If you are a fan of Almond Joys, Mounds, or Bounty bars, you are sure to love these sweet treats! We added peppermint essential oil to this well-loved and healthy recipe, and these taste just like peppermint patties! For an extra special twist, you could even try cinnamon essential oil instead! If your significant other likes healthy treats, this may be the perfect Valentine’s Day gift for him or her.
Place 1 cup (92 g) shredded coconut and 1 Tbsp. (12 g) coconut oil in a food processor; blend on high speed, scraping down the sides as needed, until the mixture resembles a butter consistency.
Add the maple syrup, coconut milk, vanilla extract, salt, and peppermint essential oil; blend again until combined.
Add 3/4 cup (68 g) shredded coconut, and continue processing until combined.
Press the coconut mixture into a silicone mold. If you don’t have a silicone mold, you can also shape the coconut mixture into 1″ balls, bars, or patties, or press into a small cookie cutter and set on a plate.
Place in the refrigerator until firm (preferably overnight).
Once the coconut mixture has firmed up, melt the dark chocolate in a double boiler. (You can create a double boiler by placing a glass bowl or measuring cup over a pan holding an inch of simmering water.)
When the chocolate is melted, dip each coconut shape into the chocolate. Allow the chocolate to harden by placing the pieces back in the refrigerator for 5–10 minutes.
Store in the refrigerator for up to 1 week.
*Note: If you use sweetened shredded coconut, omit the maple syrup and add just a little more coconut milk.
Do you love the smell of fresh baked bread? We do too! This recipe is incredibly simple and easy to make, especially if you prepare it the day before baking it! You could speed up this recipe by increasing the amount of yeast, but we recommend letting it sit overnight and taking advantage of the benefits of sourdough fermentation.
Did you know sourdough bread is healthier for you than even commercial whole grain breads? Here’s why: The outer coating on wheat kernels (also known as the bran) contains a substance called phytic acid. These phytic acid molecules do 2 things:
They inhibit enzymes that are needed for the breakdown of proteins and starches in the stomach. The lack of these enzymes in our stomachs often causes digestive issues (including a wheat or gluten intolerance).
They bind with other minerals, such as calcium, magnesium, iron, and zinc, which makes these important nutrients unavailable to us.
However, as wheat flour and water sit, a reaction called fermentation occurs, and the wild yeast and lactobacillus (lactic acid bacteria) in the leaven neutralize the phytic acid, as the bread proves through the acidification of the dough. This prevents the effects of the phytic acid and makes the bread easier for us to digest. The sourdough bacteria pre-digest the flour, which releases the micronutrients and makes them available to us. This whole process takes place as you let the bread sit on your counter for several hours. Sourdough bread also has a low glycemic index and takes longer to digest, so it won’t affect your blood sugar like ordinary bread.
The rosemary essential oil in this recipe is enough to provide a delightful hint of the herb in every bite. Feel free to add the Italian seasoning, garlic powder, and black pepper if you want more of a savory taste.
1/2 tsp. (1.5 g) active dry yeast (increase to 2 1/4 tsp. (7 g) if you don’t want to wait all night)
1 1/2 cups (360 ml) warm water
3–4 drops rosemary essential oil
1/4 tsp. (200 mg) Italian seasoning (optional)
1/4 tsp. (800 mg) garlic powder (optional)
1/4 tsp. (500 mg) black pepper (optional)
Fresh rosemary, roughly chopped, for garnish
In a large bowl, stir the flour, salt, and yeast together. Add warm water and rosemary essential oil, and stir to combine. It’s fine if it looks like a shaggy mess or on the dry side.
Cover the bowl with plastic wrap, and set at room temperature for 8–24 hours (it is done sitting when it looks wet and bubbly and has doubled in size).
Turn dough out onto a well-floured surface, and gently pull it into a squarish shape. Sprinkle on Italian seasoning, garlic powder, black pepper, and fresh rosemary. Fold the corners in like an envelope; then flip the dough over and shape it into a ball. Let it rest for 30 minutes.
In the meantime, put your baking dish with high sides (we used a dutch oven) in the oven, and preheat to 450°F (230°C).
After the 30 minutes are up, flip the bread over (seam side up) or cut an “x” in the dough, sprinkle with fresh rosemary, and carefully place it in the hot dutch oven. Cover with the lid, and cook for 30 minutes.
Remove the lid and continue cooking, uncovered, for 10–20 minutes, or until bread is golden brown.
If you are one of the many people who make a resolution to eat healthier this new year, then you should give this recipe a try! Even though these cookie bites are so delicious, they are also packed with protein and a variety of nutrients to give you a little burst of energy. Just pop one in your mouth when you need a snack or when you have a craving for something sweet!
1/2 cup (125 g) almond butter (or other nut butter)
1/3 cup (80 ml) honey
1/2 cup (96 g) coconut oil
3/4 cup (139 g) cooked quinoa*
1/2 cup (55 g) unsweetened shredded coconut
2–5 drops peppermint essential oil (you could also use orange, cinnamon, or cardamom essential oil, but you may want to start with less)
Combine oats, chia seeds, cocoa or cacao powder, and sea salt in a mixing bowl.
In a separate bowl, combine almond butter, honey, and coconut oil. Mix well, and then add cooked quinoa. Stir until well combined.
Combine the wet and dry ingredients together, and mix well. You may need to use your hands to mix.
Stir in a drop of peppermint essential oil. Taste; then add another drop if needed. Repeat until you like the flavor.
Place on a cookie sheet lined with parchment paper or in a silicone mold.
Place in the refrigerator until firm.
Store in an airtight container in the refrigerator for up to 1 week.
*Note: To cook quinoa, place 1/4 cup (43 g) quinoa and 1/2 cup (120 ml) water in a small pot, and bring to a boil over medium heat. Boil for 5 minutes. Reduce heat to low, and simmer for 10 minutes. Fluff with a fork, and continue cooking for 5 more minutes or until the quinoa has absorbed all the water. You can also cook the quinoa in a rice cooker as you would cook regular white rice.
The skin on your face is delicate and should be pampered with healthy ingredients. The harsh chemicals in many skin products destroy the natural balance of the oils in your skin and can cause peeling or acne. Try this simple homemade mask at home to clean your skin and restore a healthy glow to your face!
Frankincense essential oil is steam-distilled from the resin of trees and shrubs in the Burseraceae family. The aroma helps to focus energy, improve concentration, and enhance meditation.
Historically, frankincense was used in the Middle East as an ingredient in holy incense for sacrificial ceremonies and to improve communication with the Creator. The French use it for asthma, depression, and ulcers.
This oil acts as an antidepressant, anticancer, antiseptic, and sedative. It is commonly used to treat allergies, bronchitis, colds, headaches, sores, strep throat, and typhoid. Frankincense is generally recognized as safe for consumption by the FDA and can be used topically, diffused, or taken orally.
Some men don’t always take the best care of themselves. However, even a busy man can find easy ways to slip healthy habits into his daily routine. Getting a good night’s rest and regular exercise can be a challenge but can be achieved by planning ahead and prioritizing time. Eating well and taking supplements are also important components to a healthy lifestyle, as well as eliminating toxic chemicals from commonly used body care products.
Essential oils are naturally beneficial and are a wonderful alternative to harsh chemicals, fillers, and perfumes that are in many of the products men use daily. DIY body care can be healthier and save you money! Here are some links to great essential oil recipes and tips that men can try:
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:
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.