Healthy with Jodi

Artichoke Green Chili Hummus

    Artichoke Green Chili Hummus
    Vegan, Paleo, GF
    Happily serves 4


    2 Cups Butter Beans
    1/2-1 Cup Artichoke (with about 1/4 cup juice)
    1-2 TBSP Hemp Seed oil
    1/2 Cup Hatch Green chili
    1 TBSP Sea Salt
    1 TBSP Garlic, Fresh or dried
    1 TBSP Onion Flakes
    1 TBSP Coconut Aminos
    1 TBSP Lime juice
    Optional: Red Pepper Flakes, mixed in or sprinkled on top

    MIx all Ingredients in food processor until smooth.
    1/2 cup serving size served with Veggies.

    Garlic Tahini Dressing

      Garlic Tahini Sauce
      Vegan, Gluten Free
      Happily Serves 2


      1/4 Cup hummus or tahini
      2-4 TBSP lime or lemon juice
      2 TBSP Coconut Aminos
      3/4 – 1 tsp dried dill (or about 2-3 tsp fresh)
      3 cloves garlic, minced (about 1 1/2 Tbsp)
      Water or unsweetened nut milk to thin
      Sea salt to taste
      Optional: Red Pepper Flakes

      Whisk together. May have to use water to thin out if dressing sits in fridge for more than a few hours.

      Zucchini Hummus

        Zucchini Hummus

        GF, Vegan, Sugar free
        Happily serves 6

        All organic ingredients

        3 cups Butter beans, drained and rinsed
        2 cups yellow and/or green squash
        1 Tbsp olive oil or avocado oil
        2 garlic cloves, or 1/2 Tbsp minced garlic
        1/2 TBSP onion flakes
        Himalayan sea salt to taste
        Red pepper flakes (optional) or Cheyenne pepper

        Cut garlic and let sit 5-10 minutes.
        Steam sliced zucchini about 3-5 minutes.
        Combine all ingredients in food processor and blend well.
        1/2-3/4 cup is a perfect serving size, dip celery or cucumbers for perfect well combined meal.

        Asian Chick Pea Kale Salad Recipe

          Asian Chick Pea Kale Salad

          Vegan, Gluten Free

          Happily Serves 4


          1 large bundle finely chopped kale  (steamed and drained)

          1 cup finely grated carrots (steamed)

          2 cups finely shredded red cabbage (Steamed)


          1/4 cup cashew butter (or sub sunflower butter)

          1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

          1/4 cup sesame oil

          3 Tbsp maple syrup

          Sea salt or 1 Tbsp tamari or coco amigos


          1 Cup soaked and dried chickpeas (or sub Mung beans)

          2 Tbsp sesame oil or avocado oil

          2 tsp maple syrup

          1 garlic clove

          optional: red pepper flakes or chili powder

          Preheat oven to 425

          When preparing chickpeas, make sure they are dry – this will help them crisp up.

          In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

          To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

          Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

          To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days