Living Magazine Spring 2015 Living Magazine | Page 14
Essential
Spring
Recipes
IN 30 MINUTES OR LESS
Basil Spinach Pesto
Total Time: 20 minutes
Submitted by Amy Kolan, Tennessee
“Use on sandwiches, noodles,
chicken, etc. It smells divine!”
Ingredients
• 6 cups spinach leaves, washed
thoroughly
• ½ cup of walnuts
• 2 cloves of garlic, peeled
• 1 teaspoon sea salt
• 1/8 teaspoon black pepper
• ¼ cup Parmesan cheese
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 drop Basil essential oil
• 2 drops Lemon essential oil
Quinoa Salad
Total Time: 30 minutes
Ingredients
• 1 cup uncooked quinoa
• 2 cups water
• ½ teaspoon salt
• 2 medium tomatoes, seeded and cut
into chunks
• 1 red onion, diced
• 3 tablespoon olive oil
• 1 (15-ounce) can black beans, drained
and rinsed
• 1–2 drops Lime essential oil
• 2 Tablespoons lime juice
• 1 drop Cilantro essential oil, or to
taste-optional
• 1 jalapeño pepper, seeded and finely
chopped
• 5 ounces queso fresco or fresh
mozzarella
• Salt and pepper to taste
*You can add 1 cup of cooked chicken
for extra protein
Directions
1. Cook the quinoa in salt water.
2. While the quinoa is cooking, dice tomatoes, peppers, and red onion.
3. Mix the black beans, tomatoes, red onion, cheese, jalapeño, essential oils, lime
juice, salt, pepper, and olive oil in large bowl.
4. When the quinoa has cooled, mix into the bean mixture.
Tip: Mix in a little bit of balsamic vinegar for extra flavor.
Directions
Spring Gnocchi
1. Combine all ingredients in a food processor.
2. Mix until combined. Scrape sides to get all the spinach leaves, if needed.
3. Store in air tight glass jar.
Total Time: 20 minutes
Ingredients
Tomatoes Stuffed with
Chicken Salad
•2
(10-ounce) bags potato gnocchi
•2
tablespoons coconut or olive oil
• 1 bell pepper, sliced in strips
• 1 medium onion, chopped
•2
garlic cloves, minced
• 1 small zucchini, sliced
•3
cups of raw spinach
•8
ounces grape tomatoes, halved
• 1 drop Basil essential oil
• 1 drop Lemon essential oil
•2
teaspoons fresh lemon juice
•½
cup parmesan cheese
• 1 teaspoon fresh chopped rosemary
leaves
•S
alt and pepper to taste
Total Time: 20 minutes
Ingredients
• 6 large tomatoes
• 2 cups cooked and cubed chicken
• ½ cup minced red bell pepper
• 1 celery rib, chopped
• 1 ½ tablespoons minced red onion
• 1/3 cucumber chopped
• ¼ cup plus 2 tablespoons olive oil
• 1 drop Lemon essential oil
• 1 drop Cilantro essential oil
• 1 tablespoon chopped fresh Italian parsley
• 1 tablespoon Dijon mustard
• 2 tablespoons of mayo or yogurt ranch dressing
Directions
1.
2.
3.
4.
Cut ½ inch off top of each tomato. Scoop out pulp. Turn tomatoes upside down on paper towels to drain.
In a medium bowl, combine chicken, bell pepper, onion, celery, and cucumber.
In a small bowl, whisk together olive oil, essential oils, parsley, mustard, and ranch. Pour over chicken, tossing gently to coat.
Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly into tomatoes. Refrigerate or serve immediately.
14 / SPRING 2015 LIVING MAGAZINE
Directions
1. Heat 1 tablespoon oil in a large nonstick skillet over
medium heat. Add gnocchi and cook, stirring often, until
golden brown. Transfer to a bowl and set aside.
2. Add the remaining 1 teaspoon oil, onion, zucchini, and bell
pepper to the pan and sauté, stirring, over medium heat.
3. Stir in garlic and water. Cover and cook until the
vegetables are soft.
4. Add spinach and cook, stirring, until spinach starts to wilt.
5. Stir in tomatoes, salt, pepper, lemon juice, essential oils,
and fresh herbs.
6. Stir in gnocchi and sprinkle with parmesan cheese.
7. Cover and cook until cheese is melted.
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