Have you tried hasselback potatoes yet? They are a lot like baked potatoes, but rather than piercing the potatoes with a fork, you cut slices in them with a knife, then fill the slices with yummy ingredients either before or after baking them. When making hasselback potatoes with essential oils, it’s best to add the oils after baking the potatoes so you don’t lose the health benefits of the oils.
Start by slicing the potatoes, drizzling them with olive oil, and sprinkling salt and pepper on top before baking them. While they bake, mix up the herb butter by melting butter and stirring in the essential oils. If you happen to taste the herb butter, you may find the essential oils to be a bit strong. Just trust us, though—the final product tastes delicious!
When the potatoes are soft on the inside and crispy on the outside, pull them out of the oven. Then, while they are still hot, drizzle on the herb butter. Make sure to get it in between the slices. Continue reading →
Treat your guests well at your dinner party with this classic Italian appetizer—now infused with essential oils! Aside from the amazing flavor these oils bring to this dish, they also provide added health benefits.
This appetizer also makes a great refreshment at an essential oil class! Just pre-slice the bread, and add the essential oils to the olive oil; then allow your guests to add a little olive oil, balsamic vinegar, and other additions to condiment cups to accompany their slice of bread.
Share this delightful Italian Dipping Oil with your friends and family. Just mix the olive oil and essential oils together (omit the balsamic vinegar) in a glass bowl or measuring cup, then use a funnel to pour the oil into two 2 oz. Amber Glass Bottles or one 4 oz. Amber Glass Bottle. Add a gift tag with instructions to add balsamic vinegar or any of the optional ingredients for dipping or to use it when cooking savory Italian dishes (like you would add olive oil).
1/2 cup (120 ml) lime juice (from about 3–4 limes; add water to reach 1/2 cup if needed)
1/2 cup (100 g) sugar
1–2 drops lime essential oil
Chilled sparkling water or club soda (regular water also works if you don’t like carbonation)
Stir the lime juice in with the sugar in a small saucepan, and bring to a simmer over medium heat. Lower the heat, and cook, stirring frequently, until the sugar is completely dissolved. Remove from heat, and pour into a glass dish.
Add lime essential oil. Cover, and refrigerate until chilled.
Mix about 2 Tbsp. (30 ml) of the limeade concentrate with 1 cup (240 ml) of chilled sparkling water in a glass cup. Taste, and add more water if you want a lighter flavor.
Serve with ice.
Basil Limeade: Add 1 toothpick of basil essential oil with the lime essential oil, and use basil leaves for garnish.
Rosemary Limeade: Add 1 toothpick of rosemary essential oil with the lime essential oil, and use fresh sprigs of rosemary for garnish.
Note: The essential oil flavor will get stronger the longer the limeade sits. Add the basil or rosemary essential oil right before serving.
Use frozen berries instead of ice cubes and garnish.
Try substituting liquid stevia for the sugar to make it healthier. No need to heat it up either—just mix and serve.
Making your own condiments can be cheaper and healthier. It also allows you to customize the flavor to your preference. Try this mayonnaise with an added essential oil flavor such as basil, rosemary, lemon, or black pepper!
Place all ingredients except butter in a blender. Blend on high for about a minute or until the ingredients are completely combined.
Place batter in the fridge to chill for 1–2 hours.
Once chilled, remove the batter from the fridge. Lightly coat a crepe pan or small frying pan with butter.
Heat the pan to medium-high. Pour a thin layer of batter into the pan. Cook until the crepe is golden on the bottom; then flip the crepe and cook the other side. Repeat until all the crepes are cooked.
2 cups chicken, diced
1 tsp. olive oil
4 Tbsp. butter
2 Tbsp. flour
1 cup milk, warmed
2 tsp. garlic powder
Salt and pepper to taste
1 drop rosemary essential oil
1 drop thyme essential oil
1 drop basil essential oil
Sauté chicken in olive oil until cooked completely. Remove from pan, and set aside.
Using the same pan you cooked the chicken in, melt the butter, and then whisk in 2 Tbsp. of flour.
Gradually add the warm milk to create a creamy sauce. Add the garlic, salt, pepper, and essential oils. Taste, and add more salt and pepper if needed.
Return the chicken to the pan, and stir it in with the sauce.
Sprinkle cheese on the bottom of a crepe, layer chicken and sauce over it, and roll it up. Repeat until all of your crepes have been filled.
Check out this healthy version of a Greek pita! However, if you like the bread, just assemble the ingredients into a pita, including the lettuce. The leftover tzatziki also makes a fantastic vegetable dip!