recipes

To make these yummy organic gluten free cookies, start by adding the following to a mixing bowl or the bowl of a stand mixer.

INGREDIENTS:

1 cup Organic Almond Meal

3 tablespoons softened butter

3 tablespoons raw sugar

1 teaspoon of ground cinnamon (or 2 drops of Cinnamon Bark doTERRA Essential oil – like I used)

1/4 teaspoon salt

2 teaspoons organic raw honey

INSTRUCTIONS:

Beat the ingredients together on low speed until a dough forms.

Now is the time to add any chopped nuts etc if you wish.

Place a piece of plastic wrap on the counter.

Transfer the dough to the plastic wrap and form it into a log shape. Fold the plastic wrap around the dough and shape again to form a roll about 4 cm in diameter.

Place this in the fridge to chill for at least 60 minutes.

When the dough feels firm and chilled, remove it from the fridge and place it on a flat working surface.

Preheat the oven to 180 degrees and line a baking tray with baking paper.

Unwrap the cookie dough and slice it into 1cm discs using a sharp knife. Place the cookies on the baking sheet and bake for 10 to 12 minutes, until the cookies have started to brown.

Remove them from the oven and let them cool for 10 minutes on the pan before transferring them to a rack to cool completely.

Enjoy. So yummy!!!! (PS – Only eat one of these, they are very sugary and buttery!)

So today I thought I’d have a go at some edible doTERRA recipes. This one is a winner!

INGREDIENTS:

2 heaped tablespoons of plain Greek yogurt

2 tablespoons of apple cider vinegar

1 tablespoon of raw honey

2 drops Black Pepper doTERRA Essential Oil

2 drops Lemon doTERRA Essential Oil

Salt to taste (about 1/2 teaspoon)

1/4 of a cabbage shredded

2 carrots grated

INSTRUCTIONS:

In a small bowl, combine Greek yogurt, vinegar, sugar, salt, and Black Pepper oil & Lemon oil and blend until combined.

Place cabbage and carrot in a large bowl and pour the Greek yogurt dressing mixture over top.

Stir to coat cabbage thoroughly.

Cover and refrigerate at least 30 minutes.

Enjoy as a side dish, on its own as a healthy snack or serve with chicken or any meat of choice! So yummy! Enjoy!!! xxx

Try this one for a super power house smoothie full of healthy goodness. So amazingly yummy.

INGREDIENTS:

1 cup light coconut milk (from a can)

A handful of Baby Spinach leaves

1/2 ripe banana

1/2 cup frozen pineapple chunks

1/2 teaspoon spirulina powder

1 teaspoon Complete Vanilla Powder **

A handful of ice cubes

INSTRUCTIONS:

Simply blend all of the ingredients in a nutribullet or blender and serve immediately! Enjoy!!! xx

** If you would like a sample of the Complete Vanilla powder please contact me! xxx

So this morning I had a craving for a sweet biscuit and we had none in the house! So I looked in the pantry and I had plenty of rolled oats so I figured Anzac Biscuits was the go! I have only ever previously used my mums recipe so I did a quick browse of some online and created simple recipe and they turned out pretty yum!

INGREDIENTS:

125g butter, chopped

2 tablespoons maple syrup

1 cup self-raising flour

3/4 cup firmly packed brown sugar

3/4 cup quick cooking oats (rolled oats)

INSTRUCTIONS:

Preheat the oven to 160 degrees. Line your baking tray with baking paper.

Combine the butter and syrup in a small saucepan over moderate heat. Cook and stir for 2-3 minutes or until melted. Cool slightly.

Place flour, sugar and oats in a medium bowl. Stir in butter mixture. Roll tablespoons of the mixture into balls. Place on prepared trays; flatten slightly.

Bake for 12-15 minutes. Cool on trays and eat! Yummy!!!

A modern kind of twist on the Indonesian Jamu, which is a traditional Indonesian ‘herbal medicine’ that has been made for centuries, traditionally used to heal and enhance beauty and strength. With its high concentration of antioxidants it’s fantastic to keep the mind and body feeling healthy whilst tasting delicious.

The turmeric in this is an amazing anti-inflammatory, so it is perfect if you are suffering from respiratory problems, cold, flu or sinus.

INGREDIENTS:

2 Mangos peeled and cubed

1 tsp honey

Half a cup of coconut milk or cream

250ml of coconut water

½ tsp fresh grated turmeric or ¼ tsp dried turmeric

2-3 ice cubes

INSTRUCTIONS:

Add all ingredients into Nutribullet or Blender and blend on high until smooth and creamy. Enjoy immediately.

INGREDIENTS:

1 cup lentils, soaked in cold water for 4-6 hours

1 sweet potato, peeled and cubed

1 large red onion, peeled and chopped

2 tbsp olive oil, for roasting

2 tsp salt, for roasting

10 large raw brussels sprouts, washed and shredded

1/4 cup of balsamic vinegar

2 tbsp sun dried tomatoes

Half a lemon

INSTRUCTIONS:

Soak the lentils overnight for preference or the good part of the day (4-6 hours is usually adequate). To cook, put up a vegetable steamer full of enough water to steam for 20-25 minutes to boil. Rinse the soaked lentils in plenty of cold water and put them up to steam with the lid on (turn the water to a rolling boil once the water reaches full boil). When the lentils are tender, but still firm, remove them from the steam heat, this should take about 20-25 minutes. Set aside in a bowl to cool a few minutes.

While the lentils are cooking, heat the oven to 200 degrees and oil a flat baking tray. Toss the chopped sweet potato & red onion in the oil and salt and lay flat on the baking tray. Bake until golden, about 30 minutes all in, being sure to turn at the 15 minute mark to ensure evenness.

While you roasting vegetables are in the oven, shred your brussels sprouts and prepare the dressing. While the lentils are still warm, toss them in a little of the dressing – this will mean the lentils get well coated in flavour before they cool. Once the vegetables are done, remove from the oven and allow to cool. When all of the ingredients are at room temperature, toss the roasted vegetables, lentils, brussel sprouts, sun dried tomatoes and dressing together.

Note please adjust the amount of dressing you use to your taste. Then squeeze a small bit of lemon over the top. Delicious!

300 grams of high quality dark chocolate
1/2 Tbsp coconut oil
1/4 cup maca powder
3 Tbsp of goji berries, roughly chopped
1 Tbsp cacao nibs

First, melt your chocolate.  Its good to use the bain marie method to melt chocolate as it is gentle and easy to control. Add the chocolate and coconut oil to a heat proof bowl over the pot of simmering water, stirring occasionally until melted.

Once melted, remove from heat and stir in the maca powder, goji berries and cacao nibs.  Fill your moulds.

Place in the freezer until set, for about 30 minutes.  Once set, pop the bunnies out of the moulds.

Store these in the freezer or refrigerator.

A stock standard classic salad but also one that has massive health benefits.

I have previously written about the huge health benefits of Apple Cider Vinegar, and this recipe incorporates the perfect use of that amazing ingredient with beautiful raw, crisp ingredients. This salad is fantastic and very very healthy so get into it. Please try it out and reap the rewards!

INGREDIENTS:
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
A drizzle of extra virgin olive oil
1 teaspoon chopped fresh mint (optional)

INGREDIENTS:

4 cups of frozen strawberries

3 tablespoons coconut syrup

1/2 cup plain yogurt (non-fat or full fat)

1 tablespoon fresh lemon juice

INSTRUCTIONS:

Simply add the frozen strawberries, coconut syrup, yogurt and lemon juice to the bowl of a food processor. Process until creamy or for about about 4-5 minutes.

Serve immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

NOTE: For something a little different you could add chopped up dried fruits, coconut, chic chips, almonds… the choices are endless!!!