23/01/2025
Vegan Caramel Slice Ingredients Base: ½ cup pitted fresh dates 1 cup roasted almonds 1 ½ tablespoons coconut oil ¼ teaspoon salt Date Caramel: 1 cup dates 1/3 cup maple syrup 1/3 cup natural, organic peanut bu…
Fitness Professional specialising in natural, large-amount weightloss. Providing advice on what helped me to lose 65kgs, love, support and motivation.
Soon to be fitness professional helping people with natural weight loss.
65kg weight loss in 11 months, naturally without supplements, chemicals or surgery. Providing advice for what worked personally and weight loss motivation/ inspiration. Taking details for future Dreamcatchers xx
23/01/2025
Vegan Caramel Slice Ingredients Base: ½ cup pitted fresh dates 1 cup roasted almonds 1 ½ tablespoons coconut oil ¼ teaspoon salt Date Caramel: 1 cup dates 1/3 cup maple syrup 1/3 cup natural, organic peanut bu…
23/01/2025
Roasted Onion Socca, also known as Farinata, which is a Provençal pancake made from chickpea flour.
Ingred:
1 med Brown Onion
3 cloves Garlic
Half cup olive oil
1½ cups Chickpea (besan flour)
½ tsp Salt
Cracked Black Pepper to taste
1¼ cup Warm water
2 tsp fresh Rosemary
Few fresh Rosemary sprigs
2-3 drops Young Living Rosemary Essential Oil
A little extra Olive Oil
Method:
Cut onion into 8 wedges, peeled/roughly cut garlic and 1T olive oil and bake in oven 200°C for 20mins until golden brown.
Place chickpea flour, salt, water, chopped rosemary and ¼ cup of the olive oil in a bowl and whisk until smooth. Season with cracked black pepper and set aside for 5 mins.
Heat a large heavy based ovenproof frying pan over a medium-high heat and add remaining oil, heat for a few seconds and then pour in batter, top with the roasted onion, garlic and rosemary sprigs, cook for 1 min and transfer into the oven, bake at 220°C for 10 mins until golden brown and the Socca pulls away form the side of the pan. Put a few drops of the Young Living Rosemary essential oil in some olive oil and lightly brush when it comes straight out of the oven. Serve immediately. I like to serve it with a little tzatziki dip-(yoghurt, garlic, cucumber, olive oil, apple cider vinegar and a dash of maple syrup, season with salt and black pepper)…….. Enjoy!
15/06/2022
A Chef Who Paints; a solo exhibition from Sweet Art by Jenni Join artist & chef Jenni Rogers and ArtSHINE to celebrate this solo exhibition opening entitled, A Chef Who Paints from Sweet Art by Jenni
03/03/2021
17/10/2020
This looks delicious and you can substitute the greek yoghurt for coconut yoghurt as well.
Ingredients
½ cup nut butter of your choice
¼ cup honey
1 cup plain Greek yogurt
1–2 drops Cinnamon Bark Vitality™ essential oil
Instructions
Mix the honey and nut butter together in a small bowl.
Add the yogurt and Cinnamon Bark Vitality and whisk to combine.
Dip your favorite fruits! Apples, bananas, and strawberries pair beautifully.
16/07/2020
29/06/2020
Roasted Butternut Pumpkin Soup
When it starts to get cooler and the days get shorter, nothing warms you up like a comforting bowl of soup. But many soups are packed with hidden fat, sodium, and calories. This winter opt for a lighter fare with this Roasted Butternut Pumpkin Soup recipe. Low in fat yet rich in flavor, the only thing hidden in this soup is vitamin-rich vegetables, and lots of them. Its richness comes from the starches released by the winter pumpkin, carrots, onions, and apples—no heavy cream or butter needed. With a velvety texture and rich, savory-sweet taste, this soup is the perfect thing to keep you full this winter.
Ingredients
6 cups butternut pumpkin, peeled and cubed
2 tablespoons olive oil, divided
½ teaspoon salt
3 garlic cloves, minced
3 carrots, diced
1 onion, diced
2 apples, diced
3 tablespoons water
1 cup vegetable broth
1 cup light coconut milk
1 drop Black Pepper Vitality™ essential oil
1 drop Cinnamon Bark Vitality™ essential oil
2 teaspoons garlic powder
2 teaspoons onion powder
Additional salt to taste
Green onions, chopped (for garnish)
Instructions
Preheat oven to 180°C.
Toss pumpkin in olive oil and salt and bake on a cookie sheet for 30–35 minutes.
While pumpkin is cooking, heat olive oil in a large sauté pan.
Add garlic and cook for 30 seconds.
Add carrots and 3 tablespoons water or vegetable broth to pan.
Cover and cook for 10 minutes.
Add onion and apples.
Cook 15–20 minutes or until all veggies/fruit are soft.
Add veggies/fruit to the blender and blend until well combined.
Transfer to a large pot.
Stir in vegetable broth and coconut milk, reserving 2 tablespoons of the milk.
Stir in Cinnamon Bark Vitality™, Black Pepper Vitality™, garlic powder, and onion powder.
Add salt and pepper to taste.
Stir thoroughly.
Reheat gently, serve in bowls, and garnish with reserved coconut milk and green onions.
Best paired with a cozy blanket and your favorite book.
28/04/2020
Here are six wonderful Linen Sprays that you can make up yourself to fill your bedroom with wonderful safe frangrances ❤️ Young Living essential oils
26/04/2020
Can't buy hand sanitiser right now? Make it instead!