Healthy with Jodi

Veggies

National Pina Colada day??? I got you covered!

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Pina Colada Green Ginger Refresher

Dairy Free, Gluten Free, Vegan

Happily Serves 2

 

1 Tbsp Fresh ginger 

1-2 TBSP Lemon or lime Juice

1 Cup Coconut Milk 

1 1/2 Cup Frozen Pineapple

1 Small frozen banana (optional)

2 Cups Spinach

1/2 Cup water (to thin to desired consistency )

1/2-1 tsp Cinnamon 

Stevia or 1 TBSP Raw honey

 

**Steam Spinach first! Drain off the water and then add to vitamix.  

Do not eat it raw***

Add all ingredients to blender and blend on high until completely smooth.  Add water until desired thickness. 

*Important Notes

*For spinach (and kale)if it fresh, then quick steam it, drain off the water then add it to the recipe. You can bag the rest and keep it in the freezer, or buy chopped frozen spinach instead.  Do not eat raw spinach or Kale as it is not in the a digestible form, it most likely will cause bloating if raw.  Heat needs to be added to break down the outer cell membrane.  Steam it till it is bright green then quickly remove heat and it’s ready.  about 1-3 mins tops depending on how thick the vein is. 

Optional banana:

**If you are watching your sugars/glucose levels, omit the banana and use banana extract if you want the flavor but not extra carbs.  

Coconut Beet Dressing-Dairy Free!

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Coconut Beet Dressing

Dairy Free, Gluten Free

Happily serves 4-6

ALL ORGANIC INGREDIENTS 

8oz Coconut Milk

2 Cups Beets

2 TBSP Lemon Juice

1/2 tsp Cinnamon

1/2 tsp 5 Chinese Spice

1 tsp ground Fennel seeds

1 tsp Stevia

1 tsp Maple Extract

3 TBSP Hemp Seeds

 

Puree cooked and peeled beets into the food processor.  

Add coconut milk, lemon juice and spices, blend well.

Add Hemps.  Optional to blend into the dressing, both ways taste good, just a preference on texture.

Cashew Cream Sriracha Spread

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Cashew Cream Sriracha Spread

Vegan,  Gluten Free

Happily serves 10

ALL ORGANIC INGREDIENTS

3/4 Cup Raw Cashews

3 garlic cloves

1/4 Cup water

5 TBSP Avocado oil 

1 tsp Maple syrup

1 TBSP Lime juice

Sea salt to taste

1 tsp Sriracha (or other hot sauce) to taste

1 TBSP Nutritional yeast

 

Soak cashews in clean water for about 4 hours or until very soft. Drain and rinse.

Put the cashews to the food processor with fresh garlic, water, 5 Tbsp Avocado oil, maple syrup, lime juice, salt, Sriracha, & Nutritional yeast.

Blend on high until creamy and smooth.  

Add water to desired consistency 

Black Bean Quinoa Burger

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Black Bean Quinoa Burger

Vegan, Gluten Free

Happily Serves 8-10

 

ALL ORGANIC INGREDIENTS

3/4 Cup Cooked Sprouted Quinoa

3/4 Cup Red onion

1 Cup finely chopped mushrooms

2 Cups Black beans, well rinsed and drained

Himalayan Sea Salt & Pepper

1 cup finely grated raw beet, can sub zucchini 

1 tsp Cumin

1/2 tsp Chili powder

1 Garlic Clove

1/4 tsp Smoked paprika

1/2 Cup raw Walnuts (or choice of nuts)

 

Cut Garlic.  Let sit 5 mins.

Finely chop onion and mushrooms.

Crushed or grind nuts into a loose meal.

Sauté onion over medium heat, about 5 minutes. 

Add the mushrooms, sauté for about 3 minutes.  

Remove from heat.  

Add black beans and mash. 

You’re looking for a rough mash, so you can leave a bit of texture if you want.

Transfer to a bowl and add the quinoa, beets, spices and mix well.

For even more flavor, add vegan worcestershire.

Add the walnut meal a little at a time until the mixture is able enough to form into patties. 

Set in the fridge to chill and preheat to 375 degrees  (skip this step if cooking on the stovetop or grill)

Coat a baking sheet with nonstick spray.  Form into 8-10 patties. 

Arrange burgers on a baking sheet and brush or spray the tops with avocado oil. 

Bake at 375 for 30-45 minutes, gently flipping at the halfway mark. 

Cook longer to dry them out even more and more crispy.

Lettuce Wrap and serve.

Avocado Chipotle Aioli Mash

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Avocado Chipotle Aioli Mash

Vegan, Gluten Free

Happily Serves 2

 

ALL ORGANIC INGREDIENTS 

1 Avocado

1/8 tsp paprika

⅓ cup Vegan Mayo

1 tsp Fresh lemon or lime juice

1 tsp Chipotle adobo sauce

¼ tsp cajun seasoning blend

⅛ tsp cayenne pepper

Himalayan Sea Salt

 

Smash avocado.  Add lemon/lime juice. 

Add spices and salt to taste. 

Serve over toast, lettuce wrap sauce or dip.

Squash Awesome Sauce! Gluten Free! Grain Free! Vegan!

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Squash Awesome Sauce

Vegan, Gluten Free, Grain free

Happily serves 4

ALL ORGANIC INGREDIENTS 

1 Yellow Squash

1/2 Cup Vanilla Unsweetened Almond Milk

3 TBSP Coconut Oil

1/8 Cup Nutritional Yeast

1/4 Green onion

1/4 Cup Yellow Onion

1 tsp Minced Garlic

Himalayan Sea Salt

1/8 Cup Parsley

1/8 Cup Cilantro 

 

Slice onion, cube Squash and quick steam about 5 minutes. 

Cut other veggies and all ingredients to the food processor.

Blend until smooth.  Add Salt to taste.  

You can add more or less almond milk to change consistency. 

You can use a dip or “pasta” sauce.

You can add 1/8 Cup More Nutritional Yeast for a more “cheesy” taste and thicker dip.

Fennel Beet Salad-fresh ideas to add more Potassium and Digestion ease to your meal plan

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Fennel Beet Salad

Vegan, Gluten and grain free

Happily serves 2

ALL ORGANIC INGREDIENTS 

1 Fennel bulb

1 Cup Beets

1 Green onion

1/4 Cup Cilantro 

1/2 Cup Lemon Juice

Himalayan Sea Salt to taste

1/4 tsp Cinnamon 

1 tsp Chinese Five spice

 

Peel and chop beets.  Steam beets about 15 minutes.  

Slice fennel and steam in a cast iron skillet about 5-7 minutes. Let chill

Chop cilantro.  Slice green onion

Add all ingredients together, serve cold.  

Cabbage Salsa-fresh and tomato free!

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Cabbage salsa 

Vegan, Gluten free, Paleo

Happily serves 6-8

 

ALL ORGANIC INGREDIENTS 

Half head purple cabbage 

Half head green cabbage

1/2 Red onion 

1/2 Yellow onion

Handful Cilantro 

1 Avocado 

1 Jalapeño

1/2 Cup lime juice 

1/2 TBSP Himalayan sea salt

 

Shred Cabbage. Quick steam for about 5-8 mins leaving it crunchy still.  Let Chill

Chop Cilantro. Dice/chop onions and jalapeño.

Combine all ingredients and serve as dip or fish taco filling. 

Pumpkin Pie with Coconut Whip-Dairy FREE!!!

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Coconut Whip Pumpkin Pie 

Vegan, Gluten Free

Happily serves 2

ALL ORGANIC INGREDIENTS 

1 Cup Pumpkin, fresh or canned

1/2 Cup Coconut Whip (So Delicious Brand)

1/2 tsp Cinnamon

1/2 tsp All spice

1/4 tsp Sea Salt

1 tsp Maple Extract

3-5 Drops Stevia or 1-2 TBSP Monk Fruit

Optional: 1/4 Cup Pecans or Walnuts

 

Mix all ingredients together and top with Pecans or Walnuts.

Sweet Potato Roses. Gluten Free

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Sweet Potato Roses

Gluten Free

Happily serves 1

ALL ORGANIC INGREDIENTS 

2 Slices Turkey Bacon 

Purple Sweet Potato 

Himalayan Sea Salt

Coconut Spray

 

Wash and peel Sweet Potato.  Thinly slice.

Spray coconut (or avocado oil) on Potatoes.

Bake potato slices on a bar pan in convection oven about 10 minutes to soften.

Lay out bacon slices, layer potatoes on top.  Spray with coconut oil and sprinkle salt. 

Roll up and insert toothpick. They will keep their shape better if placed in a cupcake pan.

Bake about 10 mins or until desired crispness of bacon.