Healthy with Jodi

food processor

Sriracha Aioli

by

    Sriracha Aioli
    Vegetarian, Gluten Free

    Happily Serves 3-4

    ALL ORGANIC INGREDIENTS

    3/4 Cup Raw Cashews
    5  Garlic cloves, minced
    1/4 Cup water
    1-2 TBSP Avocado oil
    1 tsp Maple syrup
    1 TBSP Lime juice
    Sea salt + black pepper to taste
    1 tsp Sriracha (or other hot sauce), plus more to taste
    Pinch each chili powder, smoked paprika, and ground cumin

    Optional: 1/2 tsp Nutritional yeast (for a little cheesiness)

    Place cashews in a bowl and cover with boiling hot water.
    Let set, uncovered, for about 1 hour or until very soft, drain thoroughly and Rinse.

    Add cashews to the blender or food processor with fresh garlic, water, 1 Tbsp Avocado oil, maple syrup, lime juice, salt, pepper, Sriracha, and spices.
    (Nutritional yeast is optional.)

    Blend on high until creamy and smooth.

    Add more water if it’s too thick.

    Zucchini Hummus

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      Zucchini Hummus

      GF, Vegan, Sugar free
      Happily serves 6

      All organic ingredients

      3 cups Butter beans, drained and rinsed
      2 cups yellow and/or green squash
      1 Tbsp olive oil or avocado oil
      2 garlic cloves, or 1/2 Tbsp minced garlic
      1/2 TBSP onion flakes
      Himalayan sea salt to taste
      Red pepper flakes (optional) or Cheyenne pepper

      Cut garlic and let sit 5-10 minutes.
      Steam sliced zucchini about 3-5 minutes.
      Combine all ingredients in food processor and blend well.
      1/2-3/4 cup is a perfect serving size, dip celery or cucumbers for perfect well combined meal.

      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.

        Pecan Hemp Coconut Bites

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          Pecan Hemp Coconut Bites

           Vegan, GF, Paleo

          Happily Serves 8

          INGREDIENTS:

          1 C pitted dates, soaked

          1 1/2 C organic raw pecans, walnuts or almonds 

          1/2 C Unsweetened Coconut Flakes

          3 TBSP Hemp seeds

          1/2 tsp Vanilla

          DIRECTIONS:

          Process pecans in food processor until ground. Add dates and process until mixture is sticky.

          Add hemp seeds and coconut. Process until blended.

          Roll into balls and refrigerate until firm, approximately one 

          More Coconut Ball Recipes

          Fresh Cranberry Salsa

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            Fresh Cranberry Salsa

            Vegan, Gluten Free, Refined Sugar free

            Happily serves 24

            ALL ORGANIC INGREDIENTS 

            12 oz package fresh Cranberries

            1/4 Cup Green onion (2-3 stalks)

            1/4 Cup Cilantro (handful roughly)

            1 Jalapeño pepper

            1/2 Cup Coconut Sugar or Monk Fruit

            1/4 tsp Cumin

            2 TBSP Lemon or Lime juice

            Himalayan Sea salt to taste

            Rinse cranberries well.  Dry and discard any wrinkled/old berries.

            Add all ingredients except cranberries to the food processor.  Blend well, scrape down the sides. Coarsely Chop the cranberries in.

            Add everything in a bowl and then stir and serve.

            Cranberry Relish

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              Cranberry Relish

              Vegan, GF (gluten free), Refined sugar free

              Happily serves 4

              All Organic Ingredients

              1 16 oz package fresh cranberries

              1 pear, diced

              1 apple, diced

              1/4 cup honey (or maple syrup) or 1/4 tsp stevia 

              1 tsp grated ginger

              1 TBSP balsamic vinegar

              Blend cranberries in a blender or food processor.

              In a bowl, combine blended cranberries and rest of ingredients.

              Cranberry Relish Nutrition facts:

              1 serving (219 g)

              Calories: 164

              adapted from http://whfoods.org/genpage.php?tname=recipe&dbid=324

              other great cranberry recipes

              Easiest Pumpkin Soup

              by

                Easiest Pumpkin Soup

                Vegan, GF, Dairy free

                Happily Serves 4 

                ALL ORGANIC INGREDIENTS 

                1/2 medium onion, finely chopped 

                2 TBSP Avocado oil

                1 Large can pure pumpkin or fresh pumpkin

                4 Cups bone broth (or vegetable broth if a Vegan)

                1/2 cup Coconut Milk or 3/4 cup soaked cashews

                2 tsp Pumpkin pie spice

                3/4 tsp Sea salt

                1 garlic clove

                Black pepper

                Optional: Add Curry powder and Coconut milk to desired texture

                Heat Avocado oil over medium-high heat. 

                Add the onion and cook, stirring, 3 minutes

                Cream cashews in food processor.

                Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

                Cook, stir occasionally for 3 minutes or until soup simmers.

                Soup can be stored in the refrigerator for up to 3 days.  

                More Soup Recipes

                Raw Pumpkin Pie Recipe

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                  Raw Pumpkin Pie Recipe

                  Happily serves 8

                  Raw ,Vegan, Paleo, GF (Gluten Free

                  All organic ingredients

                  Crust

                  1 cup soaked dates 

                  1 cup pecans 

                  I cup walnuts (can use sub cashews or almonds) 

                  Optional: 1/4 cup figs 

                  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

                  1 baking pumpkin (about4-6cups) 

                  1 cup dates

                  4 TBSP softened coconut oil or coconut cream 

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

                  1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

                  To make the filling

                  Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

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

                  More Pumpkin Pie Recipes

                  Pumpkin Pie Fudge

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                    Pumpkin Pie Fudge

                    Gluten Free, Vegan, Paleo

                    Happily serves 8-10

                    All Organic Ingredients:

                    2 Cups  pitted and soaked Dates

                    ½ C Nut Butter

                    1 ½ C Almond Flour

                    1/2 C Pumpkin (fresh or canned)

                    6 TBSP Coconut flour

                    2 tsp Pumpkin pie spice or Allspice

                    Sea Salt to taste

                    Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour,  almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.

                    Optional to top with some coarse sea salt. 

                    Freeze for one hour before serving.

                    More Pumpkin Recipes

                    Salted Sunflower Nut Butter Cups

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                      Salted Nutbutter Cups

                      Paleo, Vegan, Gluten Free

                      Happily Serves 24 mini cups

                      ALL ORGANIC INGREDIENTS

                      CHOCOLATE SHELL

                      3 cups Lily’s chocolate chips

                      1 TBSP Coconut oil

                      1 tsp Vanilla

                      FILLING

                      3 TBSP Sunflower butter

                      1 tsp  Himalayan sea salt

                      1 tsp Coconut oil

                      1/4 Cup Dates

                      TOPPING

                      Pink Himalayan salt, to taste

                       

                      Soak Dates 1-4 hours.  Remove seeds.

                      In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

                      Melt over a pot of simmering (not boiling) hot water until well incorporated.

                      Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

                      Set aside leftover chocolate to put on top of the cups.

                      Set the muffin pans in the freezer.

                      In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

                      Blend until smooth and creamy.

                      Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

                      Then spoon out 1-2 tsp chocolate mixture to cover each cup.

                      Sprinkle Himalayan salt on top.

                      Place the cups in the freezer for 30 minutes or until set.  Serve frozen.