Healthy with Jodi

Chocolate Class! How to make chocolate healthy!

    Chocolate….we all love it, might as well figure out how to make it healthy so we can enjoy it without Guilt! Just a few things we sampled and made today! Most of these products I got from Sprouts and Natural Grocers.

    Purple Sweet Potato Brownies
    Grain Free, Paleo, Gluten Free, Dairy free
    Happily serves 12


    2 Purple Sweet Potatoes
    14 Medjool Dates
    1 1/2 Paleo Nut Flour
    4 TBSP Raw CACAO Powder
    3 TBSP Maple Butter
    1/4 tsp Himalayan sea salt

    Soak Date about 1-4 hours. Remove seeds.
    Peel Sweet Potatoes. Slice/cut and steam for about 15 mins or until soft.
    The smaller the pieces, the faster it will cook, the less nutrients you’ll lose.

    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.
    Bake for 20-30 mins on 350 until the toothpick comes out dry.

    Allow to cool 10 mins for the brownies to gel together. (Important step!!)

    Jodi’s Fudgy Black Bean Brownies
    Grain free, Dairy free, Gluten Free, Vegan
    Happily serves 12-15


    1 Egg Replacer (or 1 egg)
    2 Cups Cooked Black beans
    One Avocado (or 1/2-3/4 Cup coconut oil)
    1 TBSP Vanilla extract
    1/2 Cup Coconut sugar
    2/3 Cup Raw Cacao or Carob
    1/4 tsp Baking soda
    1/4 tsp Baking powder
    Optional: 1/2 cup dairy free chocolate chips

    Preheat oven to 350°.
    Grease an 8 x 8″ baking stone or mini muffin pan (spray coconut oil)
    Mix flax egg, black beans, avocado or oil, vanilla and sugar in the food processor until smooth.
    Add the Cacao, baking soda, baking powder and mix again until smooth.

    Batter needs to be stick to be fudgy if you want it thinner add a tablespoon or so of coconut milk or tsp coconut oil.
    Fold in the chocolate chips spread in the pan and bake for about 20 minutes or until toothpick comes out clean.
    Cool completely.

    The food processor is best, blends and hides the consistency of the beans.
    Brownies are best cold.  Can be stored in the fridge or frozen.
    Also tastes good raw, no need to bake if you are in a hurry.

    Holiday Drinks and Natural Remedies for Hangovers

      Holiday drinks!! What to do if you drink to little water and become dehydrated and have a hangover the following day?

      If you are going to drink this holiday season, please be responsible and smart.  Always choose good quality ingredients and ORGANIC where you can.  Good rule of thumb is drink a glass of water after each mixed drink. This will not affect your “Buzz” It allows your body to metabolize the alcohol content.

      Following the “fun” recipes I have listed a few tips to help sooth your guts.  Remember: if you are a coffee/caffeine person or drinker, those two deplete your B vitamins and fatigue/stress your adrenals out.  Supplements are strongly recommended to help keep levels normal.

      I’d be more than happy to help create a meal plan for you to keep you on track during the holidays.  Happy creating!!

      I found Bailey’s Almond cream, it’s gluten free and vegan.  Was a total hit at class.  The salted Caramel Kaula was a second win!  The Staff at Total Wine was so helpful in answering my questions since my knowledge lacks in this department.  Don’t be afraid to ask….remember you are the consumer and you vote with your dollars so do so wisely.

      Vegan Eggnog Chai Latte
      Dairy Free, Vegan
      Happily serves 1

      8 oz So Delicious Eggnog
      2 Chai Tea bags
      1/2 cup espresso or Cold Brew
      Optional: 2oz Kahula

      Heat eggnog and 2 tea bags over medium heat, never allowing it to come to a boil. Stir often.
      As soon as eggnog begins to form little bubbles remove from the heat.
      Remove tea bags from eggnog.
      Pour coffee in a mug and top with the chai spiced eggnog.
      Serve immediately.

      Peppermint White Russian Cocktail
      Dairy Free
      Happily serves 2

      1/2 cup Kahlúa coffee liqueur
      1/4 cup Peppermint flavored vodka (2 oz)
      1/2 cup Coconut Cream or coconut egg nog
      6-8 Ice cubes

      Top of Glass:
      1/8 cup vanilla frosting
      1/4 cup peppermint candy bits

      Apply a thin layer of vanilla frosting around the rims of both glasses.
      Add the peppermint bits to a shallow bowl. Dip the rims of each glass into the candy, covering the frosting entirely. Chill for 10 minutes.

      In a cocktail shaker, add the Kahlúa, vodka and coconut cream.
      Shake it!
      Pour into the peppermint-rimmed serving glasses filled with ice.

      Hot Caramel Apple Cider
      Vegan, Gluten Free (Use Tito’s vodka or Towers-it’s Gluten Free)
      Happily serves 4

      32 oz apple cider (Four 8 oz servings)
      8 oz Caramel vodka
      1 TBSP Cinnamon

      OPTIONAL: 1/4 cup Coconut brown sugar (for rimming your glasses)

      Mix all of the ingredients in a large pot.
      Heat over medium-low heat, stirring occasionally until liquid just begins to steam

      TIP: Heat to your desired temperature and then add the vodka to ensure the alcohol doesn’t burn off.
      Optional: While cider is warming up rim the mugs with brown sugar

      BAILEYS Spiced Iced Cold Brew
      Gluten Free, Dairy Free, Vegan
      Happily serves 1

      2 oz Baileys Almond Milk Liqueur
      15 oz Cold brew
      Cinnamon essential oil or cinnamon stevia
      Ice if desired

      Combine Baileys with cinnamon oil/stevia, cold brew over ice.
      Top with grated nutmeg.


      Golden Milk
      Dairy Free, Soy free, Gluten Free, Vegan, Yeast Free
      Happily serves 1

      1 Cup Almond or non dairy nut milk
      1 TBSP Coconut oil
      1 tsp Turmeric
      1/4 tsp ground ginger
      1/2 tsp ground cinnamon
      1/8 tsp white pepper (or black)
      1 scoop of collagen

      Hangover Remedies:

      1 scoop Can’t Beet this (Purium)
      8 oz Organic Coconut water
      Optional but strongly recommended:
      1 scoop Green Spectrum or “More Greens” (Purium)

      8oz Bone Broth before bed

      8oz Bone Broth first thing in the morning.

      Avocado and sea salt for your first meal.

      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.

        Golden Milk: Fight Inflammation Naturally

          Golden Milk
          Dairy Free, Soy free, Gluten Free, 
          Happily serves 1


          1 Cup Almond or non dairy nut milk
          1 TBSP Coconut oil
          1 tsp Turmeric
          1/4 tsp ground ginger
          1/2 tsp ground cinnamon
          1/8 tsp white pepper (or black)

          Optional: scoop of Collagen

          Mix all ingredients together, whisk, or nutria bullet or shaker bottle. You can drink warm or cold. Great for inflammation, muscle, and immune support if you add the collagen.

          Chipotle Sauce/Dressing

            Chipotle Sauce/Dressing
            GF, Refined Sugar Free, Vegan
            Happily serves 2


            1 TBSP Tahini (can sub Sunflower butter)
            1 TBSP Hemp Seed oil
            2 Garlic cloves, crushed
            1 TBSP Coconut Aminos
            1 tsp chili powder
            ½ tsp Chipotle powder
            ½ tsp Cayenne
            ¼ tsp Sea salt

            Mix all ingredients together. Can be used as a salad dressing or over stir fry and quinoa.  Great Sauce for lettuce wraps!
            Optional: ADD 1TBSP Nutritional Yeast if you want to toss it on Collard Greens and bake.