Peppermint Ice Cream


12 eggs

6 cups half and half

4 cups whipping cream

1-1/2 cups Young Living Blue Agave Natural Sweetener

1/4 tablespoon sea salt

4 tablespoons vanilla

10 drops Peppermint Essential Oil


In a mixer, whip eggs for 3-5 minutes until creamy and smooth.  Slowly add Young Living Blue Agave Natural Sweetener, salt, vanilla, and cream.  Pour mixture into ice cream churn and gradually add essential oil and half and half.  Churn for 60 minutes, and then place in freezer for 3-4 hours.

Cowboy Salsa with Essential Oils


3 cups diced fresh tomatoes
1/2 cup diced white or yellow onion
1/2 cup diced red onion
1/2 cup chopped cilantro
1 8 oz. can black beans, drained and rinsed
1 8 oz. can corn, drained
2 tsp. lime juice
2 drops lime essential oil
1 toothpick cilantro essential oil (dip a toothpick into the oil, and then stir it into the salsa)
Garlic salt
Mix together diced tomatoes, onions, cilantro, black beans, and corn.  Stir in lime juice and essential oils.  Add garlic salt to taste.