Healthy with Jodi

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Mango Energy Bites

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    Mango Energy Bites
    Vegan, GF, Refined Sugar Free
    Happily serves 15

    ALL ORGANIC INGREDIENTS

    1 1/4 Cup walnuts or cashews
    1 Cup firmly packed dried unsweetened mango
    10 soaked medjool dates, pitted
    2 TBSP hemp seeds
    1/3 Cup unsweetened finely shredded coconut
    1 lime and zest
    Dash Sea salt
    Preheat oven to 350.
    Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
    Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
    Drain and lay on a towel and pat off excess moisture. Set aside.
    Add nuts to a food processor and mix into a fine meal. Set aside.
    Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
    Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.

     

    Zucchini Breakfast Loaf – Gluten Free

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      Gluten Free Zucchini Bread is free from dairy, gluten, soy products and refined sugars!

      INGREDIENTS

      • 2 Organic Zucchini, finely grated
      • 2 C almond meal
      • 2/3 C tapioca starch/arrowroot flour
      • 2 tbsp flax/chia meal
      • 1 tbsp chia seeds
      • 1 tsp baking soda
      • 1-2 tbsp dried rosemary
      • 1 tsp sea salt
      • 3 eggs (or flax egg substitute)
      • 1/4 cup (2 oz) Organic coconut milk
      • 1/4 cup (2 oz) Organic coconut oil
      • 1 tsp apple cider vinegar

      Directions:

      Preheat oven to 350º F.

      Line a loaf tin with parchment paper.

      Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.

      Combine both wet and dry ingredients together, pour into a loaf tin.

      Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.

      Serve warm or toasted.

       

      Cooking Class With a Holistic Nutritionist-Jodi Lynn DePriest

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        chop

        Cooking With Jodi – 6/12/2016

        This week Jodi featured vegetables of all shapes sizes and colors.  Spaghetti Squash, Cabbage, Green and Red Bell Peppers, Tarragon, Garlic, Black Beans, and more.  These classes are a great way to learn new ways to cook healthy and still make very tasty dishes.  In class today, Jodi made:

        potato salad

                            Herb Potato Salad

        cabbage salad

               Spaghetti Squash Chow Mein

         

         

              Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

        quinoa salad

         

         

        Herb Potato Salad – Served Warm or Cold

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          Herbed Potato Salad

          Vegan, GF, Vegetarian

          Happily Serves 4

          ALL ORGANIC INGREDIENTS

          1 lb.Organic baby potatoes or fingerling potatoes

          2 garlic cloves, minced

          ½ Cup Whole grain mustard

          ¼ – ½ C Avocado oil

          1 Cup chopped fresh herbs: thyme, tarragon, dill, chives

          2 – 3 TBSP Capers, drained, finely chopped

          Sea salt and pepper to taste

          Place (diced) potatoes in a large pot of cold water, bring to a boil. Remove & allow them to cool.

          Place potatoes in a large bowl, toss with garlic, mustard, avocado oil, herbs, and capers.

           

          Spaghetti Squash Chow Mein

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            Spaghetti Squash Chow Mein

            GF, Vegan, Paleo

            Happily Serves 6-8

            ALL ORGANIC INGREDIENTS

            1 Spaghetti squash
            1/4 cup Coconut Aminos
            3 Garlic cloves, minced
            1 TBSP Coconut sugar
            2 tsp freshly grated ginger
            1/4 tsp white or black pepper
            2 TBSP Avocado oil
            1 Diced yellow onion
            3 Celery stalks
            2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

            Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
            Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
            In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
            Heat avocado oil in a large cast iron skillet over medium high heat.
            Add onion, celery, stirring often, steam for no more than 3 mins.
            Stir in cabbage until heated.  This should take no more than 7 mins total.
            Stir in spaghetti squash and “soy” sauce mixture until well combined.

            Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

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              Black Bean Lentil & Quinoa Salad

              w/Cumin-Lime Dressing

              Vegetarian, Gluten free, Vegan
              Happily serves 6

              quinoa salad

              ALL ORGANIC INGREDIENTS

              1 Cup dry lentils or Quinoa (or 1/2 Cup each)

              2 Cup Black beans (if using canned, rinse well)

              1 Red bell pepper

              1/2 Red onion

              3 Green onion stalks

              1 Yellow Zucchini

              Bunch of cilantro to taste, stems removed

               

              Dressing

              1/4 Cup Lime juice

              2 TBSP Avocado or olive oil

              1 tsp dijon or flavored mustard

              1-2 Garlic cloves

              1 tsp Cumin

              1/2 tsp Oregano

              1/8 tsp Himalayan Sea salt

              Optional: chipotle powder, chili powder, pepper

               

              Cook lentils according to package directions, leaving firm not mushy. Drain.

              Cut or mince Galice, let sit 5 minutes.

              While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

              Finely dice the bell pepper, onion, and green onion.  Roughly chop the cilantro.

              In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.

              Add the dressing.  Add cilantro, and lightly toss.

              Serve or chill covered in the fridge for at least an hour.

               

              How to Cure Stomach Ulcers

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                At Least 5 Ways to Cure Stomach Ulcers

                Tummy ulcers, likewise called peptic or stomach ulcers, are open sores in the cellular lining of the tummy. As a result of the amount of acid existing in the stomach, when abscess happen, they are usually very uncomfortable. One of the most usual root cause of tummy ulcers is the germs Helicobacter pylori, or H. pylori. Abscess could additionally be triggered by overuse of painkillers, such as aspirin, as well as nonsteroidal anti-inflammatories, such as advil or naproxen.

                Belly ulcers are frequently alleviated with prescription antibiotics or medicines to decrease, block, or neutralize belly acid. There are additionally all-natural natural home remedy you could utilize to assist ease the signs of a stomach abscess and also assist it heal.

                Here are some great resources that I found for ways to cure stomach ulcers

                The Best Natural and Home Remedies for Stomach Ulcers

                Stomach Ulcers, Causes, Symptoms, and Treatments

                Natural Treatments and Remedies for Stomach Ulcers

                Stomach Ulcer Treatments and Drugs

                These are just a few places that I have used to get more information on stomach ulcers.

                 

                Healthy with Jodi

                Celery Detox Juice

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                  Celery Detox Juice

                  Gluten Free, Vegan

                  Happily serves 2

                  ALL ORGANIC INGREDIENTS

                  • 2 Stalks Celery
                  • 4 Carrots
                  • Fresh grated Ginger
                  • 1/2 cup Lemon juice
                  • 1/2 cup Aloe Vera Juice
                  • dash of Clove and cinnamon
                  • Stevia to taste
                  • I blend it all up in the Vitamix.  I Store in mason glass jars.
                  • I use my shaker bottle  (22oz) I fill up half way with Green Tea and then add about 1/2 of the juice mixture and ice to the top.

                  Jodi’s Sweet Potato Brownies

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                    Jodi’s Sweet Potato Brownies

                    Grain Free, Paleo, GF, Dairy free
                    Happily serves 12

                    ALL ORGANIC INGREDIENTS

                    2 medium Sweet Potatoes
                    14 Medjool Dates
                    1 1/2 Cups Quinoa or Almond Flour
                    4 TBSP Raw CACAO Powder
                    3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
                    Pinch of sea salt

                    Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
                    The smaller the pieces, the faster it will cook.

                    Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
                    Mix all other ingredients in a bowl, then add cream mixture. Stir well.
                    Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
                    Allow to cool 10 mins for the brownies to gel together, very important step!!

                    Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.

                    Cauliflower Pizza Crust

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                      Cauliflower Crust Pizza

                      ALL ORGANIC INGREDIENTS

                      Crust

                      • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
                      • ¼ cup shredded Parmesan cheese, or vegan cheese
                      • ¼ cup mozzarella cheese or vegan cheese
                      • 1 egg or 1 flax egg
                      • ¼ teaspoon salt
                      • ½ teaspoon garlic powder
                      • ½ teaspoon basil or rosemary
                      • ½ teaspoon oregano

                      Optional Toppings:

                      • 1 cup Organic marinara sauce
                      • 1-2 cups vegan Organic mozzarella cheese
                      1. Preheat oven to 500 degrees F.
                      2. Remove the stems from the cauliflower and cut into chunks, place the cauliflower into a food processor, pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
                      3. Place the cauliflower in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as possible!!! Very important!
                      4. Combine the cooked cauliflower, egg or flax egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
                      5. Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. After the crust is golden remove it from the oven and add your toppings.
                      6. Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.
                      7. Make sure you add love!  Slice and serve smiles!