If your kids can’t stand the summer heat, then get out the essential oils and mix up a refreshing pitcher of Citrus Slushy, created by Young Living Star member Kayla Arnold. The refreshing taste and quick, easy preparation will have your kids asking for this delicious mix every hot summer afternoon!

CITRUS SLUSHY

Ingredients:

• 1 cup water
• 1 cup ice
• 2 drops Lemon essential oil
• 2 drops Orange essential oil
• ½ large orange, peeled and quartered

Place ingredients in a blender and blend until smooth. Add more ice or water as necessary. Make as often as requested!

For those with a sweet tooth, Young Living Senior Star Ann Hagenbarth’s Lemondrop Shortbread Cookies are sure to satisfy your craving!

LEMONDROP SHORTBREAD COOKIES

Cookie Ingredients:

• 8 Tbsp. butter
• 6 Tbsp. coconut oil
• ½ cup sugar (or 2/3 cup Yacon syrup*)
• 1 tsp. vanilla
• 1 ½ cup almond flour
• ½ cup coconut flour (gluten-free) or unbleached all-purpose flour (if using unbleached all-purpose flour, omit xanthan gum below)
• 1 tsp. xanthan gum
• ½ tsp. aluminum-free baking powder
• Pinch of salt

In a mixer, cream butter, oil, sugar, and vanilla. Add flour, xanthan gum, baking powder, and salt. Roll into 1-tsp. balls. Press down with thumb to make a small indentation where the filling will go later. Bake at 350˚F for 3–5 minutes. Watch very closely to avoid overcooking and browning the edges. Cool before adding filling.

Filling Ingredients:

• 1 egg yolk, beaten
• 4 ½ tsp. cornstarch
• 1/3 cup sugar (or ½ cup Yacon syrup)
• ¾ cup water
• 15–20 drops Lemon essential oil
• 1 Tbsp. butter

Beat egg yolk in a small bowl and set aside. In a saucepan, combine sugar and cornstarch. Gradually stir in water until the mixture is smooth. Over medium-high heat, cook and stir until thick and bubbly. Set timer and cook an additional 2 minutes. Remove from heat. In a separate bowl, stir a small amount of filling into the egg yolk—do this slowly so that the egg does not cook. Gradually pour the egg mixture back into the saucepan and bring to a gentle boil, stirring constantly. Cook and stir for 2 minutes. Remove from the heat and gently stir in butter and Lemon essential oil. Pour a small amount into each cookie’s indentation. Sprinkle with unsweetened coconut and enjoy!

A big thank you to Kayla and Ann for their delicious recipes. Please keep sending yours to grusso@youngliving.com! My next post will focus on the most important meal of the day: breakfast.

—Gloria Russo, Young Living International and Portfolio Brand Manager

*Yacon syrup may change consistency of dough

Article source: https://blog.youngliving.com/help-your-kids-chill-out-with-essential-oil-slushies-and-shortbread/