Instructions:

Bring quinoa and 2 cups of milk to boil. Reduce heat and simmer for 2-3 minutes. Add apples, wolfberries, and cinnamon. Cook for another 2 minutes. If porridge starts to stick or becomes too thick, add more milk. Cook until all the milk is absorbed. Serve porridge in small bowls. Drizzle agave over the top. Add warmed milk to porridge, if desired.

Makes 3-4 servings

The Matsumoto

3 oz NingXia Red™
1 drop peppermint essential oil
1 drop Citrus Fresh™ essential oil blend
1 drop orange essential oil
2 drops tangerine essential oil

Who Let the Dogs Out?

3 oz NingXia Red™
1 drop lemon, orange, or lime essential oil
2 drops tangerine essential oil
1 drop frankincense essential oil
1 drop cinnamon bark or ocotea essential oil

Nuclear Explosion

3 oz NingXia Red™
1 drop peppermint essential oil
1 drop lavender essential oil
1 drop frankincense essential oil
1 drop lemon essential oil
1 drop tangerine essential oil
1 drop orange essential oil

To Your Health

3 oz NingXia Red™
1 drop orange essential oil
2 drops tangerine essential oil
1 drop Thieves™ essential oil blend

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.