Cooking with Essential Oils

With a following of over 5.6K people,

Jo Bogle of Essential Recipes By Jo, Plus More

has been clocking up the foodie miles rubbing shoulders with an impressive list of Celebrity Chefs. Her latest culinary adventure sees her delving into the exciting new kitchen trend of using Essential Oils to boost those flavour profiles!

Today’s creation is a Peanut Butter, Orange and White chocolate cookie. Not sure how long these will last once the family tastes them.

Ingedients
* 1 egg
* 1 cup brown sugar
* 1 cup Peanut Butter
* 1/2 a block of white chocolate roughly chopped
* 10 drops of Young Living Orange Essential Oil
Mix all ingredients together in a bowl then shape into tablespoonful balls, flatten slightly.
Cook in a preheated oven at 170o for approximately 18 minutes or until brown.
Enjoy
order your essential oils from https://www.myyl.com/josyoungliving1

Why Young Living – Jo Bogle

Almost 12 months ago I decided to look into how I could change my home environment into a less toxic one. Let’s face it, most things we use on ourself or in our home contain many things that we probably shouldn’t be subjecting ourselves too. I decided to make a decision not only that would benefit me, but my whole family.

Essential oils have been used for years as natural remedies and cleaning purposes, this is something that I am slowly incorporating back into our everyday living.

So why did I choose Young Living you ask? There were a number of reasons behind this choice. Firstly I love the fact that they have a seed to seal policy. Which basically means they have total control of when the tiny seed is planted, to harvesting the plant to putting the the seal on the bottle. They are committed to establish and maintain the ultimate, industry leading standard in Essential oils.

Learn more here;

http://www.seedtoseal.com/en

A large range of Culinary oils is something that also caught my eye. I, being an avid foodie did a little research into this and found that just one or two drops of these oils, in our food or drinks can make so much change to the flavour of our meals. Not all essential oils can be Ingested so it’s a good idea to check your labeling before you go adding oils to your meal. Some people do not like the idea of ingesting oils, it is really a personal choice.

Since joining Young Living I have started making some DIY products at home and my 8 year old daughter just loves to help out. Bath bombs, lip balms, makeup remover wipes, bench cleaners and even a spray Miss 8 uses each morning in her hair to help keep the crawlies away. We have different roller blends, created in a 10ml Roller bottle, with essential oils added to a carrier oil for all different things.

The electronic diffusers all so play a big part in my house now. I have one in my kitchen which goes on as soon as I get home. Miss 8 has one in her bedroom which gets put on just before she goes to bed. I strongly believe this is helping with the bedtime routine. A few relaxing oils diffused around the room almost has mummy falling asleep also.

Almost 12 months ago I would of said to you, that I probably wouldnt find a need to use oils daily, oh how wrong I was. It’s almost like an addiction but in a fun way. I love finding new recipes to try and DIY products to make. Maybe just one day I’ll write my own book.

Sharing essential oils with family and friends is easy also, this is what I have been doing and have actually built up myself a nice little income from it. It’s all about educating the next person, share with them your results and you will be pleasantly surprised that they too will be interested in your little bottles of wellness.

Young Living have a range of wholesale accounts on offer, from a basic starter kit from $59.00 to our most popular Premium Starter Kit $258.99 which actually comes with a free Diffuser. So there is something for everyone and every budget. Purchasing a wholesale account means you can buy your oils at a huge 24% discount which really adds up if you start buying a few. If you would like to see other kit option head to my website https://www.myyl.com/josyoungliving1

Or you can email me at jobogleyoungliving@gmail.com where I am happy to answer all your questions.

If this is a path you choose to take please remember to tell me where you found this link.

I would love for you to come and visit my No obligation Look and Learn Group where you will find my creations plus tips and uses for our gorgeous products.

https://www.facebook.com/groups/235611320255854/

I hope that I have created some inspiration among those who have read my story. It really is about choosing a better lifestyle. I am so loving my life right now and cannot wait to start creating more amazing recipes to share with you all.

Get Oily with Jo

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Cuppa Time : Tree of Delights, Belgrave

The Hills are alive with the sound of a brand new cafe!

Sonja Schaeffner is delighting visitors to Belgrave with her homemade German delights inspired from her Oma Gretel’s kitchen. Having moved to Australia in 2000, she discovered a new dream, to open her own cafe where family & friends could feel at home. Read on to discover her Fast Five answers to our Cuppa Time questions.

Why have you chosen Belgrave to open your cafe?

Because Belgrave is my home. When I first started thinking of opening a cafe, I decided that it could only be in Belgrave. My cafe is my second home, the home I invite my customers into.

Tell us what German Cuisine & Food Culture means to you….

The first word that comes to mind is Childhood Memories. My mum used to bake a cake every weekend. Coming together with family & friends & having some nice food together means comfort & enjoyment.

What’s your fondest childhood food memory?

We went to visit my Grandma on the holidays where my sister & I would sleep in a spare room which was also used for storing the cake for the Sunday after baking it on the Saturday. I can still smell the cheesecake I was not allowed to eat until the next day.

Where did the name Tree of Delights come from?

My daughter gave me a mindfulness colouring in book for Christmas. One of the pictures was the tree with the hearts, which I absolutely loved & coloured in my favourite colours, orange & red. I asked my family to come up with a name for the cafe including the word tree. My son, Josh, came up with the Tree of Delights because I serve delightful food.

What can hungry diners expect to find when they come to Tree of Delights in Belgrave?

Yummy homemade cakes & classic German street food such as Curry-wurst, Bavarian Breakfast & German Meatloaf plus authentic German Pretzels & Ice-cream Sundaes which you find in German Ice-cream Parlours. All the sauces & syrups for the ice-creams & milkshakes are homemade using real, natural ingredients. I am trying to make the typical German foods that Germans living in Australia miss & I know that Australians will love them as well.

I’d like to thank Sonja very much for taking the time to let us get to know her better & wish her all the very best with her lovely new cafe. You can check out her website at http://www.treeofdelights.com.au or find her on Facebook & Instagram.

All photographs courtesy of Images By Tanya & are subject to Copyright.

Berry Pops

Looks Naughty, but it’s actually Nice.

A fun way to start your day with a healthy breakfast treat.

This is a definite Kids in the Kitchen recipe where Mini-Me simply loves to help out, making her breakfast icy-pops. They’re fun, They’re fast & They’re absolutely fabuliciouz!

But these 3 ingredient wonders aren’t just for kids! This is also a fantastic way for you grown-ups to get a healthy start to your busy days too when you’re on the run.

Nothing could be easier! Simply pop into a mixing jug 250g of any type of delicious berry that floats your boat & give it a good old whazz up with Mr Buzzy (aka stick blender), before decanting 340g of Coconut Yoghurt into the jug, along with a teaspoon of local raw honey. Give it another jolly good mix up, then pour into awaiting icy pop moulds & pop into the freezer to set.

Now you have no excuses to not get that great, healthy start to your day!

Tanz Tip – I have allergies & with having moved around the country so much, the very first thing I do in a new area is to seek out a jar of local raw honey! It’s the quickest way to expose my body to the local pollens & it’s absolutely fabuliciouz too.

Prawn & Pineapple Salsa

Tender Prawns from the deep pair perfectly with Sweet Pineapple of the Land,

It’s a Tropical Surf n Turf!

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Now this is my kind of salad! Warm & Juicy packing a huge flavour punch without a lettuce leaf in sight! This is what I want plopped in front of me on a warm Summer’s day with an icy cold glass of white wine to wash it down.

The Pineapple Salsa part is what you want to do first so all of those big, bold flavours have time to settle down & make friends rather than be jostling for attention. So, grab yourself a bowl & into that goes half a decent sized pineapple that you’ve peeled & chopped up roughly along with 1 finely chopped red chilli, 1/2 cup of fresh mint from the garden that you’ve also chopped up finely & the juice of 1 lime. Give that lot a jolly good mix up with your hands & set aside.

Next, throw 300g of fresh raw prawns at the Hubby to go sacrifice at the alter of burnt offerings (aka the BBQ). Cooking them on the BBQ just puts that wee bit of smoky char flavour into the prawns, but if for any reason that doesn’t float your boat, then you can easily just cook them up in a wee splash of heated oil on your frypan. Prawns are awesome as they tell you exactly when they’re cooked by rather conveniently changing colour to a gorgeous pink shade when done. It doesn’t take very long so don’t walk away.

Meanwhile, crack on with making the sauce. Simply melt 100g of butter in a small saucepan before adding in the zest of the lime you took the juice from (I tend to zest it first & set it aside before cutting it open to juice as I find that easier but I know that chefs will say I lose the essential oil by not doing it straight over the pan which is a huge flavour loss so do whichever way works for you) along with a finely chopped red chilli & 10g of freshly grated ginger. Stir that for a couple of minutes to cook it all off before finally seasoning with a good pinch of salt.

When the Hubby brings in the cooked prawns, pop them straight into the butter sauce to coat them generously.

Arrange your Pineapple Salsa on your serving platter, then crown it with all those luscious prawns & drizzle just a smidge of the butter sauce over the top.

Christmas Greetings 2017

2017 has been a particularly challenging year for us. Both Hubby & Mini-Me have suffered with horrendously serious illnesses which has seen me abruptly absent from the blog many times. Whilst we now know that their conditions are permanent, Hubby’s is of greatest concern as it is degenerative, meaning he will worsen.

2017 has taken our health & our wealth but it has given us so very much wisdom for which we are grateful to move forward into 2018 with.

During this time of reflection, I have had to admit that I have always been an Artist searching desperately for my medium. I have tried an extraordinary plethora of different modalities over the years but never seemed to carry any talent for them.

It has now been pointed out to me, in no uncertain terms by my darling Hubby, that my talent lies in what I drive everyone crazy with all the time ~ taking photos.

In 2018 I shall be starting my Diploma of Professional Photography which I am so ecstatically excited about. I will also be continuing to learn Belly Dancing which I simply adore & indulging in my culinary passion in this blog. We also plan to follow through with moving back home to the fabulous Gold Coast & finally putting an end to our nomadic lifestyle.

I’m going to take my Christmas break now to spend valuable quality time with the two gorgeous loves of my life but I will return on Monday 8 January 2018 with reinvigorated gusto! I am already super excited about all the fabuliciouz recipes I’m planning on bringing you!

But for now, from my Fam-bam to yours, we’d like to wish you a very MERRY CHRISTMAS & a Safe New Year.

Party Punch

Tropically Fruity & Dangerously Drinkable!

This punch is all about Summer!

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What’s a Festive Feast without a refreshing beverage?!?! In sticking with our Budget Theme, this tantalising number will leave plenty of jingle in your pockets & still keep your guests jolly.

I love Aldi Supermarkets for cheap & cheerful booze. They have a large range of award winning wines for under $5 a bottle so it’s easy to pimp them up into a knock-out punch!

Start by decanting 1 litre of pineapple juice into your bowl. Then add 3 cups of apple juice & the entire contents of a 440g tin of crushed pineapple. Stir that lot about to combine, cover & pop in the fridge to chill until you’re ready to serve!

When it’s party time, simply pour in 2 bottles of Moscato Wine, give it a swizzle & away you go!

Now you can also substitute sparkling wine instead of the sweet wine to give your punch some bubble or if you want to make this completely alcohol free, use 1 bottle of lemonade + 1 bottle of dry ginger ale.

If you’re feeling particularly Festive, why not throw in a bunch of cut up fruit as well, like apples, oranges, grapes & passionfruit, they all add to the joyousness of the occasion.

Semi-Dried Tomatoes

Fill your kitchen with the intoxicating aroma

of roasting garlic, herbs & sun ripened tomato.

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This absolutely gorgeous addition to my Gifts From The Kitchen series will have the savoury lovers salivating! It’s a wonderfully practical culinary shortcut to enhance pasta & pizza dishes throughout the festive hangover.

Simply start by using an apple corer to cut out all the middle cores of the tomatoes before placing them into a pot of boiling water for 20 seconds only! Remove them immediately to plunge into a bowl of ice & water to cool.

Now I know that doesn’t actually sound like enough time to achieve anything at all, but trust me, it does! This is what allows you to be able to peel the skins off the fruit.

Once you’ve peeled all the skin off, cut the tomatoes in half & place them straight onto a baking tray.

Drizzle them with a wee bit of olive oil, then season with salt & black pepper. Throw on a few garlic cloves that you’ve peeled & ‘squashed’ with either your palm or the flat blade of your knife & sprinkle over some dried mixed herbs, or you might like to just throw on some thyme sprigs if that’s more your thing.

Bake them in a 140c oven for 4 hours before then putting them straight into a clean jar, topping with olive oil & screwing on the lid to seal.

Spice It Up 2017 Advent Calendar

A very special Announcement.

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As promised, I have a BIG announcement for the end of the month & finally the day has arrived!!!!

You all know what an advent calendar is, right, for Christmas?!?!? Where you get to open a wee door every day for a special treat between December 1 to 24 ?!?!

Well, calling all food lovers!!!! This is the ultimate advent calendar for you!

24 Food Bloggers from all around the world have banded together to create a very special advent calendar indeed! From tomorrow, you will be able to use the link below to ‘open’ a new door to a brand new recipe featuring a classic Festive Spice each day! How cool is that?!?!?

2017 Spice It Up Advent Calendar

So, what can you expect from your exceptional culinary line-up this year? Check out each ‘door’ below –

December 1, Jenny, from Jenny is Baking  will feature tonka bean in a sweet bread
December 2, Rachel from   Dishing Up Dinner will feature nutmeg in a cookie
December 3, Jyoti from  The Hungry Belly will feature saffron in a dessert
December 4, Natalie from  Natalie Journeys will feature nutmeg in a drink
December 5, Renea from   Inspire a Creation will feature peppermint in a dessert
December 6, Samira from   Samira’s Recipe Diary will feature cardamom in a dessert
December 7, Markus from  Earth, Food & Fire will feature cloves in a side dish
December 8, Candi from  Make Ahead Meal Mom will feature nutmeg in a dessert
December 9, Rachael from  Coloured Plates will feature star anise in a condiment
December 10, Kori from Irok the Kitchen  will feature ginger in a cookie
December 11, Megan from Life on Paradise Drive will feature pumpkin pie spice in a dessert
December 12, Leslie from  Deliciously Plated will feature cardamom in a beverage
December 13, Tanya from  Food Forage will feature ginger in a dessert
December 14, Ali from  Fix Me a Little Lunch will feature bay leaves in a cocktail
December 15, Daniela from  Dani’s Cookings will feature cinnamon in a cake
December 16, Neha from  Witty Mushroom will feature cardamom in a dessert
December 17, Lizet from  Chipa by the Dozen will feature aniseed in a cookie
December 18, Jillian from  Simple Sassy Scrumptious will feature cinnamon and cloves in a cookie
December 19, Jennifer from  Jennifer Bakes will feature cayenne pepper in a snack
December 20, Angela from  Bake It With Love will feature nutmeg in a dessert
December 21, Kaveri from  Pretty Little Things will feature ginger in a dessert
December 22, Nataliya from  The Friendly Gourmand will feature clove in a side dish
December 23, Myriam from  Milly’s Melting Pot will feature vanilla in a cookie
December 24, Jenny, from Jenny Is Baking will make a roundup

Make sure you mark your favourites in your diaries & remember to check the advent calendar every day to see what incredibly amazing Yuletide Recipe awaits you!

I am so extremely excited to be apart of this GLOBAL project & can’t wait to check out all the fabuliciouz Christmas recipes from around the world!

Cashew Butter Slice

Decadently creamy layers of nutty goodness with a luscious chocolate crown.

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How can anyone go past a gorgeous home-made chocolate topped slice?! It’s one of the simple pleasures in life & the first recipe in my 2017 Christmas Gifts From The Kitchen series.

This slice is made in 3 stages to get those 3 layers so prepare to spend some time with it.

To create the base layer, simply combine 2 tablespoons of coconut syrup with 1/3 cup of cashew butter in a mixing bowl. Next, stir in 1 tablespoon of a good quality cocoa powder. Finally, add in 1 cup of  desiccated coconut & prepare to get your hands messy! Mix all of that together really well before pressing into a cake tin or baking pan that you’ve lined with baking paper. Pop that lot in the fridge for half an hour.

Next comes the middle layer. This one is super easy! In a small, heatproof bowl, combine 2 tablespoons of coconut syrup with 6 tablespoons of cashew butter over a pan of gently simmering water until it gets nice & soft which makes it more pliable to work with. Press that gently over the base layer & get it back in the fridge to set for another hour.

Finally, the luscious crowning chocolate glory! Over a pan of gently simmering water, melt 200g of milk chocolate in a heatproof bowl then simply pour over the slice & spread. You guessed it…..back in to set in the fridge it goes.

Now, because you’ve been smart & lined the tray with baking paper at the very start, you can simply lift the set slice out onto a chopping board! A great trick when cutting this up is to have a jug of boiling water on the bench next to you & constantly dip your knife in so it heats up, making it glide through the slice easily.

It’s that time of year again!

Get ready to Deck the Halls & Jingle those Bells!

It’s my FAVOURITE time of the year!

Xmas 2017

Well after a whirlwind few weeks, we have moved house yet again! Hence why I’ve not been online! Moving is stressful at any time of the year, but right on top of the Festive Season?!?!?! Let’s just say I don’t want to be doing that again EVER! I still don’t have a working oven in the new place so we’ve been living on BBQ & whatever I can manage on the cooktop burners for our first week here, but hopefully, we should have that issue resolved shortly.

I have ‘enough’ of my kitchen unpacked now to get back to doing what I love ~ cooking up a storm to share with all of you on my blog. My Fam-bam are happy now too as they’re the ones who get too greedily devour everything I make.

And just in time too! Because today I start my Christmas Gifts From The Kitchen series! HOORAH!

Over the next 3 weeks, I shall be bringing you fabuliciouz festive culinary treats that you can whip up at home to surprise your loved ones this year with edible presents. Choose to either give them separately as lots of little gifts or combine a wee bit of everything into glorious gourmet hampers! You may even wish to use some of them as your offering on a share plate table as the parties kick in.

After our 3 weeks of Gifts From The Kitchen, I will then be launching straight into my Christmas Feast! This year is a whopper so you definitely won’t want to miss that! Plus, something EPIC is coming up which I can announce to you all at the end of the month ~ you won’t want to miss that one!

So, without further delay, let the Merry Christmas season begin!