Thursday, November 24, 2011

My Thanksgiving Blessing of Gratitude

Today, I am grateful for all of my friends in Flesh and ether. I am grateful to the ancesters who came before and paved the way for all of us to be here today. I am grateful to my family of origin and my family of choice for loving me even though I am flawed. I am grateful to all of the beings, flora, fauna and fungus who have given their lives for today's feast. I am grateful for the Mother Earth who sustains us and for Father Sky who fills our lungs with his breath. Blessed Be. Happy Thanksgiving everyone!

Saturday, November 5, 2011

Tasting Trials, Tribulations and Triumphs

I am bound and determined to cook something irresistible with essential oils.  Not just a recipe from someone else, but my very own recipe.  Here are some of my concoctions:
Invisible Gelatin: 
(I don’t recommend this one, it was okay, but not something I would look forward to eating even though I like the idea of it.  If you can figure out how to do it right, I’d love to know how you did it!)  
2 packages unflavored gelatin
⅓ cup agave nectar
A few drops of lemon, lime, wild orange or grapefruit essential oil (not too much, but enough)
1 tablespoon juice (lemon, orange, lime or grapefruit)
1 cup cold water
1 ½ cups boiling water
Sprinkle gelatin over cold water and let sit for a few minutes, until it dissolves.  Add boiling water, juice and agave.  Stir until blended.  Add essential oil, stir again and taste.
(This was good, but was missing something.  I don’t think I added enough salt.  Let me know if you perfect it) 4-8 servings
1 cup chopped sweet onion
2 cups chopped fresh ripe tomato
Dash of garlic powder or clove of fresh crushed garlic
1 jalapeno, grated or chopped fine
½ - 1 fresh banana pepper (pickled may work)
1-2 drops lime essential oil
1-2 drops cilantro oil
Salt to taste
Mix together.  Adjust amount of oil, peppers and salt to your taste.
Candy Cane “Tea”: 
(This is especially good when you don’t feel well**) 1 serving
1 teaspoon honey
1 cup hot (or boiling) water
1 drop peppermint essential oil
Put honey and water in a cup and stir until honey is incorporated.  Add oil.  If this is too strong, add a bit more water.  (It feels great to breathe the steam into sore or clogged lungs before drinking.  It also makes my face feel good.**)
Rosemary Olive Butter: 
(This is really good on bread, a little goes a long way.  I want to try it on chicken next, I’ll let you know how it goes):  8 servings
4 tablespoons good quality extra virgin olive oil
4 tablespoons lightly salted butter
1 drop of rosemary essential oil
Cream together and enjoy!
Tart Sweet Fruit Dip:
(You can adjust the sweetness by adjusting the amount of agave.  A smaller amount of honey may be substituted)
1 cup fat free plain greek yogurt
2 tablespoons agave nectar
2 drops lime oil
Mix together and serve with sliced fresh fruit, or try as a dressing for fruit salad.
I hope you enjoy playing with your food, whether it is with my recipes, your own, or some of the delicious looking ones that I found on a website called “Cooking Essentially”.  You can also find holiday inspired recipes in doTERRA’s holiday brochure.

Friday, November 4, 2011

Yummy Hot Cocoa for a Cold Fall or Winter Day

(serves 4)
1 Cup Water
5 tsp. Cocoa Powder
Sugar, agave nectar, or Stevia to Taste
1 1⁄2 tsp. Vanilla
3 Cups Milk
Heat water, cocoa powder, and sweetener on stove until ingredients are smooth. Add vanilla and milk and bring to a simmer. Pour into your favorite mug . Introduce flavor by swirling a toothpick dipped in your favorite essential oil.