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!
What other ways have you used Orange, Cinnamon Bark, and Nutmeg essential oils? Share your ideas in the comments below!
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.
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)
Note: Please follow individual label instructions before using any Young Living essential oil in cooking.
- Place all ingredients in a food processor except for the cacao nibs and hemp seeds. Process until completely broken down into small pieces.
- 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.
- 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 firstname.lastname@example.org 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!
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.
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
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.
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:
- 2 cups almond milk
- 1 ¾ cups NingXia Red®
- ¾ cup Young Living Yacon Syrup (may also substitute with Blue Agave or 15 drops Stevia Extract)
- 4 drops Tangerine essential oil (may substitute with other citrus essential oils)
- 6 Life 5™ capsules (optional)
- ¼ teaspoon vanilla extract
- 1 cup fresh raspberries
- ½ cup chopped Ningxia wolfberries (optional)
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
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
• 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