Healthy with Jodi

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Sweet Potato Quinoa Cranberry Stuffing

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    Sweet Potato Quinoa Cranberry Stuffing

    Gluten Free, Vegan, Vegetarian 

    Happily serves 4

    ALL ORGANIC INGREDIENTS

    1 cup Tricolor sprouted quinoa, rinsed

    2 diced Sweet potatoes

    1/2 red onion

    1 crushed garlic clove (cut and let sit 5 mins)

    1 TBSP Coconut oil

    2 tsp Cumin

    3 TBSP Chopped parsley

    1.5 C Bone broth

    Sea Salt & White Pepper to taste

    Optional: 1/2 C cranberries

    Optional: 1/4 C pecans

    Preheat oven to 375 

    Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

    On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

    Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

    More Stuffing Recipes

    Thai Veggie Quinoa Bowl

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      THAI VEGGIE QUINOA BOWLS 

      Gluten Free, Vegan

      Happily serves 2

      ALL ORGANIC INGREDIENTS 

      1/2 cup Steamed broccoli, finely diced

      1/2 cup Tricolor sprouted quinoa, rinsed and cooked

      1/2 small red onion, diced

      1/4 cup grated carrots

      Handful of chopped cilantro

      1/4 cup chopped green onions

      2 tablespoons pumpkin seeds or sliced almonds

      Dressing:

      1 lime, zest and juice 

      1 tablespoon Coco Aminos

      1 tablespoon Sesame oil (or sub avocado oil)

      1 tablespoon Coconut vinegar

      2 crushed garlic cloves 

      ginger, minced to taste

      Combine cooked quinoa, streamed broccoli, red onion, carrots, cilantro, green onions and almonds and/or pumpkin seeds together.

      In a small bowl combine dressing ingredients and pour dressing over quinoa mixture.

      Quinoa Bowl Recipes

      Chocolate Quinoa Cookies Recipe

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        Chocolate Quinoa Cookies

        Vegan, No Bake, GF

        Happily makes 12 cookies

        All Organic Ingredients:

        ¼ cup coconut oil

        ¼ cup pure maple syrup or raw honey

        ⅓ cup Organic Cacao powder

        ½ cup Sunflower butter (or nut/seed butter of your choice)

        ½ cup cooked quinoa

        1/2 cup raw Quinoa, rinsed and dried (sprouted)

        ½ cup coconut flakes

        Coarse sea salt

        Directions

        Line baking sheet with parchment paper.

        In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

        Add Sunflower seed butter and stir until smooth.

        Remove from the heat and fold in the quinoa, and coconut flakes.

        Divide in mini muffin tin pan.

        Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

        Store in the freezer for best results, but can also be stored in the fridge

         

        Quinoa Cookies

        How Much Sugar – Can You Have? Did You Have? Should You Have? How to Calculate it.

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          How Much Sugar is Too Much?

          Calculating Refined Sugar Intake In Teaspoons sugar

          • A healthy adult human being has approximately 5 liters of blood circulating at any given moment.
          •  In that 5 Liters of Blood a grand total of 1 teaspoon of sugar is available during a fasting state. That’s all the body needs to function.
          •  In 12-ounces of soda or energy drinks typically contain approximately 10 teaspoons of sugar.
          •  That little beverage effectively raises the blood sugar 10 times above what the body needs to function and typically within a matter of minutes.

          To Decode the refined sugar in your diet simply do the following wherever refined sugars are listed in the ingredients.

          1 Teaspoon of Sugar = Approximately 4 Grams of Sugar

          In other words take the total grams of refined sugar and divide by 4 to learn how many teaspoons of sugar you are consuming per serving.

          More About Refined Sugar

          The Recommended Total Consumption of Refined Sugar & High Fructose Corn Syrup is less than 1 pound per month for Optimal Immune Health. Use the conversions below to assess how much sugar you are consuming each day.

          • 1 teaspoon of Sugar = 4.2 grams = approximately 4 grams
          • 453 grams of Sugar = 1 pound of Sugar
          • 115 teaspoons of Sugar = 1 pound of Sugar
          • 11 Sodas (132 Ounces) = 2, 2-Liter Bottles of Soda =
          • 1 pound of Sugar 1 Soda (12 Ounces) = 39 grams of Sugar = Approximately 10 teaspoons of Sugar
          • 1 Soda (20 Ounces) = 69 grams of Sugar = Approx. 16.5 teaspoons of Sugar
          • 1 Soda (2 Liters) = 67 ounces of Soda = 221 grams of Sugar = ½ pound of Sugar

          Drinking 1 Soda (12 Ounces) per day = 30 Sodas per month = 2.65 pounds of Sugar per month from Soda alone = 360 teaspoons of sugar your body will have to use, store or eliminate in order to remain in balance at 1 teaspoon circulating in the blood stream.

          I would also say that I would not count fruits, vegetables, and whole grains to this total…just refined sugars like white sugar, brown sugar, high fructose corn syrup, dextrose, dextrin, maltodextrin, agave syrup, maple syrup, and evaporated cane juice.

          The US governments projects that average annual refined sugar consumption alone…not counting any other sweetener will be 74 or more pounds per year for the next 20 years. And we wonder why diabetes is the fastest growing pathology in the United States today.

           

          See Related Articles

          Black Bean Burrito – Indian Style Recipe

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            Indian Style Black Bean Wrap

            Vegan, Vegetarian, GF

            Happily serves 4

            ALL ORGANIC INGREDIENTS
            1 yellow onion
            4 cloves garlic
            1 tsp fresh grated ginger
            1 Cup sweet potatoes or quinoa (or half cup of each)
            1 Cup green bell pepper
            1 Cup Red bell pepper
            1 tsp garam masala
            1 TBSp +1/2 cup vegetable or bone broth
            2 cups black beans drained and rinsed
            Sea Salt and black pepper to taste
            Romaine lettuce

            Chop onions and garlic. Let sit for 5-10 minutes
            Prepare other vegetables.
            Salute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently.
            Add garam masala and sweet potatoes and mix well.
            Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
            Add beans, Season with salt and pepper to taste.

            Lettuce wrap all veggies and Enjoy!

            Black Bean Burrito

            Gluten Free Guide – New Rules under the FDA

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              Gluten-free food labels under new FDA rules

              • The terms, “gluten free,” “no gluten,” “free of gluten” and “without gluten” can be used on labels of foods that gluten freemeet the FDA gluten-free standard.
              • No universal symbol will appear on packages to indicate that a food meets the FDA gluten-free standard. If a food company wants to indicate that a product meets the standard, it has to use one of the gluten-free terms.
              • Certification seals from third parties, for example a seal from the Gluten Free Certification Organization, can continue to be used on labels. The FDA says it does not endorse or recommend any particular certification seal. Any food that uses a third party certification seal must meet the FDA labeling requirements at a minimum. Typically the standards for certification seals are stricter than the FDA requirements.
              • The label format is left up to food makers; the FDA does not have a mandated design or any requirements for where the gluten-free label has to be placed.
              • Food makers can continue to use the terms, “made with no gluten containing ingredients” and “not made with gluten containing ingredients.” If the terms are used in conjunction with a gluten-free label, the product must meet the FDA standard. If the terms are used without a gluten-free label, the FDA says, “consumers should not assume the food meets all FDA requirements.”
              • Food makers can continue to use advisory statements such as, “Made in a factory that also processes wheat products” on a food that also has a gluten-free label. The FDA says it will need to “look at foods on a case by case basis to determine whether a specific advisory statement with a gluten-free claim would be misleading.” Any product with the advisory statement and gluten-free label would have to meet the FDA requirements.
              • Naturally gluten-free foods can be labeled gluten free. This is a change from the proposed rules which would have prohibited the gluten-free label on inherently gluten-free foods including gluten-free grains and products like bottled water unless the label also said all foods of the same type were also gluten free. The final rule addresses concerns that some gluten-free grains, legumes and seeds have a high risk of cross-contamination. A gluten-free label on these kinds of products “provide the expectation that any gluten is less than 20 ppm,” the FDA says.
              • Gluten-free labeling continues to be voluntary so even products that are gluten free may not be labeled as such. This is likely to come up most often with naturally gluten-free products with a low risk of cross-contamination, fruits and vegetables for example. The lack of a gluten-free label does not mean the food contains gluten.

              Fish List – Mercury is Not Your Friend!

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                Environmental Working Group’s

                FISH LIST

                * Shrimp fishing and farming practices have raised

                serious environmental concerns.

                ** Farmed catfish have low mercury levels but may

                contain PCBs in amounts of concern for pregnant women.

                AVOID IF PREGNANT:

                Sharkfish

                Swordfish

                King mackerel

                Tilefish

                Tuna Steaks

                Canned tuna

                Sea bass

                Gulf Coast oysters

                Marlin

                Halibut

                Pike

                Walleye

                White croaker

                Largemouth bass

                EAT NO MORE THAN

                ONE SERVING PER MONTH:

                Mahi mahi

                Blue mussel

                Eastern oyster

                Cod

                Pollock

                Great Lakes salmon

                Gulf Coast blue crab

                Channel catfish (wild)**

                Lake whitefish

                Porgy

                Orange Roughy

                Snapper

                Lake trout

                Bluefish

                Gontino

                Rockfish

                Government studies show that one of every six

                pregnant women in the U.S. will give birth to a baby

                whose blood is contaminated with mercury at levels

                above the federal safety standard. Emitted from

                coal-fired power plants and other sources, the pollutant

                builds up in some types of seafood. Nutrients in fish

                can be vital for a baby’s brain development, but too

                much mercury can cause lasting brain damage.

                To supplement FDA’s consumer advisories, which don’t

                adequately protect the public, EWG evaluated mercury

                tests from seven government programs and published

                this list to help women choose safer seafood during

                pregnancy. This is, in fact, an important guide for everyone,

                as mercury poses a risk to the immune system and

                heart, even at low levels. For more information, see our

                webpage on mercury in seafood at:

                http://www.ewg.org/mercury/

                Organic Label Guide – What to look for in Organic Labels.

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                  Certified Organic Label Guide

                  Source:   Organic.org

                  Making sense of organic labeling can be difficult, and many consumers do not understand the significance of the USDA Organic label. Since October 21, 2002, the following guidelines were established by the United States Department of Agriculture’s (USDA) National Organic Program (NOP) to assure consumers know the exact organic content of the food they buy.

                  Single-Ingredient Foods

                  On foods like fruits and vegetables, look for a small sticker version of the USDA Organic label or check the signage in your produce section for this seal.

                  The word “organic” and the seal may also appear on packages of meat, cartons of milk or eggs, cheese, and other single-ingredient foods.

                  Multi-Ingredient Foods

                  Foods such as beverages, snacks, and other processed foods use the following classification system to indicate their use of organic ingredients.

                  100% Organic—Foods bearing this label are made with 100% organic ingredients* and may display the USDA Organic seal.

                  Organic—These products contain at least 95–99% organic ingredients (by weight). The remaining ingredients are not available organically but have been approved by the NOP. These products may display the USDA Organic seal.

                  Made With Organic Ingredients—Food packaging that reads “Made With Organic Ingredients” must contain 70–94% organic ingredients. These products will not bear the USDA Organic seal; instead, they may list up to three ingredients on the front of the packaging.

                  Other—Products with less than 70% organic ingredients may only list organic ingredients on the information panel of the packaging. These products will not bear the USDA Organic seal.

                  Keep in mind that even if a producer is certified organic, the use of the USDA Organic label is voluntary. At the same time, not everyone goes through the rigorous process of becoming certified, especially smaller farming operations. When shopping at a farmers’ market, for example, don’t hesitate to ask the vendors how your food was grown.

                  *Salt and water are not included.

                  What Does Eating Healthy Mean? 16 Healthy Eating Principles You Must Know!

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                    What does Eating Healthy Mean?

                    1- Mitochondrial Energy Production:

                    Mitochondria definition: and organelle found in large number in most cells, in which the biochemical process of energy production occurs. It has an inner and outer layer.

                    2-Organic sourced foods: look up EWG.org

                    The environmental working group is a nonprofit, nonpartisan organization dedicated to protecting human health and the environment.  Learn what organic means

                    U.S. Environmental Protection Agency (EPA) is a great resource

                    3- Delayed food allergens: and allergy is an adverse reaction due to immunologic mechanism. A delayed onset food allergy is an auto immune disease that causes your immune system to overact when you ingest certain foods. The immune cells mistakenly attack food particles and treat them as foreign invaders and produce anti-bodies to try to fight what they perceive as toxins. Known allergies we can the immune and digestive systems, draining the body of energy.

                    Energetic Health Institute…an innovative 501(c)3 California Non-Profit & Gold Rated by GuideStar.org for transparency. School approved by the National Association of Nutrition Professionals (NANP)

                    I’m a Certified Holistic Nutritionist who can order you the right lab work to complete and over see this process.

                    https://www.energetichealthinstitute.org

                    4- 60% Alkalizing   pH scale  0-14   Acid vs. Alkaline

                    Certain foods can effect of the acidity and pH of bodily fluids, including the urine or blood, and therefore can be used to treat and prevent disease

                    5- Green Food

                    Chlorophyll turns into new blood. Green promotes health and energy.

                    6- ORAC Value of Food

                    Oxygen radical absorbance capacity Is the unit of measurements of antioxidants found in food. (calories are a unit of energy)

                    http://superfoodly.com/orac-values/

                    7-Refined Sugar

                    A healthy adult has approx 5 liters of blood circulating at any given moment and needs 1 teaspoon of sugar available during a fasting state. That’s all the body needs to function.

                    12-ounces of soda or energy drinks typically contain approx 10 tsp of sugar. That raises the blood sugar 10x above what the body needs to function and typically within a matter of minutes.

                     

                    1 Teaspoon of Sugar = Approx 4 Grams of Sugar

                    Take the total grams of refined sugar & divide by 4 to learn how many teaspoons of sugar you are consuming per serving.

                    8-Naturally sweet:

                    Think Real food

                    9- Fiber: 8-12 grams  per meal.  Average 25-30 grams a day.

                    Adds bulk to you diet and aids in digestion.

                    Insoluble fiber: found in wheat, bran, vegetables, and whole grains. It helps speed passage of food through the stomach and intestines.

                    Soluble Fiber: attacks water and turns into gel, slowing digestion.  Found in foods like oat bran, barley, nuts, seeds, beans, lentils, peas, and some other veggies and fruits.  Can help lower cholesterol.

                    10-Raw foods

                    Raw foods contain enzymes.  Enzymes help break down food and aid in digestion.

                    Proteases: breaks down Protein

                    Lipase: breaks down fat

                    Amylase: breaks downs carbs

                    11- Healthy Preparation Methods

                    12-Environmentally Safe Meats and Fish

                    EWG.org

                    13-Environmentally safe Cookware

                    NO TEFLON!

                    14-Friends and Family MOODS

                    15- Beverage 8oz or less

                    16- Burn off what you consume!

                    Exercise/movement

                    Tigernut Flour Pancakes

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                      Tigernut Flour Pancakes

                      GF, Refined Sugar free

                      Happily serves 4-6

                      ALL ORGANIC INGREDIENTS 

                      • 4 organic cage free eggs
                      • ½ cup tigernut flour
                      • ¼ cup coconut flour
                      • ½ cup dairy free milk (coconut milk)
                      • ½ tsp cinnamon
                      • ½ tsp raw apple cider vinegar
                      • ¼ tsp baking soda
                      • Properly measuring the flours is key to the recipe. Stir the tigernut flour with a fork to “loosen” it, then dip in the measuring cup and level the top with a knife. Measure the coconut flour the same way. Combine the flours and eggs to create a smooth batter. Mixing these ingredients first allows you to smooth out the clumps of tigernut flour. Add remaining ingredients, stir until combined.  Cook pancakes as usual

                      You can store leftover pancakes in an airtight container in the fridge for a few days. The leftover pancakes actually make a delicious “bread” for grain free sandwiches!