Healthy with Jodi

Fennel Seasoned Beets

    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.

    Use my coconut fennel sauce over Beets to change it up. Recipe list separate.

    Pumpkin Fudge

      Vegan, Gluten Free

      Happily serves 8-10


      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 

      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.