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Raw Power Balls with Young Living Citrus Fresh, Lemon, and Orange Essential Oil

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Eating raw has more nutrients that cooked food because there is no heat to destroy the vitamins and minerals. Eating raw keeps the enzymes in tact so the nutrients can be utilized. Raw will give you a great energy boost that lasts. This recipe, in particular, of raw fruits, nuts and seeds will keep you quite regular.

In a very large bowl combine the following-

  • 1 cup each: Raw Walnuts, Almonds, Pecans, Pumpkin Seeds
  • 1/4 cup each: Hemp Seeds, Chia Seeds, Flax Seeds
  • 1/2 cup Flax Meal
  • 10 each cut up: dried apricots, dates, and prunes
  • 3/4 cup each: cranberries, cherries and blueberries (I used Edens Dried Fruit)
  • 3 tbs. Raw Cocoa Powder
  • 6 drops each: Young Living Citrus Fresh, Lemon, Orange essential oils
  • 1 tbs. Ground Cinnamon
  • 4 tbs. Agave Syrup

Directions

  • Have another big bowl ready. With your hands toss all the ingredients together.
  • In small batches grind up the ingredients. I use my Vitamix which does a quick, beautiful job.
  • You will want to grind them up well because as you grind up, especially the nuts, the oils will come out and almost create a nut butter.
  • This is important so you will be able to make them into balls and they will not crumble.
  • Then that is exactly what you want to do, make them into balls when you get it all ground up, of course.

Now, do not think that you have to follow this exactly. If you like something more than something else, change it up! Leave things out, add more of something else, it’s okay. I keep the balls in the fridge in a covered glass bowl. This is a great grab and go. I have crumbled them into hot cereal and into yogurt.

For additional information and uses of the oils mentioned here, please click here.

Cauliflower/Celery Root Mash

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Benefits of Celery Root

  • Celery root is rich in vitamins A,C,K, and E. Celery root has many therapeutic properties. It supports the digestive system and improves the function of the liver and bladder.
  • Helps as an anti-inflammatory with arthritis pain and swelling. Celery root is high in fiber.

Ingredients

  • 1 head of cauliflower
  • 3 celery roots
  • 2 cloves minced garlic
  • 1/4 cup chopped shallots
  • 1 cup broth
  • olive oil to saute
  • sea salt
  • 1/2 cup soy cream (or your favorite substitute)
  • 3-4 drops Young Living Lemon Essential Oil
  • 2 tbs. chives

Directions

  • Prepare the cauliflower by washing it and separating it into small pieces
  • Wash and peel the celery root. Cut it into chunks (like potatoes)
  • In a pot with a lid saute in olive oil the garlic and shallot until soft
  • Add the chicken broth and the cauliflower and celery root
  • Cover the pot and cook until tender
  • Do not throw away any of the broth.
  • In a food processor or vita mix,  spoon in the veggies. If some liquid comes with, that’s fine.
  • Add to that the soy sour cream, lemon essential oil. Pulse until it resembles mash potatoes.
  • If necessary add some of the broth that you cooked the veggies in.
  • Garnish with the chives.

Lemon Chicken with Young Living Lemon and Rosemary Essential Oil

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Chicken is higher in protein, lower in fat or calories than beef or pork. Good for those wanting to shed a few pounds while the vitamins B6 and B3 boost energy. It is rich in niacin and selenium which help prevent cancer and the selenium helps keep thyroid function normal.

 Ingredients

  • 1 lb. chicken breast
  • Gluten free flour
  • 4 cloves garlic (minced)
  • 1/2 cup olive oil
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 5 drops Young Living Rosemary Essential Oil
  • 6 drops Young Living Lemon Essential Oil
  • Juice of 1 lemon
  • Sea salt to taste
  • 1/2 # raw baby spinach
  • 2 tbs chives
  • Crushed red pepper

Directions

  • You will want to butterfly the chicken breast. Cut the butterfly in half. This will allow it to cook faster and more evenly.
  • Dust each piece of chicken, front and back with the gluten free flour. This will help the liquids to thicken.
  • In a large 12 inch skillet with a lid, add the olive oil, rosemary essential oil and the lemon essential oil.
  • Add chicken and start to brown the chicken for just a short time before adding the wine and broth.
  • Cover and cook the chicken about 15 minutes.
  • Pour the juice of the lemon, sea salt to taste and crushed red pepper over the chicken.
  • On top of the chicken in the skillet add the raw spinach, cover and allow to wilt. This takes a few minutes.
  • On a serving platter first place the cooked spinach then chicken on top.

For additional information and uses of the oils mentioned here, please click here.

Liver and Walnut Pate with Young Living Lemon Essential Oil

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10 Health Benefits of Eating Chicken Liver by K. Kristie

  1.  Helps prevent anemia
  2.  Promotes good eyesight
  3.  Helps promote fertility (folate)
  4. Promotes health tissues (Riboflavin)
  5. Keeps thyroid healthy (Selenium)
  6. Helps body fight stress (Pantothenic Acid)
  7. Keeps immune system healthy (iron)
  8. Helps prevent pellagra (Niacin)
  9. Promotes healthy skin and nails (Protein)
  10. Helps keep teeth and bones healthy (Phosphorous). Not so yucky after all!

Ingredients

  • 4 large minced garlic cloves
  • 1 tbs. finely chopped shallots
  • olive oil for sautéing
  • 2 tbs. lemon juice
  • 1 lb. chicken livers
  • 1 tsp. bouillon
  • 1/2 cup water
  • 1 cup walnuts
  • 1/4 cup roasted flax seed
  • 1/4 cup raw hemp seed
  • 3 tbs. dried chives
  • 1/2 tsp. dried thyme
  • 1 tbs. ancho chile powder
  • 4-6 drops Young Living Lemon Essential Oil

Directions

  • Saute in the olive oil the garlic and shallot
  • Add chicken livers and brown the liver
  • Mix the bouillon, fresh lemon juice and water, stir together then add the liquid to the chicken livers
  • Cover and cook the livers through
  • In a food processor add the walnuts, flax seed, hemp seed, chives, thyme, ancho chile powder, lemon essential oil
  • Pulse until blended
  • Add the chicken livers and the liquid that cooked with the chicken livers to the food processor and finish it off so it resembles a pate

For additional information and uses of the oils mentioned here, please click here.

Kale Sausage Soup with Young Living Lemon Essential Oil

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MindBodyGreen Top 10 Benefits of Eating Kale by Alison Lewis

  • Low calorie, high fiber and 0 fat
  • High in iron
  • High in Vitamin K
  • Filled with powerful antioxidants
  • Great anti-inflammatory food
  • Great for cardiovascular support
  • High in vitamin A
  • High in vitamin C
  • High in calcium
  • Great detox food

 Ingredients

  • 1 cup chopped onion
  • 6 cloves chopped garlic
  • 4 stalks chopped celery
  • 1-1/2 cups cut up carrots
  • 1 red pepper diced
  • 2 qts. chicken broth
  • sea salt to taste
  • crushed red pepper
  • 1 bay leaf
  • 1/4 cup finely chopped fresh parsley
  • 12-16oz. chicken Italian sausage (this would be raw sausage that should be browned before putting it in the soup)
  • I used Bilinski’s (already cooked) Italian Herb Chicken Sausage 12 oz. made without casing. Just cut it up in the soup.
  • 2 cups finely chopped up kale
  • 1-2 tbs. olive oil with 4-6 drops Young Living Lemon Essential Oil

Directions

  • Sautee onion, garlic and celery until soft
  • Enter in carrots and the pepper and let it sauté  a bit
  • Add the chicken broth and bay leaf, salt and pepper to taste
  • Simmer on low for 45 Minutes
  • Take the olive oil and Lemon oil and work it into the kale with your hands
  • Put the Kale and the Sausage pieces in the soup
  • Add the cut Parsley
  • Allow to simmer another 45 Minutes  Done. Eat.

For additional information and uses of the oils mentioned here, please click here.

Raw Vegetable and Sprout Wrap

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7 Reasons to Eat Sprouts Right Now From MindBodyGreen by Katrine van Wyk

  1. Cancer fighting
  2. Cleansing
  3. Fat burning
  4. Digestive aid
  5. Sight
  6. Plant protein powerhouse
  7. Better nutrient availability

This really is not a recipe it’s just  simple, quick, and nutritious. Eat it up.

Here’s the list of makings:

  • Gluten free tortilla
  • Raw red pepper (or your favorite color)
  • Raw baby spinach
  • Mixed vegetable sprouts
  • Several roasted cloves of garlic
  • Baked sweet potatoes with rosemary
  • (these were peeled, cubed, coated with olive oil, and sprinkled with rosemary leaves and baked ’till tender)
  • Dairy substitute cheese (I used daiya, jalapeno& garlic havarti style wedge)
  • Spread the non-dairy cheese on the tortilla. (The daiya brand cheese alternative spreads easy)
  • Load up the tortilla with all the other ingredients. Fold it in half, spray both sides and grill.
  • Load up yours with whatever veggies you like. Grilled onions, olives, grated zucchini, carrots, jicama, cooked butternut squash……

Turkey Meatballs with Young Living Basil Essential Oil

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Turkey is low in fat without the skin. Get your daily dose of folic acid. Turkey is a good source of vitamins B1,B, B6, zinc and potassium.

Organic turkey will help maintain optimum testosterone levels in men, or at best give them a good dose of the amino acid, tryptothan so they just fall asleep. When they wake up the B12 will encourage healthy mood levels! Win. win.

Ingredients

  • 1 1/2 lb. of ground turkey meat (I used the thigh meat)
  • 1 cup beets, carrots, and zucchini and pulse ground in a food processor
  • 1/2 cup shallots
  • 4 large garlic cloves chopped fine
  • 1 – 10 oz. packet of Simply Organic french onion dip mix
  • 2 tbs. pesto paste
  • 1 egg (slightly beaten)
  • 1 1/2 cups breadcrumbs (see recipe)
  • sea salt (approx. 1 tsp.)
  • crushed red pepper
  • 5 drops Young Living Basil Essential Oil

Directions

  • Spray a large bar pan with spray oil to broil meatballs on.
  • In a large mixing bowl combine all the ground vegetables and add the Basil essential oil, mix it well.
  • Add all the rest of the ingredients and mix them well.
  • Make the meatballs, spray the top of them on the bar pan and broil 10 min.
  • Turn them over and brown other side.

 Gravy (in a large skillet)

  • Saute 1/2 cup chopped onion and 2 cloves minced garlic
  • Add: 2 cups broth
  • 1/4 cup wheat free tamari
  • 1/2 cup wine
  • Bring to boil.
  • Combine 1 Tbs. gluten free flour and 1/4 cup of broth. (This is to thicken the gravy)
  • Add to the boiling gravy, turn down to simmer and let thicken. Add the meatballs and let them finish cooking.
  • If  you would like a creamier gravy, (I do), take out the meatballs and add
  • 1 cup of dairy alternative sour cream. (I use Tofutti sour cream)
  • For additional information and uses of the oils mentioned here, please click here.

Lentil Burgers with Young Living Thyme and Lemon Essential Oil

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Benefits of Lentils

  • Lentils are high in protein to help sustain muscle mass. You can improve your digestive health, lower your cholesterol and manage blood sugar disorders with the insoluble fiber of lentils.
  • Eating high fiber food helps prevent heart disease. Lentils have folate and magnesium which also contribute to heart health.
  • Get energy from lentils as they replenish your iron stores.

What’s not good about a lentil?!

Ingredients

  • 1 lb. cooked lentils
  • 6oz. small cubed portabella mushrooms
  • 1 cup finely grated carrot
  • 4 cups fresh baby spinach
  • 4 chopped garlic cloves
  • 1/2 cup chopped shallots
  • 6 drops Lemon Young Living Essential Oil
  • 4 drops Thyme Young Living Essential Oil
  • 2 cups breadcrumbs (see recipe)
  • 1 egg
  • 1 cup of non-dairy shredded cheddar style cheese (I used daiya brand purchased at Whole Foods)

Directions

  • Using a couple Tbs. of olive oil for sautéing, combine the shallots and garlic. Saute slightly then add the mushrooms. Allow them to cook down, then add the spinach to steam.
  • In a large bowl put in the cooked lentils, grated carrots, bread crumbs, egg (slightly beaten) and the shredded cheddar style cheese.
  • In a food processor, pulse blend the mushroom/spinach mixture, adding the lemon and thyme essential oil before pulsing.  (I use a Vitamix)
  • Add the mushroom/spinach to the mixing bowl.
  • Mix up all the ingredients.
  • Spray a cookie sheet with a vegetable spray oil.  (I use the pampered chef stone, large bar pan for the cookie sheet)
  • Make hamburger patties and put them on the sheet, spraying the top of each pattie with the oil.
  • Broil burgers 10-15 min. until brown, then flip them over and brown the other side.

For additional information and uses of the oils mentioned here, please click here.

Roasted Sunchokes with Escarole and Beans with Young Living Lemon and Rosemary Essential Oil

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Benefits of Sunchokes, Escarole, and Beans

  • Sunchokes (Jerusalem artichoke) is a root veggie high in iron. The carbohydrates are stored as inulin. The body breaks it down slowly so blood sugar stays more stable.
  • Escarole is a green leafy vegetable high in vitamins A and K. These vitamins support the health of the immune and neurological systems. They have  high carotenoid compounds which act as antioxidants. They are high in iron, calcium, and potassium.
  • Great Northern Beans contain omega-3 fatty acids which may be helpful in preventing cardiovascular disease, immune system disorders, (including diabetes), and some cancers. These beans are low in calories, sugar, and fat. They offer high protein and fiber. Great Northerns are low glycemic and the complex carbohydrates digest slowly. This can be helpful in controlling hunger helping  with weight gain and is a good food choice for dieters.

Roasted Sunchokes

  • 1- 11/2 # of sunchokes
  • 1/3- 1/2  cup olive oil
  • 4 drops Young Living rosemary oil
  • sea salt to taste
  • 6 cloves chopped garlic

Directions

  • Mix the 4 drops of rosemary essential oil in the olive oil.
  • Scrub the sunchokes, leaving the skin on them.
  • I roast the sunchokes on my pampered chef large bar pan.
  • Placed the sunchokes on the pan, spreading them evenly on the pan.
  • Pour the olive oil, salt, and the garlic on the sunchokes.
  • Work the ingredients all into the sunchokes.
  • Roast at 425 degrees about 20- 30 min. until tender and brown.

Escarole and Great Northern Beans

  • 1 head of escarole washed and chopped
  • 4 cloves chopped garlic
  • sea salt to taste
  • crushed red pepper to taste
  • 1/4 cup olive oil
  • 1 can great northern beans
  • 4 drops Young Living lemon essential oil

Directions

  • Add the lemon oil to the olive oil
  • Sautee lightly the garlic in the olive oil
  • Add the chopped escarole and cook down like spinach.
  • Add the sea salt and crushed pepper.
  • Add the can of drained great northern beans.
  • Now is the time for the sunchokes, put them in the pan. Heat through.
  • Plate it up and eat with your favorite gluten free bread.

For additional information and uses of the oils mentioned here, please click here.

Breadcrumbs

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I mix these crumbs up ahead of time and keep them in the freezer so they’re ready to be used without a fuss. This really isn’t a strict follow by the book recipe. I just try to pack it full of good stuff. So, here’s what I put together in just about equal proportions.

Ground up: raw walnuts, almonds, pumpkin seeds, gluten free bread. Flax meal, a few Tbs. sesame seeds and chia seeds. If hanging out in the kitchen cabinet you can grind up a box of your favorite crackers, cassava chips. I also add seasoning, such as garlic powder, onion powder, paprika, sea salt.