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Young Living
Blog

Enjoy the Taste of Eating Right with Essential Oils

Posted on March 7th, 2014 | 4 comments

Eating better is one of the simplest and most fruitful ways to improve your overall health and well-being. If we are what we eat, then adding the potent and healthful constituents found in Young Living essential oils to your daily diet can be an easy and delicious way to improve your health and energy.

March is the American Dietetic Association’s National Nutrition Month, and what better way to incorporate their theme to enjoy the taste of eating right into your life than to enhance the flavors of your dishes with Young Living essential oils?

Here are just a few examples of how you can add richness and flavor to your cooking and food preparation by including Young Living essential oils:

Superfood Smoothie

For a delicious way to load your body with nutrients, add the following superfoods, fresh fruits and vegetables, and Young Living essential oils to your next smoothie:

  • Fruit: bananas, blueberries, apples, oranges, grapes, strawberries, etc.
  • Leafy greens: spinach, kale, Swiss chard, or even broccoli
  • Almond milk or ice
  • Flax or chia seeds
  • Spirulina: a great source of protein
  • Coconut: fresh coconut flesh or coconut milk
  • Bee pollen: one of the most complete foods found in nature
  • Young Living’s Pure Protein Complete: 2 scoops (8 oz.)
  • 1–2 drops of Young Living’s Lemon, Frankincense, and Ocotea essential oils
  • To sweeten it up a bit, you can also add Young Living’s Blue Agave or Stevia Extract

Essential Oil-Infused Olive Oil

  • Infuse a bottle of extra virgin olive oil with herbs and a few drops of Young Living’s Basil, Black Pepper, Dill, Lemon, Fennel, Clove, Lemongrass, Marjoram, Rosemary, Oregano, Tarragon, or Thyme essential oils to make fantastic salad dressings, a drizzle over pasta dishes, a dip for artisan bread, or a marinade for your favorite meats and vegetables. Essential oil-infused olive oil also makes a great gift or party favor.

Side Dishes

  • Add some fresh, diced mint or carrots along with a few drops of Young Living’s Lemon or Basil essential oil to your rice, bulgur, quinoa, or couscous side dish for enhanced flavor.

Leave a comment below to share ways that you use Young Living essential oils in your food preparation or cooking!

—Heidi Jeanfreau, International and Portfolio Brand Manager

Recipe: Butternut Squash Soup with Essential Oils

Posted on November 19th, 2013 | no comments

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.

Blue Agave Winners

Posted on November 3rd, 2011 | 5 comments

Congratulations to Charity S., Melissa S., and Mary R. for being randomly selected as winners in our recent Blue Agave blog contest. We loved hearing from everyone who shared their love for this wonderful product!

Many have commented on their favorite recipes containing Blue Agave. I thought it would be fun to share a few of them. I hope you enjoy!

Oh, and I almost forgot: I stumbled across a box of Slique™ Tea that I plan on using as a giveaway next week. Stay tuned!

“Raw” Chocolate Candy
Ingredients:
125 g cacao butter
5 tablespoons cacao powder
3 tablespoons lucuma powder
2 tablespoons maca powder
2 tablespoons Young Living Blue Agave
A pinch of salt
3 drops Young Living peppermint essential oil

Melt cacao butter. I suggest using a hot water bath and grating the cacao small to melt it. Next add Blue Agave and salt and mix well. Then add powders and the peppermint oil. Mix well and do a taste test. Pour mixture into ice cube molds and put into freezer for 30–60 minutes. Once the chocolate has hardened, get it out of the freezer and let it sit for a while at room temperature. Never eat ice cold chocolate; you won’t taste all the magnificent flavors!

Coconut Oil Nut Butter Fudge
Ingredients
1/2 cup extra virgin coconut oil
2–4 tablespoons nut butter (peanut, almond, etc.) (peanut butter is my preference)
4–6 tablespoons cocoa powder or carob powder (more cocoa = a darker chocolate fudge)
2 T Young Living Blue Agave
1 teaspoon vanilla extract

Gently heat coconut oil until liquid. Stir in all remaining ingredients until smooth. Pour onto parchment paper lined pan and freeze until solid. Cut or break into pieces and enjoy! Any leftovers must be kept refrigerated or frozen to stay solid.

—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.

October’s Recipes: Caramel Apple Sandwiches, Cinnamon Chocolate Butter

Posted on October 18th, 2010 | one comment

Young Living CinnamonWhat is the perfect October treat? Throughout my childhood years, apples dipped into a pot of melted caramel squares were the choice fall delight. I remember the anticipation as my mother stirred the thick goo on the stove while I speared sticks into the tops of crisp apples. It is the one treat that I missed the most when I changed to a healthier diet. For the longest time, my eyes lingered over the seasonal caramel apple display in the fresh produce department of the grocery store. I wondered how I could introduce this special treat to my children and leave out the sugar and dairy.

One day, I made a fall fruit plate with my children. I encouraged them to experiment with flavors and textures by assembling the varied ingredients of fresh fruit, nuts, and seeds in imaginative ways. One of my girls shouted, “Look, Mom…Caramel Apple Sandwiches!” Sure enough, one of my little raw food chefs in the making created a masterpiece by smashing one half of a pitted date between two thinly sliced apples. The best part is she proudly shares the recipe with her friends having made it up herself. I enjoy eating these even more than the unhealthy and messy dipped apples.

Since then, I have added a chocolate butter spread in which to dip the apples. I hope this is a special delight for your seasonal autumn gatherings.

Until next post….Nutmeg Pumpkin Pie!

Happy Eating!

Chef Mandy

Caramel Apple Sandwiches

INGREDIENTS

1.         Crispy fall apple varieties, thinly sliced

2.         Medjool dates, pitted

INSTRUCTIONS

Place an apple upright onto a cutting board. Make thin slices from one side towards the core. Repeat on the opposite side to create identical round cuts.  Pair the slices together. The two remaining sides can be cut into apple wedges, discarding the core. Smash a pitted date between two slices of apple rounds to make a caramel apple sandwich. Arrange on a platter and dip into the Cinnamon Chocolate Butter.

Cinnamon Chocolate Butter

Makes 2 cups

INGREDIENTS

1.         1/2  cup raw almond butter

2.         3/4 Tablespoons grade B pure maple syrup

3.         1/3 Tablespoon raw cacao powder

4.         2 drops Young Living Cinnamon Bark essential oil

5.         Pinch Himalayan salt

INSTRUCTIONS

Blend ingredients in a Vita-Mix blender until creamy. Place into a small dip bowl and serve with the Caramel Apple Sandwiches. Bonus recipe: Blend 8 ounces of hot filtered water or chocolate rice milk per 2 tablespoons of Cinnamon Chocolate Butter in a high speed blender until creamy for one serving of hot chocolate.

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.

Citrus Ginger Splash

Posted on August 19th, 2010 | 8 comments

There is nothing like a refreshing beverage to cool off the hot days of summer.  One of my favorite practices throughout the day is infusing drinks with Young Living essential oils.  I like using the clean citrus essential oils. I always keep a supply and take these oils everywhere to place a drop or two in my drink.  Inevitably, someone will notice and inquire.  Since I drink water throughout the day, I have plenty of opportunities to share the oils.  The message is spread from restaurants to exercise gyms; juice bars to salons. People are attracted to the fragrance and I share with them this easy health practice.

You can literally infuse all kinds of drinks with oils. Some of my favorites besides water are herbal teas, fresh extracted juices and smoothies.  Next time you are on the run and feel like you have no time to tell others about Young Living, remember all you need is a few drops of your favorite essential oil.  Live it and show by example every time you take a sip of your favorite beverage. It is that easy!  Here are some of my favorites:

image002Citrus Ginger Splash (Yields 1 pint)
3 medium Valencia oranges, halved
1 medium grapefruit, halved
1 medium lemon, halved
1 large lime, halved
YLTG lemon, orange, tangerine, grapefruit and ginger essential oils
Use a citrus juicer to juice the fruit. Strain the juice for a smoother consistency, if desired. Stir to mix. Add 2 drops of each essential oil to each glass and stir when ready to serve.

Until next post….Cinnamon Sticky Buns!

Happy Eating!
Chef Mandy

Healthy Eating During the Holidays

Posted on November 16th, 2009 | one comment

It’s no secret that the average American gains a lot of weight around the holiday season—anywhere from seven to ten pounds between Thanksgiving and New Year’s Day, in fact.* But even if you’re not ready to give up all your holiday indulgences (pass the egg nog), there’s still plenty you can do to maintain a healthy eating routine during the coming season.

As you prepare for the upcoming holiday parties and special occasions, remember these tips and you’ll be in good shape come the New Year:

  1. Don’t skip meals—It may be tempting to skip lunch in anticipation of a turkey feast, but cutting back during the day often leads to eating excess later. If you eat regularly during the day and focus on healthy snacks, you will be much less tempted to splurge as the day goes on.
  2. Control your portions—As with any good diet, moderation is the key to maintaining your health. You can go ahead and enjoy your favorite dessert, just treat yourself to a reasonable serving.
  3. Eat slowly—There’s no need to be in a rush! Concentrate on conversing with friends and family. Take small bites and chew completely. Then, once you are finished with your meal, leave the table to avoid further temptation.
  4. Bring healthy alternatives—If you have a food assignment, replace high-calorie dishes with a healthier option. For example: In place of pumpkin or pecan pie, try Young Living’s Apple Wolfberry Pie (see recipe below).

Cooking-with-Oils248x234

Don’t forget that Young Living Therapeutic Grade™ essential oils are a great way to incorporate healthy habits into your holiday celebrations. Did you know that when you cook with essential oils, you get all the great taste of traditional herbs and spices without any unnecessary preservatives? And from November 14–20, you can get a special discount on some of our most popular cooking oils. Check the promotions section of www.youngliving.com for more information on the Holiday Cooking with Essential Oils promotion and remember to have a fun and healthy holiday season!

Apple Wolfberry Pie Filling

¾ c. Blue Agave
1 drop nutmeg essential oil
2 drops ocotea essential oil or cinnamon bark essential oil
4 c. organic apples, peeled and sliced (Granny Smith is preffered)
1 Tbsp. rice flour
½ c. dried wolfberries

Mix all ingredients (except rice flour) in a large skillet. Simmer until apples are soft and crisp. Add rice flour and mix until blended. Place in an unbaked pie shell and apply an egg wash around the edge of the shell. Add the pie top and pinch the edges together. Make at least four two-inch slits on top of the pie to release stem. Place on a baking sheet and bake at 375 degrees Fahrenheit for ten minutes. Reduce heat to 350 degrees and bake an additional fifteen minutes, or until crust is lightly browned. Makes pie filling for one pie.

* http://www.betterhealthusa.com/public/273.cfm

Summer Recipes With Essential Oils

Posted on August 20th, 2009 | no comments

Planning on a picnic this weekend? Summer is the perfect time to incorporate essential oils into your activities and your food. And since no one wants to spend time in the hot kitchen, here are some quick and easy recipes that you can whip up and enjoy anytime. You’ll get a tasty summer treat, plus the benefits of Young Living Therapeutic Grade™ essential oils.

Refreshing Cherry Lemonade

  • 2/3 c. Blue Agave
  • 4 drops lemon essential oil
  • 4 large lemons
  • 1 bottle sparkling cherry soda
  • Filtered water

In a gallon pitcher, combine agave, lemon essential oil, juice of lemons, and sparkling cherry soda. Mix well and add filtered water to fill pitcher. Chill in refrigerator and serve over ice. Garnish with sprig of mint or lemon wedge. Makes eight 16-ounce servings.

Tomato Cucumber Summer Salad

  • 1/2 c. cider vinegar
  • 1 tsp. Blue Agave
  • 1 tsp. salt
  • 1 drop dill essential oil
  • 1 drop black pepper essential oil
  • 4 Tbsp. vegetable oil
  • 4 cucumbers sliced
  • 2 c. red onion chopped
  • 4 ripe tomatoes cut into wedges

In a large bowl, mix vinegar, sugar, salt, dill essential oil, black pepper essential oil, and vegetable oil. Add cucumbers, onion, and tomatoes. Toss and chill in refrigerator at least 30 minutes before serving.

Ginger Cinnamon Glazed Peaches

  • 1/4 c. Blue Agave
  • 3 drops ginger essential oil
  • 3 drops cinnamon bark essential oil
  • 1 Tbsp. butter
  • 4 peaches quartered

Stir agave and essential oils together and set aside. Add butter to frying pan. Heat on medium. Add peaches once butter has melted. Gently cook peaches 1–2 minutes. Brush agave mixture on each side of peaches. Allow glaze to caramelize on each side. Once peaches are caramelized on each side remove from heat and plate. Drizzle remaining glaze on peaches and serve. Makes 4–8 servings.