Category Archives: Essential Oils

Raspberry Amaretto & Coconut Sauce

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Raspberry Amaretto & Coconut Sauce

  • Servings: 4
  • Difficulty: easy
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Used with Raw Key Lime Cheesecake recipe.

Ingredients

  • 3/4 cup frozen Raspberries
  • 1/4-1/2 cup Agave (sweeten to taste)
  • 1 tsp. Vanilla Paste
  • 1/4 cup sliced Almonds (raw)
  • 1/4 cup ground coconut flakes
  • 1/8 tsp. Himalayan Pink Salt
  • Juice of 1 whole lemon, or 2 drops lemon essential oil
  • 1 T. Vitacherry Powder (raw, purchased from nuts.com)
  • 1/2 cup Amaretto Liqueur

Directions

1/ Blend all ingredients until perfectly smooth. I used a Nutri-Bullet for this step, but any good blender would do. Because I did not blend & drain the raspberries separately you need to blend extra long to get the seeds to a nice consistency.

Copaiba & PanAway to the Rescue!

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So bummed today! Can’t do any walking for a while because I’ve agrevated my poor little knee. Although it doesn’t look bad it is slightly swollen and does not feel like a happy camper. So I’ve promised to lay-off the walks for a while, lather it with essential oils, and hot & cold treatments until I can be certain that any future walks will not cause permanent damage. Therefore I am spending my days creating a butterfly garden to include some edible flowers. I’m thinking of removing the table and adding a single or double chaise lounge with brightly colored cushions. More appealing, don’t you think? IMG_20160728_135249396_HDR

Raw Key Lime Cheesecake with Raspberry, Amaretto & Coconut Sauce

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Key Lime Cheesecake with Raspberry, Amaretto, Coconut Sauce

Raw Key Lime Cheesecake with Raspberry, Amaretto & Coconut Sauce

  • Servings: 4-6
  • Difficulty: easy
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I poured a small amount of sauce randomly on the plate, then placed my cheesecake pieces and spread the tops with the sauce, then sprinkled ground coconut, lime zest, and raw cocoa nibs onto the plates and cut up kiwi halves and placed them for color. The grand finale is the whipped topping on the back edge of cheesecake and randomly placed on the base of the plate. I wanted to eat the entire cheesecake in one setting!

Cheesecake Base

  • 2 cups raw soaked cashews (soak overnight then drain and keep in the fridge for up to 5 days… rinsing with filtered water every day. You want them to ferment. When they start to smell a tad sour… bingo)
  • 1/2 cup Coconut Milk (or any non-dairy milk of choice)
  • 1/2 cup Cocoa Butter, melted
  • 1/2 cup Coconut Oil, liquid form (goes solid if refrigerated)
  • 1 tsp. Vanilla Bean Paste
  • 1/2 cup Agave (add more or less to taste)
  • 1/2 tsp. Himalayan Pink Salt>
  • 5-7 Key Limes (Juice only, to taste – 5 less lime flavor, 7 strong)
  • 1 Standard Lime (zest only, you can use zest from limes above also)


Directions

  1. Blend everything except lime zest to make a smooth batter (do this by adding small amounts of the liquid and blending a little at a time until the cashews have produced the consistency of smooth pudding).
  2. Then add zest to personal taste.
  3. Pour into crust-lined-spring-form-pan and freeze overnight.

Cinnamon & Almond Crust

  • 1 cup Almonds, raw (dry)
  • 2 tsp. Cinnamon Powder, or 1 drop essential oil
  • 4 Medjool Dates (pitted)
  • 1/2 tsp. Himalayan Pink Salt
  • 1 tsp. Vanilla Bean Paste
  • 1/4 – 1/2 cup Agave (use as last ingredient just to bring to proper consistency)


Directions

  1. Combine first 5 ingredients in food processor and pulse until small granular, rice-like, consistency.
  2. Add agave to get it moist enough to form a ball. Use the feeder tube to add while machine is pulsing, stopping to check as you go. Pinch it with your fingers. If it holds you’re good to go.
  3. Press the crust into bottom and up the sides 3/4 way in a 6-inch spring-form pan.

Raspberry Amaretto & Coconut Sauce

  • 3/4 cup frozen Raspberries
  • 1/4-1/2 cup Agave (sweeten to taste)
  • 1 tsp. Vanilla Paste
  • 1/4 cup sliced Almonds (raw)
  • 1/4 cup ground coconut flakes
  • 1/8 tsp. Himalayan Pink Salt
  • Juice of 1 whole lemon, or 2 drops essential oil
  • 1 T. Vitacherry Powder (raw, purchased from nuts.com)
  • 1/2 cup Amaretto Liqueur


Directions

  1. Blend all ingredients until perfectly smooth. I used a Nutri-Bullet for this step, but any good blender would do. Because I did not blend & drain the raspberries separately you need to blend extra long to get the seeds to a nice consistency.

Whipped Topping

  • 1 cup Cashews, soaked (raw)
  • 1/2 tsp. Himalayan Salt
  • 1/2 lemon, juiced, or 1 drop essential oil
  • 1 tsp. vanilla bean paste
  • 1/2 cup coconut milk
  • 1/2 cup coconut oil
  • Maple Syrup or Agave to sweeten to taste
  • 4 drops White Chocolate Flavoring (purchased frommedicineflower.com – buy as many flavors as you can afford. You will use them a lot!)


Directions

  1. Blend in blender until smooth as pudding, adding coconut milk in small batches and pushing nuts down with tamper until a pudding-like consistency is obtained. Then add coconut oil and sweetener.

Snappy Garden Salad with NingXia Red Dressing

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Snappy Garden Salad with NingXia Red Dressing

  • Servings: 4-6
  • Difficulty: easy
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Love my NingXia Red from Young Living and wanted to incorporate it into a recipe. Ended up with the perfect balance, the perfect blend, and the perfect dressing for me.

Salad Mix

  • torn salad greens, premixed container of Super Girl super greens
  • 1 grated carrot
  • 1/2 whole zucchini, slivered
  • 1/2 cup cucumber, seeded & diced
  • 4 red & orange sweet peppers, 2 each, seeded & julinne
  • 1 large handful of snow peas, slivered
  • 1/2 cup dried cherries
  • 8 to 12 cherry tomatoes, quartered lengthwise
  • 1 cup pine nuts, toasted
  • 1 to 2 avocados, diced
  • salt & pepper, to taste
  • a slice of fresh orange

Directions

  1. Add salad greens to individual bowls (super greens include a blend of baby greens, kale, tango, spinach, chard, romaine, and oakleaf lettuce.
  2. Add veggies in any order desired.
  3. Sprinkle dried cherries on top.
  4. Dust with salt & pepper
  5. Add toasted pine nuts, avocado and orange as corner accent

NingXia Red Dressing

  • 3/4 cup vegan cream cheese
  • 3 tbsp raw apple cider vinegar
  • 1 tbsp stone ground mustard
  • 1 ounce NingXia Red
  • 1/4 cup pickled relish
  • 1/4 cup organic ketchup
  • 2 tsp onion powder
  • 1/4 tsp Himalayan Pink Salt
  • 1/4 tsp black pepper, to taste
  • 2 tbsp dried tarragon
  • 1 tbsp dried parsley
  • 1/2 tsp to 1 tbsp Sriracha, or to taste
  • 1 tbsp pickled relish


Directions

  1. Place all ingredients except tarragon and parsley into a blender or Nutri-Bullet container.
  2. Blend until smooth and well mixed.
  3. Add Sriracha and blend to incorparate well.
  4. Add the herbs and pulse until broken but not pulvarized.
  5. Stir in pickled relish, until desired flavor and consistency is reached.

Adding Essential Oils to Your Recipes

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You can add essential oils to your favorite recipes that call for dried herbs, spices, or fruit juices. Simply replace these ingredients with the equivalent essential oil. Keep in mind that essential oils have a much stronger flavor than dried herbs and spices, so a much smaller amount is generally sufficient.

Substitutions:

• Juice or zest of 1 citrus fruit = 10–15 drops of oil (taste as you go)

• 1 liquid tablespoon or more = ½–1 drop of oil

• Less than 1 tablespoon = 1 toothpick swirl of oil.

Lemon Basil Red Pepper Potato Salad

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2015-05-13 14.06.17

Lemon Basil Red Pepper Potato Salad

  • Servings: 6-8
  • Difficulty: easy
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So easy, so delicious, but be sure to select sprigs of basil and not mint when grabbing from the herb garden. Ummmm, not the same with mint!


Ingredients

  • 6 medium size potatoes, peeled, diced and cooked
  • 1 small onion, diced
  • 2 T. raw cider vinegar
  • 1 tsp. turmeric (to add flavor and color to your liking)
  • 1/8 to 1/4 tsp. black salt (tastes just like eggs – smells like it too!)
  •  1/2 tsp. Himalayan salt
  • 2 T pickled relish
  • 2 tsp. stone ground mustard
  • 1/4 to 1/2 cup Veganaise
  • 3 drops lemon therapeutic grade essential oil
  • 1/2 roasted red pepper, diced (from a jar, okay, just pour off oil and pat dry)
  • 1 tsp. dried parsley
  • 2 T. fresh basil (and lots of it)
  • 1 tsp. fresh lemon thyme (if you have it)

Directions

  1. Stir it all together with lots & lots of love!

Spicy Thai Peanut Noodles

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Favorite Recipes... coming soon!

Spicy Thai Peanut Noodles

  • Servings: 6-8
  • Difficulty: easy
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Ingredients
  • 12 oz spaghetti
  • 1 red bell pepper, sliced into thin strips
  • 1/2 medium cucumber, peeled, seeded, sliced into thin strips
  • 1/4 small zucchini, sliced into thin strips
  • 1/2 cup lightly salted roasted peanuts, crushed or roughly chopped
Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 Tbsp Nama Shoyu  Sauce
  • 2 Tbsp raw honey
  • 2 Tbsp Sriracha (or to taste)
  • 1 – 2 Tbsp fresh Lime Juice, or 1 to 2 drops YL Lime Essential Oil
  • 1 Tbsp fresh minced ginger, or 1 – toothpick dipped in YL Ginger Oil and then swirled into recipe to release oil
  • 1 Tbsp garlic, roughly chopped
  • 1 Tbsp. sesame oil
Toppings:
  • Chopped green onions
  • Sesame Seeds
Directions
  • Cook spaghetti according to directions listed on package.
  • Meanwhile prepare peanut sauce by combining all sauce ingredients in nutri-bullet container and blend until smooth. Thin with hot water, if necessary
  • Drain pasta and pour into large serving bowl. Toss with sauce then add vegetables and peanuts.
  • Top with fresh basil, chopped green onions and sesame seeds

Vegetable Pasta with Peri-Peri Sauce

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Favorite Recipes... coming soon!

Vegetable Pasta with Peri-Peri Sauce

  • Servings: 4-6
  • Difficulty: easy
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John found a recipe for Per-Peri Tofu on Pinterest. I had to put my own twist on it and tossed the tofu. I served it on linguine noodles after doubling the sauce, added julienned veggies, white wine, and Daiya Cheese to it and never looked back!

Peri-Peri Sauce

Adapted from: Vegan Fire & Spice – Robin Robertson (Sauce only)

  • 6 garlic cloves, minced
  • 1 tsp. cumin, ground
  • 1 tsp. thyme, dried
  • 1 tsp. cayenne pepper (watch the heat)
  • 1 tsp. Salt
  • 2 drops Lemon essential oil, or 2 Tbsp. lemon juice, fresh squeezed
  • 6 Tbsp.coconut oil

Combine all ingredients and blend smooth.

Veggie Mix to Sauté
  • 3 Tbsp. coconut oil
  • 1/2 red pepper, cut into thin strips
  • 1/2 yellow pepper, cut into thin strips
  • 1/3 yellow squash, cut into thin strips
  • 1/3 zucchini, cut into thin strips
  • 1 whole yellow onion, cut into thin strips
  • 1 cup green cabbage, cut into thin strips
  • 1/2 cup snow peas, cut into thin strips
  • Salt & Pepper (1 drop Black Pepper essential oil may be used)
Add
  • 1/2 cup white wine (we used Kendal Jackson Chardonnay)
  • 1/2 cup cherry tomatoes (cut down the middle, cut down the middle, again)
  • 1/8 cup Daiya Cheese (Jalapeno Havarti Dill – cube it)
Topping
  • Sprigs of fresh basil
  • lemon wedges
  • toasted pine nuts
  • Additional Black Pepper
Directions
  • Cook 1/2 box  pasta according to package directions.
    (try De Boles Organic Linguine – made with Jerusalem Artichoke Inulin)
  • Blend all ingredients in a medium bowl to make sauce.
  • Saute veggies in coconut oil in a large fry pan for approximately 5 minutes.
  • Add wine and tomatoes and heat until hot.
  • Add cubed cheese and stir to melt.
  • Combine with drained hot pasta.
  • Plate it up and top with fresh basil, lemon slices and toasted pine nuts, and additional ground black pepper.

Minty Lime Hibiscus Tea

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2015-06-14 13.55.04

Minty Lime Hibiscus Tea

  • Servings: 2
  • Difficulty: easy
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Teavana makes the perfect brewing pot for this hibiscus tea recipe. You can find the 16 oz Teavana Perfectea Maker on Amazon, or purchase directly from the company. What a sweet little joy maker!


Ingredients

  • 1 cup organic cut & sifted hibiscus flowers (Frontier brand. Ordered from Amazon)
  • 4 cups filtered water, heated
  • 2 mason jars, 32-ounce each
  • enough ice to fill each jar completely
  • 1 1/2 dropper full liquid stevia, per glass
  • 4 drops Lime Therapeutic Grade Oils (I recommend Young Living Lime Oil)
  • 1 sprig of mint, per glass
  • 1/2 lemon and/or lime slices, if desired, per glass
  • 2 glass straws (purchased from Amazon)

Directions

  1. Fill a medium pot with 4 cups filtered water and heat over high heat just until water is hot then turn burner off.
  2. Add the hibiscus tea leaves and let sit until cool (or use as soon as tea has brewed to a strength of your liking).
  3. Fill jars with ice and use caution when straining tea into the glass because it will stain your clothing, dish towels or anything else that gets in the way.
  4. Drop stevia and lime drops over ice and pour tea over a strainer into the glass, or use the teavana tea maker and fit it directly over the glass. It will automatically dispense the liquid when you press it down. Use half the brewed tea in each glass. You can use less if you find that strength more to your liking.
  5. Add hot filtered water to rim of jar and stir to blend flavors.
  6. Top it off with a sprig of mint, a lemon or lime slice and a cute little glass straw and enjoy this refreshing beverage.