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Watermelon-Jicama Salad with Young Living Spearmint and Lime Essential Oil

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Ingredients

  •  1 cubed jicama (4cups)
  • 5-6 cups cubed watermelon
  • 1/4 cup watermelon juice
  • 3 drops Young Living Lime essential oil
  • 2 drops Young Living spearmint essential oil
  • Fresh mint leaves

Directions

Put drops do essential oil in watermelon juice and add to cubed watermelon and jicama. Add fresh mint. Toss. Serve chilled.

Butternut Squash with Young Living Cinnamon, Clove & Cardamom Essential Oils

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Ingredients

  • 4 cups butternut squash cubed.
  • 1 cubed apple.
  • 1/2 cup chopped pecans
  • 1/4 cup raisins
  • 1/3 cup grape seed oil
  • 4 drops lemon essential oil
  • 2 drops cinnamon
  • 1 drop clove
  • 1 drop cardamom

Directions

In a baking dish combine all the ingredients except all the oils. In a measuring cup, add grape seed oil and essential oils. Whisk together. Pour over squash. Cover. Bake at 350 degrees for 40-45 minutes.

Raw Zucchini Pasta

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INGREDIENTS

  • 3 organic zucchini made into pasta with a spiral vegetable slicer
  • 1 chopped organic garlic clove
  • 1 tablespoon organic lemon juice
  • 2 tbs. organic balsamic glaze
  • 1/2 cup organic olive oil (Thrive Market brand)
  • 3 tablespoons organic nutritional yeast
  • Salt and  pepper to taste
  • 1/2 cup finely ground organic raw pumpkin seeds (GoRaw)
  • Organic Cherry tomatoes
  • Organic Fresh basil

DIRECTIONS

  • Put the zucchini through the vegetable spiralizer to make it into a pasta shape.
  • In a measuring cup add olive oil, garlic, basil, lemon juice or lemon essential oil, balsamic glaze, salt, pepper and nutritional yeast. Mix with immersion blender.
  • Pour over the zucchini and toss
  • Toss in ground pumpkin seeds.
  • Add in cherry tomatoes.
  • Garnish with fresh basil leaves.

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

ALMOND FLOUR CAROB ZUCCHINI BREAD

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  • Carob is a great dairy free substitute for chocolate. Carob has health benefits over chocolate, it is lower in calories, fat, caffeine free and only 13 calories per tablespoon.
  • It is naturally sweet so it does not need sugar to sweeten it!
  • One tablespoon carob flour has 2 grams or 10% daily recommended fiber. Fiber can help lower blood glucose and cholesterol levels. can also help with weight loss.

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Ingredients

  • 2 1/2 C. sifted almond flour
  • 1/2 C. carob powder
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 4 eggs
  • 4 Tbs. coconut oil
  • 1/2 C. coconut sugar
  • 1 tsp. vanilla
  • 6-8 drops Young Living Citrus Fresh Essential Oil
  • 1 1/2 C. grated zucchini
  • 1 C. pecan pieces
  • 1 C. cut up dates

Directions

  • Cream together with mixer, coconut oil and coconut sugar.
  • Add eggs, blend well.
  • Add dry ingredients, just until incorporated.
  • Fold in pecans and dates. (Change it up with any dried fruit or nuts, say cherries and walnuts or apricots and almonds!)
  •  Bake approx. 45 minutes in a 350 degree oven, in a greased and floured bunt pan.
  • Let cool completely.

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

ALMOND FLOUR PANCAKES

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Benefits of Almond Flour

  • Almond Flour is low glycemic.
  • Almonds are an alkaline PH.
  • Almonds have no cholesterol.
  • Almonds are high in protein and fiber.

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 Ingredients

  • 1/2 C. finely ground organic almond flour.
  • 2 tbs. organic tapioca flour
  • 1 organic egg
  • 3 organic egg whites beaten until stiff.
  • 1/4 C. organic almond milk (Elmhurst)
  • 1 tbs. organic olive oil
  • 1tbs. organic agave syrup
  • 1 tsp. Simply Organic cinnamon
  • 1/2 tsp Simply Organic vanilla
  • 1/2 tsp Simply Organic orange flavor
  • 1/4 tsp. Sea Salt

Directions

  • Beat the 1 egg. Add the oil, milk, agave, cinnamon, vanilla, orange flavor, salt. Mix well.
  • Beat the egg whites until stiff. Fold the stiffly beaten egg whites into the almond flour batter.
  • Heat a skillet or grill on low, spray with oil and cook pancakes until golden.
  • Optional: Top the pancakes with your favorite fruit. I used cooked apples.

ALMOND FLOUR BREAD

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Benefits of Almond Flour

  • Almond flour is a favorable flour to use in baking because it is low glycemic.
  • Almonds are an alkaline food, helping maintain a healthy alkaline body PH.
  • Good for your heart, almonds contain no cholesterol.
  • Help yourself lose weight with a high fiber, high protein snack.

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 preheat oven to 350

Ingredients

  • 1 1/2 C. almond flour
  • 1/4 C. tapioca flour
  • 1/2 C. flax meal
  • 1/3 C. rice flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 teaspoon xanthan gum
  • 5 eggs (separated)
  • 1/4 C. oil (I used walnut oil)
  • 4 oz. unsweetened applesauce
  • 1 tablespoon raw honey
  • 1 tbsp. apple cider vinegar

 Directions

  • This is how I put it together using my vitamix.
  • Measure all the dry ingredients into a sifter.
  • Put the 5 egg yolks into the processor, mixing until light yellow.
  • Add to the yolks the oil, honey, applesauce and vinegar.
  • Allow that to mix well.
  • Now all the dry ingredients is measured out into the sifter so all I have to do is sift the dry ingredients into the processor and pulse to mix.
  • Mix the dry ingredients 1/3 at a time so it blends evenly.
  • In a separate bowl, beat the 5 egg whites until stiff.
  • Pour the batter from the processor into a bowl.
  • GENTLY fold the egg whites into the batter. Do not over mix.
  • The reason for all the sifting and the egg white beating is because almond flour is dense and heavier than regular flour.
  • We want the bread to rise and be fluffy as it can be, so, beat and sift.
  • Pour the batter into a oil sprayed 7 1/2 x 3 1/2 bread pan.
  • In a preheated 350 degree oven, bake 30-35 min.

Carrot Cranberry Salad

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Ingredients

  • 10 oz. organic shredded carrots
  • 1- 6 oz. container Kite Hill Greek Yogurt
  • 1/4 cup organic fruit juice (I used pineapple)
  • 1 pkg. Eden organic dried cranberries (Vitacost, iherb, Amazon)
  • 1/2 cup organic sliced almonds or chopped organic pecans (Terrasoul.com)
  • 1/2 teaspoon Simply Organic lemon flavor (iherb, Vitacost, Thrive Market)
  • 1/2 cup vegan mayonnaise (Follow Your Heart. Whole Foods)
  • 3 tbs. organic agave syrup
  • 1/4 teaspoon Simply Organic cinnamon

Directions

  • In a large serving bowl add the carrots, cranberries, and almonds.
  • Add the lemon flavor to the yogurt and mix well.
  • Add remaining ingredients: agave, mayo, yogurt and fruit juice to the salad and mix well.
  • Making the night before works great to let flavors blend and the cranberries to plump from the fruit juice.

Baked Sweet Potatoes with Rosemary

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 Ingredients

  • 8 cups cubed sweet potatoes
  • 1/3 cup olive oil
  • 1/2 teaspoon Simply Organic lemon flavor (Vitacost, iherb, Amazon)
  • 1/2 teaspoon Simply Organic dried rosemary leaves
  • sea salt
  • Black pepper

Directions

  • Add the lemon flavor and rosemary leaves to the olive oil and mix.
  • Pour the olive oil over the sweet potatoes in a large bar pan that is lined with parchment paper.
  • Toss and evenly coat the sweet potatoes with the oil.
  • Sprinkle with sea salt and black pepper.
  • Roast in a preheated 375 degree oven until tender, about 20 minutes depending on the size of the potato chunks.

RAW POWER BALLS

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Eating raw has more nutrients that cooked food because there is no heat to destroy the vitamins and minerals. Eating raw keeps the enzymes in tact so the nutrients can be utilized. Raw will give you a great energy boost that lasts. This recipe, in particular, of raw fruits, nuts and seeds will keep you quite regular.

In a very large bowl combine the following-

  • 1 cup each: Organic Raw Walnuts, Almonds, Pecans, Pumpkin Seeds
  • 1/4 cup each: Organic Hemp Seeds, Chia Seeds, Flax Seeds
  • 1/2 cup Organic Flax Meal
  • 10 each cut up: Organic dried apricots, dates, and prunes
  • 3/4 cup each: Organic cranberries, cherries and blueberries (I used Edens Dried Fruit)
  • 3 tbs. Raw Organic Cocoa Powder
  • 1 teaspoon Simply Organic lemon
  • 1 tbs. Simply Organic Ground Cinnamon
  • 4 tbs. Organic Agave Syrup

Directions

  • Have a second big bowl ready. With your hands you will be tossing all the ingredients together.
  • In small batches grind up the ingredients. I use my Vitamix which does a quick, beautiful job.
  • You will want to grind them up well because as you grind up, especially the nuts, the oils will come out and almost create a nut butter.
  • This is important so you will be able to make them into balls and they will not crumble.
  • Then that is exactly what you want to do, make them into balls when you get it all ground up, of course.

Now, do not think that you have to follow this exactly. If you like something more than something else, change it up! Leave things out, add more of something else, it’s okay. I keep the balls in the fridge in a covered glass bowl. This is a great grab and go. I have crumbled them into hot cereal and into yogurt.

 

Cauliflower/Celery Root Mash

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Benefits of Celery Root

  • Celery root is rich in vitamins A,C,K, and E. Celery root has many therapeutic properties. It supports the digestive system and improves the function of the liver and bladder.
  • Helps as an anti-inflammatory with arthritis pain and swelling. Celery root is high in fiber.

Ingredients

  • 1 head of organic cauliflower
  • 3 organic celery roots
  • 2 cloves organic minced garlic
  • 1/4 cup organic chopped shallots
  • 1 cup organic vegetable broth
  • organic olive oil to saute
  • sea salt
  • 1/2 cup Kite Hill sour cream
  • 1 tablespoon organic lemon juice
  • 2 tbs. organic chives
  • 2 tablespoons vegan butter (Nutiva. Thrive Market or Amazon)

Directions

  • Prepare the cauliflower by washing it and separating it into small pieces
  • Wash and peel the celery root. Cut it into chunks (like potatoes)
  • In a pot with a lid saute in olive oil the garlic and shallot until soft
  • Add the chicken broth and the cauliflower and celery root
  • Cover the pot and cook until tender
  • Do not throw away any of the broth.
  • In a food processor or vita mix,  spoon in the veggies. If some liquid comes with, that’s fine.
  • Add to that the Kite Hill sour cream, lemon and vegan butter. Pulse until it resembles mash potatoes.
  • If necessary add some of the broth that you cooked the veggies in.
  • Garnish with the chives.