Wednesday, November 19, 2008

From The Amazon Herb Company

Here are some holiday bests from my friends at the Amazon Herb Company. I highly recomend the treasure tea. It is super yummy and you can feel the healing powers of the rain forrest with each sip.To order call Jennifer Hadley (323) 848-8786 or on the web at

Pumpkin Pie with oils!

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

1⁄4 tsp salt

1 cup fresh organic pumpkin puree

1 1⁄2 cups heavy (double) cream, scalded

One unbaked pie shell

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.

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

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.

Serve with whipped cream.



16 oz. butternut squash, peeled, seeded, cut up
3 med. green apples, peeled, cored, chopped coarsely
2 (10 1/2 oz.) cans chicken broth (or make your own)
1 med. onion, chopped
3 slices white bread, torn in pieces
Salt, pepper, rosemary, marjoram

Combine all ingredients. Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes. Cool, then put in blender until smooth. When ready to serve, heat again. Add a swirl of half and half after you transfer the soup to the serving bowls. Garnish with some chopped parsley.


1 lg. or 2 sm. butternut squash (1 lb.)
4 tart green apples
1 lg. onion
1/2 tsp. rosemary
1/4 tsp. marjoram
4 1/2 (10 1/2 oz.) cans chicken broth (double strength)
3 cans water
3 slices white bread
Salt and pepper to taste
1/2 c. heavy cream
1 1/2 tbsp. parsley, freshly chopped

Cut squash in half, peel and seed. Peel, core and coarsely chop apples. Peel onion and chop coarsely. Combine all ingredients with rosemary, marjoram, chicken broth, water, bread, salt and pepper in heavy saucepan uncovered for 45 minutes.
Puree the soup until smooth (do in several batches, not filling blender more than 1/4 full). Return soup to saucepan and bring to a boil. Reduce heat. Serve hot with fresh parsley on top.

Butternut Squash & Apple Soup
(serves 6 to 8)

1 small butternut squash, peeled, seeded and cut
3 medium apples, peeled chored and chopped
2 cans of chicken broth
1 1/2 cups water
3 slices white bread torn into pieces
1/2 cup chopped onion
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/4 cup whipping cream

In a Dutch oven, combine squash, apples, chicken broth, water, bread, onion, salt, pepper and herbs.
Bring to a boil, reduce heat and simmer uncovered for 45 minutes.
Place 1/4 cup of mixture at a time into a blender; blend until smooth.
Return to Dutch oven and bring to a boil; reduce to a simmer and stir in cream.

Creamy Winter Squash & Apple Soup Recipe

4 pounds assorted Winter Squashes, (such as Turban, Butternut, Hubbard, Austrailian Blue)
1 Tablespoon ground Cumin
1 Tablespoon ground Coriander
2 teaspoons minced fresh Sage, or 3/4 teaspoon dried rubbed Sage
1 1/2 tablespoons ground Mace
3 Tablespoons Extra Virgin Olive Oil
1 Onion, finely chopped
1 tart Apple, such as, Granny Smith, cored, peeled and grated.
14 1/2 ounces of chicken or vegetable broth
(best if you make your own from organic chicken or veggies)
1 cup raw Goat's Milk Yogurt (try to avoid cow & soy products as they are not healthy)
finely chopped Pine Nuts and Sage for garnish, or toasted squash seeds.

Preheat oven to 375*F.
Cut squah in half, scoop out seeds and fibers.
Place cut side down on shallow baking pan.
Bake for 45 to 75 minutes, or until very soft.
Let cool, then scrape the squash meat from the skin.
Mash the squash and set aside.

While squash is baking, combine Cumin and Coriander in a dry saute pan.
Toast, stirring constantly until the spices begin to change color, when it just begins to smoke, remove
from heat and set aside to cool in small bowl.
Add Sage and Mace.

Heat Olive Oil over medium heat in a heavy large sauce pan.
Add onion, cook until soft but NOT brown.
Stir in the spice mixture. Add the Apple.
Increase heat and cook uncovered until apple mixture becomes dry and begins to brown.
Add the broth and scrape up ingredients up from the bottom of pot.
Stir in squash, bring to simmer and cook for 30 minutes.

Puree the soup in blender or food processor in several batches. Season with salt & pepper
to taste.

Add the raw Goat's Milk Yogurt a little at a's easiest to do this by putting some
soup in a bowl and whisking a dallop of yogurt in,
then pour back into the soup pot, then repeat until yogurt is gone.
Stir soup well.

Serve immediately or keep warm over low heat. Never boil squash soup as it will ruin the

Garnish with Pine Nuts and Sage.

Tea for Two
• 2 t Rose petals
• 1 t Spearmint herb
• 1 t Licorice ground root
• 1 t Hawthorn herb
• A pinch of coriander, cinnamon,
and nutmeg.
• Vanilla or ginger honey to taste
Bring 3 cups of water to a boil.
Place herbs in the hot water and
simmer on low for 3 minutes.
Remove from heat and steep for 5
minutes. Strain and drink.

Cranberry sauce with agave syrup

1/4-1/2 cup of orange juice
1 package cranberries
1 cup wolfberries
10 dates chopped
1/2 cup pineapple (dried or fresh)
drizzle vanilla extract (my mom never measured this, she just drizzled a few drops - to taste)
I like the almond although it's usually artificial, you can choose not to use this one
and of course 1 cup (start with 1/2, then add the rest as it cooks if needed)
1 cinnamon stick
3 clove stars (1/4 teaspoon of powdered clove) or 1 drop of ABUNDANCE OR CLOVE OIL
I like the fresh ginger better, but you may prefer the ONE DROP GINGER OIL
please remember that more than one drop is going to be too much,
so use a dropper instead of the topper on the bottles so you can control it better
I like adding a few drops of NINGXIA RED as you go to create the thickness you want
1 Apple - sliced - so many apples, maybe a little bit of a few varieties is best, some stay firm, some will melt and create thickness you want
(applesauce in a pinch if you don't have time to get it)
FOR THE RICH ONES that can afford ROSE OIL - one drop or a few drizzles of rose water (IF NEW TO THIS, AVOID THIS ONE this time, try it next time, it's a preference to me but maybe not to you)
ONE stick of pure, organic, unsalted butter or equivalent - I hear you, but it makes it taste so good people, maybe 1/4 cup to start and taste, OR coconut cream ( i do both when I can, get the GRACE coconut juice (no additives) or the GOYA cream of coconut, more work to cut it because it's usually frozen) just add a few tablespoons at a time, it's giving it more contrasting color and smoothes the taste and makes it GLOW. (not dark and gummy in contrast, not as inviting by site, I'd say).

heat the orange juice, do not boil over, add all the drops of oils, spices, extracts, 1/2 of AGAVE, coco milk etc. first and stir a minute
ADD the wolfberries, cranberries, dates, pineapple
PUT ON LOW FIRE - COVER with tight lid
in about 3 minutes - uncover and check to see what's happening,
the berries should be popping and exploding their juices and becoming less mass...
ADD rest of Agave slowly and you can almost SMELL the sweetness, so control it a bit,
you can add extra at the end when you're tasting and adjusting.
Some like it tart and bitter than others.
DRIZZLE that Ningxia Red - COVER FOR another 3 mins. then UNCOVER and keep stirring now,
This doesn't take long to gel and it can be tasted then and if one wants, add nuts (my family doesn't like this,
I DO, I like walnuts or chest nuts) but they are broken up pretty good, not to chunky if you like them.
Leave almost hole for those that don't and can remove them (gasp!)
DON'T deliberately stir, just take the spatula, reach the bottom and turn over delicately - some like the authentic look of whole cranberries with dents in them as a visual effect, of course the wolfberries are austensibly beautiful, full, round, plump and tastey! Is it just me, or is this the best thing around. I used wolfberry juice before, and not the Nigxia Red is just great.
STEAL my recipe if you must but please say Noorul Wiggins contributed it only because my mom and mom in law should be blessed in recognition when you add my name to it. They are my taste mentors and God Knows they are the best cooks I ever met in this life!

Flavored Butters

Your heat-and-serve rolls can be easily dressed up for
Thanksgiving dinner by making these flavored butters:

--Cranberry-Walnut-Cinnamon Spread:
blend softened butter with finely chopped dried cranberry, chopped toasted walnuts, and pinches of cinnamon

--Zesty Lemon Spread:
blend softened butter with finely chopped lemon zest

--Garlic-Herb Spread:
blend softened butter with finely chopped herbs such as chives and sprinkle bottled garlic powder


Pumpkin Carob Cookies

2 eggs
1 1/2 c. unsalted butter, softened
1 1/2 tsp. pure vanilla
1 1/2 c. Blue Agave
3/3/4 c. whole-wheat flour or spelt flour
1 1/2 tsp. baking soda
1/2 c. walnuts or pecans, chopped (optional)
1 drop Young Living clove essential oil
1 drop Young Living nutmeg essential oil
2 drops Young Living cinnamon essential oil
1 c. solid pumpkin
1 1/2 tsp. baking powder
1 c. grain sweetened carob chips (optional)

Mix all liquid ingredients and pumpkin together.
Add dry ingredients and mix well.
If desired, add nuts and carob chips.
Chill dough.
Place 1-inch balls on greased cookie sheet and bake at 350 degrees for 15 minutes.

Makes 3 dozen cookies.

Breezy Hill Holiday Pumpkin Torte
4 c. crumbled whole-wheat graham crackers
4 Tbs. unsalted butter, cold
Grind crackers in a food processor, blender, or put in a large zip lock bag and roll until they are a fine consistency. In a medium-sized bowl, mix the crunched crackers with cold butter. Pat into a 9" x 13" cake pan. Refrigerate while making the filling.
Cream together and set aside:
c. Blue Agave
2 Tbs. unsalted butter, softened
8 oz. cream cheese In a 2-quart saucepan,
2 medium eggs, beaten
c. Blue Agave
2 Tbs. maple syrup
1 c. rice or goat milk 1 drop nutmeg oil
1 drop clove oil
1 drop cinnamon or cassia oil
drop ginger oil

Stir, then add and blend together 15 oz. pureed prepared pumpkin. Heat to sporadic bubbling, stirring constantly (optional: partially cover and stir 5 minutes). Remove from burner and cool 20 minutes or more. Add to the cream cheese mixture until marbled. Spread mixture on to the cooled crust and refrigerate about 2 hours before serving.
Other options: Double the cream cheese mixture and use half for topping; use 4 cups of a flavorful, healthy, dry breakfast cereal for the crust instead of crackers, or eliminate the crust and spoon into custard cups.
Recipe submitted by: Rosemary Tietz


Wolfberry Cookies

1/2 c. diced dried apricots
1/2 c. wolfberries or raisins
1 egg
1 1/2 c. rolled oats
1 1/2 c. whole-wheat flour
3 tbsp. natural, unsweetened apple juice
5/8 c. Blue Agave
1/4 c. fractionate coconut oil
1/4 c. unsalted butter
1 pinch of sea salt
1/2 c. cashews, raw and unsalted
1/2 tsp. baking powder

Preheat oven to 350 degrees.
Soak apricots and wolfberries or raisins in apple juice.
Cream butter and coconut oil in mixer,
add egg, Blue Agave, and sea salt.
Cream until fluffy.
Add flour, baking powder, and oats.
Mix until blended.
Mix in cashews, apricots and wolfberries or raisins (do not drain).
Lightly grease baking sheet.
Place rounded teaspoons of cookie dough onto baking sheet.
Bake 8-10 minutes, until cookies melt and are light brown in color.

Makes 3 dozen.

Happy Holidays

Enjoy Your Treats!

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