Healthy with Jodi

Winter Squash Pancakes

    Winter Squash Pancakes

    Vegan, GF, Refined Sugar free
    Happily serves 4

    1 cup Cooked and smashed winter squash
    1/3 cup cashew cream or vegan cream cheese
    2 large eggs (or flax egg)
    1/2 cup coconut yogurt
    3/4 teaspoon sea salt
    A dash black pepper
    1 teaspoon baking powder
    1 cup all-purpose GF flour
    coconut oil for frying pan

    Crispy Sage Brown Butter:
    2 to 3 tablespoons butter
    A pinch or two of salt
    A few fresh sage leaves

    In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth.
    Add flour and stir until just combined. Batter will be thick.

    Heat skillet medium-low to medium.  Coat the bottom with coconut oil, and spoon in pancake batter,  flatten the pancake slightly.
    Cook until golden brown underneath, flip and cook until golden brown.
    Lower your heat, if it’s cooking too fast. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven.

    To finish, wipe out frying pan and add butter (or you can use coconut oil), a Dash of salt and sage leaves, heating over medium heat. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes

    To roast squash: For butternut or kabocha, roast it face-down on an a baking sheet sprinkled with coarse salt at 375 for 40 to 50 minutes, until tender.

    Easiest Pumpkin Soup

      Easiest Pumpkin Soup

      Vegan, GF, Dairy free

      Happily Serves 4 


      1/2 medium onion, finely chopped 

      2 TBSP Avocado oil

      1 Large can pure pumpkin or fresh pumpkin

      4 Cups bone broth (or vegetable broth if a Vegan)

      1/2 cup Coconut Milk or 3/4 cup soaked cashews

      2 tsp Pumpkin pie spice

      3/4 tsp Sea salt

      1 garlic clove

      Black pepper

      Optional: Add Curry powder and Coconut milk to desired texture

      Heat Avocado oil over medium-high heat. 

      Add the onion and cook, stirring, 3 minutes

      Cream cashews in food processor.

      Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

      Cook, stir occasionally for 3 minutes or until soup simmers.

      Soup can be stored in the refrigerator for up to 3 days.  

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