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ZEST LADY WISDOM
Please be aware that not all essential oils are safe to ingest. Young Living oils are therapeutic grade, organically grown, unadulterated, and free of any chemicals or additives. To our knowledge, Young Living is the only essential oil producer in North America that has been collaborating with government-certified analytical chemists in Europe to ensure that its essential oils meet AFNOR (Association French Normalization Organization Regulation) standards. Young Living Essential Oils can be used in these recipes with confidence.
Fruit & Nut Crunch
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1/4 cup tahini
2 tablespoons barley malt syrup
4 drops lemon oil
2 drops tangerine oil
1/3 cup dried pineapple
1 tablespoon dried apple
1 tablespoon chopped dates
1/3 cup shredded coconut
1/4 cup chopped walnuts
(Makes 15 Cookies)
Serving Suggestion:
Serve with Passion Flame
Smoothie and Love Tea. |
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Finely chop dried apple and pineapple.
Stir the first 4 ingredients in a bowl.
Add the next 4 ingredients. Kneed with hands
and shape into a bar approx. 9" x 1".
Wrap with wax paper or plastic wrap and
refrigerate overnight to harden. Transfer
to a cutting board and slice into 15 pieces,
a little over ½" thick. Place on a dry
ungreased tray in a pre-heated 375 degree
oven for 20 minutes or until brown. Turn
oven off and leave for 2 minutes. They
will become incredibly crunchy. Be careful
not to burn them. Remove from oven and
let cool for an additional 30 mins. |
Passion Flame Smoothie
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2 tablespoons date syrup
1 cup mango juice
1 cup frozen mixed fruit
(peaches, strawberries,
apricots, etc.)
1 drop cinnamon oil
1 drop nutmeg oil
1 teaspoon vanilla extract |
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Chop mixed fruit, blend together with
mango juice. Stir in date syrup, oils
and vanilla. Note: white grape juice can
be substituted for mango juice and 3 drops
lemon oil, 2 drops lemongrass oil can be
substituted for cinnamon and nutmeg oils.
Serve in a romantic atmosphere by putting
6 drops bergamot, 4 drops ginger, and 6
drops lavender in a diffuser. |
Sunshine Smoothie
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3 dried papaya strips
1/2 cup pineapple juice
2 bananas
1 cup apple juice
2 drops grapefruit oil
1 drop ginger oil
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Soak papaya in pineapple juice overnight.
Blend papaya and soaking juice with apple
juice and chopped bananas till smooth. Stir
in grapefruit and ginger oil. Garnish with
a sprig of peppermint.
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Love Tea
Bring one cup water, one cup apple juice
to a boil. Pour over 2 green tea bags,
let steep. Add 2 drops bergamot, 1 drop
cinnamon and 1 drop nutmeg. Sweeten to
taste with honey, stevia, or agave. |
The Farmacy Sunrise
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1 1/2 cups strawberries,
halved
2 ripe peaches, pitted and quartered
1 cup non-fat yogurt
1/4 cup Fruitalicious Plus
3 slightly rounded tablespoons FructiPhi
2 tablespoons honey or Agave from www.youngliving.org/peggycarey
1/4 cup chopped walnuts
| Put all the
ingredients in a blender and blend until smooth and
frothy. Serve with one slice of toasted whole wheat
bread with one tablespoon natural preserves. Enjoy!
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(note: BeautiPhi,
ClariPhi, ElectriPhi, or GloriPhi will also work well
with this recipe) |
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Raw Walnut/Date Brownies
Delicious and moist walnut and date brownies - serves 8
Ingredients
1½ cups walnuts
10 dates, pitted
1 cup unsweeted raw cocoa
½
teaspoon vanilla, optional
2 teaspoons water, optional - for moister brownies
Sweeten to taste with agave
| Preparation
1. Process walnuts in food processor until finely ground
2. Add dates and process until mixture sticks together.
3. Add cocoa powder and optional vanilla until evenly
distributed.
4. Add water and process briefly.
5. Transfer to mixing bowl and mix in 1/4 cup dried
cherries (optional) and 1/4 cup chopped walnuts.
6. Press in square container (like a Rubbermaid plastic
sandwich container). Chill for at least 2 hours.
7. Top with raspberries or strawberries.
8. Keeps 1 week in refrigerator and 1 month in the
freezer.
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Raw Chocolate Chip Cookies
Ingredients
6 ounces raw chocolate chips
1 cup raw cashews, powdered
4 tablespoons coconut oil
4 tablespoons agave nectar
2 teaspoons vanilla or vanilla seeds
1 cup pecans &/or walnuts, chopped
| Preparation
Coarsely chop chocolate and 1 cup pecans and/or walnuts.
Set aside.
Mix remaining ingredients until forms a dough. Add
reserved chocolate and nuts. Drop by tablespoon onto
dehydrator sheet. Dehydrate 8 hours
105 degrees or overnight.
Add smaller bits to vanilla ice cream for cookie
dough ice cream.
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