Detox Bath Salt Recipe

This recipe is great for soothing skin irritation, boosting magnesium levels and overall detoxing.

1/4 cup Sea Salt or Trace Mineral Salt
     - draws out toxins from body while relieving aches and pains.
1/4 cup Epsom Salt
     - draws out toxins from body while relieving aches and pains. Beneficial to cardiovascular and circulatory systems.  May improve nerve function by encouraging proper regulation of electrolytes.
1/4 cup Baking Soda
     - beneficial for exposure to irradiated food, swollen glands, sore throat, soreness of gums.  Also beneficial in supporting digestive system.
 1/3 cup Apple Cider Vinegar
     - beneficial as great overall detoxifier and for support for muscle aches and pains brought on by physical exertion.  May be beneficial for those with excessive body odor problems.
1 to 10 drops of favorite Essential Oil 
     - may use oils known for detoxifying or emotional support.

Dissolve in hot water and soak for 20 minutes  or as long as desire.

Note that with any detox bath, you may feel tired or lightheaded when you get out.  Drink lots of water.

For more information on supporting Emotions with essential oils:  1111emotions.com

This recipe is great for soothing skin irritation, boosting magnesium levels and overall detoxing.

Order products:  1111order.com

My Father's Blessing - Be Healthy His Way Team

          BeHealthyHisWay@gmail.com       

Disclaimer:  With knowledge, we can each take control of building and supporting our health. The statements in our written articles and/or on this website have not been evaluated by the FDA. Products and techniques mentioned here are not intended to diagnose, treat, cure or prevent any disease. However, when you give the body what it needs then the body can achieve health as God intended it to. Please use extra caution when using the oils on children and/or animals, as some of them are very sensitive.  The suggestions in the written articles and/or on this website are for use with Therapeutic Grade Essential Oils as appropriately labeled for use.  It is the understanding that the publisher and the authors are not liable for the misconception or misuse of the information provided.  May God bless you and shower blessings of health in all aspects of your life - body, mind, emotions and spirit.                                                       (c) Michelle Wendt 2009-2017

Cinnamon-Scented Grilled Chicken Breast

Enjoy this simple recipe for an added kick of flavor at any meal. Cinnamon-Scented Grilled chicken is perfect on salads, pasta and seasoned rice.

2-1/2 to 3 tsp/40 to 45 mL fresh lemon juice
1/2 tsp/2.5 mL Watkins Garlic Flakes
1/2 tsp/2.5 mL Watkins Curry Powder
1/4 tsp/1.2 mL Watkins Cinnamon
1/3 tsp/0.6 mL Watkins Black Pepper
Freshly ground Watkins Sea Salt to taste
4 skinless, boneless chicken breast halves

Combine lemon juice with all ingredients except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Grill or broil chicken 5 minutes per side, or until cooked through.

Makes 4 servings.

Yummy Strawberry Muffins

1/2 cup milk
1/4 cup Watkins Grapeseed Oil
1 egg
1 cup chopped strawberries
1 3/4 cup flour
1/2 tsp. Watkins Sea Salt
2 tsp. Watkins Baking Powder
1/2 cup white sugar

Preheat oven 375 degrees. Oil 8 cup muffin tin or use paper liners.

In a small bowl, combine milk, oil and egg. Beat slightly.

In a large bowl, mix flour, salt, baking powder and sugar. Toss in strawberries and stir to coat with flour mixture. Pour in milk mixture and stir together.

Fill muffin cups ¾ full and bake for 25 minutes or until the tops bounce back from the touch. Cool 10 minutes and remove from pan.

Carrot Cookies

1 1/2 cup sugar
2 eggs
4 cup flour
2 tsp Watkins Vanilla
2 cup cooked and mashed carrots (can use canned)
1 1/2 cup shortening
1 tsp Watkins Sea Salt
4 tsp Watkins Baking Powder

FROSTING:
1 tsp butter
Juice of 1 orange
Grated orange peel - optional

Mix ingredients for cookies well and drop by teaspoonfuls onto a greased and floured cookie sheet. Bake 15 minutes at 350 degrees. Mix frosting ingredients thoroughly. Frost cookies while still warm.

Submitted by: Darlene Brown

Black Bean & Citrus Salsa

1 large tomato, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/3 cup/80 mL, red onion, finely chopped
1 small bunch scallions, chopped
1 tsp/5 mL Watkins Cumin
1 tsp/5 mL Watkins Gralic Flakes
1 tsp/5 mL Watkins Jalapeno Hot Pepper Sauce
1 tbsp/15 mL Watkins Cilantro
1 tbsp/15 mL Watkins Salsa Seasoning
1 tbsp/15 mL Watkins Citrus & Cilantro Grapeseed Oil
1 (16 oz/454 g) can black beans, drained and rinsed
Freshly-ground Watkins Sea Salt
Juice of half a lime (optional)

Combine all ingredients; refrigerate for at least 4 hours before serving.

Great with chips, tortillas or on grilled chicken, pork or fish.

KUNG PAO CHICKEN OR SCALLOPS

1 tbsp. each sherry and cornstarch
1/2 tsp. Watkins Sea Salt
1/8 tsp. white pepper
1 1/2 lbs. chicken breasts, split, skinned, boned and cut into bite sized pieces or 1 1/4 lbs. scallops
4 tbsp. Watkins Grapeseed oil
Cooking Sauce (Recipe follows)
4-6 sm. whole hot red chiles
1/2 c. salted peanuts
1 tsp. each minced garlic and grated fresh ginger
2 whole green onions (including tops) cut into 1 1/2 inch lengths

In a bowl, combine sherry, cornstarch, salt and pepper. Add chicken and stir to coat, then stir 1 tablespoon of the oil and let marinate for 15 minutes.

Heat a wok to medium temperature. When wok is hot, add 1 tablespoon of the oil. Add chiles and peanuts and cook, stirring until chiles just begin to char. (If chiles become completely black, discard them. Remove peanuts from pan and set aside; repeat with new oil and chiles.) Remove peanuts and chiles from pan; discard chiles and set peanuts aside.

Add remaining 2 tablespoons oil to pan, increase heat to high. When oil begins to heat, add garlic and ginger, and 2 chopped chiles and more garlic. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes); then add peanuts and onions. Stir Cooking Sauce and pour into pan; cook, stirring until sauce boils and thickens.

Makes 4 servings.

COOKING SAUCE:
In a bowl, combine:
1 tbsp. each white wine vinegar and dry sherry
3 tbsp. reg. strength Watkins Chicken Soup or water
2 tsp. each sugar and cornstarch

COCOA COLA CAKE

2 c. unsifted plain flour
2 c. sugar
2 sticks butter
1 c. Coca-Cola
1/2 c. buttermilk
2 tbsp. Watkins Cocoa
2 eggs
1 tsp. soda
1/4 tsp. Watkins Sea Salt
1 tsp. Watkins Vanilla
1 1/2 c. miniature marshmallows

Sift flour and sugar in bowl. Heat butter, cocoa, and Coca-Cola to boiling point. Pour over sugar mixture. Add milk, soda, salt, eggs and vanilla. This will be thin batter with marshmallows floating on top. Pour into greased and floured cake pan and bake at 350 degrees for 30 to 35 minutes. Ice while hot.

ICING FOR COCOA COLA CAKE:

1/2 c. butter
2 tbsp. Watkins Cocoa
6 tbsp. Coca-Cola
1 box confectioners' sugar
1 c. chopped nuts
1 tsp. Watkins Vanilla

NOTE: Do not mix icing until cake is done.

Heat butter, cocoa, Coca-Cola to boiling point and pour over sugar and nuts and vanilla. Spread mixture over hot cake.

BBQ Chicken Pizza on the Grill

TOPPINGS:
2 cups cubed cooked chicken
½ to ¾ cup Watkins Barbecue sauce
½ cup julienned green peppers
2 cups (8 oz) Shredded Monterey Jack Cheese

CRUST:
1 package (1/4 oz) active dry yeast
1 cup warm water (110 to 115 degrees)
2 tablespoons Watkins Grapeseed oil or vegetable oil
2 teaspoons sugar
1 teaspoon baking soda
1 teaspoon Watkins Sea Salt
2-3/4 to 3 cups all-purpose flour

In a mixing bowl, dissolve yeast in water. Add the Watkins Grapeseed oil, sugar, baking soda, Watkins Sea salt and 2 cups flour. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; kneed until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough into a 13-in circle. Transfer to a greased 12 in pizza pan. Build up edges slightly. Grill, covered, over medium heat for 5 minutes.

Remove from grill. Combine chicken and barbecue sauce; spread over the crust. Sprinkle with the green pepper and cheese. Grill, covered, 5-10 minutes longer or until crust is golden and cheese is melted.

Option:
Can use Watkins Deep Dish pizza crust or Watkins Whole Wheat pizza crust instead of making from scratch to make easier and faster.

Yields: Approx 4 servings.

Curried Cashews

¼ cup butter
1 can (10 oz) salted cashews
2 tablespoons Watkins Curry Powder
½ teaspoon Watkins Sea Salt

In a skillet, melt butter, Add cashews; cook and stir over medium heat until lightly browned, about 10 minutes. Remove to paper towels to drain. Sprinkle with Watkins Curry Powder and Watkins Sea Salt. Cool completely. Store in an airtight container.

Yield: 2 cups.

Sugarcoated Spanish Peanuts

1-1/2 cups sugar
¾ cup water
1 tablespoon Watkins Maple flavoring
4-1/2 cups raw Spanish peanuts with skins
½ teaspoon Watkins Sea Salt


In a large saucepan, combine the sugar, water, Watkins maple flavoring and Spanish peanuts. Cook and stir over medium heat for 20 minutes or until almost all of the liquid is absorbed. Spread into a greased 15-in x 10-in x 1- in baking pan; sprinkle with salt.

Bake at 350 degrees for 24-26 minutes or until peanuts are well coated, stirring two to three times. Remove to a waxed paper-lined baking sheet to cool completely. Store in an airtight container.

Yield: 7 cups.

Garlic Spread

1/2 cup melted butter

1 teas. Watkins Garlic Powder

1/4 teas. Watkins Sea Salt

1/8 teas. Watkins Onion Powder

1/8 teas. Watkins dried Parsley

Mix together and spread on bread.