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 SPINACH QUICHE Perfect for a light weeknight dinner or casual Sunday brunch with friends, this memorable quiche is packed with healthy veggies and herbaceous essential oils. [ FOR THE CRUST ] INGREDIENTS 1¼ cups Gary’s True Grit® Einkorn Pancake and Waffle Mix ½ cup unsalted butter, chilled and diced ¼ teaspoon salt ¼ cup ice water INSTRUCTIONS ■ In a large bowl, combine the flour and salt. Mix in the butter until the mixture resembles coarse crumbs. Stir in the water, a tablespoon at a time, until the mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. ■ Roll out the dough to fit a 9-inch pie plate. Press the dough evenly into the bottom and sides of the pie plate. 60 / CLEAN LIVING [ FOR THE FILLING ] INGREDIENTS ½ cup unsalted butter 1½ teaspoon minced garlic 1 10-ounce package frozen chopped spinach, thawed and drained 1 6-ounce package herb and garlic feta, crumbled 1 8-ounce block cheddar cheese, grated Salt and pepper to taste 6 large eggs, lightly beaten 1 cup milk 2 drops Basil Vitality 1 drop Oregano Vitality 1 drop Rosemary Vitality INSTRUCTIONS ■ Preheat the oven to 375° F. ■ In a medium skillet, melt the butter over medium heat. Sauté the garlic in butter until lightly browned. Stir in the spinach, feta, and ½ cup cheddar cheese. Season with salt and pepper. Spoon the mixture into the pie crust. ■ In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour into the pastry shell. ■ Bake in preheated oven for 15 minutes. Sprinkle the top with remaining cheddar and bake an additional 35–40 minutes, until set in the center. Let stand 10 minutes before serving. © Lydia Cazorla / Cameron Whitman/ Stocksy United

SAVORY CHEESE SOUFFLÉ Humble ingredients, prepared simply, are enhanced by a show-stopping presentation. This soufflé is sure to impress without getting you stressed. © Cameron Whitman / Dobránska Renáta / Stocksy United INGREDIENTS 3 tablespoons unsalted butter, plus more for greasing the dish Grated Parmigiano-Reggiano, for dusting the dish 3½ tablespoons all-purpose flour 1 cup whole milk Kosher salt and freshly ground black pepper 1 teaspoon Dijon mustard 2 drops Thyme Vitality 1 pinch cayenne pepper 4 egg yolks 5 cold egg whites ½ teaspoon cream of tartar 3 ounces freshly grated Gruyère INSTRUCTIONS ■ Preheat oven to 375° F. Set the oven rack in the lowest position. ■ Grease the interior of a 48-ounce ramekin with softened butter. Add some grated Parmigiano-Reggiano, rotating the ramekin all around so the cheese sticks to every part of the buttered surface. Wipe the rim and refrigerate the ramekin. ■ In a small saucepan, melt 3 tablespoons of butter over medium-high heat. Add flour and whisk to form a roux. Continue to cook, stirring, about 1 minute. Whisk in the milk. The sauce will initially become very thick and then thin as milk is added. ■ Heat, stirring, until the sauce comes to a simmer and begins to thicken. Reduce the heat to low and cook, stirring and scraping the sides and bottom of the pan until the sauce is nicely thickened, about 3 minutes. Season generously with salt and pepper. Transfer to a large heatproof mixing bowl and allow to cool. ■ Whisk the Dijon mustard, Thyme Vitality, and cayenne pepper into the sauce. Whisk in the egg yolks one at a time until thoroughly blended. Set aside. ■ Using a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar and beat until firm, glossy peaks form. ■ Add a third of the beaten egg whites to the soufflé and stir until the whites are thoroughly combined and the base has a looser consistency. Mix in the Gruyère and add the remaining beaten whites. Gently fold into the mixture until well combined. ■ Remove the ramekin from the refrigerator and set on rimmed baking sheet. Scrape the soufflé batter into the ramekin, filling it up to the inner ridge (discard any excess). Gently smooth and level the surface of the soufflé batter with an offset spatula. ■ Bake until well risen and browned on top, about 35–40 minutes. Serve immediately before soufflé deflates. 61


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