Healthy with Jodi

coconut milk

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

by

    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.

    Jodi’s Fudgy Black Bean Brownies! Dairy free! Grain/Gluten Free!

    by

      Jodi’s Fudgy Black Bean Brownies
      Grain/Gluten free, Dairy 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.

      Chocolate Class! How to make chocolate healthy!

      by

        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.

        Kids home from school? Try this healthy Chocolate pancakes to keep them full of natural energy

        by

          Coconut flour cacao pancakes
          GF, Dairy free
          Happily serves 12 pancakes

          ALL ORGANIC INGREDIENTS
          1⁄3 Cup Coconut flour
          5 eggs
          ½ Nut milk of choice
          ¼ Cup full fat coconut milk
          ¼ Cup coconut sugar or stevia
          3 TBSP Raw Cacao powder
          ¾ tsp vanilla extract
          Dash of Sea salt
          Coconut oil spray for each pancake

          In a deep bowl, whisk all ingredients except ghee/coconut ghee/coconut oil, until well combined. Batter should be very thick but pourable. Not watery.
          Let batter sit for 5 minutes to let the coconut flour absorb the liquid, stirring once more at the end.
          Pour about 1⁄3 cup of batter into a frying pan pre-heated with coconut oil. 
If necessary, tilt pan and shake lightly for even distribution of batter. (Batter does not necessarily need to spread throughout the pan).
          Fry for a couple of minutes, occasionally covering with a lid, till liquid has almost firmed up
          Tip: Covering the pan with a lid occasionally will help keep moisture and enhance even cooking.
          Flip with a spatula, and fry the other side for a couple more minutes, then remove from pan.
          Repeat for rest of batter, greasing pan between batches as needed, and occasionally stirring the batter left in your bowl for even consistency.

          Coconut Milk Coffee Creamer

          by

            Coconut Milk Coffee Creamer
            Dairy Free, Vegan, Soy Free
            Happily Serves: 4-8

            ALL ORGANIC INGREDIENTS

            1 Can Coconut Milk
            1-2 TBSP Vanilla to taste
            2 TBSP Melted Coconut oil
            1 Tsp Honey OR Maple syrup OR Stevia to taste
            Optional: Sea salt to taste

            Add all ingredients in a blender/Vitamix and blend until well combined.

            Kahula Chocolate Fudge

            by

              Kahlua Chocolate Fudge
              Vegan, GF, Refined Sugar free
              Happily serves 20

              ALL ORGANIC INGREDIENTS

              20 oz Lily’s chocolate chips
              14 oz Can full fat coconut milk
              3 TBSP Ghee (or butter) cubed at room temperature
              2 TBSP Kahlua
              1/4 tsp cinnamon
              1/2 tsp vanilla extract
              1/4 tsp Sea salt
              1 tsp espresso powder or 1 TBSP cold brew

              Lightly grease an 8 x 8-inch baking pan.
              Line with parchment paper, allowing the excess paper to overlap on two of the sides, set aside.
              Add the chocolate and espresso powder into a large, heatproof bowl; set aside.
              Fill a saucepan with a little water (about 1/4 full) bring it to a boil.
              Reduce to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot.
              Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8-10 minutes.
              Add coconut milk and ghee, cook for another 2-3 minutes, or until it is completely melted. Remove from heat.
              Whisk in the Kahlua, vanilla, sea salt, and cinnamon. The mixture will be VERY thick.
              Transfer to pan and refrigerate for at least 2 hours, or until firm enough to slice.
              Remove the fudge and transfer it to a cutting board. Peel off parchment paper and slice into small pieces.
              Serve at once or store in the refrigerator for up to 1 month or freezer up to 2 months.

              Chocolate Iced Coffee Protein Shake

              by

                Chocolate Iced Coffee Protein Shake
                Dairy Free, Vegan, Refined Sugar Free
                Happily serves 1

                ALL ORGANIC INGREDIENTS

                2 TBSP Raw Cacao powder
                2 TBSP Collagen Powder
                2 oz Coconut milk
                2 oz Cold brew (optional)
                2-6 oz Chai Tea or water
                Dash of cinnamon
                Stevia Powder if desired sweeter
                Ice

                You can use Chicory Herbal Roast in place of the cod brew if you don’t consume coffee or caffeine.  Great benefits of extras herbs and barley.

                Blend all ingredients in bullet/blender, transfer to shaker bottle.

                You can also quick steam this recipe for a hot “chocolate” protein drink

                Pumpkin Cornbread

                by

                  PUMPKIN CORNBREAD

                  Vegan, GF, Dairy Free

                  Happily Serves 8

                  ALL ORGANIC INGREDIENTS

                  ¾ cup almond or coconut milk, room temperature

                  ¼ cup Coconut vinegar

                  1 cup cornmeal

                  1 cup GF All purpose flour (can sub quinoa flour)

                  ½ teaspoon Himalayan Sea salt

                  ½ teaspoon cinnamon

                  ½ teaspoon baking soda

                  ½ cup softened coconut oil

                  ⅓ cup brown sugar, packed (can sub coconut sugar)

                  1 can pumpkin puree or 2 cups fresh pumpkin

                  Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

                  Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

                  Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

                  Whisk together coconut oil and granulated sugar until well combined.

                  Whisk in pumpkin puree.

                  Stir in almond milk/vinegar mixture.

                  Now stir in your dry ingredients.

                  Mix until just combined.

                  Don’t over mix, or you’ll end up with tough bread!

                  Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

                  Remove from the oven, let cool slightly and then serve immediately 

                  More Cornbread Recipes

                  Easiest Pumpkin Soup

                  by

                    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

                    Tigernut Flour Pancakes

                    by

                      Tigernut Flour Pancakes

                      GF, Refined Sugar free

                      Happily serves 4-6

                      ALL ORGANIC INGREDIENTS 

                      • 4 organic cage free eggs
                      • ½ cup tigernut flour
                      • ¼ cup coconut flour
                      • ½ cup dairy free milk (coconut milk)
                      • ½ tsp cinnamon
                      • ½ tsp raw apple cider vinegar
                      • ¼ tsp baking soda
                      • Properly measuring the flours is key to the recipe. Stir the tigernut flour with a fork to “loosen” it, then dip in the measuring cup and level the top with a knife. Measure the coconut flour the same way. Combine the flours and eggs to create a smooth batter. Mixing these ingredients first allows you to smooth out the clumps of tigernut flour. Add remaining ingredients, stir until combined.  Cook pancakes as usual

                      You can store leftover pancakes in an airtight container in the fridge for a few days. The leftover pancakes actually make a delicious “bread” for grain free sandwiches!