Healthy with Jodi

Cooking class Recipes. Gluten Free Goodness!!!

    Gluten Free Cooking Class details!

    We had a great time learning how to keep our favorite flavors and enhance them with better quality ingredients.  I absolutely love educating clients on how food is supposed to taste!  I love how surprised they get when it “tastes good”! Here’s what we learned this month…



    Fresh Cranberry Salsa

    Vegan, Gluten Free,  Refined Sugar free

    Happily serves 18-24

    Avocado oil coconut oil


    12 oz package fresh cranberries

    1/4 Cup green onion

    1/4 Cup cilantro

    1 Jalapeño pepper

    1/2 Cup Coconut Sugar or monk fruit

    1/4 tsp Cumin

    2 TBSP Lime or lemon juice 

    Dash Sea salt

    Chop the cranberries in the food processor and the rest by hand.

    Mix together and enjoy!



    Raw Pumpkin Pie

    Vegan, Gluten Free

    Happily serves 8


    food processor Himalayan


    1 cup soaked dates 

    1 cup pecans 

    I cup walnuts

    1/8 teaspoon of Himalayan salt

    To make the crust

    Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

    Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 


    4 Cups Fresh Pumpkin

    1 Cup soaked dates

    4 TBSP Softened coconut oil or coconut cream 

    1/3 cup Maple syrup (can sub coconut nectar)

    2 TBSP Pumpkin pie spice 

    To make the filling

    Add pumpkin to the food processor until smooth. 

    Add the other ingredients and process until smooth.  

    Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.

    Transfer the filling to your pie crust and let refrigerate for a few hours. 

    You can used canned pumpkin, but fresh pumpkin is much better tasting. 



    Sweet Potato Quinoa Cranberry Stuffing

    Gluten Free, Dairy Free, Vegan Option

    Happily serves 4-6

    Avocado oil coconut oil


    1 Cup Tricolor sprouted quinoa

    2 Purple Sweet potatoes

    1 TBSP Avocado Oil 

    1/2 Red onion

    1/2 Yellow onion 

    1 Garlic clove

    2 tsp Cumin

    3 TBSP Chopped parsley

    1 1/2 Cup Bone broth (or veggie broth if you are Vegan)

    Himalayan Sea Salt & White Pepper to taste

    1/2 Cup cranberries

    Optional: 1/4 Cup pecans

    Preheat oven to 375  

    Cut or press garlic and let sit 5 minutes.

    Rinse Quinoa.  Heat bone broth, add quinoa and simmer for about 15 minutes until liquid is absorbed.  Do not over cook.  

    Remove from heat and let cool.

    Bake/roast sweet potatoes, onions and garlic for about 15-20 minutes or until soft.

    Chop Cranberries.

    Combine sweet potatoes and onions with avocado oil.

    Stir in cumin, cranberries, parsley, salt and pepper.  

    You can bake it together for 10 mins or eat cold.

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