.

      Then add tomatoes.  Bring to a simmer over medium heat, simmer 20 minutes.

      Add oregano, thyme, monk fruit, sea salt, and red pepper flakes. 

      Optional:

      You an add tomato paste if the sauce is too thin for your liking

      Green Bean Tomato Basil Salad

      by

        Gluten Free, Vegan

        Happily serves 6

        ALL ORGANIC INGREDIENTS 

        2 Cups Green Beans

        2 Cups Cauliflower Rice

        1/2-1 Yellow onion

        4 Small Peppers

        3 oz Lemon Juice 

        3 oz Avocado Oil

        4 Heirloom Tomatoes (or roma)

        Handful Basil

        2 Garlic Cloves

        1/4 tsp Black pepper 

        3/4 tsp Sea Salt

        Cut garlic, let rest at least 5 mins.

        Cook the cauliflower rice in the convection oven for 8 mins.

        Trim green beans and chop into bite size pieces.

        Chop onion and peppers.

        Add oil, onion, peppers to cast iron skillet, saute until translucent. Add chopped garlic (fresh is best)

        Add green beans. Cook over low to medium heat no longer than 7 minutes. You want them still slightly crunchy, not soft.

        Add all ingredients together.  

        Chop basil and mix in and garnish if desire

        Chocolate Sunflower bites

        by

          Vegan, Gluten Free

          Happily serves 8

          ALL ORGANIC INGREDIENTS 

          1/2 Cup Soaked Dates

          1 Cup Chocolate Sunflower butter

          1/4 Cup Coconut Oil

          1-2 TBSP Coconut Butter

          1 TBSP Gelatin or Collagen 

          Place dates in a bowl of distilled water and soak for 1-4 hours.  

          Drain and remove seeds.

          Add dates, coconut oil, and Chocolate Sunflower butter in food processor and blend well. 

          Add Collagen/gelatin.  Add another tbsp if you feel it’s too wet.

          Chop/pulse in coco butter.

          Scoop into mini muffin tin or small 2oz containers.  

          You can store them in the fridge.  They will get soft in the heat due to the coconut oil content

          Harissa (Lebanese Spice Spread)

          by

            Gluten Free

            Happily makes 2 cups roughly.  

            1-2 TBSP is a serving, depending on your spice level.

            ALL ORGANIC INGREDIENTS

            Original recipe calls for 6 dried guajillo peppers, stemmed snd seeded. 

            6 dried ancho peppers, stemmed and seeded.

            3 dried pasilla peppers.

            6 dried chiles de arbol or other peppers of your choice.

            2 TBSP tomato paste.

            I used what was available to me:

            3 Jalapeños

            1 Serrano pepper

            2 Roasted red bell peppers 

            2 Poblano peppers

            1/4 tsp Coriander seeds or (I used ground)

            1/4 tsp Cumin

            1 tsp Crushed red chili flakes

            6 Garlic cloves

            3 TBSP Extra virgin olive oil

            1/4 Cup Lemon juice

            1 1/2 tsp Sea Salt

            If you’re using the dried peppers place them into a large bowl and pour boiling water over them. Let them steep for 20 minutes to soften. Cut tops off, de seed, and remove skins.

            I used fresh peppers and roasted them. Let them cool and deseeded and peeled the skins off of them. 

            In a seasoned cast iron skillet, (spray with coconut oil) dry roast the coriander, cumin and garlic cloves for about 2-3 minutes until they are fragrant. Cool and then grind them up with a mortar and pestle. 

            Add the jalapeños, Serano pepper, poblano pepper, and roasted red bell peppers to the food processor. Blend well. 

            Add the paste and the roasted seeds and blend. 

            Drizzle the olive oil in after it is blended. 

            Divide into half cup containers. 

            Pumpkin Chiffon Pie

            by

              (Adapted from the Hatch Family Recipe)

              Gluten Free

              Happily makes 12 square bars or 1 pie

              I had a client tell me his mom makes the BEST Pumpkin pie EVER!  So naturally, I had to try it.  But of course…make it so I could eat it as well 🤣

              So, I combined my crust with her filling and TaDa….it’s pretty Tasty!!!

              ALL ORGANIC INGREDIENTS 

              Prepare your favorite pie crust.  She uses a store bough version, I wanted a dairy free, gluten free crust, so…

              MINE is:

              Crust:

              1/2 Cup Soaked Dates

              2 TBSP Coconut oil, softened.

              1 Cup Paleo Flour (Walnuts, Almonds, Coconut and Pecan) you can use 1 cup Almond meal if you want.

              1/8 tsp Sea Salt.

              Soak the dates for 1-4 hours.  Remove the pits.

              Mix in the food processor until blended well.

              Scoop into a pie plate or bar pan.  Press the mixture together until it is uniform on the bottom of the pan.  No baking required!!!

              Filling:

              1 large package Organic Instant Vanilla Pudding Mix. 

              2/3 Cup Macadamia Nut Milk or you could use Coconut milk (if you want it creamier, try coconut cream).

              2 tsp Pumpkin Pie Spice

              Beat well together and let sit 2-3 minutes.

              Stir in:

              1 16oz Pumpkin Purée 

              Fold in:

               8oz Coconut Cool Whip (SODelicious Brand)

              Pour into your prepared crust.  Chill for an hour at least.

              Pumpkin Almond Spice Bites

              by

                Vegan, Gluten Free

                Happily Serves 15

                ALL ORGANIC INGREDIENTS

                2 Scoops Plant based protein powder (about 1/4 cup)

                1/2 Cup Almond butter or Pumpkin Spice Almond butter

                1/4 Cup Hemp Seeds

                1/2 Cup Shredded Coconut 

                1 Cup Gluten Free Oats or can sub Quinoa (that’s my preference)

                1/3 Cup Raw Honey

                1/2 tsp Ginger

                1/2 tsp Cinnamon 

                2-3 TBSP water

                Mix Almond butter and honey together.  If your honey is not soft, heat on the stove top until blended. (Not the microwave please)

                Add everything but Oats.  Mix well them stir in the oats or quinoa.

                Roll into balls.

                If it’s too dry, add a little water at a time.

                You can store in the fridge or freezer.

                If you want a higher Protein snack, use quinoa instead of oats. If you have thyroid problems or trouble with digestion, oats is a grain that the body has a hard time digesting and converting into energy.

                Chocolate Vegan Banana Bread

                by

                  Portion control

                  Vegan, Gluten Free

                  Happily serves 10

                  ALL ORGANIC INGREDIENTS 

                  4 Ripe Bananas

                  3/4 Cup Coconut Brown sugar

                  1/4 cup Monk Fruit

                  1/2 Cup Coconut oil (room temp)

                  1 TBSP Apple cider vinegar

                  1/4 cup Applesauce

                  2 tsp Vanilla extract

                  1/4 Cup Almond milk 

                  1 1/2 Cups Gluten Free flour

                  1/2 Cup Cacao powder

                  1 tsp Baking powder

                  1 tsp Baking soda

                  1/4 tsp Sea alt 

                  1/2 Cup Vegan Chocolate Chips

                  Preheat oven to 375 degrees. 

                  Grease bread pan with spray coconut or avocado oil.

                  Peel bananas and mash well with a fork.  No large chunks should remain.

                  Add in the sugars, melted coconut oil, apple cider vinegar, applesauce, and vanilla, and nut milk. Whisk together.

                  Mix the flour, baking powder, baking soda, cocoa powder, and sea salt.
                  Fold until most the flour has been incorporated. 
                  Fold in chocolate chips or save and top w/chocolate chips.

                  Pour into greased bread pan, tap gently to ensure it’s evenly leveled. 

                  Bake for 45-55 minutes.  A toothpick should come out clean. 

                  Remove and let cool for 15 minutes in pan. 

                  Carefully remove and completely cool on a cooling rack.

                  Jenny’s Sangria

                  by

                    What do you do for your Dear friend who loves sangria AND it’s her birthday? You create her a new recipe with a twist and add her favorite Liquor, Malibu. Normally in sangria you would you would typically use a brandy, but Jenny is anything but typical and deserves her own special version! Delicious!!!

                    Happily serves: Depends on which friends you invite over!

                    Naturally gluten free and dairy free!

                    15oz Red Wine

                    3/4 Cup Malibu

                    1 can Trader Joe’s Strawberry Rhubarb soda

                    3 oz Swoon Simple Syrup

                    1/4 Cup Monk Fruit

                    1 bag frozen Red cherries.

                    Mix, chill and enjoy!

                    Pecan Butter

                    by

                      Vegan, Gluten Free

                      Happily Serves 24 (2 TBSP is a serving)

                      ALL ORGANIC INGREDIENTS 

                      3 Cups Pecans

                      1/2 Cup Coconut oil

                      1 tsp sea salt

                      1/2 tsp Cinnamon 

                      1/2-1 tsp Powdered Stevia

                      Soak the pecans in distilled water and 1 tbsp sea salt for 12 hours, put a lid on. Cover nuts with at least 2 inches of water.

                      Drain and rinse the nuts in a strainer.  Add to clean distilled water and repeat for 12 more hours.

                      Rinse and pat dry before placing on the dehydrator. 

                      I sprinkled with fine sea salt and dehydrated them for 11 hours on 118 degrees.

                      Add pecans to the food processor and blend well. 

                      Then add remaining ingredients and blend to desired consistency.  

                      You can add whole pecans and pulse in if you want a crunchy consistency.