Sano di Vita

To your healthy life.

Navigation

BANANA BREAD

By Leave a Comment

bananabread

Ingredients

  • 3 organic bananas
  • 1/4 cup organic Nutiva butter flavored coconut oil
  • 3 organic eggs
  • 2 1/2 cups sifted organic almond flour
  • 1/2 cup organic tapioca flour
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 teaspoon xanthan gum
  • 2 tsp. Simply Organic vanilla
  • 1 teaspoon organic cinnamon
  • 2 tbs. organic chia seeds
  • 2 tbs. organic coconut manna
  • 1 cup dried organic cranberries (I use Eden’s because they are apple juice sweetened)

Directions

Preheat over to 350 degrees. Spray oil in bread pan. Cut a piece of parchment paper to fit on the bottom of the pan and spray that. Set aside.
In the vitamix or food processor combine the bananas, vegan butter, eggs, cinnamon, and vanilla. Process until smooth and blended.
Add the sifted almond flour, tapioca flour, salt, baking soda, xanthan gum, chia seeds, and coconut manna. Pulse until blended. Mix in the cranberries.
Pour evenly into the bread pan. Put on a low rack in the oven and bake for 50-60
minutes or until a knife comes out clean. If it is browning up to quickly lay a piece of parchment paper on top of the bread pan.

White Bean Chili with Young Living Cinnamon, Clove, Basil, and Oregano Essential Oils

By Leave a Comment

chili

Ingredients

  • 1 chopped onion
  • 3 large cloves garlic chopped
  • 1 cup each chopped – carrots, celery, pepper (I used a red pepper)
  • 1 can each of great northern beans, black beans, and red beans
  • 2 drops YL Cinnamon, 1 drop Clove, 3 drops Basil, and 3 drops Oregano.
  • 1/4 cup grape-seed oil
  • 2 cups vegetable broth
  • 1 tsp. each cumin, coriander, ancho chili powder.
  • 3 tbs. chili powder
  • 1 tbs. vegetable bouillon (I used organic better than bouillon)
  • Salt to taste

In a large pot add the oil and sauté until slightly cooked, the onion, garlic, carrots, celery, and pepper.
In a vitamix or blender add drained and rinsed great northern beans, 2 cups vegetable broth, all the essential oils, and spices and 1tbs. bouillon, purée it up.
Add the blender ingredients to the large pot ingredients. Then add the drained, rinsed black beans and red beans. Let this simmer for 1 hour on low heat.
I garnished my bowl with micro-greens and cubed almond cheese.

Tapioca Pudding with Young Living Lemon Essential Oil

By Leave a Comment

tapioca

Ingredients

  • 1/3 cup small pearl tapioca
  • 3/4 cup water
  • 2 1/4 cup Almond Milk
  • 3 eggs separated
  • 1/4 cup agave syrup
  • 3 tbs. coconut manna
  • 10 drops YL Lemon essential oil
  • Lemon Rind from 1 lemon

Almond Milk

  • 1 cup raw almonds
  • 8 cups purified water
  • 10 whole dates

Making the Almond Milk

Soak overnight 1 cup raw almonds in 4 cups purified water.
I use a vitamix to blend the milk.
Drain and rinse the almonds.
Put almonds in processor along with 4 cups purified water, 10 whole dates.
Blend thoroughly, until liquified.
Squeeze the milk through a nut bag (whole foods, amazon)

Making the Pudding

In a sauce pan add the 1/3 cup tapioca and the 3/4 cup water. Allow it to soak for 30 minutes.
Add to the soaked, undrained tapioca, 2 1/4 cups almond milk, 3 beaten egg yolks.
Bring to a boil then simmer over low heat for 10 minutes. Keep stirring so it doesn’t stick.
After 10 minutes add 10 drops Lemon essential oil, and the rind of 1 lemon, and
3 tbs. coconut manna. Stir well.
Now you will whip up the egg whites with the 1/4 cup agave syrup.
Beat it until peaks form. Fold  3/4 cups of tapioca pudding into the egg whites.
Folding the pudding and egg whites together. Fold in rest of the pudding into the egg whites.
Refrigerate. Serve when chilled.

Veggie Torte with oil infused Rosemary, Oregano, Thyme Young Living Essential Oil

By Leave a Comment

tort

Ingredients

The following grilled veggies:

  • PORTABELLA MUSHROOMS – (4)
  • EGGPLANT – thinly sliced, salted to sweat on a paper towel for 30 minutes
    before grilling.
  • ZUCCHINI – long ways cut into 3rd’s. These can be put in a large bowl with a lid
    along with 1/2 cup olive oil and 4 drops oregano and thyme.
  • 8 MINI MUTI-COLORED PEPPERS – put in bowl with Zucchini.
  • ASPARAGUS – put in the bowl along with Zucchini and Peppers. Salt N Pepper.
    Toss them in bowl to make sure they are all coated with oil.
    Allow to marinade 30 minutes. Grill them up.
    Spray oil both sides of the Eggplant and Mushrooms. They are ready to grill.
    Eggplant thinly sliced grills real quick, watch it.
    Also needed:
  • 1/4 cup NUTRITIONAL YEAST
  • 1/8 cup ground WALNUTS
  • 4 drops each Rosemary, Thyme, Oregano YL essential oil
  • 3 WHOLE BULBS ROASTED GARLIC – In a roasting garlic baker, put the garlic in the bottom dish, cover with 1/4 cup of olive oil with the added  4-6 drops of Rosemary essential oil. Put the lid on over the garlic and bake in a 350 degree oven
    for about 40 minutes of until garlic is soft and the bulb is slightly brown.  Remove the garlic from skins when cooled. This can be done day or two ahead.
  • ONION – caramelized in all the oil that was used to marinade veggies including the garlic oil. Cook onion on low heat until very soft and caramelized.

Directions

Line a 9 1/2″ torte pan with parchment paper. Have a big enough piece so it overlaps on top of the pan so it is easily removed from the pan. This will also eliminate any leakage.
Now you will layer all the grilled veggies.
1. Layer approximately 16 pieces of eggplant.
2. Sprinkle 1/8 cup of nutritional yeast all over the eggplant.
3. Layer in the strips of zucchini.
4. Evenly place all of the roasted garlic from the 3 heads of garlic on top of the zucchini.
5. Add the other 1/8 cup of nutritional yeast all over the top of that layer.
6. Cut the grilled mushrooms in strips and evenly layer them on.
7. Top this with 1/8 cup chopped raw walnuts
8. Spread out the caramelized onion on top along with all the oil.
9. Cut 6-8 colored mini peppers in strips and place them like the spokes of a wheel all around the top of the onions.
10. Cut the asparagus into 4″ pieces including the pretty tip in the measurement.
Place the asparagus on top of the peppers like spokes, also. Put the remainder in your salad.

In a pre-heated 350 degree oven bake the torte 40 minutes or until heated through.
When done sprinkle the top lightly with ground walnuts.

Baked Apples with Young Living Lemon, Cinnamon, Clove, Ginger Essential Oils

By Leave a Comment

baked apples

Ingredients

  • 3 organic apples, cored and cut in half with the skin left on
  • 1 cup apple juice
  • 1/2 cup dried chopped cranberries, apricots and dates
  • 7 drops Young Living Lemon and 7 drops Young Living Cinnamon essential oil
  • 5 drops Young Living Clove essential oil
  • 3-4 drops Young Living Ginger essential oil
  • 1/2 cup finely ground walnuts
  • 1/2 cup finely ground roasted, salted pumpkin seeds

Directions

Pre-heat oven 350 degrees
In a saucepan add apple juice and all the essential oils. Mix well. To that add all the chopped dried fruit. Bring to boil, turn down to low, cover and let cook about 30 minutes.
Add the walnuts and pumpkin seeds. Mix well.
In a baking dish, with a lid, place the 6 halved apples, skin facing down. Place some of the fruit mixture on the white part of each apple.
Cover the baking dish and bake the apples for 30 minutes.
Be a beast, pick one up and eat it with your fingers.

Almond Butter Cookie with Young Living Orange Essential Oil

By Leave a Comment

cookie

Ingredients

  • 3/4 cup puréed dates and figs (about 6 dates, 6-8 figs-size matters)
  • 1/2 cup grape-seed oil
  • 6 drops Young Living orange essential oil
  • 1 egg
  • 1 cup almond butter
  • 1/4 cup carob powder
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 2 1/2 cups sifted almond flour (I also put the flour in the cuisinart before I sift to make the flour even finer)

Directions

Pre-heat oven 325 degrees
Combine all dry ingredients in a separate bowl.
Purée dates and figs in a cuisinart.
In a large bowl, with a hand mixer add grape-seed oil and orange oil, beat well together.
Add egg and mix, mix.
Add the almond butter and use the mixer to blend until it is totally mixed with the oils and egg.
Next comes the dry ingredients. Mix until smooth.
I baked these on a cookie sheet with parchment paper. (Easy clean)
Make the cookie dough into balls all the same size. Pat them down on the parchment paper to resemble a cookie the size you would want to eat.
These bake a little longer that a traditional cookie, about 20-25 min.
Check that they are slightly brown on the bottom. They will be soft.

NingXia Red

By Leave a Comment

Made from the NingXia wolf berry, NingXia Red provides ample antioxidants to strengthen the immune system. The antioxidants in the juice help fight free radical attacks that occur thousands of times a day to each cell of the human body!
It is the ultimate organic superfood with age-defying antioxidants.
NingXia Red:
*Anti Cancerous-Inhibit Tumor Growth
*Alleviates Arthritis-Strengthen Bones
*Alleviates Allergies & Asthma
*Resilient Immune System
*Promotes Restful Sleep
*Increases Energy
*Increases Libido
*Improves Vision
Macular Degeneration
*Balances Blood Sugar
Deters Diabetes
*Balances Cholesterol
Restores Healthy Heart
*Increases Athletic Ability
Stamina and Endurance
*Maintains Healthy Weight by
Converting Food into Energy not Fat
Improves Brain Function; ADD
ADHD, Dementia, Depression,
Focus, Memory Loss
NingXia Red is a Super Whole Food for a
Super Whole Body!

Now with Orange, Yuzu, Lemon, and Tangerine essential oils
that are traditionally known for their emotion-supporting
properties. This oil blend is 93% d-limonene a well-studied
antioxidant.
Consuming 2-4 oz. daily delivers powerful polysaccharides
and phytonutrients.
Contains zeaxanthin, a well-studied carotenoid.

AppleCake with Young Living Lemon, Cinnamon, and Clove Essential Oil

By Leave a Comment

applecake

Ingredients

2 cups cubed (small) apple pieces
1 cup chopped dates
1/2 cup apple sauce
1/2 cup grape-seed oil
1/2 cup coconut sugar
6 egg whites room temperature (I buy them in the carton)
Grated rind of 1 lemon
2 1/4 cups of sifted almond flour
1/2 cup tapioca flour
1 tsp baking soda
1/4 tsp. salt
15 drops lemon essential oil
6 drops cinnamon essential oil
3 drops clove essential oil
Optional: raw almond butter and raw shredded coconut

Directions

Preheat oven 325 degrees on convection setting.
Prepare an oblong baking pan by oiling and lining it with parchment paper.
Cube the apples. Evenly add the 15 drops of lemon essential oil all over the cubed apples.
In a bowl measure and combine the dry ingredients, set aside.
In a separate bowl beat the 6 egg whites until it forms soft peaks, set aside.
In a large mixing bowl combine the grape-seed oil, applesauce, rind of 1 lemon,
coconut sugar, the cinnamon and clove essential-oils  and beat until smooth with an electric mixer.
Add the dry ingredients and use electric mixer to blend thoroughly.
By hand fold in the egg whites.
Pour evenly into the oblong baking pan.
Bake 40-45 minutes or until firm.

Before serving spread almond butter on first AppleCake slice, then add another piece on top, spread another layer of almond butter then top with shredded coconut.

Black Bean Hummus with Young Living Lime and Lemon Essential Oils

By Leave a Comment

hummus

Ingredients

  • 15 oz. black beans drained.
  • 1/4 cup raw sesame seeds
  • 1/2 cup green olives
  • 1/4 cup chia seeds
  • 1 tsp. powdered cumin
  • 1/4 cup grape-seed oil
  • 1/8 cup almond milk
  • Juice of 1 lime
  • 1 chopped clove of garlic
  • 5 drops each YL Lemon and Lime essential oil
  • Salt and pepper to taste

Place all of the ingredients in your vita-mix and blend until smooth. If needed to make proper consistency add more almond milk.

DEHYDRATION

By Leave a Comment

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.