Not all essential oils are safe for ingesting. Only use food grade or therapeutic grade essential oils. I only recommend using Young Living Essential Oils because they are a world leader in essential oil quality.
For more recipes direct from Young Living check out: https://blog.youngliving.com/tag/cooking-with-essential-oils/#.UjYpo38or1E
Spinach ricotta lasagna
- 12 lasagna noodles
- 8 minced garlic cloves (divide into two portions)
- 3tbs olive oil (divide into two portions)
- 2 – 28oz cans of crushed tomatoes (BPA free preferred)
- salt and pepper to taste
- 16oz frozen chopped spinach
- 2 cups part skim ricotta cheese
- 3/4 cup grated Parmesan cheese
- 1 cup shredded fontinella or fontina cheese
- 1 drop basil oil (Start with a toothpick dipped in oil)
Heat oven to 400 degrees.
- Boil noodles and lay in pan lengthwise
- In a pot put 5 cloves garlic, 2tbs oil and when garlic sizzles add tomatoes and 1/2 cup water. Bring to simmer for 10 minutes.
- Add the remaining cloves and oil, bring to sizzle and add spinach until until warm. Add salt and pepper. Stir in ricotta and Parmesan and drop of basil oil.
- Spread 2 cups sauce in 13×9 dish. Work with 6 noodles at a time, spread 2 generous tablespoons on each strip.
- Roll up lengthwise
- Place in a prepared with sauce. Repeat until all noodles are used.
- Drizzle remaining sauce over dish
- Sprinkle with fontanella and Parmesan
- Cover with foil and bake 35-40 minutes.
- Remove foil and broil for 5 minutes.
Homemade Chicken Soup for Colds
- EVO as needed
- 1 large onion, cut into 1/2-inch slices
- 4 ribs of organic celery, cut into 1/2-inch dice
- 3 peeled carrots, cut into 1/2-inch pieces or parsnips
- Kosher salt
- 2 smashed garlic cloves
- Thyme essential oil (use toothpick)
- 3 pounds chicken thighs, skin and excess fat removed
- Water, as needed
- 2 bay leaves
- 1 lemon, halved
- Cinnamon essential oil added w/toothpick
- Nutmeg essential oil added w/ toothpick
- Freshly ground black pepper
- 2 cups pasta or orzo or egg noodles
- 1 (15-ounce) can white beans (BPA free)
- 1 bunch parsley leaves coarsely chopped
- Coat a large pot with olive oil and add the onion, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Saute the vegetables until they start to soften , about 10 minutes. Add the garlic and cook for another 2 to 3 minutes.
- Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour. Add essential oils for the flavor at the end of cooking.
- While the soup is simmering, bring another pot of salted water to a boil over high heat. Add the pasta and cook until soft but not mushy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.
- After the soup has finished, turn the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.
- Spoon some of the pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped parsley and serve. Great remedy for a cold ! Apply Lemon oil to your chest and feet and take a shower to reduce a cold’s duration.