Ahna's MountainTop Essentials
October 2016
Fall is Officially Here!
doTERRA released new products October 3rd. Join us Thursday, October 20th - 6:30PM at Creations for Sandpoint inside Cedar Street Bridge in Sandpoint. We'll have all the products on hand to sample them!
Check out the link below to learn about doTERRA and their awesome products.
Make sure to contact me with any questions:)
Blessings,
Anna Largen
Call or text: 208.659.3811
email: tahoma59@gmail.com
October Specials
Motivate essential oil blend is 10% off
FREE 15mL bottle of Rosemary
Earn the Lifelong Vitality Pack
dōTERRA Lifelong Vitality Pack®
As one of doTERRA's most popular products, doTERRA Lifelong Vitality Pack is full of essential nutrients, metabolism benefits, and powerful antioxidants designed to help promote energy, health, and lifelong vitality.
Not available for retail purchase. Only available on Loyalty Rewards Program orders.
Ahna's Special
Schedule a class by November 15th!
Educational Classes
Coeur d Alene Resort Boardroom 6 up on 7th floor by Beverly's
Come learn about essential oils and make essential oils blends - $5 each
October 20th - doTERRA Product Showcase at 6:30PM
Creations for Sandpoint inside Cedar Street Bridge - Sandpoint, ID.
Come check out and sample doTERRA's newly released items.
Rosemary - Zucchini Fettucini
This recipe looks so good, I had to pass it on! I got it from Edge Success Newsletter.
Ingredients:
1 10-ounce package frozen butternut squash
3 tablespoons coconut oil, divided
1 medium yellow onion, chopped
2 garlic cloves, minced
1 sprig fresh Rosemary (optional)
1/2 cup full-fat canned coconut milk
½ cup vegetable broth
½ teaspoon sea salt
1 pound tomatoes, diced
Pinch of sugar (to cut acidity of tomatoes)
3 pounds zucchini
1 drop doTERRA Rosemary essential oil
Freshly-ground black pepper to taste
Directions:
- Preheat oven to 375 degrees F.
- Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash on sheet pan, trying to keep pieces separated. Roast for 30-45 minutes until squash is tender and can easily be pierced with a fork. Let cool.
- While squash is cooling, spiralize the zucchini.
- We have tried various spiralizing tools, and our favorite by far is the Inspiralizer. It suctions very securely, and has an easy system where all the blades are attached and are easily rotated by a dial. It is also less bulky than other similar gadgets, and has sharper blades.
- Add 1 tablespoon of coconut oil in a pan over medium heat.
- Add the onions and garlic and saute for 3-5 minutes, until onion is translucent and garlic is fragrant.
- Add the sauteed garlic and onions, rosemary, Rosemary essential oil, coconut milk, broth, and salt to the blender.
- Blend until smooth. Add the remaining tablespoon of coconut oil to a large pan. Add the tomatoes and saute for about 2 minutes.
- Add the spiralized zucchini and cook for about 3 minutes, until zucchini is almost tender.
- Add the sauce to the pan and continue to cook until sauce is hot and zucchini is tender.
- Garnish with freshly-ground black pepper and serve hot. Relax and enjoy!