Cooking

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July 9, 2019 | admin | Cooking | Leave a Comment

Ok, I am not officially THE cook in my house, my husband Eric is, and I am totally okay with it. Like seriously! Who wouldn’t want their husbands to be the cook? I know…super blessed over here.

When I discovered Young Living essential oils a few years ago, I knew that I wanted to use them as a dietary supplement and because of the Vitality essential oils I can do just that. With over 40 different oils to choose from, including orange, lemon, lime, tangerine, peppermint, cardamom, thyme, clove, and nutmeg…I totally could keep going on that list, you have so many options to choose from. There are so many that you will absolutely fall in love with them all and be amazed at how easy it is to incorporate them in your favorite recipes.

Along the way, I discovered that I really loved using them to bake and cook with. Who knew, right? Me in the kitchen cooking away like Martha Stewart or Julia Child…go figure. I am not them in any aspect, but I am working my way up to that and who knows maybe Tisha Cray could be the next Food Network star!

Cooks around the world have been using the true essence of plants, herbs, and fruit for a very simple reason…flavor! Now, you can do that too with the ease of using Young Living’s Vitality essential oils.

Zesting and juicing fruit can add a keynote to any dish that you make for you and your family, but what if I told you that you can use essential oils instead? How about using essentials oils instead of muddling the mint for a delicious Mojito? You can also substitute essential oils for dried herbs and plants?

Did you know that essential oils are 100-10,000 times more concentrated that herbs? Wow, one drop of oil can go a long way in making or cooking something. Here is the best part! You also get the natural benefits of using essential oils too to help support our body systems but let’s be real, I am using them for flavoring and kicking my food up a notch. I will tell you this right now that you must be careful in how many drops you use in your recipes. Again, essential oils are very concentrated. Let me give you this little tip: For most recipes, one drop of oil can be substituted for a tablespoon of dried herbs but there are occasions where the toothpick swirl does the trick. For example: Cinnamon Bark Vitality essential oil is very potent. Want to make old fashioned cinnamon toast, then combine 1 drop of oil to 1 cup of sugar, mix well, sprinkle on toast and the kids will go crazy over it. Making oatmeal for breakfast? Serve it in a bowl and then dip your toothpick in the oil and then swirl in your oatmeal!

If you are like me and you don’t have a green thumb, then essential oils are perfect for you. Let’s be real, not all of us are rock stars when it comes to keeping a plant alive. For the life of me, I have never been able to keep herbs or plants flourishing and thriving in my kitchen. However, I have been able to keep those tantalizing bottles of plant juice in my herb rack and now I can rock any dish I make.

I save time and money using my essential oils to replace the real deal and oh yeah, they don’t die on me. Win…Win…Win!

So, let’s get to the nitty gritty and share some of my favorite recipes and ways to use Vitality essential oils in the kitchen.

Spicy Basil Spaghetti

INGREDIENTS

1 lb. of sausage or ground beef

1 medium onion (diced)

1 small green pepper (diced)

2 cloves garlic (minced)

1 tsp. cayenne pepper

1 tsp. red pepper flakes

1 drop Basil Vitality essential oil

1-28 oz. can crush tomatoes

1 box chicken stock

8 oz. heavy cream

1 lb. box uncooked spaghetti

Dash of Salt and Pepper

DIRECTIONS

In a large pot, cook and brown the sausage or ground beef. Add the onion, green pepper, garlic, cayenne pepper and red pepper flakes. Next, add the salt and pepper. Then add the crushed tomatoes, chicken stock and heavy cream. Let that come to a boil.

Reduce heat to medium and add in a one-pound box of uncooked spaghetti. Cook for about 20 minutes or until pasta is done.

Just before serving add one drop of Basil Vitality and mix in with the pasta.

Garnish with parmesan cheese and parsley flakes.

Zucchini Sausage Boats

INGREDIENTS

1 lb. of mild sausage
1/2 sweet onion finely diced
1 package of baby Portobello mushrooms
1 tbs. olive oil
2 drops Sage Vitality
2 zucchinis
panko breadcrumbs
grated parmesan cheese

DIRECTIONS
Preheat oven to 350°.

Cook sausage until brown. Add onion and mushrooms and cook until onion is translucent. Season with salt and pepper. Take off heat and let it rest for 10 minutes. Add sage vitality to olive oil and then mix it in your meat mixture.

Cut the ends of the zucchinis. Slice the outside edges a little bit to make the boats lay flat. Cut zucchinis in half and take a spoon and create a well for the meat mixture.

Add meat mixture to the zucchini wells. Then add some panko breadcrumbs and grated parmesan on the top.

Bake for 30 minutes or until the zucchini is fork tender.

If you have any leftover meat mixture, store it in the fridge and make an omelet the next morning. Delicious!

Cucumber And Radish Salad

INGREDIENTS

3 large cucumbers (sliced)

2 medium sized tomatoes (diced)

3-5 large radishes

½ cup red onion (chopped)

SAUCE

3 tbs. mayonnaise

1 tsp. apple cider vinegar

1 toothpick swirl Celery Seed Vitality essential oil

1 toothpick swirl Coriander Vitality essential oil

1 toothpick swirl Dill Vitality essential oil

½ tsp. sea salt

¼ tsp. ground black pepper

DIRECTIONS

In a mixing bowl make the sauce. Then add the cucumbers, tomatoes, radishes and red onion. Stir and chill for at least one hour before serving.

Rosemary Garlic Hummus

INGREDIENTS

1 19 oz. can chickpeas

½ clove garlic (minced)

Extra Virgin Olive Oil

1 drop Rosemary Vitality essential oil

Dash of sea salt and ground pepper

Parsley flakes for garnish

DIRECTIONS

Rinse and drain the chickpeas. In a food processor add the chickpeas and garlic. Blend with EVOO until smooth. Pour hummus into a mixing bowl and add the Rosemary Vitality essential oil, sea salt, and ground pepper. Mix well. Transfer to a serving dish and garnish with parsley flakes.