Living Magazine Fall 2014 Living Magazine | Page 33

GLAZED SPICY SWEET POTATOES

This side dish adds a vibrant, tropical flavor to any meal.
Yield: 4 Servings

INGREDIENTS

4 tablespoons butter, melted
4 tablespoons honey
Juice of 1 lime
2 teaspoons ground allspice
8 drops dōTERRA Cinnamon Bark essential oil
5 drops dōTERRA Ginger essential oil
2 pounds orange-fleshed sweet potatoes, peeled and cut into
½-inch thick slices
Kosher salt and freshly ground black pepper to taste
Fresh thyme sprigs for garnish (optional)
Note: The sweet potatoes can be prepared in advance and then
reheated in the oven to heat through.

ORANGE BLOSSOM PANNA
COTTA WITH ORANGE GELEE
The flavor of Wild Orange essential oil delicately infuses this rich
but light custard with the essence of fresh orange blossoms.
Yields: 8 servings

INGREDIENTS
Panna Cotta:
2 cups whipping cream (substitute half and half if desired)
2 teaspoons unflavored gelatin
½ cup sugar
1 cups non-fat plain or vanilla yogurt
5 drops dōTERRA Wild Orange essential oil

Gelee:

¾ cup Orange Juice, divided
½ teaspoon unflavored gelatin

DIRECTIONS

1. Preheat oven to 425 degrees (400 convection).
2. Coat large baking dish or roasting pan with oil.
3. In large bowl, stir butter, honey, lime juice, allspice, and Cinnamon
and Ginger oils together until blended.
4. Add sweet potato slices and toss to coat before placing on baking
pan in a single layer.
Note: If a bowl large enough to mix everything together isn’t available,
place the potatoes on the baking pan and pour the glaze over the potatoes, tossing on the pan to coat as evenly as possible.

5. A
 rrange the slices in a single layer in prepared dish or pan.
6. Season potatoes with salt and pepper.
7.  Bake the sweet potatoes for 10 minutes and then stir to coat
with glaze.
8. Continue baking another 10–15 minutes or until tender and slightly
caramelized.
9. T
 ransfer to bowl and garnish with fresh thyme leaves, if desired.

DIRECTIONS

1. Place ¼ cup of cream into small bowl, sprinkle with gelatin. Let
stand to soften (about 10 minutes).
2. While gelatin is softening, pour remaining cream and ½-cup sugar
into a 2-quart saucepan; place over medium heat. Stir until sugar
is dissolved. Pour into a large bowl.
3. Add yogurt, softened gelatin/cream mixture, and Wild Orange oil;
whisk until well blended and smooth.
4. Divide between 8 martini or juice glasses and chill for several
hours or overnight, until set.
5. O
 nce panna cotta is set, place ¼ cup of orange juice in small dish
and sprinkle unflavored gelatin over the top.
6. Set aside to soften for about 5 minutes.
7. Heat remaining orange juice in a microwave safe dish until it
begins to simmer, about 45–60 seconds.
8. Scrape softened gelatin mixture into hot orange juice and stir until
gelatin is dissolved. Set aside to cool at room temperature; divide between each of the panna cotta glasses to create an even layer on top.
9. Refrigerate until orange gelee is set.
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