Living Essential Oils: Recipes

Showing posts with label Recipes. Show all posts

Wednesday, October 1, 2014

Roasted Cauliflower and Rosemary Oil Soup

This is a very filling soup with one of my favorite oils- perfect for a fall day. Best of all my kids ate it - scraping their bowls and singing my praises. :) Enjoy!!

Roasted Cauliflower and Rosemary Soup

soup:

1 large head of cauliflower, trimmed

1 lb red potatoes (or your favorite)

2 cooking onions, papery skin removed

2 tbsp oil

salt and pepper

juice of 1/3 of a lemon (like 2 teaspoons)

5-6 cups vegetable stock

1 drop doTERRA's Rosemary Oil

optional toppin’s:

some kind of flavourful oil (truffle, extra virgin olive, walnut etc)

croutons

toasted + chopped nuts (my preference)

torn basil

flaky sea salt or fresh pepper

Preheat the oven to 400 degrees F.

Remove the core from the cauliflower and chop it into rough florets. Place the florets into a 9 x 13 glass baking dish.

Chop the potatoes into pieces about half the size of the cauliflower florets and toss them into the baking dish as well.

Chop the onions into rough 1-2 inch pieces and toss them into the dish. It doesn’t matter if the layers stick to each other.

Liberally salt the vegetables and season with pepper to taste. Add the olive oil and toss the vegetables until evenly coated..

Roast vegetables for about an hour, flipping and tossing them here and there with a metal spatula/spoon to promote even browning. When done, remove from the oven and squeeze the 1/3 lemon over the hot vegetables (I just drop the lemon into the warm pan when I’m done so that it can release some oil too). Using your metal spatula, toss the vegetables with the lemon juice, scraping the browned bits off the bottom.

Once the vegetables are cool enough for you to handle, start blending them in batches with the stock. Purée until smooth and pour into a big soup pot. Continue blending in batches until you’ve used up everything. Heat the large soup pot full of purée over medium heat until it boils. Add more stock or water to thin the soup out if necessary. Finally add 1 drop of the rosemary oil and stir to combine. Taste and adjust to your likeness - add another drop oil or salt, etc. Serve hot with optional garnishes.

Friday, February 7, 2014

Winter Fruit Salad with Lemon Essential Oil Dressing

This is one of my favorite salad dressing recipes. It's so fresh and clean and reminds me that summer is just around the corner even if there's 15 inches of snow outside. Enjoy!

Winter Fruit Salad

1 head romaine lettuce, rinsed, dried and torn into bite
4 ounces shredded cheese – Swiss or Mozzerella
1 cup nuts – cashews, almonds, pecans, walnuts
1/4 cup dried cranberries
1 apple, peeled, cored and cubed
1 pear, cubed (optional)

Combine all ingredients and toss. Drizzle with lemon essential oil dressing

Lemon Essential Oil Dressing

1/4 cup honey
6-8 drops lemon essential oil (doTERRA's CPTG oil only)
2 teaspoons diced onions
1 teaspoon Dijon mustard
1/2 teaspoon salt
2/3 cup olive oil
1 tablespoon poppy seed

In a blender or food processor, combine honey, olive oil, lemon oil, onion, mustard and salt. Process until well blended. Add poppy seeds and process just a few seconds more to mix. Store in an airtight container. It will keep for several weeks in the fridge.

Tuesday, January 14, 2014

On Guard Apples

One snack my kids love after school is On Guard Apples. It's simple and delicious. My kids say it tastes like apple pie. On Guard contains oils like cinnamon, clove, wild orange, rosemary, and eucalyptus. These oils are really great at supporting the immune system - perfect after school snack! I thought I would share the "recipe" (if you can call it that) so you can also enjoy this simple snack for an easy immune system boost.