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:
- 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.
- 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.
- Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
- Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
- Add spinach and stir until wilted.
- 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
- 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.
- 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.
- Add the lemongrass essential oil to the lime juice.
- 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.
- 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:
- 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.
- 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.
- Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
- Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
- Add spinach and stir until wilted.
- 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:
- 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.
- 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.
- Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
- Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
- Add spinach and stir until wilted.
- 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:
- 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.
- 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.
- Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
- Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
- Add spinach and stir until wilted.
- 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
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