Healthy with Jodi

hot sauce

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.

    Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

    by

      Black Bean Lentil & Quinoa Salad

      w/Cumin-Lime Dressing

      Vegetarian, Gluten free, Vegan
      Happily serves 6

      quinoa salad

      ALL ORGANIC INGREDIENTS

      1 Cup dry lentils or Quinoa (or 1/2 Cup each)

      2 Cup Black beans (if using canned, rinse well)

      1 Red bell pepper

      1/2 Red onion

      3 Green onion stalks

      1 Yellow Zucchini

      Bunch of cilantro to taste, stems removed

       

      Dressing

      1/4 Cup Lime juice

      2 TBSP Avocado or olive oil

      1 tsp dijon or flavored mustard

      1-2 Garlic cloves

      1 tsp Cumin

      1/2 tsp Oregano

      1/8 tsp Himalayan Sea salt

      Optional: chipotle powder, chili powder, pepper

       

      Cook lentils according to package directions, leaving firm not mushy. Drain.

      Cut or mince Galice, let sit 5 minutes.

      While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

      Finely dice the bell pepper, onion, and green onion.  Roughly chop the cilantro.

      In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.

      Add the dressing.  Add cilantro, and lightly toss.

      Serve or chill covered in the fridge for at least an hour.