December’s Recipe Using Clove and More!

0 December 7, 2010 - Archive

Young Living RecipeOh, Christmas tree, oh, Christmas tree…how lovely are thy seasonal fruits! Mixed with fresh baby greens, this makes a festive holiday salad with colors that glimmer like twinkling lights. I like to introduce this dish by separating the ingredients for my children to design their own edible Christmas trees. I encourage them to decorate any way they choose and then we take pictures of their artwork. They are more excited to eat their creations when they have had their hand in the creative play—and I am thrilled to see them eating healthfully!

Clove, cinnamon, tangerine, and orange YLTG essential oils electrify the taste buds for a delicious, tangy, sweet, and spicy start to any holiday celebration. As we sprinkle drops of orange oil on the salad (see recipe instructions), I like to share with my children the story of how in times of hardship, seasonal fruits and nuts were given as presents instead of toys. The drops of oil nestled within the fresh greens represent oranges as presents under the Christmas tree. The surprise is revealed when tasting the hint of oil throughout each bite. Brighten this time of the year with health and vitality from the gifts found in nature.

Until next post: January’s Chipotle Party Pepper Poppers

Happy Eating!

Chef Mandy

Clove Cinnamon Seeds

1 c. soaked and dried pumpkin seeds

1 c. soaked and dried sunflower seeds

3/4 c. maple syrup or maple sugar

¼ c. Nama Shoyu or wheat-free Tamari

1/4 tsp. cayenne pepper

2 drops Clove Oil

1 drop YLTG cinnamon oil

This component should be made at least two days ahead of time. Combine ingredients and pour onto solid dehydrator sheets in one layer. Dehydrate 24 hours @ 105° Fahrenheit. Flip the gooey mixture onto mesh sheets. Continue drying until crisp, approximately 24 hours. Store in the freezer until ready to use.

Tangerine Pomegranate Vinaigrette

1/3 c. raw honey or maple sugar

1/4 c. pomegranate juice

1/4 c. balsamic vinegar

1 c. grapeseed oil

1 Tbsp. dried parsley flakes

1 Tbsp. dried onion flakes

1/4 tsp. ground mustard powder

1/4 tsp. Himalayan salt

1/4 tsp. fresh ground pepper

3 Tbsp. poppy seeds

4 drops YLTG tangerine oil

Half one pomegranate and juice both halves in a citrus juicer, as if juicing an orange. Reserve 1/4 cup extracted juice for the dressing. Blend first three ingredients in a Vita Mix blender. On slow speed, add grapeseed oil until emulsified. Pulse chop the remaining ingredients. (Before adding the tangerine oil, I like to taste the dressing first. Then, I add the oil drops to taste the difference. I truly appreciate how delightful the oil flavors the recipe!)

Orange Holiday Greens

1 lb. mixed baby greens

4 Fuyu persimmons, julienne

4 red pears, julienne

2 baby cucumbers, sliced

Seeds from 1 pomegranate

4 drops YLTG orange oil, per serving

1 starfruit, sliced (optional to top the tree)

Toss baby greens with vinaigrette. Mound salad greens in the center of each plate. Drop 4 drops orange oil throughout each mound of greens. Arrange ingredients around plate for everyone to decorate their own Christmas tree. Top the mound with a slice of starfruit (optional).

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