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.

      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.

        Tomatillo Salsa

          Tomatillo Salsa

          • 8-9 tomatillos, husks removed and rinsed
          • 1-2 fresh jalapeños, seeds removed unless you want it really spicy
          • 1 clove garlic
          • 1 handful organic fresh cilantro
          • 1/2 medium sweet organic onion
          • 2 Tbsp lime juice
          • 1 tsp sea salt (to taste)
          • Optional: Drizzle of raw honey

          Optional: Avocado

          Mix cilantro, onion, jalapenos, garlic and lime juice in the Vitamin or blender.  Add Sea salt, and Tomatillos.

          Cowboy Salsa


            Vegetarian, Gluten Free

            Happily serves 8-10



            1/2 Cup Avocado oil

            1-2 TBSP Raw Coconut sugar or Monk Fruit

            1/3 Cup Coconut vinegar

            1 tsp Chili powder

            1 tsp Himalayan Sea salt

            1 Cup black-eyed peas or Kidney beans

            1 Cup black beans

            1 Cup Aduki Beans

            1 Yellow Onion

            2 Green Onions

            2 Garlic Cloves

            1 diced Green bell pepper

            1 diced Red bell pepper

            1 diced Yellow bell pepper

             Handful chopped cilantro

            2 TBSP Lime juice

            Optional: 1/4 Cup Jodi’s Salsa

            Whisk together the Avocado oil, coconut sugar, coconut vinegar, chili powder, and salt.

            Combine beans, red onion, and bell peppers.  Stir in cilantro.

            Cover and chill at least 1 hour or overnight to blend flavors.

            Serve chilled or at room temperature.