Bulletproof Turmeric Latte with essential oils

It's been almost 5 years since I regularly drank coffee. 

Having to quit dairy while I was breastfeeding because of my son's reflux put a stop to that!

These days I'm OBSESSED with turmeric lattes.

So when doTERRA released their brand new Turmeric essential oil in September I couldn't wait to put it to the test in my latte.

And you guys it's SO GOOD!

Not bright yellow like normal turmeric but all the flavour and benefits.

Bulletproof Turmeric Latte

1 cup coconut milk
1 tbs collagen powder
1/2 ts vanilla extract
1/2-1ts xylitol (or sweetener of choice)
1 tbs coconut oil master blend
1-2 drops Turmeric essential oil

To make the master blend - add 1/3 cup liquid coconut oil to a jar and add Cinnamon, Ginger and Wild Orange essential oils. Stir well. Use 1tbs of this mixture per drink.

To make the latte - Warm the milk, collagen, vanilla and xylitol together (I do 3 mins / 60 degrees / SP 2 in the Thermomix but in a pot on the stove is fine). 

Add the oils, blend (10 secs / SP 8) and enjoy! 

I add a little fresh nutmeg on top too.

If you don't have Turmeric yet you can make my chai latte master blend with 2 drops each Cinnamon, Ginger, Cardamom and Black Pepper oils in 1/3 cup coconut oil.

I only use and recommend doTERRA essential oils. See why here!

Chicken Bone Broth

I absolutely LOVE that the importance of gut health is becoming so widely accepted and promoted in mainstream health and media circles. Why?

Because the health of our gut affects everything from our immune system to our skin and even our mental health!

Bone broth is a staple at our place all year round, but especially over Winter. 

It is liquid gold, like chicken soup on steroids and it's not only incredibly good for you but absolutely delicious.

It may take 24 hours to make but I promise you, it's worth the wait

I do a big batch in the slow cooker once a fortnight and then use it as the base for all my soups, casseroles and to poach my eggs in each morning #bestbreakfastever

I actually love the taste of it so if I'm not cooking with it, I might just have a small mug of broth each day, seasoned with a little sea salt. 

Thyme, Rosemary and Black Pepper oils are my favourites to use in chicken broth but things like Basil, Oregano or Marjoram are wonderful too. Use your imagination, you really can't go wrong!

24 hr SLOW COOKED BONE BROTH

1 doz/1kg organic chicken wings*

2.5 litres filtered water

1/4 cup apple cider vinegar

-

1 brown onion, quartered

1 head of garlic, halved horizontally

2 stalks of celery, roughly chopped

2 carrots, roughly chopped

2 medium red chillies

-

2 drops each Rosemary, Thyme and Black Pepper essential oils (optional but awesome)


Place the chicken wings into the slow cooker, add the vinegar and cover with water. Leave to sit for 1hr.

After an hour, add the vegetables and turn the heat onto low. Cook for 24hrs.
Turn the heat off and leave to stand for 1 hr.

Use a slotted spoon to scoop out the chicken and vegetables and then strain the broth into a large glass jug.

Add the oils and stir to combine.

Place in the fridge overnight and it should turn to jelly! Or at least get a bit of a wobble. Remove the layer of fat on top if there is one but save it to cook with. Veggies fried up in a little chicken fat is AMAZING.

Pour (or spoon, depending on how thick the broth is) into small glass jars and store in the fridge for a day or so, or in the freezer for a couple of months.

* please only use organic chicken to make broth! The slow cooking extracts all the nutrients and collagen from the bones, but if you're using conventional chicken it will also extract any nasties.

If you want to eat the chicken, you need to remove the meat from the bones as soon as it's cooked, then return the bones to the pot for the remainder of the cooking time. Otherwise, after 24hrs it will be completely dry and tasteless. Trust me.

I hope this has inspired you to give making your own broth a go. It really is easy and the health benefits are incredible!

Susan xx

Coconut Pannacotta Gummies

Are you a fan of gummies?

We've been making LOADS of them over winter with orange juice, coconut water and immune supporting essential oils like lemon, orange and On Guard. Get the recipe for my citrus gummies here.

The gelatin is just so good for gut health plus the kids love them and have no idea they're eating something so healthy!

I wanted to switch things up a little this time and make more of a dessert.

Pannacotta is one of my all time favourite desserts and it was easily converted into gummies.

While gummies are usually quite firm, I wanted to recreate the wobble that is so characteristic of a Pannacotta so I used just 1 tablespoon of gelatin. With this amount of liquid you could use up to 1/4 cup of gelatin.

I used rice malt syrup as the sweetener here to keep them fructose free, but you could use honey or maple syrup instead.  You might just need less though as they are much sweeter than the rice malt syrup!

Coconut Pannacotta Gummies

1 tin Ayam coconut milk

1 tin Ayam coconut cream

1/3 cup rice malt syrup (or preferred sweetener)

2 ts vanilla extract

1 tbs gelatin (I use Great Lakes)

Place the coconut milk, cream, syrup and vanilla into a small saucepan and mix until just combined.

Sprinkle over the gelatin and leave to bloom for 5 minutes.

Place the pan over low heat and stir together until melted and smooth.

Pour into a glass dish and place in the fridge to set.

Slice into squares and serve.

What's your favourite gummies recipe? x