Linda Butler

Spring has most definitely sprung! As the weather begins to warm up, it’s time to start incorporating some healthy and easy-to-prepare dishes into your weekly meal prep rotation! Why not start with these fresh and super delicious, prawn rice paper rolls that are the perfect addition to any spring picnic or dinner party.

These yummy rice paper rolls are fun to make with your kids depending on their age. You can at least let them pick their fillings and then roll them for them…or let them try! The Peppermint essential oil in the dipping sauce gives a refreshing minty taste, but use it sparingly as a little goes a long way! Instead of zesting or juicing, use Lemon essential oil for a convenient way to use this bright flavour.

TIP The filling ingredients I’ve listed are some of my favourites! I suggest getting creative and using veggies/fillings you like. Here are a few ideas; sliced mushrooms, snow peas, cooked sweet potato strips, cooked chicken, tofu, or beef pieces.  If you want to make these vegetarians or vegan leave out the prawns and add more veggies and use vegan mayonnaise for the dipping sauce.

NOTE For the rolls you’ll want to cut the veggies in thin long strips (julienne style). Cut the prawns in half lengthways or if using tofu cut in long thin flat pieces. Yum!

November 17, 2020

by adminaustralia

Cuisine

Vietnamese

Category

Recipes

Persons

4

Prep Time

20 minutes

Total Time

20 minutes

Ingredients

• Rice Paper Rolls Ingredients
• 12 rice paper wrappers
• 50g rice noodles (vermicelli) (optional)
• 12 cooked prawns, peeled
• 1 carrot, peeled
• 1 small capsicum
• 1 small cucumber, peeled and seeded
• 1 cup pea shoots or bean shoots (optional)
• 2 spring onions
• 12 mint leaves (or more, to taste)
• coriander leaves and/or parsley leaves (approx. ½ bunch chopped)
• Mint Dipping Sauce Ingredients
• ¾ cup mayonnaise
• 2 tbsp fresh lemon or lime juice (to taste)
• 2 tbsp tamari or soy sauce (to taste)
• 2 tbsp maple syrup or honey (to taste)
• 4 drops lemon or lime oil (to taste)
• 1 drop peppermint oil (optional, to taste)
• pinch of salt (to taste)
• 4 – 6 fresh mint leaves (optional)
• a little water to thin

Instructions

• 1. Prepare all the ingredients before you plan to assemble the rolls. You can do this step a day ahead except for soaking the rice noodles and rice paper wrappers. If you are using green prawns cook and cool them so they are ready to use in the rolls.
• 2. Make the dipping sauce by placing all the ingredients in a blender and blending. Taste and add a little more tamari, maple syrup, and/or Lemon essential oil, if desired.
• 3. When ready to make the rolls place the noodles in a bowl and cover with boiling water and let them soften for approx. 5 minutes then drain, rinse them in cool water and drain them again well. Set them aside with the rest of the filling ingredients. Make sure the excess moister is drained or the rolls could be soggy.
• 4. Now you are ready to make the rolls and you do them one at a time unless you have help. I like to use a damp cloth to set the wrappers on as I fill them so they do not dry out.
• 5. Fill a large shallow dish with warm water and dip in one rice paper wrapper at a time for approx. 30 seconds and when soft remove from the water with your hands and set on the damp cloth.
• 6. Place 2 prawn halves end to end in the middle of the rice paper (I like to start with the prawns as they will show through the rice paper). Then place a little of the noodles on top and then a little of each of the veggies and herb leaves. You do not want to overfill the rolls or they will de difficult to roll and could fall apart.
• 7. Once you have added all your fillings fold the ends of the rice paper wrapper in and then tightly roll them to form the roll. Make the rest of the rolls and serve with the dipping sauce. You can also chill the rolls for a few hours to overnight before serving.

Tags

cooking,

essential oils,

lemon,

peppermint,

recipes,

rice paper rolls

© 2021 COPYRIGHT (C) 2018 – ALL RIGHTS RESERVED – YOUNG LIVING

If you enjoyed this delicious recipe, check out Chef Kate’s Prawn Curry Soup with Cilantro Essential Oil dish – you’re going to love it!

The post Prawn Rice Paper Rolls with Mint Dipping Sauce appeared first on Young Living Australia.

This luscious Lavender and Lemon Loaf is bursting with citrus flavour, paired with a delightful hint of Lavender essential oil making it the ideal dessert for spring!

It’s really quick and easy to put together and lovely with a cup of tea or great for a light dessert.

TIP Use a bread tin to make this loaf in or a cake tin if you prefer. I have also used individual ramekins for dinner parties or to have a little sweet treat on hand. You can top the loaf with lemon slices and a few sprigs of lavender if you like, for a lovely presentation.

NOTE For a little variety try using this easy recipe to create a lime cake by using Lime essential oil in place of the Lemon essential oil and try using a drop of Basil or Citrus Fresh in place of the Lavender essential oil.

I hope you enjoy this delicious Lavender and Lemon Loaf!

November 1, 2020

by adminaustralia

Category

Recipes

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Ingredients

• Lavender and Lemon Loaf Ingredients:
• 2 eggs
• ¾ cup (150 grams) sugar (preferably organic)
• ½ cup (120 ml) freshly squeezed lemon juice
• 1/3 cup (80 grams) butter, melted
• 6 – 8 drops Lemon essential oil (to taste)
• 1 drop Lavender essential oil (to taste)
• 2 cups (280 grams) flour or gluten-free flour mix
• 2½ tsp baking powder (non-aluminum)
• Lemon & Lavender Glaze Ingredients:
• ¼ cup (60 ml) freshly squeezed lemon juice
• sugar or maple syrup (approx. 2 tbsp, to taste)
• 4 – 6 drops Lemon essential oil (to taste)
• 1 drop Lavender essential oil (to taste)

Instructions

• Preheat oven to 180C and prepare a bread tin or cake tin by lining with baking paper.
• Place the eggs and sugar in a large bowl and whisk together until they are creamy and pale. You can also use an electric mixer.
• Mix the Lemon and Lavender essential oil into the melted butter. Then add the lemon juice and melted butter/Lemon and Lavender essential oil mixture into the egg mixture and mix until the batter is well combined.
• Sift in the flour with baking powder and then mix with an electric mixer until well combined. You can also mix by hand.
• Pour the batter into the prepared tin and run a knife down the middle of the bread tin lengthwise before baking. This helps to form the split down the center of the cake and looks better. If using a cake tin skip this step.
• Bake for 35 – 45 minutes or until a knife inserted in the center comes out clean.
• While the cake is baking make the glaze by heating the lemon juice and sugar in a small saucepan on low heat (do not boil) and stir until just dissolved and remove from heat. Add the Lemon and Lavender essential oils and stir through.
• When the cake is done remove from the oven and immediately pour over the glaze. I like to use a skewer and poke a few holes in the cake so the glaze gets into the cake too. Let the cake cool down before slicing or serve warm with a little ice cream. Yum!

Tags

lemon

© 2021 COPYRIGHT (C) 2018 – ALL RIGHTS RESERVED – YOUNG LIVING

If you enjoyed this sweet treat, check out Chef Kate’s Creamy Chocolate Coconut Pots with Caramel Sauce recipe here.

The post Lavender and Lemon Loaf with Lemon Glaze appeared first on Young Living Australia.

Looking for the perfect dessert for your next dinner party? You’ve come to the right place. This rich and creamy Chocolate Coconut Pots recipe is not only delicious, it’s quick and easy to make! I’ve served it many times to happy guests attending my cooking classes where I share healthy recipes and demonstrate how easy it is to add flavour to dishes and drinks using our culinary essential oils. Coconut oil adds a delicious and nutritious twist; plus, it tastes amazing with a little culinary cinnamon bark, lemon, or orange essential oil mixed in.

The Coconut Caramel Orange Sauce is so rich and luxurious that anyone who has tasted it exclaims, ‘Oh my goodness, this is incredible!’ I use this caramel sauce on just about anything! Try it over pancakes to make a very special treat on a weekend.

NOTE If you are using another culinary essential oil in your Creamy Chocolate Coconut Pots make sure to use the same one in place of the orange oil in the caramel sauce to compliment the dish.

TIP The recipe makes more than enough for pouring over the top of the Chocolate Coconut Pots so you’ll have some leftover… unless you eat it while making the dessert.

The pots will need a couple of hours to set in the refrigerator or approx. half-an-hour in the freezer.

NOTE You can use 1 cup raw cacao powder and 1 jar of raw coconut chocolate butter instead of 2 of the chocolate bars (200gm). You may have to add a little more sweetener to taste.

When making the sauce you can use coconut oil in place of the butter and coconut cream instead of cream for a vegan version. You will have to stir a little harder to combine if using coconut oil.

October 8, 2020

by adminaustralia

Category

Recipes
Uncategorized

Persons

6

Serving Size

6

Prep Time

20 minutes

Total Time

20 minutes

Ingredients

• Ingredients for Coconut Caramel Orange Sauce:
• 3 dark (70%) chocolate bars (approx. 300gm)
• 1 cup coconut milk
• ¾ cup honey or maple syrup (to taste)
• 2 tbsp melted coconut oil
• 1 tsp vanilla essence (optional)
• A tiny pinch of sea salt (to taste)
• 2 – 3 drops Young Living culinary orange essential oil (to taste)
• Ingredients for Coconut Caramel Orange Sauce:
• ½ cup butter or coconut oil
• 1 cup coconut sugar
• ¼ cup cream or coconut cream
• 1 tsp vanilla essence (optional)
• pinch of salt (add more for a salted caramel flavour, but not too much)
• 2 – 3 drops Young Living culinary orange essential oil (to taste)

Instructions

• 1. Melt the chocolate in a double boiler. When melted, completely remove from heat, but leave the pan with the melted chocolate in the warm water.
• 2. Then add the rest of the ingredients and stir well to combine. Check to see if it is sweet enough and add more sweetener if desired and stir well. The mixture should be like very thick hot chocolate. You may need to add just a little more coconut milk to get it to this consistency.
• 3. Spoon or pour the mixture into little ramekins, small bowls, or heat-proof glasses (shot glasses work great especially for small treats).
• 4. Place the Chocolate Pots on a tray and chill in the fridge for approx. 25 minutes (or the freezer for 15) to set them a little before adding the Caramel Sauce.
• 5. For the sauce, prep all the ingredients so they are ready to use before you start making the sauce.
• 6. Place the butter in a medium saucepan over medium/high heat and start to melt it. Then whisk in the coconut sugar.
• 7. Continue whisking until the coconut sugar has melted and starts to bubble. Be careful not to burn. Add the cream or coconut cream, vanilla, and salt and continue whisking until combined and the sauce thickens a little. This should take a couple of minutes.
• 8. Remove from heat and add the culinary orange essential oil and stir to blend. The sauce is now ready to enjoy, or you can keep refrigerated for up to 1 week or freeze for 1 month—but it never lasts that long in my home or clients’ homes!
• 9. Remove the Chocolate Pots from the fridge and spoon a little of the Caramel Sauce over the top of the Chocolate Pots and place them back on the tray and loosely cover them with baking paper and continue chilling until set for about 3 hours or overnight. You can also put them straight into the freezer for approx. 25 – 35 minutes to chill and set quicker.
• 10. Serve with fresh berries or orange slices, if you like.

Tags

orange essential oil

© 2021 COPYRIGHT (C) 2018 – ALL RIGHTS RESERVED – YOUNG LIVING

If you love orange essential oil, check out our blog on 12 things Orange essential oil lovers have to try! 

For other Chef Kate recipes click here!

The post Creamy Chocolate Coconut Pots with Caramel Sauce appeared first on Young Living Australia.

So, you’ve dived into the world of nut mylk – we’re impressed! It can be a daunting experience when you enter the long-life milk section at the supermarket with shelves and shelves of different brands offering you their version of the best. 

Store-bought nut mylk can be convenient but have you ever considered making your own? It’s easier than you think! Plus, you can make it to your specific taste by adding your favourite culinary essential oils. 

Keep reading to find out how to make your own home-made nut mylk with only 3 ingredients – how easy is that!

Optional Additions

• 2 tbsp raw cacao powder (you may need to add natural sweetener (to taste)
• 1 tbsp coconut sugar, coconut syrup or natural sweetener of choice (to taste)

To make your easy vegan nut mylk – all you’ll need is one-part nuts to two parts water, plus your favourite culinary essential oil. You can use any kind of nuts such as almonds, cashews, hazelnuts, macadamia nuts, pecans or walnuts. You can also make seed mylks from sunflower, pumpkin or sesame seeds – if you are nut sensitive. It is so versatile! 

Use this basic recipe to start with, then get creative and mix up your own nutty creations.

Add in a drop or two of your favourite Young Living culinary essential oil! Here are a few of my favourites; orange, cinnamon, lemon that work great. Sometimes I add a little fruit to the mylk and kids especially like this too. Try adding half a banana, a few berries, a couple of chopped dates, mango or pineapple pieces, to taste. To make it sweeter add one of the optional additions. 

TIP Almonds make great tasting nut mylk and are high in protein. Cashews make really creamy nut mylk and for thicker cashew mylk add a little less water when blending. If you add acai or maqui powder, you’ll have purple coloured mylk for kids to enjoy. 

NOTE Soaking nuts and seeds re-hydrates, softens, activates life force and makes them easier to digest. Drain before blending.

Soaking (Activating) Nuts and Seeds

Soaking and activating nuts or sprouting seeds creates a similar condition to germination and helps remove a protective natural toxin (phytic acid, which is designed to make the nut or seed pass straight through a digestive system to germinate). Removing this protective layer during soaking usually makes nuts and seeds easier to digest and can also increase healthy enzymes and nutritional availability in the nut or seed.

To Soak/Activate Nuts

Place your desired quantity of nuts or seeds in a jar and cover with filtered or spring water at an approx. 2 to 1 ratio (1 cup nuts to 2 cups water). Place on a counter overnight. You can soak for less time, but at least 6–8 hours is ideal. After soaking, drain and rinse the nuts or seeds in filtered or spring water and use immediately, or store in the fridge for up to 3 days.

September 17, 2020

by adminaustralia

Category

At Home
Culinary Oils
Recipes

Persons

2

Serving Size

2 cups (500ml)

Cook Time

5 minutes

Total Time

5 minutes

Ingredients

• 1 cup (approx. 150gm) soaked/activated whole raw almonds, cashews or other nuts
• 2 cups (500ml) filtered or spring water
• 1 – 2 drops culinary lemon, cinnamon bark or orange oil (to taste)

Instructions

• Place all the ingredients in the blender and blend on high for 1 – 2 minutes. Check to see if the nuts have ground enough and blend again for 1 – 2 minutes longer, if needed.
• Strain nut mylk and reserve leftover nut pulp for other uses if there is any. Serve immediately or refrigerate for up to 3 days.

Tags

Culinary Oils,

dairy free,

nut milk,

nut mylk,

vegetarian,

young living

© 2021 COPYRIGHT (C) 2018 – ALL RIGHTS RESERVED – YOUNG LIVING

The post Easy Vegan Nut Mylk appeared first on Young Living Australia.

This soup is full of cilantro essential oil flavour and is sure to be a hit with family and friends. It’s really easy to make and can be prepared a day ahead then gently reheated when you are ready to serve, which makes it an ideal dish for entertaining.

Vegetarian/Vegan Option

You can easily make this soup vegetarian/vegan by using approx. 1 cup of firm tofu, cut into bite size pieces and/or by adding some extra chopped veggies pieces in place of the prawns. Here are a few veggie suggestions: zucchini, green beans, peas, snow peas, broccoli, cauliflower, capsicum and carrots. Just add the veggies and/or tofu and simmer until tender a few minutes before serving. A few cashews could be nice in the soup too. But don’t forget to add cilantro essential oil!

Chef Kate TIP I like using green prawns with the heads removed, shells removed and deveined. You can also use cooked prawns and just add them at the end and heat through. If you are really wanting to make this dish fancy you could add some scallops, lobster and/or bugs meat pieces too.

NOTE: You can use a store bought curry powder blend (mild, medium or hot) or create your own.

August 17, 2020

by gpercival

Category

At Home
Recipes

Persons

2

Prep Time

25 minutes

Cook Time

30 minutes

Total Time

55 minutes

Ingredients

• Ingredients
• 1 tbsp coconut oil
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and finely sliced
• 1 medium zucchini, finely sliced
• ½ capsicum, finely sliced (optional)
• 1 – 2 tbsp curry powder (to taste)
• 1½ tsp sea salt and freshly ground pepper (to taste)
• 2 cans coconut milk or light coconut milk
• 12 – 16 medium prawns (green or cooked, shells removed and deveined)
• 2 tbsp finely chopped cilantro and/or parsley (optional)
• 1 – 2 drops Young Living cilantro essential oil (to taste)
• 4 drops Young Living lemon essential oil (to taste)
• For Serving
• cilantro and/or parsley leaves (optional)
• spring onion slices (optional)
• cashew pieces
• cooked rice or quinoa

Instructions

• 1. Clean the prawns and leave them whole or cut them into bite-size pieces and refrigerate until needed. You can do this step a few hours or a day ahead.
• 2. Open the cans of coconut milk and set aside. Place the coconut oil in a large sauté pan or soup pot and melt over medium heat. Add the onions, carrots, zucchini and capsicum and sauté, while stirring often, for approx. 10 minutes, until the veggies are tender.
• 3. Add the curry powder, salt and pepper and stir well to coat the veggies. Then add the coconut milk and chopped cilantro, stir and reduce the heat to medium and simmer the mixture for 10 minutes.
• 4. At this point you can add the prawns and cook them through and serve or you can cool the soup and refridgerate for up to 2 days.
• 5. When you are ready to serve the soup, approx. 15 minutes beforehand, gently reheat the soup to a simmer, add the prawns and simmer approx. 10 minutes until they are cooked through.
• 6. Remove from the heat, add the culinary oils and stir through. Serve immeditaly or cover with a lid for a few minutes. When ready to serve top the soup with cilantro and/or parsley leaves, spring onion slices and a few cashew pieces. You can also add a spoonful of cooked rice or quinoa to each bowl, if you like.

Tags

cilantro essential oil,

curry soup,

Recipe

© 2021 COPYRIGHT (C) 2018 – ALL RIGHTS RESERVED – YOUNG LIVING

For other Chef Kate recipes click here!

The post Prawn Curry Soup with Cilantro Essential Oil appeared first on Young Living Australia.