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Thanksgiving recipes are a great yearly treat and to discover new recipes to share with your loved ones may possibly start some new favorite traditions.

If you would like to read my previous post Discover New Recipes for Thanksgiving Part I“, I shared;

  1. Cottage Cheese Puffs
  2. Spinach Fruit Medley Salad
  3. Blue Agave Dijon Dressing
  4. Whole-Wheat Flour Rolls
  5. Blue Cornbread Muffins
  6. Blue Cornbread Stuffing

Enjoy the following recipes from Young Living Cookbook Volume 1, and please contact me know if you have any questions.

Vegetables

Dutch Oven Potatoes

  • 3 pounds red potatoes, sliced thin
  • 1 small onion, sliced thin, or
  • 1/2 cup chives
  • 1 teaspoon JuvaSpice
  • 1/2 cup water
  • 1/2 cup white cheddar cheese, shredded

Heat Dutch oven until bottom is white-hot.  Add potatoes, onion, JuvaSpice, and water.  Cook about 10 minutes, turn heat down to low, add cheese on top, and cook until melted.

Makes 8 servings

Yams with Pineapple Salsa

  • 4 yams
  • 1 teaspoon olive oil
  • 2 cups Pineapple Salsa (see below for recipe)

Coat yams with olive oil, then wrap in foil.

Bake 350 degrees for 45 minutes to 1 hour, depending on the size of the yam.  Top baked yams with cold Pineapple Salsa and serve.

Makes 4 servings

Pineapple Salsablue-agave

  • 4 cups fresh pineapple, diced
  • 1 small onion, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1 tablespoon fresh cilantro
  • 1 tablespoon Blue Agave or drop of Stevia Extract

Mix and refrigerate for at least 1 hour to allow flavors to blend.

Makes 4 cups

Desserts

Rice Pudding

  • 3 cups brown rice, cooked
  • 1-1/4 cup rice or goat milk
  • 1/2 cup organic raisins (optional)
  • 1 Newman’s Own milk chocolate bar (may substitute carob)
  • 1/2 cup chopped nuts (optional: almonds, pecans, or cashews)
  • 1/4 cup Blue Agave
  • 1 tablespoon cinnamon powder
  • 2 drops of Young Living orange essential oil
  • 2 eggs

Mix all ingredients together (except chocolate bar).  Place in cake pan or casserole dish.  Cover and cook for 30 minutes in 330 degree oven.  Remove from oven.  Place chocolate bar on top of pudding, cover again and cook for an additional 10-15 minutes.  When finished cooking, uncover and stir chocolate into pudding before serving.

Makes 4-8 servings

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Young Living Cookbook Volume 1

Young Living Cookbook Volume 2

(Great gift ideas, by the way)

Wolfberry Cheesecake

Crust:

  • 1-1/2 cup graham cracker crumbs
  • 3/4 cup roasted pine nuts, chopped
  • 1 teaspoon olive oil
  • 1/4 cup Blue Agave
  • 1/3 cup unsalted butter, melted

Cut together, with pastry cutter or forks, graham cracker crumbs, pine nuts, and Blue Agave.  Slowly add melted butter while cutting the mixture.  Be sure to completely incorporate butter before adding more.  Stop adding butter when the mixture is able to hold its form when pressed between fingers. Spritz a 9″ spring-form pan with olive oil on the bottom and sides.  Press crust to cover the bottom of pan.  Set aside.wolfberry-goji-berry-cooking

1st layer:

  • 48 ounces cream cheese, softened
  • 8 egg whites , beaten stiff
  • 2 cup Blue Agave
  • 2 teaspoon vanilla extract
  • 1/2 cup wolfberries, dehydrated

Soften cream cheese to the point that is it easily blended with an electric mixer.  Add Blue Agave, blending it with the cream cheese until smooth.  Beat egg whites in a separate bowl.  Fold egg whites and vanilla into cream cheese mixture and add wolfberries.  Pour into a prepared pie shell.  Bake the first layer at 325 degrees for 1 hour.  Turn the oven off, leaving the cheesecake in for an additional 30 minutes.  Remove form oven and allow to cool in the refrigerator for 20 minutes.

2nd layer:

  • 2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons Blue Agave

Mix all three ingredients until creamy.  Spread on top of chilled cheesecake.  Bake at 375 degrees for 15 minutes.  Allow cake to cool completely before removing the ring from the pan.

Cheesecake Topping;

  • 1/4 cup wolfberries, dehydrated
  • 2 cups strawberries, fresh or frozen (thawed)
  • 1/2 cup Blue Agave
  • 1 teaspoon lemon juice

Puree all ingredients.  Drizzle over cheesecake slices before serving.

Makes 16 servings

One last dessert that is not from our Young Living Cookbooks and is one that my family would greatly miss if  it was not served at Thanksgiving;

Peanut Butter Pie

  • 1 Graham Cracker Pie Crust (6 ounce)
  • 1-18 ounce jar creamy peanut butter
  • 1-8 ounce cream cheese, softened
  • 1/2 cup powdered sugar
  • 2-8 ounce frozen whipped topping, thawed

Beat together cream cheese and powdered sugar until well mixed.  Stir in peanut butter; mix well.  Gently fold in 8 ounces of whipped topping.  Spoon into crust.  Top pie with more whipped topping.

Refrigerate for 4 hours.

Serves 6

Oh, and of course while you are doing a lot of your cooking, you have prepared you turkey and it is cooking in the oven and the aroma is getting better and better.

Blessings of happiness, good times, good health and love to you all on this Thanksgiving, and may you have many reasons to be grateful.


Jonell Elder, Young Living Independent Distributor Adding Years to Your Life and Life to Your Years

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Article by Jonell Elder, Young Living Essential Oil Distributor

Reiki Master, Raindrop Technique Practitioner

Monthly Essential Oil Classes in the greater Seattle area, Everett, WA

Read more of Jonell Elder's articles

thanksgiving-holiday-seasonRecipes for Thanksgiving are fun to prepare each year and Young Living has two cookbooks with many wonderful and delicious recipes for you to enjoy. I would like to share some new recipe ideas to try for your Thanksgiving meal.

Appetizer

Cottage Cheese Puffs

  • 2 cups low-fat cottage cheese
  • 1 cup soft, whole-wheat bread crumbs
  • 1/2 cup whole-wheat flour
  • 1/3 cup parsley, snipped
  • 1/3 cup green onions, finely chopped
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon sea salt
  • 4 eggs
  • 1 teaspoon parsley, snipped

In medium-size mixing bow., combine cottage cheese, bread crumbs, flour, parsley, green onions, butter, and sea salt.  Set aside.  In a large-mixing bowl, beat eggs with an electric mixer on high speed for about 5 minutes, or until thick and lemon colored.  Gradually pour the cottage cheese mixture over the beaten eggs, folding to combine.  Pour the egg mixture into an ungreased 6 cup souffle or casserole dish.

Bake at 35o degrees for 1 hour, or until a knife inserted near the center comes out clean.

Sprinkle with extra parsley.  Serve immediately.

Makes 6 servings

Salad

Spinach Fruit Medley Salad

  • 12 ounces fresh baby spinach
  • 1 large apple, sliced and splashed with lemon
  • 1-1/2 cup dried apricots, diced
  • 1/2 cup pine nuts, raw

I also add 1/2 dried Wolfberries (Goji berries). Toss ingredients with a light amount of Blue agave Dijon Dressing

Makes 4 servings

Blue Agave Dijon Dressing

  • 3 eggs, raw
  • 1 cup whole grain mustard, prepared
  • 1-1/2 cup Blue Agave
  • 1-1/2 teaspoon sea salt
  • 1/3 cup white distilled vinegar
  • 3 cups olive oil

Puree all ingredients (except olive oil).  Add olive oil slowly to assist in the emulsification process.  This dressing keeps in the refrigerator for up to 2 weeks.

Makes 6 cups

Rolls

Whole-Wheat Flour Rolls

  • 1 cup warm water
  • 4 tablespoons yeast (activate yeast in warm water in a large mixing bowl)
  • 2-1/2 cups hot water
  • 1 tablespoon sea salt
  • sunflower seeds or rolled oats
  • 3 tablespoons unsalted butter
  • 2 eggs, beaten
  • 3 cups oat flour
  • 5 cups whole-wheat flour
  • 2 tablespoons Blue Agave

While yeast activates, cream butter, hot water, sea salt, and Blue Agave together in a separate bowl.  Add eggs and creamed mixture to the yeast and mix well.  Add oat flour to liquid ingredients and mix well.  Add whole-wheat flour 1 cup at a time until it pulls away from the sides of the mixing bowl.  Let rise until doubled in size.  Punch down dough and form into rolls.  Place on greased cooking sheet.  Wash rolls with egg or butter, and sprinkle tops with sunflower seeds or rolled oats.  Let rise for about 10-15 minutes.

Bake at 375 degrees for 30-35 minutes.

Makes 3 dozen rolls

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Young Living Cookbook Volume 1

Young Living Cookbook Volume 2

(Wonderful gifts for all Cooks!)

Blue Cornbread Muffins

  • 2 cups blue cornmeal
  • 2 cups whole-wheat flour
  • 1 cup pine nuts, raw
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1-1/2 cups buttermilk
  • 8 eggs
  • 1/2 cups unsalted butter, melted
  • 1/2 cup Blue Agave

Mix all dry ingredients.  In a separate bowl, mix all liquid ingredients.  Make a well in the dry ingredients, add the liquid ingredients and stir until moistened.  Bake in greased muffin tins or papers at 325 degres for 22 minutes.

Makes 18 muffins

Blue Cornbread Stuffing

  • 1 cup celery, chopped
  • 1 small onion, chopped
  • 1 drop of Young Living sage essential oil
  • 6 Blue Cornbread Muffins, crumbled and dried (see above recipe)
  • 1/4 cup craisins or dried apricots or dried Wolfberries
  • 1/4 cup pine nuts, raw
  • 1/4 cup unsalted butter
  • 1/4 – 1/2 cup chicken broth (optional)

In a saute pan, melt butter and saute onions and celery until tender.  Add sage oil, pine nuts, and Craisins, dried apricots or dried Wolfberries. Add Blue Cornbread crumbs; mix all ingredients together until bread is moist.  Stuff in any poultry desired, or place in a 2-quart casserole dish and add chicken broth.

Bake at 350 degrees for 20-30 minutes

Makes 6 servings.

Please read my next article, Discover New Recipes for Thanksgiving Par II to learn how to make; Dutch Oven Potatoes, Yams with Pineapple Salsa, Rice Pudding and Wolfberry Cheesecake.

May you be blessed with a Thanksgiving surrounded by those that you love.


Jonell Elder, Young Living Independent Distributor Adding Years to Your Life and Life to Your Years

Order Products Here

Article by Jonell Elder, Young Living Essential Oil Distributor

Reiki Master, Raindrop Technique Practitioner

Monthly Essential Oil Classes in the greater Seattle area, Everett, WA

Read more of Jonell Elder's articles

baby-bath-people-kidsFor the many  who are part of the baby boomer generation, our parents did not have to deal with what we are aware of in this generation of the 21st century.  Perhaps there were children then with ADD or ADHD, that were obese or had diabetes, but there was not a “label” put on them, rather they were just over active, hyper, inattentive, impatient, plump children.

We also now have the problem of fast foods, processed food (white flour, white sugar, and high fructose corn syrup), aspartame and many other toxins and chemicals in or foods, personal care products and nutritional products. I am certainly no expert, but I think one of our biggest problems with this current generation is related much to diet and environment (free radicals), hence; ADD, ADHD and so many other health concerns and problems, like child diabetes and obesity.

We live in such a fast paced society, filled with many stresses. Too many of us are more concerned about acquiring “things” and going, going, going.  We never have enough time.  Priorities, everyone’s are different, as they should be. We are all individuals and make our own choices in life.

When children are part of our lives, my feelings are they are one of our top priorities. My son is now 30 and he has turned out to be a very wonderful man, inside and out. Healthy, happy, creative, kind, a character, and loving. When he was growing up I knew he would be grown up and on his own before I wanted him to be. So I made sure to make him a top priority in my life and I spent as much time with him as possible.

I  blended his food, rather then buying the baby food from the stores. From the get go and all the time growing up he had a pretty healthy diet.  Sure we would do the occasional fast food and processed foods, but that was not a regular thing.  To me that is a big problem today, fast foods and processed foods are a too much a part of peoples diets. Why? Not enough time is taken to cook and prepare food the “old fashioned” way.

Hence the children today, are getting bombarded with awful diets. (Are they the Now Generation?  For some reason that is coming to mind, because they expect everything now.)

STOP TORTURING OUR CHILDREN!! You may not think that is what is happening, but I do.

  • No more white flour
  • No more white sugar
  • No more high fructose corn syrup
  • No more aspartame
  • No more processed foods, or at least cut back
  • No more fast foods, or at least change how you order
  • No more pop

Make these changes, maybe not all at once, but try to make them;

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  • Drink NingXia Red – Super antioxidant to help fight free radicals and to help the immune system.  Children’s immune systems are weaker then adults.
  • Make time to cook for your family and do it together. Most kids love to be involved.  Cook larger quantities and freeze the excess for later meals.
  • Don’t purchase anything with aspartame in it. This is an awful ingredient that is used to artificially sweeten. Pretty much anything that says “sugar free”, has aspartame in it.  Even Splenda is not good, it is man made, processed and NOT natural.  Try using Stevia, which is a natural herb and has zero calories and is zero on the glycemic indexAgave is another good choice for sweetening. It is a lot like honey, but thinner in consistency and is lower on the glycemic index then honey.

Have cereal on hand and preferably something with higher fiber, which is also important in our diet and hard to get.  Fiber One is a great source of fiber, but lo and behold, what the heck, it has aspartame in it. What’s up with that?  Why do they need to put that in there.  Totally ruins the healthy aspects you are striving for in your diet.  I called and emailed General Mills about this, and to my surprise (ha), no one ever got back to me.

And if you are really choosing to make a difference, change your personal care products that are also full of chemicals, toxins and synthetics, start reading the labels.  And stay away from anything, just to name a few, that has sodium laureth sulfate,   or propylene glycol.

Young Living has all of your personal care needs, nutritional needs, pure, quality essential oils to help you raise your children towards this new healthier lifestyle. Soaking in the tub with essential oil bath salts is another good therapy.

  • Peace & Calming-is a gentle, fragrant blend. When diffused, it helps calm tensions and uplift the spirit, promoting relaxation and a deep sense of peace. When massaged on the bottoms of the feet, it can be a wonderful prelude to a peaceful night’s rest. Peace & Calming may be especially calming and comforting to young children after an overactive and stressful day.*
  • Valor-is an empowering combination of therapeutic-grade essential oils that works with both the physical and spiritual aspects of the body to increase feelings of strength, courage, and self-esteem in the face of adversity. Renowned for its strengthening qualities, Valor enhances an individual’s internal resources. It has also been found to help energy alignment in the body.*
  • Valor Roll-On-is an empowering combination of therapeutic-grade essential oils that works with both the physical and spiritual aspects of the body to increase feelings of strength, courage, and self-esteem in the face of adversity. Renowned for its strengthening qualities, Valor enhances an individual’s internal resources. It has also been found to help energy alignment in the body.*
  • RutaVala-promotes relaxation of the body and mind. It helps ease tension and relieve stress. The blend helps overcome negative feelings while encouraging a positive attitude and comfort.*
  • RutaVala Roll-On-is a proprietary blend of Ruta graveolens (rue), lavender, and valerian essential oils that promotes relaxation of the body and mind, soothes stressed nerves, and induces sleep.*
  • Put a few drops in their bath water with a handful of Epsom salt or a tablespoon of olive oil.  These help to disburse the oils.  These oils and roll-ons may help in calming the children, giving them confidence, and help them to feel less agitated.

Jump on the band wagon and help this generation and generations to come.  Help them to feel better, so that they can better deal with all the other crazy, sad stuff that our government is doing.  And teach them that life can be good  and less stressful by making better choices.

Oh my goodness, I think I could keep on writing for days on this subject.  But you parents, grandparents, siblings, whomever, that is helping to raise this generation, PLEASE!!! make these changes to help our children and future generations.  And then see the difference.  Perhaps the ADD, ADHD, diabetes and childhood obesity will lessen and our children will be calmer, more attentive, less angry and impatient, happier and healthier. Blessed are our children, as they are the future.

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Article by Jonell Elder, Reiki Master, Raindrop Technique Practitioner

Young Living Essential Oil Distributor .

Monthly Essential Oil Classes in the greater Seattle area, Everett, WA.

Read other articles by Jonell Elder

* This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


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