Healthy with Jodi

Cooking Class 7.7.2017

    Cooking Class 7.7.2017


    Taco Salad
    Gluten Free, Vegan
    Happily serves 3-4

    2-4 Zucchini
    2 Cups Kidney Beans
    2 green onions
    1 Red Bell pepper
    4 Cups Mixed Greens
    1 Jalapeño
    Handful Cilantro
    1 avocado
    1-2 TBSP lemon or lime juice
    Sea salt to taste

    8 oz Coconut yogurt
    1 cup Salsa

    Sprialize Zucchini.
    Soak, rinse and drain beans.
    Dice Bell pepper, Cilantro and jalapeño, and Avocado.
    Adding lemon juice for taste if needed.
    Mix salsa and yogurt together.
    Mix the veggies and Dressing and place on a bed of greens.


    Sauerkraut Dill Coleslaw
    Vegan, Gluten Free, Soy Free
    Happily serves 12


    1 head Purple Cabbage, Sliced
    1 Cup Sauerkraut, plus juice
    1 Cup Dill Pickles, save juice
    1/2 Red onion
    1/2 Yellow onion
    1 Tbsp minced garlic
    1 tsp ginger, powdered (or Finely chopped fresh)
    2 TBSP Hemp Seed oil
    2 TBSP Balsamic Vinegar
    2 TBSP Coconut Aminos
    2 TBSP Lime juice

    Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
    Dice onions and pickles. (You can use dill relish)
    Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.


    Avocado Sweet Potato Breakfast Salad
    Vegan, Gluten Free, Refined sugar Free
    Happily serves 2


    1 Purple or orange sweet potato, cubed
    1 Tbsp avocado oil
    Himalayan Sea salt and pepper
    4 cups mixed greens (not raw spinach or kale)
    1 ripe avocado, chopped
    2 Tbsp hemp seeds
    1-2 TBSP Fresh chopped parsley
    1 cup blueberries, Optional

    3 Tbsp lemon juice
    1 Tbsp Avocado oil or Hemp seed oil
    Himalayan sea salt and pepper

    Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
    Cook for 3-4 minutes.
    Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

    Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

    To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
    Top with Dressing or Serve on the side.

    Tzatkiti…Dairy FREE!

      Vegan, GF
      Happily serves 2


      8 oz Plain coconut yogurt
      1 TBSP Hemp Seed oil
      1 TBSP Lemon juice
      1-2 garlic cloves, minced
      1-2 TBSP Minced onion
      1 TBSP Dill
      2 TBSP Chives
      1 peeled, cubed cucumber

      Dice Cucumber. Mix all ingredients together, no blender needed!
      Enjoy as a dipping sauce or spread for lettuce wraps or by itself.

      Collagen Vanilla Beetroot Power shake

        Collagen Vanilla Beetroot Power Shake
        Vegan, Dairy Free, GF, Paleo

        Happily serves 1

        1 beet, peeled, chopped, steamed

        1 cup FROZEN Blueberries or raspberries

        2 cups steamed and drained spinach

        1-2 TBSP lemon juice and zest

        1 scoop Collagen powder

        1 tsp wheatgrass powder, spirulina, or chlorella

        1 tsp vanilla extract
        1/2 tsp Cinnamon

        1/2 cup Coconut water
        Optional: Stevia

        Add all Ingredients to Blender and blend til smooth.

        Lemon Sautéed Spinach & Quinoa

          Lemon Sautéed Spinach & Quinoa 
          Vegan, Vegetarian
          Happily serves 4


          1 bag spinach
          ¼ Cup pumpkin seeds
          1 Cup tri color Quinoa, cooked
          3 garlic cloves, chopped
          1/2 chopped yellow onion
          1 TBSP of Avocado oil
          1 lemon, juiced
          Salt and pepper to taste

          Pre-heat cast iron pan over medium heat.
          Saute chopped garlic and onion, remove and keep aside.
          Add a portion of the baby spinach to the pan, stir frequently continuing to add spinach until entire bag is added.
          Steam spinach until soft bright green (only takes about a minute.)
          Remove from heat! Drain off water!
          Stir in Quinoa, oil, spinach, garlic, onion, and pumpkin seeds
          Sea Salt and pepper to taste .
          Squeeze a bit of fresh lemon juice over spinach before serving.

          Garlic Tahini Dressing

            Garlic Tahini Sauce
            Vegan, Gluten Free
            Happily Serves 2


            1/4 Cup hummus or tahini
            2-4 TBSP lime or lemon juice
            2 TBSP Coconut Aminos
            3/4 – 1 tsp dried dill (or about 2-3 tsp fresh)
            3 cloves garlic, minced (about 1 1/2 Tbsp)
            Water or unsweetened nut milk to thin
            Sea salt to taste
            Optional: Red Pepper Flakes

            Whisk together. May have to use water to thin out if dressing sits in fridge for more than a few hours.

            Dijon Lemon Dressing Recipe

              Dijon Lemon Dressing

              Happily serves 4


              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.


              1 tsp of curry powder

              1 TBSP minced basil or rosemary

              1 TBSP honey or Stevia

              Dash cayenne

              Five Chinese Spice


              Ginger, fresh or powder

              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.

                Celery Detox Juice

                  Celery Detox Juice

                  Gluten Free, Vegan

                  Happily serves 2


                  • 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.