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Filtering by Tag: Thyme Vitality

Cauliflower Crust Pizza

The Oily Home Companion

Cauliflower-Crust-Pizza-Essential-Oils-Basil-Vitality.png

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

The Oily Home Companion

Vegan-Stuffed-Acorn-Squash-Rosemary-Thyme-Black-Pepper-Vitality-Essential-Oil-Young-Living-Recipe.jpg

INGREDIENTS

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!