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Split Pea Soup with Young Living Thyme and Lemon Essential Oil

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soup

Ingredients

    • 1- 16oz. bag of dried peas
    • 7 cups of water
    • 1 tsp. celery salt
    • 1 bay leaf
    • 1 1/2 tbs. Better than Bouillon
    • 1 tbs. Oil to keep the peas from clumping

Directions

Wash the peas and put them in a large pot with all the rest of the above ingredients. Bring to boil, then turn down to simmer for about 3 hours.

      • 1 1/2 cups of thinly diced carrots
      • 1/2 cup finely diced celery
      • 1 crushed garlic clove
      • 1 minced shallot
      • 1/4 cup of olive oil
      • 2 drops Young Living Thyme essential oil
      • 2 drops Young Living Lemon essential oil

Add the essential oil to the olive oil. Put the oil in a sauté pan and add the shallot and garlic. Sauté it slightly then add the carrots and celery. Cook until soft.
Add to the soup and stir it all together.

Before serving, if you want a tang add a few drops of lemon juice or rice vinegar. The soup can be topped with diced tomatoes and dollop of coconut cream.

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.