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Sacred Equilibrium

Embracing Health & Harmony

Food & Beverages

The Jaffa Slice You Won’t Want To Share

I’m addicted to Jaffa. It wasn’t that long ago when I posted my favourite recipe for my Jaffa Cupcakes so I’m sure that it comes as no surprise when I say that I believe chocolate and orange is a match made in heaven. The more ways I try to use this combo, the more I fall in love. This recipe is an adaption on my mums old chocolate slice recipe. She used to make it for the schools tuck shop to sell as home baking. This, and her super famous Passion fruit slice won the hearts of many kids growing up. My friends used to ask me if it was my mums day for tuck shop, and when it wasn’t they were disappointed.

It’s not the healthiest recipe, but I do believe everything in moderation. Just a little square here and there is enough to curb the sweet tooth for me. The rest, I cut and freeze until we feel like something sweet. It’s great to have in the freezer for when you Jaffa loving friends come over. It’s sure to impress!

Jaffa Slice Ingredients:

BASE:

150 g butter melted & cooled

200 g (1 cup) firmly packed brown sugar

1 egg lightly beaten

1 tsp vanilla extract

60 g (1/2 cup) plain flour

45 g (1/3 cup) SR Flour

30 g (1/4 cup) cocoa powder

40 g (1/2 cup) desiccated coconut

ICING:

200 g cups icing sugar 1½

30 g cocoa powder ¼ cup

20 g butter finely chopped

2 tbs boiling water you may need to add extra water if your icing is very thick and difficult to spread

2 tbs extra desiccated coconut for sprinkling

6-8 drops of Wild Orange Essential Oil

How to make it:

Preheat oven to 160C (fan-forced). Grease and line with baking paper a 20x30cm lamington pan.

Place butter, sugar, egg and vanilla in a bowl, stir until combined. Sift flour and cocoa into bowl, add ½ cup coconut.
Stir until mixture has combined. Spread mixture evenly into pan.
Bake for 25-30 minutes or until just firm.

For the Icing:

Sift icing sugar and cocoa into bowl. Add butter, Wild Orange Essential Oil and boiling water, stir together.
Spread warm slice with icing. Sprinkle remaining coconut over slice.
Enjoy!

Chocolate Jaffa Cupcakes with a SECRET Ingredient

I have a bit of a confession to make. I love cake, but I would have to be one of the fussiest cake eaters ever. It has to be moist, it has to be light and fluffy, and if it’s healthy, even better. Did I mention I’m a sucker for Chocolate?

There is only one exception to this rule: If my sister Rinny made it, I’ll eat it. This woman can make any cake…look and taste sensational. She’s a real pro. Here’s a pic of just one of her cakes:

 

Now before you get all excited thinking that the recipe I’m sharing with you today is even remotely as beautiful, I’m sorry to disappoint. What I can promise though, is that the recipe I am sharing, ticks all of my boxes. It’s light, moist and fluffy and oh so chocolate without as much guilt as one would usually feel when indulging in something so yummy. Best of all there’s a secret healthy ingredient. If you make these for fuss pots, they won’t even notice!

Chocolate Jaffa Cupcakes with a SECRET Ingredient

 

You will need:

1 1/4 cup whole wheat pastry flour or white whole wheat flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons coconut oil, melted and cooled

1/3 cup honey

1 teaspoon vanilla

5 drops of Wild Orange Essential Oil

1 egg

1 cup shredded zucchini (about 1 medium)

1/4 cup unsweetened applesauce (or 1 banana)

1/2 cup Unsweetened Almond Milk

1/2 cup regular or mini chocolate chips

To Make:

Preheat oven to 180 degrees Celsius. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.

 

Squeeze shredded zucchini of excess water with a paper towel. This is important, so don’t forget!

 

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

 

In the bowl of an electric mixer, add coconut oil, honey, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, applesauce, Wild Orange and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.

 

Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

 

5 Reasons You Should Detox – With Recipes

Today, I’m really excited to be sharing with you something I’m passionate about. When it comes to detoxing, many people are unsure, of what it means, what it entails and why you would do it. Today, i’m answering those questions and sharing with you, my favourite recipes. I’m excited about this one, because I like to do this detox every quarter and I know it makes me feel amazing.

So let’s start off answering some common questions:

What is a “detox”?

A detox is a process or period of time in which one abstains from or rids the body of toxic or unhealthy substances; detoxification. For me, this is removing dairy, sugar, caffeine and anything else unhealthy from the diet for at least a week. In this time, I nourish my body with fresh vitamins and minerals in the form of nutritious foods and juices to aid the process.

Why should I detox?

For me, the 5 reasons I detox are:

  1. To support my body to run more effectively
  2. To ease inflammation in the body
  3. To balance my body’s pH
  4. To repair my body’s organs
  5. To enjoy renewed energy, better sleep and weight loss

 

Our body, when looked after, runs like a well oiled machine. When we aren’t looking after our body, whether that be poor food choices, consuming alcohol and other substances that slow the body down, our body starts to mimic an old tractor. We start getting all sorts of symptoms showing themselves. When we ignore those symptoms, that’s when illness can occur. There are so many different symptoms that our body can show us, many of the common ones, listed below with their Organ.

Liver

Liver tissue is made up of lots of smaller units of liver cells called lobules. Many canals carrying blood and bile run between the liver cells. Blood coming from the digestive organs flows through the portal vein to the liver, carrying nutrients, medication and also toxic substances. Once they reach the liver, these substances are processed, stored, altered, detoxified, and passed back into the blood or released in the bowel to be eliminated. In this way the liver can, for example, remove alcohol from your blood and get rid of by-products from the breakdown of medications.

With the help of vitamin K, the liver produces proteins that are important in blood clotting. It is also one of the organs that break down old or damaged blood cells.

The liver plays a central role in all metabolic processes in the body. In fat metabolism the liver cells break down fats and produce energy. They also produce about 800 to 1,000 ml of bile per day. This yellow, brownish or olive green liquid is collected in small ducts and then passed on to the main bile duct, which carries the bile to a part of the small intestine called the duodenum. Bile is important for the breakdown and absorption of fats.

In the metabolism of carbohydrates, the liver helps to ensure that the level of sugar in your blood (blood glucose) stays constant. If your blood sugar levels increase, for example after a meal, the liver removes sugar from blood supplied by the portal vein and stores it in the form of glycogen. If someone’s blood sugar levels are too low, the liver breaks down glycogen and releases sugar into the blood. As well as sugar, the liver also stores vitamins and minerals (iron and copper), and releases them into the blood when needed.

The liver also plays an important role in the metabolism of proteins: liver cells change amino acids in foods so that they can be used to produce energy, or make carbohydrates or fats. A toxic substance called ammonia is a by-product of this process. The liver cells convert ammonia to a much less toxic substance called urea, which is released into the blood. Urea is then transported to the kidneys and passes out of the body in urine.

When the liver is struggling to perform its role within the body, some of the following symptoms may present themselves:

Itchy skin or eczema, skin rashes, psoriasis, hives, rosacea or dermatitis

Allergies, hay fever, dark circles under your eyes

Intolerance to greasy foods

Bad breath and/or white coated tongue

Cravings for sugar, alcohol or carbs

Abdominal bloating, constipation, foul smelling stools and/or mucus in stools

Intolerance to wheat, salicylates, chemicals or sulphites

Hypoglycemia (low blood sugar) – fatigue/energy crashes or sleepiness after eating

Yellow in the whites of eyes (see a doctor for a liver test)

Pain in the right side under rib cage (see a doctor for a check up)

Water retention (oedema)

Depression, moodiness or fluctuating moods

Colon

Responsible for the final stages of the digestive process, the colon’s function is threefold: to absorb the remaining water and electrolytes from indigestible food matter; to accept and stores food remains that were not digested in the small intestine; and to eliminate solid waste (faeces) from the body.

The colon works to maintain the body’s fluid balance. It absorbs certain vitamins, and processes indigestible material (such as fiber), and stores waste before it is eliminated. Within the colon, the mixture of fiber, small amounts of water, and vitamins, etc., mix with mucus and the bacteria that live in the large intestine, beginning the formation of feces.

As the faeces makes its way through the colon, the lining absorbs most of the water as well as some of the vitamins and minerals present. Bacteria within the colon feed on the fibre, breaking it down in order to produce nutrients that will nourish the cells that line the colon. This is why fibre is such a vital part of a diet geared toward the colon’s long-term health.

The colon absorbs vitamins, salts, nutrients, and water. When these essential, life-giving ingredients are being properly absorbed, we feel good. But when the colon is not working well it begins to absorb toxins into the blood stream rather than expelling them. The result is a myriad of problems ranging from constipation and gas, to candida, diverticulitis, and various other chronic health issues.

The colon plays host to a zoo of bacteria: over one hundred trillion microorganisms (bacteria) call the colon home. There are more microorganisms in the colon than are contained within the skin, heart, bone, brain, and the rest of the body’s cells combined. A proper balance of healthy bacteria must be maintained inside the colon to avoid being constantly plagued with digestive ailments.

In addition, the world we live in places a serious toxic burden on the colon. Most of the food we eat is not only lacking in nutrients; it’s filled with additives, preservatives, and other mysterious chemicals. From the air we breathe and the water we drink, to the thousands of chemicals we come into contact with each day – it all takes its toll on the colon and, ultimately, on our overall health.

When the colon is struggling to perform its role within the body, some of the following symptoms may present themselves:

Constipation

Body Aches

Allergies

Fatigue

Excessive body odour and foul breath even with good personal hygiene

Acne

Inability to Concentration Mentally

Feeling Depressed

Overweight/Trouble Losing Weight

Trouble Sleeping

Sexual Dysfunction

Kidneys

The kidney is not one large filter. Each kidney is made up of about a million filtering units called nephrons. Each nephron filters a small amount of blood. The nephron includes a filter, called the glomerulus, and a tubule. The nephrons work through a two-step process. The glomerulus lets fluid and waste products pass through it; however, it prevents blood cells and large molecules, mostly proteins, from passing. The filtered fluid then passes through the tubule, which sends needed minerals back to the bloodstream and removes wastes. The final product becomes urine.

The kidneys are important because they keep the composition, or makeup, of the blood stable, which lets the body function. They prevent the buildup of wastes and extra fluid in the body and keep levels of electrolytes stable, such as sodium, potassium, and phosphate. Our kidneys make hormones that help regulate blood pressure, make red blood cells and help our bones stay strong.

When the kidneys are struggling to perform their role within the body, some of the following symptoms may present themselves:

Frequent UTI’s

High blood pressure

Gouty arthritis

Rheumatoid arthritis

Bladder stones

Kidney stones

Bladder polyps

Low back pain (sometimes)

Incontinence/bedwetting

Decreased force of urine stream

Urge to urinate more frequently

Foul odor to urine

Having to get up at night to urinate

Leaking urine when laughing coughing or sneezing

Reddish, pinkish or brownish colour to urine

Taking most types of antibiotics (past or current)

Kidney damage from medications (past or current)

Heavy metal poisoning High BUN or creatinine level  

“Bags” under the eyes

Problems with water retention

Lungs

Every cell in your body needs oxygen in order to live. The air we breathe contains oxygen and other gases. Once in the lungs, oxygen is moved into the bloodstream and carried through your body. At each cell in your body, oxygen is exchanged for a waste gas called carbon dioxide. Your bloodstream then carries this waste gas back to the lungs where it is removed from the blood stream and then exhaled. Your lungs and respiratory system automatically perform this vital process, called gas exchange.

In addition to gas exchange, your respiratory system performs other roles important to breathing. These include bringing air to the proper body temperature and moisturising it to the right humidity level, protecting your body from harmful substances. This is done by coughing, sneezing, filtering or swallowing them and supporting your sense of smell.

When the lungs are struggling to perform their role within the body, some of the following symptoms may present themselves:

Coughing

Wheezing

frequent respiratory infections

fast or laboured breathing

The Skin

It’s important to discuss the skin in this post, as it is the largest organ of the human body. The skin has very important vital functions for keeping the physiological and biochemical conditions of the body in its optimum state. The skin regulates body temperature, prevents loss of essential body fluids, and penetration of toxic substances, protects the body from harmful effects of the sun and radiation, excretes toxic substances with sweat, mechanical support, immunological function mediated by Langerhans cells, sensory organ for touch, heat, cold, socio-sexual and emotional sensations and Vitamin D synthesis from its precursors under the effect of sunlight and introversion of steroids.

Our skin often presents symptoms, there to tell us we need to detox. Rashes, breakouts, changes in skin tone and texture…they are all physical symptoms that your body is putting out there, telling you to wake up and clean out.

So now that we have looked at what it is our precious organs do in our body and some of the symptoms you may be presented with, let’s look at how to detox!

How to detox

Firstly, it’s important to note that I believe wholeheartedly in detoxing using nutritious fruits and vegetables, without the use of store bought detox plans. I do not believe that your body can utilise anything from these forms of cleanses, compared to proper nutrition, exercise and breathing techniques. The following info is EXACTLY what I use to cleanse my body. I have been doing this 4 times a year for 7 years. Not only do I notice more energy, more concentration and a better functioning body, but every time I cleanse, I lose at least 5 kilos. I don’t do it for the weight loss although that is a bonus. I do it because I notice a huge difference in my overall health when I do.

I usually use this detox program for 7-10 days, depending on how my body is feeling. Sometimes you get headaches due to not consuming sugar, caffeine or dairy while on this cleanse. That’s perfectly normal, and it’s important to continue on the cleanse as these will pass. You may feel lethargic for the first couple of days while cleansing as your body is being swept out and tidied. Again, this is perfectly normal. By day 5, I’m usually feeling great. Days 7-10 allow me to ensure my body has not only had time to cleanse, but to begin healing organs and it’s a period of time where my body is under less stress.

First thing in the morning, I drink this juice before anything else:

Ginger Zinger

1 Knob of Ginger

1 Knob of Turmeric

1 Orange

2 Carrots

This juice is a great way to kick start the body. It’s rich in anti-inflammatory goodies and the citrus gives you a pick me up first thing in the morning.

For lunch, I will have this delicious juice. Warning, this one’s addictive. I have been having this juice regularly for years. Have troubles with sugar cravings? Have one of these! I also accompany this juice with a small salad, full of leafy greens.

Beetroot Beauty

1 Apple

1 small Beetroot

1 Carrot

3 Stalks of Celery

In the afternoon, I follow up with day with a juice packed with vegetables you often find on the dinner table.

Veggie-full

1 cup Broccoli

1 cup Cauliflower

2 Tomatoes

1 Capsicum

2 cloves of garlic

1 cup Cucumber

Drink this at least 2 hours before you plan on eating dinner. I find this juice often satiates me enough, so I just have a snack of salad, or a Banana or something small. Be sure not to be eating too late at night! We want to support our body’s metabolism and give our body a reboot.

Note: You can have several glasses of juice throughout the day. If you do get hungry, have a small salad or half a handful of nuts if you don’t feel like another juice. I prefer to fit as many juices in as I can, because I notice my body feeds off them and craves them.

There you have it! Some of my favourite juices to detox with! Remember, as long as you are incorporating a wide variety of fresh fruits and vegetables into your juices, you can use any combination you like!

Happy Juicing!

Make your Own Lozenges with 4 Simple Ingredients

It’s getting cold fast here, and I’ll be completely honest with you when I say, I don’t like it one bit. Although I do agree it’s a lot easier to rug up than cool down, I prefer (in an ideal world of course) to have a happy medium, somewhere in between where I can enjoy being outside without blistering or shivering. A temperature that allows me to wear what I want, when I want. Let’s face it though, that’s just not the case where I live (Sunshine Coast, Australia). So when it comes to the colder months, rather than hibernating like I would love to, I like to get prepared for the winter ahead, stocking up our natural medicine cabinet and making sure we have everything we need on hand. Today I’m sharing with you one of my all time favourite recipes. These home made lozenges are perfect to soothe an irritated or sore throat.

They are soothing, warming and comforting. Basically, everything I consider winter to be the opposite of. The best part about this recipe, is that once you have the basic recipe down pat, you can alter and substitute many of the ingredients in this recipe, for others, making a wide variety of lozenges for different needs. For example, we also have tummy tamer lozenges in our medicine cabinet, to ease nausea, indigestion and heartburn, and we also make our own respiratory drops, to clear the airways and breathe easy again.

Now it’s time to get stuck into this fun DIY!

What you will need:

  • 1 cup of brewed Lemon and Ginger Tea (instructions below)
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 5 drops of OnGuard Essential Oil
  • Candy Thermometer (Not essential, but highly recommended!)

To Make the Tea:

Add a lemon (sliced) and  3 tablespoons of grated ginger to a pan with a tight fitting lid. Add water just to cover and bring to a boil. Place the lid on the pan, remove from the heat, and let steep for 10 minutes. Strain well. Measure 1 cup of the tea for this recipe.

Tip: Any leftover tea can be saved to make more lozenges, or simply freeze this mixture in an ice cube tray, and add a cube to some hot water for a refreshingly warm beverage.

To make the Lozenges:

Lay out whichever moulds you plan on using on a rimmed, heat-proof baking pan.

Add the 1 cup of tea to a large, heavy-bottomed pot over medium-high heat. Stir in the sugar and honey, add the candy thermometer to the bottom of the pan, and stir until the sugar is dissolved. Bring the mixture to a boil, stirring well (avoiding the sides of the pot) from time to time. Watch the candy thermometer.

When the mixture reaches about 120°C, stir almost constantly, taking care to stir up the bottom well and still avoid the sides. Add in the OnGuard Essential Oil.

When it reaches 150°C, carefully pour into silicone moulds or a confectioner’s sugar mould.

Let cool several hours or overnight before removing from the mould. Toss with confectioner’s sugar if desired. Store in a single layer in an airtight container at room temperature.

Enjoy!

Batch Cooking Day: The Yummiest Lasagna Ever

We love lasagna! There I said it.

The thing is, although we tend to make veggie Lasagna most of the time, every once in a while (like once or twice a year!) we choose to make our favourite version. It’s not the cheapest version to make, but it sure tastes delicious! This is what we consider a treat, because it’s not the healthiest either. Sometimes though, we like to forget about healthy eating for a night, and enjoy a nice hearty meal. It’s getting cold here at this time of year and I was craving some seriously scrumptious comfort food. Lasagna in our home is our number one go to for this!

I like to infuse our food with Therapeutic Grade Essential Oils, for the flavour and added health benefit. It adds a delicious twist to the normal, and there’s nothing better then smelling it in the oven. I tend to hover in the kitchen, do dishes, clean out cupboards…any excuse to stay close to the aroma. Handy tip, if you’re hungry when you make this, it will be like torture to your stomach and you will have to reign in the temptation to open the oven and eat it. Yesterday I hadn’t had a chance to eat anything all day, so smelling two lasagna’s was just too cruel. Was it worth it when dinner was ready? Hell yeah! But it took everything in me to leave it alone.

Because I batch cook, I made two huge slabs of lasagna. The recipe below is what I use to make this. If you don’t want to make this much, simply split it as you desire. I have a man with an appetite that loves his food, and having this made up in the fridge and freezer means if I’m away hosting workshops or don’t get home till late, he’s not starving.

Lasagna Ingredients

3 boxes of Lasagna Sheets
1.8kgs Beef Mince
1 Jar Pasta Sauce
5 Tablespoons Tomato Paste
1 Can Diced Tomatoes with Mixed Herbs
Worcestershire Sauce (2 Tablespoons)
Salt to taste
Cracked Pepper to taste
3 Medium Onions
2 Tablespoons of Chopped or Minced Garlic
1 drop of Basil Essential Oil
1 drop of Thyme Essential Oil
1 drop of Oregano Essential Oil
2 Tubs of Ricotta Cheese
2 Tablespoons of Flour
200ml of Thickened Cream
4 cups of Mozzarella Cheese

Method

Preheat Oven to 180 Degrees Celsius

Chop onions and garlic, and saute in pan. Add the mince in and cook through. Then, add the tomato paste,  diced tomatoes, Worcestershire Sauce, salt, pepper and pasta sauce to the pot. Allow this to simmer and get all yummy. Turn off the heat, and add in the essential oils. (Note: These essential oils are potent! I have only added 1 drop of each of these, and I’m telling you any more than that, it would be overpowering! I have made this mistake before.)

In a saucepan, bring the thickened cream, ricotta cheese, and 1 cup of mozzarella to a simmer and whisk away. Once the cheese has melted, and the cream has mixed well, add the flour in, making sure to whisk as you do. It won’t take long for your sauce to thicken up. If you want the sauce thicker, add more flour, a little at a time till you have the desired texture you want. Everyone does their sauce differently, this is just what we like.

Now it’s time to start layering. This part is all dependant on how you like to construct your layers. Our lasagnas are constructed with a pasta layer, meat, pasta, Béchamel, pasta, meat, pasta, Béchamel and finally topped with cheese.  We like a lot of layers, in case you couldn’t tell.

Once you have constructed your layers and topped with cheese, it’s now time to pop these babies in the oven to cook for 45-50 Minutes.

And there you have it! Comfort food, for those cold nights. Batch cook like we do, to have some in the freezer for the late or busy nights. This goes great with a salad on the side too.

Enjoy!

Vegan Chocolate Peppermint Mousse

Vegan Chocolate Mousse

Do you have a sweet tooth? Trying to be healthy? You need to try this Vegan Chocolate Peppermint Mousse. I love chocolate as much as the next woman but I also know that most store bought chocolate is garbage and that’s why I prefer to make my own. This mousse is no exception. It’s super simple, delicious and you can make this ahead of time to avoid binge eating something else when you’re craving something sweet, or to impress dinner guests with something yummy and refreshing.

What I love about this recipe, is it sneaks Avocado into my diet. Avocados are a great source of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium and potassium. They also provide lutein, beta-carotene and omega-3 fatty acids.

Let me tell you a little secret…I used to HATE Avocados! The flavour, the texture…just gross. It took me finding ways to sneak them into my foods for me to gradually stomach them, and now I love them! We have a rule in our home that if it’s good for you, we eat it. That’s how I got over my aversion to raw tomato too, finding ways to incorporate it into food I love.

This recipe really doesn’t need an introduction, because it’s kick arse all on it’s own. When you make this, you will see exactly what I’m talking about. Don’t just take my word for it…get cracking on this baby ASAP.

For this Recipe, You’ll need:

 

  • 2 ripe avocados
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup or rice malt syrup
  • 1/4 cup raw cacao powder
  • 1 tsp vanilla bean paste
  • pinch of sea-salt
  • 4 drops doTERRA Peppermint Essential Oil (you can buy this here)

Method:

Blend or puree Avocado and Coconut Oil together till smooth. Scrape the sides down and then add Syrup, Cacao Powder, Vanilla Bean Paste and salt and continue to blend together. Next, add 4 drops of Peppermint EO and mix together. If your mixture is a bit too thick still, you can add a little bit of coconut milk at a time until you reach your desired consistency. It all depends on personal preference.

Enjoy!