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Young Living
Blog

Kick off the Holiday Season with Free Seasonal Classics

Posted on October 1st, 2014 | 7 comments

The holidays will be here before you know it, and we want to help you get ready with festive essential oils and shareable rewards! Place a qualifying order during October; and a 5-ml bottle each of Orange, Cinnamon Bark, and Nutmeg essential oils are yours, plus a $20 enrollment voucher and 10 percent back in Essential Rewards points!

 

Check out these fun ways to use your free Orange, Cinnamon Bark, and Nutmeg essential oils and get into the holiday spirit!

Cinnamon Toothpicks

Vanilla Nutmeg Banana Smoothie

 

 

 

 

 

 

 

Click here for more information or shop now!

 

What other ways have you used Orange, Cinnamon Bark, and Nutmeg essential oils? Share your ideas in the comments below!

Recipe: Wolfberry Bites O’ Heaven

Posted on January 10th, 2014 | one comment

A heavenly alternative to traditional treats, these delicious bites made with Young Living’s Ningxia wolfberries and Blue Agave can provide a day-long energy boost. Try this recipe for Wolfberry Bites O’ Heaven from Young Living Platinum member Jan Zerr.

Ingredients

1 cup cacao nibs

1 cup Young Living’s Ningxia wolfberries

1 cup hemp seeds

3/4 cup coconut butter

2 tablespoons Young Living’s Blue Agave

Dash of sea salt

Dash of vanilla extract or 1 vanilla bean

2 drops of a Young Living essential oil of your choice (See recommended essential oils below)

Recommended essential oils: Lemon, Cinnamon Bark, Clove, Orange, Tangerine

Note: Please follow individual label instructions before using any Young Living essential oil in cooking.

Directions

  1. Place all ingredients in a food processor except for the cacao nibs and hemp seeds. Process until completely broken down into small pieces.
  2. Add the cacao nibs and hemp seeds into the process. The cacao nibs should break down to about half their size. The hemp seeds should be visible.
  3. Form into bite-sized balls with a small ice cream scoop, place on a baking sheet, and refrigerate until firm.

This recipe was originally featured in the January 2014 issue of the Essential Edge News. You can read this issue here.

Do you have an essential oil recipe? If so, please send it to social@youngliving.com with “Young Living Recipe” in the subject line. You can also share your recipe by posting a comment below. Your recipe could be featured on the Young Living Blog!

Recipe: Butternut Squash Soup with Essential Oils

Posted on November 19th, 2013 | one comment

This healthful and delicious essential oil-infused soup recipe is sure to be a hit with your friends and family. It includes Young Living’s Clove, Cinnamon Bark, and Nutmeg essential oils. Try this recipe for Butternut Squash Soup for your next meal.

Ingredients:

2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, chopped
2 pounds butternut squash, peeled and cubed
4 cups vegetable broth
2 drops Clove essential oil
3 drops Nutmeg essential oil
1 drop Cinnamon Bark essential oil
Salt
Pepper

Directions:
In soup pan, sauté onions, garlic, salt, and pepper in olive oil over medium heat until tender. Add cubed squash and cook for 3–5 minutes. Next, add vegetable broth and bring to a boil. Boil on medium-high heat for 25 minutes or until squash is fork tender. Remove from heat. Using a hand mixer, puree until smooth. Stir in the essential oils. Allow oils to infuse into soup for 5–8 minutes and then serve. The soup may be garnished with a spoonful of yogurt if desired.

This recipe makes about 5 ½ cups of soup.

Do you have an essential oil-infused recipe that you would like share? If so, please post a comment, including your recipe.

Recipe: NingXia Red Sherbet

Posted on August 5th, 2013 | 5 comments

I love ice cream—especially homemade ice cream. Knowing my love for this generally unhealthy treat, I decided to experiment with a healthier option using Young Living products.

Try this delicious recipe for NingXia Red Sherbet:

Ingredients:

Directions:

Mix together almond milk, NingXia Red, Yacon Syrup, Tangerine essential oil, and vanilla extract. If desired, open Life 5 capsules and add to the mix. Add ingredients to an ice cream or yogurt maker. Add the fruit halfway through the freezing process or when serving (this keeps the fruit from freezing solid). I also like to soak the wolfberries in NingXia Red to make them juicier.

Please leave a comment with your thoughts or with any suggested modifications.

—Ryan Seely, YL Product Marketing Manager

Cooking with Young Living

Posted on April 8th, 2013 | 3 comments

The simple things in life are what make it worth living. Dinnertime is one of those simple things. It is a time to gather around a dinner table with loved ones to enjoy a delicious, home-cooked meal that was prepared with the sole purpose of pleasing those you care about. Add to that the element of 100% pure, therapeutic-grade essential oils, and you have now enhanced dinnertime with nutrients the way Young Living and nature intended.

That being said, it is time to share another mouth-watering dinner suggestion: This month’s recipe comes from health coach and Young Living distributor­ Tara Rayburn.

Citrus Fresh-Lime Baked Chicken

Recipe modified from Essential Gluten-Free Recipes by Tara Rayburn and Mary Vars

Ingredients:

• organic, whole chicken
• 1/2 cup coconut oil
• 1/2 whole garlic bulb, peeled and crushed
• 1 medium yellow onion
• 1 lemon, quartered
• 1/2 lime, quartered

Spices:

• 1 tsp. turmeric
• 3/4 tsp. cumin
• 1/4 tsp. sea salt
• 1 tsp. rosemary or a large bunch of fresh rosemary sprigs
• 1/8 tsp. black pepper or lemon pepper

Young Living Essential Oils:

• 3–5 drops Citrus Fresh™ essential oil blend
• 3–5 drops lime essential oil

Preparation:

• Heat oven to 350° Fahrenheit.
• Remove gizzards and goodies from the inside of the chicken. (Don’t laugh—it’s easy to forget!)
• Use glass baking pan and spread with coconut oil.
• Chop garlic and onion.
• Combine all spices in small glass cup, add essential oils, and mix with a toothpick.
• Quarter lemons and limes, squeeze over chicken.
• Stuff chopped garlic, onion, lemons, and limes into the chicken.
• Trickle overflow chopped items and add any optional vegetable(s) (potatoes or other favorites) around the chicken. Place extra fresh rosemary sprigs around the inside of the pan.
• Baste chicken 1–3 times while baking.
• Bake for approximately 1 hour 30 minutes.

Be sure to thank Tara for this fantastic recipe and share your thoughts below. Bon appetite!

 

 

 

 

 

 

 

 

—Marco Colindres III, YL Product Marketing Manager

NingXia Shots

Posted on October 10th, 2011 | 3 comments

Trust me when I say you haven’t experienced convention until you have visited the NingXia Red® bar! Having tended bar at last month’s convention in Orlando, I now have firsthand knowledge. My experience included mixing shots, leading drinking games, and general shooting the breeze with bar patrons. I gained valuable knowledge regarding which oils go well together and also which shots are for sipping and which ones are for shooting. Some attendees showed up with a mix already in mind, but most came looking for a recommendation.

The most frequently asked question was “where can I get a copy of these shot mixes?” No where. Well, until now. Consider this your lucky day!

NingXia Bar Shot Mixes (designed for use with 1–2 oz. NingXia Red)

Who Let the Dogs Out?

1 drop lemon or orange essential oil

2 drops tangerine essential oil

1 drop sacred frankincense essential oil

1 drop cinnamon bark essential oil

Great Awakening

1 drop sacred frankincense essential oil

1 drop peppermint essential oil

2 drops of your favorite citrus oil

Stomach Soother

2 drops peppermint essential oil

1 drop DiGize™ essential oil blend

1 drop ocotea essential oil

The Nuclear Explosion

1 drop peppermint essential oil

1 drop lavender essential oil

1 drop frankincense essential oil

1 drop lemon essential oil

1 drop tangerine essential oil

1 drop orange essential oil

 

These recipes are the perfect way for you to share essential oils and NingXia Red with your friends at your next tasting party! Of course they aren’t a substitute for experiencing the NingXia bar at the next Young Living convention.

Please share some of your favorite shot recipes with the group. Who knows, your shot may end up as the hot mix at the Salt Lake International Grand Convention in June. Oh, and don’t forget to let us know who your all-time favorite bar tender is!

—Ryan Seely, YL Product Marketing Manager

June’s Recipe: Orange Banana Ice Cream, Ginger Pineapple Sauce

Posted on June 28th, 2011 | 3 comments

Summer is not complete without a cool treat. This guilt-free delight is simply the best to enjoy anytime of day.

My children love the surprise of eating ice cream for breakfast. I am thrilled that they are refreshed with nutritious energy.

Happy Eating!

Chef Mandy

Orange Banana Ice Cream

(Yields 6 servings)

Peel and quarter bananas. Freeze for at least 24 hours. Process frozen bananas through a twin gear, auger, or masticating juicer. Drop five drops of orange essential oil on each serving. Note: My machine choices are the Hurom or Champion brand juicers for perfect soft-serve ice cream.

Ginger Pineapple Sauce

(Yields 2 cups)

Blend ingredients in a high-speed blender until smooth. Serve with Orange Banana Ice Cream.

May’s Recipe: Lemon Papaya Boats, Nutmeg Macadamia Cheese

Posted on May 16th, 2011 | one comment

This is a favorite springtime breakfast or snack that aids in digestion and assists with healthy assimilation.

Papaya may prevent constipation with the protein called papain, a natural digestive enzyme.

Macadamia dairy-free cheese is cultured and enhanced with Young Living’s Life 5™ probiotic, which promotes good intestinal flora.

Young Living lemon and nutmeg essential oils complement each component and add a mild, fresh flavor to the dish.

Until next month: Orange Banana Ice Cream, Mint Raspberry Coulis

Happy Eating!

Chef Mandy

Lemon Papaya Boats

(Yields 4 servings)

Sprinkle each papaya with 4–6 drops of Young Living lemon essential oil. Fill each cavity with 1/2 cup nutmeg macadamia cheese. Top with strawberries. Serve with a spoon and dip into the soft papaya flesh.

Nutmeg Macadamia Cheese

(Yields 2 cups)

Drain and rinse soaked nuts. Blend ingredients in a high-speed blender until smooth. Chill until ready to serve.

February’s Recipe: Live Lemon Cheesecake, Nutmeg Almond Crust, Lavender Chocolate Sauce

Posted on February 1st, 2011 | 3 comments

Lemon Cheesecake Recipe with Young Living Essential OilsCheesecake is the ideal dessert to demonstrate how delicious raw cuisine can be. In order to replicate the richness, texture, and full flavor of dairy, we take a variety of soft nuts—cashews, macadamia, and pine nuts—and culture them with a probiotic: Life 5™. Young Living lemon essential oil enhances the flavor of this unique nut cheese. For the crust, ground almonds with Young Living nutmeg essential oil replaces the traditional graham cracker crust. Finally, the chocolate topping is made from raw cacao, which contains a natural supply of antioxidants and is known to be one of the highest dietary sources of magnesium. Young Living lavender essential oil releases a peaceful, loving mood to make this a rich, healthful, and romantic dessert.

This Valentine’s Day, show your loved ones how special they are by treating them to a healthful alternative for cheese and chocolate. May good assimilation and digestion be yours as you indulge in this guilt-free delight filled with quality Young Living products. Love your family and friends to health this month.

Until next post: Basil Pecan Stuffed Cremini

Happy Eating!

Chef Mandy

Nutmeg Almond Crust

1 cup almonds, soaked and dehydrated

1 tablespoon yacon or lacuma powder

1/4 teaspoon Himalayan salt

1/2 tablespoon raw virgin coconut oil

2 drops Young Living nutmeg essential oil

Grind the first three ingredients into a meal texture using a food processor. Add remaining ingredients and process until crumbly. Press mixture into the bottom of a spring-form pan. Set aside to make the cheesecake filling.

Live Lemon Cheesecake Filling

1 cup raw cashews

3/4 cup raw macadamia nuts

1/4 cup raw pine nuts

1/2 cup diced young coconut meat, water reserved for blending

1/4 cup raw solid honey

3 tablespoons raw virgin coconut oil

3 tablespoons lemon juice

1 teaspoon vanilla flavoring

4 capsules Young Living Life 5 probiotic, powder only

8 drops Young Living lemon essential oil, plus extra for plating

Combine first three ingredients and soak in filtered water for two to four hours. Drain and rinse nuts. Blend all ingredients in a Vita Mix blender. Mixture will be very thick. Add coconut water if needed for blending, but not more than three tablespoonfuls or the end result may be icy. Pour into the spring-form pan. Cover and freeze. When firm and ready to serve, remove from the freezer and immediately slice and garnish with Lavender Chocolate Sauce, fresh berries, mint, and extra drops of Young Living lemon essential oil (three to five drops per slice).

Lavender Chocolate Sauce

1/2 cup cacao powder

1/4 cup shaved cacao butter

2/3 cup grade B pure maple syrup

2 tablespoons virgin coconut oil

1 drop Young Living lavender essential oil

Pinch Himalayan salt

Blend ingredients in a Vita Mix until creamy. Serve as a garnish for cheesecake, along with fresh berries and mint leaves.

September Recipe: Cinnamon Sticky Buns

Posted on September 16th, 2010 | 2 comments

cinnamon sticky bun imageAutumn is my favorite time of year with cooler temperatures and rainy days along with other tasty gifts from nature, but I have to watch out for the pitfalls. As days become shorter and are filled with schedules, stress from change and the anticipation of the holidays invite food temptations. This can hinder health goals from the previous season filled with outdoor play. In order to combat cravings, I plan ahead and make healthier alternative treats. Being prepared helps me to remain steadfast in my health resolutions. By incorporating a variety of apples, nuts, seeds, dates, vanilla, and cinnamon, I welcome the new flavors of fall.

My Cinnamon Sticky Buns are a healthier version of the indulgent cinnamon roll and can be made through the techniques used in the culinary art of raw and living cuisine. Young Living cinnamon bark essential oil is a delicious addition to this recipe and brings a new dimension of health. As a raw food chef, I use a dehydrator in place of the traditional oven to prepare these yummy morsels. This allows “baking” at low temperatures to ensure the nutrients in the ingredients are not destroyed from heat. I hope you will take the time to add these treats to your fall routine.

Until next post….Caramel Apple Sandwiches and Cinnamon Almond Cream!

Happy Eating!

Chef Mandy

P.S. For those who want something quick, I’m also including a simple recipe that my children love for a quick breakfast or snack, Cinnamon Apple Sauce. I make this on busy fall mornings and fill cups to eat on-the-run. It’s fast and nutritious!

Cinnamon Sticky Buns (Yields 14 rolls)

STICKY BUN DOUGH INGREDIENTS

1.         1 1/2 cups raw all-purpose flour*

2.         6 dates, pitted

3.         1 cup filtered water

4.         1/2 cup flax seeds, ground

5.         1/3 cup raw coconut butter

6.         1 teaspoon ground cinnamon

7.         1 drop Young Living cinnamon bark essential oil

8.         Pinch Himalayan salt

INSTRUCTIONS
Soak the dates for approximately 15 minutes in the filtered water. Cream the dates with soaking water in a food processor until a paste forms. Add the remaining ingredients and process. Place dough between two solid dehydrator sheets. Flatten with a rolling pin or press with a flat head spatula over the top sheet until an even square is formed 1 inch from each side. Keep the top solid dehydrator sheet in place and wrap with plastic wrap. Chill the covered square of dough flat in the freezer for 1 hour or until ready to spread with the filling.

* To make raw all-purpose flour, begin by purchasing individual nut and seed flours from a health food store. My favorite mix includes equal amounts of almond, hazelnut, coconut, buckwheat, hemp, and flaxseed meals. Add salt to taste and store in the freezer until ready to use in various recipes.

STICKY BUN FILLING INGREDIENTS

1.         1 cup chopped apples

2.         6 dates, pitted

3.         1/4 cup raw coconut oil

4.         1/4 cup creamy raw honey

5.         1 teaspoon ground cinnamon

6.         Pinch Himalayan salt

7.         1 drop Young Living cinnamon bark essential oil

8.         Optional: 1/2 cup each raisins and/or walnuts

INSTRUCTIONS
Blend first 7 ingredients in a Vita Mix. Place into a mixing bowl and fold in the raisins and nuts. Remove the sheet of chilled dough from the freezer and peel away the top solid dehydrator sheet. Spread the filling over the dough. Roll into a cinnamon roll, pushing the bottom solid sheet forward to help the process. Freeze the roll wrapped in the solid sheet until firm.  Slice and place on a solid sheet. Dehydrate @ 105° for 3 hours and flip onto mesh sheets.  Continue drying for 4-6 hours or until desired texture is reached.

PINEAPPLE CREAM FROSTINGINGREDIENTS

1.         1 cup cashews, soaked 2 hours and rinsed

2.         1/2-3/4 cup filtered water

3.         1 cup raw coconut oil

4.         1 cup frozen or fresh pineapple, chopped

5.         1/2 cup creamy raw honey

INSTRUCTIONS
Blend ingredients in a Vita Mix until creamy. Solidify in the refrigerator.  Spread over rolls.

Cinnamon Apple Sauce

INGREDIENTS

1.         4 apples, peeled and chopped

2.         2 pears, peeled and chopped

3.         1 frozen banana

4.         1 drop Young Living cinnamon bark essential oil

5.         Fresh ground cinnamon

INSTRUCTIONS
Process first 4 ingredients in a food processor until smooth. Sprinkle each serving with fresh ground cinnamon.