Ingredients For Filling:

Ingredients For the Topping:

    1 1/4 cups Gary’s True Grit Einkorn Flour
    1 cup almond flour
    8 tablespoons butter, cold and cut into bits, divided
    3 tablespoons blue agave nectar

Directions:
Preheat the oven to 350 degrees. Mix the fruit, Blue Agave, Lemon Vitality Essential Oil and corn starch. Stir until the corn starch has dissolved. Spoon mixture into a 9×13 inch baking dish.

Mix together einkorn flour and almond flour. Cut in 5 tablespoons of the butter till the mixture resembles coarse crumbs. Stir in the Blue Agave with a fork. Toss it evenly over the fruit and dot the top with the remaining 3 tablespoons of butter.

Bake for about 35 to 40 minutes. The topping should be golden brown and the fruit bubbling and somewhat thickened.



agave-berry-cobbler Servings: 8

2 cups coconut milk (rice or almond milk can be used as substitute)
2 frozen bananas
1-2 dates if you desire more sweetness
1/2 teaspoon vanilla extract
1/2 – 1 cup spinach to give it color & add a nutritional punch.
2 drops Young Living Peppermint Vitality Essential Oil
2 heaping TBS cacao nibs or chocolate chips

Mix first 6 ingredients in a blender until smooth.
Add cacao nibs and blend a bit more.



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peppermint


thai-salad
Ingredients

1 tablespoon sesame oil
2 chicken breast cooked and cut into strips
2 tablespoons red curry paste
1 clove garlic, finely chopped
1 tablespoon fresh lime juice or vinegar
1 medium sized zucchini, spiralized
1 small onion, spiralized
1 carrot, spiralized
1/4 cup hoisin sauce
4 tablespoons PB2 (powdered peanut butter)
1/4 cup peanuts
2 drops Young Living Ginger Vitality essential oil
1 drop Young Living Basil Vitality essential oil
Salt and pepper to taste

Instructions

Spiralize zucchini, onion and carrot. In a large bowl, toss in sesame oil, red curry paste, garlic, vinegar, PB2, hoisin sauce, Ginger and Basil Vitality Oils, peanuts and chicken. Add salt and pepper to taste.

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tomato-basil-soup
Yield: 6 servings

Ingredients

3 pounds ripe tomatoes, halved
1/4 cup plus 3 tablespoons olive oil
1 tablespoon salt
2 medium yellow onions, chopped
6 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1 28-oz. can diced tomatoes
3 cups fresh basil leaves, packed
2 drops Young Living Basil Vitality essential oil
1 drop Young Living Black Pepper Vitality essential oil
1 drop Young Living Thyme Vitality essential oil
4 cups chicken or vegetable broth

Directions

Preheat your oven to 400 degrees. Place the halved tomatoes in a medium bowl then pour 1/4 cup olive oil and salt over them and stir to combine. Spread the tomatoes in a single layer on a foil-lined baking sheet and roast in the oven for 45 minutes. After roasting, remove the tomatoes from the oven and set aside.

Place the remaining 3 tablespoons of olive oil in a large stockpot over medium heat until shimmering. Add the onions and sauté until they start to brown, about eight minutes. Add garlic and sauté for one additional minute. Add the roasted tomatoes (including any liquid from the baking sheet), red pepper flakes, canned tomatoes with their juice, fresh basil leaves, and chicken or vegetable broth. Bring all the ingredients to a boil and simmer uncovered for 45 minutes. Stir the essential oils into the soup and let cool slightly. Puree in batches in a blender until smooth or use an immersion blender in the pot. Adjust your seasonings to taste, serve warm, and enjoy!

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fudge
Ingredients
1/2 cup coconut butter
1 over-ripe banana
1/8 tsp salt
2 tbsp Young Living Blue Agave Natural Sweetener or Yacon Syrup – or pinch uncut stevia
1/4 cup cacao or cocoa powder
1/2 tsp pure vanilla extract

Optional:
2 drops Young Living Peppermint Vitality Essential Oil
Or
2 drops Young Living Cinnamon Vitality Essential Oil
Or
2 drops Young Living Ginger Vitality Essential Oil

Instructions
Melt coconut butter. Combine all ingredients in a food processor. Smooth the fudge into a container or candy molds. Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time; just be sure to thaw at least 15-20 minutes prior to eating.

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