NingXia Red® Jellies Recipe

Ingredients

• 1 cup NingXia Red
• 1 1/2 teaspoons agar agar powder (gelatin alternative)
• 4 teaspoons honey
• 3 drops Grapefruit Vitality essential oil
• 3 drops Lime Vitality essential oil
• Silicon molds

Instructions

• Combine the NingXia Red, agar agar powder, and honey in a saucepan. Mix with a metal spoon until fully dissolved and heat on medium-high.
• Once boiling, remove from heat immediately and stir in the essential oils. Taste for sweetness. The mixture should be almost too sweet, since the flavors will mellow during cooling.
• Pour the mixture into silicon molds.
• Let your molds cool in the refrigerator for at least an hour until set.
• Keep leftovers in the fridge or a cool place.
• Enjoy!

Grilled Cheese & Tomato Soup By Chief Kate

Ingredients

• Tomato Soup

• 3 tbsp. olive oil, butter or vegan butter
• 1 onion, coarsely chopped
• 1 clove garlic finely chopped (optional)
• 2 cans (approx. 400gm each) whole peeled tomatoes
• 1 cups veggie broth, chicken broth or chicken bone broth
• 1 – 2 drops Cilantro essential oil (to taste)
• 1 tbsp maple syrup, honey or coconut sugar (to taste)
• 1 tsp sea salt and freshly ground black pepper (to taste)
• fresh cilantro (coriander) leaves (optional for serving)
• 
  
• Grilled Cheese
• 8 slices bread of choice
• Mayonnaise, vegan mayonnaise or softened butter (for spreading on the bread)
• 1 – 1½ cups shredded cheddar and/or mozzarella cheese or slices (or 2 slices per sandwich)
• 2 – 3 tbsp. butter, olive oil or vegan butter (for cooking)

Instructions

• Tomato Soup

• 1. In a large soup pot on medium-heat, add the olive oil and onions. Cook for 5 minutes stirring often. Add the garlic, stir and then add the canned tomatoes with their juices. Using a potato masher or large spoon break up the tomatoes into large chunks

• 2. Pour in the broth and bring the heat to high until the soup starts to simmer. Reduce the heat to medium-low, cover the pot and simmer for approx. 15 – 20 minutes. Stir the soup every few minutes and continue cooking until the onion is soft and the tomatoes have broken down.

• 3. Once the soup is done you can carefully blend some or all of the soup with a stick blender depending on how chunky you like it. You may need to add a little more broth or water if the soup is a little too thick for your liking. While the soup is cooking, make the sandwiches.

• Grilled Cheese
• 1. Spread a thin layer of mayonnaise (or softened butter/vegan butter) on one side of each slice of bread. Then evenly sprinkle the shredded cheese (or place 2 slices of cheese) on the mayonnaise side of the 4 slices. Place the remaining 4 slices on top of each cheese covered slice with the mayonnaise side down and press gently on each sandwich to help them stick together.

• 2. In a large frying pan or on a griddle, melt 2 tbsp. of butter on medium heat. Gently place the sandwiches in the pan being careful that the cheese stays in place. Cook on one side for 2 – 3 minutes until the bottoms are golden brown.

• 3. Melt the remaining 1 tbsp of butter in the pan and carefully turn the sandwiches over with a spatula moving them around a little to coat them with the butter. Add more butter if desired. Cook for approx. 1 – 2 minutes longer until the other side is golden brown, and the cheese has melted. Turn heat to lowest setting to keep sandwiches warm until ready to serve.

• 4. Taste the soup and add a little more sea salt and pepper if desired and serve the soup in bowls. Garnish with a few cilantro (coriander) leaves, if you like. Set the bowls on plates. Place the sandwiches on a cutting board and cut then in quarters or diagonally and set them on the plates with the soup and serve immediately.

What a better way to warm-up then a hot cup of soup and the Fire Ball NingXia Red Beverage.

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Apple Cider with Cinnamon Essential Oil

Ingredients:

•  5 red apples 
•  1/2 cup white sugar or
• (sweetener of choice)
• 1/2 Tbsp. ground allspice (in place of allspice you might want to try a couple of drops of clove, nutmeg, or maybe just the Thieves E.O.)
•  2 drops cinnamon bark essential oil
• 
  
• Instructions:
• 1.  Wash apples thoroughly, remove the cores, and cut them into quarters. 
• 2.  Place apples in a large stock pot, and add sugar and allspice. 
• 3.  Add enough water to the pot to cover the apples by 3–4 inches. 
• 4.  Boil the apples, uncovered, for one hour, stirring occasionally; then reduce heat, and simmer for two hours. 
• 5.  Strain out the cider by pouring the mixture through a fine mesh sieve. 
• 6.  Stir in the cinnamon bark essential oil when cool and the other essential oils. 
• 7.  Serve cider warm, or refrigerate and serve chilled.