Healthy with Jodi

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.

    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.

      Quinoa Brittle

        Quinoa Brittle

        Vegan, Gluten free, Refined Sugar Free
        Happily Serves 10


        3/4 Cup Tricolor uncooked quinoa

        3/4 cup Pecans

        2 TBSP Coconut sugar

        1/2 tsp Pumpkin pie or allspice

        2 TBSP Coconut oil

        1/4 cup Blackstrap Molasses

        1/4 cinnamon

        Pinch of Himalayan sea salt

        Stevia, if you desire it sweeter


        Preheat oven to 325.

        Line a baking sheet with parchment paper. (Cover all edges)

        Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

        Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

        Try to get it as even as possible or the edges will burn in the center won’t crisp up.

        Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

        Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.

        Mango Energy Bites

          Mango Energy Bites
          Vegan, GF, Refined Sugar Free
          Happily serves 15


          1 1/4 Cup walnuts or cashews
          1 Cup firmly packed dried unsweetened mango
          10 soaked medjool dates, pitted
          2 TBSP hemp seeds
          1/3 Cup unsweetened finely shredded coconut
          1 lime and zest
          Dash Sea salt
          Preheat oven to 350.
          Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
          Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
          Drain and lay on a towel and pat off excess moisture. Set aside.
          Add nuts to a food processor and mix into a fine meal. Set aside.
          Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
          Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.


          Jodi’s Sweet Potato Brownies

            Jodi’s Sweet Potato Brownies

            Grain Free, Paleo, GF, Dairy free
            Happily serves 12


            2 medium Sweet Potatoes
            14 Medjool Dates
            1 1/2 Cups Quinoa or Almond Flour
            4 TBSP Raw CACAO Powder
            3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
            Pinch of sea salt

            Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
            The smaller the pieces, the faster it will cook.

            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.
            Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
            Allow to cool 10 mins for the brownies to gel together, very important step!!

            Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.