Recipe featuring pure, therapeutic grade Vetiver and Wild Orange essential oils
Lassi is a drink popular throughout the Indian subcontinent. It's made with yogurt, spices, and sometimes fruit. A traditional lassi is a savory and often flavored with roasted, ground cumin. Pureed fruit, most often mango, may be added for a "sweet lassi."
Todays lassi recipe is a hybrid. It starts as a Khus Lassi, then we add fresh orange segments, local honey, and touch of "khus syrup." or simple syrup made with pure, culinary grade Vetiver essential oil (recipe included below).
"Khus" is the Hindi name for Vetiver. Traditional khus syrup is made by soaking dry vetiver grass for 12 or more hours then straining to collect the extract. Sugar is then added and the mixture heated on a stove top until the sugar is melted. The syrup can be used to flavor sherbets, milkshakes, yogurts, and ice-creams. But check out our two easy methods . . .
our two methods
Our two methods are much simpler and doesn't involve shopping for vetiver grass that is free of synthetics, coloring, and preservatives. We substitute the fresh grass with pure, therapeutic (culinary) grade Vetiver essential oils to produce a Khus Syrup or Khus Honey that is good for the digestive system, endocrine system, immune system, nervous system, neurotic and excretory system. It helps to support metabolic function, rejuvenates the body, and boosts immunity.
recipe: khus syrup
Ingredients (makes 1 1/2 cups of syrup)
1 c raw sugar
1 c water
3 drops Vetiver essential oil
Heat sugar and water over medium heat. Stir continually until sugar is melted. Remove from heat and cool before adding the Vetiver essential oil.
recipe: khus honey
1/4 c local raw honey
1 - 2 drops Vetiver essential oil
recipe: khus lassi with orange
1 c plain Greek yogurt
1/2 c chilled milk or half milk-buttermilk or nut milk
1-2 T Khus syrup or 1 T Khus honey
About 2 T local raw honey or to taste
1 c crushed ice
1 large navel orange
2 drops Wild Orange essential oil
2 T chopped pistachio nuts or cardamom pods (optional; garnish)
Place yogurt, milk, syrup, honey, and crushed ice in a blender.
Cut away the peel and pith from oranges. Working over a bowl, cut segments free of membranes. Transfer segments and juices in bowl to the blender, and puree until mixture is smooth, about 1 minute.
Pour lassi mixture into 2 chilled glasses. Garnish with chopped nuts (optional), mint leaf, or orange slice. Serve immediately.
other variations & tips
Traditional Khus Lassi
Simply omit the orange segments and Wild Orange essential oil
Omit the Khus syrup (vetiver simple syrup); keep the orange segments, 2 drops Wild Orange and 1 drop Cinnamon essential oil
Omit the Khus syrup; add chunks of rip mango or about 1/2 c mango puree, and 1 drop Cardamom essential oil
Tips: Chill the glasses before serving. Get creative, experiment with fruits and essential oils to make your own special lassi. Always remember to add a beautiful, fresh garnish.
where to buy essential oils for this recipe
Most essential oils on the market are not food grade. Often times, they contain synthetics, fillers, and other additives that are not safe nor intended for internal use. Please be sure to use our brand produced by the world's largest supplier of pure, therapeutic grade essential oils. that we recommend. Every bottle undergoes rigorous testing to ensure purity, potency, and efficacy.
Visit my retail store at www.mydoterra.com/joanlucci, email me email@example.com, call 505-920-2385, or complete the form below. You are welcome to buy at retail prices, but you can save 25% off retail when you enroll with a Wholesale account. It's quick and easy - no waiting period, no minimum orders, and no requirement to buy monthly.
Fresh ground nutmeg on Brussels sprouts has always been a favorite of mine. Our nutmegs were looking a little tired, so I decided to try use my CPTG (Certified Pure Therapeutic Grade) cardamom essential oil as a substitute. It has a similar warm spice taste and works — might even be better! Give these wonderful green globes of deliciousness it a try over the holidays or anytime. The recipe is very easy—you won’t need it next time you make it.
Set a medium-sized pot of water to boil. Parboil the Brussels sprouts for 5-8 minutes (test for al dente; edible but not quite tender), drain and place in an ice bath or run cold water over the Brussels sprouts to stop the cooking. When cooled, set aside on a clean cloth or in a sieve to dry the vegetables.
Melt 2-4 tablespoons of butter in a sauté pan. Set heat to medium. Add Brussels sprouts, cut side down in the pan. Keep checking on them and turn once the cut side is brown and caramelized.
Prepare your cardamom oil blend. Use a ramekin to melt another 1/2-1 tablespoon of butter in the microwave or small pan. Alternatively, you can use extra virgin (no need to heat) or a combination of both. When melted, add a drop of doTERRA cardamom oil and gently blend.
When the butter and the Brussells sprouts have brown and caramelized, turn the heat off. Push the vegetables to one side or make a space in the center of the pan and add the cardamom/evoo blend. Gently toss the Brussells sprouts and the oil blend to evenly coat the vegetables.
Before serving, finish with a sprinkle of course sea salt and fresh ground black pepper to taste.
P.S. Did you notice I posted another recipe with cardamom? Guessing that I like (dare I use the word "love") cardamom? Check out this recipe for Cardamom & Wild Orange Raw Date Nut Balls.
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