Healthy with Jodi

Snacks

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.

      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.

        Brownies…indulging never tasted so good! Black beans, avocado, coconut brown sugar

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          Jodi’s Secret Ingredient Black Bean Brownies
          Grain free, Dairy free, Gluten Free
          Happily serves 12-15

          ALL ORGANIC INGREDIENTS

          1 Egg Replacer
          2 Cups Cooked Black beans
          One Avocado
          2 TBSP Coconut Oil
          1 TBSP Vanilla extract
          1/2 Cup Coconut Brown Sugar
          2/3 Cup Raw Cacao
          1/4 tsp Baking soda
          1/4 tsp Baking powder
          Dash of Cinnamon
          5-8 Drops of Chocolate stevia

          Preheat oven to 350°.
          Grease an 8 x 8″ baking stone or mini muffin pan (w/spray coconut oil)
          Mix egg replacer, black beans, avocado, coconut oil, vanilla and sugar in the food processor until smooth.
          Add Cacao, baking soda, baking powder, cinnamon, and chocolate stevia and mix again until smooth.

          Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or TBSP of coconut oil.
          Bake for about 20 minutes or until toothpick comes out clean.
          Cool completely.

          Tips:
          The food processor is best.
          Brownies are best cold.
          Can be stored in the fridge for 3 days or frozen for 2 weeks
          Also tastes good raw, no need to bake if you are in a hurry.

          Creamy Cauliflower Avocado Soup

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            Creamy Cauliflower Avocado Soup

            Vegan option, Gluten Free
            Happily serves 4

            ALL ORGANIC INGREDIENTS

            2 Cauliflower heads or 4 Cups Cauliflower rice
            6 Cups Bone Broth (Veggie Broth if Vegan)
            1/2 Cup Raw Cashews
            4 TBSP Sesame seeds or tahini
            1 Avocado
            2 TBSP Coconut Oil
            1 Sweet Yellow Onion
            4 Garlic Cloves
            1/4 Cup Parsley
            Himalayan Sea Salt

            Soak Cashews 1-4 hours, drain water and rinse.
            Cut or press garlic, let sit 5 minutes.
            Chop Parsley, cauliflower and onions.
            Sauté garlic & onions until they are translucent.
            Pour in 6 cups of Bone Broth in your stock pot.
            Add cauliflower, cashews and sesame seeds.
            Bring it to a boil.
            Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
            Let cool and transfer to a high powered blender.
            Add avocado and blend until smooth.
            Season to taste with the salt and pepper.
            Garnish with chopped parsley

            If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.

            Veggie Pasta!! Zucchini Brussel Sprout Salad w/Kidney Beans

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              Spiralized Zucchini Brussel Sprout Salad
              Gluten Free, Vegan, Low Carb
              Happily Serves 2 ALL ORGANIC INGREDIENTS

              1 Cup Kidney beans
              1 Cup Brussel Sprouts
              2 Cups Zucchini and/or Yellow Squash
              1-2 Garlic Cloves
              1 Green Onion
              2 TBSP Avocado Oil
              1 tsp Minced Onion
              Himalayan Sea Salt
              1-2 tsp Turkey Spices

              Cut Garlic and let sit 5 minutes
              Quarter Brussel Sprouts, wash good. Spray with Coconut oil and toss with salt. Air fry about 5 minutes, check after a few minutes and shake bucket.
              Spiralize Zucchini. You can steam it or air fry about 2-3 minutes to keep crunchy texture, if you can handle raw veggies.
              Soak and rinse beans, if using canned beans, wash and drain well.
              Combine all ingredients and mix well.

              This contains lots of fiber, so half this recipe is a great serving size.

              Avocado Leek Salad! Clean, Alkalizing, Dairy Free, Gluten Free

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                Avocado Leek Salad
                Vegan, Gluten Free
                Happily serves 2


                ALL ORGANIC INGREDIENTS

                1 Avocado
                2 TBSP Avocado Oil
                2 Cups Leeks
                1 Cup Kidney Beans
                1 Garlic Clove
                1-2 TBSP Lemon Juice
                Himalayan Sea Salt
                1 tsp minced onion

                Cut Garlic and let sit 5 minutes.
                Cut down the center of the leek, they can collect dirt there. Wash well.
                Dice and air fry for about 5 minutes.
                Soak and cook Kidney beans. IF using a can, rinse and drain.
                Dice Avocado.
                Add Lemon juice, and spices and mix all well.

                Keep avocado pit if you are saving half the recipe later, it helps keep it fresh.

                Creamy Avocado Spicy Lime Dressing

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                  Creamy Avocado Spicy Lime Dressing
                  Keto, Vegan, Gluten Free
                  Happily Serves 4

                  ALL ORGANIC INGREDIENTS

                  1 Avocado
                  1 Garlic clove
                  1 Jalapeño
                  1 handful Cilantro
                  1 Cup Unsweetened Almond milk
                  1/3 Cup Lime juice
                  ¼ Cup Avocado Oil
                  ¼ tsp Himalayan Sea salt
                  ¼ tsp White Pepper

                  Cut Garlic, Let sit 5 mins.
                  Chop Jalapeño and cilantro.
                  Add all ingredients except Almond Milk to high power blender and blend until smooth.
                  Add Almond Milk in slowly until desired consistency.
                  Top with Micro green Sprouts and pour over Salad

                  KETO Friendly Avocado Lime Salad Dressing

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                    Avocado Creamy Lime Salad Dressing (Keto Friendly)
                    Keto, Vegan, Gluten Free
                    Happily Serves 6-8

                    ALL ORGANIC INGREDIENTS

                    1 Avocado
                    1 Garlic clove
                    ½ Jalapeño
                    ½ cup Cilantro
                    ¼ cup Plain Coconut yogurt
                    1/4 cup Lime juice
                    ¼ cup Avocado Oil
                    ¼ tsp Himalayan Sea salt
                    ¼ tsp Pepper
                    ½ tsp Cumin
                    Optional: 1 tsp lime zest

                    Cut Garlic, Let sit 5 mins.
                    Chop Jalapeño and cilantro.
                    Add all ingredients except avocado oil to vitamix or food processor and blend until smooth.
                    Add avocado oil in slowly until desired consistency.
                    Keep avocado pit in the bottom of the dressing to help keep fresh.

                    Cauliflower Cheese Sauce

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                      Cauliflower Cheese Sauce
                      Vegan, Gluten free
                      Happily Serves 4

                      ALL ORGANIC INGREDIENTS

                      2 Cups cauliflower
                      1/4 Cup Coconut Milk, unsweetened
                      4 TBSP Nutritional Yeast
                      2 TBSP Avocado Oil
                      1/4 Cup Lemon Juice
                      1 Garlic Clove
                      1-2 tsp Sea Salt
                      Black pepper to taste

                      Cut and press garlic, let it 5 mins.
                      Steam Cauliflower about 10 Minutes. You can buy it whole or buy it “Riced”.
                      Drain cauliflower if there is any excess water, and add it to the food processor.
                      Add the rest of the ingredients and blend until smooth.