Make your festive feasts healthy and tasty with our vegetarian recipes that include a few drops from our flavourful Plus range of essential oils. Here are some delicious dinner ideas that will make any party taste sensational, minus the guilt.
Baked Fig salad
- 200g of Lamb’s lettuce or other wintry salad
- 1 pomegranate
- 4 figs
Salad Dressing ingredients
- 50 ml NingXia Red
- 1 date
- 1 drop of Cinnamon Bark+
- 50 ml olive oil
- 1 tablespoon of balsamic vinegar
Cut figs into 4 and place on a tray, baking for 15 minutes in the oven at 170˚C.
Wash the salad leaves and place them onto a serving dish. Add the baked figs on top and prepare the salad dressing by putting all the ingredients into a blender. Drizzle on top and scatter the pomegranate seeds to finish the salad. Serve immediately.
Nut Roast with Spiced Gravy
With family dinners, festive parties and office gatherings, it’s easy to overindulge. This mouth-watering and tasty nut roast recipe is a nourishing option, satisfying you for longer.
Nut Roast Ingredients
- 1 carrot
- 1 parsnip
- 250 ml vegetable stock
- 1 onion
- 2 cloves of garlic
- 150g mushrooms
- 200g sweet chestnuts
- 100g hazelnuts
- 50g cashew nuts
- 50g sunflower seeds
- 1 tablespoon of tomato paste
- 4 drops Black Pepper+ essential oil
- 1 drop Thyme+ essential oil
- 1 tablespoon of fresh, chopped thyme
- 1 teaspoon of smoked paprika powder
- 3 large eggs
- 2 tablespoons of extra virgin olive oil
- 1 onion
- 2 cloves of garlic
- Half a stick of celery
- 1 piece of fresh ginger
- 1 handful of dried mushrooms
- 1 tablespoon soy sauce
- 3 tablespoons almond milk
- 1 drop Nutmeg+ essential oil
- ½ teaspoon of smoked paprika powder
Pre-heat the oven to 180˚C. Then heat 1 tablespoon of olive oil in a large frying pan and cook 1 grated carrot and 1 finely diced parsnip with a cube of vegetable stock for 5 minutes until it softens. Add 1 finely chopped onion, 2 cloves of garlic, 150g finely cut mushrooms and cook together for a further 10 minutes.
Place 200g sweet chestnuts, 100g hazelnuts, 50g cashew nuts and 50g sunflower seeds into a blender and blend until fine. Mix well and add 1 tablespoon of tomato paste.
Stir everything together into one mixture and add 3 lightly beaten large eggs. Garnish with 4 drops of Black Pepper+, 1 drop of Thyme+, with 1 tablespoon of freshly chopped thyme, 250 ml of vegetable stock and 1 teaspoon of smoked paprika powder.
Mix into a big bowl and spoon the mixture into the prepared tin and press down the surface. Cover with foil and bake for 30 minutes. Then remove the foil and bake for a further 20 minutes until firm when pressed gently.
Meanwhile, to make the gravy, heat 2 tablespoons of extra virgin olive oil on a low heat, then add all sauce ingredients, simmering gently for just 15 minutes. Lastly, add 3 tablespoons of almond milk, 1 drop of Nutmeg+ and ½ teaspoon of smoked paprika powder for a fragrant finish. Leave it for another minute on the hob then pour it into a blender to make a smooth gravy.
Perfect Roast Potatoes with Rosemary and Thyme
Crispy, golden-brown and aromatic, roasted potatoes are the perfect complement to any dish.
- 1kg potatoes
- 100 ml olive oil
- 2 tablespoons of flour
- ½ teaspoon of salt
- 1 drop of Rosemary+ essential oil
- 1 drop of Thyme+ essential oil
- 8 sprigs of fresh thyme
Peel the potatoes and cut each into 4 even-sized pieces. Drop into a large pan and pour in enough boiling hot water to cover them. Let potatoes simmer for 20 minutes then drain the water. Put a roasting tin in the oven and pre-heat oven to 200˚C.
Add 1 drop of Rosemary+ and 1 drop of Thyme+ into a 200 ml bottle of olive oil. Season potatoes with 100 ml of flavoured olive oil, salt and fresh thyme and tip it onto the hot roasting tin. Place in the oven and roast for 60 minutes, or until golden and crunchy.
Simple cherry & coconut tiramisu
Entertaining just got simpler with this quick Italian dessert. Enjoy a melt-in-your-mouth moment you’ll savour with every spoonful.
- 250g gingerbread
- 300g cherry compote
- 500g coconut yoghurt
- 2 drops of Orange+ essential oil
- Cinnamon Bark+ essential oil
- 2 tablespoons of shredded coconut/ almond flakes
- 1 tablespoon of cocoa powder
- 4 dessert dishes
Crush the gingerbread into a fine consistency and add some juice from the cherry compote until it has a dough-like consistency then flavour it with 1 drop of Cinnamon Bark+ and 2 drops of Orange+.
Divide the mixture into 4 and place into the dessert dishes as the bottom layer.
Flavour the coconut yoghurt with 1 drop of Cinnamon Bark+ and 4 drops of Orange+ and layer the yoghurt and cherry compote. Decorate the top with shredded coconut, almond flakes or cocoa powder as you wish.
These wonderful recipes were provided by Karin Opitz-Kreher,
A cook and Young Living member from Germany. You may have seen her at one of our conventions, giving a cooking demonstration on how to
infuse vegan and vegetarian cuisines with our aromatic Plus culinary oil range. She has also written a German e-Book on healthy eating and hopes these dishes will inspire you this season.
Which of these healthy festive recipes will you try?