Josh Axe - Essential Oils for Health and Healing

Copyright 2016 Dr. Josh Axe NOTICE TO READER This book is not intended to provide medical advice or to take the place of medical advice and treatment from your personal physician. Readers are advised to consult their doctors or qualfied health professionals regarding specific health questions. Neither the publisher nor the author takes responsibility for possible health consequences of any person reading or following the information in this book. All readers, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition or supplement program. These statements have not been evaluated by the Food and Drug Administration.

This product is not intended to diagnose, treat, cure or prevent any disease. Unless otherwise identified, Scripture quotations are taken from THE Holy Bible, New International Version, NIV. Copyright 1973, 1978, 1984, 2011 by Biblica, Inc.. Used by permission. All rights reserved worldwide. Scripture quotations marked AMP are taken from The Amplified Bible.

Copyright 1954, 1958, 1962, 1964, 1965, 1987 by The Lockman Foundation. Used by permission. Scripture quotations marked NLT are taken from Holy Bible, New Living Translation. Copyright 1996, 2004, 2015 by Tyndale House Foundation. Used by permission of Tyndale House Publishers Inc., Carol Stream, Illinois 60188. All rights reserved.

No part of this publication may be reproduced or distributed in any form of by any means, electronic or mechanical, or stored in a database or retrieval system, without prior written permission from the publisher. All inquiries should be addressed to Axe Wellness at . ISBN-13: 978-0-7684-5497-0 ISBN-13 eBook: 978-0-7684-5498-7 Printed in the USA 1 2 3 4 5 6 / 24 23 22 21 20 19 CONTENTS BREAKFAST Time: 2 minutes Serves: 1-2 INGREDIENTS 8 ounces coconut milk cup ice 1-2 scoops vanilla whey protein powder 1 drop cinnamon essential oil DIRECTIONS In a high-speed blender, add all ingredients and pure on high until smooth. Serve immediately. Time: 10 minutes Serves: 6 pancakes INGREDIENTS 1 banana 1 cup + 2 tablespoons oatmeal 2 eggs 1 egg white 3 tablespoons almond milk 1-2 drops orange essential oil 1 drop cinnamon essential oil Toppings: ghee, cinnamon powder, maple syrup or raw agave (optional) DIRECTIONS In a high-speed blender, add the banana, oatmeal, eggs, egg white, almond milk and essential oils. Pure on high until smooth.

Grease a large frying pan with ghee and place it over medium heat. Cook the pancakes for 3 to 4 minutes, or until small bubbles form. Flip and repeat. Serve the pancakes topped with ghee, cinnamon powder, maple syrup or raw agave. Time: 2 minutes Serves: 2 INGREDIENTS 1 cup coconut milk 1 cup cubed fresh pineapple 1 banana cup coconut water cup ice 2 scoops collagen protein powder 1 knob peeled ginger (or 1 drop ginger essential oil) 1 drop grapefruit essential oil DIRECTIONS In a high-speed blender, add all ingredients and pure on high until smooth. Serve immediately.

Time: 2 minutes Serves: 1-2 INGREDIENTS 1 cup coconut milk 1 drop peppermint essential oil 2 tablespoons cacao powder 1 scoop chocolate Bone Broth Protein powder cup ice DIRECTIONS In a high-speed blender, add all ingredients and pure on high until smooth. Serve immediately. DRINKS Time: 10 minutes Serves: 6-8 INGREDIENTS 1 cup water 1 cup granulated coconut sugar (or maple or date) 1 cup lemon juice 4 cups cold water 3 drops lavender essential oil Ice (optional) DIRECTIONS In a small pot over high heat, bring the water to a boil. Dissolve the sugar in the boiling water and stir well. Pour the sugar water into a large pitcher. Add in the lemon juice and cold water.

Then, add in the lavender essential oil and stir before serving. Add ice to the pitcher, if desired. Time: 5 minutes Serves: 2 INGREDIENTS 1 cup coconut milk 1 cup water 1 tablespoon ghee 1 tablespoon maple syrup teaspoon turmeric powder (or more, if desired) 1 drop ginger essential oil DIRECTIONS In a small saucepan over medium-low heat, combine the coconut milk and water. Warm for 2 minutes. Add the ghee, syrup and turmeric. Stir and warm for another 2 minutes.

Remove from the heat and add the ginger essential oil. Stir and pour into glasses. SNACKS Time: 50 minutes Serves: 12 INGREDIENTS 1 cup cashew butter cup unsweetened applesauce cup maple syrup 2 eggs 2 drops cinnamon essential oil 1 drop ginger essential oil 1 tablespoon apple cider vinegar 1 teaspoon baking soda teaspoon nutmeg teaspoon sea salt 8-10 thin apple slices (optional) Dash of ground cinnamon (optional) DIRECTIONS Preheat the oven to 350F. Grease a standard loaf pan with butter or coconut oil and set aside. In a large mixing bowl, add the cashew butter, applesauce, syrup, eggs, essential oils and apple cider vinegar. Stir well.

Next, add the baking soda, nutmeg and sea salt. Stir the mixture until well combined. Pour the mixture in the loaf pan. Bake for 35 to 40 minutes. If desired, place the apple slices on top of the loaf 10 to 15 minutes before the loaf is done. Time: 45 minutes Serves: 12 muffins INGREDIENTS cup butter, softened cup coconut sugar 2 eggs, separated 1- cups gluten-free flour 1 teaspoon baking powder teaspoon baking soda teaspoon sea salt 4 tablespoons poppy seeds 1 teaspoon lemon zest cup goat milk yogurt 2 tablespoons lemon juice 1 teaspoon vanilla extract 3 drops lemon essential oil DIRECTIONS Preheat the oven to 350F. Time: 45 minutes Serves: 12 muffins INGREDIENTS cup butter, softened cup coconut sugar 2 eggs, separated 1- cups gluten-free flour 1 teaspoon baking powder teaspoon baking soda teaspoon sea salt 4 tablespoons poppy seeds 1 teaspoon lemon zest cup goat milk yogurt 2 tablespoons lemon juice 1 teaspoon vanilla extract 3 drops lemon essential oil DIRECTIONS Preheat the oven to 350F.

In a bowl, cream the butter and sugar. Add the egg yolks, one at time, and mix well after each addition. In a separate bowl, mix the flour, baking powder, baking soda, sea salt, poppy seeds and lemon zest. Combine both mixtures, adding them together slowly and mixing continuously. Next, add the yogurt, lemon juice, vanilla and lemon essential oil. In a separate bowl, beat the egg whites until soft peaks form and fold them into the muffin batter.

Fill lined muffin tins and bake for 20 to 25 minutes. Time: 5 minutes Serves: 4 INGREDIENTS 3 ripe avocados cup chopped cilantro heirloom tomato, guts and membrane removed, chopped medium red onion, chopped 1 jalapeo, ends and seeds removed, chopped Juice of 1 lime 1 teaspoon each: garlic powder, cumin, smoked paprika and sea salt 1-2 drops cilantro essential oil 1 drop lime or lemon essential oil