Healthy with Jodi

Desserts

Chocolate Peanut Butter Breakfast Hummus

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    ALL ORGANIC INGREDIENTS 

    1 Cup Butter Beans

    1/2 Cup Full Fat Coconut Milk

    1 tsp Cinnamon 

    1 tsp Sea Salt

    1/2 Cup Chocolate Peanut Butter

    1/4 Cup Monk Fruit (or Stevia)

    Rinse and drain Butter beans if you aren’t cooking them yourself.  

    Soak with 1 TBSP salt for 12-24 Hours.  Change water after 12 hours, continue soaking.  Rinse and drain.  Add to the Crock pot with distilled water (preferably) and slow cook on low for about 8-10 hours.

    Drain off about 80% of water.

    Add all ingredients to Food Processor and blend well.  

    You can add more Coconut Milk if you want a thinner consistency. 

    *Any nut butter will be ok, you can use plain sunflower or almond butter and add 1/4 cup raw cacao and 1/4 Cup Monk Fruit to make it chocolate flavored

    Chocolate Chai Seed Pudding

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      Vegan, Gluten Free

      Happily serves 1

      ALL ORGANIC INGREDIENTS 

      1 Cup unsweetened Vanilla Almond or Coconut Milk

      1 TBSP Raw Cacao

      1 tsp Maple Extract

      1 TBSP Monk Fruit or stevia

      2 TBSP Chia Seeds

      Optional: Top with Mint leaves just before serving

      Add all ingredients to a mason jar, let chill (gel) isn’t he fridge overnight preferably.  

      Pumpkin Roll…pure heaven rolled up, sure to put a smile on your face and a song in your tummy!

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        Yet another Fabulous recipe from the fam!  Lynsey makes this roll and the kids like it just as is, so I wrote it out just like she did so I could preserve it.  I love watching kids’ eyes roll back as they take in the flavors.  She makes it special for her husband every year, I absolutely love that!  So, wanted to pass along her tradition.

        #madewithlove

        Hospitality Recreation Lynsey Lee

        Lynsey Lee’s Pumpkin Roll

        CAKE

        1/4 Cup Powdered Sugar (to sprinkle on towel)

        3/4 Cup all-purpose flour

        1/2 tsp Baking powder

        1/2 tsp Baking soda

        1/2 tsp Cinnamon

        1/2 tsp Ground cloves

        1/4 tsp Sea Salt

        3 Eggs

        1 Cup Sugar

        2/3 Cup Pumpkin  

        FOR CAKE:

        PREHEAT oven to 375°

        Grease 15 x 10-inch pan; line with wax paper. 

        Grease and flour paper. 

        Sprinkle a thin, cotton kitchen towel with powdered sugar. 

        COMBINE 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp cloves and 1/4 tsp sea salt in small bowl. 

        Beat 3 eggs and 1 cup sugar in large mixer bowl until thick. 

        Beat in 2/3 Cup pumpkin. 

        Stir in flour mixture. 

        Spread evenly into prepared pan. 

        BAKE for 13-15 minutes or until top of cake springs back when touched. 

        (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. 

        Carefully peel off paper. 

        Roll up cake and towel together, starting with narrow end. 

        Cool on wire rack. 

        FILLING

        8 oz Cream Cheese, room temp

        1 Cup powdered sugar

        6 TBSP Butter, room temp 

        1 tsp Vanilla extract

        Powdered sugar to dust on finished roll 

        FOR FILLING:

        BEAT cream cheese, 1 cup powdered sugar, 6 TBSP room temp butter and 1 tsp vanilla extract in small mixer bowl until smooth. 

        Carefully unroll cake. 

        Spread cream cheese mixture over cake. 

        Re-roll cake. 

        Wrap in plastic wrap and refrigerate at least one hour. 

        Sprinkle with powdered sugar before serving, if desired. 

        COOKING TIP:

        Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

        Butter Cookies. Updated to be allergy free…dairy free…gluten free.

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          Jodi’s Butter Cookies

          (Adapted from Lynsey Lee)

          So, here is the “Jodi” version of my family favorite butter cookie.  My sister says its the butter, not sugar cookies.  Whatever it is, it is one of my fondest recipes from my mom.  I swear you can taste the love she put in it.  She was in the kitchen for days…I didn’t understand it all, but now I do.  I love bringing smiles to my family and friends faces, makes my heart sing!

          #madewithlove

          ALL ORGANIC INGREDIENTS 

          Gluten free, Dairy free

          Happily makes 24 cookies

          Cookie Batter:

          1 Cup Butter or Coconut Cream

          2/3 Cup Monk Fruit

          1 TBSP Gelatin

          2 1/2 Cups Gluten free flour (I used Quinoa Flour)

          1/2 Sea salt

          1 tsp Vanilla 

          Frosting:

          2 Cups Powdered Sugar

          1 tsp Vanilla 

          2 TBSP Butter

          About 1/4 cup Almond or coconut Milk

           

          Cream butter and sugar together.

          Beat in gelatin. 

          Combine Flour, Sea salt, vanilla.

          Mix all ingredients together and chill dough. 

          Keep half the dough in the fridge, work with half the dough at a time.

          Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

           

          To make the Frosting:

          Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

          Slowly add milk until desired thickness for spreading and decorating. 

          Cooking Tips:

          Don’t check before 8 minutes, don’t wait for the cookie to Brown.

          Completely Cool before frosting.

          Frost and then it’s best eaten frozen.

           

          Family Recipes continued! Butter cookies, better than sugar cookies! Melt in your mouth goodness

          by

            Another Recipe from the family archives!  Here is my sister’s version of my mom’s recipe.  This is a family favorite!!!  My mom used to keep them in the freezer.  I remember sneaking in the laundry room and eating one, hoping not to get caught.  Over the years we’ve all shared stories of how we all did the same thing.  Funny how we have such memories around food.  Today, I’ll just lay it out on a platter….eat the cookies.  Everything in moderation and balance!

            And why not have cookies for breakfast?  There’s eggs and butter in the recipe…those are breakfast foods right?🤪😂🤣

            Enjoy…peace be with you!  🕊

             

            Lynsey’s Butter Cookies

            Cream together 1 Cup Butter, 2/3 Cup Sugar

            Beat in 1 egg.

            Combine 2 1/2 Cups Flour, 1/2 tsp salt, 1 tsp Vanilla

            Mix all together and chill dough. 

            Keep half the dough in the fridge, work with half the dough at a time.

            Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

            Cooking Tips:

            Don’t check before 8 minutes, don’t wait for the cookie to Brown.

            Completely Cool before frosting.

            Frost and then it’s best eaten frozen.

            Frosting:

            2 Cups Powdered Sugar

            1 tsp Vanilla 

            2 TBSP Butter

            About 1/4 cup Milk

            Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

            Slowly add milk until desired thickness for spreading and decorating. 

            My mom’s Original Cherry Chocolate Cookies

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              Chocolate Cherry Drop Cookies 

              (Organical creator: Terry Lynn)

              Makes 4 dozen

               

              3 1/2 cups Flour

              1 Cup Butter

              2 Cups Sugar

              2 Eggs

              4 oz Dark Chocolate 

              2/3 Cup Buttermilk

              2 tsp Vanilla 

              1 tsp Baking Soda

              1 tsp Sea salt

              2 Cups Drained Cherries

              Use room temp Butter.

              Mix Wet ingredients.

              Melt Chocolate.

              Add Dry ingredients.

              Add Cherries.

              Refrigerate Dough

              Bake 8-10 min on 350

               

              I am taking family favorite recipes and developing a new version for the allergy challenged 🤪 I love the Smells and Tastes of Christmas but cannot indulge in the treats without consequences.  So, I posted my version previously,  but I wanted to give credit to my mother.

              Hopefully you can look at both recipes and see where you can substitute ingredients to adapt to your families needs.

              ENJOY!

              Chocolate Cherry Drop Cookies

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                Chocolate Cherry Drop Cookies 

                (Adapted from Terry Lynn’s Recipe)

                Gluten Free, Vegan

                Makes 2 dozen

                 

                So, I decided that I wanted to enjoy the holidays without a stomachache this year.  I want all the sights, sounds, lights and TASTES that remind me of Christmas and family.  I was talking with my sister and looking through her recipes, all the hand written notes and recipes that have been passed on through the years.  I wanted to write down all the originals and also make a “new recipe” for the current times.  SO many clients of mine (myself included) have dairy or gluten allergies and I know we feel left out sometimes and or then sick later if we indulge in our “old favorites”.  So, here is my first recipe that I adapted from one of my mom’s recipes.  I will also post the originals so you can learn how to make substitutions with your family favorites.

                ALL ORGANIC INGREDIENTS

                Chocolate Christmas Cookies Food and drink

                1 3/4 Cups Gluten Free Flour (I used Quinoa Flour)

                1 Stick Butter (8oz)

                1 Cup Monk Fruit (can use coconut sugar)

                1 TBSP Gelatin

                1/4 Cup Raw Cacao

                1/4 Cup Coconut Cream

                1/3 Vanilla Almond Milk plus 1 TBSP Coconut Vinegar

                1 tsp Vanilla 

                1/2 tsp Baking Soda

                1 tsp Sea salt

                1 Cup Drained Cherries

                 

                Make “Buttermilk”.

                Drain Cherries.

                Mix Wet ingredients.

                Melt Cacao with Coconut Cream, then mix in room temp Butter.

                Add Dry ingredients.

                Add Cherries.

                Refrigerate Dough

                Bake 8-10 min on 350

                 

                To make Vegan Buttermilk:

                Mix 1 Cup Almond or Coconut Milk plus 1 TBSP Coconut Vinegar 

                (can sub apple cider vinegar )

                 

                For this first round, I left out the cherries so I could make a crust instead.  The last creamy batter picture I added the cherries and made them into cookies.

                Pumpkin Pie- Vegan-Gluten Free and still fabulously delicious

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                  Jodi’s Liminal Pumpkin Pie Bars

                  Vegan, Gluten free

                  Happily serves 8

                   

                  ALL ORGANIC INGREDIENTS 

                  CRUST

                  1 Cup soaked dates 

                  2 Cup walnuts

                  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

                  2 Cups Pumpkin (fresh or canned purée)

                  3/4 Cup Monk Fruit

                  1/2 Cup Almond Butter

                  2 Egg replacers

                  1 tsp Cinnamon 

                  2 tsp Allspice or Pumpkin Pie Spice

                  1/2 tsp Himalayan Sea Salt

                  Preheat oven 325.

                  Prepare a 8×8 pan with Parchment paper or spray with avocado oil.

                  To make the Filling:

                  Combine ingredients and whisk until completely smooth.

                  Pour over baked Crust and bake for about 50-60 minutes.

                  Cool at Room temperature and then refrigerate.

                  Serve with Coconut Whip if desired.

                  Almond Quinoa Collagen Bites

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                    Almond Quinoa Collagen Bites

                    Dairy Free, Gluten Free

                    Happily Serves 18-24

                     

                    ALL ORGANIC INGREDIENTS 

                    16 oz Almond Butter

                    6 TBSP Collagen (beef bovine)

                    1/2 Cup Monk Fruit

                    1 tsp Sea Salt

                    1 tsp Cinnamon 

                    2 TBSP Flax eggs 

                    1/2 Cup Sprouted Quinoa 

                     

                    Rinse Quinoa, dry well.

                    Mix flax and water, let sit about 5 minutes (1 TBSP Ground flax plus 2 TBSP Water equals 1 egg).

                    Mix all ingredients together and divide in mini muffin tin or roll into ball.  

                    You can bake for about 8 minutes on 375 or eat raw.  (I personally don’t bake mine)

                    Sweet Cinnamon Pumpkin Hummus

                    by

                      Vegan, Gluten Free

                      Happily Serves 4-6

                      ALL ORGANIC INGREDIENTS 

                      1 Cup Pumpkin

                      2 Cups Garbanzo Beans

                      3 TBSP Coconut Oil

                      4 oz Vanilla Almond Milk

                      1/2 tsp Sea Salt

                      1 tsp Cinnamon

                      1 tsp All Spice 

                      1 tsp Pumpkin Pie Spice

                      1 tsp Maple extract

                      1 tsp Stevia (or to taste)

                      Soak Garbanzo beans.  If using canned, rinse well.

                      Add all ingredients to the Food Processor blend until smooth.