Healthy with Jodi

Purple Sweet potatoes

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.

      Cooking class Recipes! Gluten Free Thanksgiving Ideas! Sweet Potato Pie! Fresh Cranberry Salsa! Sweet Potato Quinoa Cranberry Stuffing!

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        Sweet Potato Quinoa Cranberry Stuffing
        Happily serves 4-6
        Gluten Free, Dairy Free, Vegan Option

        ALL ORGANIC INGREDIENTS

        1 Cup Tricolor sprouted quinoa
        2 Purple Sweet potatoes
        1 TBSP Avocado Oil
        1/2 Red onion
        1/2 Yellow onion
        1 garlic clove
        2 tsp Cumin
        3 TBSP Chopped parsley
        1 1/2 Cup Bone broth or veggie broth if you are Vegan
        Himalayan Sea Salt & White Pepper to taste
        1/2 Cup cranberries
        Optional: 1/4 Cup Chopped Pecans

        Preheat oven to 375
        Cut or press garlic and let sit 5 minutes.
        Rinse Quinoa.
        Heat bone broth, add quinoa and simmer for about 15 minutes until liquid is absorbed. Do not over cook. Remove from heat and let cool.

        Bake/roast sweet potatoes, onions and garlic for about 15-20 minutes or until soft.

        Chop Cranberries.
        Combine sweet potatoes and onions with avocado oil, stir in cumin, cranberries, parsley, salt and pepper.
        You can bake it together for 10 mins or eat cold.

        Fresh Cranberry Salsa
        Vegan, Gluten Free, Refined Sugar free
        Happily serves any holiday party!

        ALL ORGANIC INGREDIENTS
        12 oz package fresh cranberries
        1/4 Cup green onion
        1/4 Cup cilantro
        1 Jalapeño pepper
        1/2 Cup Coconut Sugar
        1/4 tsp Cumin
        2 TBSP Lime or lemon juice
        Dash Himalayan Sea salt

        Chop cranberries in the food processor and the rest by hand.
        Mix together and enjoy!
        You can add Tricolor Quinoa to spread the 💕 love

         

        Raw Sweet Potato Pie
        Happily serves 8
        Raw, Vegan, Paleo, Gluten Free

        ALL ORGANIC INGREDIENTS
        Crust
        1 Cup soaked dates
        2 Cups Paleo Nut Flour or 2 Cups Favorite Nut
        1/8 tsp Himalayan Sea Salt

        To make the crust
        Pulse nut flour and dates together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.

        Filling
        5 Cups Cooked Fresh Sweet Potatoes (can sub Pumpkin)
        1 Cup soaked dates
        4 TBSP Room Temperature Coconut Cream (not coconut milk)
        1/3 cup Maple syrup (can sub stevia and maple extract if watching sugars)
        2 TBSP Pumpkin pie spice or All spice

        To make the filling
        Add cooked Sweet Potatoes to the food processor and blend until smooth.
        Add the other ingredients and process until smooth.
        Transfer the filling to your pie crust and let refrigerate for a few hours.

        You can used canned sweet potatoes but fresh is much better tasting.