Healthy with Jodi

food processor

Roasted Red Pepper Soup-Comfort food that’s good for you!

by

    Roasted Red Bell Pepper Soup

    Vegan, Gluten Free

    Happily Serves 2-3

    ALL ORGANIC INGREDIENTS 

    2 Cups Cauliflower 

    1 Cup Roasted Red/Orange Bell Peppers

    2 Cups Almond Milk

    3 TBSP Avocado oil

    1/2 TBSP Minced Garlic

    1/2 TBSP Minced Onion

    1/2 TBSP Sea Salt

    1/2 TBSP Smoked Paprika 

    1/4 Cup Reserved Cauliflower 

    Optional: 

    1 Hatch Green Chili (more if you want it spicy)

    Top with 1/4 Cup Broccoli 

     

    Roast Bell peppers in the convention oven for 5 minutes.  

    Roast Cauliflower in oven for 7 minutes. (Riced is easiest, but not necessary).

    Roast Broccoli 7 Minutes.

    Put aside 1/4 Cup Cauliflower and 1/4 Cup Roasted Broccoli 

    Put all ingredients except the broccoli and 1/4 cup riced Cauliflower.  Blend on high until smooth.

    Add extra riced Cauliflower and broccoli for texture.

    Add or omit Green Chili depending on spice.  

    Run on VitaMix for 7 minutes and it will heat to just below 118 degrees.  

    OR Blend in food processor of blender/vitamix and transfer to Stop top and heat til warm enough to eat, not to boiling as to not destroy nutrients.

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

    by

      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.

      Purple Sweet Potato Brownies! Grain Free! Dairy Free!

      by

        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.

        Jodi’s Fudgy Black Bean Brownies! Dairy free! Grain/Gluten Free!

        by

          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!

          by

            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.

            Black Tahini Beet Dip. New twist on beets to slow the rate of blood sugar

            by

              Black Tahini Beet Dip
              Vegan, Gluten Free
              Happily Serves 2

              ALL ORGANIC INGREDIENTS

              2 Cooked Beets
              ¼ Cup Black Tahini
              2 TBSP Lemon juice
              2 tsp Maple butter (or stevia and 1/4 tsp maple extract if you are watching sugars)
              ½ tsp Himalayan Sea salt
              1-3 TBSP water

              Wash, peel and bake Beets, or buy baby beets already prepared.
              Add Black tahini, lemon juice, maple butter,and salt to the food processor.
              Blend until smooth.
              Add water in 1 Tbsp. increments until desired consistency is achieved.

              Keto Chocolate Butter Fat Bomb-Delicious!!! Best morning or afternoon snack for REAL energy!

              by

                Keto Chocolate Butter Fat Bomb
                Gluten Free, Dairy Free
                Happily serves 8

                ALL ORGANIC INGREDIENTS

                1/2 Cup Coconut Butter
                1/4 Cup Coconut Oil
                1/2 Cup Ghee
                3 TBSP Raw Cacao Powder
                2 TBSP Erythritol or 15-20 drops Stevia
                Optional: 1 tsp Vanilla extract

                Optional: 1/4 cup Paleo Nut Flour

                Put room temperature butters in the food processor, add all ingredients and blend til smooth.

                Add Nut Flour if desired for more texture.

                You can scoop onto parchment paper or us mini muffin tin. Should make about 15.
                Refrigerate at least 30-60 mins to harden the butters.
                You can store them in the fridge or freezer.

                Nutrients: 1 ball (without nut flour)
                2.5g carbohydrate
                Net carbs: 1 (depending on your sugar choice)
                1g Protein
                Fat: 15
                About 135 calories each

                Cucumber Dill Hummus

                by

                  Cucumber Dill Hummus
                  Vegan, GF
                  Happily serves 4

                  ALL ORGANIC INGREDIENTS

                  2 cups Garbanzo Beans or butter beans, rinsed and drained
                  2 springs fresh Dill (washed, stems removed) or 1 TBSP dried dill
                  1 Cucumber (washed, skin on, roughly chopped)
                  ½ tsp Sea Salt
                  2 TBSP Lemon or Lime Juice
                  1 TBSP Hemp Seed Oil
                  2 TBSP Tahini
                  1 Garlic Clove

                  Put all ingredients in a food processor or blender and pulse/blend until smooth

                  Pumpkin Seed Dip

                  by

                    Pumpkin Seed Dip 

                    Vegan, GF, Paleo
                    Happily serves 6-8

                    ALL ORGANIC INGREDIENTS

                    5 ounces Raw pumpkin seeds
                    2 TBSP Avocado oil
                    1/2 cup finely chopped shallots

                    1 large jalapeno, finely chopped

                    3 garlic cloves, chopped (let sit 5 min)
                    1/4 Cup Parsley

                    1/4 Cup Cilantro

                    Juice of a lime

                    1 TBSP Extra-virgin Olive oil or Avocado oil

                    1/4 tsp finely grated orange zest

                    2 TBSP Maple syrup or 1/4 tsp maple extract and stevia
                    Blend seeds in a food processor.
                    Cook shallots & garlic in the avocado oil.
                    *Add Sea salt and pepper, let cool.*
                    Add parsley, cilantro, lime juice, maple syrup, orange zest (and water if needed)
                    Add shallot mix when cooled, mix thoroughly
                    Sea salt to taste.

                    Variation: Can also be used a spread in a lettuce wrap.

                    Artichoke Green Chili Hummus

                    by

                      Artichoke Green Chili Hummus
                      Vegan, Paleo, GF
                      Happily serves 4

                      ALL ORGANIC INGREDIENTS

                      2 Cups Butter Beans
                      1/2-1 Cup Artichoke (with about 1/4 cup juice)
                      1-2 TBSP Hemp Seed oil
                      1/2 Cup Hatch Green chili
                      1 TBSP Sea Salt
                      1 TBSP Garlic, Fresh or dried
                      1 TBSP Onion Flakes
                      1 TBSP Coconut Aminos
                      1 TBSP Lime juice
                      Optional: Red Pepper Flakes, mixed in or sprinkled on top

                      MIx all Ingredients in food processor until smooth.
                      1/2 cup serving size served with Veggies.