I’m honestly not sure if I should share this with you. Why? Because it’s one of my all time favourite oily food recipes, and my best kept secret….and it’s highly addictive, so be warned. You just can’t stop at one bite! It’s soooooo simple to make. It takes me less than 20 minutes (including 15 minutes to soak the cashews), and it’s been the biggest hit when I serve it at dinner parties and events.

It’s green, so people thinks it’s guacamole……until that first amazing bite, with its explosion of citrus and sheer joy on your palate.

Then I come back 10 minutes later and the plate is empty and people are begging me for the recipe. 

If you have kids and you want to get some beautiful, healthy, organic parsley into them (yes, parsley!), then this is the best way to disguise it. Yep, it’s a parsley dip that tastes like nothing you’ve ever tasted before….and not a hint of parsley in its flavour. You have to experience it to believe it!

Using Essential Oils as Food and Drink Flavouring

If you’re new to using essential oils in your food and drinks, this recipe below is such a great and easy starting place. It uses lemon juice and lime juice, so we just “amp up” those flavours with Lemon and Lime essential oils. I don’t replace the lemon and lime juice, because it adds necessary liquid into the dip.

But the added essential oils are definitely a flavour burst.

In fact, essential oils are a fabulous way to uplift and flavour any food or drink recipe.

The flavour we have with any food (think ginger, dill, parsley, lemon, black pepper, nutmeg, etc.), comes from the essential oil in the plant.

So when we flavour our food with essential oils, it’s exactly the same flavour as the whole plant – it’s just a whole lot more concentrated, and it doesn’t have the fibre. So the tip is “less is best”.

If you live in AU/NZ, we have 39 different essential oils that can be used as food and beverage flavouring. Reach out if you’d like that list. If you live in the UK/EU, use Young Living’s Plus Range of oils, and if you live in the US, use Young Living’s Vitality range of oils. It’s the same oil in the bottle – the labels just keep us compliant with the Government regulatory bodies in these different regions.

Because this recipe below calls for Young Living’s Lemon and Lime essential oil, you can get away with using a bit more than a single drop (as citrus oils are quite gentle in food).

But if you were flavouring your food with something like Rose or Oregano or Basil or Lemon Myrtle or Geranium oil (ie. strong, non-citrus flavours), you definitely want to start with just one drop, and build up to taste. If one drop is too strong, you can dip a toothpick into the bottle of essential oil and swirl the toothpick through your food or drink.

For example, if you want to make a fresh squeezed apple juice for one person and add some Cinnamon Bark essential oil in, that one drop of Cinnamon Bark essential oil may just be a bit strong (depending on your palate)…so the toothpick method may work better. Try it, and see what your taste buds say.

Here’s another handy tip for you:

If there’s vegetable oil in the recipe (eg. this dip recipe below uses olive oil), then you can get away with a little more essential oil because the vegetable oil so effectively dilutes the flavour of the essential oil (so the flavour is less strong). Now that you’ve learned the 101 of using essential oils as food and drink flavouring agents, let me introduce you to my most prized recipe….

Artemis’s Parsley Citrus Dip

I love creating recipes from scratch, however in this instance I used a recipe by Anthea Amore from her amazing vegan recipe book called “Hungry”, and I adapted it slightly to suit my taste buds and to add essential oils in. If you love vegan recipes, Anthea has a second book called “Passion” which is equally as divine!

Method:

Put the macadamia nuts, salt and garlic clove in a food processor and blend on high. Then add the remaining ingredients and blend until smooth. I use a Thermomix® on a 9 or 9.5 setting, and it only takes 60 to 90 seconds to make this beautiful, creamy texture.

This recipe makes enough for 5-7 people for a decent serving each. I like to dispense it into 5 to 7 tubs to freeze some, so I can enjoy it whenever I feel like it. When frozen, it will last for weeks if not months, but the oil does separate when you thaw it. It’s much better if you can eat it within a few days, and just keep it in the fridge.

Enjoy!!!!

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.