Healthy with Jodi

Veggies

Mashed Potatoes? YES PLEASE!!

by

    Cauliflower Mashed “Potatoes”
    Vegan, Gluten Free
    Happily serves 2-4
    food processormicrowaveoil
    ALL ORGANIC INGREDIENTS

    2 Cups Cauliflower
    1/4-1/2 Cup Almond Milk
    1/4 Cup Butter or Avocado oil
    1/4-1/2 Cup Coconut Cheese
    1/2 TBSP Sea Salt
    1 tsp Minced onion or 1/8 cup Fresh onion
    1 Garlic Clove
    Optional: IF you don’t have fresh herbs you can use dried spices
    2 Sage Leaves
    2 Basil Leaves

    Chop cauliflower, or use “riced” instead, it’s easier and faster. Steam/cook/cauliflower 7-10 minutes.
    Room temperature butter or soften on the stove (not microwave)
    Add ingredients to the food processor and blend until smooth.

    You can adjust the milk and cheese to the consistency you like. You can use coconut milk but it changes the texture when it gets cold.

    I used the So Delicious brand cheese so it remains dairy free.

    Avocado Cucumber Cream Soup

    by

      Vegan, Dairy Free, Keto 

      ALL ORGANIC INGREDIENTS 

      Happily serves 1

      1 Avocado

      1/2 Cucumber

      2 Celery stalks

      1/4 Cup Lemon juice

      1/4 Parsley

      1/4 tsp Sea Salt or Cilantro Lime Salt 

      Optional:

      Top with Chopped Cucumbers for texture

      Wash and coarsely chop celery

      Peel Cucumber

      Blend all ingredients together.

      Adding Sea Salt will enhance all flavors and provides minerals.

      Rosemary Squash Sauce

      by

        Vegan, Gluten free 

        Happily serves 4

        ALL ORGANIC INGREDIENTS 

        1/2 Cup full fat Coconut milk

        1/4 Avocado oil 

        3 Cups squash 

        1 tsp Rosemary 

        1 tsp Sage 

        1 Garlic clove

        1 tsp Minced onion

        1 tsp Sea salt 

        Cube and steam zucchini without spices about 5-7 minutes. 

        Place all ingredients in the food processor and blend til smooth. 

        You can add more liquid or tbsp of water to thin it out.

        Serve as a dip for veggies or pour over veggie pasta. 

        1/2 Cup is a serving 

        Dill Sauerkraut

        by

          Vegan, Gluten Free

          Happily serves 12

          ALL ORGANIC INGREDIENTS

          1 Cup Sauerkraut, plus juice if desired

          1 Cup Dill Pickles, save juice

          1/3 Red onion

          1/4 Cup Avocado Oil

          1/4 Cup Balsamic Vinegar

          1/4 Cup Coconut Aminos 

          2 TBSP Lime juice

          Chop or dice onions and pickles.  (You can use dill relish)

          Combine all ingredients.  

          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. 

          Zucchini Lentil Hummus

          by

            Gluten free, Vegan

            Allium Allium

            Happily serves 3-4

            ALL ORGANIC INGREDIENTS 

            1 Cup Lentils (I used red in this recipe)

            2 Cups Zucchini 

            1/2 Yellow Onion

            1/3 Cup Nutritional Yeast

            1/4-1/2 Cup Almond or Coconut Milk

            1 tsp Sea Salt

            1 Garlic Clove 

            4 TBSP Avocado Oil

            1 TBSP Lemon Juice

            Cut garlic clove, let sit 5 minutes.

            Cube and cut onion and veggies, steam 7 minutes.

            Mix all ingredients in food processor and blend well.

            Use a dip or sauce.

            Cauliflower Sage Hashbrowns

            by

              C

              • Avocado oil
              • black pepper
              • Egg substitutes

              Dairy Free, Gluten Free

              Happily Serves 4

              ALL ORGANIC INGREDIENTS 

              1 Head of Cauliflower or 2 Cups Cauliflower Rike

              1 Egg or egg replacer

              ¾ Cup Shredded Cheddar Cheese (I used So Delicious Brand)

              ¼ tsp Garlic Powder

              ½ tsp Salt

              1/8 tsp Sage

              Optional:

              1/8 tsp White Pepper

              If you are using an egg replacer:

              Mix 1 TBSP Gelatin, ground chia or flax seed with 3 TBSP water and let sit about 2-3 minutes to “gel”.  

              Grate Cauliflower or use Cauliflower rice.

              Steam for 5-7 minutes or place in Airfryer for about 5 minutes.

              Place in Paper Towel or Cheesecloth to Remove Excess Water

              Add all Ingredients in bowl, mix well.

              Spray coconut or avocado oil on a backing sheet or square bar pan.

              Form into rectangle shape and place on baking sheet of choice.

              Bake on 400° for about 15 minutes.  

              For extra crispy add to air fryer for up to 5 more minutes, or keep in oven and turn on broiler for 5 minutes. 

              Cauliflower Fried Rice

              by

                Vegan, Gluten Free

                Happily Serves 6

                ALL ORGANIC INGREDIENTS 

                • Allium

                2 Cups Cauliflower Rice 

                2 TBSP Avocado Oil

                1 Small Yellow Onion

                1 Cup Peas and Carrots 

                1/4 cup Broccoli 

                3 TBSP Coconut Aminos

                Sea Salt 

                Pepper

                1 Garlic Clove

                1 Egg

                Cut/Mince Garlic, let sit 5 minutes.

                Heat avocado oil in skillet on medium/high heat.

                Saute onions until tender, about 5 minutes.

                Add peas, carrots and broccoli, steam 3 minutes.

                Add cauliflower, mix with vegetables and sauté another 2 minutes.

                Add Coconut Aminos.

                Slide the rice to one side of the pan and scramble the egg on the other side.

                Once the egg is cooked, mix in with the rice and add additional aminos (to taste preference)

                Add salt, pepper and garlic.

                Chocolate Peanut Butter Breakfast Hummus

                by

                  ALL ORGANIC INGREDIENTS 

                  1 Cup Butter Beans

                  1/2 Cup Full Fat Coconut Milk

                  1 tsp Cinnamon 

                  1 tsp Sea Salt

                  1/2 Cup Chocolate Peanut Butter

                  1/4 Cup Monk Fruit (or Stevia)

                  Rinse and drain Butter beans if you aren’t cooking them yourself.  

                  Soak with 1 TBSP salt for 12-24 Hours.  Change water after 12 hours, continue soaking.  Rinse and drain.  Add to the Crock pot with distilled water (preferably) and slow cook on low for about 8-10 hours.

                  Drain off about 80% of water.

                  Add all ingredients to Food Processor and blend well.  

                  You can add more Coconut Milk if you want a thinner consistency. 

                  *Any nut butter will be ok, you can use plain sunflower or almond butter and add 1/4 cup raw cacao and 1/4 Cup Monk Fruit to make it chocolate flavored

                  Pumpkin Squash Soup-Comfort Food

                  by

                    Pumpkin Squash Soup

                    Vegan, Gluten Free

                    Happily Serves 18

                    Food and drink

                    ALL ORGANIC INGREDIENTS 

                    4 Cups Pumpkin

                    32 oz Bone Broth

                    1 Zucchini 

                    1 Yellow Winter Squash 

                    1 Cup Butternut Squash

                    1 Cup Almond Milk

                    2 TBSP Lemon Juice

                    6 TBSP Avocado Oil

                    1 TBSP Sea Salt

                    1 Garlic Clove or 1TBSP Minced Garlic

                    1 Small Yellow Onion

                    Handful Parsley

                    1/2 TBSP Cumin

                    1 tsp All spice

                     

                    Cut/Mince garlic, let sit 5 minutes.

                    Chop/cut all veggies to bite size or smaller pieces.

                    Add all ingredients to crock pot, stir to combine.

                    Cook on Low for about 2-3 hours or high about 1-2 hours.  

                    Tip: opening the lid adds to cook time, try to avoid checking it.

                    Cucumber Salsa

                    by

                      Vegan, Keto Friendly, Gluten Free 

                      Happily serves 6-8

                      chili powder detox food ideaFood and drink

                      ALL ORGANIC INGREDIENTS 

                      3 Cucumbers

                      2 Green onions

                      2 TBSP Avocado Oil 

                      Handful of cilantro 

                      Himalayan Sea salt 

                      1 Garlic Clove

                      Dash Hatch green Chili Powder

                      1/2 Cup Lemon juice 

                      1 Jalapeño 

                      Optional: 1 Avocado

                      Blend All Ingredients in the Vitamix except Cucumbers (And optional avocado)

                      Add 2 cucumbers.

                      Blend until as smooth as desire.

                      Add the last cucumber, just pulse in to give a chunky texture.  

                      Mix in avocado, cubed or pulse to desired consistency.