Amazing Curry Sauce for Salmon
1/2 medium organic onion finely chopped
2 tbsp butter
1 tbsp organic spelt flour
1/4 tsp sea salt
1 - 1/2 tsp curry powder
2 drops Young Living black pepper+ essential oil
2 drops Young Living ginger+ essential oil
1 to 1 - 1/2 cups organic heavy whipping cream
Saute onion in butter until onion is clear. Remove from heat and stir in flour. Stir in cream. Return to low heat and add remaining ingredients while stirring to combine well. Remove from heat. Pour sauce over salmon (to serve 3 -4 people) and bake till done. Layer over a bed or rice and lightly steamed broccoli.
2 tbsp butter
1 tbsp organic spelt flour
1/4 tsp sea salt
1 - 1/2 tsp curry powder
2 drops Young Living black pepper+ essential oil
2 drops Young Living ginger+ essential oil
1 to 1 - 1/2 cups organic heavy whipping cream
Saute onion in butter until onion is clear. Remove from heat and stir in flour. Stir in cream. Return to low heat and add remaining ingredients while stirring to combine well. Remove from heat. Pour sauce over salmon (to serve 3 -4 people) and bake till done. Layer over a bed or rice and lightly steamed broccoli.
Spaghetti Sauce
10 quarts tomato puree
4 large onions finely chopped
1/3 cup dried basil
2 Tbsp dried oregano
1 tsp thyme
3/4 cups raw honey
1 tsp marjoram
1/2 Tbsp red pepper cayenne
1 Tbsp fresh garlic clove, minced
2 Tbsp salt
1-1/2 Tbsp dried parsley
5 bay leaves (remove after baked & cooled)
1 drop Young Living black pepper
Add all ingredients to tomatoes in a large roaster. Stir well. Bring to a boil on top of stove. Lay your 5 bay leaves on top. Bake uncovered in 200 degree F oven for 10 hours. DO NOT STIR WHILE BAKING. Cool and freeze 2 cups in quart ziplock bags. When using, add 1 can of tomato soup or paste and 3/4 cup ketchup. Mine turns out thicker because I use the skin and all so I don't always add the tomato soup. Add black pepper oil at the end.
4 large onions finely chopped
1/3 cup dried basil
2 Tbsp dried oregano
1 tsp thyme
3/4 cups raw honey
1 tsp marjoram
1/2 Tbsp red pepper cayenne
1 Tbsp fresh garlic clove, minced
2 Tbsp salt
1-1/2 Tbsp dried parsley
5 bay leaves (remove after baked & cooled)
1 drop Young Living black pepper
Add all ingredients to tomatoes in a large roaster. Stir well. Bring to a boil on top of stove. Lay your 5 bay leaves on top. Bake uncovered in 200 degree F oven for 10 hours. DO NOT STIR WHILE BAKING. Cool and freeze 2 cups in quart ziplock bags. When using, add 1 can of tomato soup or paste and 3/4 cup ketchup. Mine turns out thicker because I use the skin and all so I don't always add the tomato soup. Add black pepper oil at the end.
Spicy Bean Soup
3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1-2 drops of Young Living oregano oil
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thickrounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves
Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed redpepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired. Ladle the stew into bowls. Sprinkle with the shredded cheese and basil.
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1-2 drops of Young Living oregano oil
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thickrounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves
Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed redpepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired. Ladle the stew into bowls. Sprinkle with the shredded cheese and basil.
Chocolate Truffles
1 pk (12 oz) semi-sweet chocolate
1/4 to 1/2 cup bittersweet chocolate (I actually use about 1 handful of bittersweet to a package of semi-sweet)
2/3 to 1 cup heavy whipping cream
5 tablespoons unsalted sweet cream butter, softened to room temperature
20 to 30 drops of Young Living orange+ essential oil (this amount can be adjusted to taste by adding part, tasting, and then adding more if it doesn't taste "strong enough" to you.
1/4 cup sugar
1/4 cup cocoa powder
1/4 cup cinnamon
1/4 cup melted milk chocolate etc to suit your taste to finish truffles.
Place semi-sweet and bittersweet chocolate chips together into a high sided mixing bowl and set aside. Heat heavy whipping cream almost to boiling, but do not allow to go to a full boil. When the cream is heated, pour it slowly over chocolate chips and allow it to set for 3 or 4 minutes to soften the chocolate and melt it. Once the chocolate is melted, stir together until uniform and well blended. Whip the unsalted butter and orange+ essential oil until incorporated together well. Add this mixture to the chocolate/cream mixture and beat on medium with electric hand mixer until smooth and creamy. Taste it and add more orange+ essential oil if you feel it's needed and mix on medium again until incorporated. Set bowl in refrigerator for about 45 minutes to allow chocolate to firm up. Once chocolate is firm, remove from fridge and form into balls using either a small teaspoon or a melon baller. Place the balls on wax paper lined baking sheets. Place formed balls into freezer for about 15 minutes to harden them up completely before finishing step. To finish the truffles, take each shaped ball and roll it lightly in your sugar, cocoa powder, cinnamon, or even another type of chocolate which has been melted by itself over a double boiler and allowed to cool just a bit.
Yield 25 to 40 truffles
1/4 to 1/2 cup bittersweet chocolate (I actually use about 1 handful of bittersweet to a package of semi-sweet)
2/3 to 1 cup heavy whipping cream
5 tablespoons unsalted sweet cream butter, softened to room temperature
20 to 30 drops of Young Living orange+ essential oil (this amount can be adjusted to taste by adding part, tasting, and then adding more if it doesn't taste "strong enough" to you.
1/4 cup sugar
1/4 cup cocoa powder
1/4 cup cinnamon
1/4 cup melted milk chocolate etc to suit your taste to finish truffles.
Place semi-sweet and bittersweet chocolate chips together into a high sided mixing bowl and set aside. Heat heavy whipping cream almost to boiling, but do not allow to go to a full boil. When the cream is heated, pour it slowly over chocolate chips and allow it to set for 3 or 4 minutes to soften the chocolate and melt it. Once the chocolate is melted, stir together until uniform and well blended. Whip the unsalted butter and orange+ essential oil until incorporated together well. Add this mixture to the chocolate/cream mixture and beat on medium with electric hand mixer until smooth and creamy. Taste it and add more orange+ essential oil if you feel it's needed and mix on medium again until incorporated. Set bowl in refrigerator for about 45 minutes to allow chocolate to firm up. Once chocolate is firm, remove from fridge and form into balls using either a small teaspoon or a melon baller. Place the balls on wax paper lined baking sheets. Place formed balls into freezer for about 15 minutes to harden them up completely before finishing step. To finish the truffles, take each shaped ball and roll it lightly in your sugar, cocoa powder, cinnamon, or even another type of chocolate which has been melted by itself over a double boiler and allowed to cool just a bit.
Yield 25 to 40 truffles
Blueberry Truffle
2 cups walnuts
1 cup dates (seeded)
1 cup frozen blueberries
1/2 cup carob
3-4 drops Young Living Essential Orange+ oil
Blend in food processor. Roll into balls, then roll balls into carob powder. Place on wax paper in freezer.
1 cup dates (seeded)
1 cup frozen blueberries
1/2 cup carob
3-4 drops Young Living Essential Orange+ oil
Blend in food processor. Roll into balls, then roll balls into carob powder. Place on wax paper in freezer.
Key Lime Pie
Makes one 9" pie. Serving 8-10
Crust Ingredients:
3 cups fine almond flour*
4-5 fresh medjool dates
2 Tbsp coconut oil
1/2 tsp sea salt
Filling Ingredients:
2 small ripe avocados
1 banana
1 - 1/4 cups juice from key limes (regular limes will also work fine)
1/2 cup mango chunks
1/2 cup agave nectar
1/3 cup coconut cream concentrate or oil
1 - 1/2 tsp. vanilla
Preparation:
To make crust, place almond flour, dates, coconut oil, and sea salt in a food processor and blend until it balls up. Firmly press crust into pie pan and set aside.
Note: I suggest though that you don't pour all the lime juice in the blender at once... maybe half that the recipe suggests... taste, and adjust to your liking. I've made it with both key limes and regular limes and I like regular limes best.... when I used key limes I poured the stated amount in the blender all at once and boy.... was it tart. I could not eat it so what I did was divide cut up chunks of it and add it to smoothies. But when you get the mixture just right... ME OH MY... my favorite pie recipe!! Tart and sweet at the same time, it really hits the spot!
To make the filling, process all filling ingredients in a high-powered blender such as a VitaMix until smooth and fluid. Pour into pie shell and freeze about 4-6 hours or longer. I like to serve this topped with a little shredded coconut and mango chunks or slices.
*Almond Flour is made when you grind almonds for making almond milk. Almond pulp is what is left over. After the grinding process, strain it as much as possible and dry it in your dehydrator. It is kept best in the freezer in an air-tight bag or container. (If you do not wish to go through this process, you are certainly welcome to just use ground raw almonds, but you won't get the same fine texture on the crust.)
Crust Ingredients:
3 cups fine almond flour*
4-5 fresh medjool dates
2 Tbsp coconut oil
1/2 tsp sea salt
Filling Ingredients:
2 small ripe avocados
1 banana
1 - 1/4 cups juice from key limes (regular limes will also work fine)
1/2 cup mango chunks
1/2 cup agave nectar
1/3 cup coconut cream concentrate or oil
1 - 1/2 tsp. vanilla
Preparation:
To make crust, place almond flour, dates, coconut oil, and sea salt in a food processor and blend until it balls up. Firmly press crust into pie pan and set aside.
Note: I suggest though that you don't pour all the lime juice in the blender at once... maybe half that the recipe suggests... taste, and adjust to your liking. I've made it with both key limes and regular limes and I like regular limes best.... when I used key limes I poured the stated amount in the blender all at once and boy.... was it tart. I could not eat it so what I did was divide cut up chunks of it and add it to smoothies. But when you get the mixture just right... ME OH MY... my favorite pie recipe!! Tart and sweet at the same time, it really hits the spot!
To make the filling, process all filling ingredients in a high-powered blender such as a VitaMix until smooth and fluid. Pour into pie shell and freeze about 4-6 hours or longer. I like to serve this topped with a little shredded coconut and mango chunks or slices.
*Almond Flour is made when you grind almonds for making almond milk. Almond pulp is what is left over. After the grinding process, strain it as much as possible and dry it in your dehydrator. It is kept best in the freezer in an air-tight bag or container. (If you do not wish to go through this process, you are certainly welcome to just use ground raw almonds, but you won't get the same fine texture on the crust.)
RAW Fudge
½ cup carob powder
1 cup almond butter
4 tbsp. coconut oil
½ cup honey or agave or (1/3 cup maple syrup)
1 tsp. vanilla
3 drops onycha oil
¼ tsp celtic sea salt
Blend in food processor, press into glass pan and freeze 1 hour.
Optional – divide in half. Mix 2 drops cassia oil in one half.
1 cup almond butter
4 tbsp. coconut oil
½ cup honey or agave or (1/3 cup maple syrup)
1 tsp. vanilla
3 drops onycha oil
¼ tsp celtic sea salt
Blend in food processor, press into glass pan and freeze 1 hour.
Optional – divide in half. Mix 2 drops cassia oil in one half.
Blueberry Truffle
2 cups walnuts
1 cup dates (seeded)
1 cup frozen blueberries
1/2 cup carob
3-4 drops of Young Living orange+ oil
Blend in food processor. Roll into balls. Then roll balls in carob powder. Place on wax paper in freezer and enjoy whenever the urge hits you!
1 cup dates (seeded)
1 cup frozen blueberries
1/2 cup carob
3-4 drops of Young Living orange+ oil
Blend in food processor. Roll into balls. Then roll balls in carob powder. Place on wax paper in freezer and enjoy whenever the urge hits you!
Chai Tea
12 cups of purified water
1-1/2 cups whole green cardamon
3 –4 pods (optional) black cardamon
2 cups Certified Organic ginger
almost 1/4 cup of clove
2 hand fulls of cinnamon bark
1 tablespoon of fennel seed
6 tea bags Certified Organic tea (St. Dalfour –Pure Ceylon Tea or try other tea of your choice that pleasing to your pallet)
Put all herbs in pot of cold filtered water. Cut ginger in small pieces and smash (crush) with a heavy cleaver so the flavor is more easily released in the hot water. Bring water to a boil and let simmer for about 5 minutes. After 5 minutes, use a wooden spoon to crush the cardamon pod so more flavor can release into the water. Simmer for another 10 minutes. Add the tea bags and let simmer for 1 minute. Let steep for 3 to 5 minutes depending on how strong you like the tea to be. After the tea is done steeping, squeeze the tea bags out & bring back to a boil. Prepare the cups by selecting the kind of sweetener you like. We use medium grade Organic Maple Syrup and whipping cream. The authentic way is to put the syrup and cream in the cup first, then pour the tea through a strainer to fill the cup. You can always do it the English way and pour the tea into the cup first and add your natural sweetener and cream. The amount of the ingredients used depends on how many cups of tea you are making and how strong you prefer it. Listed amounts are the recipe I was given of an original family favorite. You can adjust the amount for your liking. Now you know the secret to the tea. Enjoy the flavor and savor the moment with someone special, as it is the ‘labor of love’ kind of tea!
1-1/2 cups whole green cardamon
3 –4 pods (optional) black cardamon
2 cups Certified Organic ginger
almost 1/4 cup of clove
2 hand fulls of cinnamon bark
1 tablespoon of fennel seed
6 tea bags Certified Organic tea (St. Dalfour –Pure Ceylon Tea or try other tea of your choice that pleasing to your pallet)
Put all herbs in pot of cold filtered water. Cut ginger in small pieces and smash (crush) with a heavy cleaver so the flavor is more easily released in the hot water. Bring water to a boil and let simmer for about 5 minutes. After 5 minutes, use a wooden spoon to crush the cardamon pod so more flavor can release into the water. Simmer for another 10 minutes. Add the tea bags and let simmer for 1 minute. Let steep for 3 to 5 minutes depending on how strong you like the tea to be. After the tea is done steeping, squeeze the tea bags out & bring back to a boil. Prepare the cups by selecting the kind of sweetener you like. We use medium grade Organic Maple Syrup and whipping cream. The authentic way is to put the syrup and cream in the cup first, then pour the tea through a strainer to fill the cup. You can always do it the English way and pour the tea into the cup first and add your natural sweetener and cream. The amount of the ingredients used depends on how many cups of tea you are making and how strong you prefer it. Listed amounts are the recipe I was given of an original family favorite. You can adjust the amount for your liking. Now you know the secret to the tea. Enjoy the flavor and savor the moment with someone special, as it is the ‘labor of love’ kind of tea!
Dried Daikon Tea Recipe
An easy to prepare, tea to help you to de-stress, unwind and leave you feeling soothed yet uplifted. Great for relaxing the body, this tea will give a little push in the weight loss direction too. A wonderful way to de-tox after the summer and prepare for the colder months ahead. Dried daikon tea also helps the liver to open up and discharge smoothly. Helps to break up old fat accumulated in the body.
¼ to ½ cup dried daikon (can be purchased at most health food stores)
2 dried shitake mushrooms (must be dried)
1 inch strip Kombu sea vegetable
3 cups of water
Place all ingredients in a pot and bring to a boil, reduce heat and simmer for 20 minutes. Strain and enjoy!!!
Drink a cup in the AM and PM for 10 days.
¼ to ½ cup dried daikon (can be purchased at most health food stores)
2 dried shitake mushrooms (must be dried)
1 inch strip Kombu sea vegetable
3 cups of water
Place all ingredients in a pot and bring to a boil, reduce heat and simmer for 20 minutes. Strain and enjoy!!!
Drink a cup in the AM and PM for 10 days.
Liver Cleanse
Liver disease is a term for a collection of conditions, diseases, and infections that affect the cells, tissues, structures, or functions of the liver. If the liver becomes inflamed or infected, its ability to perform these functions may be impaired. The most common cause of liver damage is malnutrition, especially that which occurs with alcoholism.
Drink 4 to 6 cups of this juice everyday and stay away from cigarettes and alcohol. Artichoke is also good for liver health.
Ingredients:
1 beetroot, peeled and sectioned
some alfalfa sprout
4 asparagus
some pieces of cabbage
1/2 pear
1/2 avocado
1 lemon
Other:
2 teaspoons of lecithin
caraway
rosemary
parsley
basil
Optional:
some wolfberry (lycium barbarum)
ginger
Process through a juicer and serve. It is even better if you use distilled water.
The Recipe for the Ultimate Liver Cleanse!
2 grapefruits
4 lemons
1-2 c pure water
2 Tbsp cold pressed flax oil (Omega Blue)
1 tspacidophilus(life 5)
1-2 garlic cloves
2 inches fresh root ginger
Optional:
dash cayenne pepper
Directions:
Squeeze the juice of the grapefruit and lemon into a blender. Using a garlic press, squeeze the juice of garlic and the ginger into the juice and add water, acidophilus, and oil. Blend 30 seconds. Add more garlic to taste. Serves 2. This juice contains all of the most potent liver cleansing ingredients, and gives your liver a gentle flush and the opportunity to heal itself. There are no side effects to this drink, apart from a bit of garlic-breath for a while. However, the grapefruit removes most of the odor.
I have also been told that this is the most incredible hangover cure in the world –so it might be worth bearing in mind just for that! It contains everything you would need to cure a hangover (vitamin c, omega 3, probiotics, water, ginger) so I can see how it would work.
Drink 4 to 6 cups of this juice everyday and stay away from cigarettes and alcohol. Artichoke is also good for liver health.
Ingredients:
1 beetroot, peeled and sectioned
some alfalfa sprout
4 asparagus
some pieces of cabbage
1/2 pear
1/2 avocado
1 lemon
Other:
2 teaspoons of lecithin
caraway
rosemary
parsley
basil
Optional:
some wolfberry (lycium barbarum)
ginger
Process through a juicer and serve. It is even better if you use distilled water.
The Recipe for the Ultimate Liver Cleanse!
2 grapefruits
4 lemons
1-2 c pure water
2 Tbsp cold pressed flax oil (Omega Blue)
1 tspacidophilus(life 5)
1-2 garlic cloves
2 inches fresh root ginger
Optional:
dash cayenne pepper
Directions:
Squeeze the juice of the grapefruit and lemon into a blender. Using a garlic press, squeeze the juice of garlic and the ginger into the juice and add water, acidophilus, and oil. Blend 30 seconds. Add more garlic to taste. Serves 2. This juice contains all of the most potent liver cleansing ingredients, and gives your liver a gentle flush and the opportunity to heal itself. There are no side effects to this drink, apart from a bit of garlic-breath for a while. However, the grapefruit removes most of the odor.
I have also been told that this is the most incredible hangover cure in the world –so it might be worth bearing in mind just for that! It contains everything you would need to cure a hangover (vitamin c, omega 3, probiotics, water, ginger) so I can see how it would work.
Deer Proof Plant Spray
1 egg yolk
1 tbsp baking powder
5 drops Young Living thieves essential oil
1 litre water
Mix well, spray plants every 2 weeks or oftener depending on rain, watering etc. Keep in a tightly sealed container.
1 tbsp baking powder
5 drops Young Living thieves essential oil
1 litre water
Mix well, spray plants every 2 weeks or oftener depending on rain, watering etc. Keep in a tightly sealed container.
Weed Control
2 drops Young Living Peppermint oil
2 cups vinegar
½ cups salt
Spray directly on plants – kills everything growing, but does not damage the soil.
2 cups vinegar
½ cups salt
Spray directly on plants – kills everything growing, but does not damage the soil.