Healthy with Jodi

Gluten Free

Rutabaga Sweet Potato Soup Recipe

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    Rutabaga Sweet Potato Soup

    Vegan, Gluten Free

    Happily Serves 4

    ALL ORGANIC INGREDIENTS

    1 Butternut squash, cut in half

    3 Garlic cloves

    2 cups Rutabaga

    2 cups Sweet potato

    Coconut or avocado spray oil.

    1 tsp. Sea salt

    ½ tsp Pepper

    1 Yellow onion

    ¾ Cup Soaked cashews

    2½ Cups Coconut milk

    2 Cups Vegetable or Bone broth

    ½ tsp Nutmeg

    1 tsp Thyme

    Preheat oven to 400º .

    Wash and cut/dice veggies. Don’t forget to wash the squash before you cut into it, remove the seeds with a spoon.

    Spray the squash with coconut or avocado oil and place cut-side down on a baking sheet or stoneware.

    Cut garlic and let sit 5-10 mins.

    Spray the rutabaga and sweet potato in coconut/avocado oil.

    Add both to baking sheet. Bake for 45 minutes, stir half way through. It will cook Faster the smaller the pieces are.  You can also bake these in the air fryer for a faster meal.

    Sauté onion and garlic until soft and caramelized.

    Remove roasted veggies from oven and blend all the rest of the ingredients in a food processor until smooth. The nuts may remain grainy, but that’s ok.

    You can add water to reach desired consistency.

    Rutabagas Nutrition Facts

    Serving Size: 3.5 ounces (100 grams), raw

    Calories 39

    Calories from fat 2

    Total fat 0 g 0%

    Saturated fat 0 g 0%

    Trans fat

    Cholesterol 0 mg 0%

    Sodium 20 mg 1%

    Total Carbohydrate 9 g 3%

    Dietary Fiber 2 g 7%

    Sugar 6 g

    Protein 1 g

    Vitamin A 0% Vitamin C 31%  Calcium 5% Iron 3%

    Health Benefits of Rutabagas

    All crucifers (brassicas or cole crops) are high in antioxidant and anti-cancer compounds. The anti-cancer properties of these vegetables are so well established that the American Cancer Society recommends that Americans increase their intake of cruciferous vegetables.

    Rutabaga’s most significant nutrient comes from vitamin C. One cup contains 53% of the daily recommended value, providing antioxidants and immune system-supporting functions that help protect the cells from free radical damage. Although rutabagas provide only 5% of the iron needed for healthy blood on a daily basis, vitamin C enhances its absorption, while helping to form both collagen and the thyroid hormone thyroxine, which protect cells against damage, encourage wounds to heal, fight infections, and promote healthy bones, teeth, gums, and blood vessels.

    Beta-carotene-rich rutabagas are also an excellent source of potassium and manganese (for energy), and a good source of fiber, thiamin, vitamin B6 (helps support the nervous system), calcium (for strong bones), magnesium (helps absorb calcium and combat stress), and phosphorus (helps metabolize proteins and sugars).

    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

      Broccoli Sweet Potato Poppy Seed Salad

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        Broccoli Sweet Potato Poppy Seed Salad

        Gluten Free

        Happily Serves 8

        ALL ORGANIC INGREDIENTS

        4 cups fresh quick steamed broccoli, chopped into bite-size pieces

        1 cup sweet potato or yam

        ¼ cup finely chopped red onion

        ¼ cup sunflower seeds or pumpkin seeds

        1 tablespoon lemon juice

        Dressing

        1 cup Coconut kefir or small avocado, smashed

        ¼ cup raw organic honey

        1 tablespoon lemon juice

        2 teaspoons coconut vinegar

        1 tablespoon water

        1 tablespoon poppy seeds

        Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.

        In a small bowl, whisk together all dressing ingredients.

        Pour dressing over the salad and gently combine.

        Salad may be served immediately or refrigerated until serving.

        Cacao Avocado Mousse

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          Cacao Avocado Mousse

          Gluten Free, Vegan

          Happily serves 4

          ALL ORGANIC INGREDIENTS

          3 Avocados

          1/3 Cup Coconut nectar

          1/2 Cup Raw cacao
          1 tsp ground cinnamon

          dash of allspice (optional)
          2 vanilla beans, split and seeded
          1/4 tsp Himalayan sea salt

          Stevia drops if desired sweeter

          Mash all ingredients together and enjoy!

          Optional to add nut milk to thin out consistency.

          Fresh mint leaf for garnish or chopped for added flavor
          The Cacao is antioxidant rich, high in flavonoids, which are essential to a healthy cardiovascular system.  Cacao provides a natural form of iron for a natural energy boost.

          The avocado provides heart healthy monounsaturated fats as well as a good amount of vitamin B5 and Vitamin K.  Avocados are known for promoting heart health, regulating blood sugar and are believed to potentially offer anti-cancer benefits, specifically when it comes to cancer of the mouth, skin and prostate gland. Avocados are very alkalizing to the body.

          Zucchini Breakfast Loaf – Gluten Free

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            Gluten Free Zucchini Bread is free from dairy, gluten, soy products and refined sugars!

            INGREDIENTS

            • 2 Organic Zucchini, finely grated
            • 2 C almond meal
            • 2/3 C tapioca starch/arrowroot flour
            • 2 tbsp flax/chia meal
            • 1 tbsp chia seeds
            • 1 tsp baking soda
            • 1-2 tbsp dried rosemary
            • 1 tsp sea salt
            • 3 eggs (or flax egg substitute)
            • 1/4 cup (2 oz) Organic coconut milk
            • 1/4 cup (2 oz) Organic coconut oil
            • 1 tsp apple cider vinegar

            Directions:

            Preheat oven to 350º F.

            Line a loaf tin with parchment paper.

            Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.

            Combine both wet and dry ingredients together, pour into a loaf tin.

            Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.

            Serve warm or toasted.

             

            Jodi’s Fudgy Brownies

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              Jodi’s Fudgy brownies

              Grain free, Refined sugar free, Dairy free, Gluten Free,

              Happily Serves 12

              ALL ORGANIC INGREDIENTS 

              1 Egg

              2 Cups Black beans rinsed, drained & cooked

              One avocado

              1 TBSP vanilla extract

              1/2 Cup Coconut Brown sugar

              2/3 Cup Carob

              1-2 tsp Coconut oil

              1/4 tsp baking soda

              1/4 tsp baking powder

              1/2 tsp Himalayan Sea Salt

              1/2 cup dairy free chocolate chips

              Preheat oven to 350°. Grease an 8 x 8″ baking stone.

              Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

              Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

              Batter needs to be sticky to be fudgy.

              If you want it thinner add a tablespoon or so of coconut milk.

              Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

              Tips:  The food processor is best.  It  blends and hides the consistency of the beans.