Healthy with Jodi

Side Dish

Chocolate Almond Date Cream

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    Chocolate Almond Date Butter Cream 

    Gluten Free, Dairy Free, Vegan

    Happily serves 24

    ALL ORGANIC INGREDIENTS 

    1 Cup Soaked Almonds

    1 Cup Soaked Dates

    6 TBSP Avocado Oil

    4 oz Vegan/dairy free cream cheese

    1-2 tsp Himalayan Sea Salt

    1/2 tsp cinnamon 

    4 TBSP Raw Cacao

    2 TBSP Unsweetened Vanilla Almond Milk

    1 tsp Vanilla or Maple Extract

     

    Soak Dates in water for 1-4 hours.  Remove pits

    Soak Almonds 12 hours.  

    Add Almonds to food processor. Blend well.

    Add Avocado oil, or sunflower oil and almond milk, blend well.

    Add sea salt, cinnamon, vanilla or maple extract.  Blend again.

    Add cream cheese and cacao and dates. Blend well until smooth.

    Chocolate Buckeyes- Gluten and Grain Free!

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      Chocolate Nut Butter Buckeyes

      Dairy Free, Gluten Free

      Happily serves 12

      ALL ORGANIC INGREDIENTS

      1 16oz Jar Chocolate Nut Butter of your choice

      3/4 Cup Coconut Blonde Sugar

      1 Egg

       

      Mix all ingredients together. Top with an almond or macadamia nut

      IF you decide to bake them, 350 degrees for 8 minutes.

      Green Chili Cream Cheese Dip…Dairy Free!!!

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        Green Chili Cream Cheese Dip

        Vegan, Gluten Free

        Happily serves 10-12

        ALL ORGANIC INGREDIENTS 

        4 oz Vegan Cream Cheese

        2 TBSP Avocado Oil

        1/2-1 Cup Hatch Green chili

        1 tsp minced Garlic

        1 tsp minced Onion

        1-2 TBSP Lemon juice

        1-2 tsp Himalayan Sea Salt

        Optional: 1 Jalapeño 

         

        Add all ingredients to food processor and blend until well.

        Serve with your favorite veggies.

        Cleansing and detoxing Cabbage Salad

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          Cleansing Cabbage Slaw

          Vegan, Gluten Free

          Happily Serves 6-8

          ALL ORGANIC INGREDIENTS 

          SALAD

          3 Cups Cabbage

          1 Fennel bulb

          2 Celery stalks

          1 Beet 

          2 Carrots 

          1/2 Cup Fresh Cilantro

          1/2 Cup Parsley

          2 TBSP Lemon juice

          1 TBSP Apple Cider or Coconut Vinegar

           

          DRESSING

          1/2 Cup Tahini 

          3 TBSP Lemon juice

          1 TBSP Coconut or Apple cider vinegar

          2 TBSP Freshly minced Rosemary

          4 Garlic Cloves

          3 TBSP Coconut Aminos

          about 1/3 cup ater to thin 

          Himalayan Sea Salt

           

          Wash and dice cabbage.  Steam for 5-7 mins, leaving it crunchy still. Set aside in a bowl in the fridge.

          Wash and dice fennel, beets, and carrots.  Quick steam them for about 5 minutes on the stovetop.

          Wash and dice parsley and cilantro

          Add all vegetables to a large mixing bowl and add lemon juice and apple cider vinegar. Toss to combine and set aside.

          To make the dressing, add all ingredients (except water) to a medium bowl and blend well. Add water until a pourable dressing is achieved.

          Add dressing to the slaw and toss thoroughly.

          Coconut Beet Dip, Dressing or sauce. So versatile

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            Coconut Beet Dip

            Vegan, Gluten free

            Happily serves 3

            ALL ORGANIC INGREDIENTS 

            1 Package “Love Beets” or 2 cups

            1 Cup Coconut Water

            1/2 tsp Cinnamon

            1/2 tsp Chinese 5 Spice

            1/2 tsp Himalayan Sea Salt

            1 tsp Maple Extract

            1 tsp Liquid Stevia

            1/4-1/2 Cup Lemon Juice

            1-2 tsp Ground fennel seeds

            3 TBSP Hemp Seeds

             

            Grind Fennel seed in coffee or spice grinder.

            Fresh squeeze lemon juice.

            Add all ingredients to food processor and blend until smooth.  

            Add more lemon juice to add tartness or add more cinnamon and stevia for sweetness.  You can add more coconut water to thin to use more like a dressing.  

            Creamy Dreamy Chocolate Breakfast Hummus

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              Chocolate Breakfast Hummus

              Dairy Free, Gluten Free, Vegan

              Happily serves 2

              ALL ORGANIC INGREDIENTS 

              1 Cup Garbanzo Beans

              1/3 Cup Full Fat Coconut Milk

              1 tsp Cinnamon 

              1 tsp Sea Salt

              1/4 Cup Chocolate Nut Butter

              Stevia or Monk Fruit to desired Sweetness

               

              Rinse and drain chick peas if you aren’t cooking them yourself.  

              Any nut butter will be ok, you can use plain sunflower or peanut butter and add 1/4 cup raw cacao to make it Chocolate flavored.

              Add all ingredients to Food Processor and blend well.  

              You can start with a 1/4 Cup Coconut milk and add more to desired consistency.

              Spicy Korean BBQ Pasta-Grain Free, gluten Free!

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                Spicy Korean BBQ Zucchini Chick Pea Pasta
                Vegan, Gluten Free, Grain Free
                Happily serves 2

                ALL ORGANIC INGREDIENTS

                1 Zucchini
                1 Yellow Squash
                1 Cup Garbanzo Beans (chick peas) or sub your favorite bean
                1 Handful Arugula
                2-4 TBSP Korean BBQ Sauce
                1 TBSP Avocado Oil
                Sea Salt to taste

                Spiralize squash and zucchini
                Rinse Beans well
                Quick steam Arugula in one TBSP Avocado oil in a cast iron skillet. Add minced garlic and minced onion if desired. Remove from heat when it turns bright green.
                Add all ingredients together and toss well.
                Serve hot or cold. If you don’t do raw veggies well, Quick steam the zucchini 1-3 minutes in the skillet as well.

                Kidney Bean Medley-Gluten Free! Dairy Free! Fresh chill salad idea

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                  Kidney Bean Medley
                  Vegan, Gluten Free
                  Happily serves 3-4

                  ALL ORGANIC INGREDIENTS

                  1 Cup Tri Color Sprouted Quinoa
                  1 Cup Bone Broth (Vegetable Broth if vegan)
                  1 Cup Kidney Beans
                  1 Green Onion Stalk
                  1/4 cup Cilantro
                  1/8 cup Parsley
                  1/2 Cup Red Onion
                  1 Garlic Clove
                  2 TBSP Sunflower oil (Can Sub Avocado Oil)
                  2 TBSP Balsamic Vinegar
                  1 TBSP Lemon Juice (optional)

                  Cut or press garlic and let sit 5 minutes.
                  Rinse Beans well if you are not slow cooking them yourself. You can sub pinto beans, chick peas, or black beans to change up the flavor and add variety.
                  Add Quinoa to broth and bring to a boil. Reduce heat, slow simmer for about 10-15 till liquid has soaked in. Let cool.
                  Chop cilantro and Parsley, red onion, green onion.
                  Added the lemon juice in last, thought it needed a bit of freshness.
                  Mix all ingredients together and serve chilled.

                  Butternut Squash Spaghetti w/Swiss Chard

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                    Butternut Squash Spaghetti w/Swiss Chard

                    Vegan, Grain Free, Gluten Free

                    Happily Feeds 2

                    ALL ORGANIC INGREDIENTS

                    1 Cup Aduzuki Bean Spaghetti
                    1 Cup Butternut Squash Pasta Sauce
                    1 TBSP Avocado Oil
                    1 TBSP Coconut Oil
                    1 Garlic Clove
                    1/4 Yellow Onion
                    Himalayan Sea Salt
                    2 Cups Swiss Chard

                    Bring water to a boil, add pasta, cook about 5 mins, watch to not over cook.
                    Drain into a Colander.
                    Cut or press garlic, let sit 5 minutes.
                    In a cast iron skillet, heat 1 TBSP coconut oil, sauté chopped onion.
                    Wash the Swiss chard. Slice thin, cut off Stems and about sauté 2-3 minutes before adding greens.
                    Add greens, just as they release their dark green color, add pasta sauce. Simmer all together until pasta sauce is warm, probably only 1-2 minutes, slow stirring constantly.
                    Remove from heat, add noodles and avocado oil and salt and mix well.

                    Hummus Stuffed Bell Peppers

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                      Hummus Stuffed Bell Peppers
                      Vegan, Grain Free, Gluten Free
                      Happily serves 4

                      ALL ORGANIC INGREDIENTS

                      1 1/2 Cup Garbanzo Beans
                      1/2 Cup Black Beans
                      2 TBSP Avocado Oil
                      2 TBSP Lime Juice
                      1 Handful Cilantro
                      1-2 Green onion Stalk
                      1 Garlic clove
                      1 tsp Red Pepper flakes or Chipotle Powder
                      Sea Salt

                      Soak Beans 24 hours. Rinse and replace with clean water. Add beans to the crock pot and add water to fill about an inch over the top of the beans. Cook on low for 10-12 hours.
                      If you are using beans from a can, rinse and drain.

                      Cut garlic and let sit 5 mins.
                      Chop cilantro and reserve a bit for the top garnish.
                      Add all ingredients to the food processor and blend til smooth.
                      Slowly add water while blending if it’s too thick.

                      Cut bell peppers in half, remove the seeds and fill.
                      Or cut in strips and use as a dip.
                      1/2 Cup is a recommended serving size.