Healthy with Jodi

Tbsp maple syrup

Pumpkin Seed Dip

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    Pumpkin Seed Dip 

    Vegan, GF, Paleo
    Happily serves 6-8

    ALL ORGANIC INGREDIENTS

    5 ounces Raw pumpkin seeds
    2 TBSP Avocado oil
    1/2 cup finely chopped shallots

    1 large jalapeno, finely chopped

    3 garlic cloves, chopped (let sit 5 min)
    1/4 Cup Parsley

    1/4 Cup Cilantro

    Juice of a lime

    1 TBSP Extra-virgin Olive oil or Avocado oil

    1/4 tsp finely grated orange zest

    2 TBSP Maple syrup or 1/4 tsp maple extract and stevia
    Blend seeds in a food processor.
    Cook shallots & garlic in the avocado oil.
    *Add Sea salt and pepper, let cool.*
    Add parsley, cilantro, lime juice, maple syrup, orange zest (and water if needed)
    Add shallot mix when cooled, mix thoroughly
    Sea salt to taste.

    Variation: Can also be used a spread in a lettuce wrap.

    Overnight Oats (or sub Quinoa)

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      Over Night Oats

      Gluten Free, Dairy Free

      Happily serves 2

      ALL ORGANIC INGREDIENTS

      1/2 cup rinsed gluten free organic steel cut oats or buckwheat (can sub Quinoa)
      1/2 cup almond, oat, or hemp milk
      2 tbsp Nut butter of choice
      1 tbsp maple syrup or honey

      *If you are watching your sugar or calories, use stevia
      Cinnamon to taste.

      Add everything but oats to a mason jar.
      Stir in oats, and cover tight.
      Set in fridge, needs to sit for at least 6 hours.
      Enjoy the next day. It will last up to 2 days in the fridge.
      Best within first 12-24 hours

      Pumpkin Fudge

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        Vegan, Gluten Free

        Happily serves 8-10

        ALL ORGANIC INGREDIENTS 

        1/3 Cup Pumpkin puree

        1/2 Cup Coconut butter

        2 TBSP Almond butter

        2 TBSP   Maple syrup or Blackstrap molasses

        2 tsp Pumpkin pie spice

        1/8 tsp Himalayan Sea salt  

        Heat ingredients in a pan for 5 min place in a 4×4 pan and freeze for 1-2 hours.

        More Great Recipes 

        Asian Chick Pea Kale Salad Recipe

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          Asian Chick Pea Kale Salad

          Vegan, Gluten Free

          Happily Serves 4

          VEGETABLES

          1 large bundle finely chopped kale  (steamed and drained)

          1 cup finely grated carrots (steamed)

          2 cups finely shredded red cabbage (Steamed)

          DRESSING

          1/4 cup cashew butter (or sub sunflower butter)

          1/4 cup + 1 Tbsp Korean BBQ sauce (Skyvalley brand)

          1/4 cup sesame oil

          3 Tbsp maple syrup

          Sea salt or 1 Tbsp tamari or coco amigos

          CHICKPEAS

          1 Cup soaked and dried chickpeas (or sub Mung beans)

          2 Tbsp sesame oil or avocado oil

          2 tsp maple syrup

          1 garlic clove

          optional: red pepper flakes or chili powder

          Preheat oven to 425

          When preparing chickpeas, make sure they are dry – this will help them crisp up.

          In a medium mixing bowl add sesame oil, maple syrup and Korean BBQ sauce and whisk.  Add chickpeas and toss to coat. Arrange on a baking stone/sheet and bake for 20-25 minutes, tossing halfway to ensure even baking. They’re done when crisp and deep golden brown.

          To prepare dressing, add all ingredients and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, Korean BBQ sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness.

          Add kale (steamed), carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing, toss to coat.

          To serve, divide salad between serving plates and top with crunchy chickpeas.  Keep leftover chickpeas separate from salad in a well-sealed container at room temperature for 2 days

          Coconut Whipped Cream

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            Coconut Whipped Cream

            Vegan, GF, Refined Sugar Free

            Happily serves 2

            ALL ORGANIC INGREDIENTS

            1 Can full-fat Coconut milk

            1 TBSP Maple syrup or Stevia

            1 tsp vanilla

            Allow can of coconut milk to sit in fridge overnight, untouched.

            In the morning, open the can and scoop out the solid cream on top. Pour the liquid into a different container.

            Add vanilla and stevia or syrup to taste and use a high-powered hand blender to whip the cream into soft peaks.

            Serve immediately

            Jodi’s Sweet Potato Brownies

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              Jodi’s Sweet Potato Brownies

              Grain Free, Paleo, GF, Dairy free
              Happily serves 12

              ALL ORGANIC INGREDIENTS

              2 medium Sweet Potatoes
              14 Medjool Dates
              1 1/2 Cups Quinoa or Almond Flour
              4 TBSP Raw CACAO Powder
              3 TBSP maple Syrup (Grade B) or Coconut netar or coconut palm syrup
              Pinch of sea salt

              Peel Sweet Potatoes. Slice/cut and steam for about 20 mins until soft.
              The smaller the pieces, the faster it will cook.

              Add Sweet Potatoes and Dates to food processor, blend until a creamy smooth texture.
              Mix all other ingredients in a bowl, then add cream mixture. Stir well.
              Place on Parchment paper lined baking dish and bake for 20-30 mins on 350 until the toothpick comes out dry.
              Allow to cool 10 mins for the brownies to gel together, very important step!!

              Tip: If you don’t use raw cacao powder, you cause conventional cocoa powder but you will need to double the quantity.