Expressive Endeavors

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Category: FOOD & DRINKS

Spooky Sugar Cookies with Wild Orange Essential Oil

These delicious little Halloween-inspired sweet treats are perfect for the season.

 

 

INGREDIENTS
1/4 cup shortening
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
4 drops Wild Orange doTERRA Essential Oils
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

INSTRUCTIONS
Cream shortening and sugar; beat in eggs, vanilla and Wild Orange essential oil and flavoring.
Combine flour, baking powder, and salt, and blend into egg mixture.
Cover and chill dough for at least 1 hour.
Preheat oven to 400 degrees F. Roll out dough to ⅛-inch thickness on a floured board.
Cut into desired shapes and place on an ungreased cookie sheet.
Bake for 6 to 8 minutes, until cookies are a delicate golden color.

Makes approximately 4 dozen.

 

*Adapted from Betty Crocker’s Cookie Book

Dirty Dozen | Pesticide-laden fruits & vegetables

2017 LIST OF ALL 48 FRUITS AND VEGETABLES WITH PESTICIDE RESIDUE DATA

EWG analyzed pesticide residue testing data from the U.S. Department of Agriculture and Food and Drug Administration to come up with rankings for the following popular fresh produce items. All 48 foods are listed below from worst to best – lower numbers indicate more pesticides.
Note: EWG analyzed pesticide tests of 48 popular produce items. Domestic and imported versions of two items – blueberries, green beans and snap peas – showed sharply different results, so we have ranked those domestic and imported items separately. As a result, the Shopper’s Guide displays 51 entries.

1EWG's Dirty Dozen Plus and Clean Fifteen Lists Strawberries

2EWG's Dirty Dozen Plus and Clean Fifteen Lists Spinach

3EWG's Dirty Dozen Plus and Clean Fifteen Lists Nectarines

4EWG's Dirty Dozen Plus and Clean Fifteen Lists Apples

5EWG's Dirty Dozen Plus and Clean Fifteen Lists Peaches

6EWG's Dirty Dozen Plus and Clean Fifteen Lists Pears

7EWG's Dirty Dozen Plus and Clean Fifteen Lists Cherries

8EWG's Dirty Dozen Plus and Clean Fifteen Lists Grapes

9EWG's Dirty Dozen Plus and Clean Fifteen Lists Celery

 10EWG's Dirty Dozen Plus and Clean Fifteen ListsTomatoes

11EWG's Dirty Dozen Plus and Clean Fifteen Lists Sweet Bell Peppers

12EWG's Dirty Dozen Plus and Clean Fifteen Lists Potatoes

13EWG's Dirty Dozen Plus and Clean Fifteen Lists Cucumbers

14EWG's Dirty Dozen Plus and Clean Fifteen Lists Cherry Tomatoes

15EWG's Dirty Dozen Plus and Clean Fifteen Lists Lettuce

16EWG's Dirty Dozen Plus and Clean Fifteen Lists Snap Peas – imported

17EWG's Dirty Dozen Plus and Clean Fifteen Lists Blueberries – domestic

18EWG's Dirty Dozen Plus and Clean Fifteen Lists Hot Peppers+

19EWG's Dirty Dozen Plus and Clean Fifteen Lists Kale / Collard Greens

20EWG's Dirty Dozen Plus and Clean Fifteen Lists Blueberries – imported

21EWG's Dirty Dozen Plus and Clean Fifteen Lists Green Beans – domestic

22EWG's Dirty Dozen Plus and Clean Fifteen Lists Plums

23EWG's Dirty Dozen Plus and Clean Fifteen Lists Tangerines

24EWG's Dirty Dozen Plus and Clean Fifteen Lists Raspberries

25EWG's Dirty Dozen Plus and Clean Fifteen Lists Carrots

26EWG's Dirty Dozen Plus and Clean Fifteen Lists Winter Squash

27EWG's Dirty Dozen Plus and Clean Fifteen Lists Oranges

28EWG's Dirty Dozen Plus and Clean Fifteen Lists Summer Squash*

29EWG's Dirty Dozen Plus and Clean Fifteen Lists Green Beans – imported

30EWG's Dirty Dozen Plus and Clean Fifteen Lists Snap Peas – domestic

31EWG's Dirty Dozen Plus and Clean Fifteen Lists Bananas

32EWG's Dirty Dozen Plus and Clean Fifteen Lists Green Onions

33EWG's Dirty Dozen Plus and Clean Fifteen Lists Watermelon

34EWG's Dirty Dozen Plus and Clean Fifteen Lists Mushrooms

35EWG's Dirty Dozen Plus and Clean Fifteen ListsSweet Potatoes

36EWG's Dirty Dozen Plus and Clean Fifteen Lists Broccoli

37EWG's Dirty Dozen Plus and Clean Fifteen Lists Grapefruit

38EWG's Dirty Dozen Plus and Clean Fifteen Lists Cauliflower

39EWG's Dirty Dozen Plus and Clean Fifteen Lists Cantaloupe

40EWG's Dirty Dozen Plus and Clean Fifteen Lists Kiwi

41EWG's Dirty Dozen Plus and Clean Fifteen Lists Honeydew Melon

42EWG's Dirty Dozen Plus and Clean Fifteen Lists Eggplant

43EWG's Dirty Dozen Plus and Clean Fifteen Lists Mango

44EWG's Dirty Dozen Plus and Clean Fifteen Lists Asparagus

45EWG's Dirty Dozen Plus and Clean Fifteen Lists Papaya*

46EWG's Dirty Dozen Plus and Clean Fifteen Lists Sweet Peas – frozen

47EWG's Dirty Dozen Plus and Clean Fifteen Lists Onions

48EWG's Dirty Dozen Plus and Clean Fifteen Lists Cabbage

49EWG's Dirty Dozen Plus and Clean Fifteen Lists Pineapples

50EWG's Dirty Dozen Plus and Clean Fifteen ListsAvocados

51EWG's Dirty Dozen Plus and Clean Fifteen Lists Sweet Corn*

* A small amount of sweet corn, papaya and summer squash sold in the United States is produced from genetically modified seeds. Buy organic varieties of these crops if you want to avoid genetically modified produce.

Find out more: http://www.ewg.org/

Ginger+Carrot+Berry Blast

This smoothie is a winner!  It tastes great and it is so amazingly good for you!

These powerhouse ingredients help keep your immune system strong, your digestion healthy, as well your organs and skin young and vibrant!  Just try not to glow after sipping on this delightful treat.

 

 

INGREDIENTS
1 cup mixed berries raspberries (try any combination you like)
3/4 – 1 cup almond milk (feel free to substitute any milk here.  I also enjoy coconut, rice, oat milk)
Large handful baby spinach
1 inch fresh ginger, peeled and chopped
1 medium carrot, ends trimmed, chopped
5 fresh mint leaves
1 drop doTERRA cinnamon essential oil
1 teaspoon nutritional yeast (optional)

INSTRUCTIONS
Add all ingredients to blender.
Process until smooth.
Enjoy!

I use organic ingredients, whenever possible, to lower the intake of toxins, found in pesticides used in the growing cycle.  Check out the Dirty Dozen list!

Herby and Fresh Bean Salad

This colorful, healthy and mega-flavorful salad is a winner for all seasons! It is vegan and gluten-free. Use this star as a bbq side or a main affair at your next picnic.

INGREDIENTS

1 can chickpeas, rinsed and drained
1 can black beans, rinsed and drained drained
2 medium sweet potatos, peeled, and diced
2 tablespoon olive oil
salt, pepper, to taste
4 teaspoons ground cumin
1 1/2 medium red onion, finely diced
4-6 cloves garlic, minced
2 large handfuls cilantro, chopped
5 mint leaves, finely chiffonaded
1 lemon, zested and juiced
1 lime, juiced and zested
1-3 drops doTERRA essential lemon oil (optional)
2 teaspoons crushed red pepper flakes (or chili powder, for less heat)
3-5 tablespoons toasted sesame seeds

INSTRUCTIONS

Heat pan over medium heat and add oil. Cook diced sweet potatoes until lightly browned on all sides and cooked through. Add salt, pepper to taste and half the cumin powder (2 teaspoons) .
In a large bowl combine chickpeas, black beans, garlic, onion, cilantro and mint.
Add sweet potato with the lemon juice and zest, lime juice and zest, essential oil (if using), rest of the cumin (2 teaspoons), red pepper flakes (or chili powder) and sesame seeds.
Toss to combine. Add additional olive oil (up to one tablespoon — optional).

*Adapted from Vicky Berman

Burst of Energy Bites

These simple  (10-15 minutes total time!) to make snacks are great for a mid-morning pick-me-up, a little energy during a hike or a much needed boost during a shopping trip.

They are a one bowl wonder and are very versatile.  They are already free most allergens (dairy, soy, gluten).  You can add most anything too (dried fruit, nuts, nut or seed butters).  Make this energy boost different every time.

 

INGREDIENTS

1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter or almond butter
1/2 cup ground flax seeds
1/2 cup semisweet chocolate chips (or vegan chocolate chips)
1/3 cup honey or agave nectar
1 tablespoon chia seeds
1 tablespoon toasted pepitas (pumpkin seeds)
1 teaspoon vanilla extract
1 teaspoon cinnamon (or one drop doTERRA cinnamon essential oils)

INSTRUCTIONS:

Stir all ingredients together in a medium bowl until thoroughly mixed.
Cover and let chill in the refrigerator for half an hour.
Once chilled, roll into balls of whatever size you would like.  (I find a good size is approximately 1″ wide.)
Store in an airtight container and keep refrigerated for up to 1 week. (They are so yummy that they never last that long in our house!)

Makes about 20-25 balls.

*Adapted from Gimme Some Oven

Crunchy Summer Salad

This fresh, crunchy, wholesome salad is chock-full of delicious greens.  The combinations are unmatched and delightful.

INGREDIENTS
30 thin asparagus spears, trimmed, sliced on diagonal into 2 inch pieces
2 cups green beans, trimmed, sliced on diagonal into 1-2 inch pieces
1 1/2 cups broccoli stalks, sliced into 1/2 inch pieces
1 cups green peas
2 cups baby fresh spinach leaves
3 green onions (scallions), green and white parts, finely sliced
pinch of red pepper flakes
1 teaspoon sesame oil
2 tablespoons extra-virgin olive oil
1 fresh lemon, juiced
2 teaspoons chia seeds
1 tablespoon white or black sesame seeds
pink Himalayan salt

INSTRUCTIONS
Bring a large pan of water to a boil, add the asparagus and blanch for three minutes. Use a spider kitchen tool (or slotted spoon) to transfer the asparagus to a bowl of ice-cold water.
Blanch green beans and broccoli stalks for five minutes. Transfer to bowl with asparagus in ice-cold water.
Blanch the green peas for three minutes, transfer to cold water.
Drain and dry asparagus, green beans, broccoli and green peas.
Place vegetables in a large bowl. Add spinach, scallions, red pepper flakes, sesame oil, olive oil, lemon juice, chia seeds, sesame seeds, salt.
Combine components and serve.
Enjoy!

*Adapted from Yotam Ottolenghi

Bean and Seed Salad

This delicious, fresh and healthy salad is so versatile.

I love to play around with the components, depending on what is in-season, what I’m in the mood for and what is in the fridge!
Feel free to get creative!

INGREDIENTS
Dressing
1 1/2 tablespoons almond butter
2 tablespoons extra-virgin olive oil or coconut oil
1 tablespoon pure maple syrup
2 teaspoons freshly squeezed lime or lemon juice
1/4 teaspoon pink Himalayan salt
1/4 teaspoon chili powder
Pinch freshly ground black pepper

Salad
1 large red onion, sliced into 1/4 inch wedges
2 tablespoons extra-virgin olive oil or coconut oil
Pink Himalayan salt and freshly ground pepper, to taste
1 medium english or persian cucumber, diced
2 small green zucchini, diced
1 cup cooked cannellini beans (black, kidney or pinto would work too)
1 cup fresh or thawed frozen green peas
3 tablespoons shelled raw sunflower seeds
3 tablespoons shelled raw pumpkin seeds
2 cups romaine lettuce, roughly chopped
1 green onion, thinly sliced on diagonal, for garnish
2-3 sprigs fresh mint, finely chopped, for garnish

INSTRUCTIONS
Dressing
In a small bowl, whisk together all dressing ingredients until smooth. If don’t have fresh mint, can add one drop peppermint and one drop spearmint doTERRA essential oils to dressing.

Salad
Add red onion slices, 2 tablespoons of oil (extra-virgin olive or coconut), salt and pepper in a medium skillet. On medium heat, stir onions regularly to ensure even browning, until solt and caramelized. Set aside.

In a large bowl, combine roasted onions, cucumber, zucchini, beans, peas, sunflower seeds and pumpkin seeds. Add dressing and toss to combine, ensuring even distribution of dressing. Add romaine and gently toss again. Top with green onions.
Serve and enjoy!

*Adapted from Amie Valpone

Spicy Carrot Breakfast Cookies

I am loving these delicious, cakey and flavorful breakfast cookies!
So easy & super tasty.

INGREDIENTS
2 1/2 cups old fashioned oats, gluten free certified if necessary
3/4 cups flour, gluten free or all purpose
1/4 cup sugar (substitute coconut sugar, if desired)
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup + 1 tablespoon non-dairy milk (I like almond or coconut)
1/4 cup pure maple syrup
1 flax egg (1 Tbsp ground flax mixed with 2 1/2 Tbsp water, let sit for a few minutes)
1 teaspoon vanilla extract
1 cup grated carrot (I used rainbow carrots here)

INSTRUCTIONS
Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.
Add all dry ingredients to a large bowl and stir. Next, add all remaining ingredients and mix again until everything is combined.
Use a 1/4 cup scoop to scoop the batter onto the parchment paper. Pat the tops down a little and bake cookies for 15-17 minutes, until firm and cooked through. Let cool on a wire rack before eating.

*Recipe adapted from She Likes Food

Curried Lentil Soup

Yum!
This soup is hearty with such deep & rich flavors, with simple ingredients.

INGREDIENTS
1 tablespoon extra-virgin olive oil
3/4 cup white onion, finely chopped (yellow or red onions work too)
1 garlic clove, minced
1 teaspoon fresh ginger, peeled & minced
2 teaspoon curry powder
1/4 teaspoon pink Himalayan salt
1/4 teaspoon black pepper, freshly ground
Pinch crushed red pepper flakes
7 cups low-sodium vegetable broth
1 1/2 cups dried green lentils (yellow or red lentils work too)
1 1/2 cups kale (substitute any leafy greens)
1 tablespoon balsamic vinegar
3 tablespoon fresh thyme, for garnish (play with substituting other fresh herbs like: cilantro or basil)
2 tablespoons raw pumpkin seeds, toasted

INSTRUCTIONS
In a large saucepan, heat the oil over medium heat.
Add the onion and sate until translucent, about 3 minutes. Add the garlic and ginger and saute for another minute. Add the curry powder, salt, black pepper and red pepper flakes.
Cover, increase heat to high and bring to boil.
Uncover, reduce the heat and simmer until the lentils are fully cooked, about 15-25 minutes, depending on types of lentils.
Season to taste.

*Adapted from Eating Clean by Amie Valpone