Welcome to the Essential Summer Recipe Series!

All week many of my blogging friends have been sharing some amazing summer recipes that feature essential oils.

If you are stopping by from Joyful Adorations who is featuring these fantastic Lemon Cupcakes with Lemon Frosting {YUM!} I am so glad you are here!

I love how essential oils are so versatile! You can use them so many fantastic ways for calming, cleaning, healing and eating. I really hope that you have had a chance to stop by some of the other posts in the Essentially Summer Series. There are so many amazing, tasty recipes you won’t want to miss them.

Some of my favorites are the Black Pepper Burgers from Real Food RN and the Grilled Lemon Orange Chicken from Happy Healthnut. Yummo! Make sure you get some of those on your grill this summer.

Without further ado I will bring you this fantastic Paleo Key Lime Cheesecake that I dreamed up. Since cheese isn’t really part of the Paleo diet you’ll find that this cheesecake is without cheese, but has a similar texture of cheesecake. My Paleo Key Lime Cheesecake is gluten free, grain free, dairy free and egg free. It is a delicious healthy, light and refreshing summer treat to end your fanatic essential summer BBQ.

Paleo Key Lime Cheesecake Recipe

Ingredients:

Crust

1 1/2 cups raw walnuts (soaked and dried)
1 tsp cinnamon
1/8 tsp unrefined salt (I use this brand)
1/4 organic palm shortening (From a sustainable source) or coconut oil
3 tsp coconut sugar (Like this)

Filling

3 cups raw cashews (soaked and dried)
1/2 cup grade B Maple Syrup (Like this one)
1/2 tsp unrefined salt (I use this brand.)
2 tsp gelatin (My favorite)
1 can full fat coconut milk (I like this brand)
10 drops of Lime essential oil (I always use this brand)

Directions:

1. Use a food processor and grind the walnuts finely.

2. Add all the crust ingredients to a bowl and mix well. Pat down into a 8 inch spring form pan to form the crust.

3. Add coconut milk to a sauce pan along with the gelatin. Allow gelatin to “bloom” for a few minutes in the sauce pan.

4. Heat milk through on a medium low setting.

5. Add raw cashews, maple syrup, salt, lime essential oil and warmed milk with the gelatin to a blender. Blend well.

6. Pour filling evenly onto the pie crust and smooth the top layer.

7. Refrigerate for 1-2 hours or until set.

Cooking with essential oils is just a part of how we use our essential oils everyday.

Are you ready to start caring for your family with these amazing therapeutic grade essential oils? Don’t wait another minute. Now is the best time every to have a healthy, happy spring, summer, winter and fall. These oils have done amazing things to heal the body and prevent sickness in my family. I know you will not be disappointed getting started. Click here to learn more or contact the person who introduced you to the “essential summer” series

Up next, you will have to check out Mama Marcie’s Homemade Ice Cream. There are three lovely flavors to choose from!