Healthy with Jodi

Spicy Pinto Bean Dip

    Pinto Bean Dip with a twist
    Gluten free, Vegan
    Happily serves 4-6


    2 Cups Pinto Beans
    2 Jalapeño
    1 Serrano pepper
    1 Habanero
    2 Green onion stalks
    Handful Cilantro
    2 TBSP Lemon Juice
    1 TBSP Avocado oil
    2 TBSP Water
    2 Garlic Cloves
    Himalayan Sea Salt

    Rinse and drain beans.
    Blend chili peppers and lemon juice.
    Add beans and remaining ingredients into the food processor and blend till smooth. You can add extra water to the consistency you want.
    Lasts 3 days in the fridge and a month in the freezer.

    *1/2 cup is a serving with 2 cups of veggies for a perfect combination meal for easy digestion.

    Cooking Class 7.7.2017

      Cooking Class 7.7.2017


      Taco Salad
      Gluten Free, Vegan
      Happily serves 3-4

      2-4 Zucchini
      2 Cups Kidney Beans
      2 green onions
      1 Red Bell pepper
      4 Cups Mixed Greens
      1 Jalapeño
      Handful Cilantro
      1 avocado
      1-2 TBSP lemon or lime juice
      Sea salt to taste

      8 oz Coconut yogurt
      1 cup Salsa

      Sprialize Zucchini.
      Soak, rinse and drain beans.
      Dice Bell pepper, Cilantro and jalapeño, and Avocado.
      Adding lemon juice for taste if needed.
      Mix salsa and yogurt together.
      Mix the veggies and Dressing and place on a bed of greens.


      Sauerkraut Dill Coleslaw
      Vegan, Gluten Free, Soy Free
      Happily serves 12


      1 head Purple Cabbage, Sliced
      1 Cup Sauerkraut, plus juice
      1 Cup Dill Pickles, save juice
      1/2 Red onion
      1/2 Yellow onion
      1 Tbsp minced garlic
      1 tsp ginger, powdered (or Finely chopped fresh)
      2 TBSP Hemp Seed oil
      2 TBSP Balsamic Vinegar
      2 TBSP Coconut Aminos
      2 TBSP Lime juice

      Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
      Dice onions and pickles. (You can use dill relish)
      Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.


      Avocado Sweet Potato Breakfast Salad
      Vegan, Gluten Free, Refined sugar Free
      Happily serves 2


      1 Purple or orange sweet potato, cubed
      1 Tbsp avocado oil
      Himalayan Sea salt and pepper
      4 cups mixed greens (not raw spinach or kale)
      1 ripe avocado, chopped
      2 Tbsp hemp seeds
      1-2 TBSP Fresh chopped parsley
      1 cup blueberries, Optional

      3 Tbsp lemon juice
      1 Tbsp Avocado oil or Hemp seed oil
      Himalayan sea salt and pepper

      Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
      Cook for 3-4 minutes.
      Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

      Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

      To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
      Top with Dressing or Serve on the side.