Healthy with Jodi

Cooking Class 7.7.2017

    Cooking Class 7.7.2017


    Taco Salad
    Gluten Free, Vegan
    Happily serves 3-4

    2-4 Zucchini
    2 Cups Kidney Beans
    2 green onions
    1 Red Bell pepper
    4 Cups Mixed Greens
    1 Jalapeño
    Handful Cilantro
    1 avocado
    1-2 TBSP lemon or lime juice
    Sea salt to taste

    8 oz Coconut yogurt
    1 cup Salsa

    Sprialize Zucchini.
    Soak, rinse and drain beans.
    Dice Bell pepper, Cilantro and jalapeño, and Avocado.
    Adding lemon juice for taste if needed.
    Mix salsa and yogurt together.
    Mix the veggies and Dressing and place on a bed of greens.


    Sauerkraut Dill Coleslaw
    Vegan, Gluten Free, Soy Free
    Happily serves 12


    1 head Purple Cabbage, Sliced
    1 Cup Sauerkraut, plus juice
    1 Cup Dill Pickles, save juice
    1/2 Red onion
    1/2 Yellow onion
    1 Tbsp minced garlic
    1 tsp ginger, powdered (or Finely chopped fresh)
    2 TBSP Hemp Seed oil
    2 TBSP Balsamic Vinegar
    2 TBSP Coconut Aminos
    2 TBSP Lime juice

    Slice and quick roast/bake Cabbage for 5-7 minutes until bright purple and still crunchy.
    Dice onions and pickles. (You can use dill relish)
    Combine all ingredients. Adjusting taste to preference. I used juice from the pickles and sauerkraut for a stronger flavor. You can use any where from 2-4 TBSP of the last 4 ingredients to fine tune to your desired taste.


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


    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

    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.

    Artichoke Green Chili Hummus

      Artichoke Green Chili Hummus
      Vegan, Paleo, GF
      Happily serves 4


      2 Cups Butter Beans
      1/2-1 Cup Artichoke (with about 1/4 cup juice)
      1-2 TBSP Hemp Seed oil
      1/2 Cup Hatch Green chili
      1 TBSP Sea Salt
      1 TBSP Garlic, Fresh or dried
      1 TBSP Onion Flakes
      1 TBSP Coconut Aminos
      1 TBSP Lime juice
      Optional: Red Pepper Flakes, mixed in or sprinkled on top

      MIx all Ingredients in food processor until smooth.
      1/2 cup serving size served with Veggies.

      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.

        Indian Inspired Baked Kale

          Indian Inspired Baked Kale
          Gluten Free, Vegetarian
          Happily serves 2


          1 TBSP Tahini or Almond butter
          1 TBSP Coconut oil, melted
          Zest of 1 Orange or Lime
          2 garlic cloves, crushed
          1 tsp garma masala
          ¼ tsp Cardamom
          Optional: 1 TBSP Nutritional yeast

          Optional: 1 TBSP Coconut Aminos to thin if you aren’t baking kale and just want a salad dressing.

          Preheat oven at 275 degrees.
          Prepare baking stone with parchment paper.
          Mix all the ingredients together until smooth.
          In a large bowl, pour the dressing over the chopped kale.
          Mix the dressing into the kale thoroughly, spread evenly on baking stone.
          Make sure the leaves aren’t overlapping, this prevents sogginess.
          Bake for 15 minutes and rotate pan.
          Bake for another 15 minutes, check for crispness.
          If the chips aren’t crisp yet, rotate again and bake for 5-10 minutes more.
          Allow the chips to cool for about 5 minutes before serving.

          Honey Ginger Dressing

            Honey Ginger Dressing
            GF, Paleo
            Happily serves 2


            1 Tbsp Avocado Oil
            Zest of 1 lime
            2 Tbsp coriander
            1 tsp minced fresh ginger
            2 Tbsp Raw honey
            1/4 tsp black pepper
            2 Tbsp Coconut Aminos

            Mix all ingredients.
            Shake before serving.

            Garlic Tahini Dressing

              Garlic Tahini Sauce
              Vegan, Gluten Free
              Happily Serves 2


              1/4 Cup hummus or tahini
              2-4 TBSP lime or lemon juice
              2 TBSP Coconut Aminos
              3/4 – 1 tsp dried dill (or about 2-3 tsp fresh)
              3 cloves garlic, minced (about 1 1/2 Tbsp)
              Water or unsweetened nut milk to thin
              Sea salt to taste
              Optional: Red Pepper Flakes

              Whisk together. May have to use water to thin out if dressing sits in fridge for more than a few hours.

              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.