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FRUIT AND NUT CAKE

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Berries are high in antioxidants protecting your body against inflammation and free radicals (molecules that can damage cells and organs.) They are high in fiber, contributing to that full feeling for the weight conscious.  Berries may have beneficial effects on the brain that may prevent age-related memory loss. Eat berries and boost heart health, help weight control, fight cancer. improve brain power, and fight urinary tract infections.

Ingredients

  • 1 1/2 cups organic gluten free flour (Namaste)
  • 1/4 cup organic tapioca flour (Anthony’s. Anthonys.com or Amazon)
  • 1/4 cup potato starch flour (Anthony’s. Anthonys.com or Amazon)
  • 3/4 tsp. xantham gum
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. Simply Organic cinnamon
  • 2 Tbs. lemon juice
  • 4 eggs
  • 1 cup vegan butter (Nutiva. Thrive Market or Amazon)
  • 1 cup no sugar preserves (I used St. Dalfour 100% fruit apricot preserves from Vitacost or Amazon)
  • 1 large organic apple
  • 1 large organic pear
  • 3/4 cup each: dried organic cranberries, cherries, blueberries (I used Eden apple juice sweetened)
  • 3/4 cup diced organic apricots
  • 3/4 cup each: chopped raw organic walnuts and almonds
  • 1 teaspoon Simply Organic orange flavor

Directions

  • Combine all the dry ingredients in a separate bowl. Set aside.
  • Chop the apple and pear into small chunks. Drizzle 2 Tbs. lemon juice on them coating the fruit.
  • Set the chopped fruit aside.
  • In a large bowl, with a mixer, combine the 4 eggs, preserves, and vegan butter and orange flavor until smooth.
  • Mix in the dry ingredients into the egg mixture until well incorporated.
  • Add all the fruit, fresh and dried and chopped nuts. Mix well.
  • Pour into a greased, floured bunt pan.
  • Bake at 350 degrees for 45-50 min.

Optional Glaze

  • 4 oz. Kite Hill sour cream
  • 1 Tbs. agave syrup

Whip up and drizzle over top. Crushed almonds or raw coconut macaroons can be sprinkled on top of the cake

here.

Root Vegetable Stew

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Root veggies are high in antioxidants, fiber, phytonutrients, and low in calories. They improve physical and mental well being, while fighting fatigue. Lose unwanted weight with root veggies! According to Margaret Nearing from Best Health, five reasons to eat root vegetables are to reduce your risk of cancer, get your folate, absorb more iron, increase your exercise stamina, and boost your beta carotene.

Ingredients

  • 1 diced organic onion
  • 5 crushed organic garlic gloves
  • 4 diced organic celery stalks
  • 2 cups cubed organic turnips
  • 1-2 cups cubed organic celery root
  • 2 cups cubed organic carrots
  • 3 Cups fresh organic spinach (not a root veggie, but good for you)
  • 1/2 cup organic quinoa (lots of protein)
  • 2 quarts of vegetable broth (Organic Pacific brand)
  • pinch of red pepper flakes
  • sea salt to taste
  • 1/2 teaspoon Simply Organic rosemary leaves
  • 1/2 teaspoon Simply Organic thyme leaves
  • 1/2 teaspoon Simply Organic marjoram leaves
  • 2 tablespoons organic lemon juice (Italian Volcano. Vitacost, Amazon)

Directions

  • Sauté in olive oil the onions, garlic and diced celery. Add the 2 quarts of vegetable broth. Bring it to a boil, then turn it down to simmer. Add the rest of the ingredients except the spinach.
  • Simmer for 1 hour. Add spinach before serving, just allowing it to wilt.

Raw Kale Salad with Young Living Grapefruit and Lemon Essential Oil

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This kale salad is jam packed with omegas and antioxidants, making each spoonful of food meaningful. A delightfully crunchy, juicy way to get nutrition.

USING ORGANIC INGREDIENTS:

  • 1 bunch, washed, dried, chopped fine, kale
  • Himalayan pink sea salt
  • 1/4 – 1/2 C. Olive Oil
  • 3 oz. dried cranberries (Eden are no sugar)
  • 1 Apple (cubed)
  • 2 Grapefruit (scored, use fruit segments and all the juice)
  • 1 Jicama (cubed)
  • 1/2 C. Coarsely chopped,raw, Walnuts
  • 1/4 C. Spicy Pumpkin Seeds (Eden are the best)
  •  2 Tbs. Agave
  • 2 Tbs. Chopped Chives

Directions

Mix the lemon and grapefruit essential oil to the olive oil and whisk it together. Drizzle over the chopped kale along with sea salt to taste. Work the oil and salt into the kale with your hands.  (This will help the kale break down and not be so tough.) Add all the rest of the ingredients and mix them well. As always, best if made the day before so all the flavors can blend. YUM!

* Eating more cruciferous vegetables such as kale and broccoli may lower the risk of breast cancer in postmenopausal women by 15%. The body converts substances in the vegetables into anticancer compounds.

Source: “Cruciferous Vegetables Intake Is Inversely Associated with Risk Of Breast Cancer.” by X. Liu and K.Lv. Breast 8/6/12

For additional information and uses of the oils mentioned here, please click here.