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LEMON BITES WITH ESSENTIAL OILS

Be sure you use a high grade essential oil in this recipe! Start with just two drops, and adjust according to taste. 

Yield: 25 servings

Equipment

Food processor

INGREDIENTS: 

1 cup cashews
1/2 cup sunflower seeds
1 cup dates, pitted
1 teaspoon lemon zest
1/4 teaspoon unrefined salt
2-4 drops food grade lemon essential oil

Place cashews and sunflower seeds into a food processor fitted with the S blade and process into a coarse meal. Add dates and process again until mixture is sticky and holds together. Roll one tablespoon of mixture into a ball. Repeat until all of the mixture is used. Store in an airtight container in the refrigerator.

 KALE SALAD WITH TAHINI DRESSING

Like essential oils, toasted sesame oil is a very concentrated product.  You’ll be surprised at what a difference just a few drops will make in the taste of your dish!

Yield: 2 servings

Equipment

Blender

SALAD INGREDIENTS:

3 cups raw kale
1 apple, chopped
1/4 cup raisins
1/4 cup walnuts, coarsely chopped
1/4 carrot, grated
1/4 cup celery, finely chopped
1/4 cup mixed sprouts

TAHINI DRESSING INGREDIENTS:

1/4 cup tahini
1/4 cup water
1/4 cup fresh lemon juice
2 garlic cloves, minced
several drops toasted sesame seed oil
1 tablespoon honey
1/2 teaspoon unrefined salt
3 tablespoons sesame seeds, to garnish

Place salad ingredients in a large bowl. Put tahini, water, lemon juice, garlic, toasted sesame oil, honey and salt in a blender. Blend until smooth. Add dressing to salad and toss to mix thoroughly before serving. Garnish with sesame seeds.