Zucchini + dill bread (GF)

The perfect picnic lunch? Or perhaps something healthy to cook on a Sunday afternoon – to be consumed during the working week.

What ever you fancy really!

This bread is moist + nutritious… and the freshness of lemon brightens it up beautifully – in a way that pleases the senses.

ingredients

1 red onion diced finely
1 clove diced garlic
3 cups gluten free flour
1 1/2 tsp guar gum *used to replace gluten in baking
1 tsp baking powder (gf)
1 large grated zucchini (+ water squeezed out)
4 large free range eggs
1 cup dairy free milk (almond, coconut milk)
1/2 cup rice bran oil
1 cup (hard) grated goats cheese
2 tbsp chopped fresh dill
1 drop lemon doterra essential oil/ or zest 1/2 lemon
sea salt
cracked pepper

handful of pine nuts
extra grated goats cheese

method

Preheat the oven to 180C. Line a loaf pan with baking paper.

Saute the onion + garlic in a frypan with some evoo until translucent. Set aside.

Sift the flour, guar gum, baking powder into a large mixing bowl and combine. Make a well in the centre. Add the onion mixture + wet ingredients (including the goats cheese + dill). Whisk together until smooth. Season well.

Pour into the loaf pan, sprinkle with goats cheese + scatter pine nuts. Bake for 60 minutes.

Allow to cool slightly before removing from the pan.

Cut into thick slices and toast.

Serve with a generous spread of cashew cheese or goats curd. Drizzle with extra virgin olive oil.

@naturalhealthconsciousliving

 

Spicy Sweet Potato Balls (gf)

I hope this post finds you well + in good spirits! It has been awhile in between posts + I do endeavour to share more with you – I promise! I LOVE being of service + inspiring others to live a healthier lifestyle – in the kitchen, physically, emotionally + spiritually. Everything my bespoke business “Natural Health Conscious Living” encompasses.

These little morsels are crispy on the outside – and soft + mushy on the inside. A perfect appetiser, or main served with a side salad of beets, goats cheese, spinach + walnuts.

ingredients

1 large cooked orange sweet potato (+ mashed)
2 tsp cumin
2 tsp coriander powder
1/2 tsp turmeric
1/4 tsp paprika
1/4 tsp ginger powder
1-2 tsp chilli flakes
1 minced garlic clove
bunch fresh coriander chopped
bunch parsley chopped
1/4 cup gluten free plain flour
pink sea salt
cracked black pepper

sesame seeds
rice bran oil

plunging sauce

1/2 cup natural yoghurt
1-2 drops doTERRA lemon essential oil *use the juice of 1/2 lemon if you don’t have
1/2 tsp paprika
chopped fresh mint
chopped fresh dill

method

Add the ingredients to a mixing bowl in the order mentioned above. Mix together well until the mixture comes together. Season.

Place in the fridge for 30 minutes.

Mix together the ingredients for the plunging sauce. Set aside.

Roll the mixture into bite sized balls + coat in sesame seeds. Shallow fry the balls in rice bran oil over a medium heat until golden + crispy. Drain on paper towel. I use a heavy based pan for this.

Serve with the yoghurt sauce immediately.

In health + happiness,

Kristy x

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.