Cooking with Young Living Essential Oils

So I had a request from Liz Wysong Hoffart to organize a cooking class using Young Living Essential oils. She let me borrow some of the essential oils suggested for cooking to try out the recipes.  She also provided a cookbook. With some minor changes in the recipes, I developed a very tasty and delicious menu. Here are the recipes.  We also ordered the Young Living Oils, so there is a  limited variety at Hy-Vee in the heath and beauty section.  We used small drops of orange oil, basil oil, ginger oil, lemon oil and cinnamon oil.  What a great way to season foods without a lot of salt and fat. They all have a great fresh taste and the aroma is divine, with just 1-2 drops. The oils last a long long time.  We had good class participation with lots of questions.  Let me know if you have any questions. I am certainly not an expert in essential oils, there is much to learn.

Refreshing Cherry Lemonade
8 (4 oz.) servings

All You Need:
– 2 drops lemon oil
– 1 (32 oz.) bottle Hy-Vee black cherry Hy-Vee water cooler
All You Do:
1. In gallon pitcher, combine lemon essential oil and sparkling cherry. Mix well. Chill in refrigerator until cold and serve over ice with sprig of mint or lemon wedge to garnish.

Avocado Basil Dip
Adapted from  Nancy Myers
Makes 2 cups (30 samples for 1 chip)

All You Need:
– 8 oz. cream cheese
– 8 oz. chives, chopped
– 8 oz. Wholly Guacamole or 4-5 avocados
– 1 drops basil oil
All You Do:
1. Mix cream cheese and chives. Add guacamole. If you are using fresh avocados, cream in a blender or with a spoon until smooth. Mix in basil oil. Serve with blue corn chips.
Nutrition Information: 40 calories; 3.5 g fat, 1.5 g saturated fat, 10 mg cholesterol, 45 mg sodium, 1 g carbohydrates, 1 g fiber, 0 g sugar, 1 g protein

Bruschetta
Serves 15 samples

All You Need:
– 3 ripe plum tomatoes, chopped
– 1 cloves garlic, minced (about 2 tsp.)
– 1 teaspoon balsamic vinegar
– 6-8 fresh basil leaves, thinly sliced, or chopped or 1 drop basil oil
– ½ tsp. ground black pepper
– 1-2 drops basil oil
– 1 (11 oz.) container of Hy-Vee garlic chips
– Parmesan cheese
– Grated Parmesan cheese

All You Do:
1. Preheat oven to 450 with a rack in the top slot of the oven. Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic and the balsamic vinegar. Stir in the thinly sliced basil or basil oil. Add freshly ground black pepper, adding more to taste.
2. Arrange the toasted bread on a cookie sheets. Add tomato mixture on top of toasts. Sprinkle with Parmesan and grated cheese. Place in oven for 3-5 minutes to melt cheese.
Nutrition Information: 50 calories : 105 mg sodium, 11 g carbohydrates, 1 g fiber, 1 g sugar, 2 g protein (Nutrition information is for bread only not the toasts).
Grilled Chicken Salad with Orange Vinaigrette
7-8 servings

All You Need:
Orange Mustard BBQ Sauce
­ 4 Tbsp. blue agave
­ 4 tsp. dry mustard
­ 4 drops orange oil
Spicy Orange Vinaigrette
­ 7-10 drops orange oil
­ 2 Tbsp. blue agave or 6 Tbsp. honey or Stevia Liquid
­ 1 tsp. spicy brown mustard
­ ¼ c. light olive oil
Salad
­ 4 chicken breasts, cut into thin-sized strips
­ 5 oz. package mixed baby greens
­ 6 oz. package dried apricots, thinly sliced
­ 6 oz. package dried cranberries
­ 1 pint grape tomatoes
­ ¾ c. whole almonds, roughly chopped
All You Do:
1. For the BBQ sauce, whisk agave, dry mustard, and orange oil in bowl until dry mustard is completely saturated. Set aside.
2. For the vinaigrette, mix orange oil, agave, and mustard in blender. Remove the center portion of blender lid and slowly pour in extra virgin olive oil while blender is on to infuse extra virgin olive oil with other ingredients. Add extra virgin olive oil until a medium-thin consistency is obtained (or can be easily drizzled from fork). Set aside; do not refrigerate.
3. For the salad, while grill is off, thoroughly spray with extra virgin olive oil cooking spray. Grill chicken until cooked through. About 5-10 minutes before removing chicken from grill, “paint” chicken with Orange-Mustard BBQ sauce (chicken can also be cooked on the stove top, following the same directions). Allow to cool slightly.
4. Place handful of mixed baby greens onto plate. Place slightly cooled chicken onto greens, scattering apricots, cranberries, and 4-5 grape tomatoes around chicken. Chop almonds in food processor or place in plastic bag and beat with back of knife until almonds are broken into medium pieces then add to salad. Drizzle salad with Spicy Orange Vinaigrette and serve.
Nutrition Information: 480 calories, 20 g fat, 2 g saturated, 50 mg cholesterol, 65 mg sodium, 56 g carbohydrates, 6 g fiber, 46 g sugar, 21 g protein

Ginger-Cinnamon Glazed Peaches
4-8 servings

All You Need:
– ¼ c. blue agave, honey, or stevia liquid
– 3 drops ginger oil
– 3 drops cinnamon bark oil
– Sweet butter
– 4 peaches, quartered
All You Do:
1. Stir agave and essential oils together and set aside. Slightly butter a frying pan and heat on medium. Once pan and butter are hot, add peaches. Gently cook peaches 1-2 minutes. Brush agave oil glaze on each side of the peaches. Allow glaze to slightly caramelize on each side. Once peaches are hot, remove and plate. Drizzle leftover glaze on top of peaches.
2. Serve over toasted Angel food cake with whipped cream or Hy-Vee sweet potato and cinnamon chips.
Nutrition Information: 120 calories, 0 g fat, 0 mg cholesterol, 0 mg sodium, 30 g carbohydrates, 3 g fiber, 27 g sugar, 1 g protein
Essential Oils are located Next to HealthMarket in Health and Beauty.

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