Healthy with Jodi

sweet potatoes

Purple Sweet Potato Brownies! Grain Free! Dairy Free!

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    Purple Sweet Potato Brownies
    Grain Free, Paleo, Gluten Free, Dairy free
    Happily serves 12

    ALL ORGANIC INGREDIENTS

    2 Purple Sweet Potatoes
    14 Medjool Dates
    1 1/2 Paleo Nut Flour
    4 TBSP Raw CACAO Powder
    3 TBSP Maple Butter
    1/4 tsp Himalayan sea salt

    Soak Date about 1-4 hours. Remove seeds.
    Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
    The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

    Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
    Mix all other ingredients in a bowl, then add cream mixture. Stir well.
    Bake for 20-30 mins on 350 until the toothpick comes out dry.

    Allow to cool 10 mins for the brownies to gel together.

    Chocolate Class! How to make chocolate healthy!

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      Chocolate….we all love it, might as well figure out how to make it healthy so we can enjoy it without Guilt! Just a few things we sampled and made today! Most of these products I got from Sprouts and Natural Grocers.

      Purple Sweet Potato Brownies
      Grain Free, Paleo, Gluten Free, Dairy free
      Happily serves 12

      ALL ORGANIC INGREDIENTS

      2 Purple Sweet Potatoes
      14 Medjool Dates
      1 1/2 Paleo Nut Flour
      4 TBSP Raw CACAO Powder
      3 TBSP Maple Butter
      1/4 tsp Himalayan sea salt

      Soak Date about 1-4 hours. Remove seeds.
      Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
      The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

      Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
      Mix all other ingredients in a bowl, then add cream mixture. Stir well.
      Bake for 20-30 mins on 350 until the toothpick comes out dry.

      Allow to cool 10 mins for the brownies to gel together. (Important step!!)

      Jodi’s Fudgy Black Bean Brownies
      Grain free, Dairy free, Gluten Free, Vegan
      Happily serves 12-15

      ALL ORGANIC INGREDIENTS

      1 Egg Replacer (or 1 egg)
      2 Cups Cooked Black beans
      One Avocado (or 1/2-3/4 Cup coconut oil)
      1 TBSP Vanilla extract
      1/2 Cup Coconut sugar
      2/3 Cup Raw Cacao or Carob
      1/4 tsp Baking soda
      1/4 tsp Baking powder
      Optional: 1/2 cup dairy free chocolate chips

      Preheat oven to 350°.
      Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
      Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
      Add the Cacao, baking soda, baking powder and mix again until smooth.

      Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
      Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
      Cool completely.

      Tips:
      The food processor is best, blends and hides the consistency of the beans.
      Brownies are best cold.  Can be stored in the fridge or frozen.
      Also tastes good raw, no need to bake if you are in a hurry.

      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.

         

        Avocado Sweet Potatoe Breakfast Salad

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          Avocado Sweet Potatoe Breakfast Salad
          Vegan, Gluten Free, Refined sugar Free
          Happily serves 2

          ALL ORGANIC INGREDIENTS

          Salad

          1 Purple or orange sweet potato, cubed
          1 Tbsp avocado oil
          Himalayan Sea salt and pepper
          4 cups mixed greens (not raw spinach or kale)
          1 ripe avocado, chopped
          2 Tbsp hemp seeds
          1-2 TBSP Fresh chopped parsley
          1 cup blueberries, Optional

          Dressing
          3 Tbsp lemon juice
          1 Tbsp Avocado oil or Hemp seed oil
          Himalayan sea salt and pepper

          Heat a cast iron skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper. Coat well. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
          Cook for 3-4 minutes.
          Uncover and turn the potatoes. Use medium-low heat. Cook about 10 minutes until golden brown and tender.

          Prepare dressing. Add lemon juice, olive oil, salt, and pepper to a mixing bowl and shaking or whisking to combine. Set aside.

          To serve, divide greens and top with roasted sweet potatoes, blueberries, avocado, hemp seeds and parsley.
          Top with Dressing or Serve on the side.

          Urinary tract Info and Suggested Natural healing approach

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            Urinary tract Info:
            Commonly also call bladder infections. There is a disturbance in the bacterial flora that protects the urinary track and anabiotic’s lead to reoccurring infections.

            Doubling probiotics such as L. Acidophilus is highly recommended. At least 20 billion CFU’s. 50-100Billion CFU’s would be more beneficial and HIGHLY recommended.

            Acidity levels are too high in the body when the pH is disrupted there is fermentation of vaginal glycogen to lactic acid. Alkalinity is Key, must add more Green into the diet. ORGANIC EATING is SO Very IMPORTANT!!!

            Eliminating of dairy, yeast, and soy products are recommended to rebalance pH. Limiting grains, sugar, caffeine, and alcohol, and refined carbohydrates.
            At least 64 oz water a day. Decaffeinated tea counts as water. Eliminate food allergens. Allergy Blood work is your best Road map to gut and immune support and healing.  Blood Tests are available and easy!

            Recommended foods:
            Use healthy cooking oil such as olive oil (don’t heat olive oil) or coconut oil.
            Eat Less red meats and more lean meats such as fish, but no soy.
            High fiber foods include beans root vegetables such as yams or sweet potatoes and psyllium husk.
            Antioxidant rich foods including vegetables like bell peppers and squash.
            **Fruit in the morning including cranberries, blueberries,and cherries. If you’re going to drink juice make sure that it is unsweetened. Please eat your fruit, better for you unless you are juicing. Best for digestion if fruit is first thing in the morning and by itself or for your first snack, eaten alone.**

            Recommended Vitamins:
            Probiotics and digestive enzymes ALWAYS!! Double if taking antibiotics!
            Multi Vitamin
            Vit D: 2000-4000 IU
            Fish oils 1000mg and or Flax seed, 3x a day. Could go up to 6000mg
            Super Greens
            Amino Acids
            Vit C: 1000mg a day
            Grape seed oil 100-300mg
            Magnesium 200-300mg 3x a day
            Zinc: 30mg a day

            Recommended Botanicals:
            Cranberry
            Aloe Vera: up to 32oz per day
            Gotu Kola is great extract tea to help balance pH. 60-120mg
            Uva Ursi ( upland cranberry or bearberry) is a powerful antiseptic herb.
            Dried leaves or tea: 1.5-4.0 (1-2 tsp)
            Goldenseal herb has antimicrobial agents. Dried root or tea: 1-2g

            Other herbs that are recommended: green tea, cats claw, milk thistle, and reishi mushroom.

            Sweet Potato Quinoa Cranberry Stuffing

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              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

              Black Bean Burrito – Indian Style Recipe

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                Indian Style Black Bean Wrap

                Vegan, Vegetarian, GF

                Happily serves 4

                ALL ORGANIC INGREDIENTS
                1 yellow onion
                4 cloves garlic
                1 tsp fresh grated ginger
                1 Cup sweet potatoes or quinoa (or half cup of each)
                1 Cup green bell pepper
                1 Cup Red bell pepper
                1 tsp garam masala
                1 TBSp +1/2 cup vegetable or bone broth
                2 cups black beans drained and rinsed
                Sea Salt and black pepper to taste
                Romaine lettuce

                Chop onions and garlic. Let sit for 5-10 minutes
                Prepare other vegetables.
                Salute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently.
                Add garam masala and sweet potatoes and mix well.
                Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
                Add beans, Season with salt and pepper to taste.

                Lettuce wrap all veggies and Enjoy!

                Black Bean Burrito

                Jodi’s Sweet Potato Brownies

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                  Jodi’s Sweet Potato Brownies

                  Grain Free, Paleo, GF, Dairy free
                  Happily serves 12

                  ALL ORGANIC INGREDIENTS

                  2 medium Sweet Potatoes
                  14 Medjool Dates
                  1 1/2 Cups Quinoa or Almond Flour
                  4 TBSP Raw CACAO Powder
                  3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
                  Pinch of sea salt

                  Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
                  The smaller the pieces, the faster it will cook.

                  Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
                  Mix all other ingredients in a bowl, then add cream mixture. Stir well.
                  Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
                  Allow to cool 10 mins for the brownies to gel together, very important step!!

                  Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.