Healthy with Jodi

Desserts

Tiramisu-Dairy Free – Organic

by

    Tiramisu
    Vegetarian, Dairy Free
    Happily serves 12

    Tiramisu-Dairy Free

     

    ALL ORGANIC INGREDIENTS

    3 eggs, yolks and whites separated
    ½ cup coconut sugar
    ½ tsp vanilla extract
    8 oz almond cream cheese
    1¼ cups hot espresso coffee
    2-4 tbsp of liquor of choice – I usages Kahlua
    1 Package lady fingers
    Cacao and cinnamon for finishing

    Beat yolks and coconut sugar on medium high for 12 minutes or until white and thick.
    Add vanilla and cream cheese, beat until just combined. Transfer mixture to a bowl, set aside.
    Clean mixing bowl.
    Beat egg whites until stiff.
    Fold ⅓ of the yolk mixture into the egg whites.
    Then gradually fold the remaining yolk mixture in and mix until just combined.
    Mix coffee and Kahlua together. Quickly dip lady fingers in and line the bottom of pan. They will get “soggy” fast, so I wouldn’t recommend dipping more than 2 at a time.
    Spread over half the cream, then top with another layer of coffee dipped biscuits.
    Spread with remaining cream.
    Dust with cacao and cinnamon powder.
    Cover, refrigerate for at least 3 hours, preferably overnight.

    I adapted this recipe from Nagi/RecipeTin Eats, which had already been adapted. I of course am always trying to eliminate dairy and gluten from most recipes. The outcome was a hit at the party, plates were licked clean so I assume it is a keeper recipe!

    Tiramisu-Dairy Free

    Kahula Chocolate Fudge

    by

      Kahlua Chocolate Fudge
      Vegan, GF, Refined Sugar free
      Happily serves 20

      ALL ORGANIC INGREDIENTS

      20 oz Lily’s chocolate chips
      14 oz Can full fat coconut milk
      3 TBSP Ghee (or butter) cubed at room temperature
      2 TBSP Kahlua
      1/4 tsp cinnamon
      1/2 tsp vanilla extract
      1/4 tsp Sea salt
      1 tsp espresso powder or 1 TBSP cold brew

      Lightly grease an 8 x 8-inch baking pan.
      Line with parchment paper, allowing the excess paper to overlap on two of the sides, set aside.
      Add the chocolate and espresso powder into a large, heatproof bowl; set aside.
      Fill a saucepan with a little water (about 1/4 full) bring it to a boil.
      Reduce to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot.
      Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8-10 minutes.
      Add coconut milk and ghee, cook for another 2-3 minutes, or until it is completely melted. Remove from heat.
      Whisk in the Kahlua, vanilla, sea salt, and cinnamon. The mixture will be VERY thick.
      Transfer to pan and refrigerate for at least 2 hours, or until firm enough to slice.
      Remove the fudge and transfer it to a cutting board. Peel off parchment paper and slice into small pieces.
      Serve at once or store in the refrigerator for up to 1 month or freezer up to 2 months.

      Chocolate Cooking Class info & Recipes

      by

        Cooking Class 2.12.2017
        Chocolate Info

        Cacao can fuel energy and mood. It is an excellent source of fiber good source of protein and iron. It is high in antioxidants and polyphenols. A half half a cup of raw organic cocoa powder has 110 cal, 2 g of fat 16 carbohydrates, 10 of which is dietary fiber. It contains 8 g of protein and will give you 10% of the iron you need for your daily requirements. It is considered a stimulant and should be eaten occasionally not every day.

        Cocoa beans are the fermented seeds of the cacao tree. The fruit of the cocoa tree is a pod full of sweet pulp enfolding a cluster of about 20-40 cacao seeds. Cocoa refers to the low-fat constituent of the finely ground cacao beans. These ground beans, known as cocoa liquor or cocoa mass, also contains cocoa butter which is a non-dairy, naturally occurring fat. Cocoa butter is a mixture of monounsaturated fats like oleic acid and saturated fats, namely stearic acid and palmitic acid. About 50-60% of cocoa liquor consists of cocoa butter.

        Cacao bark, butter and flowers have also been valued since ancient times for treating various diseases like skin ailments, bowel malfunction and wounds. Cocoa has anti-inflammatory, anti-allergenic, anti-carcinogenic and antioxidant qualities. Health benefits include relief from high blood pressure, cholesterol, obesity, constipation, diabetes, bronchial asthma, cancer, Chronic fatigue syndrome and various neurodegenerative diseases. It helps to improve cardiovascular health and brain health. It also helps in treating copper deficiency.

        Commercially available chocolates and cocoa-products may not be rich in the original beneficial flavonols since their properties get destroyed by over-processing and heat. In order to obtain the benefits of cocoa, it is important to consume the correct source of cocoa. Milk/dairy blocks the absorption of the antioxidants in chocolate, so be sure to check the labels!

        Antioxidant Capacity: Studies have shown it is evident that cocoa exhibits higher antioxidant activity than against green and black tea, and red wine. Antioxidants helps to neutralize the oxygen-based free radicals that are present in the body. Cacao is abundant in phenolic phytochemicals and possesses a high amount of flavonoids as well.

        Of course, everything in moderation!

         

         

        Jodi’s Sweet Potato Brownies
        Grain Free, Paleo, GF, Dairy free
        Happily serves 12

        ALL ORGANIC INGREDIENTS

        2 medium Sweet Potatoes
        14 Medjool Dates
        1 1/2 Cups Quinoa or Almond Flour
        4 TBSP Raw CACAO Powder
        3 TBSP maple Syrup (Grade B) or Coconut netar
        Pinch of sea salt

        Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
        The smaller the pieces, the faster it will cook.

        Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
        Mix all other ingredients in a bowl, then add cream mixture. Stir well.
        Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
        Allow to cool 10 mins for the brownies to gel together, very important step!!

        Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.

         

         

        Chocolate Nut Butter Cookies
        GF, Refined Sugar Free
        Happily serves 12

        ALL ORGANIC INGREDIENTS

        1 Cup Chocolate Peanut or Sunflower butter
        3/4 Cup Coconut sugar
        1 egg

        Combine all ingredients. Bake on 350 for 7-8 mins.
        If you are not using an already flavored nut butter, you can use a regular nut butter and ad 1/4 cup raw cacao
        Chocolate Iced Coffee Protein Shake
        Dairy Free, Vegan, Refined Sugar Free
        Happily serves 1

        ALL ORGANIC INGREDIENTS

        2 TBSP Raw Cacao powder
        2 TBSP Collagen Powder
        2 oz Coconut milk
        2 oz Cold brew (optional)
        4-6 oz Chai Tea or water
        Dash of cinnamon
        Stevia Powder if desired sweeter
        Ice

        Blend all ingredients in bullet/blender, transfer to shaker bottle.

        Sugar Cookies

        by

          Vegan, Gluten Free
          Happily Serves 24

          ALL ORGANIC INGREDIENTS

          COOKIES
          1/2 Cup Vegan butter or butter
          2/3 Cup Monk Fruit
          1 tsp Vanilla extract
          3 Tbsp Chickpea brine or flax egg, or 1 egg
          3/4 tsp baking powder
          1/4 tsp Himalayan Sea salt
          1 2/3 Cups gluten free flour
          2/3 Cup Almond flour
          1/3 Cup Arrowroot
          1 TBSP Almond or nut milk

          FROSTING (optional)
          1/2 Cup vegan butter
          1 1/2 – 2 cups sifted powdered sugar
          1/4 tsp vanilla extract
          1-2 TBSP Almond or nut milk

          Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
          Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
          Add monk fruit and mix on medium speed until fluffy
          Then add chickpea brine (or other egg substitute) and vanilla and mix again.
          Add baking powder and sea salt and blend well
          Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
          Add almond milk and stir.

          The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.

          Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
          Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.

          Let the dough rest at room temperature for 30 minutes before scooping and baking

          Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
          Cool on baking sheet for 10 minutes.

          To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
          Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
          Continue adding powdered sugar until you have spreadable frosting.

          Let the dough rest at room temperature for 30 minutes before scooping and baking.

          Pumpkin Fudge

          by

            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

            by

              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

              Pumpkin Pie Fudge

              by

                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

                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. 

                  More Cookie Recipes

                  Chocolate Quinoa Cookies Recipe

                  by

                    Chocolate Quinoa Cookies

                    Vegan, No Bake, GF

                    Happily makes 12 cookies

                    All Organic Ingredients:

                    ¼ cup coconut oil

                    ¼ cup pure maple syrup or raw honey

                    ⅓ cup Organic Cacao powder

                    ½ cup Sunflower butter (or nut/seed butter of your choice)

                    ½ cup cooked quinoa

                    1/2 cup raw Quinoa, rinsed and dried (sprouted)

                    ½ cup coconut flakes

                    Coarse sea salt

                    Directions

                    Line baking sheet with parchment paper.

                    In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

                    Add Sunflower seed butter and stir until smooth.

                    Remove from the heat and fold in the quinoa, and coconut flakes.

                    Divide in mini muffin tin pan.

                    Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

                    Store in the freezer for best results, but can also be stored in the fridge

                     

                    Quinoa Cookies

                    Quinoa Brittle

                    by

                      Quinoa Brittle

                      Vegan, Gluten free, Refined Sugar Free
                      Happily Serves 10

                      ALL ORGANIC INGREDIENTS 

                      3/4 Cup Tricolor uncooked quinoa

                      3/4 cup Pecans

                      2 TBSP Coconut sugar

                      1/2 tsp Pumpkin pie or allspice

                      2 TBSP Coconut oil

                      1/4 cup Blackstrap Molasses

                      1/4 cinnamon

                      Pinch of Himalayan sea salt

                      Stevia, if you desire it sweeter

                       

                      Preheat oven to 325.

                      Line a baking sheet with parchment paper. (Cover all edges)

                      Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

                      Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

                      Try to get it as even as possible or the edges will burn in the center won’t crisp up.

                      Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

                      Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.