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Veggie Torte with oil infused Rosemary, Oregano, Thyme Young Living Essential Oil

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tort

Ingredients

The following grilled veggies:

  • PORTABELLA MUSHROOMS – (4)
  • EGGPLANT – thinly sliced, salted to sweat on a paper towel for 30 minutes
    before grilling.
  • ZUCCHINI – long ways cut into 3rd’s. These can be put in a large bowl with a lid
    along with 1/2 cup olive oil and 4 drops oregano and thyme.
  • 8 MINI MUTI-COLORED PEPPERS – put in bowl with Zucchini.
  • ASPARAGUS – put in the bowl along with Zucchini and Peppers. Salt N Pepper.
    Toss them in bowl to make sure they are all coated with oil.
    Allow to marinade 30 minutes. Grill them up.
    Spray oil both sides of the Eggplant and Mushrooms. They are ready to grill.
    Eggplant thinly sliced grills real quick, watch it.
    Also needed:
  • 1/4 cup NUTRITIONAL YEAST
  • 1/8 cup ground WALNUTS
  • 4 drops each Rosemary, Thyme, Oregano YL essential oil
  • 3 WHOLE BULBS ROASTED GARLIC – In a roasting garlic baker, put the garlic in the bottom dish, cover with 1/4 cup of olive oil with the added  4-6 drops of Rosemary essential oil. Put the lid on over the garlic and bake in a 350 degree oven
    for about 40 minutes of until garlic is soft and the bulb is slightly brown.  Remove the garlic from skins when cooled. This can be done day or two ahead.
  • ONION – caramelized in all the oil that was used to marinade veggies including the garlic oil. Cook onion on low heat until very soft and caramelized.

Directions

Line a 9 1/2″ torte pan with parchment paper. Have a big enough piece so it overlaps on top of the pan so it is easily removed from the pan. This will also eliminate any leakage.
Now you will layer all the grilled veggies.
1. Layer approximately 16 pieces of eggplant.
2. Sprinkle 1/8 cup of nutritional yeast all over the eggplant.
3. Layer in the strips of zucchini.
4. Evenly place all of the roasted garlic from the 3 heads of garlic on top of the zucchini.
5. Add the other 1/8 cup of nutritional yeast all over the top of that layer.
6. Cut the grilled mushrooms in strips and evenly layer them on.
7. Top this with 1/8 cup chopped raw walnuts
8. Spread out the caramelized onion on top along with all the oil.
9. Cut 6-8 colored mini peppers in strips and place them like the spokes of a wheel all around the top of the onions.
10. Cut the asparagus into 4″ pieces including the pretty tip in the measurement.
Place the asparagus on top of the peppers like spokes, also. Put the remainder in your salad.

In a pre-heated 350 degree oven bake the torte 40 minutes or until heated through.
When done sprinkle the top lightly with ground walnuts.

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.

Lentils and Butternut Squash with Young Living Thyme and Lemon Essential Oil

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lentils

Ingredients

  • 2 cups cooked lentils. (A quick alternative is buying already cooked Melissa’s brand lentils).
  • 1/4 cup grape seed oil
  • 2 cups water
  • 1 tbs. Bouillon (I always use Better Than Bouillon).
  • 1 onion
  • 1 cup small cubed butternut squash
  • 1 bay leaf
  • 3-4 drops YL Lemon essential oil
  • 1 drop YL Thyme essential oil
  • Cherry tomatoes
  • Alfalfa Sprouts (or favorite micro-green)

Directions

Cut the onion in very thin slices.
Put the 1/4 cup grape seed oil with 1drop of YL Thyme oil in a sauce pan.
Add the onion. Salt slightly. Cook on low until the onions are caramelized.
Add 2 cups water, 1 tbs. bouillon, 1 bay leaf, 1 cup cubed butternut squash.
Bring to boil, turn down to a simmer and let simmer until the butternut is tender.
When squash is tender add Lemon essential oil.
When ready to serve add the cherry tomatoes and micro-greens.

Black Bean Penne with Swiss Chard, Baby Bok Choy and Young Living Thyme and Lemon Essential Oil

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photo

Ingredients

  • 1 box Tolerant Black Bean Penne (Amazon, Whole Foods)
  • 2 cups firmly packed Swiss Chard, washed and chopped fine.
  • 1 cup firmly packed washed Baby Bok Choy
  • 3/4 cup halved walnuts
  • 7 drops YL Lemon essential oil
  • 1 drop YL Thyme essential oil
  • 2 cloves crushed garlic
  • Cherry Tomatoes (halved)
  • Fresh  Red Pearl Onions
  • 1/4 cup Grape Seed oil

Directions

Chop and soak Swiss Chard in salted water with the 7 drops of lemon essential oil for 15 minutes then drain.
Chop up the Baby Bok Choy. Set the Swiss Chard and Bok Choy to the side.
Cook the noodles according to directions on box. Drain and coat with olive oil
Set aside in a serving platter.
Put the pearl onions in boiling water for 3 minutes so they can be popped out of the skin.
In a stir fry pan add the grape seed oil with the 1 drop of Thyme essential oil.
Add garlic, then add Swiss Chard and Bok Choy. Just heat through, don’t over cook.
Add those veggies to the platter of Penne.
Scatter with halved Cherry Tomatoes, Walnuts and those little Red Pearl Onions that pop flavor in your mouth with every bite.

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.