Thanksgiving is the perfect time to experience a broad spectrum of essential oils in your cooking. From appetizers, breads, casseroles and desserts, you can incorporate essential oils in them all. Get a head start in your preparations and stock up on the oils you’ll need to use in these traditional recipes.

Rosemary Garlic Mashed Potatoes

3 cubed potatoes
1/4 C. butter
2 Tbsp oil
1 small chopped onion
1 minced clove of garlic
2 drops of Rosemary essential oil
1/2 C. milk
Salt and Pepper to taste

1. Place potatoes in a pot with enough salted water to cover, cook 30 minutes or until tender and drain
2. Add and melt butter on potatoes; put aside
3. Add oil to a skillet
4. Add garlic and onions and cook until tender
5. Stir in drops of Rosemary Essential Oil
6. Mash potatoes with the melted butter and add onion mixture, milk, and salt and pepper to taste

Green Bean Casserole

2 T. butter
2 T. flour
1 t. sugar
1/4 C. diced onion
1 C. sour cream
1 drop of Nutmeg essential oil
3 C. sliced green beans
2 C. shredded cheddar cheese
1/2 C. crumbled buttery crackers
1 T. melted butter

1. Preheat oven to 350 degrees.
2. Melt 2 tablespoons butter in large pan over medium heat.
3. Stir in flour until smooth and cook for 1 minute.
4. Stir in salt, sugar, onion, sour cream, and drop of Nutmeg Essential Oil.
5. Add green beans and mix together.
6. Put mixture into casserole dish.
7. Sprinkle cheese over mixture.
8. In a bowl, mix cracker crumbs and remaining butter and sprinkle on top of the beans.
9. Bake for 30 minutes in the oven until the top is golden.

Perfect Pumpkin Pie

8-ounce package of softened cream cheese
2 cups canned mashed pumpkin
1 cup organic sugar
¼ teaspoon salt
1 egg & 2 egg yolks slightly beaten
1 cup half & half
¼ cup melted butter
1 teaspoon vanilla extract
1 drop Cinnamon essential oil
1 small drop Ginger essential oil
Cooked and warmed pie dough
Whipped cream (optional)

1. Preheat oven to 350 degrees.
2. Beat cream cheese in a mixing bowl
3. Add pumpkin to cream cheese and mix until completely blended.
4. Add sugar and salt and beat until combined.
5. Add the eggs mixed with the yolks, half & half, and melted butter and mix until combined.
6. Add vanilla, Cinnamon and Ginger essential oils and beat until blended.
7. Pour filling into the warm and crisped pie crust and bake until the center is set, approximately 50 minutes.
8. Top pie with whipped cream if desired.

Thank you to www.moringamate.com and the Young Living Kitchen for the above recipes.

Banana Lemon Muffins

1/2 cup melted butter
3 ripe bananas, mashed
1 teaspoon vanilla extract
6 drops Lemon essential oil
1/3 cup coconut sugar
1/4 cup pure maple syrup
1 tablespoon vinegar
1/2 cup water
1 egg
2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

Combine wet ingredients in a large bowl and mix well. Add remaining ingredients and stir to combine. Scoop into greased or lined muffin tins and bake at 350 for 10-12 minutes for minis or 18-23 minutes for regular muffins (or until done). Enjoy!

Zesty Cranberry Sauce

12 oz. bag of frozen/fresh cranberries
1 C. sugar
2 drops of Lemon essential oil
2 T. water
Salt and Pepper to taste

1. Empty all but ½ cup of cranberries into saucepan
2. Add sugar, Lemon Essential Oil and water and cook over low heat for about 10 minutes or until the sugar dissolves and the cranberries are soft.
3. Increase heat to medium and cook about 10 minutes or until the cranberries burst.
4. Reduce the heat back to low and stir in ½ cup of remaining cranberries, add additional sugar, salt and pepper to taste before serving.

Classic Candied Yams

4 large yams peeled and cut into 1/2 in. slices
1/2 C. unsalted butter
2 C. organic sugar (dried cane crystals)
1/4 C. heavy whipping cream
1 T. real maple syrup
1/2 T. vanilla extract
2 drops of Cinnamon essential oil
1 drop of Nutmeg essential oil
1 drop of Clove essential oil

1. Preheat oven to 350 degrees.
2. Place yams into a 12×9 casserole dish.
3. In a medium size pot at medium heat, melt butter.
4. Add sugar and stir until blended.
5. Stir in whipping cream.
6. Stir in maple, vanilla extract, cinnamon, nutmeg, and clove.
7. Sample mixture and add additional spices if needed.
8. Pour mixture over yams.
9. Cover with foil and bake for 40 minutes.
10. Uncover yams and bake for additional 20-25 minutes.
11. Plate and spread sauce over yams.

YL Thanksgiving Turkey

Brine
16 cups (1 gallon) vegetable stock
1/4 cup honey
1 cup salt
3 drops Black Pepper essential oil
2 drops Ginger essential oil
1 drop Cinnamon Bark essential oil
1 drop Nutmeg essential oil
1 drop Clove essential oil
1 gallon combined ice and water
Turkey, thawed, approximately 15 lbs.
1 apple, chopped into ½ inch pieces
1 small onion, sliced
1 cup water
1 drop Cinnamon Bark essential oil
1 drop Nutmeg essential oil
2 drops Rosemary essential oil
2 drops Sage essential oil
1/4 cup olive oil

Directions:
Evening before: Combine vegetable stock, honey, and salt in a large stockpot over medium-high heat. Bring to a boil and stir occasionally until salt is dissolved. Remove from the heat, cool to room temperature, and add essential oils. Refrigerate until cold. Can be made 2-3 days in advance.
Combine the brine solution, ice, and water in a brining bag or cooler. Remove turkey innards and submerge turkey in brine. Make sure it is fully immersed. Refrigerate or set in cool area for 8 to 16 hours.

Day of: Preheat oven to 500° F. Set rack to lowest position.
Combine apple, onion, and water in a small saucepan over medium heat. Bring to a boil, then cover and simmer for 10 minute. Remove from heat and set aside.
Removed turkey from brine and rinse thoroughly with cold water, then pat dry. Discard brine. Place turkey on a roasting rack, tucking the wings under the body. Mix apple-onion mixture with Cinnamon Bark, Nutmeg, Rosemary, and Sage essential oils and add to turkey cavity. Coat turkey skin with olive oil. Roast turkey at 500° F for 30 minutes. Reduce oven temperature to 350° F and roast until the thickest part of the turkey breast reaches 165°, approximately 2 ½ hours. Remove turkey rack from oven, and let rest for 20 minutes before carving.

Apple Pie

Filling
5 cups peeled and sliced apples (peeled)
2 T. lemon juice
½ c. organic sugar
¼ c.  organic brown sugar
3 Tbsp. flour
3 drops of Cinnamon Bark essential oil
¼ tsp. nutmeg
Pinch of Salt

Stir the lemon juice and apples together in a bowl. Mix dry ingredients in a bowl and then add to apples; add the essential oil to the bowl and mix thoroughly; pour into pie crust.

My Momma’s Pie Crust
2 C. flour
1/2 tsp salt
1 1/2 sticks of butter, softened a little
1/4 C. warm water

Combine ingredients. Roll out 2 circles on floured surface to size of pie pan. Gently lay one circle of dough in pie plate. Pour in apple filling. Put dabs of butter over apples and then top with other dough circle. Sprinkle a little milk over crust and cut 3 slits in the top. Cover edges with foil to prevent burning. Bake at 400 degrees for 10-15 minutes and then at 375 degrees for 30 minutes.

Before & After Dinner Tips

Take Young Living’s Essentialzymes-4 prior to meal to help aid digestion of fats, proteins, fiber, and carbohydrates.

Consider ComforTone for it’s effective combination of herbs and essential oils that support the health of the digestive system by eliminating residues from the colon and enhancing its natural ability to function optimally.

DiGize™ is one of Young Living’s exclusive and proprietary dietary supplements. This unique blend contains Ginger, Anise, Fennel, Peppermint, Tarragon, Lemongrass, Patchouli, and Juniper essential oils, and includes naturally occurring constituents like menthol, citrol, and zingiberen. Use DiGize with every meal, along with Essentialzymes-4™, to support a daily wellness regimen.

If you have a hard time resisting sugar put a drop of Dill essential oil the inside of your wrist. Dilute as needed. People with epilepsy or that are pregnant should not use Dill.

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