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Archives for November 2014

Split Pea Soup with Young Living Thyme and Lemon Essential Oil

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soup

Ingredients

    • 1- 16oz. bag of dried peas
    • 7 cups of water
    • 1 tsp. celery salt
    • 1 bay leaf
    • 1 1/2 tbs. Better than Bouillon
    • 1 tbs. Oil to keep the peas from clumping

Directions

Wash the peas and put them in a large pot with all the rest of the above ingredients. Bring to boil, then turn down to simmer for about 3 hours.

      • 1 1/2 cups of thinly diced carrots
      • 1/2 cup finely diced celery
      • 1 crushed garlic clove
      • 1 minced shallot
      • 1/4 cup of olive oil
      • 2 drops Young Living Thyme essential oil
      • 2 drops Young Living Lemon essential oil

Add the essential oil to the olive oil. Put the oil in a sauté pan and add the shallot and garlic. Sauté it slightly then add the carrots and celery. Cook until soft.
Add to the soup and stir it all together.

Before serving, if you want a tang add a few drops of lemon juice or rice vinegar. The soup can be topped with diced tomatoes and dollop of coconut cream.

Raw Cranberry Relish with Young Living Orange and Lemon Essential Oil

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relish

In a blender (I use a Vita-Mix) add:

  • 8 oz. fresh cranberries
  • 2 cups, cubed fresh pineapple
  • 2 Valencia oranges
  • 5 drops Young Living Orange essential oil
  • 3 drops Young Living Lemon essential oil
  • 1/4 cup yacon syrup
  • 3/4 cup fresh pomegranate seed

Pulse blend to keep it chunky. Stir in pomegranate seed. Refrigerate at least overnight before serving.

Stuffing with Young Living Thyme, Rosemary and Sage Essential Oil

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stuffing

Ingredients

  • 8 cups 1/2″ cubed, gluten free bread (I added a few pieces of gluten free raisin, cinnamon bread)
  • 1 cup each, finely diced onion, celery, cubed apple, dried cranberries, and pecan pieces. (A great substitution for pecans is chestnuts)
  • 3 garlic cloves, diced
  • 1/3 cup olive oil
  • 2 drops each of Young Living Thyme, Rosemary and Sage essential oil
  • 2 tbs. dried chives
  • 2 tbs. poultry seasoning
  • 1 quart of broth
  • 1 egg or flax egg
  • Optional: 1 cup ground, cooked chicken sage or chicken apple sausage.

Directions

Spray grapeseed oil on both sides of the pieces of gluten free bread. Sprinkle with garlic sea salt. Cut the bread into 1/2″ cube pieces. Toast in a 275 degree oven,
tossing about occasionally until crisp, 30-40 minutes.

In a large sauté pan add the olive oil and all of the essential oils. Mix them together.
Add the onion, celery and garlic, sauté until soft.

In a large mixing bowl add the toasted bread, the onion, celery and garlic sauté, the cubed apple, dried cranberries, and pecan pieces. Toss them together.

Bring the quart of broth to a boil. Stir in the poultry seasoning and chives. Pour the broth over the bread mixture, mix well. Allow the hot broth to absorb into the bread.

Beat the 1 egg or flax egg and add it to the stuffing, mixing it in.

If using any sausage add and mix at this time.

Put the mixture into a rectangle baking dish. Bake at 350 degrees for about 45-50 minutes.

WHATS WITH BLOOD SUGAR

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This information is not intended to take the place of a doctor or his advice. Always ask your doctor his opinion before trying something new.

SUPPLEMENTS:
Chromium – “Chromium forms a compound in the body that seems to enhance the effects of insulin and help lower glucose levels. But it also has risks, and its use as a supplement is somewhat controversial”. (WebMD R.Morgan Griffen)
Ginseng – some sugar-lowering effects in fasting and after-meal blood sugar levels.
Magnesium – “Magnesium is a mineral that is important for normal bone structure in the body. Dietary sources of magnesium include legumes, whole grains, vegetables (especially broccoli, squash, and green leafy vegetables), seeds, and nuts (especially almonds). Other sources include dairy products, meats, chocolate, and coffee. Water with a high mineral content, or “hard” water, is also a source of magnesium.” (WebMD)
Vanadium – a compound found in tiny amounts in plants and animals.
Coenzyme Q10 – helps cells make energy and acts like an anti-oxidant.
B-Complex Vitamins – B6 and B12 for nerve health.
Vitamin C
Vitamin D
Vitamin E

FOODS:  eat foods with a low glycemic index. This may be helpful for blood sugar levels.
* Brewer’s yeast

* Cruciferous veggies – lots of vitamins, minerals, fiber, low carbs, low calorie.
* Cinnamon – anti-inflammatory
* Clove
* Okra – may help stabilize blood sugar levels.
* Fenugreek seeds – high fiber, may help lower blood sugar, slows down digestion and
absorption of carbs.
* Sage Tea
* Beans – raises blood sugar slowly, good protein and fiber.
* Oatmeal, Buckwheat –  whole grains, high fiber.
*Fish (wild salmon) – Omega-3’s, great lean protein.
* Yogurt – good carbs and protein to slow a rise in blood sugar.
* Almonds – good fat, magnesium.
* Egg Whites – lean protein, low carb.
* Avocado – healthy fat, great for heart health.

Eat foods rich in fiber, vitamins and minerals. Fighting inflammation is important so use cinnamon and clove to help.

EXERCISE:
*Exercise will help lower blood sugar and lose weight.
*Start slow. Walking, swimming, yoga are excellent.
*Let instructors know you have any health concerns.
*Keep well hydrated before, during, and after exercise.
*Check your blood sugar before and after exercise.
*Keep a snack handy.
*Be careful of your feet, especially if you have signs of neuropathy.

YOUNG LIVING ESSENTIAL OILS:
* Ocotea
* Fennel – cook with it, take it as a supplement.
* Coriander – may offer support for a healthy pancreas.
* Cinnamon – anti-oxidant. Put it in your recipes.
* Clove – high anti-oxidant. Put it in your recipes.
Any of these oils can be diffused, put on the bottom of the feet, or taken as a supplement. VITALITY ESSENTIAL OILS for supplementation. Only 1-2 drops and always fill the capsule with olive oil. Take caution with cinnamon and clove because it is a hotter oil, always use carrier oils with them.

VITALITY ESSENTIAL OILS can be added to an ounce or two of NingXia Red or a high protein drink like almond milk.
OIL BLEND: (from reference guide for essential oils)
8 drops clove, 8 drops cinnamon bark, 15 drops rosemary, 10 drops thyme in
2 oz. carrier oil. Put on bottom of the feet.

YOUNG LIVING SUPPLEMENTS:
Inner Defense – a great way to get the clove, cinnamon and rosemary in an easy to take capsule.
Super B – This vitamin may support nerve health.
Super C – a potent antioxidant that protects free radical damage throughout the body. Required for production of collagen, so it strengths blood vessels and promotes healthy blood flow. It boost immunity. May help. Lower blood pressure.
Super Cal – may address reduced bone mass.

OmegaGize – this has the omega 3 fatty acids, Vit. D, and CoQ10!
Life 5 – restores core intestinal health for sustained energy and improved immunity.
(Research is saying diabetes is an auto- immune disease)
Longevity – fat soluble antioxidant. Helps prevent the damaging effects of aging, diet, and the environment. May support brain function, cardiovascular health, cell regeneration, liver and immune function.

*Always follow your Dr.’s advise. This information is not intended to take the place of your doctors instructions.

 

APPLE PIE

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Ingredients

preheat oven to 350°

PIE DOUGH CRUST

3 cups organic gluten free flour

1 cup melted organic vegan butter flavored coconut oil (Nutiva. Thrive Market or Amazon)
7 tablespoons organic cold almond milk
2 tablespoons organic agua faba
1 tablespoon organic maple syrup or agave 
1 teaspoon salt 
1/2 teaspoon xanthan gum
This crust can be pre-baked for a no-bake filling or filled with fruit for a fruit pie or any custard filling.

THE APPLE PIE FILLING

7 cups organic peeled, sliced apples

1/8 cup organic butter flavored coconut oil (Nutiva. Thrive Market, Vitacost, Amazon

1 tsp. Organic Lemon Flavor

1 tsp organic ground cinnamon

1 cup of organic date sugar

2 tbs. Organic gluten free flour

4 tbs. coconut manna

DIRECTIONS FOR PIE FILLING

*In a large mixing bowl add 7 cups of peeled, sliced apples.
*In a measuring cup add 1/8 cup melted vegan butter, lemon flavor and ground cinnamon.

*Pour over the apples and toss the butter all over the apples.
*Mix 1 cup of date sugar and 2 tbs. gluten free flour in a separate measuring cup. Coat the apples with this mixture. Put the apples into the pie crust. Add 4 tbs. Coconut manna all over the top of the pie.
Cover the pie with the pie crust top.

Bake 350 degrees for 50 minutes.
After the 50 min. Turn up the oven to 400 degrees and bake an additional 10-15 minutes until the pie is golden brown.

Products I used:

Namaste organic gluten free flour (Whole Foods or Amazon)

Nutiva coconut oil

Lemon Flavor Simply Organic (coopmarket.com, Vitacost, I herb, Amazon)

Cinnamon (coopmarket.com or Simply Organic)

Date Lady Date Sugar (Ilovedatelady.com)

Wholesome Organic agave syrup (wholesome sweet.com or Amazon and Whole Foods)

Coconut Whipped Cream

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Refrigerate overnight 3 cans, 5.4 oz. of unsweetened organic coconut cream.
Refrigerate your bowl to get it ice cold.
Turn the can upside down and open it so you can easily drain the liquid from the cream.
Put the cream in the refrigerated bowl and whip it up.
Sweeten it with 1 tbs. agave powder (or more to taste) and 1 tsp. vanilla, while whipping it up.

PUMPKIN OR BUTTERNUT SQUASH PIE

By

pie

Ingredients

  • 2 cups pumpkin or butternut squash (squash will make the pie sweeter)
  • 3 eggs
  • 1 teaspoon Simply Organic cinnamon
  • 1/2 teaspoon Simply Organic clove
  • 1 tsp. powder stevia
  • 1/2 tsp. salt
  • 1/2 cup date sugar
  • 2 cans unsweetened organic coconut cream
  • 1 gluten free pie crust

Directions

Pre-heat oven to 425 degrees.

In a blender add all the above ingredients except for the pie crust and coconut cream.
Blend it until all mixed together and smooth.
Pour it into the pie shell.

Bake it in the middle of the oven on 400 degrees for 20 minutes.
Turn down the oven to 350 degrees and finish baking the pie for
about another 40-45 minutes or until firm. Cover with parchment paper to keep it from being too brown.

Garnish with coconut whipped cream.

Look for the Home Made Pie Crust Recipe in Index.