Healthy with Jodi

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Fresh Cranberry Salsa

by

    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

    by

      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

      by

        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

        by

          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

          by

            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

            by

              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

              by

                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

                Fish List – Which Fish to Eat and not to Eat

                by

                  Environmental Working Group’s

                  FISH LIST

                  * Shrimp fishing and farming practices have raised

                  serious environmental concerns.

                  ** Farmed catfish have low mercury levels but may

                  contain PCBs in amounts of concern for pregnant women.

                  AVOID IF PREGNANT:

                  Shark

                  Swordfish

                  King mackerel

                  Tilefish

                  Tuna Steaks

                  Canned tuna

                  Sea bass

                  Gulf Coast oysters

                  Marlin

                  Halibut

                  Pike

                  Walleye

                  White croaker

                  Largemouth bass

                  EAT NO MORE THAN

                  ONE SERVING PER MONTH:

                  Mahi mahi

                  Blue mussel

                  Eastern oyster

                  Cod

                  Pollock

                  Great Lakes salmon

                  Gulf Coast blue crab

                  Channel catfish (wild)**

                  Lake whitefish

                  Porgy

                  Orange Roughy

                  Snapper

                  Lake trout

                  Bluefish

                  Gontino

                  Rockfish

                   Government studies show that one of every six

                  pregnant women in the U.S. will give birth to a baby

                  whose blood is contaminated with mercury at levels

                  above the federal safety standard. Emitted from

                  coal-fired power plants and other sources, the pollutant

                  builds up in some types of seafood. Nutrients in fish

                  can be vital for a baby’s brain development, but too

                  much mercury can cause lasting brain damage.

                  To supplement FDA’s consumer advisories, which don’t

                  adequately protect the public, EWG evaluated mercury

                  tests from seven government programs and published

                  this list to help women choose safer seafood during

                  pregnancy. This is, in fact, an important guide for everyone,

                  as mercury poses a risk to the immune system and

                  heart, even at low levels. For more information, see our

                  webpage on mercury in seafood at:

                  http://www.ewg.org/mercury/

                  More Info about Fish that you should eat

                  Sweet Potato Quinoa Cranberry Stuffing

                  by

                    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

                    Chocolate Quinoa Cookies Recipe

                    by

                      Chocolate Quinoa Cookies

                      Vegan, No Bake, GF

                      Happily makes 12 cookies

                      All Organic Ingredients:

                      ¼ cup coconut oil

                      ¼ cup pure maple syrup or raw honey

                      ⅓ cup Organic Cacao powder

                      ½ cup Sunflower butter (or nut/seed butter of your choice)

                      ½ cup cooked quinoa

                      1/2 cup raw Quinoa, rinsed and dried (sprouted)

                      ½ cup coconut flakes

                      Coarse sea salt

                      Directions

                      Line baking sheet with parchment paper.

                      In a small sauce pan over medium, melt coconut oil, maple syrup or honey and cacao powder. Whisk until combined.

                      Add Sunflower seed butter and stir until smooth.

                      Remove from the heat and fold in the quinoa, and coconut flakes.

                      Divide in mini muffin tin pan.

                      Sprinkle with sea salt and place in the freezer to set for about 30 minutes.

                      Store in the freezer for best results, but can also be stored in the fridge

                       

                      Quinoa Cookies