Mixed Berries with Orange Cashew Cream

Here's a super simple summertime recipe for those of you who appreciate the bounty of the season!


What You Need:

1 cup raw cashews (soaked in water 2-3 hours)
1 tsp vanilla
2 Tbsp Bee Free honey
5 drops Young Living Orange Vitality essential oil*
1/3 cup water

Assorted fresh mixed berries (can also use frozen berries thawed at room temperature)

What You Do:

Drain cashews & blend with vanilla, honey, essential oil and water until smooth.

Serve in parfait cups over fresh berries. Enjoy!  Serves 4-6 depending on serving size.

* Young Living Essential Oils is the only brand I trust for my recipes!

www.NaturalLivingEssentialOils.com

Crispy Spicy Garbanzo Beans

For a tasty and healthy snack, these crunchy, spicy chickpeas hit the spot! Just toss them with a little olive oil and spices, then roast in the oven until crispy.  They’ll stay fresh for a few days stored in a resealable food storage bag at room temperature.

What You Need:

2 - 15 oz cans no salt garbanzo beans, rinsed and drained
1 tsp ground cumin

1 tsp chili powder
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp sea salt
Freshly ground pepper
2 tbsp Extra virgin olive oil

What You Do:

Heat the oven to 400°F and arrange a rack in the middle.

Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.

Chickpea Avocado Salad with Fresh Spinach Leaves

A quick and easy summertime meal that doesn't require the stove!


What You Need:

4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed
1 small red onion, peeled and diced small
2 cloves garlic, peeled and minced
Zest of 1 lime and juice of 4 limes
1 jalapeño pepper, minced (for less heat, remove the seeds)
1⁄2 cup chopped cilantro
Sea salt to taste
1 avocado, coarsely chopped
5 cups fresh spinach leaves


What You Do:

Combine all ingredients in a medium bowl and mix well. Add the avocado just before serving.

Serve on a bed of fresh spinach leaves, or other choice of greens.  Enjoy!  Makes 3-5 servings.

Stuffed Peppers w/Squash & Black Beans

Summer is an ideal time for grilling outdoors and for spending quality time with family and friends. If any of your gatherings include a potluck, try to focus on the many in-season fruits and vegetables to make your dish(es) a hit. Some ideal candidates for grilling include bell peppers, asparagus, zucchini, and mushrooms. But spring and summer fun does not have to end with grilling. Try this stuffed pepper with squash and black beans recipe for your next get-together.

If you have leftover rice and cooked black beans on hand, this recipe can be made in just a few minutes. Or you can slice up the red peppers, add some shredded lettuce, and make a salad out of it.

What You Need:

• 1/2 cup cooked brown rice
• 1 cup cooked black beans
• 2 Mexican gray squash, or zucchini, diced
• 6 green onions, sliced
• 2 teaspoons pepitas (green pumpkin seeds)
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons apple cider vinegar
• juice of 1 lime
• 1/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 red bell peppers, tops cut off, cored, and seeded.
• Optional: Salsa


What You Do:

Combine the rice, beans, squash, green onions, pepitas, garlic, oregano, vinegar, lime, salt, and pepper in a large bowl. Fill the peppers with the squash, rice, and bean mixture. Top with salsa, if using, and serve.

Serves 2 as a Main Dish or 4 as a Side Dish

Per serving: 187 calories, 16 g protein, 54 g carbohydrate, 13 g sugar, 3 g total fat, 14% calories from fat, 16 g fiber, 317 mg sodium.

Source: Power Foods for the Brain by Neal Barnard, M.D.

Grilled Black Bean Burger

You can still eat plant-strong during outdoor grilling season, at gatherings with family & friends, or whenever you want an easy to make, healthy burger!  This zesty black bean burger is sure to fire up any celebration!!

What You Need:

·         1 16-ounce can black beans, drained & rinsed

·         2 carrots, finely diced

·         1 onion, chopped

·         3 cloves garlic, minced

·         1 Tbsp chili powder

·         1 Tbsp cumin

·         1 tsp hot sauce

·         1 tsp cinnamon

·         2 Tbsp olive oil

·         1 c bread crumbs

Toasted whole grain burger buns (4)

Optional:  Sea Salt & Black Pepper

What You Do:

Pre-heat grill, or fire up charcoal, or heat a grill pan over medium-low heat.

In a food processor, pulse onion and garlic until finely chopped. Add black beans, carrots, onion, garlic, chili powder, cumin, hot sauce, cinnamon, olive oil and pulse to combine.

Transfer mixture to a large mixing bowl, add the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.

Divide mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 7 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato, and your choice of condiments.  Cover the burgers with the top of the bun and serve.    

Makes 4 Patties  

Optional Toppings:  

Sliced Tomato

Romaine lettuce leaves, or any other type you have on hand

Sliced Onion

Sauteed Mushrooms

Avocado

Ketchup

Brown Mustard

Vegan Mayo

*   *   *   *   *   *   *   *

Raven is a Holistic Wellness Consultant and Life / Spiritual Coach specializing in spiritual & energy healing, whole food plant-based nutrition, as well as healthy, wholesome, natural lifestyle information, products, resources, recipes, organic & Earth-friendly advice, and lots of "how to" fun stuff to make natural living a worthwhile journey for you and your pets! 

Tips for Cooking with Young Living Essential Oils

As your essential oil collection increases, so does your know-how. You learn which oils are best to use in the morning. You curate a mental list of diffusion blends that change the mood in your home. And you know which essential oils help you find your Zen when added to bathwater. But did you know that many of our oils can be used in the kitchen? 

We’ve compiled some of our favorite tips for using essential oils in the kitchen. Add these delicious tips to your repertoire!

Breakfast

1. Waffles: Add 1–4 drops of Orange essential oil to wet waffle mix.
2. Oatmeal: Add 1 drop of Cinnamon Bark and 2 drops of Orange essential oil to a bowl of oatmeal or oat bran, and then sweeten with Blue Agave.
3. Lemon with Berries: Add Lemon essential oil to berry protein shakes or to plain yogurt and top with berries.

Snacks

1. Vegan Cream Cheese Spread: Put vegan cream cheese into a bowl and mix in Cinnamon Bark OR your choice of citrus essential oil to taste.
2. Olive Oil: Add various culinary herb essential oils to your olive oil, such as Rosemary. Pour over a plate of balsamic vinegar and use focaccia bread for dipping.

Dinner

1. Tomato Pasta Sauce: Add 2 drops of Basil essential oil and 1 drop each of Rosemary and Thyme essential oil to tomato sauce base.
2. Potato Salad: Add 1–2 drops of Dill essential oil to potato salad.
3. Rice Pilaf: Add 4 drops of Lemon essential oil to water before adding rice.
4. Salad and Fruit Rinse: Use 3 drops of Lemon essential oil in a bowl of water when rinsing lettuce, grapes, berries, and greens.
5. Chick Pea Salad Sandwiches: Add 2 drops of Lemon essential oil per can of chick peas and mix with vegan mayonnaise, celery, sea salt and freshly ground pepper. Spoon onto whole grain bread and serve topped with alfalfa sprouts.

Beverages

1. Hot Lemon Tea: In 1 cup of hot water, mix in 3 drops of Lemon essential oil and Blue Agave to taste.
2. Horchata with a Twist: Add 1 drop of Cinnamon Bark essential oil to a tall glass filled with ice and vanilla rice milk.
3. Vanilla Protein Shake: Add 2 drops of Lemon or Peppermint essential oil to any vanilla protein shake.
4. Flavored Water: Add 1 drop of Peppermint essential oil to your gym water bottle.

Get started on your amazing essential oils journey by enrolling as a wholesale member:

www.NaturalLivingEssentialOils.com