Healthy with Jodi

Recipes

Pecan Butter

by

    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

    by

      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

      by

        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

        by

          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

          by

            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

            by

              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

              by

                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

                by

                  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

                  by

                    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.

                    Jackfruit Tacos

                    by

                      Vegan, Gluten Free

                      Happily Serves 4

                      ALL ORGANIC INGREDIENTS 

                      1 Can Jackfruit

                      2 TBSP Coconut Aminos

                      1 TBSP Lime Juice

                      Drain and Rinse Jackfruit. Tear apart like a pulled pork.  Pat dry.

                      Heat on stope top til warm.  

                      Add coconut aminos and lime juice. Add taco seasoning.

                      Wrap in lettuce, top with cauliflower cilantro lime rice & salsa.

                      Homemade Taco Seasoning

                      4 TBSP Chipotle Powder

                      2 TBSP Ground Cumin

                      1 TBSP Paprika

                      1 TBSP Sea Salt

                      1 tsp Cilantro Flakes

                      1 tsp Black or White Pepper

                      1 tsp Garlic Powder

                      1 tsp Onion Powder

                      Combine all ingredients and store in a sealed container.

                      Notes

                      *Use 2 TBSP per pound of ground meat for tacos.

                      $7 a jar. Send me a direct message, made to order fresh.