Healthy with Jodi

Gluten Free Serves

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.

     

    Asian Chick Pea Kale Salad Recipe

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      Asian Chick Pea Kale Salad

      Vegan, Gluten Free

      Happily Serves 4

      VEGETABLES

      1 large bundle finely chopped kale  (steamed and drained)

      1 cup finely grated carrots (steamed)

      2 cups finely shredded red cabbage (Steamed)

      DRESSING

      1/4 cup cashew butter (or sub sunflower butter)

      1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

      1/4 cup sesame oil

      3 Tbsp maple syrup

      Sea salt or 1 Tbsp tamari or coco amigos

      CHICKPEAS

      1 Cup soaked and dried chickpeas (or sub Mung beans)

      2 Tbsp sesame oil or avocado oil

      2 tsp maple syrup

      1 garlic clove

      optional: red pepper flakes or chili powder

      Preheat oven to 425

      When preparing chickpeas, make sure they are dry – this will help them crisp up.

      In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

      To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

      Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

      To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days