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!
Cauliflower is a yummy vegetable that can be cooked in so many different ways. These are great for an afternoon treat or served as appetizers or a side dish at dinner.
Ingredients for the Cauliflower
- 1 large head organic cauliflower, cut into medium sized florets
- ¾ cup organic plain coconut or cashew yogurt
- 2 tbs olive oil or melted coconut oil
- 6 drops lemon essential oil (to taste)
- 3 cloves garlic, crushed or finely minced
- 1 tsp paprika or smokey paprika (to taste)
- 1 tsp cumin powder (to taste)
- ½ tsp dried thyme
- ½ tsp turmeric powder
- 1 tsp sea salt and freshly ground pepper (to taste)
- fresh parsley for garnish
Ingredients for Tzatziki Sauce
- 2 cups organic plain coconut or cashew yogurt
- ½ cup shredded or finely chopped organiccucumber
- 2 tbsp finely chopped dill and/or parsley
- ½ small red onion, finely chopped
- ½ tsp sea salt and freshly ground pepper (to taste)
- 4 drops lemon essential oil (to taste)
Instructions:
1. In a large bowl whisk together the all the marinade ingredients except the cauliflower until well combined. Then place the cauliflower in the bowl and gently mix until they are fully coat. Cover the bowl with a large plate and place in the fridge to marinate for 30 minutes to overnight.
2. When you are ready to bake the cauliflower, preheat oven to 225C and line a large baking tin or tray with baking. Then place the cauliflower on the tray evenly spaced leaving room between the florets so they cook on all sides. Bake for 40 minutes and carefully turn them over halfway through. For a crispy texture, you can even pop it in the air fryer and watch until golden.
3. While the cauliflower is baking make the tzatziki sauce by placing all the sauce ingredients in a medium bowl and mixing well. Taste the sauce and add a little more salt and/or lemon essential oil, if desired then chill until you are ready to serve.
4. When the cauliflower is ready place them on a platter, drizzle with some the sauce, sprinkle with chopped parsley. Place any remaining sauce in a little bowl and set on the platter.
You can't go wrong with a yummy chocolate treat with ingredients that you can feel good about serving to your family.
Ingredients:
- 3 large organic avocados peeled and pitted
- 1 ½ cup organic raw unsweetened cocoa powder (this is one that I use)
- ¾ cup organic maple syrup
- ½ cup organic raw agave (I left this out when I made it because I didn’t feel I needed it, but it was there in the original recipe)
- 1 15oz can of coconut cream (refrigerated overnight)
- ½ tsp vanilla extract
- 4 drops cinnamon bark vitality oil (or you can use 8 drops of orange vitality if that’s your desired flavor profile)
- 1 pinch finely ground pink himalayan salt
Instructions:
- Place avocados in a food processor with blade attachment and puree
- Add cocoa powder, maple syrup, agave syrup, vanilla powder, Cinnamon Bark Vitality Oil (or Orange Vitality Oil) and salt
- Mix until all ingredients are combined and smooth
- In a separate bowl whip the coconut whipping cream until fluffy
- Gently fold the chocolate mixture and whipped cream together until all chocolate mixture is incorporated
- Serve immediately or refrigerate until ready to serve
Recipe derived from https://www.recipeswithessentialoils.com/dark-chocolate-cinnamon-mousse/
There's just something about having hearty, yummy vegetables to pair with a cozy dinner on a winter's night! This dish is completely customizable so feel free to change up or add any vegetables you'd like.
Ingredients:
Vegetables
- 1 large sweet potato, peeled and sliced
- 1 medium turnip, halved and cut into six wedges
- 1 large parsnip, peeled, cut lengthwise
- 3 carrots, peeled and cut
- 1/2 tsp salt
- 3/4 cup water
Seasoning
- 1/3 cup extra virgin olive oil
- 10 drops YL Black Pepper Vitality Oil
- 2 drops Nutmeg Vitality Oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp onion powder
- fresh parsley
Instructions:
Vegetables: Place all vegetables into a glass baking dish. Sprinkle 1/4 tsp salt over all, add water and tent with foil. Bake at 350 degrees F for 45 minutes to one hour until veggies are fork tender. Remove from oven, drain water and transfer to a serving bowl.
Seasoning: In a small bowl, combine all other ingredients except parsley and mix well. Add to baked veggies and gently toss. Garnish with parsley and serve.
Makes 3-4 servings.
