Unity Quote

“It’s the variety in a garden that contributes to its beauty—we need daisies and lilies and buttercups; we need gardeners who water, nurture, and care. Unfortunately, Satan knows that sharing unites our sisterhood through the everyday and the eternities. He knows that selfishness will begin to destroy sharing, which destroys unity, which destroys Zion. Sisters, we cannot let the adversary divide us. You see, ‘A perfect oneness,’ said Brigham Young, ‘will save a people.’ And I would add that a perfect oneness will save our society.”

Bonnie D. Parkin, Relief Society General President
“Belonging is Our Sacred Birthright,” October 2004 General Conference

Gluten free peanut butter brownies

1 cup overripe mashed bananas
2/3 cup peanut butter
1/3 cup & 3 Tbsp cup cocoa powder (I used dark cocoa)
1 tsp pure vanilla extract
1/4 tsp salt
1/4 cup honey
1/4 cup mini chocolate chips

Preheat oven to 325. Mix ingredients. Lightly grease 9 inch pan and add brownie mix. Cook for 25 minutes. Set paper towel over brownies when fresh out of oven, refrigerate, and serve chilled.

Frosting:
1/4 cup peanut butter
6 tsp honey
2 tbsp cocoa powder (dark cocoa)
4 tsp almond milk
3/4 tsp pure vanilla extract

Mix in food processor until smooth. Spread over chilled brownies.

Chocolate Mousse

Chocolate Mousse

2 ripe avocados
1 ripe banana
1/4 cup unsweetened cocoa powder
2-4 tablespoons coconut/almond/cow milk
1/2 teaspoon pure vanilla extract
Pinch of cinnamon
Pinch of sea salt

COOKING STEPS
Scoop out the flesh of the avocados into a small food processor, or mash them by hand.
Add the cocoa powder, coconut milk, ripe banana, vanilla extract, cinnamon, and sea salt, and process until creamy, whipped, and well blended. You may whisk the ingredients together as well, if necessary.
Chill.

Creamy Chicken and Rice soup - Insta Pot

Adapted from this recipe: 

http://littlespicejar.com/instant-pot-chicken-wild-rice-soup/

SOUP:

• 3 cups Frozen Mixed Vegetables (I used broccoli, cauliflower, carrots)
• 1/3 cup dried minced onion

  1 cup uncooked brown rice

• 1 lb. boneless, skinless chicken breasts (I put in 2 frozen chicken breasts)
• 6-8 cloves of garlic, minced
• 1/2 teaspoon dried thyme
• 3 tablespoons Mrs. Dash’s seasoning (see notes)
• 2 bay leaves
• 4 cups chicken broth
• 2 cups water
• 1/2 teaspoon EACH salt (AND pepper optional) (I just did salt)

ROUX:

• 5 tablespoons butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon garlic powder (optional)
• 2 cups milk (or half and half)

DIRECTIONS:

1. INSTANT POT: Add all the ingredients listed under the soup section into the instant pot (affiliate link), cover and cook on manual (high pressure) for 25 minutes. During the last 5 minutes prepare the roux. Quick release the steam by turning the valve. Remove the chicken, shred it using two forks, and add it back into the instant pot.
2. ROUX: In a saucepan, melt the butter over medium heat and whisk in the flour. Let the flour mixture cook for 2 minutes before adding the garlic powder (if using). Continue whisking as you slowly start streaming in the milk (or half and half). Once the sauce thickens (about 2-3 minutes), add a sprinkling of salt.
3. CHICKEN WILD RICE SOUP: Stir the prepared roux into the instant pot and let sit for 5-7 minutes before serving. This allows the soup to thicken just a tad bit. Taste and adjust salt and pepper as desired. Serve with tons of crusty bread!

NOTES:

1. To make this recipe faster, you can purchase prechopped veggies or pop each individual veggie into a food processor and give it a few quick pulses.
2. I used Trader Joe’s 21 seasoning salute for this recipe and that’s their version of the Mrs. Dash salt-free Original seasoning blend (affiliate link).
3. Keep in mind the soup will thicken significantly as it sits. Leftovers should be placed in an airtight container and refrigerated. Additional milk, cream, broth or water can be used to adjust the consistency of the soup when reheating.

Bath Salts

3 cups epsom salt
1 cup himalayan salt
Almost 1/4 cup baking soda
9 green tea packets
10-20 drops lavender

Dad's Soup

2 Small heads or one big head of cabbage

2 small heads or 1 big head of cauliflower 

3 or 4 big broccoli crowns

4 sweet green peppers

6 yellow onions

4 8-inch sized zucchini 

Chop the above vegetables into bite-sized or smaller pieces.  The quantities above will be enough for 3 - 4 batches.  Mix the chopped vegetables.  I use a plastic garbage sack to mix them up.  I then divide the vegetables into 3 - 4 portions.  I usually can fill 3 gallon-sized storage bags and have an equal amount left to put into the current batch of soup that I am making.  You can now quickly make soup the next 3 times.  I freeze the 3 bags and pull a bag out each of the next times  I make a new batch of soup.

The below instructions are for making each batch of soup.

Next, brown 3-4 pounds of ground turkey 

While browning meat, put the following into a very large pan:

8 cups chicken broth

2 quarts whole canned tomatoes (I like to mash the whole tomatoes so there's no large chunks)

2 cans tomato sauce

3 tablespoons cumin 

1 tablespoon chili powder 

4 tablespoons chopped garlic cloves

1 - 2 teaspoons to cayenne pepper

1 tablespoon worchestershire sauce

Stir the above and then add the browned meat and 1/3 of the vegetables.  Cook until the vegetables are cooked to your liking.  

You're done

Broccoli Soup

http://blog.paleohacks.com/cream-of-broccoli-soup/

Ingredients

•  1 T ghee or grass-fed butter
•  ½ white onion (diced)
•  2 cloves garlic (minced)
•  3 cups chicken or bone broth
•  1 pound broccoli florets
•  1 leek (slice the whites only)
•  1 cup full-fat coconut milk (shaken)
•  Salt & pepper to taste

Instructions

•  Heat the ghee over a medium-high heat. Add the onion, and saute for 1-2 minutes until it starts to turn translucent. Add the garlic, and cook for one minute (until fragrant).
•  Pour in the broth, and add in the broccoli florets and leek. Salt and pepper to taste. Bring to a boil, then lower heat to a simmer for 20 minutes (or until the broccoli is fork-tender).
•  Add the coconut milk, and allow it to fully warm (about 2 minutes).
•  Transfer the ingredients to a food processor, and puree until smooth