Healthy with Jodi

Cilantro Pesto

    Gluten free, Vegan

    Happily makes 3/4 Cup (about 6 servings)


    2 Cups Cilantro 

    2 Jalapeños 

    3 Garlic Cloves

    4 TBSP Avocado oil (or oil of choice)

    2 TBSP Lime Juice

    1 tsp Sea Salt

    You can deseed the jalapeños if you want it less hot.  Coarsely cut 

    Cut garlic and leet sit 5-10 minutes

    Wash Cilantro, cut stems off.

    Add all ingredients together in the food processor, blend well until mostly smooth.

    Creamy Avocado Spicy Lime Dressing

      Creamy Avocado Spicy Lime Dressing
      Keto, Vegan, Gluten Free
      Happily Serves 4


      1 Avocado
      1 Garlic clove
      1 Jalapeño
      1 handful Cilantro
      1 Cup Unsweetened Almond milk
      1/3 Cup Lime juice
      ¼ Cup Avocado Oil
      ¼ tsp Himalayan Sea salt
      ¼ tsp White Pepper

      Cut Garlic, Let sit 5 mins.
      Chop Jalapeño and cilantro.
      Add all ingredients except Almond Milk to high power blender and blend until smooth.
      Add Almond Milk in slowly until desired consistency.
      Top with Micro green Sprouts and pour over Salad

      Hemp Honey Viniagrette

        Honey Hemp Vinaigrette
        Paleo, GF, Dairy Free
        Happily serves 4


        1/2 Cup Hemp Seed oil
        2 TBSP Coconut Vinegar
        2 TBSP Raw Honey
        2 garlic cloves, crushed
        1/2 Cup Lime juice
        2/3 Cup cilantro, chopped
        1 tsp Sea Salt

        Mix all ingredients together, shake well.  Serve as a dressing or over seafood dish.

        Outside Allergies & cross reacting foods

          Environmental allergens/Cross-Reacting Foods

          I hear my clients or friends talk about the plants they are allergic to, what about the foods that we take in from those same plants and trees, do you consider those? It’s easy to feel the immediate effects of the blooming trees but not the delayed response of gluten or dairy allergy 2-5 days later.  

          When your immune System is low, the outside allergies present themselves quickly.  A food panel is more valuable and  important to your health then knowing what tree you are allergic too.  Let’s take a look at the inside of our bodies first and build those systems up so the outside environment has less of an affect on us.  

          Five categories of cross reaction and some of the key foods involved.
          This is not intended to represent all possible environmental allergens, or all possible cross-reacting foods. Instead, it is meant to provide you with examples of common pollen allergens and commonly cross-reacting foods.

          Environmental Allergen                  Cross-Reacting Foods
          1. alder tree pollen                               1. almonds, apples, celery, cherries, peaches, pears, parsley, hazelnuts

          2.grass pollen                                       2.melons, tomatoes, oranges

          3.mugwort weed pollen                    3.carrots, celery, coriander, fennel, parsley, bell peppers, hot peppers, sunflower seeds

          4.ragweed pollen                                 4.bananas, cantaloupe, cucumbers, zucchini, honeydew, watermelon, chamomile

          5.birch tree pollen                             5. almonds, apples, apricots, carrots, celery, cherries, coriander/cilantro, fennel, hazelnuts, kiwifruit, lychee fruit, nectarines, oranges, parsley, parsnips, peaches, pears, bell peppers, hot peppers, persimmons, plums/prunes, potaotes, soybeans, wheat

          Environment-food cross reactions can be as complicated or even more complicated to recognize as food allergies and food intolerances. On the environment side, they might be seasonal and only a problem during certain times of year. On the food side, they are likely to be year round, and may involve a half dozen or more foods. Blood work is strongly recommended to identify the cause of “allergy Symptoms”.

          For more information I can order the correc labs for you to get the answers you are looking for, just email, call or text me and we can set up a consultation.  If you would like more information on this article:

          Pumpkin Seed Dip

            Pumpkin Seed Dip 

            Vegan, GF, Paleo
            Happily serves 6-8


            5 ounces Raw pumpkin seeds
            2 TBSP Avocado oil
            1/2 cup finely chopped shallots

            1 large jalapeno, finely chopped

            3 garlic cloves, chopped (let sit 5 min)
            1/4 Cup Parsley

            1/4 Cup Cilantro

            Juice of a lime

            1 TBSP Extra-virgin Olive oil or Avocado oil

            1/4 tsp finely grated orange zest

            2 TBSP Maple syrup or 1/4 tsp maple extract and stevia
            Blend seeds in a food processor.
            Cook shallots & garlic in the avocado oil.
            *Add Sea salt and pepper, let cool.*
            Add parsley, cilantro, lime juice, maple syrup, orange zest (and water if needed)
            Add shallot mix when cooled, mix thoroughly
            Sea salt to taste.

            Variation: Can also be used a spread in a lettuce wrap.

            Fresh Cranberry Salsa

              Fresh Cranberry Salsa

              Vegan, Gluten Free, Refined Sugar free

              Happily serves 24


              12 oz package fresh Cranberries

              1/4 Cup Green onion (2-3 stalks)

              1/4 Cup Cilantro (handful roughly)

              1 Jalapeño pepper

              1/2 Cup Coconut Sugar or Monk Fruit

              1/4 tsp Cumin

              2 TBSP Lemon or Lime juice

              Himalayan Sea salt to taste

              Rinse cranberries well.  Dry and discard any wrinkled/old berries.

              Add all ingredients except cranberries to the food processor.  Blend well, scrape down the sides. Coarsely Chop the cranberries in.

              Add everything in a bowl and then stir and serve.

              Cilantro Lime Vinaigrette

                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

                  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


                  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

                  Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

                    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



                    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.


                    Tomatillo Salsa

                      Tomatillo Salsa

                      • 8-9 tomatillos, husks removed and rinsed
                      • 1-2 fresh jalapeños, seeds removed unless you want it really spicy
                      • 1 clove garlic
                      • 1 handful organic fresh cilantro
                      • 1/2 medium sweet organic onion
                      • 2 Tbsp lime juice
                      • 1 tsp sea salt (to taste)
                      • Optional: Drizzle of raw honey

                      Optional: Avocado

                      Mix cilantro, onion, jalapenos, garlic and lime juice in the Vitamin or blender.  Add Sea salt, and Tomatillos.