Healthy with Jodi

Side Dish

Pumpkin Seed Dip

by

Pumpkin Seed Dip 

Vegan, GF, Paleo
Happily serves 6-8

ALL ORGANIC INGREDIENTS

5 ounces Raw pumpkin seeds
2 TBSP Avocado oil
1/2 cup finely chopped shallots

1 large jalapeno, finely chopped

3 garlic cloves, chopped (let sit 5 min)
1/4 Cup Parsley

1/4 Cup Cilantro

Juice of a lime

1 TBSP Extra-virgin Olive oil or Avocado oil

1/4 tsp finely grated orange zest

2 TBSP Maple syrup or 1/4 tsp maple extract and stevia
Blend seeds in a food processor.
Cook shallots & garlic in the avocado oil.
*Add Sea salt and pepper, let cool.*
Add parsley, cilantro, lime juice, maple syrup, orange zest (and water if needed)
Add shallot mix when cooled, mix thoroughly
Sea salt to taste.

Variation: Can also be used a spread in a lettuce wrap.

Chipotle Sauce/Dressing

by

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

by

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.

Garlic Shrimp Salad

by

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.

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.

 

Watermelon Salsa

by

Watermelon Salsa

GF, Refined Sugar Free

Happily serves 6-8

Sweet salsa could be served as a breakfast side dish.

ALL ORGAINC INGREDIENTS

  • 1 1/2 teaspoons lime zest (from about 1 lime)
  • 1/4 cup fresh lime juice (from about 3 limes)
  • 1 TBSP Organic raw sugar, or coconut sugar
  • Freshly ground pepper
  • 3 C seeded and finely chopped watermelon
  • 1 organic cucumber, peeled, seeded, diced
  • 1 jalapeno pepper, seeded, minced
  • 1 small red onion, finely chopped
  • 8 fresh basil leaves, finely chopped
  • 1/2 tsp garlic salt
  • Sea Salt to taste
  1.  Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl.
  2. Add the watermelon, cucumber, jalapeno, onion and basil and toss gently.
  3. Chill the salsa until ready to serve.
  4. Add the garlic salt just before serving.

Cowboy Salsa

by

 

Vegetarian, Gluten Free

Happily serves 8-10

 

ALL ORGANIC INGREDIENTS

1/2 Cup Avocado oil

1-2 TBSP Raw Coconut sugar or Monk Fruit

1/3 Cup Coconut vinegar

1 tsp Chili powder

1 tsp Himalayan Sea salt

1 Cup black-eyed peas or Kidney beans

1 Cup black beans

1 Cup Aduki Beans

1 Yellow Onion

2 Green Onions

2 Garlic Cloves

1 diced Green bell pepper

1 diced Red bell pepper

1 diced Yellow bell pepper

 Handful chopped cilantro

2 TBSP Lime juice

Optional: 1/4 Cup Jodi’s Salsa

Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

Combine beans, red onion, and bell peppers.  Stir in cilantro.

Cover and chill at least 1 hour or overnight to blend flavors.

Serve chilled or at room temperature.