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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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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.

Sammie and Roxie inspired Gazpacho Soup with Young Living Spearmint and Pepper Essential Oil

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soup

Ingredients

  • 2 cups chopped tomatoes
  • 1/2 cup grilled red pepper
  • 1/3 cup grilled onion
  • 3 cloves roasted garlic
  • 3 tbs. olive oil
  • Juice of 1lemon
  • 2 drops Spearmint and Pepper essential oil
  • Sprigs of fresh Tai Basil
  • Salt to taste
  • Hot Sauce

Directions

Put all the ingredients in the Vita Mix and blend until smooth and creamy on a higher  speed. Chill overnight. Before serving splash in hot sauce if desired.

GREEN BEAN – TOMATO – CUCUMBER SALAD

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photo (46)

Salads are always quick, easy and so nutritious because most of the ingredients are raw. They are also pretty to look at. 

This salad contains:

*Organic Green Beans.  Blanch the beans in boiling water for 3 minutes then put them in an ice bath to cool. Drain.
*Organic Heirloom Tomatoes, cut up.
*Organic Baby Cucumbers, sliced thin.

BASIL SALAD DRESSING

1/ 4 cup organic olive oil

1/4 cup organic lemon juice

1 tbs organic gluten free Tamari

2 tbs honey

1 1/2 tsp organic ginger juice (or 1/2-1 teaspoon grated ginger)

1/2 tsp salt

1/4 cup finely chopped organic basil

1 tsp finely chopped organic garlic

1 tsp finely chopped organic shallot

1 tsp organic dried chives

Put all ingredients in a blender and mix well.

Pour on the salad.

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.

QUINOA BREAKFAST CEREAL

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photo (45)

Ingredients

  • 1/2 cup organic white quinoa, washed.
  • 1 1/2 cup unsweetened almond milk (Elmhurst. Elmhurst.com or Thrive Market)
  • 1/2 teaspoon Simply Organic cinnamon
  • 1 organic apple, chopped
  • 1 tbs. Organic flax meal
  • Raw organic pumpkin seeds (GoRaw. Thrive Market, Vitacost or Amazon)
  • Organic Coconut cream
  • organic granulated maple sugar to taste

Directions

Place the first 3 ingredients in a sauce pan and bring it to a boil. Turn it down and let it simmer 15-20 minutes, covered.  If it thickens too much add more almond milk.
To keep some raw in the diet, when the cereal is cooked, then add all the toppings.
The sweet crunch of the apple is the best. Add flax and pumpkin seeds for roughage and omegas. To keep in the theme of an alkaline morning add almonds for a favorite nut.
Coconut cream will give it a sweet creamy texture, and with added yacon syrup
it will keep it more low glycemic than with any other sweetener.