Healthy with Jodi

TBSP hemp seeds

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.

    Cooking Class 7.7.2017

    by

      Cooking Class 7.7.2017

       

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      Taco Salad
      Gluten Free, Vegan
      Happily serves 3-4

      ALL ORGANIC INGREDIENTS
      Salad
      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

      Dressing
      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.

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

      ALL ORGANIC INGREDIENTS

      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.

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      Avocado Sweet Potato 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.

      Pecan Hemp Coconut Bites

      by

        Pecan Hemp Coconut Bites

         Vegan, GF, Paleo

        Happily Serves 8

        INGREDIENTS:

        1 C pitted dates, soaked

        1 1/2 C organic raw pecans, walnuts or almonds 

        1/2 C Unsweetened Coconut Flakes

        3 TBSP Hemp seeds

        1/2 tsp Vanilla

        DIRECTIONS:

        Process pecans in food processor until ground. Add dates and process until mixture is sticky.

        Add hemp seeds and coconut. Process until blended.

        Roll into balls and refrigerate until firm, approximately one 

        More Coconut Ball Recipes

        Mango Energy Bites

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          Mango Energy Bites
          Vegan, GF, Refined Sugar Free
          Happily serves 15

          ALL ORGANIC INGREDIENTS

          1 1/4 Cup walnuts or cashews
          1 Cup firmly packed dried unsweetened mango
          10 soaked medjool dates, pitted
          2 TBSP hemp seeds
          1/3 Cup unsweetened finely shredded coconut
          1 lime and zest
          Dash Sea salt
          Preheat oven to 350.
          Add dried mango to a mixing bowl and cover with warm water (don’t skip this step or they’ll be too tough to blend).
          Let soak for 5-7 minutes, or until soft and pliable, but not too soggy.
          Drain and lay on a towel and pat off excess moisture. Set aside.
          Add nuts to a food processor and mix into a fine meal. Set aside.
          Add dates and soaked mango to the food processor and mix until a rough paste/sticky dough forms.
          Add nut meal, hemp seeds, shredded coconut, lime zest, and sea salt. Mix until it forms a moldable dough.