The most moist, delicious pumpkin bread ever! My kids and I love this recipe! Give it a try and let me know how you like it!
Ingredients:
1 cup of organic Pure Pumpkin
1/2 cup organic coconut oil (melted)
1 1/3 cup organic sugar (of choice)
2 organic pastured eggs
1.5 cups gluten free flour
1/2 t non-aluminum baking powder
1/2 t sea salt
1/2 t non-aluminum baking soda
1 drop of Young Living Cinnamon Bark essential oil
1 drop of Young Living Nutmeg essential oil
1 drop of Young Living Clove Oil
Directions:
Preheat the oven to 350 degrees. Flour and grease loaf pan.
Mix together pumpkin, oil, sugar, and eggs in a bowl. Add the flour, baking powder, salt, baking soda, and spices. Stir until well blended.
Add batter to pan.
Bake for 45 – 60 minutes. Mine took 60 minutes
Allow to cool for 5 minutes and move to cooling rack
Grab the Young Living oils to make this recipe HERE. Use code ShareYL at checkout to save 10% off! Then email me at amystanfordnutrition@gmail.com and I’ll send you diffuser recipes, and other ways to use them!
Who loves pumpkin pie? I sure do! And of course my pumpkin pie is always gluten, dairy, and soy free! Enjoy this gluten, dairy, and soy free Pumpkin Pie recipe featuring Young Living oils! Don’t have Young Living oils? Use organic spices instead or order some below!
• 1 recipe gluten-free pie crust of choice, unbaked – see options below
Instructions
• Preheat the oven to 425 F.
• In a medium bowl, whisk together all the ingredients for the filling until smooth and fully combined.
• Pour filling into the unbaked pie shell – pouring any extra filling into ramekins if needed.
• Bake for 15 minutes. Place a pie shield or tin foil over the top edges of the pie if desired.
• Reduce the heat to 350 F and bake for another 40-50 minutes until the custard is set.
• Cool on a wire rack for 2 hours.
• Refrigerate for longer storage.
Enjoy!
*Recipe Notes* If your canned coconut milk has the fat as a solid on the top, scoop the solid/pour the solid and liquid parts into a glass measuring cup. Heat slightly so the solid part becomes liquid, whisk to combine. Then you can measure out the 1 cup of coconut milk needed for this recipe accurately.
There is always more to learn when it comes to staying above the wellness line, supporting our health, supporting our immune systems, and doing so with nature’s medicine.
I naturally like to go against the grain, play devil’s advocate, and resist anything that is popular or trendy. Elderberry syrup is all the rage lately, and while I had bought a bottle years and years ago, before it was popular of course, I hadn’t given it much thought since I am covered with natural support with my essential oils, supplements, nutrition, and more!
But, I finally decided to do some research on Elderberry syrup, and in doing so I realized that my family and I were already taking a daily supplement and taking more when we were feeling off, that had even more powerful support for the body, and was less expensive than Elderberry syrup! I love when that happens!
Ningxia Red, has similar properties as Elderberry syrup with the added benefits of a complete amino acid profile, omega 3 fatty acids, protein, the ability to protect eyes from age-related diseases like macular degeneration, promoting liver and kidney health and cleansing, increasing energy levels, boosting the mood, and benefiting the reproductive system.
Ningxia Red also contains d-limonene adding extra immune support and more (go to google scholar and check out the benefits of d-limonene), as well as extra antioxidant protection, detoxification support, cleansing, and more.
Ningxia Red also contains freshly picked, fully ripe, organic Ningxia wolfberries, which are pureed to contain tons of fiber, and to ensure the nutrients remain intact and available. The essential oils help bring these nutrients and antioxidants to the cells as essential oils are lipid soluble, giving them the power to cross the cell membrane, and increase assimilation of any supplement they are added to! The difference between containing the whole fruit versus elderberry syrup, which only contains water that the berries were boiled and simmered in, is huge when it comes to antioxidant, vitamin, mineral, and phytonutrient properties.
Both elderberry syrup and Ningxia Red support heart and cardiovascular health, help stabilize blood sugar, promote regularity, improve immune function, and support healthy skin. Both have been used medicinally for thousands of years in ancient cultures.
Another difference between elderberries and Ningxia wolfberries is that elderberries are not edible in their fresh or dried form. They are toxic when uncooked and can only be safely consumed when cooked, or made into a tincture. Ningxia wolfberries can be eaten fresh, dried, made into tea, added to salads, granola, muffins, and more.
I concluded that my elderberry syrup would also contain Ningxia wolfberries and essential oils so that I could combine the best of both worlds for when we are under the weather. I still prefer the fresh, whole, pureed wolfberries in our daily Ningxia Red for prevention and daily antioxidant full body support, but may add a bit of elderberry syrup when someone in my family is sick, or I may just up their daily Ningxia Red intake and add in extra Thieves and Citrus oils, which is what I’ve been doing all along, I told you I like to go against the grain.
However you decide to use elderberry syrup, my recipe is below! Enjoy and have a healthy year!
Discard the berries and let the liquid cool to lukewarm.
When it is no longer hot, add the honey and essential oils and stir well.
When the honey is well mixed , pour the syrup into a mason jar or glass bottle (I used these https://amzn.to/2Mxl7JC)
Store in the fridge and take daily, alternating days, or only when under the weather
Instant Pot option: Put all ingredients except honey and essential oils in pot, seal lid, and set manually for 9 minutes on high pressure. Vent pressure and strain. When cooled to room temperature, stir in the honey and essential oils.
Standard dose is ½ – 1 teaspoon for kids and ½ – 1 tablespoon for adults. If under the weather, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.
NINGXIA REDand NINGXIA WOLFBERRIES
The Ningxia Wolfberry, the highest known antioxidant food, is extremely high in lutein and zeaxanthin, which are vital for preserving eye health by protecting vision from the free radical damage, protein destruction, and blindness that occur with age.
Ningxia Red supports immune function, liver function, and eye health and increases energy. It supports brain and cognitive health as well as digestive health. Ningxia fortifies the cardiovascular system and supports healthy blood pressure levels while promoting restful sleep patterns. It aids the body’s natural anti-inflammatory response and enhances immune function. It also provides nutrients needed for healthy insulin sensitivity and promotes a feeling of satiety. Ningxia Red also supports proper muscle and joint health.
It is the highest known protection against the dangerous superoxide free radicals, it is rich in ellagic acid, polyphenols, flavonoids, vitamins, and minerals. In addition, it has 18 amino acids, 21 trace minerals, beta-carotene, and vitamins B1, B2, B6, and E. It is an excellent whole-food source of nutrients that gives energy and strength to the body without harmful stimulants.
1 oz. of Ningxia Red has the same antioxidant power of:
100 oranges
814 blueberries
22 carrots
10lbs. of spinach
59 broccoli florets
73 strawberries
93 apples
Some of Ningxia Red’s endless benefits:
Helps maintain healthy cholesterol levels
Stabilizes blood sugar
Supports the immune system
Reduces absentmindedness
Major anti-aging properties
Great for digestion
Strengthens muscles and bones
Lots of Vitamin E, B, and amino acids
Detoxes kidneys and liver
Supports vision and eyesight and gives energy and vitality
Provides omega 3 fatty acids
Boosts energy naturally
The Ningxia Wolfberry is grown organically in the Ningxia Province of China, and pureed immediately after harvesting, at the peak of its ripeness. The Ningxia Province of China is considered a Blue Zone, because 400% more people who are 100 years old and older, live without canes to get around or glasses to help them see, and they are overall much healthier and live much longer and in amazing health than most other places in the world. The locals in Ningxia China have been eating these berries for thousands of years.
More about the Ningxia Wolfberry:
✭A “virtual vitamin capsule in the form of a fruit”, the Wolfberry contains over 21 essential minerals, 18 amino acids and extraordinarily high levels of thiamin (B1), niacin (B3) and vitamin C. It is the highest known food source of B1, and contains 2x the daily recommendation of vitamin C in 100 g of berries.
✭Within the plant kingdom, the Ningxia wolfberry’s mineral profile and mineral balance are unparalleled. Minerals (calcium, zinc, copper, chromium, magnesium, potassium and manganese) are important for many bodily functions, but they must be properly balanced. The Ningxia wolfberry contains ideal mineral proportions: almost 1:1 magnesium to calcium, 2:1 zinc to copper, and 8:1 potassium to magnesium ratios.
✭With a total of 15.6% protein by weight, the Ningxia wolfberry has more protein than bee pollen
✭ It is rich in amino acids L-arginine and L-glutamine. The wolfberry contains 1.4% of the branched chain amino acid L-leucine as well as significant amounts of tyrosine which is a key building block for dopamine production. Dopamine is an essential neurotransmitter in the brain that decreases with age.
✭21% fiber by weight, which means it has one of the highest percentages of fiber of any whole food.
✭ The Glycemic Index is 29, compared to brown rice (66), millet (72), buckwheat (54).
✭ It has been used in traditional Chinese medicine for more than 2000 years, and its use was first recorded around 200 BCE in Shen Nong Ben Cao Jing, an ancient book detailing the medicinal and agricultural knowledge of the mythical Chinese emperor Shen Nong. The Shen Nong Ben Cao Jing is the oldest book on Chinese herbs, and records 365 traditional herbs that are classified into three grades: (1) top, (2) middle, and (3) low. Wolfberry is one of the 120 herbs belonging to the top grade, which was believed to have remarkable health benefits. Long-term use of wolfberry was considered beneficial for strengthening the body, keeping fit, prolonging life, and easing life through all the seasons.
Ingredients in Ningxia Red: Ningxia Wolfberry puree, pure Orange, Yuzu, Lemon, and Tangerine essential oils, along with blueberry, aronia, cherry, pomegranate, and plum juices
*Halal and Kosher certified
Drink 1 – 2 oz. a day for optimal health, and more when your body needs extra support
Shop for whatever items you would like to order. Add them to your cart and checkout. To unlock a 24% discount for a year be sure your order totals 100PV or more. The other way to unlock a 24% discount is by adding at least one item in your order to loyalty. I highly recommend adding your favorite Young Living supplements to loyalty since we always need those! To learn more about the Young Living supplements click here – https://www.youtube.com/channel/UCtR4VeqEv20WoMkBeD8nndg . But keep in mind you can change what’s in your order every month so you can add something different to try each time if you’d like. Either way you get the 24% discount. Or, you can pay full price if you prefer. But at anytime you are able to unlock that 24% off by doing one of the things I mentioned above.
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A perfectly healthy person (do they even exist), has approximately 100 trillion microorganisms from 400 different species flourishing in their intestinal tract aiding in digestion, absorption of nutrients, and the production of B vitamins, vitamin K, and enzymes.
These beneficial bacteria crowd out harmful bacteria and allow your body to work optimally.
Levels of these beneficial bacteria need to be maintained throughout life by consuming cultured/fermented foods, prebiotic foods, and probiotic supplements (if one does not consume adequate amounts of fermented foods and/or is ill or recovering).
Levels of good bacteria in the gut can decline for many reasons including taking antibiotics, taking NSAIDS like Advil, Motrin, Midol, etc., taking birth control pills, due to chlorine in drinking water which kills bacteria in the water as well as your intestines, changes in the acid/alkaline balance of the bowels, a diet low in vegetables, fruit, and whole grains, radiation and chemotherapy, and many other ways.
Conditions associated with low levels of beneficial bacteria include acne, ADHD, allergies, anxiety, arthritis, asthma, bladder and urinary tract infections, breast pathologies, cancer, cardiac problems, chronic fatigue, Colitis/Crohn’s disease, colon cancer, compromised immunity, constipation, depression, diarrhea, diverticulitis, ear and respiratory infections, foul breath and body odor, gastritis, headaches, hormonal imbalance, IBS, liver and gallbladder problems, migraine headaches, PMS, sinus problems, spastic colon, stomach bleeding, and yeast infections.
Probiotics are found in fermented foods such as raw sauerkraut, beet kvass, kefir, etc.
It is fun and easy to make your own raw sauerkraut and fermented vegetables!
Here’s a super easy recipe that kids love to help with and also love to eat!
Grant making sauerkraut!
Raw Sauerkraut
Yields about 2 quarts
Ingredients 2 large heads of organic cabbage (red or green) 2 – 3 tbsp sea salt
2. Grate, shred, or finely cut the second cabbage, then add it to the crock along with the rest of the salt.
3. Crush the mixture with your hands until liquid comes out of the cabbage freely (kids love helping with this part).
4. Place a plate on top of the cabbage, then a weight on top of the plate (a weight can be a small glass jar filled with water).
5. Cover container and check after 2 days. Scoop the scum off the top, repack, and check every 3 days. After 2 weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks.
6. Canning or refrigerating the sauerkraut will extend its shelf life.
Optional ingredients to add: • 5 cloves of chopped garlic and 2 sliced onions • 3 sliced poblano peppers 🌶 • 5-10 chopped Brussels sprouts • A handful of seaweed or any other vegetable 🥕 Add optional ingredients in when adding the salt.
Did you know that beet greens are higher in nutritional value than beetroots??
Beet greens are higher in calcium, iron, and vitamins A and C. They are an excellent source of folic acid (hello pregnant mamas), and a very good source of fiber, manganese, and potassium.
Both beet greens and roots are a good source of magnesium, phosphorus, iron and vitamin B6.
Beetroots have long been used for medicinal purposes, aiding in liver detoxification. Beet roots contain betacyanin (the pigment that gives them their color), which is a powerful cancer-fighting agent. Beet fiber aids in bowel function and helps balance cholesterol levels.
Beets have been shown to increase antioxidant levels, specifically levels of glutathione peroxidase and glutathione-S-transferase, and increase the number of white blood cells responsible for detecting and eliminating abnormal cells.
I invented this recipe one winter when I was craving beets! As is not always the case, I loved it, and so did all of my children!
Read below for more benefits of enjoying this recipe with your family!
It contains:
Garlic: An excellent source of vitamin B6, manganese, selenium, and vitamin C. Garlic is also a good source of phosphorous, calcium, potassium, iron, and copper. Garlic provides protection against atherosclerosis and heart disease. Studies have shown that garlic decreases total serum cholesterol levels while increasing serum HDL-cholesterol levels which is a protective factor against heart disease. Garlic has also been shown to lower blood pressure. Garlic has antibacterial and antimicrobial properties and has also been shown to provide protection against some cancers.
Greens: Greens are among the most highly nutritious vegetables. They are an excellent source of carotenes, vitamins C and B6, and manganese. Greens are also a very good source of dietary fiber, copper, iron, calcium, and vitamins B1, B2, and E. Greens have anticancer properties, and are high in chlorophyll and carotenes, especially beta-carotene, lutein, and zeaxanthin. Greens have almost 3 times as much calcium as phosphorous, which is beneficial since a high phosphorous consumption reduces the utilization and promotes the excretion of calcium.
Apple Cider Vinegar: Apple cider vinegar reduces rise in blood sugar after meals. It’s excellent for those at risk of type 2 diabetes.
Organic extra virgin olive oil: An excellent source of oleic acid, an omega-9 monounsaturated fatty acid. It is also a good source of vitamin E, as well as oleuroprein, a phenolic compound which has been reported to have anti-cancer properties, and flavonoids. Olive oil reduces the risk of chronic and degenerative conditions such as atherosclerosis, diabetes, colon cancer, asthma, and arthritis, as it helps in lowering systemic inflammation.
At last, the recipe!
Beets with Onion, Garlic, Beet Greens, and Apple Cider Vinegar
This is a delicious and very nutritious vegetable dish, which can be prepared ahead of time and eaten as a cold salad or reheated by sautéing for a few minutes over low-medium heat.
Makes about 6 – ½ cup servings
Source: Amy Stanford Nutrition
Ingredients
3 red beets with greens attached (roasted, skinned, and chopped into ½ inch cubes)
Remove the greens from beets. Wash the beets and cut off both ends. Wrap in parchment paper and then wrap in aluminum foil.
Place in 400 degree oven for 1 hour and allow to cool or store in refrigerator until ready to make the recipe (can be stored in refrigerator for one or two days before completing the recipe).
Once cool, remove skin and chop into ½ inch cubes
Wash and chop beet greens
Mince garlic cloves
Warm 2 tbsp. olive oil on medium heat in a sauté pan Sauté garlic for 2-3 minutes
Amy Stanford Nutrition 