EAT YOUR OILS

Strawberry + Lime Slice (Chocolate Dipped, of course) by Elaine So

The words ‘bliss ball’ and ‘energy ball’ have always been enough to send me running a mile. Dates and nuts squished together. No thanks. It has meant that coming up with wholefood treats that are both delicious and super simple to make using ingredients already on hand is a priority for me. You can really let your imagination run wild with flavour combinations but my little one loves strawberries so I knew this would be a flat out winner. Warning for the coconut weary, coconut indeed lies ahead. #glutenfree #refinedsugarfree #organic #vegan
 

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USE THIS
2 cups cashews
1/4 cup strawberries (frozen ones then defrosted and mashed up, keep the liquid)
1/8 cup maple syrup
14 - 20 drops doterra lime oil (depending on your taste, adjust for extra or less lime!)
1 tbs coconut oil melted
1 cup fine dessicated coconut
*(we use doTerra essential oils, please check if using another brand before consuming)

DIPPING CHOCOLATE
3/4 cup cacao powder
1 cup coconut oil melted
1/4 cup maple syrup (1/3 or half if you like it sweet)


GARNISH

crushed dehydrated fruits for garnishing
crushed nuts or toasted coconut can also add texture
edible flowers if you love them can be a nice addition if you are serving straight away (they won’t hold up well in the fridge)

 

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WHAT NEXT  

1. Blend cashews in a high powered blender until creamy. Note you may have to turn your blender off in between if it heats up too much during this process to give it a break.
2. Add in the rest of the ingredients except the desiccated coconut and blend again for a minute or so until well combined.
3. Add in desiccated coconut and blend once more until evenly mixed. If some liquid oil is coming out, don’t stress. It will help solidify in the fridge or freezer.
4. Depending on what shapes you like, you can either take the mix out and press into a tray of your choosing to get the desired thickness. If you know you are going to use a cutter and make shapes like we have then make sure you pack it tightly and evenly so you have an even layer and the same size thickness when using the cutter later.
5. Put the tray in the fridge to set for a few hours.
6. Once set, either slice into desired shapes or use a cutter and cut out whatever your heart desires. (Of course you can also roll into balls, I did this with the leftover from the shapes and left those ones undipped)
7. Put these back in the fridge to cool again once you make the chocolate dip if you are choosing to coat them.
8. To make the dip, combine all 3 ingredients in a medium sized bowl.
9. Use a fork or spoon to dip your shapes or slices into the mix and flip to coat, angle them to drain off excess chocolate and place on a cooling rack to set. (Note, if you have chosen to garnish, then have this close by so you are able to garnish in time before chocolate sets. Do this as you go along a few at a time. You’ll get into a rhythm)
 

Blackberry, Pear + Fennel Smoothie Bowl by Elaine So

The last recipe in the 3 part series from Ashley at Gather and Feast is the addition of Fennel to a fruit combination.  If you haven't yet tried, adding essential oils to your cooking will be a lot of fun.  They offer such a unique flavour profile that you won't find anywhere else.

blackberry pear and fennel bowl 1.jpg
Recipe and images, Ashley Alexander of Gather and Feast

Recipe and images, Ashley Alexander of Gather and Feast

USE THIS

1 large frozen banana
½ cup frozen blackberries
½ fresh pear
1 ½ cups almond milk
½ tsp vanilla powder or extract
1 - 2 drops doTerra Fennel oil
* If you aren't currently purchasing doTerra at wholesale prices, please contact us to find out how or take a look at this page x

TOPPING SUGGESTIONS
Dehydrated pear slices, frozen blackperries, bee pollen.

WHAT NEXT
Blend all ingredients together until smooth. Serve in a glass or pour into a bowl and top with your favourite toppings.

Strawberry + Basil Smoothie Bowl by Elaine So

Next in the 3 part recipe series from Ashley at Gather and Feast is this super fun berry smoothie recipe.  Strawberries are always a favourite and the vibrant colour is a bonus.  This time the addition of Basil doTerra essential oil is a surprisingly delicious combination.  If you haven't yet tried, adding essential oils to your cooking will be a lot of fun.  They offer such a unique flavour profile that you won't find anywhere else.

strawberry and basil bowl 2.jpg
Recipe and images, Ashley Alexander of Gather and Feast

Recipe and images, Ashley Alexander of Gather and Feast

USE THIS

1 large frozen banana
1 cup frozen or fresh strawberries
1 cup coconut milk
½ cup coconut yoghurt
½ tsp vanilla powder
1 drop doTerra Basil oil
* If you aren't currently purchasing doTerra at wholesale prices, please contact us to find out how or take a look at this page x

TOPPING SUGGESTIONS
Fresh or freeze dried strawberries, toasted coconut, torn basil leaves.

WHAT NEXT
Blend all ingredients together until smooth. Serve in a glass or pour into a bowl and top with your favourite toppings.

Gluten Free Chocolate Cake by Elaine So

My all time favourite chocolate cake is this recipe from Ashley at Gather and Feast but when Organic Beetroots aren't in season and I need something I can make super quick, this is it.  When it comes to flavour combinations, you can keep it super simple and stick with the real deal chocolate on chocolate or let your imagination run wild and take this cake next level.  Adding doTerra essential oils to your chocolate frosting will blow your mind and getting creative with the colour contrasts of your fruits, nuts and or flowers and herbs will wow your lucky cake eaters. #glutenfree #refinedsugarfree #organic
 

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gluten free choc cake.jpg

USE THIS
2 cups almond meal
½ cup buckwheat flour
½ cup Pana Chocolate cacao powder
½ teaspoon (level) baking soda
½ teaspoon gluten free baking powder
3 organic eggs or equivalent replacement flax eggs for vegans
½ cup organic maple syrup (less if you feel it's too much and add an extra splash of milk)
½ cup extra virgin olive oil
½ cup coconut milk
pinch of sea salt

FROSTING
¾ cup unsweetened cocoa powder
¼ cup melted coconut oil
½ cup pure maple syrup (less if you don't want too much sweetener)
1 teaspoon vanilla paste or vanilla extract
splash of coconut milk
*option to add essential oils (we use doTerra, please check if using another brand before consuming) for frosting flavour, some all time favourites are Wild Orange, Cinnamon, Cardamom, Ginger, Peppermint or Spearmint.  All super delicious flavours to mix with cacao.

GARNISH
mixed fruits for garnishing
edible flowers if you love them can be a nice addition
crushed nuts or toasted coconut can also add texture
 

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WHAT NEXT
Preheat your oven to 160 degrees.  

1. Sift all the dry ingredients into a mixing bowl.
2. Add all the wet ingredients and mix gently until well combined ensuring no lumps.
3. Pour into a lined baking tin, this is a 20cm diameter round. *If you are making this for guests, you might want to ensure you have flat sides around your tin or frost the sides as well so you have a cleaner look.
4. Bake for 35 minutes or until just cooked through to retain the moisture.  Depending on how how your oven runs it may take up to 50 minutes but this cake tastes best when it retains it's moist texture.
5. Remove from the tin and set aside to cool before frosting.
6. To make the frosting, sift the cacao powder into a bowl, then add remaining ingredients and mix until you have a thick frosting.
7. Adjust to your liking, adding milk small amounts at a time until you have the frosting consistency you like (this is personal preference but if you want to garnish with fruits then a thicker frosting will hold better for presentation reasons)
8. Make sure the cake is cool before you frost, spread frosting evenly over cake top, allowing for a bit of texture with your strokes to build up the height of the cake.  Add garnishes to your liking and serve! 
 

Guacamole Magic by Elaine So

This is it.  The guacamole that has everyone begging you for the recipe.  Note there are a lot of additions that you can opt to either include or omit from your own recipe (I just go with whatever we happen to have on hand at the time).  As long as you've got the basics and your doTerra essential oils, it will ALWAYS be super delicious.

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INGREDIENTS
2 avocados
2 drops doTerra Basil oil
2 drops doTerra Cilantro oil

ALL OPTIONAL ADDITIONS
1 large handful shredded kale leaves
1/3 cup diced cherry tomatoes
1/4 cup fine chopped spring onions
small amount of chopped red onion

METHOD
Rough mash the avocados, stir in your oils and season with S+P to taste.  If you’ve chosen any of the optional additions, add and fold through before serving.

Let me know how you go! We have this at least twice a week in our house, either with roasted sweet potatoes or a mexi style bowl with brown rice.  So YUM x