Recipes with Young Living Vitality Oils

Lemony Lemon Layer Cake

This Lemon cake … or cupcakes if you so desire ;-), is so delightfully lemony!      Although cakes from scratch can seem difficult, they aren’t hard at all! This one was easy enough for my 9 year old to assemble with only a few directions from me. The hardest part was the waiting for it to bake and cool.

This recipe has 3 separate parts and it is important to do each step in order. If you follow along carefully,  you will be enjoying your perfect slice of Lemony Lemon Cake before you know it!

This cake contains copious amounts of butter. Obscene amounts, actually, so if you are brave and fearless and madly in love with butter, go forth and bake this cake, but don’t forget to save me a piece. 😉

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Part 1. Lemon Curd Filling:

3/4 cup sugar

1/4 cup cornstarch

1 cup water

2 egg YOLKS

2 TBSP butter

1 TBSP grated lemon zest

2-4 TBSP Lemon JUICE

4-5 DROPS Lemon Vitality Essential Oil

Combine sugar, cornstarch and water in a small saucepan. Stir constantly, over medium heat, until mixture has thickened. (About 3-4 min) Boil, stirring, for 1 extra minute.  Beat egg yolks in a small dish. Turn off your heat and carefully take half of the hot mixture and add it to the eggs, stir together quickly to combine. Slowly add this mixture to the remainder left in your pan. Turn the heat to medium and stir to combine. The curd will thicken quickly and turn to a beautiful lemon yellow. (1-2 min)  Remove from the heat and stir in the butter, lemon juice and Lemon Vitality Essential Oil.  Place to the side to cool.

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Now on to the cake!!

Part 2. Lemon Cake

1 1/2 cups room temperature butter

1 1/2 white sugar (we used 3/4 cup coconut sugar and 3/4 cup white sugar)

4 eggs (room temperature)

2 1/2 cups cake flour (instructions below) ((we used 1 1/4 cup white flour and 1 1/4 cup coconut flour))

1/2 tsp salt

2 1/2 tsp baking powder

Zest of 2 lemons

1 1/4 cup milk (any kind will work)

2 TBSP grapeseed oil

5-7 drops Lemon Vitality Essential Oil

** cake flour : for every 1 cup of flour, remove 2 TBSP of flour and replace with 2 TBSP of cornstarch. For this recipe, measure out 2 1/2 cups of flour, remove 5 TBSP and replace with 5 TBSP cornstarch. Whisk to blend.

Preheat your oven to 350*

Grease and flour your cake pans.

Mix flour, baking powder,  salt, and zest of 2 lemons.

In a separate bowl, beat the butter until light and smooth.  Add the sugar and mix on medium for 4-5 minutes. Add the eggs, one at a time. Beat well.

In another bowl, mix the milk, and grapeseed oil

Back to the bowl of butter and sugar. Add the flour and milk mixtures alternately,  begin with flour and end with flour.  Add your essential oil. Beat well but not too long.

Pour batter evenly into your 2 pans, or cupcake liners.

Cakes:  bake for 30-35 minutes

Cupcakes: bake for 18- 25 minutes

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Part 3: Lemon Buttercream Cream Cheese Frosting

4 cups powdered sugar

1 cup softened butter

6 oz. Room temperature cream cheese

4 drops lemon Vitality Essential Oil

1-2 TBSP milk

Sift the sugar into your bowl, slowly cut in the butter, beating steadily.  When all of the butter has been incorporated, do the same with the cream cheese.

Add the Lemon Essential oil and beat the heck out of the stuff for about 3 minutes. At this point, you will assess your icing. It should be smooth and semi stiff, not hard. If it is harder than will icing nicely, add 1 TBSP milk, beat and reassess. I rarely have to use both TBSP of milk, but I live in the humid south, so if you live in a dry area, you may need more.

NOW WE ASSEMBLE THE GOODNESS!!!

If you are doing cupcakes, simply use a large round tip and pipe lemon curd into the middles of those babies and cap them off with some swirls of icing.

 

If you are doing the layer cake, you will slice each cake in half, horizontally with a long skinny knife, or unscented wax. Place 1 of the 4 pieces of cake onto your serving plate. Top with a third of the lemon curd and smooth out evenly.  Place the second layer on top and repeat, then repeat again. The final, and top layer, gets not curd. Skim a crumb coat onto the entire cake and pop into your freezer for 15 minutes. The way you do your final icing is entirely up to you.  I took a third of the icing and did a bright cheery yellow to compliment the beautiful white of the icing.. swirl it, pipe it, dollop it, whatever makes your heart sing.

 

And now we eat cake.

 

 

 

 

Recipes with Young Living Vitality Oils

Sweet Basil Pasta Sauce

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Basil Vitality oil (Ocimum basilicum) has a sweet, warm scent and flavor. This herb is found in a variety of dishes and is popular in both Asian and European cooking. With Basil Vitality™ essential oil, it’s easy to add this well-loved seasoning to whatever you like. Using an essential oil, you’ll get a brighter flavor than dried herbs without the hassle of fresh herbs.

Young Living’s Basil Vitality essential oil pairs well with savory foods, but you can also add its sweet, slightly peppery flavor to any meal. Try Basil Vitality oil with sauces, breads, soups, chicken, or seafood. Or try a sweet concoction like basil-strawberry lemonade. If you want a lighter basil flavor in your dish, dip a toothpick in the oil and swirl it in your preparations.

Basil Vitality Essential Oil Uses:24294201262_6d7bcbb086_o

  • Flavor your favorite pasta sauce recipes with Basil Vitality. Add Rosemary Vitality or Oregano Vitality for even more flavor.
  • Add to deli salads, Asian- or Italian-inspired soups, and custom salad dressings or vinaigrettes to share with family and friends.
  • Boil pasta noodles in basil-infused water for a subtle flavor.
  • Pair with lime juice and melons, such as watermelon and cantaloupe, for a fresh summer treat. For a more complex flavor profile, garnish with feta.
  • Mix with a mild tea, such as chamomile. Add a dash of honey to sweeten the experience.

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Sweet Basil Pasta Sauce

4 Cups Crushed Tomatoes

1 Bunch of Italian Parsley

1 Medium Onion

1/3 cup Red Wine

2 Tablespoons Minced Garlic

2 Tablespoons Ghee (directions included in previous Tilapia recipe)

1 Tablespoon Dried Oregano, or 1 drop of Oregano Essential Oil

2 Drops Basil Essential Oil

1 Teaspoon Salt (I use Pink Himalayan Sea Salt)

1/4 Cup Sugar (I use Raw Sugar)

1. Peel and dice the onion finely. Chop the parsley fine as well.

2. In large Stainless steel pan, heat the ghee over medium heat. When it is HOT, add your diced onion, and cook on medium until the onion has just so stopped being white. Add the Minced Garlic, and stir, cook for about 2 minutes. Stir in the Dried Oregano ( if using Oregano oil, skip this step) add sugar and heat through, allow to bubble a minute or 2.

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3. Pour in the Wine, and simmer for about 15 minutes.

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4. Add the Tomatoes and the parsley, stir, place a lid loosely on top to catch the splashes, turn your heat to as low as possible, and allow to simmer for 30 minutes, stirring every 10 minutes so it doesn’t stick.

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5. Turn off the heat, and add your essential oil/s. Stir to. Ombine and allow to sit for 5 minutes.

Serves 6-8

Takes approximately 40 minutes.

Recipe and photos, are property of Catherine Corn, Permission to use, granted to Country Oilers

Recipes with Young Living Vitality Oils

Black Eye Pea Salad with Lime Vitality Oil

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Lime (Citrus latifolia) Vitality™ essential oil is prized for its ability to bring a unique citrus flavor and delicious zing to any food or beverage. Adding a few drops of Lime Vitality essential oil to your dishes is the perfect way to elevate your cooking.Young Living Lime Vitality oil is versatile and concentrated, making it an important ingredient in one of our most popular blends, Stress Away™. Whether you’re stirring it into drinks for a bright burst of flavor or giving your food a little extra citrus zip, Lime Vitality essential oil is a welcome kick of summer that you can enjoy year-round.

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Lime Vitality Essential Oil Uses:

  • Add 1 drop of Lime Vitality to a vegetarian gel capsule and take daily or as needed as a dietary supplement.
  • Combine Lime Vitality essential oil with olive oil to use as a marinade for meat and veggies.
  • Include a drop to your stir fry to bring dimension and add a great depth of flavor.
  • Add a little Lime Vitality oil to berry dishes to complement their natural sweetness
  • Enjoy staying hydrated and add variety by infusing your water with a drop or two of Lime Vitality

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Black Eye Pea Salad

 

1 can black eye peas, drained
1 can corn, drained
1 medium tomato
1 medium onion
1/2 of a cucumber
1/4 of a bunch of parsley
1/4 of a bunch of cilantro
1TBSP minced garlic
2 drops of Lime Essential Oil
Pink Himalayan Sea Salt
Black Pepper
Splash of Red Wine Vinegar
Splash of Extra Virgin Olive Oil
1. In a glass bowl, place your salt, I use about 1 teaspoon, but you may you less or more if you like.
2. Carefully drop 2 drops of Lime Essential Oil into the salt and swirl to distribute.
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3. Add black pepper and garlic, stir to combine
4. Dice the tomato, peel and dice the onion and the cucumber and finely chop the parsley and cilantro. Place all of this into your dish with the previous ingredients.
5. Into this mixture, dump the can of corn and the can of black eye peas.
6. Add a splash of red wine vinegar and a splash of olive oil. Toss and taste. I like to “walk in” certain ingredients, vinegars, oils, salts and peppers. I add a splash, toss, taste, repeat, until it’s just perfect.:-)
7. When you reach perfection, slide your salad into the fridge to chill for about 30 minutes.
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Takes about 15 minutes to assemble.
Needs to chill 30 minutes.
Serves 6-8
Recipes with Young Living Vitality Oils

Rosemary Roasted Potatoes

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Rosemary (Rosmarinus officinalis) is a flavorful herb that’s celebrated for its role in the culinary world, especially in Italian dishes. Rosemary Vitality™ essential oil lends a uniquely herbaceous taste to every dish it’s featured in, making it perfect for many savory recipes.  Here is an amazing recipe shared by one of our team members.  Thank you for sharing Catherine and I hope you all enjoy it as much as her family does.

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ROSEMARY OVEN ROASTED POTATOES

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2-3 LARGE POTATOES

2-3 MEDIUM ONIONS

2 TBSP DICED GARLIC

2 TBSP FINELY CHOPPED GREEN ONIONS

3 TBSP GHEE (DIRECTIONS INCLUDED)

1 DROP ROSEMARY ESSENTIAL OIL

SALT AND PEPPER TO TASTE

1 STICK OF BUTTER

  • SUPPLIES: LARGE BOWL, CUTTING BOARD, SAUCE PAN, KNIFE, COOKIE SHEET, 2 LARGE SPOONS
  • Preheat oven to 400*

1. Unwrap your stick of butter and place in the sauce pan, place on burner over the lowest setting available. This will slowly be melted, do not boil, do not stir.  

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2.Peel and thinly slice onions. Place into your bowl. (If your eyes water, place and drop of Thieves Essential oil onto the handle of your knife or a cotton ball.)

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3.Cut potatoes into bite size cubes. Place cubes in bowl with onion. (Do NOT peel)

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4. Dice garlic cloves, sprinkle over potatoes and onions.  Finely chop Green onions. Sprinkle like garlic.

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  • By now your butter is melted. The top should be a rich golden color and underneath that will be a creamy white substance. The top is ghee, this has a high heat point, perfect for frying and baking. The creamy part is that rich, salty sweet deliciousness that  makes butter butter. 😉 carefully remove the rich golden liquid from the pan and place in  glass jar or bowl. Save the creamy part for later.

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5. Pour approximately 3 TBSP of the ghee over your potato mixture. Toss to coat.

6. In a glass bowl, place the amount of sea salt you wish to use. Add one drop of Rosemary essential oil, stir to distribute thoroughly.

7. Sprinkle the fresh cracked pepper to taste, and the salt and oil mixture over potatoes and give it all a final stir, and spread evenly onto a cookie sheet.

8. Bake about 20 minutes.  Poke the potatoes with a fork to check for tenderness. Be  careful not to burn the onions.

Remove your potatoes from the oven, place into a glass serving bowl and drizzle 2 TBSP of the creamy butter goodness over them, toss to coat.

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***Recipe and Photos property of Catherine Corn, with use and publication rights granted to Country Oilers .