To your healthy life.
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.
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.
Cut the onion in very thin slices.
Put the 1/4 cup grape seed oil with 1drop of YL Thyme oil in a sauce pan.
Add the onion. Salt slightly. Cook on low until the onions are caramelized.
Add 2 cups water, 1 tbs. bouillon, 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 essential oil.
When ready to serve add the cherry tomatoes and micro-greens.
Chop and soak Swiss Chard in salted water with the 7 drops of lemon essential oil for 15 minutes then drain.
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 grape seed oil with the 1 drop of Thyme essential oil.
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 that pop flavor in your mouth with every bite.
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.
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:
*Green Beans. Blanch the beans in boiling water for 3 minutes then put them in a
ice bath to cool. Drain.
*Heirloom Tomatoes, cut up.
*Baby Cucumbers, sliced fine.
Pick out your favorite salad dressing. In a measuring cup, measure 1/2 cup. Add
1-2 drops of your favorite Young Living Essential Oil. Oregano, Basil, Thyme, Rosemary, Lemon, Lime, to say a few. Mix the drops of essential oil in the dressing and drizzle on the salad.
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.
Cut the zucchini length wise so you get 4 pieces out of each zucchini.
Cut the pepper in thirds.
Cut the onion in large slices so they don’t fall apart on the grill.
These are going to marinade in a covered bowl or zip lock bag for
at least 30 minutes.
In the bowl mix together: 1/2 cup olive oil, 4 tbs. balsamic vinegar,
2 tsp. yacon syrup, 2 drops each of Oregano and Basil essential oil.
Add the veggies tipping and turning so they get coated in marinade.
When the time is up for the marinade, go outside, enjoy the weather and grill them.
All ingredients will be layered in a lasagna pan.
Quinoa is first. Beat the 1 egg. Add 1 drop each Basil and Oregano. 2 drops
each Black Pepper and Coriander. Salt to taste. Mix well into the quinoa. Evenly spread on the bottom of the lasagna pan.
Next, thickly spread the 6 cups of refried black beans. Try not to disturb the quinoa layer on the bottom. Sprinkle with the powdered cumin and ancho chile. Salt to taste.
Layer on the zucchini, strips of red pepper, and grilled red onion.
Top off with cut green olives
Pour the 16 oz. jar of salsa over the entire top of the lasagna.
To the 1 cup of coconut cream add 4-6 drops Lime essential oil, and mix well.
Pour that over the top too.
Bake at 350 degrees for 45 minutes or until heated throughout.