Healthy with Jodi

juice

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

    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.

      Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

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        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.

         

        Celery Detox Juice

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          Celery Detox Juice

          Gluten Free, Vegan

          Happily serves 2

          ALL ORGANIC INGREDIENTS

          • 2 Stalks Celery
          • 4 Carrots
          • Fresh grated Ginger
          • 1/2 cup Lemon juice
          • 1/2 cup Aloe Vera Juice
          • dash of Clove and cinnamon
          • Stevia to taste
          • I blend it all up in the Vitamix.  I Store in mason glass jars.
          • I use my shaker bottle  (22oz) I fill up half way with Green Tea and then add about 1/2 of the juice mixture and ice to the top.

          Watermelon Salsa

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            Watermelon Salsa

            GF, Refined Sugar Free

            Happily serves 6-8

            Sweet salsa could be served as a breakfast side dish.

            ALL ORGAINC INGREDIENTS

            • 1 1/2 teaspoons lime zest (from about 1 lime)
            • 1/4 cup fresh lime juice (from about 3 limes)
            • 1 TBSP Organic raw sugar, or coconut sugar
            • Freshly ground pepper
            • 3 C seeded and finely chopped watermelon
            • 1 organic cucumber, peeled, seeded, diced
            • 1 jalapeno pepper, seeded, minced
            • 1 small red onion, finely chopped
            • 8 fresh basil leaves, finely chopped
            • 1/2 tsp garlic salt
            • Sea Salt to taste
            1.  Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl.
            2. Add the watermelon, cucumber, jalapeno, onion and basil and toss gently.
            3. Chill the salsa until ready to serve.
            4. Add the garlic salt just before serving.

            Cowboy Salsa

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              Vegetarian, Gluten Free

              Happily serves 8-10

               

              ALL ORGANIC INGREDIENTS

              1/2 Cup Avocado oil

              1-2 TBSP Raw Coconut sugar or Monk Fruit

              1/3 Cup Coconut vinegar

              1 tsp Chili powder

              1 tsp Himalayan Sea salt

              1 Cup black-eyed peas or Kidney beans

              1 Cup black beans

              1 Cup Aduki Beans

              1 Yellow Onion

              2 Green Onions

              2 Garlic Cloves

              1 diced Green bell pepper

              1 diced Red bell pepper

              1 diced Yellow bell pepper

               Handful chopped cilantro

              2 TBSP Lime juice

              Optional: 1/4 Cup Jodi’s Salsa

              Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

              Combine beans, red onion, and bell peppers.  Stir in cilantro.

              Cover and chill at least 1 hour or overnight to blend flavors.

              Serve chilled or at room temperature.