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STUFFED PEPPERS With CELERY ROOT MASH TOPPING

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STUFFED PEPPERS With CELERY ROOT MASH TOPPING
3 organic peppers cut lengthwise and seeded (I used orange peppers)
1 organic chopped onion
1 cup finely chopped organic celery
1/2# fresh organic spinach
1/4 cup organic nutritional yeast (anthonysgoods.com or Amazon)
2 cups Kite Hill ricotta (I buy this at Whole Foods)
1/2 cup organic raw sprouted pumpkin seeds (GoRaw at Thrive Market, iHerb, Vitacost or Amazon)
Sea Salt to taste
Preheat oven 350 on roast or bake
Put olive oil in a large frying pan. Add chopped onion. Cook on low caramelizing the onion. Add the celery and garlic. Sauté a bit longer. Add fresh spinach, cover and allow it to cook down. Remove from heat. Add Kite Hill ricotta, nutritional yeast and the pumpkin seeds. Mix it all up. Now you will need to fill the pepper halves. Place them in an oblong baking dish. Cover lightly with parchment paper, bake or roast for 60 minutes, more or less until tender.

CELERY ROOT MASH
8 cups, 1 inch cubed organic celery root (3-4 celery roots. They are all different sizes)
3 tbs dried chives
4 tbs Nutiva vegan ghee or butter flavored coconut oil (Thrives Market brand or Nutiva found on Thrive Market, iHerb, Vitacost or Amazon)
3/4 cup Kite Hill sour cream (Whole Foods)
Salt to taste

Peel and cut celery root into 1” cubes. Put in a pot, cover the celery root with water and boil until tender. (Like mash potatoes)
Drain, and put in the vitamix or food processor.
Add the rest of the ingredients and process until mashed like potatoes.
Add a big dollop on top of the pepper before serving.


KALE CHIPS

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Preheat oven to 250°

Wash your organic Kale and remove the stems. Tear the Kale into chip size pieces. 

Now you will want to dry the Kale thoroughly before you roast it.  What I do is I roll the Kale up in a dish towel and few times. Changing the towel if it gets too wet. 

On a parchment paper lined cookie sheet, place the Kale in a single layer. (You may have to do two separate roasting sessions or have two lined cookie sheets in order to roast them at the same time. 

I sprinkled the Kale chips with salt and pepper and organic Nutritional Yeast.

If desired you can season however you wish. Garlic powder, onion powder, herbs of your choice. 

My chips were pretty dry so I roasted them for 15 minutes then turned the oven off and left them in the oven to finish crisping. 

It’s All About The Pain

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Gary Young’s Pain Formulas:

In a 4oz , glass spray bottle add the essential oils then fill the spray bottle with organic, hexene free castor oil.
20 Drops Valerian
20 Drops Vetiver
10 Drops Helichrysum
5 Drops Clove
5 Drops Peppermint
10 Drops Idaho Balsam FiR

PAIN FORMULA #2

30 Drops Balsam Fir
10 Drops Helichrysium
5 Drops Peppermint
1 Drop Oregano

TIGHT, SORE, ACHY MUSCLES
25 Drops Balsam Fir
15 Drops Basil
10 Drops Marjoram
8 Drops Spruce
4 Drops Wintergreen

INFLAMMATION PAIN BLEND: (Ed Dailey RN)
4 oz. V-6
25 Drops each of:
Vetiver
Myrrh
Frankincense
Cedar-wood
Copaiba
Apply all over body after every shower and as
needed.

My favorite:
I use a 4 oz. Dark, glass, spray bottle. (Amazon)
25 drops of :
PanAway
Lemongrass
Marjoram
Copaiba

I put all together in the glass, spray bottle and add an equal
amount of carrier oil.
This is particularly great for tendons and ligaments. (Rotators)
To address cartilage add Ginger.
To address tight sore muscles add Cypress.

I also love layering on my back, legs and feet –  Ortho-Ease massage oil with AromaSiez, Wintergreen, Peppermint, and Cypress. I do this at night before bed and wake up feeling great.

Fit your own needs!:
Deep Relief Roll On – for muscle soreness, tension, achy joints and ligaments.
Reduces inflammation.
Wintergreen – increases circulation and has a compound similar to aspirin.
Peppermint –  just inhaling can bring results.
Balsam Fir – effective for soothing overworked or tired muscles. Works especially well for ligaments, tendons, and joints when used with Lemongrass.
Copaiba – anti-inflammatory, reduces inflammation and muscle spasms.
Helichrysum – researchers studied for tissue regeneration and improving circulation.
Helps with blood flow which leads to tissue repair.
Palo santo – rich in limonene with properties acting on pain receptors on nerve endings.
PanAway – a wonderful blend for pain and inflammation.
Relieve it – has four anti-inflammatory essential oils. Release deep tissue pain, muscle soreness, bone pain, sciatic pain.
Aroma Siez – anti inflammatory and muscle relaxing essential oils.
Cedar-wood – calming has a fortifying effect on the mind and emotions.
Marjoram – soothes and relaxes muscles. Calming to the muscles for aches. Helpful with arthritis, rheumatism, and sprains.
Cypress – helps with edema, spasms, improves circulation. Good for menstrual pain and tight muscles.
Lemongrass – helps connective tissue and ligaments and circulation. Aids in tissue regeneration.
Pine – cortisone-like.
Spruce – anti-inflammatory and cortisone-like. Aching joints, bone pain, sciatica pain.
Frankincense – take a capsule.
Ortho-ease massage oil or Ortho Sport massage oil.

More Specific Pain:
Ears –
*Basil Oil and V-6 oil, 5 drops each on a cotton ball. Place in ear 5-10 minutes.
*Melrose Oil rub inside and outside of ear and down the side of neck follow with a carrier oil like Castor oil.
*Lavender Oil and Chamomile Oil with V-6 oil on a cotton ball. Place on ears.

Headache –
Deep Relief Roll-on or Peppermint. Rub on back, base of neck and temples.
Peppermint – 3 drops on a napkin, inhale.
Combine Peppermint and Lavender with a carrier oil, in a home-made roll-on and apply on back of neck and temples.
PMS headache – Frankincense and Idaho Balsam Fir in the palm of your hand, mix, apply to the roof of your mouth.
Or
6 Drops Dragon Time, rub on armpits and the inner thighs follow with carrier oil.
TMJ headache – Use Aroma-Siez on both joints in front of ears, follow with carrier oil.
Sinus – Peppermint on head and around sinus cavities follow with carrier oil.
Or
RC in a bowl of boiling water. Using a towel over your head breath in vapors.

Along with pain there is usually stress and anxiety. By addressing these emotions may help to reduce pain. Great essential oils for this are:
Lavender
Tranquil Roll-on
Stress Away Roll-on
Peace and Calming
Ylang Ylang

Internal Repair and Relief
OmegaGize
Life 5 – probiotic
BLM (Bone, Ligament, Muscles)
Sulfurzyme – MSM ease inflammation and preserve the molecular framework of connective tissue.
NingXia Red – Oxidation and inflammation both produce free-radicals. Antioxidants neutralize these free radicals.
Super C – antioxidant.

Ref.: Essential Oils Integrative Medical Guide by D. Gary Young, ND
School of Natures Remedies
Essential Oils Desk Reference
Oil-Testimonials

KALE PESTO 

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(lasts 1 week in refrigerator or 2-3 months in the freezer)

4 cups of fresh, organic kale, stems out, torn in pieces. 

1 tbs Organic lemon juice

1/2 tsp sea salt 

*2 cups at a time, salt the kale, sprinkle with lemon juice and work the kale with your fingers. This gets all the bitterness out. 

*In a blender you will add:

The Kale

1/2 cup organic nutritional yeast

1/2 cup organic Olive oil  (Thrive Market Brand)

1/2 cup Organic raw walnuts (Terrasoul. Terrasoul.com or Amazon)

1/4 cup Organic raw pumpkin seeds.  (GoRaw. Thrive Market or Amazon)

1 head organic roasted garlic (recipe below)

1 cup organic basil leaves

When all the ingredients are in the blender, blend until smooth. Use it as you would any pesto.  

ROASTED GARLIC

Roast as many bulbs as you wish. Just 1 is used in this recipe. 

Cut the pointy top off the garlic bulb. Pull some of the skin back so the olive oil can seep in. Place the bulb or bulbs in a suitable size baking dish. Pour the olive oil over the top.  Roast it in the oven 350 until the garlic bulb is soft, approximately 25 minutes. 

OAT CARROT CAKE

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Inspired by dietitian rose

Ingredients

  • 2 ripe organic bananas 
  • 2 cups organic gluten free oats (One Degree Organic Foods Farmers We Know. Thrive Market)
  • 1 tbs organic nut butter (I used Jiva Raw Sprouted Pumpkin Seed Butter. 
  • Whole Foods, Amazon)
  • 1 organic grated carrot. I used a big one. (1 1/2cups)
  • 2 tsp organic cinnamon
  • 1 tsp organic vanilla
  • 1 tbs vegan butter (Nutiva. Thrive Market or Amazon)
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 2 – 3 tbs StDalfour fruit only spread. I used apple and cinnamon (I Herb – has the best price)
  • 1 1/2 cups organic, unsweetened almond milk. (Elmhurst, it is made with the most almonds. Thrive Market)
  • 1/2 cup organic walnut OR pecan pieces
  • 1/2 cup organic raisins
  • 3/4 cup organic shredded coconut (Anthony’s. Thrive Market)
  • Kite Hill Cream Cheese and Date Sugar

Directions

*Preheat oven to 350 Prepare an 8×8 baking pan. I lined mine with parchment paper and greased it. 
*In a large bowl mash the bananas. Add grated carrot, nut butter, cinnamon, vanilla, fruit spread and mix. In a measuring cup with the oats add the baking powder, salt, xanthin gum and mix that in with the wet ingredients. Add the milk. Mix well. Add nut pieces, raisins and shredded coconut. Pour batter into the square, greased pan. 
Cook for 35-40 minutes

When cooled ice with frosting:
8 oz Kite Hill cream cheese
2 tbs Date Sugar
1 tsp vanilla
Mix all together and go frosting.

MAFALDA NOODLES WITH MUSHROOMS AND KALE PESTO SAUCE

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1 box – 12 oz. gluten free, organic Jovial mafalda noodles. These look like tiny lasagna noodles. (Or whatever your preference is)

1 – 16oz box of organic Mycopia Chef’s sampler mushrooms. This box is a medley of alba clamshell, brown clamshell, Mai take frondoss, trumpet royal, oyster, velvet pioppini.  (Costco) Whole Foods sells a few variety of a few of these mushrooms. Use what you like. 

2 – Organic Plum Tomatoes 

4 tbs. Organic vegan gee. (Nutiva. Thrive Market, Amazon and Whole Foods)

1 clove organic  crushed garlic

1 tsp organic dried thyme

Salt to taste (like 1/2 tsp.)

Kale Pesto Sauce. (Recipe Below)

Cut the stems off of the mushrooms. Cut the large Trumpet mushrooms at least in half. 

In a large skillet melt the 4tbs of vegan ghee. Add the mushrooms to the ghee, the thyme, salt, garlic , and sauté on very low. Cook them slow, releasing and cooking any water out so they will brown. 

Meanwhile start a salted pot of water to boil and cook the noodles according to instructions. 

When done drain the noddles in the colander. Return the noodles to the pot so you can add the pesto and mix. I added 8 heaping tablespoons of the Kale Pesto. Mix well. Put in a serving dish and add the sautéed mushrooms. 

Spray oil the tomatoes. Toss them in a skillet with salt, a little garlic powder and red pepper flakes to taste. Just heat them up then add to the pasta dish

KALE PESTO 

(lasts 1 week in refrigerator or 2-3 months in the freezer)

4 cups of fresh, organic kale, stems out, torn in pieces. 

1 tbs Organic lemon juice

1/2 tsp sea salt 

2 cups at a time, salt the kale, sprinkle with lemon juice and work the kale with your fingers. This gets all the bitterness out. 

In a blender you will add:

1/2 cup nutritional yeast

1/2 cup organic Olive oil 

1/2 cup Organic raw walnuts

1/4 cup Organic raw pumpkin seeds.    

1 head organic roasted garlic (recipe below)

1 cup organic basil leaves

*It is important to salt the kale and work it with your hands to get the bitterness out. 

Put  all  the ingredients in a blender and blend it up. Use it as you would any pesto.  

ROASTED GARLIC

Roast as many bulbs as you wish. Just 1 is used in this recipe. 

Cut the pointy top off the garlic bulb. Pull some of the skin back so the olive oil can seep in. Place the bulb or bulbs in a suitable size baking dish. Pour the olive oil over the top.  Roast it in the oven 350 until the garlic bulb is soft, approximately 25 minutes. 

CHOCOLATE COVERED STRAWBERRY  VEGAN ICE CREAM BAR

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9 large organic fresh strawberries 

7-8 small organic dates

1 organic banana

1 tbs raw honey

1 cup Kite Hill Greek yogurt

1 tsp Simply Organic orange flavor

2 tsp Simply Organic vanilla flavor 

Mix everything in a blender and fill your ice cream mold. (Amazon)

Freeze until solid. 

*CHOCOLATE COATING

Melt Hu Organic chocolate chips 

When the ice cream bars are frozen dip in the chocolate. 

I melt the chips in a double boiler. 

LENTIL PATTIES

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2 cups organic red lentils 

Handful chopped organic parsley

1 large organic chopped shallot 

2 cloves organic garlic 

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

1 grated organic carrot

1 tbs organic turmeric 

1 teaspoon xanthan gum

1 teaspoon baking powder 

3 tablespoons aqua faba (garbanzo bean liquid)

2 tbs organic tomato paste 

Rinse and soak the lentils for 2 hours. They will swell so only measure 2 cups for the recipe. 

In a food processor add all the ingredients and blend until smooth. 

Refrigerate for 1/2 hours so the burgers will hold together better. 

In a skillet add 4 tbs organic olive oil. 

Allow it to heat, then turn the heat down so the burgers don’t brown to quickly. They need to cook in the oil and get firm so they don’t fall apart. It’s best to turn them only once. When they are down plate them with the cucumber sauce on top.  

CUCUMBER SAUCE

3 baby organic cucumbers (cut in small pieces)

1/2 teaspoon organic garlic powder.

1/2 teaspoon organic onion

1 teaspoon organic oregano

1/2 teaspoon pink Himalayan

6 ounces kite Hill sour cream

Mix all ingredients together. This will be the topping on the burgers. 

LEMON/BASIL PESTO

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In a blender add all the Pesto ingredients:

2 cups firmly packed fresh basil

2 cloves garlic

Juice of 1 organic lemon 

1 tablespoon lemon zest

Crushed red pepper to taste

2/3 cups olive oil

1 cup mixed raw walnuts, pecans and pumpkin seeds

3 tablespoons organic Nutritional Yeast

Blend in a blender until smooth

MUSHROOM GRAVY

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1 white onion, chopped (I used a sweet vidalia onion)

4 tablespoons of organic vegan butter

2 tablespoons organic olive oil

10 Organic Baby Bellas, chopped 

3 cloves, organic garlic, chopped fine

2 tablespoons gluten-free organic Tamari (San-J. 

24 oz. Organic vegetable broth

In small sauce pan melt 2 tbs butter. Add 3 tbs tapioca flour. Mix and cook slightly on low heat for a minute. Set aside. 

Melt 2 tbs. vegan butter and add the olive oil. Sautee in the butter and olive oil the onion and garlic a few minutes. Add the mushrooms and cook until soft. Add the broth and tamari, heating to a boil, then turn down to simmer. Add the tapioca flour paste to thicken. Stir constantly until it is thick enough.