Tomato Basil Soup

If you have a garden this summer and need an idea that uses tomatoes, look no further! This soup is perfect for the cooling days and it pairs wonderfully with our Rosemary Artisan Sourdough Bread. It can even be frozen and thawed for a later meal—just remember to add the essential oils after it has been reheated.

Tomato Basil Soup

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 3 Tbsp. butter, avocado oil, or coconut oil
  • 2 medium onions, diced or coarsely sliced
  • 2–4 carrots, peeled and sliced
  • 3–4 cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 1 quart bone broth
  • 5–6 large tomatoes, stems removed and chopped in half
  • 2 Tbsp. honey
  • Sea salt, to taste
  • 1 drop black pepper essential oil
  • 2 drops basil essential oil
  • 1/2 cup heavy whipping cream or 1 ripe avocado
  • Fresh basil leaves for garnish (whole leaves or cut ribbons)

Instructions:

  1. In a soup pot, saute butter/oil, onions, and carrots for 3–4 minutes until softened. Add garlic and tomato paste; stir for another minute.
  2. Pour in the bone broth, and add the tomatoes.
  3. Reduce heat to medium low and allow the soup to simmer for 20–30 minutes.
  4. Transfer soup to a blender (or use an immersion blender) and add honey, cream or avocado, and essential oils. Blend until smooth or as chunky as you like. You can also remove some of the tomatoes and chop them a little smaller and add them back to the soup after blending it. Add salt to taste.
  5. Garnish with basil leaves and serve immediately.

Note: We like to make this in an electric pressure cooker. Follow the instructions above, but rather than simmering the soup, just secure the lid, seal the valve, and cook on high pressure (or use the soup setting) for 10 minutes then quickly release the pressure. Add honey and other ingredients before blending.

Rosemary & Thyme Patties for a Gourmet Burger

Try these delicious patties for a gourmet take on the average burger. You will love the flavor the essential oils add to these! We enjoyed these patties between toasted whole-wheat buns and topped with our Lemon Apple Slaw and Rosemary Cream Sauce (recipes below as well) along with a tomato slice, some avocado, and a little spinach! Mmmm . . . delicious! You’ll be licking your fingers for sure—and maybe even your plate!
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Basil-Infused Pasta Primavera

This tasty dish allows your fresh spring and summer veggies to shine, compliments of a hint of basil essential oil!

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Salsa Verde, Honey Lime Chicken Tacos

These chicken tacos are incredibly delicious and easy to make! Everyone will want to know what’s cooking when they smell the aromas coming from your slow cooker! The flavors are delightfully enhanced by the addition of cumin and lime essential oils.
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Slow Cooker Irish Beef Stew

Celebrate St. Patrick’s Day this year with a hearty Irish Beef Stew! You can now enjoy the comforting flavors of this dish along with the health benefits of the essential oils. Try pairing this beef stew with our Rosemary Artisan Sourdough Bread for an easy make-ahead meal.

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Essential Oil–Spiced Pumpkin Pie

Thanksgiving just isn’t the same without pumpkin pie! The essential oils in this recipe give a great flavor to the pie, and you will love adding the cinnamon whipped cream to your slice!

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Essential Oil–Spiced Pumpkin Pie

  • Servings: 16–18 (makes 2 pies)
  • Difficulty: Moderate
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Ingredients:

Pumpkin Pie Ingredients:

  • 2 Tbsp. (30 ml) melted butter or coconut oil
  • 3/4 cup (160 g) brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 1 1/2 Tbsp. (11 g) all-purpose flour
  • 1/4 tsp. (.5 g) nutmeg
  • 4 drops clove essential oil
  • 2 drops ginger essential oil
  • 3 drops cinnamon or cassia essential oil
  • 2 large eggs
  • 1 large egg white
  • 1 can (12 fl oz./360 ml) low-fat evaporated milk
  • 1 large can (29 oz./822 g) pumpkin purée
  • 1 tsp. (5 ml) vanilla extract
  • 2 (9-inch/23 cm) uncooked pie crusts

Cinnamon Whipped Cream Ingredients:

  • 1 pint (480 ml) heavy cream
  • 1/4 cup (31 g) powdered sugar
  • 1 tsp. (5 ml) vanilla extract
  • 1–2 drops cinnamon essential oil (If you don’t love a lot of cinnamon flavor, add a toothpick at a time until you reach the right amount for you.)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In mixer bowl, combine butter or oil, sugars, flour, nutmeg, and essential oils. Blend until mixed.
  3. Add eggs and egg white. Blend on high speed for 1 minute. Reduce mixer to low speed, and gradually add evaporated milk. Mix until well blended.
  4. Add pumpkin purée and vanilla extract. Mix again until blended. Pour into unbaked pie shells.
  5. Bake for 15 minutes. Reduce temperature to 350°F (175°C); without opening oven door, bake for an additional 50–60 minutes or until a knife inserted in the center comes out clean. Note: If crust is getting too brown, carefully cover with a foil tent 45 minutes into baking.
  6. Cool pies for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.
  7. For the cinnamon whipped cream, whisk the heavy cream until it starts to form stiff peaks. Add the powdered sugar, vanilla extract, and cinnamon essential oil, and whisk for a few seconds to incorporate into the cream. Taste, and stir in more cinnamon essential oil as needed.
  8. Serve each pie slice with a dollop of cinnamon whipped cream, and enjoy!

Here are a few other recipes to round out your Thanksgiving meal:

Stuffed “Pumpkin” Peppers

These Halloween-themed stuffed bell peppers are perfect for your autumn dinner party! Not only are they delicious, but be prepared for laughs and lots of “oh, how cute” comments!

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Stuffed 'Pumpkin' Peppers

  • Servings: 6–8
  • Difficulty: Moderate
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Ingredients:

  • 6–8 orange bell peppers
  • 1 Tbsp. (15 ml) olive oil
  • 1 1/4 lbs. (567 g) lean ground beef or ground turkey
  • 2 Tbsp. (17 g) taco seasoning* (see recipe below)
  • 1/2 cup (75 g) diced white or yellow onion
  • 1 tsp. (5 g) minced garlic
  • 1 can (14.5 oz./411 g) petite diced tomatoes
  • 1 can (8 oz./227 g) tomato sauce
  • 1 1/2 cups (278 g) cooked rice
  • 1 can (4 oz./113 g) diced green chiles, drained
  • 1 can (15 oz./425 g) black beans, drained
  • 1 cup (136 g) frozen corn (no need to thaw)
  • 1/4 tsp. (.5 g) crushed red pepper, optional
  • 1 1/2–2 cups (170–226 g) shredded cheese (cheddar, jack, or Mexican blend)
  • 1 drop cumin essential oil
  • 1 drop black pepper essential oil
  • Optional toppings (sour cream, sliced green onion, chopped avocado, olives, chopped cilantro, diced tomato, salsa)

Instructions:

  1. Preheat the oven to 400°F (205°C).
  2. Wash peppers. Cut the top off each pepper, and scrape out the insides. If desired, use a small paring knife to cut out a jack-o-lantern face on one side of each pepper.
  3. Place peppers in a large baking dish, and add about 1″ (2.5 cm) of water. Cover with foil, and bake for 20 minutes while you make the filling.
  4. Heat olive oil in a large saucepan over medium-high heat. Add ground meat and cook, stirring and breaking up large chunks, until browned and cooked through. Drain off as much grease as possible.
  5. Return pan to heat, and add taco seasoning, onion, and garlic. Cook for a few minutes until soft. Reduce heat to medium. Add tomatoes, tomato sauce, rice, green chiles, black beans, corn, crushed red pepper, and 1 cup (113 g) of cheese. Stir to combine, and cook until cheese is melted.
  6. Remove from heat, and stir in the essential oils.
  7. Remove peppers from the oven, and reduce the oven temperature to 375°F (190°C). Move the peppers to a plate or cutting board. Pour out the water from the pan.
  8. Add the filling to each pepper, and place peppers back in the baking dish. Cover with foil, and bake for 25–30 minutes. Remove foil, and top each pepper with additional cheese. Return peppers to the oven for 5 minutes or until the cheese is melted.
  9. Add desired toppings, and enjoy!

*Note: You can use any kind of taco seasoning you have on hand, or try replacing the taco seasoning altogether with 1 Tbsp. (8 g) chili powder, 1 tsp. (6 g) sea salt, and 1–2 drops cumin essential oil. See our Taco Seasoning recipe below that we put together in an empty spice jar.

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Taco Seasoning

  • Servings: Yield=7 Tbsp. (60 g)
  • Difficulty: Easy
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Ingredients:

  • 2 Tbsp. (16 g) chili powder
  • 2 Tbsp. (12 g) ground cumin
  • 2 tsp. (5 g) paprika
  • 2 tsp. (12 g) sea salt
  • 2 tsp. (5 g) fresh ground black pepper
  • 1 tsp. (3 g) garlic powder
  • 1 tsp. (2 g) onion powder
  • 1/2 tsp. (1 g) crushed red pepper flakes
  • 1 tsp. (2 g) dried oregano

Instructions:

Veggie Burritos with Essential Oils

Enjoy the benefits of the lime and cilantro essential oils in this vegetarian burrito! Now is also the perfect time to enjoy a new dish using your summer squash!

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Veggie Burritos with Essential Oils

  • Servings: 6
  • Difficulty: Easy
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Ingredients:

Rice Ingredients:

  • 1 Tbsp. (15 ml) olive oil
  • 2 cups (370 g) white rice
  • 4 cups (960 ml) chicken broth
  • Juice of 2 limes
  • 2 drops lime essential oil
  • 1/4 cup (4 g) chopped cilantro
  • 2 toothpicks cilantro essential oil

Burrito Ingredients:

  • 2 Tbsp. (30 ml) olive oil
  • 2 medium zucchinis, diced
  • 1 medium yellow squash, diced
  • 2 cups (300 g) corn
  • Salt to taste
  • 1 can (15 oz./425 g) seasoned black beans
  • 6 burrito-sized flour tortillas
  • Toppings: chopped onions, diced tomatoes, grated cheese, salsa, sour cream, guacamole (or plain avocado), cilantro, etc.

Instructions:

  1. Heat 1 Tbsp. (15 ml) olive oil in a large saucepan over medium heat. Add rice, and stir around for 2 minutes. Pour in chicken broth, 1/2 of the lime juice, and 1 drop of lime essential oil. Bring to a boil; then reduce to a simmer, cover, and cook for 20–25 minutes, until all the liquid is absorbed. Stir in the remaining lime juice, 1 drop of lime essential oil, cilantro leaves, and 2 toothpicks of cilantro essential oil. Set aside.
  2. While the rice is cooking, place 2 Tbsp. (30 ml) olive oil in a heavy skillet, and sauté the zucchini, squash, and corn over medium-high heat. Add salt while sautéing. Remove when the veggies have brightened in color. Set aside.
  3. Heat the beans in a small saucepan until hot.
  4. Warm tortillas, if desired.
  5. To assemble the burritos, lay each tortilla flat, and add the rice, veggies, beans, and desired toppings. Roll the burrito up, and enjoy a fresh, healthy, and delicious meal!

 

Black Bean Burgers

burger2Enjoy this delicious vegetarian alternative during grilling season. Essential oils give these burgers a healthy, flavorful kick!

 

 

Black Bean Burgers

  • Servings: 5–8
  • Difficulty: Easy
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Ingredients:

  • 2 cans (14.5 oz./411 g each) seasoned black beans
  • 1 cup (120 g) seasoned breadcrumbs
  • 1/4 cup (35 g) grated white onion
  • 1 egg
  • 1/2 tsp. (1.5 g) chili powder
  • 1/4 tsp. (1.5 g) salt
  • 1 drop basil essential oil
  • 1 drop cumin essential oil
  • 2 drops cilantro essential oil
  • 5-8 slices of cheese
  • Hamburger buns or rolls
  • Other desired toppings (mayonnaise, lettuce, tomato, etc.)

Instructions:

  1. Drain black beans, and pour half of them (1 can) into a blender.
  2. Add breadcrumbs, onion, egg, spices, and essential oils. Pulse until combined and relatively smooth.
  3. Scrape mixture into a bowl, and add the other can of beans, stirring everything together.
  4. Divide and shape the mixture into patties.
  5. Heat some olive oil in a pan, and grill patties for 6 minutes on each side. Take care when flipping them—they are delicate.
  6. Melt cheese of choice on top, and serve on toasted buns with desired toppings.

Enjoy with a dash of hot sauce and some veggie sticks or chips and salsa on the side!

Asian Lemongrass Chicken Marinade

Need a chicken marinade this summer that works well on the grill? This marinade uses essential oil flavors that are often used in Asian cooking to create a new and exciting dish for your family this summer!

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Asian Lemongrass Chicken Marinade

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients:

  • 2 lbs. (about 1 kg) chicken pieces
  • 2 Tbsp. (30 ml) olive oil
  • 6 drops lemongrass essential oil
  • 3 drops lime essential oil
  • 2 drops ginger essential oil
  • 2 drops black pepper essential oil
  • 1/4 cup (40 g) shallots, minced
  • 3 garlic cloves, minced
  • 1 tsp. (5 ml) honey
  • 1 Tbsp. (15 ml) fish sauce
  • 1 Tbsp. (15 ml) sriracha sauce, optional
  • 2 tsp. (6–10 g) kosher salt
  • Lime juice

Instructions:

  1. Pour the olive oil in a glass bowl, and mix in the essential oils.
  2. Add the shallots, garlic, honey, fish sauce, sriracha sauce, and salt to the oil mixture, and mix to combine ingredients.
  3. Massage this mixture over the chicken pieces, and place in a glass dish. Cover and refrigerate for 1–24 hours before cooking.
  4. Grill, bake, broil, or slow cook as desired until the thickest part of the chicken reaches 165° F. (74° C.).
  5. Once the chicken is cooked through, drizzle lime juice over the chicken pieces, and serve immediately.