Healthy with Jodi

Indian Inspired Baked Kale

    Indian Inspired Baked Kale
    Gluten Free, Vegetarian
    Happily serves 2


    1 TBSP Tahini or Almond butter
    1 TBSP Coconut oil, melted
    Zest of 1 Orange or Lime
    2 garlic cloves, crushed
    1 tsp garma masala
    ¼ tsp Cardamom
    Optional: 1 TBSP Nutritional yeast

    Optional: 1 TBSP Coconut Aminos to thin if you aren’t baking kale and just want a salad dressing.

    Preheat oven at 275 degrees.
    Prepare baking stone with parchment paper.
    Mix all the ingredients together until smooth.
    In a large bowl, pour the dressing over the chopped kale.
    Mix the dressing into the kale thoroughly, spread evenly on baking stone.
    Make sure the leaves aren’t overlapping, this prevents sogginess.
    Bake for 15 minutes and rotate pan.
    Bake for another 15 minutes, check for crispness.
    If the chips aren’t crisp yet, rotate again and bake for 5-10 minutes more.
    Allow the chips to cool for about 5 minutes before serving.

    Winter Squash Pancakes

      Winter Squash Pancakes

      Vegan, GF, Refined Sugar free
      Happily serves 4

      1 cup Cooked and smashed winter squash
      1/3 cup cashew cream or vegan cream cheese
      2 large eggs (or flax egg)
      1/2 cup coconut yogurt
      3/4 teaspoon sea salt
      A dash black pepper
      1 teaspoon baking powder
      1 cup all-purpose GF flour
      coconut oil for frying pan

      TO FINISH:
      Crispy Sage Brown Butter:
      2 to 3 tablespoons butter
      A pinch or two of salt
      A few fresh sage leaves

      In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.
      Add flour and stir until just combined. Batter will be thick.

      Heat skillet medium-low to medium.  Coat the bottom with coconut oil, and spoon in pancake batter,  flatten the pancake slightly.
      Cook until golden brown underneath, flip and cook until golden brown.
      Lower your heat, if it’s cooking too fast. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven.

      To finish, wipe out frying pan and add butter (or you can use coconut oil), a Dash of salt and sage leaves, heating over medium heat. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes

      To roast squash: For butternut or kabocha, roast it face-down on an a baking sheet sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender.

      Herb Potato Salad – Served Warm or Cold

        Herbed Potato Salad

        Vegan, GF, Vegetarian

        Happily Serves 4


        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.


        Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

          Black Bean Lentil & Quinoa Salad

          w/Cumin-Lime Dressing

          Vegetarian, Gluten free, Vegan
          Happily serves 6

          quinoa salad


          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



          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.


          Cowboy Salsa


            Vegetarian, Gluten Free

            Happily serves 8-10



            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.