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MAC AND CHEESE  VEGAN STYLE

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INGREDIENTS

1 box gluten free organic noodles (jovial. Thrive Market or Amazon)

4 tablespoons organic butter flavored coconut oil (Nutiva. Thrive Market or Amazon)

2 organic peeled, medium potatoes, cut into small cubes (so they cook faster)

1 chopped organic shallot

1 cup organic vegetable broth (Bonafide. Thrive Market, Vitacost, Amazon)

1 teaspoon Simply Organic  garlic powder (simplyorganic.com, Thrive Market, Amazon) 

1 teaspoon Simply Organic onion powder 

1 tablespoon Organic Dijon mustard

2-3 tablespoons organic lemon juice

2 teaspoons raw honey

1 teaspoon sea salt

6 oz Kite Hill sour cream

4 oz Kite Hill cream cheese

1/2 cup organic nutritional yeast (Anthony’s. Anthonysgoods.com)

1 cup raw organic Terrasol walnuts (terrasol.com or Amazon)

1 cup raw organic pumpkin seeds (GoRaw. Thrive Market or Amazon)

Preheat oven to 375

CHEEZY SAUCE

Melt the vegan butter in a sauce pan. Add the shallot and cook until soft. 

In the saucepan, add the one cup of broth and the cut up potatoes. 

Bring to a boil and then turn down to low medium heat to cook the potatoes until soft. When the potatoes are done:

Add the onion powder, garlic powder, salt, mustard,  lemon juice, honey, cream cheese, sour cream, nutritional yeast and blend it all with an immersion blender.

NOODLES

Cook the noodles according to package. 

Drain the noodles and add the CHEEZY SAUCE. Mix well.

TOPPING

In a food processor grind up walnuts and pumpkin seeds. 

In an oven proof baking pan put in the Mac and cheese. 

Top with the seeds and nuts. 

Spray with organic olive oil spray and bake until brown. 

Raw Cranberry Relish with Young Living Orange and Lemon Essential Oil

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relish

In a blender (I use a Vita-Mix) add:

  • 8 oz. fresh cranberries
  • 2 cups, cubed fresh pineapple
  • 2 Valencia oranges
  • 5 drops Young Living Orange essential oil
  • 3 drops Young Living Lemon essential oil
  • 1/4 cup yacon syrup
  • 3/4 cup fresh pomegranate seed

Pulse blend to keep it chunky. Stir in pomegranate seed. Refrigerate at least overnight before serving.

Stuffing with Young Living Thyme, Rosemary and Sage Essential Oil

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stuffing

Ingredients

  • 8 cups 1/2″ cubed, gluten free bread (I added a few pieces of gluten free raisin, cinnamon bread)
  • 1 cup each, finely diced onion, celery, cubed apple, dried cranberries, and pecan pieces. (A great substitution for pecans is chestnuts)
  • 3 garlic cloves, diced
  • 1/3 cup olive oil
  • 2 drops each of Young Living Thyme, Rosemary and Sage essential oil
  • 2 tbs. dried chives
  • 2 tbs. poultry seasoning
  • 1 quart of broth
  • 1 egg or flax egg
  • Optional: 1 cup ground, cooked chicken sage or chicken apple sausage.

Directions

Spray grapeseed oil on both sides of the pieces of gluten free bread. Sprinkle with garlic sea salt. Cut the bread into 1/2″ cube pieces. Toast in a 275 degree oven,
tossing about occasionally until crisp, 30-40 minutes.

In a large sauté pan add the olive oil and all of the essential oils. Mix them together.
Add the onion, celery and garlic, sauté until soft.

In a large mixing bowl add the toasted bread, the onion, celery and garlic sauté, the cubed apple, dried cranberries, and pecan pieces. Toss them together.

Bring the quart of broth to a boil. Stir in the poultry seasoning and chives. Pour the broth over the bread mixture, mix well. Allow the hot broth to absorb into the bread.

Beat the 1 egg or flax egg and add it to the stuffing, mixing it in.

If using any sausage add and mix at this time.

Put the mixture into a rectangle baking dish. Bake at 350 degrees for about 45-50 minutes.

Brussels and Stuff with Young Living Thyme and Lime Essential Oil

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Ingredients

  • 12oz. cleaned, washed, chopped fine Brussels Sprouts
  • 1/3 cup grape-seed oil
  • 4 cloves chopped garlic
  • 1 drop  YL Thyme essential oil
  • 2-3 drops YL Lime essential oil
  • 3/4 cup freshly chopped apple
  • 1/4 cup Eden Spicy Pumpkin Seeds (if regular pumpkin seeds are used add red pepper flakes)
  • 6-10 tbs. chicken or veggie broth
  • Lime wedges

Directions

In a stir fry pan add grape-seed oil and essential oils together. Stir to mix.
Add garlic, slightly sauté.
Add the chopped brussels sprouts. Constantly stir the sprouts while adding a couple tbs. at a time of the broth to help steam the sprouts. Continue until tender.
Add the apple and pumpkin seeds. Serve with lime wedges.

Kale Chips Flavored with Young Living Essential Oil

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photo (41)

Directions

Wash kale well in cold salt water. Drain. Strip the kale from the stem. Tear into bite size pieces. You can spin them dry in a salad spinner or lay them on a towel to dry out. The dryer the kale, the crisper they will be able to cook up.
Arrange them well spaced on a cookie sheet so they can crisp up.
There are many varieties of oil sprayers, you will need one. Again, Amazon carries just about everything!

For every 1/4 cup of oil you can add:

  • 3-4 drops lemon oil
  • 1 drop of the stronger oils such as rosemary, oregano, thyme, basil.

It is pretty much up to you to use the oil you love most.
Mix the essential oils in the cooking oil of your choice and put it in your sprayer.
Spray the kale. Use your hands to work the oil into the kale.
Season with salt and pepper.
Bake 270 degrees for 30 minutes. Halfway through cooking time move the kale around so it crisps evenly.

Butternut Squash with Young Living Cinnamon, Clove & Cardamom Essential Oils

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photo (8)

Ingredients

  • 4 cups butternut squash cubed.
  • 1 cubed apple.
  • 1/2 cup chopped pecans
  • 1/4 cup raisins
  • 1/3 cup grape seed oil
  • 4 drops lemon essential oil
  • 2 drops cinnamon
  • 1 drop clove
  • 1 drop cardamom

Directions

In a baking dish combine all the ingredients except all the oils. In a measuring cup, add grape seed oil and essential oils. Whisk together. Pour over squash. Cover. Bake at 350 degrees for 40-45 minutes.

Baked Sweet Potatoes with Rosemary

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 Ingredients

  • 8 cups cubed sweet potatoes
  • 1/3 cup olive oil
  • 1/2 teaspoon Simply Organic lemon flavor (Vitacost, iherb, Amazon)
  • 1/2 teaspoon Simply Organic dried rosemary leaves
  • sea salt
  • Black pepper

Directions

  • Add the lemon flavor and rosemary leaves to the olive oil and mix.
  • Pour the olive oil over the sweet potatoes in a large bar pan that is lined with parchment paper.
  • Toss and evenly coat the sweet potatoes with the oil.
  • Sprinkle with sea salt and black pepper.
  • Roast in a preheated 375 degree oven until tender, about 20 minutes depending on the size of the potato chunks.