Healthy with Jodi

Chipotle Sauce/Dressing

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


    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!
    Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.

    Indian Inspired Baked Kale

      Indian Inspired Baked Kale
      Gluten Free, Vegetarian
      Happily serves 2


      1 TBSP Tahini or Almond butter
      1 TBSP Coconut oil, melted
      Zest of 1 Orange or Lime
      2 garlic cloves, crushed
      1 tsp garma masala
      ¼ tsp Cardamom
      Optional: 1 TBSP Nutritional yeast

      Optional: 1 TBSP Coconut Aminos to thin if you aren’t baking kale and just want a salad dressing.

      Preheat oven at 275 degrees.
      Prepare baking stone with parchment paper.
      Mix all the ingredients together until smooth.
      In a large bowl, pour the dressing over the chopped kale.
      Mix the dressing into the kale thoroughly, spread evenly on baking stone.
      Make sure the leaves aren’t overlapping, this prevents sogginess.
      Bake for 15 minutes and rotate pan.
      Bake for another 15 minutes, check for crispness.
      If the chips aren’t crisp yet, rotate again and bake for 5-10 minutes more.
      Allow the chips to cool for about 5 minutes before serving.