einkorn-pumkin-cake
3 cps. coconut sugar (or substitute 1 1/2 cup with ¾ tsp. stevia extract).
1 cup. shortening (or organic coconut oil.)
3 eggs beaten
2 cup canned or frozen pumpkin (or substitute butternut squash)
1 tsp vanilla
3 cups Gary’s True Grit Einkorn Flour
1 tsp salt
1 tsp soda
½ tsp baking powder
¾ tsp allspice
3 drops Young Living Cinnamon Vitality Essential Oil
3 drops Young Living Nutmeg Essential Oil
3 drops Young Living Clove Essential Oil

Procedure: Cream sweetener and shortening. Add pumpkin and vanilla. Sift dry ingredients and add to creamed mixture. Set aside and beat 3 eggs, and add to mixture.

Bake in a greased cake pan in oven for 1 to 1 ¼ hrs at 350 degrees. (Baking time will depend whether you use canned pumpkin or frozen pumpkin. Frozen is so keep an eye on it in the last part of the baking time.)

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Peppermint Vitality Chocolate Chip Ice Creampeppermint-vitality-chip
2 Frozen Bananas cut into small chunks
optional 2-4 tbsp coconut milk
3 drops Peppermint Vitality Essential Oil
chocolate chips or cacao nibs

Directions:
Start with bananas that are beginning to turn brown. Peel and cut into large pieces, then freeze in an airtight bag or container. (You can freeze a whole bunch at once so they’re ready whenever you want to make banana ice cream.) To make the ice cream, throw around 2-3 frozen bananas into a blender or food processor with 2-4 tbsp coconut milk for smoother blending if desired.

Add 3 drops Peppermint Vitality Essential Oil (or more if desired), and stir in chocolate chips or cacao nibs after blending. Optional, blend in a small handful spinach for color and an extra nutrient boost. Blend until you achieve a soft-serve texture.

Serve immediately, or transfer to a container and freeze an additional 30 minutes, then scoop out with an ice cream scoop.



Chocolate Peppermint Vitality Ice Creamchocolate-peppermint-vitality
2 Frozen Bananas cut into small chunks
3 tbsp cocoa powder
optional 2-4 tbsp coconut milk
3 drops Peppermint Vitality Essential Oil

Directions:
Start with bananas that are starting to turn brown. Peel and cut into large pieces, then freeze in an airtight bag or container. (You can freeze a whole bunch at once so they’re ready whenever you want to make banana ice cream.) To make the ice cream, throw around 2-3 frozen bananas into a blender or food processor with other ingredients including 2-4 tbsp coconut milk for smoother blending if desired. Add 3 drops Peppermint Vitality Essential Oil (or more if desired). Blend until you achieve a soft-serve texture.

Serve immediately, or transfer to a container and freeze an additional 30 minutes, then scoop out with an ice cream scoop.



Banana Orange Vitality Ice Creamorange-vitality
4 Frozen Bananas cut into small chunks
1/2 cup of orange juice, frozen
3 drops Orange Vitality Essential Oil

Directions:
Start with bananas that are beginning to turn brown. Peel and cut into large pieces, then freeze in an airtight bag or container. (You can freeze a whole bunch at once so they’re ready whenever you want to make banana ice cream.) Freeze orange juice in ice cube tray. To make the ice cream, throw around 2-3 frozen bananas and frozen orange juice into a blender or food processor. Add 3 drops Orange Vitality Essential Oil (or more if desired).

Blend until you achieve a soft-serve texture. You can serve immediately, or transfer to a container and freeze an additional 30 minutes, then scoop out with an ice cream scoop.



Mango Lemon Lime Vitality Ice Cream
2 Frozen Bananas cut into small chunks
2 Mangos peeled, cored and cut into pieces or 1 10 oz bag frozen mango
3 drops Lemon vitality essential oil
3 drops Lime vitality essential oil

Directions:
Start with bananas that are beginning to turn brown. Peel and cut into large pieces, then freeze in an airtight bag or container. (You can freeze a whole bunch at once so they’re ready whenever you want to make banana ice cream.) To make the ice cream, throw around 2-3 frozen bananas and frozen mangos into a blender or food processor. Add 3 drops Lemon and 3 drops Lime Vitality Essential Oil (or more if desired).

Blend until you achieve a soft-serve texture. You can serve immediately, or transfer to a container and freeze an additional 30 minutes, then scoop out with an ice cream scoop.



Chocolate Peanut Butter Ice Cream
3 Frozen Bananas cut into small chunks
1/4 tsp vanilla extract
3 tbsp cocoa powder
pinch salt
2-3 tbsp peanut butter
1 scoop Pure Protein Complete Chocolate
optional 2-4 tbsp coconut milk
Directions:
Start with bananas that are starting to turn brown. Peel and cut into large pieces, then freeze in an airtight bag or container. (You can freeze a whole bunch at once so they’re ready whenever you want to make banana ice cream.) To make the ice cream, throw around 3 frozen bananas into a blender or food processor with other ingredients including 2-4 tbsp coconut milk for smoother blending if desired.

Optional: 1 or 2 scoops Pure Protein Complete can be added to any of these recipes. Either the chocolate or vanilla Pure Protein Complete



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bananamint-icecream

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