1/2 cup pumpkin puree
1/2 cup vanilla dairy-free yogurt
2 frozen bananas
1 teaspoon vanilla extract
1 teaspoon pumpkin pie seasoning
2-3 drops Protective Blend
1 cup ice
Combine all ingredients into blender and blend until smooth.
doTERRA Essential Oil Wellness Advocate |
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1 cup almond milk (or milk of choice)
1/2 cup pumpkin puree 1/2 cup vanilla dairy-free yogurt 2 frozen bananas 1 teaspoon vanilla extract 1 teaspoon pumpkin pie seasoning 2-3 drops Protective Blend 1 cup ice Combine all ingredients into blender and blend until smooth.
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1 large sweet potato, peeled and grated (4 cups grated) 1/2 large yellow or sweet onion, grated (3/4 cup grated) 1/2 cup finely diced mushrooms (optional) 1 egg 1 drop Essentail Oil of choice (Rosemary, Oregano, Thyme, Cardamom, Basil, ...) 1 drop Lemon Essential Oil 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/3 cup cornstarch 4 tablespoons canola or vegetable oil, divided Optional: dairy free sour cream and unsweetened applesauce, to serve Heat the oven to 400 F. In a large colander, combine the sweet potato and onion. Set over the sink. Bring about 4 cups of water to a boil. Slowly pour the water over the potato mixture, then let it drain and cool until easily handled, 8 to 10 minutes. In small batches, place the sweet potato mixture in a clean kitchen towel and squeeze to extract as much liquid as possible, then transfer to a large bowl. Add mushrooms and stir. In a small bowl, beat together the egg, oils, salt, cumin and paprika, then stir into the sweet potato mixture. Sprinkle on cornstarch and mix well. It should be moist, but not wet. Use 2 tablespoons of the oil to evenly coat a rimmed baking sheet. Divide the sweet potato mixture into 16 mounds (each about 2 tablespoons) on the prepared baking sheet, leaving about 1-2 inches between them. Use the bottom of a glass to flatten. Using a pastry brush and the remaining 2 tablespoons of oil, brush the tops of the latkes with oil. Bake for 15 to 20 minutes, or until lightly browned and crisp. You may want to turn on the broiler for the last 3-4 minutes. Serve the latkes with a dollop of sour cream and applesauce. Roasted Garlic is great in so many recipes, especially pasta. Mix with butter for a garlic spread. Toss your gluten free pasta with olive oil that has been mixed with rosemary roasted garlic, tomatoes, chives, and a little coconut cream or even almond milk. Mmmmmm.
3 whole heads of garlic 1 tablespoon olive oil 1 drop Rosemary Essential Oil (and/or Thyme) Dash of salt Preheat oven to 400 degrees. Mix oils and salt in small bowl. Cut tops off garlic and lay on parchment lined aluminum foil, cut side up. Drizzle oil mixture over the top. Seal foil tightly around all edges. Bake for 1 hour. Remove from foil and let cool for a few minutes until you can handle it. Squeeze garlic out into small bowl. It should equal about 1/4 cup. Use what you need and keep the remainder in the refrigerator 8 lamb chops 1 tablespoon chopped garlic 1/8 cup olive oil 2 drops Rosemary Essential Oil 1 teaspoon season salt 1/4 teaspoons black pepper 1/2 cup balsamic vinegar 1 teaspoon honey Place the lamb chops in a large dish. Whisk together the garlic, oils, salt, pepper, and vinegar. Pour over the lamb chops. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight, turning at least once. Just before serving, remove the chops from the marinade, reserving the marinade separately. Cook the chops over hot charcoal or under a broiler for 3-5 minutes per side, until done to your liking. If they are thick, you may have to cook longer. Make sure you let them rest before serving. While the chops are cooking. Pour the reserved marinade into a medium saucepan, stir in the honey, bring to a boil and reduce by half. The longer your reduce the marinade, the thicker and more intensely flavored it will become. Serve on the side to be poured over the lamb chops. I served them with asparagus and sweet potato latkes (recipe listed under Potatoes.) The same recipe I use for Granola Bars can be crumbled into chunks for a great breakfast treat. 7 tablespoons coconut oil 2 cups old fashioned rolled oats 1/2 cup chopped nuts (pecans, hazelnuts...) 1/2 cup dried cherries 1/8 fresh ground nutmeg 1/8 teaspoon sea salt 1/3 cup packed brown sugar or organic coconut sugar 5 tablespoons honey 1 drop Cardamom Essential Oil 1 drop Cinnamon Essential Oil Preheat oven to 300 degrees F. Line a 9 inch square pan with parchment or heavy duty foil, extending it over the sides; press to form into the pan. Grease the bottom and up the sides a quarter inch with 1 tablespoon coconut oil. Chop 1/4 cup of the cherries so you have some bigger pieces and some smaller ones. Mix the oats, nuts, cherries, nutmeg, and salt in a wide bowl. Heat the remaining coconut oil, sugar and honey until oil is melted. Pour over the dry ingredients. Add the cardamom and cinnamon oils. Mix until coated throughout. Transfer the mixture to the prepared pan; using a spatula, press lightly, but enough to ensure the mixture is holding together - spread evenly. Bake 45 minutes, or until top turns golden brown. Begin cooling, in the pan, on a rack for at least 30 minutes. Lift out of the pan, using the extended foil and place back on the rack until the granola is set. Transfer to a cutting board, peel off the parchment of foil and crumble into clusters. Store in an airtight container at room temperature or freeze. This recipe is from the Modern Essentials book. If you make a large quantity you can use the Basil Essential Oil, too, but it's just to strong for this small recipe. Same with the black pepper oil.
1 tablespoon fresh tarragon diced, or 1 tsp. dried 1 tablespoon fresh basil leaves, or 1 tsp. dried 1 cup organic, cold pressed olive oil Dash of Black Pepper Dash of Red Pepper 6 drops Lemon Essential Oil Mix all ingredients well with a whisk and drizzle on salad or fish. Keep unused portion in the refrigerator.
In a wok (or saute pan) over high heat, warm 1/2 Tblsp. of the cooking oil. Add the bell pepper and cook until just soft, 1 to 2 minutes. Transfer to a plate. Warm the remaining oil. Add the shallots and chicken. Cook, stirring frequently, until opaque, 3 to 4 minutes. Return the bell pepper to the wok and stir in the soy sauce mixture, the basil (optional) and walnuts. Cook about 1 minute. Serve immediately with steamed rice. Serves 4. BRINE & PORK 1/4 cup organic coconut sugar 1/4 cup kosher salt 1 tablespoon ground cumin 2 cups boiling water 12 ice cubes 1 3-pound pork loin, trimmed STUFFING 2 tablespoons extra-virgin olive oil 1/2 cup Salsa 1 small sweet potato, peeled and finely diced 1 medium apple, finely diced 3 cloves garlic, minced 1/2 teaspoon ground cumin 1/4 teaspoon kosher salt 1 drop Black Pepper Essential Oil 1/8 teaspoon chile powder RUB 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 drops Cilantro Essential Oil 1 drop Black Pepper Essential Oil 1/2 teaspoon chile powder To prepare brine: Place sugar, salt and cumin in a heatproof bowl. Pour in boiling water and stir to dissolve. Stir in ice cubes until melted. To butterfly & brine pork: Place pork loin on a cutting board. Holding the knife blade flat so it’s parallel to the board, make a lengthwise cut into the side of the roast 1/3 of the way down from the toop, stopping short of the opposite edge so that the flap remains attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, 1/3 of the way up from the bottom, taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Cover with plastic wrap and pound to an even thickness of about 1/2 - 3/4 inch. Place in a resealable gallon plastic bag and pour in the brine; turn to coat. Place in a dish and refrigerate for 2 -4 hours. To prepare stuffing: About 1 hour before you stuff the pork, heat 2 tablespoons oil in a large skillet over medium heat. Add salsa, sweet potato, apple, garlic, cumin, salt, Black Pepper Oil, and chile powder and cook, stirring until the potato is just tender, 12 to 15 minutes. (Add water by the tablespoon to prevent sticking, as needed.) Remove from the heat and let cool for about 15 minutes. Spoon the stuffing mixture over the pork, leaving a 1-inch border all around. Roll up from long side to long side and secure in several spots with kitchen string. To rub & roast pork: Line a large baking pan with foil and coat with cooking spray. Remove the pork from the brine and thoroughly pat dry. Combine oil, garlic, Cilantro Oil, Black Pepper oil, and chile powder in a small bowl. Mix thoroughly, then rub the mixture all over the pork. Transfer to the prepared pan seam-side down and let stand at room temperature while the oven preheats, 15 to 20 minutes. Preheat oven to 375°F. Roast the stuffed pork until an instant-read thermometer inserted into the meat (not the stuffing) registers 145°F, 45 minutes to 1 hour. Let rest on a cutting board for 15 minutes. Remove the string and slice the pork into thick rounds. Make Ahead Tip: Butterfly and brine pork (Steps 1-2) up to 4 hours ahead. Stuff the pork (Steps 3-4), cover and refrigerate for up to 1 day. Let sit at room temperature for 30 minutes before roasting. 2 pounds Yukon Gold or Red Potatoes, peeled 3 tablespoons coconut oil, melted 4 drops Thyme or Rosemary Essential Oil (or 2 drops each) 1 teaspoon salt 1/2 teaspoon pepper 1/2 cups chicken broth 2 garlic cloves, lightly crushed and peeled Place oven rack in upper-middle position of oven and heat oven to 500 degrees. Combine coconut oil, thyme and/or Rosemary, salt, and pepper in a medium bowl. Slice off ends of potatoes and cut into 3/4 to 1-inch thick disks. Toss potato slices in oil mixture and arrange in a single layer in a 13" x 9" metal baking pan. Roast for 15 minutes. Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes. Remove pans from oven and flip potatoes one more time. Add chicken broth and garlic. Place back in oven until potatoes are tender, about another 15 minutes. Baste potatoes with sauce and serve. Be sure to use a metal baking pan. A glass baking dish can shatter in a very hot oven. Alternative - You can omit the chicken broth at the end for crispier potatoes. |
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July 2023
Healthy Cooking with Essential OilCheck backfor updated recipes tested by Eileen. Another great resource is http://doterra.com/US/en/blog/recipes for doTERRA tested recipes. Categories
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