Healthy with Jodi

Recipes

Asian Chick Pea Kale Salad Recipe

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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

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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.

Cacao Avocado Mousse

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Cacao Avocado Mousse

Gluten Free, Vegan

Happily serves 4

ALL ORGANIC INGREDIENTS

3 Avocados

1/3 Cup Coconut nectar

1/2 Cup Raw cacao
1 tsp ground cinnamon

dash of allspice (optional)
2 vanilla beans, split and seeded
1/4 tsp Himalayan sea salt

Stevia drops if desired sweeter

Mash all ingredients together and enjoy!

Optional to add nut milk to thin out consistency.

Fresh mint leaf for garnish or chopped for added flavor
The Cacao is antioxidant rich, high in flavonoids, which are essential to a healthy cardiovascular system.  Cacao provides a natural form of iron for a natural energy boost.

The avocado provides heart healthy monounsaturated fats as well as a good amount of vitamin B5 and Vitamin K.  Avocados are known for promoting heart health, regulating blood sugar and are believed to potentially offer anti-cancer benefits, specifically when it comes to cancer of the mouth, skin and prostate gland. Avocados are very alkalizing to the body.

Quinoa Quiche

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Quinoa Quiche

GF, Paleo

Happily serves 2

ALL ORGANIC INGREDIENTS

3/4 Cup sprouted tricolor quinoa, rinsedquinoa

1 1/2 Cup bone broth (for cooking quinoa)

2 free range eggs, lightly beaten

2 Cups broccoli, finely diced

1 Cup yellow onion, finely chopped

1 garlic clove, minced

1 1/2 Cup Vegan cheese

1/2 tsp paprika

Crushed red pepper to taste (optional)

Preheat oven to 350, spray muffin tins with coconut oil.

Cook quinoa according to directions, do not over cook, let cool

Combine all ingredients.  Fill muffin tin and bake for 15-20 mins or until golden brown.  Let cool 5 mins and gentle remove from pan.

Coconut Whipped Cream

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Coconut Whipped Cream

Vegan, GF, Refined Sugar Free

Happily serves 2

ALL ORGANIC INGREDIENTS

1 Can full-fat Coconut milk

1 TBSP Maple syrup or Stevia

1 tsp vanilla

Allow can of coconut milk to sit in fridge overnight, untouched.

In the morning, open the can and scoop out the solid cream on top. Pour the liquid into a different container.

Add vanilla and stevia or syrup to taste and use a high-powered hand blender to whip the cream into soft peaks.

Serve immediately

Mango Energy Bites

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Mango Energy Bites
Vegan, GF, Refined Sugar Free
Happily serves 15

ALL ORGANIC INGREDIENTS

1 1/4 Cup walnuts or cashews
1 Cup firmly packed dried unsweetened mango
10 soaked medjool dates, pitted
2 TBSP hemp seeds
1/3 Cup unsweetened finely shredded coconut
1 lime and zest
Dash Sea salt
Preheat oven to 350.
Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
Drain and lay on a towel and pat off excess moisture. Set aside.
Add nuts to a food processor and mix into a fine meal. Set aside.
Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.

 

Zucchini Breakfast Loaf – Gluten Free

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Gluten Free Zucchini Bread is free from dairy, gluten, soy products and refined sugars!

INGREDIENTS

  • 2 Organic Zucchini, finely grated
  • 2 C almond meal
  • 2/3 C tapioca starch/arrowroot flour
  • 2 tbsp flax/chia meal
  • 1 tbsp chia seeds
  • 1 tsp baking soda
  • 1-2 tbsp dried rosemary
  • 1 tsp sea salt
  • 3 eggs (or flax egg substitute)
  • 1/4 cup (2 oz) Organic coconut milk
  • 1/4 cup (2 oz) Organic coconut oil
  • 1 tsp apple cider vinegar

Directions:

Preheat oven to 350º F.

Line a loaf tin with parchment paper.

Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.

Combine both wet and dry ingredients together, pour into a loaf tin.

Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.

Serve warm or toasted.

 

Cooking Class With a Holistic Nutritionist-Jodi Lynn DePriest

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chop

Cooking With Jodi – 6/12/2016

This week Jodi featured vegetables of all shapes sizes and colors.  Spaghetti Squash, Cabbage, Green and Red Bell Peppers, Tarragon, Garlic, Black Beans, and more.  These classes are a great way to learn new ways to cook healthy and still make very tasty dishes.  In class today, Jodi made:

potato salad

                    Herb Potato Salad

cabbage salad

       Spaghetti Squash Chow Mein

 

 

      Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

quinoa salad

 

 

Herb Potato Salad – Served Warm or Cold

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Herbed Potato Salad

Vegan, GF, Vegetarian

Happily Serves 4

ALL ORGANIC INGREDIENTS

1 lb.Organic baby potatoes or fingerling potatoes

2 garlic cloves, minced

½ Cup Whole grain mustard

¼ – ½ C Avocado oil

1 Cup chopped fresh herbs: thyme, tarragon, dill, chives

2 – 3 TBSP Capers, drained, finely chopped

Sea salt and pepper to taste

Place (diced) potatoes in a large pot of cold water, bring to a boil. Remove & allow them to cool.

Place potatoes in a large bowl, toss with garlic, mustard, avocado oil, herbs, and capers.

 

Spaghetti Squash Chow Mein

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Spaghetti Squash Chow Mein

GF, Vegan, Paleo

Happily Serves 6-8

ALL ORGANIC INGREDIENTS

1 Spaghetti squash
1/4 cup Coconut Aminos
3 Garlic cloves, minced
1 TBSP Coconut sugar
2 tsp freshly grated ginger
1/4 tsp white or black pepper
2 TBSP Avocado oil
1 Diced yellow onion
3 Celery stalks
2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
Heat avocado oil in a large cast iron skillet over medium high heat.
Add onion, celery, stirring often, steam for no more than 3 mins.
Stir in cabbage until heated.  This should take no more than 7 mins total.
Stir in spaghetti squash and “soy” sauce mixture until well combined.