Ningxia Red - WOW!

Ningxia Red - WOW!
I have used Ningxia Red for years, and love it.  Don't want to miss a day.  I have been reading about it this morning in my Essential Oil Desk Reference.  I knew it was good for me and that I needed to drink it every day, and it has been on my Essential Rewards order for a very long time.  But I never knew everything that it supports until I was studying it.

  • It contains polysaccharides, calcium, 18 amino acids, 21 trace minerals, beta-carotene, vitamins B1, B2, B6 and E along with polyphenols.
  • It supports free radical scavenging by providing high levels of powerful antioxidants.
  • It supports brain and cognitive health as well as digestive health.
  • It fortifies the cardiovascular system and supports healthy blood pressure levels.
  • It supports restful sleep patterns.
  • It supports the body's natural anti-inflammatory response and enhances immune function.
  • It provides nutrients needed for healthy insulin sensitivity and promotes a feeling of satiety if taken prior to meals.
  • It supports proper muscle and joint health.
  • It contains Ningxia Wolfberry Puree, Blueberry Juice Concentrate, Plum Juice Concentrate, Cherry Juice Concentrate, Aronia Juice Concentrate, Pomegranate Juice Concentrate, Tartaric Acid, Natural Blueberry Flavoring, Pure Vanilla Extract, MegaNatural Gold Grape Seed Extract, Malic Acid, PABA, Pectin and Stevia Leaf Extract.
  • It contains these essential oils: Orange, Yuzu, Lemon, and Tangerine.
  • And it's delicious!!!  I drink it in a shot glass every morning, and again at night if I've had a long day.  It can also be blended in your smoothie.

Peppermint Ice Cream

Directions:

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.

 
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