Recipes

• 1 frozen organic banana
• 1 Tbsp chia seeds 
• 1 Tbsp cacao nibs
• Juice from one orange
• 3 drops Orange Vitality Essential Oil
• 2 drops EndoFlex Vitality Essential Oil Blend
• 1-3 tsp organic coconut oil (optional)
•  1 cup organic spinach
• 1/4 cup dry, unsalted and unroasted almonds (bonus for soaked overnight/sprouted)
• 1/4 cup unsweetened yogurt of choice
•  2/3 cup unsweetened plant milk of choice OR water (as I discussed last week, I use my little milk maker and coconut shreds!)
• 5-7 Ice cubes (optional)

• 10 organic large apples, quartered (strong flavored apples such as Granny Smith work best)
• 4 cinnamon sticks
• 1 tablespoon all spice
• 3 drops Clove essential oil
• 3 drops Orange essential oil
• 3 drops Nutmeg essential oil
• 60 g organic coconut sugar

1. In a large pot over medium heat, add your apples, cinnamon sticks, all spice, essential oils, and brown sugar.
2. Cover with water by at least 2 inches. Bring to a boil, then reduce heat, cover, and simmer for 2 hours.
3. After the two hours, use a potato masher or wooden spoon to mash the softened apples. Return to the hob and allow to simmer uncovered for 1 more hour.
4. Strain the liquid through a fine mesh strainer, pressing on the solids with a wooden spoon to squeeze all the juices out. Discard solids.
5. Serve warm.

• 2 teaspoons of pumpkin puree
• 1 drop Cinnamon Bark essential oil
• 1 drop Ginger essential oil
• 1 drop Nutmeg essential oil
• 30 ml espresso or any strong coffee ( I use this one because caffeine and breastmilk don't exactly mix!)
• 250 ml milk of your choice (I use my awesome little milk maker and make coconut milk!)

1. Put the pumpkin purée in a large heatproof glass or mug.
2. Stir in the essential oils and coffee until combined.
3. Put the milk in a saucepan over a low heat until it’s steaming and frothy.
4. Pour into the coffee mixture, and spoon over any froth.
5. Stir to combine, and dust with cinnamon or pumpkin spice flavouring before serving.

• 1 cup gluten free oats
• 1 1/2 cup of almond flour
• 1/4 tsp sea salt
• 2 tbsp + 1/4 cup coconut sugar
• 1 tbsp maple syrup
• 4-5 tbsp melted coconut oil
• 2 3/4 cups pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup unsweetened plain almond milk
• 2 1/2 tbsp cornstarch 
• 1/4 tsp sea salt
• 2 drops cinnamon bark vitality
• 1-2 drops ginger vitality 
• 1 drop clove vitality
• 1/2 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees and line a 8x8 inch baking dish with parchment paper.
2.  Make crust by adding oats to a blender (or food processor) and blend/mix until you reach the consistency of oat flour. If using raw almonds, mix them with the oats at this time.
3. Add almond flour, sea salt, coconut sugar, and mix once more. Then add maple syrup and melted coconut oil and mix/pulse to combine. Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed. If it feels or appears too dry, add more coconut oil. 
4. Add crust to the parchment lined baking dish and shake to evenly disperse, then lay down parchment paper on top and use a flat-bottomed object (such as a liquid measuring cup or drinking glass) and pressing down to pack the crust into place, making an even firmly packed layer
5. Bake for 20 minutes then set aside to cool.
6. In the meantime, add all filling ingredients to the blender (or food processor) and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more maple syrup or coconut sugar for sweetness, or pumpkin pie spice for flavor. I also added a pinch of ground cinnamon. Set aside.
7. Once the crust is baked, pour the filling into the crust and tap on counter to remove air bubbles. Bake for 50 minutes - 1 hour. The filling will still be just a big jiggly, dark orange in color and have some cracks on the top, this is normal.
8. Remove from oven and let it cool completely before loosely covering with plastic wrap or foil and transferring to the fridge to fully set for 4-6 hours, preferably overnight. 
9. Once cooled, gently lift bars out of dish and slice into 9 bars.
10. Serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg and/or pumpkin pie spice (optional). Store leftovers in the fridge for up to 3 days, though best when fresh. 

• 2 quarts fresh apple cider
• 1 orange, unpeeled and cut into slices
• 3 drops Lemon Vitality essential oil
• 1 drop Cinnamon Bark Vitality essential oil
• 1 drop Clove Vitality essential oil
• 1 drop Nutmeg Vitality essential oil
  • start with a toothpick swirl of each oil and add sparingly; these can be strong!

DIRECTIONS