Make Ahead Pesto with DoTerra Oregano Essential Oil (Kosher, Vegan, Gluten -Free)

make-ahead-pestoAs you know I love essential oils. I am actually not at all advertising for DoTerra -I don’t have a membership anymore and I’m not selling oils. I do believe in the oils and I use them every day.  I use DoTerra products every day. I believe that they do help overtime to make your family a little bit healthier. I have started cooking more and more with DoTerra oils.  This is an easy pesto that you can make ahead of time and freeze in baby food jars and have on hand when you want to make pastas or pizzas or flat breads or avocado toast. I use a Ninja to process all of the ingredients but this can be done in a food processor or blender. I also will be sharing with you how to do this with a pasta and brussels sprouts which is how I’ve been serving it almost weekly to my husband -he loves it!  This recipe is kosher, vegan, and gluten free!
Ingredients:

1 stalk of brussel sprouts

12 oz. of pasta (I used brown rice and quinoa pasta from Trader Joe’s.)

16 oz. of fresh basil

6 oz. of Olive Oil plus 2tbs. For the brussel sprouts

2 tbs. garlic, minced

salt and pepper to taste

6 drops of DoTerra Oregano Oil

Directions:

Set the oven to 350°F. Remove the brussels sprouts from the stock using a serrated knife and then cut each of them and have removing the outer petals. Wash all of the brussel sprouts. I did this by placing on my brussel sprouts in a colander and then rinsing them off.  Set out a large pot of water with lots of salt and placed on the stove on high heat.

While you are waiting for the water to boil put all your brussels sprouts on a cookie sheet and drizzle with 2 tablespoons of olive oil.  Add salt and pepper to taste. Mix it up with your hands.  Put the brussels sprouts into the oven for 30 minutes.

By now the pasta water should be boiling add your pasta and cook according to the instructions on the box. While your pasta is cooking put the basil,  6 ounces of olive oil, garlic and oregano oil into the blender or food processor and blend until you see all the ingredients are completely combined.  Add salt and pepper to taste and blend one more time.  I only use 2 ounces of the pesto each time I make my pasta or pizzas so I put them into baby food jars and store them in the freezer.  They store nicely for about six weeks. If you really want to give your pesto a healthy boost you can add one or two more drops of oregano oil once it has defrosted on the countertop. The defrosting usually takes about an hour and a half at room temperature.

Lemon Honey Sugar Scrub

I am guilty of putting myself last.  As a stay at home mom with two littles and a busy schedule I can forget to eat, sleep, exercise, you name it.  It started to show.  My skin is super dry from the desert winter and it’s cracking, rough, and breaking out.  I hardly ever break out anymore-but when I started to this time I went to my kitchen.

Using DoTerra Frankincense, Lemon, and Maleluca oils I created a head to scrub that leaves my skin and hair feeling properly pampered. 

In a 6 oz. airtight glass jar I combined:

4 oz. brown sugar

2 tbs. honey

3 oz. olive oil 

4 drops Maleluca

4 drops Frankincense

8 drops Lemon

In the shower I used the scrub on my skin after washing and on my hair before washing it-making sure to give my scalp a good massage.  On my skin and hair I left it like a mask to soak in and soften.  It smells so good-and tastes good too!

Maleluca is used as an astringent-its tea tree oil.  It has anti-bacterial properties.  Lemon is also astringent and just smells awesome! Frankincense is supposed to great for cell turnover which is what a scrub is all about-scrubbing away the old, dry, and flaky to show the fresh and dewey.  Even though my showers are far from the luxurious-let alone private onesI had before being a mom-this scrub makes me feel like I truly took a minute for myself.  

Eight Posts for Hanukkah Bonus-Olive Oil Cake with Doterra Lemon Oil

It’s that time of year-the time we literally pour a gallon of canola oil into our stomachs to celebrate the miracle of the oil lasting eight days.  Hanukkah doesn’t have a lot of healthy recipes.  So here’s a healthier option that results in a light and airy cake with purifying properties thanks to Doterra’s Lemon Essential Oil.


Ingredients:

1 c. all purpose white flour

1 c. coconut sugar

1/4 c. powdered sugar

1/2 t. baking soda

1 t. baking powder

1/2 c. olive oil

2 eggs

3/4 c. water

4 drops Doterra Lemon Essential Oil

Directions:

Preheat the oven to 350°F. Add flour, coconut sugar, baking soda, baking powder into a bowl. Mix dry ingredients with a  stand alone mixer or using a hand mixer on medium for a minute.  Add olive oil, 2 eggs, water, and Doterra Lemon Essential Oil into the bowl with the dry ingredients. Mix on medium for three minutes. Take out your cake pan and grease it with olive oil. Pour the batter in and bake for 40 minutes. Once the cake is fully baked check with a toothpick and flip over onto a plate.  Sift powdered sugar over the top and enjoy!