Healthy with Jodi

Avocado oil

Homemade Magnesium Body Butter

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    Want to make your own muscle relaxing lotion? Such a simple recipe and easy to make! If you do not wish to take the short time to make it, you can see my dear friend, Colleen Sinclair, owner of the Siphon Draw Apothecary.  She makes wonderfully combined skin care products from all natural organic food sources.  Also as a Holistic Nutritionist, she understands the biochemistry of the body and that’s it’s not just what we put in our body, it’s what’s absorbed on and in our bodies and skin. Www.siphondraw.com for more information.

    This recipe contains avocado oil, which has naturally occurring magnesium and potassium that help hydrate the skin. Avocados are one of the most mineral-rich superfoods in the world. In addition, magnesium oil is added — it’s transdermal so can pass through the skin into the body.

    Also, to naturally calm the body, this recipe contains lavender essential oil, which can relax muscles and reduce the effects of stress.

    Apply this CALM magnesium body butter recipe today to naturally increase minerals and healing compounds in your body!

    Dr. Axe explains it very simply:

    Check out this video on YouTube:


    Homemade CALM Body Butter Lotion
    Total Time: 45 mins to an hour

    Serves: 30-90
    ALL ORGANIC INGREDIENTS:

    1/4 cup Avocado oil
    1/4 cup Magnesium oil
    1/2 cup Cocoa Butter
    30 drops Lavender Essential Oil
    Large Glass Jar or Small glass Jar
    DIRECTIONS:

    In saucepan with water over low heat, place a jar containing the cocoa butter.
    Once melted, pour into bowl and let cool in fridge for 30 minutes.
    Using a standard mixer blend and whip it.
    Once whipped add in magnesium oil, avocado oil and essential oils and mix.
    Transfer to glass jar or plastic container and keep in refrigerator for 90 days.

    Zucchini Hummus

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      Zucchini Hummus

      GF, Vegan, Sugar free
      Happily serves 6

      All organic ingredients

      3 cups Butter beans, drained and rinsed
      2 cups yellow and/or green squash
      1 Tbsp olive oil or avocado oil
      2 garlic cloves, or 1/2 Tbsp minced garlic
      1/2 TBSP onion flakes
      Himalayan sea salt to taste
      Red pepper flakes (optional) or Cheyenne pepper

      Cut garlic and let sit 5-10 minutes.
      Steam sliced zucchini about 3-5 minutes.
      Combine all ingredients in food processor and blend well.
      1/2-3/4 cup is a perfect serving size, dip celery or cucumbers for perfect well combined meal.

      Jamaican Cornmeal Fritters

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        JAMAICAN CORNMEAL FRITTERS

        Vegan, GF

        Happily serves 10

        All ORGANIC INGREDIENTS

        1½ cup corn flour 

        ½ cup GF flour

        2 tbsp Coconut sugar

        2 tsp baking powder

        ½ tsp Himalayan sea salt

        1½ cup room temperature water

        2 tbsp coconut or avocado oil

        Coconut Oil for frying

        Heat a cast iron skillet with about ½ cup oil on medium heat.

        While its heating, mix all ingredients into a bowl (will take on a thick pancake consistency).

        Once oil is hot in pan, add several large dollops of cornmeal mixture into pan.

        Fry 5 minutes or so on each side until golden yellow.

        Remove fritters when evenly golden yellow on both sides, and place on paper towel to clean excess oil.

        Easiest Pumpkin Soup

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          Easiest Pumpkin Soup

          Vegan, GF, Dairy free

          Happily Serves 4 

          ALL ORGANIC INGREDIENTS 

          1/2 medium onion, finely chopped 

          2 TBSP Avocado oil

          1 Large can pure pumpkin or fresh pumpkin

          4 Cups bone broth (or vegetable broth if a Vegan)

          1/2 cup Coconut Milk or 3/4 cup soaked cashews

          2 tsp Pumpkin pie spice

          3/4 tsp Sea salt

          1 garlic clove

          Black pepper

          Optional: Add Curry powder and Coconut milk to desired texture

          Heat Avocado oil over medium-high heat. 

          Add the onion and cook, stirring, 3 minutes

          Cream cashews in food processor.

          Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

          Cook, stir occasionally for 3 minutes or until soup simmers.

          Soup can be stored in the refrigerator for up to 3 days.  

          More Soup Recipes

          Amino Turkey Veggie Stir Fry Recipe

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            Amino Turkey Veggie Stir Fry

            Happily serves 4

            Gluten Free

            All Organic ingredients:

            2 tsp avocado oil

            1 lb ground turkey (can sub Bison)

            1 cup broccoli 

            1 cup red and or green cabbage

            1 medium yellow onion

            3 cloves garlic

            1 tsp ground ginger or ginger powder

            ¼ cup coconut aminos

            Salt and black pepper to taste

            2-3 green onion stalks, finely chopped

            Optional: ¼ tsp red pepper flakes 

            Brown the meat in cast iron pan.  Cover and remove from heat while preparing the veggie mix.

            On medium to high heat saute chopped yellow onion (not the green onions) and avocado oil for 3 mins.

            In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add veggies.

            Cook for a 3-5 minutes, stirring often

            Add chopped green onions and meat, combine well.

            Salt and black pepper to taste

            More Stir Fry Recipes

            Cilantro Lime Vinaigrette

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              Cilantro Lime Vinaigrette

              Refined Sugar Free, GF

              Happily serves 16

              All Organic Ingredients:

              1/4 Cup Lime juice

              1/2 cup chopped cilantro

              1/4 Cup Coconut vinegar

              5 crushed garlic cloves

              1/2 tsp Sea Salt

              2 TBSP Coconut sugar (I use less and usually use stevia)

              1 Cup Avocado Oil

              Mix or blend well.  Shake before use.

              More Vinaigrette 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

                Dijon Lemon Dressing Recipe

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                  Dijon Lemon Dressing

                  Happily serves 4

                  ALL ORGANIC INGREDIENTS

                  1/3 Cup lemon juice

                  1 TBSP Dijon mustard

                  2 Crushed garlic cloves

                  1/4 Cup flaxseed oil or Macadamia Nut oil

                  1/4 Cup extra virgin olive oil or avocado oil

                  Sea salt/pepper to taste

                  Grind Flaxseeds in a coffee grinder on medium speed until well ground, set aside.  (Keep extras in Freezer.). In a blender combine lemon juice, mustard, garlic, salt, and pepper and any of the additions you choose. Blend for 1 minute, then begin pouring oils very slowly through the feed hole in the lid of the blender. Blend until smooth.

                  Variations/Additions

                  1 tsp of curry powder

                  1 TBSP minced basil or rosemary

                  1 TBSP honey or Stevia

                  Dash cayenne

                  Five Chinese Spice

                  Allspice

                  Ginger, fresh or powder

                  Asian Chick Pea Kale Salad Recipe

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                    Asian Chick Pea Kale Salad

                    Vegan, Gluten Free

                    Happily Serves 4

                    VEGETABLES

                    1 large bundle finely chopped kale  (steamed and drained)

                    1 cup finely grated carrots (steamed)

                    2 cups finely shredded red cabbage (Steamed)

                    DRESSING

                    1/4 cup cashew butter (or sub sunflower butter)

                    1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

                    1/4 cup sesame oil

                    3 Tbsp maple syrup

                    Sea salt or 1 Tbsp tamari or coco amigos

                    CHICKPEAS

                    1 Cup soaked and dried chickpeas (or sub Mung beans)

                    2 Tbsp sesame oil or avocado oil

                    2 tsp maple syrup

                    1 garlic clove

                    optional: red pepper flakes or chili powder

                    Preheat oven to 425

                    When preparing chickpeas, make sure they are dry – this will help them crisp up.

                    In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

                    To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

                    Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

                    To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

                    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.