You never know when you’re going to meet a kindred spirit. For me, it was at school pick up. My son started prep last year, with a little girl named Sophie, and I have had the pleasure of getting to know her mother Chantal. Chantal is inspired to help people live their lives authentically, with passion and in a way that helps them glow inside out, from healthy thoughts and food.
Recently I was excited and honoured to take photographs for a magazine article that Chantal was writing, and Chantal chose one of my favourite places in Brisbane to be photographed- the Mount Coot-tha Botanical Gardens- Japanese garden. We started our shoot with a Japanese tea party and centred ourselves so that we could capture both the beauty of the location, and the relaxed and spiritual nature of Chantal. I hope you enjoy these photos as much as we did taking them- here are a selection of my favourites.
Chantal has kindly provided some delicious recipes which she has created- you can purchase the doTERRA oils through her website.
Rosemary, Toasted Pepita and Spelt Breadsticks :
Makes about 60 sticks
– 5 Tblsp of pumpkin seeds (or pepitas)
– 4 Tblsp of olive oil
– 750 gm of spelt flour (and a little extra for kneeding the dough, shaping up the breadsticks)
– 2Tblsp of dried yeast
– 1 young tender stalk of rosemary leaves, very very finely chopped
– 5 drops of dōTERRA Rosemary Oil
– approximately 350ml of warm tepid water (enough to get the dough to the right texture)
– small dish of olive oil with some sea salt to brush the sticks before you put them in the oven.
Lets get cooking :
Dry fry the pumpkin seeds in a frying pan over a low to medium heat for about 2 minutes, tossing regularly, until lightly browned or toasted. Grind the seeds with a Tbsp of olive oil, into a smooth paste with a mortar and pestle (or grinder).
Sift flour into a bowl, add the seed paste, yeast, rosemary, rosemary oil, and then mix in enough water to form a soft but not too sticky dough. Knead vigorously on a well floured surface, then cut the dough into 30 pieces (I cut the ball of dough into 2 – then those 2 into 4 – then those four into 4 – then 4 again, and again…till they are the size to make a decent breadstick). Roll each piece of dough into a 15-20 cm long rope.
Lay the dough sticks on 2 large, oiled baking trays (or baking paper), spacing them slightly apart. Brush lightly with the remaining olive oil, and cover loosely with a tea towel or plastic wrap. Leave in a warm place for about 20 mins, or until they have risen a bit. Remove the tea towel or plastic wrap (and honestly most times i don’t bother about this rising process…. they work out great.)
Bake breadsticks in a pre-heated oven at 220 degrees celcius, for 10 -15 minutes. The sticks should be a little golden brown at the edges.
Put a few breadsticks in an airtight container and use within 24 hours. Pack the rest into a freezer bag, or plastic container, and seal and freeze for up to 6 weeks. Take out a few at a time as required. They don’t take much time to thaw. Great for picnics and lunch boxes !
Smashed Avocado with Lemon Oil :
1 x avocado
4 drops of dōTERRA lemon oil
celtic or himalayan salt
(1 drop of dōTERRA black pepper oil – optional)
Halve the avocado, and spoon the flesh into a bowl, and smash it with a fork. Add 4 (or a few more if you want it very lemony) drops of dōTERRA lemon oil, a good pinch of salt, and a good grinding of pepper to the avocado and mix through.
Top some sour-dough toast (I used a spelt sour-dough) for a yummy breakfast or snack.
Other optional toppings on top of lemony avocado toast:
– Goats Cheese
– Tomato and finely sliced basil (try with dōTERRA basil oil)
– Soft Poached Egg with shaved/ grated parmesan
: Thai Noodle Dressing ::
3 x Tblsp Fish Sauce
3 x Tblsp fresh lime juice
150 ml coconut cream
2.5 Tblsp palm sugar – grated, or cut into really small pieces – ready to dissolve into dressing
2 cloves of garlic – crushed
1 Tblsp finely grated ginger
handful of mint leaves
handful of coriander leaves
1-2 drops of dōTERRA ginger oil
2 drops of dōTERRA lime oil
1 drop of dōTERRA lemongrass oil
(finely cut chilli – optional – to taste)
Put oil dressing ingredients in a bowl, and whisk until the palm sugar dissolves, and the ingredients are infused with each other.
Use this dressing over 150 grams of softened mung bean vermicelli noodles (softened in boiled water for about 5 minutes – then drained of water), and toss through about 12 cooked prawns.
If you enjoyed these recipes, subscribers to Chantal’s website receive a complimentary cook book!
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