Young Living Publications

8 months ago

Clean Living Magazine

Empower oil-curious friends and family to rid their homes and lives of harsh chemicals with the new edition of Clean Living magazine. Packed with product tips, DIYs, and a wealth of information, it’s a gorgeous guide for anyone looking to have a happier, healthier home environment.


TASTE B is tr o AT HOME These updated French classics are enhanced with the power-packed flavors of Vitality Oils. TB Y LISA ROBERTSON TWARM GOAT CHEESE INGREDIENTS THINK FRENCH FOOD is fussy, complicated, or too much trouble to make at home? Think again! These classic staples of French cuisine, each featuring Vitality oils, will have you channeling your inner sous-chef. And best of all, each is simple and delicious. Bon appétit! SALAD Subtly sweet with bright citrus notes, crunchy walnuts, peppery arugula, and tangy goat cheese, this flavorful salad is a hearty accompaniment to soups, stews, and soufflés. 1 tablespoon rice wine vinegar 1 garlic clove, minced 2 drops Lemon Vitality Salt and freshly ground black pepper to taste 3 tablespoons extra virgin olive oil, plus additional for brushing 4 ½-inch thick baguette slices 4 ½-inch thick slices semi-ripened goat cheese 5 cups arugula 2 tablespoons toasted walnuts 4 teaspoons organic honey 2 thinly sliced Anjou or Bosc pears © Cameron Whitman / Stocksy United 58 / CLEAN LIVING

T H I S F L A V O R F U L SALAD IS A HEARTY ACCOMPANIMENT TO SOUPS, STEWS, AND SOUFFLÉS. INSTRUCTIONS ■ Preheat the broiler. ■ In a large bowl, whisk together the rice wine vinegar, garlic, Lemon Vitality, salt, and pepper. Whisk in the olive oil. ■ Toast both sides of the baguette slices under the broiler, then brush one side with a little olive oil. Place the baguette slices, oiled sides up, on a small baking sheet and top each with a slice of goat cheese. Broil 3-4 inches from the heat until the goat cheese is softened and melted in places, about 3 minutes. Remove from the broiler. ■ Add the greens to the salad bowl and toss to coat well with the dressing. Divide the greens among four salad plates. Top each with a cheese toast and slices of pear. Sprinkle the walnuts over each salad. Drizzle the honey over the toast and serve immediately. 59


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