Healthy with Jodi

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Sriracha Aioli

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    Sriracha Aioli
    Vegetarian, Gluten Free

    Happily Serves 3-4

    ALL ORGANIC INGREDIENTS

    3/4 Cup Raw Cashews
    5  Garlic cloves, minced
    1/4 Cup water
    1-2 TBSP Avocado oil
    1 tsp Maple syrup
    1 TBSP Lime juice
    Sea salt + black pepper to taste
    1 tsp Sriracha (or other hot sauce), plus more to taste
    Pinch each chili powder, smoked paprika, and ground cumin

    Optional: 1/2 tsp Nutritional yeast (for a little cheesiness)

    Place cashews in a bowl and cover with boiling hot water.
    Let set, uncovered, for about 1 hour or until very soft, drain thoroughly and Rinse.

    Add cashews to the blender or food processor with fresh garlic, water, 1 Tbsp Avocado oil, maple syrup, lime juice, salt, pepper, Sriracha, and spices.
    (Nutritional yeast is optional.)

    Blend on high until creamy and smooth.

    Add more water if it’s too thick.

    Bone Broth Protein Pancakes

    by

      Bone Broth Protein Pancakes
      Paleo, Gluten Free, Dairy free
      Happily serves 2-4

      ALL ORGANIC INGREDIENTS

      1/2 Cup Applesauce
      3–4 Free Range eggs
      1/4 Cup melted Coconut oil
      1/2 Cup Coconut flour
      4 scoops Bone Broth Protein Powder
      1/8 tsp cinnamon
      1/8 tsp Himalayan sea salt

      Read more

      Coconut Milk Coffee Creamer

      by

        Coconut Milk Coffee Creamer
        Dairy Free, Vegan, Soy Free
        Happily Serves: 4-8

        ALL ORGANIC INGREDIENTS

        1 Can Coconut Milk
        1-2 TBSP Vanilla to taste
        2 TBSP Melted Coconut oil
        1 Tsp Honey OR Maple syrup OR Stevia to taste
        Optional: Sea salt to taste

        Add all ingredients in a blender/Vitamix and blend until well combined.

        Kahula Chocolate Fudge

        by

          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.

          Zucchini Hummus

          by

            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.

            Sugar Cookies

            by

              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.

              Candida Control

              by

                Candida Control
                Enzyme Science
                $34.50

                Candida Control™ includes two enzymes for maintaining normal yeast production.* The enzyme cellulase breaks down the cell wall of candida, while protease removes the toxins expelled during cell death.* This combination may ease discomforts common to cleansing (die-off).* Broccoli Seed extract, as well as beneficial microflora (probiotics), work together to support healthy detoxification.* Enzyme Sciences exclusive Thera-blend™ enzymes are effective throughout the entire digestive system, thereby ensuring complete digestion.* When formulated for therapeutic purposes, Thera-blend enzymes are customized for optimal performance throughout the entire body.
                Servings Per Container: 42
                Take 2 capsules three times per day on an empty stomach (1/2 hour before or 2 hours after a meal). More may be taken as directed by your healthcare practitioner.*

                Serving Size: 2 capsules
                Amount Per Serving
Cellulase Thera-blend™ … 70, 000CU
Protease Thera-Blend™ … 230, 000HUT
Broccoli Seed Extract … 40mg
Probiotic Blend … 1 Billion CFU
Bacillus subtilis, l.rhamnosus, l.casei, L.acidophilus, L.plantarum, L.bulgaricus, L.salivarius, L.paracasei
                Other Ingredients: 100% vegetarian capsule (cellulose, water)
                Contains NO: Dairy, egg, preservatives, salt, sucrose, soy, wheat, yeast, nuts, corn, gluten, casein, potato, rice, artificial colors or flavors
                Contraindications: Candida Control should not be taken with any timed released medications that use cellulose as its time-release mechanism. Keep closed in dry place; avoid excessive heat.

                Cacao Mint Mojito Mousse

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                  Cacao Mint Avocado Mousse
                  Vegan, GF, Paleo
                  Happily Serves 4-8

                  All Organic Ingredients
                  3 Avocados
                  1/2 cup coconut Nectar
                  1 Tsp vanilla extract
                  1/2 Cup Coconut oil, melted
                  2/3 cup fresh mint, stems off
                  1/4 tsp Himalayan Sea Salt
                  Lime juice to equal 3/4 cup plus zest
                  Optional: 1/2 cup Raw Cacao and stevia to sweetness desired

                  Place pitted avocado in food processor, blend well.
                  Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
                  Put in the freezer for 30 mints for a frosty treat.

                  Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.

                  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

                    by

                      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.