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Frozen Honey Lavender Lemon Bars

With this crazy heat wave we are experiencing here in Boston (I am NOT complaining), I've been craving frozen treats every minute of everyday. With a plethora of Certified Pure Therapeutic Grade essential oils at my finger tips, I decided to get creative and try something a little out of my comfort zone (read: something other than ice cream).

A few weeks ago I went to the SoWa market here in South Boston. All the rage if you're looking to wait in line for 2 hours for food truck cuisine. My friend Kara and I grabbed some Scoop Sights vegan ice cream bars to hold us over. I had sea salt caramel and Kara had lemon lavender. Ding ding ding... immediate inspiration.

These bars are SO easy to make, and best of all, you don't even need your oven.  

honey-lavender-lemon-bars-doterra

Frozen Honey Lavender Lemon Bars

For the Crust:

  • 1 cup oats (if you're 'paleo' you can just substitute your favorite nut)
  • 1 cup medjool dates, pitted
  • 1 cup cashews (or any other kind of nut)
  • 5-8 drops DoTerra Lemon Essential Oil (if you don't have the oil on hand you can use a few tablespoons of lemon juice)

For the Custard:

*I used Whole Foods Market 365 brand Organic Coconut Milk (found in the international isle). To separate just the cream, place the cans in the refrigerator overnight. When you open the can, separate out the water (it's a clear liquid) and use just the cream. This will ensure less crystallization after you freeze the bars. 

In a food processor, pulse together the ingredients for the crust until the crumbs are small enough to stick together. Press the ingredients into the bottom of a 9x9 pan.  

Whip together the coconut cream, honey, lavender oil, and vanilla with an electric mixer or blender. You can also do this by hand, but it's not as easy!

Pour this mixture over the crust. Set in the freezer for 8 hours. Cut into 9 squares and enjoy! 

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Fall Comfort Foods: Butternut Squash & Barley Bowl

Fall is upon us which means its time for hearty, warming comfort foods! I don't know about everyone on the west coast, but here in New England, when Fall roles around I go into full blown hibernation mode. I cook cozy dinners, live under my yellow blanket, and wear lots of scarves.

Here's a delicious dinner I came up with last week and it was just the heartiest, most satisfying fall meal. The best part? I made a HUGE batch and ate it for lunch throughout the week with a side of rotisserie chicken.

Butternut Squash & Barley Bowl

  • 1 cup pearled barley
  • 1 small butternut squash, halved length wise
  • 1 head purple kale, deveined and chopped
  • 1/4 cup chopped parsley
  • 1 tbsp chopped sage
  • 1 tbsp olive oil
  • 1/2 cup crumbled sheep's milk feta cheese
  • 1/2 cup roasted salted pepitas (pumpkin seeds)

Preheat oven to 400 F.  On a parchment lined baking sheet, place squash cut side down.  Bake for 45 minutes or until fork tender.

Meanwhile, bring 3 cups water to a boil, add barley and simmer until all of the water is absorbed.  When the squash is finished, peel off the skin, scoop out the seeds, and roughly cube (tip: its MUCH easier to peel and scoop out the seeds of a cooked squash).  Stir in with cooked barley, kale, parsley, sage, olive oil, and feta. Top with pepitas and enjoy (tip: only add pepitas when ready to serve to preserve the crunchiness). Salt and pepper to taste.

What is your favorite fall comfort food?