Cranberry Chocolate Scones
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Servings
4
Servings
4
Cranberry Chocolate Scones
Print Recipe
Servings
4
Servings
4
Ingredients
  • 2 cups blanched almond flour
  • ½ cup + 2 tablespoons arrowroot
  • ½ teaspoon salt
  • 2 tablespoons baking powder
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • ¼ cup coconut oil melted
  • 1 egg
  • ½ cup dried cranberries
  • ¼ cup pecans
  • ¼ cup mini chocolate chips
  • Zest of 1 orange
  • 1 ½ teaspoons cacao nibs
Servings:
Instructions
  1. Combine flour, arrowroot, salt, and baking powder. Set aside.
  2. In a small bowl, combine syrup, vanilla, coconut oil, egg, and whisk until blended.
  3. Add wet mixture to dry ingredients and mix until combined.
  4. Fold in cranberries, pecans, chips, orange zest, and cacao nibs.
  5. Form dough into a ball and place on a piece of parchment paper. Slightly flatten and place on a baking sheet. Cut into eight wedges. Bake at 350° F for 20 minutes. Enjoy!
Recipe Notes

Recipe courtesy of Carla Cohen

Holiday Yam Bites
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Servings
4
Servings
4
Holiday Yam Bites
Print Recipe
Servings
4
Servings
4
Ingredients
  • 2 yams cut into ¼-inch thick rounds
  • 1 small round of goat cheese
  • 2 tablespoons maple syrup
  • 1 cup toasted pecans
  • 2 tablespoons orange zest
  • teaspoon coarse sea salt
  • ½ teaspoon pumpkin pie spice
  • ¼ cup dried cranberries
  • 1 tablespoon honey
  • 1 tablespoon rosemary chopped
  • coconut oil for baking
Servings:
Instructions
  1. Preheat oven to 400° F. Place yam rounds on a baking sheet and brush with coconut oil. Bake for 20 minutes or until soft in the centers.
  2. While yams are baking, mix goat cheese and maple syrup together in a bowl and set aside. In a separate bowl, mix pecans, orange zest, salt, pumpkin pie spice, cranberries, and honey together until well combined and set aside.
  3. Cool yams completely. To assemble, smear top of round with cheese mixture and top with pecan mixture. Sprinkle the top with chopped rosemary.
Recipe Notes

Recipe courtesy of Carla Cohen

Three Sisters Soup
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Three Sisters Soup
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Ingredients
  • 4 pounds winter squash
  • 4 quarts vegetable stock (or water)
  • 2 small yellow onions, diced
  • 1/4 cup olive oil
  • 4 cloves garlic, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 3 cups fresh or frozen corn kernels
  • 4 cans cannellini beans
  • 1 bunch green onions, sliced
  • 1/2 cup white wine
  • 1 large bay leaf
Servings:
Instructions
  1. Preheat oven to 350° F. Slice your squash in half, scoop out the seeds, and roast for about 40 minutes. Allow to cool once soft, then scrape out the flesh and save the liquid for later. Blend until totally smooth using a food processor or blender.
  2. Sauté onions in a large pot over medium heat until brown, then add garlic, thyme, cumin, and black pepper, stirring until the garlic turns brown.
  3. Add vegetable stock, bay leaf, wine, and squash. Simmer for a few minutes and then add remaining ingredients. Simmer for about 20 minutes total.
Recipe Notes

Recipe adapted from littlethings.com

Autumn Diffuser Blends
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Autumn Diffuser Blends
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Ingredients
Pumpkin Pie
  • 1 drop clove essential oil
  • 1 drop nutmeg essential oil
  • 5 drops cinnamon essential oil
Deep in the Woods
  • 4 drops cypress essential oil
  • 2 drops white fir essential oil
  • 2 drops sandalwood essential oil
Servings:
Instructions
  1. Place in your diffuser according to its instructions.
Homemade Minestrone SOUP
Minestrone Soup
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Homemade Minestrone SOUP
Minestrone Soup
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Ingredients
  • 2 stalks celery sliced
  • 1 carrot chopped
  • 1/2 onion chopped
  • 1 zucchini chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 32 ounces chicken broth
  • 1 can diced tomatoes
  • 1 can cannellini beans
  • 2 tablespoons pesto
  • 1 teaspoon Greek seasoning
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/2 cup grated Parmesan cheese
Servings:
Instructions
  1. Drain and rinse cannellini beans and set aside.
  2. Sauté celery, onion, garlic, carrot, and zucchini in olive oil for about 10 minutes.
  3. Stir in broth and tomatoes and bring to a boil.
  4. Reduce heat and simmer partially covered for 20 minutes.
  5. Add beans, pesto, Greek seasoning, salt, and pepper. Simmer for 5-10 minutes.
  6. Ladle soup into bowls and garnish with grated Parmesan cheese.
Recipe Notes

Recipe courtesy of Carla Cohen

Delicious pumpkin spice season is finally here, and a great way to celebrate is to try this sugar scrub recipe to help relax and rejuvenate your skin. After using this sugar scrub, the skin is left feeling extra soft, silky, and smooth. The grains of the sugar work as an exfoliator as it is scrubbed it into the skin, and the oil leaves the skin hydrated and glowing. Try making this recipe for yourself or give it to a friend who loves pumpkin spice season!

Fall Pumpkin Spice Sugar Scrub
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Fall Pumpkin Spice Sugar Scrub
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Ingredients
  • 2 cups brown sugar
  • 1/2 cup white or raw sugar
  • 1 drop cinnamon essential oil
  • 1 drop clove essential oil
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoons nutmeg
  • 1/3 cup almond or coconut oil (add more if needed)
Servings:
Instructions
  1. In a medium mixing bowl, combine the sugars, essential oil, and spices. Mix together using a wooden spoon. Slowly pour in the oil and stir until well blended. Add more oil if the scrub is too dry. Scrub should not be runny, but rather a nice damp texture. Cover in a tight container. Store in the refrigerator up to 8 weeks.
Immunity Boosting Juice
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Immunity Boosting Juice
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Ingredients
  • 2 apples
  • 5 carrots
  • 1 cup spinach
  • 1-inch piece ginger root
  • ¼ lemon, peeled
  • ice optional
Servings:
Instructions
  1. Wash all ingredients.
  2. Cut produce to fit into your juicer and juice.
  3. Fill glass with ice, if desired, and pour juice into the glass. Enjoy this juice daily for preventive health benefits!
Recipe Notes

Recipe adapted from rebootwithjoe.com.

All-Purpose Protective Essential Oil Blend
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All-Purpose Protective Essential Oil Blend
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Ingredients
  • 20 drops clove essential oil
  • 18 drops lemon essential oil
  • 10 drops cinnamon bark essential oil
  • 8 drops eucalyptus essential oil
  • 5 drops rosemary essential oil
Servings:
Recipe Notes

IDEAS FOR USE

Use this blend in your essential oil diffuser to purify the air, according to your diffuser’s instructions.

Mix this blend into your homemade cleaning products for an extra punch.

Dilute the blend, then rub it on the soles of your feet.

Vitamin Sea Essential Oil Blend
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Vitamin Sea Essential Oil Blend
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Ingredients
  • 3 drops lime essential oil
  • 5 drops Sacred Sandlewood essential oil
  • 2 drops lemon myrtle essential oil
  • 2 drops orange essential oil
Servings:
Instructions
  1. Combine ingredients in a diffuser and us as directed.
Recipe Notes

Recipe courtesy of youngliving.com.

Freezer Breakfast Sandwiches
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Freezer Breakfast Sandwiches
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Ingredients
  • 6 large eggs
  • Kosher salt and freshly ground black pepper to taste
  • 6 English muffins split
  • 12 slices deli-sliced ham
  • 6 slices cheddar cheese
Servings:
Instructions
  1. Preheat oven to 375 degrees. Lightly oil six 10-ounce ramekins or coat with nonstick spray and place onto a baking sheet.
  2. Add one egg to each ramekin, beating slightly. Season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 12-14 minutes.
  3. Place one egg over the muffin bottom. Top with two slices of ham and one slice of cheese, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make six sandwiches. Wrap tightly in plastic wrap and place in the freezer.
  4. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely. Serve immediately.
Recipe Notes

Recipe adapted from damndelicious.net.