Wild orange & choc raw slice

Wild orange pure essential oil is cold pressed from the peel of the fruit – having multiple health benefits and an energising aroma that uplifts the soul. It is highly sought after, due to its immune boosting and antibacterial properties. Wild orange essential oil is a potent formula of orange’s active ingredients. As a natural method for improving immunity and fighting environmental ailments, it is quite quickly becoming a popular remedy in Western society … although used throughout the Mediterranean, India & China for hundreds of years.

Everyday, I add drops of orange oil to my filtered sparkling water. Not only is it GOOD for me, but the water tastes bloody sensational!

The combination of orange and chocolate (cacao) would have to be one of my FAVES. This healthy and nutritional treat will leave you feeling totally rejuvenated & satisfied, the ultimate afternoon delight!

ingredients

1 cup dates (deseeded)
1/4 cup organic shredded coconut
1/4 cup raw almonds (soaked overnight)
2 tbsp raw organic cacao powder
10 drops doTERRA wild orange essential oil

method

Add all of the ingredients (except the oil) to a high powered food processor. Blitz until the mixture has come together.

Add the wild orange oil and pulse once or twice.

Press into a square lined tin, sprinkle with additional shredded coconut and pop in the fridge.

Cut into bite sized squares when ready to eat.

Store in an airtight container.

Happy munching my loves!

x


If you would love to get your hands on a potent, pure wild orange essential oil,  you can here: https://www.mydoterra.com/naturalhealthconsciousliving/#/
*Retail value of $18.67 or $14 if you join with a wholesale account (only $35 to set up, and you will receive around 25% off retail prices on all oils – winning!)


Chickpea Crepes with Lentil Filling & Green Tahini Sauce (Vegan & GF)

Today I spent the afternoon at an Indian girlfriends home…we spent a couple of hours chatting, drinking homemade freshly brewed Masala tea with honey, slurping lentil soup with fragrant rice and dollops of fresh homemade coriander chutney. I seriously love the tastes of India – the spices, tea’s, pulses and lentils – I must have been Indian in a past life.

I think we spent most of our time talking about food and India. I had plenty of questions to ask due to my impending trip to New Delhi in September. Two weeks filled with yoga, meditation, Ayurvedic healing and well-being. I can hardly wait!

During our discussions we got talking about chickpea crepes…the next thing I know, I am armed with chickpea flour and on my way home to whip some up for dinner.

Ruchi’s recipe for crepes is loosely based below. I have added a Kristy twist with my lentil filling and green tahini sauce!

This will make four decent sized crepes.

YOU WILL NEED:

serves 4

chickpea crepes

2 cups chickpea flour
2 cups filtered water
1/4 finely diced red onion
pinch thyme seeds
pinch himalayan sea salt
pinch white pepper
1 finely diced green chilli (seeds removed)
few sprigs coriander leaves

lentil filling

organic extra virgin olive oil
1/2 sliced red onion
2 finely diced garlic cloves
1 diced tomato
pinch cumin seeds
1/2 tsp turmeric
pinch himalayan sea salt
large handful spinach leaves
400g cooked lentils

green tahini sauce

2 tbs tahini
2 tsp organic apple cider vinegar
2 tsp lemon juice
3-4 tbs water
1 diced spring onion
few sprigs coriander leaves

METHOD:

Combine all of the crepe ingredients in a glass bowl, minus the water.

Slowly trickle the water in and continuously stir to prevent any lumps. Set aside to rest for 20 mins.

Heat a little olive oil in a frypan over a medium heat.

Add the onion and garlic and fry until translucent. Add the cumin seeds, turmeric, sea salt and tomato – and continue to cook until soft & thickened.

Stir through the lentils and wilt spinach. Turn off heat and set aside.

Blitz the green sauce ingredients in a blender until smooth. Add a little more water if the sauce is too thick.

Heat a little olive oil in a fresh frypan over a med-high heat. Once hot, ladle a spoonful of crepe mixture in and swirl to thinly coat the base of the frypan evenly.

Cook 3-4 mins each side until golden. Keep warm in a mild oven until all cooked.

Assemble crepes with a generous dollop of lentil filling, fold and drizzle with green tahini sauce.
Sprinkle with diced spring onions and coriander leaves.

Healthy, filling, nutritious & fun!

Thank you to the beautiful Ruchi for food inspo today!! xx

Lentil Coconut Dahl with Kidney Beans (Vegan, GF)

A couple of weeks ago I tried out a new local Indian Restaurant with a couple of friends. I ordered the Punjabi Dal Makhani and it was seriously the best dahl I have ever had…slow cooked overnight.

This is my vegan take on Dal Makhani…except I have used red lentils instead of black, topped with saffron strands and crunchy toasted cashews and mine will take your around half an hour to make.
Seriously good with a nice chilli kick.

I made enough tonight to feed a small army.

YOU WILL NEED:
 
2 tbsp coconut oil
1 large diced red onion
1 tbsp mustard seed
1 tsp cumin seeds
2 tsp ground coriander
1 tsp turmeric
pinch cayenne chilli pepper *add more for that extra kick
pinch red chilli flakes
4 finely diced garlic cloves
1 tbsp finely grated ginger
1 & 1/2 cups red lentils
3 diced tomatoes
1 tin organic coconut milk
1 & 1/2 cups water
1 tin organic red kidney beans
pinch saffron
coriander leaves
himalayan sea salt
cracked black pepper

raw unsalted cashews toasted in dry pan *to serve

 

Heat the oil over a medium heat in a heavy based pan. Fry the red onion until translucent. Add the mustard and cumin seeds and fry until fragrant.
Add the remaining spices and stir through, continue to fry for 1 minute.
Add the diced garlic cloves and grated ginger. Cook for 2 minutes.
Add the lentils, stir to coat. Add the tomatoes, coconut milk and water.
Season with himalayan sea salt and cracked black pepper.
Bring to the boil and then reduce to a simmer for 20 minutes.
Stir through the red kidney beans.
Garnish with toasted cashews, a sprinkle of saffron strands & coriander leaves.
Serve with brown basmati rice.