Category Archives: essential oils

Cauliflower Green Curry

P1070491

On this wonderful snowy day in Colorado, what better way to keep you warm than a delicious soup.  Nothing warms your insides like a spicy curry.  I fell in love with this soup when I realized how healthy and low fat you could actually make a coconut based curry.  By using a light coconut milk and cauliflower for the base you add all the flavor minus the huge dose of fat and calories.  I would say this is a huge score on the healthy scale.   Eat to your hearts content and still wear your skinny jeans.

Also, I used Doterra lemongrass oil in this recipe, because it makes the flavor outstanding.  Besides, whenever I have bought lemongrass in the store, it always looks like its been sitting there for a month.  Anyone else feel this way?  By having the lemongrass oil on hand, I have immediate access to the most amazing flavors.  It lasts forever, maintains it potency and is cost effective.  However, if you have not yet gotten on the brilliant essential oil bandwagon you could always substitute 1 tablespoon fresh chopped lemongrass.  So go ahead and enjoy, even get a second bowl without feeling guilty.

Serves: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped leeks, white and light green parts only, washed well.
  • ⅓ cup finely chopped cilantro stems (You can use leaves too if you like)
  • 1½ pounds cauliflower, chopped into little florets (about 1 large head cauliflower)
  • 1 tablespoon raw white rice
  • 1 1/2 teaspoons salt
  • 2 tablespoons Thai green curry paste
  • 3 drops DoTerra lemongrass essential oil
  • 1 inch piece of ginger, peeled and grated
  • 1 can light coconut milk
  • 3 cups vegetable broth
  • juice of 1 large lime
  • Cilantro leaves and red pepper flakes to garnish

Instructions:
1.  In a large soup pot heat olive oil over medium heat. Add leeks, cilantro stems, cauliflower, rice and salt; stir to coat. Saute for about 5 minutes, stirring occasionally.

2.  Place green curry paste, lemongrass essential oil and ginger in a medium sized mixing bowl.  Next add the coconut milk and vegetable broth, then using a whisk stir until combined. Pour this mixture over the sauteed vegetables, increase heat to high and bring to a boil. Lower the heat to simmer, cover with lid and cook until the cauliflower is tender.  About 20-25 minutes.

3.  Allow the soup to cool slightly then scoop a few cups of the soup into a blender and process until smooth then return to the pot. Place pot back on stove and reheat slightly.   Add the lime juice and season to taste with salt.

4.  Serve in bowls and top with cilantro and red pepper flakes.

 

If you would like more information on essential oils for cooking or for health please feel free to email me or visit my site.  http://www.mydoterra.com/insightfulgirl/

Adapted from: BeardandBonnet

Sugar Cookies with Cassia Glaze

As we head very quickly into Christmas week, I want to wish everyone a wonderful holiday season and to those of you who have procrastinated and still have to go to the mall for Christmas gifts, I am truly sorry.   I would rather pull all my eyelashes out, then have to venture into that madhouse called the “mall at Christmas.”  Circling around to find parking, being bombarded by the Lancome lady trying to spray perfume on you and then the pressure of finding the perfect gift at the last second.  If you haven’t jumped onto the shopping online bandwagon, I highly suggest it.  Amazon, baby!!!

Now, back to the story and by story I mean cookies.  Yes, the second level on the food pyramid in my mind.  I decided to make sugar cookies for our cookie exchange at work this week, but wanted to give them a bit of a twist.  So, since my wonderful adventure into essential oils has started I wanted to try a bit of cooking with them.  I decided to make a cassia glaze.  Cassia is the little sister of cinnamon.  It has a bit more sweetness to it then cinnamon.  I must say they were DELICIOUS!  A bit of sweet and spicy.  They were a hit.

Wishing everyone a Merry Christmas and a Happy New Year!!!!

Yield:  3 dozen

Ingredients:
Cookies:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract


Glaze:

Directions:
1.  Preheat oven to 375.  In a small bowl, combine flour, baking soda, baking powder and whisk together.  Set aside.

2.  In a bowl of an electric mixer, cream together butter and sugar until smooth.  About 1 minute.  Add in egg and vanilla, mix well.  Gradually blend in the dry ingredients.

3.  Roll rounded teaspoonfuls of dough into balls.  Place on un-greased  cookie sheet.

4.  Bake 8-10 minutes, or until slightly golden.  Let stand on cookie sheet for two minutes before moving to cooling rack.

**make sure NOT to OVER cook.  Cookies will look slightly “doughy” in the center, but will continue to cook when left on cookie sheet for 2 minutes.

Glaze:
1.  Allow cookies to completely cool before glazing.

2.  Place powdered sugar, milk and essential oil in small mixing bowl.  Stir together until smooth.  You may add more or less milk depending on how thick you want the glaze.  Also, Cassia is slightly spicy like cinnamon, feel free to add more or decrease the amount added to glaze depending on taste.

*** If you are interested in how to learn more about essential oils please visit my website at:
http://www.mydoterra.com/genoayox/