Healthy with Jodi

Hemp Honey Viniagrette

    Honey Hemp Vinaigrette
    Paleo, GF, Dairy Free
    Happily serves 4


    1/2 Cup Hemp Seed oil
    2 TBSP Coconut Vinegar
    2 TBSP Raw Honey
    2 garlic cloves, crushed
    1/2 Cup Lime juice
    2/3 Cup cilantro, chopped
    1 tsp Sea Salt

    Mix all ingredients together, shake well.  Serve as a dressing or over seafood dish.

    Golden Milk: Fight Inflammation Naturally

      Golden Milk
      Dairy Free, Soy free, Gluten Free, 
      Happily serves 1


      1 Cup Almond or non dairy nut milk
      1 TBSP Coconut oil
      1 tsp Turmeric
      1/4 tsp ground ginger
      1/2 tsp ground cinnamon
      1/8 tsp white pepper (or black)

      Optional: scoop of Collagen

      Mix all ingredients together, whisk, or nutria bullet or shaker bottle. You can drink warm or cold. Great for inflammation, muscle, and immune support if you add the collagen.

      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.

                  Jamaican Cornmeal Fritters


                    Vegan, GF

                    Happily serves 10

                    All ORGANIC INGREDIENTS

                    1½ cup corn flour 

                    ½ cup GF flour

                    2 tbsp Coconut sugar

                    2 tsp baking powder

                    ½ tsp Himalayan sea salt

                    1½ cup room temperature water

                    2 tbsp coconut or avocado oil

                    Coconut Oil for frying

                    Heat a cast iron skillet with about ½ cup oil on medium heat.

                    While its heating, mix all ingredients into a bowl (will take on a thick pancake consistency).

                    Once oil is hot in pan, add several large dollops of cornmeal mixture into pan.

                    Fry 5 minutes or so on each side until golden yellow.

                    Remove fritters when evenly golden yellow on both sides, and place on paper towel to clean excess oil.

                    Pumpkin Pie Fudge

                      Pumpkin Pie Fudge

                      Gluten Free, Vegan, Paleo

                      Happily serves 8-10

                      All Organic Ingredients:

                      2 Cups  pitted and soaked Dates

                      ½ C Nut Butter

                      1 ½ C Almond Flour

                      1/2 C Pumpkin (fresh or canned)

                      6 TBSP Coconut flour

                      2 tsp Pumpkin pie spice or Allspice

                      Sea Salt to taste

                      Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour,  almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.

                      Optional to top with some coarse sea salt. 

                      Freeze for one hour before serving.

                      More Pumpkin Recipes