Tag Archives: doterra

Cashew Butter(scotch) Blondies & Dark Chocolate Orange Cookies

Thanks for coming back! Though I’ve had a-whole-lotta life goings on, I certainly didn’t go without cooking all this time… but blogging about it?

Eh, priorities.

Merry Christmas Eve — I am baking gluten-free for a New Year’s transition into giving glutenless living a try. I am baking diabetic-friendly* on top of that. This doesn’t mean that I’m retracting flavor.darkchocorangecookies

Dark Chocolate Orange Cookies

  • 1 c almond flour
  • 3 tbsp golden flax
  • 3/4 stick butter
  • 1 egg
  • 1/2 c brown sugar
  • 1/4 c xylitol
  • 1 tsp baking soda
  • 1/2 c dark chocolate chips
  • 6 drops doTerra® wild orange essential oil

1. Cream butter and sugars. I’ve found that the food processor works great for this because at the very end I’ll ultimately get smaller pieces of chocolate chips in these almost classic lace cookies.

2. Add egg and orange oil; blend.

3. Add dry ingredients, then chips. Blend.

4. Bake at 350° for 5-7m — let cool before removing from pan. If you can cool them overnight, they’ll solidify a little better for traveling.

Cashew Butter(scotch) Blondies

  • 1 1/2 c white beans (drained/rinsed)
  • 3 tbsp butter
  • 1/4 c cashew butter
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • level 1/4 tsp salt
  • 2/3 c xylitol
  • 1/4 c molasses
  • 2 tsp vanilla extract
  • 1/4 c ground golden flax
  • 1/4 c toffee bits
  • 1/4 c butterscotch chips

1. Make cashew butter by using the food processor to grind 1/3 c or so of roasted cashews. Or by buying it. No judgement.

2. Once you’ve measured the right amount of cashew butter, throw everything else BUT your chips in the food processor and blend until a smooth paste.

3. Then throw in the toffee/butterscotch chips and pulse the food processor until blended, but not decimated.

4. Pour into foil or parchment paper-lined 8×8″ pan and bake at preheated 350° oven for 30m.

blondies5. Do not be alarmed when they emerge looking burnt. Let cool several hours (if not overnight) before slicing.

 *They’re friendly, but not like best-friends-for-life friendly; please use your judgement on sweetening levels.

Getting Over The Hump, Italian-Vegan Style

In my pantry today:

  • 1 32 oz can crushed tomatoes
  • 1 14 oz can petite diced tomatoes
  • 1 5 oz can tomato sauce
  • 1.5 c macaroni, dry
  • 1/2 c Nutrela
  • 1/2 sweet yellow onion, finely diced
  • 5 cloves garlic, minced
  • 1/3 c olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp turmeric
  • 1/2 tsp cumin 
  • 2 dashes of salt
  • 1/2 tsp garlic paste
  • 3 drops doTerra oregano essential oil
  • Parmesan cheese to taste

meatlessmarinara

I started my morning by tossing some stuff in a crock pot and walking away. First, it was slice-chunks of onion and garlic in 1/3 c olive oil resting covered on the highest setting for about 20m. Stir in Balsamic vinegar, cumin and turmeric. Add a quick dash of salt. Cover and let continue to cook for another 20m. Now this all seems very time-dependent and I know most of us are not common to such luxury; in my defense all of the time between food handlings was wisely spent cleaning up after myself and getting ready for a day outside of the home. Food needed to be ready this evening so as to keep us away from unintentional glucose emergencies that end up requiring an errant drive through. In the cupboards were cans of tomatoes and macaroni. I am nowhere near a regimented dietary state, but I can foresee history’s repeats and perhaps solve a steep caloric intake of not-really-food items with a nice marinara. The power of a nice marinara should not be underestimated.

nutrelacrumbled

Before leaving the house, turn the crock pot to its lowest setting. Return home several hours later and rejoice at the odor which awaits you. Decide that the Nutrela deserves another chance because you have no other desirable proteins and a little extra time. Boil it for 17 instead of the 7 instructed on the box. Shrug at the point of defeat against texture; drain and fastidiously squeeze out the additional water inside each nugget (that’s not as bad as it sounds — just lay them all out and press a clean cloth into them with a firm hand). Dice them until they become almost a ground sausage consistency. In a small saucepan add the now-ground(ish) Nutrela with 1/2 tsp garlic paste and 1 drop oregano essential oil. Take a second to tenderly smash while stirring to ensure the not-meat’s submissive essence then set aside for a nutrela2few minutes while the macaroni finishes boiling. Add two drops of oregano oil to the marinara; stir. When those little elbows are drained, mix some marinara into the saucepan and serve over macaroni that was pelted before and after said sauce with Parmesan (or substitute a vegan option, since this recipe is vegan until this part). So the Nutrela downgrades a 5 spoon marinara dinner to a 4 spoon dining experience. Nutrela you are not a terrible foe, but my battles with you have only just begun.

Orange-Banana Bread with Dark Chocolate and a Pecan Crust

In my pantry today:

  • 1 c whole wheat flour
  • 1 c Bob’s Red Mill 5 grain rolled hot cereal
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2.25 cups mashed overripe bananas
  • 1/2 cup butter
  • 3 tbsp ground flax
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 c crushed pecan halves
  • 1/2-2/3 c dark chocolate chips
  • 5 drops doTerra® wild orange essential oil

chocolate_orangeYou know those chocolate oranges you find all over the place during the holidays — the ones that give you a delicious reason during times of culturally heightened stresses to hit something other than a coworker/friend/uncle/stranger/wall? That kind of holiday spirit is the inspiration, without the insinuation of violence, for these little loaves.

To make the batter, start out by putting all of your dry ingredients in a bowlobbread
together and putting in another bowl the butter and brown sugar. Cream those latter two, then add the mashed bananas; mix. Add the beaten egg; mix. Fold in the dry ingredients and chocolate chips. For a final touch, carefully drop wild orange oil in carefully, tasting after each until your orangey desires are met. Pour into whatever size loaf pans you’d like and crunch pecan halves over the top, pressing pecans gently into the wet mix. Bake at 350° for an hour, or until an inserted butter knife comes out clean. I combat the guilt of a stick of butter with the knowledge that I’m also feeding people I love whole wheat flour, whole grain oats, barley, rye, double flax and triticale (absolutely none of which you can taste over the banana, orange, chocolate and pecans). 5 spoons!

 

Oregano Bruschetta

In my pantry today:

oreganobruschettaStart out by slivering your garlic and putting it in an olive-oiled skillet warming to the M side of ML. While it slowly begins to crisp, get to quartering your little heirloom tomatoes. When the garlic begins to turn golden, remove the pan from heat and let it cool while you wash your cutting board and various utensils. Add one drop of the oregano oil to the partially-to-mostly-cooled pan and add the pan contents to the ‘maters. Toss, seal and let marinate overnight. On the morrow, serve after sitting outside the fridge long enough to come back to near-room temperature atop crostini, drizzling each with a little balsamic vinegar and sea salt. The oregano oil fills in any space left by the absence of fresh basil, being as savory a flavor as it is in this form. Things could really only have been made better by having baked the crostini myself — I know that it would’ve been made with love, which is no guarantee you’ll receive from a store bakery. 4 spoons with crostini, 5 without or with imagined others!

Lavender-Blueberry Cheesecake Bars

In my pantry today:
  • 1 box gluten-free white cake mix
  • 1 stick butter
  • 8 oz. cream cheese
  • 4 eggs
  • 1.5 tsp. vanilla
  • 1.5 drops doTerra® lavender essential oil
  • 2/3 lb. powdered sugar
  • 1 c frozen blueberries
lavenderblueberrycheesecakeMix cake mix, butter and egg until crumbly rather than powdery. Pat down into a 9″x13″ pan, pushing sides slightly up. Have cream cheese and eggs at room temperature and mix cream cheese, eggs and vanilla until they are a smooth liquid — I used a food processor for this and I do not consider that in any way cheating.  Add powdered sugar to the food processor,  pulsing between every cup or so. Then — and here’s where I step blindly into the abyss — I added a drop and a half of lavender essential oil. In addition to smelling wonderful, this oil happens to be pure enough to be eaten. I lavenderblueberrycheesecakebarshave heard tale of lavender being a flavor as well as a scent. I wanted to try, and cheesecake can be a gentle delivery medium for a first taste of something long considered just a perfume plant. After it’s been pulsed in, take a deep breath and pour it all over the cake mix. In a small sauce pan, heat frozen blueberries until smashable and drizzle they and their liquids onto the cheesy topping. Swirl with abandon. Bake at 300° for 60 minutes or until a butter knife comes out the middle relatively clean. Cool very completely (everything has to settle in together) and cut into squares. I cannot in good legal conscience guarantee that you will be delighted, but, well, you’ll probably be delighted. 5 spoons!

Miracles in Quick Marinaras (or, “OregaNO YOU DIDN’T)

In my pantry today:

  • 1 package refrigerated cheese ravioli
  • 8 oz ground sausage
  • 16ish oz canned tomato puree
  • 1 10 oz can petite diced tomatoes
  • 3-4 cloves garlic
  • 1 small yellow onion
  • 1 tsp Italian seasoning
  • 1 tsp hot red chili/cayenne powder
  • 1/2 tsp turmeric
  • 1/8 tsp asafoetida
  • 1 drop doTerra® oregano essential oil

So a roll of ground sausage was going to thaw and go to waste were it not cooked. Don’t you judge me.

That being said, I actually drained off a little more of the grease than I meant to and left my diced up onion and garlic a bit dry in the pan. I kinda stir-fried in the turmeric, Italian seasoning, red chili powder and asafoetida, letting things simmer  in what little fat they could until the pan started developing liver spots. At that point, tomato reinforcements were called in to cool things down.

This was an acceptable sauce to go over what were most likely adequate store-bought ravioli. It was a meal, and I was tired. My wife* (the yoga instructor) brought into the kitchen her new set of essential oils; more importantly here, oregano oil. And boy, it was

I’m part of the mint family.

pungent past principle in proving its paternity.  Now I’m Italian enough, but never had I ever known of oregano as something with medicinal properties. She suggested and I was happy to agree to try a drop in the pan to see if it was terribly strong for its dual cooking application and how it might taste.

Stir it in. Wait for it. One drop, really. Just one. Wait! Feel that? It was a Tuscan breeze passing through your kitchen window. I still can’t really reconcile how one drop of anything can take a saucepan full of emo-mato sauce from 3 spoons to a celebratory 5 spoons. The force is so very with it, and I hope to one day try the force of other kinds (cilantro, clove, lemon, lime, peppermint, rosemary, wild orange). Holiday baking season will soon be upon us, and regular extracts can go sit and spin!

 

*omg I have one of those and one of those has me.