Healthy with Jodi

Outside Allergies & cross reacting foods

    Environmental allergens/Cross-Reacting Foods

    I hear my clients or friends talk about the plants they are allergic to, what about the foods that we take in from those same plants and trees, do you consider those? It’s easy to feel the immediate effects of the blooming trees but not the delayed response of gluten or dairy allergy 2-5 days later.  

    When your immune System is low, the outside allergies present themselves quickly.  A food panel is more valuable and  important to your health then knowing what tree you are allergic too.  Let’s take a look at the inside of our bodies first and build those systems up so the outside environment has less of an affect on us.  

    Five categories of cross reaction and some of the key foods involved.
    This is not intended to represent all possible environmental allergens, or all possible cross-reacting foods. Instead, it is meant to provide you with examples of common pollen allergens and commonly cross-reacting foods.

    Environmental Allergen                  Cross-Reacting Foods
    1. alder tree pollen                               1. almonds, apples, celery, cherries, peaches, pears, parsley, hazelnuts

    2.grass pollen                                       2.melons, tomatoes, oranges

    3.mugwort weed pollen                    3.carrots, celery, coriander, fennel, parsley, bell peppers, hot peppers, sunflower seeds

    4.ragweed pollen                                 4.bananas, cantaloupe, cucumbers, zucchini, honeydew, watermelon, chamomile

    5.birch tree pollen                             5. almonds, apples, apricots, carrots, celery, cherries, coriander/cilantro, fennel, hazelnuts, kiwifruit, lychee fruit, nectarines, oranges, parsley, parsnips, peaches, pears, bell peppers, hot peppers, persimmons, plums/prunes, potaotes, soybeans, wheat

    Environment-food cross reactions can be as complicated or even more complicated to recognize as food allergies and food intolerances. On the environment side, they might be seasonal and only a problem during certain times of year. On the food side, they are likely to be year round, and may involve a half dozen or more foods. Blood work is strongly recommended to identify the cause of “allergy Symptoms”.

    For more information I can order the correc labs for you to get the answers you are looking for, just email, call or text me and we can set up a consultation.  If you would like more information on this article:

    Chipotle Sauce/Dressing

      Chipotle Sauce/Dressing
      GF, Refined Sugar Free, Vegan
      Happily serves 2


      1 TBSP Tahini (can sub Sunflower butter)
      1 TBSP Hemp Seed oil
      2 Garlic cloves, crushed
      1 TBSP Coconut Aminos
      1 tsp chili powder
      ½ tsp Chipotle powder
      ½ tsp Cayenne
      ¼ tsp Sea salt

      Mix all ingredients together. Can be used as a salad dressing or over stir fry and quinoa.  Great Sauce for lettuce wraps!
      Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.

      Chocolate Nut Butter Cookies

        Chocolate Nut Butter Cookies
        GF, Refined Sugar Free
        Happily serves 12


        1 Cup Chocolate Peanut or Sunflower butter
        3/4 Cup Coconut sugar
        1 egg

        Combine all ingredients. Bake on 350 for 7-8 mins.
        If you are not using an already flavored nut butter, you can use a regular nut butter and ad 1/4 cup raw cacao

        Sunflower/Tahini Sauce

          Sunflower Seed or Tahini Dressing/Sauce
          Vegan, GF
          Happy serves 4

          All Organic Ingredients

          1/4 cup (4TBSP) sunflower seed butter or Tahini
          2 Tbsp Coconut Aminos
          1 tsp maple syrup extract
          1-2 TBSP Lime juice
          1/2 tsp chili garlic sauce, 1 thai red chili minced, or 1/4 tsp red pepper flake
          Hot water to thin
          Prepare dipping sauce by adding sunflower seed butter, coconut aminos, maple extract, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable dressing.
          Adjust portions based on personal preferences for spice, sweetness or acidity.

          Chocolate Quinoa Cookies Recipe

            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


            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

            Salted Sunflower Nut Butter Cups

              Salted Nutbutter Cups

              Paleo, Vegan, Gluten Free

              Happily Serves 24 mini cups


              CHOCOLATE SHELL

              3 cups Lily’s chocolate chips

              1 TBSP Coconut oil

              1 tsp Vanilla


              3 TBSP Sunflower butter

              1 tsp  Himalayan sea salt

              1 tsp Coconut oil

              1/4 Cup Dates


              Pink Himalayan salt, to taste


              Soak Dates 1-4 hours.  Remove seeds.

              In a double boiler, add in dark chocolate chips, coconut oil and vanilla.

              Melt over a pot of simmering (not boiling) hot water until well incorporated.

              Fill the bottom of each muffin liner with 1-2 tsp of the chocolate mixture.

              Set aside leftover chocolate to put on top of the cups.

              Set the muffin pans in the freezer.

              In a food processor add in Sunflower butter, sea salt, coconut oil and dates.

              Blend until smooth and creamy.

              Spoon 1 tsp of the sunflower butter mixture on top of each chocolate filled muffin liner.

              Then spoon out 1-2 tsp chocolate mixture to cover each cup.

              Sprinkle Himalayan salt on top.

              Place the cups in the freezer for 30 minutes or until set.  Serve frozen.


              Asian Chick Pea Kale Salad Recipe

                Asian Chick Pea Kale Salad

                Vegan, Gluten Free

                Happily Serves 4


                1 large bundle finely chopped kale  (steamed and drained)

                1 cup finely grated carrots (steamed)

                2 cups finely shredded red cabbage (Steamed)


                1/4 cup cashew butter (or sub sunflower butter)

                1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

                1/4 cup sesame oil

                3 Tbsp maple syrup

                Sea salt or 1 Tbsp tamari or coco amigos


                1 Cup soaked and dried chickpeas (or sub Mung beans)

                2 Tbsp sesame oil or avocado oil

                2 tsp maple syrup

                1 garlic clove

                optional: red pepper flakes or chili powder

                Preheat oven to 425

                When preparing chickpeas, make sure they are dry – this will help them crisp up.

                In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

                To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

                Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

                To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

                Broccoli Sweet Potato Poppy Seed Salad

                  Broccoli Sweet Potato Poppy Seed Salad

                  Gluten Free

                  Happily Serves 8


                  4 cups fresh quick steamed broccoli, chopped into bite-size pieces

                  1 cup sweet potato or yam

                  ¼ cup finely chopped red onion

                  ¼ cup sunflower seeds or pumpkin seeds

                  1 tablespoon lemon juice


                  1 cup Coconut kefir or small avocado, smashed

                  ¼ cup raw organic honey

                  1 tablespoon lemon juice

                  2 teaspoons coconut vinegar

                  1 tablespoon water

                  1 tablespoon poppy seeds

                  Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.

                  In a small bowl, whisk together all dressing ingredients.

                  Pour dressing over the salad and gently combine.

                  Salad may be served immediately or refrigerated until serving.