Slow cooker red lentil cauliflower curry

I’ve been wanting to make this for sometime now. My friend Cara had this recipe she used from ‘The Healthy Mummy’ which I’ve taken and adapted to suit me. I don’t usually have red curry paste sitting around so substituting it for mild curry powder was easy. You could also add coconut milk to this but I’m quite happy with the texture and taste without it.

Red lentils have now become a favourite ingredient. You can serve it with white rice, brown rice or quinoa. Why not some naan bread? The extra dollop of yoghurt really helps hit home with a nice creamy taste.

Ingredients

  • 1 cup red lentils
  • 1/2 an onion, diced
  • 1 cloves garlic, minced
  • 3 cups of cauliflower (or half a cauliflower) chopped
  • 3 cups of vegetable stock
  • 1 drop of ginger essential oil
  • 2 tablespoons mild curry powder
  • 1 teaspoons salt
  • 1 teaspoon ground turmeric
  • 1 drop of black pepper essential oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground smoke paprika
  • 1 small can of creamed corn
  • 1 tablespoon of tomato paste
  • Freshly chopped cilantro, for serving
  • Brown rice, white rice, cooked quinoa, farro, or similar for serving
  • Spoonful of natural yoghurt

Instructions
  1. Place the lentils in the bottom of a large slow cooker. Add the onions, garlic, cauliflower, ginger essential oil, black pepper essential oil, curry powder, salt, turmeric, cumin, smoked paprika, and then stir to combine.
  2. Pour the tomato puree over the top of the cauliflower and lentils. Pour 3 cups of vegetable stock over the slow cooker ingredients so that they are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours, until the lentils are soft.
  3. Serve over brown rice, quinoa, or farro, topped with fresh cilantro and a spoonful of natural yoghurt. Enjoy!

Salmon with spinach, tomato and cucumber salad

A few weeks ago, my amazing mentor Allie Starbuck headed over to Ballarat to spend some time helping me develop my business. It was a beautiful Thursday lunch and I whipped together something we can gobble up and get started on preparing for our natural solutions workshop. She’d just kick started her healthy living challenge so I’m glad we were both eating right and well.

Ingredients

2 salmon steaks (skin off); knob of butter; 4 drops of lemon essential oils. Salad: two handful of spinach leaves; 10 cherry tomatoes; 1 cucumber; half an avocado; 6 drops of lime essential oil; 1 tsp of honey; 1 tsp white vinegar, 1 tbsp olive oil, 1 tsp mustard.

Instructions

  • Wash all vegetables and then cut cherry tomatoes in quarters, peel cucumber and dice, cut half an avocado, remove skin and dice, slice spinach leaves.

  • Place all the above into a bowl and in a small bowl add dressing ingredients and mix well.
  • Pan fry salmon to your liking with the butter.

  • Plate up the salad, place salmon on top and add the lemon oil into the pan with butter and pour on top of salmon. Bon appetite!

 

Sue’s Famous Mediterranean Chicken Bake

A couple of weeks ago, we were so lucky to have the in-laws visit from Adelaide. This is Dusty’s mum’s famous dish. It’s always a favourite, comes out perfect and there is NEVER any left overs! The chicken’s tender, the potatoes crispy but soft on the inside and oh, I love the lemon that sits at the very bottom soaking up all the juices. Nom, nom, nom! I’ve included the use of essential oils in this one and it came out amazing!

Ingredients

6 chicken thigh skin off, 4 small potatoes, 2 tomatoes, 2 lemons, 2 cloves of garlic, ½ cup black olives pitted, 2 tbsp olive oil, 2 drops Rosemary essential oil, 4 drops Lemon essential oil.

Instructions

Preheat the oven 220 degrees celsius. Slice 1 whole lemon and line the casserole dish. Slice chicken thigh in half and score thickest parts of meat. Line evenly in the casserole dish on top of the lemon slices. In a mixing bowl, add cubed potatoes (skin on), tomato in quarters, finely chopped garlic, ½ cup of black olives, juice of 1 lemon, grate half lemon rind, rosemary & lemon essential oils, salt, pepper to taste and olive oil. Mix well and add fill up the casserole dish covering the chicken. Put in oven and cook for 1.5 hours.

 

Steam BBQ pork buns

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!

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Simple salmon with steamed veggies

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!

Ingredients:

2 pieces of salmon, half a broccoli, 2 medium carrots, 50g butter, 2 large potatoes, lemon essential oil.

Instructions:

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!

Hien’s Lavender Mint Blueberry ice cream recipe

Here’s my entry for doTERRA Australia ice cream competition. The great thing about this recipe is you don’t need an ice-cream maker! Made fresh this morning and enjoying it after dinner tonight.

Ingredients

½ a 395g can sweetened condensed milk
600ml double cream
1 tsp vanilla extract
1 cup blue berries
Handful of crushed pistachios
2 drops of lavender oil
3 drops of peppermint oil

Method

Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, like whipped cream. Fold in blue berries and drops of oils. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid. Scoop and serve with crushed pistachio nuts! Nom, nom, nom!