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Updates to Young Living Business

Alright team! 2021 is a year of change in the most beautiful way for us and our businesses!

The way people are able to shop with Young Living is changing in the best way possible.  When you grasp the potential here, you’re going to be so glad. The new shopping platform is set to launch April 21, and I cannot WAIT. We are going to be able to help our people get the EXACT products they are looking for, as their first purchase… no starter bundle required! The whole shopping experience on the Young Living website is going to feel much more intuitive and in alignment with modern web shopping practices so we don’t have to explain so much to help people understand how to order.

Some other changes that are coming are to protect Young Living as a company, our businesses, and our legacies. These changes are NEEDED and good. Here’s some background about what is prompting the changes to the business terminology, pay etc:

The FTC (Federal Trade Commission) works to prevent fraudulent, deceptive, and unfair business practices. They aren’t typically MLM/Network marketing companies biggest fans. Why? Well, there are a LOT of MLMs out there who are scamming people and giving the business structure (which is an AMAZING, legit business) a bad rap. Young Living has always been so careful to make sure we are always on great terms with the FTC (and FDA), and they are constantly giving us the tools we need to make sure our businesses and the company stay in line with the rules, and we stay safe. That is one thing I am so grateful for – the dedication the YL executive team takes to keep this company working within the highest standards. You’re a part of Young Living? You’re part of something really good. The FTC wants to know that the large majority of the time, people join a company FOR the products first, – not the business opportunity – then because of their love of products, they choose to share and therefore build a business! This is very clearly the statistic for YL already, and we’ll continue to make it even more clear!

One thing we are doing to be even more on point with the FTC is adjusting the terminology we use – because we know 98% or so of our “distributors” are actually CUSTOMERS who love and use the product only. But they’ve been classified as members/distributors because that’s what happens when you get a PSK and to get the wholesale discount. This is why Young Living announced back in the fall that we were reclassifying people into two categories – CUSTOMERS and BRAND PARTNERS. It puts people where they really truly belong, and will make our income disclosure statement accurate!

Young Living is also making it easier for us to get PAID!!! See all the details below!

And here are some more details and some screen shots of the new customer experience!

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Candida (Fungal Infection)

Fungi and yeast feed on decomposing or dead tissues. They exist everywhere: inside our stomachs, on our skin, and all around us. When in balance, the yeast and fungi populating our bodies are harmless and digest what our bodies cannot or do not use. 

When we overfeed the fungi (for example with too much sugar and dairy products) the population grows out of control. This condition is known as systemic candidiasis and is marked by fungi invading the blood, gastrointestinal tract, and tissues. Fungal cultures like candida excrete large amounts of poisons called mycotoxins as part of their life cycles. These poisons must be detoxified by the liver and immune system. 

Insufficient intake of minerals and trace minerals like magnesium, potassium, and zinc may also stimulate candida and fungal overgrowth in the body. Symptoms of Systemic Fungal Infection: 

  • Fatigue/low energy 
  • Overweight 
  • Low resistance to illness 
  • Allergies 
  • Unbalanced blood sugar 
  • Headaches 
  • Irritability 
  • Mood swings 
  • Indigestion 
  • Colitis and ulcers 
  • Diarrhea/constipation 
  • Urinary tract infections 
  • Rectal or vaginal itch 

Two Powerful Fungus Fighters

Two of the most powerful weapons for fighting fungus infections such as candida are FOS (fructoligosaccharides) and L. acidophilus cultures. 

FOS has been clinically documented in dozens of peer-reviewed studies for its ability to build up the healthy intestinal flora in the colon and combat the overgrowth of negative bacteria and fungi. Acidophilus cultures have also been shown to combat fungus overgrowth in the gastrointestinal tract. Royaldophilus is an excellent source of L. acidophilus cultures, and Stevia Select is a superior source of plant-derived FOS. 

Root Cause

Most times the root cause to fungal and parasite infections is chronic stress, burned out adrenals, poor diet and lifestyle, this includes the use of antibiotics. The bugs have arrived to teach you that you must clean up the diet, your lifestyle and detox the body. A weakened immune system opens the door wide open to candida and fungal infections to take root and proliferate in your stressed body.

Tips for Combating Systemic Fungal Infections:

Use this protocol for at least 30 days:

  1. The best healing lifestyle and diet is one in which you do not feed the bugs, such as a ketogenic or Paleo approach. This includes eating real, clean food with no grains, dairy (other than grass fed butter), no sugar, no alcohol or processed foods. Your diet should consists primarily of grass fed meat, good fats, eggs, lots of green leafy and colorful vegetables, nuts and seeds and a small amount of fruit. Also include lots of fresh garlic, ginger, turmeric, coconut oil, fresh lemons, limes, grapefruit and their juices, these are especially helpful for healing candida and fungal infections. (If this is not a diet you’re accostomed to, check out the Whole30 for a straightforward way to get started.)
  2. Enzymes to help digest harmful microbes and help you digest and absorb nutrients. Take with meals. (Essentialzyme)
  3. Avoid stress and unnecessary antibiotics.
  4. Dilute 1-2 drops in carrier oil such as coconut oil and take as a dietary supplement after a meal, using a different oil each day (there are more options, but I think these would be the best place to start):
  5. Liver support. A key component to healing your body of pathogenic microbes – removing congestion from the liver. (JuvaTone Tablets)
  6. Saccharomyces boulardii is a probiotic yeast that inhibits the yeast that causes candida. Found in kombucha. To reduce sugar in kombucha, let sit at room temperature for 24 hours before consuming. (If not homemade, I recommend GT’s Gingerade)
  7. Strong Probiotics. To repopulate the healthy bacteria. Take on an empty stomach at night. (Life 9 Probiotic Supplement)
  8. Include trace minerals if you suspect they may be insufficient. (Mineral Essence)

Also if it’s not Candida, this 30 day protocol will cover a large percentage of imbalances and pathogenic microbes!

Candida Protocol Itemized

Essentialzyme 90 ct$42.75$56.25
Thieves Vitality 5ml$15.25$20.07
Melaleuca Alternifolia (Tea Tree) 15ml$27.75$36.51
Frankincense Vitality 5ml$31.75$41.78
Oregano Vitality 5ml$12.50$16.45
JuvaTone Tablets 150 ct$38.25$50.33
Life 9 Probiotic Supplement 30 ct$30.75$40.46
Basic Starter Kit*$35.00

*When you purchase any starter kit from Young Living, you unlock access to the wholesale pricing on all of YL’s products. The basic starter kit is a great option if you only want to focus on the candida protocol, if you have any other needs or goals, let me know and I can help you chose a starter kit that matches your needs – there are many options!
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Paleo Turkey Gravy

White sweet potato fills in for the flour, you can add a dash of cream if desired.


  • 1 large white sweet potato, peeled and finely chopped
  • 2 quarts chicken stock with fat, divided
  • pan drippings from the turkey
  • 1⁄4 teaspoon sea salt to taste


  1. The day before Thanksgiving, simmer the sweet potato in a small saucepan until soft (about 15 minutes).
  2. Drain, cool and place in refrigerator uncovered overnight to dry out.
  3. Bring chicken stock to a simmer, reserve 1 cup for deglazing.
  4. Using an immersion blender, add sweet potato a little bit at a time to achieve desired thickness.
  5. Once the turkey has been roasted and removed from the oven, deglaze the roasting pan with 1 cup of chicken stock, strain and add to gravy.
  6. Salt to taste and keep warm on stove.
  7. If the gravy separates, blend before serving.
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Roasted Brussels Sprouts

These can be squeezed in to any space in the oven shortly before the turkey is finished cooking. If you cook them in a pretty pie dish they can go straight to the table while still hot.


  • 1 1⁄2 pounds Brussels sprouts
  • 3 tablespoons good olive oil 
  • 3⁄4 teaspoon sea salt
  • 1⁄2 teaspoon freshly ground black pepper


  1. Preheat oven to 350 degrees.
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
  3. Mix with the olive oil, salt and pepper in a sheet pan and roast until crisp on the outside and tender on the inside, about 40 minutes. Shake the pan from time to time to brown the sprouts evenly.
  4. Serve immediately.
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Slow Roasted Turkey with Herb Butter

Cooking a turkey that is raised on pasture low and slow, beginning the night before Thanksgiving, yields a flavorful and tender final result.


  • 1⁄2 cup butter, softened or ghee or coconut oil
  • 1⁄4 cup fresh thyme, chopped
  • 1⁄4 cup fresh sage, chopped
  • 1 pasture-raised turkey, about 16 to 18 lbs, giblets removed and reserved for another purpose
  • 2 large yellow onions, quartered
  • 2 large lemons, quartered


  1. Preheat oven to 225 degrees. 
  2. Combine butter and herbs.
  3. Rinse the turkey and pat it dry. With a butterknife, loosen the skin of the turkey from the flesh of the breast. Spread the herb butter between the skin and the breast meat. Season with unrefined sea salt and freshly ground black pepper. 
  4. Stuff the turkey’s cavity with lemons and onions.
  5. Truss the turkey and slow roast for approximately twelve hours, tented with parchment paper or foil or in a covered dish.
  6. Baste every 2 to 3 hours. Increase the heat to 375 degrees and continue roasting for one and one-half hours or until the skin is a rich brown and the meat has reached an internal temperature of at least 185 F. Allow the turkey to rest for 30 minutes prior to carving.
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Pumpkin Custard

The pumpkin purée can be made ahead of time and refrigerated or frozen until you’re ready to use it.


  • 2 cups pumpkin, cooked, puréed, strained 4 large eggs
  • 1⁄2 cup cream or coconut milk
  • 5 tablespoons maple syrup
  • 1 pinch unrefined sea salt
  • 1 teaspoon cinnamon, ground
  • 1⁄4 teaspoon ginger, ground
  • 1⁄4 teaspoon nutmeg, ground
  • 1⁄4 teaspoon cloves, ground


  1. Pour into greased oven-proof dishes (ramekins, small Pyrex dishes or a pie pan). Bake at 350 degrees until the
    center is set, about 45-60 minutes depending on the size of the baking dish (less time for tiny ramekin dishes).
  2. Tip: to test whether the custard is done, remove it form the oven and hold the dish on its side. If the face of the
    custard slides at all it needs to cook longer. Do not overcook, though, or it will become tough. A slightly undercooked custard will still be tasty while an overcooked one will not be as good.
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Apple and Mushroom Stuffing

You may be surprised that there is no bread in this stuffing. It looks and smells exactly like a classic Thanksgiving stuffing. After making this the first time, we never looked back and make it every year!

If you don’t have poultry seasoning you can make it ahead of time or use fresh herbs, use three times as much fresh herbs as the recipe calls for in dried herbs when substituting.


  • 1/2 pound each ground turkey and ground beef
  • 2 teaspoons fresh sage leaves, freshly chopped
  • 1 teaspoon fresh thyme, chopped
  • 1⁄4 teaspoon fresh rosemary, finely chopped
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄4 teaspoon crushed red pepper flakes
  • 2 tablespoons coconut or olive oil
  • 3 cups celery, chopped
  • 2 cups onion, chopped
  • 3 granny smith apples, cored and chopped
  • 1pound mushrooms, chopped
  • 1-2 tablespoons poultry seasoning
  • 2 eggs
  • 1⁄4 cup turkey stock or drippings from turkey

Poultry Seasoning

  • 2 teaspoons ground sage
  • 1 1/2 teaspoons ground thyme
  • 1 teaspoon ground marjoram
  • 3/4 teaspoon ground rosemary
  • 1/2 teaspoon nutmeg


  1. Preheat oven to 350 degrees.
  2. In a large skillet, brown ground meat along with sage, thyme, rosemary, cayenne pepper and red pepper flakes.
  3. Mix well and remove to bowl when cooked through.
  4. In the same skillet, heat oil over medium heat. Add in celery, onion, apples and mushrooms, and cook until onions are translucent and celery and mushrooms somewhat softened. Mix in the poultry seasoning, and add salt and pepper to taste.
  5. In a small bowl, whisk together the eggs and turkey stock. Set aside.
  6. Combine the meat with the sautéed vegetables in a large baking dish, and pour the egg/stock mixture over.
  7. Bake, covered, for 30 minutes, uncovering for last 10 minutes to brown the stuffing on top. (you can also stuff your turkey with some as well).

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Spiced Cranberry Sauce Three Ways

Homemade cranberry sauce can be an exceptional flavor addition to your holiday meal. Canned cranberry sauce lacks the flavor and texture of homemade cranberry sauce. You can also add just enough sweetness to offset the tartness of the fresh cranberries for your tastebuds, and spare yourself the unnecessary sugar.

Cranberry sauce tases best when made at least a day ahead of time so the flavors meld, and can be refrigerated for up to 5 days or can be frozen as far ahead of time as you need and then defrosted for the holiday.

I usually make at least a triple batch and defrost jars throughout the winter to add to meals. If using dried spices simmer them with the cranberries, if using essential oils add them after the sauce cools.

Base Ingredients

  • 12 ounces fresh cranberries
  • 1/2 cup water
  • 1 tsp minced fresh ginger or 1 drop Ginger Vitality
  • 1 cinnamon stick or 2-3 drops Cinnamon Bark Vitality
  • 1/2 teaspoon allspice 
  • 1/8 teaspoon cloves or touch spoon to top of Clove Vitality bottle and stir in
  • 1/4 to 1/2 cup honey, optional

Pear and Ginger Ingredients

  • 3 Bartlett pears, peeled and chopped
  • 1 additional tsp minced fresh ginger or 1 additional drop Ginger Vitality

Fig and Rosemary Ingredients

  • 16 dried black mission figs, stems removed and very finely chopped
  • 1 four-inch sprig rosemary or 1 drop Rosemary Vitality

Mandarin and Star Anise Ingredients

  • 1/2 cup freshly squeezed mandarin juice
  • zest from one mandarin
  • 1 whole star anise


  1. Rinse the cranberries in a colander and pick out any mushy ones.
  2. Place all ingredients except honey in a covered saucepan over medium heat. Bring to a simmer.
  3. Once the cranberries start to pop, turn the heat to medium-low and cook, stirring occasionally, until the cranberries have all popped and the mixture has turned into a chunky sauce, about 20 minutes. If it gets too thick, add a little water. Pluck out the star anise if using.
  4. Allow to cool completely. Add honey to taste if desired and essential oils if using. Store in an airtight container in the fridge until ready to use. Serve cold for the best flavor. 

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Trusting Self-directed Learning

In the last couple of months, Little Peter started wanting to write labels on his drawings. He started asking me how to spell some words and write the letters. I tried to give the least amount of assistance needed to begin with so that he could be in charge of this new area of learning. He had learned how to write his name a couple of years ago so I started from there. For eg,

Mama, what does dump truck start with?


What does a D look like?

It’s like a P, but the round part goes all the way to the bottom of the line.


Today he took me by surprise when he asked:

Mama what’s the letter that is two mountains? I mean two valleys?


Okay, so what’s W O R K S H O P spell?


Oh, see this is the workshop!

I couldn’t believe how quickly he rattled off all the letters.

I didn’t “teach” him a single thing about letters. I just answered his questions.

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Feathers! (Or fuzz?)

As part of our preparations to moving to WV, we are working on expanding our flock of chickens from three to about 30. On Christmas Eve we set a dozen eggs in an incubator. I was told to only expect about a 50% hatch rate since the eggs were shipped. We ordered 9 Cream Legbars and 3 English Buff Orpingtons.

Day 1

We set the incubator up on the buffet in our dining room, with a plant next to them for fresh oxygen and we made a paper chain for little Peter to visualize how long it would take the eggs to hatch. He has really enjoyed removing a link every morning when he wakes up.

Eggs in Incubator
I was disappointed to realize our incubator only fit 9 eggs in the automatic turner

I had tested the incubator for 24 hours to confirm the temperature and humidity would be right for incubating, but I didn’t think about testing the size of chicken eggs in it. I was disappointed to realize our incubator only fit 9 eggs in the automatic turner, and even that was a stretch. I kept 3 eggs off to the side, started turning them manually and placed an order for another incubator.

Day 2

While we waited for the second incubator to arrive, I opened the top 5 times each day to rotate the eggs manually and moved them around occasionally, in an attempt to mimic mama hen moving the outer eggs to the middle.

Day 3

I was so disappointed when I realized I had put the rotating arm inside of the egg turner (see the metal bar in the top right of the photo below?) and it cracked two Legbar eggs. It was too early for me to see if they would have grown or not. I removed one divider from the turner and moved the eggs around, only needing to leave one outside of the automatic turner.

Lost two eggs
Sadly down to 10 eggs after two were damaged

Day 5

When the second incubator arrived we candled the eggs and saw some beginning to develop; blood vessels looking like spider legs, stretching from a dark spot near the center. Some were very clear and others not, the Cream Legear eggs were much easier to see through than the Orpingtons. We moved the three eggs that didn’t seem to be growing to the second incubator once it was warmed up. What a relief to be able to take advantage of the automatic turner for all the eggs!

Day 6

I have been trying to maintain a constant humidity, and finding it a bit challenging. I think it was partly due to opening it to turn the eggs (our house is at about 30% humidity right now). I figured out that I needed to add less water more frequently (usually 3-4 times per day) to keep it more consistent and now that I am able to use the automatic turner, I’m just cracking open the top a tiny bit to add the water.

Day 8

One of our cats discovered a warm place to nap. I was really worried when I saw her on top of one of the incubators, covering up the air exchange hole in the lid. Fortunately the temperature only went up to 100.2, not enough to do damage. After that, I started covering the incubator with an upside down wooden crate. Now she can enjoy her warm spot and the eggs are safe, with plenty of air space around the incubator.

Cat wants to hang out on the incubator
Keeping the incubator safe from our cat while she enjoys a warm spot, only 5 links left on the chain

Day 10

We checked the eggs in the second incubator with the candle again and we could not see any development (we cracked them open and confirmed). We’re down to 7 eggs and back to one incubator.

Day 16 (Today)

We checked them with the candle again. I keep forgetting to take a photo when we candle our eggs, but tonight was really exciting because I was surprised to clearly see the silhouette of feathers (or fuzz?) on one of the eggs!

It was so amazing to see how big they are getting. We did have one Buff Orpington that stopped growing. We opened the egg shell to get a closer look (after checking, rechecking and comparing it to the others with the egg candle to be sure). It looked (to my novice eye) that it was about 5 days along when it stopped growing. I think it may have had a blood ring, indicating bacteria got inside the egg.

So, we are just a couple of days away from lockdown and we have one Buff Orpington and 5 Cream Legbars that appear to be growing beautifully. We’re excitedly awaiting hatch day and hoping for a successful hatch! They should hatch on Saturday.