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

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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