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COLD PASTA SALAD

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1 box, 12oz organic gluten free fusilli cooked according to box instructions.  Drain and put in a bowl adding 1 1/2 tbs. Olive oil so the noodles don’t stick    (Jovial. Thrive Market, Amazon)

1/2 cup organic chopped celery

1/2 cup organic chopped onion

1 minced organic Garlic

1/2 cup organic chopped carrot

1/2 cup organic small cubed zucchini 

1/2 cup chopped green olives 

1/4 cup Raw pumpkin seeds (Go Raw organic sprouts pumpkin seeds. Thrive Market, Costco, Amazon 

1/2 tsp salt 

1 tsp black pepper 

1/2 tsp dried thyme

1/2 cup Kite Hill Sour Cream

1/2 cup vegan mayonnaise  (Follow Your Heart grapeseed oil vegenaise Whole Foods or  Thrive Market Mayonnaise)

In a large bowl combine cooked noodles, all the rest of the ingredients and mix well. 

*Optional: When plated you can grate VioLife Just Like Parmesan -Style cheese alternative on the pasta salad. (Whole Foods)

GRANOLA

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Preheat oven to 325°

3 cups organic gluten free sprouted rolled oats (Farmers We Know. Thrive Market or Amazon)

5 tablespoons melted Nutiva vegan butter (Thrive Market, Vitacost)

3/4 cup organic maple syrup (Thrive Market Brand) 

1/2 cup each:

*Raw organic almonds (all nuts Terrasoul. Terrasol.com, or Amazon)

*Raw organic pecans

*Raw organic walnuts 

*Raw organic pumpkin seeds (GoRaw.@GoRaw.com, iHerb or Amazon)

1 cup Organic Garbanzo beans, drained and dried (Jacks Quality. Thrive Market or Amazon)

1/2 tablespoon Simply Organic vanilla

1/4 teaspoon Simply Organic almond flavor

1 tsp Simply Organic cinnamon 

1/4 teaspoon sea salt

 In a large bowl combine the oatmeal, pumpkin seeds, walnuts and pecans, garbanzo beans and almonds. 

Melt the butter. Add the maple syrup, vanilla, almond flavor and cinnamon and mix well. 

Pour the butter mixture evenly over the granola mix. Stir up all the ingredients making sure it is well coated. 

Use a large cookie sheet lined with parchment paper. Pour the granola on the parchment paper and spread it out evenly. 

Bake 325 degrees for 25-40 minutes or until it’s got the crunch you like. 

Half way through cooking stir it up a bit. Let it cool completely then store it in an air tight container. It will get crunchier as it cools completely. I let it sit out on the cookie sheet over night covered with another piece of parchment paper making sure it drys out completely. 

COCONUT CREAM PIE 

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*MAKE THE PIE CRUST FIRST. Recipe below. 

FILLING

3 cups organic coconut cream (Let’s Do Organic. Thrive Market)

1/4 cup and 2 tablespoons of organic tapioca granules

(Let’s Do Organic. Thrive Market)

6 tablespoons organic powdered agave (Health Garden. health garden.com, iherb or Amazon)

3/4 cup organic shredded coconut (Anthony’s. Anthony’s.com or Amazon)

1/2 tablespoon Simply Organic vanilla

1/2 teaspoon Simple Organic coconut  flavor  

  

In a saucepan bring the coconut cream to a boil. Lower to a simmer and stir in the tapioca granules and salt. Stir while cooking for about 15-20 minutes until the tapioca is completely transparent. 

The longer it cooks the thicker it will be. Remove from heat and stir in the agave powder, vanilla and coconut flavor. 

Preheat oven to 350°

PIE CRUST 

3 cups organic gluten free flour (Namaste. Namaste foods.com or Amazon)

1 cup melted organic vegan butter flavored coconut oil (Nutiva. Thrive Market or Amazon)

7 tablespoons organic cold almond milk (Elmhurst. Thrive Market)

2 tablespoons organic agua faba (liquid from the garbanzo beans)

1 tablespoon organic maple syrup or agave 

1 teaspoon salt 

1/2 teaspoon xanthan gum

Put the dry ingredients in a mixing bowl, stir it up. 

In  a measuring cup measure the vegan butter. Add the milk, maple syrup, and agua faba. Beat with a whisk. 

Add to the liquid to the flour and mix. Don’t  over mix that will make the dough tough. Roll out in between 2 pieces of parchment paper. 

Transfer the dough to a pie pan. Put pie chain in the bottom of the pie pan so it doesn’t bubble up while cooking.

Bake in the middle of the oven for 40 minutes. If it’s getting too brown cover with parchment paper. 

COCONUT CREAM TOPPING

2 – 5.4oz Native Forest organic coconut cream (Amazon)

Store your coconut cream in the refrigerator so it’s alway ready to whip up.

4 tablespoons organic agave powder 

1 teaspoon Simply Organic vanilla

With your rotary beaters whip up all the ingredients. 

Spread evenly on your refrigerated pie. 

Grate chocolate on top. 

CREAM OF BROCCOLI SOUP 

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1 # organic frozen broccoli (Whole Foods, Thrive Market has Cascadian Farms) 

4 tablespoons vegan butter (Nutiva. Thrive Market, iherb, co-op market, Amazon)

2 tablespoons finely chopped organic shallot

1 tablespoon finely minced organic garlic

1/2 cup finely chopped organic celery

1/2 teaspoon Simply Organic Thyme (simplyorganic.com, iherb, Thrive Market, Amazon)

1 teaspoon sea salt

24 oz organic vegetable broth (Bonafide. Thrive Market or Amazon)

3 tablespoons organic nutritional yeast (Simply Organic. simplyorganic.com, iherb, Thrive Market, Amazon)

1/2 cup organic almond milk (Elmhurst. Thrive Market) 

Organic raw pumpkin seeds to top (Go Raw. GoRaw.com or Amazon)

Simply Organic dried chives (simplyorganic.com, iherb, Thrive Market, Amazon)

Is sauce pan, melt the butter. Add the shallot, garlic and celery. Saute until soft. 

Add the broccoli, thyme, sea salt, broth, nutritional yeast.

Heat it all up making sure the broccoli is cooked through. 

Add it all to a blender along with the almond milk. Blend until smooth. 

In your serving bowl add the pumpkin seeds and chives. 

ROASTED ORGANIC PLUM TOMATOES

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I used about 25 plum tomatoes. They were on the smaller size. 

Cut them in circles.

The tomatoes filled a large bar pan. 

Organic spray Olive oil (Thrive Market Brand from Thrive Market)

One handful, fresh organic basil

One handful, fresh organic oregano

3/4 cup organic olive oil (Thrive Market Brand from Thrive Market) 

1/8 cup organic vegan butter

1/2 teaspoon salt

1 bulb organic garlic cloves 

Preheat oven on roast at 400°

* On a parchment line bar pan place all of the tomatoes cut side up.

*In a small food processor add the basil, oregano, olive oil, vegan butter, salt, and the bulb of garlic. Blend until smooth.

*With a pastry brush, brush on the olive oil mixture,  generously.

Roast in the oven about 10-20 minutes depending on size.

PUMPKIN MUFFINS

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INGREDIENTS

Preheat oven to 350° 

1 cup organic Pumpkin, canned

1/2 cup organic apple sauce

4 tablespoons organic aqua faba (liquid from organic garbanzo beans)

 1 1/2 cups organic rolled oats, gluten free

OR 1 1/2 cups organic Quinoa Flakes

1/2 cup organic fine almond flour (Terrasoul. Terrasoul.com, Amazon)

4 tbsp organic yacon syrup (Alovitox. Amazon)

2 tablespoons raw honey 

1/2 tsp Baking powder

 1 tsp Baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon organic stevia (SweetLeaf. Thrive Market, Vitacost)

1/2 cup organic dark chocolate chips (Just Date. Enjoyjustdates.com, Whole Foods, Amazon)

1/2 cup organic chopped pecans (Terrasoul. Terrasoul.com or Amazon)

1 teaspoons Simply Organic cinnamon 

1/4 teaspoon Simply Organic clove

1/4 teaspoons Simply Organic ginger

 1/2 tsp Sea salt

1 tsp Simply Organic Vanilla extract

1/4 cup organic olive oil (Thrive Market)

Get a muffin tin and line it with paper cups. 

*In a mixing bowl add the 4 tablespoons aqua faba and whip until frothy.

*In the same mixing bowl put together the wet ingredients.  Pumpkin, applesauce, yacon syrup, honey, olive oil, stevia and vanilla. Mix all of the wet ingredients with an immersion blender. 

*Add all the dry ingredients to the wet ingredients. Add quinoa flakes, almond flour, cinnamon, clove, ginger, baking powder, baking soda, xanthan gum, salt and mix together well.

Put the batter into the muffin papers. Bake for 30 minutes. 

Top the muffin with almond yogurt and Eden’s dried cranberries.

VEGAN GLUTEN FREE BREAD (inspired by Megan Lavin’s recipe)

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Preheat oven 350

3 cups organic gluten free flour blend (namaste. Amazon)

1 tablespoon organic pyllum husk flour

1 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1 1/2 cups warm water (110 degrees)

2 1/4 teaspoons yeast (Caputo. Amazon)

1 teaspoon coconut sugar (or any other powdered sweetener)

1/4 cup organic maple syrup

6 tablespoons aqua faba (liquid from garbanzo beans)

1/4 cup vegan butter, melted 

First thing is to do is to proof the yeast. In a measuring cup, measure 1 1/2 cups of warm water (110°). Add the 2 1/4 teaspoons powdered yeast and the 1 teaspoon coconut sugar. Allow to sit for 10 – 15 minutes.  

Now put all the dry ingredients into a large mixing bowl. 

In a separate bowl add the aqua faba, melted vegan butter and maple syrup and the proofed yeast mixture. 

With the paddle attachment on your mixer blend the dry ingredients on low until well combined. 

Make a well in the dry ingredients and add the wet ingredients. On medium mix the dough for about 5 minutes, stopping to scrape the sides. 

In a bread pan, line it with parchment paper. Spray organic olive oil on the parchment paper. Spread the bread dough out evenly in the bread pan. Press it down evenly in the pan. Spray a piece of Saran Wrap and place sprayed side down on top of the bread pan. 

Allow to raise in a warm place until it reaches the top of the bread pan. 

Approximately 40-45 minutes to raise. 

When it is done raising bake in the middle part of the oven 40-45 minutes. 

If looking too brown cover the top with parchment paper. 

A DIFFERENT LOOK AT DEMENTIA 

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

The immune system, along with inflammation, are being looked at to treat or prevent Alzheimer’s Disease. Depression and brain injuries are thought to be the possible sources of chronic inflammation, which may lead to the disease process of dementia. Medically, there is no successful treatment for dementia. Study and research is needed to understand what types of treatment for inflammation should be employed and at what stage of the disease process it should be given. 

Our thoughts can affect our immune systems. We want good ones, of course. Aromatherapy can help us raise our MHz frequency to produce a greater immune system by elevating a feel good response. Essential oils are known to have anti-inflammatory properties, helping decrease inflammation. Essential oils contain anti-inflammatory properties and antioxidants. Antioxidants may help reduce the harmful effects of inflammation.

“Together our findings suggest that brain inflammation is not just a bystander phenomenon, but a strong contributor to disease progression.” Heneka says.

“Therefore, targeting this immune response will be a novel treatment modality for Alzheimer’s.” (DZNE-German Center for Neurodegenerative Diseases.)

 “Inflammation drives progression of Alzheimer’s: A molecularcomplex of the immune system promotes aberrant aggregation of proteins.” (ScienceDaily. ScienceDaily, 20 December 2017.)

“The blood-brain barrier is the barrier membrane between the circulating blood and the brain that prevents certain damaging substances from reaching brain tissue and cerebrospinal fluid. The American Medical Association (AMA) determined that if they could find an agent that would pass the blood-brain barrier, they would be able to heal Alzheimer’s, Lou Gehrig’s, multiple sclerosis, and Parkinson’s disease. In June of 1994, it was documented by the Medical University of Berlin, Germany, and Vienna, Austria, that sesquiterpenes have the ability to go beyond the blood-brain barrier. High levels of sesquiterpenes are found in the essential oils of cedarwood, vetiver, sandalwood, black pepper, patchouli, myrrh, ginger, vitex, German chamomile, spikenard, galbanum, and frankincense. Some blends containing these oils include 3 Wise Men™, Acceptance™, Brain Power™, Forgiveness™, Gathering™, Harmony™, Inspiration™, Into the Future™, and Trauma Life™” Reference Guide for Essential Oils

You can diffuse these oils alone or in combination. 

*A blend to diffuse:

4 drops of Patchouli 

15 drops Frankincense 

7 drops Vetiver

5 drops Lemon

You can put Brain Power on the bottom of your feet.

A drop of Cedar-wood on the top of your head.

A drop of Frankincense to the roof of your mouth. 

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

KNOWING THE ESSENTIAL OILS  NOTE 

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All essential oils have what is called “a note”. The notes are called a top note, a middle note and a base note. When blending essential oils, to get the best synergistic aroma, the blend will contain at least one essential oil from the top note, middle note and base note. Top notes evaporate more quickly and base notes more slowly. The top note aroma is noticed first before the middle and the base note scent. The base note will linger on allowing for a longer lasting blend. This can be a fun thing to play around with. First decide on what your blend is being used for, that will determine what essential oils you will want to pick. So, for sleep you may go with Bergamot, Lavender, Vetiver. Of course you can pick as many essential oils as you please.  Rule of thumb is your blend will contain 30% top note essential oils, 50% middle note essential oils and 20% base note essential oils. Three to five essential oils in an average blend is nice.  

*Here’s an allergy blend for the diffuser: 6 drops Lavender, 10 drops Basil, 4 drops Eucalyptus.

TOP NOTE OILS:

Basil, Bergamot, Blue Cypress, Clary Sage, Eucalyptus, Juniper, Lavender, Lemon, Grapefruit, Lemongrass, Lime, Melissa Neroli, Orange, Peppermint, Tea Tree

MIDDLE NOTE OILS:

Bergamot, Black Pepper, Blue Cypress, Blue Tancy, Cinnamon, Clary Sage, Chamomile, Citronella, Clove, Cypress, Eucalyptus Geranium, Ginger, Balsam, Hyssop, Jasmine, Juniper, Lavender, Manuka, Melissa, Myrrh, Neroli, Peppermint, Rosemary, Tea Tree, Ylang Ylang

BASE NOTE OILS: 

Angelica, Balsam, Copaiba, Cedarwood, Cinnamon, Frankincense, Ginger, Helicrysum, Myrrh, Patchouli, Rose, Ginger, Sandalwood, Spikenard, Vanilla, Valerian, Vetiver, Ylang Ylang

Evergreen Essence Essential Oil

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The essential oils in Evergreen Essence are Blue Spruce, Ponderosa Pine, Scotch Pine, Red Fir, Western Red Cedar, White Fir, Black Pine, Pinyon Pine, other conifers.

The essential oils that come together in Evergreen Essence are the sacred oils of Native American Indians. I love that this oil is from our land, indigenous to home. These sacred trees calm the mind and connect us spiritually. It helps to keep one focused and mindful, in control so not to react to the world around, just be in the world around. In other words, be in the world not of the world.
It helps us not to overreact to the stressful situations of everyday life.

These sacred oils that are combined together in this wonderful blend have many uses.
Here is a collective list of uses pertaining to all the oils in this blend.
* Supports respiratory system.
* Helps deep breathing, assisting asthma or bronchitis.
* Brain function. (Memory)
* Clears emotional trauma.
* Encourages cortisone production.
* Helps lower cortisol levels.
* Helps with anxiety (Relaxing)
* Releases sadness.
* Soothes stressed muscles.
* Brings clarity and vision.
* Immune boosting.
* Increases circulation.
* Pain relief. (Stiff sore muscles)

Diffuse. If one has a conflict, diffuse at bedtime.
Diffuse at Christmas dinner for an unforgettable event.
Apply on back of neck, throat, chest, bottom of feet.
Add Copaiba essential oil to Evergreen Essence and use for bones, joints, disc in the back and spine.