Recipes

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No-Sugar Pumpkin Pie with YL Essential Oils

1-1/2 Cups Fresh Pumpkin

1/2 Cup Coconut Cream

1 Teaspoon Vanilla

1 Egg

3 Drops of Young Living Clove Oil*

3 Drops of Young Living Cinnamon Bark Oil*

2 Drops of Young Living Ginger Oil*

1 Drop of Young Living Nutmeg Oil*

 

Blend all ingredients and put into a pie shell. Bake for 350 degrees for 1 hour. Enjoy!

Optional: Add 1 Tablespoon of cornstarch to thicken the filling.

* To order Young Living Essential Oils, click here.

 

Orange Chocolate

with Young Living Orange Essential Oil

Basic Chocolate Bar
Recipe compliments of Joan Miller
3 tablespoons cocoa butter (or coconut butter) – optional
1/4 teaspoon stevia powder (not liquid)
1/4 teaspoon sunflower lecithin – optional
8 oz solid unsweetened chocolate
5-10 drops Young Living Orange oil or 3-7 drops Tangerine oil
2 tablespoons yacon syrup
Heat a tiny crock pot. Add the cocoa butter or coconut butter, stevia, lecithin and
chocolate. Stir frequently with a tiny silicone spatula or wooden chopstick. When the
chocolate is almost melted, unplug the crock pot and stir in the essential oil.
When these are incorporated, stir in the yacon syrup. Pour chocolate into silicon mold or
onto unbleached parchment paper. When the chocolate is firm, remove from molds or
cut into 1-inch squares. Store airtight in the fridge or freezer.
Additions:2 tablespoons goji berries, mulberries, Incan berries
3 tablespoons chopped nuts

Dill Pickles

made with Young Living Dill oil

Cucumbers
½ cup vinegar
pure water
3 drops Young Living Dill oil
1 tsp. sea salt (to taste)
2 tsp. minced garlic

Slice cucumbers and put in canning jar. Add  pure water to ½ cup vinegar to just cover cucumbers. Add sea salt, garlic, dill oil. Shake well. Experiment with ingredients for desired flavor.
Makes crispy pickles ready to eat the next day.
Only use Young Living dill oil.

 

Sweet Potato Pie

Crust
1 cup ground pecans or walnuts
1 1/3 cups gluten-free flour blend
1 tablespoon ground chia seed
1/4 teaspoon salt
1/2 cup butter or coconut oil
1/3 cup ice water
In a food processor or by hand, mix the nuts, flour, chia and salt.
Cut in the butter to coarse crumbs.
Add just enough ice water to barely start to hold the dough together. (Less water means a flakier crust.)
Press the crust into a pie pan, working it up the sides.

Filling

11/2 cups baked sweet potato, pumpkin or squash
11/2 cups milk (dairy, nut or coconut)
2 large eggs
1/4 cup erythritol
1/4 cup yacon syrup (or replace erythritol + yacon with 8 soaked dates)
1/8-1/4 teaspoon pure stevia powder
1 drop ginger oil
1 drop nutmeg oil
2 drops clove oil
5 drops Cinnamon Bark oil
Pinch saltPreheat the oven to 350°
Mix all filling ingredients in a blender or food processor until smooth.
Pour filling into the prepared crust.
Bake for about 40 minutes or until a knife inserted in the center comes out clean.Recipe compliments of Joan Miller

Pumpkin Bread

with Therapeutic-grade Young Living® Essential Oils

Young Living Oils provide sweetness and flavor without the necessity of sugar

¼ cup sugar (optional)

½ cup vegetable oil

2 cups cubed real pumpkin

¼ to -1/2 cup water

2 eggs

1 cup all purpose flour

½ cup whole wheat flour

1 tsp. baking powder

1 tsp. ground sugar

¼ tsp. salt

½ cup raisins

¾ cup walnuts

1 drop nutmeg oil by Young Living®

2 drops ginger oil by Young Living®

3 drops Cinnamon Bark oil by Young Living®

5 drops Clove oil by Young Living®

Puree pumpkin and water in blender. Use judgment as to how much water.

In cxtra large bowl beat together sugar, oil, pumpkin, eggs and essential oils.

In a medium bowl, stir together the all purpose flour and whole wheat flour, baking powder, baking soda, cinnamon and salt.

Fold this into the  pumpkin mixture, stirring just enough to moisten the dry ingredients. Stir in the raisins and nuts and pour batter into a greased 9x5x3 inch loaf pan

Bake in a pre-heated 350F oven for about 1 hour. Set the pan on a rack for 10 minutes then turn out the loaf and cool completely.

 

 

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