Healthy with Jodi

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

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

    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.

    Jamaican Cornmeal Fritters


      Vegan, GF

      Happily serves 10


      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.

      Cacao Avocado Mousse

        Cacao Avocado Mousse

        Gluten Free, Vegan

        Happily serves 4


        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.

        Jodi’s Fudgy Brownies

          Jodi’s Fudgy brownies

          Grain free, Refined sugar free, Dairy free, Gluten Free,

          Happily Serves 12


          1 Egg

          2 Cups Black beans rinsed, drained & cooked

          One avocado

          1 TBSP vanilla extract

          1/2 Cup Coconut Brown sugar

          2/3 Cup Carob

          1-2 tsp Coconut oil

          1/4 tsp baking soda

          1/4 tsp baking powder

          1/2 tsp Himalayan Sea Salt

          1/2 cup dairy free chocolate chips

          Preheat oven to 350°. Grease an 8 x 8″ baking stone.

          Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

          Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

          Batter needs to be sticky to be fudgy.

          If you want it thinner add a tablespoon or so of coconut milk.

          Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

          Tips:  The food processor is best.  It  blends and hides the consistency of the beans.