Healthy with Jodi

Veggies

Cabbage Avocado Broccoli Salad

by

    Gluten Free, Vegan

    Happily Serves 4-6

    ALL ORGANIC INGREDIENTS 

    1-2 Avocado

    1/2 Red Cabbage

    2 Cups Broccoli 

    1/4 Red Onion

    1/4 Sweet Yellow Onion

    1/4 Pumpkin Seeds

    1/4 Avocado Oil

    1/8 Cup Lemon Juice 

    1 TBSP Apple Cider Vinegar (or Sub coconut vinegar or red wine vinegar)

    1 TBSP Monk Fruit (can sub coconut sugar)

    1/4 tsp Sea Salt

    Optional: Fresh ground pepper

    Chop/dice Cabbage.  Cook for 8 mins, cool.

    Cook broccoli 7 mins, cool.

    Chop/dice onions, cook for 7 minutes.

    You can cook all these together or separately.  

    Whisk together the sea salt, monk fruit, avocado oil, vinegar, and lemon juice.

    Toss all the ingredients together.  Slice/dice in avocado and mix well.  

    Serve as a cold salad.

    Vegetable Beef Soup

    by

      Gluten Free

      Happily Makes 12 (one cup serving

      ALL ORGANIC INGREDIENTS 

      1 Pound ground beef

      1 15oz Can Fire Roasted Organic Tomatoes

      1 6oz Tomato Paste

      4 Cups Bone Broth

      1 Red Bell Pepper

      1 Yellow Bell Pepper

      1 Orange Bell Pepper

      1 Sweet Yellow Onion

      2 tsp Roasted Garlic Powder

      1 tsp Thyme

      1 tsp Parsley

      1 tsp Rosemary

      1 tsp White Pepper

      1 TBSP Himalayan Sea Salt

      3 Bay Leafs

      Cook Ground beef, add sea salt, pepper and roasted garlic.

      Chop onion, bell peppers, add to ground while you prepare the base.

      In a large stock pot, add the bone broth, fire roasted tomatoes, tomato paste.  Stir until combined. 

      Add veggies, ground beef and spices to the pot.  Stir well.

      Add Bay leafs.

      Simmer on low for about 2 hours

      Green Bean Tomato Basil Salad

      by

        Gluten Free, Vegan

        Happily serves 6

        ALL ORGANIC INGREDIENTS 

        2 Cups Green Beans

        2 Cups Cauliflower Rice

        1/2-1 Yellow onion

        4 Small Peppers

        3 oz Lemon Juice 

        3 oz Avocado Oil

        4 Heirloom Tomatoes (or roma)

        Handful Basil

        2 Garlic Cloves

        1/4 tsp Black pepper 

        3/4 tsp Sea Salt

        Cut garlic, let rest at least 5 mins.

        Cook the cauliflower rice in the convection oven for 8 mins.

        Trim green beans and chop into bite size pieces.

        Chop onion and peppers.

        Add oil, onion, peppers to cast iron skillet, saute until translucent. Add chopped garlic (fresh is best)

        Add green beans. Cook over low to medium heat no longer than 7 minutes. You want them still slightly crunchy, not soft.

        Add all ingredients together.  

        Chop basil and mix in and garnish if desire

        Carrot Zucchini Ginger Lime Soup

        by

          Vegan, Gluten Free

          Happily Serves 12 

          ALL ORGANIC INGREDIENTS 

          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

          2 tsp Himalayan Sea Salt

          1 tsp Ground black pepper

          1/4 tsp Cayenne pepper

          Optional: Top with chives for garnish

          2387.gif
          pixel.gif

          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!

          Squash Tahini Hemp Dip

          by

            Gluten free, Vegan

            Happily serves 4-6

            ALL ORGANIC INGREDIENTS 

            1 Cup Yellow Squash

            1/2 Cup Tahini

            1/2 Cup Hemp Seed Oil

            1/4 Cup Lemon Juice

            2 tsp Himalayan Sea Salt

            1-2 Garlic Cloves

            2 Green onion stalks

            Cut Garlic, let sit 5 minutes.

            Wash and cube squash.  Steam 5 minutes.

            Add all ingredients to food processor and blend well.  

            Sweet spicy beet salsa

            by

              Vegan, Gluten Free

              Happily serves 4

              ALL ORGANIC INGREDIENTS 

              2 Cups Beets

              2 Green onion stalks

              Handful Cilantro

              1 Jalapeño pepper

              1/2 Cup Monk Fruit 

              1/4 tsp Cumin

              2 TBSP Lime Juice 

              1/4 tsp Himalayan Sea Salt

              Optional:

              Top with 2 TBSP Hemp seed per serving

              OR

              1/4 Cup Walnuts per serving

              Peel and cook beets.  I use the love beets brand because it’s already done for me! Otherwise, slice or chop beets and cook 15 minutes on 400 in the convection oven on a baking stone.  Cool unless you are adding it to soup.

              Wash and cut veggies.  Add to the food processor along with the lime juice and blend or pulse if you want a chunky consistency.

              Add remaining ingredients.  Blend to desired texture.  

              You can use this as a side dish.  Add it to yogurt or top a salad with it

              Cream Cheese Ball

              by

                Vegan, Gluten Free 

                ALL ORGANIC INGREDIENTS 

                Happily serves 12-24 

                Mix:

                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

                Optional:

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

                Veggie Pie

                by

                  Vegan, Gluten Free

                  Happily serves 8

                  ALL ORGANIC INGREDIENTS 

                  CRUST

                  1 cup Almond Flour

                  ⅓ cup Vegan Butter

                  2 TBSP Cold Water

                  1 tsp Himalayan Sea Salt 

                  SPIRAL

                  ½ Cup Pumpkin Puree

                  2 Eggplants

                  4 Carrots (Rainbow Carrots are Pretty!)

                  Small head of Purple Cabbage

                  2 Cups Swiss Chard (Or greens of your choice). You can sub Broccoli.

                  2 TBSP Avocado oil

                  Sea Salt & Pepper

                  Optional:

                  Balsamic Vinegar

                  Preheat oven to 375°. 

                  Spray a pie dish with coconut or avocado oil.

                  Crust:

                  Pulse flour, butter, water and salt in food processor until combined. 

                  Remove and use your hands to press it evenly into the bottom and sides of pie dish.

                  Spread pumpkin puree evenly over crust.

                  Slice thin strips of eggplant and carrot. 

                  Slice pieces of cabbage leaves to match the size of the strips.

                  To Spiral:

                  Roll strips of carrots together and place in the center of the tart. 

                  Layer strips of eggplant, cabbage, carrots and greens around the center, until the entire pie is filled in. 

                  Drizzle avocado oil over everything and sprinkle with salt and pepper.

                  Bake for 45 minutes. Serve Warm

                  Optional: Drizzle balsamic vinegar on the top, or have in a small dish for dipping.

                  Carrot Squash Ginger Lime Soup

                  by

                    Vegan, Gluten Free

                    Happily Serves 12 

                    ALL ORGANIC INGREDIENTS 

                    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!

                    Sweet Potato Bowls

                    by

                      Gluten Free, Dairy Free

                      Happily serves 4

                      ALL ORGANIC INGREDIENTS 

                      1 Sweet Potato

                      4 TBSP Butter or Vegan Butter

                      1/2 Cup Walnuts or Pecans

                      Dash Cinnamon

                      Dash Sea Salt

                      Monk fruit to sprinkle on top

                      Wash and cut sweet potato long ways.  

                      Spray potato with coconut oil and bake until soft, about 30-45 minutes depending on size. You can also air fry

                      Cut/Smash, leaving the skin intact. Sprinkle sea salt, sugar (monk fruit) and cinnamon.

                      Add Butter and tops with nuts