Homemade Guacamole using Young Living Essential Oils
2-3 ripe Avocados peeled & smashed 1/4 cup diced red onion 1/4 cup diced tomato 1/4 cup chopped cilantro 1/8 tsp garlic powder 1/8 tsp sea salt 4-6 drops YL Lime EO 2 drops YL Orange EO
Easy Blender Salsa 2 15 oz cans diced tomatoes 1 - 2 fresh seeded Jalapeño diced 1/2 large onion diced 1 handful cilantro leaves 2 cloves minced Garlic 5 drops YL Lime EO
Put all ingredients in blender. Pulse blender until contents are somewhat chunky. Put in glass container. Refrigerate 30 minutes prior to serving
Lavender Lemonade
1 1/4 cups fresh squeezed lemon juice with pulp no pits 1/2 cup local raw honey + 1/2 cup water for sweet syrup 1 drop YL Lavender EO 2 drops YL Lemon EO 6 cups water
Always use a glass container when using citrus oils.
Heat honey and water to make a simple syrup. Add Essential oils to syrup. Pour syrup into glass pitcher add lemon juice, add 6 cups water. Stir, serve over ice and enjoy.
Summer Fruit Salad
In a large bowl prepare and then refrigerate the following: 1 lb strawberries quartered 1 pint blueberries 3 medium peaches, sliced 2 kiwi peeled and sliced
In small bowl mix 2 tbsp raw honey 4 drops YL Orange essential oil Stir to combine Set aside for 20 minutes to allow the oil and honey to infuse. Drizzle over salad, stir slightly to mix and serve.
Caprese Salad with Lemon-Basil Vinaigrette
Ingredients •Grape or cherry tomatoes, halved •Fresh mozzarella, cut into chunks (or you can use little fresh mozzarella balls) •Basil leaves •2 Tbsp red wine vinegar •2 Tbsp balsamic vinegar •1 Tbsp sugar •2 cloves of garlic, chopped •½ cup olive oil •Salt, to taste (I used about ½ tsp) •Pepper, to taste (I used about ¼ tsp) •3 drops of Basil essential oil (Young Living Essential Oils) •3 drops of Lemon essential oil (Young Living Essential Oils)
Instructions 1.Assemble the Caprese Salad (the tomatoes, the mozzarella, and the basil leaves) in a bowl. 2.Add the remaining ingredients (red wine vinegar, balsamic vinegar, sugar, garlic cloves, olive oil, salt, pepper, Basil essential oil, and Lemon essential oil) to a blender or a food processor and mix until combined. 3.Add the Lemon-Basil Vinaigrette to the Caprese Salad and eat up!
Roasted Veggie Pasta Salad
Ingredients: 1 1/2 cups chopped zucchini 1 1/2 cups chopped yellow summer squash 1 cup chopped red onion 3/4 cup chopped green sweet pepper 3/4 cup chopped red sweet pepper 3 tablespoons olive oil 1 drop of Young Living Fennel oil (optional) 12 ounces whole wheat bowtie pasta 2 cloves garlic, minced 1 drop of Young Living Basil oil 1/3 cup grated Pecorino Romano cheese 1/4 cup chopped walnuts, toasted 1/2 cup olive oil 2 drops of Young Living Lemon oil 2 cups cherry tomatoes, halved Real Salt Sea Salt to taste
Beet Salad with Apples and Carrots:
3 Medium cooked beets, diced, 1 large apple diced, 3 carrots diced, 2 fresh lime, 2 TB of coconut oil 1 dash JuvaSpice 1 dash Cayenne Pepper, 2 tsp Blue Agave or Yacon Syrup, 1 head romaine lettuce, 1 head red leaf lettuce.
Directions: Grate of dice carrots and apples, Steam the beets for 1 minutes and then run under icy water for 3 minutes to prevent overcooking, Slice, dice and mix together
Ground black pepper Snipped fresh Basil
Directions: Preheat oven to 400 degrees. In a roasting pan combine all of your chopped veggies. Mix olive oil & fennel oil, drizzle over veggies; toss to coat. Roast for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool.
Grilled Lemon Oregano Chicken Author: Happy Healthnut Serves: 4
Ingredients •4 Chicken breasts. You could absolutely use a different cut. Just adjust cooking time accordingly •¼ cup extra virgin olive oil •2 cloves of garlic, peeled and smashed •10 drops Young Living lemon essential oil •4 drops Young Living oregano essential oil •4 drops Young Living rosemary essential oil •1 tbsp sea salt •2 tsp cracked black pepper •2 tbsp ghee or other stable cooking fat (*note- you'll only need this if using an indoor cooking method such as a grill pan)
Instructions 1.In a shallow baking dish or large resealable plastic bag, combine olive oil, crushed garlic, essential oils, sea salt and pepper. 2.Add the chicken to the mixture. Massage the mixture into the meat for a couple of minutes. 3.Let the chicken marinate in the refrigerator at least 3 hours, but overnight is better. 4.Heat your grill (or grill pan) to medium high heat. If you're using a grill pan, add your stable cooking fat to the pan. 5.Remove the chicken from the marinade and get rid of any excess olive oil. 6.Cook the chicken until it reaches an internal temperature of 165 degrees F. For breasts that takes about 4-5 minutes per side. 7.Remove the chicken from the heat and let it rest for 5-10 minutes before cutting into it. Enjoy!
Roasted Rosemary Potatoes
Ingredients 1.5 pounds potatoes (I chose baby gold potatoes) 1 head of garlic 2 T olive oil 2 drops of Young Living Rosemary Essential Oil Salt to taste
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Roasted Chicken with Thyme and Lemon
•Whole Chicken •4 TB Olive Oil •4 drops Young Living lemon oil •4 drops Young Living thyme oil •salt and pepper to taste •sprinkle of dried oregano •1 lemon, sliced •1 onion, sliced
Instructions 1.Preheat oven to 350 degrees. 2.Mix the oils and salt and pepper together in a small bowl. Set aside. 3.Place whole chicken in roasting pan, breast side up, and remove giblets from cavity. 4.Using silicone basting brush, cover the entire outside of the chicken with your oil mixture. If there’s some leftover, pour some in the cavity of the chicken. Sprinkle the chicken with a little dried oregano. 5.Place lemon and onion slices in the bottom of the roasting pan and in the cavity of the chicken. Add a little water, just enough to barely cover the bottom of the pan. 6.Cook in oven until the button pops out AND the internal temperature reaches 180 degrees (about 1 hour 45 minutes, give or take depending on the size). 7.Take it out and let chicken rest 10 minutes before slicing. Enjoy
How about a decadent dessert?
Double Chocolate Mint Brownies. 1 cup butter, melted 2 cups white sugar 1 cup brown sugar 1 1/2 tablespoons vanilla extract 4 eggs 1 1/2 cups all purpose flour 1 cup unsweetened cocoa powder 1 teaspoon salt 1/2 teaspoon cream of tartar 1 cup milk chocolate chips 10 drops Young Living Peppermint Essential Oil
Cream Cheese Frosting (optional) 2 cups powdered sugar 1/4 cup butter, softened 4 oz cream cheese, softened 1 teaspoon vanilla
1.Preheat oven to 325 degrees F. Lightly grease a 9x13 baking dish. 2.Combine the melted butter, sugars, and vanilla in a large bowl. Beat eggs separately, then add to sugar and butter mixture. Mix well. 3.Sift the flour, cocoa powder, salt, cream of tartar, and chocolate chips in a bowl. Gradually stir flour mixture into the egg mixture until well-blended. Add Young Living Peppermint Oil. Spread the batter evenly into the prepared baking dish. 4.Bake in preheated oven until an inserted toothpick comes out clean, 35-40 minutes. Cool pan on wire rack. 5.Mix ingredients for cream cheese frosting together. Spread over cooled brownies, then sprinkle on crushed peppermint. 6.Chill
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