Savory Roasted Marinara Sauce From Scratch – with Essential Oils!

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I have always been afraid of making marinara sauce from scratch – like from actual tomatoes!  Scary stuff.  I mean, what if I buy all those tomatoes and screw it up??  I’m Norwegian, not Italian – how could I possibly make a good “gravy”!???

While marinara made with a can of crushed tomatoes is delicious, I felt it was time I face my fear and give the scratch kind a shot.  And, of course, I also wanted to incorporate my beloved essential oils into the recipe.  

The sauce took me a few hours to make, because I took my time (and took photos as I went along), so you will want to plan ahead to make this on a day where you have some free time.  Those of you with small children are thinking, “free time, what the hay-hay is that??”  If you have small children…I am sorry…maybe you should save this recipe for 12 years and then give it a try!  Seriously though, I think you can pull this off if you start cooking right when the kiddos go down for a nap.  I believe in you.

I will spare you the annoyance of reading each step between each photo.  I used to do that, and now understand how annoying that is!!  When I find a recipe on a person’s blog, and they do that, I feel like posting a comment on it just to say: “Just give me the recipe so I don’t have to scroll through your whole stinking blog during the cooking process!!”  But that wouldn’t be very nice,  soo…  

I did post pictures below, in the order of each step of the recipe as a visual reference.  Some people feel better if they can see how it is supposed to look along the way.  So, enjoy the beauty of these colorful fresh ingredients!:

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Garlic cloves before peeling.

Garlic cloves after “quick peel” in a jar.  I’ll explain below.

Blending roasted ingredients with basil & parsley

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I did it!  Delicious!  Roasted marinara sauce with broiled asparagus coated in olive oil, salt, onion powder and garlic powder, and unleavened whole wheat “bread” (see recipe at bottom of page) with a little shredded basil on top.

ROASTED MARINARA SAUCE FROM SCRATCH

Ingredients:

  • 25 Roma tomatoes, cored
  • 2 sweet vidalia onions, quartered
  • 2 Tbs fresh chopped parsley
  • 1 shallot, diced
  • 1 whole bulb of garlic, cloves peeled (see note in the recipe for “Easy Peeling”)
  • Extra virgin olive oil
  • Salt (preferably Pink Himalayan)
  • 1/4 C sugar or “Date Paste” (See Recipe for “Date Paste” in the Pizza Crust recipe at the bottom of this blog)
  • Small bunch of fresh basil leaves
  • 3 cans tomato paste, for thickening
  • 2 drops Oregano essential oil (therapeutic grade only, with “Supplement Facts” on bottle – message me for the company I use)
  • 4 drops Basil essential oil
  • 2 drops Black Pepper essential oil
  • 1-4 pepperoncinis, for a little heat
  • *Optional:  1/4 cup dry red wine, diced carrots

Instructions:

Preheat oven to 425F.

Wash and core the tomatoes.  Split them between two 9×13″ baking dishes, or put all of them in a large roasting pan.  The tomatoes can be left whole; they will break down during the roasting process.

“Easy Peeling” of garlic cloves.  Toss a few garlic cloves in an empty, clean, dried jar (any kind of glass condiment jar will do), screw the lid on, and shake vigorously for a minute, or until the peelings become loose.  This makes it much easier to peel!  Don’t overload the jar, only a few cloves at a time.  Cut off the hard ends of the garlic cloves.

Arrange the quartered onions and peeled garlic cloves (and diced carrots, if using) around the baking dish with the tomatoes.  Drizzle olive oil over all and then use your hands to toss the tomatoes, garlic and onions to coat everything well with the oil.  Season everything generously with salt.

Roast tomatoes in the preheated oven for 40 minutes, or so.  The tomatoes and onions will look wrinkled, roasted, and slightly charred.  For a thicker sauce, cook longer and stir occasionally to keep from burning.  

Remove the pan(s) from the oven and set on the counter to cool for 10-15 minutes. You can easily remove the tomato peelings if you want, but I left them on. 

Place a large colander inside a large bowl.  Pour the roasted tomato ingredients into the colander.  The bowl underneath the colander will collect all the juice.  You need this juice for later – don’t toss it!

Scoop the roasted tomato ingredients into a blender or food processor.  Add parsley, and most of the basil leaves (save a few to shred and top your final pasta dish as a garnish).  Puree until it reaches your desired consistency.  You may need to do it in separate batches if you have a small food processor.

Put about 2 Tablespoons of olive oil in a large pot or stock pot.  Warm on medium heat, and then toss in the diced shallots.  Cook until they are soft.

Dump the pureed tomatoes, and the reserved juice, into the pot.  Season with additional salt, if needed.  Add the essential oils and any herbs you might want to add to the sauce to flavor it to your liking.  Add the pepperoncinis and cans of tomato paste.  If you are using red wine, add that to the pot as well.  Mix thoroughly.  I had to use a whisk to make sure the thick tomato paste was dispersed throughout the sauce.

Simmer on low, covered, for an hour or longer, so that all the flavors blend well together.  The longer the simmer, the better the flavors will be.  Stir occasionally so that it doesn’t burn.

Serve immediately as pasta sauce, or on homemade pizza (Click here for the pizza crust recipe that I also used as garlic bread with this meal.  For garlic bread, I just rubbed olive oil all over the dough and sprinkled generously with garlic salt and then baked it).  You will also find the “Date Paste” recipe within the pizza recipe. 

Or, you can cool all of it completely and freeze it in containers or Ziploc bags for later use as a quick meal!

Mangia tutti!!

 

Guacamole With Lime & Cilantro Oils & Homemade Tortilla Chips! Delicious!

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For a healthy,  quick snack, try some homemade guacamole and homemade tortilla chips! They are fresher and taste a whole lot better than store bought chips!

First, gather your ingredients.  You will need the following:

  • 2 ripe avocados
  • 1 ripe tomato, diced
  • 1/8 cup diced red onion
  • Pink Himalayan salt
  • 2 drops Lime essential oil (See note in red below)
  • 1/2 drop Cilantro essential oil, or less (it is very strong and even 1/2 drop is too much for me!) (See note in red below)
  • 1 tsp garlic powder or 2 pressed garlic cloves
  • 1/2 drop Black Pepper essential oil (See note in red below) or 1/4 tsp of ground black pepper
  • 4 soft yellow or white corn tortillas (I prefer El Milagro – they don’t use preservatives)
  • Extra virgin olive oil (or a healthier cooking spray oil than PAM!)

Thoroughly wash and chop your tomatoes, onion and avocado.

Put your avocado in a bowl and mash with a fork or potato masher until your desired consistency.  I like mine a little chunky. Once mashed, toss in your onion and tomato and stir.

Then, you can add the spices and/or essential oils.  Where it says to use 1/2 drop of essential oil, here’s the trick on how to do that.  Since you can’t really measure a half drop, I usually put one drop on a spoon and then lightly shake some off into the sink.   Then I can stir the remainder of the oil that is on the spoon into the guacamole.  It seems to be just enough.  These oils are super potent, and a little goes a very long way!

PLEASE READ:  Be sure to only use 100% pure therapeutic grade essential oils from a company that puts a “Supplement Facts” on the bottles.  This means they are pure enough to ingest.  You can just ingest any old essential oil bought at a store.  The purity of most essential oil companies at the store are nowhere near close enough to ingest.  Only specific companies make therapeutic grade oils.  The ones I use are pretty awesome.  I have been using them for over 2 years now and use them every single day in one way or another.  Message me and I will send you the link on where to get them.

If you aren’t going to eat the guacamole right away, put the avocado pits into the storage container along with the guacamole and refrigerate.  The pits will keep the avocado from turning brown!

For the homemade tortilla chips:

Preheat the oven to 375F.

Put 4 tortillas (or more) on a cookie sheet (you’ll need a couple of cookie sheets).  Very lightly rub both sides of each tortilla with a very small amount of olive oil (If you use too much oil, the chips will be chewy, not crisp – and ruin the whole experience).  If you have a cooking spray (which I don’t like using due to the propellant in the can), it would work best in this instance.  Lightly spray both sides of each tortilla instead of using olive oil.  Stack the tortillas on top of each other, and with a large knife, cut through all of them so that each tortilla makes 8 chips.  Using 4 tortillas will make 32 chips.

Spread each chip out evenly out over 2 cookie sheets.  Sprinkle salt over all of the tortillas.  And if you’re feeling crazy, put some salt in a bowl, add a drop of lime essential oil to the salt and mix it up.  Then sprinkle the salt all over your chips.  Bake in the oven for about 10 minutes or until crispy.

Once the chips are cooled, you are ready to eat!

Enjoy!

Pizza for your “Daniel Fast”

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Pizza Photo

Yes, that’s pizza…without cheese, and it is delicious.  Gasp!!

So, my husband and I had been in a bit of a funk lately.  We were getting so lazy that we’d eat out at restaurants, or fast food places 2-4 times per week.  We were both gaining weight, feeling sluggish, brain fogged and just plain fatigued almost all the time.  We knew we had to do something about it.

We are both Christians, and were feeling God laying on our hearts that we needed to learn the discipline of self-control – something we both never really had much of!  When you allow the Lord to give you strength in one area of indulgence, it is easier to exercise self-control in other areas!  Self-control was never something I cared to practice when it came to food.  I love food!!!  Food is great when eaten in moderation, but it can become a vice and detrimental to your health if you eat the way I have for most of my life.

Due to events over the past year where a lack of self-control caused mine and my husband’s lives to spiral out of control, we finally admitted that it was time for us to learn self-control in all areas of life.

A friend of mine told me about The Daniel Fast that she was doing.  Here is a link to the official website:  The Daniel Fast Website

If you’ve never heard of The Daniel Fast, it’s a 21-day fast where you only eat veggies, fruits, legumes, beans, whole grains, olive oil, etc.  Basically no meats, alcohol, sugar, dairy, processed foods.  Some people say you can eat unleavened bread (with whole wheat flour), but others claim you should not.

The fast is based off of the book of Daniel in the Bible, where Daniel refused to eat the King’s food because it usually contained meat sacrificed to false gods.  He told the King’s men that if they would only give him and his friends vegetables to eat and water to drink, for 21 days, they would find that he and his friends were much healthier, leaner, etc.  Here’s a link to the story:  Daniel’s Story

So, since I already drink only water, and have been drinking fruit smoothies every morning for about 2 years, I figured this wouldn’t be so hard.  I’d buy a ton of produce, nuts, rice and beans each week and I’d be all set.  Little did I know that you should really have some recipes planned out for The Daniel Fast if you are going to stick to it and not become malnourished.  After some Googling (by the way, I heard Webster’s just added “Googling” as a verb in the dictionary….seriously), I found some great recipes!  But the Daniel Fast shouldn’t be done as a diet.  Fasts are about growing closer to the Lord, not weight loss, but it just happens to be a great byproduct of a fast like this!

If you are considering the Daniel Fast, I’d recommend doing it with someone else.  It really helps to have someone who can encourage and support you so that you don’t give up.  My husband and I are loving how it is growing us closer together in our marriage, as we cheer each other on in this fast.  We are enjoying cooking dinner together every evening, versus driving to a fast food place.  It’s like a date night – every night!

So, at the beginning of this fast, I’d have a smoothie for breakfast (loaded with goodies), a fruit and a sweet potato for lunch, and sometimes potatoes and leeks for dinner, or beans and rice.  We were pretty fatigued, and needed a little more substance.  I found a bunch of great tofu recipes (try to eat only organic tofu – the non-organic has been linked to breast cancer – or so I’ve heard).

I also found a good recipe for an unleavened bread (more like a thick cracker) that contains 100% whole wheat flour, olive oil, honey and water – that’s it!  We’ve used it as a garlic bread with our potato leek soup, as garlic bread with our pasta and now as a pizza crust.  Who would have thought only 4 ingredients would make such a great crust!

This pizza turned out delicious, even without cheese, and I know we will be making it again – even when the fast is over.  You can sub some of the herbs with essential oils in the pizza sauce!  Basil essential oil gives the sauce a punch!

So far I’m on Day 18 of The Daniel Fast, and loving it!!  My quiet time/Bible reading in the morning has become more fulfilling, my faith in God stronger, my body healthier, my brain un-fogged, and my *ahem* colon *ahem* cleansed.  Sorry if TMI.  I hate to brag – but I now poop like a champ. 😉

If you aren’t used to eating fresh produce, then you might want to pass on this fast.  But if you’re used to cooking fresh, not frozen, this should be easy for you!  Also if you’re a coffee and/or soda drinker, this will not be easy!!

The pizza recipe I will post below is sort of mix of a few different recipes I have found, but tweaked to my liking.  If you make the pizza and love it, let me know in a comment below.  Or if you used different ingredients and loved it, please let me know so that I can try it too!


PIZZA – THE DANIEL FAST WAY

For the dough:

2 cups whole wheat flour
1/4 cup & 1 Tbs quality Extra Virgin Olive Oil, separated
1 Tablespoon “date paste” (a lower glycemic food than honey) (recipe below)
3/4 water
garlic salt

Preheat oven to 500 F.  Mix all ingredients in a bowl until combined.  Use a rolling pin on a flour-dusted surface or a pastry mat.  Transfer to a lightly oiled baking sheet, preferably a metal pizza sheet with holes, or a good baking stone, but a cookie sheet will work.  Bake for 6-7 minutes or until cooked through.  Remove from oven and set aside.  Leave the oven at 500 F so you can bake it again with the pizza ingredients this time.

For the Sauce:

1 can of tomato sauce
1 can of tomato paste
1 tsp Italian seasoning (I used Wildtree’s Hearty Spaghetti blend)
2-4 pressed garlic cloves, or more to taste
3-4 drops of Basil essential oil (ONLY use therapeutic grade oil that has “Supplement Facts” on the bottle – ask me for what oils I use and I’ll forward you a link)
1/2 tsp Pink Himalayan salt
2 drops of Black Pepper Essential Oil (or 1/4 dried black pepper)
1 Tbs of Date Paste (see recipe below – prepare ahead) or sub with honey

Put all ingredients in a small pot and heat on low until all ingredients are combined.  Approx. 20 minutes.  You may need a lid so tomato sauce doesn’t bubble and spray everywhere.

Date Paste:

1 cup pitted medjool dates
1 cup of very hot water

Put the dates in the hot water in a bowl and let sit overnight, or even an hour.  You can massage them a little to soften them.  Then dump the water and the dates into a food processor and blend until it becomes a creamy paste.  This is the basic date paste to use in recipes in lieu of honey or sugar.  Satisfies the sweet tooth!!  (If you are going to use it as a topping for a dessert or sweet potato (tastes just like brown sugar on a sweet potato! YUM!), you may want to add 1/2 teaspoon of cinnamon to the paste).  It keeps well in the fridge in a tight container for about a week.

The Toppings:

1 bunch fresh basil leaves, washed & shredded
1 red onion, sliced very thin
1 small zucchini, sliced very thin
1 tomato, sliced very thin
1 Tbs Nutritional Yeast (Optional) (give a cheesy flavor to the pizza)

Assembling and Baking the Pizza:

Now that your crust is baked, and cooled a bit, rub 1 Tbs of olive oil all over the crust and generously sprinkle garlic salt all over it.  (FYI – We bake the crust first without any ingredients on top, because if you try to put sauce on a wet slab of dough, it won’t cook through and you’ll have doughy pizza.) 

Spread all of the pizza sauce over the baked crust.  Sprinkle the fresh basil on top of the sauce.  Then put all of your veggies on top.  And last,  sprinkle the nutritional yeast over the top of everything.  Bake for approx. 12-14 minutes or until veggies look cooked.

Remove, cut into squares and enjoy!

Vegan Falafel with Cardamom and Coriander Oils & Tahini Sauce

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I became a fan of falafel the day I sunk my teeth into one of those warm balls of crunchy-on-the-outside, soft-on-the-inside, pillows of delight at an Israeli restaurant in Chicago on my lunch break.  Sorry I don’t have a photo.  I will take one the next time we make them and post it.

My husband is part Lebanese and grew up eating all sorts of Mediterranean foods.  He’s gotten me into eating some foods that I normally wouldn’t have tried.  Falafel with tahini sauce has become a cheap, healthy and easy dinner for us.

Chickpeas (garbanzo beans) is one of the main ingredients in falafel and is a great source of iron, protein, fiber, manganese and folate.  There are also pecans in this recipe, so there’s a little more protein for ya!  All around, it’s a great side dish or meal for any day of the week.

I found this recipe online and tweaked it a little to my liking and to sub in some essential oils for the dried herbs (dried herbs have much less flavor and aren’t as potent!).

Enjoy!



FALAFEL
  (Vegan)

INGREDIENTS:

1 15-oz can chickpeas/garbanzo beans, rinsed & patted dry
1/3 cup chopped fresh parsley
4 cloves garlic, minced
2 shallots, minced (~ 3/4 cup | or sub white onion)
2 Tbsp finely chopped pecans (or sesame seeds)
1 1/2 tsp cumin, to taste (or cumin essential oil)
1/4 tsp each sea salt and black pepper, to taste
2 drops Cardamom essential oil (send me a message for my brand)
2 drops Coriander essential oil (send me a message for my brand)
4 Tbsp whole wheat flour

3-4 Tbsp grape seed oil
Tahini Sauce for serving (see recipe below)
OPTIONAL: Panko bread crumbs for coating


INSTRUCTIONS:

Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp.  Swirl it around to coat.

Add chickpeas, parsley, shallot, garlic, pecans, cumin, salt, pepper, coriander and cardamom oils to a food processor and mix/pulse to combine, scraping down sides as needed.  You want a a crumbly dough, not a paste.

Add flour, 1 Tablespoon at a time, and pulse/mix to combine until you can mold the dough into a ball, but not sticky.  Taste and adjust seasonings as necesary.

Scoop out rounded Tablespoon amounts and gently form into 11-12 small discs (about 1/2” thick or more).

OPTIONAL STEP: Sprinkle on panko bread crumbs and gently press to adhere – flip and repeat. This will produce a crispier crust but is optional.

Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time – about 5.

Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown.  Serve warm with tahini sauce or hummus, inside a pita atop a bed of greens.

 (NOTES: Leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.)



TAHINI SAUCE FOR FALAFEL

INGREDIENTS:

1 cup tahini sesame seed paste
3/4 cup lukewarm water, or more for consistency
3 cloves raw garlic (or 5 cloves roasted garlic)
1/4 cup fresh lemon juice (or more to taste)
1/4 tsp salt (or more to taste)
2 tsp fresh parsley, minced (optional)

INSTRUCTIONS:

Put tahini paste, lukewarm water, garlic, lemon juice and salt together in a food processor or blender till sauce is creamy and ivory-colored.  You may need to scrape the sides of the processor periodically during processing.

After a few minutes of blending, sauce will turn into a rich, smooth paste.  If mixture is too thick, slowly add more water until it reaches the preferred consistency.

Taste often during the blending process; add more lemon juice or salt, if desired.

 

Homemade Eggnog With Essential Oils

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‘Tis the season for a delicious mug of creamy, nutmeg-y goodness.

I’ve been wanting to taste the difference between homemade eggnog and a bottle of Dean’s thick and creamy store bought eggnog.  I have discovered that homemade eggnog is SO. MUCH. BETTER.

I wish I’d have doubled the recipe before making a batch for my family’s Christmas Eve party, because it was gone within minutes.  We loved it so much that we made it again the next day.

Adding a drop of cinnamon or cassia essential oil will give it a much deeper flavor than ground cinnamon from the shore.  Cassia oil gave it an especially unique sweetness.  Ahh!!  I love my oils!   Just make sure you only use one drop…they are potent and it may ruin the flavor of the actual nog should you use too much oil.

Below are photos of the process, so that you can see how it should look.  The actual recipe is at the bottom of this blog.

Here’s the recipe I used, and will be using every year from now on.  It is simple and easy to make.  Give it a shot if you have some extra time!

EGGNOG WITH ESSENTIAL OILS

3 cups whole milk
1 cup heavy cream
1 drop cassia or cinnamon essential oil
1 tsp vanilla extract
1 tsp grated nutmeg, plus more for garnish
5 eggs, separated
2/3 cup granulated sugar

In a saucepan, combine milk, cream, cinnamon oil, vanilla and nutmeg.  Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted.  Slowly whisk in the milk and continue to mix until the mixture is combined and smooth.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined.  Store in the fridge for up to 3 days in a tightly sealed pitcher.  Or serve immediately.  If refrigerated, shake it before you serve it.  Garnish with grated nutmeg or cinnamon.  Serves 8.

I hope you love it as much as we did!

Merry Christmas!!

Improve Intimacy With These Top 5 Essential Oils

calming, cleanliving, diy, do-it-yourself, empowerment, essential oils, healing, holistic, homemade, homeopathic, libido, natural living, non-gmo, nutrition, relaxation, Sex, soothing, Uncategorized

 

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You heard correctly – essential oils can enhance even the most private of issues sexual INTIMACY.

Be sure to read all the way to the bottom – I’ve shared some oil recipes for you to try out and I don’t want you to miss them!

Before I get into the oils, I have to state something.  Couples first need to connect on an emotional level and there needs to be a mutual respect between partners before intimacy can be good.  Let’s be real here – no one wants to get naked when there are past hurts lurking underneath the surface of the subconscious.  It’s the last thing on my mind when I’m upset about something my husband may have said or done.  Heck, I’ll even go as far as saying that a woman’s parts seem to just stop working when there is something amiss in a relationship.

So, if there are relational issues, work on those first (maybe diffuse some calming/grounding oils while hashing out those issues with your spouse!)

How many of you have used, or heard, these excuses:

“I’m too tired”
“I’m not feeling well”
I have a headache”
I have to wake up early tomorrow”
I’m just not feelin’ it right now”
“I just ate a whole frozen pizza”  
(Just me on this last one?  No?)

Sound familiar?  While I have no doubt that these excuses are almost always the truth – that doesn’t mean that you feel any less rejected, or less like a failure, when it does happen.  There is nothing to be ashamed of or embarrassed about – your body may just need a little help at different times in your life!

We can be physically fit, mentally strong, spiritually strong, have a great job and everything going for us – but if our sexuality and hormones are out of whack, it can really toss a web blanket on a romantic date night.

As you may already know, our sense of smell is powerful in accessing the limbic system of our brain, which in turn can affect our libido. Aromatherapist, Dr. Naresh Arora, has stated, “The essential oils do magic and stimulate the pituitary gland, the master of endocrine gland, which controls hormone production.  Inactiveness of pituitary gland can lead to low sex drive.  So, the oils help keep it in an active state.”

Now for the GOOD STUFF!

So if you’ll let me, I’d like to share with you some of the best oils to inspire passion, create closeness and intimacy and spur on those feelings you know are in there somewhere!

THE TOP 5 OILS TO ENHANCE
A HEALTHY SEX LIFE

1.  YLANG YLANG

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Ylang Ylang flower

For a while now, ylang ylang has been known for its aphrodisiac properties.  Both in men and women.  It has a very floral scent that is so strong that you may not be able to tolerate more than a half drop or 1 full drop.  It has a very calming effect on the body and heart, which is why I use it for helping me sleep and with occasional anxious feelings.  It is known to foster feelings of love and security.

Application: Diffuse or apply to the bones behind the ears, over your heart, and below your belly button.


2.  CLARY SAGE

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Clary Sage flower

Clary sage is one of my go-to oils for when I am having my “lady issues” each month.  When you feel that agitation rising on the morning of the first day of your period, and want to bite everyone’s heads off, this is the oil to go to.  It has a sort of sweet, almost grassy scent.  It has been traditionally used to promote hormonal balance in the body.  And when your hormones are not functioning properly, your libido will be lower than normal.  It has sedative properties, which help you release the stresses of the day from your shoulders.  Stress and tension often play a part in low libido.  Interestingly, clary sage has also been used by a client of mine to help reduce her smoking habit.

Application: Apply a few drops on the bottoms of the feet and wrists/forearms daily.  If you don’t mind the scent, then on the back of the neck is a great location as well.


3.  “THE BLEND FOR WOMEN”

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This pre-mixed blend of essential oils contains:  Patchouli, Bergamot, Sandalwood, Rose Absolute, Jasmine Absolute, Cinnamon, Cistus Absolute, Vetiver, Ylang Ylang, Cocoa Bean Absolute, and Vanilla Bean Absolute.  YUM, right??  It is the only perfume a woman should ever wear.  100% pure, but powerful.  Every single oil in this blend is meant to help a woman feel confident, joyful, peaceful, while also elevating the emotions and reducing stress. It helps balance the hormones in our body – which is why I am going to start wearing this one daily!

Application: Apply on the bones behind your ears, the wrists and heart.


4.  CINNAMON BARK

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Cinnamon Bark

Whoever says they don’t like the smell of cinnamon is just plain nuts. It is known to be a powerful brain tonic.  All I know is that it tastes delicious in cinnamon rolls, or in pumpkin pie – who would’ve thought it could actually have so many physical benefits.  It has been known to enhance energy and reduce fatigue.  But today it has been known more for “sexual harmony.”  It has been said that cinnamon supports the reproductive system, assists you in accepting your body and embracing your physical attractiveness.  It nurtures healthy sexuality and rekindles sexual feelings after repression, trauma or abuse.

Application: Please dilute this hot oil (one part cinnamon, 4 parts carrier oil).  Carrier oils such as fractionated coconut oil, sweet almond or jojoba oil are my favorites for dilution. You can also diffuse it regularly with other oils in your home – my favorites are clove, orange, cardamom and cassia.  Also, apply a couple drops to the big toe and ankle (which are known as the reflexology points for libido).


5.  THE “INSPIRING BLEND”

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This unique blend of oils not only Ignites feelings of excitement, passion and joy, it also counteracts negative feelings of boredom and disinterest (not that your sex life is boring!).  (Message below if you want to find out where to get this specific blend.)  This delicious blend includes:  Cardamom, Cinnamon, Ginger Rhizome, Clove, Sandalwood, Jasmine, Vanilla Bean, Damiana Leaf.  As I recently learned from Dr. Pappas, a world-renowned essential expert, Damiana Leaf in itself is a very strong euphoric and relaxant oil.  (I’ve got to get me a gallon of that!)

Application:  Apply 1-2 drops to the back of the neck, over the heart, on the inside of the wrists or diffuse for best results. 


I hope at least one of these suggestions will help you with any intimacy issues you might be experiencing, and bring about healing and restoration to your sex life.

Here are a few recipes I created that you might find helpful (and fun!):

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Norwegian Krumkake Christmas Cookies with Cardamom Oil (Whew! Say that 5 times fast!)

Baking, Cardamom, Cookies, Norwegian, Uncategorized

Krumkake (pronounced “croom kaga”) is a delicious delicate and crumbly cookie that Scandinavians make at Christmas time.  Being 100% Norwegian myself, I am always looking for ways to learn about my ancestry and our traditions.  Speaking of which – I recently did a family tree through Ancestry.com.  Everything was going great…until I got out to about 300 AD, where it claimed that I was related to the Norwegian “gods,” Thor and Odin.  Wait, what??  I decided that was a good stopping point.  I mean…what could have been beyond the Norse gods in my tree?  The tooth fairy – maybe Santa Claus?

Ever since I was a child, mom would talk about the krumkake that her mom used to make them make, along with lefse, riskrem (rice pudding), spritz cookies and boller.  Out of all of those tasty treats, my mom only made boller.  I always wished she’d make krumkake, but she didn’t have the iron for it.  Krumkake was something I’ve only had at my aunt Judy’s house, and that changes now.  I’ve decided to make this a new family tradition for us now that I have my own krumkake iron!

The smell of boller (or as we called them, “Norwegian buns” or “mom’s buns” *snicker* was one of my all time favorite scents.  The scent of cardamom and sweet dough would fill the house and make it so warm and inviting.  Krumkake is not always made with cardamom, but I added it to my Christmas Krumkake recipe to give it that special nostalgic flavor I love so much.

FYI – I am not a pro – and to be completely honest with you, this was my first time making krumkake.  They should have been a little darker. Better luck next time, right?  But they did taste awesome.

To make krumkake, you first need a special iron.  What makes it special is the traditional rosemaling design on the iron plates.  You have 2 options when looking for an iron.  You could get the old fashioned iron, which you place over a hot stove and have to flip halfway through cooking.  Or, you could opt for the electronic Krumkake Express iron like I have below.  I found mine on Amazon for $50.

Once you have the batter mixed, you will place a tablespoon onto the middle of the iron and press the lid down so that it spreads the batter out to form a full cookie.  Follow the lights on the iron – red means wait, green means it’s done – no surprise.

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The below photo shows what it will look like before you gently pull it off the iron with a butter knife or a long, skinny spatula.  I put a little too much batter in this one, so it spread out over the edges.

Immediately after you remove the cookie from the iron, you have to roll it onto the cone to make the cone shape as in the photo below.  Let it sit for 10 seconds until it cools slightly.  During this time you could put some more batter on the iron to get your next cookie started.

Gently remove the cone and allow the cookie to cool completely on a wire rack.  This is important.  If you lie the cookie on parchment paper, the bottom will retain moisture and make it chewy.  You want it completely dry and crumbly.

If you make your krumkake a little darker than the one above, it will have a better chance of being delicate and crumbly.  See below.

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Perfect!

 

CHRISTMAS KRUMKAKE

1/2 cup butter, soft
1/2 cup sugar
3 large eggs
1 cup all-purpose flour
1/2 tsp vanilla extract
2 drops 100% pure cardamom essential oil (or 1/2 tsp ground cardamom)
6 Tbs. water
Krumkake Iron

Heat your Krumkake iron (I used setting 3 on the electronic iron).  Beat butter and sugar until creamy.  Add the eggs and mix well.  Add flour, vanilla, and water and mix until blended.  Let the mixture stand for 30 minutes before using.  Bake the cookies according to iron instructions.  Roll the warm cookies around the stick that comes with the iron.  Let cool on wire rack COMPLETELY.  I cannot stress this enough.  Even the slightest bit of moisture will ruin the crumbliness you are looking for.  Garnish with powdered sugar.   (* If you are going to fill them with whipped cream or any other filling, you will want to do it immediately before serving.  Do not fill them ahead of time or they will get soggy, and no one likes a soggy krumkake.)

Enjoy!