Healthy with Jodi

Refined Sugar Free

Jodi’s Homemade Ketchup

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    Gluten Free, Vegan, Refined Sugar Free

    Happily serves at least 8 (unless you’re me!)

    ALL ORGANIC INGREDIENTS 

    3 Cans Tomato paste

    1/2 Cup Apple cider vinegar 

    1 tsp Garlic powder 

    1 TBSP Onion powder 

    2 TBSP Coconut sugar or Monk fruit 

    2 TBSP Blackstrap molasses 

    1 tsp Himalayan sea salt

    1 tsp Dried Mustard powder 

    1/8 tsp of each: cinnamon, clove, all spice, cayenne 

    1 Cup water 

    Optional: 1 tsp Ground chia seed if you want to thicken it up

    Place all ingredients in food processor and blend well.

    Put in fridge to let leftovers meld together for 2 hours or overnight 

    Holiday Desserts! Eat clean, reduces sugars, enjoy!

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      Holiday Desserts!  We had such a fun time creating new recipes and adapting old recipes to better quality ingredients.  Reducing the sugar “coma” feeling is huge during the holidays.  Remember it’s an indulgence, not an everyday treat.  When you can learn to appreciate dessert or good food, you know there be more and you don’t need to be the “starving child” and scarf down what’s in front of you.  Learning how to have a healthy relationship is part of what I teach in “cooking class”.  You shouldn’t be alarmed because it’s not always “cooking”, we learn preparation methods, tips on saving time and energy.  Come to the next class-step out of your comfort zone and see how good you feel after realizing “cooking” isn’t so bad!

      Vegan Pumpkin Cheesecake
      Gluten Free, Vegan, Paleo
      Happily serves 8
      ALL ORGANIC INGREDIENTS

      Crust
      1/2 Cup soaked dates
      2 TBSP Coconut Oil
      1 Cup Ground Nut Flour
      1/8 tsp Himalayan Sea Salt

      Soak Dates 1-4 hours. Remove seeds, discard water.
      Add the nuts to the food processor and blend until they are like a rough flower then add the dates, coconut oil and sea salt.
      Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.

      Filling
      4 Cups Fresh Pumpkin (or 2 Cans Pumpkin purée)
      8 oz Vegan Cream Cheese
      1/3 cup Maple syrup (can sub coconut nectar) OR 1/4 tsp maple extract & 1/4 tsp stevia or Lohan Sweetener
      2 TBSP Pumpkin pie spice

      To make the filling
      Add pumpkin and other ingredients and process until smooth.
      Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.
      Transfer the filling to your pie crust and let refrigerate for a few hours.

       

      Quinoa Brittle
      Gluten Free, Dairy Free, Refined Sugar Free
      Happily Serves 10

      ALL ORGANIC INGREDIENTS

      3/4 Cup Tricolor uncooked quinoa
      3/4 cup Pecans and/or macadamia nuts
      2 TBSP Coconut sugar
      1/2 tsp Pumpkin pie or Allspice
      2 TBSP Coconut oil
      1/4 cup Blackstrap molasses
      Dash of cinnamon
      Pinch of Himalayan Sea salt
      Stevia if you desire it sweeter

      Preheat oven to 325.
      Line a baking sheet with parchment paper. (Cover all edges)

      Combine quinoa, macadamia nuts/pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

      Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation. Pour over the dry ingredients, combine and coat evenly, spread on a parchment lined baking sheet with a metal spoon.

      Try to get it as even as possible or the edges will burn in the center won’t crisp up.

      Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

      Let it cool completely before breaking it into serving pieces.
      You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.

      Canadian Butter Tarts
      Gluten Free, Refined Sugar Free, Dairy Free option
      Happily Serves 24
      ALL ORGANIC INGREDIENTS

      Crust
      1 Cup Soaked Dates
      1 Cup Ground Nut Flour
      1/8 tsp Himalayan Sea Salt

      Soak Dates for 1-4 hours. Remove seeds.
      Combine Dates, Nut Flour and Sea Salt in the Food Processor and blend well. Press into mini muffin tin and refrigerate.

      Filling
      1⁄4 Cup soft butter, or vegan butter
      1⁄4 Cup packed Coconut brown sugar
      1/8 tsp Himalayan Sea Salt
      1⁄2 Cup maple syrup or 1/4 tsp maple extract and 1/4 tsp Powder Stevia
      1 egg, lightly beaten or 1 flax/chia egg replacement
      1⁄2 tsp Vanilla

      Mix all ingredients together.
      Add a bit of chopped marischino cherries in mini muffin tin on the crust and fill the tart with the filling.
      Bake at 400 degrees for about 15-20 minutes.

      Optional to top with crushed pecans.

      Egg substitute:
      1 TBSP Ground flax or Ground Chia seed added to 3 TBSP water.
      Mix and let sit/jell together about 5 minutes.

      Protein Balls: Sunflower butter and Bone Broth Powder

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        Sunflower Butter Protein Balls
        Gluten Free, Refined Sugar Free, Dairy Free
        Happily serves 12

        ALL ORGANIC INGREDIENTS

        1 ½ Cups Sunflower butter or any Nut butter
        ¼ Cup raw honey (or maple syrup if Vegan)
        1 tsp vanilla extract
        ¼ tsp Himalayan sea salt
        ¼ cup Bone Broth Protein powder OR Collagen Powder
        Optional:
        ½ cup dark chocolate Vegan chips

        Stir sunflower butter, honey, vanilla and sea salt together.
        Add protein powder and combine thoroughly
        Optional: Stir in chocolate chips
        Form into balls, refrigerate for at least 2 hours

        To cut your sugars, You can use 1/2 tsp maple extract and stevia.

        Chipotle Sauce/Dressing

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          Chipotle Sauce/Dressing
          GF, Refined Sugar Free, Vegan
          Happily serves 2

          ALL ORGANIC INGREDIENTS

          1 TBSP Tahini (can sub Sunflower butter)
          1 TBSP Hemp Seed oil
          2 Garlic cloves, crushed
          1 TBSP Coconut Aminos
          1 tsp chili powder
          ½ tsp Chipotle powder
          ½ tsp Cayenne
          ¼ tsp Sea salt

          Mix all ingredients together. Can be used as a salad dressing or over stir fry and quinoa.  Great Sauce for lettuce wraps!
          OR:
          Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.

          Kahula Chocolate Fudge

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            Kahlua Chocolate Fudge
            Vegan, GF, Refined Sugar free
            Happily serves 20

            ALL ORGANIC INGREDIENTS

            20 oz Lily’s chocolate chips
            14 oz Can full fat coconut milk
            3 TBSP Ghee (or butter) cubed at room temperature
            2 TBSP Kahlua
            1/4 tsp cinnamon
            1/2 tsp vanilla extract
            1/4 tsp Sea salt
            1 tsp espresso powder or 1 TBSP cold brew

            Lightly grease an 8 x 8-inch baking pan.
            Line with parchment paper, allowing the excess paper to overlap on two of the sides, set aside.
            Add the chocolate and espresso powder into a large, heatproof bowl; set aside.
            Fill a saucepan with a little water (about 1/4 full) bring it to a boil.
            Reduce to barely a simmer. Place the bowl containing the chocolate and espresso powder on top of the pot.
            Cook, stirring frequently, until the chocolate has melted and the mixture is completely smooth, about 8-10 minutes.
            Add coconut milk and ghee, cook for another 2-3 minutes, or until it is completely melted. Remove from heat.
            Whisk in the Kahlua, vanilla, sea salt, and cinnamon. The mixture will be VERY thick.
            Transfer to pan and refrigerate for at least 2 hours, or until firm enough to slice.
            Remove the fudge and transfer it to a cutting board. Peel off parchment paper and slice into small pieces.
            Serve at once or store in the refrigerator for up to 1 month or freezer up to 2 months.

            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

              Chocolate Nut Butter Cookies

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                Chocolate Nut Butter Cookies
                GF, Refined Sugar Free
                Happily serves 12

                ALL ORGANIC INGREDIENTS

                1 Cup Chocolate Peanut or Sunflower butter
                3/4 Cup Coconut sugar
                1 egg

                Combine all ingredients. Bake on 350 for 7-8 mins.
                If you are not using an already flavored nut butter, you can use a regular nut butter and ad 1/4 cup raw cacao

                Sugar Cookies

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                  Vegan, Gluten Free
                  Happily Serves 24

                  ALL ORGANIC INGREDIENTS

                  COOKIES
                  1/2 Cup Vegan butter or butter
                  2/3 Cup Monk Fruit
                  1 tsp Vanilla extract
                  3 Tbsp Chickpea brine or flax egg, or 1 egg
                  3/4 tsp baking powder
                  1/4 tsp Himalayan Sea salt
                  1 2/3 Cups gluten free flour
                  2/3 Cup Almond flour
                  1/3 Cup Arrowroot
                  1 TBSP Almond or nut milk

                  FROSTING (optional)
                  1/2 Cup vegan butter
                  1 1/2 – 2 cups sifted powdered sugar
                  1/4 tsp vanilla extract
                  1-2 TBSP Almond or nut milk

                  Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
                  Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
                  Add monk fruit and mix on medium speed until fluffy
                  Then add chickpea brine (or other egg substitute) and vanilla and mix again.
                  Add baking powder and sea salt and blend well
                  Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
                  Add almond milk and stir.

                  The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.

                  Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
                  Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.

                  Let the dough rest at room temperature for 30 minutes before scooping and baking

                  Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
                  Cool on baking sheet for 10 minutes.

                  To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
                  Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
                  Continue adding powdered sugar until you have spreadable frosting.

                  Let the dough rest at room temperature for 30 minutes before scooping and baking.

                  Fennel Seasoned Beets

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                    Fennel Seasoned Beets
                    GF, Vegan, Refined Sugar free
                    Happily serves 2


                    All Organic Ingredients

                    1 Golden or Red fresh beet
                    1/2-1 TBSP ground fennel seed
                    Sea salt to taste
                    1 TBSP melted coconut oil
                    1-2 tsp Chinese 5 Spice season.
                    1/2 TBSP Balsamic Vinegar (optional)
                    For Sweetness: You can add 1/8-1/4 tsp maple extract and cinnamon with stevia.

                    Wash and Peel beets. Either spirialize, slice or cube your beets so they cook faster. Roast in Convection oven for 15 mins. Remove and add seasonings. Toss, eat either warm or cold depending on preference.

                    One cup is recommended due to fiber count.

                    Option:
                    Use my coconut fennel sauce over Beets to change it up. Recipe list separate.

                    Winter Squash Pancakes

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                      Winter Squash Pancakes

                      Vegan, GF, Refined Sugar free
                      Happily serves 4

                      ALL ORGANIC INGREDIENTS
                      PANCAKES
                      1 cup Cooked and smashed winter squash
                      1/3 cup cashew cream or vegan cream cheese
                      2 large eggs (or flax egg)
                      1/2 cup coconut yogurt
                      3/4 teaspoon sea salt
                      A dash black pepper
                      1 teaspoon baking powder
                      1 cup all-purpose GF flour
                      coconut oil for frying pan

                      TO FINISH:
                      Crispy Sage Brown Butter:
                      2 to 3 tablespoons butter
                      A pinch or two of salt
                      A few fresh sage leaves

                      In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.
                      Add flour and stir until just combined. Batter will be thick.

                      Heat skillet medium-low to medium.  Coat the bottom with coconut oil, and spoon in pancake batter,  flatten the pancake slightly.
                      Cook until golden brown underneath, flip and cook until golden brown.
                      Lower your heat, if it’s cooking too fast. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven.

                      To finish, wipe out frying pan and add butter (or you can use coconut oil), a Dash of salt and sage leaves, heating over medium heat. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes

                      To roast squash: For butternut or kabocha, roast it face-down on an a baking sheet sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender.