Healthy with Jodi

Kahula Chocolate Fudge

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


    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.

    Homemade Magnesium Body Butter

      Want to make your own muscle relaxing lotion? Such a simple recipe and easy to make! If you do not wish to take the short time to make it, you can see my dear friend, Colleen Sinclair, owner of the Siphon Draw Apothecary.  She makes wonderfully combined skin care products from all natural organic food sources.  Also as a Holistic Nutritionist, she understands the biochemistry of the body and that’s it’s not just what we put in our body, it’s what’s absorbed on and in our bodies and skin. for more information.

      This recipe contains avocado oil, which has naturally occurring magnesium and potassium that help hydrate the skin. Avocados are one of the most mineral-rich superfoods in the world. In addition, magnesium oil is added — it’s transdermal so can pass through the skin into the body.

      Also, to naturally calm the body, this recipe contains lavender essential oil, which can relax muscles and reduce the effects of stress.

      Apply this CALM magnesium body butter recipe today to naturally increase minerals and healing compounds in your body!

      Dr. Axe explains it very simply:

      Check out this video on YouTube:

      Homemade CALM Body Butter Lotion
      Total Time: 45 mins to an hour

      Serves: 30-90

      1/4 cup Avocado oil
      1/4 cup Magnesium oil
      1/2 cup Cocoa Butter
      30 drops Lavender Essential Oil
      Large Glass Jar or Small glass Jar

      In saucepan with water over low heat, place a jar containing the cocoa butter.
      Once melted, pour into bowl and let cool in fridge for 30 minutes.
      Using a standard mixer blend and whip it.
      Once whipped add in magnesium oil, avocado oil and essential oils and mix.
      Transfer to glass jar or plastic container and keep in refrigerator for 90 days.

      Sugar Cookies

        Vegan, Gluten Free
        Happily Serves 24


        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.

        Jamaican Cornmeal Fritters


          Vegan, GF

          Happily serves 10


          1½ cup corn flour 

          ½ cup GF flour

          2 tbsp Coconut sugar

          2 tsp baking powder

          ½ tsp Himalayan sea salt

          1½ cup room temperature water

          2 tbsp coconut or avocado oil

          Coconut Oil for frying

          Heat a cast iron skillet with about ½ cup oil on medium heat.

          While its heating, mix all ingredients into a bowl (will take on a thick pancake consistency).

          Once oil is hot in pan, add several large dollops of cornmeal mixture into pan.

          Fry 5 minutes or so on each side until golden yellow.

          Remove fritters when evenly golden yellow on both sides, and place on paper towel to clean excess oil.

          Pumpkin Cornbread


            Vegan, GF, Dairy Free

            Happily Serves 8


            ¾ cup almond or coconut milk, room temperature

            ¼ cup Coconut vinegar

            1 cup cornmeal

            1 cup GF All purpose flour (can sub quinoa flour)

            ½ teaspoon Himalayan Sea salt

            ½ teaspoon cinnamon

            ½ teaspoon baking soda

            ½ cup softened coconut oil

            cup brown sugar, packed (can sub coconut sugar)

            1 can pumpkin puree or 2 cups fresh pumpkin

            Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

            Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

            Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

            Whisk together coconut oil and granulated sugar until well combined.

            Whisk in pumpkin puree.

            Stir in almond milk/vinegar mixture.

            Now stir in your dry ingredients.

            Mix until just combined.

            Don’t over mix, or you’ll end up with tough bread!

            Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

            Remove from the oven, let cool slightly and then serve immediately 

            More Cornbread Recipes

            Quinoa Brittle

              Quinoa Brittle

              Vegan, Gluten free, Refined Sugar Free
              Happily Serves 10


              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.

              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

                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.

                  Jodi’s Fudgy Brownies

                    Jodi’s Fudgy brownies

                    Grain free, Refined sugar free, Dairy free, Gluten Free,

                    Happily Serves 12

                    ALL ORGANIC INGREDIENTS 

                    1 Egg

                    2 Cups Black beans rinsed, drained & cooked

                    One avocado

                    1 TBSP vanilla extract

                    1/2 Cup Coconut Brown sugar

                    2/3 Cup Carob

                    1-2 tsp Coconut oil

                    1/4 tsp baking soda

                    1/4 tsp baking powder

                    1/2 tsp Himalayan Sea Salt

                    1/2 cup dairy free chocolate chips

                    Preheat oven to 350°. Grease an 8 x 8″ baking stone.

                    Mix egg, black beans, avocado, vanilla and sugar in the food processor until smooth.

                    Add the Carob,  coconut oil, baking soda, baking powder and mix again until smooth.

                    Batter needs to be sticky to be fudgy.

                    If you want it thinner add a tablespoon or so of coconut milk.

                    Fold in the chocolate chips spread in the pan and bake for about 25 minutes or until toothpick comes out clean. Cool completely.

                    Tips:  The food processor is best.  It  blends and hides the consistency of the beans.