YOU HAVE YOUR OILS NOW WHAT???

Welcome to my natural living essential oil club.

Thank you for trusting me to guide you on your oil journey.

Now you have received these beautiful gifts of the Earth. Here are some resources for you.

How to use your oils to support physical and emotional health. They are very helpful in moving energy very quickly through the body.

• TOPICAL - APPLIED TO SKIN, UNDER SOLES OF FEET, BEHIND NECK, ALONG THE SPINE, ON WRISTS AND AT ELBOW CREASES.

• AROMATIC - INHALED FROM THE PALMS OF YOUR HANDS AND DIFFUSED THROUGHOUT YOUR HOME OR SPACE.

• INTERNAL - IN WATER/SMOOTHIES, IN VEGGIE CAPS OR IN FOOD. N.B - DOTERRA ESSENTIAL OIL. I CAN ONLY SPEAK ABOUT THESE OILS AS THE OILS ARE OF THE HIGHEST AND PUREST QUALITY. THEY HAVE BEEN TESTED BY A THIRD PARTY - Certified Pure Therapeutic Grade

My recipes - natural beauty and non toxic cleaning.

Where to buy supplies?

Bomar Aromatherapy, Kilcoole

Roller and spray bottles

DIY ingredients for beauty and home cleaning.

Essential oil supplies for books and other supplies

Cheese & Chive Sourdough Scones

Our herb garden is so pretty at this time of year. All the herbs are blooming and the chive flowers are particularly beautiful.

This is a really quick easy recipe that I make up for the children’s lunchboxes or after school snack. Sometimes we have this for lunch with some hummus, pesto and salad.

Recipe makes 8 scones

Ingredients

1 cup / 170g plain flour

2 teaspoons baking powder

1/2 teaspoon bicarbonate/ bread soda

1/3 cup / 50g cold butter diced

3/4 cup / 50g grated cheese

1 - 2 tablespoons chopped chives

1/2 cup / 125g sourdough starter

2 eggs

Method

• Preheat the oven to 180oC or 350o F.
  Place flour, baking powder, baking soda in a medium bowl and stir to combine.

• add butter and rub in until mixture resembles bread crumbs. Add cheese and chives.

• in a jug or small bowl, mix together sourdough starter and 1 egg.

• add the starter and egg mixture into the dry ingredients until the mixture comes together.

• tip the mixture out onto a lined baking tray. Form into a circle and press down or flatten slightly into a round disc. Using a knife cut the circle into 8.
  

• Separate the scones. whisk the other egg and brush the top of the scones and add extra grated cheese.

• bake in the middle of the oven for 15 - 18 mins until scones are slightly browned and hollow when tapped on the bottom. Remove from the oven and leave to cool.

• Enjoy !!!!
  
  
  
  
  

Sourdough Banana Bread

Now the kids are back to school. Its back to lunchbox prep and baking for me. One thing they love to take in is Banana bread. I usually make mine with spelt flour and maple syrup and have been testing a recipe that can use up the sourdough discard.

You will need:

2 cups / 250g spelt or plain all purpose flour

1/2 teaspoon baking /bicarbonate of soda

1/2 teaspoon salt

1/2 cup / 113g softened butter

1/2 cup / 100g soft brown sugar

1/2 cup / 100g demerara or raw cane sugar

2 large eggs

1 teaspoon vanilla extract

3 large bananas mashed

1 cup / 250g sourdough starter/ discard

METHOD

1. Preheat oven to 180oC / 350oF. Grease and line standard size loaf tin.

2. Placed softened butter and sugar into a medium to large mixing bowl and mix until well combined. Add in eggs, vanilla and mashed banana and mix until combined.

3. Add in flour, baking soda, salt & sourdough starter/discard and mix until combined. Spoon or pour into baking tin and bake for 55 - 60 minutes or until skewer comes out clean.

4. Leave to cool in tin, remove from tin and enjoy.

Sourdough Pretzels

The children love these Pretzels, quick and super simple as always and a great addition to the school lunchboxes.

You will need:

50ml water

115g sourdough discard (unfed)

30ml milk (I used oat milk)

10g sugar

10g melted butter / sunflower oil

1 teaspoon salt

200g strong bread flour

1 teaspoon baking soda

1 egg, beaten

Everything bagel seasoning - See below for other uses for this seasoning

2 tablespoons back sesame seeds

2 tablespoons sesame seeds

1 tablespoons poppy seeds

1/2 tablespoon garlic granules

1/2 tablespoon onion powder

1/2 tablespoon sea salt flakes ( I used Maldon)

Mix all together and place into an airtight spice jar / container.

METHOD

1. In a mixing bowl whisk together the water, sourdough discard, milk., sugar and melted butter / oil.

2. Add flour and salt and knead for 3 - 5 minutes or until dough is smooth & forms a ball.

3. Place into a lightly oiled bowl and cover with tea towel and leave to rise for 2 hours or until it has almost doubled in size.

4. Divide dough into 6 pieces. Roll each each out into a long strip approx 22 - 25 cm and fold into pretzel shape and place onto a lined baking sheet.

5. Preheat oven to 220oC / 450oF and bring a large pot of water to the boil. Once the water has boiled, add the baking soda to it and boil each pretzel for 1 - 2 minutes or until they float to the top of the water.

6. Remove pretzels and place onto lined baking sheet. eat griddle pan or pan on high heat. Brush with beaten egg and top with everything bagel season.

   N.B - If you don’t like this seasoning, top with your favourite toppings.

7. Bake in the middle of the oven for 12 - 15 minutes until lightly browned.

8. Enjoy with butter, cream cheese or buffalo dip.

KITCHEN TIP

You can use this everything bagel seasoning on

• popcorn, eggs, avocado toast, salad topper, guacamole, noodles/stir fries.

Sourdough Pear & Almond Muffins

Made these for our Saturday morning breakfast on the beach. They are made with sourdough discard, are quick and easy to make and tasty too. They would be a lovely addition to the kids lunchboxes.

You will need :

1 cup plain flour

1 cup ground almonds

1 teaspoon baking soda

1 teaspoon ground cinnamon

Large pinch of salt

3/4 cup sourdough

1/2 cup maple syrup

1/3 cup milk( I used oat milk)

1/4 cup sunflower oil/ melted butter

1 large egg

2 pears cubed or grated

flaked almonds (optional)

Method

• preheat oven to 180oC and line a muffin tin with 12 cases.

• in a large bowl mix all the dry ingredients

• in a large jug mix all the wet ingredients and add to the dry ingredients.

• fold in chopped pear and scoop mixture into the muffin cases. Top with flaked almonds.

• bake for 25 - 30 minutes until muffins are golden brown and skewer comes out clean. Leave to cool and enjoy.

Sourdough Crepes

Here is a super quick crepe recipe that doesn’t need to be left to rest so can be made as soon as the batter is ready.

Recipe makes 6 medium sized crepes

You will need:

1 cup / 250g sourdough starter discard

3 eggs

3 tablespoons melted butter

1/2 cup/125ml milk - I used oat milk.

Butter to cook

Filling of your choice.

METHOD

• Put all ingredients in a medium or large mixing bowl. Whisk until combined.

• Heat Pan and add a small bit of butter to the bottom of the pan.

• Ladle the mixture into the pan and swirl around until it covers the base of the pan. Cook until the edges are crisp.

• Flip Crepe over and cook for a minute or so until cooked and repeat until you have finished your batter.

• Enjoy with your favourite toppings.

Chocolate Sourdough Pancakes

Here is another quick easy delicious way to use up your sourdough starter discard.

You will need:

2 cups of flour

1 teaspoon baking powder

1 teaspoon bread or bicarbonate of soda

2 - 3 tablespoons cocoa powder

A pinch of salt

1 cup / 250g sourdough starter discard

2 eggs

4 tablespoons / 50 g melted butter or vegetable oil

2 tablespoons maple syrup

2 cups / 454g oat milk

to serve : maple syrup,Chocolate sauce, fruit & any of your favourite toppings.

Method

• Mix flour, baking powder, cocoa, bicarbonate of soda and salt in a medium sized mixing bowl.
• Mix sourdough starter, eggs, maple syrup and milk in a large jug.

• Add wet ingredients to dry ingredients and mix until combined. Then add melted butter.

• Ladle mixture onto hot plate or pan and cook in batches. Enjoy with some chocolate sauce, maple syrup and your favourite toppings.

Soft Sourdough ToRtillas

The kids love tortillas and it’s something that I had always bought when I did our grocery shopping.

This is another simple recipe using sourdough discard. I have made them straight away so If you can’t wait they are still delicious. I have also made the dough and left it to rest for 4 hours at room temperature or overnight in the fridge and these yielded the softest result.

They are really tasty served warm along with your favourite fillings for lunch, served along side breakfast or dinner.

Makes 4 - 6 depending on size

you will need

1 cup of plain flour

1/2 cup of rye or other flour

1/4 tsp salt

1/4 tsp baking powder

2 tablespoons sunflower oil

1/4 cup sourdough starter

1/2 cup warm water

•Mix all the ingredients in a medium sized bowl. Leave to rest for 20 mins then divide the dough and roll out into thin rounds .

•Heat a medium to large frying pan on high heat until smoking and place tortilla in the pan until bubbles appear on the opposite side, flip over and cook approx 30 seconds to one minute per side, keep an eye on them so that they don’t burn.

• Once cooked rub with butter and enjoy.

Sourdough waffles

I am really loving the wonderful world of Sourdough and exploring all the delicious things to make with the sourdough discard.

These Waffles are simple to make and really tasty.

Makes 7 - 8 depending on the size of your waffle iron.

Sourdough Waffles

You will need:

2 cups of flour

1 teaspoon baking powder

1 teaspoon bread or bicarbonate of soda

A pinch of salt

1 cup / 250g sourdough starter discard

2 eggs

4 tablespoons / 50 g melted butter or vegetable oil

2 tablespoons maple syrup

2 cups / 454g oat milk

to serve : maple syrups, fruit & any of your favourite toppings.

Method

• Mix flour, baking powder, bicarbonate of soda and salt in a medium sized mixing bowl.
• Mix sourdough starter, eggs, maple syrup and milk in a large jug.

• Turn on waffle iron.

• Add wet ingredients to dry ingredients and mix until combined. Then add melted butter.

• Ladle mixture into waffle iron and cook in batches. Enjoy with some maple syrup and your favourite toppings.

Simple Sourdough Discard Scones

This is another recipe that I make using up the sourdough discard. Its quick and easy as always, the recipe makes enough for us to freeze half for another day.

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Makes 14

You will need:

1 cup / 250g sourdough discard

2 eggs

1 cup / 250ml oat milk plus extra to glaze

4 1/2 cups / 630g plain flour

2 tablespoons baking powder

6 oz / 170g butter, diced

90g coconut or brown sugar

METHOD

1. Preheat oven to 180Oc. Line 2 baking sheets with parchment paper.

2. In a medium size bowl add the flour, baking powder and sugar mix together and rub in the butter.

3. In a large jug mix together sourdough starter, eggs and oat milk and mix until combined then add to the dry ingredients. Mix until just combined and all the flour is incorporated.

4. Turn out onto a floured surface or and shape and cut out scones and place in baking trays.

5. Brush the tops of the scones with milk and bake for 10 - 12 mins or until browned and when tapped they sound hollow.

6. Allow to cool and enjoy with some butter and your favourite jam.

5 Ingredients for Low/ Non Toxic Cleaning in the Home

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DITCH & SWITCH!!!!

I would love to share more with you about low tox living and removing harmful chemicals and toxins from your home. This is a huge part of living a natural lifestyle. Getting rid of chemicals in cleaning is super easy once you have the following:

• bicarbonate of soda / baking or bread soda

• citric acid - this can be found in your local pharmacy or from Bomar in Kilcoole.

• Liquid castille soap / doterra cleaner concentrate - can be found in your local health shop or from my online Doterra store.

• white vinegar

• pure essential oils, I use Doterra (Certified Pure Therapeutic Grade) you can also purchase these from my online store. Link below.

A combination of these would make up almost every diy cleaning recipe that I use in our home. They are so versatile.

So what natural cleaning products do I make with these.

• Dishwashing tablets - recipe for these can be found here

  https://www.charissevankan.com/blog/dishwasher-tablets-natural-diy

• Toilet bomb cleaner - recipe for these can be found here

  https://www.charissevankan.com/blog/toilet-bombs?rq=toilet%20bomb

• Cream cleaner paste

  https://www.charissevankan.com/blog/cream-cleaner-paste-natural-diy-cleaning-recipe

These are just some of the low tox cleaning products that I make up.

My favourite essential oils for cleaning would be citrus oils for their cleansing properties, onguard which is the protective / germ killing blend, eucalyptus, purify and lemongrass.

Other cleaning products that can be made are Window Cleaner, Degreaser, Drain Unblocker, Cleaning Spray & Fabric Softener. The list is endless..

To find out more about non-toxic living or if you would like to purchase some Certified Pure Therapeutic Grade Essential Oils, please get in touch. Please see button below.

Pumpkin Pie

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We were discussing what we would like to have for our Thanksgiving Dessert and PIE is a firm favourite in our house. I had roasted all the pumpkins I had and made a lovely pumpkin puree. I used some of the puree to make some delicious pumpkin bread and the rest of the puree to make these pumpkin pies.

This recipe makes two pies

SPELT PASTRY

YOU WILL NEED

480g/3 cups spelt flour

40g/2 1/2 tablespoons raw cane brown sugar

270g cold butter, diced

30ml/ 2 tablespoons cold water

FILLING

1 cup pumpkin puree

1 can condenced milk

1 large egg

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt.

METHOD

• Place flour and sugar in a medium and mix together, Add butter and rub it in until the mixture remebles fine breadcrumbs. Add the water 1 tablespoon at at time and mix until the pastry comes together.

• Put into a ball, flatten and place into clingfilm in the fridge for 30mins or the freezer for 10 mins.

• Grease and flour pie or tart tin. Roll out pastry and place into the tin. Don’t worry if the pastry breaks, simple press it back together, trim and place in the fridge or freezer to set. Roll out extra dough and cut into shapes that you would to use, I decided to use pumpkins this time.

• Preheat oven to 180oC once tarts are set top with parchment paper and bake blind with baking beans for 10-15mins.

• Make the filling by combining all the ingredients together in a medium sized bowl with a whisk.

• Remove Pie cases from the oven, remove the parchment paper and the baking beans and divide the filling in between the two tart cases. Decorate with extra pastry shapes.

• Bake at 180oC for 20-25mins until the tart is just set. Remove from the oven and allow to cool in the tin. Once completely cooled, remove from the tin, slice and enjoy with some cream and or butterscotch sauce.

Pumpkin Bread

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Fall or Autumn is all about pumpkins & squash. I chopped up and roasted all the pumpkins that I had in the house as part of my table display. Once the pumpkins were roasted, I removed the skin and pureed them, then used the puree to make some Pumpkin Pies and this delicious Pumpkin Bread.

Here is the recipe:

YOU WILL NEED

1 cup plain or all purpose flour

1/2 teaspoon baking soda

1.2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

85g softened butter

1 cup sugar

1 large egg

1 cup pumpkin puree

METHOD

1. Preheat the oven to 180oC and grease and line a loaf tin.

2. In a medium size bowl, combine the dry ingredients and mix well to combine. In another bowl mix/cream the softened butter with the sugar.

   KITCHEN TIP!!!! If your butter is hard grate it into the bowl this well help to soften it. You can also chop it into cubes and mix in with an electric mixer until it softens.

3. Once the butter and sugar are combined, add the egg and mix well. Then add the pumpkin puree and mix well. Don’t worry if the mixture looks a little curdled at this stage.

4. Add the flour and spice mixture and mix until combined. Spoon the batter into the loaf tin and place into the centre of the oven and bake for 50-60mins or until the top is almost browned and a skewer inserted into the centre comes out clean.

5. Remove from the oven and allow to cool. Once cooled slice and enjoy. This bread can be stored in an air tight container.

Gingerbread Cupcakes

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It is the season for all things spices. This morning I decided to make some of these lovely spelt gingerbread cupcakes. I had some leftover gingerbread cookie dough in the freezer and thought that they would be a lovely topping for these cupcakes.

I use this base recipe when ever I am baking with spelt for cupcakes. I substitute flavourings and fruits for variety. For example, cinnamon and blueberry or cinnamon and banana or banana and coconut.

You will need:

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1 cup of spelt flour

1 cup of plain flour

1 tablespoon baking powder

1 teaspoon ginger

1 teaspoon cinnamon

1 large egg

2/3 cup / 160ml vegetable oil

3/4 cup / 180ml maple syrup

1/3 cup / 80ml milk

Topping

Gingerbread Icing

Gingrebread Cookies recipe can be found below,

Rosemary (optional)

METHOD

1. Preheat oven to 180oC and line a 12 case cupcake/muffin tin. Mix all dry ingredients in a medium size bowl. Mix wet ingredients in a jug and add to the dry ingredients.

2. Mix until combined and spoon into cupcake cases, Bake for 20 - 25 mins, until risen, slightly brown and skewer comes out clean.

3. Leave to cool. Once completely cooled. decorate by piping on icing, add gingerbread and rosemary.

   ENJOY!!!!

Wild Orange - The oil of Abundance

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Wild Orange is one of my favourite essential oils. It has beautiful uplifting properties as well as grounding properties especially when paired with tree oils like vetiver, cedarwood and sandalwood.

If you have received this oil from me as a sample or gift, here is all the information that you need to know about this beautiful Wild Orange essential oil.

How can I use it?

Internal - In smoothies, energy balls, baking in cakes, desserts, icings/frostings, in cooking and in water.

Aromatic - in a diffuser, inhaled from cupped hands, for cleaning.

Topical - on accu pressure points, in body lotions, butter, scrubs, skincare. Mixed with peppermint oil and rubbed on the back of the neck to promote motivation.

What Is Wild Orange Essential Oil Used For?

Usage Tips:

• Diffuse to uplift mood and energy levels and to freshen the air.

• Use in an all-purpose spray to cleanse and purify surfaces.

• Add a drop to a glass of water for a refreshing orange-flavored water that supports digestive and immune health.

• Packed with antioxidants, Wild Orange oil offers many benefits.Taken internally, Wild Orange essential oil supports digestion and cleanses the body.

Packed with antioxidants, Wild Orange oil offers many benefits.* Taken internally, Wild Orange essential oil supports digestion and cleanses the body.* When diffused, Wild Orange refreshes and purifies the air with its bright and energizing aroma. Diffuse throughout the day during periods of low energy. It can be helpful and invigorating while studying or doing tedious tasks. You can also make a Wild Orange spritzer to freshen the air and cheer you up. Add 10-15 drops of Wild Orange to water in a 4 oz. spray bottle filled with water. Mist to dispel fatigue and tension. Since the oil and water will separate, remember to shake prior to each use. 

Thanks to the high concentration of limone in the oil, Wild Orange is a helpful oil to keep on hand while house cleaning. It is one of the main ingredients in many products used to remove gummy residue. A few drops of Wild Orange on a soft cloth will remove just about any sticky residue.

Wild Orange oil is also used in the food industry as a natural flavoring in sweet and savory dishes. You can make your own calorie-free citrus water with Wild Orange essential oil. Add a few drops to a glass of water each morning to support your body’s natural cleansing mechanisms.*

It is uv sensitive so not to be placed on the skin when going out into the sunshine as you will get sunburnt. You can stlll use it under the soles of your feet or on skin that is not exposed to the sun.

Where is it sourced from?

doTERRA Wild Orange delights with an uplifting aroma that inspires feelings of energy, spontaneity, joy, and abundance. doTERRA Wild Orange essential oil is cold pressed from fresh fruit peels of the sweet orange tree. doTERRA sources oranges in Greece and Brazil where ideal climate and growing conditions contribute to the best possible orange citrus oil in the world.

Health Benefits & Common Uses:

• supports insomina and stress

• supports with anxiety, digestion, fear, nervousness.

• take with ginger in a veggie cap to support with heartburn.

• apply to abdomen, pulse points and diffuse to support with menopause.

• apply under nose, across forehead or pulse points. Diffuse or inhale from hands to support with depression, fear, anxiety and irritability.

• diffuse or apply under nose to support with lack of energy, creativity and productivity.

Emotional Benefits of Wild Orange Essential Oil (excerpt from ‘Emotions and Essential Oils - 7th Edition’

• it inspires abundance, fosters creativity and supports a positive mood.

• it connects individuals with their inner child and brings spontaneity, fun, joy and playfullness to ones life.

• it teaches the true meaning of abundance, it encourages letting go of scarcity mindsets with all their manifestations, including fear, nervousness, inflexibility, workaholism, lack of humour, and the belief that there is not enough.

• it reminds the soul of the limitless supply found in nature, Fruit trees like the orange tree, give freely to all in need. This oil teaches to give without the thought of compensation, there is always enough to go around.

• it encourages to let go of the need to hoard which is the epitome of ecarcity

• it assists in bringing out natural creative sense and inspires limitless solutions for problems and issues, one never needs to live in fear.

• assists in completely letting go and to live from ones true self. At our core there is abundance, sharing, playing, relaxing and enjoying the bounties of life - these are the gifts bestowed by wild orange,

Gingerbread Cookies

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Tis the season for all things Gingerbread. Ever wonder about why Gingerbread associated with Christmas?

Gingerbread was sacred and was only allowed to be made during Christmas and Easter so that’s probably why its seen as a Christmas delicacy.

Ginger root was first cultivated in ancient China, where it was commonly used as a medical treatment. From there it spread to Europe via the Silk Road. Queen Elizabeth I is credited with the idea of decorating gingerbread cookies, after she had some gingerbread made to resemble the dignitaries visiting her court. Elaborately decorated gingerbread became synonymous with all things fancy and elegant in England.

My children love making these cookies, choosing the different cutters and the best part decorating them. You can also use this recipe to make one large gingerbread house.

You will need:

INGREDIENTS

440g self-raising flour
125g plain flour
1 tbsp ground ginger
2 tsp ground cinnamon
200g soft brown sugar

185g butter, diced

40g molasses or treacle
80g golden syrup
2 eggs

ICING
100g icing sugar sifted
water or lemon juice

sweet and sprinkles

1. Place all dry ingredients - flours, ginger, cinnamon, brown sugar and butter in a food processor and pulse until the it resembles

   breadcrumbs.

2. Whisk the treacle, golden syrup and eggs in a small bowl. Add into the food processor and pulse until it comes together as a dough.

3. Turn the dough out onto a lightly floured parchment paper, divide into two parts and roll out each section of dough. Place into the freezer for 15 mins.

4. Preheat oven to 180oC. Line baking sheets with parchment paper,

5. Remove dough from the freezer and cut out cookie shapes and place on baking sheets.

6. Bake for 10 - 15mins depending on sizes of cookies, until slightly browned on the outside.

7. Leave to cool on trays. Once cooled place cookies on cooling wraps and make icing by mixing icing sugar with water or lemon juice. You want the icing sugar to be thick enough to pipe or spoon so it will not drip over the edges and so it will set.

8. Decorate with sweets or sprinkles of your choice.

Cream Cleaner Paste - Natural DIY Cleaning Recipe

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Quick, easy, natural diy cream cleaning paste. I don’t need to worry about harmful chemical and toxins when using this. It’s handy for cleaning all over the house.

ViDeo on just how easy at the end of this post.

Ingredients

¾ cup bicarbonate of soda / baking soda

¼ cup liquid castile soap / doterra cleaner concentrate

1 tablespoon water

1 tablespoon vinegar

10 drops lemon/other citrus pure essential oil (I use Doterra)

Instructions

1. In bowl, combine baking soda and castile soap.. Add water and stir.

2. Add vinegar and essential oil. Mix until paste is smooth.

3. Store in airtight jar, until needed to use.

Smoky Lapsang souchong Gin & Tonic

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Cheers, Salut, Chin Chin, Slainte !!!

Gin is one of my favourite drinks. I have tried and enjoyed many different gins and flavour combinations with herbs, aromatics and spices and I have to say that this is the ultimate combination for me and my current go to drink.

The secret to this cocktail is infusing the gin with smoked black tea leaves, it gives a lovely smoky aroma but also an incredible flavour to the gin.

My mother in law introduced me to Lapsang souchong tea, she is a huge fan of the tea and has always got some for me when she bought hers. We would always have it for tea and now we are enjoying it in our cold drinks.

Here is a little more about Lapsang souchong Tea.

Lapsang souchong sometimes called or referred to as smoked tea, is a black tea that originates from the mountainous Wuji region in China. It is very destinct from other types of tea as the leaves are smoke dried over pinewood fires, imparting a flavour of smoky pine. The leaves are roasted in a bamboo basket which contributes to the smoky flavour.

Souchong refers to the leaves further away from the bud of the tea plant. These leaves are coarser then the leaves closer to the bud, they contain fewer aromatic compounds and by smoking them, this creates a marketable product from less desirable leaves.

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You will need for 2 drinks

2 measure of gin approx 35ml each

1 teabag of lapsang douching tea

300ml tonic water I used elderflower

fresh lemon peel to garnish

• add the gin to a glass jug and allow to infuse for 1 minute.
• add ice cubes to glasses fill about 3/4 of each glass.

•swirl glasses around and remove any melted ice.
• add the gin to the glass and then slowly add the tonic water, this helps keep the fizz in the tonic.
•add the lemon peel and enjoy!!!!

Quick, Easy, Tasty, Chocolate Avocado Mousse

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If you need a quick dessert. This is a great last minute healthy dessert recipe. Also love this recipe, as I get to sneak Avocado into the children. My children are not a fans of Avocado but really love this dessert. The mousse has a lovely creamy consistency and tastes amazing. It is super quick and easy to make.

Makes 4 pots

You will need:

100g dark chocolate plus extra to grate ontop.

2 avocados

1 x 160ml can of coconut cream

2 tablespoons cocoa powder

3 tablespoons of maple syrup

1 tsp of vanilla extract

3 -4 drops of pure essential oil (food safe) I use DOTERRA essential oil. We love wild orange or peppermint.

To serve

grated chocolate / fresh berries.

METHOD:

1. Melt chocolate in a heat proof bowl either in a microwave in 30 second intervals, stirring after each interval until melted. Or on the stove in a heat proof bowl over a pot of gently simmering water. Once melted set aside to cool slightly.

2. Place the remaining ingredients into a nutri-bullet or small blender and blend until smooth.

3. If desired add 3 - 4 drops of CPTG (Certified Therapeutic Grade) essential oil.

4. Add the slightly cooled chocolate and blend well. Spoon into small bowls or pipe into small glass jars.

5. Top with grated chocolate or fresh berries. Leave in the fridge until you are ready to serve.

ENJOY!!!!

Soy Wax Candles - DIY

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As the weather is getting cooler here, I really look forward to lighting candles and sitting by the fire. This is HYGGE for me. HYGGE is a quality of cosiness and comfortable conviviality that engenders a feeling of contentment or well-being (regarded as a defining characteristic of Danish culture).

Making these candles is another great way for me to reduce chemicals and toxins in our home. Video showing how to make these at the end of the post.

INGREDIENTS

Jars - I have used 4 x 120ml brown glass jars with metal lids

4 Candle wicks

360g Soy Wax flakes

20 - 30 drops Essential Oils - I have used Lime and Ginger (20 drops lime and 10 drops ginger)

Wooden / Ice-cream sticks or pegs to hold the wick in the centre of the candle. (I used the tip of a small scissors to make holes in wooden sticks)

METHOD

Place wax into a jug and put over a double boiler (Into a saucepan with water in it).

Melt while stirring until the wax is all melted approx 80oC/ 180oF. Remove the jug from the saucepan and leave to cool slightly to about 60oC / 140oF.

Add the essential oil into the melted cooled wax and stir in.

Dip the wicks into the wax mixture and place on the bottom of the jars. Add the wooden sticks or pegs to the wicks then pour the wax into the jars.

Leave to set for at least 2 - 3 days before burning.

These would make a lovely gift too. Video below.

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