Healthy Patriotic Popsicles

Ingredients and Supplies 

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  • 2 cups fresh strawberries
  • 2 cups fresh blueberries
  • 6 oz fat free greek yogurt
  • popsicle molds
  • popsicle sticks

 

Directions

Berry Sauce 

  1. In two separate saucepans bring blueberries and strawberries to boil with a 1/2 cup of water in each pan. Partially cover pans and reduce to a simmer for 5 minutes until berries are saucy.
  2. Remove from heat and puree each sauce separately in a blender. Transfer the sauces to airtight containers and store in the fridge until cooled.

Pops

  1. Fill pop molds 1/3 with blueberry sauce. Plasce in freezer until frozen.
  2. Fill the next section of the mold with yogurt, leaving room for the strawberry sauce. Return to freezer until frozen.
  3. Fill remaining space with strawberry sauce and insert sticks until they reach the yogurt layer. Return to freezer until frozen.

 

Essential Oil Dessert Recipes

Lavender Marshmallows

  • 4 tablespoons powdered gelatin
  • 1 cup (240ml) warm water
  • 660g caster sugar
  • 1 1/3 cups glucose syrup
  • 2/3 cup water, extra
  • A few drops of lavender essential oil
  • 200g confectioners’ sugar, sifted
  • 35g (about 3 tablespoons) corn starch

Place the gelatin and warm water in the bowl of an electric mixer, stir well to combine and set aside. Place the sugar, glucose and extra water in a saucepan over medium heat. Bring to the boil and cook without stirring for 5-6 minutes or until soft ball stage (115ºC/240ºF) on a sugar thermometer.
With the mixer running at high speed, gradually add the hot syrup to the gelatin mixture. Add the lavender and beat for 10 minutes or until thick and fluffy. Pour into a lightly greased 25x35cm (10x14in) baking dish lined with non-stick baking paper, cover with lightly greased non-stick baking paper and refrigerate overnight (I used regular baking paper and oiled it very well).
Place the icing sugar and corn starch in a bowl and stir to combine. Turn the marshmallow onto a surface lightly dusted with a little of the icing sugar mixture and carefully remove the paper. Cut into 5cm (2in) squares – to make cutting easier, dip the knife in boiling water and wipe dry between each incision.
Dust with remaining icing sugar mixture and store in an airtight container

You can find this recipe here, it calls for lavender buds instead of essential oil.

Wild Orange and Cinnamon Pumpkin Muffins

  • 3 cups whole wheat flour
  • 1 – 1 1/2 cups sugar (I used coconut sugar)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 4 eggs
  • 2 cups pureed pumpkin (or one 16 ounce can)
  • 1 cup melted coconut oil (or grassfed butter)
  • 3 drops doTERRA Wild Orange essential oil
  • 1 drop doTERRA Cinnamon essential oil

In a large mixing bowl, stir together all dry ingredients. Stir together wet ingredients in a separate smaller mixing bowl. Add wet ingredients to dry and mix well. Spoon batter into paper lined muffin cups (I like to use an ice cream scoop for this). Bake in a 400° oven for 16-22 minutes or until the muffins are golden brown and a knife comes out clean.

You can find this recipe here.

Mini Chocolate Peppermint Cupcakes

  • 1 dark chocolate cake mix
  • 1 cup coconut milk
  • 3 eggs
  • 1/4 teaspoon of peppermint essential oils
  • 1 cup mini semi-sweet chocolate chips
  • Frosting of choice-sprinkle with crushed peppermint candy cane pieces

Preheat oven to 350 degrees.
In a large mixing bowl, add the cake mix, coconut milk, eggs and peppermint essential oils and blend thoroughly. Pour into greased cupcake pans. Regular size cupcakes bake for 18-20 minutes. Mini cupcakes bake about 9-10 minutes.

You can find this recipe here.

*Note: The rule of thumb is to add the oils toward the end of the simmering, baking or boiling process. The heat will evaporate the oils quickly; so in order to take advantage of the oils scent and flavor, adding them into the recipe at the last minutes prolongs the goodness.