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If you suffer from seasonal allergies or hay fever like I do, then you will know it’s no fun spending Spring doped up on antihistamines. And even still, it could leave you a runny nose and watery-eyed. If you’ve been looking for a more natural way to tame that runny nose and go sans meds, try blending the following three essential oils together: Lavender, Lemon, and Peppermint.

The following essential oils are awesome at targeting the main symptoms of hay fever.

• Lavender: a natural antihistamine, soothes muscle tension, and has a calming effect.
• Lemon: anti-inflammatory, improves overall immunity and uplifting.
• Peppermint: eases headaches, clears the sinuses and promote healthy respiratory function. Also has a great cooling effect!

Beginners to aromatherapy will enjoy the easy benefits and inexpensive price tags to the three oils above. You can also add other essential oils that help boost the blend even more like copaiba, eucalyptus, rosemary, or chamomile. I also LOVE using Breathe essential oil blend from Doterra. It is a great breathing opener to your yoga practice.

There are many different brands of essential oils on the market and not all are made the same. Depending on the quality of the oils you buy, their effectiveness varies. How long the relief lasts depend on the strength of each individual oil. There are different ways to use them but the easiest way is to dilute each of the oil in a carrier oil such as fractioned coconut oil, jojoba oil, coconut oil, etc. and add it to a small rollerball bottle.

Essential Oil Blend for Seasonal Allergies / Hayfever.

• 10 drops Peppermint essential oil
• 10 drops Lavender essential oil
• 10 drops Lemon essential oil
• Filled with Fractionated coconut oil
• 1 refillable glass bottle with a rollerball cap (I like these mini 5ml bottles!).

Don’t worry if it is not exactly 10 drops. And depending on your personal preferences, you may want to add an extra drop of peppermint or lemon essential oil!

The blend can be rolled directly to your skin. Instead of shaking the bottle before each use, I recommend gently rolling it in your palm. Apply directly behind the ears and down towards the jawline. Also, apply directly on pulse points like your wrist and under the soles of your feet. This will help it get into the bloodstream quickly. Apply as frequently as required.

To get started, shop essential oils HERE and save 25% Off retail prices!

Pin the above image to your Essential Oils Recipe Board to bookmark this page. We are so excited to share our recipes with you!

NATHALIE’S MATCHA TEA COOKIES

• Author: Kim Thuy
• Prep Time: 20
• Cook Time: 2
• Total Time: 22 minutes
• Yield: 48 cookies 1x
• Category: dessert
• Method: baking
• Cuisine: Vietnamese

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Description

Easy to make wildly intense matcha green tea cookies.

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Scale 1x2x3x

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tsp (5 g) baking powder
• 1/2 tsp (2 g) baking soda
• 2 Tbsp (6 g) matcha tea powder
• 2/3 cup (150 g) salted butter, softened
• 1 cup (220 g) brown sugar
• 2 eggs
• 1/2 cup (70 g) toasted pine nuts
• 7 oz (200 g) white chocolate, chopped
• Wax paper or plastic wrap

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Instructions

1. Sift the flour, baking powder, baking soda, and matcha tea powder together. Set aside.
2. Cream the butter using a hand mixer or a stand mixer.
3. Add the brown sugar and beat until the mixture is light and fluffy.
4. Add the eggs and beat to combine.
5. Mix in the flour mixture in three batches, beating well after each addition.
6. Add the pine nuts and chocolate and stir just to incorporate.
7. Divide the dough into four portions and set each portion on a piece of wax paper or plastic wrap.
8. Shape the dough into 2-inch (5 cm) diameter rolls. Wrap well in the wax paper or plastic wrap, twisting both ends to seal shut.
9. Refrigerate for at least 2 hours.
10. Preheat the oven to 325°F (160°C).
11. Slice each roll into 10 to 12 cookies. Place the cookies on parchment paper–lined baking sheets. Bake for 9 to 12 minutes, depending on whether you like a softer cookie or a crisper one.

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Notes

• Using sushi mats to shape the dough into rolls will enable you to create perfectly round cookies.
• The cookie rolls will keep refrigerated for up to 1 week, or frozen for up to 6 months. Thaw the rolls in the refrigerator for 24 hours before slicing.

Keywords: matcha cookies, green tea, matcha green tea desserts, vietnamese cuisine, vietnamese desserts, how to make match cookies

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Acknowledgement

Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Where to Purchase?

Amazon

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Looking for cherry blossom and sakura theme speciality dine out menu and spa packages? in Vancouver this year?

Here are a few places in Metro Vancouver that are hosting special events for Spring from now until the end of April. To avoid long wait times, reservations are highly recommended.

This list is updated as information becomes available. If you are a restaurant/spa and want to be added, please contact me at nomss[DOT]home@gmail.com.

 

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more: Wine Festival 10 Things To Know | GUSTO LATINOAMERICANO 2019 | GUSTO LATINOAMERICANO 2018 | LA VITA RUFFINO | WINES OF VENETO & SICILY | Italian Dinner at Yew Seafood

The 20th Annual BCPMA Healthy Chef Competition took place March 20th at the Hyatt Regency in Downtown Vancouver. It is co-hosted by BC Produce Marketing Association and BC Chefs’ Association (BCCA). There were over 500 guests in attendance and 10 restaurants showcasing their use of fresh produce into each dish. The evening was filled with food, silent auctions, a swag bag and swag box of fresh produce and more.

Below is the menu from each restaurant properties:

Hyatt Regency

• Kampachi & Salmon sashimi (appetizer): scallion, apple, fingerling potato chips, sunflower sprouts, chilled white shoyu dashi
• Lamb (entrée): Lamb with Little Potato CO Fingerlings, sun choke, English Peas, Foraged Mushrooms, Fermented Wild Blueberries and apple Bordelaise Sauce.
• The Dark Chocolate Forest (dessert): Chocolate and moss, spruce infused milk chocolate mousse, chocolate soil, Meringue Mushrooms and pistachio streusel.

White Spot

• Duck Two Ways (entrée): Sous vide duck breast in prosciutto, sherry duck glaze, and crispy skin sand. Duck, fois gras and porcini globe with oven dried tomato. This was served with purple potato, heirloom carrots, cauliflower crisps, and pea puree.
• Cucumber Panna Cotta (dessert): Cucumber panna cotta with Ambrosia apple, celery salad, mini gelato and lime syrup, and topped with meringue.

Acqua Restaurant and Bar at Executive Suites Hotel Metro Vancouver

• Star Anise Kumquat Duck (entrée): kumquat glace de viande, smoked red kuri squash, black ink crisps, shimeji mushrooms, pickled mustard fennel kimchi, crispy lotus chips, black garlic sesame puree, and fennel tops.
• Yuzu Meringue Pie (dessert): Meyer lemon, yuzu, dulche de leche, purple tapioca crisp, macerated berries, blueberry meringue.

Cedar Feast House Catering

• Maple Pumpkin Crusted Cod (entrée): Cod fish served on a bed of Rapini Apple Chutney Potato Pave, Roasted Beet, Butternut Squash and Corn purée
• Bannock Truffle (dessert): Coconut Dark Chocolate Potato, Beet Ginger IceCream on a wafer crisp topped with a Ambrosia Apple Chip and Blueberry purée

Wild Forager Catering

• Pig in the Cabbage Patch (entrée): Gelderman Farms roast pork loin, fried sauercraut, cauliflower and leek fondue, fingerling potato, and olive oil sous-vide grape tomato.
• BC Ambrosia Apple Pie Gelee (dessert): Sable tart, maple dijon Chantilly Cream, Apple Cider Tuiles, Contreau Caramel, and Mint Infused Strawberry.

Delta Hotels

• Fermented Pine Mushroom Medley (entrée): Celeriac, Housemade Pumpkin Seed miso farro, pumpkin seed Dukkah, pea puree, Celeriac puree, vegetable demi, smoked fingerling potatoes, pickled daikon, shaved fennel, compressed granny smith Apple.
• Strawberry Panna Cotta (dessert): Almond Cocoa Bin Granola, compressed strawberries, sorrel yogurt sherbet, minted skim milk whipped cream

75 West Coast Grill at Marriott Vancouver Airport

• Sous vide octopus (entrée): Tender octopus served with romesco and manchego cheese cannelloni, charred corn segments, sweet corn foam, avocado puree, mole sauce.
• Ambrosia apple gateau bisque (dessert): Walnut milk sphere, charred lemon curd, pistachio and green grape soil, fruit lather, apple fluid gel, amaretto berry variations.

Beach Grove Golf Club

• Scallops (entrée): Sundried tomato crushed baja scallops with blue skin baby potato filled with yam puree, along with asparagus, baby carrots and baby beet roots served atop red cabbages, miso puree and soy orange butter sauce.
• Chocolate Cake (dessert): Molten cake filled with chocolate and raspberry sauce, chocolate dirt, and whipped vanilla panna cotta with mango fruit gel drops, finished with crystallize pear chips and edible flowers.

The Wild Fig

• Red Beet Fused Dry Aged AAA Striploin (entrée): 35 days dry aged hormone free AAA Striploin, sweet potato roulade, baby nugget puree, baby beets, caulilini, cipollini, purple brussel, squash puree, nasturtium, dark mesh tuile, and Madagascar peppercorn sauce.
• The Real Taste of Banana (dessert): White chocolate banana mousse cake tube, cocoa butter, banana compote, hazelnut dacquiose, dolce de leche, fizzy fruit berries, and edible gold dust.

Vancouver Community College

• Braised Pork Cheek (entrée): Sunchoke, Ambrosia, Sour Radish, Amaranth
• Rhubarb bar (dessert): Dehydrated Vanilla Meringue, Kombucha fluid gel

And the Winner is…

• White Spot: People’s Choice Award – Duck Two Way
• The Wild Fig: Best Entrée – Red Beet Fused Dry Aged AAA Striploin
• Vancouver Community College: Best Dessert Award – Rhubarb bar
• The Wild Fig: Best Table Presentation – Jungle themed table made from all vegetables and fruit

I was great seeing and judging those that stepped up to the plate and went above and beyond incorporating fruits and vegetables to their menu creations! Missed out on this year’s competition? Watch out for next year’s 21st annual 20th Annual BCPMA Healthy Chef Competition. For more information, visit https://www.bcproducebc.ca

I was invited by BCPMA.

 

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more: Wine Festival 10 Things To Know | GUSTO LATINOAMERICANO 2019 | GUSTO LATINOAMERICANO 2018 | LA VITA RUFFINO | WINES OF VENETO & SICILY | Italian Dinner at Yew Seafood