Healthy with Jodi

Cooking Class 7.7.2017

    Cooking Class 7.7.2017


    Taco Salad
    Gluten Free, Vegan
    Happily serves 3-4

    2-4 Zucchini
    2 Cups Kidney Beans
    2 green onions
    1 Red Bell pepper
    4 Cups Mixed Greens
    1 Jalapeño
    Handful Cilantro
    1 avocado
    1-2 TBSP lemon or lime juice
    Sea salt to taste

    8 oz Coconut yogurt
    1 cup Salsa

    Sprialize Zucchini.
    Soak, rinse and drain beans.
    Dice Bell pepper, Cilantro and jalapeño, and Avocado.
    Adding lemon juice for taste if needed.
    Mix salsa and yogurt together.
    Mix the veggies and Dressing and place on a bed of greens.


    Sauerkraut Dill Coleslaw
    Vegan, Gluten Free, Soy Free
    Happily serves 12


    1 head Purple Cabbage, Sliced
    1 Cup Sauerkraut, plus juice
    1 Cup Dill Pickles, save juice
    1/2 Red onion
    1/2 Yellow onion
    1 Tbsp minced garlic
    1 tsp ginger, powdered (or Finely chopped fresh)
    2 TBSP Hemp Seed oil
    2 TBSP Balsamic Vinegar
    2 TBSP Coconut Aminos
    2 TBSP Lime juice

    Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
    Dice onions and pickles. (You can use dill relish)
    Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.


    Avocado Sweet Potato Breakfast Salad
    Vegan, Gluten Free, Refined sugar Free
    Happily serves 2


    1 Purple or orange sweet potato, cubed
    1 Tbsp avocado oil
    Himalayan Sea salt and pepper
    4 cups mixed greens (not raw spinach or kale)
    1 ripe avocado, chopped
    2 Tbsp hemp seeds
    1-2 TBSP Fresh chopped parsley
    1 cup blueberries, Optional

    3 Tbsp lemon juice
    1 Tbsp Avocado oil or Hemp seed oil
    Himalayan sea salt and pepper

    Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
    Cook for 3-4 minutes.
    Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

    Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

    To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
    Top with Dressing or Serve on the side.

    Sweet Potato Quinoa Cranberry Stuffing

      Sweet Potato Quinoa Cranberry Stuffing

      Gluten Free, Vegan, Vegetarian 

      Happily serves 4


      1 cup Tricolor sprouted quinoa, rinsed

      2 diced Sweet potatoes

      1/2 red onion

      1 crushed garlic clove (cut and let sit 5 mins)

      1 TBSP Coconut oil

      2 tsp Cumin

      3 TBSP Chopped parsley

      1.5 C Bone broth

      Sea Salt & White Pepper to taste

      Optional: 1/2 C cranberries

      Optional: 1/4 C pecans

      Preheat oven to 375 

      Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

      On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

      Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

      More Stuffing Recipes

      Thai Veggie Quinoa Bowl


        Gluten Free, Vegan

        Happily serves 2


        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

        Broccoli Sweet Potato Poppy Seed Salad

          Broccoli Sweet Potato Poppy Seed Salad

          Gluten Free

          Happily Serves 8


          4 cups fresh quick steamed broccoli, chopped into bite-size pieces

          1 cup sweet potato or yam

          ¼ cup finely chopped red onion

          ¼ cup sunflower seeds or pumpkin seeds

          1 tablespoon lemon juice


          1 cup Coconut kefir or small avocado, smashed

          ¼ cup raw organic honey

          1 tablespoon lemon juice

          2 teaspoons coconut vinegar

          1 tablespoon water

          1 tablespoon poppy seeds

          Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.

          In a small bowl, whisk together all dressing ingredients.

          Pour dressing over the salad and gently combine.

          Salad may be served immediately or refrigerated until serving.

          Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

            Black Bean Lentil & Quinoa Salad

            w/Cumin-Lime Dressing

            Vegetarian, Gluten free, Vegan
            Happily serves 6

            quinoa salad


            1 Cup dry lentils or Quinoa (or 1/2 Cup each)

            2 Cup Black beans (if using canned, rinse well)

            1 Red bell pepper

            1/2 Red onion

            3 Green onion stalks

            1 Yellow Zucchini

            Bunch of cilantro to taste, stems removed



            1/4 Cup Lime juice

            2 TBSP Avocado or olive oil

            1 tsp dijon or flavored mustard

            1-2 Garlic cloves

            1 tsp Cumin

            1/2 tsp Oregano

            1/8 tsp Himalayan Sea salt

            Optional: chipotle powder, chili powder, pepper


            Cook lentils according to package directions, leaving firm not mushy. Drain.

            Cut or mince Galice, let sit 5 minutes.

            While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

            Finely dice the bell pepper, onion, and green onion.  Roughly chop the cilantro.

            In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.

            Add the dressing.  Add cilantro, and lightly toss.

            Serve or chill covered in the fridge for at least an hour.


            Watermelon Salsa

              Watermelon Salsa

              GF, Refined Sugar Free

              Happily serves 6-8

              Sweet salsa could be served as a breakfast side dish.


              • 1 1/2 teaspoons lime zest (from about 1 lime)
              • 1/4 cup fresh lime juice (from about 3 limes)
              • 1 TBSP Organic raw sugar, or coconut sugar
              • Freshly ground pepper
              • 3 C seeded and finely chopped watermelon
              • 1 organic cucumber, peeled, seeded, diced
              • 1 jalapeno pepper, seeded, minced
              • 1 small red onion, finely chopped
              • 8 fresh basil leaves, finely chopped
              • 1/2 tsp garlic salt
              • Sea Salt to taste
              1.  Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl.
              2. Add the watermelon, cucumber, jalapeno, onion and basil and toss gently.
              3. Chill the salsa until ready to serve.
              4. Add the garlic salt just before serving.

              Cowboy Salsa


                Vegetarian, Gluten Free

                Happily serves 8-10



                1/2 Cup Avocado oil

                1-2 TBSP Raw Coconut sugar or Monk Fruit

                1/3 Cup Coconut vinegar

                1 tsp Chili powder

                1 tsp Himalayan Sea salt

                1 Cup black-eyed peas or Kidney beans

                1 Cup black beans

                1 Cup Aduki Beans

                1 Yellow Onion

                2 Green Onions

                2 Garlic Cloves

                1 diced Green bell pepper

                1 diced Red bell pepper

                1 diced Yellow bell pepper

                 Handful chopped cilantro

                2 TBSP Lime juice

                Optional: 1/4 Cup Jodi’s Salsa

                Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

                Combine beans, red onion, and bell peppers.  Stir in cilantro.

                Cover and chill at least 1 hour or overnight to blend flavors.

                Serve chilled or at room temperature.