Peppermint is one of the most highly regarded herbs for soothing digestion. Many of you have probably heard of people inhaling peppermint to ease their nausea (hello first trimester of pregnancy!). Peppermint is used as a digestive aid by curbing appetites. Besides all of the awesome uses, who doesn’t love the small of peppermint?
The first time I used peppermint oil was to help with a headache. I rubbed a dab on the back of my neck, on my temples and pressed a drop to the roof of my mouth. It’s amazing that it within minutes the edge is gone and my headache is tolerable. Often I drink a few glasses of water and reapply the peppermint and the headache completely resolves.
Peppermint oil can be substituted in many food recipes, including in your regular brownie recipes. Only a couple drops of Young Living’s peppermint oil will kick those brownies up a knotch. Here’s one of my favorite peppermint brownie recipes!
1 15-ounce can low-sodium black beans
1/3 cup coconut oil
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup honey
2 drops Peppermint Vitality essential oil
1 Preheat oven to 350°F.
2 Rinse and drain black beans.
3 Melt coconut oil on stove until clear.
4 Blend all ingredients except eggs in food processer until smooth.
5 In a separate bowl, lightly whisk eggs until well beaten.
6 Fold into chocolate mixture.
7 Pour mixture into a greased 8×8 pan and bake 25–30 minutes.
8 Let cool 15 minutes then cut.
Let brownies cool another 15 minutes and serve.
For more information on how to get your Premium Starter Kit that includes peppermint oil, click here! I’ll be able to help guide you through the world of essential oils!
Guilt Free Chocolate Orange Mousse
1 large avocado
4 tbsp cacao powder
¼ cup almond milk
3-4 drops of Young Living’s Orange Vitality Essential Oil
2 tsp pure maple syrup
- Place all ingredients into a food processor and blend until smooth.
- Spoon the mousse into serving jars and chill in the fridge for 1 hour.
Cooking with Young Living Essential Oils is so much fun! Forget about having fresh orange, lemon or limes in the house. Substitute with an essential oil to make a fresh, hassle free dessert!
For more information on how to jump start your journey with Young Living Essential oils, click here.
Are you looking for a new recipe to try for the holidays? Look no further! Lavender infused cocoa truffles are paleo friendly, unique, tasty and will be a hit at every holiday party.
LAVENDER INFUSED COCOA TRUFFLES (PALEO FRIENDLY)
12oz dark chocolate
1 cup full fat coconut milk
1 tbsp maple syrup
1-2 drops of Lavender Vitality essential oil
Dash of sea salt
1/2 cup cocoa powder for rolling
- Break up chocolate into pieces if it’s in bark form.
- In a pot, heat coconut milk and chocolate.
- Add maple syrup.
- Mix until combined. The mixture will be thick and somewhat gooey.
- Remove from the heat and add a dash of sea salt and Lavender Vitality essential oil.
- Set the bowl in the refrigerator for 4-6 hours or in the freezer for 1 hour until mixture hardens.
- Set on the counter to soften for a few minutes before scooping.
- Scoop out 1/2 inch balls with a spoon and lay them on a parchment paper covered board.
- Refrigerate for 30 min.
- Roll truffle balls in your hands and make them round.
- Roll balls in cocoa powder.
- Serve and enjoy!
To get started on your oily journey, click here! It will be the best decision you’ve ever made.
I’m a meat and potatoes kind of girl, so here’s a recipe I wanted to share with you!
2 lbs small fingerling potatoes in assorted colors, well scrubbed
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
zest of 1/2 a lemon
2 tablespoons chopped fresh dill
Lemon Dill Sauce:
1/2 cup plain coconut milk or regular plain yogurt
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
zest of 1/2 a lemon
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
pink of freshly ground pepper
2 drops Dill Vitality essential oil
2 drops Lemon Vitality essential oil
Preheat over to 450 degrees Farenheit
Toss the potatoes with olive oil and salt and pepper on a rimmed baking sheet. Roast for 20-30 minutes, tossing halfway through until fork tender and browned.
Meanwhile, in a small bowl, whisk together sauce ingredients and set aside.
Toss the warm roasted potatoes in a huge bowl with lemon zest and fresh chopped dill to coat.
Serve with lemon dill sauce on the side.
3 tbsp balsamic vinegar
2 tsp honey
2 cloves garlic, minced
1/2 cup olive oil
4 drops Basil essential oil
3 drops Lemon essential oil
- Add all ingredients to a medium glass or ceramic bowl and mix well. Serve drizzled over salad or cut up vegetables.
- This would also make a great marinade!