Healthy with Jodi

organic ingredients

Brownies…indulging never tasted so good! Black beans, avocado, coconut brown sugar

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    Jodi’s Secret Ingredient Black Bean Brownies
    Grain free, Dairy free, Gluten Free
    Happily serves 12-15

    ALL ORGANIC INGREDIENTS

    1 Egg Replacer
    2 Cups Cooked Black beans
    One Avocado
    2 TBSP Coconut Oil
    1 TBSP Vanilla extract
    1/2 Cup Coconut Brown Sugar
    2/3 Cup Raw Cacao
    1/4 tsp Baking soda
    1/4 tsp Baking powder
    Dash of Cinnamon
    5-8 Drops of Chocolate stevia

    Preheat oven to 350°.
    Grease an 8 x 8″ baking stone or mini muffin pan (w/spray coconut oil)
    Mix egg replacer, black beans, avocado, coconut oil, vanilla and sugar in the food processor until smooth.
    Add Cacao, baking soda, baking powder, cinnamon, and chocolate stevia and mix again until smooth.

    Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or TBSP of coconut oil.
    Bake for about 20 minutes or until toothpick comes out clean.
    Cool completely.

    Tips:
    The food processor is best.
    Brownies are best cold.
    Can be stored in the fridge for 3 days or frozen for 2 weeks
    Also tastes good raw, no need to bake if you are in a hurry.

    Creamy Cauliflower Avocado Soup

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      Creamy Cauliflower Avocado Soup

      Vegan option, Gluten Free
      Happily serves 4

      ALL ORGANIC INGREDIENTS

      2 Cauliflower heads or 4 Cups Cauliflower rice
      6 Cups Bone Broth (Veggie Broth if Vegan)
      1/2 Cup Raw Cashews
      4 TBSP Sesame seeds or tahini
      1 Avocado
      2 TBSP Coconut Oil
      1 Sweet Yellow Onion
      4 Garlic Cloves
      1/4 Cup Parsley
      Himalayan Sea Salt

      Soak Cashews 1-4 hours, drain water and rinse.
      Cut or press garlic, let sit 5 minutes.
      Chop Parsley, cauliflower and onions.
      Sauté garlic & onions until they are translucent.
      Pour in 6 cups of Bone Broth in your stock pot.
      Add cauliflower, cashews and sesame seeds.
      Bring it to a boil.
      Reduce heat, let it simmer for about 15 minutes until the cauliflower is tender.
      Let cool and transfer to a high powered blender.
      Add avocado and blend until smooth.
      Season to taste with the salt and pepper.
      Garnish with chopped parsley

      If you don’t want to use Cashews, you can substitute 8 TBSP Butter, Ghee or Coconut oil.

      Veggie Pasta!! Zucchini Brussel Sprout Salad w/Kidney Beans

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        Spiralized Zucchini Brussel Sprout Salad
        Gluten Free, Vegan, Low Carb
        Happily Serves 2 ALL ORGANIC INGREDIENTS

        1 Cup Kidney beans
        1 Cup Brussel Sprouts
        2 Cups Zucchini and/or Yellow Squash
        1-2 Garlic Cloves
        1 Green Onion
        2 TBSP Avocado Oil
        1 tsp Minced Onion
        Himalayan Sea Salt
        1-2 tsp Turkey Spices

        Cut Garlic and let sit 5 minutes
        Quarter Brussel Sprouts, wash good. Spray with Coconut oil and toss with salt. Air fry about 5 minutes, check after a few minutes and shake bucket.
        Spiralize Zucchini. You can steam it or air fry about 2-3 minutes to keep crunchy texture, if you can handle raw veggies.
        Soak and rinse beans, if using canned beans, wash and drain well.
        Combine all ingredients and mix well.

        This contains lots of fiber, so half this recipe is a great serving size.

        Creamy Avocado Spicy Lime Dressing

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          Creamy Avocado Spicy Lime Dressing
          Keto, Vegan, Gluten Free
          Happily Serves 4

          ALL ORGANIC INGREDIENTS

          1 Avocado
          1 Garlic clove
          1 Jalapeño
          1 handful Cilantro
          1 Cup Unsweetened Almond milk
          1/3 Cup Lime juice
          ¼ Cup Avocado Oil
          ¼ tsp Himalayan Sea salt
          ¼ tsp White Pepper

          Cut Garlic, Let sit 5 mins.
          Chop Jalapeño and cilantro.
          Add all ingredients except Almond Milk to high power blender and blend until smooth.
          Add Almond Milk in slowly until desired consistency.
          Top with Micro green Sprouts and pour over Salad

          Mint Mojito-Virgin! Thyroid stimulating and energy replacement drink

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            Thyroid stimulating Virgin Mint Mojito
            Gluten Free, Dairy Free, NON-alcoholic
            Happily Serves 4

            ALL ORGANIC INGREDIENTS

            1/2 Cup Lime Juice
            32 oz Coconut Water
            1 Bunch Mint leaves
            1/2 tsp ground ginger
            Stevia to taste

            Blend all ingredients together, including mint leaves.
            Drink 8 oz first thing in the Morning or after exercise or Sauna Treatment.

            Cauliflower Cheese Sauce

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              Cauliflower Cheese Sauce
              Vegan, Gluten free
              Happily Serves 4

              ALL ORGANIC INGREDIENTS

              2 Cups cauliflower
              1/4 Cup Coconut Milk, unsweetened
              4 TBSP Nutritional Yeast
              2 TBSP Avocado Oil
              1/4 Cup Lemon Juice
              1 Garlic Clove
              1-2 tsp Sea Salt
              Black pepper to taste

              Cut and press garlic, let it 5 mins.
              Steam Cauliflower about 10 Minutes. You can buy it whole or buy it “Riced”.
              Drain cauliflower if there is any excess water, and add it to the food processor.
              Add the rest of the ingredients and blend until smooth.

              Purple Sweet Potato Brownies! Grain Free! Dairy Free!

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                Purple Sweet Potato Brownies
                Grain Free, Paleo, Gluten Free, Dairy free
                Happily serves 12

                ALL ORGANIC INGREDIENTS

                2 Purple Sweet Potatoes
                14 Medjool Dates
                1 1/2 Paleo Nut Flour
                4 TBSP Raw CACAO Powder
                3 TBSP Maple Butter
                1/4 tsp Himalayan sea salt

                Soak Date about 1-4 hours. Remove seeds.
                Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
                The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

                Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
                Mix all other ingredients in a bowl, then add cream mixture. Stir well.
                Bake for 20-30 mins on 350 until the toothpick comes out dry.

                Allow to cool 10 mins for the brownies to gel together.

                Chocolate Class! How to make chocolate healthy!

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                  Chocolate….we all love it, might as well figure out how to make it healthy so we can enjoy it without Guilt! Just a few things we sampled and made today! Most of these products I got from Sprouts and Natural Grocers.

                  Purple Sweet Potato Brownies
                  Grain Free, Paleo, Gluten Free, Dairy free
                  Happily serves 12

                  ALL ORGANIC INGREDIENTS

                  2 Purple Sweet Potatoes
                  14 Medjool Dates
                  1 1/2 Paleo Nut Flour
                  4 TBSP Raw CACAO Powder
                  3 TBSP Maple Butter
                  1/4 tsp Himalayan sea salt

                  Soak Date about 1-4 hours. Remove seeds.
                  Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
                  The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

                  Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
                  Mix all other ingredients in a bowl, then add cream mixture. Stir well.
                  Bake for 20-30 mins on 350 until the toothpick comes out dry.

                  Allow to cool 10 mins for the brownies to gel together. (Important step!!)

                  Jodi’s Fudgy Black Bean Brownies
                  Grain free, Dairy free, Gluten Free, Vegan
                  Happily serves 12-15

                  ALL ORGANIC INGREDIENTS

                  1 Egg Replacer (or 1 egg)
                  2 Cups Cooked Black beans
                  One Avocado (or 1/2-3/4 Cup coconut oil)
                  1 TBSP Vanilla extract
                  1/2 Cup Coconut sugar
                  2/3 Cup Raw Cacao or Carob
                  1/4 tsp Baking soda
                  1/4 tsp Baking powder
                  Optional: 1/2 cup dairy free chocolate chips

                  Preheat oven to 350°.
                  Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
                  Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
                  Add the Cacao, baking soda, baking powder and mix again until smooth.

                  Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
                  Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
                  Cool completely.

                  Tips:
                  The food processor is best, blends and hides the consistency of the beans.
                  Brownies are best cold.  Can be stored in the fridge or frozen.
                  Also tastes good raw, no need to bake if you are in a hurry.

                  Black Tahini Beet Dip. New twist on beets to slow the rate of blood sugar

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                    Black Tahini Beet Dip
                    Vegan, Gluten Free
                    Happily Serves 2

                    ALL ORGANIC INGREDIENTS

                    2 Cooked Beets
                    ¼ Cup Black Tahini
                    2 TBSP Lemon juice
                    2 tsp Maple butter (or stevia and 1/4 tsp maple extract if you are watching sugars)
                    ½ tsp Himalayan Sea salt
                    1-3 TBSP water

                    Wash, peel and bake Beets, or buy baby beets already prepared.
                    Add Black tahini, lemon juice, maple butter,and salt to the food processor.
                    Blend until smooth.
                    Add water in 1 Tbsp. increments until desired consistency is achieved.

                    Air Fried Spring Rolls

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                      Air Fried Spring Rolls
                      Vegan, Gluten Free
                      Happily serves 4


                      ALL ORGANIC INGREDIENTS
                      8 Spring wrappers
                      2 Cups mixed veggies (broccoli, cabbage, onions)
                      2 TBSP Coconut aminos
                      Avocado oil Spray
                      Sea Salt
                      1/4 Cup water (for Rice paper)
                      Optional: Can add shredded chicken or turkey.

                      Chop/Slice veggies. Stir fry or steam veggies about 3-5 minutes in a cast iron skillet.
                      Add Coconut Aminos.
                      Follow Rice paper wrap instructions
                      Lay out one rice roll paper and spoon some mixture onto the paper. Veggies and or meat should be warmed/cooked.
                      Fold in the sides and roll up.
                      Spray the spring rolls with avocado oil spray and place in the air fryer basket. Do not let the rolls touch each other.
                      Air Fry at 375 for about 5-8 minutes.