Falafel Hummus Dip

Are you ready for a new flavor of hummus? Try out our falafel hummus dip! We accidentally discovered this dip when we were coming up with our recipe for baked falafel. If you love hummus, you need to give this recipe a try!

Falafel Hummus Dip

  • Servings: 8–10
  • Time: 10–15 minutes
  • Difficulty: Easy
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Ingredients:

  • 2 cans chickpeas (455 g each), drained and rinsed
  • 2 cloves garlic
  • 1/2 red onion, roughly chopped
  • 1/2 cup (8–10 g) fresh cilantro leaves
  • 1/2 cup (20 g) fresh parsley
  • Pinch of cayenne pepper
  • 1/2 tsp. (3 g) kosher salt
  • 3 drops lemon essential oil
  • 2 drops cumin essential oil
  • 2 drops coriander essential oil
  • 1 drop black pepper essential oil

Instructions:

  1. Put everything except the chickpeas in a food processor, and pulse until well blended. Dump out mixture into a bowl.
  2. Add chickpeas to the food processor (you can do this in batches if needed), and blend until smooth.
  3. Add blended chickpeas to the onion mixture, and stir until well combined.
  4. Serve with toasted pita triangles or vegetable sticks.

Hasselback Herb Potatoes with Essential Oils

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.

Add a little fresh parsley for a pop of color, and sprinkle on some parmesan cheese for the final touch! Don’t wait too long to get a bite of this delicious potato!

Hasselback Herb Potatoes

  • Servings: 6–8
  • Time: 10–15 minutes active; 30–40 minutes inactive
  • Difficulty: Easy
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Ingredients:

Potatoes:

  • 2–3 lbs. (1–1.5 kg) small potatoes
  • Salt
  • Black pepper
  • Olive oil

Herb Butter:

  • 1/3–1/2 cup (80–120 ml) melted butter (can use olive oil or a mixture of butter and olive oil)
  • 2 drops rosemary essential oil
  • 2 drops basil essential oil
  • 2 drops thyme essential oil
  • 2 drops lemon essential oil
  • 1 drop oregano essential oil
  • 1 drop black pepper essential oil
  • 1/4 tsp. (1.5 g) salt
  • Pinch of cayenne pepper

Additional Ingredients:

  • Fresh minced parsley for garnish
  • Parmesan cheese for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Slice along each potato in 1/16-inch (2 mm) intervals, making sure to only slice a little more than halfway through the potato. It is easiest to start cutting on one end, then when you get to the middle, rotate the potato and continue cutting from the other end toward the middle again.
  3. Place the sliced potatoes on a parchment-lined baking sheet. Sprinkle with salt and pepper, and drizzle with olive oil.
  4. Roast the potatoes in the oven for about 30–40 minutes, until tender on the inside and crispy on the outside.
  5. While the potatoes are roasting, mix together the herb butter.
  6. Once the potatoes are done, pull them out of the oven, and brush the herb butter mixture evenly over the potatoes and in between the slices.
  7. Sprinkle potatoes with fresh parsley and parmesan cheese, if desired.
  8. Serve immediately, and enjoy!

Note: The herb butter may seem pretty strong if tasted on its own, but it tastes just right when combined with the potato.

Essential Oil Spotlight: Black Pepper

black-pepperBlack pepper essential oil is steam-distilled from the berries of a tree in the Piperaceae family. Its odor is spicy and musky with herbaceous undertones.

Some properties of this oil include analgesic, anticatarrhal, anti-inflammatory, antiseptic, antispasmodic, antitoxic, aphrodisiac, expectorant, laxative, rubefacient, and stimulant (nervous, circulatory, and digestive).

Pepper has been used for thousands of years to treat malaria, cholera, and other digestive problems. It is currently also used to increase cellular oxygenation, support digestive glands, stimulate the endocrine system, increase energy, and help rheumatoid arthritis. Black pepper essential oil may also help with loss of appetite, catarrh, chills, colds, colic, constipation, coughs, diarrhea, dysentery, flatulence (combine with fennel), flu, heartburn, nausea, neuralgia, poor circulation, poor muscle tone, sprains, and vertigo.

Research has found that inhaling black pepper essential oil can reduce cravings for cigarettes and symptoms of anxiety in smokers.

Applications of Black Pepper Essential Oil and Safety Data

Topical Application: Dilute black pepper essential oil with a carrier oil for children and those with sensitive skin. Apply to reflex points and/or directly on area of concern.
Aromatic Application: Diffuse, or inhale the aroma of black pepper essential oil directly. The aroma of black pepper is comforting and stimulating.
Internal Application: Black pepper essential oil can be used as a flavoring in cooking.

5 Ways to Use Black Pepper Essential Oil

1. Diffuse
Here are a couple great diffuser blends to help you get energized and motivated:

2. Use in a Massage Oil

Black pepper essential oil is beneficial for warming cold or stiff hands. Try this Hand Rejuvenator recipe—massage into the hands starting at the fingertips, then work your way up the arm to the shoulder.

Hand Rejuvenator:
5 drops grapefruit
5 drops black pepper
5 drops spearmint
5 drops ginger
1 1/2 Tbsp. (23 ml) fractionated coconut oil
(or other carrier oil)

Black pepper is also really great at helping to relax muscles and relieve aches and pains. Here is a recipe for a Sore Muscles Salve. You can also try one of the following massage recipes:

Muscle Relaxer
Massage Blend:

10 drops ginger
10 drops cypress
5 drops juniper berry
5 drops black pepper
2 Tbsp. (30 ml) Sesame Seed Oil
(or other carrier oil)
Aches & Pains
Massage Blend:

4 drops black pepper
4 drops Roman chamomile
4 drops marjoram
2 drops lavender
2 Tbsp. (24 g) Coconut Oil
(or other carrier oil)
Sore Muscles
Massage Blend:

15 drops ginger
9 drops ylang ylang
6 drops black pepper
2 Tbsp. (30 ml) Sesame Seed Oil
(or other carrier oil)

3. Roll on for Constipation Relief
Black pepper essential oil has been used for helping with digestive problems, including constipation. Try rolling this blend on your lower back and lower abdomen to help get things moving.

Constipation Blend:
1 drop black pepper
1 drop lavender
1 drop marjoram
1 drop fennel
1 tsp. (5 ml) carrier oil like fractionated coconut oil, sweet almond oil, or jojoba oil
Add oils to a 5 ml roll-on bottle, or double the recipe if using a 10 ml roll-on bottle. Fill the bottle the rest of the way with a carrier oil.


4. Add to a Warm Bath
Black pepper can help you warm up when cold. Try this warming bath when you feel particularly cold.

Warming Bath Salts:
2 drops black pepper
5 drops juniper berry
5 drops lavender
1 cup (240 g) epsom salt
Mix ingredients together. Add 1/4–1/2 cup (60–120 g) of bath salts to the bathtub as it fills up with water.

5. Add to Cooking Recipes
Black pepper essential oil can be added to any of your favorite cooking recipes. Just use 1 drop of black pepper oil for every 1/4–1/2 tsp. (0.5–1 g) of ground black pepper. For recipes that call for less black pepper, try dipping a toothpick in the oil and stirring it into the mixture. These are a few of our recipes that include black pepper essential oil:

Sources:
Modern Essentials™: A Contemporary Guide to the Therapeutic Use of Essential Oils, 8th Edition, p. 43.

Healing Oils: 500 Formulas for Aromatherapy by Carol & David Schiller

Baked Falafel with Essential Oils

This Middle Eastern dish tastes fantastic with the addition of essential oils! Falafel is normally deep fried, but you can also pan fry it or even bake it as a healthier alternative. Falafel can be eaten plain, with Lemon Tahini Sauce (see recipe below), on a salad, or in a pita with tomatoes and cucumbers.

Falafel with Essential Oils

  • Servings: 4–6
  • Time: 20 minutes active; 30 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 2–3 cloves garlic
  • 1 small yellow onion, roughly chopped
  • 1/2 cup (8–10 g) fresh cilantro leaves
  • 1/2 cup (20 g) fresh parsley
  • Pinch of cayenne pepper
  • 1/2 tsp. (3 g) kosher salt
  • 3 drops lemon essential oil
  • 2 drops cumin essential oil
  • 2 drops coriander essential oil
  • 1 drop black pepper essential oil
  • 2 cans (455 g each) chickpeas, drained and rinsed (or 1 cup [200 g] dried chickpeas soaked overnight in 3 cups [720 ml] of water)
  • 2 tsp. (9 g) baking powder
  • 1/2 cup (60 g) all-purpose flour, if needed

Instructions:

  1. Preheat oven to 400°F (205°C), and grease a cookie sheet.
  2. Place garlic, onion, cilantro, parsley, cayenne pepper, salt, and essential oils in a food processor. Pulse until the leaves seem to blended fairly well. Pour mixture into a mixing bowl.
  3. Place about 1/3 of the chickpeas in the food processor, and pulse a few times until roughly minced. Dump the beans into the mixing bowl, and repeat with the other 2/3 (1/3 at a time) until all the chickpeas have been “minced.”
  4. Add baking powder to the mixing bowl, and stir everything together until well combined. You should be able to form small patties that hold together; if your mixture needs a little help, add some flour, a little bit at a time, just until your patties can hold together.
  5. Form small patties about 2″ (5 cm) in diameter, and place on greased cookie sheet.
  6. Bake for 25–30 minutes, flipping patties over about halfway through.
  7. Serve immediately with Lemon Tahini Sauce.

If you are in a hurry, you can also pan fry the falafel patties. Just heat some oil in a pan over medium to medium-high heat. Add the patties. Let cook for 4–5 minutes (or until brown); then flip patties over, and cook for another 4–5 minutes (or until brown). Remove from pan, and place on a paper towel–lined plate to cool.

Lemon Tahini Sauce

  • Servings: 4–6
  • Time: 5 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 1/4 cup (310 g) plain yogurt
  • 1/4 cup (60 ml) tahini
  • 2 Tbsp. (30 ml) lemon juice
  • 1–2 drops lemon essential oil

Instructions:

  1. Stir all ingredients together until well combined.
  2. Serve with warm falafel—either alone, over a salad, or in a pita with tomatoes and cucumbers.

Sore Muscles Salve

Give your sore muscles some relief with this salve. The essential oils in this recipe may not only help soothe muscle pains, but they also create a warming/cooling effect that makes this salve extra special!

Sore Muscles Salve

  • Servings: Yield=2 oz. (60 ml)
  • Time: 10 minutes active; 1 hour inactive
  • Difficulty: Easy
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Ingredients:

Instructions:

  1. In a double boiler, melt the beeswax and coconut oil over low heat until completely melted; then add sweet almond oil or fractionated coconut oil. Note: You can create a double boiler by placing a heat-proof glass container (containing ingredients) in a pan filled with an inch (2.5 cm) of water.
  2. Allow mixture to cool for about 5 minutes before stirring in the essential oils.
  3. Pour mixture into a glass salve jar or tin container. It should solidify within 30 minutes to an hour.
  4. To use, rub salve on sore muscles as needed.

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
  • Time: 30–40 minutes active; 30 minutes inactive
  • 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)
  • Time: 5 minutes active
  • 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:

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
  • Time: 15 minutes active; 1–24 hours inactive
  • 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.

Honey Balsamic Pulled Pork Sandwiches with Essential Oils

You will be delighted with this savory and flavorful pulled pork sandwich that incorporates the benefits of thyme, rosemary, and black pepper essential oil!

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Honey Balsamic Pulled Pork Sandwiches

  • Servings: 10–12
  • Time: 1 hour active; 4 1/2–10 hours inactive
  • Difficulty: Moderate
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Ingredients:

  • 4 lb. (1.8 kg) pork shoulder roast
  • 2 Tbsp. (30 ml) vegetable oil
  • 1/2 cup (120 ml) chicken broth
  • 1 medium yellow onion, chopped
  • 1 drop thyme essential oil
  • 2 drops rosemary essential oil

Sauce Ingredients

  • 1 1/2 cups  (360 ml) balsamic vinegar
  • 1 cup (240 ml) ketchup
  • 1/4 cup (50 g) packed brown sugar
  • 1/3 cup (80 ml) honey
  • 1 1/2 Tbsp. (23 ml) worcestershire sauce
  • 1 1/2 Tbsp. (23 ml) dijon mustard
  • 2–3 cloves garlic, minced
  • 1/2 tsp. (3 g) salt
  • 1 drop thyme essential oil
  • 1 drop rosemary essential oil
  • 1 drop black pepper essential oil

Additional Ingredients

  • Hamburger buns or rolls
  • Coleslaw or broccoli slaw

Instructions:

  1. Cut off excess fat from the pork, and divide roast in 2–4 pieces.
  2. Rub with vegetable oil, and brown each pork piece a little over the stove.
  3. Place pork, broth, onions, and essential oils in slow cooker; cover, and cook on low for 9–10 hours or on high for 4 1/2–5 hours.
  4. Once the pork is finished cooking, whisk together the sauce ingredients (except essential oils) in a medium saucepan. Bring the sauce to a boil over medium heat; then reduce to a simmer. Continue cooking, stirring occasionally, until the sauce thickens slightly (about 20–25 minutes). After the sauce has thickened a little, stir in the essential oils.
  5. While the sauce is cooking, remove pork from the slow cooker, and place it on a cutting board. Use two forks to pull the meat apart into shreds, discarding any fat or bones. Strain out the onions; discard the broth. Return the meat and onions to the slow cooker.
  6. Add the sauce to the slow cooker, and stir everything together until all the meat is covered in the sauce.
  7. Cover, and cook for another 30 minutes on low.
  8. Serve on hamburger buns or rolls with broccoli slaw or coleslaw.

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Mediterranean Chicken Lettuce Wraps and Tzatziki

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!

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Mediterranean Chicken Lettuce Wraps

  • Servings: 4–6
  • Time: 20–30 minutes
  • Difficulty: Easy
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Ingredients:

  • 1 Tbsp. olive oil
  • 2 chicken breasts, sliced into strips
  • 1/4 cup balsamic vinegar (A combination of red-wine vinegar and lemon juice tastes great too!)
  • 1–2 drops basil essential oil
  • 1–2 drops oregano essential oil
  • 1–2 drops rosemary essential oil
  • 1 drop black pepper essential oil
  • Salt to taste
  • Butter lettuce or iceberg lettuce leaves
  • Grape tomatoes, halved
  • Feta cheese, crumbled
  • Tzatziki (see recipe below)
  • Red onion, sliced thin
  • Kalamata olives, pitted and chopped

Instructions:

  1. If making the tzatziki, mix it now so that it can chill while you make the chicken and prepare the wraps.
  2. Heat olive oil in a saucepan over medium heat. Add chicken breast strips, and allow to cook.
  3. In a glass dish, combine the balsamic vinegar, essential oils, and salt. Mix until well incorporated.
  4. Flip the chicken, and begin to cook on the other side. Pour balsamic vinegar mix over the chicken, and continue to sauté until the chicken is fully cooked.
  5. Prepare the lettuce and other toppings.
  6. Assemble the lettuce wraps by placing the chicken and other toppings inside the lettuce leaf like you would assemble a taco.
  7. Serve immediately.

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Tzatziki

  • Servings: 2 cups
  • Time: 10 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 1/2 Tbsp. olive oil
  • 1 Tbsp. white vinegar
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 1/2 cup plain Greek yogurt, strained
  • 1/2 cup sour cream
  • 1 cucumber, peeled, seeded, and diced small
  • 1–2 drops dill essential oil

Instructions:

  1. Mix olive oil, vinegar, garlic powder, salt, pepper, and 1 drop dill essential oil together.
  2. Add Greek yogurt and sour cream. Mix until well incorporated.
  3. Mix in cucumber, and add more dill essential oil to taste.
  4. Refrigerate for an hour, ideally, before serving to allow flavors to mix.

Note: This also makes a great vegetable dip!

Southwestern Egg Rolls

Add a little Southwestern flavor to your next event, meeting, dinner party, or social gathering by serving these delicious Southwestern Egg Rolls with Cilantro Lime Dipping Sauce.

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Southwestern Egg Rolls

  • Servings: Yield=18 egg rolls
  • Time: 30 minutes active; 15 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 1 pound ground beef, browned
  • 1 cup cooked rice
  • 1 cup cooked black beans, drained and rinsed
  • 1 cup cooked corn
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1 drop black pepper essential oil
  • 18 egg roll wrappers

Instructions:

  1. In a medium-sized mixing bowl, combine cooked ground beef with rice, beans, and corn. Stir in chili powder, cumin, salt, and black pepper essential oil.
  2. Preheat oven to 425 degree Fahrenheit.
  3. Place a small amount of the rice and bean mixture diagonally on the center of an egg roll wrapper. Dip your finger in water, and then run your finger over the bottom corner of the wrapper. Fold over the top corner of the wrapper to cover the mixture; then fold over the sides and roll tightly (the water on the bottom corner should help the wrapper to seal shut). Repeat until you have filled all of the egg rolls. Hint: Make sure to roll your egg rolls tightly and neatly so that the mixture doesn’t fall out when you are cooking them or eating them.
  4. Place the egg rolls on a greased baking sheet, and lightly brush them with olive oil.
  5. Bake the egg rolls for 10–15 minutes (turning over once halfway through), or until lightly browned.
  6. Serve egg rolls with Cilantro Lime Dipping Sauce.

 

dipping-sauce

Cilantro Lime Dipping Sauce

  • Servings: 9
  • Time: 10 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1/2 bunch of cilantro
  • 1 half red onion
  • 3 tomatillos, husks removed
  • 1 avocado, peel and pit removed
  • 1 tsp. garlic clove, minced
  • 1 tsp. salt
  • 1 tsp. lime juice
  • 1 drop lime essential oil
  • 1/2 cup sour cream or plain yogurt

Instructions:

  1. Place all ingredients in a blender of food processor, and pulse until smooth.
  2. Serve with Southwestern Egg Rolls.