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Many nut butters on the market are full of hidden sugar and hydrogenated oils. It turns out it is pretty simple to make your own! INGREDIENTS • 4 cups raw cashews • 2 teaspoons extra virgin coconut oil • 1/4 teaspoon sea salt (to taste) • 2 drops of Madagascar vanilla INSTRUCTIONS: • Preheat oven to 325 F. • In a large bowl mix the raw cashews with coconut oil, and salt. • Spread evenly onto a baking sheet and toast for 10-15 minutes, or until lightly golden. Let cashews cool completely before blending. • In a food processor or high powered blender add the toasted cashews and essential oil. • Process for 5-10 minutes depending on your machine. • Scrape down the side of the bowl every few minutes for a smooth creamy consistency. • Transfer cashew butter into glass jar. Do not place lid on until the butter has completely cooled (may be warm from processing). • Store in the fridge or in the cupboard for up to 1 month.   - 1/2 c pumpkin
- 2 tablespoons almond milk - 2 free-range eggs - 2 tablespoons coconut flour (or plain flour) - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup almond meal - 1/2 drop dōTERRA Rosemary essential oil (use a toothpick or drop onto a teaspoon and shake off) - 1/8 teaspoon ground cinnamon, or to taste - 1/8 teaspoon ground ginger, or to taste - 1/8 teaspoon ground cloves, or to taste - 2 teaspoons coconut oil, or as needed - 2 oz Blue Cheese or Goats Cheese (or your favorite cheese to serve) - Handful of crushed walnuts or pecans to serve 1. Steam pumpkin until soft and then mash into puree or open up your can of pumpkin. 2. Mix pumpkin puree, almond milk, eggs and rosemary essential oil together in a bowl until smooth. 3. Whisk coconut flour, baking soda, salt, almond meal, cinnamon, ginger, and cloves together in a separate bowl. 4. Stir pumpkin mixture and flour mixture together in a pourable container until well incorporated. Allow batter to sit for 3 minutes. 5. Heat coconut oil in a skillet over low heat. Pour silver dollar-sized circles of batter into the hot oil. Cook until lightly browned, about 5 minutes per side. 6. Top with your favorite cheese and crushed walnuts and enjoy.  Preheat oven to 375℉ and line a rimmed baking sheet with a piece of parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender or 2 knives. Toss in blueberries. Measure the milk then drop in the two drops Cardamom and 2 drops Ginger. Pour the milk into the batter and stir gently to combine. Divide the dough in half and form two large balls. Form them into 6-inch circles and cut each circle into 6 triangles (scone shapes). Place scones onto the baking sheet and sprinkle sugar onto each scone. Bake for 25-30 minutes or until golden brown.
Another amazing use for your Slim & Sassy TrimShakes. These smoothie bowls look absolutely INCREDIBLE!!! Some awesome recipes to help you achieve your health goals.
Taken from doTERRA's Living Magazine, this is a fun way to use left-over vegetables, meat, or cheese that you have taking up space in the fridge. Anything can be used for the quiche, and it is fun to experiment with different flavors and mixtures. It can be adapted to include as much or as little of anything you would like. Ingredients 1 quiche crust, homemade or pre-made 1 small or medium zucchini, cut into ¼ inch rounds 1 small or medium yellow crookneck squash, cut into ¼ inch rounds 1 cup steamed broccoli florets 1 cup steamed cauliflower florets 1–2 tablespoons butter 2-ounces feta cheese 1–2 Roma tomatoes, cut into ¼ inch half moons 6 large eggs ½ pint whipping cream ¾ teaspoon salt ¼ teaspoon black pepper ¼ to ½ teaspoon hot sauce 1–2 drops Thyme oil 1 drop Rosemary oil Instructions
https://www.doterra.com/US/en/brochures-magazines-living-summer-2015-breakfast-quiche  2 tbsp. avocado oil (or olive oil) 2 tbsp. thinly sliced scallions 2 tbsp. gluten free flour 2 cups non-dairy creamer, (I used coconut) 1 tbsp. each finely chopped fresh flat-leaf parsley 1 tbsp. each finely chopped fresh chives plus more for garnish 1 drop doTERRA Cilantro Essential Oil or 1 tbsp. finely chopped fresh cilantro 1 drop doTERRA Lemon Essential Oil (optional) Salt and Pepper to taste 6 eggs 6 slices of bread, toasted In 10-inch ovenproof skillet, heat oil on medium-high and add scallions. Cook until scallions start to become tender. Add flour, stir and cook for 1 minute. Add the cream. Whisk until thickened. Stir in herbs and oils; season with salt and pepper. Remove from heat. Crack in eggs. Bake at 400° until whites are set, 6 to 8 minutes, or until eggs are cooked to your liking. Garnish with chives. Serve with toast. To make this red, white, and blue, serve with blueberries and watermelon or colored fruit and/or juice of your choice.   2 cups gluten free all-purpose flour
1 tsp xanthan gum 1 tbslp baking powder 1/2 tsp salt 1 egg 1 cup milk 1/2 cup butter, melted 1/2 cup brown rice syrup 8 drops doTERRA Lemon Essential Oil 1 cup fresh or frozen blueberries Preheat oven to 375 degrees. Mix flour, xanthan gum, baking powder, and salt. Set aside Beat egg in medium bowl; add milk, butter, brown rice syrup, and Lemon Oil. Add egg mixture to dry ingredients and mix until just combined. Mix in blueberries. Fill lined muffin tins 2/3 full. Bake for 20 minutes. This recipe was obtained from doTERRA's blog. |
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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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