Lavender Lemonade with Bee Free Honee :)

Enjoy a refreshing twist on a classic beverage. This lemonade recipe includes Bee Free Honee and Lavender Vitality™ essential oil for an added touch of sophistication and depth.

Sophisticated, yes. Complicated, no. With just five simple ingredients, this is a warm-weather treat you can whip up in minutes. So throw on a sun hat, grab your favorite book, and find a sunny spot. This Lavender Lemonade is the perfect summer companion. 

What You Need:

• 6 lemons, juiced
• 1 lime, juiced
• ½ cup Bee Free Honee
• 2 drops Lavender Vitality essential oil
• Ice water, about 10 cups
• Lavender sprigs, optional

What You Do:

1. Combine lemon juice, lime juice, Honee, and Lavender Vitality in a large glass pitcher
2. Add water to taste
3. Stir until well mixed
4. Garnish with sprigs of lavender

Yield: About 10 cups

Get started on your amazing Essential Oils journey here:

www.NaturalLivingEssentialOils.com

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.

Peach Crisp

Perfectly sweet, this crisp is the best possible way to savor the dog days of summer.

If there’s anything better than absolutely ripe, juicy peaches, we don’t even want to know about it. This crisp pairs the sweet gems with a warm, homey crust, which is a fairly unstoppable combination. Top with a scoop of Vanilla Coconut Milk Ice Cream and be ready to slip into a glee-induced coma.


What You Need:

1/2 cup whole-wheat flour
3/4 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon + 1/8 teaspoon salt, divided
1/4 cup + 2 tablespoons canola oil, divided
1/2 teaspoon vanilla
1 teaspoon ground ginger
2 tablespoons fresh lemon juice
1/4 cup pear or apple juice concentrate
1/4 cup sugar
1 tablespoon cornstarch
6 ripe peaches, pitted and sliced
1/2 cup dates, roughly chopped
1/2 cup almonds, roughly chopped



What You Do:
1. Preheat oven to 350 degrees. In a large bowl, combine flour, oats, brown sugar, cinnamon, and 1/4 teaspoon salt, and slowly pour in 1/4 cup of oil. Set aside.

2. In an 11x7 baking dish, stir together remaining 2 tablespoons oil, vanilla, ginger, lemon juice, juice concentrate, sugar, cornstarch, and remaining 1/8 teaspoon salt. Add peach slices, and toss to coat thoroughly. Stir in dates. Sprinkle in almonds, without stirring, and then top with oat mixture.

3. Bake for 30 to 40 minutes, until browned and bubbly. Let rest at least 10 minutes before serving. Serves 6