I absolutely love growing my own produce. Growing ginger and turmeric for me comes quite easily, not sure if thats because it is so easy to grow or I just manage to get it right. Either way I manage to get quite a substantial crop, probably more than the average family would use in one year. Unlike other crops that you can see the growth of your harvest as it matures, ginger and turmeric are an under ground crop so its a guessing game to determine how much there is. I love looking out from my kitchen window and seeing the beautiful leaves of these crops,they really do bring an alive and thriving element to the garden.
I don’t know exactly how much I have harvested this year and I still have a few (6 different spots) to do, but so far I reckon I have dug up, combined around 15kg to 20kg and I reckon there will be at least another 10gk to come. So what do I do with such a large amount produce all in one go, cos as you can imagine we don’t consume that amount fresh. We have several different preserving methods here as we like to use the produce in different ways. Our most common ways is to turn them into pastes and freeze them is small jars, I also like to dehydrate them and turn them into powders.
Turmeric & Ginger Paste
I now have a freezer full of this beautiful paste to use throughout the year. I use this paste for to make,
🧡 Turmeric latte.
🧡 Spaghetti Bolognese.
Just to name a few things.
🗃 Turmeric & Ginger Paste Recipe 🗃
🖇 Equal parts Turmeric and Ginger
🖇 dōTERRA Black Pepper oil (you can purchase it from here)
🖇 Coconut oil enough to make the mixture a paste.
I’m very much someone who just estimates quantity’s but for every 100g of turmeric and ginger I use a drop of Black Pepper oil.
Dehydrated Turmeric & Ginger
The pantry is full with jars of dehydrated home grown turmeric and ginger. Wow the endless uses for these two powders, my favourite way is to put them into capsules and taking them internally to help with inflammation and gut issues.
With the freezer and pantry full with goodness for the years, I have plenty of time to get on with all the other important day to day runnings.
Would you like to get a group of friends and family together and learn about Essential Oils and how you can use them in your day to day life whilst reducing the chemical load on your body and home.
Benefits of hosting a workshop
1) I will provide you with a gift pack ahead of your workshop with everything you will need.
- Invitations for your friends.
- Certified pure therapeutic grade essential oils for you to try ahead of the day.
- Additional product samples to try out.
- A recipe booklet.
- Information to answer any questions you may have.
2) Financially, you can receive 20% commission from all orders placed at your workshop. In order to receive this you do need to have your own wholesale account (this can be set up after your workshop) and have an order of 100 points ($100-$150 depending on what you choose) or more set to process. There is no obligation to set up an account or place an order yourself but you will not receive any commission if you are not enrolled. You can use your commission from the orders to pay for your order – this is how many hosts receive their oils for free!
Before processing anything, I will make time to chat with you after your class to ensure you fully understand the options and receive the most rewarding benefits based on what your guests have ordered. Once enrolled there are no minimum monthly orders, no minimum spend, no obligation to buy or sell at any stage.
What does hosting a workshop involve?
As the host for the workshop, your role is to:
- Provide a warm welcoming environment for the workshop
- Send out the invitations (provided) to your friends and family at least 2 weeks ahead of the workshop
- Ideal guest numbers are a group of 4-7 guests as this provides an intimate experience to address everyone’s needs
- A nice touch is to provide healthy nibbles for your guests, ideally infused with therapeutic grade essential oils (please only use dõTERRA oils such as the vials in your gift pack. as these are safe to ingest). You can use the recipe booklet in your gift pack to help you!
How much does it cost?
Introduction to essential oils classes are absolutely FREE
Click here and fill out the form and we will arrange a date for your workshop.
With the busy lifestyles that we all lead sometimes we forget to take time for some self care. Self care doesn’t have to take up much of your day but it is defiantly worth taking up a little bit of your time every day.
Its hard sometimes to get our husbands and teenaged sons to also take the time for some self skin care. This beautiful mix of dōTERRA Salubelle, Blue tansy and Frankincense is bound to be a win with anyone, male or female, young and old. If you make it up into a roller bottle and leave it in your bathroom everyone has it at there fingertips. This is my go to face care. I use it every morning and night. I even have Mr Lucas using it, now thats a win. We all have to look after our skin and our faces.
If you would like to purchase these Essential Oils or other products in our range, please click here
Everyone hates doing the dishes, am I right?
We all love our dishwashers but we are not too keen on the chemical laden tablets and powders that we add to them to get our dishes clean and sparkly. Well here is a great chemical free recipe that will get your dishes spotless and clean without the harsh chemicals.
With the use of grapefruit oil to help get the grease and oil from your dishes, and On guard oil to help sanitise and kill all the germs. These dishwasher tablets will not only clean your dishes but your dishwasher and pipes as well.
If you would like to purchase these Essential Oils or other products in our range, please click here
I love making nut butter because it is so easy and tastes so so good. My favourite of all the nut butters that I make would have to be the cashew, and I love eating it with celery. I also make Almond and Peanut butters. When making your butter you will have to listen to your machine as to when you need to scrape down the sides.
200 g Nut
- Place the nuts in the TM bowl and grind speed 7 / 1 min.
- Scrape down the sides and repeat till smooth.
- I repeat this process in 30 sec intervals.
- If you like a crunchy butter, you will need to place you smooth butter in a container and then place 50g of nuts into the TM bowl and pulse.
Happy Easter every one. Here is a easy recipe for you to whip on this long weekend.
430g GF Plain Flour
2 ¼ tsp Guar Gum
1 Tbs coconut sugar
1 tsp cinnamon
1 tsp Nutmeg
¼ cup Saltaners
¼ cup Cranberries
¼ cup DF Chocolate chips
¼ cup Coconut Oil
1 tsp Apple Cider
1 ¼ cup Warm water
- Place all the dry ingredients into the TM bowl and combine 10 sec / speed 3.
- Add the rest of the ingredients and combine 1 min / closed lid / dough.
- Tip out your dough onto the dough mat and divide into 16 equal portions, then shape and place on your oven tray.
- Cover the shaped buns with the dough mat and allow them to rise for an hour in a warm position.
- Before the hour is up turn on your oven to pre-heat to 150 degrees.
- Bake your buns for 15 – 20 minutes. Or until golden on top.
These buns are just divine straight out of the oven with a little coconut oil or honey. 🙂
We hope you have a safe and enjoyable Easter.
Pork spare ribs and fried rice what nicer combination is there? And to top it all off my children cooked it for usJ. I just love that the kids enjoy to cook and are willing to cook an evening meal for us (and I didn’t have to ask them, they just came up to me and said that this is what they were cooking for dinner). When a child is willing and enthusiastic to do something, you need to nurture that energy and provide them with the right materials for them to move ahead and develop their skills. Oh and of course I was willing to have a night of cooking.
PORK SPARE RIBS
This was a simple marinade that we often wack together for chicken and pork. For this recipe the pork marinated all day in,
Sweet chilli sauce
Whistershire sauce GF
Soy sauce GF
We don’t have any measurements for the amount of each sauce but you do need enough to coat the ribs.
When it is time to cook the ribs you can do this on either a fry pan or on the BBQ, but please be careful not to burn the marinade.
Rice cooked in the Thermomix according to the instructions in the everyday cook book. Once cooked it was put aside to cool while the other ingredients were being prepped. The other ingredients were beacon pieces, egg and a packet of frozen veg.
In a wok place some coconut oil to prevent too much sticking and allow it to heat up. Then add your egg that has been gently whisked together and allow it to almost cook before you give it a gentle stir and allow it to cook all the way through. Now that you egg is cooked put it into a bowl and set aside while you cook the beacon pieces and heat through the veg. When the veg is heated start mixing in your rice a little at a time so that it separates and starts to fry. After all the rice is added you can now add the egg and mix it through. All you have to do now is serve it all up on a plate and enjoy your hard work. J
1/2 cup lemon juice
1/2 cup honey
1/2 cup cashew pieces
4 room temp eggs
1/3 cup full-fat coconut milk
1/4 cup Coconut oil melted
1/4 cup cornflour
2/3 cup coconut flour, sifted
1 tsp baking soda
- Place the Lemon juice, honey and cashew into the TM bowl and puree 1 min / speed 7.
- Add the eggs, coconut milk and coconut oil into the TM bowl and mix 30 sec / speed 4.
- Add the rest of the ingredients to the TM bowl and combine 30 sec / speed 4.
- Scoop the batter into a greased pan and bake 175 degrees for 30 min.
- Once the cake is cooked allow it to cool in the pan for around 15 min then remove it from the pan and allow it to cool completely on a cooling rack.
With Australia day just around the corner, and the temperatures that we’ve been experiencing around the country of late, the last thing that we want to be doing is to have a traditional lamb and snags on the barbie. This year we are going to go for more of a laid back, no cooking and easy to take on a family picnic day.
I have simply taken finger foods that I have in my fridge and cupboard and arranged them on a platter. The platter on the left contains, plain rice crackers, olives stuffed with sun dried tomatoes, goat cheese and spicy dried sausage. While the platter on the right has, radish, carrot sticks, cucumber, cherry tomatoes and roast beetroot dip. Other things that I could have used on these platters are, celery, left over roast meat, capsicum and fermented vegetables.
To finish off your relaxing enjoyable lunch why don’t you try refreshing fruit skewers?
I hope you all have a safe and fun filled day with family and friends.
Well Lucas Lifestyle is once again having a change in their lives and moving into a house after travelling the country for 13 months. Going from a little expanda caravan to a 5 bedroom house has been fun and exciting. There is so much room and now I have to call out for the girls if I need them to do something (I used to only have to whisper). The best part of the house is that there is a full sized kitchen with a full size oven and full size bench tops, something I haven’t had for quite some time. This beautiful house that we have moved into is on a magnificent 5 acres near the Sunshine Coast in Queensland. There are loads of fruit trees, 5 veggie and herb patches, and a Taj Mahal chook pen which now houses 10 free range chooks, I’M IN HEAVEN.
Courtesy of the people that lived in the house before us we have an abundance of tomatoes so for tonight’s dinner we had Roasted Tomatoes with basil and chilli. Such an easy dish to prepare, yet so full of flavour.
ROASTED TOMATOES WITH BASIL AND CHILLI
A load or cherry tomatoes
Basil (or herb of your choice)
Salt and Pepper
- Wash and dry your tomatoes, then cut them in half and place them into a roasting pan or equivalent.
- Finally chop your chilli and herb and sprinkle over the top of the tomato.
- Season with salt and pepper, and drizzle with a little coconut oil.
- Roast in a pre heated over at 200 degrees for around 20 min or until the tomatoes collapse.