Healthy with Jodi

Roasted Pumpkin

    Vegan, Gluten Free

    Happily serves 2


    2 Cups Fresh Pumpkin

    2TBSP Coconut oil

    2 TBSP Sunflower Butter

    1 tsp Cinnamon 

    1/2 tsp Maple extract

    2 tsp Sunflower seeds

    1 tsp Himalayan Sea Salt

    Stevia to taste

    Cut pumpkin, remove seeds. 

    Cube and bake 20 minutes or until soft. Remove skin.

    Add coconut oil, sunflower butter and spices.

    Top with Sunflower seeds.

    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.

      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.

        Sugar Cookies

          Vegan, Gluten Free
          Happily Serves 24


          1/2 Cup Vegan butter or butter
          2/3 Cup Monk Fruit
          1 tsp Vanilla extract
          3 Tbsp Chickpea brine or flax egg, or 1 egg
          3/4 tsp baking powder
          1/4 tsp Himalayan Sea salt
          1 2/3 Cups gluten free flour
          2/3 Cup Almond flour
          1/3 Cup Arrowroot
          1 TBSP Almond or nut milk

          FROSTING (optional)
          1/2 Cup vegan butter
          1 1/2 – 2 cups sifted powdered sugar
          1/4 tsp vanilla extract
          1-2 TBSP Almond or nut milk

          Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
          Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
          Add monk fruit and mix on medium speed until fluffy
          Then add chickpea brine (or other egg substitute) and vanilla and mix again.
          Add baking powder and sea salt and blend well
          Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
          Add almond milk and stir.

          The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.

          Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
          Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.

          Let the dough rest at room temperature for 30 minutes before scooping and baking

          Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
          Cool on baking sheet for 10 minutes.

          To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
          Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
          Continue adding powdered sugar until you have spreadable frosting.

          Let the dough rest at room temperature for 30 minutes before scooping and baking.

          Pumpkin Cornbread


            Vegan, GF, Dairy Free

            Happily Serves 8


            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

            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

              Easiest Pumpkin Soup

              Vegan, GF, Dairy free

              Happily Serves 4 


              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

              Pumpkin Fudge

                Vegan, Gluten Free

                Happily serves 8-10


                1/3 Cup Pumpkin puree

                1/2 Cup Coconut butter

                2 TBSP Almond butter

                2 TBSP   Maple syrup or Blackstrap molasses

                2 tsp Pumpkin pie spice

                1/8 tsp Himalayan Sea salt  

                Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

                More Great Recipes 

                Raw Pumpkin Pie Recipe

                  Raw Pumpkin Pie Recipe

                  Happily serves 8

                  Raw ,Vegan, Paleo, GF (Gluten Free

                  All organic ingredients


                  1 cup soaked dates 

                  1 cup pecans 

                  I cup walnuts (can use sub cashews or almonds) 

                  Optional: 1/4 cup figs 

                  1/8 teaspoon of Himalayan salt

                  To make the crust:

                  Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 


                  1 baking pumpkin (about4-6cups) 

                  1 cup dates

                  4 TBSP softened coconut oil or coconut cream 

                  1/3 cup maple syrup (can sub coconut nectar)

                  1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

                  To make the filling

                  Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

                  You can used canned pumpkin, but fresh pumpkin is so much better tasting

                  More Pumpkin Pie Recipes

                  Pumpkin Pie Fudge

                    Pumpkin Pie Fudge

                    Gluten Free, Vegan, Paleo

                    Happily serves 8-10

                    All Organic Ingredients:

                    2 Cups  pitted and soaked Dates

                    ½ C Nut Butter

                    1 ½ C Almond Flour

                    1/2 C Pumpkin (fresh or canned)

                    6 TBSP Coconut flour

                    2 tsp Pumpkin pie spice or Allspice

                    Sea Salt to taste

                    Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour,  almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.

                    Optional to top with some coarse sea salt. 

                    Freeze for one hour before serving.

                    More Pumpkin Recipes

                    Thai Veggie Quinoa Bowl

                      THAI VEGGIE QUINOA BOWLS 

                      Gluten Free, Vegan

                      Happily serves 2

                      ALL ORGANIC INGREDIENTS 

                      1/2 cup Steamed broccoli, finely diced

                      1/2 cup Tricolor sprouted quinoa, rinsed and cooked

                      1/2 small red onion, diced

                      1/4 cup grated carrots

                      Handful of chopped cilantro

                      1/4 cup chopped green onions

                      2 tablespoons pumpkin seeds or sliced almonds


                      1 lime, zest and juice 

                      1 tablespoon Coco Aminos

                      1 tablespoon Sesame oil (or sub avocado oil)

                      1 tablespoon Coconut vinegar

                      2 crushed garlic cloves 

                      ginger, minced to taste

                      Combine cooked quinoa, streamed broccoli, red onion, carrots, cilantro, green onions and almonds and/or pumpkin seeds together.

                      In a small bowl combine dressing ingredients and pour dressing over quinoa mixture.

                      Quinoa Bowl Recipes