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A nice bowl of soup on a cold day really hits the spot. Well, really any old day. I like cream of broccoli soup but I have been thinking lately about making a batch of Cream of Asparagus Soup. We often have steamed asparagus as a side dish and sometimes waste the tough ends. I always save the tough ends of broccoli and cauliflower for making vegetable puree for soups or whatever else sounds tasty. When pureed and mixed with the other vegetables, it gives you a nice batch of soup with extra for another meal. That’s what got me thinking about saving the tough ends to add to broccoli or cauliflower soup. Or, better yet, make Cream of Asparagus Soup.

This soup was a hit with my hubby so I will be making this one often.


You will need:

1 pound fresh asparagus
1 large onion, chopped
2 stalks celery with green tops
1 clove garlic
3 tablespoons butter
3 cups chicken broth
4 ounces cream cheese
2 drops Lemon Vitality Essential Oil, or to taste
2 drops Black Pepper Vitality Essential Oil, or to taste
salt
You could try other Vitality Essential Oil flavors like Lime, Thyme, Basil, Oregano.

Directions:

In a steamer, steam the asparagus until bright green and just tender. No more than 5 minutes. Cut the tips off asparagus.
About one inch long. Set those aside.

Cut the remaining asparagus stalks into 1 inch pieces. Cut celery in 1 inch pieces.

In another saucepan, celery, cook onion and garlic in 2 tablespoons butter over moderately low heat, stirring, until softened.
Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes.

Add 3 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. Remove from heat and let cool slightly.
Puree in a blender until completely smooth. Return mixture to pan. Reheat soup while slowly stirring in cream cheese and butter.
Season to taste with salt and Vitality Essential Oils. Toss in asparagus tips and stir in.
Optional: Garnish with a few pieces of celery leaf.

Serve hot or chilled.

I hope you enjoy it as much as we did.

One day I had some chili lime flavored potato chips. They were really tasty but very carby. I need to keep the carbs low for a health issue I deal with. That can be a challenge because anything salty and crunchy is where I tend to go when I fall into an emotional eating mood.

As I was eating the chips and thinking about how I was really going to regret eating these chips, it occurred to me that these flavors would be really nice for a batch of almond crackers.

I always like to keep some almond flour crackers on hand. Some days you just feel like having a salty snack. Carbs, especially the ones with GMO grains give my body all kinds of fits. Einkorn flour doesn’t bother me at all. That’s why I often make recipes with half einkorn flour and half almond flour. This recipe has almond flour and flax seed meal.

All I can say is YUMMMM! These Chili Lime Vitality Crackers are the best crackers I have ever made. It now tops my old favorite: Fat Head Crackers.



Chili Lime Vitality Crackers



Chili Lime Vitality Crackers

1 1/2 Cup Almond flour
4 TBS Golden Flax Meal
1 Egg
1 Tsp Lime Juice
3 drops Lime Vitality Essential Oil
1 Tsp Chili Powder
1/2 Tsp Cumin
1/2 Tsp Sea Salt

Directions:

Preheat oven to 350 degrees.
Combine almond flour, flax meal, egg, salt, chili powder, cumin, lime Juice and Lime Vitality Essential Oil to a large mixing bowl.
Mix until sticky dough forms.
Place dough on a sheet of Parchment Paper and put another sheet of parchment paper over the top of dough.
Use a rolling pin to spread dough out very thin, then peel off top paper. With a pizza cutter, score pressed dough gently into rows of 6 x 8 crackers.






Place parchment paper, with dough on it, on a baking sheet. Bake in 350 degree oven for 10 minutes. Check to see if the edges of of the crackers are slightly brown. If not, bake a little longer. Keep an eye on them so they don’t brown too much. I take out crackers around the edges early if they are getting too brown. The ones around the edges brown much faster. Remove the pans and cool. Separate into crackers along the scored lines.

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These gingersnaps are very intense flavor. I am a fiend for gingersnaps. These are a bit like a cracker. I use a mixture of einkorn and almond flour, along with Swerve Sweetener to make the carbs lower.
Each cookie has 8 carbs and 17 calories.

3/4 cup blanched almond flour
3/4 cup Gary’s True Grit Einkorn Flour
3 tablespoons butter
1/4 teaspoon sea salt
1/4 teaspoon baking soda
2 tablespoons ground ginger
2 tablespoons fresh ginger, finely grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
5 drops Ginger Vitality Essential Oil
5 drops Cinnamon Vitality Essential Oil
1 tablespoon vanilla extract
1/2 cup Swerve granulated Sweetener

In a food processor combine einkorn flour, almond flour and salt. Pulse in baking soda, vanilla, ginger and other spices. Add Vitality Oils, pulse in butter and Swerve until dough forms.
Roll batter into a long tube about the diameter of cookie size you want. Refrigerate for a couple hours. When firm, slice in 1/4 inch thick slices. Place onto a parchment paper lined baking sheet.

Bake at 350° for 7-10 minutes until golden brown. Let cool on the baking sheets.
Serve

Gary’s True Grit Einkorn Flour

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Ingredients

1 cup cacao nibs
1 cup Young Living’s Organic Dried Wolfberries
1 cup hemp seeds
3/4 cup coconut butter
2 tablespoons Young Living’s Blue Agave
Dash of sea salt
Dash of vanilla extract or 1 vanilla bean
2 drops of a Young Living Vitality essential oil of your choice (See recommended Vitality essential oils below)

Recommended Vitality essential oils: Lemon Vitality, Cinnamon Bark Vitality, Clove Vitality , Orange Vitality, Tangerine Vitality

Instructions

Place all ingredients in a food processor except for the cacao nibs and hemp seeds. Process until completely broken down into small pieces. Add the cacao nibs and hemp seeds into the process. The cacao nibs should break down to about half their size. The hemp seeds should be visible. Form into bite-sized balls with a small ice cream scoop, place on a baking sheet, and refrigerate until firm.

This recipe was originally featured in the January 2014 issue of the Essential Edge News.

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frosted-cookies
Ingredients
Cookies

1 cup almond flour
1 cup Gary’s True Grit Einkorn Flour
1 cup natural sweetener – I used Swerve
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 egg
3 drops Jade Lemon Vitality Essential Oil
(option: 2 cups almond flour instead of 1 cup each einkorn and almond flour)

Frosting

1/2 cup confectioners/powdered sweetener Swerve has both granular and powdered confectioners)
3 tablespoons cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
6 drops Jade Lemon Vitality Essential Oil

Other oil options: lemon, orange, tangerine, lime, cinnamon, nutmeg, clove, peppermint, ginger

Instructions

Cookies
Using an electric mixer, cream together butter and sweetener. Add eggs, vanilla extract and mix until combined. With the mixer running on low, slowly add baking powder, salt, einkorn and almond flour, beating well after each addition. Cover and chill dough for 1 hour.

Preheat oven to 350. Line baking sheet with parchment paper.

Scoop heaping tablespoons of dough into balls and place on baking sheet; flatten dough balls to form discs covering with plastic wrap and lightly pressing. Space cookies 2 inches apart.

Bake the cookies for 15-18 minutes or until lightly golden. Let cool on baking sheet for 5 minutes and then transfer to wire rack.

Frosting
Whisk together all frosting ingredients until smooth. Whisk in additional sweetener as necessary. When cookies are completely cool, spread frosting onto cookies using butter knife.

Serving size: 1 serving (Total recipe makes 16 servings)
Protein 3.65g, Fat 16.88g, Cals 170, Carbs 3.09g, Fiber 1.50g — NET CARBS: 1.59g

Gary’s True Grit Einkorn Flour

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