Healthy with Jodi

Asian Chick Pea Kale Salad Recipe

    Asian Chick Pea Kale Salad

    Vegan, Gluten Free

    Happily Serves 4


    1 large bundle finely chopped kale  (steamed and drained)

    1 cup finely grated carrots (steamed)

    2 cups finely shredded red cabbage (Steamed)


    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


    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

      Broccoli Sweet Potato Poppy Seed Salad

      Gluten Free

      Happily Serves 8


      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


      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

        Cacao Avocado Mousse

        Gluten Free, Vegan

        Happily serves 4


        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.

        Hot mess: The grossest health concerns of summer


          (CNN)You are not the only one who thrives in the summer and loves its warm, long days. Bacteria and other microbes that cause food poisoning, diarrhea and just general grossness also flourish, threatening to make it a season to be sick.

          “Foodborne pathogens follow an annual cycle, and we tend to see peaks of them, especially bacteria, in the summer, at picnics, potlucks and all the outdoor events,” said Melinda Wilkins, director of the online science master’s program in food safety at Michigan State University.
          Your gut is not the only part of your body at risk of assault by bacteria such as E. coli in summer months. Bugs lurk in air conditioning filters, especially when it is hot and humid, ready to cause trouble for those with breathing problems. And the skin that protects you from infections can become a portal for them after a bad, blistering sunburn.
          Of course, even if some dangers await you at the picnic, pool or beach, it is worth it to get out and enjoy yourself. You can most likely handle what comes your way.

          Don’t pee (or poop) in the pool

          The burn you feel in your eyes after a dip in the swimming pool is not because of chlorine. It is because pee, poop and sweat from fellow swimmers (and maybe you) react with chlorine and form chloramine compounds,and this combination is what really stings your peepers. Aside from the gross factor, the formation of these compounds means there is less chlorine left in the water to kill bacteria, such as E. coli. Chloramines can also irritate the airways, and when they build up in the air, such as at indoor pools, they can trigger asthma attacks.
          “We recommend that you not pee or poop in the water, and shower before you go in,” said Michele Hlavsa, chief of the Health Swimming Program at the Centers for Disease Control and Prevention. A 2010 CDC report found that one out of 10 public pools don’t have proper chlorine levels. To make sure you’re not about to take a dip in a bacteria-laden pool, “you can use pool test strips at a pool supply or big box store” to check the chlorine level, Hlavsa said. (The CDC recommends chlorine levels in pools between 1 and 3 parts per million and pH of 7.2 to 7.8.)
          Even at the right levels, chlorine does not wipe out everything. A new CDC report found that a parasite called cryptosporidium, which can cause diarrhea and lives up to 10 days in a chlorinated pool, was associated with 37 (54%) of the 69 outbreaks of illness at pools and water parks. “To protect yourself, it’s about not swallowing the water you swim in, and to protect others don’t swim if you have diarrhea,” Hlavsa said.

          Lurking in seawater

          A day at the beach may leave you with more memories than you imagined if you go home with vibriosis. The infection is caused by vibrio bacteria, which live in some coastal waters and flourish in the warm months between May and October, when the majority of cases occur.
          According to the CDC, there are about 80,000 cases each year, and about 100 of them are fatal.
          An estimated 52,000 of those cases result from eating contaminated food, such as raw oysters, that have been infected in the water they once lived in. Symptoms usually begin within 24 hours of consumption. They include abdominal pain, diarrhea, nausea, vomiting, fever and chills. The illness lasts about three days.
          The bacteria can also cause skin rashes that lead to infection when contaminated water gets into an open wound or even a scratch.
          The best way to prevent this infection is to thoroughly cook shellfish and clean hands well after touching raw or undercooked shellfish. Cuts or scrapes should be cleaned well with soap after contact with infected water. When possible, cover the wound with a waterproof bandage before getting it wet.

          Beware the picnic burgers

          The thought of potato salad sweltering in the heat at the summer picnic may make the burgers on the grill sound pretty appetizing, but think again. “Actually, potato salad has kind of a bad rap, but it is not really a particularly high-risk food,” said Wilkins, of Michigan State University. “But people tend to bring frozen (burger) patties and throw them on the grill before they are fully thawed, (and) ground meat that is not thoroughly cooked is one of the riskiest items” because it can have E. coli, she said.
          Ground beef and pork should be cooked to 160 degrees Fahrenheit, ground chicken and turkey to 165 degrees. And yes, that means using a meat thermometer to test the temperature in the middle of the burger, Wilkins said.
          Of course, bacteria can still lurk in a big bowl of gooey potato or pasta salad, but not for the reasons you may think. Ingredients such as potatoes, pasta and eggs, not the mayonnaise, are prone to contamination. To play it safe, keep containers of anything you’re supposed to eat cold, such as potato salad, in big bowls or coolers full of ice, Wilkins said.

          Bacteria scream for ice cream (machines)

          An issue that can plague many an inadequately cleaned soft-serve ice cream dispenser is bacteria. “Listeria (bacteria) is a really sneaky pathogen in that it likes to live in cooler temperatures and populate machinery,” Wilkins said. Listeria infections can cause fever and muscle aches, and they are especially dangerous for pregnant women, who may miscarry as a result.
          On the bright side, the Blue Bell ice cream scare has made people more aware of listeria’s potential to lurk in frozen desserts, Wilkins said. It is a good idea to ask the person working at the yogurt shop or ice cream truck when the machines were last cleaned. “It brings the issue to the awareness of the workers and management to double check their procedures,” Wilkins said.

          Burn, baby, burn

          Sunburns may seem like a sweet souvenir from a day at the beach, but they should really be thought of as potentially harmful wounds. In the most severe cases, people can develop blisters and need to be treated like burn victims, said Dr. Cameron K. Rokhsar, assistant clinical professor of dermatology at the Icahn School of Medicine at Mount Sinai. “The skin sloughs off, (and) if there’s any kind of raw wound, it can predispose you to an infection” and should be treated with a prescription antibiotic ointment, he said.
          Worse yet, even just a few serious sunburns may greatly increase your risk of developing skin cancer. A 2014 study found that white women who had five or more blistering sunburns when they were teens were 68% more likely to develop melanoma, the deadliest form of skin cancer.

          Brush with jellyfish

          Despite that old episode of “Friends” where Joey peed on Monica’s jellyfish sting, urine is not the antidote to the venom of this goopy animal, which is common off beaches across the United States and thrives in warm water. Rinsing the wound with saltwater is one of the most recommended ways to relieve the stinging, redness and swelling that follow a brush with a jellyfish tentacle.
          A more surprising but also effective treatment is vinegar, said Rokhsar, who knows firsthand that it can make the pain go away almost instantaneously. “It happened to me. It hurts a lot, and I actually went to the lifeguard station, and they had vinegar spray,” he said.
          Also beware of the not-so-cute baby jellyfish called sea lice. Unlike the adults’ sting, theirs doesn’t hurt, so you don’t have to worry about rinsing the wound with saltwater or vinegar. Save the vinegar for rinsing your swimsuit before you wash it. Some believe the larvae can become trapped in the fabric.
          You will usually experience an itchy, red rash and small blisters within 24 hours. The rash is sometimes accompanied with fever, chills, headaches and nausea. The symptoms can last as long as two weeks and are not contagious.
          The sea lice, which are actually microscopic larvae of marine life such as jellyfish or sea anemones, are most often found in summer waters in Florida and the Caribbean.

          Grossness flourishes in air conditioning filters

          When air conditioners are working around the clock in hot summer months, dust, mold and pollution from outdoor air (in the case of central AC) or indoor air (in the case of a window unit) tend to build up on the filter of AC units. Not only does this slash the air conditioner’s efficiency, it can also carry health risks, said Abby Brokaw, director of the American Lung Association of the Upper Midwest Health House program.
          “People who are already having problems with breathing or lung health — so people with allergies or respiratory disease — are going to be affected” if the filter is not properly cleaned, removing dust, mold, dander and other detritus, Brokaw said.
          To keep your filter in tiptop shape, clean or replace it every three months, Brokaw advised. But take precaution when you do. Mold and bacteria love to grow on filters, especially in the summer humidity.
          “You don’t want to breathe in mold spores and bacteria. We would recommend that you wear gloves and a mask,” Brokaw said, referring to surgical masks sold in drugstores.

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          Quinoa Quiche

            Quinoa Quiche

            GF, Paleo

            Happily serves 2


            3/4 Cup sprouted tricolor quinoa, rinsedquinoa

            1 1/2 Cup bone broth (for cooking quinoa)

            2 free range eggs, lightly beaten

            2 Cups broccoli, finely diced

            1 Cup yellow onion, finely chopped

            1 garlic clove, minced

            1 1/2 Cup Vegan cheese

            1/2 tsp paprika

            Crushed red pepper to taste (optional)

            Preheat oven to 350, spray muffin tins with coconut oil.

            Cook quinoa according to directions, do not over cook, let cool

            Combine all ingredients.  Fill muffin tin and bake for 15-20 mins or until golden brown.  Let cool 5 mins and gentle remove from pan.

            Coconut Whipped Cream

              Coconut Whipped Cream

              Vegan, GF, Refined Sugar Free

              Happily serves 2


              1 Can full-fat Coconut milk

              1 TBSP Maple syrup or Stevia

              1 tsp vanilla

              Allow can of coconut milk to sit in fridge overnight, untouched.

              In the morning, open the can and scoop out the solid cream on top. Pour the liquid into a different container.

              Add vanilla and stevia or syrup to taste and use a high-powered hand blender to whip the cream into soft peaks.

              Serve immediately

              Mango Energy Bites

                Mango Energy Bites
                Vegan, GF, Refined Sugar Free
                Happily serves 15


                1 1/4 Cup walnuts or cashews
                1 Cup firmly packed dried unsweetened mango
                10 soaked medjool dates, pitted
                2 TBSP hemp seeds
                1/3 Cup unsweetened finely shredded coconut
                1 lime and zest
                Dash Sea salt
                Preheat oven to 350.
                Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
                Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
                Drain and lay on a towel and pat off excess moisture. Set aside.
                Add nuts to a food processor and mix into a fine meal. Set aside.
                Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
                Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.


                Zucchini Breakfast Loaf – Gluten Free

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


                  • 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


                  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.


                  Herb Potato Salad – Served Warm or Cold

                    Herbed Potato Salad

                    Vegan, GF, Vegetarian

                    Happily Serves 4

                    ALL ORGANIC INGREDIENTS

                    1 lb.Organic baby potatoes or fingerling potatoes

                    2 garlic cloves, minced

                    ½ Cup Whole grain mustard

                    ¼ – ½ C Avocado oil

                    1 Cup chopped fresh herbs: thyme, tarragon, dill, chives

                    2 – 3 TBSP Capers, drained, finely chopped

                    Sea salt and pepper to taste

                    Place (diced) potatoes in a large pot of cold water, bring to a boil. Remove & allow them to cool.

                    Place potatoes in a large bowl, toss with garlic, mustard, avocado oil, herbs, and capers.


                    Spaghetti Squash Chow Mein

                      Spaghetti Squash Chow Mein

                      GF, Vegan, Paleo

                      Happily Serves 6-8

                      ALL ORGANIC INGREDIENTS

                      1 Spaghetti squash
                      1/4 cup Coconut Aminos
                      3 Garlic cloves, minced
                      1 TBSP Coconut sugar
                      2 tsp freshly grated ginger
                      1/4 tsp white or black pepper
                      2 TBSP Avocado oil
                      1 Diced yellow onion
                      3 Celery stalks
                      2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

                      Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
                      Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
                      In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
                      Heat avocado oil in a large cast iron skillet over medium high heat.
                      Add onion, celery, stirring often, steam for no more than 3 mins.
                      Stir in cabbage until heated.  This should take no more than 7 mins total.
                      Stir in spaghetti squash and “soy” sauce mixture until well combined.