Tip—Natural Shower
“I dislike the chemicals in the shower sprays available in most stores. But it’s Thieves® Household Cleaner to the rescue! I now dilute Thieves cleaner (according to the glass cleaner recommendation) in a spray bottle and confidently saturate my wet shower with the solution without holding my breath and racing out of the bathroom after spraying. It really works!”
—Sally
Wolfberry Salad
- 8 slices of vegetarian bacon
- ½ red onion, sliced
- 1 c. slivered almonds
- 3 small-medium sized heads of broccoli, chopped
- 1 ½ c. dried wolfberries
- ¼ c. Blue Agave
- ¼ c. vinegar
- ¾ c. mayonnaise
- Salt and pepper
Cook vegetarian bacon as directed on packaging. Allow to cool and then crumble. Put sliced onion, bacon, almonds, broccoli, and wolfberries in a bowl. In a Young Living Blender Bottle, place agave, vinegar, and mayonnaise and shake until well mixed. Pour over salad mixture and toss. Chill and serve.
NingXia Red Sorbet
- ½ c. water
- ¼ c. agave
- 2 c. NingXia Red®
- 2 12-oz. bags frozen raspberries
- 1 orange
In a small sauce pan, simmer Blue Agave and water for 1–2 minutes or until agave mixes easily with the water. Set aside to cool slightly. In a blender, puree NingXia Red and one bag of raspberries. Transfer mixture into a metal bowl and stir in the zest of half the orange. Next, squeeze half the orange into the mixture. Place agave and water mixture into blender along with the remaining bag of raspberries and puree. If mixture becomes too thick, simply add a cup of the mixture in the bowl. Pour into bowl and fold in until well mixed. Place in freezer and freeze for two hours. Serves 12–15.
Muffins
- 1 c. dried cranberries
- 2 large eggs
- ½ c. fresh orange juice
- 2 c. rice flour
- ¼ c Young Living Blue Agave
- 2 tsp. baking powder
- 1 tsp. grated orange zest
- ¼ tsp. fine salt
- 6 drops Young Living orange essential oil
- ½ c. almond milk
- ½ c. butter
Preheat the oven to 375 degrees F. In a saucepan, combine the cranberries and orange juice and bring to a simmer over medium heat. Turn off heat and let cool. With an electric mixer, mix agave, orange zest, orange oil and butter until smooth. Add eggs and mix well. Fold in 1 cup of flour, baking powder, and salt. Next, stir in milk and add remaining cup of flour. Gently fold cranberries into mixture. Lightly coat a 12-muffin tin with butter or line with paper baking cups. Put a heaping tablespoon into each tin/cup. Bake for about 10–15 minutes or until just barely golden brown. Serve warm with agave-butter. Makes 24.
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