This delicious recipe helps to cleanse and clear your body of toxins. It's very healing and easy to make.

Here’s what you need:

½ teaspoon of ginger powder

½ teaspoon of cinnamon powder

½ teaspoon of turmeric powder

1 teaspoon of coconut oil

1 teaspoon honey

1 cup of warm water

I suggest you use organic ingredients, extra virgin coconut oil, raw honey and pure (not tap) water. Simply mix all of the ingredients together and drink.  

Here’s what the ingredients individually do for you:

Ginger

Helps with indigestion, nausea, gastric mucosa, and inflammation.

Tumeric

Is anti-aging, having anti-inflammatory and antioxidant properties, and is full of vitamins and minerals.

Extra Virgin Coconut Oil

Has more healthy ingredients than one can list, helps the body flush out internal parasites, prevents the development of internal parasites and detoxifies the body.

Raw Honey

Has anti-bacterial and anti-inflammatory that can treat various diseases, infections, skin diseases and emotional stress.  It’s full of proteins, vitamins, and minerals such as iron, copper, phosphorus, potassium and sodium. 

Caveat: 

  I am not a medical doctor, and this sharing is not meant to be a substitute for

receiving care from a health care practitioner.  Please consult one.

I hope you love this amazing recipe. The quality of the ingredients you use is key. I recommend organic and raw. 

I also recommend using therapeutic grade essential oils. These are much different than the other essential oils. 

Ingredients

1¼ cups of raw cashews 
2 tablespoons of cocoa powder
1 teaspoon of vanilla
5 drops of Young Living Peppermint Oil
1 pinch of salt
3 tablespoons of Grade B Maple Syrup
¼ cup of liquid coconut oil

Instructions

In a blender, ground the cashews into flour. Add the remaining ingredients and blend again.

Roll teaspoons of the mixture into bite sized balls and place them on a lined dish.

Place the dish in the fridge or freezer to harden.

Store them in the fridge or freezer.

Here's one of my favorite healthy recipes. A friend made it for me on a recent trip to Australia, and I fell in love with it. It takes a little time but keeps well in the fridge and can be enjoyed over a few days. 

Pad Thai Ingredients

1 large zucchini, thinly chopped or made into noodles
2 carrots cut into matchsticks 
1 large capsicum thinly chopped
2 cups of snow peas halved lengthwise
2 cups bean sprouts
1 cup of chopped coriander leaves
½ cup of torn fresh basil
¼ cup of crushed pistachios or cashews as a topping

Creamy Almond Sauce Ingredients

1 cup raw almond butter
2 tbsp fresh ginger
1/2 cup filtered water or coconut water
4 tbsp fresh lime juice
1/4 cup pure maple syrup
3 tbsp tamari 
4 teaspoon sesame oil
2-3 cloves garlic
1/4 tsp chili flakes 
Directions

Prepare (slice, chop, grate, etc…) vegetables into extra large bowl

Blend sauce ingredients until smooth and pour generously over ingredients until well coated.

Leftover sauce will keep for up to 5 days refrigerated.

Allow at least 15 minutes for sauce to soak into the noodles. Pad Thai will keep for 2 days.

Sprinkle with crushed nuts. 

This gluten-free dessert is so delicious. 

It's a wonderful treat for our whole family, and a healthier way to satisfy the 'sweet tooth' in all of us.

Ingredients

2/3 cup chunky, all-natural peanut butter

1/3 cup coconut butter (or manna)

1/4 cup cacao powder

2 tablespoons  raw honey

1 teaspoon vanilla

1/4 teaspoon sea salt

1/2 cup shredded coconut

Steps

Stir all ingredients together in a large bowl.

Spoon into miniature cupcake liners:  about 1 Tablespoon each.

Refrigerate until firm:  about 30 minutes.

Makes 20 gluten-free fudge treats.