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.