Healthy with Jodi

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Sunflower/Tahini Sauce

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    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.

    Pecan Hemp Coconut Bites

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      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

      Cranberry Relish

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        Cranberry Relish

        Vegan, GF (gluten free), Refined sugar free

        Happily serves 4

        All Organic Ingredients

        1 16 oz package fresh cranberries

        1 pear, diced

        1 apple, diced

        1/4 cup honey (or maple syrup) or 1/4 tsp stevia 

        1 tsp grated ginger

        1 TBSP balsamic vinegar

        Blend cranberries in a blender or food processor.

        In a bowl, combine blended cranberries and rest of ingredients.

        Cranberry Relish Nutrition facts:

        1 serving (219 g)

        Calories: 164

        adapted from http://whfoods.org/genpage.php?tname=recipe&dbid=324

        other great cranberry recipes

        Jamaican Cornmeal Fritters

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          JAMAICAN CORNMEAL FRITTERS

          Vegan, GF

          Happily serves 10

          All ORGANIC INGREDIENTS

          1½ cup corn flour 

          ½ cup GF flour

          2 tbsp Coconut sugar

          2 tsp baking powder

          ½ tsp Himalayan sea salt

          1½ cup room temperature water

          2 tbsp coconut or avocado oil

          Coconut Oil for frying

          Heat a cast iron skillet with about ½ cup oil on medium heat.

          While its heating, mix all ingredients into a bowl (will take on a thick pancake consistency).

          Once oil is hot in pan, add several large dollops of cornmeal mixture into pan.

          Fry 5 minutes or so on each side until golden yellow.

          Remove fritters when evenly golden yellow on both sides, and place on paper towel to clean excess oil.

          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 

            Amino Turkey Veggie Stir Fry Recipe

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              Amino Turkey Veggie Stir Fry

              Happily serves 4

              Gluten Free

              All Organic ingredients:

              2 tsp avocado oil

              1 lb ground turkey (can sub Bison)

              1 cup broccoli 

              1 cup red and or green cabbage

              1 medium yellow onion

              3 cloves garlic

              1 tsp ground ginger or ginger powder

              ¼ cup coconut aminos

              Salt and black pepper to taste

              2-3 green onion stalks, finely chopped

              Optional: ¼ tsp red pepper flakes 

              Brown the meat in cast iron pan.  Cover and remove from heat while preparing the veggie mix.

              On medium to high heat saute chopped yellow onion (not the green onions) and avocado oil for 3 mins.

              In a small bowl, mix together the garlic, ginger and aminos and add to pan, and then immediately add veggies.

              Cook for a 3-5 minutes, stirring often

              Add chopped green onions and meat, combine well.

              Salt and black pepper to taste

              More Stir Fry Recipes

              Pumpkin Pie Fudge

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                Pumpkin Pie Fudge

                Gluten Free, Vegan, Paleo

                Happily serves 8-10

                All Organic Ingredients:

                2 Cups  pitted and soaked Dates

                ½ C Nut Butter

                1 ½ C Almond Flour

                1/2 C Pumpkin (fresh or canned)

                6 TBSP Coconut flour

                2 tsp Pumpkin pie spice or Allspice

                Sea Salt to taste

                Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour,  almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.

                Optional to top with some coarse sea salt. 

                Freeze for one hour before serving.

                More Pumpkin Recipes

                Cilantro Lime Vinaigrette

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                  Cilantro Lime Vinaigrette

                  Refined Sugar Free, GF

                  Happily serves 16

                  All Organic Ingredients:

                  1/4 Cup Lime juice

                  1/2 cup chopped cilantro

                  1/4 Cup Coconut vinegar

                  5 crushed garlic cloves

                  1/2 tsp Sea Salt

                  2 TBSP Coconut sugar (I use less and usually use stevia)

                  1 Cup Avocado Oil

                  Mix or blend well.  Shake before use.

                  More Vinaigrette Recipes

                  Sweet Potato Quinoa Cranberry Stuffing

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                    Sweet Potato Quinoa Cranberry Stuffing

                    Gluten Free, Vegan, Vegetarian 

                    Happily serves 4

                    ALL ORGANIC INGREDIENTS

                    1 cup Tricolor sprouted quinoa, rinsed

                    2 diced Sweet potatoes

                    1/2 red onion

                    1 crushed garlic clove (cut and let sit 5 mins)

                    1 TBSP Coconut oil

                    2 tsp Cumin

                    3 TBSP Chopped parsley

                    1.5 C Bone broth

                    Sea Salt & White Pepper to taste

                    Optional: 1/2 C cranberries

                    Optional: 1/4 C pecans

                    Preheat oven to 375 

                    Rinse Quinoa.  Heat 1 1/2 cup bone broth, add quinoa and simmer for about 15 minutes until water is absorbed.  Do not over cook.  Remove from heat and let cool.

                    On a baking stone, Add sweet potatoes, onions and garlic. Drizzle with Coconut oil and roast for 15-20 minutes, until soft.

                    Combine sweet potatoes and onions with cooked quinoa. Stir in cumin, cranberries, pecans, parsley, salt and pepper.

                    More Stuffing Recipes

                    Black Bean Burrito – Indian Style Recipe

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                      Indian Style Black Bean Wrap

                      Vegan, Vegetarian, GF

                      Happily serves 4

                      ALL ORGANIC INGREDIENTS
                      1 yellow onion
                      4 cloves garlic
                      1 tsp fresh grated ginger
                      1 Cup sweet potatoes or quinoa (or half cup of each)
                      1 Cup green bell pepper
                      1 Cup Red bell pepper
                      1 tsp garam masala
                      1 TBSp +1/2 cup vegetable or bone broth
                      2 cups black beans drained and rinsed
                      Sea Salt and black pepper to taste
                      Romaine lettuce

                      Chop onions and garlic. Let sit for 5-10 minutes
                      Prepare other vegetables.
                      Salute onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently.
                      Add garam masala and sweet potatoes and mix well.
                      Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until potatoes are tender.
                      Add beans, Season with salt and pepper to taste.

                      Lettuce wrap all veggies and Enjoy!

                      Black Bean Burrito