Category Archives: Recipes

Pumpkin Spice Creamer

Good morning and welcome to your terrific Thursday!! Fall has definitely hit western Washington.¬†ūüćĀ‚ėĒ¬†¬†We have rainy & stormy weather and it is exactly the kind of day that makes me think of sipping a hot beverage next to a cozy fire!¬†‚ėēūüĒ•

Plus, this is the season for pumpkin spice everything right??!! How about trying a pumpkin spice creamer to add to your coffee, infused with healthy and delicious essential oils? Not only will you be enjoying your favorite fall flavors, but you will be nourishing your body at the same time from the inside out. This recipe features cinnamon, clove, and ginger.

Recipe:

2 cups almond or coconut milk
1/3 cup pumpkin puree
1 drop Cinnamon Bark Vitality 
1 drop Clove Vitality
1 drop Ginger Vitality
1 tsp Pure Vanilla Extract

Mix all ingredients in blender. Refrigerate in airtight container. Shake before using.

 

Let’s take a closer look at what yummy goodness you will be infusing your cells with using these 3 vitality oils.

 Cinnamon Bark Vitality: Using Cinnamon Vitality oil brings a warm taste and sensation to your favorite dishes. Taking Cinnamon Bark Vitality essential oil as a dietary supplement can support healthy digestion and help maintain a healthy immune system.

¬†Clove Vitality: Clove Vitality‚ĄĘ essential oil is the concentrated distillation of the same distinct, spicy cloves that have been used in kitchens for thousands of years. Perfect for adding flavor to both sweet and savory dishes, Clove Vitality oil includes the naturally occurring constituent, eugenol. Want to know more about this healthy component and what it can do for your body? Check out this article when you are done reading this post:¬†https://www.motherearthliving.com/plant-profile/eugenol

When taken as a supplement, Clove Vitality essential oil promotes a healthy immune response and may support overall wellness. Who doesn’t need more of that this time of year??

  Ginger Vitality: I love the flavor ginger brings to sweet or savory dishes. Ginger essential oil has so many different benefits and I would encourage you to Google it to learn how it can benefit your body more. I love that it is an oil that helps support my digestive system and my respiratory system at the same time!

Side note: Have you heard about the benefits of Golden Milk? Sara started making this for us when I was in the midst of a bad asthma flare up a couple of months ago. It benefits both of our bodies so much. All 3 of these amazing vitality oils, she added into our Golden Milk Recipe to kick up a flavor and therapeutic benefits notch.

  BONUS: Did you know that you will receive Cinnamon Bark Vitality for free in October with your Essential Rewards (ER) order of 100 pv minimum?

Thanks so much for joining me this morning and learning how to kick your coffee up a flavor notch. Wishing you an amazing rest of your day! 

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Crockpot Refried Beans

A super simple delicious and nutritious vegan refried bean recipe.  Enjoy!

 

Ingredients:

3 cups dried pinto beans (rinsed)

8 cups water

1 large yellow onion (cut in quarters)

2 jalapenos with seeds (cut in thirds)

2 heaping tablespoons of minced garlic

5 teaspoons himalayan salt

1 teaspoon cumin

 

Directions:  Place all ingredients in large crockpot and cover. Cook on high for 6 hours, or until beans are soft.  Spoon off excess liquid, leaving enough to create a creamy texture when blended.  With an immersion blender, blend until creamy.  Serve with your favorite mexican food, or with chips and salsa. Enjoy!

  • This is also a tasty side dish to the Avocado Grilled Burritos with Tangy Cashew Cilantro Sauce recipe you will find in my Recipe folder on this blog. ¬†

 

#vegetariandoneyummy

 

Avocado Grilled Burritos with Tangy Cashew Cilantro Sauce

This is a favorite vegan recipe in my house.  Enjoy!

 

Burrito Filling:  2 Servings, using 10 inch soft taco shells

2 large avocados, peeled, pitted, and mashed (or diced, depending on preference)

2 tablespoons chopped red, or yellow onion

4 tablespoons of sun-dried tomatoes, chopped

1/3 cup fresh cilantro, chopped

1/2 tsp sea salt

*Dipping Sauce:  

1/2 cup chopped salted cashews

1/2 cup avocado oil

8 teaspoons white vinegar

2 teaspoons balsamic vinegar

1/4 cup raw honey

1 1/3 cup fresh cilantro

1 tablespoon minced garlic

1/3 cup white onion

1/8 teaspoon turmeric

2 tablespoons sugar

2 teaspoons ground black pepper

3 teaspoons cumin

Directions:

Dipping Sauce:  Place cashews in blender and finely grind.  Add avocado oil, vinegars, honey, cilantro, garlic, onion, turmeric, sugar, black pepper, and cumin.  Blend until texture creates a smooth dipping sauce.  Set aside.

*If you have leftover dipping sauce, add 1/8 cup cashew milk to the blender with sauce and combine.  This creates a tasty salad dressing to add to your favorite green salad.  Refrigerate.  

Burritos:  Preheat griddle to 350 degrees.   In a bowl, mix together avocados, sun dried tomatoes, onion, cilantro, and sea salt.  Divide filling evening and place in the center of your tortilla. Pull the bottom half of the burrito over to meet the top half.  Pull the tortilla back, forming the avocado filling into a roll.  Fold one side in, and then the other side.  With both ends folded, tightly roll your tortilla into the perfect burrito.  Place burritos on the grill and heat both sides until brown to your liking.  Place on plate and add desired sauce.  Enjoy!!

  • ¬†Suggested sides: ¬†Spanish rice, refried beans (see my recipe for vegan crockpot refried beans in the recipe folder of this blog), or green salad (with the tangy cilantro sauce.

 

#vegetariandoneyummy

VEGAN MANGO BLACK BEAN SALAD

0_0_0_0_250_333_csupload_68825387Ingredients:

1 mango (peeled, pitted and diced)
1 red bell pepper (seeded and diced)
1 cup cherry tomatoes (halved or quartered)
3 green onions
1/2 red onion (diced)
1/4-1/2 cup of fresh cilantro, chopped
1 cup frozen corn (thawed)
2 cups black beans (pre-cooked)
2 Tablespoons lemon juice
2 Tablespoons avocado oil
1 Tablespoon minced garlic
1 Tablespoon cumin
1 Tablespoon chili powder
1 teaspoon Himalayan salt
1/8 teaspoon black pepper
1 teaspoon red pepper flakes
Romaine lettuce 
1 avocado diced (optional) added to the top
Directions:
 Chop mango, red bell pepper, tomatoes, green onions, red onion and cilantro. Place in a large bowl.  Add black beans and thawed corn. In a separate bowl; whisk lemon juice, avocado oil, garlic, cumin, chili powder, Himalayan salt, black pepper, and red pepper flakes together. Pour over ingredients in large bowl and stir to coat veggies.  Let sit for 1 hour in the refrigerator to blend flavors. Serve black bean mango mixture over chopped lettuce and add avocado, if desired.  
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