Healthy with Jodi

ingredients

Chocolate Quinoa Cookies Recipe

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    Chocolate Quinoa Cookies

    Vegan, No Bake, GF

    Happily makes 12 cookies

    All Organic Ingredients:

    ¼ cup coconut oil

    ¼ cup pure maple syrup or raw honey

    ⅓ cup Organic Cacao powder

    ½ cup Sunflower butter (or nut/seed butter of your choice)

    ½ cup cooked quinoa

    1/2 cup raw Quinoa, rinsed and dried (sprouted)

    ½ cup coconut flakes

    Coarse sea salt

    Directions

    Line baking sheet with parchment paper.

    In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

    Add Sunflower seed butter and stir until smooth.

    Remove from the heat and fold in the quinoa, and coconut flakes.

    Divide in mini muffin tin pan.

    Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

    Store in the freezer for best results, but can also be stored in the fridge

     

    Quinoa Cookies

    How Much Sugar – Can You Have? Did You Have? Should You Have? How to Calculate it.

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      How Much Sugar is Too Much?

      Calculating Refined Sugar Intake In Teaspoons sugar

      • A healthy adult human being has approximately 5 liters of blood circulating at any given moment.
      •  In that 5 Liters of Blood a grand total of 1 teaspoon of sugar is available during a fasting state. That’s all the body needs to function.
      •  In 12-ounces of soda or energy drinks typically contain approximately 10 teaspoons of sugar.
      •  That little beverage effectively raises the blood sugar 10 times above what the body needs to function and typically within a matter of minutes.

      To Decode the refined sugar in your diet simply do the following wherever refined sugars are listed in the ingredients.

      1 Teaspoon of Sugar = Approximately 4 Grams of Sugar

      In other words take the total grams of refined sugar and divide by 4 to learn how many teaspoons of sugar you are consuming per serving.

      More About Refined Sugar

      The Recommended Total Consumption of Refined Sugar & High Fructose Corn Syrup is less than 1 pound per month for Optimal Immune Health. Use the conversions below to assess how much sugar you are consuming each day.

      • 1 teaspoon of Sugar = 4.2 grams = approximately 4 grams
      • 453 grams of Sugar = 1 pound of Sugar
      • 115 teaspoons of Sugar = 1 pound of Sugar
      • 11 Sodas (132 Ounces) = 2, 2-Liter Bottles of Soda =
      • 1 pound of Sugar 1 Soda (12 Ounces) = 39 grams of Sugar = Approximately 10 teaspoons of Sugar
      • 1 Soda (20 Ounces) = 69 grams of Sugar = Approx. 16.5 teaspoons of Sugar
      • 1 Soda (2 Liters) = 67 ounces of Soda = 221 grams of Sugar = ½ pound of Sugar

      Drinking 1 Soda (12 Ounces) per day = 30 Sodas per month = 2.65 pounds of Sugar per month from Soda alone = 360 teaspoons of sugar your body will have to use, store or eliminate in order to remain in balance at 1 teaspoon circulating in the blood stream.

      I would also say that I would not count fruits, vegetables, and whole grains to this total…just refined sugars like white sugar, brown sugar, high fructose corn syrup, dextrose, dextrin, maltodextrin, agave syrup, maple syrup, and evaporated cane juice.

      The US governments projects that average annual refined sugar consumption alone…not counting any other sweetener will be 74 or more pounds per year for the next 20 years. And we wonder why diabetes is the fastest growing pathology in the United States today.

       

      See Related Articles

      Black Bean Burrito – Indian Style Recipe

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        Indian Style Black Bean Wrap

        Vegan, Vegetarian, GF

        Happily serves 4

        ALL ORGANIC INGREDIENTS
        1 yellow onion
        4 cloves garlic
        1 tsp fresh grated ginger
        1 Cup sweet potatoes or quinoa (or half cup of each)
        1 Cup green bell pepper
        1 Cup Red bell pepper
        1 tsp garam masala
        1 TBSp +1/2 cup vegetable or bone broth
        2 cups black beans drained and rinsed
        Sea Salt and black pepper to taste
        Romaine lettuce

        Chop onions and garlic. Let sit for 5-10 minutes
        Prepare other vegetables.
        Salute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently.
        Add garam masala and sweet potatoes and mix well.
        Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
        Add beans, Season with salt and pepper to taste.

        Lettuce wrap all veggies and Enjoy!

        Black Bean Burrito

        Gluten Free Guide – New Rules under the FDA

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          Gluten-free food labels under new FDA rules

          • The terms, “gluten free,” “no gluten,” “free of gluten” and “without gluten” can be used on labels of foods that gluten freemeet the FDA gluten-free standard.
          • No universal symbol will appear on packages to indicate that a food meets the FDA gluten-free standard. If a food company wants to indicate that a product meets the standard, it has to use one of the gluten-free terms.
          • Certification seals from third parties, for example a seal from the Gluten Free Certification Organization, can continue to be used on labels. The FDA says it does not endorse or recommend any particular certification seal. Any food that uses a third party certification seal must meet the FDA labeling requirements at a minimum. Typically the standards for certification seals are stricter than the FDA requirements.
          • The label format is left up to food makers; the FDA does not have a mandated design or any requirements for where the gluten-free label has to be placed.
          • Food makers can continue to use the terms, “made with no gluten containing ingredients” and “not made with gluten containing ingredients.” If the terms are used in conjunction with a gluten-free label, the product must meet the FDA standard. If the terms are used without a gluten-free label, the FDA says, “consumers should not assume the food meets all FDA requirements.”
          • Food makers can continue to use advisory statements such as, “Made in a factory that also processes wheat products” on a food that also has a gluten-free label. The FDA says it will need to “look at foods on a case by case basis to determine whether a specific advisory statement with a gluten-free claim would be misleading.” Any product with the advisory statement and gluten-free label would have to meet the FDA requirements.
          • Naturally gluten-free foods can be labeled gluten free. This is a change from the proposed rules which would have prohibited the gluten-free label on inherently gluten-free foods including gluten-free grains and products like bottled water unless the label also said all foods of the same type were also gluten free. The final rule addresses concerns that some gluten-free grains, legumes and seeds have a high risk of cross-contamination. A gluten-free label on these kinds of products “provide the expectation that any gluten is less than 20 ppm,” the FDA says.
          • Gluten-free labeling continues to be voluntary so even products that are gluten free may not be labeled as such. This is likely to come up most often with naturally gluten-free products with a low risk of cross-contamination, fruits and vegetables for example. The lack of a gluten-free label does not mean the food contains gluten.

          Organic Label Guide – What to look for in Organic Labels.

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            Certified Organic Label Guide

            Source:   Organic.org

            Making sense of organic labeling can be difficult, and many consumers do not understand the significance of the USDA Organic label. Since October 21, 2002, the following guidelines were established by the United States Department of Agriculture’s (USDA) National Organic Program (NOP) to assure consumers know the exact organic content of the food they buy.

            Single-Ingredient Foods

            On foods like fruits and vegetables, look for a small sticker version of the USDA Organic label or check the signage in your produce section for this seal.

            The word “organic” and the seal may also appear on packages of meat, cartons of milk or eggs, cheese, and other single-ingredient foods.

            Multi-Ingredient Foods

            Foods such as beverages, snacks, and other processed foods use the following classification system to indicate their use of organic ingredients.

            100% Organic—Foods bearing this label are made with 100% organic ingredients* and may display the USDA Organic seal.

            Organic—These products contain at least 95–99% organic ingredients (by weight). The remaining ingredients are not available organically but have been approved by the NOP. These products may display the USDA Organic seal.

            Made With Organic Ingredients—Food packaging that reads “Made With Organic Ingredients” must contain 70–94% organic ingredients. These products will not bear the USDA Organic seal; instead, they may list up to three ingredients on the front of the packaging.

            Other—Products with less than 70% organic ingredients may only list organic ingredients on the information panel of the packaging. These products will not bear the USDA Organic seal.

            Keep in mind that even if a producer is certified organic, the use of the USDA Organic label is voluntary. At the same time, not everyone goes through the rigorous process of becoming certified, especially smaller farming operations. When shopping at a farmers’ market, for example, don’t hesitate to ask the vendors how your food was grown.

            *Salt and water are not included.

            Tigernut Flour Pancakes

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              Tigernut Flour Pancakes

              GF, Refined Sugar free

              Happily serves 4-6

              ALL ORGANIC INGREDIENTS 

              • 4 organic cage free eggs
              • ½ cup tigernut flour
              • ¼ cup coconut flour
              • ½ cup dairy free milk (coconut milk)
              • ½ tsp cinnamon
              • ½ tsp raw apple cider vinegar
              • ¼ tsp baking soda
              • Properly measuring the flours is key to the recipe. Stir the tigernut flour with a fork to “loosen” it, then dip in the measuring cup and level the top with a knife. Measure the coconut flour the same way. Combine the flours and eggs to create a smooth batter. Mixing these ingredients first allows you to smooth out the clumps of tigernut flour. Add remaining ingredients, stir until combined.  Cook pancakes as usual

              You can store leftover pancakes in an airtight container in the fridge for a few days. The leftover pancakes actually make a delicious “bread” for grain free sandwiches!

              Quinoa Brittle

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                Quinoa Brittle

                Vegan, Gluten free, Refined Sugar Free
                Happily Serves 10

                ALL ORGANIC INGREDIENTS 

                3/4 Cup Tricolor uncooked quinoa

                3/4 cup Pecans

                2 TBSP Coconut sugar

                1/2 tsp Pumpkin pie or allspice

                2 TBSP Coconut oil

                1/4 cup Blackstrap Molasses

                1/4 cinnamon

                Pinch of Himalayan sea salt

                Stevia, if you desire it sweeter

                 

                Preheat oven to 325.

                Line a baking sheet with parchment paper. (Cover all edges)

                Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

                Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

                Try to get it as even as possible or the edges will burn in the center won’t crisp up.

                Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

                Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.

                Dijon Lemon Dressing Recipe

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                  Dijon Lemon Dressing

                  Happily serves 4

                  ALL ORGANIC INGREDIENTS

                  1/3 Cup lemon juice

                  1 TBSP Dijon mustard

                  2 Crushed garlic cloves

                  1/4 Cup flaxseed oil or Macadamia Nut oil

                  1/4 Cup extra virgin olive oil or avocado oil

                  Sea salt/pepper to taste

                  Grind Flaxseeds in a coffee grinder on medium speed until well ground, set aside.  (Keep extras in Freezer.). In a blender combine lemon juice, mustard, garlic, salt, and pepper and any of the additions you choose. Blend for 1 minute, then begin pouring oils very slowly through the feed hole in the lid of the blender. Blend until smooth.

                  Variations/Additions

                  1 tsp of curry powder

                  1 TBSP minced basil or rosemary

                  1 TBSP honey or Stevia

                  Dash cayenne

                  Five Chinese Spice

                  Allspice

                  Ginger, fresh or powder

                  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