Einkorn Banana Bread
1 1/2 Cup YL Einkorn Pancake & Waffle Mix
1 1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/8 Tsp Redmonds REAL Salt
1 Cup Mashed Bananas (about 3 med)
1/2 Cup Organic Blue Agave
1 Tsp Vanilla
1- 2 drops YL Cinnamon Bark EO
Preheat oven to 350 degrees. Grease the bottom of a 8x4x2 loaf pan. In mixing bowl combine YL Einkorn Pancake & Waffle Mix, baking powder, baking soda, YL Cinnamon EO, and salt and mix well. In another bowl mash the bananas and then combine with the egg, agave, and vanilla. Add banana mixture all at once to the dry mixture. Batter will be lumpy. Bake for 50 to 55 minutes or until tooth pick comes out clean.
Strawberry, Apple & Grape Smoothie
2 apples, with core removed and cut into large cubes (don’t remove peel)
6 – 7 frozen strawberries (I prefer to freeze them myself instead of buying them frozen in a bag. Simply buy a regular container of strawberries, remove the green stems, wash them, and put them in a bowl in the freezer overnight. If you do buy pre-frozen strawberries, make sure the only ingredient is strawberries. Avoid like the plague any added sweeteners like sugar and “fruit juice”).
10 seedless red or black grapes
2 – 3 drops YL Tangerine EO
2 – 3 drops YL Lime EO
2 oz. NingXia Red
DO NOT ADD WATER!!!
Blend all ingredients until smooth
Creamy Mushroom, Onion & Brie Soup
1 tablespoon oil
1 1/2 pounds mushrooms, quartered
2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
1 drop YL Thyme EO
2 tablespoons flour (rice flour for gluten free)
1/2 cup white wine (or broth)
4 cups vegetable broth or chicken broth
4 ounces brie, cut into 1 inch pieces
1/2 cup organic heavy cream or rice milk
3 drops YL Celery Seed EO
1 – 2 drops YL Black Pepper EO
1 – 2 drops YL Cardamom EO
Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
Add the garlic and YL Thyme, Celery Seed, Black Pepper & Cardamom Essential Oils and cook about a minute.
Add the flour and cook for 2 minutes.
Add the wine and deglaze the pan.
Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!