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KALE /APPLE /FRESH FENNEL SALAD

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1 bunch fresh Kale, washed, dried, torn into small pieces leaving out the stalk. 

Salt

Juice of 1 lemon 

1 cup diced Apple 

2/3 cup Fresh fennel

1/2 cup Red Onion

1/2 Pumpkin seeds

1/2 cup Raisins

DRESSING

1/4 cup olive oil

3 tbs Savory Fig balsamic vinegar

1/8 tsp stevia

3 tbs Kite Hill sour cream (Whole Foods)

2 tbs vegan mayonnaise (Primal Kitchen. Thrive Market or Whole Foods)

1 tbs organic honey mustard 

Put the prepped kale in a very large bowl. Sprinkle the kale with salt and the juice of  1 lemon. Knead the kale with clean hands to soften it so the kale is not stiff or bitter. 

Add the next 5 ingredients. Toss around (in the bowl).  

Make the salad dressing and mix it into the kale ingredients. 

Salad Dressing is always the best the next day.

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3 BEAN SALAD 

3 BEAN SALAD
1 - 13.4 ounce carton organic cannellini beans (all beans were from Thrive Market)
1 - 13.4 ounce carton organic black beans
1 - 13.4 ounce carton organic garbanzo beans
1/2 cup chopped organic celery
1 cup chopped organic fennel bulb 
1/2 cup chopped organic onion

THE DRESSING
1 tablespoon chopped organic fennel sprigs
1/4 cup Meyer lemon honey vinegar (Amazon)
1 teaspoon organic lemon flavor (Simply Organic. Vitacost, iHerb, Amazon)
1/4 cup organic olive oil (I used Thrive Market brand)
1 chopped organic garlic clove
1 teaspoon pink Himalayan sea salt
2 tablespoons raw honey 
Put all ingredients in a blender to mix well. 

Put all the chopped ingredients and the 3 different beans in a bowl that has a tight lid. Mix in the salad dressing. Put the lid on the bowl so you can turn it upside down and upright a few times to distribute the salad dressing with the beans. Refrigerate a few hours, turning the bowl upside down and upright, for flavor and dressing distribution.  For the most flavor keep it in the fridge overnight.

https://www.sanodivita.com/1168-2/

Green Bean Salad with a favorite savory Young Living Essential Oil

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photo (46)

Salads are always quick, easy and so nutritious because most of the ingredients are raw. They are also pretty to look at. 

This salad contains:

*Green Beans.  Blanch the beans in boiling water for 3 minutes then put them in a
  ice bath to cool. Drain.
*Heirloom Tomatoes, cut up.
*Baby Cucumbers, sliced fine.

Pick out your favorite salad dressing. In a measuring cup, measure 1/2 cup. Add
1-2 drops of your favorite Young Living Essential Oil. Oregano, Basil, Thyme, Rosemary, Lemon, Lime, to say a few. Mix the drops of essential oil in the dressing and drizzle on the salad.

Baby Arugula Salad with Young Living Citrus Fresh

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photo (42)

Ingredients

  • 5 oz. Baby Arugula
  • 4 oz. Baby Beets
  • 1 cup cut up Fresh Figs
  • Radish Spouts
  • 1/4 cup Pecan pieces
  • 2 tbs. finely chopped shallot
  • 1 tbs. Balsamic Glaze
  • 1 tbs. Yacon Syrup
  • 1/4 cup Olive Oil
  • Juice of 1 Lemon
  • 5 drops Citrus Fresh essential oil

Directions

Put cut up figs in a bowl. Measure together in a measuring cup the olive oil, lemon, balsamic glaze, citrus fresh essential oil, chopped shallot, and Yacon syrup.
Mix well then pour over figs. Toss figs in dressing. Allow to set for flavors to absorb. In a salad bowl put in the arugula, cut up beets, the fig mixture. Toss. Add the pecans and sprouts.

Watermelon-Jicama Salad with Young Living Spearmint and Lime Essential Oil

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photo (39)

Ingredients

  •  1 cubed jicama (4cups)
  • 5-6 cups cubed watermelon
  • 1/4 cup watermelon juice
  • 3 drops Young Living Lime essential oil
  • 2 drops Young Living spearmint essential oil
  • Fresh mint leaves

Directions

Put drops do essential oil in watermelon juice and add to cubed watermelon and jicama. Add fresh mint. Toss. Serve chilled.

Green Bean and Sunchoke Salad with Young Living Lemon Essential Oil

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Green beans are good source of dietary fiber, are low in calories and have no saturated fat. Lots of vitamins and minerals.

Ingredients

  • 1 lb. washed green beans
  • 1 1/2# washed sunchokes cut up into equal size pieces
  • 1/4 cup diced up scallion
  • 1 clove minced garlic
  • 1/3 – 1/4 cup olive oil
  • 4 drops lemon essential oil
  • 1/8 cup balsamic vinegar
  • 1 tbs. agave syrup
  • Juice of 1 lemon
  • sea salt to taste
  • crushed red pepper (optional)

Directions

  • Blanch green beans for 3 minutes then cool in ice water.
  • Boil the sunchokes, keeping them a little crispy, about 10 minutes.
  • Add the lemon essential oil to olive oil to mix it up.
  • In a large serving bowl add all the ingredient together and toss well.
  • I usually use a bowl with a lid so I can make it the night before and shake the bowl
  • upside down and right side up so the dressing coats the vegetables.

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

Carrot Cranberry Salad with Young Living Citrus Fresh Essential Oil

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Carrots a full of vitamin A, eat them for your eyes.

Ingredients

  • 10 oz. shredded carrots
  • 1- 6 oz. container peach yogurt (I used amande almond yogurt)
  • 1/4 cup fruit juice (I used pineapple)
  • 1 pkg. Eden dried cranberries
  • 1/2 cup slivered almonds
  • 4 drops citrus fresh essential oil
  • 1/2 cup mayonnaise
  • 1 tbs. agave syrup

Directions

  • In a large serving bowl add the carrots, cranberries, and almonds.
  • Add the 4 drops citrus fresh essential oil to the yogurt and mix well.
  • Add remaining ingredients: agave, mayo, yogurt and fruit juice to the salad and mix well.
  • Making the night before works great to let flavors blend and the cranberries to plump.

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.

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.