It’s that time of year again….fall is here and Thanksgiving time is upon us. It’s a time to be grateful for all that we are so abundantly blessed with.
With all the feasts and celebrating, remember that there is still an opportunity to eat exceptional tasty foods that are healthy for you. And even better, if you want to accelerate the benefits of these great foods, then consider adding pure therapeutic essential oils (that are guaranteed safe for internal use) to many of the foods that you eat and you can find these internal benefits for empowering your health:
Here are a couple of my favorite recipes at this time of year…..
9 C. whole grain bread cubes or cornbread
1/2 C. olive oil or butter
3/4 C. chopped onion
1 C. chopped celery with top leaves
2 cloves garlic, minced
1 tsp. salt
1 C. raw cashews or sliced almonds
2 tsp. parsley flakes
1 tsp. ground sage
2 drops thyme essential oil
2 drops black pepper essential oil
1 C. hot broth (chicken or vegetable)
Spread bread cubes on a large baking sheet and toast in 400° oven for approx. 20 minutes (cubes do not need to be completely crisp); scoop into a large bowl. Meanwhile, add oil or (melted) butter in a large skillet and sauté onions, celery and garlic until tender; add salt. Remove from heat and spoon in baking dish. Combine oils with broth and drizzle over mixture, cover and bake for 30-40 minutes.
15 oz canned pumpkin
1 cup canned coconut milk
½ cup honey
2 large eggs
½ tsp sea salt
½ tsp nutmeg
2 drops clove essential oil
2 drops ginger essential oil
4 drops cinnamon essential oil
1 (9 inch) whole grain pie crust
Preheat oven 425 degrees. Blend all ingredients in blender until smooth. Pour into crust and bake 15 min. Reduce temp to 350 and bake for another 45-60 minutes. Knife inserted 1 in from crust should come out clean.
Enjoy the benefits and the awesome flavors from using pure, therapeutic grade essential oils!
Have a Happy Thanksgiving!!
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