Recipes
Find more recipes in Breath for the Soul
The pollen count was 10,000 today! Here is an essential oils recipe that is helping me through this season.
Seasonal Support
Ingredients
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10 ml roll-on glass bottle
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10 drops Peppermint essential oil
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10 drops Lavender essential oil
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10 drops Lemon essential oil
Instructions
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Fill roll-on bottle to the top with a carrier oil (jojoba oil, almond oil, fractionated coconut oil, etc.)
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Roll on temples, forehead, back of neck
Green Goddess Dipping Sauce or Salad Dressing
Ingredients
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1 avocado
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1 cup Greek yogurt
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1 bunch fresh basil leaves
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2 cloves garlic
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4 green scallions, roughly chopped
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Sprinkle of salt and pepper
Instructions:
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Puree all ingredients in a food processor until
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smooth. Taste and add more salt or pepper to taste.
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Serve in a bowl.
Note: store in a tightly sealed container in the refrigerator for up to 3 days.
Sweet Potato Hummus
Ingredients
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2 16-oz cans chickpeas, drained. Reserve 1/2 cup liquid.
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1/2 cooked sweet potato (or 1 small sweet potato)
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1/2 cup tahini
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2 tablespoons olive oil
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1/2 cup fresh lemon juice
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1 teaspoon kosher salt
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3 garlic cloves
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1 teaspoon ground cumin
Instructions
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Blend all ingredients in a food processor.
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Serve with sliced celery, cucumbers, and/or carrots, blanched or raw.
Baked Parmesan Fish
Fish and parmesan cheese? Give it a try. You’ll be glad you did.
Ingredients
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1/3 cup grated Parmesan cheese (Freshly grated is best.)
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2 tablespoons all-purpose flour
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1/2 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 egg
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2 tablespoons milk
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4 4-ounce orange roughy filets (or tilapia)
Instructions
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Preheat oven to 350 degrees.
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In a shallow bowl combine the grated cheese, flour, paprika, salt, and pepper.
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In another bowl beat the egg and milk.
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Dip the filets into the egg mixture and then coat with the Parmesan mixture.
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Arrange in a greased 13 x 9 x 2-inch greased baking dish.
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Bake uncovered for 20 to 25 minutes or until fish flakes with a fork.
