Garlic Sunflower Dip-Creamy Guilt free dipping!

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.


Homemade Ketchup…one of those condiments I could live on 🤩

Jodi’s Homemade Ketchup

Gluten Free, Refined Sugar free, Vegan

Happily serves at least 8 (unless you’re me!)

 Food and drink

ALL ORGANIC INGREDIENTS

3 Cans Tomato paste

1/2 Cup Apple cider vinegar

1 tsp Garlic powder

1 TBSP Onion powder

2 TBSP Coconut sugar or Monk fruit

2 TBSP Blackstrap molasses

1 tsp Himalayan sea salt

1 tsp Dried Mustard powder

1/8 tsp of each: cinnamon, clove, all spice, cayenne

1 Cup water

 

Optional: 1 tsp Ground chia seed if you want to thicken it up

Place all ingredients in food processor and blend well.

Put in fridge to let leftovers meld together for 2 hours or overnight

Cooking class Recipes. Gluten Free Goodness!!!

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

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.