*I teamed up with On The Umami to bring you this post and recipe for Tomato Shio Ramen.

The past few months have been, well, insane.  Between the normal life stuff like being mom and trying to keep up with laundry, I was finishing up my first semester of teaching at Utah Valley University, recovering from gall bladder surgery and the accompanying allergic reaction to antibiotics, then following that up with the knee surgery that my gall bladder postponed, starting a new job at the university as the deputy director of a center, and then topping it all off with website and email problems. A perfect storm of normal, awful, weird, and awesome!  I wasn’t sure this post was going to happen, but good food prevails.  Bring on the ramen!

On to more delicious topics . . .

Dashi is one of the foundational pieces of Japanese cuisine.  Dashi is the name for a family of Japanese stocks used throughout Japanese cuisine for soups and stews, the base of flavored broths to make simmered dishes, and as an ingredient in dishes in place of water to add more flavor.  If someone is familiar with Japanese cooking, they are usually familiar with of one of the most common types of dashi, made with kombu and katsuobushi (preserved, fermented skipjack tuna).  But there are many types of dashi made with a wide variety of ingredients.  Over the years companies have developed instant dashi granules to make cooking quick and easy (kind of like using bouillon), but my favorite method of making dashi, other than making it from scratch is with a dashi pack.  They are like giant tea bags, filled with dried dashi ingredients.  You add them to water and simmer them to make dashi.  

On The Umami is a Japanese company that has created a dashi pack line to make it easy for anyone to make and enjoy authentic Japanese broth.  Their dashi packs are all made from domestic ingredients with no chemical seasonings or preservatives.  They reached out to me to let me know that they had 2 new dashi packs that are vegan and have received the first vegan certification in Japan for dashi packs. (Pretty cool!)  One is a vegetable dashi pack and one is a tomato dashi pack.  They sent me some of both to try and we love them both.  Super easy to use and delicious.  As a mom, and now as a mom with a new job, that is a winning combo. 

I have always loved tomatoes, though I took that love into obsession territory when I was pregnant with Squirrel, eating them by the dozen like apples.  After trying both the vegetable and tomato dashi, it was a pretty easy choice for me to go with the tomato dashi.  I decided to create a tomato ramen, with a shio (salt) tare base.  Tare is the primary seasoning of ramen, and shio tare, or salt tare, is one of the classic tares.  It’s a good choice for lighter, more subtle flavors like tomato.  

Ramen is made up of 5 key components: noodles (it wouldn’t ramen without them!), tare, broth, oil/fat, and toppings.

For this tomato ramen, I really wanted to incorporate as much tomato into the soup as possible, so I incorporated them into 4 of the 5 elements (I saved making tomato noodles for another day):

1. Tomato broth: I made tomato broth using the On The Umami tomato dashi pack. 
2. Tomato shio tare: I used some of the tomato broth to make the shio tare. 
3. Roasted plum tomato oil for the oil/fat component.
4. Roasted kumamoto tomato halves for one of the toppings.

I was very happy with how it turned out.  Most of the components can be made ahead of time, which makes this doable for someone who has a busy schedule!  If you want to see this being made, I put together a short video for just that purpose.

Both the vegetable and tomato On The Umami dashi packs are a new staple in our pantry.  They are great for Japanese cuisine and non-Japanese cuisine alike. (Also, in case you are interested in trying some, they offer free worldwide shipping on all orders.)

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Tomato Shio Ramen

A light, flavorful ramen made with a tomato broth, tomato oil, and shio tare (Japanese seasoning sauce), then topped with pan-fried tofu, roasted tomato halves, green onions, daikon radish sprouts, and toasted sesame seeds.

Servings 4

Author Rachael Hutchings,

Ingredients

Tomato Oil Ingredients (make the day before)

• 1 cup plum tomatoes (cherry or grape tomatoes are fabulous as well)
• 2 cloves garlic, cut in half lengthwise
• 1 cup avocado oil
• 1 pinch crushed red pepper flakes (or more, if you like heat!)
• fine grain sea salt, to taste

Shio Tare Ingredients (start the day before)

• 1 piece (1"x3") kombu
• 1 dried shiitake mushroom
• 1/2 cup water
• 1 tablespoon fine grain sea salt
• 1 teaspoon mirin
• 1/2 cup tomato dashi

Tomato Broth Ingredients

• 4 packs UMAMI dashi tomato (from On The Umami)
• 6 1/2 cups water

Pan-fried Tofu Ingredients

• 8 ounces super firm tofu, cut into 1/2-inch thick slices
• fine grain sea salt

Roasted Tomato Ingredients

• 2 kumamoto tomatoes (or other tomato variety of choice), cut in half
• 1/2 teaspoon fine grain sea salt

Ramen Ingredients

• 12 ounces dried (or 18 ounces fresh) ramen noodles
• 4 pinches ground white pepper
• 1/4 cup thinly sliced green onions
• Kaiware (daikon radish sprouts), a few per bowl
• 1/4 cup toasted white sesame seeds
• Tomato oil
• Shio tare
• Tomato broth
• Pan-fried tofu
• Charred tomatoes

Instructions

Make the tomato oil (make the day before):

• Preheat the broiler on high.
• Place the tomatoes and garlic on a foil-lined (or silicone mat-lined) rimmed baking sheet.
• Roast the tomatoes, turning as needed, until the skins are charred and blistered, about 6 to 8 minutes.
• Transfer the tomatoes, garlic, and any juices directly into the bowl of a food processor.
• Add the crushed red pepper flakes and a pinch of sea salt, then drizzle the avocado oil over everything.
• Pulse the mixture until a chunky puree forms, then allow the tomato oil to sit in the food processor for 60 minutes so that the flavors can infuse the oil.
• After 60 minutes, pulse the oil once or twice to mix it slightly. Then taste the oil and add additional sea salt to taste.
• Transfer the tomato oil to an airtight container and store it in the refrigerator for up to 10 days.

Make the shio tare (start the day before):

• The night before you make the ramen, put the kombu, dried shiitake mushroom, and 1/2 cup water into a lidded glass jar (or other container you can seal), and put it in the refrigerator to steep overnight.
• Sometime after putting the jar in the fridge, but before the next step, make the tomato broth.
• The next day, pour the contents of the jar into a small saucepan over medium heat. Just as bubbles are starting to break on the surface of the liquid, remove the piece of kombu and shiitake mushroom.
• Maintain the heat and bring the liquid to a simmer. Add the salt and stir until it has dissolved, then stir in the mirin.
• Remove the saucepan from the heat and stir in 1/2 cup of the tomato dashi you made earlier.

Make the tomato broth:

• Pour the water into a pot, then add the UMAMI dashi tomato packs and swirl them around in the water about 5 times.
• Bring the water to a boil over medium heat. Reduce the heat slightly and let it simmer for 5 minutes.
• Remove the packs, making sure to set 1 aside, squeezing out the excess liquid into the pot. With the pack that you saved, cut it open and add the contents of the pack to the tomato broth in the pot, then stir the broth to combine.

Make the pan-fried tofu:

• Pat the slices of tofu lightly with a kitchen towel (or paper towel), then sprinkle each side with a pinch of fine grain sea salt. You could also add any seasoning you like.
• Heat a cast iron grill pan (or a regular pan if you don't have one). Brush the pan with a bit of oil. Turn the heat to medium-high, then put the tofu slices in the pan.
• Allow the tofu slices to cook on each side until you see that the pieces are getting a light golden color and nice grill lines (if using a grill pan), about 2 -- 3 minutes. Then flip the pieces on the other side and cook until they have the same light golden color and grill lines.
• Remove the tofu slices from the pan and set them aside until you are ready to assemble the ramen.

Make the roasted tomatoes:

• Preheat the broiler on high.
• Place the tomato halves, on a foil-lined (or silicone baking met-lined) rimmed baking sheet.
• Sprinkle each tomato half with a bit of sea salt.
• Cook the tomatoes in the oven until the edges of the tomatoes start to char slightly, then remove them from the oven and set them aside to cool.

Cook the ramen noodles:

• Right before you are ready to assemble a bowl of ramen, cook the noodles according to the package directions, but removing them from the boiling water while they are still al dente to put straight into each bowl.

How to assemble tomato shio ramen:

• Reheat the tomato broth until it has come to a simmer and get a pot of water boiling to cook the ramen noodles.
• What you will need for 1 bowl of tomato shio ramen:

  2 tablespoons shio tare, plus additional shio tare as desired

  1 tablespoon tomato oil

  Pinch of ground white pepper

  1 1/2 cups tomato broth

  1/4 of the cooked ramen noodles (or cook 1/4 of the noodles at a time to assemble one bowl at a time)

  2 -- 3 slices of pan-fried tofu

  1 roasted tomato half

  1 tablespoon thinly sliced green onions

  A few daikon radish sprouts

  1 tablespoon toasted sesame seeds
• To assemble 1 bowl of ramen:

  -Put 2 tablespoons of shio tare, 1 tablespoon of tomato oil, and a pinch of ground white pepper in a bowl.

  -Add 1 1/2 cups of simmering tomato broth. Quickly taste and add additional shio tare as desired.

  -Add 1/4 of the cooked ramen noodles to the broth and swirl slightly to coat them in the broth.

  -Working quickly, top the ramen with 2 -- 3 slices of the pan-fried tofu, a roasted tomato half, 1 tablespoon of thinly sliced green onions, a few daikon radish sprouts, and 1 tablespoon of toasted sesame seeds.

  -Eat immediately!

*Disclosure: This post was written in partnership with On The Umami.  They supplied product for this post, and compensated me for my time in doing the recipe development, photography, videography, and writing.  All opinions and experiences are my own.

The post Tomato Shio Ramen appeared first on La Fuji Mama.

*I teamed up with doTERRA to bring you this post.

I’m a huge scone fan, but all too often scones are dense and dry.  I like my scones to be rich, and a tiny bit flaky, like a good biscuit–not cakey.  These lavender biscuits fit the bill and make a delicious addition to a picnic or an afternoon tea party.  I love the flavor of lavender, but if you use dried lavender flowers, it’s all too easy to get an unpleasant soapy flavor.  My favorite way to get the flavor I love, without the soapy addition, is to use doTERRA Lavender Essential Oil.  A little bit goes a long way!  For this recipe, I use one single drop!  Not only is lavender delicious, but it has a wonderful soothing effect when ingested.  I’ll take all the soothing I can get!

The dough whips up really quickly using a pastry cutter (or two forks) and a spatula.  Then you form the dough into a square, cut it into 9 squares, brush the tops with a bit of milk then sprinkle them with sugar, transfer them to a baking sheet, and bake them in a preheated oven until the edges are beginning to turn golden brown.  That’s it. 

The hard part is waiting for them to cool before you eat one.

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Lavender Scones

These rich lavender scones are perfect for a summer picnic or afternoon tea party. Using lavender oil makes it much easier to control the lavender flavor without getting a soapy flavor.

Adapted from https://www.yummly.com/recipe/Lavender-_-Almond-Milk-Scone-767604

Servings 9 scones

Author Rachael Hutchings

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for rolling scones out
• 1/4 cup granulated sugar, plus extra for sprinkling on top of scones
• 2 1/4 teaspoons instant yeast
• 1 large pinch fine grain sea salt
• 1/2 cup butter (I use vegan butter), cut into small cubes and chilled
• 6 tablespoons milk (I use soy or oat milk), plus extra for brushing on the tops of the scones
• doTERRA Lavender Essential Oil*

Instructions

• Preheat the oven to 425° Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
• Whisk the all-purpose flour, granulated sugar, instant yeast, and salt together in a mixing bowl.
• Add the butter to the bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles a coarse meal (pea-sized bits with a few larger bits of fat is okay). A pastry cutter makes this step quick and easy.
• Pour the milk into a small cup or bowl. Dip the end of a toothpick 1/2-inch (3/4-inch for a bit stronger flavor) into the bottle of lavender essential oil. Stir the toothpick in the milk.
• Make a well in the middle of the flour mixture and slowly pour in the milk. Mix with a spatula to form a dough.
• Sprinkle some flour over a smooth work surface. Turn the dough out onto the work surface.
• Work the dough quickly so it comes together into a cohesive ball. (It will be a bit shaggy, not smooth.) Flatten the dough into a square that is about 1-inch thick. Cut the dough into 9 squares, then move them to the prepared baking sheet.
• Brush the tops of the scones with a bit of milk and sprinkle them with granulated sugar.
• Bake them in the preheated oven for 16 -- 17 minutes, or until the edges have turned golden brown in color.

Notes

doTERRA's Lavender Essential Oil can be ordered online here.

*Discloure: This post was written in partnership with doTERRA.  They supplied product for this post, but I received no further compensation.  All opinions and experiences are my own.

The post Lavender Scones appeared first on La Fuji Mama.

*I teamed up with doTERRA to bring you this post.

It’s spring!!!!!  Who else loves spring?  I love the sounds of birds, the appearance of blossoms and bright green leaves on previously bare branches, and the return of warmer temperatures.  All of these things have me wanting to be outside more and signal the return of picnic and grilling weather!  One of my favorite outdoor foods that seem to go well in any picnic meal is a good dip.  Dips can accompany cut vegetables, chips, and crackers, making a fantastic side dish or snack.  Today I am sharing a recipe for a versatile lemon basil white bean dip.  It features doTERRA’s Lemon Oil which provides delicious flavor, but also provides cleansing and digestive benefits and supports healthy respiratory function.  (Win, win!) 

There are 2 keys to making this delicious dip–high quality ingredients and technique.  To get a creamy, light texture, you will start by creaming tahini together with some of the liquid from the white beans together with the lemon oil.  You will process the dip several more times as additional ingredients are added.  You could skip this and process everything together, but the result will be a heavier dip.  Hey, it’s up to you!

P.S. This dip can be more than just a dip!  Spread it on a sandwich or a wrap in place of mayo or other condiments for tons of extra flavor.

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Lemon Basil White Bean Dip

A light and creamy white bean dip flavored with lemon and basil. Perfect to pair with fresh vegetables, chips, and crackers or as a spread on a sandwich.

Servings 8

Author Rachael Hutchings

Ingredients

• 1 can (15 ounces) cannellini beans
• 15 drops doTERRA Lemon Oil
• 1/4 cup tahini
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon fine grain sea salt, plus additional salt to taste
• 1/2 cup roughly chopped fresh basil leaves

Instructions

• Drain the cannellini beans, saving the liquid from the beans.
• Put 3 tablespoons of the bean liquid, along with the tahini, and doTERRA Lemon Oil, in the bowl of a food processor and process for 1 minute, then scrape down the sides and bottom of the bowl, then process for an additional 30 seconds.
• Add the apple cider vinegar, minced garlic, and sea salt to the food processor and process for 30 seconds, then scrape down the sides of the bowl.
• Add half of the beans, then process everything together for 1 minute. Scrape down the sides of the bowl, then add the rest of the beans and process for 1 more minute, or until the dip is smooth and creamy.
• Taste the dip for salt and add additional salt as needed. Add the fresh basil and pulse until it is chopped and evenly distributed throughout the dip. Transfer to a container and set in the refrigerator to chill for 1 hour. Delicious served with fresh cut vegetables, crackers, and pita chips.

Notes

• doTERRA Lemon Oil

*Discloure: This post was written in partnership with doTERRA.  They supplied product for this post, but I received no further compensation.  All opinions and experiences are my own.

The post Lemon Basil White Bean Dip appeared first on La Fuji Mama.

Spring is here, but it’s still chilly in northern Utah, which means I’m still in the mood for more wintery comfort foods.  One of my favorite genres of food is nabemono/nabe–Japanese hot pot dishes.  I recently whipped up one of my favorites–kinoko nabe, or mushroom hot pot–and thought I would share it with you.

It’s really quite simple to make and so delicious.  You can make it in a donabe, or Japanese clay pot, or in a large saute pan.  I used 3 different types of mushrooms to make this particular nabe–dried shiitake mushrooms (both to make the stock, and then as an ingredient in the nabe, eryngii (King Trumpet mushrooms), and buna shimeji (beech mushrooms), but you can substitute your favorite mushrooms if you like.

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Kinoko Nabe (Japanese Mushroom Hot Pot)

This Japanese hot pot is delicious, comforting, and good for what ails you. You can switch out the mushrooms and vegetables for other things you have on hand!

Author Rachael Hutchings

Ingredients

For the dashi (stock):

• 1 piece kombu (dried kelp), approximately 3 x 6-inches in size
• 1/2 ounce dried shiitake mushrooms
• 4 1/2 cups water

For the kinoko nabe:

• 5 tablespoons sake
• 3 tablespoons mirin
• 3 tablespoons soy sauce (or gluten-free tamari)
• 1/2 small napa cabbage (about 10 ounces), cut into bite-size strips (separate the bottom and leafy parts into 2 separate piles)
• 1 large carrot (about 4 ounces), peeled, cut into 2-inch lengths, then thinly sliced lengthwise into planks (or cut into thin ribbons and rolled)
• 1/4 medium daikon radish (about 4 ounces), peeled, cut into 2-inch lengths, then thinly sliced lengthwise into planks (or cut into thin ribbons and rolled)
• 1 14-16 ounce package firm tofu, cut into 8 cubes
• 2 - 3 leeks, cleaned thoroughly and cut into 2-inch lengths
• 8 ounces eryngii (King trumpet mushrooms), cut into 2-inch lengths, then cut into 1/4-inch thick planks
• 4 ounces buna shimeji (beech mushrooms), trimmed
• 3 ounces harusame noodles (Japanese cellophane noodles made from sweet potato and potato starch), soaked in water for 15 minutes

To serve:

• Ponzu
• Grated daikon
• Thinly sliced green onions
• Shichimi togarashi
• Yuzu koshou

Instructions

Make the dashi (stock):

• Combine the kombu, shiitake mushrooms, and water in a pot and let them soak for 30 minutes.
• Cover the pot and set it over medium heat. Just before the stock comes to a simmer, remove the kombu.
• Once the water comes to a boil, let the stock simmer for 5 minutes. Then remove the pot from the heat and let the stock steep for 3 minutes. Then strain it through a fine-mesh sieve lined with 2 layers of cheesecloth. Do not discard the shiitake mushrooms!

Make the kinoko nabe broth:

• Combine the dashi sake, mirin, and soy sauce in a bowl. Set it aside.

Assemble the kinoko nabe:

• Cut off and discard the shiitake stems. Set the caps aside.
• Put the bottom pieces of the napa cabbage on the bottom of the donabe (claypot) or sauté pan. Arrange the other ingredients on top of the cabbage, in separate neat bundles.
• Gently pour in the reserved broth.

Cook the kinoko nabe:

• Cover the donabe and bring the broth to a boil over high heat. Decrease the heat to medium and let simmer for several minutes until things start to soften, then uncover the pot, and simmer until the ingredients are tender.
• Transfer the donabe to the table. Serve the donabe ingredients and broth in small bowls. Garnish with ponzu, grated daikon, thinly sliced scallions, shichimi togarashi, and/or yuzu koshou, as desired.

The post Kinoko Nabe—Japanese Mushroom Hot Pot appeared first on La Fuji Mama.

*I teamed up with doTERRA to bring you this post.

I know we technically have 9 more days until Spring officially makes her debut, but we have recently had some warm days here in northern Utah that have me thinking that Spring is trying to pull a fast one on Mother Nature.  It has me a springy mood, wanting to pull out lighter clothing and make things like lemonade.

One of my favorite ways to make homemade lemonade is to dress it up with an herby simple syrup, especially a rosemary simple syrup.  Rosemary and lemonade were made to go together–whether it’s in savory dishes or sweet, they make each other sing. Rosemary was a sacred plant in ancient Greece, and its use daters back to 500 B.C., when it was used by the ancient Roman and Grecian cultures as a medicinal herb, as well as in their cooking.  It’s no wonder, as it supports healthy digestion and internal organ function when it is ingested.  It’s scent is energizing as well. 

The absolute easiest way to add rosemary to simple syrup is through the use of doTERRA Rosemary essential oil.  A few drops and a moment of your time will transform your simple syrups into flavorful sweeteners.  Join me welcoming spring with this refreshing rosemary lemonade!

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Rosemary Lemonade

Give your homemade lemonade an herbaceous boost with a rosemary simple syrup.

Servings 8

Author Rachael Hutchings

Ingredients

• 1 1/3 cup granulated sugar
• 6 cups water, divided
• 3 -- 5 drops doTERRA Rosemary Essential Oil
• 1 cup, plus 2 tablespoons freshly squeezed lemon juice, seeds and pulp strained out

Instructions

• Make a rosemary simple syrup: Combine the sugar and 3/4 cup of the water in a small (1 quart) saucepan. Bring the water to a boil, stirring to help the sugar dissolve.
• Once the sugar has all dissolved, remove the saucepan from the heat and let the syrup cool to room temperature.
• Stir in the doTERRA Rosemary Essential Oil, then transfer it to a glass jar and refrigerate it until chilled.
• Stir together the lemon juice, rosemary simple syrup, and remaining 5 1/4 cups of water in a pitcher.

*Discloure: This post was written in partnership with doTERRA.  They supplied product for this post, but I received no further compensation.  All opinions and experiences are my own.

The post Rosemary Lemonade–Hello (almost) Spring! appeared first on La Fuji Mama.

*I teamed up with doTERRA to bring you this post.

Valentine’s Day is almost here and I’ve got a brownie recipe that is perfect to help you celebrate.  “A brownie recipe?” you might say.  “Aren’t there already 30 bazillion brownie recipes out there?  Why do we need another one?”  Well, you don’t have this one!  Several things make it special:

• It’s free of gluten, eggs, and dairy, and can be easily made soy-free as well.  But wait! These brownies are still rich and decadent and do not taste gluten-free.  No weird textures here!  Oat flour has become one of my favorite substitutes in baking because it helps produce a moist-tender crumb in things like cakes and muffins.  
• It’s lower in fat because it doesn’t use any oil or other added fat.  Instead, it uses pumpkin puree.  And no, it doesn’t taste like pumpkin!
• It uses a couple drops of doTERRA’s On Guard essential oil blend, giving it a hint of spice (wild orange peel, clove bud, cinnamon leaf, cinnamon bark, eucalyptus leaf, and rosemary leaf/flower)–the perfect way to amp up the flavor for Valentine’s Day.

*A note on why you should add doTERRA’s OnGuard essential oil blend (besides the fact that it adds delicious flavor): It helps with immune support and protects against environmental and seasonal threats.  It can be taken internally, daily, to help maintain healthy immune function, and it can also be used on surfaces throughout the home as a non-toxic cleaner.  When it’s diffused, doTERRA On Guard essential oil blend helps purify the air and can be very energizing and uplifting.

Happy Valentine’s Day from my kitchen to yours!  May it be a good one!

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Fudgy Spiced Brownies

Rich, fudgy brownies made with oat flour (instead of wheat flour) and a hint of spice.

Servings 16

Author Rachael Hutchings

Ingredients

• 3/4 cup oat flour
• 2/3 cup cocoa powder
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon fine grain sea salt
• 3/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1/2 cup plain (or vanilla), unsweetened yogurt
• 1 1/2 teaspoons pure vanilla extract
• 2 -- 3 drops doTERRA On Guard essential oil blend
• 1/2 cup semi-sweet chocolate chips

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Line an 8x8-inch baking pan with parchment paper and grease with avocado oil or spray generously with nonstick spray. Set aside.
• Sift together the oat flour, cocoa powder, baking powder, and salt into a bowl.
• In a different bowl, whisk together the sugar, pumpkin puree, yogurt, vanilla extract, and doTERRA On Guard essential oil blend until well combined and smooth.
• Add the oat flour-cocoa mix to the bowl. Combine using a spatula, making sure to get rid of any oat flour lumps, but stop mixing once smooth and combined.
• Fold in the chocolate chips.
• Transfer the batter to the prepared baking pan. Use an offset spatula to spread the batter evenly (the batter will be thick).
• Bake the brownies in the preheated 350 degree Fahrenheit oven for 30 -- 35 minutes, until a toothpick inserted in the center comes out relatively clean. (A bit of chocolatey goo is ok.)
• Remove the brownies from the oven and let them cool completely, then transfer them to the refrigerator for 1 to 2 hours to let them finish setting up.
• Cut into 16 squares and serve!

Notes

*I've tried both an unsweetened vanilla coconut yogurt and an unsweetened cashew yogurt in these and both are delicious!

*If you want to make these soy-free, just be sure to use a yogurt and chocolate chips that are free of soy.

*doTERRA's On Guard essential oil blend

*Discloure: This post was written in partnership with doTERRA.  They supplied product for this post, but I received no further compensation.  All opinions and experiences are my own.

The post Fudgy Spiced Brownies appeared first on La Fuji Mama.