Young Living Kitchen Recipes
Healthy Cooking “Salads, Dressings and Apple Sauce”
Young Living In Your Kitchen:
Healthy cooking begins with the right tools in your kitchen. From essential oil recipe books to premium nontoxic titanium pans, Young Living has solutions for your holistic needs. I urge you to make healthy cooking products an integral part of your all natural living lifestyle. Young Living Essential Oils has many products that can support your healthy lifestyle.
Essential Oil Cooking Tips:
I enjoy using Young Living Essential Oils in my kitchen recipes. They are very potent, so start with small amounts of oil and then increase until you’ve reached the desired flavor.
- For citrus fruits like lemon or orange, substitute the zest or juice of one fruit with 10-15 drops of its companion essential oil.
- For recipes that include less than 1 teaspoon of an herb or spice, dip a toothpick in its companion essential oil and then swirl it in the recipe to blend with other ingredients.
- When adding oils to any soup, sauce or hot recipe add at the end and mix in. For example, I love adding one drop of basil in my homemade pasta sauce after it’s done cooking.
My favorite oils to have on hand in my kitchen are Lemon, Orange, Grapefruit, Tangerine, Peppermint, Nutmeg, Clove, Dill, Basil, Oregano and Pepper. It is so fun to get creative in the kitchen with Young Living Essential Oils.
I also love the Titanium cookware. I have the frying pan and a small sauce pot. I love to cook and it’s a great feeling to know that no chemicals are leaking into my food! The pans get hot fast, cook evenly and are easy to clean.
Recipes For The Kitchen:
Garden Salad with Yacon Syrup Dressing– Steam 3 medium beets for 1 minute, then run under cold water. Grate 3 carrots and 1 apple. Shred lettuce into bite-size pieces, place in a large bowl, and add cooked beets, grated carrots and apple. Whisk lime juice from 2 limes, 2 Tbsp. coconut oil, 1 dash of JuvaSpice, 1 dash of cayenne pepper, and 2 tsp. of Yacon Syrup together in a separate bowl. Pour over 1 head each of chopped romaine and red leaf chopped lettuce toss to combine.
Sweet Vinaigrette Salad Dressing– 1/2 cup almond oil, 4 Tbs. apple cider vinegar, 1/2 tsp. dijon mustard, 1 Tbs. agave, 1/2 tsp. salt, 4 drops Lemon essential oil. Place all ingredients in a shaker bottle and shake well.
Orange Dressing– 1 garlic clove, 2 Tbs. sesame oil, 8 oz. frozen orange juice concentrate, 2 drops orange oil, 1 drop of ginger oil, 1/4 c. pine nuts, 3/4 c. Blue Agave, 1/2 tsp. cayenne pepper, 1 c. olive oil. Add all ingredients (except olive oil) to blender and puree. Slowly add olive oil to assist in the emulsification process. Refrigerate in a glass shaker bottle. Stores up to 2 weeks.
Mandarin Chicken Salad– 4 organic chicken breasts, 1 can mandarin oranges, 1/2 c. sliced almonds, 1 c. chow mein noodles, 12 oz. fresh baby greens, 4 c. orange dressing divided in half. Marinate chicken breast for 3 hours in 2 cups orange dressing (see recipe for orange dressing above). Grill chicken, then cut into strips. Discard used marinade dressing. Toss mandarin oranges, almonds, noodles, and greens. Place chicken on top of salad mixture. Serve with remaining 2 cups of orange dressing.
Homemade Cinnamon Applesauce– 4 pounds apples, 1 cup water, 2-4 drops Lemon essential oil, 1 drop of Cinnamon Bark essential oil. Peel and core your apples, then chop them into about 8 large chunks per apple. Combine all ingredients in a large pot and bring to a low simmer. Then cover the pot and cook for 30 minutes. Let cool, then mash with a potato masher or puree with an immersion blender.
Salmon Salad with Tomato Basil Vinaigrette– Romaine Lettuce, Yellow Bell Pepper, Cucumber, Celery, Mozzarella Cheese, Romano Cheese, Cooked Salmon sliced into strips, 1/2 c. vinegar, 1/4 c. sun-dried tomatoes, 1/2 c. avocado oil, 1 tsp. salt, 5 medium thick slices of Roma tomatoes, 2-3 drops of Basil essential oil. Toss salad ingredients in a large bowl. Combine vinegar, sun-dried tomatoes, avocado oil, salt and tomato slices. Blend until smooth and creamy in a blender. Pour dressing into a small bowl, whisk in Basil essential oil, then pour dressing over salad and toss.
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