Archive for the “Recipes” Category

Every once and a while there are recipes that just need to be shared. The recipes on this website have either been created by the Brauers’ or have been used by them. Remember, they take their health seriously. So enjoy these simple self-health action steps and make them your own!


 Easy Homemade Sauerkraut
For most of my life I have not enjoyed sauerkraut.                                  

Each time Robert would try a different recipe…I would assist him and after it was fermented take one bite then leave the batch for his lucky digestive system. You may or may not know that sauerkraut is really good for your entire body but particularly your digestive system.

One day we found sauerkraut at a Health Food Store that I really liked. I liked the taste as well as the texture. We decided to create our own version of the concoction. We decided to use our Champion juicer to grind the green cabbage into fine pieces instead of the food processor. We found that the finer pieces fermented quite easily.

So now I love sauerkraut our way. I share this recipe with you so you can bless your digestive system with a wonderfully tasty and beneficial fermented food. YUM!

     Robert and Tessa’s Easy Sauerkraut
3 heads of organic cabbage (about 5 lbs)
2-3 Tablespoons of Celtic or air-dried sea salt (or not)

Chop your organic green cabbage up so it will fit into your juicer.

Juice it.  Save the pulp.

Mix the pulp and juice and salt.
Place in a crock, covering snugly with a lid or plate that just fits inside the crock. Tamp down to pack kraut. Best to place a heavy object on cover to hold it in place. This also keeps the cabbage in the brine. Now cover the whole thing with a towel and place in an unobtrusive corner of the kitchen.

The beauty of juicing the cabbage is you have created the brine quite easily. If the cabbage is not covered by the juice (it should be) add water until the cabbage is covered; then let it ferment for 6-7 days. May take less time with this juicing step.

Mix and put into clean, glass jars with lids.
Put in refrigerator and enjoy.

We use our sauerkraut on many many many things…salads are my personal favorite. With a little organic extra virgin olive oil, the taste is quite wonderful replacing salad dressings.  You can add other vegetables, fruits, herbs or spices. I encourage you to start simply then explore your organic vegetable section of your market to personalize your sauerkraut.

Can you believe I am saying this?
Yours in Self-Health!
PS We will be sharing some articles on the self-healthy benefits of eating fermented foods shortly!
References: Wild Fermentation, The Flavor, nutrition, and craft of live-culture Foods by Sandor Ellix Katz
                      ISBN 1-931498-23-7
©2012 Self-Health Essentials LLC

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By Young Living distributor Karen Thompson. Enjoy!

Essential Dill Dip

1 pkg. cream cheese

1–2 drops dill essential oil

1–2 drops lemon essential oil

1 tsp. Bragg Liquid Aminos


Mix all ingredients together and serve with fresh vegetables or crackers.

About the Oils

Dill essential oil: Dill (Anethum graveolens) oil has a spicy, fresh scent that is stimulating, revitalizing, and balancing. Dill essential oil is most commonly used for cooking or preparing food to enhance flavor.

Lemon essential oil: Lemon (Citrus limon) essential oil is cold pressed from the rinds of lemons and has a strong, purifying, citrus scent that is revitalizing and uplifting. Lemon consists of 68 percent d-limonene, a powerful antioxidant. It is delightfully refreshing and may also be used to enhance the flavor of foods.


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Adrenal Vitality Soup 
Get out your favorite medium size soup pan.

This soup is wonderfully simple and can be made at the last minute with the proper ingredients gathered.

Pour into your pot a quart of Organic chicken broth
A large can of Organic Tomatoes diced
Add 2 heaping handfuls of organic frozen green beans
Slice 2 large or 3 med organic zucchinis
Slice 1 large or 2 small whole red onions

 Slice 4 sticks of organic celery

Gently put all these ingredients into your pot
Stir; Heat up till the broth bubbles.
Cover the pan and turn off the heat.

Let your soup sit on the burner and in about 25 minutes you will have a wonderfully nutritious and easily absorbed soup.

This soup is designed to have the veggies soft. No worries here.


It is best to leave this soup unseasoned except for salt.

Yes, believe it or not, salt is your adrenals friend. Please make sure your salt is air-dried and from the sea.


Each ingredient is synergistically combined to create a truly healthy meal for your adrenals as well as your liver. And because you took your time in preparing it and smiled a lot as you so efficiently placed the veggies in the pot and it only took a few minutes; you created a low stress meal in a low stress environment that also goes along way to vitalizing your adrenals.


© 2011 Self-Health Essentials LLC


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Greetings!  My Body loves these simple muffins that freeze well and are easy to defrost for a morning blessing or to share with others any time of the day.  ;-)


Breakfast Muffins made with Almond Flour

400 degrees in unbleached muffin papers or small loaf pans
20-25 minutes (muffins) Fill To the top of the muffin paper

2 Cups Almond Flour
1/2 tsp sea salt
2 tsp baking powder

COMBINE together

4 eggs (beat well)
1 Cup ripe bananas (mashed until creamy)
1 Cup squash/pumpkin/ or sweet potato (canned or frozen)
1/4 Cup olive oil

COMBINE together using beater until creamy….add the dry ingredients to the moist ingredients

Optional: chopped walnuts, blueberries, spices, poppy seeds etc

Tessa’s Chocolate Version:

I add dark chocolate chips and powdered organic Cacao powder

NOTE: I sift the cacao powder after everything has been combined….until it gets to the color I like…maybe 3 Tbls…truly personal choice.

Marlene’s Version:  YUMMMMMM

To make the muffins with pineapple, chop fresh pineapple into small pieces, and add butterscotch chips if wanted. (Canned Pineapple works as well, drain juice)
If no Butterscotch chips, you may want to add a T of honey.

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Liver Renewal, PMS Balance, Thyroid Support!                       


Hi, This is Tessa of Self-Health Essentials.

I have been enjoying a book called "Juicing For Life" by Cherie Calbom and Maureen Keane.
Mind you, Robert and I have juiced for decades now…we have actually worn out a Champion juicer…which is hard to do if you know your juicers!

This book is so well done with a few exceptions (research has disproved their theories about soy) and a couple of other small points. I really like the way they share simple and tasty vegetable juice combinations. Cherie's Cleansing Cocktail blew my mind at how a little ginger, a beet, an apple and carrots could taste sooooo good and have my body singing the Alleluia Chorus at the same time!

Anyway…I wanted to share another recipe that I have been enjoying from the book.They include it in their "Seven-Day Liver Cleansing Diet Guideline" pg 312

  • Take one cup of very finely shredded carrots or carrot pulp from your juicing. The carrots should be shredded to a mushy consistency with a food processor or fine grater.
  • Combine 1 Tablespoon of organic extra virgin olive oil and 1 tablespoon fresh lemon juice. You can add more but never less.
  • Pour this over the carrots and if you like, stir in currants and pineapple.
  • If you want a gentle and effective cleanse do this each day for seven days. If you miss a day you need to start over.

My body is loving this simple yet effective nutritional action step. According to Dr. Peat, Ph.D. in his book From PMS to Menopause, eating raw carrots in this version can eliminate PMS, headaches and allergies. The use of oil and vinegar or fresh lemon juice intensifies the bowel-cleansing effect of the salad. If you wanted to try coconut oil instead of olive oil it could offer a thyroid promoting alternative.

Don't take my word for it….make your step to self-health… could change your life!

 ©Self Health Essentials LLC 2012

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The simple things in life are what make it worth living. Dinnertime is one of those simple things. It is a time to gather around a dinner table with loved ones to enjoy a delicious, home-cooked meal that was prepared with the sole purpose of pleasing those you care about. Add to that the element of 100% pure, therapeutic-grade essential oils, and you have now enhanced dinnertime with nutrients the way Young Living and nature intended.

That being said, it is time to share another mouth-watering dinner suggestion: This month’s recipe comes from health coach and Young Living distributor­ Tara Rayburn.

Citrus Fresh-Lime Baked Chicken

Recipe modified from Essential Gluten-Free Recipes by Tara Rayburn and Mary Vars


• organic, whole chicken
• 1/2 cup coconut oil
• 1/2 whole garlic bulb, peeled and crushed
• 1 medium yellow onion
• 1 lemon, quartered
• 1/2 lime, quartered

• 1 tsp. turmeric
• 3/4 tsp. cumin
• 1/4 tsp. sea salt
• 1 tsp. rosemary or a large bunch of fresh rosemary sprigs
• 1/8 tsp. black pepper or lemon pepper
Young Living Essential Oils:

• 3–5 drops Citrus Fresh™ essential oil blend
• 3–5 drops lime essential oil

• Heat oven to 350° Fahrenheit.
• Remove gizzards and goodies from the inside of the chicken. (Don’t laugh—it’s easy to forget!)
• Use glass baking pan and spread with coconut oil.
• Chop garlic and onion.
• Combine all spices in small glass cup, add essential oils, and mix with a toothpick.
• Quarter lemons and limes, squeeze over chicken.
• Stuff chopped garlic, onion, lemons, and limes into the chicken.
• Trickle overflow chopped items and add any optional vegetable(s) (potatoes or other favorites) around the chicken. Place extra fresh rosemary sprigs around the inside of the pan.
• Baste chicken 1–3 times while baking.
• Bake for approximately 1 hour 30 minutes.
Be sure to thank Tara for this fantastic recipe and share your thoughts below. Bon appetite!






—Marco Colindres III, YL Product Marketing Manager

Tags: Citrus Fresh, diet, essential oil, Essential Oil Recipes, lime essential oil, Nutrition, Therapeutic-Grade Essential Oils, Young Living Essential Oils, Young Living Therapeutic Grade

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The other day I was talking to some old acquaintances, who asked me what I do for a living. When I said that I work for Young Living Essential Oils, the questions started pouring in. The one question they asked that stuck in my mind was, “What exactly can you do with essential oils?” The obvious answers are to diffuse them, take some internally, and apply some topically. However, I started thinking that maybe it is better to have more specific uses for essential oils and everyday ways to experience their therapeutic benefits. Because of this, I would like to dedicate time to new ideas each month on the product blog.

Earlier this week I shared a recipe from one of our distributors that was sure to bring good health to your dinner table using essential oils.

Today I’d like to share something a little different. Here’s a simple alternative to store-bought shaving cream with a Young Living twist that will keep your skin smooth and hydrated.

Easy Homemade Shaving Cream

What You Need:

• 2 tablespoons V-6™ Vegetable Oil Complex

• 2 teaspoons Copaiba Vanilla Conditioner or Lavender Mint Conditioner

• 2 drops cedarwood essential oil

• 2 drops lavender essential oil

• 1 drop lime essential oil


• Mix the cedarwood, lavender, and lime essential oils in a bowl.

• Add the V-6 Vegetable Oil Complex and stir.

• Add the conditioner of choice to the mixture and whip it until it is light and creamy.

• Gently apply to your face, legs, or other areas and begin shaving.

The beauty of this recipe is that you can substitute a wide array of oils for your own personal needs.

Enjoy—and please share your experience below.

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Young Living essential oils are perfect for cooking. While there are many recipes that include essential oils, why not use the best in the industry when cooking an all-natural, healthy meal that your family will love? So if you’re in a “What can I make for dinner?” dilemma, don’t you worry; here’s a recipe that is sure to bring the family to the dinner table.

Conchiglie with Chickpeas and Garlic-Rosemary Oil

Recipe by Jason Pilkington—Young Living Distributor

• 1 medium onion, quartered
• 1 medium carrot, peeled, cut into 1-inch pieces
• 1 celery stalk, cut into 1-inch pieces
• 6 garlic cloves, 4 whole, 2 chopped
• ½ cup flat-leaf parsley leaves
• ½ teaspoon crushed red pepper flakes
• ½ cup olive oil, divided
• Kosher salt
• 2 tablespoons tomato paste
• 2 15-ounce cans chickpeas, rinsed
• 1 pound Conchigile (small shells) or elbow macaroni
• 1 tablespoon fresh rosemary
• 2 Drops YL rosemary oil
• 2 Drops YL black pepper oil
• 1 Drop YL basil oil


• Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes in a food processor until finely chopped; transfer to a small bowl and set aside. Wipe out food processor bowl and set aside.

•  Heat 1/4 cup oil in a large, heavy pot over medium heat; add reserved vegetable mixture, season with salt, and cook, stirring often until golden, 8-10 minutes. Stir tomato paste and 1 cup water together in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 5-8 minutes.

• Add chickpeas and 2 cups water to pot and simmer for 15 minutes to let flavors meld. Transfer 1 cup chickpea mixture to food processor; purée until smooth; then stir back into sauce to thicken.

• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.

• Add rosemary, pepper, and basil oils. Add pasta and 1/2 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more pasta cooking liquid as needed, until sauce coats pasta.

• Heat remaining 1/4 cup oil in a small sauce pan over medium-low heat; add chopped garlic and rosemary and cook until sizzling stops, about 1 minute. Divide pasta among bowls and drizzle with garlic-rosemary oil.

Please share your feedback and experience with this recipe below.

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During the springtime, I like to introduce foods that encourage eating a lighter diet and provide a transition from the heartier meals consumed during the winter months. Hummus with Young Living lemon essential oil invites the sun to shine and warm up the season. This delicious snack satisfies my appetite and helps me commit to eating lighter fare.

I wrote a simple poem about the pitfalls of weather-induced overeating and would like to share it with you:

I find it easy to eat light
When the weather is bright,
But when the rains pour,
It’s the cravings to watch for!

I stock up on healthy foods, so when temptation comes, I am prepared.

Happy Eating!

                    From Chef Mandy

Raw Sprouted Hummus

1 zucchini (2 cups) peeled and chopped
1 cup sprouted garbanzo beans
1/4 cup cashews, soaked for 2 hours
1/4 cup lemon juice
1 clove garlic
1/4 cup Tahini
1 teaspoon Himalayan salt
1/4 teaspoon ground cumin
6 drops Young Living lemon essential oil
Paprika, garnish
Olive Oil, garnish
Blend the first 9 ingredients in a blender; then garnish with paprika and drizzle with olive oil. Serve with a variety of organic vegetables such as cucumbers, bell peppers, asparagus, carrots, and celery.

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Veggie Powerhouse






Cabbage is a powerhouse source of vitamins K and C. Just one cup supplies 91 percent of the recommended daily amount for vitamin K, 50 percent of vitamin C, good amounts of fiber, and decent scores of manganese, vitamin B6, folate, and more — and it’ll only cost you about 33 calories. Calorie for calorie, cabbage offers 11 percent more vitamin C than oranges.

Cabbage contains high levels of antioxidant sulforaphanes that not only fight free radicals before they damage DNA but also stimulate enzymes that detoxify carcinogens in the body. Researchers believe this one-two approach may contribute to the apparent ability of cruciferous vegetables to reduce the risk of cancer more effectively than any other plant food group.

Numerous studies point to a strong association between diets high in cruciferous vegetables and a low incidence of lung, colon, breast, ovarian, and bladder cancers.

Cabbage builds strong bones, dampens allergic reactions, reduces inflammation, and promotes gastrointestinal health. Cabbage is routinely juiced as a natural remedy for healing peptic ulcers due to its high glutamine content. It also provides significant cardiovascular benefit by preventing plaque formation in the blood vessels. In Chinese medicine, cabbage is used to treat constipation, the common cold, whooping cough, depression and irritability, and stomach ulcers. When eaten and used as a poultice, as a dual treatment, cabbage is helpful for healing bedsores, varicose veins, and arthritis.

How much:

The more cabbage you can include in your diet, the better. A study of Polish women found that those who ate at least four servings of cabbage per week as adolescents were 72 percent less likely to develop breast cancer later in life than their peers who consumed only one weekly serving or less.


Try raw sauerkraut. It has all the health properties of cabbage, plus some potent probiotics, which are excellent for digestive health.

Use the whole cabbage; the outer leaves contain a third more calcium than the inner leaves.

Both are nutritional stars, but red cabbages are far superior to the white variety, with about seven times more vitamin C and more than four times the polyphenols, which protect cells from oxidative stress and cancer.

Read more:





© Self-Health Essentials LLC 2012










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Please Note!

Self-Health Essentials LLC suggests a way of life for reaching and maintaining peak health. It is based on the best of the latest research and the best of the time-tested methods. Although the medical profession encourages us to take more responsibility for our health, seeking wellness should be done in cooperation with a doctor. More and more physicians are becoming aware of the benefits to be derived from preventive methods, among them optimal nutrition. Self-Health Essentials LLC and information on this site is not to be considered a prescription. You are unique. You have your own set of individual variations-physical, mental, and emotional. Only the doctor who knows, examines, and treats you can prescribe for you. For this reason, the authors, writers and researchers of Self-Health Essentials LLC cannot take medical or legal responsibility of having the contents of this website considered a prescription for anyone.