Healthy with Jodi

raw cacao powder

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.

      Paleo Chocolate Fudge with a Keto Fat Bomb Option

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        Paleo Chocolate Fudge
        (Keto Fat Bomb Option)
        Gluten Free, Vegan, Paleo
        Happily serves 6

        ALL ORGANIC INGREDIENTS

        1/2 Cup Pecan or Walnut butter
        1/2 Cup Coconut Oil
        1/2 Cup Raw Cacao Powder
        1/4 Cup maple syrup
        (Keto sub: 1 tsp maple extract, stevia to taste or 2 TBSP Erythritol)

        Blend all ingredients together in a food processor.
        Use a mini muffin for easy measuring. You can also Roll into balls on parchment paper.
        Store in fridge or freezer.

        Keto Chocolate Butter Fat Bomb-Delicious!!! Best morning or afternoon snack for REAL energy!

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          Keto Chocolate Butter Fat Bomb
          Gluten Free, Dairy Free
          Happily serves 8

          ALL ORGANIC INGREDIENTS

          1/2 Cup Coconut Butter
          1/4 Cup Coconut Oil
          1/2 Cup Ghee
          3 TBSP Raw Cacao Powder
          2 TBSP Erythritol or 15-20 drops Stevia
          Optional: 1 tsp Vanilla extract

          Optional: 1/4 cup Paleo Nut Flour

          Put room temperature butters in the food processor, add all ingredients and blend til smooth.

          Add Nut Flour if desired for more texture.

          You can scoop onto parchment paper or us mini muffin tin. Should make about 15.
          Refrigerate at least 30-60 mins to harden the butters.
          You can store them in the fridge or freezer.

          Nutrients: 1 ball (without nut flour)
          2.5g carbohydrate
          Net carbs: 1 (depending on your sugar choice)
          1g Protein
          Fat: 15
          About 135 calories each

          Kids home from school? Try this healthy Chocolate pancakes to keep them full of natural energy

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            Coconut flour cacao pancakes
            GF, Dairy free
            Happily serves 12 pancakes

            ALL ORGANIC INGREDIENTS
            1⁄3 Cup Coconut flour
            5 eggs
            ½ Nut milk of choice
            ¼ Cup full fat coconut milk
            ¼ Cup coconut sugar or stevia
            3 TBSP Raw Cacao powder
            ¾ tsp vanilla extract
            Dash of Sea salt
            Coconut oil spray for each pancake

            In a deep bowl, whisk all ingredients except ghee/coconut ghee/coconut oil, until well combined. Batter should be very thick but pourable. Not watery.
            Let batter sit for 5 minutes to let the coconut flour absorb the liquid, stirring once more at the end.
            Pour about 1⁄3 cup of batter into a frying pan pre-heated with coconut oil. 
If necessary, tilt pan and shake lightly for even distribution of batter. (Batter does not necessarily need to spread throughout the pan).
            Fry for a couple of minutes, occasionally covering with a lid, till liquid has almost firmed up
            Tip: Covering the pan with a lid occasionally will help keep moisture and enhance even cooking.
            Flip with a spatula, and fry the other side for a couple more minutes, then remove from pan.
            Repeat for rest of batter, greasing pan between batches as needed, and occasionally stirring the batter left in your bowl for even consistency.

            Chocolate Iced Coffee Protein Shake

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              Chocolate Iced Coffee Protein Shake
              Dairy Free, Vegan, Refined Sugar Free
              Happily serves 1

              ALL ORGANIC INGREDIENTS

              2 TBSP Raw Cacao powder
              2 TBSP Collagen Powder
              2 oz Coconut milk
              2 oz Cold brew (optional)
              2-6 oz Chai Tea or water
              Dash of cinnamon
              Stevia Powder if desired sweeter
              Ice

              You can use Chicory Herbal Roast in place of the cod brew if you don’t consume coffee or caffeine.  Great benefits of extras herbs and barley.

              Blend all ingredients in bullet/blender, transfer to shaker bottle.

              You can also quick steam this recipe for a hot “chocolate” protein drink

              Jodi’s Sweet Potato Brownies

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                Jodi’s Sweet Potato Brownies

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

                ALL ORGANIC INGREDIENTS

                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.