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ALMOND BUTTER COOKIE

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cookie

Ingredients

  • 3/4 cup puréed dates and figs (about 6 dates, 6-8 figs-size matters)
  • 1/2 cup melted vegan butter (Nutiva. Thrive Market or Amazon)
  • 1/2 teaspoon Simply Organic orange flavor
  • 1 egg or 1 flax egg
  • 1 cup organic almond butter
  • 1/4 cup organic carob powder
  • 1 tsp. Simply Organic vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/4 tsp. Xanthan gum
  • 2 1/2 cups very fine organic almond flour

Directions

Pre-heat oven 325 degrees
Combine all dry ingredients in a separate bowl.
Purée dates and figs in a cuisinart.
In a large bowl, with a hand mixer add vegan butter and orange flavor and beat well together.
Add egg and mix.
Add the almond butter and use the mixer to blend until it is totally mixed with the butter and egg.
Next comes the dry ingredients. Mix until smooth.
I baked these on a cookie sheet with parchment paper. (Easy clean)
Make the cookie dough into balls all the same size. Pat them down on the parchment paper to resemble a cookie the size you would want to eat.
These bake a little longer that a traditional cookie, about 20-25 min.
Check that they are slightly brown on the bottom. They will be soft.

NINGXIA RED

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Made from the NingXia wolf berry, NingXia Red provides ample antioxidants to strengthen the immune system. The antioxidants in the juice help fight free radical attacks that occur thousands of times a day to each cell of the human body!
It is the ultimate organic superfood with age-defying antioxidants.
NingXia Red:
*Anti Cancerous-Inhibit Tumor Growth
*Alleviates Arthritis-Strengthen Bones
*Alleviates Allergies & Asthma
*Resilient Immune System
*Promotes Restful Sleep
*Increases Energy
*Increases Libido
*Improves Vision
Macular Degeneration
*Balances Blood Sugar
Deters Diabetes
*Balances Cholesterol
Restores Healthy Heart
*Increases Athletic Ability
Stamina and Endurance
*Maintains Healthy Weight by
Converting Food into Energy not Fat
Improves Brain Function; ADD
ADHD, Dementia, Depression,
Focus, Memory Loss
NingXia Red is a Super Whole Food for a
Super Whole Body!

Now with Orange, Yuzu, Lemon, and Tangerine essential oils
that are traditionally known for their emotion-supporting
properties. This oil blend is 93% d-limonene a well-studied
antioxidant.
Consuming 2-4 oz. daily delivers powerful polysaccharides
and phytonutrients.
Contains zeaxanthin, a well-studied carotenoid.

This information is not intended to take the place of medical advice.

APPLE CAKE

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applecake

Ingredients

2 cups cubed (small) organic apple pieces

1 teaspoon organic lemon juice
1 cup chopped organic dates
1/2 cup organic apple sauce
1/2 cup organic vegan butter (Nutiva. Thrive Market, Amazon)
1/2 cup organic coconut sugar
6 organic egg whites room temperature (I buy them in the carton)
Grated rind of 1 organic lemon
2 1/4 cups of sifted organic almond flour
1/2 cup organic tapioca flour
1 tsp baking soda

1/2 teaspoon xanthan gum
1/4 tsp. salt
1 teaspoon Simply Organic lemon flavor
1 teaspoon Simply Organic cinnamon
1/4 teaspoon Simply Organic clove
Optional: raw almond butter and raw shredded coconut

Directions

Preheat oven 350 degrees
Prepare an oblong baking pan with spray oil and lining it with parchment paper. Spray parchment paper.
Cube the apples. Evenly sprinkle the lemon juice over the cubed apples.
In a bowl measure and combine the dry ingredients, set aside.
In a separate bowl beat the 6 egg whites until it forms soft peaks, set aside.
In a large mixing bowl combine the vegan butter, applesauce, rind of 1 lemon,
coconut sugar, the cinnamon and clove and beat until smooth with an electric mixer.
Add the dry ingredients and use electric mixer to blend thoroughly.
By hand fold in the egg whites.
Pour evenly into the oblong baking pan.
Bake 40-45 minutes or until firm.

Before serving spread almond butter on first AppleCake slice, then add another piece on top, spread another layer of almond butter then top with shredded coconut.

Black Bean Hummus with Young Living Lime and Lemon Essential Oils

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hummus

Ingredients

  • 15 oz. black beans drained.
  • 1/4 cup raw sesame seeds
  • 1/2 cup green olives
  • 1/4 cup chia seeds
  • 1 tsp. powdered cumin
  • 1/4 cup grape-seed oil
  • 1/8 cup almond milk
  • Juice of 1 lime
  • 1 chopped clove of garlic
  • 5 drops each YL Lemon and Lime essential oil
  • Salt and pepper to taste

Place all of the ingredients in your vita-mix and blend until smooth. If needed to make proper consistency add more almond milk.

DEHYDRATION

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In the  book, You’re Not Sick You’re Thirsty by Dr. F. Batmanghelidj, Dr. Batmanghelidj claims if you wait until your mouth is a dry to take a drink you are already beyond dehydrated. While a prisoner of war for 2 years he had the ability to relate disease to dehydration. In treating his fellow inmates with just water he observed he could relieve symptoms from disease by giving the patient proper hydration.

Waters plays a role in:
*Heart Disease and Stroke – water to help prevent clogging of arteries.
*Infection – water to increase efficiency of immune system.
*Depression – water to help the body naturally replenish serotonin.
*Sleep Disorders – water for the production of nature’s sleep regulator, melatonin.
*Lack of Energy – water generates electrical and magnetic energy in every body cell, for a natural power boost.
*Addiction – water to help eliminate addictive urges.
*Osteoporosis – water aids to strong bone formation.
*Leukemia and Lymphoma – water normalizes blood manufacturing systems to aid in prevention of different cancers.
*Attention Deficit – a well-hydrated brain is continually energized to imprint new information in its memory banks.

The body is 75% water, 25% solid matter. The brain is 85% water and extremely sensitive to dehydration. Adequate hydration of the body might be the best insurance against premature aging, disease and early loss of our different sensory systems.

You may be dehydrated if you have little or no urine or it is dark in color.
You are feeling fatigued, sleepy or have no energy.
You are suffering from a headache or are confused or dizzy.
You are crying and have no tears.

Stay hydrated with at least 8 cups of water each day.
Flavor the water with a couple of drops of Young Living citrus oils, peppermint, spearmint, or ginger to name a few.

Keep the toxins flushed out of your body with lots of water.
Lubricate your joints and protect your organs with water.
Control body temperature with water.
Create saliva with proper hydration.

Eat foods that have a high water content. Some of those are tomatoes, greens, melons, berries, celery, broccoli, cabbage.

Dehydration may play a a role in obesity. By not drinking enough water the cells become depleted of their ready energy. They then depend on food energy instead of water. The body then stores fat and uses protein and starch reserves because it is easier to break them down than stored fat.
So, give your body what it needs, WATER!
A few great weight loss tips using Young Living Products:
Aroma plays a big part in satisfying hunger. Have a cup of SLIQUE tea before a meal.
Drink a glass of water with drops of YL Grapefruit added to it. Grapefruit helps curb your appetite.
Do a shot of NingXia Red with 8 drops of YL Grapefuit and 3 drops of Ocotea.
Ocotea keeps blood sugar level and helps curb the appetite.
Make the first thing you eat be a bowl of veggie soup.
The SLIQUE line of products offers many solutions to dropping pounds.

SANTA CLAUS AND WATERMELON BALLS

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Now is the time to find these wonderful, delicious Santa Claus melons.
For an even fresher melon salad add citrus essential oils. I love the grapefruit.
Make melon balls. Collect at least 1/4 cup of the juice from the melons. I added 6 drops grapefruit essential oil to about 8 cups of melon balls. Add more oil if you like.
Pour over the melons. Toss and eat them up.

Brussels and Stuff with Young Living Thyme and Lime Essential Oil

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Ingredients

  • 12oz. cleaned, washed, chopped fine Brussels Sprouts
  • 1/3 cup grape-seed oil
  • 4 cloves chopped garlic
  • 1 drop  YL Thyme essential oil
  • 2-3 drops YL Lime essential oil
  • 3/4 cup freshly chopped apple
  • 1/4 cup Eden Spicy Pumpkin Seeds (if regular pumpkin seeds are used add red pepper flakes)
  • 6-10 tbs. chicken or veggie broth
  • Lime wedges

Directions

In a stir fry pan add grape-seed oil and essential oils together. Stir to mix.
Add garlic, slightly sauté.
Add the chopped brussels sprouts. Constantly stir the sprouts while adding a couple tbs. at a time of the broth to help steam the sprouts. Continue until tender.
Add the apple and pumpkin seeds. Serve with lime wedges.

LENTILS AND BUTTERNUT SQUASH

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lentils

Ingredients

  • 2 cups cooked organic lentils. (A quick alternative is buying already cooked Melissa’s brand lentils).
  • 1/4 cup organic olive oil (Thrive Market brand)
  • 2 cups organic vegetable broth (Bonafide. Thrive Market, Vitacost or Amazon
  • 1 organic onion chopped
  • 1 cup small cubed organic butternut squash
  • 1 Simply Organic bay leaf
  • 2 tablespoons organic lemon juice
  • 1 teaspoon Simply Organic Thyme
  • Organic Cherry tomatoes
  • Alfalfa Sprouts (or favorite micro-green)

Directions

Put the 1/4 cup olive oil in a skillet.
Add the onion. Salt slightly. Cook on low until the onion is caramelized.
Add 2 cups broth, 1 bay leaf, 1 cup cubed butternut squash.
Bring to boil, turn down to a simmer and let simmer until the butternut is tender.
When squash is tender add Lemon juice.
When ready to serve add the cherry tomatoes and micro-greens.

RED LENTIL PENNE WITH SWISS CHARD AND BABY BOK CHOY

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photo

Ingredients

  • 1 box organic Red Lentil Penne (Food to Live. Amazon, Whole Foods)
  • 2 cups firmly packed organic Swiss Chard, washed and chopped fine.
  • 1 cup firmly packed washed organic Baby Bok Choy
  • 3/4 cup halved raw organic walnuts (Terrasol. Terrasol.com or Amazon)
  • 2 tablespoons organic lemon juice
  • 1/2 teaspoon Simply Organic Thyme
  • 2 cloves crushed organic garlic
  • Organic Cherry Tomatoes (halved)
  • Fresh organic Red Pearl Onions
  • 1/4 cup organic olive oil (Thrive Market brand)
  • 1/4 cup organic nutritional yeast

Directions

Chop and soak Swiss Chard in salted water for 15 minutes. Drain and add the lemon juice.
Chop up the Baby Bok Choy. Set the Swiss Chard and Bok Choy to the side.
Cook the noodles according to directions on box. Drain and coat with olive oil
Set aside in a serving platter.
Put the pearl onions in boiling water for 3 minutes so they can be popped out of the skin.
In a stir fry pan add the olive oil with dried Thyme.
Add garlic, then add Swiss Chard and Bok Choy. Just heat through, don’t over cook.
Add those veggies to the platter of Penne
Scatter with halved Cherry Tomatoes, Walnuts and those little Red Pearl Onions all over the Penne. Sprinkle with the nutritional yeast.

STUFFED GRILLED PORTOBELLO

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mushroom

Ingredients

  • 3 raw organic portobello mushroom caps cleaned with stem removed (the stem can be chopped and added to the spinach.
  • 1 cup of cooked organic Rice/Quinoa mixture
  • 1/4 cup organic olive oil
  • 2 tbs. chopped organic shallot
  • 1 chopped organic garlic
  • 2 cups firmly packed fresh spinach
  • 1 tbs. gluten free Tamari
  • 1/4 cup Eden organic Spicy Pumpkin Seeds
  • 1/4 cup finely ground pecans
  • 6 fresh ripe figs chopped up

Directions

  • Put the oil in a frying pan.
  • Add the shallot and garlic, sautéing until clear.
  • Add the spinach, chopped mushroom stems, and Tamari. Sautéing it until wilted and juicy.
  • Stir in the rice/quinoa. Add pumpkin seeds and pecans. Mix well.
  • Mash in the chopped figs. This will help hold it together.
  • Stuff each mushroom with the stuffing.
  • Spray the mushrooms with spray oil.
  • Go outside and grill them up.