Healthy with Jodi

Hemp Honey Viniagrette

    Honey Hemp Vinaigrette
    Paleo, GF, Dairy Free
    Happily serves 4


    1/2 Cup Hemp Seed oil
    2 TBSP Coconut Vinegar
    2 TBSP Raw Honey
    2 garlic cloves, crushed
    1/2 Cup Lime juice
    2/3 Cup cilantro, chopped
    1 tsp Sea Salt

    Mix all ingredients together, shake well.  Serve as a dressing or over seafood dish.

    Cucumber Dill Hummus

      Cucumber Dill Hummus
      Vegan, GF
      Happily serves 4


      2 cups Garbanzo Beans or butter beans, rinsed and drained
      2 springs fresh Dill (washed, stems removed) or 1 TBSP dried dill
      1 Cucumber (washed, skin on, roughly chopped)
      ½ tsp Sea Salt
      2 TBSP Lemon or Lime Juice
      1 TBSP Hemp Seed Oil
      2 TBSP Tahini
      1 Garlic Clove

      Put all ingredients in a food processor or blender and pulse/blend until smooth

      Pumpkin Seed Dip

        Pumpkin Seed Dip 

        Vegan, GF, Paleo
        Happily serves 6-8


        5 ounces Raw pumpkin seeds
        2 TBSP Avocado oil
        1/2 cup finely chopped shallots

        1 large jalapeno, finely chopped

        3 garlic cloves, chopped (let sit 5 min)
        1/4 Cup Parsley

        1/4 Cup Cilantro

        Juice of a lime

        1 TBSP Extra-virgin Olive oil or Avocado oil

        1/4 tsp finely grated orange zest

        2 TBSP Maple syrup or 1/4 tsp maple extract and stevia
        Blend seeds in a food processor.
        Cook shallots & garlic in the avocado oil.
        *Add Sea salt and pepper, let cool.*
        Add parsley, cilantro, lime juice, maple syrup, orange zest (and water if needed)
        Add shallot mix when cooled, mix thoroughly
        Sea salt to taste.

        Variation: Can also be used a spread in a lettuce wrap.

        Artichoke Green Chili Hummus

          Artichoke Green Chili Hummus
          Vegan, Paleo, GF
          Happily serves 4


          2 Cups Butter Beans
          1/2-1 Cup Artichoke (with about 1/4 cup juice)
          1-2 TBSP Hemp Seed oil
          1/2 Cup Hatch Green chili
          1 TBSP Sea Salt
          1 TBSP Garlic, Fresh or dried
          1 TBSP Onion Flakes
          1 TBSP Coconut Aminos
          1 TBSP Lime juice
          Optional: Red Pepper Flakes, mixed in or sprinkled on top

          MIx all Ingredients in food processor until smooth.
          1/2 cup serving size served with Veggies.

          Sriracha Aioli

            Sriracha Aioli
            Vegetarian, Gluten Free

            Happily Serves 3-4


            3/4 Cup Raw Cashews
            5  Garlic cloves, minced
            1/4 Cup water
            1-2 TBSP Avocado oil
            1 tsp Maple syrup
            1 TBSP Lime juice
            Sea salt + black pepper to taste
            1 tsp Sriracha (or other hot sauce), plus more to taste
            Pinch each chili powder, smoked paprika, and ground cumin

            Optional: 1/2 tsp Nutritional yeast (for a little cheesiness)

            Place cashews in a bowl and cover with boiling hot water.
            Let set, uncovered, for about 1 hour or until very soft, drain thoroughly and Rinse.

            Add cashews to the blender or food processor with fresh garlic, water, 1 Tbsp Avocado oil, maple syrup, lime juice, salt, pepper, Sriracha, and spices.
            (Nutritional yeast is optional.)

            Blend on high until creamy and smooth.

            Add more water if it’s too thick.

            Cacao Mint Mojito Mousse

              Cacao Mint Avocado Mousse
              Vegan, GF, Paleo
              Happily Serves 4-8

              All Organic Ingredients
              3 Avocados
              1/2 cup coconut Nectar
              1 Tsp vanilla extract
              1/2 Cup Coconut oil, melted
              2/3 cup fresh mint, stems off
              1/4 tsp Himalayan Sea Salt
              Lime juice to equal 3/4 cup plus zest
              Optional: 1/2 cup Raw Cacao and stevia to sweetness desired

              Place pitted avocado in food processor, blend well.
              Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
              Put in the freezer for 30 mints for a frosty treat.

              Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.

              Sunflower/Tahini Sauce

                Sunflower Seed or Tahini Dressing/Sauce
                Vegan, GF
                Happy serves 4

                All Organic Ingredients

                1/4 cup (4TBSP) sunflower seed butter or Tahini
                2 Tbsp Coconut Aminos
                1 tsp maple syrup extract
                1-2 TBSP Lime juice
                1/2 tsp chili garlic sauce, 1 thai red chili minced, or 1/4 tsp red pepper flake
                Hot water to thin
                Prepare dipping sauce by adding sunflower seed butter, coconut aminos, maple extract, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable dressing.
                Adjust portions based on personal preferences for spice, sweetness or acidity.

                Cilantro Lime Vinaigrette

                  Cilantro Lime Vinaigrette

                  Refined Sugar Free, GF

                  Happily serves 16

                  All Organic Ingredients:

                  1/4 Cup Lime juice

                  1/2 cup chopped cilantro

                  1/4 Cup Coconut vinegar

                  5 crushed garlic cloves

                  1/2 tsp Sea Salt

                  2 TBSP Coconut sugar (I use less and usually use stevia)

                  1 Cup Avocado Oil

                  Mix or blend well.  Shake before use.

                  More Vinaigrette Recipes

                  Watermelon Salsa

                    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


                      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.