Thursday, November 24, 2011
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
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:
(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
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.