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| Golden Rice Pudding |
Golden Rice Pudding This whole grain, dairy free, sugar free version of an old favorite just got better. I've been making this for quite awhile to satisfy my sweet-tooth, but adding the golden raisins and using cinnamon essential oil in the place of my regular ground cinnamon was amazing. Just the smell wafting up from the pot on the warm stove was therapeutic. It's great served warm, or cold, for breakfast, or dessert. Make sure the brown rice you are using is well cooked and soft--it's a fantastic way to use leftover rice.
1 1/2 Cans Pure Coconut Milk (Use the cream that separates to the top for the second half)
10-15 Drops Pure Stevia Extract
7 Drops doTerra Cinnamon Essential Oil
1/2 tsp Ground Nutmeg
1/2 tsp Redmond Real Salt
1 1/2 tsp Vanilla Extract
4 Cups Fully Cooked Brown Rice
1/2 Cup Golden Raisins
Warm the coconut milk over medium heat, adding extracts and seasonings until integrated. Add the rice to the warm milk mixture, stirring constantly and heating through. Fold in the golden raisins, and remove from the heat to thicken and cool. Allow the flavors to blend, then serve warm or cooled. Keep leftovers in the fridge right in the pot so it can be easily warmed again over the stove.
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| Lemon Raspberry Yogurt Parfait |
Lemon Raspberry Yogurt Parfaits Alright, I was skeptical this recipe from my 6/21/13 blog post last year would have any improvement using essential oils, but I simply love using the lemon oil in place of the lemon juice. It's really good either way, but the lemon essential oil tastes less tart. Also, you get the concentrated detoxifying benefit of several pounds of lemons using the essential oil! I doubled this recipe for my last doTerra essential oils class.
32 oz. Plain Organic Yogurt
4 Packets of Sweet Leaf Stevia Powder
15-20 Drops doTerra Lemon Essential Oil
1 lb. Fresh Washed Raspberries
9 Sheets Organic Whole Wheat Graham Cracker (or Granola)
Homemade Organic Whipped Cream (optional)
Crush the Graham Crackers in a large plastic zip bag, using
a rolling pin--(my kids do this part for me.) Combine the first 3 ingredients to make the lemon yogurt. Mix till smooth and creamy. Layer in a small
glass the graham cracker crumbs, then the lemon yogurt, then the raspberries.
Do this twice. Top with some homemade
whipped cream.
