Healthy with Jodi

cashews

Sriracha Aioli

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Sriracha Aioli
Vegetarian, Gluten Free

Happily Serves 3-4

ALL ORGANIC INGREDIENTS

3/4 Cup Raw Cashews
5  Garlic cloves, minced
1/4 Cup water
1-2 TBSP Avocado oil
1 tsp Maple syrup
1 TBSP Lime juice
Sea salt + black pepper to taste
1 tsp Sriracha (or other hot sauce), plus more to taste
Pinch each chili powder, smoked paprika, and ground cumin

Optional: 1/2 tsp Nutritional yeast (for a little cheesiness)

Place cashews in a bowl and cover with boiling hot water.
Let set, uncovered, for about 1 hour or until very soft, drain thoroughly and Rinse.

Add cashews to the blender or food processor with fresh garlic, water, 1 Tbsp Avocado oil, maple syrup, lime juice, salt, pepper, Sriracha, and spices.
(Nutritional yeast is optional.)

Blend on high until creamy and smooth.

Add more water if it’s too thick.

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

Raw Pumpkin Pie Recipe

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Raw Pumpkin Pie Recipe

Happily serves 8

Raw ,Vegan, Paleo, GF (Gluten Free

All organic ingredients

Crust

1 cup soaked dates 

1 cup pecans 

I cup walnuts (can use sub cashews or almonds) 

Optional: 1/4 cup figs 

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. 

Filling

1 baking pumpkin (about4-6cups) 

1 cup dates

4 TBSP softened coconut oil or coconut cream 

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

1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

To make the filling

Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

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

More Pumpkin Pie Recipes

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.