Healthy with Jodi

Sauces/Dressings

Keto Friendly Ranch Dressing

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    Keto Ranch Dressing
    GF, Keto Friendly, Vegan and Paleo option
    Happily Serves 8

    ALL ORGANIC INGREDIENTS

    1/2 Cup full fat coconut milk
    1/2 Cup Mayo (Paleo or vegan option)
    2 green onions
    1 garlic clove
    1 TBSP fresh dill
    1-2 TBSP finely chopped Parsley
    1 TBSP Coconut Vinegar, can sub Apple cider Vinegar
    1/4 tsp Paprika
    White Black pepper
    Himalayan Sea Salt

    Cut or crush garlic and let sit 5-10 mins to receive health benefits for eating.

    Blend all ingredients, store in shaker bottle.

    Remember this is a fresh dressing and should be consumed within 5-7 days

    Butter Bean Hummus

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      Butter Bean Hummus
      Vegan, GF, SoyFree
      Happily serves 4


      ALL ORGANIC INGREDIENTS

      3 Cups butter beans, rinsed and drained
      1 Cup Steamed yellow squash
      1 TBSP Hempseed oil
      2 TBSP Lime juice
      2 TBSP Coconut liquid aminos
      1 Garlic clove
      2 TBSP dried chives (or fresh)
      1 tsp minced onions
      Sea salt to taste
      White pepper to taste

      Cut/press garlic, let sit 5-10 mins
      Steam zucchini
      Mix all ingredients in food processor.
      Chill and serve.

      Tzatkiti…Dairy FREE!

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        Tzatkiti
        Vegan, GF
        Happily serves 2

        ALL ORGANIC INGREDIENTS 

        8 oz Plain coconut yogurt
        1 TBSP Hemp Seed oil
        1 TBSP Lemon juice
        1-2 garlic cloves, minced
        1-2 TBSP Minced onion
        1 TBSP Dill
        2 TBSP Chives
        1 peeled, cubed cucumber

        Dice Cucumber. Mix all ingredients together, no blender needed!
        Enjoy as a dipping sauce or spread for lettuce wraps or by itself.

        Hemp Honey Viniagrette

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          Honey Hemp Vinaigrette
          Paleo, GF, Dairy Free
          Happily serves 4

          ALL ORGANIC INGREDIENTS

          1/2 Cup Hemp Seed oil
          2 TBSP Coconut Vinegar
          2 TBSP Raw Honey
          2 garlic cloves, crushed
          1/2 Cup Lime juice
          2/3 Cup cilantro, chopped
          1 tsp Sea Salt

          Mix all ingredients together, shake well.  Serve as a dressing or over seafood dish.

          Chipotle Sauce/Dressing

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            Chipotle Sauce/Dressing
            GF, Refined Sugar Free, Vegan
            Happily serves 2

            ALL ORGANIC INGREDIENTS

            1 TBSP Tahini (can sub Sunflower butter)
            1 TBSP Hemp Seed oil
            2 Garlic cloves, crushed
            1 TBSP Coconut Aminos
            1 tsp chili powder
            ½ tsp Chipotle powder
            ½ tsp Cayenne
            ¼ tsp Sea salt

            Mix all ingredients together. Can be used as a salad dressing or over stir fry and quinoa.  Great Sauce for lettuce wraps!
            OR:
            Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.

            Indian Inspired Baked Kale

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              Indian Inspired Baked Kale
              Gluten Free, Vegetarian
              Happily serves 2

              ALL ORGANIC INGREDIENTS

              1 TBSP Tahini or Almond butter
              1 TBSP Coconut oil, melted
              Zest of 1 Orange or Lime
              2 garlic cloves, crushed
              1 tsp garma masala
              ¼ tsp Cardamom
              Optional: 1 TBSP Nutritional yeast

              Optional: 1 TBSP Coconut Aminos to thin if you aren’t baking kale and just want a salad dressing.

              Preheat oven at 275 degrees.
              Prepare baking stone with parchment paper.
              Mix all the ingredients together until smooth.
              In a large bowl, pour the dressing over the chopped kale.
              Mix the dressing into the kale thoroughly, spread evenly on baking stone.
              Make sure the leaves aren’t overlapping, this prevents sogginess.
              Bake for 15 minutes and rotate pan.
              Bake for another 15 minutes, check for crispness.
              If the chips aren’t crisp yet, rotate again and bake for 5-10 minutes more.
              Allow the chips to cool for about 5 minutes before serving.

              Honey Ginger Dressing

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                Honey Ginger Dressing
                GF, Paleo
                Happily serves 2

                ALL ORGANIC INGREDIENTS

                1 Tbsp Avocado Oil
                Zest of 1 lime
                2 Tbsp coriander
                1 tsp minced fresh ginger
                2 Tbsp Raw honey
                1/4 tsp black pepper
                2 Tbsp Coconut Aminos

                Mix all ingredients.
                Shake before serving.

                Garlic Tahini Dressing

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                  Garlic Tahini Sauce
                  Vegan, Gluten Free
                  Happily Serves 2

                  ALL ORGANIC INGREDIENTS

                  1/4 Cup hummus or tahini
                  2-4 TBSP lime or lemon juice
                  2 TBSP Coconut Aminos
                  3/4 – 1 tsp dried dill (or about 2-3 tsp fresh)
                  3 cloves garlic, minced (about 1 1/2 Tbsp)
                  Water or unsweetened nut milk to thin
                  Sea salt to taste
                  Optional: Red Pepper Flakes

                  Whisk together. May have to use water to thin out if dressing sits in fridge for more than a few hours.

                  Sriracha Aioli

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                    Sriracha Aioli
                    Vegetarian, Gluten Free

                    Happily Serves 3-4

                    ALL ORGANIC INGREDIENTS

                    3/4 Cup Raw Cashews
                    5  Garlic cloves, minced
                    1/4 Cup water
                    1-2 TBSP Avocado oil
                    1 tsp Maple syrup
                    1 TBSP Lime juice
                    Sea salt + black pepper to taste
                    1 tsp Sriracha (or other hot sauce), plus more to taste
                    Pinch each chili powder, smoked paprika, and ground cumin

                    Optional: 1/2 tsp Nutritional yeast (for a little cheesiness)

                    Place cashews in a bowl and cover with boiling hot water.
                    Let set, uncovered, for about 1 hour or until very soft, drain thoroughly and Rinse.

                    Add cashews to the blender or food processor with fresh garlic, water, 1 Tbsp Avocado oil, maple syrup, lime juice, salt, pepper, Sriracha, and spices.
                    (Nutritional yeast is optional.)

                    Blend on high until creamy and smooth.

                    Add more water if it’s too thick.

                    Garlic Shrimp Salad

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                      Gluten Free, Dairy Free
                      Happily serves 4

                      ALL ORGANIC INGREDIENTS

                      SALAD- greens and sprouts

                      3 Garlic Cloves
                      1 lb Wild caught Shrimp
                      1 Cup Asparagus
                      1 Cup Artichoke
                      3 TBSP Bone broth
                      1 Red bell pepper
                      3 TBSP Fresh Parsley

                      DRESSING

                      3 TBSP  Fresh lemon juice
                      3 TBSP Hemp Seed Oil
                      1-2 TBSP Dijon Mustard
                      1 tsp Raw Honey (can sub Stevia or Monk Fruit)
                      Himalayan Sea Salt
                      Cracked black pepper to taste

                      Press Garlic, Let sit 5-10 mins.

                      Chop bell pepper and asparagus. Cut Artichoke.

                      Rinse and drain Shrimp, pat shrimp dry
                      Add bone broth to cast iron skillet, sauté asparagus, artichokes, and bell peppers.
                      Whisk it together lemon juice, hemp seed oil, mustard, honey and garlic.
                      Toss shrimp with veggies,  dressing and herbs, lay on a bed of MicroGreens.
                      Best if you let the shrimp marinade at least 15 minutes.