Healthy with Jodi

Sweet Potato Quinoa

Cooking class Recipes! Gluten Free Thanksgiving Ideas! Sweet Potato Pie! Fresh Cranberry Salsa! Sweet Potato Quinoa Cranberry Stuffing!

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    Sweet Potato Quinoa Cranberry Stuffing
    Happily serves 4-6
    Gluten Free, Dairy Free, Vegan Option

    ALL ORGANIC INGREDIENTS

    1 Cup Tricolor sprouted quinoa
    2 Purple Sweet potatoes
    1 TBSP Avocado Oil
    1/2 Red onion
    1/2 Yellow onion
    1 garlic clove
    2 tsp Cumin
    3 TBSP Chopped parsley
    1 1/2 Cup Bone broth or veggie broth if you are Vegan
    Himalayan Sea Salt & White Pepper to taste
    1/2 Cup cranberries
    Optional: 1/4 Cup Chopped Pecans

    Preheat oven to 375
    Cut or press garlic and let sit 5 minutes.
    Rinse Quinoa.
    Heat bone broth, add quinoa and simmer for about 15 minutes until liquid is absorbed. Do not over cook. Remove from heat and let cool.

    Bake/roast sweet potatoes, onions and garlic for about 15-20 minutes or until soft.

    Chop Cranberries.
    Combine sweet potatoes and onions with avocado oil, stir in cumin, cranberries, parsley, salt and pepper.
    You can bake it together for 10 mins or eat cold.

    Fresh Cranberry Salsa
    Vegan, Gluten Free, Refined Sugar free
    Happily serves any holiday party!

    ALL ORGANIC INGREDIENTS
    12 oz package fresh cranberries
    1/4 Cup green onion
    1/4 Cup cilantro
    1 Jalapeño pepper
    1/2 Cup Coconut Sugar
    1/4 tsp Cumin
    2 TBSP Lime or lemon juice
    Dash Himalayan Sea salt

    Chop cranberries in the food processor and the rest by hand.
    Mix together and enjoy!
    You can add Tricolor Quinoa to spread the 💕 love

     

    Raw Sweet Potato Pie
    Happily serves 8
    Raw, Vegan, Paleo, Gluten Free

    ALL ORGANIC INGREDIENTS
    Crust
    1 Cup soaked dates
    2 Cups Paleo Nut Flour or 2 Cups Favorite Nut
    1/8 tsp Himalayan Sea Salt

    To make the crust
    Pulse nut flour and dates together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate.

    Filling
    5 Cups Cooked Fresh Sweet Potatoes (can sub Pumpkin)
    1 Cup soaked dates
    4 TBSP Room Temperature Coconut Cream (not coconut milk)
    1/3 cup Maple syrup (can sub stevia and maple extract if watching sugars)
    2 TBSP Pumpkin pie spice or All spice

    To make the filling
    Add cooked Sweet Potatoes to the food processor and blend until smooth.
    Add the other ingredients and process until smooth.
    Transfer the filling to your pie crust and let refrigerate for a few hours.

    You can used canned sweet potatoes but fresh is much better tasting.

     

    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.

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