BAKED CAPSICUMS

For the longest time I have had the silliest fear of carbs. When I was 19 and had just started running, thinking carefully about what I put into my body and just how important it was to eat to nourish and to fuel, I also lost roughly 12 kilos in the space of less than a year. I was energised and empowered, but also somewhat anxious and addicted to the feeling of being the girl who’d transformed her appearance and whose collarbones now protruded with the confidence of a woman who knew what she wanted and wasn’t afraid to go out and get it.

I associated carbs with weight gain. I associated them with bloating and pain, particularly because I’d had such a strange up and down relationship with gluten. Whole grains sometimes seemed ok, but i’d find myself so hungry after restricting all kinds of food groups that I’d semi-frequently find myself eating granola straight from the jar at midnight to the point of feeling sick.

In the four to five years that have passed I have done a lot of work (psychologists not withstanding) to build a more balanced approach to food and a healthy mindset around eating. What I realised was that I was letting anxiety around food consume me - it was occupying my thoughts, shaping my plans around how I could spend my day / who I could be with. The fear begins to define you. What I learnt was, in the long term, it is absolutely not worth it.

I still don’t often cook rice. On this journey to navigate my chronic fatigue / autoimmune reactions I’ve found that avoiding grains for the most part keeps me from feeling foggy headed / bloated / sluggish. I’ll have corn or rice or gluten free bread or pasta maybe once a fortnight. That is absolutely not to say that dropping grains from the diet will help everyone with autoimmune struggles. The critical thing is learning to listen to your body and work alongside health practitioners to work out what will help your body shift from stress and inflammation to health and homeostasis (balance).

These baked capsicums have become a quick and easy staple for me. I’ve learned that life is to short not to enjoy NOURISHING, WHOLESOME food you love. When there’s leftover rice sitting in the fridge after I’ve had guests round (#lovefoodhatewaste), this is what I whip up. Sometimes I’ll cook or soak the rice in homemade bone broth and stir through some mushroom powders for extra nutrient value, but even without this is a meal FULL of goodness and nourishment galore.

INGREDIENTS:

2 large capsicums

3 cups cooked brown / white rice

1/2 cup cream cheese (I’m a fan of vegan / lactose free cream cheese)

Sprinkle of golden / brown flaxseeds

Sprinkle of hemp seeds

Sprinkle Himalayan pink salt

1/4 cup parsley / coriander, chopped finely

200g goats cheese / cashew cheese

Extra virgin olive oil

METHOD:

  1. In a large bowl, stir the cream cheese, seeds, pink salt, herbs and three quarters of your goats cheese through your rice.

  2. Carefully chop the tops off your capsicums (try to keep them fairly straight/flat - you’ll use these as your ‘lid’ for roasting), and scrape out the seeds.

  3. Drizzle the inside of your caps with olive oil, and stand them in a greased / lined baking tray.

  4. Scoop your rice mixture into the capsicums, pressing down firmly to pack the mixture in. Fill the capsicums until just overflowing.

  5. Top with an extra sprinkling of hemp and flax seeds, the rest of your crumbled goats feta and/or cashew cheese.

  6. Pop the lid back on your capsicums and roast in the oven at 190 degrees (C) for 30-40 mins (until the capsicum skin appears lightly charred on the outside).

  7. Allow to cool for 5-10 minutes, serve and enjoy!

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AN EASY AT-HOME CHICKEN CURRY

So heres the thing - an amazing thing happened when we were forced to stay home…

Many who haven’t braved to use the stovetop in their apartment since moving out of home are now needing to cook meals for themselves for the first time in…. well, ever.

This little recipe makes a SUPER easy dinner, great for winter when you’re after something warming, nourishing to the bod, AND delicious.

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INGREDIENTS

TBLSP organic coconut oil

2 onions (use leek as a FODMAP friendly option)

500g organic chicken breast/leg

2 TBLSP ground turmeric

2 TBLSP ground coriander

1 large head of broccoli / bunch of broccolini

Half a head of cauliflower

1 small sweet potato

2 zucchinis

1 bunch kale

1 cup homemade bone broth

2 x 400g tin coconut cream

METHOD

  1. Finely dice onions and throw into a large non-stick saucepan or wok, having added the coconut oil to melt at a medium heat. Stir until translucent or a golden brown.

  2. Add your spices (turmeric, coriander) and stir them through the onion on the heat to bring out FLAVOUR!

  3. Dice chicken into small pieces and add to the pan, stirring until golden brown.

  4. Chop your vegetables into small pieces and add to the pan to cook, starting with broccoli, cauliflower and sweet potato (these will take the longest to cook through). Kale can be added bit by bit (even adding half after the coconut milk has been added) as it wilts down and shrinks in size, and zucchini should be added towards the end so that it doesnt overcook and turn soggy.

  5. Once your veggies are all in and slightly browned, add the bone broth, and then the two tins of coconut cream.

  6. Allow to sit and simmer on a medium heat for 20-30 minutes until golden and rich in colour, stirring regularly.

  7. Voila! Serve with fresh coriander and coconut or greek yoghurt on quinoa or rice. Hemp seeds or cashew cheese also make great toppings for a bit of extra crunch!

LIME ESSENTIAL OIL

LIME is an essential oil cold-pressed from the peel of fresh limes, refreshing and energising in both taste and aroma. Lime powerfully uplifts and helps balance mood, and energises the body. Similarly to lemon, lime is high in limonene, making it stimulating to the senses and cleansing both internally and in the air. Moreover, it can support the body’s immunity from day to day.

The beauty of lime is that it has a multitude of uses, frequently used in body and facial cleansers for its purifying properties and uplifting scent. It also makes an effective disinfectant and antiviral, great for cleansing surfaces and preventing the spread of airborne pathogens that spread colds, flus, and other nasties. In your cleaning, grease spots and sticker residue come away easily with a few drops rubbed using a cotton pad.

Lime essential oil is known for its emotional benefit as ‘the oil of zest for life’. It powerfully cleanses repressed emotions, supporting individuals to be emotionally honest, engaged, revitalised, determined, courageous, and grateful for life. Using lime topically and/or aromatically can help shift feelings of apathy, resignation, discouragement and grief.

Personally, I love using lime in my kitchen, whether as a simple dressing with olive oil in salads, or in curries, baking, or a crowd-pleasing guacamole (RECIPE TO COME!). Lime pairs beautifully with other citruses such as tangerine, bergamot and wild orange, or with cilantro, coriander, black or pink pepper oils for a burst of flavour. Oils work most powerfully when added towards the end of your cooking process, keeping their therapeutic benefit and really enhancing flavour. doTERRA’s ‘Gourmet Cooking’ Wellness Box is a great option if you are looking to add a few oils for cooking to your collection.

If you are already a doTERRA member, lime essential oil is available to you FREE as the product of the month when you place an loyalty rewards (LRP) order of 125 PV or more before the 15th of the month. By setting up an LRP you are making the most of your wholesale account - please do not hesitate to ask your questions!

If you have not yet made the leap, and are venturing into the world of essential oils for the first time, we would love to have you as a part of our oily tribe! A wholesale membership gives you access to all doTERRA products at 25% off the retail price, and access to me for help and support in making the most of your oils once they arrive.

If you have any questions, don’t delay — send me a message! Lime could be yours FREE today!

x

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NATURAL, COCONUT OIL BASED SOAP -- RECIPE HERE!

Over the past few months, soap-making workshops have been some of my most popular workshops out of the many I have on offer. The lovely Kathryn at my favourite little local store Mindful & Co got me thinking about running these workshops not so long ago when we had been chatting and realised just what a perfect storm it might be to combine a beautiful get-your-hands-dirty kind of creative workshop with a little bit of low-tox living and essential oils education.

I’ve attached here the basics for this DIY recipe. The beauty of making your own soap is that you can cater it to your specific needs or moods or emotions. I love to use lavender or lavender peace for a soothing/calming bath bar, or spearmint and wild orange for something more uplifting. Quality essential oils have the power to radically transform your mood and shift your emotions.

I use a silicone mould from Centaur Packaging that makes 6 bars (the recipe here will make approximately 12), but you can really use any kind of baking tin or silicone mould you have and line with baking paper for easy removal once the soaps are set. In some workshops we have even used big wooden vessels or old Tupperware lined with baking paper for some fun shapes and sizes.

You should be able to find Lye (sometimes called ‘Caustic Soda’ or ‘Sodium Hydroxide’) at your local Bunnings, or online if need be! Its important to know when dealing with lye that it IS a dangerous substance in its pure form and should be handled with care. Make sure you wear gloves and some sort of eye protection, and that there is proper ventilation in the area you are working in. Lye should be added to water and not the other way round. If any does come in contact with the skin, vinegar can be utilised to neutralise the reaction. When in contact with water, Lye produces an exothermic reaction (creating heat), so it is also important to make sure you are using an appropriate vessel (not glass or plastic)!

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You can really be as creative as you like with this soap recipe and play around with it a little. I often use a higher ratio of coconut oil, or add some Shea butter for extra moisturising benefit. Dried flowers (rose petals, lavender, cornflowers and chamomile) tend to be my favourite way to add some aesthetic!

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the TUNA DIP no-one saw coming.

This dip ALWAYS gets the attention of those who try it. I take it to every oils workshop I run. I don’t know if its the German rooted deeply in me, or simply a long-held obsession with tuna as the GREATEST go-to for simple meals or a snack on the go, but over the last year this dip has become a staple in my home whether for serving up to visitors or for an easy, protein-full lunch topping.

The secret ingredient - oregano oil. This little guy is a beautifully restoring oil, powerful cleansing and purifying agent, fantastic for supporting a healthy immune system, healthy digestion, and healthy respiratory function when used internally. It also offers powerful antioxidants when ingested, but as a HOT oil, ought to only be taken in a veggie capsule or as a single drop in cooking.

I dilute and roll on the soles of my feet when I feel myself getting sick, and to date this early intervention has prevented 95% of viruses I’ve had lurking!

By far my favourite use for this oil, is in this homemade tuna and sour cream dip, a CROWD FAVOURITE. For all those of you who’ve been waiting - HERE IT IS - a dark horse in the entertainers repertoire, worth trying today.

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YOU WILL NEED:

1 x 95g snack tin tuna (in springwater or olive oil)

180g sour cream

1 red onion

pinch Himilayan pink salt

oregano essential oil (I use doTERRA’s certified pure therapeutic grade oils)

lemon essential oil


WHAT TO DO:

  • finely chop the red onion and place into a bowl appropriate for serving dip (small cereal bowl size)

  • add container of sour cream to the bowl, followed by tin of tuna and stir to combine

  • top with pink salt

  • add 3 drops of lemon essential oil, 1 drop oregano

  • stir to combine, and enjoy!

Simple as that! Great served with plain crackers/wafers, or with veggie sticks!

Enjoy, lovers.

x

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