Healthy with Jodi

coconut

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.

Pumpkin Cornbread

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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 

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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

Pumpkin Fudge

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Vegan, Gluten Free

Happily serves 8-10

ALL ORGANIC INGREDIENTS 

1/3 Cup Pumpkin puree

1/2 Cup Coconut butter

2 TBSP Almond butter

2 TBSP   Maple syrup or Blackstrap molasses

2 tsp Pumpkin pie spice

1/8 tsp Himalayan Sea salt  

Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

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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

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

Pumpkin Pie Fudge

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Pumpkin Pie Fudge

Gluten Free, Vegan, Paleo

Happily serves 8-10

All Organic Ingredients:

2 Cups  pitted and soaked Dates

½ C Nut Butter

1 ½ C Almond Flour

1/2 C Pumpkin (fresh or canned)

6 TBSP Coconut flour

2 tsp Pumpkin pie spice or Allspice

Sea Salt to taste

Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour,  almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.

Optional to top with some coarse sea salt. 

Freeze for one hour before serving.

More Pumpkin 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

Jodi’s Chocolate Nut Butter Quinoa Cookies

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Jodi’s Chocolate Nut Butter Quinoa Cookies

GF, Refined Sugar Free

Happily serves 12

ALL ORGANIC INGREDIENTS 

1 16oz jar chocolate nut butter 

1/2 cup rinsed quinoa

1  free range egg (or 1 chia/flax egg substitute)

3/4 cup coconut sugar

1/4 cup coconut flakes

Dash of cinnamon 

Mix well and roll into dough balls. 

Press into mini muffin tin for portion control. 

Bake at 350 for 7-8 mins or eat raw. 

More Cookie Recipes

Sweet Potato Quinoa Cranberry Stuffing

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Sweet Potato Quinoa Cranberry Stuffing

Gluten Free, Vegan, Vegetarian 

Happily serves 4

ALL ORGANIC INGREDIENTS

1 cup Tricolor sprouted quinoa, rinsed

2 diced Sweet potatoes

1/2 red onion

1 crushed garlic clove (cut and let sit 5 mins)

1 TBSP Coconut oil

2 tsp Cumin

3 TBSP Chopped parsley

1.5 C Bone broth

Sea Salt & White Pepper to taste

Optional: 1/2 C cranberries

Optional: 1/4 C pecans

Preheat oven to 375 

Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

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