Soup/Dinner Recipes

All recipes have been created by Dr. Gary Young and found in the Essential Oils Desk Reference

Minestrone Soup
Ingredients:

• 1 cup basmati rice, cooked
• 2 cups navy beans, cooked
• 2 cups green beans, diced
• 2 tsp oregano, chopped
• 2 tsp basil, chopped
• 2 drops coconut oil
• 2 large potatoes, diced
• 3 average size zucchini, chopped
• 2 large leeks
• 4 celery stocks, diced
• 2 large carrots, diced
• 10 cups of vegetable or chicken stock
• 2 garlic cloves, minced
• 1 large onion, chopped
• 2 cups mushrooms, sliced
• 4 large tomatoes, diced
• 1 TB JuvaSpice

Directions: 

Cook beans and rice separately.  Mix all the rest of the ingredients and let simmer in the chicken stock for 15 minutes.  When beans appear to be tender and the rice is done, add them to the mixtures.  Add 1 TB JuvaSpice and let simmer for 15 minutes.  It will take 45 minutes to cook beans and 20 minutes to cook rice.

Pumpkin Pinch
Ingredients

• 3 butternut squash, diced
• 2 cups winter squash, diced
• 1 cup acorn squash, diced
• 2 onions, diced
• 1 garlic clove, minced
• 6 cups vegetable stock
• 4 bunches of fresh basil, chopped
• Coriander (to taste)
• 2 TB soy sauce
• 1 dash cayenne pepper
• 1 TB JuvaSpice
• 4 bunches flat parsley chopped and minced
• 1 cup of almond milk
• 2 bay leaves (remove after cooking)

Directions:  Place all vegetables in a large pot and simmer slowly (45 minutes to one hour)  Add seasoning about halfway through.  Blend soup in a food processor until smooth, then add milk.  Tastes great over basmati rice.

Dinner Delight

Ingredients:

• 1 cup basmati rice
• shrimp and red snapper
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Ginger root, minced
• Garlic clove, minced
• 1 bunch Brussels sprouts, chopped
• 1 medium zucchini, chopped or sliced.
• 1 large winter squash or butternut squash

Directions:  Cover squash with coconut oil and cooked at 350 degrees for 45 minutes until completely done.  Cook basmati rice.  Cook all the vegetables and spice together in a frying pan for about 20 minutes, then add shrimp or fish for another 20 minutes. Take squash out of the oven and serve with vegetables, shrimp and fish.

Stir Fry
Ingredients:

• 2 tsp coconut oil
• 10 scallions, minced
• 2 garlic cloves, minced
• 2 TB ginger
• 1 tsp sesame oil
• 1 TB mild chili powder

Directions:  Cook 1 lb brussels sprouts for 10 minutes, let cool and dice.  Mix the brussels sprouts with the rest of the ingredients.  Stir in a hot frying pan or wok until tender.  Eat with rice or potatoes.

Chicken with Onion Pineapple Sauce
Ingredients:

• 6 chicken breasts
• 1 pineapple, cubed
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 red pepper, chopped
• 1/2 cup water
• JuvaSpice
• Mixed herbs/seasonings for chicken
• Basmati white rice

Directions: Saute garlic and onions in a small amount of coconut oil until lightly cooked.  Add chicken and red pepper, brown with the onion and garlic.  Add spice, water, and 1/2 of the pineapple that is cubed.  Put a lid on the pan and let cook for about 1/2 hr until the chicken is cooled.  Take the other half of the pineapple and process in a blender, pour over chicken and stir.  Sprinkle a liberal amount of JuvaSpice into the sauce, let simmer for 5 minutes. (this becomes the gravy)  Serve over basmati rice and baked yams and salad.