Healthy with Jodi

Cup Coconut vinegar

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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    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.

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      Cowboy Salsa

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        Vegetarian, Gluten Free

        Happily serves 8-10

         

        ALL ORGANIC INGREDIENTS

        1/2 Cup Avocado oil

        1-2 TBSP Raw Coconut sugar or Monk Fruit

        1/3 Cup Coconut vinegar

        1 tsp Chili powder

        1 tsp Himalayan Sea salt

        1 Cup black-eyed peas or Kidney beans

        1 Cup black beans

        1 Cup Aduki Beans

        1 Yellow Onion

        2 Green Onions

        2 Garlic Cloves

        1 diced Green bell pepper

        1 diced Red bell pepper

        1 diced Yellow bell pepper

         Handful chopped cilantro

        2 TBSP Lime juice

        Optional: 1/4 Cup Jodi’s Salsa

        Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

        Combine beans, red onion, and bell peppers.  Stir in cilantro.

        Cover and chill at least 1 hour or overnight to blend flavors.

        Serve chilled or at room temperature.