Natural Tips for Australia Day Celebrations

With the Australia Day upon us, today’s post has you covered with a lamington recipe with a healthful twist, a natural true-blue Aussie insect repellent using an amazing essential oil unique to Australia — and a tip for our favourite products to keep on hand when the heat is turned up.

Let’s talk about our Aussie essential oil first, since essential oils are at the heart of pretty much everything we do here at The Good Oil Daily.

Blue cypress (Callitris intratropica) is native to Australia and grows mostly in the Northern Territory. Callitris comes from the Greek calli (beautiful) and treis (three), thanks to the triangular shape of its needles in spirals of three. It’s also known indigenously by these names: Karnitirrikani (in Tiwi), Gangi/Lanapu (in Djambarrpu), Munlark (in Rembarrnga) and Katanj (in Jawony).

Its vibrant cobalt-blue colour comes from guaiazulene, which comes about through a natural reaction of the heartwood, sapwood and bark combining during distillation.

Blue cypress is known to be very calming and soothing, and happens to be an awesome natural mosquito repellent ! So it’s the key active ingredient in our 100% natural and safe Aussie Mossie spray: keep them at bay and keep the mood mellow while you’re at it !

Natural Aussie Mossie Spray

• 50 mL Young Living ART Purifying Toner (or pure witch hazel)
• 10-15 drops authentic blue cypress essential oil (more if desired)

Mix in a spray bottle. BONUS TIP: Save your empty Young Living LavaDerm™ bottles as these are so handy for things like this. Shake the bottle well before spraying. Mist exposed areas of skin to keep mossies at bay. It’s also very soothing if a rogue bite happens to sneak through. To apply to your face, ears, throat and neck, spray a little into your hands then pat on. You don’t want to get any in your eyes.

I love using the ART Purifying Toner for this base because it also includes essential oils of lemon and peppermint — both great for warding off various bugs — and lavender for soothing the skin. And if you don’t have blue cypress, you can substitute Young Living Purification™. It also does a fine job.

Barbecue Helper and Post-Sun Skin Soother

Where there’s smoke, there’s fire — and I firmly believe there should be a bottle of Young Living LavaDerm™ as well ! I keep a bottle in a kitchen cupboard near my stove, too. True lavender (Lavandula angustifolia) essential oil is well-known for its skin-cooling properties. So is aloe vera —and LavaDerm™ Cooling Mist harnesses the power of both. It’s easy to use as you simply spray it onto stressed skin. Saturate the area well and allow to air-dry. Repeat as needed.

And if your slip, slop, slapping didn’t quite cover your preventative bases, LavaDerm™ is a beautiful soothing post-sun cooler.

Antioxidant-Boosted Lamingtons

We’re adding antioxidants with a fun berry twist on this iconic Australia Day treat! I’ve suggested including some rehydrated Ningxia wolfberries to ‘replenish the vital essence’ (according to ancient Chinese) and plump up the nutrients, being rich in amino acids, vitamin C, essential fatty acids, ellagic acid, vitamins, minerals and protein.

BERRY BOOST LAMINGTONS (makes 25)

Adaptation of Teresa Cutter’s recipe at The Healthy Chef

Cake:

• 6 free range organic eggs at room temperature (pastured, even better)
• 1 tblesp vanilla extract or 1 tso vanilla bean paste
• 2 tblesp raw honey, organic agave nectar or maple syrup
• ¼ cup (60 mL / 2 fl oz) macadamia nut oil or virgin cold pressed coconut oil
• ½ cup ( 70 g / 2 ½ oz) coconut flour (available at health food stores)
• 2 tsps baking powder (gluten-free)
• 1 cup (150 g / 5 ¼ oz) fresh or frozen raspberries (optional: substitute ½ cup raspberries with ½ cup pre-soaked and lightly drained Young Living dried NingXia Wolfberries)
• 1 cup (75 g / 2 ½ oz) shredded coconut for rolling

Chocolate ganache:

• 100 g (3 ½ oz) good quality 70-85% dark eating chocolate, finally chopped or grated
• 60 mL (¼ cup / 2 fl oz) coconut water or coconut milk

1. Preheat oven to 160 C / 320 F.
2. Line bottom and sides of a 22cm square baking tin with baking paper.
3. Whip eggs, vanilla and honey for 10 minutes until light and creamy.
4. Pour in the macadamia/coconut oil with the eggs still whipping and mix well.
5. Add the coconut flour and baking powder and mix until combined (but don’t overmix).
6. Pour lamington cake mix into the baking tin.
7. Sprinkle the raspberries/NingXia wolfberries evenly over the top.
8. Bake for 35 – 40 minutes or until a bamboo skewer comes out clean when inserted in the centre.
9. Cool for 30 minutes before lifting out from the tin to completely cool.
10. Carefully cut the cake into 25 mini squares.
11. Heat the coconut water or coconut milk in a small pan until almost boiling. Turn off the heat.
12. Add the chocolate and stir it through the coconut until you have a smooth silky ganache.
13. Now, whoa Nelly.  This next bit requires a light hand. Gently and lightly spread each square of lamington with a little chocolate ganache with a small knife on all sides.
14. Gently (gently!) roll in coconut and place onto a tray lined with baking paper to set. Or place each on in a decorative patty cake case for bonus presentation points !

If you have any left over, they will keep in an airtight container in the fridge for up to 4 days.   Good luck with that !

I’m so proud and grateful to be Australian and to live in this beautiful multicultural land.   It truly is the lucky country.

Enjoy the good oil daily.

The information on this site does not constitute advice. Please consult with your health practitioner. When using any of the products mentioned throughout this site, please be sure to read the labels and follow their suggestions for safe use.