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Essential Oils in Recipes, Ancient Traditions in the Modern Kitchen

Thursday, September 23 | Time: 11:00 AM to 12:00 PM (EST)

Speaker: Emily Mascarenhas

Certified Integrative Nutrition Health Coach, Founder of Blooming and Glowing

Zoom Link: https://us02web.zoom.us/j/87912226839

Emily Mascarenhas is a certified Integrative Nutrition coach, essential oils specialist, and the founder of Blooming and Glowing. 

As a health coach and wellness influencer, Emily is passionate about empowering others on a wellness journey, using the tools that nature has provided and sharing this message with thousands of other women, men, and families.

During the Summit Emily Mascarenhas will be hosting a session on the 23rd of September at 11 AM (EST):

Essential Oils in Recipes, Ancient Traditions in the Modern Kitchen

The tradition of using essential oils is ancient dating back thousands of years. Essential oils are not just for the bathroom or the diffuser, certain oils can also provide a healthy vibrant and flavourful boost when used in the kitchen allowing you to connect on a deeper level with your body and your food. Essential oils invite you with their vibrant nourishing energy to “rewild” your senses and your palate. 

Join Emily Mascarenhas for an online masterclass where you will learn her top tips on how to easily and safely incorporate essential oils into your cooking with some recipes to inspire which can be easily recreated at home.

Emily prepared a generous gift for all summit participants, who are interested in essential oils: a free kitchen oils bundle along with an e-book for cooking with essential oils. To claim your bundle, please fill in this form. 

INGREDIENTS FOR THE COOKING WORKSHOP:

LEMON HUMMUS:

• 200g dried chickpeas
• 6-10 cloves pf garlic (ideally oven roasted)
• Approx 200g tahini
• 1 Tb apple cider vinegar
• 1-2 tsp bicarbonate of soda/baking soda
• 1 tsp salt
• Iced water for desired consistency
• 5 drops of dōTERRA lemon essential oil
• Extra chickpeas, paprika and sesame or olive oil to drizzle

PEPPERMINT CHOCOLATE MOUSSE:

• 2 ripe avocados
• 1/3 cup melted coconut oil
• 1/3 cup maple syrup 
• 1/4 cup raw cacao powder
• 1/2 tsp vanilla extract
• pinch of sea salt
• 4 drops dōTERRA peppermint oil
• Mint leaves to serve

WILD ORANGE BLISS BALLS:

• 1 cup almonds
• ½ cup cashews
• 6 dates (soaked in hot water)
• 4 heaped tablespoons raw cacao powder
• 4Tbsp water
• 5 drops of dōTERRA wild orange oil
• Desiccated coconut or nuts/seeds/cacao to roll in

LEMON AND BASIL VINAIGRETTE:

• 2 Tb apple cider vinegar
• 2 Tb balsamic vinegar
• 2 drops dōTERRA basil essential oil
• 2 drops dōTERRA lemon essential oil
• 1 TB raw honey or maple syrup
• 1 clove of crushed garlic
• ½ cup extra virgin olive oil
• Salt & pepper to taste

HEART OPENING CACAO:

• 22-30g  ceremonial cacao (for meditation), 30-42g (for ceremonial dose)
• 1 mug boiled filtered water or half water half plant milk
• Sweeten if desired (can use maple, honey, coconut palm sugar)
• 1 drop chosen essential oil (rose, geranium, wild orange, peppermint, pink pepper)
• Pinch of cinnamon/cayenne/spice if desired