Healthy with Jodi

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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

    Broccoli Sweet Potato Poppy Seed Salad

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      Broccoli Sweet Potato Poppy Seed Salad

      Gluten Free

      Happily Serves 8

      ALL ORGANIC INGREDIENTS

      4 cups fresh quick steamed broccoli, chopped into bite-size pieces

      1 cup sweet potato or yam

      ¼ cup finely chopped red onion

      ¼ cup sunflower seeds or pumpkin seeds

      1 tablespoon lemon juice

      Dressing

      1 cup Coconut kefir or small avocado, smashed

      ¼ cup raw organic honey

      1 tablespoon lemon juice

      2 teaspoons coconut vinegar

      1 tablespoon water

      1 tablespoon poppy seeds

      Combine broccoli, sweet potato, red onion, and sunflower/pumpkin seeds.

      In a small bowl, whisk together all dressing ingredients.

      Pour dressing over the salad and gently combine.

      Salad may be served immediately or refrigerated until serving.

      Zucchini Breakfast Loaf – Gluten Free

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        Gluten Free Zucchini Bread is free from dairy, gluten, soy products and refined sugars!

        INGREDIENTS

        • 2 Organic Zucchini, finely grated
        • 2 C almond meal
        • 2/3 C tapioca starch/arrowroot flour
        • 2 tbsp flax/chia meal
        • 1 tbsp chia seeds
        • 1 tsp baking soda
        • 1-2 tbsp dried rosemary
        • 1 tsp sea salt
        • 3 eggs (or flax egg substitute)
        • 1/4 cup (2 oz) Organic coconut milk
        • 1/4 cup (2 oz) Organic coconut oil
        • 1 tsp apple cider vinegar

        Directions:

        Preheat oven to 350º F.

        Line a loaf tin with parchment paper.

        Combine the dry ingredients together in one bowl and whisk the wet ingredients together in another bowl.

        Combine both wet and dry ingredients together, pour into a loaf tin.

        Bake in the oven for 30-40 mins or until golden brown on top and cooked through. When the toothpick comes out clean, the bread is ready.

        Serve warm or toasted.

         

        Spaghetti Squash Chow Mein

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          Spaghetti Squash Chow Mein

          GF, Vegan, Paleo

          Happily Serves 6-8

          ALL ORGANIC INGREDIENTS

          1 Spaghetti squash
          1/4 cup Coconut Aminos
          3 Garlic cloves, minced
          1 TBSP Coconut sugar
          2 tsp freshly grated ginger
          1/4 tsp white or black pepper
          2 TBSP Avocado oil
          1 Diced yellow onion
          3 Celery stalks
          2 Cups cole slaw mix (shredded cabbage, broccoli, and or carrots)

          Cut spaghetti squash in half length wise and carefully scoop out seeds. Lay skin side up in a glass dish, place 1/2 inch of water in the bottom of the pan.
          Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Shred flesh with a fork so it breaks apart into strings, set aside.
          In a small bowl, whisk together Coconut aminos, garlic, coconut sugar, ginger, and pepper.
          Heat avocado oil in a large cast iron skillet over medium high heat.
          Add onion, celery, stirring often, steam for no more than 3 mins.
          Stir in cabbage until heated.  This should take no more than 7 mins total.
          Stir in spaghetti squash and “soy” sauce mixture until well combined.

          Black Bean Lentil/Quinoa Salad with Cumin-Lime Dressing

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            Black Bean Lentil & Quinoa Salad

            w/Cumin-Lime Dressing

            Vegetarian, Gluten free, Vegan
            Happily serves 6

            quinoa salad

            ALL ORGANIC INGREDIENTS

            1 Cup dry lentils or Quinoa (or 1/2 Cup each)

            2 Cup Black beans (if using canned, rinse well)

            1 Red bell pepper

            1/2 Red onion

            3 Green onion stalks

            1 Yellow Zucchini

            Bunch of cilantro to taste, stems removed

             

            Dressing

            1/4 Cup Lime juice

            2 TBSP Avocado or olive oil

            1 tsp dijon or flavored mustard

            1-2 Garlic cloves

            1 tsp Cumin

            1/2 tsp Oregano

            1/8 tsp Himalayan Sea salt

            Optional: chipotle powder, chili powder, pepper

             

            Cook lentils according to package directions, leaving firm not mushy. Drain.

            Cut or mince Galice, let sit 5 minutes.

            While lentils are cooking, make the dressing: place all ingredients in a small bowl and whisk to combine. Set aside.

            Finely dice the bell pepper, onion, and green onion.  Roughly chop the cilantro.

            In a large bowl, place black beans, bell pepper, onion, zucchini and lentils.

            Add the dressing.  Add cilantro, and lightly toss.

            Serve or chill covered in the fridge for at least an hour.

             

            Cowboy Salsa

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              Vegetarian, Gluten Free

              Happily serves 8-10

               

              ALL ORGANIC INGREDIENTS

              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.