Lazy Avocado Sushi!

Some nights it’s nice to make a quick and easy dinner while still maintaining a healthy lifestyle.

While easy to make, for avo lovers this one is going to be well worth it!

Gluten Free – Easy to make – Filling – Vegetarian – Vegan – low glycemic index
Contains: Carbs, protein, fiber, vitamins and healthy fats

This dish is one that can be used as a filler between meals or as dinner made easy!

The Ginger essential oils provide you with energetic benefits while adding to the fresh flavours.

Lets get making!

LAZY AVOCADO SUSHI!

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Ingredients:
1 avocado
1 cup brown rice, cooked
4 tablespoons soy sauce
1- 1 1/2 tablespoons rice vinegar
1 toothpick of Ginger essential oil
Sesame seeds
Essential oil variations:
Lemongrass
Lime
Wild Orange
Topping Variations:
High quality raw salmon, tuna, or yellowtail
Cooked shrimp
Fresh pineapple, diced
Fresh mango, diced
Coconut shavings
Lemon, sliced thinly
Lime, sliced thinly
Fish sauce
Peanuts
Directions:
  1. Cut avocado in half.
  2. In a small bowl, whisk together soy sauce and rice vinegar. Dip a toothpick into the orifice of the Ginger essential oil.
  3. Dip toothpick into sauce mixture and swirl to combine.
  4. Mix rice with sauce. Top avocado with rice. Drizzle more sauce on top if desired, and sprinkle with sesame seeds.
  5. Scoop out with a spoon and enjoy your lazy sushi bite by bite!

 

More information on this recipe at doTERRA

Make sure to tag us in all your doTERRA recipe creations on Facebook and Instagram at @freshtherapy_gardencity

Healthy Skin Recipes

Sometimes finding the inspiration to maintain a clean diet is the hardest thing to do! Especially when the winter weather approaches, however it’s what these naughty treats do to our skin that is a real problem.

The phrase “you are what you eat” sometimes is more true that we realise… never fear we have plenty of recipes here for you!

BREAKFAST:

ANTI-INFLAMMATORY SPICED BLUEBERRY WALNUT SMOOTHIE

PREP TIME 5 mins – TOTAL TIME 5 mins

INGREDIENTS:
  • 1 cup homemade walnut milk*
  • 1 cup frozen wild blueberries (organic if possible)
  • 1 tablespoon freshly ground flax seeds
  • 1 tablespoon molasses
  • 1 teaspoon ground cinnamon
  • handful of ice cubes (optional)

INSTRUCTIONS

  1. Add all of the ingredients to a high speed blender and blend until smooth.
  2. Pour into your favorite glass and enjoy!

LUNCH:

KALE SALAD WITH LEMON VINGARETTE

INGREDIENTS:

  • 4 cups chopped kale
  • 1 avocado, diced
  • 1/2 cup cooked quinoa
  • 1/2 cup pomegranate arils
  • 1/2 cup chopped pecans
  • 1/4 cup crumbled goat cheese

FOR THE MEYER LEMON VINAIGRETTE

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons freshly squeezed Meyer lemon juice
  • Zest of 1 Meyer lemon
  • 1 tablespoon sugar

DIRECTIONS:

  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
  2. To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.
  3. Serve immediately.

DINNER:

BLACK BEAN SWEET POTATO CHILI

INGREDIENTS:

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • ½ teaspoon ground chipotle pepper
  • ½ teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 ½ cups vegetable stock
  • 1 15-ounce cans black beans, rinsed
  • 1 14.5-ounce can diced tomatoes
  • ½ cup dried quinoa
  • 4 teaspoons lime juice
  • serving suggestions: avocado, cilantro, crema, cheese

DIRECTIONS:

  1. Heat a large heavy bottom pot with the oil over medium high heat.
  2. Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
  3. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
  4. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
  5. Cover the pot and reduce the heat to maintain a gentle simmer.
  6. Cook for 30-40 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
  7. Add the lime juice and remove the pot from the heat. Season with salt as needed.
  8. Garnish with avocado, cilantro, crema or cheese before serving.

Good Luck! We can’t wait to see you tag us in your recipe creations.

Essential Oil Spotlight: 

Lemon – Citrus Limon

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The cleansing, purifying, and invigorating properties of Lemon make it one of the most versatile oils, not to mention the top-selling essential oil that doTERRA offers.

  • Cleanses and purifies the air and surfaces
  • Naturally cleanses the body and aids digestion
  • Supports healthy respiratory function
  • Promotes a positive mood and cognitive ability

DIRECTIONS:

Diffusion: Use three to four drops in the diffuser of your choice.
Internal use: Dilute one drop in 4 fl. oz. of liquid.
Topical use: Apply one to two drops to desired area. Dilute with doTERRA Fractionated Coconut Oil to minimize any skin sensitivity.

For a delicious lemon popcorn recipe click here

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Something Sweet

doTERRA Chocolate Peppermint Recipe

Servings: 28 – Prep Time: 10 mins – Cook Time: 5 mins – Difficulty: Easy

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Ingredients:

1½ cup organic coconut oil

¼ cup raw honey

3 drops Peppermint essential oil

1 cup dark or semi-sweet chocolate chips

1 candy cane, crushed

Directions:

  1. Whip solid coconut oil, raw honey, and Peppermint essential oil together with hand mixer. The whipped filling should be white and fluffy when complete.
  2. Refrigerate whipped filling for about five minutes.
  3. Use a small scoop or measuring spoon to make small mounds of mint filling. Press down with spoon or finger to make a flat shape.
  4. Place each piece on sheet of parchment paper on top of cookie sheet. Return mints to freezer until ready to coat with chocolate.
  5. In small saucepan or double boiler, gently melt chocolate chips over low heat.
  6. Take mints out of freezer. Use fork to dip each piece in melted chocolate. Place on top of cooling rack.
  7. For holiday fun, sprinkle with crushed candy cane immediately after coating.
  8. Put chocolates back in freezer to cool until hardened. Serve chocolates immediately or store in refrigerator until you are ready to eat them.

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For a Printable version: Click here

Recipe of the month:

With the winter weather approaching there is nothing like a warm and wholesome home-made soup after a day out in the cold.

This recipe is perfect for the whole family – especially with all the veggies our little ones need.

The recipe is easy to follow and the best bit is – you can use your doTERRA essential oils adding to the therapeutic benefits.

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