Healthy with Jodi

organic ingredients

Zucchini Hummus

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    Zucchini Hummus

    GF, Vegan, Sugar free
    Happily serves 6

    All organic ingredients

    3 cups Butter beans, drained and rinsed
    2 cups yellow and/or green squash
    1 Tbsp olive oil or avocado oil
    2 garlic cloves, or 1/2 Tbsp minced garlic
    1/2 TBSP onion flakes
    Himalayan sea salt to taste
    Red pepper flakes (optional) or Cheyenne pepper

    Cut garlic and let sit 5-10 minutes.
    Steam sliced zucchini about 3-5 minutes.
    Combine all ingredients in food processor and blend well.
    1/2-3/4 cup is a perfect serving size, dip celery or cucumbers for perfect well combined meal.

    Cacao Mint Mojito Mousse

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      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.

      Fennel Seasoned Beets

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        Fennel Seasoned Beets
        GF, Vegan, Refined Sugar free
        Happily serves 2


        All Organic Ingredients

        1 Golden or Red fresh beet
        1/2-1 TBSP ground fennel seed
        Sea salt to taste
        1 TBSP melted coconut oil
        1-2 tsp Chinese 5 Spice season.
        1/2 TBSP Balsamic Vinegar (optional)
        For Sweetness: You can add 1/8-1/4 tsp maple extract and cinnamon with stevia.

        Wash and Peel beets. Either spirialize, slice or cube your beets so they cook faster. Roast in Convection oven for 15 mins. Remove and add seasonings. Toss, eat either warm or cold depending on preference.

        One cup is recommended due to fiber count.

        Option:
        Use my coconut fennel sauce over Beets to change it up. Recipe list separate.

        Winter Squash Pancakes

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          Winter Squash Pancakes

          Vegan, GF, Refined Sugar free
          Happily serves 4

          ALL ORGANIC INGREDIENTS
          PANCAKES
          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.

          Sunflower/Tahini Sauce

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            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.

            Fresh Cranberry Salsa

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              Fresh Cranberry Salsa

              Vegan, Gluten Free, Refined Sugar free

              Happily serves 24

              ALL ORGANIC INGREDIENTS 

              12 oz package fresh Cranberries

              1/4 Cup Green onion (2-3 stalks)

              1/4 Cup Cilantro (handful roughly)

              1 Jalapeño pepper

              1/2 Cup Coconut Sugar or Monk Fruit

              1/4 tsp Cumin

              2 TBSP Lemon or Lime juice

              Himalayan Sea salt to taste

              Rinse cranberries well.  Dry and discard any wrinkled/old berries.

              Add all ingredients except cranberries to the food processor.  Blend well, scrape down the sides. Coarsely Chop the cranberries in.

              Add everything in a bowl and then stir and serve.

              Cranberry Relish

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                Cranberry Relish

                Vegan, GF (gluten free), Refined sugar free

                Happily serves 4

                All Organic Ingredients

                1 16 oz package fresh cranberries

                1 pear, diced

                1 apple, diced

                1/4 cup honey (or maple syrup) or 1/4 tsp stevia 

                1 tsp grated ginger

                1 TBSP balsamic vinegar

                Blend cranberries in a blender or food processor.

                In a bowl, combine blended cranberries and rest of ingredients.

                Cranberry Relish Nutrition facts:

                1 serving (219 g)

                Calories: 164

                adapted from http://whfoods.org/genpage.php?tname=recipe&dbid=324

                other great cranberry recipes

                Jamaican Cornmeal Fritters

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                  JAMAICAN CORNMEAL FRITTERS

                  Vegan, GF

                  Happily serves 10

                  All ORGANIC INGREDIENTS

                  1½ cup corn flour 

                  ½ cup GF flour

                  2 tbsp Coconut sugar

                  2 tsp baking powder

                  ½ tsp Himalayan sea salt

                  1½ cup room temperature water

                  2 tbsp coconut or avocado oil

                  Coconut Oil for frying

                  Heat a cast iron skillet with about ½ cup oil on medium heat.

                  While its heating, mix all ingredients into a bowl (will take on a thick pancake consistency).

                  Once oil is hot in pan, add several large dollops of cornmeal mixture into pan.

                  Fry 5 minutes or so on each side until golden yellow.

                  Remove fritters when evenly golden yellow on both sides, and place on paper towel to clean excess oil.

                  Pumpkin Cornbread

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                    PUMPKIN CORNBREAD

                    Vegan, GF, Dairy Free

                    Happily Serves 8

                    ALL ORGANIC INGREDIENTS

                    ¾ cup almond or coconut milk, room temperature

                    ¼ cup Coconut vinegar

                    1 cup cornmeal

                    1 cup GF All purpose flour (can sub quinoa flour)

                    ½ teaspoon Himalayan Sea salt

                    ½ teaspoon cinnamon

                    ½ teaspoon baking soda

                    ½ cup softened coconut oil

                    ⅓ cup brown sugar, packed (can sub coconut sugar)

                    1 can pumpkin puree or 2 cups fresh pumpkin

                    Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

                    Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

                    Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

                    Whisk together coconut oil and granulated sugar until well combined.

                    Whisk in pumpkin puree.

                    Stir in almond milk/vinegar mixture.

                    Now stir in your dry ingredients.

                    Mix until just combined.

                    Don’t over mix, or you’ll end up with tough bread!

                    Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

                    Remove from the oven, let cool slightly and then serve immediately 

                    More Cornbread Recipes

                    Easiest Pumpkin Soup

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                      Easiest Pumpkin Soup

                      Vegan, GF, Dairy free

                      Happily Serves 4 

                      ALL ORGANIC INGREDIENTS 

                      1/2 medium onion, finely chopped 

                      2 TBSP Avocado oil

                      1 Large can pure pumpkin or fresh pumpkin

                      4 Cups bone broth (or vegetable broth if a Vegan)

                      1/2 cup Coconut Milk or 3/4 cup soaked cashews

                      2 tsp Pumpkin pie spice

                      3/4 tsp Sea salt

                      1 garlic clove

                      Black pepper

                      Optional: Add Curry powder and Coconut milk to desired texture

                      Heat Avocado oil over medium-high heat. 

                      Add the onion and cook, stirring, 3 minutes

                      Cream cashews in food processor.

                      Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

                      Cook, stir occasionally for 3 minutes or until soup simmers.

                      Soup can be stored in the refrigerator for up to 3 days.  

                      More Soup Recipes