Healthy with Jodi

Avocado Fresh herb dressing

    Gluten Free, Vegan 

    Happily serves 4-6


    2 Avocados

    1/4 Cup fresh Lemon Juice

    2 TBSP Fresh Basil

    1 TBSP Fresh Chives

    1 Green Onion 

    1/4 Cup Avocado Oil

    1 1/2 tsp Fresh Tarragon

    1/8 teaspoon kosher salt

    1/8 tsp freshly Ground Black Pepper 

    1 Garlic Clove

    1/4-1/2 Cup Water

    Smash Garlic, let sit aside 5 minutes.

    Finely Chop chives, basil, and tarragon. 

    Whisk the oil, basil, chives, tarragon, salt and pepper in a small bowl to blend. You can use this mixture before you brush any fish before grilling or add the remaining ingredients to the food processor and blend well.  

    Add more water if you need to thin the consistency.

    Cream Cheese Ball

      Vegan, Gluten Free 


      Happily serves 12-24 


      1 package Ranch/Dill Herb mix

      mix with 1/2 cup Coconut yogurt

      add coconut milk if necessary to thin out

      Add mixture to:

      2 eight ounces Non dairy cream cheese, room temperature

      16 oz Shredded Vegan cheese

      Shape cheese mixture into a ball, cover and freeze for 30 minutes


      You can roll cheese ball in extra herbs or toasted almonds.

      Carrot Squash Ginger Lime Soup

        Vegan, Gluten Free

        Happily Serves 12 


        2 Cups Rainbow Carrots

        2 Cups Squash (yellow and/or green) 

        1 tsp Ginger powder

        24 oz Bone, chicken or veggie broth

        1 Can Coconut milk

        1 Cup Coconut Cream

        1/4 Cup Lime

        2 TBSP Butter Or vegan butter

        2 tsp Himalayan Sea Salt

        1 tsp Ground black pepper

        1/4 tsp Cayenne pepper

        Optional: Top with chives for garnish

        Wash and chop/dice veggies. Leave skins on.

        Add carrots, zucchini, ginger, broth and coconut milk to a stock pot.

        Bring to a boil, cover and simmer over medium heat 10 minutes or until carrots are soft.

        Remove form heat, blend/purée in a high powered blender. I used my vitamix.

        Add mixture back to the pot over low heat, stir in coconut cream, lime juice, butter and remaining spices.

        Top with chives and serve!

        Grilled Fish w/Pineapple Cabbage Slaw

          Gluten Free, Dairy Free

          Happily serves 6


          FISH Preparation:

          1 Tbsp Coconut oil or Avocado oil

          3/4 tsp Himalayan sea salt

          1 tsp Chili or chipotle powder


          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

            Gluten Free, Vegan

            Happily serves 4-6


            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.

            Macadamia Peanut Butter Breakfast Hummus

              Vegan, Gluten Free

              Happily serves 24


              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.

              Vegan Biscuits

                Vegan, Gluten Free

                Happily serves 7


                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.

                Pumpkin Seed & Macadamia Nut Dip

                  Happily serves 6

                  Gluten Free, Vegan

                  ALL ORGANIC INGREDIENTS 

                  1 Cup Mixed Root Veggies (beets, carrots, parsnips)

                  1/2 Cup Macadamia nuts

                  1/2 Cup Pumpkin Seeds

                  1/4 Cup Sunflower Oil

                  1 Cup Macadamia Nut Milk 

                  1 tsp Cinnamon

                  1 tsp Himalayan Sea Salt

                  1/8 Cup Monk Fruit 

                  Chop and dice veggies, steam for 7 minutes.

                  Blend Macadamia nuts and pumpkin seeds in the food processor. 

                  Add milk and spices, blend well.

                  Add remaining ingredients, blend til smooth

                  Broccoli Carrot Hemp Seed Salad

                    Gluten Free, Vegan

                    Happily Serves 8

                    ALL ORGANIC INGREDIENTS 

                    4 Cups Steamed Broccoli

                    1 Cup Rainbow Carrots

                    ¼ Cup Red onion

                    ¼ Cup Pumpkin Seeds 

                    1 TBSP Lemon juice


                    1 Avocado

                    ¼ Cup raw Honey 

                    1 TBSP lemon juice

                    2 tsp Coconut Vinegar

                    1 TSBP Hemp Seeds

                    1 TBSP water

                    Quick stem broccoli 5-7 minutes then chop.

                    Roast Carrots 7 minutes, dice or chop.

                    Finely chop red onion.

                    Smash or dice avocado.

                    Combine ingredients.

                    Whisk together all dressing ingredients. 

                    Pour dressing over salad and gently combine.

                    Can be eaten warm or cold.

                    Blueberry Cream Cheese

                      Blueberry Cream Cheese

                      Vegan, Gluten Free

                      Happily serves 6

                      ALL ORGANIC INGREDIENTS 

                      1 Cup Blueberries

                      4 oz Vegan Cream Cheese

                      1/4 Cup MTC oil (you can sub sunflower oil)

                      1 tsp Cinnamon 

                      1/2 tsp Sea Salt

                      1/4 Cup Monk Fruit

                      Optional: 1 TBSP Lemon juice for a little tart

                      Add oil and blueberry to the food processor, blend well (add lemon juice here if desire)

                      Add the rest of the ingredients to the food processor, blend until smooth.