Vitality Oil Recipes

I recently became a wholesale seller for Young Living Essential Oils. I am loving trying out all of the oils in my starter kit. Along with the regular oil are a set of oils name Vitality Oils. hey are oils that you can ingest. So, being the food lover I am, I am having fun adding them to recipes. Here are a few of them:


Homemade Thieves Applesauce
5 large organic gala apples (or whatever variety you have)
1-2 drops off Thieves Vitality Oil

Chop up apples (DO NOT REMOVE PEELS) into small chunks and add 1/4 cup of water. Put in a pot and heat on stove. When apples are tender, remove and put them in Vitamix or other high speed blender. Only add cooking water if needed. Add 1 drop of Thieves Vitality and taste test. You can let cool in fridge or eat warm.


Peppermint Patties
1/2 cup coconut oil
1/4 cup raw honey
1/4 tsp. vanilla extract
6-10 drops Vitality peppermint essential oil
3/4 cup vegan chocolate chips, melted and slightly cooled

Beat first 3 ingredients until smooth. Add peppermint oil. Taste test as you go from 6-10 and stop where you feel it tastes the best. Place mixture in freezer for 10-15 minutes to harden. Melt chocolate while coconut mixture is cooking. When coconut mixture is cool, divide it into 12 portions and roll into balls. You can flatten the balls or keep them circular. Dip into chocolate and put back in freezer to firm up. Can be left in refrigerator.

Maddy's Favorite Salsa

Some call it cowboy caviar. I call it Maddy's favorite. I make a bowl of it and she devours it. I don't have an exact recipe for it, but you will have a good base to start out with. It's good with chips, on rice, even over tofu scramble or atop a taco. 

Maddy's Fav
1 bag of frozen organic sweet corn
1 can of drained and rinsed black beans (no salt added)
1 lime
1/2 onion, chopped fine
A few shakes of salt
2 cloves garlic
1 few jalapeños peppers, chopped fine or more, depending on how hot you like it

Cook corn according to directions and let cool. 
Add rest of ingredients and let sit in the fridge for 20 minutes.

This dish is full of fiber and tastes delicious.

Zesty Sweet Potato Wedges

A nice sidebar to normal roasted potatoes. These have a little kick. I like to serve them with rosemary mayo. Which is literally a little earth balance mayo with rosemary sprinkled in. I also like to dip them in guacamole.

Zesty Sweet Potato Wedges

1 pound sweet potatoes

1 tbsp. Olive oil

½ tsp. Garlic powder

½ tsp. Paprika

½ tsp. Salt

¼ tsp. Pepper

Preheat oven to 400. Mix spices. Add potatoes, oil, and spices to a bowl and mix well. Put on lined baking sheet. Roast for 15 minutes, then flip and leave on for an extra 10 minutes.

Fruit Compote

Fruit compote sounds like a depression era food, but it is super versatile and I love to make it. It can be used as a side dish, to put atop some other food (ice cream or waffles), or to spread on bread for sandwiches. Here is my ridiculously simple recipe:

Super Simple Fruit Compote
Any small bag frozen fruit of your choosing
1 tbsp. honey
1 tsp. ground chia optional

Take a sauté pan and add frozen fruit and honey. Stir, cover, and cook on low. Continue stirring and once fruit starts to thaw out cook until desired consistency. I also add the chia at the end because it helps to thicken it up.

Large Lunch Salad with Balsamic Dressing

When I have a salad for lunch, I know that it has to have a lot to it. It can't be a small basic side salad. This salad has to have some gusto. I like to add some roasted cruciferous veggies to this one as well to bump up the nutritional profile. If you don't know how to roast veggies, please see my blog post on roasting vegetables: https://www.pranaholisticwellness.com/single-post/2018/03/10/Roasted-Veggies

Large Lunch Salad
Roasted brussel sprouts and broccoli or cauliflower
Organic romaine lettuce, chopped
1/2 Avocado, diced
Onion, diced
Carrot, diced or shredded
1/4 cup low sodium white navy beans (rinsed)

Dressing:
1/4 cup olive oil
2 tbsp. good balsamic vinegar
                                         salt and pepper to taste

Put together salad. You can choose how big of a salad you would like, so    pile it high. Add enough dressing to coat and enjoy.

Easy "Peasy" Mom's Pea Salad

I believe in simple and it doesn't get any simpler than mom's pea salad. I grew up eating pea salad but would spend most my time picking out the chunks of cheese, yuck:(

Mom's Pea Salad
1 can drained low sodium peas
2 tbsp. earth balance mayo
Shake of paprika

This cannot get any easier:
Drain peas.
Add to bowl with mayo and a shake of paprika on the top.
Refrigerate for at least a 1/2 hour.

Baked Oatmeal

This is a very versatile recipe. You can add whichever fruit you like. It also refrigerates good for leftover snacks.

I split the big batch into 2 smaller batches with different fruit

2 cups quick cooking oats
1 cup rolled oats
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
3 tbsp. ground chia
1/4 cup warm water
1 cup milk
1/4 cup real maple syrup
1/4 olive oil
1 cup berries or fruit of your choice. I like blueberry and mango
(frozen fruit works just as well as fresh)

In a small bowl combine chia an d1/4 cup water and let sit 5 minutes
Assemble dry ingredients in one bowl.
Add wet ingredients (including chia egg) to dry.
Lastly, fold in fruit
Pour into greased 11 X 17 baking dish. Mixture will be thick so you will have to really spread it around. Put in 350 degree oven for 35 minutes. Let cool 5 minutes before eating