I am an avid essential oiler for many different things because they have truly changed my life. One of my favorite oils to use when I am having any digestive issues (which doesn't happen often, but I like to have this on hand incase!) is DiGize!
This powerhouse is an oil blend that combines Tarragon, Ginger, Peppermint, Juniper, Fennel, Lemongrass, Anise, and Patchouli; which contain antioxidants and can support the digestive system when taken internally. Digize is safe for consumption, but I only trust Young Living Essential Oils to take internally. It’s so important to check the quality of oils you are using.
This oil has quite a strong taste and it’s certainly an acquired one, so I always recommend starting with adding a few drops to a vegetable capsule to take!
I’m sure you have heard that fennel seeds are really helpful when it comes to digestion, hence while they're the star of this oil. Often times you can find them in after meal teas too and the seeds sold so you can make your own. So what is so special about fennel and how can it support your gut?
First off, fennel has anti-inflammatory effects! Chronic inflammation in the digestive tract can contribute to various digestive issues. Fennel contains anti-inflammatory compounds that may help reduce inflammation in the gut.
Next, it can actually prevent nausea and feelings of nauseousness too! Fennel has been traditionally used to alleviate nausea and motion sickness. It may exert its anti-nausea effects by calming the digestive system.
Lastly, fennel has been show to reduce bloating and gas! Fennel may help alleviate bloating and gas by preventing the formation of excess gas in the digestive system. It can also assist in expelling gas from the digestive tract.
Another great way to get fennel in your body is by drinking this yummy tea! Enjoy in the evening before bed or after a meal.
- 1 cup water
- ¼ cup nondairy milk or creamer
- 2 drops Fennel Vitality essential oil
- 2 drops Lavender Vitality essential oil
- 1 tablespoon dried chamomile herb or 1 chamomile tea bag
- 1 tablespoon maple syrup (adjust sweetness to your personal preference)
1. Steep chamomile in hot water for 3–5 minutes, or until desired flavor strength is reached.
2. Add essential oils, milk, and maple syrup. Mix and enjoy!
I’ve been on a sweet potato kick lately and this recipe is one for the books! Plus sweet potatoes are great for a lot of reasons... just to name a few:
~ soluble fibers, such as pectin, may increase fullness, decrease food intake, and reduce blood sugar spikes by slowing your digestion of sugars and starches
~ A high intake of insoluble fibers has been associated with health benefits, such as a reduced risk of diabetes and improved gut health ⬅️
Ingredients:
Sweet Potato Ingredients:
- 4 medium organic sweet potatoes (peeled)
- 2 tbsp olive oil (or other oil of choice)
- 2 drops Lime essential oil
- ½ tsp dried thyme (optional)
- ½ tsp garlic powder (optional)
- ½ tsp paprika or chili powder (mild or hot)
- ½ tsp sea salt and freshly ground pepper (to taste)
- ½ cup dipping sauce
Dipping Sauce Ingredients:
- 1 cup organic mayonnaise or vegan mayo
- 2 tbsp fresh lemon or lime juice (to taste)
- 2 tbsp water (thin as needed)
- 2 tbsp finely chopped coriander, mint or/or parsley
- 1 tbsp maple syrup or honey (optional, to taste)
- 2 – 4 drops Lime essential oil (to taste)
- ½ tsp sweet or spicy paprika (to taste)
- ¼ tsp sea salt and freshly ground pepper (to taste)
Optional Toppings for Serving:
1 – 2 ripe avocados mixed with 3 drops lime oil and sea salt (to taste)
½ cup non-dairy cheese - I use this one
¼ cup non-dairy feta cheese - I use this one
salsa and/or hot sauce
dipping sauce (drizzle some on top of fries)
chopped coriander and/or spring onions
Instructions:
1. Preheat oven to 425 degrees F and line a baking tray with baking paper.
2. Peel the sweet potatoes then cut the ends off the potatoes and cut them in half along the middle and cut those pieces in half. Now you are ready to carefully cut the potatoes into fries.
3. Place the fries in a large bowl and toss with the olive oil, Lime essential oil and spices to coat.
4. Place the fries on the prepared baking tray and bake for 25 minutes then carefully turn the fries over and bake for approx. 20 minutes longer or until cooked through and a little crispy.
5. While the fires are baking make the dipping sauce by placing all the ingredients in a blender or food processor and blending until well combined. You can also finely cut the herbs and just mix all the ingredients together in a bowl. Taste the sauce and add a little more Lime essential oil, maple syrup and/or salt, if desired.
6. When the fries are done place them on a large platter. Mash the avocado in a bowl with the Lime essential oil and sea salt. Top the fries with the avocado and any additional toppings. Then drizzle with the dipping sauce, sprinkle with freshly cut herbs and spring onions and serve immediately.
You can never go wrong with Nachos! These are so delicious, addictive and make a perfect snack or meal!
Ingredients:
- 2 Sweet Potato
- 1 tbsp Extra Virgin Olive Oil
- 4 ozs Chicken Breast (or a vegetarian alternative like tofu or tempeh)
- 2 Avocado (peeled and mashed)
- 1/2 Mango (peeled and diced)
- 1/4 cup Red Onion (finely diced)
- 2 Lime (juiced)
- 1/4 tsp Sea Salt
Instructions:
- Preheat oven to 375ºF (191ºC) and line 2 to 3 baking sheets with parchment paper.
- Season your chicken breast with sea salt and black pepper to taste.
- Cut sweet potato into rounds as thinly as possible. Try to be consistent with how thin you slice them so they bake evenly.
- In a mixing bowl, toss the sweet potato rounds with olive oil and sea salt.
- Place the chicken and sweet potato rounds across the baking sheets in a single layer and bake for approximately 30 minutes in the oven. Flip the sweet potato rounds about halfway through, depending on the thickness or until golden brown. Remove from oven.
- While your chicken and sweet potato chips cook, assemble the guac by combining avocado, mango, red onion, lime juice and sea salt. Mix and mash with a fork until creamy. Store in fridge until ready to eat.
- Assemble a layer of baked sweet potato chips and top with shredded chicken and guac. Enjoy!
Make a gut-friendly brunch with scrambled eggs and kimchi served on toasted sourdough bread (I opt for a gluten free sourdough) with me! Sprinkle with spring onions with a little extra kick on top!
Ingredients:
- 2 pasture raised eggs (if buying from the store look for this and organic)
- 1 tbsp plain almond milk (I use this one)
- 40g kimchi (if you’re near a Korean grocery store head there but if not and you’re going to your regular grocery these brands seem to stand out! Mother In Law’s House Napa Cabbage Kimchi, Cleveland classic and Wildbrine.)
- 1 slice of organic sourdough bread, toasted
- 1 spring onion, finely sliced
Instructions:
- Beat the eggs and milk together with a pinch of salt. Pour into a non-stick pan over a low heat. Leave untouched for 30 seconds, then lift the pan a little and swirl the eggs around. Cook for 2 mins more, then fold through the kimchi, breaking up the eggs to scramble them.
- Serve the kimchi scrambled eggs on the toast, and top with the spring onion
You can't go wrong with a yummy smoothie recipe! A quick blurb about one of the awesome fruits in here: blueberries are a powerhouse of nutrients! They reduce oxidative stress and cell damage and deliver vitamins C and A!
Ingredients:
- 1 1/2 Cup, organic whole Strawberries (can be frozen if easier)
- 1 Cup organic Blueberries (bonus for wild blueberries)
- 1 Cup organic Raspberries
- 1 scoop of vanilla protein (I use this one)
- 1-2 Tbsp local raw Honey (to taste)
- 1 Tsp Lemon Juice or personally I use 2 (or more) drops of lemon essential oil) 🍋
- 1/2 Cup Ice Cubes - if you’re using frozen fruit you may not need any ice cubes! And just use water or non-dairy plant milk (coconut or almond for me 🥥)
Blend it together and enjoy!
