Jennifer, Author at Pure Thyme

Homemade Cough Drops (Heart-Shaped + Honey + Chamomile + Lemon)

February 1, 2016 By Jennifer 37 Comments

When you have a toddler with a cold and want to give them something homemade with love to help ease their symptoms, what do you do? Well, you make homemade cough drops and you make them heart-shaped of course! This was definitely way easier than I thought to make these and I’m so excited to share these with you today.

If you would have asked me a few years back if I would have attempted something like this, the answer would have been a resounding “NO”, but not these days. These days I am attempting to try new things that would have once seemed overwhelming or impossible, and definitely not worth my time. But, this is MOST DEFINITELY worth my time and worth sharing with you today. I love my little munchkins and I love making things from the heart to help them feel better when they are sick. What better way to do that than with these cute, heart-shaped homemade honey lozenges?

You only need a few inexpensive items to make these and a little patience, You need about a half hour of uninterrupted time – which a busy mom of three like me has plenty of – to watch the honey boil and reach the right temperature. That’s it! These came out perfect and the kids love them!

Thank you to WIKIHOW for helping me with this recipe, they had a few options and some great instructions to help me on my way!

4.7 from 15 reviews

Homemade Honey Lozenges (Heart-Shaped + Honey + Chamomile + Lemon)

Try this homemade heart-shaped lozenge drops recipe the next time you need something to soothe a cold or sore throat.

Ingredients

1½ cups honey
1 cup strong herbal tea (I used chamomile lavender)
4-6 drops lemon essential oil
Candy Thermometer
Silicone Candy Molds

Instructions

To make a tea, a two tea bags into one cup of water in a saucepan. Heat the water and tea bags to a simmer on high heat, then cover and reduce the heat. Let the tea steep for 15 to 20 minutes over the lowest heat. Reserve ½ cup of the tea for the cough drops.
Combine all of the ingredients for the cough drops and heat them. Start by putting the ½ cup of herbal tea into a saucepan, then add 1.5 cups of honey. Use a medium to medium-high heat to heat up the ingredients. Stir constantly to make sure all the ingredients are mixed. Clip a candy thermometer on the side of the pan to monitor the temperature. Check the temperature of the liquid frequently. You will want it to get to about 300 degrees Fahrenheit. This will allow the liquid to harden into lozenges as it cools. The mixture may get slightly foamy as it heats up. If this occurs, give the cough drop liquid a stir.You will be able to tell once the mixture gets near to the correct temperature as it will thicken. This process generally takes about 30 minutes. Once the liquid is at a temperature of 300 degrees, remove it from the heat.
Next add your essential oils and stir. I used lemon essential oil. (4-6 drops)
Transfer the hot mixture into a Pyrex measuring cup to pour it into your silicone molds. Pour slowly and carefully. Pour the hot liquid into the silicone candy mold. Allow the cough drops to harden and cool in the candy molds before storing. Try not to disturb the cough drops as they cool. Once they have cooled, crack the cough drops out of the molds. Coat the cough drops in powdered stevia, erythritol, or powdered sugar.
You can store these in single layers between wax paper in the refrigerator for about 3 weeks.
You can also freeze them between layers of wax paper. If you choose to do so, they will last for several months. I stored these in a glass mason jar in the refrigerator.

I’m so happy I was able to share this with you and show you how easy it is to make homemade honey lozenges. I hope you enjoyed this post and I would love to hear your thoughts.

What natural remedies do you make at home? Have you ever made your own lozenges?

XOXO,

Jennifer

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*I buy therapeutic grade essential oils HERE.

*This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission which helps me run my blog. Thanks for supporting Pure Thyme!

Holiday Essential Oil Diffuser Blends

December 13, 2015 By Jennifer 26 Comments

The holiday season is in full swing and it’s the perfect time to enjoy diffusing and blending essential oils that will help get us into the spirit of the season. There are definitely certain smells that remind us of the holidays and these holiday essential oil diffuser blends are a natural way to spread delightful aromas throughout your home. Candy canes, sugar cookies and warm chai lattes, evergreens and the smell of gingerbread men baking in the oven, are just a few of the holiday aromas that bring back memories and will get you and your family in the holiday mood!

This Peppermint Surprise Holiday Diffuser Blend is just wonderful! It smells just like Candy Canes and the scent is fresh and uplifting. It will also help you get through the holiday craziness with ease.

Ah, the smell of homemade Christmas cookies baking in the oven, who doesn’t love that? This Christmas Cookie Holiday Diffuser Blend is one you definitely want to try! It is one of my favorites right now.

Gingerbread is one of the sweetest smells of Christmas. This Gingerbread Man Holiday Diffuser Blend will make your holiday complete with its warm and calming scent.

The unmistakable aroma of a fresh cut Christmas tree will always get me in the holiday spirit. Try this Christmas Tree Holiday Diffuser Blend especially if you have an artificial tree to fill your home with this wonderful holiday scent.

There’s nothing like cozying up to the fire with a Warm Chai Latte. Try this Holiday Diffuser Blend for a relaxing and soothing experience.

These holiday essential oil diffuser blends will allow you to enjoy the smells of the season without the use of synthetically perfumed candles. Diffusing pure essential oils at home during the holiday season is a natural way to enjoy those seasonal aromas and bring a smile to your face at the same time!

Haven’t tried essential oils yet? Well I’ve got something special for you today! I’m giving away ONE bottle of Young Living’s Christmas Spirit Essential Oil. Please enter giveaway below!

a Rafflecopter giveaway

Interested in learning more about essential oils? Please visit my essential oil page for more info HERE. Please don’t hesitate to email me with any questions you have as well! purethymeblog (at) gmail.com

Happy Holidays!

Jennifer

Upton’s Naturals Jackfruit Review

October 29, 2015 By Jennifer 12 Comments

Hey! I’m sure you’ve seen jackfruit out there in the blogosphere or maybe you’ve never even heard about it? Well, I’ve been dying to try it for a long, long, looooong time, but have not been able to get my hands on it. Until, the awesome people at Upton’s Naturals contacted me to try out their new Jackfruit product line.

Jackfruit is known as the “pulled pork for vegetarians”. It is all-natural, non-processed and tastes great! It’s also gluten-free, soy-free and oil-free. Jackfruit is also a good source of fiber and high in antioxidants. Upton’s is the first company to bring this to market and it’s also very affordable – $4.99 for 10.6 oz packages – it was enough to feed my whole family. Win!

Upton’s Naturals comes in two flavors, Bar-B-Que and Chili Lime Carnitas!

Upton’s Naturals Bar-B-Que was a super simple meal for me to make. Heat it in a skillet, slap it on a bun and you have yourself a Jackfruit Sloppy Joe. Pressed for time and wanting a healthy lunch, this is it! I enjoyed the flavor of this one, it was one of the quickest and yummiest lunches I’ve made in a while. =)

We really enjoyed the Chili Lime Carnitas. We love tacos of any kind around here and this is where you can get creative with all sorts of fun toppings and salsa! With the Upton’s Chili Lime Carnitas you already have your base, so the next step is to load it with all your favorite toppings. We kept it simple and topped our tacos with avocado, diced onion, cilantro, salsa, and a squeeze of lime. You cannot go wrong with this combo! But, by all means get creative if you like! Check out my Key Lime Guacamole or Salsa Verde Recipes for other options.

4.4 from 7 reviews

Vegan Jackfruit Chili Lime Carnitas Tacos

Author: Jennifer Strohmeyer

Recipe type: Entree

Cuisine: Mexican

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

This Mexican Vegan Pulled Pork Tacos is a must-have recipe if you’re a taco fan. It’s tangy, sweet, juicy and easy to make. Dinner is ready in less than 15 minutes!

Ingredients

Ingredients
1 package Upton’s Naturals Chili Lime Carnitas Jackfruit
1 avocado, diced
½ an onion, diced
4-6 corn or flour tortillas
salsa
juice of 1 lime
salt & pepper to taste

Instructions

Cook jackfruit according to package instructions.

Warm your tortillas (Three ways to warm tortillas via thekitchn.com)

In the Microwave – Put five or fewer tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through. Repeat in batches of five tortillas until all your tortillas are warm.
In the Oven – Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes, until heated through. You can do multiple packets of five tortillas each all at the same time.
On the Stove-Top – Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side. You can also do away with the skillet and char the tortillas directly over the gas flames for a few seconds using tongs! These stove-top methods work best when the tortillas are very fresh.

Assemble tacos with cooked jackfruit, diced avocado, diced onions, cliantro. Serve with salsa of choice and lime.

Thanks for letting me try out your amazing new product Upton’s!!

Are you a jackfruit fan? Tell me in the comments!

Have a great day!

Jennifer

Apple Pie Cinnamon Rolls with Vanilla Maple Icing

September 21, 2015 By Jennifer 4 Comments

So what if I told you could have cinnamon rolls that were super easy, made in under 1 hour, refined sugar free and tasted like a fresh baked pie? Would you be in? I know I would be. Oh did I also mention that they require no kneading, proofing of yeast or hours of rise time? Ridiculous I know.

The fall baking bug has completely hit me full force. I don’t know what it is. It was like the minute it turned into September my oven was on and there were apples everywhere. Maybe because it’s my favorite time of year. I love the slightly cooler yet still warm days and chilly nights. I love apple picking, fall boots and the gorgeous colors of the season. There is something just so comforting about big cozy sweaters too. It just brings a smile to my face.

One of the many things I love about fall too is the smells. Omg..is there anything better? These little cinnamon rolls made my whole house smell like warm cozy cinnamon and sweet pie. It was awesome.

These rolls are made using spelt flour which I adore. It’s a nutritious flour that is easy on the belly to digest and I find it pretty easy to work with. Since the rolls themselves contain no yeast they are a bit denser than the yeasted kind but I really liked the hearty texture of them. The buns are not too sweet as the apples and icing pretty much do a good job at adding in the extra sweetness to them.

I’ll admit I haven’t made cinnamon rolls in forever. I don’t know why and I think cinnamon rolls should become more of a breakfast staple. To me, a nice roll requires sitting down, drinking some fresh coffee and enjoying a few quiet moments in the morning. I think that is something we should all enjoy. Peace and quiet before the craziness of the days set in.

For the buns I used a whipped sweetened tofu frosting but feel free to use any kind you like. If tofu isn’t your thing, a nice cashew frosting or a traditional icing with powdered sugar would do just fine.

These buns were warm, cinnamon-y and had a lovely taste of apples. Perfect for these fall mornings. I hope you enjoy them!

Easy Apple Pie Cinnamon Rolls with Vanilla Maple Icing

Author: Chrysta Hiser

Recipe type: Dessert

Ingredients

Dry Ingredients:

3½ c. spelt flour (reserve ¼ c.)
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
dash of salt

Wet Ingredients:

1 scant cup of vanilla almond milk
1 Tbsp. vinegar
¼ c. agave or maple syrup
1 tsp. vanilla extract
2 Tbsp. coconut oil

Filling:

2 c. apples, small diced
1 Tbsp. lemon juice
1 tsp. cinnamon
½ tsp. nutmeg
4 Tbsp coconut oil (for brushing)
3-4 Tbsp. coconut sugar

Maple Frosting:

1 pk. silken tofu
¼ c. maple syrup**
3 Tbsp. coconut oil
½ tsp. vanilla

Instructions

For the buns:

Preheat oven to 425F and spray a 9.5′ pie pan with a non stick spray.
In a small bowl combine the almond milk with the vinegar and set aside for a few minutes.
In a medium sized bowl, sift the 3 ¼ c. spelt flour, baking soda, baking powder, cinnamon and salt. Set aside.
Once the almond milk has set for a few minutes, add in the rest of the wet ingredients to the almond milk mixture and mix to combine. Pour into the bowl with the dry ingredients and mix lightly to combine. Be sure not too over mix. Spelt is a bit delicate. Dough will be a bit shaggy and this is ok.
Lightly dust surface and dump dough out. Roughly knead together for 2-3 minutes until the dough starts to come together. If you feel it’s too sticky slowly add in the reserved spelt flour as needed. Dough should not stick to your hands while kneading. Once you get a nice round dough ball, place in a bowl that has been sprayed with a non stick spray and set aside for a few minutes.
While the dough is resting combine the apples pieces, lemon juice and spices. Mix well. Now we are ready for the dough.
Place a large piece of parchment down on your work space and lightly sprinkle with flour. Using a rolling pin, roll out dough into a large rectangle about ¼” thick. Brush dough with coconut oil and sprinkle with coconut sugar. Top with diced apple mixture. Roll up dough length wise so that it forms a long roll. Then using a serrated knife, gently cut cinnamon rolls into pieces.
Place pieces into pie pan and bake roughly 15 minutes.
Once buns are done, top with icing and serve warm.

Frosting:

Combine all ingredients into food processor and blend until desired consistency.

Notes

*these buns are best eaten on the same day.
**If you like a sweeter icing just add more maple syrup.

Chrysta Hiser is the creative genius and recipe developer behind Noshed. Her food philosophy is simple and comes from when she was little. Growing up her mom always cooked everything from scratch and taught her family the importance of locally sourced, plant-based whole foods. She follows a vegan diet and eats copious amounts of plants and plant-based proteins.

Thank you for sharing this beautiful and healthy Fall desert with us today Chrysta!

Pure Voice: Melissa Costello and The Clean in 14 Detox

September 8, 2015 By Jennifer 10 Comments

Today I have an amazing book to share with you along with the fabulous author that wrote it. Plus her tips on how to find balance in the kitchen when embarking on a plant-based diet.

Melissa Costello, founder of Karma Chow has always had a passion for healthy, delicious food and nutrition. As a Nutritional Educator and Wellness Coach (NHI & Spencer Institute), Melissa works one on one with clients teaching them how to live a happier, healthier life through a plant-based, whole foods diet. She is the creator of The Vital Life 30-Day Food Based Cleanse, which has become popular among celebs in Hollywood as well as hundreds worldwide.

The Clean in 14 Detox is a revolutionary 2-week program that is chock full of satisfying and delicious recipes, easy to follow meal plans and daily actions to help you break bad habits and unhealthy patterns with food. You will not only cleanse your body by giving it a break from every day toxins, you will also kick sugar cravings, lose weight and find your natural energy so you can live a healthier, happier, more vibrant life. No Starvation or Deprivation!

There are a lot of things I love about The Clean in 14 Detox. It’s an easy to follow program that includes all the recipes you need to follow this plan; a shopping list, basic kitchens tools and even a support group you can join to connect with like-minded people. All the guesswork is taken out of this program, all you need to do is concentrate on the heart of the program. You can focus on changing your eating habits and focus on the mind/body balance to help you reach your goals.

“Eating healthy can be a challenge for many, which is why it’s super important to make sure you plan your meals out each week. Health starts in your kitchen, and with what you put in your mouth. It does require a bit more thought at first, and possibly time, but once you get into the groove with planning your meals, shopping and cooking it will become second nature. It’s important to take small steps that are manageable within your schedule. Also, you can look at where you can prioritize more. Often I hear people tell me they don’t enough time to prepare meals, etc. and then when I probe a little deeper I find they are wasting multiple hours on social media and watching TV or browsing the internet every night. These are precious hours you can be using for self-care and meal planning.

It’s all about keeping your eye on the bigger picture, which for many is health. Your health is your true wealth, so with your eye on that, what will you do to make it a priority in your life? It’s time to re-assess and look at where you can make the time for this commitment. Start small, maybe pick one new recipe a week and begin there. The healthier you eat, the better you feel, and if that’s not enough motivation, I’m not quite sure what is.”

Great tips Melissa! We sometimes need to be reminded to focus on what is really important. One small change can get us closer or to our goal. Ask yourself what it is you REALLY want and make it happen.

Melissa’s book also includes mouthwatering mix-and-match meal plans for the 14 days. I am a sucker for salads in general and I LOVE Greek Salads, so of course I had to make this right away. Melissa’s recipe does not disappoint, the dressing is simple, but packed with flavor. It’s been a weekly staple over here since the first time I made it.

Gracious Greek Salad

Author: Melissa Costello

Serves: 2

Who doesn’t love Greek salad? This dairy-free version is a delight and loaded with phytonutrients, fat dissolvers, and antioxidants.

Ingredients

Salad:

3 cups chopped romaine lettuce
¼ cup chopped cucumber
½ red bell pepper, diced
¼ cup chopped kalamata olives
¼ cup cherry tomatoes, halved
2 tablespoons capers, drained
2 tablespoons diced red onion

Garlicky Greek Dressing:

¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon hemp seeds
2 garlic cloves
1 tablespoon lemon juice
1 teaspoon dried oregano
2 teaspoons Dijon mustard
3 teaspoons maple syrup
2 tablespoons chopped parsley

Instructions

Put Salad ingredients in a large salad bowl.
Blend dressing ingredients in a blender until cream and smooth. Pour over the salad and toss until well mixed.

I love to make plant-based meals look beautiful. Some say you eat with your eyes, and this is a perfect example of what I am talking about. Who doesn’t love a show-stopping, gorgeous meal to make for yourself or for a get-together?

Portobello Stacker with Chipotle Cashew Cheese

Author: Melissa Costello

Recipe type: entrée

Serves: 2

This delicious entrée will make you feel as if you are eating a gourmet meal at a fancy restaurant. Even though it has simple ingredients, the health benefits are phenomenal.

Ingredients

2 large Portobello mushrooms, stems removed
1 large zucchini, cut in half and sliced into ½-inch strips

Marinade:

3 tablespoons extra virgin olive oil
2 teaspoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon Bragg’s Liquid Aminos
1 tablespoon apple cider vinegar
¼ cup filtered water
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
2 teaspoons freshly chopped rosemary

Instructions

Preheat oven to 400 degrees F. Place the mushrooms in a baking dish cap side down with the zucchini slices. Cut the bell pepper into strips and set aside.
Whisk or blend together all the marinade ingredients in a large bowl and pour over the mushrooms and zucchini. Let sit for 10 minutes.
Bake the mushrooms and zucchini in the oven for about 15 to 20 minutes or until soft and juicy. Remove from oven.
To assemble the stackers, place one mushroom on a plate and spread a thin layer of the cashew cheese over the top. Add a few of the roasted bell pepper strips and a dollop of Chipotle Cashew Cheese. Finish off by topping the stack with several zucchini strips. Season with salt and pepper, if desired.

Chipotle Cashew Cheese

Author: Melissa Costello

Recipe type: Condiment

Serves: 6-8

This vegan take on cheese sauce is delicious on just about everything. Cashews are high in magnesium and potassium, lending to your body’s mineral balance.

Ingredients

1½ cups cashews, soaked in water for 1 hour
¼ cup nutritional yeast flakes
1 tablespoon lemon juice
½ teaspoon chipotle chili powder
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon smoke paprika (optional)
filtered water

Instructions

Drain the water from the cashews and place all the ingredients in a blender with just enough water to barely cover. Blende until very smooth. Add more water if the mixture is too thick or if you’re having trouble blending the ingredients. This sauce should be fairly thick.

Melissa has been kind enough to offer one copy of The Clean in 14 Detox to one lucky reader!

To enter the Giveaway, you MUST leave each entry as a SEPARATE comment or only one comment will count.

Like Karma Chow on Facebook and leave a comment on her wall.
Follow Melissa @karmachow on Twitter
Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win The Clean in 14 Detox @karmachow @purethyme”
Subscribe to Karma Chow’s Newsletter.
Share this giveaway on your Facebook Page and tell me that you did so in the comments section
Pin it
Like Pure Thyme on Facebook and leave a comment on my wall

All entries must be completed no later than Tuesday, September 15th 2015, at 11:59 p.m. EST.

Winner will be announced on Wednesday, September 16th 2015, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Thank you for sharing your book with us Melissa and for giving us some wonderful tips!!

XOXO,

Jennifer

Homemade Shea Butter Hand Cream

July 15, 2015 By Jennifer 16 Comments

This homemade shea butter hand cream is amazing! It has the super-moisturizing power of pure raw shea butter. I also added coconut oil and infused it with ylang ylang and lavender essential oils. The scent is light and pleasant. I personally do not like heavily scented products – especially synthetic ones – instant headache from that over here. This is all-natural in every way and the perfect addition to your beauty regimen. I made this to go along with my Pink Himalayan Salt Scrub and it’s made my summer skin glow!

I am so happy to be experimenting with making my homemade beauty products. It’s something I always wanted to do, but I was a bit intimidated by it. I thought it would be too difficult – which it isn’t at all – and I thought it would be too expensive – which it also isn’t. I’m actually saving money! If you could see how big a smile I have on my face you would be smiling too! Once you start making your own homemade beauty products, I promise you will feel exactly the way I feel right now!

4.6 from 7 reviews

Homemade Shea Butter Hand Cream

Author: Jennifer Strohmeyer

Recipe type: Homemade Beauty

Serves: 4 ounces

This luxurious hand cream combines the healing powers of pure raw shea butter and coconut oil. It is infused with ylang ylang and lavender essential oils to sooth, relax and uplift your spirit.

Ingredients

4 oz pure raw shea butter
1 tbsp fractionated coconut oil
1 tsp arrowroot powder
20 drops ylang ylang essential oil
10 drops lavender essential oil

Instructions

Gently melt the shea butter over the stove using a double boiler. If you don’t have one, just fill a saucepan with a couple inches of water, then fit an oven-safe bowl over the top.
Remove from heat and stir the coconut oil into the shea butter.
Place the mixture in the fridge to cool for 30 minutes, or until half-way solidified again.
With a hand-mixer, beat the shea butter until light and fluffy. Mix in arrowroot powder and essential oils and blend until nice and creamy. Place in a 4 oz glass jar with lid. Use as often as needed.

Go ahead and pamper yourself with this one – you deserve it!

Ready to get your hands on some essential oils right now? Check out my Essential Oil page to learn more about an awesome sale and the freebies that I’m offering this month!!!! Read more HERE. And always, always feel free to contact me with any questions! =)

xoxo,

Jennifer

Here are all the cool things you need to make my recipe!

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This post contains affiliate links, which means that if you click on one of the product links, I’ll receive compensation. Thanks for supporting Pure Thyme!

Pink Himalayan Salt Scrub

June 20, 2015 By Jennifer 20 Comments

Pink Himalayan Salt Scrub

This Pink Himalayan Salt Scrub is such a great recipe if you really need a good cleaning scrub for your hands. I use this all year round and it is fabulous and makes my hands so soft! Himalayan pink salt is one of the purest salts, derived from ancient sea salt mines, and is prized for its therapeutic properties on the skin. The minerals nourish, replenish and aide in detoxing the skin. This scrub also nourishes the skin with moisturizing coconut and jojoba oils, plus the scent of lavender and lemon essential oils is calming and relaxing.

Lavender Essential Oil is one of my favorites oils. It is so versatile and smells amazing! It’s the perfect oil to use in homemade beauty recipes.

Lemon oil has been widely used in skin care throughout history. It has rejuvenating properties that increase the luster of dulling skin. I know my hands need a little brightening up, after hours gardening, or doing dishes – I’m always getting my hands dirty playing with my kiddos! So, this is just what I need and if this sounds familiar, I bet you need this too. 😉

In just a few minutes you can whip up this lightly scented salt scrub, it’s so easy to make. Keep it next to your sink and use when you are needing a little pampering. I love this hand scrub and can’t wait to make a super moisturizing hand cream to compliment it next.

5.0 from 7 reviews

Pink Himalayan Salt Scrub

Author: Jennifer Strohmeyer

Recipe type: Homemade Beauty Recipe

Pamper yourself with this lightly scented Pink Himalayan Salt Scrub infused with Lavender and Lemon Essential Oils.

Ingredients

4 oz Pink Himalayan Sea Salt – Fine Grain
1 oz fractionated coconut oil
1 oz jojoba oil
20 drops lavender Essential oil
10 drops lemon essential oil

Instructions

Combine salt, coconut oil and jojoba oil in a mixing bowl.
Mix in essential oils.
Store in a 4oz mason jar with lid.

Interested in learning more about essential oils, click here.

Enjoy!

Jennifer

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DISCLAIMER: Yep, I gotta say it. So, here it goes! I am not a medical professional. The information shared in this post is not intended to treat, cure, or diagnose any illness, nor is it meant to replace professional medical attention or advice. Advice and testimonies are all based on use of Young Living brand of oils specifically. Use and application of this information is done solely at your own risk.

This post contains affiliate links, which means that if you click on one of the product links, I’ll receive compensation. Thanks for supporting Pure Thyme!

Spring Onion Farro Fritters with Fresh Peas, Apsaragus, Radish & Tahini-Mint Dressing

June 8, 2015 By Jennifer 28 Comments

Today I am thrilled to be able to share this wonderful recipe with you! I created this recipe for the awesome editors of Eternity Watch Magazine to be featured in their Spring Issue. It was such a please and honor to do so, Jenny and Vaughn are amazing people and so much fun to work with. If you haven’t had a chance to check out this magazine, I suggest you do so right away! Click the magazine cover image below to snag yourself a copy and check out more about the magazine.

I absolutely love this recipe! It is whole-foods, plant-based and so delicious. I packed in as many fresh, in-season spring produce I could think of – I like my salads fully loaded. =) And if you are a salad lover like me, you with love this recipe as much as I do.

If you haven’t tried Farro yet, you are missing out on a wonderfully nutritious grain. It’s often used as a substitute for pasta or rice, farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E.

(Photo courtesy Bob’s Red Mill)

I am definitely going to showcase this awesome grain in upcoming recipes. I decided to use Farro in this recipe because I thought it would be a nice change from using Quinoa. I love Quinoa, but I wanted something new for these fritters. Farro is not gluten-free. But if you are gluten-free and want to try this recipe, you can substitute the Farro for quinoa and sub the whole-wheat flour and panko with gluten-free options.

Eternity Watch Magazine was kind enough to give me the PDF version of my recipe straight out of the magazine to share with you! Click on the link below to download the PDF.

EWM-Recipe-JenniferStrohmeyer (1)

Some other blog news. I currently had all my recipes and post transferred over from Virtually Vegan Mama to Pure Thyme. Unfortunately, some images did not transfer over. =( So, please bear with me while I fix all the glitches. You guys rock!

Have a great day and enjoy this recipe!

xoxo,

Jennifer

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Pure Voice: Dreena Burton’s Plant-Powered Families Cookbook

May 22, 2015 By Jennifer 18 Comments

I am so thrilled to have Dreena here to share her new cookbook with you today!

In 2011, I started a little blog called Virtually Vegan Mama and began experimenting with plant-based cooking. I found a cool product- which is not even in production anymore – and used it to make my first-ever recipe for Vegan Fettuccini Alfredo. I received the dreaded “Anonymous” comment stating how I should have made my own cashew cream sauce instead of using a prepackaged brand. Almost immediately I received a comment coming to my defense.

Here it is:

“As a mom with kiddos sometimes you DO need the shortcuts. Not that you need to explain that or anything else to ‘anonymous’. That was a rude comment, when you are doing something good here sharing a recipe and also healthful information about eating vegan, and also Julieanna’s work. I rarely post on blogs, but because I often get these ‘anonymous’ comments myself, I just wanted to throw some fellow blogger and vegan mama support your way.”

And yes, it was Dreena who took the time to write this awesome comment. At the time, I was floored and so honored and so grateful. I was like, “I can’t believe this famous cookbook author just came to my defense, how cool is that?!?!” And as I got to know Dreena virtually over the next couple of years, it solidified my initial feeling about her. She is not only a talented vegan recipe developer and author, she is an amazing person.

I’ve done plenty of reviews over the years and I’ve seen first-hand how Dreena will take the time to actually connect with her readers and fans. You cannot say this about a lot of authors, but the fact that she is accessible to her fans and takes the time to connect with them is so important in my book!

Pure Voice is about sharing the heart-felt stories of others and If anyone can inspire us to “find our balance”, it is Dreena. Thank you for sharing a little bit about yourself with us today. Take it away Dreena…

“I’ve been mothering for 12 years now. I’ve been writing cookbooks even longer, and blogging about 8 years. Through these years, I have been asked many times – both in my personal life and through online acquaintances – “how do you do it? … how do you find the balance?“.

My short reply is often “I’m not sure there is any balance“. We may wax poetic about how us moms can “have it all”, but is that really true? Can we? For me, motherhood and working has always been more of a juggling act than a balancing act. With all the demands of family and work-life, something has to give – eventually a ball is going to drop.

While I hardly have all the answers, I have found a few things that work for me. First, I do love my work. It feels meaningful and creative and purposeful. I wouldn’t work as hard as I do if I didn’t have this connection and passion. Second, I respect my burnout. When I have had too much, I break from blogging or social media. I only blog about once a week, because that’s really all I can maintain right now. Third, I respect my sleep. I have always been an early bird – early to bed, early to rise. So, I don’t abuse that. I shut off from momputing by about 8:30pm. Here’s the embarrassing confession: I’m in bed most nights by 9:30. I know, plant-powered partay! Well, I’m often up at 5:30 or 6am, so it’s my rhythm. Sleep is critical for maintaining our serenity as mothers, and I have had periods of torturous insomnia after having children – which could be a whole post on its own. So, I do my best to respect my rhythms and try – try – not to be hard on myself. Fourth, I exercise. I don’t run miles or endure long, exhausting workouts. For my body, just small spurts of daily exercise works best. So, 20-30 minutes a morning of yoga, weight-training, or rebounding (I hope to post about that soon)! Fifth, I feel whole foods help energize and stabilize me through the day. My diet is about 80-85% whole foods. I’m not perfect, I enjoy my treats. I love my chocolate. And there you have my sixth coping mechanism.

There are many things I know I should do more. I know I should meditate, have more “me” time like spa visits (ahhhh!), get out for girls’ nights, and also get away to food and veggie conferences more often. Maybe in time. I’m sure I could fit in even 10 minutes of meditation a day, that might be the best place to start.

As for “finding the balance”, that may forever remain elusive … at least until our children are much older and independent – and by that time I will likely miss the noise and chaos of my current days.”

And Dreena sure gets it done – even with all the noise and chaos – and here’s the proof!

If you are looking for a family-friendly plant-based recipe cookbook, this is it. The recipes included in this book are wholesome and delicious. With over 100 recipes there is a ton of variety to choose from. Dreena also share her tips, tricks and advice for dealing with picky eaters, stocking your pantry, and menu planning.

Here is just a sampling of some of the recipes:

Blueberry Lassy Muffins
Chickpea Salad
White Bean Guacamole
Artichoke Sunflower Burgers
Ta-Quinos
Saucy BBQ Chickpeas + Green Beans
PB Pudding w/ Berrylicious Swirl
Lemon-Kissed Blondie Bites
Fudgesicles
Red Lentil Hummus
Cinnamon French Toast
Baconut
Crazy Brownies
Creamy Artichoke Dip
Easy Being Green Smoothie
No-Bake Granola Bars
Protein Power Balls
Creamy Fettucine

Yum, right?

You are super luck today because I am sharing TWO of Dreena’s recipes from her new book. And let me tell you, both recipes were easy to make and flaw-less!

First up are these fabulous No-Bake Granola Bars. These are simple, nutritious and delicious. A total hit with my kiddos and I have been instructed to NEVER buy store-bought again.

No-Bake Granola Bars

Author: Dreena Burton

Serves: Makes 8–10 bars or 16 squares

These bars are perfect for school lunches because they are n ut-free and pack very well. Plus, they are pretty simple to put together!

Ingredients

½ cup brown rice syrup
¼ packed cup coconut butter (see note)
1 teaspoon pure vanilla extract
¼ teaspoon sea salt
¼ teaspoon cinnamon
1 cup rolled oats
¼ cup oat flour
2 tablespoons unsweetened shredded coconut (optional)
11/2 cups natural brown rice crisp cereal
3 tablespoons nondairy chocolate chips (optional)

Instructions

Line an 8″ × 8″ pan with parchment paper.
In a medium saucepan over medium/medium-low heat, add the brown rice syrup, coconut butter, vanilla extract, sea salt, and cinnamon. Stir until well combined and the coconut butter has melted. Add the rolled oats, and stir through, allowing to cook for 2–3 minutes in the low heat. Add the oat flour and shredded coconut, and stir through.
Remove the pot from the stove. Swiftly stir in the cereal and transfer the mixture to prepared pan. Press mixture evenly into the pan (using a nonstick spatula or piece of parchment paper). Wait just a minute, and then sprinkle on the chocolate chips and press those into the base. Refrigerate until fully chilled (at least ½ hour), then cut in squares or bars.

Notes

Coconut Butter Note:
Coconut butter works well here because it is so dense and helps bind the bars.
Because coconut is not botanically a nut, these are also perfect for school lunches.
However, if you want to substitute a nut butter, choose one that is very dense, like cashew butter.
Idea:Try some of these flavor variations:
•Raisin-spice:
Stir in 3–4 tablespoons raisins, omit the chips, increase the cinnamon to ½ teaspoon, and add ¼ teaspoon of nutmeg and ⅛ teaspoon of allspice.
•Cranberry–pumpkin seed:
Stir in 3–4 tablespoons of dried cranberries and substitute pumpkin seeds for the coconut.
•Cocoa-hemp:
Substitute 2 tablespoons of hemp seeds for the coconut, and add 2 tablespoons of cocoa powder (when mixing in the oat flour). Keep the chocolate chips, oh yes!

And what’s a plant-based cookbook without a mouth-watering veggie burger? We love veggie burgers at our house and this Artichoke Burger did not disappoint. This recipe was very easy to make and didn’t require any fancy ingredients. It was also super flavorful and the whole family enjoyed it. And guess what the best part is? It doesn’t fall apart!! I hate veggie burgers that don’t hold together and this one doesn’t disappoint on any level. Make this one for dinner tonight!

Artichoke Sunflower Burgers with Tzatziki Sauce

Author: Dreena Burton

Serves: Makes 5 patties

I made these and was surprised by how much my family loved t hem. Even our daughter, who proclaims that she “does not like artichokes,” was asking for seconds!

Ingredients

For the Artichoke Burgers:

2 cups artichoke hearts (see note)
11/2 loosely packed cups cooked and cooled brown rice or potatoes
(see note)
¼ cup nutritional yeast
¼ cup sunflower seeds
¼ loosely packed cup fresh Italian parsley (see note)
1 tablespoon mild miso (ex: chickpea or brown rice)
1 teaspoon Dijon mustard
½ rounded teaspoon sea salt
1 medium clove garlic (see note)
Freshly ground black pepper to taste (optional)
1 tablespoon red wine vinegar
1 cup rolled oats

For the Tzatziki Sauce: Makes about 1¼ cups

This Tzatziki Sauce is a snap to make and pairs well with many burger recipes and lentil and bean stews.

1 tablespoon fresh dill or parsley
1½ teaspoons chickpea miso or other mild/light miso
¼ teaspoon sea salt
½–1 small clove garlic (optional; see note)
1 cup plain nondairy yogurt
½–1 tablespoon tahini
2 tablespoons lemon juice
¼ cup seeded, roughly chopped cucumber
Dash pure maple syrup (optional)

Instructions

In a food processor, add the artichoke, rice, nutritional yeast, sunflower seeds, parsley, miso, mustard, sea salt, garlic, black pepper, and vinegar and puree. Once the mixture is coming together, add the oats and pulse through several times. Refrigerate for an hour if possible (so it’s easier to shape the patties).
Scoop the mixture and form burgers. I scoop generously with an ice cream scoop, roughly ⅓–1/2 cup.
Heat a nonstick skillet over medium/medium-high heat. Cook the patties for 5–7 minutes, then flip and cook another 4–5 minutes, until golden. Serve with fixings of choice (see serving suggestions).

For the Tzatziki Sauce

In a blender, add the dill, miso, sea salt, garlic, yogurt, tahini, and lemon juice. Puree until smooth. Add the cucumber, and process briefly to incorporate but not fully smooth out. Add more salt to taste, or a touch of maple syrup if desired to sweeten ever so slightly for kids. Serve!

Garlic Note:

If you’ll be serving it to both children and adults, you can portion out and add a little grated garlic (use a kitchen rasp) for the adults!

Notes

Artichokes Note: I use frozen artichokes from Trader Joe’s. They have a better flavor and texture than canned. If using frozen, let thaw before pureeing.
Potato Note: Instead of leftover rice, you can use 11/2–13/4 cup precooked, cubed, red or yellow (waxy) potatoes—but thetechnique is different. Potatoes can become gummy when pureed in a food processor. So, if using, add the potatoes last, after the oats. Simply pulse the potatoes until they are just evenly worked through the mixture. Do not over process.
Garlic Note: I’m conservative with the garlic for the kiddos, but you can use more if you like.
Fresh Herbs Note: Fresh parsley adds a nice flavor element, but you can also deruse fresh basil.
Serving Suggestions: Top with Tzatziki Sauce

I am so excited that Ben Bella Books is allowing me to giveaway one copy of Plant-Powered Families to you! Thank you so much to Dreena and Ben Bella Books for allowing me to share a little about Dreena and her fabulous new cookbook!

This Giveaway is now closed. =)

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Congrats to Kathy T. on winning this awesome giveaway and thanks to all who entered!

Disclaimer: I was given this book to review for this post but the thoughts and opinions expressed here are my own.

Key Lime Guacamole

May 5, 2015 By Jennifer 14 Comments

One of the many things I love about my husband is that he is super thoughtful. My morning routine includes squeezing in that much needed exercise super early before my hectic day begins. If I don’t get that exercise in before 7 am, forget about it!! So, when I came up from our basement from doing my exercise this morning, it was so wonderful that my hubby had this flavorful guacamole waiting for me. Nothing like a healthy post-workout meal to make this busy mama happy and full!

Matt – that’s my hubs – makes these wonderful slow cooked hash browns in a skillet almost everyday – don’t worry I will share – we top them with sautéed veggies and yummy salsas. This week he’s been making his signature guacamole to go along with it. He even surprised me with writing down the recipe! It’s the perfect recipe for this week because today is Cinco De Mayo. So, after I gobbled this down, I scrambled to take a photo of this wonderful dish so I can share it with you today. What better way to celebrate Cinco De Mayo than with a kick-ass recipe like this one!

Key Lime Guacamole

Author: Matt Strohmeyer

Recipe type: Appetizer

Prep time: 5 mins

Total time: 5 mins

Serves: 2-3

This brightly colored guacamole is zesty and full of flavor. Serve it as an appetizer or as a condiment. It’s also a wonderful addition to hash browns or baked potatoes.

Ingredients

1 ripe avocado
3 key limes, juiced
½ tomato, diced
¼ cup onion, diced
5 pickled jalapenos, diced
¼ cup pickled jalapeno juice (from the jar)
3 tablespoons chopped cilantro
sea salt and freshly ground pepper, to taste

Instructions

Cut the avocado in half, remove the pits, and scoop the flesh out of the shell with a small spoon into a medium-sized bowl. Mash the avocado with a fork, but keep chunky. Add the key lime juice, tomato, onion, pickled jalapenos, pickled jalapeno juice, chopped cilantro, salt, and pepper and toss well.

Notes

This recipe was created for a smaller serving, but can easily be doubled or tripled for a party.

Have a great day and leave a comment, I love to hear from you!

xoxo,

Jennifer

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