Very similar to my Chicken Curry Soup, just with Shrimp.

1/2 onion, finely chopped
1/2 cup chopped carrot
2 cups coconut milk
2 cups chicken broth
2 Roma tomatoes, chopped or 1 can diced tomatoes
2 tbls fish sauce
3/4 tsp. curry powder
1 lb medium shrimp, cut in half
1 pound mushrooms, sliced
1 drop Ginger essential oil
4 drops Lime essential oil
1 drop Cilantro essential oil
Fresh cilantro, for serving (optional)

Saute onions and carrot in pan with a little coconut oil until onions are translucent. Add coconut milk, broth, tomatoes, onions, fish sauce, and curry powder to pan. Cook until it starts to bubble. Add shrimp and mushrooms. Simmer for 10 minutes. Add essential oils and cilantro (if using.)

This was a great surprise. Perfect for those SCD Dieters! Adjust quantities to your liking.

1 cup fresh blueberries
1/4 cup raw almonds (or nut of choice)
1 drop Lemon Essential Oil
Almond Milk - optional

Place blueberries and nuts in bowl. Add 1 drop Lemon Essential Oil. Toss well. Make sure you do this before adding the milk so the lemon sticks to the fruit and nuts. Add milk or eat as is. You'll love it!

1 can Garbanzo Beans/Chickpeas (reserve liquid)
1 clove garlic, minced
1/2 cup tahini
Salt & Pepper to taste
1 drop Lemon Essential Oil

Mix all ingredients in blender or food processor except reserved bean liquid. After everything is blended, add the liquid until you get the consistency that you want. You may also use water or even tea to make your hummus creamy. Serve with vegetables.

4 cups cooked chickpeas
1 tablespoon tahini
3 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
salt, to taste
1 drop Cilantro Essential Oil or 1/4 cup chopped fresh cilantro
1 drop Lemon Essential Oil

Blend all ingredients together in a food processor. Add enough water to reach desired consistency. Adjust ingredients to your taste.

I can not have any dairy, but for some reason I can have Raw Cheese. For those of you in the same boat, this recipe is for you.


2 Tomatoes, sliced 1/4" - 1/2" thick
1/4 cup Balsamic Vinegar, (I used white)
1 1/2 cups raw Spinach 
1 head Garlic, shredded or minced
Salt
1 drop Lemon Essential Oil.
Raw Cheese

Marinate tomatoes with balsamic vinegar for 4-6 hours. Bake at 350 for about 10 minutes. Meanwhile, sauté spinach and garlic with a dash of salt. Take off heat and add lemon oil. Put spinach on top of tomatoes and sprinkle with cheese of your choice and broil til cheese is golden!

These subtle flavors don't overpower the meatloaf. Perfect balance. 

1 lb. ground beef
1 lb. ground turkey
2 carrots, finely chopped
1 onion, finely chopped
2 celery stalks, finely chopped
1/2 bell pepper, finely chopped
8 oz. mushrooms, chopped
(optionally you can grind some dried mushrooms and add with seasonings below)
2 eggs
2 drops Cilantro Essential Oil or 1/4 cup chopped fresh
3 tablespoons dill pickle relish (sweet tastes good, too)
1/4 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper

Place meat in bowl.
Saute vegetables in pan with 1 tablespoon olive oil. Let cool slightly, then pour in bowl with meat. 
Mix cilantro with eggs. Add relish and seasonings and stir. Add to meat and vegetable mixture and mix with your hands.
Form into 2 or 3 small loaf shapes and place on cookie sheet with sides that has been sprayed with oil.
Bake at 400 for approximately 45 minutes. 
Serve with ketchup if desired.

I was debating whether to put this under Beverages or Desserts. It started out being a hot chocolate drink, but it was so thick that after it sat for awhile, it was almost a pudding consistency. Give it a try and see what you think. You can always back off on the banana to make it thinner, or add more milk. You could even strain it before adding the chocolate chips.

3 very ripe bananas
2 cups almond milk
1/2 teaspoon grated nutmeg

2 drops Clove Essential Oil
2 drops Cinnamon Essential Oil
1 drop Cardamom Essential Oil

1 cup dairy free chocolate chips (You can substitute Cocoa Powder and Stevia)
1 teaspoon vanilla

Cut peeled bananas in quarters and place in blender with milk and nutmeg. Blend until combined. Pour into pan and simmer for about 10 minutes, stirring quite often so milk does not scorch. Add chocolate chips and stir until melted. Remove from heat and add vanilla and essential oils. (Try Peppermint Oil as an alternative.) (For a cocktail you can add bourbon, cognac, coffee liqueur, or peppermint schnapps.

1 cup raw walnuts
1 cup raw almonds
Fine sea salt
1/4 cup raw honey
3 Tablespoons coconut oil
3 Tablespoons raw cacao or natural cocoa powder
1/2 tsp vanilla extract
2 drops Peppermint or Cinnamon Essential Oil
2 Tablespoons chia seeds
1/2 cup unsweetened shredded coconut
1 cup dried cranberries or raisins

Soak walnuts and almonds covered in water with a pinch of salt overnight or for about 8 hours. (Soaking the nuts first removes the enzyme inhibitors, making them easier to digest)

Preheat oven to 200 degrees F/ 93 degrees C. Drain and rinse the nuts and quickly them in a cloth towel. 
Place the nuts in a food processor and pulse briefly until just coarsely chopped.

Gently melt together the coconut oil and honey in a small saucepan over low heat stirring continually to combine. Remove from the heat. Add in the cocoa powder, a pinch of salt, the vanilla, and the essential oil. Whisk to blend until well combined. Add to the nut mixture and stir to combine. Add the chia seeds and stir again.

Spread mixture evenly on a baking sheet lightly sprayed with oil. Bake at 200 degrees for about 2 hours, stirring every hour. Add the coconut and cranberries. Bake for 2 more hours, or until dry and crispy.

Cool on wire rack. Store in airtight container.