Healthy with Jodi

Breakfast

Pumpkin Cheesecake

by

Gluten Free, Vegan

Happily serves 8

ALL ORGANIC INGREDIENTS 

Crust

1/2 Cup Dates 

2 TBSP Coconut Oil

1 Cup Ground Nut Flour

1/8 tsp Himalayan Sea Salt

Crust

Soak Dates 1-4 hours.  Remove seeds, discard water.

Add the nut flour, dates, coconut oil and sea salt to the food processor.

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

2 Cups Fresh Pumpkin (or 1 Can Pumpkin purée)

8 oz Vegan Cream Cheese

1/3 cup Maple syrup (can sub coconut nectar) OR 1/4 tsp maple extract & 1/4 tsp stevia or Monk fruit 

2 TBSP Pumpkin pie spice 

To make the filling

Add pumpkin and other ingredients and process until smooth.  

Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.

Transfer the filling to your pie crust and let refrigerate for a few hours.

Mango Mint Pineapple Salad

by

Gluten Free, Vegan

Happily serves 4-6

ALL ORGANIC INGREDIENTS 

2 Cups Pineapple 

1 Mango

1 Cucumber

2 TBSP Fresh Mint leaves

Handful of Cilantro

1/4 Cup Lime Juice

1 tsp Sea Salt

Chop/cube pineapple, mango, and cucumber.

Dice/chop mint and cilantro.

Add all ingredients together.

Wild child Activated Charcoal Latte

by

Vegan, Gluten Free

Happily serves 2

ALL ORGANIC INGREDIENTS 

1 Cup Macadamia Nut Milk

5ish drops stevia or monk fruit

1 tsp Activated Charcoal powder

1 Scoop Wild child tea mix

1/4 tsp Ground Ginger

1/4 tsp Cayenne

1/8 tsp Himalayan Sea Salt

Over medium-low heat combine all ingredients and whisk until frothy. 

Top with Wild Child Tea Mix, cover and let steep for a few minutes.

Optional: Top with Rose petals and cover, set aside for a few minutes to allow the rose petals to steep and infuse flavor.

You can remove the tea mix and rose petals before serving or keep in your cup if you enjoy their taste/texture.

Macadamia Peanut Butter Breakfast Hummus

by

Vegan, Gluten Free

Happily serves 24

ALL ORGANIC INGREDIENTS 

3/4 Cup Macadamia Nut Milk

1/2 Cup Peanut butter 

2 Cups Butter beans (or Garbanzo)

1/2 Cup Sunflower Oil

2 tsp Sea Salt

1 tsp Cinnamon 

1/3 Cup Monk Fruit 

If using canned, rinse well. If cooking beans, see below.

Add all ingredients to food processor except peanut butter.

Blend until smooth. 

Add Peanut Butter, blend well. 

Soaking and cooking beans

Rinse beans.  Add beans plus a spoonful of salt to water covering the beans about 2-3 inches.  

Cover and let sit 12 hours. Rinse and repeat one more time.  This is 24 hours process.

Now they are ready to cook.  Rinse, add new water (distilled if best) place in the crockpot and cover at least an inch over the beans, this time, do not add salt. 

Cook on low 8-10 hours, not lifting the lid.  

Drain the water after cooking and rinse.

Pumpkin Seed & Macadamia Nut Dip

by

Happily serves 6

Gluten Free, Vegan

ALL ORGANIC INGREDIENTS 

1 Cup Mixed Root Veggies (beets, carrots, parsnips)

1/2 Cup Macadamia nuts

1/2 Cup Pumpkin Seeds

1/4 Cup Sunflower Oil

1 Cup Macadamia Nut Milk 

1 tsp Cinnamon

1 tsp Himalayan Sea Salt

1/8 Cup Monk Fruit 

Chop and dice veggies, steam for 7 minutes.

Blend Macadamia nuts and pumpkin seeds in the food processor. 

Add milk and spices, blend well.

Add remaining ingredients, blend til smooth

Matcha Keto Bomb

by

Vegan, Gluten free

Happily serves 12

ALL ORGANIC INGREDIENTS 

1/2 Cup Coconut Butter

1/2 Cup Cacao Butter

1/4 Cup Coconut Cream (canned)

1/2 tsp Matcha powder

1 tsp Vanilla 

1 tsp Sea Salt

1/8-1/4 Cup Monk Fruit

Optional: topping or roll balls in one of the following

Hemp seeds

Coconut flakes

Pumpkin seeds

Pumpkin Apple Chia Coconut Yogurt

by

Vegan, Gluten Free

Happily Serves 6-8

ALL ORGANIC INGREDIENTS 

20 oz Vanilla Coconut yogurt

1 Cup Pumpkin Purée

1/2 Cup Apricot Apple sauce

1 tsp Cinnamon 

3 TBSP Chia Seed

Mix and let sit overnight for the seeds to “Gel”.

Serve as a dip or as your first meal or snack in the morning.

Optional:

Sprinkle with Edible flowers or 1 TBSP Sunflower seeds.

Sunflower Butterbean Seed Dip

by

Vegan, Gluten Free

Happily serves 4

ALL ORGANIC INGREDIENTS 

2 Cups Butter beans

1 Cup Roasted White Carrots

1/2 Cup Coconut Milk

1/4 Cup Sunflower oil

1/4 Cup Sunflower Seeds

2 tsp Sea Salt

1/8 Cup Lemon Juice

Roast Carrots NO longer than 7, takes about 5 minutes in the air fryer.

Place carrots in the food processor with oil and milk. Blend well

Add beans, lemon juice and salt.  Blend well.

Add Sunflower seeds, blend until desired texture achieved.

Sweet Macadamia & Pumpkin Seed Dip

by

Vegan, Gluten Free 

Happily serves 16 (2 TBSP is a serving)

ALL ORGANIC INGREDIENTS 

1 Cup Purple and/or Orange Carrots

1 Cup Macadamia nuts

3/4 Cup Pumpkin Seeds

1/4 Cut MTC oil 

1 tsp Cinnamon or pumpkin spice

1 tsp Sea Salt

Optional:

1 TBSP Monk Fruit or stevia 

Cop and dice carrots, cook/steam for 7 minutes.

Blend Macadamia nuts and pumpkin seeds in the flood processor. 

Add all the ingredients in with the nuts, pulse together. 

Blend to desired consistency. 

The more you blend, it will become “butter like”.

To add variety, you can add 2 cups of butter beans to make a hummus.

Chocolate Hemp Bites

by

Chocolate Hemp Bites

Vegan, Gluten free

Happily serves 12

ALL ORGANIC INGREDIENTS 

1 Cup Dates 

1 Cup Sprouted Pumpkin seeds

3 TBSP Cacao powder 

3 TBSP Hemp seeds 

1/4 tsp Himalayan Sea salt

1.5 TBSP Sunflower butter (or sub any other nut butter)

1/2 TBSP Coconut oil

Optional:

1 tsp Stevia or monk fruit 

Soak the dates in water, about 1-4 hours.  Remove the pits.

Store coconut oil at room temperature.

Mix dates in a food processor until a ball forms. Remove and set aside.

Add pumpkin seeds to the food processor, pulse into a fine meal. 

Add cacao, hemp seeds and sea salt. 

Pulse a few more times to combine. (Don’t overmix or it will turn into butter.)

Add the dates back in. 

Add the sunflower butter and melted coconut oil, mix/pulse to combine. 

It should be a dough-like mixture. 

If it’s too wet, add a little more cacao powder or hemp seeds.

Optional to refrigerate for 10 minutes, or spoon out and form into balls. 

Press into a mini muffin tin for easy portion control.