Healthy with Jodi

JodiDP

Jenny’s Sangria

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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

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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.  

Southwest Quinoa & Bean salad

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Vegan, Gluten Free

Happily serves 10-12

ALL ORGANIC INGREDIENTS 

2 Cups Cauliflower Rice

1 Cup Quinoa 

1 Cup Black Beans

1 Cup Pinto Beans

1 Red Bell Pepper

1 Orange Bell Pepper

1 Yellow Bell Pepper

2 Green Onion Stalks

Handful Cilantro 

2 Jalapeños

2 Garlic Cloves or 1/2 TBSP minced Garlic

1/4 Cup Avocado oil

1/4 Cup Lime Juice

1/2 Cup Jodi’s famous Salsa

1/2 TBSP Sea Salt

Cut Garlic and let sit.

Cook/steam cauliflower rice about 7 mins.

Rinse quinoa in a strainer.  Cook Quinoa according to desired texture. (I do a ratio of 1.5 cup water/broth to 1 cup quinoa, then cook at a slow simmer for about 15 mins)

Cook beans in a pressure cooker or Rinse beans well if you are using a can. Drain water

Wash veggies well. Chop or dice

Combine all ingredients and stir well, chill and serve!

Chocolate Avocado Coconut Cream Mousse

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Vegan, Gluten Free

Happily serves 2

ALL ORGANIC INGREDIENTS 

One Avocado 

1/4 Cup Coconut Cream

1/4 Cup Coconut Milk

1/4 Cup Raw Cacao Powder

1/8 Cup Monk Fruit

1/8 tsp Sea Salt

Optional: Mint leaves or stevia 1/8 cup chocolate chips 

Add ingredients to food processor and blend until smooth. 

Add mint leaves if you desire.  

Add the seed to the container if you have leftovers to help with freshness. 

Cherry Cobbler

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Gluten Free

Happily Serves 8

ALL ORGANIC INGREDIENTS 

Filling

4 Cup Cherries

1/2 cup Coconut Sugar or Monk Fruit

2 tsp Cinnamon

1/3 Cup Quinoa flour

1 TBSP Cornstarch

Crumble

1 Cup Monk Fruit

1 1/2 TBSP Cinnamon

1 tsp Pumpkin pie spice

3/4 Cup Paleo Flour (walnut, pecan, almond & coconut mix)

2/3 Cup Quinoa

2/3 Cup Hemp seeds

1 Cup Walnuts or Pecans

3/4 Cup Butter 

Preheat oven to 375F

Spray a 9×13 pan with coconut oil.

Mix filling ingredients and place into baking dish.

In another bowl, mix together crumble ingredients except the butter.

Add the butter and mix with a fork, pressing the butter in to the dry mixture.

The mixture will begin to come together but still crumbly.

Add Crumble mix on top of filling mixture.

Bake about 45 minutes. 

Top will be golden, fruit will be bubbling.

Side note: I tired this recipe not cooking it as well, and it was just as yummy! Go Raw if you don’t have time, it’s still delicious and digestible!

Peanut Butter Hemp Seed cookies

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Hemp Seed Cookies

Gluten Free, Dairy free

Happily serves 15

ALL ORGANIC INGREDIENTS 

16oz Sunflower or Peanut Butter

1 Egg

3/4 Cup Monk Fruit

1/4 Cup Hemp Seed

Optional:

1/4 Cup Quinoa 

Mix egg and sugar (monk fruit) together.

Add the nut butter and mix well.

Add hemp seed and  optional quinoa, mix well.  I use a fork.

Roll into balls, smash with a fork and bake on 350 for 8 minutes.

Pineapple Salsa

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Gluten Free, Vegan

Happily Serves 2

ALL ORGANIC INGREDIENTS 

1 Cup Pineapple (or one can pineapple)

1 Cucumber 

1/2 Red onion

Handful Cilantro

2 TBSP Lime juice

2 TBSP Monk Fruit 

1 Jalapeño 

Cube pineapple.  

If using canned pineapple, only use half the liquid juice. 

Slice red onion and quick steam for 7 minutes.  

Remove from heat and store in fridge to cool. 

Chop cilantro, cucumber and jalapeño. 

Add ingredients to a bowl and toss to combine, set aside.

Vegan Carrot Cake

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Vegan, Gluten Free

Happily serves 12

ALL ORGANIC INGREDIENTS 

1 Cup Grated Carrots

3/4 Cup Coconut Brown sugar

1/3 Cup Monk Fruit 

1/2 Cup Sunflower Oil 

1/2 Cup Coconut Milk 

2 tsp Apple Cider Vinegar

1 tsp Vanilla Extract

2 tsp Lemon Juice 

1 Cup All-purpose Gluten Free Flour

1/2 Cup Almond Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1 1/2 tsp Ground cinnamon

1/2 tsp Ground Ginger

1/4 tsp ground Nutmeg

1/4 tsp Sea Salt

Preheat oven 350.  Grease and flour a loaf pan.

Whisk together the coconut brown sugar, sugar, oil, coconut milk, apple cider vinegar, vanilla and lemon juice in a large bowl.

In a separate bowl, sift together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and sea salt.

Add the dry ingredients slowly into the wet ingredients and whisk gently until no lumps of flour remain. 

Be careful not to over-beat the batter, that can make the cake tough.

Fold in grated carrots until well combined.

Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.

Let the cake cool in the tin for about 20 minutes.

Cool completely before frosting.

Cream Cheese Frosting 

1 Tub Coconut cool whip

8 oz Vegan Cream Cheese

1 TBSP Lemon Juice

2 TBSP Monk fruit or Swerve

1/2 tsp Cinnamon 

Add all ingredients to food processor and blend well.  

Spread over Cooled cake.

Mini Churros

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Gluten Free

Happily serves 15

ALL ORGANIC INGREDIENTS 

1/3 Cup Coconut sugar

1/3 Cup Butter or Ghee

1 tsp Cinnamon powder

1 Cup Coconut Milk

1 tsp Baking powder

1 Cup Gluten-free baking flour 

Melt Butter, transfer to a bowl.

Then add in the sugar, coconut milk and cinnamon powder and stir.

Add in the flour and the baking powder and stir it well.

Spray the Mini Muffin pan with coconut or avocado oil.

Fill about 3/4 full.

Bake on 375 for about 12 minutes.

Cool 5 minutes or so before coating.

Coating

1/4 Cup Butter, melted

1 /2 Cup Monk Fruit

1 tsp Ground cinnamon

Coating the Churros:

Melt butter, transfer to separate bowl.

In a separate bowl, mix together sugar with the cinnamon. 

Remove the churro bites from the pan.  Dip each bite in the melted butter, and roll in the sugar-cinnamon mixture.

Vegan Coconut Cake

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Vegan, Gluten Free

Happily serves 12

ALL ORGANIC INGREDIENTS 

1 Cup Vegan Butter (OR Ghee, softened)

2 Cups Monk Fruit

2 Cups Coconut Cream

2 TBSP Coconut Vinegar or Apple Cider Vinegar

1 tsp Vanilla Extract

3 Cups all-purpose Gluten free flour

2 tsp Baking powder

1 tsp Baking soda

Preheat oven to 350F° degrees. 

Grease and flour two round 9-inch pans.

Use a mixer to cream together softened vegan butter, monk fruit, coconut cream, vinegar, and vanilla. Blend well for about 5 minutes.

In a separate bowl, mix together the flour, baking powder and baking soda. 

Add flour to creamed mixture, beating until just mixed.

Divide batter equally among prepared pans. 

Tap the pan several times on the counter to release air bubbles so you have more of a level cake.

Bake for 25 to 30 minutes or until toothpick comes out clean. 

Cool in pans for 10 minutes. 

Invert cakes onto cooling racks, cool Completely

Top with Coconut Cool Whip to keep it light.