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Veggie Lasagna with Fennel Young Living Essential Oil

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Ingredients

  • 1 eggplant (about the size of an 8 1/2 shoe)
  • 4 cups shredded carrots (sautée in 1 crushed garlic clove and olive oil to slightly cook)
  • 2 cups shredded zucchini
  • 16 oz. shredded almond cheese (spray oil your grater before grating cheese)
  • 6 cups your favorite red sauce
  • 2 eggs beaten with 4 Tbs. water
  • Gluten free flour
  • Breadcrumbs (see recipe)
  • 20 oz. tofu (I used Wildwood sprouted tofu)
  • Gluten free noodles (I use Tinkyada cooking them the easy and energy saving method, leaving them cook only 5 min.)
  • sea salt
  • 6 drops Young Living  Fennel Essential Oil
  • crushed red pepper

Directions

  • Start by slicing the eggplant very thin. Lay them evenly on paper towel, sprinkle with sea salt and allow to sit for 15 min.Beat the eggs and water together to be used to dip the eggplant in. When the time is up on the eggplant dust front and back of each slice with gluten free flour. Dip each piece first in egg, then in bread crumbs. I use a pampered chef large bar pan, sprayed with oil, to cook the eggplant on. Spray the top of each eggplant with spray cooking oil before baking them. Bake on the top rack of oven 450 degrees for 10-15 min.
  • Have everything ready to start layering the lasagna. The sauteed, grated carrots, grated zucchini, and grated almond cheese. Crumble the tofu. Mix approx. 2 cups red sauce with 6 drops Young Living Fennel Essential Oil. Combine the red sauce and tofu. Now the layering begins with the cooked noodles. (I use a pampered chef rectangular baker that is 13×9 and holds 14 cups to layer and bake the lasagna.)
  • Layer the first half of the noodles on the bottom of the baking dish. Spread red sauce over the layer of noodles. Layer the carrots, then on top of the carrots add the zucchini. Use half of the crumbled tofu on top of the veggies. Sprinkle 8oz. of the grated almond cheese over the tofu. Season almond cheese with crushed red pepper. Use rest of cooked noodles for the next layer, covering them with sauce. Layer the eggplant, overlapping for complete coverage. Use remaining sauce, topping with the rest of the tofu and the 8 oz. of grated almond cheese. Season with the crushed red pepper. Cover the baking dish with foil and bake at 350 degrees for an hour.
For additional information and uses of the oils mentioned here, please click here.

Chickpea Salad with Young Living Lemon Essential Oil

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Garbanzo beans or chickpeas are part of the legume family and are an excellent source of fiber and protein. In their natural state, not commercially tampered with, they are  low glycemic, low carbohydrate, beneficial for keeping blood sugar as stable as possible. Good choice for the person who is diabetic. Being high and fiber and having a  slower digestive rate chickpeas will help satisfy your appetite for a longer period of time. Great for weight loss since 1/2 cup is only 130 calories. Because of high fiber count, garbanzo beans can help reduce both total and LDL cholesterol levels, and reduce the risks  of both cardiovascular and coronary heart diseases.

Ingredients

  • 1 15 oz. can or 2 cups cooked chickpeas
  • 2 peppers (use whatever color or colors you like, chopped)
  • 1 bag frozen, shelled edamame beans
  • 2 lemons
  • 1/4 cup olive oil
  • chopped shallot
  • 1 chopped garlic glove
  • 1/2 tsp. cumin
  • 1 cup chopped carrot
  • 1 Tbs. agave syrup
  • 2 ribs celery chopped
  • 4 oz. dried cranberries (I use Eden because they are apple juice sweetened)
  • 4-6 drop Young Living lemon essential oil
  • sea salt

Directions

  • Spread evenly on a baking sheet the frozen edamame beans and chopped peppers.
  • Season with salt and coat lightly with olive oil. Bake 400 degrees for 10-15 min.
  • until slightly roasted. Allow to cool.
  • In a large bowl add the juice of 2 lemons, olive oil, chopped garlic and shallot, 1/2 tsp.
  • cumin, 1 Tbs. agave syrup, 4-6 drops lemon essential oil, sea salt to taste. Whisk it up
  • until it is mixed well.
  • Add the rest of the ingredients, chickpeas, celery, cooled edamame and peppers, dried
  • cranberries, chopped carrots.  Toss well, so all the dressing coats all the ingredients. Taste for seasoning.
  • May want to add more sea salt, 1/2 more tsp. of cumin, you judge.

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

Fruit and Nut Cake with Young Living Citrus Fresh and Orange Essential Oil (Gluten and sugar free)

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Berries are high in antioxidants protecting your body against inflammation and free radicals (molecules that can damage cells and organs.) They are high in fiber, contributing to that full feeling for the weight conscious.  Berries may have beneficial effects on the brain that may prevent age-related memory loss. Eat berries and boost heart health, help weight control, fight cancer. improve brain power, and fight urinary tract infections.

Ingredients

  • 1 1/2 cups gluten free flour (I used gluten free pantry)
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch flour
  • 3/4 tsp. xantham gum
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 2 Tbs. lemon juice
  • 4 eggs
  • 1 cup canola oil
  • 1 cup no sugar preserves (I used St. Dalfour 100% fruit apricot preserves)
  • 1 large apple
  • 1 large pear
  • 3/4 cup each: dried cranberries, cherries, blueberries (I used Eden apple juice sweetened)
  • 3/4 cup diced apricots
  • 3/4 cup each: chopped raw walnuts and almonds
  • 5 drops Young Living citrus fresh essential oil
  • 5 drops Young Living orange essential oil

Directions

  • Combine all the dry ingredients in a separate bowl. Set aside.
  • Chop the apple and pear into small chunks. Drizzle 2 Tbs. lemon juice on them coating the fruit.
  • Set the chopped fruit aside.
  • In a large bowl, with a mixer, combine the 4 eggs, preserves, and canola oil and Young Living citrus fresh and orange essential oil  until smooth.
  • Mix in the dry ingredients into the egg mixture until well incorporated.
  • Add all the fruit, fresh and dried and chopped nuts. Mix well.
  • Pour into a greased, floured bunt pan.
  • Bake at 350 degrees for 45-50 min.

Optional Glaze

  • 4 oz. soy sour cream
  • 1 Tbs. agave syrup and 1 drop orange essential oil.

Whip up and drizzle over top. Crushed almonds or raw coconut macaroons can be sprinkled on top of the glaze.

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

Root Vegetable Stew with Young Living Rosemary, Thyme, and Marjoram Essential Oils

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Root veggies are high in antioxidants, fiber, phytonutrients, and low in calories. They improve physical and mental well being, while fighting fatigue. Lose unwanted weight with root veggies! According to Margaret Nearing from Best Health, five reasons to eat root vegetables are to reduce your risk of cancer, get your folate, absorb more iron, increase your exercise stamina, and boost your beta.

Ingredients

  • 1 diced onion
  • 5 crushed garlic gloves
  • 4 diced celery stalks
  • 2 cups cubed turnips
  • 1-2 cups cubed celery root
  • 2 cups cubed carrots
  • 3 Cups fresh spinach (not a root veggie, but good for you)
  • 1/2 cup quinoa (lots of protein)
  • 2 quarts of vegetable broth (Organic Pacific brand)
  • pinch of red pepper flakes
  • sea salt to taste
  • 4 drops of each Young Living Essential Oil – Thyme, Rosemary, and Marjoram

Directions

  • Sauté in olive oil the onions, garlic and diced celery. Add the 2 quarts of vegetable broth. Bring it to a boil, then turn it down to simmer. Add the rest of the ingredients except the spinach.
  • Simmer for 1 hour. Add spinach before serving, just allowing it to wilt.

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

Raw Kale Salad with Young Living Grapefruit and Lemon Essential Oil

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This kale salad is jam packed with omegas and antioxidants, making each spoonful of food meaningful. A delightfully crunchy, juicy way to get nutrition.

USING ORGANIC INGREDIENTS:

  • 1 bunch, washed, dried, chopped fine, kale
  • Himalayan pink sea salt
  • 1/4 – 1/2 C. Olive Oil
  • 3 oz. dried cranberries (Eden are no sugar)
  • 1 Apple (cubed)
  • 2 Grapefruit (scored, use fruit segments and all the juice)
  • 1 Jicama (cubed)
  • 1/2 C. Coarsely chopped,raw, Walnuts
  • 1/4 C. Spicy Pumpkin Seeds (Eden are the best)
  •  2 Tbs. Agave
  • 2 Tbs. Chopped Chives
  • 6 Drops Young Living Grapefruit Essential Oil
  • 6 Drops Young Living Lemon Essential Oil

Directions

Mix the lemon and grapefruit essential oil to the olive oil and whisk it together. Drizzle over the chopped kale along with sea salt to taste. Work the oil and salt into the kale with your hands.  (This will help the kale break down and not be so tough.) Add all the rest of the ingredients and mix them well. As always, best if made the day before so all the flavors can blend. YUM!

* Eating more cruciferous vegetables such as kale and broccoli may lower the risk of breast cancer in postmenopausal women by 15%. The body converts substances in the vegetables into anticancer compounds.

Source: “Cruciferous Vegetables Intake Is Inversely Associated with Risk Of Breast Cancer.” by X. Liu and K.Lv. Breast 8/6/12

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