Healthy with Jodi

coconut

Thai Veggie Quinoa Bowl

by

    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

    Dressing:

    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

    Chocolate Quinoa Cookies Recipe

    by

      Chocolate Quinoa Cookies

      Vegan, No Bake, GF

      Happily makes 12 cookies

      All Organic Ingredients:

      ¼ cup coconut oil

      ¼ cup pure maple syrup or raw honey

      ⅓ cup Organic Cacao powder

      ½ cup Sunflower butter (or nut/seed butter of your choice)

      ½ cup cooked quinoa

      1/2 cup raw Quinoa, rinsed and dried (sprouted)

      ½ cup coconut flakes

      Coarse sea salt

      Directions

      Line baking sheet with parchment paper.

      In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

      Add Sunflower seed butter and stir until smooth.

      Remove from the heat and fold in the quinoa, and coconut flakes.

      Divide in mini muffin tin pan.

      Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

      Store in the freezer for best results, but can also be stored in the fridge

       

      Quinoa Cookies

      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!

        Quinoa Brittle

        by

          Quinoa Brittle

          Vegan, Gluten free, Refined Sugar Free
          Happily Serves 10

          ALL ORGANIC INGREDIENTS 

          3/4 Cup Tricolor uncooked quinoa

          3/4 cup Pecans

          2 TBSP Coconut sugar

          1/2 tsp Pumpkin pie or allspice

          2 TBSP Coconut oil

          1/4 cup Blackstrap Molasses

          1/4 cinnamon

          Pinch of Himalayan sea salt

          Stevia, if you desire it sweeter

           

          Preheat oven to 325.

          Line a baking sheet with parchment paper. (Cover all edges)

          Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

          Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

          Try to get it as even as possible or the edges will burn in the center won’t crisp up.

          Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

          Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.

          Salted Sunflower Nut Butter Cups

          by

            Salted Nutbutter Cups

            Paleo, Vegan, Gluten Free

            Happily Serves 24 mini cups

            ALL ORGANIC INGREDIENTS

            CHOCOLATE SHELL

            3 cups Lily’s chocolate chips

            1 TBSP Coconut oil

            1 tsp Vanilla

            FILLING

            3 TBSP Sunflower butter

            1 tsp  Himalayan sea salt

            1 tsp Coconut oil

            1/4 Cup Dates

            TOPPING

            Pink Himalayan salt, to taste

             

            Soak Dates 1-4 hours.  Remove seeds.

            In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

            Melt over a pot of simmering (not boiling) hot water until well incorporated.

            Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

            Set aside leftover chocolate to put on top of the cups.

            Set the muffin pans in the freezer.

            In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

            Blend until smooth and creamy.

            Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

            Then spoon out 1-2 tsp chocolate mixture to cover each cup.

            Sprinkle Himalayan salt on top.

            Place the cups in the freezer for 30 minutes or until set.  Serve frozen.

             

            Broccoli Sweet Potato Poppy Seed Salad

            by

              Broccoli Sweet Potato Poppy Seed Salad

              Gluten Free

              Happily Serves 8

              ALL ORGANIC INGREDIENTS

              4 cups fresh quick steamed broccoli, chopped into bite-size pieces

              1 cup sweet potato or yam

              ¼ cup finely chopped red onion

              ¼ cup sunflower seeds or pumpkin seeds

              1 tablespoon lemon juice

              Dressing

              1 cup Coconut kefir or small avocado, smashed

              ¼ cup raw organic honey

              1 tablespoon lemon juice

              2 teaspoons coconut vinegar

              1 tablespoon water

              1 tablespoon poppy seeds

              Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.

              In a small bowl, whisk together all dressing ingredients.

              Pour dressing over the salad and gently combine.

              Salad may be served immediately or refrigerated until serving.

              Cacao Avocado Mousse

              by

                Cacao Avocado Mousse

                Gluten Free, Vegan

                Happily serves 4

                ALL ORGANIC INGREDIENTS

                3 Avocados

                1/3 Cup Coconut nectar

                1/2 Cup Raw cacao
                1 tsp ground cinnamon

                dash of allspice (optional)
                2 vanilla beans, split and seeded
                1/4 tsp Himalayan sea salt

                Stevia drops if desired sweeter

                Mash all ingredients together and enjoy!

                Optional to add nut milk to thin out consistency.

                Fresh mint leaf for garnish or chopped for added flavor
                The Cacao is antioxidant rich, high in flavonoids, which are essential to a healthy cardiovascular system.  Cacao provides a natural form of iron for a natural energy boost.

                The avocado provides heart healthy monounsaturated fats as well as a good amount of vitamin B5 and Vitamin K.  Avocados are known for promoting heart health, regulating blood sugar and are believed to potentially offer anti-cancer benefits, specifically when it comes to cancer of the mouth, skin and prostate gland. Avocados are very alkalizing to the body.

                Quinoa Quiche

                by

                  Quinoa Quiche

                  GF, Paleo

                  Happily serves 2

                  ALL ORGANIC INGREDIENTS

                  3/4 Cup sprouted tricolor quinoa, rinsedquinoa

                  1 1/2 Cup bone broth (for cooking quinoa)

                  2 free range eggs, lightly beaten

                  2 Cups broccoli, finely diced

                  1 Cup yellow onion, finely chopped

                  1 garlic clove, minced

                  1 1/2 Cup Vegan cheese

                  1/2 tsp paprika

                  Crushed red pepper to taste (optional)

                  Preheat oven to 350, spray muffin tins with coconut oil.

                  Cook quinoa according to directions, do not over cook, let cool

                  Combine all ingredients.  Fill muffin tin and bake for 15-20 mins or until golden brown.  Let cool 5 mins and gentle remove from pan.

                  Coconut Whipped Cream

                  by

                    Coconut Whipped Cream

                    Vegan, GF, Refined Sugar Free

                    Happily serves 2

                    ALL ORGANIC INGREDIENTS

                    1 Can full-fat Coconut milk

                    1 TBSP Maple syrup or Stevia

                    1 tsp vanilla

                    Allow can of coconut milk to sit in fridge overnight, untouched.

                    In the morning, open the can and scoop out the solid cream on top. Pour the liquid into a different container.

                    Add vanilla and stevia or syrup to taste and use a high-powered hand blender to whip the cream into soft peaks.

                    Serve immediately

                    Mango Energy Bites

                    by

                      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.