Healthy with Jodi

Veggies

Sauerkraut Dill Coleslaw-Fermented recipe ideas

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Sauerkraut Dill Coleslaw
Vegan, Gluten Free, Soy Free
Happily serves 12

ALL ORGANIC INGREDIENTS

1 head Purple Cabbage, Sliced
1 Cup Sauerkraut, plus juice
1 Cup Dill Pickles, save juice
1/2 Red onion
1/2 Yellow onion
1 Tbsp minced garlic
1 tsp ginger, powdered (or Finely chopped fresh)
2 TBSP Hemp Seed oil
2 TBSP Balsamic Vinegar
2 TBSP Coconut Aminos
2 TBSP Lime juice

Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
Dice onions and pickles. (You can use dill relish)
Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.

Avocado Sweet Potatoe Breakfast Salad

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Avocado Sweet Potatoe Breakfast Salad
Vegan, Gluten Free, Refined sugar Free
Happily serves 2

ALL ORGANIC INGREDIENTS

Salad

1 Purple or orange sweet potato, cubed
1 Tbsp avocado oil
Himalayan Sea salt and pepper
4 cups mixed greens (not raw spinach or kale)
1 ripe avocado, chopped
2 Tbsp hemp seeds
1-2 TBSP Fresh chopped parsley
1 cup blueberries, Optional

Dressing
3 Tbsp lemon juice
1 Tbsp Avocado oil or Hemp seed oil
Himalayan sea salt and pepper

Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
Cook for 3-4 minutes.
Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
Top with Dressing or Serve on the side.

Spicy Jicama Coleslaw

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Spicy Jicama Coleslaw
Vegan, Gluten Free, Soy Free
Happily serves 12

ALL ORGANIC INGREDIENTS

1 Jicama, shredded or sliced
1/2 head Purple Cabbage
2 Serrano or jalapeños
Handful of Cilantro, chopped
4 TBSP Lime Juice
2 TBSP Avocado Oil
2 TBSP Coconut Aminos
1 TBSP Red Pepper flakes
1 TBSP minced garlic: Optional
1 TBSP minced Onion: Optional

Chop, slice or dice Jicama after peeling or cutting off waxy skin.
Slice Purple Cabbage, quick roast it 5-7 mins according to color.
Chop peppers and add juices.
Toss and serve.

Cauliflower Cilantro Lime Rice

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Cauliflower Cilantro Lime Rice
Vegan, Gluten Free
Happily serves 6

ALL ORGANIC INGREDIENTS

2 Cups Cooked Cauliflower Rice
2 TBSP Avocado Oil
2 TBSP Lime Juice
1 tsp Red Pepper Flakes
2 Garlic cloves or 1 TBSP minced garlic
1-2 Green Onion Stalks
Handful chopped cilantro.

1 Jalapeño 

1/2-1 TBSP Himalayan Sea Salt 

Chop Cauliflower in food processor or use Cauliflower rice.  Steam for 5 minutes maximum.

Cut Garlic, let sit 5 minutes.  Chop Jalapeño, leave seeds in if you wish it to be hotter.

Chop green onions and cilantro.
This will just break down enough to make for easy digestion but still leave it not mushy.
Combine all ingredients and chill.  You can top with the red pepper flakes or mix in.

Cucumber Salsa-Keto friendly

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Cucumber Salsa
Keto friendly, Dairy free, GF, Vegan
Happily serves 8-10

ALL ORGANIC INGREDIENTS

2 Cucumbers
1-2 jalapeños, more if desired
1 fresh garlic, crushed or finely chopped. Let sit 5-10 mins
1 TBSP Coconut vinegar
2 TBSP Hemp seed or avocado oil
Sea Salt to Taste (at least 1/4 tsp)
White Finely ground Black pepper
Cilantro to taste
2 green onions
1 Cup Full fat Coconut yogurt

Chop all ingredients and mix together. Use low starch veggies to dip in to stay under carb macros. You can add to a lettuce wrapped burger to stay within keto diet.

Keto Friendly Ranch Dressing

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Keto Ranch Dressing
GF, Keto Friendly, Vegan and Paleo option
Happily Serves 8

ALL ORGANIC INGREDIENTS

1/2 Cup full fat coconut milk
1/2 Cup Mayo (Paleo or vegan option)
2 green onions
1 garlic clove
1 TBSP fresh dill
1-2 TBSP finely chopped Parsley
1 TBSP Coconut Vinegar, can sub Apple cider Vinegar
1/4 tsp Paprika
White Black pepper
Himalayan Sea Salt

Cut or crush garlic and let sit 5-10 mins to receive health benefits for eating.

Blend all ingredients, store in shaker bottle.

Remember this is a fresh dressing and should be consumed within 5-7 days

Butter Bean Hummus

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Butter Bean Hummus
Vegan, GF, SoyFree
Happily serves 4


ALL ORGANIC INGREDIENTS

3 Cups butter beans, rinsed and drained
1 Cup Steamed yellow squash
1 TBSP Hempseed oil
2 TBSP Lime juice
2 TBSP Coconut liquid aminos
1 Garlic clove
2 TBSP dried chives (or fresh)
1 tsp minced onions
Sea salt to taste
White pepper to taste

Cut/press garlic, let sit 5-10 mins
Steam zucchini
Mix all ingredients in food processor.
Chill and serve.

Chile Roasted Cauliflower

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Chile Roasted Cauliflower
Vegan, GF
Happily serves 4-6

ALL ORGANIC INGREDIENTS

1 head Cauliflower
3 cloves garlic
1 TBSP New Mexico green hatch chili powder, can sub Chipotle powder
1/2 tsp crushed dried Red Chile flakes
1 tsp ground Cumin seeds
4 TBSP Hemp seed oil
1/4 cup chopped Cilantro leaves
1 Lime juice
Sea Salt to taste

Preheat oven to 325 F.
Crush garlic, let sit 5-10 minutes.
Separate the florets from the Cauliflower.
Add them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & hemp oil and toss and coat well.

Spread the seasoned Cauliflower in a shallow roasting pan.
Roast 1 to 1-1/2 hours or until tender, stirring occasionally.

Remove from pan and sprinkle with Lime juice.
Top/garnish with Cilantro leaves.

Tip: Spread evenly in pan, too close and the cauliflower will just steam, not roast, you will lose your crunch.

Cucumber Dill Hummus

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Cucumber Dill Hummus
Vegan, GF
Happily serves 4

ALL ORGANIC INGREDIENTS

2 cups Garbanzo Beans or butter beans, rinsed and drained
2 springs fresh Dill (washed, stems removed) or 1 TBSP dried dill
1 Cucumber (washed, skin on, roughly chopped)
½ tsp Sea Salt
2 TBSP Lemon or Lime Juice
1 TBSP Hemp Seed Oil
2 TBSP Tahini
1 Garlic Clove

Put all ingredients in a food processor or blender and pulse/blend until smooth

Artichoke Green Chili Hummus

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Artichoke Green Chili Hummus
Vegan, Paleo, GF
Happily serves 4

ALL ORGANIC INGREDIENTS

2 Cups Butter Beans
1/2-1 Cup Artichoke (with about 1/4 cup juice)
1-2 TBSP Hemp Seed oil
1/2 Cup Hatch Green chili
1 TBSP Sea Salt
1 TBSP Garlic, Fresh or dried
1 TBSP Onion Flakes
1 TBSP Coconut Aminos
1 TBSP Lime juice
Optional: Red Pepper Flakes, mixed in or sprinkled on top

MIx all Ingredients in food processor until smooth.
1/2 cup serving size served with Veggies.