Food

There are many benefits to using
Essential Oils in cooking...

TURN UP THE FLAVOUR! Just one drop of Essential oil can add an amazing depth of flavour to cooking and can also provide different dimensions and flavours to dishes, than using fresh or dried herbs. 

SAVE $. Can be cost effective…  for instance, dōTERRA's lemon essential oil is around 4c a drop – for intense zest flavour.

BLOOMIN' GOOD FOR YOU! The therapeutic health benefits of essential oils are maintained, if not heated. Using essential oils in heated foods, can lessen their therapeutic quality – so use the oils at the end of cooking to maintain as much therapeutic value as possible.

PLEASE NOTE: You should only ever cook with, and ingest the highest quality, certified pure, therapeutic-grade essential oils (I always use dōTERRA). ALWAYS check the label on the bottle as to wether it is safe to use internally – and at a safe dilution. 

 
 
IMG_0338.JPG

Peppermint Slice

(recipe inspired by Alison Bartolo of www.healthymunchkins.com.au) 

Base
½ cup almonds
½ cup walnuts
¾ cup medjool dates
2 tbsp raw cacao powder
Pinch Himalayan rock salt

Method

  1. Blitz nuts in food processor
  2. Add remaining ingredients and continue to process until a dough forms
  3. Press firmly into a lined baking tray ensuring it is as flat as possible
  4. Place in freezer

Mint layer
½ cup coconut oil
2 tbsp pure maple syrup
2 drops doTERRA Peppermint oil

Method

  1. Gently melt coconut oil
  2. Add syrup and essential oil
  3. Pour mixture over base
  4.  Return to freezer

Chocolate topping
½ cup raw cacao
½ cup coconut oil
40-60ml maple syrup

Method

  1. Gently melt coconut oil
  2. Add sifted cacao powder
  3. Add syrup
  4. Whisk with metallic whisk
  5. Pour over layers and return to freezer for 20 mins minimum
  6. Cut into squares and serve!
 

Wild Orange Jaffa Slice

Ingredients
1 cup desiccated coconut
10 organic medjool dates, seeds removed
1/4 cup raw cashews or macadamia nuts
4 tablespoons raw cacoa powder
1/2 teaspoon vanilla extract/powder or paste
15 drops doTERRA wild orange oil
pinch natural sea salt

Method

  1. remove seeds form dates
  2. blitz cashews or maccas in food processor
  3. add dates and blitz with nuts in processor
  4. add cocao, vanilla, salt and wild orange oil into processor and blitz
  5. place mix into a slice tin and press down so it’s about 1cm think
  6. place in fridge to set then cut into pieces and enjoy!
 

Kale Chips

Ingredients
1 large bunch kale, washed & torn into bite-size pieces
2 tablespoons olive oil
2 drops doTERRA Lemon oil
Salt & pepper

Method

  1. Preheat oven to 100 degrees Celsius
  2. Wash and dry kale thoroughly
  3.  Combine olive oil and Lemon oil in a large mixing bowl
  4. Put kale in a large mixing bowl and toss in oils 
  5. Make sure all of the kale is well coated with oils by massaging each piece. Once coated, place on a baking sheet in a single layer. 
  6. Sprinkle with salt and pepper
  7. Bake on the centre rack for 45-50 minutes (or until nice and crispy). Keep an eye on the smaller pieces and take them out if they are done earlier; otherwise they will burn
  8. Place in a bowl and watch them disappear!
 

Cranberry MocktOil

Ingredients
1/3 bag of ice
1 fresh lime
2L cranberry juice
2L sparkling water
12 drops doTERRA Lime oil (let me know if you dont have Lime and I can add it when I arrvie)

Method
Pour all ingredients into a suitable glass or ceramic jug
or drink dispenser and enjoy!

 

Peppermint chocolate bliss balls

Ingredients
1 cup almonds (I like to use activated almonds) 
2 cups organic medjool dates, seeds removed
1/4 raw cocao powder
2 tablespoons coconut oil
4 drops doTERRA peppermint oil
desiccated coconut for coating balls (I used almond meal in this pic for something different) 

Method

  1. Remove seeds from dates
  2. Blitz almonds in food processor
  3. Add dates and blitz with almonds
  4. Add cocao, coconut oil and peppermint oil into processor and blitz
  5. Place mix into a bowl and roll into balls, coat in desiccated coconut
  6. Set in fridge and enjoy!
 

Immunity Apples

Ingredients
Apples (crisp apples such as Pink Lady work best)
1 drops doTERRA On Guard oil blend (let me know if you dont have On Guard and I can add it when I arrvie)

Method

  1. Chop apples into pieces
  2. Add oil (you can add a few drops if you like it stronger) to bowl then water 
  3. Add apples and stir 
  4. Soak for 30mins - 2hrs
  5. Drain, serve and enjoy!
 

Chai, Coconut & Cacao Frappe

(recipe inspired by Chantal Roelofs of www.chantalroelofs.com) 

Ingredients
1/2 blender full of ice
1 x 270ml can pure coconut cream
3 x chai tea bags (contens only - dispose of ‘teabag’ itself)
1/3 cup mapel suryp
2 drops doTERRA Cardamom oil
2 drops doTERRA Cinnamon oil
2 drops doTERRA Fennel oil
2 drops doTERRA Black Pepper oil

Method
Blitz all ingredeints together and serve

 

breadsticks

(recipe inspired by Chantal Roelofs of www.chantalroelofs.com) 

Ingredients

100g pepitas
375g spelt flour
2 tbsp yeast
2 cups luke warm water  (just add slowly – consistency is more important)
1 tsp Himalayan salt
1 sprig fresh rosemary (finely chopped)
4 drops dōTERRA rosemary oil
2 drops dōTERRA black pepper oi

Method

  1. Toast pepitas in a dry fry pan
  2. Crush in pestle and mortar
  3. Add luke warm water to yeast to make a paste consistency
  4. Add activated yeast and pepitas to spelt four
  5. Add finely chopped fresh rosemary
  6. Add water (approx 1.5 cups) until dough reaches required consistency
  7. Cover work surface in spelt flour and knead dough in long stretchy motions
  8. Add essential oils and continue to knead until ready
  9. Divide into smaller amounts and roll out into desired shape – roll between hands till you get a “stick”. Could also make hearts, turtles, 3 legged leopards or any animal you like with your kids.
  10. Place on trays covered with baking paper
  11. Brush dough with olive oil
  12. Bake for 10-15 minutes at 210C (until they are golden brown)

 

Raw Carrot Cake Bliss Balls

(recipe inspired by Chantal Roelofs of www.chantalroelofs.com) 

Ingredients
1 large carrot, peeled and cut into smaller chunks
3/4 cups medjool dates, seeds removed
1/2 cups almond
1/4 cup walnuts
1/4 cup of dessicated coconut
2 drops doTERRA cardamom oil
4 drop doTERRA ginger oil
2 drops doTERRA cinnamon oil
Shredded (or desiccated) Coconut to roll balls in

Method

  1. Add the almonds to a high speed blender to make into a crumby meal.
  2. Add the rest of the ingredients (except the desiccated coconut, if using) and process until well combined.
  3. Roll the mixture into small balls, and toss in the shredded coconut, and place in a container and into the fridge until they are set a bit more.
 
website food pics.jpg

Lemon & Lime Cheesecake

(recipe inspired by Alison Bartolo of www.healthymunchkins.com.au) 

Base
1 cup almonds
1 cup walnuts
1 1/2 cup medjool dates

Method

  1. Blitz nuts in food processor
  2. Add remaining ingredients and continue to process until a dough forms
  3. Press firmly into a lined baking tray ensuring it is as flat as
  4. Place in freezer

Filling
1 1/2 cups raw cashews soaked for 4-6 hours
Juice of one lemon
1/3 cups coconut oil, melted
155ml coconut cream
1/2 cup maple syrup
4 drop doTERRA Lime oil
2 drops doTERRA Lemon oil

Method

  1. Blend in food processor / blender / thermomix until smooth
  2. Pour over chilled bases
  3. Set in fridge (ideally 4 hours)