The Wonderful Beneifts Of Lemongrass Essential Oil, with recipe!

Lemongrass Essential Oil has wonderful benefits for your well-being and can also be used in your cooking.

Originating in Southeast Asia, Lemongrass essential oil is distilled from the leaves and woody stalks of the lemongrass plant.
With a subtle citrus-herb scent, Lemongrass oil offers a sophisticated and relaxing aroma that transforms your home’s environment.

It is anti-fungal, antibacterial, and anti-inflammatory.

Try diffusing Lemongrass for an aroma that can inspire a sense of clarity and relaxation for you and your whole family.
Enhance that relaxing aroma by adding Lemongrass oil to your cleaning products, dishes, and laundry.
Add 3–4 drops in a sink full of dishes, a load of laundry, or your all-purpose cleaner formula for an exotic, clean-smelling boost.
Its relaxing aroma also makes it a great complement to post-workout massage.

Dilute with a carrier oil such as olive, coconut or almond, and apply in the area of need for stomach and digestion problems, rheumatism, headaches, sinus/cold/coughs, circulation, varicose veins.

Lemongrass is known to regenerate connective tissue and ligaments.

Use as a dietary supplement for salmonella infection.

Diffuse and inhale in moments of stress.

Young Living Lemongrass Essential Oil is a 100% Therapeutic Grade Essential Oil that can be taken internally.

Infuse your culinary creations with Lemongrass Essential Oil and "wow" your guests.

Here is a recipe that is adapted by Brendan Fraser.
It is easy to make, yet so delicious!

Coconut, Lemongrass & Lime Soup

Warm and satisfying, this soup is great for any occasion.

INGREDIENTS:

2 tablespoons coconut oil

2 large onions, peeled and chopped

4 cloves garlic finely chopped or pressed

1 tablespoons fresh ginger root, minced

1–2 drops Lemongrass essential oil

4 tablespoons tomato paste

4 carrots, peeled and chopped

4 tablespoons curry powder

1 teaspoon red pepper flakes

8 cups vegetable broth

2 cans coconut milk

4 cups fresh tomatoes, chopped

3 cups dried red lentils

4–6 handfuls baby spinach

Salt and pepper to taste

Tip: Add some brown sugar for a sweeter curry taste.

DIRECTIONS:  

1. Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté 5–7 minutes.
2. Add tomato paste, curry powder, and red pepper flakes; cook for another 1–2 minutes stirring constantly until all vegetables are coated and flavors combined.
3.  Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
4. Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
5. Add spinach and stir until wilted.
6. Garnish with 1 tablespoon fresh chopped cilantro and 1 tablespoon sour cream.

- See more at: https://doterra.com/US/en/blog/recipes-coconut-lemon-grass-red-lentil-soup#sthash.FIg0ADe7.dpuf

• 2 tablespoon (30 mL) coconut oil
• 2 cloves garlic, minced
• 1/2 red onion, finely chopped
• 1 tablespoon (30 mL) fresh ginger, chopped
• 1 celery stalk, finely chopped
• 1 cup (250 mL) shiitake mushrooms, sliced thinly
• 1 1/2 cups (375 mL) vegetable broth
• 2 cans (14 oz/400 mL each) full fat coconut milk or our frozen fresh coconut meat blended with some water or coconut water
• 2 small red chile peppers, minced
• 1 to 3 drops lemongrass essential oil, tart with 1 drop and add more if desired
• 1 fresh lemongrass stalk, top cut off and thinly sliced
• Small handful of Thai basil leaves
• Juice from 1 lime
• Celtic sea salt and fresh ground pepper
• 1/2 cup (125 mL) red bell peppers, julienned

1. Heat up the coconut oil in a large pot and sauté the garlic, onion, ginger, celery, and mushrooms until translucent, about 4 to 6 minutes.
2. Add the vegetable broth, coconut milk, and chili peppers. Allow to simmer over low heat for at least 10 minutes. Add salt and pepper to taste.
3.  Add the lemongrass essential oil to the lime juice.
4. Add the Thai basil leaves, lime juice/lemongrass essential oil mixture and give it a good stir. Taste test and add more essential oil if needed.
5. Serve garnished with julienned red bell peppers.

Warm and satisfying, this soup is great for any occasion.

INGREDIENTS:

2 tablespoons coconut oil

2 large onions, peeled and chopped

4 cloves garlic finely chopped or pressed

1 tablespoons fresh ginger root, minced

1–2 drops Lemongrass essential oil

4 tablespoons tomato paste

4 carrots, peeled and chopped

4 tablespoons curry powder

1 teaspoon red pepper flakes

8 cups vegetable broth

2 cans coconut milk

4 cups fresh tomatoes, chopped

3 cups dried red lentils

4–6 handfuls baby spinach

Salt and pepper to taste

Tip: Add some brown sugar for a sweeter curry taste.

DIRECTIONS:  

1. Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté 5–7 minutes.
2. Add tomato paste, curry powder, and red pepper flakes; cook for another 1–2 minutes stirring constantly until all vegetables are coated and flavors combined.
3.  Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
4. Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
5. Add spinach and stir until wilted.
6. Garnish with 1 tablespoon fresh chopped cilantro and 1 tablespoon sour cream.

- See more at: https://doterra.com/US/en/blog/recipes-coconut-lemon-grass-red-lentil-soup#sthash.FIg0ADe7.dpuf

Warm and satisfying, this soup is great for any occasion.

INGREDIENTS:

2 tablespoons coconut oil

2 large onions, peeled and chopped

4 cloves garlic finely chopped or pressed

1 tablespoons fresh ginger root, minced

1–2 drops Lemongrass essential oil

4 tablespoons tomato paste

4 carrots, peeled and chopped

4 tablespoons curry powder

1 teaspoon red pepper flakes

8 cups vegetable broth

2 cans coconut milk

4 cups fresh tomatoes, chopped

3 cups dried red lentils

4–6 handfuls baby spinach

Salt and pepper to taste

Tip: Add some brown sugar for a sweeter curry taste.

DIRECTIONS:  

1. Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté 5–7 minutes.
2. Add tomato paste, curry powder, and red pepper flakes; cook for another 1–2 minutes stirring constantly until all vegetables are coated and flavors combined.
3.  Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
4. Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
5. Add spinach and stir until wilted.
6. Garnish with 1 tablespoon fresh chopped cilantro and 1 tablespoon sour cream.

- See more at: https://doterra.com/US/en/blog/recipes-coconut-lemon-grass-red-lentil-soup#sthash.FIg0ADe7.dpuf

Warm and satisfying, this soup is great for any occasion.

INGREDIENTS:

2 tablespoons coconut oil

2 large onions, peeled and chopped

4 cloves garlic finely chopped or pressed

1 tablespoons fresh ginger root, minced

1–2 drops Lemongrass essential oil

4 tablespoons tomato paste

4 carrots, peeled and chopped

4 tablespoons curry powder

1 teaspoon red pepper flakes

8 cups vegetable broth

2 cans coconut milk

4 cups fresh tomatoes, chopped

3 cups dried red lentils

4–6 handfuls baby spinach

Salt and pepper to taste

Tip: Add some brown sugar for a sweeter curry taste.

DIRECTIONS:  

1. Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté 5–7 minutes.
2. Add tomato paste, curry powder, and red pepper flakes; cook for another 1–2 minutes stirring constantly until all vegetables are coated and flavors combined.
3.  Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
4. Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
5. Add spinach and stir until wilted.
6. Garnish with 1 tablespoon fresh chopped cilantro and 1 tablespoon sour cream.

- See more at: https://doterra.com/US/en/blog/recipes-coconut-lemon-grass-red-lentil-soup#sthash.FIg0ADe7.dpuf