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.


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


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.


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.



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. 

Dahl kofta creamy curry

Oh, how I love Indian inspired food! The dishes are colourful and flavourful, and not only do the spices tantalise the taste buds — they come with a plethora of health benefits.

serves 4 (15 kofta)


dahl kofta

1 cup red lentils (washed)
1/2 red onion diced finely
1 tsp ground cumin
1/2 tsp baking soda
1 cup gluten free breadcrumbs
1 tbsp lupin flakes
1 free range egg
pinch himalayan sea salt
pinch black pepper

curry sauce

tbsp ghee
2 tsp yellow mustard seeds
1/2 red onion
3 cloves garlic
1 tsp grated ginger
2 tsp ground cumin
2 tsp turmeric
1 tsp ground coriander
1/2 tsp black pepper
1 tsp garam masala
pinch chilli powder (as hot as you like)
good handful spinach leaves
finely chopped red chilli
400ml organic coconut cream
1 lime juice


Preheat the oven to 180 C (fan forced).

Line a flat baking tray with paper. Set aside.

Cook the lentils in a saucepan of boiling water for 15 minutes, or until cooked. Drain, and pulse a couple of times in a food processor until the lentils become a paste. Place in a large bowl and add the remaining kofta ingredients. Combine well. Cover and place in the refrigerator.

Heat the ghee in a large, deep saucepan. Add the mustard seeds. When the seeds start to pop, add the onion, garlic and ginger and sauté until translucent. Add the ground spices and continue to sauté for another couple of minutes. Pour in the coconut milk and add the lime juice. Simmer and allow the curry to thicken and reduce.

Whilst the curry is simmering, make your kofta. Using a dessert spoon, roll the dahl mixture into evenly sized balls. Place on the baking tray and cook in the oven for 20 minutes.

When the kofta are cooked, add carefully to the curry and continue to cook on a low heat for a further 10 minutes. Ladle the curry sauce over the kofta, so they stay moist and soak up the lovely curry flavours. Add the spinach leaves and freshly chopped chilli, just before serving.

Serve with brown rice, a dollop of thick yoghurt and papadum.

*This curry can be made ahead (the day before) and gently re-heated on the stove. The flavours will intensify!