Fiona Allison’s ! Feel Good Food!
© Fiona Allison Ltd!
The Zingy Green Goddess ! Spicy Avocado & Lime Poached Eggs! !
Ingredients (Serves 1)! !
2 free range organic eggs! 2 tsp. apple cider vinegar! 1 ripe avocado! 1 fresh lime! 1 tsp. dried chill flakes! 4 tsp. of mixed seeds – e.g.. pumpkin and sunflower seeds! !
Method! !
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1. Fill a small pan just over one third full with cold water and bring it to the boil.! 2. Add the vinegar and turn down to simmer.! 3. Crack the eggs one into a small bowl and gently tip into the simmering water.! 4. Lightly poach for 3-4 minutes.! 5. Remove with a slotted spoon and drain on kitchen towels.! 6. De- stone and dice fresh avocado then squeeze over half a fresh lime.! 7. Toast one slice of light rye bread or sourdough and spread with coconut oil.! 8. Top the toast with the avocado, eggs, chilli & seeds serve with lime and coriander.! © Fiona Allison Ltd!
Beat the Blues !
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Coconut & Blueberry Pancakes! ! ! !
Ingredients (6 pancakes)! !
1 Medium Banana Coconut Oil (for frying) 3tsp raw honey 1/3 cup Ground Almonds ¼ cup Desiccated Coconut!
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1/2 Tsp Baking Powder! 1 cup frozen blueberries! 2 free range organic eggs! 1/3 cup Coconut Flour!
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Method! !
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1. Peel and chop the banana into chunks. ! 2. Place the banana, eggs, ground almonds, coconut flour and baking powder in a food processor and blend until smooth. ! 3. Stir in the desiccated coconut.! 4. Heat coconut oil over a low heat in a non-stick pan. Once the oil has melted, spoon around 1/6 off the mixture onto the pan. Heat until bubbles form and flip to cook for another minute or two. Repeat for the rest of the mixture, adding coconut oil to the pan as required.! 5. Heat honey gently over a medium/low heat in a saucepan. Add the blueberries and warm for 4-5 minutes.! © Fiona Allison Ltd!
Arriba Arriba!! !
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Ingredients (Serves 3)!
Mexican Eggs!
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olive oil for frying 2 cloves of garlic, peeled and finely sliced 2 red peppers, deseeded and finely sliced 5 splashes of Worcestershire sauce 6 large free range eggs Parmesan, to serve
1 onion , peeled and finely sliced! 1 tsp. chilli flakes! 2 bay leaves! 2 x 400 g tins of chopped tomatoes! sea salt and black pepper! Coriander, to serve!
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Method! 1. Heat a large frying pan on a high heat and add 1 tbsp. of olive oil. Add the onion, garlic, peppers, dried chilli, bay leaves and a pinch of salt and pepper.! 2. Stir and cook for 12-16 minutes to soften the vegetables. Add the tinned tomatoes and bring to the boil, then turn down to a simmer and cook for a further 5-8 minutes so the sauce reduces down.! 3. When you’ve got a nice thick consistency. Crack in your eggs and let the eggs cook for around 3 to 4 minutes. ! 4. To finish the the dish either place in the oven at 180ºC/350ºF/gas 4 for a few minutes, or simply put the lid of the pan on to heat the eggs all the way through.! 5. Take the lid off and check your eggs are done to your liking.! 6.Serve with some shavings of parmesan, a sprinkle of chopped coriander and some cracked black pepper. Toasted Sourdough optional but delicious!! © Fiona Allison Ltd!
Ooh La La! French Toast!
Ingredients! !
1 Large Egg Beaten 2 tsp. coconut milk! 2 slices of Gluten Free Bread 1 drop dōTERRA cinnamon oil ! 1 Tsp cacao Butter Coconut Oil for Frying! Small Handful of Toasted Hazelnuts (crushed) ! Agave Syrup to Taste! !
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Method! 1. In a flat dish beat the egg and coconut milk together and dip the bread in the mixture turning quickly so it absorbs evenly on both sides.! 2. Add a splash of coconut oil and ½ Tsp of butter.! 3. Fry on a medium heat for 2 minutes on both sides! 4. Put on a plate and top with syrup and nuts.! © Fiona Allison Ltd!
Very Merry Berry! ! ! !
Smoothie Bowl!
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Ingredients (1 large bowl)! !
I-2 handful of frozen mix – kale, spinach, sliced banana, strawberries, blueberries and cherries! ½ - 1 cup of coconut water! ½ cup of chia seeds! 3 drops dōTERRA Wild Orange Essential Oil! !
Method! !
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1. Freeze in bags a mixture of kale, spinach, sliced banana, strawberries, blueberries & cherries. ! 2. Throw 1-2 handfuls of the frozen mix into a blender with 1/2– 1 cup of coconut water and a sprinkle of chia seeds.! 3. Top with fresh fruit and chia for a beautiful and nutritious start to the day.! 4. Why not super boost your breakfast by adding 3 drops of dōTERRA Wild Orange Therapeutic Grade Essential Oil, to uplift, energise and boost your immunity this combination tastes divine?! © Fiona Allison Ltd!
Greens Machine! Alkalizing Juice Recipe!
Ingredients! !
1 Carrots 1/2 Medium English Cucumber 1/8 head Cabbage 1/2 cup Kale or Spinach!
1/2 Lime! 1 drop of dōTERRA Ginger Essential Oil! 1 drop of dōTERRA Lemon Essential Oil!
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Method! ! !
Add all ingredients to vegetable juicer. Pour into a glass (not plastic) and add the two drops of essential oils mix juice together and consume immediately.! © Fiona Allison Ltd!
Jump to the Beet! ! ! ! !
Ingredients! !
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2 beetroot 2 small green apples 2 celery stalks
Beetroot Juice Recipe!
1/2 Lime! 1 drop of dōTERRA Ginger Essential Oil! 1 drop of dōTERRA Lemon Essential Oil!
Method! !
Add all ingredients to vegetable juicer. Pour into a glass (not plastic) and add the two drops of essential oils mix juice together and consume immediately.! !
© Fiona Allison Ltd!
Blooming Lovely !
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Stuffed Courgette Flowers with a Spring Salad !
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Ingredients (Serves 2)! 4 Courgette Flowers (with small courgette attached) 100g Goat’s Cheese Curd! 1 Handful Mint Finely Chopped 50ml Double Cream! 1 Shallot Finely Chopped 2 Cloves Garlic Finely Sliced! 50ml Extra Virgin Olive Oil (plus extra for dressing) 50g Fresh Peas! 1 Tomato (skinned, deseeded and diced) 75g Broad Beans Double Podded! 50g Swiss Chard 1/2 Head Chicory Leaves ! 25ml Sherry Vinegar (plus extra for dressing) Salt & Pepper (to season)! Batter: 85g of plain flour or rice flour 1/2 tsp sugar & 1/2 tsp salt! 200ml of sparkling water, chilled! !
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Method ! 1. Combine the goats curd, mint and double cream and season to taste. Carefully open up each flower and stuff with the mix twisting to seal and refrigerate until ready.! 2. Make the batter by whisking all the ingredients in a bowl and then rest in fridge.! 3. In a large frying pan, place the oil, shallots and garlic on a very low heat and gently warm through until soft. Add the chard and cook until wilted (1 ½ minutes). Take off the heat and stir in the broad beans, peas, tomatoes, chicory and vinegar. ! 4. In a bowl place the flour, salt and sugar and gradually whisk in the chilled water. ! 5. Dip one stuffed courgette flower into the batter and immediately lower into the hot oil (180 degrees), repeat with the second courgette flower and cook for 2 minutes, until golden. Drain on kitchen paper, with a pinch of sea salt. Repeat.! 5. To plate, place the chicory as a bed on the plate, scatter over the fresh pea and tomato mix with the dressing over and place the courgette flowers on top.! © Fiona Allison Ltd!
Exlixir of Life! Nutritious Bone Broth!
Ingredients! !
2 medium carrots, peeled and roughly chopped! 1 medium onion, chopped! 2 celery sticks, chopped! 6 peppercorns! 2 tsp of sea salt (you can always adjust the seasoning at the end so start with less and you can add more at the end of the cooking process)! 2 bay leaves! Bones from one organic chicken! 1 tablespoon apple cider vinegar ! 1.5ltrs of filtered water! !
Method! !
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Take a slow cooker and add the chopped vegtables and seasoning to the bottom of the pan. Lay the organic chicken bones (or other organic, grass fed bones) on top of the vegetables. Pour over the water and vinegar and cook on a low heat for 8-10 hours.! Š Fiona Allison Ltd!
Somewhere over the Rainbow! !
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Colourful raw salad!
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Ingredients! !
Raw sushi grade tuna cut into large chunks 1 lemon cut in slices then halved 1 medium carrot spiralized Dressing: 1 garlic clove, minced. 1 Tsp reduced-sodium soy sauce. 1 tsp toasted sesame oil. Â !
Finely sliced red onion! 1 avocado slides! Mixed leaves! 120ml or 1/2 cup olive oil.! 2 tsp rice vinegar.! Seasoning to taste!
Method! !
1. Slice the shallots very thinly cut them in half and julienne your way through! 2. Heat oil in frying pan add the shallots to the very hot oil until they turn brown and crunchy be careful they don't burn.! 3. Drain the shallots, place on a plate over paper towel to take out excess oil, and sprinkle with salt.! 4. To make the dressing whisk garlic, soy sauce, and vinegar in a small bowl. Then gradually whisk in olive oil, then sesame oil and season with salt and pepper.! 5. Mix the rest of the ingredients (except the crispy shallots) in a large bowl and pour over the dressing. Pile on a plate and top with the shallots. ! !
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Š Fiona Allison Ltd!
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Ingredients ! !
Cookie Monster! Chocolate Chip Cookies!
2 teaspoons vanilla extract 4 tablespoons dark brown sugar, lightly packed 1 and 1/2 cups oat flour (regular oats blended) 1 drop of dōTERRA cinnamon oil 1/2 cup dark chocolate chopped!
1 large egg! 1/2 cup coconut oil! 1/2 teaspoon baking soda! Pinch of salt!
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Method! !
1. Put the oats in a blender and process it resembles flour.! 2. Combine the vanilla extract, large egg, and brown sugar in a bowl. ! 3. Melt the coconut oil and let it cool before adding to the bowl, beat until combined.! 4. Stir in the oat flour (measured after blending NOT before), baking soda, 1 drop of cinnamon and salt.! 5 Stir until just combined and then fold in the dark chocolate.! 6. Chill the dough for at least one hour.! 7. Preheat the oven to 180 degrees c! 8. Using a melon baller to scoop out balls of the dough onto a lined cookie sheet. ! 7. Bake for 8-10 minutes or until lightly browned around the edges.! 8. Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack.! !
© Fiona Allison Ltd!
For more recipes or to purchase dĹ?TERRA Essential Oils featured in these recipes! email fiona@fionaallison.com!
Š Fiona Allison Ltd!