VEGETABLE RECIPES WITH ESSENTIAL OILS

Your vegetables will never be bland again with the additional of therapeutic food grade essential oils. Try our aromatherapy recipes for a unique vegetable eating experience any day of the year!

Please remember to use only food grade essential oils for internal use. All of Young Living's oils are food grade and are safe to use in all types of cooking. Try some of the following recipes for your friends and family!

To purchase the oils used in these recipes at wholesale cost, please call Young Living at 1-800-371-2928 and use Independent Distributor #10279 for your sponsor and enroller or contact Maria Low at marialow2000@yahoo.com.

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Fried Green Tomatoes

6 large green tomatoes	1 tsp. paprika
½ c. blue cornmeal	¼ tsp cayenne pepper
¼ tsp. sea salt	1 c. rice or goat milk
1 Tbs. fresh parsley, finely chopped	1 drop of thyme oil
1 tsp. olive oil

Mix all ingredients (except tomatoes, milk, and olive oil). Dip sliced tomatoes in milk. Coat with cornmeal mixture. Cook in a sauté pan with olive oil until tomatoes are crisp on the outside. Makes 6 servings.

Young Living Oils and products used in this recipe:
#3650 Thyme Essential Oil
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Grilled Vegetables

MARINADE:

2 Tbsp. extra virgin olive oil	1 drop Young Living black pepper oil
1 Tbsp. balsamic vinegar (optional)	1 Tbsp. Parsley, finely chopped
1 drop Young Living basil oil	4-6 cloves garlic, minced
1 drop Young Living oregano oil	Salt (to taste)

Mix ingredients together and set aside.

VEGETABLES:

1 red bell pepper	20 asparagus stalks
1 yellow bell pepper	Other vegetables in season
3 zucchini

Cut peppers into medium size slices and quarter zucchini lengthwise and then cut in half. Leave asparagus whole. Place vegetables into glass baking dish and cover with marinade. Cover and refrigerate for 1-2 hours. While grill is off, spray with extra virgin olive oil cooking spray (or cooking spray of choice) thoroughly. Once the grill is hot, grill vegetables until tender. Grill asparagus first followed by zucchini and peppers. Makes 6-8 servings.

Young Living Oils and products used in this recipe:
#3550 Young Living Basil Essential Oil
#3605 Young Living Oregano Essential Oil
#3611 Young Living Black Pepper Essential Oil
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Steamed Winter Vegetables

1 lg sweet potato, peeled & sliced ½" thick		5 Tbsp. extra virgin olive oil ¼ tsp salt
1 med turnip, halved & cut in 6 wedges		10 drops Young Living black pepper oil
1 lg parsnip, peeled, cut lengthwise & sliced 1½" thick		2 drops Young Living nutmeg oil ¼ tsp. ground black pepper
3 carrots, peeled and cut 2 inches thick		¼ tsp. onion powder
2 lbs. winter squash, cut 2" thick		Fresh parsley
½ tsp. salt
¾ c. water

Place all vegetables into a 13 x 9 glass baking dish with squash on the top. Sprinkle ½ tsp. salt over all, add water, and tent with foil. Bake at 350 degrees for 45 minutes to 1 hour until veggies are fork tender. Remove from the oven, drain water, and transfer to serving bowl. In a small bowl, combine all other ingredients except parsley and mix well. Add to steamed veggies and gently toss. Garnish with parsley and serve. Makes 3-4 servings.

Young Living Oils and products used in this recipe:
#3500 Basil Essential Oil
#3611 Black Pepper Essential Oil
#3578 Lemon Essential Oil