Healthy with Jodi

food processor

Cashew Crusted Cabbage Steaks

by

    Vegan, Gluten Free

    Happily serves 4

    Avocado oil

    ALL ORGANIC INGREDIENTS

    1 Whole Purple Cabbage

    ALMOND BUTTERMILK:

    1 Cup Almond Milk

    1 TBSP Lemon juice or coconut vinegar 

    CRUST:

    1 Cup Cashews

    1 tsp Sea Salt

    1/4 tsp Cayenne pepper

    3/4 tsp Garlic powder

    1 tsp Smoked Paprika

    Optional: 1 tsp Curry or turmeric powder

    First mix almond milk and lemon juice and set aside.

    Cut cabbage into 1 inch rounds and air fry for 4-5 minutes.

    Chop cashews. Add salt, cayenne pepper, garlic powder, curry powder, paprika to the food processor.

    Mix until semi-fine.

    Dip both sides of the cabbage in the almond buttermilk.

    Sprinkle the nut mix and spray avocado oil to help them crisp up.

    Air fry about 5 minutes.

    Garlic Sunflower Dip-Creamy Guilt free dipping!

    by

      Garlic Sunflower Dill Dip

      Vegan, Gluten Free

      Happily serves 10

      Food and drink

      ALL ORGANIC INGREDIENTS

      1 ½ Cups Raw Sunflower Seeds

      1/4 Cup Tahini

      1/4 Cup Sunflower or Avocado oil

      1 Cup Grilled Squash

      1/2 Cup Jemon Juice

      1/2 cup Water, depending on desired consistency

      2-3 Garlic Cloves or 1 TBSP Minced garlic

      1/2 Cup Fresh Dill

      1 tsp Himalayan sea salt

       

      Add sunflower seeds, squash, garlic, sea salt, and lemon juice to food processor and blend well.

      Add tahini, mix for about 1 minute.

      While your food processor is mixing, stream in your oil.

      At this point, your dip will still be thick, so add water a little at a time until it’s a creamy texture.


      Artichoke Hummus-great idea for those low in iron

      by

        Artichoke Hummus

        Vegan, Gluten Free

        Happily Serves 6

        Arab cuisine

        ALL ORGANIC INGREDIENTS

        2 Cups Garbanzo Beans

        1 Cup  Artichoke Hearts (save brine)

        Save 1/2 Cup of Brine from Artichokes

        1 Jalapeño

        Handful Parsley (about 1/4 Cup)

        2 Green Onions

        1 Garlic Clove or 1/2 TBSP Minced Garlic 

        1 tsp Minced Onion

        1 TBSP Himalayan Sea Salt

        2 TBSP Avocado  Oil

        2 TBSP Lemon Juice

        Soak and Cook Beans. If using Cans, rinse well.

        Add all ingredients to the food processor and blend until smooth. 

        You can use more or less Brine depending on the consistency you want.

        Mashed Potatoes? YES PLEASE!!

        by

          Cauliflower Mashed “Potatoes”
          Vegan, Gluten Free
          Happily serves 2-4
          food processormicrowaveoil
          ALL ORGANIC INGREDIENTS

          2 Cups Cauliflower
          1/4-1/2 Cup Almond Milk
          1/4 Cup Butter or Avocado oil
          1/4-1/2 Cup Coconut Cheese
          1/2 TBSP Sea Salt
          1 tsp Minced onion or 1/8 cup Fresh onion
          1 Garlic Clove
          Optional: IF you don’t have fresh herbs you can use dried spices
          2 Sage Leaves
          2 Basil Leaves

          Chop cauliflower, or use “riced” instead, it’s easier and faster. Steam/cook/cauliflower 7-10 minutes.
          Room temperature butter or soften on the stove (not microwave)
          Add ingredients to the food processor and blend until smooth.

          You can adjust the milk and cheese to the consistency you like. You can use coconut milk but it changes the texture when it gets cold.

          I used the So Delicious brand cheese so it remains dairy free.

          Rosemary Squash Sauce

          by

            Vegan, Gluten free 

            Happily serves 4

            ALL ORGANIC INGREDIENTS 

            1/2 Cup full fat Coconut milk

            1/4 Avocado oil 

            3 Cups squash 

            1 tsp Rosemary 

            1 tsp Sage 

            1 Garlic clove

            1 tsp Minced onion

            1 tsp Sea salt 

            Cube and steam zucchini without spices about 5-7 minutes. 

            Place all ingredients in the food processor and blend til smooth. 

            You can add more liquid or tbsp of water to thin it out.

            Serve as a dip for veggies or pour over veggie pasta. 

            1/2 Cup is a serving 

            Zucchini Lentil Hummus

            by

              Gluten free, Vegan

              Allium Allium

              Happily serves 3-4

              ALL ORGANIC INGREDIENTS 

              1 Cup Lentils (I used red in this recipe)

              2 Cups Zucchini 

              1/2 Yellow Onion

              1/3 Cup Nutritional Yeast

              1/4-1/2 Cup Almond or Coconut Milk

              1 tsp Sea Salt

              1 Garlic Clove 

              4 TBSP Avocado Oil

              1 TBSP Lemon Juice

              Cut garlic clove, let sit 5 minutes.

              Cube and cut onion and veggies, steam 7 minutes.

              Mix all ingredients in food processor and blend well.

              Use a dip or sauce.

              Cherry Cream Cheese Dip

              by

                • Cherry Extract
                • Food and drink
                • food processor

                Vegan, Gluten Free

                Happily Serves 4-6

                ALL ORGANIC INGREDIENTS 

                2 Cups Cherries (not maraschino) 

                1 Cup Butter Beans

                2 TBSP Sunflower Oil (can Sub Coconut oil)

                3 TBSP Lemon Juice 

                8 oz Almond Cream Cheese

                1 tsp Cinnamon 

                1-2 tsp Sea Salt

                1/4-1/2 Cup Monk Fruit 

                Optional:

                You can add Cherry Extract if you desire a stronger cherry flavor.

                Rinse beans well if you are not soaking them yourself.

                Add all ingredients to food processor and blend well.

                I used dairy free cream cheese, Almond cream cheese.

                I used Frozen Cherries, defrosted before using.  I used the juice as well. 

                1/2 Cup is a serving.  Best if eaten for Breakfast!

                Cooking class Recipes. Gluten Free Goodness!!!

                by

                  Gluten Free Cooking Class details!

                  We had a great time learning how to keep our favorite flavors and enhance them with better quality ingredients.  I absolutely love educating clients on how food is supposed to taste!  I love how surprised they get when it “tastes good”! Here’s what we learned this month…

                   

                   

                  Fresh Cranberry Salsa

                  Vegan, Gluten Free,  Refined Sugar free

                  Happily serves 18-24

                  Avocado oil coconut oil

                  ALL ORGANIC INGREDIENTS 

                  12 oz package fresh cranberries

                  1/4 Cup green onion

                  1/4 Cup cilantro

                  1 Jalapeño pepper

                  1/2 Cup Coconut Sugar or monk fruit

                  1/4 tsp Cumin

                  2 TBSP Lime or lemon juice 

                  Dash Sea salt

                  Chop the cranberries in the food processor and the rest by hand.

                  Mix together and enjoy!

                   

                   

                  Raw Pumpkin Pie

                  Vegan, Gluten Free

                  Happily serves 8

                  ALL ORGANIC INGREDIENTS 

                  food processor Himalayan

                  Crust

                  1 cup soaked dates 

                  1 cup pecans 

                  I cup walnuts

                  1/8 teaspoon of Himalayan salt

                  To make the crust

                  Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

                  Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

                  Filling

                  4 Cups Fresh Pumpkin

                  1 Cup soaked dates

                  4 TBSP Softened coconut oil or coconut cream 

                  1/3 cup Maple syrup (can sub coconut nectar)

                  2 TBSP Pumpkin pie spice 

                  To make the filling

                  Add pumpkin to the food processor until smooth. 

                  Add the other ingredients and process until smooth.  

                  Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.

                  Transfer the filling to your pie crust and let refrigerate for a few hours. 

                  You can used canned pumpkin, but fresh pumpkin is much better tasting. 

                   

                   

                  Sweet Potato Quinoa Cranberry Stuffing

                  Gluten Free, Dairy Free, Vegan Option

                  Happily serves 4-6

                  Avocado oil coconut oil

                  ALL ORGANIC INGREDIENTS 

                  1 Cup Tricolor sprouted quinoa

                  2 Purple Sweet potatoes

                  1 TBSP Avocado Oil 

                  1/2 Red onion

                  1/2 Yellow onion 

                  1 Garlic clove

                  2 tsp Cumin

                  3 TBSP Chopped parsley

                  1 1/2 Cup Bone broth (or veggie broth if you are Vegan)

                  Himalayan Sea Salt & White Pepper to taste

                  1/2 Cup cranberries

                  Optional: 1/4 Cup pecans

                  Preheat oven to 375  

                  Cut or press garlic and let sit 5 minutes.

                  Rinse Quinoa.  Heat bone broth, add quinoa and simmer for about 15 minutes until liquid is absorbed.  Do not over cook.  

                  Remove from heat and let cool.

                  Bake/roast sweet potatoes, onions and garlic for about 15-20 minutes or until soft.

                  Chop Cranberries.

                  Combine sweet potatoes and onions with avocado oil.

                  Stir in cumin, cranberries, parsley, salt and pepper.  

                  You can bake it together for 10 mins or eat cold.

                  Pumpkin Pie- Vegan-Gluten Free and still fabulously delicious

                  by

                    Jodi’s Liminal Pumpkin Pie Bars

                    Vegan, Gluten free

                    Happily serves 8

                     

                    ALL ORGANIC INGREDIENTS 

                    CRUST

                    1 Cup soaked dates 

                    2 Cup walnuts

                    1/8 teaspoon of Himalayan salt

                     

                    To make the crust:

                    Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

                    Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

                    FILLING

                    2 Cups Pumpkin (fresh or canned purée)

                    3/4 Cup Monk Fruit

                    1/2 Cup Almond Butter

                    2 Egg replacers

                    1 tsp Cinnamon 

                    2 tsp Allspice or Pumpkin Pie Spice

                    1/2 tsp Himalayan Sea Salt

                    Preheat oven 325.

                    Prepare a 8×8 pan with Parchment paper or spray with avocado oil.

                    To make the Filling:

                    Combine ingredients and whisk until completely smooth.

                    Pour over baked Crust and bake for about 50-60 minutes.

                    Cool at Room temperature and then refrigerate.

                    Serve with Coconut Whip if desired.

                    Savory Pumpkin Hummus

                    by

                      Savory Pumpkin Hummus

                      Gluten Free, Vegan

                      Happily Serves 4-6

                       

                      ALL ORGANIC INGREDIENTS 

                      1 Cup Pumpkin

                      2 Cups Garbanzo Beans

                      3 TBSP Lemon Juice

                      4 TBSP Extra Virgin Olive Oil

                      2 tsp Himalayan Sea Salt

                      1 Green Onion

                      1/2 TBSP Minced Garlic

                      1/2 TBSP Minced Onion

                      Optional:

                      Sprinkle of Dried Green Onion on top

                      Dash of Hatch Green Chili flakes

                       

                      Soak and slow cook Beans.  If using canned, rinse well.

                      Combine all ingredients in food processor and blend until smooth.  

                      You can add water to smooth it make it thinner.