Peppermint Protein Balls

Do you need nut-free snacks for school or kindy? But still want something that will fill them up? We do. And it means we need to get creative because at home we use nuts and nut butter in practically everything! 

These bliss balls are packed with fibre and protein and my 4yo LOVES them. They are the perfect high energy snack for a big kindy kid. Just don't mention the chickpeas! 

PEPPERMINT PROTEIN BALLS

1 tin chickpeas, drained and rinsed well
1 cup rolled oats
1 cup dates
2 heaped tbs raw cacao
1 ts vanilla extract
5 drops Peppermint essential oil*
-
Desiccated coconut (to roll the balls in)

Add all ingredient to your food processor or Thermomix and blitz until the mixture clumps together (about 10 secs / SP 8).

Roll spoonfuls into balls and roll in desiccated coconut.

Store in the fridge or freezer.

Makes approx 18 depending on how big you make them. 

Mine tend to get bigger as I go along because I get sick of rolling them! 😂

Make sure you like and share this recipe if it would be helpful for others and don't forget to let me what your little ones think when you make them! xx

*I only use and recommend doTERRA essential oils. Click here for a quick guide to essential oils, doTERRA and how you can get your own (no matter where you are in the world!)

Nourishing Chai Hot Chocolate with Essential Oils

Yesterday was the Winter Solstice which means we're now calling in longer days and more sunshine.

Until that happens though, one good thing about this cold weather is that it's always time for hot chocolate around here! 

This is a really hearty and nourishing version and my kids and I love it!

The addition of the gelatin makes it a bit foamy, almost like there are melted marshmallows in it!

Plus how cool is it that the same combination of essential oils in this recipe also makes a brilliant chai diffuser blend #versatile

CHAI HOT CHOCOLATE

1 litre Coco Quench
2 heaped tbs raw cacao
2 heaped tbs xylitol (or honey, maple syrup etc)
2 tbs grass-fed gelatin
2 ts vanilla extract
pinch salt
1 tbs butter or ghee (optional)
-
1 drop Wild Orange*
1 drop Cardamom*
1 drop Cinnamon*
1 drop Ginger*
1 drop Black Pepper*

Place all ingredients except the oils in a pan over medium heat and whisk until warm and well combined OR place in Thermomix and cook 5 mins / 70 degrees / SP4.

Add the oils and mix again for a few seconds at SP 9 before serving.

Serves 4-5

So who wants hot chocolate now?


This hot chocolate is like a big warm hug to me, so when you make it please let me know what you think! xx

*I only use and recommend doTERRA essential oils. Click here for a quick guide to essential oils, doTERRA and how you can get your own (no matter where you are in the world!)

Chicken Bone Broth

I absolutely LOVE that the importance of gut health is becoming so widely accepted and promoted in mainstream health and media circles. Why?

Because the health of our gut affects everything from our immune system to our skin and even our mental health!

Bone broth is a staple at our place all year round, but especially over Winter. 

It is liquid gold, like chicken soup on steroids and it's not only incredibly good for you but absolutely delicious.

It may take 24 hours to make but I promise you, it's worth the wait

I do a big batch in the slow cooker once a fortnight and then use it as the base for all my soups, casseroles and to poach my eggs in each morning #bestbreakfastever

I actually love the taste of it so if I'm not cooking with it, I might just have a small mug of broth each day, seasoned with a little sea salt. 

Thyme, Rosemary and Black Pepper oils are my favourites to use in chicken broth but things like Basil, Oregano or Marjoram are wonderful too. Use your imagination, you really can't go wrong!

24 hr SLOW COOKED BONE BROTH

1 doz/1kg organic chicken wings*

2.5 litres filtered water

1/4 cup apple cider vinegar

-

1 brown onion, quartered

1 head of garlic, halved horizontally

2 stalks of celery, roughly chopped

2 carrots, roughly chopped

2 medium red chillies

-

2 drops each Rosemary, Thyme and Black Pepper essential oils (optional but awesome)


Place the chicken wings into the slow cooker, add the vinegar and cover with water. Leave to sit for 1hr.

After an hour, add the vegetables and turn the heat onto low. Cook for 24hrs.
Turn the heat off and leave to stand for 1 hr.

Use a slotted spoon to scoop out the chicken and vegetables and then strain the broth into a large glass jug.

Add the oils and stir to combine.

Place in the fridge overnight and it should turn to jelly! Or at least get a bit of a wobble. Remove the layer of fat on top if there is one but save it to cook with. Veggies fried up in a little chicken fat is AMAZING.

Pour (or spoon, depending on how thick the broth is) into small glass jars and store in the fridge for a day or so, or in the freezer for a couple of months.

* please only use organic chicken to make broth! The slow cooking extracts all the nutrients and collagen from the bones, but if you're using conventional chicken it will also extract any nasties.

If you want to eat the chicken, you need to remove the meat from the bones as soon as it's cooked, then return the bones to the pot for the remainder of the cooking time. Otherwise, after 24hrs it will be completely dry and tasteless. Trust me.

I hope this has inspired you to give making your own broth a go. It really is easy and the health benefits are incredible!

Susan xx

Wild Orange Chickpea Blondies

I was searching for the perfect guilt-free treat for Mother's Day and came up with these!

If you're a fan of the combo of chocolate and orange you will love them. And even better, they're free from gluten, dairy, nuts and refined sugar!

I've since made another 2 batches of these and both times left the chocolate off the top. 

This makes them less rich and the ideal treat for my kids' lunchboxes. 

They have no idea it's healthy and the chickpeas give them a hit of protein as well.

Wild Orange Chickpea Blondies

1 can chickpeas, drained and rinsed
2 large eggs
1/2 cup rice malt syrup
1/3 cup coconut oil
1/4 cup gluten-free plain flour
1/2 ts gluten-free baking powder
pinch salt
10 drops Wild Orange essential oil
50g dark chocolate, roughly chopped (I used Green & Blacks organic 70%)

Preheat oven to 180 degrees C. Line an 8-inch square baking pan with paper and set aside.

In a food processor or Thermomix, beat together the chickpeas, eggs, syrup and coconut oil until smooth (30 seconds / SP 7). Add remaining ingredients (except for chocolate) and mix until just combined (10 seconds / SP 4). Scrape down the bowl as needed.

Pour batter into prepared tin. Sprinkle over chopped chocolate and bake for 25 minutes or until a toothpick comes out clean.

Cool in the tin before slicing into 16 pieces.

Leave the chocolate off and they make the perfect lunchbox treat too.

Enjoy!

Susan x

Lemon Rosemary Hummus

Happy Easter everyone!

Was there a chocolate explosion at your place? I didn't have too much chocolate but with a little too much sugar overall I was so thankful for the DigestZen tummy tamer blend. 

In the lead up to the Easter weekend, I tried to cram in as many veggies as possible. I'm not going to stop the kids eating chocolate but we've still got to get the good stuff in too right?

Anything with a dip is a winner with my kids and this lemon and rosemary hummus is so good it entices them to eat some veggies too.

You can definitely make this without a Thermomix and it's up to you whether you fry off the garlic first or just throw everything into the food processor and blitz until smooth. Either way, it's delicious!

Lemon and Rosemary Hummus 

2 garlic cloves
2 tbs extra virgin olive oil
1 tin organic chickpeas, drained and rinsed
2 tbs tahini
Juice 1/2 lemon
2 tbs water
1/2 ts salt
2 drops Lemon essential oil
1 drop Rosemary essential oil

Thermomix instructions: chop the garlic 5 scs / SP 5. Scrape down the sides, add the oil and cook for 5 mins / 100 deg / SP 1 / MC off.

Add all remaining ingredients and process until smooth, about 1 minute / SP 9, scraping down the sides as needed.

Pour into serving bowl, add a drizzle of extra virgin olive oil and a dash of paprika or sumac.

I often serve this hummus with crackers and veggie sticks at my essential oil workshops, along with the bliss balls as I know not everyone has a sweet tooth.

Enjoy! xx