Healthy with Jodi

Black Beans

Brownies…indulging never tasted so good! Black beans, avocado, coconut brown sugar

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    Jodi’s Secret Ingredient Black Bean Brownies
    Grain free, Dairy free, Gluten Free
    Happily serves 12-15

    ALL ORGANIC INGREDIENTS

    1 Egg Replacer
    2 Cups Cooked Black beans
    One Avocado
    2 TBSP Coconut Oil
    1 TBSP Vanilla extract
    1/2 Cup Coconut Brown Sugar
    2/3 Cup Raw Cacao
    1/4 tsp Baking soda
    1/4 tsp Baking powder
    Dash of Cinnamon
    5-8 Drops of Chocolate stevia

    Preheat oven to 350°.
    Grease an 8 x 8″ baking stone or mini muffin pan (w/spray coconut oil)
    Mix egg replacer, black beans, avocado, coconut oil, vanilla and sugar in the food processor until smooth.
    Add Cacao, baking soda, baking powder, cinnamon, and chocolate stevia and mix again until smooth.

    Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or TBSP of coconut oil.
    Bake for about 20 minutes or until toothpick comes out clean.
    Cool completely.

    Tips:
    The food processor is best.
    Brownies are best cold.
    Can be stored in the fridge for 3 days or frozen for 2 weeks
    Also tastes good raw, no need to bake if you are in a hurry.

    Chocolate Class! How to make chocolate healthy!

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      Chocolate….we all love it, might as well figure out how to make it healthy so we can enjoy it without Guilt! Just a few things we sampled and made today! Most of these products I got from Sprouts and Natural Grocers.

      Purple Sweet Potato Brownies
      Grain Free, Paleo, Gluten Free, Dairy free
      Happily serves 12

      ALL ORGANIC INGREDIENTS

      2 Purple Sweet Potatoes
      14 Medjool Dates
      1 1/2 Paleo Nut Flour
      4 TBSP Raw CACAO Powder
      3 TBSP Maple Butter
      1/4 tsp Himalayan sea salt

      Soak Date about 1-4 hours. Remove seeds.
      Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
      The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

      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.
      Bake for 20-30 mins on 350 until the toothpick comes out dry.

      Allow to cool 10 mins for the brownies to gel together. (Important step!!)

      Jodi’s Fudgy Black Bean Brownies
      Grain free, Dairy free, Gluten Free, Vegan
      Happily serves 12-15

      ALL ORGANIC INGREDIENTS

      1 Egg Replacer (or 1 egg)
      2 Cups Cooked Black beans
      One Avocado (or 1/2-3/4 Cup coconut oil)
      1 TBSP Vanilla extract
      1/2 Cup Coconut sugar
      2/3 Cup Raw Cacao or Carob
      1/4 tsp Baking soda
      1/4 tsp Baking powder
      Optional: 1/2 cup dairy free chocolate chips

      Preheat oven to 350°.
      Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
      Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
      Add the Cacao, baking soda, baking powder and mix again until smooth.

      Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
      Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
      Cool completely.

      Tips:
      The food processor is best, blends and hides the consistency of the beans.
      Brownies are best cold.  Can be stored in the fridge or frozen.
      Also tastes good raw, no need to bake if you are in a hurry.

      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

        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

           

           

          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.

             

            Cowboy Salsa

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              Vegetarian, Gluten Free

              Happily serves 8-10

               

              ALL ORGANIC INGREDIENTS

              1/2 Cup Avocado oil

              1-2 TBSP Raw Coconut sugar or Monk Fruit

              1/3 Cup Coconut vinegar

              1 tsp Chili powder

              1 tsp Himalayan Sea salt

              1 Cup black-eyed peas or Kidney beans

              1 Cup black beans

              1 Cup Aduki Beans

              1 Yellow Onion

              2 Green Onions

              2 Garlic Cloves

              1 diced Green bell pepper

              1 diced Red bell pepper

              1 diced Yellow bell pepper

               Handful chopped cilantro

              2 TBSP Lime juice

              Optional: 1/4 Cup Jodi’s Salsa

              Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

              Combine beans, red onion, and bell peppers.  Stir in cilantro.

              Cover and chill at least 1 hour or overnight to blend flavors.

              Serve chilled or at room temperature.

              Jodi’s Fudgy Brownies

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                Jodi’s Fudgy brownies

                Grain free, Refined sugar free, Dairy free, Gluten Free,

                Happily Serves 12

                ALL ORGANIC INGREDIENTS 

                1 Egg

                2 Cups Black beans rinsed, drained & cooked

                One avocado

                1 TBSP vanilla extract

                1/2 Cup Coconut Brown sugar

                2/3 Cup Carob

                1-2 tsp Coconut oil

                1/4 tsp baking soda

                1/4 tsp baking powder

                1/2 tsp Himalayan Sea Salt

                1/2 cup dairy free chocolate chips

                Preheat oven to 350°. Grease an 8 x 8″ baking stone.

                Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

                Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

                Batter needs to be sticky to be fudgy.

                If you want it thinner add a tablespoon or so of coconut milk.

                Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

                Tips:  The food processor is best.  It  blends and hides the consistency of the beans.