Healthy with Jodi

Sea salt

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

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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 

                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

                    Sweet Potato Quinoa Cranberry Stuffing

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                      Sweet Potato Quinoa Cranberry Stuffing

                      Gluten Free, Vegan, Vegetarian 

                      Happily serves 4

                      ALL ORGANIC INGREDIENTS

                      1 cup Tricolor sprouted quinoa, rinsed

                      2 diced Sweet potatoes

                      1/2 red onion

                      1 crushed garlic clove (cut and let sit 5 mins)

                      1 TBSP Coconut oil

                      2 tsp Cumin

                      3 TBSP Chopped parsley

                      1.5 C Bone broth

                      Sea Salt & White Pepper to taste

                      Optional: 1/2 C cranberries

                      Optional: 1/4 C pecans

                      Preheat oven to 375 

                      Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

                      On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

                      Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

                      More Stuffing Recipes