In our previous Oil Temple post, I shared about a liver cleansing protocol that I went on in January. To my amazement, the extra few kilos my body had been holding onto have been effortlessly dropping off….and I feel energized and fabulous.

Today, I’d love to dive into some of the delicious recipes I used on the cleanse, and show you how I added essential oils into those recipes to create a taste sensation.

Did you know that many of Young Living’s essential oils are safe to use to flavour your food and beverages? It’s another great way to bring the frequency and health-giving benefits of essential oils into your life. 

In the UK/EU, these oils are called the “Plus Range” of oils. In the US, they are the “Vitality Range” of oils. And in Australia, we simply call them our culinary range.

Red Drink wake-me-up

Twice a day (upon waking and sometime in the afternoon), I make a Red Drink. This has been a staple part of my daily health regime since April 2020 when I first discovered this amazing drink. And yes, I like to write some positive affirmations on the side of my bottle as well!!! Whilst I love my NingXia Red neat (it’s such a taste bud sensation!), I find that making it up as a Red Drink works even better for my body. It gives me 1.5 litres of water each day, in a form that hydrates me even better than plain water. I’m a convert, and I’m sure you will be too!!! 

Here’s how I make it:

Into an empty NingXia Red 750ml bottle, put:

• 720ml water
• 1 tablespoon (30ml) of NingXia Red
• 3 Sulfurzyme capsules, opened and sprinkled into the mix. Personally I use 6 sulfurzyme capsules, as it’s so beneficial to my skin, hair and back. It contains a naturally sourced MSM.
• 3 drops Lime oil

Drink this mix throughout the morning, then make a fresh batch to drink in the afternoon, so you’re consuming 2 bottles a day.

Tip: Did you know that MSM is the subject of a fantastic book called “The Miracle of MSM: The Natural Solution for Pain”? It’s a great read. 

In Sulfurzyme, MSM is combined with ground wolfberries so it has all the necessary vitamins, minerals and co-factors needed for optimal absorption. And our AU/NZ formula of Sulfurzyme also has Copaiba oil incorporated into it. When applied topically, Copaiba oil has been described as an “emotional clearing in a bottle”.

Breakfast Smoothie

OMG, is this just the best ever smoothie! It’s so simple to make in a blender, and its taste can be enhanced even more with the addition of essential oils. Here’s how I make it:

Into your blender, place:

• 2 bananas
• ½ red pitaya (red dragon fruit), or a packet of frozen pitaya. I use Amazonia brand, and keep it in the freezer.
• 2 cups of fresh or frozen blueberries
• Half a cup of water

• 3 drops of Tangerine, Orange or Lime oil
• Optional: add a few chunks of fresh or frozen mango

Blend until smooth, and enjoy! Makes one breakfast smoothie.

Hint: If this sits for too long it thickens, so it’s best to drink it as soon as it’s made!

Morning Tea Muffins

These are so tasty, I love to make them even when I’m not on a liver cleanse. Here’s how I make them:

Ingredients

• ¼ cup chia seeds (white or black ones)
• ½ cup of gluten-free oats (or gluten free oat flour)
• 1 cup mashed banana
• ½ teaspoon baking soda
• ¼ teaspoon Celtic or Himalayan sea salt

• ¼ cup maple syrup
• 1 tablespoon fresh lemon juice
• 1 cup of fresh or frozen blueberries (I like the Elgin brand of frozen wild blueberries for this)
• 3 drops of Ginger oil

Preheat your oven to 190°C or 375°F.

Place the chia seeds and gluten-free oats (or oat flour) into a blender, and blend it on high until it’s finely ground into a powder. Add the remaining ingredients (everything except the frozen blueberries), and blend into a batter.

In a bowl, mix the batter and your cup of fresh or frozen blueberries.

Line a muffin pan with mini parchment baking cups, and put a heaped tablespoon of the batter and blueberry mix into each cup. This will make about 16 muffins, and I enjoy 2 or 3 each day.

Hint: When I’m not on a liver cleanse, I love putting a dollop of coconut yoghurt onto the muffin for some extra decadence. If you can get cultured coconut yoghurt or coconut kefir, that’s even better.

Green Gazpacho Soup

I was a bit dubious the first time I made this soup. Although I love a good gazpacho soup (which is traditionally served as a cold soup), I’m not a huge fan of either tomatoes or spinach. But when combined in this soup, it’s absolutely delicious. Here’s how I like to make it:

Ingredients:

• 1½ cups of tiny vine tomatoes
• 1 stalk of celery
• ½ red capsicum (aka red bell pepper)
• 1 garlic clove
• 1 orange, squeezed
• 4 cups of baby spinach (washed with Thieves Fruit & Veggie Soak, of course!)

• 1 cucumber
• 1 tablespoon of coarsely chopped coriander (aka cilantro), or 2 basil leaves
• ½ avocado
• 1 drop of Black Pepper oil
• 2 – 3 drops Cilantro oil (start with 2 drops and taste test)

Blend the tomatoes, cucumber, red capsicum, celery, garlic and orange juice. Add the coriander or basil leaves, avocado and essential oils, and continue blending. Then add the spinach by the handful, blending until you end up with a beautiful, thick green gazpacho. Serve cold, with a sprig of basil leaves or coriander leaves on top. Add Celtic or Himalayan sea salt to taste.

Mint Tahini Dressing

I can’t believe I’ve not made this dressing until my most recent liver cleanse. It’s been sitting there in my recipe book, and I overlooked it because it was part of another recipe. 

But this time, I made it (with my own twist), and served it on my steamed veggies, salads…well, I just about drank it, it was so delicious! Here’s how I make it:

Ingredients:

• 1 cup diced zucchini
• ½ medjool date, pitted
• 2 garlic cloves
• 2 tablespoons hulled tahini
• 2 tablespoons lemon juice
• 2 tablespoons fresh mint
• 2 tablespoons fresh lemon balm (if you can’t get fresh lemon balm, substitute with fresh dill)

• ¼ teaspoon Celtic or Himalayan sea salt
• ½ cup water
• 1 drop Dill oil
• 3 drops Jade Lemon oil

Blend all ingredients together until smooth, and keep in a glass jar. This keeps for a week in the fridge. Yum!!!

Afternoon Tea Green Protein Smoothie

Since I’ve come off the liver cleanse, I am really enjoying a green protein smoothie of an afternoon. In fact, my body has been craving it, especially the greens in it. Did you know that greens powders (the ones that contain ingredients like Spirulina, Barley Grass, Chlorella and/or Aloe Vera) are not only fabulous for our liver, but they also help boost our immune system, promote a healthy digestive system by providing yummy food for our gut microbiome, and boost our energy? Here’s how I like to make my Green Protein Smoothie. Simply blend the following ingredients in a blender, and enjoy!!!:

Ingredients:

• 1 cup almond milk or other milk alternative
• 1 banana
• 2 scoops of Young Living Pure Protein Compete (Vanilla Spice flavour) or Balance Complete (these both contain whey protein), or a vegan protein powder of your choice.

• 1 teaspoon of greens powder. I personally use the GoodMix brand of Greens Aloe powder. However, if you live in a region where you have easy access to Young Living’s MultiGreens, you could empty 3 capsules into your smoothie. Note that MultiGreens contains bee pollen, so it’s vegetarian not vegan.
• 1 drop of Nutmeg oil

Here’s how to order…

If you already have your own wholesale account with Young Living, you can order through the shopping cart on your virtual office, or via phone or live chat with your local Young Living office.

If it’s been more than 12 months since you’ve ordered, or if you’ve never set up an account, please reach out to the person who introduced you to Young Living.

You will need their member number when you place your first order.

If you have lost touch with them, or need any other assistance, we are here to help. Simply click on the button below, and we’ll be in touch to assist you and help answer your questions.