Gada Gado + the simplest peanut sauce… plus, Cooking with essential oils

Gado Gado is an authentic vegetarian Indonesian salad, full of protein (tofu + usually with boiled eggs, but I somehow missed them) – with a dense peanut sauce that takes the dish next level. Let’s be honest, I would dip anything into that sauce – or just eat it on it’s own!!

A multi-layered veg delight, a combination of raw and cooked, sliced and arranged.

peanut sauce

3 tbsp organic crunchy peanut butter
1 tbsp organic tamari
1/2 tbsp sesame oil
1 tsp raw honey
1 kaffir lime leaf *blitzed
3 drops doTERRA lime oil
1 drop doTERRA ginger oil

boiling water *as required

crispy tofu

1 pack organic firm tofu
3 tbsp organic corn flour
shichimi togarashi *(Japanese red pepper seasoning mix – found in asian stores)
sea salt
cracked black pepper
organic coconut oil

Assorted chopped veggies – including crispy lettuce, carrot, boiled potato, cucumber, tomato, peppers, cabbage, beans, spring onions, sprouts + boiled eggs.

method

Mix all of the sauce ingredients together in a bowl. Gently add a little boiled water at a time until you get a nice thick sauce consistency. Set aside.

Drain the tofu on paper towel + pat dry carefully.

Add the corn flour, shichimi togarashi, sea salt + cracked black pepper into a small bowl (to taste). Set aside.

Add a tbsp or so, of coconut oil to a frypan over a med-high heat.

Gently coat each piece + sides of the tofu cubes in the cornflour mixture, and add to the hot frypan. Continue to flip tofu until all sides are golden brown + crispy. *add more coconut oil if necessary

Serve immediately with chopped veggies + peanut sauce.

x


olive-oil-salad-dressing-cooking-olive

Cooking with Essential Oils

It’s soo handy having essential oils on hand to cook with, not only do they provide meals with a potent + powerful flavour, but they also allow the consumers to enjoy the internal health benefits that the essential oil may hold, as well as providing a safe, natural way to flavour your food. Offering convenience when fresh ingredients are not available.

Frequently used for their internal benefits, essential oils provide a simple way to promote wellness in the body. Depending on the oil, you can use essential oils to promote healthy digestion, cleanse the body, support healthy function of the body’s systems, provide the body with antioxidants, and other internal benefits.

PLEASE NOTE: Not all essential oils are safe for consumption. Always refer to reliable sources, that provide information about the safe internal use of essential oils. doTERRA identify their essential oils that are considered safe to add to your food + beverages in the below eBook, Cooking with Essential Oils – (along with those not to), PLUS; safety, usage, best practices, recipes + plenty of other helpful information. Not all essential oils are created equal. It is imperative to use high quality, thoroughly tested oils, that are food grade.

Cooking with Essential Oils eBOOK

There’s always a place for herbs and spices – we need the variety of nutrients they offer! But sometimes, it’s just easier to add a drop or two of essential oil, instead of spending time chopping, slicing + prepping. On other occasions, an essential oil can take the place of a recipe’s artificial flavouring ingredient.


To shop doTERRA essential oils visit MY ONLINE SHOP (instructions are on the right) or alternatively, email naturalhealthconsciousliving@hotmail.com for my assistance! 

With love,

Kristy x

*Always check with your health care professional if you have any pre-existing issues prior to using essential oils. or if you are pregnant.

All material on this site is provided for information only, and may not be construed as personal medical advice to diagnose or treat. No action should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals on any matter relating to their health and well-being.

The author claims no responsibility or liability, for any loss or damage incurred by use of information provided by this site. 

Christmas Cake (gluten free)

Three words. Super bloody EASY. The longest process in this recipe is waiting for your fruit to soak overnight (+ you are going to be snoozing anyway). Fruit cake is nostalgia for me. Every holidays, my Nan would make multiple fruit cakes for the family, and lace them with brandy. Cups of coffee are so much better – with a slab of fruit cake in the other hand!

Last year I developed this gluten + refined sugar free version, infused with gorge pure therapuetic essential oils. Every year now, it is of course making an appearance in my repoirtoire! I had truly missed this over the years as I had gone gluten free.

It will last 4 weeks in an airtight container, but seriously – mine is well and truly gone before then. I am going to make a second one this year, closer to christmas.

You can use whatever dried fruit you like (cherries, figs etc), as long as it is a total of 1kg.

This is a big cake, so use a deep springform cake tin!

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ingredients

500g pitted dates
250g raisins
125g pitted prunes
125g currants
3 cups boiling water
2-3 capfuls of brandy *omit if you don’t want to use alcohol
3 cups self raising glutenfree flour
10 drops doterra wild orange essential oil
5 drops doterra ginger essential oil
1 tsp mixed spice
1 vanilla bean

raw almonds

method

Soak the dried fruit in a large bowl with the boiling water + brandy and cover. Leave overnight.

Preheat the oven to 125C (fan forced).

Add the essential oils, mixed spice and vanilla to the fruit. Mix through. Add the flour and stir until just combined.

Pour into a lined, spring-form deep cake tin. I line the base with baking paper and grease the sides with coconut oil nuttalex. Smooth the top with a wet knife, so that the cake is flat.

Decorate the top with almonds.

Bake for 2+1/2 hours, or until a cake skewer comes out clean.

Allow to cool completely before storing in an airtight container.


I’d LOVE to hear your thoughts… and if you’d love the essential oils used in this recipe, email me: naturalhealthconsciousliving@hotmail.com 

Happy holidays!

Kristy x

Cherry Ripe Slice

If you loved cherry ripe’s as a child (they were my favourite chocolate), then you are going to LOVE this interpretation. I haven’t eaten a cherry ripe for years, or any other confectionary for that matter… these days I am creating healthier, nutritional, homemade treats to have. Made with whole food ingredients.

This is the perfect thing to serve up over the holidays for unexpected guests, as you can make it and leave it in the freezer. I actually prefer it eaten straight from the freezer, and, with the summer heat – it is a beautiful cold treat.

I AM in love.

Gluten free, refined sugar free + can be adapted to be dairy free, if you omit the chocolate topping and replace with a cacao/coconut oil/maple syrup version. Then, it will also be completely RAW.

Ticking all the healthy dessert boxes.


ingredients

base
1 cup raw cashews
1 cup organic shredded coconut
2 tbsp maple syrup
2 tbsp raw organic cacao powder
1 tbsp filtered water
pinch sea salt

filling
1/3 cup pitted dates
1 cup organic shredded coconut
1/3 cup melted organic virgin coconut oil
1 vanilla bean
1 & 1/2 cups frozen pitted cherries
1 tsp beet powder

topping
100g organic green + blacks 70% dark chocolate

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Add the base ingredients to a food processor and blitz until it comes together. Scrape down the sides to ensure it is all combined.

Press the mixture into a lined square tin (I use the back of a spoon) and place in the freezer.

Wash the food processor + add all of the filling ingredients (except the cherries). When all the mixture is combined, add the cherries and pulse a few times (you want a nice textural finish with the cherries).

Spoon the filling over the base and spread evenly. Return to the freezer for at least an hour.

Melt the dark chocolate and pour over the slice. Return to the freezer once and again.

Slice into squares when set. Serve straight from the freezer.