Healthy with Jodi

Recipes

White Bean Verde Chili

by

    Dairy Free, Gluten Free

    Happily serves 6-8

    ALL ORGANIC INGREDIENTS 

    2 Poblano peppers 

    4 Cups Bone Broth

    2 Cups tomatillos (outer husk removed)

    2 Green onion stalks

    1-2 Jalapeños

    2 TBSP Avocado oil 

    4 Garlic Cloves

    1⁄2 Yellow Onion

    2 Cups White or butter beans (rinsed + drained)

    Himalayan Sea salt 

    Black pepper, to taste

    Handful Cilantro 

    Optional:

    Coconut Cheese

    1 Cup Salsa

    Hatch Green chili

    TOPPING INGREDIENTS

    Lime juice

    Cubed Avocado

    Cucumber Salsa 

    Rinse and drain beans good if you are using canned beans.

    Put whole poblano peppers, tomatillos, and jalapeños on baking stone, broil on high about 5-7 minutes.

    The tomatillos will likely take longer, so remove peppers if it’s cooking uneven. Turn peppers half way through.

    Add oil, garlic, and onion to a cast iron skillet.

    Sauté, stirring frequently, until soft, translucent and slightly browned, about 4 minutes. 

    Remove peppers and tomatillos from oven. Cover for 3 minutes to steam and soften so you remove skin, core, and seeds from poblano and jalapeños and any stems from the tomatillos. (Personally I leave the seeds and skins on, this keeps it a “whole” food.)

    Add peppers to a vitamix with the garlic and onion. 

    Purée until semi-fine consistency, a little chunky is ok.

    Add mixture back to pot over medium heat. 

    Add Bone broth, beans, and stir.

    Bring to a simmer, then cover, reduce heat to low and continuing simmering about 15 minutes.

    Pumpkin Cheesecake

    by

      Gluten Free, Vegan

      Happily serves 8

      ALL ORGANIC INGREDIENTS 

      Crust

      1/2 Cup Dates 

      2 TBSP Coconut Oil

      1 Cup Ground Nut Flour

      1/8 tsp Himalayan Sea Salt

      Crust

      Soak Dates 1-4 hours.  Remove seeds, discard water.

      Add the nut flour, dates, coconut oil and sea salt to the food processor.

      Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

      Filling

      2 Cups Fresh Pumpkin (or 1 Can Pumpkin purée)

      8 oz Vegan Cream Cheese

      1/3 cup Maple syrup (can sub coconut nectar) OR 1/4 tsp maple extract & 1/4 tsp stevia or Monk fruit 

      2 TBSP Pumpkin pie spice 

      To make the filling

      Add pumpkin and other ingredients and process until smooth.  

      Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.

      Transfer the filling to your pie crust and let refrigerate for a few hours.

      Triple Chocolate Cheesecake

      by

        Gluten Free, Vegan

        Happily Serves 8

        ALL ORGANIC INGREDIENTS 

        CRUST

        1 Cup Pecans (or mixture of pecans and walnuts)

        3 Dates

        1 TBSP Maple syrup or Coconut nectar 

        1/2 Cup Raw Cacao powder

        FILLING
        8oz Vegan Cream cheese
        1/2 Cup Raw cocoa butter
        1/2 Cup Maple syrup or Coconut nectar
        1/2 Cup Water
        1/2 Cup Raw cacao powder
        2 tsp Vanilla extract

        CHOCOLATE GANACHE TOPPING
        1/4 Cup Coconut oil
        1/4 Cup Raw Cocoa butter
        3 TBSP Maple syrup or Coconut nectar
        5 tsp Raw Cacao 
        1 tsp Vanilla 

        Soak Dates 1-4 hours in distilled water.  Drain the water and remove the pits.

        Mix all the crust ingredients together in a food processor until crumbly and just starting to stick together. 

        Press the mixture into the bottom of an 8 inch dish. 

        Keep in the fridge while you make the filling.


        Blend cream cheese w/the melted cocoa butter, water and maple syrup until smooth and creamy. 

        Add in the cacao and vanilla, blend well. 

        Spoon the mixture in the crust and smooth evenly. 

        Put in the freezer while you make the ganache topping. 

        If the crust isn’t cold it will be hard to spread. 


        Stir maple syrup, cacao and vanilla into the melted oils until well combined and glossy. 

        Let cool slightly but not so much that it starts to harden. 

        Pour over the cheesecake, place in the fridge to set. 

        Best if refrigerated for 4 hours or overnight before serving

        Grilled Fish w/Pineapple Cabbage Slaw

        by

          Gluten Free, Dairy Free

          Happily serves 6

          ALL ORGANIC INGREDIENTS 

          FISH Preparation:

          1 Tbsp Coconut oil or Avocado oil

          3/4 tsp Himalayan sea salt

          1 tsp Chili or chipotle powder

          PINEAPPLE SLAW

          1 Cup Pineapple

          1 Cup Purple Cabbage

          1/4 cup Red onion

          Handful Cilantro

          1 TBSP Lime juice

          2 tsp Sea salt

          Slice fish into long strips.

          Brush with Coconut or avocado oil

          Season both sides with sea salt and chili powder and set aside.

          Cube pineapple.  

          Slice cabbage and red onion and quick steam for 7 minutes.  

          Remove from heat and store in fridge for it to lose it’s heat.

          Chop cilantro.

          Add slaw ingredients to a medium bowl and toss to combine, set aside.

          Grill fish to your liking and top with pineapple slaw in a lettuce wrap.

          Mango Mint Pineapple Salad

          by

            Gluten Free, Vegan

            Happily serves 4-6

            ALL ORGANIC INGREDIENTS 

            2 Cups Pineapple 

            1 Mango

            1 Cucumber

            2 TBSP Fresh Mint leaves

            Handful of Cilantro

            1/4 Cup Lime Juice

            1 tsp Sea Salt

            Chop/cube pineapple, mango, and cucumber.

            Dice/chop mint and cilantro.

            Add all ingredients together.

            Wild child Activated Charcoal Latte

            by

              Vegan, Gluten Free

              Happily serves 2

              ALL ORGANIC INGREDIENTS 

              1 Cup Macadamia Nut Milk

              5ish drops stevia or monk fruit

              1 tsp Activated Charcoal powder

              1 Scoop Wild child tea mix

              1/4 tsp Ground Ginger

              1/4 tsp Cayenne

              1/8 tsp Himalayan Sea Salt

              Over medium-low heat combine all ingredients and whisk until frothy. 

              Top with Wild Child Tea Mix, cover and let steep for a few minutes.

              Optional: Top with Rose petals and cover, set aside for a few minutes to allow the rose petals to steep and infuse flavor.

              You can remove the tea mix and rose petals before serving or keep in your cup if you enjoy their taste/texture.

              Huli Huli Hawaiian BBQ Sauce

              by

                Vegan, Gluten Free

                Happily Serves 12 (2 TBSP serving size)

                ALL ORGANIC INGREDIENTS 

                1/3 cup Ketchup (link below for Jodi’s homemade ketchup)

                1/3 cup Brown Coconut Sugar or Monk Fruit

                1/4 Cup Coconut Aminos

                1/4 Cup Pineapple Juice

                2 TBSP Avocado Oil

                4 Garlic Cloves 

                1 tsp Fresh Ginger or powder

                1 tsp Coconut Vinegar 

                2 TBSP Chili Garlic Sauce

                Grate garlic or chop to a very fine mince, set aside.

                Peel fresh ginger then grate. You can use powder as well.

                Place all ingredients into a pan and stir well.

                Bring to a boil, stir constantly until thickened and reduced, about 5 minutes.

                Can be used as a marinade or brushed on while grilling or baking.

                http://healthywithjodi.com/recipes/homemade-ketchup-one-of-those-condiments-i-could-live-on-%f0%9f%a4%a9/

                RECIPE research credit:

                © Michele Hall

                https://www.westviamidwest.com/hawaiian-bbq-sauce-recipe

                Macadamia Peanut Butter Breakfast Hummus

                by

                  Vegan, Gluten Free

                  Happily serves 24

                  ALL ORGANIC INGREDIENTS 

                  3/4 Cup Macadamia Nut Milk

                  1/2 Cup Peanut butter 

                  2 Cups Butter beans (or Garbanzo)

                  1/2 Cup Sunflower Oil

                  2 tsp Sea Salt

                  1 tsp Cinnamon 

                  1/3 Cup Monk Fruit 

                  If using canned, rinse well. If cooking beans, see below.

                  Add all ingredients to food processor except peanut butter.

                  Blend until smooth. 

                  Add Peanut Butter, blend well. 

                  Soaking and cooking beans

                  Rinse beans.  Add beans plus a spoonful of salt to water covering the beans about 2-3 inches.  

                  Cover and let sit 12 hours. Rinse and repeat one more time.  This is 24 hours process.

                  Now they are ready to cook.  Rinse, add new water (distilled if best) place in the crockpot and cover at least an inch over the beans, this time, do not add salt. 

                  Cook on low 8-10 hours, not lifting the lid.  

                  Drain the water after cooking and rinse.

                  Macadamia Nut Dressing

                  by

                    Vegan, Gluten Free

                    Happily serves 16

                    ALL ORGANIC INGREDIENTS 

                    1 Cup Macadamia Nut Milk

                    3/4 Cup Macadamia Nuts

                    1 TBSP Capers in their liquid

                    1 Garlic Clove 

                    1-2 tsp Himalayan Sea Salt

                    White Pepper

                    Optional: Hatch Green Chili Powder

                    Cut Garlic, let sit 5 mins.

                    Grind Macadamia nuts and garlic in vitamix. 

                    Add remaining ingredients and blend til smooth.

                    You can add Coconut cream if you want it a little thicker.

                    Vegan Biscuits

                    by

                      Vegan, Gluten Free

                      Happily serves 7

                      ALL ORGANIC INGREDIENTS 

                      1 Cup Almond Milk

                      1 TBSP Lemon juice

                      1 Cup Gluten free flour

                      1 Cup Quinoa Flour

                      1 TBSP Baking powder

                      1/2 tsp Baking soda

                      3/4 tsp Himalayan sea salt

                      4 TBSP Vegan Butter 

                      Preheat oven to 450 degrees,  add lemon juice to nut milk to make “vegan buttermilk.” Set aside.

                      Whisk together dry ingredients.

                      Add cold butter and use a pastry cutter or fork to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.

                      Make a well in the dry ingredients and stir gently while pouring in the nut milk mixture 1/4 cup at a time. 

                      You may not need all of it, stir until slightly combined and sticky.

                      Turn onto a lightly floured surface, dust the top with a bit of flour and gently turn the dough over on itself 5 times – hardly kneading. Handle as little as possible.

                      Use a glass cup, push straight down then slightly twist. Place biscuits on a baking sheet, make sure they just touch, it helps them rise uniformly. 

                      Gently press a small divot in the center, this helps them rise evenly, so the middle won’t form a dome. 

                      Bake for 10-15 minutes or until fluffy and slightly golden brown.  I dusted with sea salt.

                      I have also baked it as a loaf, worked for me!

                      Let cool completely before storing them in an airtight container.