Healthy with Jodi

Recipes

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.

                  Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

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                    Black Bean Lentil & Quinoa Salad

                    w/Cumin-Lime Dressing

                    Vegetarian, Gluten free, Vegan
                    Happily serves 6

                    quinoa salad

                    ALL ORGANIC INGREDIENTS

                    1 Cup dry lentils or Quinoa (or 1/2 Cup each)

                    2 Cup Black beans (if using canned, rinse well)

                    1 Red bell pepper

                    1/2 Red onion

                    3 Green onion stalks

                    1 Yellow Zucchini

                    Bunch of cilantro to taste, stems removed

                     

                    Dressing

                    1/4 Cup Lime juice

                    2 TBSP Avocado or olive oil

                    1 tsp dijon or flavored mustard

                    1-2 Garlic cloves

                    1 tsp Cumin

                    1/2 tsp Oregano

                    1/8 tsp Himalayan Sea salt

                    Optional: chipotle powder, chili powder, pepper

                     

                    Cook lentils according to package directions, leaving firm not mushy. Drain.

                    Cut or mince Galice, let sit 5 minutes.

                    While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

                    Finely dice the bell pepper, onion, and green onion.  Roughly chop the cilantro.

                    In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.

                    Add the dressing.  Add cilantro, and lightly toss.

                    Serve or chill covered in the fridge for at least an hour.

                     

                    Celery Detox Juice

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                      Celery Detox Juice

                      Gluten Free, Vegan

                      Happily serves 2

                      ALL ORGANIC INGREDIENTS

                      • 2 Stalks Celery
                      • 4 Carrots
                      • Fresh grated Ginger
                      • 1/2 cup Lemon juice
                      • 1/2 cup Aloe Vera Juice
                      • dash of Clove and cinnamon
                      • Stevia to taste
                      • I blend it all up in the Vitamix.  I Store in mason glass jars.
                      • I use my shaker bottle  (22oz) I fill up half way with Green Tea and then add about 1/2 of the juice mixture and ice to the top.