Ingredients:
1 pint organic heavy cream
Sweetener of choice (1 TBSP raw honey, a few drops liquid Stevia, or powdered sugar- to taste)
Citrus EO of choice (Orange, Lime, Lemon, Citrus Fresh, Tangerine, or vanilla extract for regular flavor)

Directions:

In a stand mixer, add all ingredients and turn on to Meium-high. Whip until it’s creamy, stopping 1/2 way to test the flavor. Adjust flavoring and sweetener as desired, and finish whipping. A little sweetener goes a LONG way, as does a little EO. The entirety of this process is about 5 minutes.

With this awesome recipe you will NEVER EVER want to purchase whipped cream again… it’s hydrogenated!

Ingredients:
• 1 box Ghirardelli Double
Chocolate brownie mix
• 1 egg
• 1/4 cup water
• 1/3 cup vegetable oil
• 3 drops peppermint essential oil

Instructions:

Preheat oven to 325 degrees.  Lightly grease an 8 X 8 square baking pan.  In a bowl, combine egg, water and oil until well mixed.  Add the contents of brownie mix and stir together until all the ingredients are well incorporated.  Add 3 drops of peppermint essential oil to the batter and stir.  Transfer batter into baking pan and bake for 39 – 43 minutes.

1/4 + 1/8 cup Young Living’s Blue Agave
2 large organic eggs
2 drops cinnamon essential oil
2 drops ginger essential oil
1 drop clove essential oil
1 drop nutmeg essential oil
¼ tsp salt
1 cup fresh organic pumpkin puree
1 ½ cups heavy (double) cream, scalded
One unbaked pie shell

Instructions

1. Preheat oven to 375° F.
In a large bowl, whisk together the agave and eggs until well blended.  Add the cinnamon, ginger, clove and nutmeg essential oils and the salt.  Mix well.

2. Add the pumpkin puree and scalded cream and whisk until smooth.  Pour into the pie shell.

3. Bake the pie for 10 minutes at 375° F, reduce heat to 350° F and continue baking for 35 – 45 minutes until the filling is firm in the center.  Test the center with the tip of a knife; if it comes out clean, the pie is done.

Ingredients:
1 3/4 c. milled soft wheat flour, or 1 1/2 c all purpose
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 eggs, room temperature
1 c. organic sugar or sucanat
2 T. butter, softened
1 t. vanilla
1/3 c. fresh lemon juice
8 drops of Young Living Lemon Essential Oil
1/2 c. coconut oil, melted
Optional: 1 c. blueberries

Glaze:
1 c. powdered sugar
2 T. milk
2 drops Young Living Lemon Essential Oil

Instructions:

Preheat oven to 350 degrees.
Grease and flour metal or glass 9×5 loaf pan, or use liners with cupcakes.
Mill a heaping cup of wheat berries to produce a little over 1 1/2 c flour.
Whisk together flour, baking soda, baking powder and salt.
Separate bowl, combine eggs, sugar, butter, vanilla and lemon juice with a mixer.
Pour dry ingredients into wet ingredients and blend until smooth.
Add melted coconut oil and and Young Living Lemon EO. Mix well.

Optional:
Slowly stir in blueberries.

Pour into prepared loaf pan or cupcake tins and bake for 45 -50 minutes or until toothpick comes out clean.

Cook 20-25 min for cupcakes.
Remove from oven and let set 3 minutes.
While cooling, prepare glaze in a small bowl.
Remove cake from pans, apply glaze, and allow to cool completely on a wire rack.

1. Using your favorite Chocolate Chip Cookie Recipe 

2. Add 20 drops Young Living Lime Essential Oil & 1/2- 1Tsp lime zest to wet ingredients

3. Swap the Chocolate chips for white chocolate chips