Healthy with Jodi

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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.

    Fresh Cranberry Salsa

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      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.

      Jamaican Cornmeal Fritters

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        JAMAICAN CORNMEAL FRITTERS

        Vegan, GF

        Happily serves 10

        All ORGANIC INGREDIENTS

        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

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          PUMPKIN CORNBREAD

          Vegan, GF, Dairy Free

          Happily Serves 8

          ALL ORGANIC INGREDIENTS

          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

          ⅓ 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

          Easiest Pumpkin Soup

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            Easiest Pumpkin Soup

            Vegan, GF, Dairy free

            Happily Serves 4 

            ALL ORGANIC INGREDIENTS 

            1/2 medium onion, finely chopped 

            2 TBSP Avocado oil

            1 Large can pure pumpkin or fresh pumpkin

            4 Cups bone broth (or vegetable broth if a Vegan)

            1/2 cup Coconut Milk or 3/4 cup soaked cashews

            2 tsp Pumpkin pie spice

            3/4 tsp Sea salt

            1 garlic clove

            Black pepper

            Optional: Add Curry powder and Coconut milk to desired texture

            Heat Avocado oil over medium-high heat. 

            Add the onion and cook, stirring, 3 minutes

            Cream cashews in food processor.

            Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

            Cook, stir occasionally for 3 minutes or until soup simmers.

            Soup can be stored in the refrigerator for up to 3 days.  

            More Soup Recipes

            Pumpkin Fudge

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              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 

              Raw Pumpkin Pie Recipe

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                Raw Pumpkin Pie Recipe

                Happily serves 8

                Raw ,Vegan, Paleo, GF (Gluten Free

                All organic ingredients

                Crust

                1 cup soaked dates 

                1 cup pecans 

                I cup walnuts (can use sub cashews or almonds) 

                Optional: 1/4 cup figs 

                1/8 teaspoon of Himalayan salt

                To make the crust:

                Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

                Filling

                1 baking pumpkin (about4-6cups) 

                1 cup dates

                4 TBSP softened coconut oil or coconut cream 

                1/3 cup maple syrup (can sub coconut nectar)

                1-4 TBSP Pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

                To make the filling

                Add pumpkin to the food processor until smooth. Add the other ingredients and process until smooth.  At this point you can transfer the filling to a high-powered blender and blend on the highest setting until It is smooth like the cooked version of pumpkin pie, or if you have a high-powered food processor you may blend it until smooth. Transfer the filling to your piecrust and let refrigerate for a few hours. 

                You can used canned pumpkin, but fresh pumpkin is so much better tasting

                More Pumpkin Pie Recipes

                Amino Turkey Veggie Stir Fry Recipe

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                  Amino Turkey Veggie Stir Fry

                  Happily serves 4

                  Gluten Free

                  All Organic ingredients:

                  2 tsp avocado oil

                  1 lb ground turkey (can sub Bison)

                  1 cup broccoli 

                  1 cup red and or green cabbage

                  1 medium yellow onion

                  3 cloves garlic

                  1 tsp ground ginger or ginger powder

                  ¼ cup coconut aminos

                  Salt and black pepper to taste

                  2-3 green onion stalks, finely chopped

                  Optional: ¼ tsp red pepper flakes 

                  Brown the meat in cast iron pan.  Cover and remove from heat while preparing the veggie mix.

                  On medium to high heat saute chopped yellow onion (not the green onions) and avocado oil for 3 mins.

                  In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add veggies.

                  Cook for a 3-5 minutes, stirring often

                  Add chopped green onions and meat, combine well.

                  Salt and black pepper to taste

                  More Stir Fry Recipes

                  Pumpkin Pie Fudge

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                    Pumpkin Pie Fudge

                    Gluten Free, Vegan, Paleo

                    Happily serves 8-10

                    All Organic Ingredients:

                    2 Cups  pitted and soaked Dates

                    ½ C Nut Butter

                    1 ½ C Almond Flour

                    1/2 C Pumpkin (fresh or canned)

                    6 TBSP Coconut flour

                    2 tsp Pumpkin pie spice or Allspice

                    Sea Salt to taste

                    Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour,  almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.

                    Optional to top with some coarse sea salt. 

                    Freeze for one hour before serving.

                    More Pumpkin Recipes

                    Cilantro Lime Vinaigrette

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                      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