Grilled Cinnamon Peaches

With peach season upon us, here’s a way to top off a late-summer cookout with a simple, delectable dessert. Warm, sweet, cinnamon peaches make the perfect complement to savory barbecued dinners. You can also panfry peaches indoors. Since they’re so quick and easy, you’ll make this your go-to dessert for many occasions!

Grilled Cinnamon Peaches

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 2 peaches
  • 3 Tbsp. brown sugar
  • 2 tsp. butter, melted
  • 1 drop cinnamon essential oil
  • vanilla ice cream or yogurt for topping

Instructions:

  1. In a small bowl, combine the melted butter and cinnamon essential oil, and set aside.
  2. Slice the peaches in half—leaving the skin on—and remove the pits.
  3. Brush the melted butter with cinnamon essential oil all over the peach halves. Grill them with flesh side down over medium heat for 2–3 minutes or until browned. You may want to use the cooler edges of the grill if you’ve been barbecuing meat. (Alternately, panfry the peach halves over medium-high heat in the same way.)
  4. Turn the peach halves face up, and sprinkle the brown sugar over the flesh. Grill for another 2–3 minutes or until the skin is browned and loosened. (If panfrying, cover the pan and cook for another 2–3 minutes or until the sugar caramelizes.)
  5. Remove peach halves from the heat, and serve with or without the skin—topped with ice cream or yogurt.

 

Overnight Oats with Blueberry Lemon Jam

Breakfast can be a hard meal to keep healthy while still tasting delicious. Overnight oats have caught our attention recently, so we decided to see what all the fuss was about. These overnight oats are cardamom and cassia flavored, and topping them with Blueberry Lemon Jam makes for a wonderful flavorful combination. This is a breakfast that you can feel good about eating without sacrificing a delicious flavor!

Overnight Oats with Blueberry Lemon Jam

  • Servings: 4–6
  • Difficulty: Easy
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Ingredients:

  • 1 can (15 oz.) coconut milk
  • 1 cup (100 g) rolled oats
  • 3 Tbsp. (35 g) chia seeds
  • 1 Tbsp. (15 ml) pure maple syrup
  • 1 drop cardamom essential oil
  • 1 drop cassia essential oil
  • 1–2 small, ripe pears, diced
  • Blueberry Lemon Jam (recipe below)

Instructions:

  1. In a medium container, combine the coconut milk, rolled oats, chia seeds, maple syrup, and essential oils.
  2. Cover, and chill the oats for at least 1–2 hours, or overnight, until the mixture thickens and the oats soften.
  3. Remove the oats from the fridge when ready to serve, and stir to combine.
  4. Layer the oats, jam, and pear slices in a bowl or small jar. These prepared layers can be stored in the fridge for 3–4 days.

This Blueberry Lemon Jam is super delicious and really easy to make! You can use it for the overnight oats, or simply top a bagel or piece of toast with it. The lemon essential oil adds a wonderful tangy flavor to the sweet blueberries. You might need to make a double batch of this jam to last you a little longer!

Blueberry Lemon Jam

  • Servings: Yield=6 oz.
  • Difficulty: Easy
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Ingredients:

  • 4 cups (550 g) frozen blueberries
  • 1/4 cup (50 ml) pure maple syrup
  • 3 Tbsp. (35 g) chia seeds
  • 1 tsp. (5 ml) lemon juice
  • Pinch of salt
  • 2 drops lemon essential oil

Instructions:

  1. In a medium pot, combine the blueberries and maple syrup, and simmer over medium-high heat for 8–10 minutes, or until the berries are softened. The blueberries will release a lot of water at this point.
  2. Reduce the heat a little to avoid sticking, and stir in the chia seeds.
  3. Let the mixture simmer for 8–15 minutes, stirring frequently. Simmer until most of the water cooks off and the jam thickens up.
  4. Remove from heat, stir in the lemon juice, and transfer to a bowl.
  5. Let the mixture cool for a few minutes before stirring in the lemon essential oil.
  6. Place the jam in the fridge for a couple hours, allowing it to cool completely.

Leftover jam can be stored in the fridge for up to 2 weeks, or in the freezer for much longer.

Peppermint Chocolate Mousse

This dessert is so delicious—and healthy too! If you love rich, creamy, chocolate treats, this is the one for you. It’s made with coconut cream, which adds an amazing hint of coconut flavor. And the peppermint essential oil tops off this amazing dessert with a flavor to die for! This mousse is very rich, so it doesn’t take much to hit your sweet spot.

Peppermint Chocolate Mousse

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

  • 2 cans (15 oz. each) coconut cream
  • 2 Tbsp. (18 g) confectioner’s sweetener (or confectioner’s sugar)
  • 3 Tbsp. (24 g) unsweetened cocoa powder
  • Pinch of salt
  • 2 squares (20 g) 70% dark chocolate, shaved (optional for extra richness)
  • Shaved chocolate for garnish
  • 2 drops peppermint essential oil

Instructions:

  1. Place the cans of coconut cream in the refrigerator overnight before using. Without shaking the cans, open them up and scoop the thick cream off the top of the water into a bowl.
  2. Add the sweetener or sugar to the cream, and beat on high until it thickens up. If desired, you can save a little bit of the whipped cream to top the mousse with.
  3. Fold the cocoa powder and salt into the cream, and beat again until smooth.
  4. Add the peppermint essential oil, and beat again.
  5. Fold in the chocolate shavings, and refrigerate until ready to serve.
  6. Top with whipped coconut cream and chocolate shavings, and serve!

You can also use coconut milk in place of coconut cream, but you will need to allow the mousse to thicken in the refrigerator for an hour or more before serving.

Honey Lime Grilled Chicken Wings

Nobody can turn down a delicious grilled dish during the summer! These chicken wings have an amazing flavor with the combination of sweet honey and a tangy twist with lime essential oil. This dish makes a perfect addition to your next summer barbecue and goes great with grilled veggies and fresh fruit!

 

Honey Lime Grilled Chicken Wings

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

  • 4 lbs. (2 kg) chicken wings (about 24 wings)
  • Juice of 1 lime
  • 1/4 cup (50 ml) honey
  • 4 garlic cloves, minced
  • 2 Tbsp. (25 ml) soy sauce
  • 1/4 tsp. (1.5 ml) tabasco sauce
  • 3–4 drops lime essential oil
  • Salt to taste

Instructions:

  1. Wash the chicken wings, and pat dry.
  2. Combine the lime juice, honey, garlic, soy sauce, tabasco sauce, and lime essential oil. Transfer to a bowl or a large plastic bag, add the chicken wings, and toss to coat.
  3. Marinate the chicken wings for 4–8 hours, tossing to coat occasionally.
  4. Preheat the grill to medium heat.
  5. Remove the wings from the marinade, and place on the grill. Baste the wings with the marinade, and sprinkle with salt.
  6. Turn the wings every 5 minutes while cooking; about halfway through, baste the wings again with the remaining marinade.
  7. Cook until browned and cooked through. The internal temperature should be 165°F (75°C); it should take approximately 25–30 minutes.

If you don’t wish to grill the wings, you can also bake them at 450°F (230°C) on an aluminum foil–lined baking sheet following the directions above.

This dish can be a little sticky and messy, so we highly encourage you to use our Essential Oil Grill Cleaner after making this dish.

Avocado Lime Chicken Salad

This Avocado Lime Chicken Salad takes a twist on a traditional chicken salad, and we love it! The avocado adds a nice creamy texture, and you can’t go wrong with a lime-cilantro flavor. This salad is so tasty, and you can do a lot with it. Serve it alone, in a wrap, on bread, or in countless other ways. This recipe makes a great side, main dish, or a nice snack during the day.

Avocado Lime Chicken Salad

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 2 cups (250 g) cooked shredded chicken
  • 2 avocados
  • 1/4 cup (18 g) thinly sliced green onions
  • 2 Tbsp. (30 ml) fresh lime juice, separated
  • 2 Tbsp. (30 ml) mayonnaise
  • 2 drops lime essential oil
  • 3 drops cilantro essential oil
  • Salt and pepper to taste

Instructions:

  1. Set the chicken aside in a medium bowl.
  2. Dice the avocados, and gently combine with 1 Tbsp. (15 ml) lime juice. Season with salt and pepper, and set aside.
  3. In a small bowl, combine remaining lime juice with mayo, lime essential oil, and cilantro essential oil to form a dressing.
  4. Combine the dressing with the shredded chicken, and stir to coat entirely.
  5. Gently combine the chicken with the avocados and sliced green onions.
  6. Serve immediately, or chill until ready to serve.

If you prefer more sauce on your salad, you can always add more mayonnaise and lime juice to make it a little creamier.

Lime Salmon with Avocado Mango Salsa and Coconut Rice

Looking for a new summer hit? This salmon dish is absolutely delicious. There are so many incredible flavors combined in this meal, and you can’t go wrong with any of them! There’s nothing like a fresh fruit salsa to add a little color and life to your next dinner. We absolutely loved this dish, and we’re sure that you will too!

Lime Salmon with Avocado Mango Salsa and Coconut Rice

  • Servings: 4
  • Difficulty: Moderate
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Lime Salmon Ingredients:

  • 4 skinless salmon fillets (6 oz./170 g each)
  • 3 Tbsp. (45 ml) olive oil
  • 3 Tbsp. (45 ml) fresh lime juice
  • 3 cloves garlic, minced
  • 2 drops lime essential oil
  • Salt and pepper to taste

Coconut Rice Ingredients:

  • 1 1/2 cups (360 ml) coconut water
  • 1 1/4 cups (300 ml) canned coconut milk
  • 1 1/2 cups (275 g) rice
  • 1/2 tsp. (3 g) salt
  • 1 drop lime essential oil

Avocado Mango Salsa:

  • 1 large mango, peeled and diced
  • 3/4 cup (95 g) chopped red bell pepper
  • 1/3 cup (75 g) chopped red onion
  • 1 avocado, peeled and diced
  • 1 Tbsp. (15 ml) fresh lime juice
  • 1 Tbsp. (15 ml) olive oil
  • 1 Tbsp. (15 ml) coconut water
  • 1–2 drops cilantro essential oil
  • 1 drop lime essential oil
  • Salt and pepper to taste

Instructions:

  1. In a baking dish, whisk together all salmon ingredients (except salmon fillets).
  2. Lay the salmon in the marinade, and refrigerate for 30 minutes. Turn the salmon over, and return to the fridge for another 15–20 minutes.
  3. While the salmon is marinating, preheat the oven to 450°F (230°C).
  4. In a medium saucepan, bring the coconut rice ingredients to a boil. Cover, and allow the mixture to simmer until the liquid is absorbed.
  5. Remove the salmon from the fridge, and bake for 12–15 minutes.
  6. While the salmon and rice are cooking, dice the mango, avocado, pepper, and onion, and toss to combine.
  7. In a small bowl, combine the lime juice, olive oil, and essential oils for the salsa. Combine the mixture with the diced veggies, toss together, and sprinkle with salt and pepper.
  8. When everything is cooked, scoop some rice onto each plate, top with salmon, and load up with salsa!

You can also use normal water in place of the coconut water in the coconut rice. It will lose a little coconut flavor, but it will still taste amazing!

If you’re feeling adventurous, this dish is even better when grilled. Just brush the grill with extra olive oil, and carefully grill the salmon for about 3 minutes on each side.

Artichoke Dill Dip

This artichoke dip makes an incredible appetizer or ideal snack. The perfect flavor combination will practically explode in your mouth. The flavor of the dill essential oil is subtle, but it packs a nice punch. Everyone will love this dish!

Artichoke Dill Dip

  • Servings: 8–10
  • Difficulty: Easy
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Ingredients:

  • 1 can (14 oz.) artichoke hearts
  • 8 oz. (225 g) cream cheese, softened
  • 1/2 cup (115 g) sour cream
  • 1/2 cup (115 g) mayonnaise
  • 1 1/2 cups (150 g) parmesan cheese
  • 1 clove garlic, minced
  • 1 drop dill essential oil
  • Parmesan cheese for topping

Instructions:

  1. In a bowl, blend together the cream cheese, sour cream, and mayonnaise with a hand mixer. Add the dill essential oil, and mix again.
  2. Stir in the artichoke hearts, parmesan cheese, and minced garlic.
  3. Place the mixture in an 8″ × 8″ (20 × 20 cm) baking dish, and bake at 350°F (175°C) for 20 minutes.
  4. Top with additional parmesan cheese. Serve warm with crackers or chips.

Peppermint Chocolate Bites

We all love the dinner mints given out at fancy restaurants, but they only give you one! We decided to try our hand at chocolatiering, and we fell in love with this simple recipe. You can use your favorite dark chocolate (the darker the healthier), and the peppermint essential oil adds a nice flavor that will make it hard to stop eating these little gems.

Chocolate Peppermint Bites

  • Servings: 36–48
  • Difficulty: Moderate
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Ingredients:

  • 2 packages (10 oz. each) dark chocolate melting wafers
  • 1 package (10 oz.) white chocolate melting wafers
  • 6–8 drops peppermint essential oil
  • 2 drops green food coloring (optional)

Instructions:

  1. Preheat the oven to 200°F (95°C).
  2. Place the chocolate into 3 oven-safe bowls (1 package in each bowl), and warm in the oven for 20 minutes or until fully melted.
  3. Line a cookie sheet with wax paper, making sure it covers the sides as well.
  4. Remove one of the bowls of dark chocolate from the oven, and leave the others in to keep them melted.
  5. Pour the first bowl of dark chocolate across the wax paper, spread the chocolate out with a spatula, and shake the pan to help create an even layer.
  6. While that layer is drying, remove the white chocolate from the oven, and add peppermint oil and food coloring.
  7. Wait just until the first layer of chocolate changes from glossy to matte, then pour the white chocolate on top quickly, spreading it out and shaking the pan to flatten.
  8. Once that layer has turned matte, remove the last bowl of dark chocolate from the oven, and spread it across the top in the same manner as the other 2 layers.
  9. Allow the chocolate to dry, then cut into squares with a sharp knife.

The trick to this recipe is knowing exactly when to pour the layers on top. If the chocolate is too wet, the layers will mix. If the chocolate is too dry, the layers won’t stick together. Watch the chocolate as it dries; it will change from glossy to matte, and at this point, you can quickly top the next layer. If they do mix a bit, no big deal! It will still taste delicious!

These chocolate bites are so good, you won’t be able to keep the kids away! They also make great snacks for your essential oil classes. Make up a tray, and give them to your attendees to demonstrate the use of essential oils in cooking.

Stuffed Peppers with Essential Oils

If you’re looking for a new international recipe, you’ll love this European classic. These stuffed peppers are delicious and relatively easy to make. The hint of essential oil adds a nice flavor and makes these even healthier! Your whole family will love this tasty new recipe!

Stuffed Peppers

  • Servings: 8
  • Difficulty: Moderate
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Pepper Ingredients:

  • 4 large bell peppers
  • Parmesan cheese for topping

Sauce Ingredients:

  • 2 cups (500 ml) marinara sauce
  • 1 cup (250 ml) beef broth
  • 1 Tbsp. (15 ml) balsamic vinegar
  • 1/4 tsp. (400 mg) crushed red pepper flakes

Stuffing Ingredients:

  • 1 cup (185 g) uncooked white rice
  • 1 drop oregano essential oil
  • 1 drop basil essential oil
  • 1 onion, diced
  • 1 Tbsp. (15 ml) olive oil
  • 1 cup (100 g) shredded parmesan cheese
  • 1 lb. (500 g) lean ground beef
  • 1 can (10 oz.) diced tomatoes
  • 1/4 cup (15 g) chopped parsley
  • 4 garlic cloves, minced
  • 2 tsp. (10 g) salt
  • Pinch ground cayenne pepper
  • 1 drop black pepper essential oil

Instructions:

  1. Add the rice, oregano essential oil, and basil essential oil to 2 cups (500 ml) water. Cook the rice over the stovetop or in a rice cooker, and set aside.
  2. In a frying pan, cook onion in olive oil until softened. Place half of the onion pieces in a large bowl, and set aside.
  3. Combine marinara sauce, beef broth, crushed red pepper flakes, and balsamic vinegar in the frying pan with the remaining onions. Cook over medium-high heat for 1 minute, then pour sauce mixture into a 9″ × 13″ (23 × 33 cm) baking dish.
  4. To the large bowl with the onions, add uncooked ground beef, diced tomatoes, garlic, salt, cayenne pepper, parsley, and black pepper essential oil. Stir to combine.
  5. Add cooked rice and 1 cup parmesan cheese to the meat mixture.
  6. Cut each bell pepper in half, and remove the seeds. Stuff the peppers tightly with the meat mixture. You can fill them to overflowing, as the meat will shrink when it cooks.
  7. Place the peppers in the baking dish into the tomato sauce, top with more cheese, cover with aluminum foil, and bake at 375°F (190°C) for 45 minutes.
  8. Remove aluminum foil, and bake for 20 minutes, or until the meat is no longer pink, peppers are tender, and the cheese is melted and crispy.
  9. Scoop a pepper half into a bowl, and pour some of the sauce on top.

You can use our marinara sauce if you want the extra essential oil flavor!

Essential Oil Spotlight: Lime

Lime (Citrus aurantifolia) essential oil is cold-pressed from the peel of the fruit. Lime oil is distinguished by its sweet, tart, intense, and lively aroma. This oil contains antibacterial, antiseptic, antiviral, restorative, and tonic health properties.

Historically, lime was used as a remedy for dyspepsia. It was also often used in place of lemon for fevers, infections, sore throats, and colds. This essential oil is known for its powerful effect on the digestive, immune, and respiratory systems.

This oil is commonly used to help with bacterial infections, fever, gum/grease removal, and skin (revitalizing). Other possible uses of lime essential oil include anxiety, blood pressure, dissolving cellulite, improving clarity of thought, energy, gallstones, lymphatic system cleansing, nails (strengthening), nervous conditions, sore throats, water and air purification, and promoting a sense of well-being.

Application of Lime Essential Oil and Safety Data:

Topical Application: Can be applied neat (with no dilution) directly to the area of concern or to reflex points. It makes an excellent addition to bath and shower gels, body lotions, and deodorants.
Aromatic Application: Diffuse, or inhale the aroma directly. Lime essential oil has a lively fragrance that is stimulating and refreshing. The aroma can help you to overcome exhaustion, depression, and listlessness.
Internal Application: Lime oil is recognized as safe for human consumption by the FDA and makes a great flavor addition to food and drinks.
Safety Data: Lime oil is known to cause photosensitivity, so it is advised that you avoid direct sunlight for 12 hours after topical application.

Ways to Use Lime Essential Oil:

1. Diffuse
The sweet yet tart aroma of lime essential oil makes it a nice addition to diffuser blends. You can diffuse it alone, or combine it with some of your other favorite oils. Here are a few diffuser blends we like!

2. Cooking
Lime is common flavor in both sweet and savory dishes. Since this essential oil comes from the peel of the fruit, it serves as a replacement for lime zest. You can substitute 1 tsp. (2 g) zest with 1 drop of lime oil in any recipe. Here are some of our favorite recipes using lime essential oil.

3. Hair Pomade
There are so many great uses of lime essential oil. In this recipe, lime oil adds to the amazing aroma, but it also helps to revitalize your scalp. The best part is that this hair pomade also serves as an amazing lotion for your hands and lips. Click here for the recipe!

4. Flavored Water
The health properties of lime essential oil are incredible and can even help to purify your water. We also can’t forget about how good lime-flavored water tastes, so we’ve made up a few flavored water ideas for you to try out! These make a perfect refreshing drink for summer activities and parties.

5. Bath Salts
Essential oils add a nice touch to a warm, soothing bath. We’ve created a few blends for you to add to your next bath. Just add the blend to 1/2 cup (125 g) epsom salt, stir well, and add under the running tap. Swish your hand through the bathwater to help it disperse properly.

Wake Up Refreshed
2 drops peppermint
2 drops orange
1 drop lime
1 drop grapefruit
1 drop lemon
Uplifting Mood
2 drops lime
2 drops orange
3 drops neroli
Focused Energy
1 drop lime
1 drop eucalyptus
1 drop grapefruit
1 drop lemon
1 drop orange
Invigorating Focus
1 drop lime
1 drop frankincense
1 drop peppermint
1 drop rosemary
1 drop orange

Source:
Modern Essentials™: The Complete Guide to the Therapeutic Use of Essential Oils, 9th Edition, p. 87.