Essential Oil Recipes


Young Living Lavender Honey Salmon



Ingredients:
1/4 cup Extra Virgin Olive Oil
1/2 teaspoon dried leaf thyme
1 teaspoon fresh rosemary, chopped
Dash salt
Freshly ground black pepper
1/4 cup Young Living Lavender Honey
Olive oil for pan
4 salmon fillets

1. Combine oil, herbs, and seasonings in a small bowl. Cover and refrigerate for a few hours or overnight.


2. Combine the oil mixture with the lavender honey in a large food storage bag; place salmon fillets in the mixture, turning to coat well.


3. Cover and refrigerate for at least 2 hours or up to 4 hours.


4. Heat oven to 375 degrees


5. Heat about 1 Tablespoon of olive oil in a large ovenproof skillet; sear the salmon, skin side down, for about 4 minutes. Move the skillet to the oven and cook, uncovered, for about 12 minutes, or until salmon flakes with a fork. It will cook a little more when removed from the oven, so don't overcook. [Serves 4]

Lavender Vinegar Recipe
10-17 lavender sprigs
1 pint white vinegar (boil for 2-5 minutes)

Cut lavender sprigs to fit inside a glass bottle or jar. (Sterilize jar if using lavender vinegar for cooking.) Rinse flowers in cold water to remove dirt. Put lavender (flowers down, stems up) into jar and pour vinegar to the top of the bottle. Seal and let sit for 2-6 weeks before using.

Uses:

• Cooking (marinade for meats, dressing for salads, dipping oil for breads)
• Cleaning (disinfecting floors, walls, mirrors)
• Cosmetic (hair rinse, facial blemishes)

Grilled Lavender Honey Breast of Chicken

Ingredients:
¾ cup white wine vinegar
¼ cup grated lemon zest
½ cup fresh lemon juice
¼ cup extra-virgin olive oil
¼ cup lavender honey
1 tablespoon dried culinary lavender buds, finely ground in a spice grinder
1 ½ teaspoons fresh lime juice
1 teaspoon sea salt
¼ tablespoon cracked black pepper
8 boneless chicken breasts

Method:
In a large bowl, mix the vinegar, lemon zest, lemon juice, oil, honey, lavender, lime juice, salt, and pepper. Add the chicken and turn to coat. Cover and refrigerate for 4 hours.

Preheat a grill to medium. Remove the chicken from the marinade and place on the grill. Cook, turning the chicken every 5 minutes and brushing occasionally with marinade, for 15 minutes, or until no longer pink when tested with a sharp knife. Discard any remaining marinade. Serves 8.

Summer Salad with Lavender Vinaigrette

Ingredients:
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
½ teaspoon sea salt
½ teaspoon dried culinary lavender buds, finely ground in a spice grinder

Method:
In a small bowl, whisk together the oil, vinegar, salt, and lavender. Pour over the salad. Mix lightly.

Lavender Blueberry Banana Bread

Ingredients:
¼ pound (1 stick) unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1 cup all-purpose flour
1 tablespoon dried culinary lavender buds, finely ground in a spice grinder
1 teaspoon baking soda
½ teaspoon salt
1 cup whole wheat flour
3 large ripe bananas, mashed
1 ¼ cups blueberries
½ cup walnuts, coarsely chopped
1 teaspoon vanilla extract

Method:
Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan or coat with non-stick spray.

In a large bowl, combine the butter and sugar. Beat with an electric mixer until fluffy. Add the eggs one at a time, beating well after each addition. Sift the all-purpose flour, lavender, baking soda, and salt into a medium bowl. Stir in the whole wheat flour. Beat into the butter mixture. Fold in the bananas, blueberries, walnuts, and vanilla. Pour into the prepared pan.

Bake for 50 to 60 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from the pan and cool on a wire rack.

Strawberry NingXia Red Shaved Ice

1 bottle NingXia Red
2 cups fresh strawberries (whole)
¼ - ½ cup Blue Agave

Mix ingredients together and pour over shaved ice in a 12-ounce cup. Poke holes through shaved ice with straw or spoon for juices to settle.

Party Lavender Lemonade

4 ½ gallons water
1 quart juiced lemons
1-1 1/2 quarts Blue Agave
10 drops lemon essential oil
10 drops lavender essential oil
4-8 Tablespoons concentrated lemon juice

Mix ingredients together. Pour over pebbled or crushed ice. Garnish with lavender sprig if desired. Makes 5 gallons.

Party Orange Citrus Shaved Ice

1 ½ cases of oranges (juiced)
5 cups Blue Agave
15 teaspoons vanilla
20 drops orange essential oil

Mix ingredients together in a 5-gallon container. Fill with water to a few inches below the top. Pour over shaved ice in a 12-ounce cup.

Tart Grapefruit Citrus Drink

1 case of oranges (peel rind, then blend whole oranges)
8 grapefruit (peel rind, then blend whole grapefruit)
1 ½ quarts Blue Agave
10-15 drops grapefruit essential oil

Mix ingredients together. Pour over pebbled or crushed ice.