Deb's Wellness Project

Deb is an integrated wellness consultant, essential oils educator, yogini, photographer and mumtrepenuer who shares, inspires and connects others with the tools to create abundance, balance and harmony in their lives. 

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Recipes 

Welcome to my creative food space!

I am definitely a bit of rebel in the kitchen - hand me a recipe and I cannot help but deviate from it. So yes, it is quite ironic that here I am sharing recipes with you. SO in true Deb style I STRONGLY encourage you to use these recipes as a foundation and then experiment yourself and get wildly creative.

I use a lot of essential oils to flavour my food but all of these recipes will still be nice without them. Please also note that not all essential oils are created equal and in many cases ingesting some will do more harm than good so EDUCATE yourself here. 

My relationship with food has been 'interesting'. I have struggled in the past with maintaining a healthy weight but over the last 5 years or so most of my issues around food, dieting and weight have dissolved as I have embraced eating to NOURISH myself as opposed to eating to lose weight, look a certain way, gain someone's approval, fit a certain pair of jeans OR to soothe my emotions. 

I can now wholeheartedly say that I LOVE food. I live to cook and eat and eat to live a life of health and vitality. 

My children and I have all suffered with various gut health issues therefore most of my recipes are gluten free, dairy free, whole food options. I will also be sharing many of my 'sandwich & packet free' lunchboxes for your inspiration. 

I hope you enjoy the recipes. Sorry no downloadable recipes yet - you'll have to wait for the cookbook!

Raw Cauliflower Tabouleh

This raw cauliflower dish is a great way to start switching out some of your heavier carb dishes. Cauliflower, particularly raw can be a bit hard on a healing gut so if this is you, you might want to go with cooked.

Ingredients:

1/2 a cauliflower

1/2 C cranberries

1 C mint, parsley and coriander

1/2 C toasted pinenuts

Method:

Blitz the cauliflower in a kitchen whizz until it is a fine consistency. Chop herbs and mix all the ingredients together.

Seasoning:

If you don't have essential oils in your kitchen a squeeze of lemon juice, olive oil and salt and pepper to taste. If you want to up level the flavour and add some beautiful oils to soothe and support your body: add 2 drops each of dōTERRA  Wild Orange, Tumeric and Cardamom to a couple of tablespoons of olive oil and stir well before dressing your dish.

Wild Orange Bliss Balls

These bliss balls are not my recipe but have been borrowed from the dōTERRA BLOG. I serve them at ALL my oil shares and they always get amazing reviews. 

Ingredients:

1/2 C shredded coconut

2 Tbsp chia seeds

1/2 C honey

1C nut butter of your choice

3 drops dōTERRA Wild Orange essential oil

1C cranberries

1/2 tsp salt

Method:

Blitz in a kitchen whizz and roll into bit sized balls. Roll in coconut to finish. Keep refrigerated.

Gummies

These sugar free gummies are a fantastic alternative to sugar laden lollies full of artificial colours and flavours. Super easy and fast to prepare. 

Ingredients:

1 C liquid

1.5 Tbsp Gelatin

2 - 4 Tbsp sweetener of your choice

Method:

Heat liquid and stir until gelatine is dissolved then pour into silicon moulds or onto a baking sheet, cool and then set in the fridge. 

Berry Gummies

We made delicious berry gummies by making black currant herbal tea, adding a squeeze of honey to taste and then 2 drops of Wild Orange essential oil to make the flavour pop without sugar. A little honey to sweeten the deal. These disappeared FAST!

Family friendly lasagne

This one is all about getting the kiddos to eat more veggies! And maybe the odd husband that needs a bit of a vegetable boost. I do believe in plant based diets but I can't live without a little bit of meat in my life. If we just increase our veggie consumption, reduce our meat eating we WILL make a massive difference to the planet. 

Ingredients:

Large packet of lean mince 

2 tins of crushed tomatoes

2 cloves of garlic

1 medium brown onion

1 courgette

1 carrot

1 capsicum

1 aubergine

1/2 pack of button mushrooms 

(of course you can adjust the veggies to be whatever you desire your family to eat/ what is in the fridge that needs to be used up, I try and pick all the veggies my kids won't eat on their own)

Worhcestershire sauce

Balsamic vinegar
 

Packet of gluten free lasagne sheets (read your labels and try to choose non-corn options)

Butter or ghee

1/2 C Gluten free flour OR 1/2 a cauliflower boiled and whizzed

Rice milk

Method:

Chop all of your vegetables into tiny cubes or grate and then lightly fry in a pan with your chopped garlic and diced onion. I choose to fry in a mixture of butter and olive oil (adding the butter increased the olive oil smoke point). Add salt and pepper to taste then chuck in your tinned tomatoes. Add a splash each of worcestershire sauce and balsamic vinegar and reduce until thick and rich. Fry off your mince and season, then mix the veggie sauce with the mince. Add a drop of CPTG rosemary essential oil if desired. 

In a small saucepan add about 50g of butter and 1/2 C flour to make a rue. Add milk and whisk until smooth, keep adding milk gradually until you have enough white sauce. Season to taste. OR boil and whizz 1/2 a cauliflower and add butter, milk and seasoning for a super healthy white sauce alternative. 

Lay down your lasagne sheets and then layer with mince and veggies and white sauce. Option to add grated cheese if this fits into your dietary preferences. I do add a little and also grated parmesan. Bake until done and Voila! I guarantee you will get this past the fussiest veggie eaters in your house - just don't let them see you preparing it!