Healthy with Jodi

cup Raw cacao

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

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    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!

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      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!

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        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.

        Chocolate Nut Butter Cookies

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          Chocolate Nut Butter Cookies
          GF, Refined Sugar Free
          Happily serves 12

          ALL ORGANIC INGREDIENTS

          1 Cup Chocolate Peanut or Sunflower butter
          3/4 Cup Coconut sugar
          1 egg

          Combine all ingredients. Bake on 350 for 7-8 mins.
          If you are not using an already flavored nut butter, you can use a regular nut butter and ad 1/4 cup raw cacao

          Cacao Mint Mojito Mousse

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            Cacao Mint Avocado Mousse
            Vegan, GF, Paleo
            Happily Serves 4-8

            All Organic Ingredients
            3 Avocados
            1/2 cup coconut Nectar
            1 Tsp vanilla extract
            1/2 Cup Coconut oil, melted
            2/3 cup fresh mint, stems off
            1/4 tsp Himalayan Sea Salt
            Lime juice to equal 3/4 cup plus zest
            Optional: 1/2 cup Raw Cacao and stevia to sweetness desired

            Place pitted avocado in food processor, blend well.
            Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
            Put in the freezer for 30 mints for a frosty treat.

            Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.

            Cacao Avocado Mousse

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              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.