Young Living Cookbook – EN by Young Living Europe

Cookbook

Young Living

Welcome

to the Young Living Cookbook! I am delighted to present to you, the new Young Living Cookbook. At Young Living, our Plus oils are firm favourites thanks to the freedom and flexibility they provide, as well as their delicious flavours. The team has handpicked a number of sensational dishes, all of which carry a summery theme and promise maximum taste with minimum fuss. From morning to evening, these recipes will help you expand your cooking repertoire with the help of our Young Living culinary products – we cannot wait to hear how you find trying them out for yourselves. I hope you enjoy perusing our collection, and we encourage you to provide future recipe suggestions for us to use via the following email: eurecipes@youngliving.com

Kristen Tod President of North America, EMEA and Russia

Introducing

Plus Oils Eating well is all about making healthy choices every day that nourish your body. Eating well elevates healthy eating to a lifestyle that nourishes your soul. It’s our mission to inspire people and families to discover their paths to greater wellness, and we’re excited to offer this collection of original and member-submitted recipes that combine healthy ingredients with the delicious flavours of our Plus dietary essential oils. In addition to fruity favourites such as Orange+, Lemon+ and Tangerine+, we’ve included herbaceous choices such as Oregano+ and other popular Young Living products including NingXia Red® and our incredible Lavender Honey! When you’re eating well, you’re feeling well. Nourish yourself and your family with these unique, flavourful, and simple recipes that are infused with the Young Living products you love. Flip through the pages, try something new, and be surprised by how simple wholesome eating can be.

Bon appétit!

3 4 6 8 10 16 20

Contents

Kristen’s Message

Introducing Plus Oils

Basic Cooking with Plus Oils

Essential Oil Ratios and Helpful Hints Beverages | NingXia Red® Shots, Peach and Mango Smoothie, Refreshing Cherry Lemonade Marinades | Citrusy Marinade, Mediterranean Marinade Breakfast | Wolfberry Apple Porridge, NingXia Wolfberry Lemon Scones, Chocolate-Coated Lemon & Rosemary Biscotti, Oatmeal & Banana Power Pancakes

Soups, Salads & Sides | Dill Devilled Eggs, Coconut Milk Chicken Soup, Steamed Winter Vegetables, Parmesan-Basil Farmhouse Crackers, Summer Fruit Salad

Main Dishes | Mozzarella, Ricotta & Courgette Quiche, Sundried Tomato Pizza, Turkey Burgers, Lemon & Orange Prawn Kebabs

Bread | Easy Cheesy Breadsticks, NingXia Red® Banana Bread, Wolfberry Bread, Courgette & Date Bread, Apple Bread

Desserts | Lemon-NingXia Sandwich Cookies, Mini Apple Pies, Chocolate-Peppermint Layer Cake, Ginger Crinkle Cookies, Monster Cookies

Young Living complemen

S a c s g

A in a R o a e

A w T W r

T o p e a a

Basic Cooking

with Plus Oils

g takes pride in taking the stress out of cooking. Understanding how our essential oils nt particular dishes doesn’t have to be complicated. Follow these simple tips to add more flavour and vitality to your everyday recipes.

SPICE IT UP: When used in conjunction with recipes containing chicken, fruit and sweet potatoes, Cinnamon Bark+ essential oil, which has a sharper taste than cinnamon powder, offers the perfect touch. It also provides a nice addition to spaghetti, squash, and pumpkin dishes as well as fruit juices. Just remember - a little goes a long way.

AROMAS OF ITALY: Italian dishes ncluding spaghetti, pizza and lasagne are wonderful with Basil+, Oregano+ and Rosemary+ essential oils. These essential oils can also liven up fish, vegetable soups and broth, savoury breads, scrambled eggs, spreads, pastas, and grains.

REMEMBER THE THYME: Add Thyme+ essential oil to poultry marinades, pasta, polenta, green beans, and many egg dishes.

A DROP OF CITRUS: Citrus essential oils such as Orange+, Lemon+ and Tangerine+ work well when matched with chicken, seafood, fruits, vegetable salads and smoothies. They can also be added to bread, cake, biscuit & chocolate recipes to enhance flavour. Water enhances bitterness in citrus essential oils, so only use 1 drop in water-based recipes.

TASTE THE TANG: Dill+ essential oil adds an extra tinge of tanginess to potatoes, cucumber, tomato salads and even coleslaw. Fish, chicken, pasta dishes and many summer and winter vegetables also taste fantastic when paired with Dill+.

A COOL TWIST: For a refreshing change, try including Peppermint+ essential oil in cold water or adding to hot or iced herbal teas.

Essential Oil Ratios and Helpful Hints How much should I use?

Young Living encourages individuals to start off by using Plus essential oils in recipe that call for dried herbs, spices, or fruit juices. Simply replace these ingredients with th companion Plus essential oil.

Keep in mind that Plus essential oils have a stronger flavour than dried herbs and spic Even though there are approximately 60 drops of Plus essential oil in a teaspoon, beca our culinary essential oils are so potent, a much smaller amount would be sufficient Therefore, it is best to start out with small amounts of your chosen Plus essential oil and increase until the desired flavour preference has been reached.

Citrus Fruits

Common Herbs

The juice or zest of one Lemon, Orange or Tangerine can be replaced with 10-15 drops of its companion Plus essential oil.

1 tablespoon or more of dried Orega Rosemary, Thyme, Dill or Black Pep can be replaced with 1 drop of it companion Plus essential oil.

Toothpick Method

With recipes that include less than 1 teaspoon of a chosen herb or spice, dip a toothp in the Plus essential oil and then swirl it in the recipe to blend it with other ingredients. Cinnamon Bark+ and Ginger+ essential oils are much stronger than their companion sp use the toothpick method outlined above when adding to recipes.

Helpful Hints

When used alone, it is important not to heat Plus essential oils beyond their flash poin This can be easily avoided by lowering your hob temperature, using the essential oils conjunction with extra virgin olive oil, or by adding essential oils when the dish has be removed from the heat or flame. Since the flavour of Plus essential oils can dissipate, a them to dishes immediately before serving if the recipe requires refrigeration. Young Liv encourages the use of organic, natural ingredients wherever possible while cooking

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BEVERAGES

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BEVERAGES

NINGXIA RED ® SHOTS ATOM I C F I RE BAL L •

30 ml NingXia Red

•

2 drops Cinnamon Bark+

•

1 drop Ginger+

MIN D BL ASTE R •

30 ml NingXia Red

•

1 drop Lime+

•

1 drop Peppermint+

•

1 drop Cinnamon Bark+

HOT F L AS H •

30 ml NingXia Red

•

2 drops Peppermint+

•

2 drops Cinnamon Bark+

S IMP LY S M O OTH •

30 ml NingXia Red

•

2 drops Tangerine+

•

2 drops Lime+

DRE AM S I C L E •

30 ml NingXia Red

•

1 drop Orange+

•

1 drop Lime+

•

1 drop Tangerine+

•

1 drop Lemon+

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BEVERAGES

PEACH AND MANGO SMOOTHIE YOUN G L I V I NG P ROD U C TS US E D

Balance Complete Cinnamon Bark+ M A K E S 1 S E RV I NG

INGRE DIE NTS

• • • • •

60 g frozen peaches 60 g frozen mangos 2 scoops Balance Complete 350 ml water 1 drop Cinnamon Bark+

METHOD: Place ingredients in a blender and blend until smooth, or until the desired consistency is reached. If the frozen fruit makes the smoothie too thick or too cold, try replacing the frozen fruit with its fresh equivalent.

REFRESHING CHERRY LEMONADE Laura Ann Grymes, USA YOUN G L I V I NG P ROD U C TS US E D

Lemon+ M A K E S A P P ROX . 8 x 500 ML SE RV I N G S

INGRE DIE NTS

• • • •

750 ml sparkling cherry juice 4 large lemons 2 drops Lemon+ Filtered water

METHOD: In a pitcher of your choice, combine our Lemon+ essential oil with your sparkling cherry juice. Thoroughly juice the lemons, add to the cherry mixture, and mix well before filling the pitcher to the top using filtered water. Chill in the fridge until cold and serve over ice with a sprig of mint or a lemon wedge to garnish.

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BEVERAGES

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MARINADES

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MARINADES

CITRUSY MARINADE YO U N G L I V I N G P RO D U C T S US E D

Orange+ Lemon+ Ginger+

INGRE DIE NTS

• • • • • • •

180 ml olive oil (or oil of your choice) 80 ml soy sauce 1 tablespoon grated onion Juice of 1 lemon 2 drops Orange+ 2 drops Lemon+ 1 drop Ginger+

METHOD: Combine all ingredients and pour over 500 g of vegetables and chicken; (or a protein of your choice); in a shallow baking dish. Cover and refrigerate for 1-4 hours before grilling. Discard excess marinade after use.

MEDITERRANEAN MARINADE YO U N G L I V I N G P RO D U C T S US E D

Oregano+ Lemon+ Black Pepper+

INGRE DIE NTS

• • • • • • •

180 ml olive oil (or oil of your choice) 80 ml soy sauce 1 tablespoon red wine vinegar 1 clove garlic, minced 1 drop Oregano+ 2 drops Lemon+ 1 drop Black Pepper+

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BREAKFAST

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BREAKFAST

WOLFBERRY APPLE PORRIDGE YO U N G L I V I N G P RO D U C T S US E D

Organic Dried Wolfberries Cinnamon Bark+ Lavender Honey

INGRE DIE NTS

• • • • • •

120 g quinoa 500-750 ml milk of your choice 1 apple, cored and chopped 50 g Organic Dried Wolfberries 3 drops Cinnamon Bark+ 1 tablespoon Lavender Honey

M A KE S A P P ROX . 3- 4 S E RV I NG S

METHOD: Bring quinoa and 500 ml of your chosen milk to the boil. Reduce heat and simmer for 2-3 minutes. Add apple, wolfberries, and Cinnamon Bark+ essential oil and cook for a further 2 minutes. If the porridge starts to stick or becomes too thick, add more milk and cook until all of the milk is absorbed. Serve the porridge in small bowls and drizzle honey over the top. Add warmed milk to the porridge, if desired.

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BREAKFAST

NINGXIA WOLFBERRY LEMON SCONES Diane Kahler, USA YO UNG L I V I N G P RO D U C TS US E D

Lavender Honey Organic Dried Wolfberries Lemon+ M A K E S A PP ROX . 10 SCONES

INGRE DIE NTS

• • • • • • • • • • •

250 g plain flour 1 tablespoon lemon peel, grated 2 teaspoons baking powder Dash of salt (optional) ¼ teaspoon bicarbonate of soda 50 g cold butter 120 g Organic Dried Wolfberries 60 ml lemon juice 60 ml milk of your choice 2 ½ tablespoons Lavender Honey 1 egg

Brushing mixture for top • 1 tablespoon milk of your choice • 1 tablespoon Lavender Honey Lemon Butter • 60 g butter, softened • 3 drops Lemon+

METHOD: In a bowl, combine the flour, lemon peel, baking powder, salt, and bicarbonate of soda. Cut in the butter until the mixture resembles coarse crumbs and set aside. In a separate bowl, combine wolfberries, lemon juice, milk, Lavender Honey and one egg. Add to your flour mixture and stir until a soft dough forms. On a floured surface, gently knead your dough 6-8 times. Pat the dough into an 8-inch circle. Then cut into 10 wedges or use a circular cookie cutter to form 10 round scones. Separate your scones and place them on a greased baking sheet. Brush with the mixture of milk and Lavender Honey and bake at 200°C for 12-15 minutes until the scones are lightly browned. In a small bowl, whip together your lemon butter ingredients and serve alongside your scones.

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BREAKFAST

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CHOCOLATE-COATED LEMON & ROSEMARY BISCOTTI Kristina Wadley, USA YO U NG L I V I N G P RO D U C T S US E D

Rosemary+ Lemon+ Young Living Citrus Fresh®+

INGRE DIE NTS

• • • • • • • • • •

60 ml coconut oil, melted 2 tablespoons softened butter 60 g caster sugar 2 eggs 5 drops Rosemary+ 3 drops Lemon+ 250 g plain flour 1 teaspoon baking powder 40 g chopped walnuts Zest of 1 lemon

BREAKFAST

INGRE DIE NTS ( CONTIN U ED )

Chocolate Coating • 100 g dark chocolate, melted • 4 drops Young Living Citrus Fresh®+

METHOD: Preheat your oven to 180°C. Cream together the coconut oil, softened butter and sugar with a hand mixer on a low to medium setting. Add the eggs and continue to mix on a low speed. Once the eggs are incorporated, add your Rosemary+ and Lemon+ and continue to slowly mix. Sift in the flour and baking powder and mix on a medium speed. The mixture may separate and appear to form small lumps. Once the flour has moistened, add in the chopped walnuts and lemon zest and knead the mixture into a large ball with your hands. Separate the dough into two balls. Roll and flatten out each ball into a small loaf shape and place your dough on to a baking sheet lined with parchment paper. Bake in your preheated oven for 25 minutes. After 25 minutes, take the loaves out and allow them to cool for 5 minutes. Using a serrated knife, cut the cooled loaves into uniform slices, about ½ an inch thick. Lay each biscotti slice on the original tray’s parchment paper and continue to cook for 5 more minutes. After 5 minutes, flip the biscotti and cook for a further 5 minutes. Then allow to cook until they reach room temperature. While your biscotti are cooling, break your chocolate into chunks and set aside in a bowl before boiling a small saucepan of water. Once the water boils, take it off the heat and place the bowl above the saucepan. Gently stir the chocolate until it is completely melted, being careful not to splash any water into your melted chocolate mixture. Once your chocolate is completely melted, add your Young Living Citrus Fresh®+ and stir until it is completely incorporated. Then, smooth the melted chocolate across one side of your biscotti pieces, and repeat until all the biscotti are half-coated in delicious dark chocolate. Place your biscotti in the fridge until the chocolate sets and serve the finished result with a cup of herbal tea.

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BREAKFAST

OATMEAL & BANANA POWER PANCAKES Jennifer Bender, USA YO UNG L I V I N G P RO D U C TS US E D

Lavender Honey Cinnamon Bark+ Clove+

INGRE DIE NTS

• • • • • • • • • • • •

60 g rolled oats 240 ml water 1 tablespoon Lavender Honey 2 tablespoons coconut oil 120 g plain flour 1 teaspoon baking powder ¼ teaspoon bicarbonate of soda ½ teaspoon ground cinnamon 120 ml milk of your choice 60 ml non-fat Greek yoghurt 1 banana, peeled and mashed 1 egg, slightly beaten

Syrup Topping • • •

120 ml pure maple syrup 2 drops Cinnamon+ 1 drop Clove+

METHOD: In a large pan, combine the oats and water. Cook on a medium heat until the oats turn tender and creamy. Stir in your Lavender Honey and coconut oil and set to one side to cool. In another bowl, sift together your flour, baking powder, bicarbonate of soda and ground cinnamon. Add the milk, yoghurt and banana to the cooled oats and mix until thoroughly blended. Then beat in the egg. Once this mixture has combined, add it to your dry ingredients and mix once again. Gently fry in a pan using an oil of your choice and finish using the syrup topping. To make the syrup topping, warm maple syrup in a small saucepan and add Cinnamon Bark+ and Clove+. Then, simply pour over your freshly made pancakes.

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BREAKFAST

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SOUPS, SALADS & SIDES

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SOUPS, SALADS & SIDES

DILL DEVILLED EGGS Kristen Tod – Young Living President of North America, EMEA and Russia

YO U N G L I V I N G P RO D U C T S US E D

Dill+ Black Pepper+ M A KE S A P P ROX . 1 2 S E RV I NG S

INGRE DIE NTS

Filling • • • • • • •

6 hard-boiled eggs, shelled and halved lengthwise 2 tablespoons celery, minced 1 ¼ teaspoons Dijon mustard 30 g mayonnaise 5 drops Dill+ Pinch of sea salt 1 drop Black Pepper+

Garnish • • •

6 Manzanilla olives, halved 12 short slices of chives Paprika, as desired

METHOD: Remove egg yolks, place into a small mixing bowl and mash with a fork until smooth. Add all other ingredients for the filling and stir vigorously until smooth. Spoon the mixture into the empty egg whites. Garnish each egg with your choice of half an olive, a piece of chive or a dash of paprika.

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SOUPS, SALADS & SIDES

COCONUT MILK CHICKEN SOUP Shawn Schaefer Coulson, USA YO U NG L I V I N G P RO DU C T S US E D

Basil+ Lemongrass+ Ginger+ M A K E S A P P ROX . 4 S E RV I N G S

INGRE DIE NTS

• • • • • • • • • • • • • •

1 litre chicken broth 1 large white onion, peeled, halved and sliced 2 large carrots, peeled and sliced 2 celery stalks, diced 1 medium potato, peeled and diced (optional) 1 whole cooked chicken breast, diced or shredded 450-900 ml coconut milk (depending on the desired richness of the broth) 1-2 tablespoons fish sauce 1-2 tablespoons fresh lemon juice 1 small courgette, halved and sliced 1 teaspoon salt (optional) 1-2 drops Basil+ 1-2 drops Lemongrass+ 1 drop Ginger+

METHOD: In a large soup pot, simmer your chicken broth. Add onion, carrots, celery, and potato before simmering for 2 minutes. Add your chicken breast and simmer for a further 5 minutes. Then, add coconut milk, fish sauce, lemon juice, courgette, and salt. Simmer for a further 5 minutes or until your vegetables are tender. Once everything is cooked through, take your soup off the heat, and add Basil+, Lemongrass+ and Ginger+ before serving.

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SOUPS, SALADS & SIDES

THE YOUNG LIVING COOKBOOK *Photo may not accurately represent actual recipe once complete (stockAI photo).

SOUPS, SALADS & SIDES

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SOUPS, SALADS & SIDES

STEAMED WINTER VEGETABLES YO U N G L I V I N G P RO D U C T S US E D

Black Pepper+ M A KE S A P P ROX . 3- 4 S E RV I NG S

INGRE DIE NTS

• • • • • • • • • • • • • •

1 large sweet potato, peeled and sliced 1 medium turnip, sliced in half and cut into wedges 1 large parsnip, peeled, cut lengthwise and sliced into strips 3 carrots, peeled and cut into strips 1 butternut squash, peeled and cut into chunks ½ teaspoon salt 180 ml water 5 tablespoons olive oil 10 drops Black Pepper+ A pinch of ground nutmeg ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon onion powder Parsley to garnish

METHOD: Place all of your peeled and chopped vegetables into a large baking dish with the butternut squash on top. Sprinkle ½ teaspoon of salt over the vegetables, pour in the water and loosely cover with foil. Bake at 180°C for 45 minutes to 1 hour until your vegetables are tender. Remove from the oven, drain the water and transfer to a serving bowl. In a small separate bowl, combine all the other ingredients apart from parsley and mix well. Add to the steamed veggies and toss gently before garnishing with the parsley.

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SOUPS, SALADS & SIDES

PARMESAN-BASIL FARMHOUSE CRACKERS Kari Lewis, USA YO U NG L I V I N G P RO DU C T S US E D

Basil+

INGRE DIE NTS

• • • • • • • • • • • •

130 g plain flour 1 ½ teaspoons cream of tartar ¾ teaspoon salt ¾ teaspoon bicarbonate of soda 3 tablespoons freshly grated parmesan cheese 1-2 tablespoons dried basil 60 ml olive oil 120 ml water 1-2 drops Basil+ 1 egg 2 teaspoons caster sugar 1 teaspoon balsamic vinegar

METHOD: Preheat your oven to 180°C. In a medium bowl, combine the flour, cream of tartar, salt, bicarbonate of soda, parmesan, and dried basil before mixing well. Add the oil and stir until the mixture resembles coarse breadcrumbs. Add the water and Basil+ and stir until a soft dough forms. In a small, separate bowl, whisk together the egg, sugar, and balsamic vinegar and set aside. Turn dough out onto a lightly floured surface and roll very thin before brushing with the egg mixture. Use cookie cutters to make any shape you like or simply cut into squares using a knife before transferring to a greased/lined baking sheet. Bake for 20 minutes, depending on the size and thickness of your crackers, and remove from the oven once they have turned golden brown in colour. Store in an airtight container. If the crackers pick up moisture and lose their crispness, bake them briefly at 120°C for a few minutes.

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SOUPS, SALADS & SIDES

THE YOUNG LIVING COOKBOOK AM *Photo may not accurately represent actual recipe once complete (stock photo).

SOUPS, SALADS & SIDES

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SOUPS, SALADS & SIDES

SUMMER FRUIT SALAD YO U N G L I V I N G P RO D U C T S US E D

Lavender Honey Orange+ M A KE S A P P ROX . 9 S E RV I N G S

INGRE DIE NTS

• • • • • • • • •

2-3 tablespoons Lavender Honey 3-4 drops Orange+ 130 g blueberries 80 g peaches, cut into slices 80 g grapes, halved 160 g strawberries, quartered 2 kiwi fruits, cut into pieces 2 bananas, sliced 4 mint leaves, cut (optional)

METHOD: Mix Lavender Honey and Orange+ essential oil in a separate container and place to the side, allowing the flavour of the Orange+ to infuse into the honey. Rinse and prepare the fruit in a large bowl and mix everything in other than the bananas. Add bananas just prior to serving to avoid discolouration. Drizzle honey mixture over the fruit and gently fold until the fruit is saturated. Chill for 10 minutes. Rinse mint leaves, roll tightly and shred using kitchen scissors. Add to the fruit, gently fold in, and leave to chill for a further 5 minutes.

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MAIN DISHES

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MAIN DISHES

MOZZARELLA, RICOTTA & COURGETTE QUICHE Kristen Heigl, USA YO U NG L I V I N G P RO DU C T S US E D

Basil+ Oregano+

INGRE DIE NTS

• • • • • • • • • • • • • •

1 tablespoon olive oil 1 onion, diced 450 g courgette, diced 60 g plain flour 120 g grated mozzarella 30 g parmesan cheese 250 ml milk of your choice 100 g sour cream 3 eggs, beaten 1 teaspoon garlic powder Salt and pepper to taste Basil+ as desired Oregano+ as desired 100 g ricotta cheese, at room temperature

METHOD: Preheat your oven to 180°C. Spray a 9x13-inch dish with cooking spray. In a large saucepan, combine the olive oil, onion, and courgette. Cook until tender, remove from the heat and allow to cool. Meanwhile, in a separate bowl, mix together the flour, mozzarella, parmesan, milk, sour cream, eggs, garlic powder, salt, and pepper. Dip toothpicks into your Basil+ and Oregano+ essential oils and swirl into the mixture to flavour and season it as desired. Mix well. Combine both of your mixtures and add them to the baking dish before topping with tablespoons of the ricotta and bake for 30-35 minutes until golden brown.

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MAIN DISHES

SUNDRIED TOMATO PIZZA YO UNG L I V I N G P RO DU C T S US E D

Basil+ Oregano+

INGRE DIE NTS

• • • • • • • • • • • •

40 g sundried tomatoes 2 garlic cloves, chopped 80 ml olive oil 1 medium tomato, halved 1-2 drops Basil+ 1-2 drops Oregano+ 12-inch pizza base 1 courgette, sliced ½ red onion, sliced 6-8 tomatoes, halved 6-8 slices fresh mozzarella Additional olive oil for drizzling

METHOD: In a blender, mix your sundried tomatoes, garlic, olive oil, fresh tomato, and essential oils. Spread the mixture over the rolled pizza dough, leaving a ½ inch space around the edge. Place the slices of courgette around the edge of the pizza and scatter the onion and halved tomatoes across the centre. Drizzle the additional olive oil across the vegetables and top with the slices of fresh mozzarella. Cook for around 15 minutes until the crust is golden brown, depending on the dough’s cooking instructions.

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MAIN DISHES

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MAIN DISHES

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MAIN DISHES

TURKEY BURGERS Karen Korta, USA YO U NG L I V I N G P RO DU C T S US E D

Basil+ Lemon+ Orange+ Black Pepper+ M A K E S A P P ROX . 4 S E RV I N G S

INGRE DIE NTS

• • • • • • • • • • • •

60 ml olive oil 1 drop Basil+ 1 drop Lemon+ 1 drop Orange+ 1 drop Black Pepper+ 1 tablespoon chopped parsley 1 teaspoon salt 2 cloves garlic, minced 1 large green pepper, coarsely chopped 2 medium onions, coarsely chopped 4 turkey burgers 4 hamburger buns

METHOD: In a large pan, combine olive oil, your essential oils, parsley, salt, garlic, pepper, and onion before sautéing over a low heat until the mixture is lightly browned but slightly crunchy. Place the mixture in a bowl and brown your turkey burgers in the same pan until they’re well done. Toast the buns and layer the patties and vegetables on the toasted rolls.

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MAIN DISHES

LEMON & ORANGE PRAWN KEBABS YO UNG L I V I N G P RO DU C T S US E D

Orange+ Lemon+ Basil+ M A K E S A P P ROX . 8 -1 0 S E RV I NG S

INGRE DIE NTS

• • • • • • • •

80 ml olive oil 2 tablespoons wholegrain mustard 3-4 cloves garlic, minced 4 drops Lemon+ 4 drops Orange+ 1 drop Basil+ 30-40 medium sized prawns 10 wooden skewers

METHOD: Mix your olive oil, mustard, garlic and essential oils in a glass bowl. Set your marinade to one side. Thoroughly wash your prawns, making sure they are all shelled. Place in the marinade, coat the prawns well and leave to marinate for 30-60 minutes. Thread 3-4 prawns on to each wooden skewer. Cook prawns on an oiled grill for 3-5 minutes and turn once during this time to ensure even cooking. Then, add to salad, serve with rice, or enjoy alone.

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MAIN DISHES

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BREAD

EASY CHEESY BREADSTICKS Sara Thomas, USA YO U NG L I V I N G P RO DU C T S US E D

Black Pepper+ Oregano+ Basil+

INGRE DIE NTS

• • • • • • • • • • • • •

375 g plain flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried oregano 100 g coconut oil, solidified 65 g grated cheddar cheese 1 minced garlic clove 1 egg, lightly beaten 120 ml cold water 1 drop Black Pepper+ 1 drop Oregano+ 2 drops Basil+ Salt, for sprinkling

METHOD: Preheat your oven to 190°C. Mix dry ingredients in a large bowl. Using a knife, cut in the solid coconut oil and add the cheese and garlic, before stirring. In a separate bowl, add the cold water to the beaten egg and the essential oils. In the centre of the dry ingredients, make a well and pour in the egg mixture gradually. Stir until a dough forms and knead for around 1 minute. Place on a floured board and roll into a rectangle shape, around 10 x 6 inches and around ½ an inch thick. Use additional flour as needed. Parallel to the long edge of the dough, cut into 1-inch strips and braid two strips together to create breadsticks. Place on a greased baking tray. Cook for 15-18 minutes or until the breadsticks are golden brown. Immediately sprinkle salt on to the braids after removing the bread from the oven. Allow to cool before handling.

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BREAD

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BREAD

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BREAD

NINGXIA RED ® BANANA BREAD Lyndi Caruso, USA YO U N G L I V I N G P RO D U C T S US E D

NingXia Red® Lavender Honey Orange+ Cinnamon Bark+ Organic Dried Wolfberries

INGRE DIE NTS

• • • • • • • • • • • • • •

2 ripe bananas 40 g softened coconut oil or butter 60 g Lavender Honey 1 egg 60 ml NingXia Red 3 drops Orange+ 3 drops Cinnamon Bark+ 150 g plain flour 125 g ground walnuts 1 teaspoon baking powder 1 teaspoon bicarbonate of soda ¼ teaspoon salt 125 g Organic Dried Wolfberries 60 g dark chocolate chips

METHOD: Preheat your oven to 160°C and grease a loaf tin. Mash the bananas with a fork and place to one side before mixing together the coconut oil/butter, honey, eggs, NingXia Red and essential oils in a bowl. Separately, combine the flour, ground nuts, baking powder, bicarbonate of soda and salt. Beat together the dry and wet ingredients gradually and add the banana to the mix. Once incorporated, the batter will be very thick. Add in your wolfberries and chocolate chips and spread into the loaf tin. Bake for 50-60 minutes or until an inserted toothpick comes out clean.

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BREAD

WOLFBERRY BREAD Rocki Stear, USA

YO UNG L I V I N G P RO DU C T S US E D

Organic Dried Wolfberries NingXia Red® Lavender Honey Young Living Citrus Fresh+® Orange+ Tangerine+

INGRE DIE NTS

• • • • • • • • •

40 g Organic Dried Wolfberries 60 ml NingXia Red 60 g unsweetened apple sauce 2 tablespoons Lavender Honey 8 drops Young Living Citrus Fresh+® 8 drops Orange+ 8 drops Tangerine+ 200 g plain flour 1 teaspoon bicarbonate of soda

METHOD: Soak wolfberries in NingXia Red overnight or until they are rehydrated. Preheat your oven to 180°C. Grease the bottom and sides of an 8 x 8-inch baking dish. Add your apple sauce, Lavender Honey and essential oils to the bowl containing the wolfberries and NingXia Red. In a separate bowl, mix the dry ingredients. Add the wet mixture gradually and stir until the batter is mixed but still lumpy and quite sticky. Spread across the greased dish and cook for 10-15 minutes or until an inserted toothpick comes out clean. Allow to cool and serve.

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BREAD

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BREAD

*Photo may not accurately represent actual recipe once complete (stock photo).

BREAD

COURGETTE & DATE BREAD Suzanne O’Brien, USA YO U NG L I V I N G P RO DU C T S US E D

Lavender Honey Cinnamon Bark+ Ginger+

INGRE DIE NTS

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3 eggs 240 ml coconut oil, melted 3 teaspoons vanilla extract 60 ml Lavender Honey 250 g caster sugar 1 teaspoon salt 1 teaspoon pumpkin pie spice (ground cinnamon, ginger, nutmeg, allspice, and cloves as desired) 1 teaspoon bicarbonate of soda ¼ teaspoon baking powder ½ teaspoon sweetener 325 g plain flour 4 drops Cinnamon Bark+ 2 drops Ginger+ 250 g coarsely shredded courgette 125 g chopped dates 125 g chopped walnuts (optional)

METHOD: Preheat your oven to 180°C. Beat the eggs until fluffy. Blend the coconut oil and vanilla and mix in the lavender honey. In a separate bowl, mix the sugar, salt, pumpkin pie spice mix, bicarbonate of soda, baking powder and sweetener. Sift the flour into this mixture. Add the dry ingredients to the wet and combine before adding your essential oils as desired. Add the courgette, the dates, and the optional walnuts before transferring the mixture into a greased loaf pan. Bake for 1 hour or until an inserted toothpick comes out clean.

*Photo may not accurately represent actual recipe once complete (stock photo).

BREAD

APPLE BREAD Amy Enwright, USA YO UNG L I V I N G P RO DU C T S US E D

Cinnamon Bark+

INGRE DIE NTS

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400 g plain flour 300 ml maple syrup 240 ml coconut oil, melted 4 eggs 4 teaspoons vanilla extract 1 teaspoon ground clove 1 ½ teaspoons bicarbonate of soda ½ teaspoon baking powder 2 drops Cinnamon Bark+ 400 g baking apples, peeled and diced

METHOD: Preheat your oven to 180°C. Grease and flour loaf tins. Mix all ingredients together before folding in the diced apples. Pour into the prepared pans. Cook for roughly 40 minutes or until an inserted toothpick comes out clean.

*Photo may not accurately represent actual recipe once complete (stock photo).

BREAD

*Photo may not accurately represent actual recipe once complete (stock photo).

DESSERTS

*Photo may not accurately represent actual recipe once complete (stock photo).

DESSERTS

LEMON-NINGXIA SANDWICH COOKIES Kathleen Campbell, USA YO U NG L I V I N G P RO DU C T S US E D

Lemon+ NingXia Red®

INGRE DIE NTS

Cookie • 125 g butter • 85 g honey • 1 egg • 20 drops Lemon+, as desired • 1 teaspoon vanilla extract • ½ teaspoon salt • 375 g plain flour Filling • 230 g cream cheese, room temperature • 65 g butter, softened • 2 teaspoons NingXia Red • ½ teaspoon beetroot powder • 125 g nonfat dry milk powder • 125 g cornstarch • 2 teaspoons caster sugar

METHOD: Cream the butter and honey together before adding all other cookie ingredients to the mix. Be sure to add the flour last and combine well until a dough forms. Cover and chill the dough for 3-4 hours before rolling. Preheat your oven to 190°C. Roll out the dough until it’s roughly 1/3 of an inch thick and cut evenly into shapes of your choice using a cookie cutter. Bake for 8-10 minutes or until the edges are just starting to brown. Remove from the oven and cool on wire racks. For the filling, beat the cream cheese, butter and NingXia Red in a large bowl using a hand mixer. Add the beetroot powder until your desired shade of red is achieved. Separately, mix the milk powder, cornstarch, and caster sugar until well blended before gradually adding to the cream cheese mixture. Put a spoonful of the filling in the centre of half of the cooled cookies and then sandwich the biscuit together with an additional lemon cookie. Smooth the edges if the filling spills out and keep cool in the fridge until they’re served.

*Photo may not accurately represent actual recipe once complete (stock photo).

DESSERTS

MINI APPLE PIES Amanda Lawrence, USA YO UNG L I V I N G P RO DU C T S US E D

Cinnamon Bark+

INGRE DIE NTS

Crust • 250 g plain flour • 85 g butter, chilled • 1 teaspoon salt • 4 tablespoons water Filling • 5 medium apples, peeled and chopped • 100 g caster sugar • 6 tablespoons plain flour • 2 teaspoons ground cinnamon • 1-2 drops Cinnamon Bark+, as desired • 2 tablespoons butter, chilled

METHOD: Preheat your oven to 220°C. In a stand mixer, add your flour, butter, and salt and mix until the butter is coated in the flour. Then, use your hands to turn the mixture into a breadcrumb consistency. Add the water and mix until your dough forms a light ball in the mixer. In a separate bowl, mix your filling ingredients together and set aside. Roll out your dough on to a clean, flat surface. There is no need to flour it. Use a cup or bowl to cut out circles in the dough and press the circles into a greased cupcake tin, pressing the dough in to form a cup shape and cutting off any excess dough that spills out over the top. Spoon the apple filling into each dough crust and top with strips of additional dough if desired. Cut your additional butter into 12 small pieces and place one on each individual pie. Bake for 16-18 minutes or until the crust is light brown and the apples are bubbling. Allow to cool and then use a spoon to loosen and remove them from the tin.

*Photo may not accurately represent actual recipe once complete (stock photo).

DESSERTS

*Photo may not accurately represent actual recipe once complete (stock photo).

DESSERTS

*Photo may not accurately represent actual recipe once complete (stock photo).

DESSERTS

CHOCOLATE-PEPPERMINT LAYER CAKE Sue Roddy, USA YO U NG L I V I N G P RO DU C T S US E D

Peppermint+

INGRE DIE NTS

Layer 1 • 125 g caster sugar • 125 g butter, softened • 4 eggs • 125 g plain flour • ½ teaspoon salt • 450 ml chocolate syrup • 1 teaspoon vanilla extract Layer 2 • 65 g butter, melted • 250 g caster sugar • 15-20 drops Peppermint+, as desired Layer 3 • 170 g dark chocolate chips • 6 tablespoons melted butter

METHOD: Preheat your oven to 200°C and grease a 9 x 13 inch cake tin. Layer 1: Cream the sugar with the softened butter before adding the eggs, flour, salt, chocolate syrup and vanilla. Bake for 25-30 minutes before allowing to cool. Layer 2: Blend the melted butter, caster sugar and Peppermint+ until it forms a light buttercream. Spread over the cooled cake. Layer 3: Melt the chocolate chips with the butter by placing everything in a glass bowl and letting it sit over a saucepan of boiled water. Be careful not to allow the boiled water to mix with the chocolate. Once thoroughly melted and cooled slightly, spread all over your iced cake.

*Photo may not accurately represent actual recipe once complete (stock photo).

DESSERTS

GINGER CRINKLE COOKIES Marilyn Norfleet, USA YO UNG L I V I N G P RO DU C T S US E D

Ginger+ Cinnamon Bark+ Clove+

INGRE DIE NTS

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100 g butter, softened 250 g caster sugar 2 large eggs 100 g molasses 2 teaspoons white vinegar 4-6 drops Ginger+, as desired 4-6 drops Cinnamon Bark+, as desired 4-6 drops Clove+, as desired 500 g plain flour 1 ½ teaspoons bicarbonate of soda 3 teaspoons ground ginger 1 teaspoon ground cinnamon

METHOD: Position a rack in the middle of the oven and preheat to 180°C. Line a baking tray with parchment paper and set aside. Cream the butter and sugar together with an electric mixer. Add the eggs, molasses, and vinegar before adding the essential oils. In a separate bowl, whisk together flour, bicarbonate of soda, ginger, and cinnamon. Gradually add your dry ingredients to your wet mixture and mix well. Using clean hands, form small balls of cookie mixture and set down on your lined baking tray, being careful not to flatten them. Bake for 10-12 minutes, depending on how soft or crunchy you prefer your cookies.

*Photo may not accurately represent actual recipe once complete (stock photo).

DESSERTS

*Photo may not accurately represent actual recipe once complete (stock photo).

DESSERTS

*Photo may not accurately represent actual recipe once complete (stock photo).

DESSERTS

MONSTER COOKIES Chris Holly, USA YO U NG L I V I N G P RO DU C T S US E D

Lavender Honey Cinnamon Bark+ M A K E S A P P ROX . 1 2 S E RV I NG S

INGRE DIE NTS

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130-190 g Lavender Honey ¾ teaspoon vanilla extract 65 g butter 550 g oatmeal 3 eggs 2 teaspoons bicarbonate of soda 300 g peanut butter 1 drop Cinnamon Bark+ Raisins, nuts, flax seed etc. (optional)

METHOD: Preheat your oven to 180°C and grease a baking tray. Mix all of the ingredients well in a bowl and add the raisins, nuts, flax seed etc. if desired. Form cookies and drop them on to the baking tray leaving enough room for any spreading that may occur during baking. Bake for 10-12 minutes.

*Photo may not accurately represent actual recipe once complete (stock photo).