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Essential Oil Blend AromaRecipe – Cold & Flu Remedy

AromaRecipe by Jessica Caracciolo

© Jessica Caracciolo

When cold and flu season comes around sometimes we need a little extra help with the healing process. I have researched essential oils and this blend is one I use often. Not only do I use it but I have sent blends to family across the country, and given the blend to other local family too. They and myself noticed similar happenings. This blend can help you clear your sinuses.1 It can help get your nose running if you are all clogged up.1 It can help you cough up phlegm.2 It can help you with an upset or nauseous stomach.4 And it can help you fight the cold to heal a little faster than you may have originally.*1, 2, 3, 4, 5

Note: Do not drink or consume this blend. Do not put it on your skin, it will burn. It is for aromatherapy only (smelling) and you can put the blend in a diffuser too.

Cold & Flu Remedy – Essential Oil Blend AromaRecipe:

  • 10 drops of Wild Niaouli Essential Oil for sinuses, congestion, clearing nose 1
  • 10 drops of Ravensara Essential Oil for chest congestion, expectorant, phlegm 2
  • 6 drops of Eucalyptus Essential Oil for boosting the immune system and helping sinuses and chest 3
  • 4 drops of Ginger Essential Oil for stomach and digestive distress, nausea and the like 4
  • 1 drop of Ylang Ylang Essential Oil for uplifting, relaxing and calming 5

Do not dilute. It works best when it is strongest.

*This recipe is not to be used for retail or wholesale. If you are interested in using it for sales if any kind, please email me: Jess@JessicaCaracciolo.com*

*These claims and statements have not been evaluated by the FDA. The AromaRecipe and blends are not a substitute for medical care or treatment. Seek a physicians approval before use. This essential oil blend is not meant to treat or cure any condition. This post is meant for information purposes only. Consult your physician, always.

References:

  1. Ananda Apothecary information about Wild Niaouli Essential Oil: http://anandaapothecary.com/aromatherapy-essential-oils/niaouli-essential-oil.html
  2. Ananda Apothecary information about Ravensara Essential Oil: http://anandaapothecary.com/aromatherapy-essential-oils/ravensara-essential-oil.html
  3. Ananda Apothecary information about Eucalyptus Essential Oil: http://anandaapothecary.com/aromatherapy-essential-oils/eucalyptus-smithii.html 
  4. Ananda Apothecary information about Ginger Essential Oil: http://anandaapothecary.com/aromatherapy-essential-oils/ginger-essential-oil.html
  5. Ananda Apothecary information about Ylang Ylang Essential Oil: http://anandaapothecary.com/aromatherapy-essential-oils/ylang-ylang-essential-oil.html

9 Ways Cleaning Can Improve Your Life and Your Energy

Have you ever felt [energetically] how a room or house feels right after you cleaned it? It feels fresh, new, open, clean, renewed, and overall – just awesome. We are more motivated to do things, the air is cleaner and things overall are just flowing nicely.

Sometimes spiritually we need to clean and clear clutter to change the energy of our home. Sometimes mentally we are feeling stuck or congested and the way to clear it out is to clean and get organized. And sometimes we get motivated to move more when we have more space to move around in, better air to breathe, etc. And emotionally, we may feel “clearer” about what we want and how we feel when our environment isn’t so dusty and cluttered.

So cleaning has many benefits.

One of the many steps I recommend in an individual’s psychic development is to clean their home and/or room. They can do one room at a time if they want or just clean the entire house all at once. The reason I recommend they do this is because old energy, stagnant energy and sometimes negative or unwanted energy sits in dust and clutter. It makes everything feel stale or unhealthy. And so when we take the time to dust, clean and declutter we are opening up our environment, cleaning and clearing our energy and thus improving how clear we are energetically as well.

Let’s not forget that I also recommend – even in the winter – that we open our windows. Even just for 5-10 minutes here and there to get new air to circulate around the home. When our windows are closed and we aren’t letting any air to circulate, the air too can get cluttered and stale. And that is what we don’t want.

I was told once during acupuncture that if my room wasn’t clean and if it was a mess, dusty and disorganized that in order for me to help lessen my congestion, and be clearer minded (less fogged up with congestion) I needed to clean my room. That weekend, I did and it helped tremendously.

I find a big cleaning (like a spring cleaning) is something we need to do with each change in seasons. We may clean, dust, open windows, maybe rearrange furniture, introduce new scents in our diffusers, dust our natural crystals and rearrange them as well, and more. And then we feel better. This is also a great time to sort out things you don’t need or want. You can have yard sales, set up donations and even toss things that you cannot donate or sell.

And metaphorically, by clearing clutter, you are opening up more room – which opens more energy around you for new things. It is like when you clean out a closet and now you have all this space you didn’t have before that is open for new things, new stuff, etc. The same thing goes for your environment as it does for your energy. The same thing goes for letting go of the past, people, situations and the like (another topic for a separate post) but letting go in this way, opens you up more, and frees your energy for new and better things.

So when you feel the vibe to clean – go for it.

Cleaning can:

  • Improve the flow of energy in your home.
  • Declutter your home and make your living environment feel better and function better
  • A cleaner bedroom may be easier to sleep in
  • Always check Feng Shui for optimal placements of furniture and the like.
  • Dusting clears energy – especially if we open windows. This will allow the old stuck energy to move out and the new clean, clear energy to move in.
  • We can feel mentally and/or emotionally clearer once we clean, dust and/or declutter.
  • We may feel better physically as the environment we live in will have better energy, air and free flowing movement than when it was dusty, cluttered, or stagnant. And you may find your motivation has come back.
  • You may also experience less allergy symptoms if you are allergic to or sensitive to dust.
  • Your mood could improve because your living space has been positively altered. You would be surprised how your environment can alter how you feel.
  • And much more.

Don’t be afraid to let the cleaning vibe take over. Whether it is for a few minutes, a few hours, or an entire weekend – each minute counts. And the work you do cleaning, dusting, decluttering, getting rid of things you don’t use anymore, donating what you can, opening the windows to let new air in and more – all have so many benefits to your body, mind, spirit and emotion. It will be worth it.

Got ideas!? Email me! inspirationalsoulreadings@gmail.com

5-Star Apple Pie Recipe- Gluten Free

*This recipe is gluten free, dairy free, potentially soy free, vegan, nut free.*

5-Star Apple Pie
© Jessica Caracciolo

Pie Crust Ingredients:

  • 2 cups gluten free all purpose flour (Bob’s Red Mill® All Purpose Flour)
  • 1/2 cup rice flour
  • 2 teaspoons sugar
  • 1 cup Smart Balance© Light, cold and cut into small pieces (or a butter substitute that is solid when cold)
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon

Directions for crust:

  • Place flour, spices and sugar in the bowl of a food processor and pulse briefly to combine. Add cold butter and mix in food processor until pie crust forms.
  • Place pie crust mixture in a bowl and refrigerate until you need it.
  • Makes both the top and bottom crust.

Butter spread:

  • Melt butter in a small bowl and add a pinch of each spice from above and put aside for the pie.
  • Microwave butter substitute for a few seconds until warm and completely melted. Add spices and set aside.

Apple Pie filling
Ingredients:

  • 1/2 cup Earth Balance® Soy Free Butter or Smart Balance Light or other cold solid butter.
  • 3 tablespoons gluten free all purpose flour (Bob’s Red Mill® All Purpose Flour)
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith or Macintosh apples – peeled, cored and cut into small cubes
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon

Directions:

  • (Prep apples, drizzle a little fresh lemon juice over them to prevent browning while waiting.)
  • Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in gf flour to form a paste. Add water, white sugar, brown sugar, and spices from above and bring to a boil. Reduce temperature and let simmer.
  • Divide crust into 2 crusts. Place the bottom crust in your pan. Brush melted butter and spice mixture onto the bottom crust and using a fork- poke little holes in the bottom crust for air. Fill with apples, mounded slightly.
  • Gently pour the sugar and butter liquid over the apples. Place the top crust over your apple and sugary mixture.
  • Pinch sides together and poke holes in the top crust as well. Then brush the top crust with the rest of the melted butter and spice mixture.
  • Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 60-75 minutes, until apples are soft and top of the pie crust is browned and almost crispy.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Gluten Free Stuffing – Gluten Free Dressing

*This recipe is gluten free, dairy free, egg free, nut free)*

*You can easily cut this recipe in half and it will still yield several servings.*

*This is what I make for my Thanksgiving stuffing.*

Gluten Free Stuffing/Dressing
©Jessica Caracciolo 2013

Ingredients:

  • 1 loaf gluten free brown rice bread thawed and toasted
  • 5 gluten free English muffins separated, thawed and toasted (or 4 bagels, sliced, cubed and toasted)
  • 3 bags brown rice (quick cooked, already cooked)
  • 2 cups cooked quinoa (1 cup uncooked)
  • 2 cups vegetable stock
  • 4 c celery, diced
  • 4 c onion, diced
  • 4 c mushrooms diced
  • 20 sprigs thyme, chopped
  • 1/2 c chopped flat leaf parsley
  • 6 c vegetable stock
  • 2 oz extra virgin olive oil
  • 12 oz melted dairy free butter (we use Smart Balance® Light)
  • 2 tsp salt
  • 2 tsp black pepper, freshly ground

Preparation:

  1. Pre-heat oven 375 degrees, dice all vegetables, etc.
  2. Pull apart thawed toasted bread and English muffins (pieces don’t have to be even- about 1 inch by 1 inch) Pre-make rice and quinoa. Quinoa should be thoroughly washed and then cooked in 2 cups vegetable stock for 1 cup dry quinoa.
  3. After grains are cooked, and bread/English muffins are toasted and pulled apart, put them all into a large bowl together.
  4. In a separate small bowl combine mushrooms, parsley, thyme, and diced vegetables.
  5. In a skillet, pour 2-6 oz extra virgin olive oil (or you can use more butter substitute instead), 4 cups yellow onions- until par-cooked, then add 4 cups celery, cook until both are well cooked through. Season to taste.
  6. Melt 8 oz of dairy free butter. Combine all ingredients together in the large bowl. (Grains, breads, vegetables, mushrooms, spices, onions/celery, melted butter, etc.) Then start slowly adding in vegetable stock, giving time for the bread and grains to take in the vegetable stock until it soaks up all of the vegetable stock. Mix thoroughly.
  7. Spray a pan with non-stick spray. Pour mixture into large roasting pan. Cover with aluminum foil and bake for 45 minutes. Then uncover and broil until the top is completely browned and crisped. Take it out, let it cool slightly, store or serve.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Cinnamon Coffee Cake Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, potentially nut free and soy free)* Substitutions below*

Cinnamon Coffee Cake

©Jessica Caracciolo

Ingredients:

  • 2 cups brown rice flour
  • 1.25 cups sugar
  • 1 cup rice milk
  • 2 teaspoons baking soda
  • 2/3 cup oil
  • 1.5 tablespoons vanilla extract
  • 2 heaping tablespoons ground cinnamon
  • 2 large eggs plus 1 egg white or vegan egg replacer for 3 eggs

Crumble:

  • 1/2 -3/4 cup light brown sugar
  • 1/4 cup oil
  • 2 tablespoons brown rice flour
  • 1 heaping tablespoon ground cinnamon

*Crumble should be just moist, not too oily.*

Directions:

  • Preheat oven to: 365 degrees.
  • Combine all wet ingredients together in a large bowl. Combine all wet ingredients together and then combine wet and dry ingredients together. Blend well until mix is smooth. It isn’t going to be very dense because it is gluten free but it will bake well. Pour mix (without crumble) into a cake pan. While this bakes put the crumble together in a small bowl. Bake 12-15 minutes for a bunt pan (bake half way).
  • After the cake is half baked take it out and drop little teaspoons of crumble around the partially baked cake. Then put the cake back in the oven to bake for the remainder of the time.
  • Bake until butter knife or toothpick inserted comes out clean.

Notes:

Your batter may seem very thin compared to what you are used to if baking regular goods. Rest assured, even if it looks too thin, it will likely come out fine.

Substitutions:

  • Eggs for egg replacer.
  • The oil can be basically any oil because you are making a cake. You can also combine oils – for example: 1/2 part coconut oil melted 1/2 part canola.
  • If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
  • Light brown sugar for dark brown sugar
  • Sugar can usually be cut back by 1/2 and it will still taste fine, it will just be less sweet. You can also mix it so part is honey or maple syrup (real maple syrup) and part sugar.
  • The flours combination can be exchanged. As long as there is a total of roughly 2.5 cups of flour then you are fine. Some flours will not work – like almond meal flour. Some flours that will work are: quinoa flour, white rice flour, brown rice flour, and/or Bob’s Red Mill GF All Purpose Flour. You don’t want to only use one flour if using only quinoa flour because it will have a dirt or earthly taste and smell. Mixing 1/2 and 1/2 or 3/4 and 1/4 works just to off set that a little.  The best bet I have found is to use the GF all purpose flour (Bob’s Red Mill is also DF, SF) as primary and mix the others in.
  • Milks – you can use: rice milk, almond milk, unsweetened almond milk, or soy milk.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Old Fashioned Banana Bread Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, potentially nut free and soy free)* Substitutions below*

Old Fashioned Banana Bread

©Jessica Caracciolo

Ingredients:

  • 1/2 cup oil
  • 2 large eggs or vegan egg replacer
  • 1/2 tsp vanilla extract
  • 3 bananas- large
  • 3/4 cup ground oats (ground in food processor)
  • 1 1/4 cup brown rice flour or gluten free all purpose flour
  • 3/4 cup sugar
  • 1/2 tsp cinnamon
  • 1 tsp baking soda

Directions:

  • Preheat oven: 375 degrees
  • In a small food processor; grind up old fashioned oats to a fine grain. In a large bowl mix together dry ingredients. In a separate, small bowl- mix together wet ingredients. Combine both wet and dry ingredients into the large bowl holding dry ingredients. Using a hand mixer; blend ingredients together until smooth.
  • Pour mix into loaf or bunt pan- cook for approximately 30 minutes or until toothpick or knife inserted into the middle comes out clean.
  • For muffins- Spoon 1-2 tablespoons of batter into muffin cups of the muffin pan. 1 tablespoon for mini-muffins, approx 2 tablespoons for regular size muffin cups. Cook for approximately 10-20 minutes or until toothpick or knife inserted

Notes:

Your batter may seem very thin compared to what you are used to if baking regular goods. Rest assured, even if it looks too thin, it will likely come out fine.

Substitutions:

  • Eggs for egg replacer.
  • The oil can be basically any oil because you are making a cake. You can also combine oils – for example: 1/2 part coconut oil melted 1/2 part canola.
  • If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
  • Sugar can usually be cut back by 1/2 and it will still taste fine, it will just be less sweet. You can also mix it so part is honey or maple syrup (real maple syrup) and part sugar.
  • The flours combination can be exchanged. As long as there is a total of roughly 2 cups of flour then you are fine. Some flours will not work – like almond meal flour. Some flours that will work are: quinoa flour, white rice flour, brown rice flour, and/or Bob’s Red Mill GF All Purpose Flour. You don’t want to only use one flour if using only quinoa flour because it will have a dirt or earthly taste and smell. Mixing 1/2 and 1/2 or 3/4 and 1/4 works just to off set that a little. I recommend taking old fashioned oats and grinding them up into a flour and mixing it with GF all purpose flour for this recipe.  The best bet I have found is to use the GF all purpose flour (Bob’s Red Mill is also DF, SF) as primary and mix the others in.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Carrot Cake Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, potentially nut free and soy free)* Substitutions below*

Carrot Cake

©Jessica Caracciolo

Ingredients:

  • 1 1/2 cups, gluten free all purpose flour
  • 1 cup white or brown rice flour
  • 1 1/2  cups grated organic carrots (about 6)
  • 1/2  teaspoon cream of tarter
  • 1 1/2  teaspoons baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1 cup sugar
  • 1/4  cup packed light brown sugar
  • 3 large eggs (or egg replacer)
  • 3/4 cup allergy friendly yogurt or 3/4 cup carrot puree or 3/4 cup unsweetened applesauce
  • 1/2 cup oil

Directions:

  • Preheat oven 350 degrees
  • Prep: Wash and peel 6 carrots and then grate them. We peeled them and then put them into a food processer for a short period of time until they were finely minced. Put them aside to use in your dry ingredients.
  • Combine wet ingredients in a large bowl; in a separate bowl combine dry ingredients. Then, combine the wet and dry ingredients together whisking or blending until smooth.
  • Distribute to a: cake, bunt, loaf or cupcake pan accordingly. Bake for approximately 12 minutes, checking often- until a knife or toothpick inserted in the middle comes out clean.

Notes:

Your batter may seem very thin compared to what you are used to if baking regular goods. Rest assured, even if it looks too thin, it will likely come out fine.

Substitutions:

  • Eggs for egg replacer.
  • The oil can be basically any oil because you are making a cake. You can also combine oils – for example: 1/2 part coconut oil melted 1/2 part canola.
  • If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
  • Light brown sugar for dark brown sugar
  • Sugar can usually be cut back by 1/2 and it will still taste fine, it will just be less sweet. You can also mix it so part is honey or maple syrup (real maple syrup) and part sugar.
  • The flours combination can be exchanged. As long as there is a total of roughly 2.5 cups of flour then you are fine. Some flours will not work – like almond meal flour. Some flours that will work are: quinoa flour, white rice flour, brown rice flour, and/or Bob’s Red Mill GF All Purpose Flour. You don’t want to only use one flour if using only quinoa flour because it will have a dirt or earthly taste and smell. Mixing 1/2 and 1/2 or 3/4 and 1/4 works just to off set that a little.  The best bet I have found is to use the GF all purpose flour (Bob’s Red Mill is also DF, SF) as primary and mix the others in.
  • Milks – you can use: rice milk, almond milk, unsweetened almond milk, or soy milk.
  • In place of the baking soda and cream of tarter you can sub 2 teaspoons of baking powder.
  • In place of the unsweetened applesauce you can use any puree’d fruit so long as it is 1/2 cup and you think it will taste good in a very warm, autumn-like recipe. Or you can likely use some kind of unsweetened unflavored yogurt (1/2 cup). The idea is to give it moisture without adding more oil.
  • As far as the spices go – this is what I would do but if you like some spices listed above more than others than you are welcome to play around with the measurements and quantity of each one. – So long as all of the spices you use are equal in teaspoons as above. I cannot guarantee the spice blend will taste good though if you deviate from the recipe.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.

Spice Cake Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, potentially nut free and soy free)* Substitutions below*

Spice Cake

©Jessica Caracciolo

Ingredients:

  • 1 1/2 cups GF DF all purpose flour
  • 1 cup white or brown rice flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon cream of tarter
  • 1 teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup rice or almond milk
  • 3 large eggs (or egg replacer for 3 eggs)
  • 2 teaspoons vanilla extract
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 cup light brown sugar

Directions:

  1. Preheat oven 350 degrees
  2. Mix dry ingredients together in a medium size bowl. In a separate bowl mix together wet ingredients. Combine wet and dry ingredients together, blending or whisking until smooth.
  3. Spray the pan with non-stick spray, then lightly coat over the spray with rice flour or all purpose GF flour to prevent sticking.
  4. Place batter into: cake pan, bunt pan, loaf pan, or cupcake sheets accordingly and bake until a knife or toothpick inserted in the center comes out clean. Usually 18-24 minutes for cupcakes. (Shown in the picture as made in a loaf pan.)

Notes:

Your batter may seem very thin compared to what you are used to if baking regular goods. Rest assured, even if it looks too thin, it will likely come out fine.

Substitutions:

  • Eggs for egg replacer.
  • The oil can be basically any oil because you are making a cake. You can also combine oils – for example: 1/2 part coconut oil melted 1/2 part canola.
  • If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
  • Light brown sugar for dark brown sugar
  • Sugar can usually be cut back by 1/2 and it will still taste fine, it will just be less sweet. You can also mix it so part is honey or maple syrup (real maple syrup) and part sugar.
  • The flours combination can be exchanged. As long as there is a total of roughly 2.5 cups of flour then you are fine. Some flours will not work – like almond meal flour. Some flours that will work are: quinoa flour, white rice flour, brown rice flour, and/or Bob’s Red Mill GF All Purpose Flour. You don’t want to only use one flour if using only quinoa flour because it will have a dirt or earthly taste and smell. Mixing 1/2 and 1/2 or 3/4 and 1/4 works just to off set that a little.  The best bet I have found is to use the GF all purpose flour (Bob’s Red Mill is also DF, SF) as primary and mix the others in.
  • Milks – you can use: rice milk, almond milk, unsweetened almond milk, or soy milk.
  • In place of the baking soda and cream of tarter you can sub 2 teaspoons of baking powder.
  • In place of the unsweetened applesauce you can use any puree’d fruit so long as it is 1/2 cup and you think it will taste good in a very warm, autumn-like recipe. Or you can likely use some kind of unsweetened unflavored yogurt (1/2 cup). The idea is to give it moisture without adding more oil.
  • As far as the spices go – this is what I would do but if you like some spices listed above more than others than you are welcome to play around with the measurements and quantity of each one. – So long as all of the spices you use are equal in teaspoons as above. I cannot guarantee the spice blend will taste good though if you deviate from the recipe.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.