Ginger Thyme Roasted Carrots

Ingredients

• ½ lb carrots, sliced

• 2 Tbsp olive oil

• 2 drops Thyme Vitality

• 1 toothpick swirl Ginger Vitality

• ½ clove garlic, minced

• Salt & pepper, to taste

Directions

1. Preheat the oven to 375 F. Mix olive oil, vitality oils, garlic, salt, and pepper.

2. Toss carrots in the olive oil mixture and lay flat on a baking sheet. Bake for 20-25 minutes, until carrots are cooked through.

Cauliflower Crust Pizza

INGREDIENTS

• 1 medium head of cauliflower

• ¼ teaspoon kosher salt

• 2 drops Basil Vitality™

• ½ teaspoon dried oregano

• ½ teaspoon garlic powder

• ¼ cup parmesan cheese

• ¼ cup mozzarella cheese (or vegan / dairy substitute!)

• 1 egg, whipped

• Pizza sauce

• Desired toppings

INSTRUCTIONS 

• Preheat oven to 450°F.

• Wash the head of cauliflower and break off all florets.

• Grind in a food processor until texture becomes rice-like.

• Place on parchment paper on a baking sheet and roast for 5–8 minutes, watching carefully. You don’t want the cauliflower to brown, just to become soft.

• Remove from oven and let cool for 5 minutes.

• Combine cauliflower in a bowl with all the other ingredients. Clean hands mix the best!

• Place parchment paper on baking sheet and oil it.

• Pat down the cauliflower mixture until a flat circle.

• Bake for 8–10 minutes or until golden.

• Remove from oven and cool.

• Once cool, evenly spread sauce over dough.

• Add desired toppings.

• Cook for 15-20 minutes.

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BONUS: For essential oil-infused pizza sauce, blend: 1/3 cup sundried tomatoes, 2 minced garlic cloves, 1/3 cup extra virgin olive oil, 1 medium tomato halved, 2 drops Oregano Vitality™, 2 drops Basil Vitality™, and 1 drop Thyme Vitality™.

Vegan Stuffed Acorn Squash

INGREDIENTS

• 2 acorn squash

• 1¾ tablespoons olive oil, divided

• ¼ cup celery, chopped

• ½ cup carrots, chopped

• ¾ cup Brussels sprouts, shredded

• 1 cup mushrooms, chopped

• 1 clove garlic, minced

• 3 cups cooked quinoa

• 1 cup vegetable broth

• ¼ cup Organic Dried Wolfberries

• 1 drop Rosemary Vitality™ essential oil

• 2 drops Thyme Vitality essential oil

• 2 drops Black Pepper Vitality essential oil

• Salt and pepper to taste

INSTRUCTIONS

Roasting the Squash 

• Preheat oven to 450° F.

• Cut off ends of squash and cut in half lengthwise.

• Scoop out pulp and seeds.

• Brush squash halves with ½ tablespoon olive oil.

• Sprinkle with sea salt and black pepper.

• Cover baking sheet with parchment paper.

• Place squash sides face down on baking sheet

• Bake for 25–35 minutes.
  

While Squash is Roasting 

• Heat 1 tablespoon olive oil in a large skillet.

• Saute celery, carrots, and onion for 5–7 minutes.

• Add mushrooms and cook for 5 minutes.

• Add Brussels sprouts and cook for 5 minutes.

• Cook quinoa in vegetable stock until done

• Combine quinoa, sautéed veggies, and wolfberries.

• Combine 1 teaspoon olive oil with Vitality essential oils.

• Pour over quinoa/veggie mixture and toss.

• Salt and pepper to taste.

• Fill each squash halve with mixture.

• Bake for 10 minutes.

• Let cool slightly; then dig in!