Lemon essential oil is a great starting oil if you are new to essential oils and want to buy one oil that has multiple uses in your life. It can be used to help clear toxins in a variety of ways, which is why it is referred to as the “cleansing” oil. Keep this guide available to make sure you make the most of this powerful oil.
Lemon essential oil is created by cold-pressing the outer part of the fresh lemon peel. This preserves its delicate nature and potent properties.
Supports healthy functioning of the digestive, immune and respiratory systems
Cleanses the air and uplifts mood
Anti-anemic & antiseptic
Add a drop to room temperate or hot water and drink first thing in the morning after you wake up. This will naturally cleanse your body and aid in digestion
Add a drop to warm water to support acidic conditions, like arthritis and rheumatism, and liver congestion
Bring with you to parties to create a healthy tonic of mineral water (club soda), lemon essential oil & your alcohol of choice.
Skin – Lemon oil can help exfoliate your skin. When incorporated into your skincare routine, Lemon oil can help give your complexion a refreshed, healthy looking glow. I use this in my face wash recipe.
Air purify – Pour 5 drops in your diffuser and diffuse for a few hours to purify the air and create an uplifting environment
All-purpose cleaner – Add 3 drops of lemon oil and tea tree oil to a spray bottle with warm water and spray counter-tops to disinfect, naturally
Removing Grease – Mix lemon essential oil into your skin and scrub with water to remove any grease residue.
Flavor – use as a flavoring agent in baking, soaps, detergents, cosmetics, toilet waters and perfumes.
Wash Produce – To clean fruit and vegetables, add 2 drops of lemon oil to a large bowl of water, then wash.
Mirror and Window Cleaner – Mix 16 drops of lemon oil, 3 cups of white vinegar, and 1 cup water in a spray bottle. Shake well and user to clean mirrors and windows with a clean cloth.
We talk a lot about using plants as medicine, but we forget that we can use these beautiful Earth products to heal our skin. If you have dry skin or just want to feel extremely moisturized, use this serum on your face morning and night.
What you’ll need:
15 ml glass bottle with dropper (Use an empty doTerra jar or buy a dropper bottle here (AU) or here (US) . You can also purchase the dropper cap through those websites)
15 drops frankincense essential oil
15 drops geranium essential oil
10 drops copaiba essential oil
Carrier oil of choice: Jojoba oil or Macadamia oil or Almond oil
How to make it:
Pour essential oils into the bottle
Fill remaining space in bottle with your carrier oil(s) of choice.
Use after washing your face in the morning and night by applying 3-4 drops.
Store in a cool/dry place.
*If you want to get your hands on discounted, quality essential oils that are safe to use on your skin, click here.
Cauliflower is a pretty amazing vegetable. It is so versatile and can show up in many recipes in completely different ways. For awhile I was all about the cauliflower rice. I love that stuff under curry, stir fry, roasts, anything. But when babe suggested pizza night, I couldn’t help but think about the cauliflower in the fridge.
It was really easy to morph this vegetable into my pizza base with a little help from other plant derived ingredients. Cauliflower crust serves as a great gluten-free alternative to pizza night.
1 whole cauliflower, washed and grated
1 tbsp coconut oil
1/2 cup of chickpea flour (or any gluten free flour you prefer)
1 tbsp ground flax seed
3 tbsp of water
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp sea salt
Preheat oven to 200 °C and line a pizza tray with baking paper
In a pan, cook the grated cauliflower in coconut oil for 5 minutes, or until it is soft but not yet browned.
Put the cauliflower in a bowl and place in the freezer for 10 minutes.
Right before you take it out, whisk the flax seed and water in a separate bowl to make 1 flax egg.
Pour the flax egg, chickpea flour, oregano, garlic powder and salt into the cauliflower bowl. Stir as best as you can, and then use your hands to make it into a dough.
Place the dough onto the pizza tray and form it to be flat.
Bake the dough for 20 minutes. Take it out and use the baking paper to lift up the pizza and flip it back onto the tray (I hope your pizza tray is nonstick! )
Bake for another 10 minutes.
Take it out and start adding your pizza toppings! Bake the pizza for another 10 minutes to cook the toppings
One thing I will never understand is why I see shops selling ONE (1, uno, singular) chocolate covered strawberry for $4. I made about 20 of them for that price. You can, too.
With cacao’s healing powers of boosting brain levels of serotonin, magnesium dosages, and anti-inflammatory agents paired with coconut oil’s essential fatty acids, not to mention peppermint essential oil’s ability to promote energy and relieve stomach pains, you can become your own doctor and create magic in the kitchen .
1/2 cup of coconut oil
2 tsp pure vanilla extract
1 cup of raw cacao powder
2/3 cup of brown rice malt syrup
fresh, washed strawberries
1 drop of peppermint essential oil (optional) *
1/2 cup of unsweetened coconut shreds for decoration (optional)
In a saucepan, heat up the coconut oil.
Once the oil is in its precious liquid form, mix in the vanilla, cacao, and brown rice syrup.
Taste the mixture. Too sweet? Add more cacao. Too bitter, add more brown rice syrup. Do this and that until your desired taste.
Add your single drop of peppermint essential oil for a minty flavor.
Let the mixture cool a bit before you start covering the strawberries. Do one layer on all of then first, then add more until you’re happy with the thickness.
Drizzle coconut flakes on your final layer and store in the fridge until you’re ready to WOW your guests. So easy!
*Note: not all essential oils can be consumed internally. Make sure you use a brand with high quality oils that are safe for you to digest. I use doTerra. You can also leave out the peppermint oil if you aren’t sure!
While I was living in the USA, I had a hard time replacing all sugars with brown rice syrup in my baking recipes. The issue wasn’t with getting the consistency right, but it was with the taste of the brown rice syrup. It wasn’t giving my food the right flavor, so I always opted for maple syrup even if the recipe wasn’t meant to have that “maple” flavor.
When I moved to Australia, my partner told me about a brown rice syrup brand that he trusted and tried to get me to use it. I rejected it for months because I was so afraid of my baked goodies tasting gross (although he promised he’d eat it all, but where’s the fun for me). Well, today I decided to go for it and was actually surprised at how good these turned out. Maybe brown rice syrup in Australia is made differently than the one in the USA? Perhaps. Maybe I was just being a bitch before and it was always good? Perhaps, too. Nonetheless, I’m happy with this stuff and will happily use it instead of maple syrup if it means I get to treat myself without worrying about the glycemic index!
3 cups of gluten free flour (I used a chickpea and rice flour blend)
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 banana, mashed
1/4 cup of almond milk
1/4 cup of coconut oil, melted
3/4 cup of brown rice syrup
2 cups of chocolate chips (Enjoy Life has a good refined sugar free and vegan package, or Well Naturally Sugar Free Dark Chocolate can be broken into pieces)
Preheat oven to 325°F/162°C and line a baking pan with baking paper
In a medium sized bowl, combine the flour, salt, baking powder and baking soda.
In a large bowl, mix the banana, brown rice syrup, almond milk, and coconut oil. Pour the dry ingredients into the wet ingredients and mix well until all dry ingredients have broken up.
Fold in chocolate chips
Make spoonfuls of about 1.5 tbsp and place on the baking tray. Bake for 12-15 minutes until browned.
About 1 year ago, my partner and I decided that we were going to avoid refined and added sugar at all costs. Sometimes we need that one vegan donut from the cafe, but we are fully aware that it is unhealthy and know that it is just a monthly treat.
Now that we’ve stopped buying products that contain sugar, we have asked ourselves this question over and over again: Why is it so hard to find a cereal or granola that does not contain added sugar? Last night, we spent a lot of time in the health food aisle at our local grocery store reading all of the ingredient labels on the “healthy” cereals. We were so shocked, almost angry, that all contained sugar as the second or third ingredient.
We’ve made granola before, but we were hoping we could find a good company that can make one that we trust. Unfortunately, the search was unsuccessful. I honestly believe it should be illegal for companies to add the labels “healthy” or ” natural” to their packaging if sugar is in the ingredients list. Its a damaging lie for innocent people that believe they are being healthy, when they are actually destroying their gut and health.
Alright, rant over. We can sit for hours and talk about the truths of the sugar industry and how we can change our lives by making the simple decision to eliminate added sugars. For now, make this simple and delicious granola to keep in your pantry for a snack or a nutritious breakfast.
3 cups of raw oats
2 cups of raw cashews
1 cup of raw almonds
1 cup of pepitas
1/2 cup of chia seeds
1/2 cup of sesame seeds
1/4 cup of coconut oil
1/4 cup of brown rice syrup
4 tbsp cinnamon
(Optional) 1/2 cup goji berries
Preheat oven to 200 °C (390°F).
In a large bowl, mix together all the ingredients (except the goji berries).
Pour mixture onto a non stick pan, or a pan lined with baking paper. Bake for 20 minutes, stirring mixture every 5 minutes to ensure an even cook.
Let it cool overnight. Add the goji berries ans store in a jar and use as cereal, granola, or muesli.