Healthy with Jodi

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.

    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.

        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.