Beautiful veggies make us happy! Lemon and garlic artichokes.
2 whole artichokes
2 cloves garlic, peeled and sliced
2 tablespoons olive oil, plus. 3-4 drops of Young Living’s lemon vitality essential oil.
Wash the artichokes by plunging them upside down in a bowl of water. Cut 1/2-inch off the tops. Cut the stems to about 1 ½-inches long. Go around the artichoke and trim the thorny tips off the outer leaves with scissors. Rub all the cut ends with half of a lemon to keep them from turning brown from oxidation.
Poke the garlic slivers between the leaves, here and there. Steam until the base of the stem can be pierced with a fork, 20- 25 minutes. Transfer to a cutting board until cool enough to handle. Cut in half lengthwise. Carefully cut out the purple-white-ish fuzzy center.
Preheat oven to 400. Mix Young Living’s 4 drops of Lemon vitality essential oil with the olive oil. Pour over the artichoke halves, making sure some flows between the leaves. Sprinkle generously with salt and pepper.
Place the cast-iron skillet in the oven about 5 minutes, until hot. Swirl in a couple teaspoons of oil. Place the marinating artichoke halves, cut side down, in the hot skillet. Brush with some of the lemon and olive oil so the leaves are shiny. Nestle some thin lemon slices between the halves. Roast 20 to 25 minutes until the artichokes are nicely browned, the leaves pull off easily, and the meat on the leaves is tender. (Pull one out to check.) Serve roasted side up. #cookingwithessentialoils#essentialoils#artichokes#artichokerecipe#plantbased#veganoiler#recipes#foodgradeoils#happytummies#veganeats#vegansofig#youngliving#lemonvitalityessentialoil
0 249 hours ago
Our little garden had soooo much purple sage this year ~~ we decided to try making some smudge sticks!! 💜💚 We made about a dozen and still have plenty leftover for all our kitchen fun though the winter! Who’s made/used these before?? Mother Nature ~~ as always ~~ you slay us with your beauty 💕
I'm not a green grape eater or I was not before I ate these amazing Autumn Crisp grapes at @pmarketingassoc this weekend! I'm now a die hard convert and deeply in love. I had a great chat with @sunworldgrapes and learned so much.
Lesson #1: Don't buy grapes by color. Instead learn what variety of grapes you love and watch for those. These are now my top choice and I'm keeping an eye out for the Sun World logo! Try them when you get a chance!
Pretty sure that Sunday brunch is the best meal of the week. Got some crispy pork over some rice with a crispy fried egg and salsa on top! All accompanied by POM juice and some Turmeric & Biotin pills. ➡️ Working on keeping inflammation down as well as motivating hair to grow 🙏🏼 ~Makenna #makennacooks 💕