// Live the dōTERRA Experience //
A big hello to all my friends, family, neighbours and others who’ve recently joined my Facebook group.
I am excited to be organising an online Facebook event where I’ll be sharing 5 sample oils over 7 days.
Samples pack will contain natural solutions for stress management, sleep and relaxation, cleanse and purify the home and more.
How it works: You will receive 5 essential oil samples as above to be used from the 26 Feb – 4 March and you will be added into a secret Facebook group which will guide you with how to use your samples confidently through interactive information.
You will have the chance to ask questions and interact with a group of wonderful oily users and other likeminded people interested in experiencing dōTERRA for themselves. It is going to be amazing!
To be eligible to participate. you must not be working with another dōTERRA advocate, competitor or already be a member yourself.
If this is something you may be interested in, or have friends who would love to give this a go, I’d love to hear from you. There are 5 spots available, please private message me on Facebook.
Oh…normally this would cost about $10, except I’m so amazing, I’m sharing the oily love and it’s FREE! P.S Only for those who live in Australia x
#materates #oilylove #learning #5samples #7days #lifemovement#spoilyourselfwithdoterra #livedoterra #naturalsolutions #limitedplaces#wellnesseveryday #empower #lifestyle
The other day, I asked Dusty for a list of favourite meals he’d like me to cook up. This included Porcupine Meat Balls and my first reaction was…. ‘what is that?’. Not long ago, his mum also made some of these and I think it triggered some childhood memories of simple delicious home cooked meals that won’t break a budget. All I can say is…. OH WOW! It’s incredible how much flavour there is! While it was easy to want to devour the whole lot, I saved us a doggie bag for next time and froze the rest off. This is definitely finger lickin’ goodness.
420g concentrated tomato soup (I got the Heinz one); 500g beef mince; 1 brown onion grated; 1/2 cup of long grain rice (rinsed); 2 garlic cloves crushed; 1/4 cup of flat leaf parsley chopped; 2 drops of basil; 2 drops of oregano and steam veggies to go with it.
Meanwhile, combine mince, onion, rice, garlic and parsley in a large bowl. Season with salt and pepper. Using 1 tablespoonful mixture at a time, roll mixture into balls.
FREE Product of the month is a 5ml bottle of digestzen.
10 % off Easy Air Vapour stick
The following promo has been extended until the 15th April 2017.
If you’re a Wellness Advocate and love to share oils, you have a HUGE opportunity to earn these special oils.
To get ONE roll on
You need to enrol 4 people with 100PV enrolment and they place a 100PV LRP order the next month.
To get JASMINE
You need to enrol 6 people with 100PV enrolment order and they place 100PV LRP the next month.
To get ROSE
You need to enrol 8 people with 100PV enrolment order and they place a 100PV LRP the next month.
To get all three (One roll on, JASMINE and ROSE)
You need to enrol 16 people with 100PV enrolment order and they place a 100PV LRP the next month.
Last weekend, I made steam BBQ pork buns. It’s a rare treat as I don’t often make it and really missed authentic Vietnamese home cooking. It spurred me to get the steamer out and make something delicious! I’ve added a drop of ginger essential oil to help cut through all the sweet & saltiness of this dish. Try it, you’ll be surprised!
For the dough:
- 1 teaspoon active dry yeast
- ¾ cup warm water
- 2 cups all-purpose flour
- 1 cup corn starch
- 5 tablespoons sugar
- ¼ cup canola or vegetable oil
- 2½ teaspoons baking powder
For the filling:
- 1 tablespoon oil
- ⅓ cup finely chopped shallots or red onion
- 1 tablespoon sugar
- 1 tablespoon light soy sauce
- 1½ tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 teaspoons dark soy sauce
- ½ cup chicken stock
- 2 tablespoons flour
- 1 drop of ginger essential oil
- 1½ cup sliced pork belly
- In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and corn starch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours.
- While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Add in sliced pork belly and fry until cooked. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Set aside to cool. Add 1 drop of ginger essential oil and stir through while it’s cooling down. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out. A neat trick is to also take a pair of scissors and cut up the meat so that it’s little bit sizes too.
- After the dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you’re having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 8cm squares. Prepare your steamer by bringing the water to a boil.
- Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4½ inches in diameter (it should be thicker in the centre and thinner around the edges). Add some filling and pleat the buns until they’re closed on top.
- Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a metal pot steamer (be sure the boiling water does not touch the buns during steaming process). You can use the wooden steamers too! Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.
I am enjoying the use of essential oils in the kitchen. The cost of fresh fruit and vegetables isn’t getting any lower and the worse thing I could do is buy a whole heap and forget to use them (that means they go into the bin – such a waste!). With essential oils, I know that for my peace of mind I can use these oils anytime in the kitchen without the hassle of shelf life (they last several years, even longer than dried herbs!).
Last night, I whipped up some salmon and steamed veggies for dinner. I didn’t have any fresh lemons on hand so I added a few drops of doTERRA’s lemon essential oil. The verdict? Delicious!
2 pieces of salmon, half a broccoli, 2 medium carrots, 50g butter, 2 large potatoes, lemon essential oil.
Heat a small fry pan on low, add 30g of butter and pan fry salmon to your liking. Cut up broccoli and carrots while setting a small saucepan with steamer on the stove. Cut up potatoes and add to the water, set steamer on top with broccoli and carrots. Take off the heat when vegetables are steamed to your preference (usually 8 – 10 mins). Drain the water and mash up potatoes while adding the rest of the butter (salt / pepper to your taste). Plate up mash potatoes, steamed veggies and salmon. Meanwhile in the small frypan, add 2 – 3 drops of lemon essential oil to the butter. Drizzle over the salmon. Enjoy!
Check out the following ice cream competition for doTERRA Australia participants. Starts 16th January 2017 and ends 14th February 2017.
This month’s special offer in February – save 10% off Bergamot 15ml
For those on the Loyalty Rewards Program (LRP) with doTERRA. Product of the Month is an AromaTouch Massage Blend 5ml. Your LRP orders need to be shipped before the 15th February to receive your Product of the Month with a minimum of 125pv.