Healthy with Jodi

Recipes

Zucchini Hummus

by

    Zucchini Hummus

    GF, Vegan, Sugar free
    Happily serves 6

    All organic ingredients

    3 cups Butter beans, drained and rinsed
    2 cups yellow and/or green squash
    1 Tbsp olive oil or avocado oil
    2 garlic cloves, or 1/2 Tbsp minced garlic
    1/2 TBSP onion flakes
    Himalayan sea salt to taste
    Red pepper flakes (optional) or Cheyenne pepper

    Cut garlic and let sit 5-10 minutes.
    Steam sliced zucchini about 3-5 minutes.
    Combine all ingredients in food processor and blend well.
    1/2-3/4 cup is a perfect serving size, dip celery or cucumbers for perfect well combined meal.

    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.

      Cacao Mint Mojito Mousse

      by

        Cacao Mint Avocado Mousse
        Vegan, GF, Paleo
        Happily Serves 4-8

        All Organic Ingredients
        3 Avocados
        1/2 cup coconut Nectar
        1 Tsp vanilla extract
        1/2 Cup Coconut oil, melted
        2/3 cup fresh mint, stems off
        1/4 tsp Himalayan Sea Salt
        Lime juice to equal 3/4 cup plus zest
        Optional: 1/2 cup Raw Cacao and stevia to sweetness desired

        Place pitted avocado in food processor, blend well.
        Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
        Put in the freezer for 30 mints for a frosty treat.

        Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.

        Fennel Seasoned Beets

        by

          Fennel Seasoned Beets
          GF, Vegan, Refined Sugar free
          Happily serves 2


          All Organic Ingredients

          1 Golden or Red fresh beet
          1/2-1 TBSP ground fennel seed
          Sea salt to taste
          1 TBSP melted coconut oil
          1-2 tsp Chinese 5 Spice season.
          1/2 TBSP Balsamic Vinegar (optional)
          For Sweetness: You can add 1/8-1/4 tsp maple extract and cinnamon with stevia.

          Wash and Peel beets. Either spirialize, slice or cube your beets so they cook faster. Roast in Convection oven for 15 mins. Remove and add seasonings. Toss, eat either warm or cold depending on preference.

          One cup is recommended due to fiber count.

          Option:
          Use my coconut fennel sauce over Beets to change it up. Recipe list separate.

          Winter Squash Pancakes

          by

            Winter Squash Pancakes

            Vegan, GF, Refined Sugar free
            Happily serves 4

            ALL ORGANIC INGREDIENTS
            PANCAKES
            1 cup Cooked and smashed winter squash
            1/3 cup cashew cream or vegan cream cheese
            2 large eggs (or flax egg)
            1/2 cup coconut yogurt
            3/4 teaspoon sea salt
            A dash black pepper
            1 teaspoon baking powder
            1 cup all-purpose GF flour
            coconut oil for frying pan

            TO FINISH:
            Crispy Sage Brown Butter:
            2 to 3 tablespoons butter
            A pinch or two of salt
            A few fresh sage leaves

            In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.
            Add flour and stir until just combined. Batter will be thick.

            Heat skillet medium-low to medium.  Coat the bottom with coconut oil, and spoon in pancake batter,  flatten the pancake slightly.
            Cook until golden brown underneath, flip and cook until golden brown.
            Lower your heat, if it’s cooking too fast. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven.

            To finish, wipe out frying pan and add butter (or you can use coconut oil), a Dash of salt and sage leaves, heating over medium heat. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes

            To roast squash: For butternut or kabocha, roast it face-down on an a baking sheet sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender.

            Sunflower/Tahini Sauce

            by

              Sunflower Seed or Tahini Dressing/Sauce
              Vegan, GF
              Happy serves 4

              All Organic Ingredients

              1/4 cup (4TBSP) sunflower seed butter or Tahini
              2 Tbsp Coconut Aminos
              1 tsp maple syrup extract
              1-2 TBSP Lime juice
              1/2 tsp chili garlic sauce, 1 thai red chili minced, or 1/4 tsp red pepper flake
              Hot water to thin
              Prepare dipping sauce by adding sunflower seed butter, coconut aminos, maple extract, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable dressing.
              Adjust portions based on personal preferences for spice, sweetness or acidity.

              Garlic Shrimp Salad

              by

                Gluten Free, Dairy Free
                Happily serves 4

                ALL ORGANIC INGREDIENTS

                SALAD- greens and sprouts

                3 Garlic Cloves
                1 lb Wild caught Shrimp
                1 Cup Asparagus
                1 Cup Artichoke
                3 TBSP Bone broth
                1 Red bell pepper
                3 TBSP Fresh Parsley

                DRESSING

                3 TBSP  Fresh lemon juice
                3 TBSP Hemp Seed Oil
                1-2 TBSP Dijon Mustard
                1 tsp Raw Honey (can sub Stevia or Monk Fruit)
                Himalayan Sea Salt
                Cracked black pepper to taste

                Press Garlic, Let sit 5-10 mins.

                Chop bell pepper and asparagus. Cut Artichoke.

                Rinse and drain Shrimp, pat shrimp dry
                Add bone broth to cast iron skillet, sauté asparagus, artichokes, and bell peppers.
                Whisk it together lemon juice, hemp seed oil, mustard, honey and garlic.
                Toss shrimp with veggies,  dressing and herbs, lay on a bed of MicroGreens.
                Best if you let the shrimp marinade at least 15 minutes.

                Pecan Hemp Coconut Bites

                by

                  Pecan Hemp Coconut Bites

                   Vegan, GF, Paleo

                  Happily Serves 8

                  INGREDIENTS:

                  1 C pitted dates, soaked

                  1 1/2 C organic raw pecans, walnuts or almonds 

                  1/2 C Unsweetened Coconut Flakes

                  3 TBSP Hemp seeds

                  1/2 tsp Vanilla

                  DIRECTIONS:

                  Process pecans in food processor until ground. Add dates and process until mixture is sticky.

                  Add hemp seeds and coconut. Process until blended.

                  Roll into balls and refrigerate until firm, approximately one 

                  More Coconut Ball Recipes

                  Fresh Cranberry Salsa

                  by

                    Fresh Cranberry Salsa

                    Vegan, Gluten Free, Refined Sugar free

                    Happily serves 24

                    ALL ORGANIC INGREDIENTS 

                    12 oz package fresh Cranberries

                    1/4 Cup Green onion (2-3 stalks)

                    1/4 Cup Cilantro (handful roughly)

                    1 Jalapeño pepper

                    1/2 Cup Coconut Sugar or Monk Fruit

                    1/4 tsp Cumin

                    2 TBSP Lemon or Lime juice

                    Himalayan Sea salt to taste

                    Rinse cranberries well.  Dry and discard any wrinkled/old berries.

                    Add all ingredients except cranberries to the food processor.  Blend well, scrape down the sides. Coarsely Chop the cranberries in.

                    Add everything in a bowl and then stir and serve.

                    Cranberry Relish

                    by

                      Cranberry Relish

                      Vegan, GF (gluten free), Refined sugar free

                      Happily serves 4

                      All Organic Ingredients

                      1 16 oz package fresh cranberries

                      1 pear, diced

                      1 apple, diced

                      1/4 cup honey (or maple syrup) or 1/4 tsp stevia 

                      1 tsp grated ginger

                      1 TBSP balsamic vinegar

                      Blend cranberries in a blender or food processor.

                      In a bowl, combine blended cranberries and rest of ingredients.

                      Cranberry Relish Nutrition facts:

                      1 serving (219 g)

                      Calories: 164

                      adapted from http://whfoods.org/genpage.php?tname=recipe&dbid=324

                      other great cranberry recipes