Healthy with Jodi

Zucchini Lentil Hummus

    Gluten free, Vegan

    Allium Allium

    Happily serves 3-4


    1 Cup Lentils (I used red in this recipe)

    2 Cups Zucchini 

    1/2 Yellow Onion

    1/3 Cup Nutritional Yeast

    1/4-1/2 Cup Almond or Coconut Milk

    1 tsp Sea Salt

    1 Garlic Clove 

    4 TBSP Avocado Oil

    1 TBSP Lemon Juice

    Cut garlic clove, let sit 5 minutes.

    Cube and cut onion and veggies, steam 7 minutes.

    Mix all ingredients in food processor and blend well.

    Use a dip or sauce.

    Herb Vs. Spices

      Herb Vs. Spices
      The difference between the two is where they are obtained from a plant.

      Herbs come from the leafy and green part of the plant.
      Spices are parts of the plant other than the leafy bit such as the root, stem, bulb, bark or seeds.

      We often hear the term “herbs and spices”. As any amateur chef knows, herbs and spices are vital ingredients in many dishes. They add flavor, aroma, color, texture and even nutrients.

      Both spices and herbs are parts of plants (fresh or dried) that are used to enhance the flavor of foods. They’ve also been known to preserve foods, cure illness and enhance cosmetics.

      Herbs are usually grown in more temperate areas than spices and have great medicinal value and are also used in the preparation of cosmetic products.

      Spices are usually dried before being used to season foods. Unlike herbs, they are grown in more tropical countries. They’ve also been known to preserve foods and some have medicinal value, such as turmeric with its anti-inflammatory, anti-fungal properties.

      Despite the above clarification, according to the American Spice Trade Association, spices are defined as “any dried plant product used primarily for seasoning purposes”. This really broadens the definition of spices, allowing it to include herbs, dehydrated veggies, spice blends and spice seeds.

      Here are a few example of herbs and spices, along with their reported nutritional/health benefits.

      Spice Nutrition
      Lowers blood sugar levels, LDL (bad) cholesterol and triglycerides especially in people with type 2 diabetes

      Can stop nausea and may also relieve heartburn

      Have antibacterial, antiviral, antifungal and antiseptic properties; they are known for relieving flatulence and can actually help promote good digestion as well as metabolism

      Contains capsaicin which puts the heat in chilies, may lower the risk of skin and colon cancers, shown to suppress appetite and boost metabolism

      Mustard seeds
      Contain phytonutrient compounds that protect against cancers of the gastrointestinal tract; believed to reduce the severity of asthma

      Herb Nutrition
      Rich in Vitamin A and K. Assists with combatting bowel inflammation and rheumatoid arthritis

      Assists with inflammation

      Helps with digestion and asthma

      Protects against rheumatoid arthritis, antioxidant-rich, fights cancer, high in vitamin C and iron.

      Contains the oil, thymol, especially helpful for chest and respiratory problems, also acts as an antiseptic and disinfectant.

      Sriracha Aioli

        Sriracha Aioli
        Vegetarian, Gluten Free

        Happily Serves 3-4


        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.

        Quinoa Brittle

          Quinoa Brittle

          Vegan, Gluten free, Refined Sugar Free
          Happily Serves 10


          3/4 Cup Tricolor uncooked quinoa

          3/4 cup Pecans

          2 TBSP Coconut sugar

          1/2 tsp Pumpkin pie or allspice

          2 TBSP Coconut oil

          1/4 cup Blackstrap Molasses

          1/4 cinnamon

          Pinch of Himalayan sea salt

          Stevia, if you desire it sweeter


          Preheat oven to 325.

          Line a baking sheet with parchment paper. (Cover all edges)

          Combine quinoa, pecans, coconut sugar, salt, and cinnamon/spices in a bowl and set aside.

          Over low to medium heat, add the coconut oil and black strap molasses (and optional Stevia). Stir until there is no visible separation.  Pour over the dry ingredients, combine and coat evenly,  spread on a parchment lined baking sheet with a metal spoon.

          Try to get it as even as possible or the edges will burn in the center won’t crisp up.

          Bake for 15 minutes and turn the pan around to ensure even baking and Browning. Back 5 to 10 minutes more and watch carefully so it does not burn. The edges will get crisp and caramelized, and the color will be uniformly deep golden brown in color.

          Let it cool completely before breaking it into serving pieces.   You can store leftovers in a sealed container at room temperature for a week, or in the freezer for up to one month.