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DOGGIE JERKY 

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Preheat oven 200 degrees (my stove has dehydrator option I put it at 200 degrees) OR use a dehydrator 

INGREDIENTS

1# organic ground meat (93-96% lean)

1 stalk organic celery 

1 tablespoon Simply Organic parsley

1 tablespoon organic nutritional yeast 

THE PROCESS

*Put the meat in a strainer and let the liquid drain. 

*In a food processor process the celery stalk, very fine.

*On a piece of parchment paper put the meat, celery, nutritional yeast, and parsley together. Work it all together with your hands. 

*With another piece of parchment paper on top press it down into a very thin rectangle. 

*Use a pizza cutter or knife and make strips. 

*Carefully separate the jerky so they are not touching.

*This will allow the jerky to dry out evenly.

*Put the parchment paper on an oven proof grate and into the middle of the oven. 

*Allow the meat to dehydrate until completely dry. It can take 3-6 hours depending on the thickness of the meat. 

*Store the jerky in a bag in the refrigerator. If you make more jerky for more than for a week freeze the surplus. 

ALMOND FLOUR FOCACCIA

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Pre heat oven to 350° 

1 box Simple Mills Almond Flour Pizza Dough

2 tbs. Organic apple cider vinegar

2 tablespoons organic olive oil 

1/3 cup water (if needed 2 tablespoons extra water)

Butter, flavored coconut oil. For forming the dough ball. 

Simple, follow the directions on the box. I mixed finely cut up fresh rosemary when forming the dough. I pat it out on a pampered chef bar pan. It did not fill the whole pan. Maybe about 1 1/2” around the pan was left open. 

Pre-bake the crust for 20 minutes. (I obviously didn’t follow directions, it was too soft on the bottom for me. Please, judge your personal dough)

**The Topping 

I picked what I had in my garden. Cherry tomatoes, plum tomatoes, zebra tomatoes, peppers, green onion. I cut it all up sprinkled it with olive oil, sea salt, and garlic powder. 

Apply the topping evenly all over the crust. Sprinkle on organic nutritional yeast for a cheesy taste. Bake in the oven another 20 minutes.

Topped off with pieces of fresh arugula and Cream of Balsamic Vinegar. 

BREADED ZUCCHINI ROUNDS

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Organic Zucchini – I cut about 35 rounds from the zucchini’s, approximately 1/4” thick.

The liquid from one box of garbanzo beans (Jack’s Quality. Thrive market)

(Make some hummus the same day)

1 cup raw organic pecans (Terrasoul.com or Amazon)

1/2 cup raw organic pumpkin seeds (GoRaw organic sprouted pumpkin seeds. Thrive Market, iHerb, Vitacost, or Amazon) 

1/2 cup organic nutritional yeast (frontiercoop.com or Amazon)

2 tablespoons of 3 seeds (Livfit superseeds (hemp, chia, flax seeds) iHerb or Amazon

1/2 teaspoon pink Himalayan sea salt (frontiercoop.com or Amazon)

1 teaspoon organic garlic granules (frontiercoop.com or Amazon)

1 teaspoon organic Frontier Italian herb blend (frontiercoop.com or Amazon)

Organic tapioca flour (anthonysgoods.com or Amazon)

Organic extra-virgin olive oil spray (Thrive Market)

Preheat the oven on roast to 450°

Line a bar pan with a piece of parchment paper. Spray the piece of parchment paper with the olive oil spray.

In a food processor add the raw pecans, pumpkin seeds, nutritional yeast, salt, garlic powder, Italian herb blend and 3 seed blend. Process until finely ground. 

Put half of the breading into a bowl or plate. As you run out then add more. 

Coat each zucchini round with some tapioca flour.

Dip each zucchini round in the garbanzo bean liquid.

Dip each zucchini round into the breading mixture.

Spray olive oil on the lined parchment paper lined bar pan.

Place  each zucchini round on the piece of parchment paper.

Spray the top of each zucchini round with the olive oil spray.

Roast in the oven top side 7 minutes then flip them over and roast until brown.

Click herehttp://thrivemarket.com

Click herehttp://amazon.com

Click herehttp://terrasoul.com

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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.

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.

Eggplant and Arugula Wraps with Young Living Lemon, Lime, and Oregano Essential Oils

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eggplant

Ingredients

  • 1 medium eggplant  (the bigger is not better. It can be tough and bitter)
  • 1 red onion
  • 3 cups firmly packed arugula
  • 1 lemon, juiced
  • 1/8 cup olive oil
  • 1 drop oregano essential oil
  • 3 drops each lemon and lime essential oil
  • Salt and Pepper
  • 1/2 cup finely chopped pecans
  • Cream of Balsamic (I used Isola, Blood Orange)

Directions

  • Cut the eggplant into thin circles. Lay the eggplant out evenly on paper towels. Generously salt both sides. Let them sit and sweat 30 minutes. It will keep the eggplant tender and take away any bitterness.
  • Put arugula in a bowl. Mix together the squeezed lemon, the three essential oils, and olive oil. Mix well. Pour over the arugula and toss in the pecans. Mix all together so all the arugula is well coated.
  • Cut the red onion thick enough to grill without falling apart.
  • Spray oil on the eggplant and onion. Grill them up.
  • Now it is time to assemble. Take a piece of the grilled eggplant, put some of the arugula salad in the center, a piece of grilled onion on top, and toothpick it together.  Line the assembled eggplants on a serving dish and drizzle the cream of balsamic over the top of them all.

Hummus with Young Living Lemon Essential Oil

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photo (40)

Ingredients

  • 30 oz. or 2 drained cans cooked garbanzo beans ( I love to cook mine)
  • 2 cloves crushed garlic
  • 1/4 cup flax meal
  • Juice of 2 lemons
  • 1/4 cup raw sesame seeds
  • 2/3 cup almond or quinoa milk
  • 1/4 cup chopped fresh parsley
  • 2-3 tbs. dried chives
  • 8 drops Young Living Lemon essential oil
  • Salt to taste

Directions

I use my vitamix. I put all ingredients together and blend until smooth.

Yum

Liver and Walnut Pate with Young Living Lemon Essential Oil

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10 Health Benefits of Eating Chicken Liver by K. Kristie

  1.  Helps prevent anemia
  2.  Promotes good eyesight
  3.  Helps promote fertility (folate)
  4. Promotes health tissues (Riboflavin)
  5. Keeps thyroid healthy (Selenium)
  6. Helps body fight stress (Pantothenic Acid)
  7. Keeps immune system healthy (iron)
  8. Helps prevent pellagra (Niacin)
  9. Promotes healthy skin and nails (Protein)
  10. Helps keep teeth and bones healthy (Phosphorous). Not so yucky after all!

Ingredients

  • 4 large minced garlic cloves
  • 1 tbs. finely chopped shallots
  • olive oil for sautéing
  • 2 tbs. lemon juice
  • 1 lb. chicken livers
  • 1 tsp. bouillon
  • 1/2 cup water
  • 1 cup walnuts
  • 1/4 cup roasted flax seed
  • 1/4 cup raw hemp seed
  • 3 tbs. dried chives
  • 1/2 tsp. dried thyme
  • 1 tbs. ancho chile powder
  • 4-6 drops Young Living Lemon Essential Oil

Directions

  • Saute in the olive oil the garlic and shallot
  • Add chicken livers and brown the liver
  • Mix the bouillon, fresh lemon juice and water, stir together then add the liquid to the chicken livers
  • Cover and cook the livers through
  • In a food processor add the walnuts, flax seed, hemp seed, chives, thyme, ancho chile powder, lemon essential oil
  • Pulse until blended
  • Add the chicken livers and the liquid that cooked with the chicken livers to the food processor and finish it off so it resembles a pate

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