Chef Craig Chasky

Free Range Chicken Stir Fry infused with Pure Lemongrass Essential oil from Chef Craig

 over Rice Medley

Serves 4 to 6 to 8

Note: All recipes use 100% Pure therapeutic organic essential oils labeled for internal use . Do Not follow recipes unless you have oils approved for internal use.All of these oils are available for wholesale purchase from Chef Craig

1 pound of free range Chicken Breasts trimmed out and cut into 1 inch strips

One of each julienne cut (matchstick-size) red pepper, orange pepper, yellow pepper, one carrot, celery, zucchini  squash and yellow squash

One Red onion cut  into crescents

2 TBS. Fresh minced garlic

I cup dry white wine or Apple juice

Sea Salt to taste and cracked pepper

1/2 pound of Rice medley mixture( found in any healthy grocery store)-cooked accordingly to directions and set aside

4 ounces chopped fresh parsley or Cilantro for garnish

4 ounces of Grape seed oil-add  2 drops of Pure Lemongrass oil from Chef Craig in it

4 ounces of Grape seed oil for sauté

In a large Sauté pan on medium  heat add 4 ounces of Grape seed oil (not infused oil)- heat until shimmering -add garlic and onions and chicken-cook until chicken is 3/4 cooked-slightly firm to touch-approximately 8 minutes

Add White wine or Apple juice

Add all veggies cook for 7 minutes-covered-allow internal temperature of chicken to reach 170F

Add pepper and salt

On the inner yet outer perimeter of pan drizzle the infused oil all the way around pan turn off -set aside

Plate cooked rice equally on plates

Drape chicken mixture equally  over Rice

sprinkle chopped parsley or cilantro on top of finished dish

Serve it up!!!

“Fortify Oneself” “Then Others”

Shrimp Provençal with Pure Essential Lemon Oil from Sicily-from *Chef Craig

Over Brown Rice pasta

serves4-6

*Note: All recipes use 100% Pure Therapeutic Organic grade essential oils labeled for internal use . Do Not follow recipes unless you have oils approved for internal use-these oils are available at wholesale pricing from Chef Craig

One pound Brown rice pasta -cooked -drained -rinsed -set aside

1 pound of wild caught shrimp-medium to jumbo-peeled deceived and tail off

2 vine ripe tomatoes diced

One red onion diced

2 TBS. Minced fresh garlic

1 cup dry white wine or substitute apple juice

Pink sea salt to taste and Cracked pepper

4 ounces of Avocado oil-2 drops of
Pure essential Lemon oil place in oil in ramekin set aside

4 ounces of Safflower oil

4 leaves of Fresh Basil -cut into slivers

Heat Safflower oil in sauté pan on medium high heat until it shimmers

Add garlic and onions and sauté until opaque-add Shrimp and sauté for 5 minutes -toss gently-add tomatoes  -sauté for 2 minutes-add wine or apple juice -sea salt and pepper

On the outer yet inside of the lip of the sauté pan drizzle along the perimeter of the pan the infused oil with Pure Essential  lemon

reduce heat –

Turn off-reheat pasta -dunk in hot water-drain plate equal amounts of pasta and drape shrimp mixture evenly over pasta on plates

top with basil slivers

Serve it up !!! “Fortify Oneself” “Then others”

Dark Chocolate Bark infused with Pure Therapeutic Grade Essential Cinnamon or Lavender oil

With Bing cherries

Serves 4/6/8

*Note: All recipes use 100% pure therapeutic grade organic essential oils that are labeled for internal use.Do Not follow recipes unless you have oils approved for internal use. These oils are available from Chef Craig at wholesale pricing.

8 to 10 ounces Dark Chocolate morsels-

Double boiler-

Place Chocolate in bowl -double boiler (water in vessel below -dry bowl on top w chocolate

and heat over medium heat until smooth and uniform in texture-remove from heat -set aside

Line a cookie sheet with parchment paper -spray with coconut oil lightly

Add 2 drops of your choice either *Pure Essential oils that are labeled for internal use Lavender oil or Cinnamon oil  to smooth chocolate- fold in with a spatula until well blended

Pour chocolate onto parchment paper evenly and then Top with unsweetened Bing Cherries every inch apart

Place sheet in freezer for 15 minutes -remove and break apart for the amount of guests served

*note: for the holidays try *Pure essential Peppermint oil from -1 drop

“Fortify Yourself “-“Then “Others”

Cedar Planked Wild Salmon with

Tri Citrus -3 DoTERRA Oils

One side of a 16 to 18 ounces of Wild Caught Salmon-filet

1 Organic Cedar Plank soaked over nite in water

1 of each-small orange, lime and lemon-sliced in rounds then cut in half

8 ounces of fresh orange juice in a glass jar -add one drop of each doTERRA oils

Orange oil, lemon oil and lime oil-shake infused juice well

Heat Grill on medium heat or pre heat oven to 350f

Spray Cedar plank with non-stick spray place salmon skin side down on plank-sprinkle sea salt on top and cracked pepper from mill

Layer cut fruit on top of salmon alternating each type till Salmon is covered-spray with non stick oil on top -place on Grill or in oven -(in oven on cookie sheet)

Cook for 10 minutes -then drizzle half of infused mixture on top of Salmon and continue to cook for 10 minutes-add remainder of infused orange juice And continue to cook  for 2 minutes –

Remove and let set for 3 minutes -portion equally and serve with favorite rice or grain of choice

“Fortify yourself “-“then others”

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

serves 4 to 6

1 pound Angel Hair Pasta-cook al dente…drain,rinse and set aside
4 ounces of Sun Dried tomatoes cut into slivers
6 ounces of drained Artichoke Hearts -quartered
Julienne one of each -using only the out side of Zucchini Squash,Yellow Squash,Red and Yellow Bell Pepper and one carrot
4 ounces Extra Virgin Olive Oil
4 ounces Pitted Kalamata Olives -cut in half
3 Tbs. Fresh minced Garlic
One red onion cut into crescents
reserve -4 to 6 sprigs of Basil for Garnish only
2 drops of each Pure Therapeutic Grade Digestable Essential Oils, Oregano,Lemon and Basil-oils
Optional: Grated Peccorino Romano Cheese for top of dish completed

In a Saute pan on medium high -heat Olive Oil until it shimmers
add Garlic and Onions and saute for 3 minutes..toss gently after 1 minute
add all veggies- toss and cook for 4 to 5 minutes
add pasta and toss 3 times-cook another 2 minutes

reduce heat to a simmer…add the essential oils on the outside of saute pan.
let simmer 30 seconds…Toss and serve with Cheese if preferred…

“Serve it Up…and be Fortified”!!!

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Ingredients

4 cups oat flour
1 tsp Baking Powder
4 eggs
1 cup quinoa
1 cup Thompson Raisins
2 1/2 cups Sunflower or Grapeseed oil
2 drops Wild Orange Essential Oil
Pinch sea salt
1 drop Cinnamon Essential Oil

Directions:

Pre heat oven to 350f
Mix all dry ingredients first
Then whisk eggs n all oils
Add to dry mixture
Knead and mix well until a ball forms
Should be slightly wet and workable
On a non stick cookie sheet  place Tbs size dough and flatten slightly
Bake for 12 minutes
Remove and cool

“Serve it up and Fortify Thyself”

A quick note about “quinoa” (in case you are not familiar with it):

Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids. It contains almost twice as much fiber as most other grains and it contains iron, lysine and is rich in magnesium. Quinoa is also high in Riboflavin (B2) and has a high content of manganese (antioxidant).

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Serves 4 – 6

Ingredients

One each of the following:

Zucchini and Yellow Squash, Red Pepper, Yellow and Orange Pepper.

Add one Drop of the following essential oils to 6 oz of Olive Oil:

Lemon, Lemongrass and Fennel essential oils…mix well in a Spray bottle for oils.

Eggplant, Red Onion, Portabella Mushrooms, Fennel Bulbs

Directions

Clean and Preheat  your Grill…on High…
Pre Spay Grill with Grapeseed Oil-lightly.
Cut all vegetables into ¼ inch slices.
Dredge or brush lightly with Grapeseed oil.
Place Veggies strategically on Grill for 2 to 3 minutes.
Spray the veggies lightly to avoid flare up!
Sprinkle with Sea Salt.

“Serve it Up and Fortify Oneself”

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

serves 4

Ingredients:

baguette (grain or wheat free)
2 cups of organic almond or coconut milk
4 free range eggs
fractionated coconut oil
2 drops of Wild Orange essential oil
1 drop of Cinnamon Bark essential oil

Directions:

use a loaf of favorite baguette (grain or wheat free)
slice in 1/2 slices
toast
set aside
whisk all wet ingredients
place toast in mixture and saturate
on a non stick griddle heat 2 tbs fractionated coconut oil
place soaked toasts on and cook 2 minutes each side

“Serve with favorite Syrup!”

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Ingredients:

bag of favorite plain shredded potatoes (recommend – yukon gold)
grapeseed oil
2 drops Rosemary essential oil
sea salt

Directions:

in a large skillet heat 4 TBS grapeseed oil until it shimmers
add hash browns and brown on each side
add sea salt to taste
on outside of pan place 2 drops of Rosemary essential oil
cook 2 more minutes

“Serve it up and fortify oneself!”