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EXCEPTIONAL NOSE SWAB WITH YOUNG LIVING ESSENTIAL OILS

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SOOTHING NOSE 👃🏽SWAB with YOUNG LIVING ESSENTIAL OILS
2oz. organic virgin coconut oil. (Nutiva. Thrive Market, Amazon, Whole Foods) 🌴
1 drops Tea tree
3 drops Lavender
1 drops Basil
1 drops Eucalyptus
1 drops Peppermint
6 drops 💧total

In a glass jar put 2oz. of coconut oil. Put the tightly closed jar in hot water until it melts. This is so the essential oils can be mixed easily. When the coconut oil turns liquid add the drops of essential oils. Mix well. Now every morning and or night you can mix the oils in the jar with a q-tip and swab the inside of your nose. This may help protect against viruses and bacteria 🗣 and/or allergies because many of these essential oils contain two or more of these following benefits: Anti-bacterial, antiviral, anti-infectious, anti-inflammatory, decongestant, uplifting, antidepressant, antihistamine, anti-fungal, antiseptic, anti-tumor, anticonvulsant and more. It may help keep your nose from getting stuffy. This is a .5% dilution.
Many essential oilers I know use this nose swab everyday and love it. ❤️
🇺🇸Made in the USA

DIFFUSER BLEND TO COMPLIMENT
10 drops Lavender
7 drops Basil
10 drops Eucalyptus
10 drops Lemon

CHICKPEA ROLLS

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Soak overnight, 1 1/2 cups of dry organic garbanzo beans

2 tablespoons organic psyllium husk powder (anthonysgoods.com or Amazon)

1 tablespoon organic olive oil (Thrive Market brand)

1/2 tablespoon organic turmeric powder

1/2 teaspoon xanthan gum

1 teaspoon Himalayan pink sea salt

1 teaspoon baking soda

1 teaspoon organic apple cider vinegar 

1 tablespoon organic date sugar (Anthony’s.com or Amazon)

One cup water

3/4 cup of organic almond flour

Organic raw pumpkin seeds (Go Raw.  iHerb.com, Vitacost.com or 

Amazon)

DIRECTIONS 

Preheat the oven to 350°

Place the chickpeas in a blender or Cuisinart.

Coarse grind the chickpeas. The chickpeas when ground will then equal 2 cups of chickpeas.

Mix baking soda and apple cider vinegar together and then add to the blender with the chickpeas.

Add all the rest of the ingredients to the blender with the  chickpeas except the almond flour. Pulse grind the ingredients until they are all Incorporated. Turn the dough out into a bowl. Add the almond flour a little at a time and mix it until you can form round doughballs.

Place the dough balls in the shape of a bun on a baking sheet lined with parchment paper. 

Sprinkle with pumpkin seeds

Bake in the oven for 40-45 minutes 

PUMFU CHORIZO (pumpkin seed) ROOT VEGETABLE STEW

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3 to 4 tablespoons organic olive oil (Thrive Market)

2 cups organic chopped onion

4  large organic cloves garlic chopped fine

4 cups organic cubed celery root (round about the size of a baseball)

2 cups chopped organic celery

2 cups 1/2 inch piece cut rounds of organic carrots

One chopped  organic fennel bulb (mine equaled 2 cups)

Fennel fronds chopped

4 Organic bay leaves

48 ounces organic vegetable broth (Pacific Vegetable Broth. Vitacost, Amazon or Walmart) 

1/2 teaspoon organic orange flavor

2 – 8 oz packages organic Pumfu (Foodies. Foodiesvegan.com OR Amazon)

*MAKING THE CHORIZO SAUSAGE

The Spices

1 tablespoon organic turmeric powder

1 tablespoon organic Italian herb blend

2 tablespoons organic ground ancho chili

2 tablespoons organic onion powder

2 tablespoons organic garlic powder

2 teaspoons organic ground cumin powder 

1/2 teaspoon organic coriander 

1/2 teaspoon organic red chili flakes

1 teaspoon pink Himalayan sea salt

Purchase herbs from Simply Organic and orange flavor at coopmarket.com, Vitacost or iHerb

Mix all these seasonings in a bowl. Place the mixed seasoning in a tightly closed glass jar. 

Crumble the Pumfu in a bowl. 

Add 3 tablespoons of the seasoning mixture to the crumbled Pumfu. Mix it well. I used my hands to crumble to Pumfu and to mix the seasoning well throughout the Pumfu

*COOKING THE VEGGIES FOR THE STEW

In a soup pot put in the olive oil and chopped onion and sauté a couple of minutes. Add to the pot the celery root, celery, carrots, garlic, and the fennel bulb. Cook all these vegetables for 10 – 15 minutes to let the flavors develop. Cover the pot with a lid.

Add vegetable broth, the fennel fons, bay leaves and 1 teaspoon sea salt. Continue to simmer all the vegetables until they are soft when tested with a fork. When the vegetables are cooked to your liking, add the chorizo and the orange flavoring. Stir and enjoy. (If you want it spicier add some chorizo seasoning.)

Add more vegetable broth if needed.

ESCAROLE and BEANS with MUSHROOMS 

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*2 heads of organic escarole 

*1 – 5oz container of organic shiitake mushrooms (365 Whole Foods)

*1 – 13.4oz organic Cannellini Beans (Jack’s Quality. Thrive Market)

*5 cloves finely chopped organic garlic

*4 tbs organic vegan butter (Thrive Market Brand or Nutiva at Thrive Market,  VitaCost or iHerb)

*Pink Himalayan sea salt to taste

*Crushed Simply Organic red pepper flakes to taste (Simplyorganic.com, iHerb, VitaCost, Amazon)

DIRECTIONS

Soak the escarole in saltwater to clean. Drain and rinse the escarole very well. In a large pot, you will want to steam the escarole like spinach. Tear the escarole leaves in half and put them in the pot, leaving some of the water on them so the escarole can steam. Steam until wilted. Remove the escarole from the pot and put it in a bowl.

You can clean the same pot to finish the recipe.

Melt the vegan butter and add the chopped garlic to sauté a bit. Course chop the shiitake mushrooms and add them to the garlic butter. Cook the mushrooms for five minutes. Cut up the escarole into smaller pieces and add the escarole to the mushrooms. Pour some of the liquid out of the cannellini beans, leaving some of the liquid to add to the escarole. Add the beans and liquid to the pot. Salt and red pepper flake to taste. Heat through and serve. 

CHEEZY BROCCOLI PIE

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CRUST 

3 tbs vegan butter (Thrive Market Brand or Nutiva – Thrive Market, iHerb or Amazon)

1 cup organic raw Jasmine rice

2 cups water

Pink Himalayan salt 

Melt butter and add rice. Allow rice to toast a bit and become fragrant. Add water and salt and bring to a boil. Turn down the heat to low, cover the pot and cook rice 30-45 minutes until all water is absorbed and rice is soft. 

When the rice is cooked put it into a 9” pie pan. 

BROCCOLI FILLING

2 tablespoons melted organic vegan butter (Thrive Market Brand or Nutiva – Thrive Market, iHerb or Amazon)

1/2 cup organic chopped onion

1 organic chopped garlic clove

2 tablespoons Better Body Foods Organic Super Seeds (iHerb, betterbodyfoods.com, Amazon)

1/4 cup Frontier organic nutritional yeast (iHerb, frontiercoop.com or Amazon)

2 tablespoons organic dried chives

One cup Kite Hill sour cream (Thrive Market, Amazon)

18. 5 ounce package of organic riced broccoli (Thrive Market)

1 – 10 ounce package of organic frozen broccoli, thawed (Cascadian Farm. Thrive Market)

1 cup non dairy cheddar (Good Planet Foods Cheddar Style Olive Oil Cheese Shreds. Amazon or Whole Foods)

Preheat oven to 350° on bake

In a skillet melt the vegan butter. Add the chopped onion and garlic and cook until soft. Add the package of the riced broccoli, the dried chives, the nutritional yeast, the 2 tablespoons of the three seeds and mix together. Add the thawed out package of broccoli, sour cream and the vegan cheddar cheese. Mix that all together. Pour the mixture on top of the rice crust.

Bake in the oven for 45 minutes.

RAW STRAWBERRY CHEESECAKE TART

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Crust

15 dates presoaked for 30 minutes in hot water

1 1/2 cups raw organic pecans (Terrasoul.com or Amazon)

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

1/2 cup raw pumpkin seeds (Goraw.com, Vitacost, or Amazon)

1 tablespoon organic vanilla extract

1 tablespoon organic vegan butter (Thrive Market Brand or Nutiva at Nutiva.com or Thrive Market or iHerb or Amazon)

Pulse grind all the ingredients in a food processor

In a tart pan, (mine was 12 small tarts. Amazon), pat in the crust mixture. Make sure to generously pat in the filling around the whole tart cup. 

Filling 

1 – 8oz tub of Kite Hill cream cheese (Whole Foods)

1 – 8oz tub of Kite Hill Ricotta cheese (Whole Foods)

1 teaspoon of frontier co-op organic vanilla extract (frontiercoop.com, Vitacost, or Amazon)

1 teaspoon of frontier co-op organic lemon flavor (frontiercoop.com, Vitacost, or Amazon)

1/2 cup of organic sweet agave powder (Cherie Sweet Heart) It is very important to get the agave powder. This will be similar to powdered sugar. You will need that consistency to make this recipe work.

Topping

Washed, sliced organic strawberries. I like to add some maple or date sugar. They seem to keep better that way.

Here’s some internet advice:

The best way to clean strawberries is to rinse them off with water and then soak them in vinegar for about 20 minutes or rinse them and soak the strawberries in a water and baking soda mixture for about 15 minutes.

BLUEBERRY CHOCOLATE CHIP MUFFINS

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1 3/4 cup Simple Mills Almond Flour Pancake and Waffle Mix

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup melted organic vegan butter oil   

1/4 cup organic almond milk 

1 teaspoon organic vanilla extract

1/3 cup organic maple sugar 

Three ripe organic mashed bananas

1/4 cup organic Hu chocolate chips (chopped a bit)

1/4 cup organic fresh blueberries

Preheat oven 350°

Prepare a muffin pan with cupcake liners

In a mixing bowl combine all dry ingredients, flour, baking soda, baking powder.

In a separate mixing bowl mash the bananas. To the mashed bananas add the date sugar, vanilla extract, almond milk and vegan butter. Combine those ingredients together. Add to the wet ingredients to the bowl of dry ingredients. Blend together well. Mix in the blueberries and Hu chocolate chips.

Fill the cupcake tin with the batter.

Bake in oven for 30 to 35 min.

PRODUCTS I Used:

Simple Mills Pancake and Waffle Mix – Thrive Market, iHerb, VitaCost, Amazon 

Organic Maple Sugar – Thrive Market 

HU chocolate chips – Hukitchen.com, Thrive Market, VitaCost, iHerb, Amazon, Whole Foods

Elmhurst Organic Almond Milk – Thrive Market, elmhurst1925.com, VitaCost 

Organic butter flavored coconut oil – Thrive Market brand or Nutiva found on Thrive Market, iHerb, Vitacost or Amazon

THE BEST STUFFED BABY ARTICHOKES

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THE BEST STUFFED GARLIC BABY ARTICHOKES 

4 tbs. Organic butter flavored coconut oil (Thrive Market brand or Nutiva)

4 tbs. Organic Olive oil

7 Cloves Organic finely chopped Garlic

2 bags frozen (thaw out) 364 Artichoke Hearts  (Whole Foods)

3 tablespoons organic lemon juice

Pink Himalayan sea salt to taste

Crushed red pepper to taste 

1 – 5oz bag Sieta grain free sea salt tortilla chips  

3 tablespoons of organic nutritional yeast

2 tablespoons organic dried chives

In a food processor add the bag of Siete chips and coarse grind. Set them aside.

In a skillet melt the vegan butter and add the olive oil and the chopped garlic. Sauté a few minutes. Add the two bags of thawed out artichoke hearts, the lemon juice, pink Himalayan sea salt and the crushed red pepper.

Sauté until everything is heated up. Add the ground up chips, nutritional yeast and the dried chives.

4 tbs. Organic Vegan butter

4 tbs. Organic Olive oil

7 Cloves Organic finely chopped Garlic

2 bags frozen (thaw out) 364 Artichoke Hearts  (Whole Foods)

3 tablespoons organic lemon juice (Italian Volcano. Amazon)

Pink Himalayan sea salt to taste

Crushed red pepper to taste 

1 – 5oz bag Sieta grain free sea salt tortilla chips  (Thrive Market, VitaCost, or Amazon)

3 tablespoons of organic nutritional yeast

2 tablespoons organic dried chives

In a food processor add the bag of Siete chips and coarse grind. Set them aside.

In a skillet melt the vegan butter and add the olive oil and the chopped garlic. Sauté a few minutes. Add the two bags of thawed out artichoke hearts, the lemon juice, pink Himalayan sea salt and the crushed red pepper.

Sauté until everything is heated up. Add the ground up chips, nutritional yeast and the dried chives.

PRODUCTS I used:

Butter flavored coconut oil – Thrive Market Brand or Nutiva found at Thrive Market, iHerb or Amazon.

Sieta grain free tortilla chips – Thrive Market, Vita Cost or Amazon.

Frontier Co-op Organic Nutritional Yeast – iHerb, frontiercoop.com or Amazon

Organic Olive Oil – Thrive Market Brand

Frontier Co-op Chives – frontiercoop.com, iHerb or Amazon

Italian Volcano organic lemon juice – Amazon, Costco, Walmart

Simply Organic Red Pepper Flakes – simplyorganic.com, iHerb, Amazon

ALMOND FLOUR AND CAULIFLOWER 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. 

VEGAN SLOPPY JOES

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VEGAN SLOPPY JOES with BEET KETCHUP

1 cup chopped organic onion

1 cup chopped organic pepper (I used a red Pepper)

1 cup course grated organic carrot

1/2 cup chopped organic celery 

2 cloves chopped organic garlic

4 tbs organic olive oil

1 1/2 cups washed organic lentils 

3 cups organic vegetable broth

Himalayan sea salt

Red Pepper Flakes (if you want a little heat)

In a 6-7 quart pot with a lid put in the olive oil, onions, pepper, carrot, celery and garlic.  Sauté until onions are soft. Add broth and lentils and salt to your taste. Bring to boil, turn down to a low simmer and cook about 30 minutes. Stir occasionally making sure the broth didn’t cook out.

While lentils cook make the Beet Ketchup. 

After 30 minutes into the lentils cooking add all of the Beet Ketchup. Keep cooking on low for 20 more minutes. 

BEET KETCHUP

1 – 8.8oz package of organic cooked beets (I used Love Beets. Thrive Market, Amazon or Whole Foods)

3 tbs. Organic Lemon juice. (Use a fresh lemon or have Organic Italian Volcano 100% lemon juice on hand. (Costco, Whole Foods, Amazon) 

1 tbs organic wheat free Tamari (San-J 25% less sodium. Amazon or 

Whole Foods

1/4 tsp. organic garlic granules 

1/4 tsp.  onion powder

2 tbs. Date sugar (or whatever sweetener you like)

2 tbs. balsamic glaze vinegar (There are many varieties found either at Amazon, Whole Foods or Thrive Market)

1/4 tsp. cinnamon  

1/8 tsp. clove

2 tbs. Apricot  fruit only preserves or 2 tbs raw honey

 (Thrive Market OR St Dalfour is also great. Iherb, Amazon or Whole Foods. Choose your flavor) 

Blend all the above beet ketchup ingredients in a blender. Now you will be ready to add the beet ketchup to the lentils.

Serve on your favorite gluten free buns.