Healthy with Jodi

Refined Sugar Free

Fresh Cranberry Salsa

by

Fresh Cranberry Salsa

Vegan, Gluten Free, Refined Sugar free

Happily serves 24

ALL ORGANIC INGREDIENTS 

12 oz package fresh Cranberries

1/4 Cup Green onion (2-3 stalks)

1/4 Cup Cilantro (handful roughly)

1 Jalapeño pepper

1/2 Cup Coconut Sugar or Monk Fruit

1/4 tsp Cumin

2 TBSP Lemon or Lime juice

Himalayan Sea salt to taste

Rinse cranberries well.  Dry and discard any wrinkled/old berries.

Add all ingredients except cranberries to the food processor.  Blend well, scrape down the sides. Coarsely Chop the cranberries in.

Add everything in a bowl and then stir and serve.

Cranberry Relish

by

Cranberry Relish

Vegan, GF (gluten free), Refined sugar free

Happily serves 4

All Organic Ingredients

1 16 oz package fresh cranberries

1 pear, diced

1 apple, diced

1/4 cup honey (or maple syrup) or 1/4 tsp stevia 

1 tsp grated ginger

1 TBSP balsamic vinegar

Blend cranberries in a blender or food processor.

In a bowl, combine blended cranberries and rest of ingredients.

Cranberry Relish Nutrition facts:

1 serving (219 g)

Calories: 164

adapted from http://whfoods.org/genpage.php?tname=recipe&dbid=324

other great cranberry recipes

Pumpkin Fudge

by

Vegan, Gluten Free

Happily serves 8-10

ALL ORGANIC INGREDIENTS 

1/3 Cup Pumpkin puree

1/2 Cup Coconut butter

2 TBSP Almond butter

2 TBSP   Maple syrup or Blackstrap molasses

2 tsp Pumpkin pie spice

1/8 tsp Himalayan Sea salt  

Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

More Great Recipes 

Cilantro Lime Vinaigrette

by

Cilantro Lime Vinaigrette

Refined Sugar Free, GF

Happily serves 16

All Organic Ingredients:

1/4 Cup Lime juice

1/2 cup chopped cilantro

1/4 Cup Coconut vinegar

5 crushed garlic cloves

1/2 tsp Sea Salt

2 TBSP Coconut sugar (I use less and usually use stevia)

1 Cup Avocado Oil

Mix or blend well.  Shake before use.

More Vinaigrette Recipes

Jodi’s Chocolate Nut Butter Quinoa Cookies

by

Jodi’s Chocolate Nut Butter Quinoa Cookies

GF, Refined Sugar Free

Happily serves 12

ALL ORGANIC INGREDIENTS 

1 16oz jar chocolate nut butter 

1/2 cup rinsed quinoa

1  free range egg (or 1 chia/flax egg substitute)

3/4 cup coconut sugar

1/4 cup coconut flakes

Dash of cinnamon 

Mix well and roll into dough balls. 

Press into mini muffin tin for portion control. 

Bake at 350 for 7-8 mins or eat raw. 

More Cookie Recipes

Tigernut Flour Pancakes

by

Tigernut Flour Pancakes

GF, Refined Sugar free

Happily serves 4-6

ALL ORGANIC INGREDIENTS 

  • 4 organic cage free eggs
  • ½ cup tigernut flour
  • ¼ cup coconut flour
  • ½ cup dairy free milk (coconut milk)
  • ½ tsp cinnamon
  • ½ tsp raw apple cider vinegar
  • ¼ tsp baking soda
  • Properly measuring the flours is key to the recipe. Stir the tigernut flour with a fork to “loosen” it, then dip in the measuring cup and level the top with a knife. Measure the coconut flour the same way. Combine the flours and eggs to create a smooth batter. Mixing these ingredients first allows you to smooth out the clumps of tigernut flour. Add remaining ingredients, stir until combined.  Cook pancakes as usual

You can store leftover pancakes in an airtight container in the fridge for a few days. The leftover pancakes actually make a delicious “bread” for grain free sandwiches!

Quinoa Brittle

by

Quinoa Brittle

Vegan, Gluten free, Refined Sugar Free
Happily Serves 10

ALL ORGANIC INGREDIENTS 

3/4 Cup Tricolor uncooked quinoa

3/4 cup Pecans

2 TBSP Coconut sugar

1/2 tsp Pumpkin pie or allspice

2 TBSP Coconut oil

1/4 cup Blackstrap Molasses

1/4 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, 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.

Coconut Whipped Cream

by

Coconut Whipped Cream

Vegan, GF, Refined Sugar Free

Happily serves 2

ALL ORGANIC INGREDIENTS

1 Can full-fat Coconut milk

1 TBSP Maple syrup or Stevia

1 tsp vanilla

Allow can of coconut milk to sit in fridge overnight, untouched.

In the morning, open the can and scoop out the solid cream on top. Pour the liquid into a different container.

Add vanilla and stevia or syrup to taste and use a high-powered hand blender to whip the cream into soft peaks.

Serve immediately

Mango Energy Bites

by

Mango Energy Bites
Vegan, GF, Refined Sugar Free
Happily serves 15

ALL ORGANIC INGREDIENTS

1 1/4 Cup walnuts or cashews
1 Cup firmly packed dried unsweetened mango
10 soaked medjool dates, pitted
2 TBSP hemp seeds
1/3 Cup unsweetened finely shredded coconut
1 lime and zest
Dash Sea salt
Preheat oven to 350.
Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
Drain and lay on a towel and pat off excess moisture. Set aside.
Add nuts to a food processor and mix into a fine meal. Set aside.
Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.

 

Watermelon Salsa

by

Watermelon Salsa

GF, Refined Sugar Free

Happily serves 6-8

Sweet salsa could be served as a breakfast side dish.

ALL ORGAINC INGREDIENTS

  • 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.