Frankincense “Liquid Gold” Video & Free Offer

Watch the video on Frankincense, known as “Liquid Gold” because of it’s value in healing and maintaining the health of the human body. Find out why it was one of the three precious gifts given to the Christ Child.

There is a special offer this month (12/11) from doTERRA. Place any order of 200 PV and get a FREE 15 ml Frankincense ($93 retail) !!! You can order it through, “Shop”.

If you want an even better deal, click on the “Enroll” button when you get there and purchase a wholesale membership (25% off retail) by choosing the Independent Product Consultant option. There is no obligation with this membership, just the benefit of 25% off retail prices and the opportunity to sell the oils if you choose and make some money on the side or do it as a business. Either way it is win/win for you!

Build doTERRA  Watch the video here.


Update on Honey – ZayCon vs. Reisinger

I just talked to Janice Reisinger this morning. Their prices haven’t changed.

There are 12 lbs of honey in a gallon.


Reisinger  $52.80  for 2 gallons

ZayCon      $65.90  for 2 gallons

Besides, 5 gallon jugs are easier to handle than gallon pails and local honey is more beneficial for you than “foreign”  honey :).

Make it a great one!

Bean Butter–Huh?!

You heard right, Bean Butter. Let me explain. You can use white beans–either dry or from a can– to make bean butter.

Why Bean Butter? LOW FAT! You can make nearly any baked good low-fat by replacing the fats with bean butter. You say “No way!”. I say “Hey – give it a try!”. I did, and was pleasantly surprised. I tried it in Ginger Snaps and in the Chocolate Zucchini Cake I previously posted. The cake tasted and had the same texture as before. The cookies tasted great but were more like cake cookies rather than “Snaps”.

My conclusion: Bean Butter is a great substitute for fats when used in cakes, quick breads, yeast breads (I have a friend that uses it this way), and cake-like cookies. You substitute fats for Bean Butter using a 1/1 ratio–easy!

There are Two Methods for making Bean Butter:


Mash canned white beans along with the canning liquid.

Cook your own white beans, either Small White or Great Northern*. Rinse beans, cover by 1-2″ with water and soak overnight. Discard soaking water, rinse, then cover again with water by 1″. Bring to a boil, then simmer covered until tender. DO NOT add anything to the beans when cooking, no matter what their end use will be, the beans will never soften. Trust me! I know what I’m talking about. You can cook and mash a large amount, then freeze in 1/2 cup portions for future use.


Grind dry white beans in your grain mill to make flour. Add 1/2 cup of this flour to 1 cup water while whisking in a small saucepan. Keep whisking as you bring it to a boil. Turn down heat and simmer covered for 2-3 minutes or until smooth and thick, similar to shortening but not as stiff.

*You can use other types of beans but they will impart color and taste to your baked good, which may not be all bad depending on what it is. It could be fun to experiment! If you use Pinto beans to make flour you can make refried beans in 5 minutes!

Bean flour is handy to have around and will keep for 6 months without refrigeration in an airtight container. Besides using it to make bean butter you can also use it as a thickener or as a nutritious addition to wheat flour when making bread (Fill 1 cup measure 1/8 full with bean flour and the rest with wheat flour.)

In Rita Bingham’s Country Beans she has a recipe for “Cream of Chicken soup”. It is simply white bean flour whisked into boiling water, seasoned, and chicken pieces added along with Italian seasoning. Now you have non-dairy & non-fat!

Chocolate Zucchini Bread (using beans for butter–or not)

Still have Zucchini in your garden and dry white beans & wheat in your food storage? Here’s a recipe that uses all three but can be easily adapted to what you have on hand.

1 3/4 cup sugar (can use a little less sugar &/or part brown or honey)

1/2 cup margarine (butter, coconut oil, applesauce, bean butter*)

1 cup oil (bean butter, coconut oil)

2 eggs

1/2 cup sour milk (1/2 tsp. cider vinegar or lemon with 1/2 c. plain milk, let sit briefly)

1/2 tsp. salt

1/2 tsp. cinnamon

1 tsp. baking soda

5 Tbsp. cocoa powder

2 1/2 cups flour (use 1/2 white, 1/2 whole wheat or more of this and less white)

2 cups grated Zucchini (I prefer it to be finely grated as do most children)

Cream sugar, fats, and eggs. Add milk. Combine dry ingredients and add to creamed mixture. Fold in grated Zucchini.

Grease your baking pan: Sheet cake size, or a 9 x 13 and an 8 x 8.

Pour batter into pan. You can sprinkle  with 1/2 cup semi-sweet chocolate chips & 1/2 cups walnuts if you like or just one or the other.

Bake at 325 degrees for 45-55 minutes.

Dust with powdered sugar if desired.

*See the following post for Bean Butter recipe and directions.


1 cube butter, softened

8 oz. cream cheese

1 tsp. vanilla

Add powdered sugar to desired consistency. Add a little milk to thin if necessary.

Mix well and frost cake when cooled.


Seasonal Allergies and Essential Oils

As we come up on the fall season many people experience seasonal allergies. Essential oils can help!

Put 2 drops each of lavender, lemon, and peppermint in a gelatin capsule then take internally.

For those who are bolder, mix the oils in a ¼ cup of juice or water, swish 10-20 seconds in the mouth and swallow.

Pre-make a blend of the oils, then as needed, put the mix on the fingers and inhale deeply.

I hear it works best if you start this regimen before allergy season starts, one capsule a day, then add more per day as needed throughout the season. If you wait until they start it may take a few days for the oils to start taking effect. Let me know how it works for you.

~Gelatin capsules can be bought at your local pharmacy or health food store.

~Buy the best, essential oils here, in my opinion (see previous post to see why):