Healthy with Jodi

Recipes

Thai Veggie Quinoa Bowl

by

    THAI VEGGIE QUINOA BOWLS 

    Gluten Free, Vegan

    Happily serves 2

    ALL ORGANIC INGREDIENTS 

    1/2 cup Steamed broccoli, finely diced

    1/2 cup Tricolor sprouted quinoa, rinsed and cooked

    1/2 small red onion, diced

    1/4 cup grated carrots

    Handful of chopped cilantro

    1/4 cup chopped green onions

    2 tablespoons pumpkin seeds or sliced almonds

    Dressing:

    1 lime, zest and juice 

    1 tablespoon Coco Aminos

    1 tablespoon Sesame oil (or sub avocado oil)

    1 tablespoon Coconut vinegar

    2 crushed garlic cloves 

    ginger, minced to taste

    Combine cooked quinoa, streamed broccoli, red onion, carrots, cilantro, green onions and almonds and/or pumpkin seeds together.

    In a small bowl combine dressing ingredients and pour dressing over quinoa mixture.

    Quinoa Bowl 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

      Black Bean Burrito – Indian Style Recipe

      by

        Indian Style Black Bean Wrap

        Vegan, Vegetarian, GF

        Happily serves 4

        ALL ORGANIC INGREDIENTS
        1 yellow onion
        4 cloves garlic
        1 tsp fresh grated ginger
        1 Cup sweet potatoes or quinoa (or half cup of each)
        1 Cup green bell pepper
        1 Cup Red bell pepper
        1 tsp garam masala
        1 TBSp +1/2 cup vegetable or bone broth
        2 cups black beans drained and rinsed
        Sea Salt and black pepper to taste
        Romaine lettuce

        Chop onions and garlic. Let sit for 5-10 minutes
        Prepare other vegetables.
        Salute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently.
        Add garam masala and sweet potatoes and mix well.
        Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
        Add beans, Season with salt and pepper to taste.

        Lettuce wrap all veggies and Enjoy!

        Black Bean Burrito

        Tigernut Flour Pancakes

        by

          Tigernut Flour Pancakes

          GF, Refined Sugar free

          Happily serves 4-6

          ALL ORGANIC INGREDIENTS 

          • 4 organic cage free eggs
          • ½ cup tigernut flour
          • ¼ cup coconut flour
          • ½ cup dairy free milk (coconut milk)
          • ½ tsp cinnamon
          • ½ tsp raw apple cider vinegar
          • ¼ tsp baking soda
          • Properly measuring the flours is key to the recipe. Stir the tigernut flour with a fork to “loosen” it, then dip in the measuring cup and level the top with a knife. Measure the coconut flour the same way. Combine the flours and eggs to create a smooth batter. Mixing these ingredients first allows you to smooth out the clumps of tigernut flour. Add remaining ingredients, stir until combined.  Cook pancakes as usual

          You can store leftover pancakes in an airtight container in the fridge for a few days. The leftover pancakes actually make a delicious “bread” for grain free sandwiches!

          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.

            Dijon Lemon Dressing Recipe

            by

              Dijon Lemon Dressing

              Happily serves 4

              ALL ORGANIC INGREDIENTS

              1/3 Cup lemon juice

              1 TBSP Dijon mustard

              2 Crushed garlic cloves

              1/4 Cup flaxseed oil or Macadamia Nut oil

              1/4 Cup extra virgin olive oil or avocado oil

              Sea salt/pepper to taste

              Grind Flaxseeds in a coffee grinder on medium speed until well ground, set aside.  (Keep extras in Freezer.). In a blender combine lemon juice, mustard, garlic, salt, and pepper and any of the additions you choose. Blend for 1 minute, then begin pouring oils very slowly through the feed hole in the lid of the blender. Blend until smooth.

              Variations/Additions

              1 tsp of curry powder

              1 TBSP minced basil or rosemary

              1 TBSP honey or Stevia

              Dash cayenne

              Five Chinese Spice

              Allspice

              Ginger, fresh or powder

              Salted Sunflower Nut Butter Cups

              by

                Salted Nutbutter Cups

                Paleo, Vegan, Gluten Free

                Happily Serves 24 mini cups

                ALL ORGANIC INGREDIENTS

                CHOCOLATE SHELL

                3 cups Lily’s chocolate chips

                1 TBSP Coconut oil

                1 tsp Vanilla

                FILLING

                3 TBSP Sunflower butter

                1 tsp  Himalayan sea salt

                1 tsp Coconut oil

                1/4 Cup Dates

                TOPPING

                Pink Himalayan salt, to taste

                 

                Soak Dates 1-4 hours.  Remove seeds.

                In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

                Melt over a pot of simmering (not boiling) hot water until well incorporated.

                Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

                Set aside leftover chocolate to put on top of the cups.

                Set the muffin pans in the freezer.

                In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

                Blend until smooth and creamy.

                Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

                Then spoon out 1-2 tsp chocolate mixture to cover each cup.

                Sprinkle Himalayan salt on top.

                Place the cups in the freezer for 30 minutes or until set.  Serve frozen.

                 

                Rutabaga Sweet Potato Soup Recipe

                by

                  Rutabaga Sweet Potato Soup

                  Vegan, Gluten Free

                  Happily Serves 4

                  ALL ORGANIC INGREDIENTS

                  1 Butternut squash, cut in half

                  3 Garlic cloves

                  2 cups Rutabaga

                  2 cups Sweet potato

                  Coconut or avocado spray oil.

                  1 tsp. Sea salt

                  ½ tsp Pepper

                  1 Yellow onion

                  ¾ Cup Soaked cashews

                  2½ Cups Coconut milk

                  2 Cups Vegetable or Bone broth

                  ½ tsp Nutmeg

                  1 tsp Thyme

                  Preheat oven to 400º .

                  Wash and cut/dice veggies. Don’t forget to wash the squash before you cut into it, remove the seeds with a spoon.

                  Spray the squash with coconut or avocado oil and place cut-side down on a baking sheet or stoneware.

                  Cut garlic and let sit 5-10 mins.

                  Spray the rutabaga and sweet potato in coconut/avocado oil.

                  Add both to baking sheet. Bake for 45 minutes, stir half way through. It will cook Faster the smaller the pieces are.  You can also bake these in the air fryer for a faster meal.

                  Sauté onion and garlic until soft and caramelized.

                  Remove roasted veggies from oven and blend all the rest of the ingredients in a food processor until smooth. The nuts may remain grainy, but that’s ok.

                  You can add water to reach desired consistency.

                  Rutabagas Nutrition Facts

                  Serving Size: 3.5 ounces (100 grams), raw

                  Calories 39

                  Calories from fat 2

                  Total fat 0 g 0%

                  Saturated fat 0 g 0%

                  Trans fat

                  Cholesterol 0 mg 0%

                  Sodium 20 mg 1%

                  Total Carbohydrate 9 g 3%

                  Dietary Fiber 2 g 7%

                  Sugar 6 g

                  Protein 1 g

                  Vitamin A 0% Vitamin C 31%  Calcium 5% Iron 3%

                  Health Benefits of Rutabagas

                  All crucifers (brassicas or cole crops) are high in antioxidant and anti-cancer compounds. The anti-cancer properties of these vegetables are so well established that the American Cancer Society recommends that Americans increase their intake of cruciferous vegetables.

                  Rutabaga’s most significant nutrient comes from vitamin C. One cup contains 53% of the daily recommended value, providing antioxidants and immune system-supporting functions that help protect the cells from free radical damage. Although rutabagas provide only 5% of the iron needed for healthy blood on a daily basis, vitamin C enhances its absorption, while helping to form both collagen and the thyroid hormone thyroxine, which protect cells against damage, encourage wounds to heal, fight infections, and promote healthy bones, teeth, gums, and blood vessels.

                  Beta-carotene-rich rutabagas are also an excellent source of potassium and manganese (for energy), and a good source of fiber, thiamin, vitamin B6 (helps support the nervous system), calcium (for strong bones), magnesium (helps absorb calcium and combat stress), and phosphorus (helps metabolize proteins and sugars).

                  Asian Chick Pea Kale Salad Recipe

                  by

                    Asian Chick Pea Kale Salad

                    Vegan, Gluten Free

                    Happily Serves 4

                    VEGETABLES

                    1 large bundle finely chopped kale  (steamed and drained)

                    1 cup finely grated carrots (steamed)

                    2 cups finely shredded red cabbage (Steamed)

                    DRESSING

                    1/4 cup cashew butter (or sub sunflower butter)

                    1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

                    1/4 cup sesame oil

                    3 Tbsp maple syrup

                    Sea salt or 1 Tbsp tamari or coco amigos

                    CHICKPEAS

                    1 Cup soaked and dried chickpeas (or sub Mung beans)

                    2 Tbsp sesame oil or avocado oil

                    2 tsp maple syrup

                    1 garlic clove

                    optional: red pepper flakes or chili powder

                    Preheat oven to 425

                    When preparing chickpeas, make sure they are dry – this will help them crisp up.

                    In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

                    To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

                    Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

                    To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

                    Broccoli Sweet Potato Poppy Seed Salad

                    by

                      Broccoli Sweet Potato Poppy Seed Salad

                      Gluten Free

                      Happily Serves 8

                      ALL ORGANIC INGREDIENTS

                      4 cups fresh quick steamed broccoli, chopped into bite-size pieces

                      1 cup sweet potato or yam

                      ¼ cup finely chopped red onion

                      ¼ cup sunflower seeds or pumpkin seeds

                      1 tablespoon lemon juice

                      Dressing

                      1 cup Coconut kefir or small avocado, smashed

                      ¼ cup raw organic honey

                      1 tablespoon lemon juice

                      2 teaspoons coconut vinegar

                      1 tablespoon water

                      1 tablespoon poppy seeds

                      Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.

                      In a small bowl, whisk together all dressing ingredients.

                      Pour dressing over the salad and gently combine.

                      Salad may be served immediately or refrigerated until serving.