These Harvest Turkey Sloppy Joes put a fun autumn twist on the average sloppy joe. You’ll love the rich flavor, and your body will thank you for the healthier ingredients! Everyone who tried this recipe gave it a big thumbs up!
1 lb. (450 g) ground turkey (for a vegan option, substitute this with 1 cup [190 g] dried green lentils)
1 Tbsp. (15 ml) coconut oil or avocado oil
1 1/2 cups (210 g) diced butternut squash
1/2 red onion, diced
4 cloves garlic, minced
1/4 cup (60 ml) tomato paste
1 tsp. (2 g) mustard powder
1 tsp. (2 g) ground cumin
1/2 tsp. (1 g) paprika
1 can (15 oz.) tomato sauce
1 cup (245 g) canned pumpkin puree
3–4 Tbsp. (45–60 ml) maple syrup
2 Tbsp. (30 ml) apple cider vinegar
1/2 tsp. (3 g) salt
1–2 drops black pepper essential oil
2 drops cumin essential oil
1–2 drops rosemary essential oil
1 drop thyme essential oil
If using lentils: Add the lentils and 2 cups (480 ml) of water to a pot. Bring to a boil, and simmer for 8 minutes. Add in the cubed butternut squash, and simmer until both the squash and lentils are tender, about 7–12 more minutes. Drain any excess water, and set aside.
If using ground turkey: In a large skillet, heat the coconut oil over medium-high heat. Add in the ground turkey, onion, and butternut squash, and cook until the turkey is cooked through and the butternut squash is soft (about 7–10 minutes).
Add in the garlic, tomato paste, mustard powder, cumin, and paprika. Sauté for another 30 seconds.
Add in the tomato sauce, pumpkin puree, and maple syrup. Cover and simmer for 10 minutes.
Add in the apple cider vinegar, salt, and essential oils. Stir to combine. Remove from the heat, and serve with buns or flatbread, over potatoes, on a salad, or as desired. We enjoyed our sloppy joes with onion slices, lettuce, and avocado on a Kaiser roll.
1 jalapeño pepper, seeded and minced (or 1 small can of green chiles)
3 cloves garlic, minced
1 lb. (450 g) organic, grass-fed ground beef
1 (14.5 oz.) can dark red kidney beans, drained and rinsed
2 (14.5 oz.) cans black beans, drained and rinsed
2 (14.5 oz.) cans diced tomatoes, undrained (or substitute with 5–6 large fresh tomatoes, skinned and diced)
3 Tbsp. (45 ml) tomato paste
1 Tbsp. (15 ml) dark brown sugar or honey (add a little more sugar if using fresh tomatoes)
2 tsp. (5 g) unsweetened cocoa or cacao powder
2 Tbsp. (16 g) chili powder
2 tsp. (4.5 g) paprika
1/2 tsp. (2.5 g) kosher salt, or to taste
2 cups (480 ml) beef broth
2–3 drops cumin essential oil
1 drop black pepper essential oil
1 drop coriander essential oil
Heat olive oil in a pan (or pressure cooker), and sauté the onion, bell pepper, and jalapeño pepper (or green chiles) for 3–4 minutes or until the onion is translucent. Add the garlic, and sauté for an additional 10 seconds. Transfer onion/pepper mixture to a bowl.
Place the ground beef in the pan (or pressure cooker), and cook, stirring occasionally, until the beef has browned. Drain fat if desired.
In a stock pot, pressure cooker, or slow cooker, place the onion/pepper mixture, ground beef, beans, tomatoes, tomato paste, sugar (or honey), cocoa powder, chili powder, paprika, salt, and beef broth; cook* until flavors are combined.
Top chili with desired toppings. Serve with rosemary cornbread or baked potatoes.
Stovetop (in stock pot): Bring to a boil, then reduce to a simmer for 30 minutes.
Pressure Cooker: Cook on high pressure for 8–10 minutes, then release pressure naturally.
Slow Cooker: Cook on high for 1–2 hours or low for 4–6 hours.
Cornbread is the perfect pairing with chili. Place little bits of cornbread in the bowl to scoop up with some chili, or mix up a little honey butter and spread it on the cornbread for a delicious side dish.
1 1/2 cups (360 ml) buttermilk (or 1 1/2 cup milk + 1 1/2 Tbsp. white vinegar or lemon juice)
1–2 drops rosemary essential oil
Preheat the oven to 425°F. Place butter in an 8″ (20 cm) baking dish (or standard bread pan), and put in the oven so the butter will melt.
If you don’t have buttermilk on hand, stir together 1 1/2 cups (360 ml) milk and 1 1/2 Tbsp. (23 ml) white vinegar or lemon juice. Set aside.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, add the eggs, and lightly beat. Then add the buttermilk and essential oil. Whisk together until combined.
Remove the baking dish from the oven, and rotate the pan to coat the sides in the melted butter.
Pour the wet ingredients and melted butter into the dry ingredients, and fold together until there are no dry spots (the batter will still be lumpy).
Pour the batter into the prepared baking dish, and bake for 20–25 minutes (30 minutes in a standard bread pan) or until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
Remove the cornbread from the oven, and let it cool for 10 minutes before serving.
Position the oven rack in the upper third of the oven, and preheat to 425°F (220°C).
Place squash, carrots, potatoes, and grapes in a large bowl with oil, and toss (or use hands) to coat the vegetables with oil. Add half the Essential Oil BBQ Rub, and continue mixing with hands until all the vegetables are coated. Arrange the vegetables and grapes in a single layer on a large rimmed baking sheet.
Place the chicken thighs in the same bowl, and rub with the remaining spice mixture. Arrange skin-side-up on top of the fruit and vegetables.
Roast until skin is browned and a thermometer inserted into the thickest part of the chicken registers to 165°F (about 35 minutes). If chicken or vegetables start to burn, move the pan to a lower rack to finish cooking. If the vegetables are done but the chicken skin needs a little help, try broiling for 1–2 minutes.
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.
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)
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.
Pour in the bone broth, and add the tomatoes.
Reduce heat to medium low and allow the soup to simmer for 20–30 minutes.
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.
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.
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! Continue reading →
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. Continue reading →
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.
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.)
Preheat the oven to 425°F (220°C).
In mixer bowl, combine butter or oil, sugars, flour, nutmeg, and essential oils. Blend until mixed.
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.
Add pumpkin purée and vanilla extract. Mix again until blended. Pour into unbaked pie shells.
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.
Cool pies for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.
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.
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:
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.
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.
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.
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.
Remove from heat, and stir in the essential oils.
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.
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.
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.