Healthy with Jodi

Creamy Cauliflower Avocado Soup

    Creamy Cauliflower Avocado Soup

    Vegan option, Gluten Free
    Happily serves 4


    2 Cauliflower heads or 4 Cups Cauliflower rice
    6 Cups Bone Broth (Veggie Broth if Vegan)
    1/2 Cup Raw Cashews
    4 TBSP Sesame seeds or tahini
    1 Avocado
    2 TBSP Coconut Oil
    1 Sweet Yellow Onion
    4 Garlic Cloves
    1/4 Cup Parsley
    Himalayan Sea Salt

    Soak Cashews 1-4 hours, drain water and rinse.
    Cut or press garlic, let sit 5 minutes.
    Chop Parsley, cauliflower and onions.
    Sauté garlic & onions until they are translucent.
    Pour in 6 cups of Bone Broth in your stock pot.
    Add cauliflower, cashews and sesame seeds.
    Bring it to a boil.
    Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
    Let cool and transfer to a high powered blender.
    Add avocado and blend until smooth.
    Season to taste with the salt and pepper.
    Garnish with chopped parsley

    If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.

    Mac & Cheesy Quinoa & Cauliflower

      Mac & Cheesy  Quinoa Cauliflower
      Vegan, Grain Free, Gluten Free
      Happily Serves 2


      1 Cup Quinoa
      1 Cup Cauliflower or Broccoli
      2 Cups Bone Broth
      1/2 Cup water
      1/2 Cup Nutritional Yeast
      1 tsp garlic
      1 tsp minced onion
      Himalayan Sea Salt

      Rinse and Cook Quinoa about 10-15 mins in the bone broth.

      Steam cauliflower/Broccoli in a separate pan, drain off the water.
      Add the water and Nutritional yeast to the quinoa. Mix well.
      Add cauliflower/broccoli and spices.
      Stir and add cracked pepper if desired.

      Butternut squash sweet potato soup. Comfort food made to fit your health goals!

        Just one of the recipes we created at this weeks cooking class:

        Butternut Squash Sweet Potato Soup
        Gluten Free, Dairy Free, Vegan option
        Happily serves 6-8



        1 Butternut Squash
        1-2 Sweet Potato
        1 cup Acorn squash
        1/2 Yellow Sweet onion, 1/2 Purple onion
        4 Cups Bone Broth (or vegetable broth if vegan)
        3/4 Cup Canned Coconut Milk
        1 tsp Cinnamon or All Spice
        1/2 tsp nutmeg
        1 tsp maple extract and stevia to taste
        Himalayan Sea Salt

        Optional: 1/2 Cup leeks (pictured)

        Cut and cube squash, sweet potatoes, and onions. Bake at 400 for about 30 mins or until soft.

        Add to food processor until smooth.
        Add remaining ingredients and blend until well mixed.

        You can do this sin the crock pot on low for 6 hours instead of baking.