Essential Oil Spotlight: Orange

Orange essential oil (Citrus sinensis) is cold expressed from the rinds of the fruit. It is very easy to extract—if you have ever peeled an orange, you have likely ended up with essential oil on your hands. The oil is deep golden yellow with a characteristic orange peel aroma.

Orange essential oil is used primarily for anxiety, digestion (sluggish), fear, heart palpitations, insomnia, menopause, nervousness, uplifting, and withdrawals.

Oranges have historically been used for palpitations, scurvy, jaundice, bleeding, heartburn, relaxed throat, prolapse of the uterus and the anus, diarrhea, and blood in the feces. This essential oil may also help appetite, rickety bones, bronchitis, colds, colic (dilute for infants; helps them sleep), dermatitis, digestive system, fever, flu, lower high cholesterol, mouth ulcers, muscle soreness, obesity, sedation, tissue repair, water retention, and wrinkles.

Some of the properties of orange essential oil include anticancer, antidepressant, antiseptic, antispasmodic, digestive, sedative, and tonic.

Applications of Orange Essential Oil and Safety Data

Topical Application: Orange essential oil can be applied neat (with no dilution) when used topically. Apply directly on area of concern or to reflex points. Avoid direct sunlight for up to 12 hours after using on skin.
Aromatic Application: Orange essential oil can be diffused or inhaled directly. Orange oil is calming and uplifting to the mind and body when inhaled.
Internal Application: Orange essential oil can be taken internally and is often used as a flavoring in cooking. Put 1–2 drops of orange oil under the tongue or in a beverage. It can also be taken in capsules.

5 Ways to Use Orange Essential Oil

1. Diffuse
Orange essential oil is effective to help influence emotions. It is often used for balancing emotions, confidence, happiness/joy, loss, counteracting negative emotions, feeling overburdened/overwhelmed, pity (especially self-pity), and uplifting the mind. Try diffusing orange essential oil alone or in one of the following recipes:

Here are a few other diffuser blends that use orange essential oil:

2. Add to a Massage Oil or Bath
Try adding one of the following blends to 1 1/2 Tbsp. massage oil, such as fractionated coconut oil, coconut oil, jojoba oil, or sweet almond oil. You can also use these blends in a diffuser or a bath (combine with 1/4 cup epsom salt to evenly disperse throughout the tub).

Uplifting Massage
5 drops juniper berry
3 drops orange
3 drops lime
Invigorating Massage
3 drops cypress
2 drops bergamot
2 drops orange
Relaxing Massage for Men
5 drops sandalwood
4 drops orange
2 drops vetiver

3. Combine in a Roll-on Blend
Orange essential oil is known for helping heart issues, stimulating sluggish digestion, relieving insomnia, and turning frowns into smiles. If you need help with any of these conditions, try making a blend and rolling it on the area of concern or on the bottoms of your feet. Just add the recommended number of drops to a 10 ml roll-on bottle, and then fill the rest of the bottle with a carrier oil, such as fractionated coconut oil, jojoba oil, or sweet almond oil. These recipes are formulated at a 5% dilution ratio.

Circulation Roll-on
7 drops orange
3 drops ylang ylang
2 drops lavender
Digestive Roll-on
(eases constipation)

7 drops orange
3 drops black pepper
2 drops peppermint
Insomnia Roll-on
6 drops orange
6 drops lavender
Happy Roll-on
4 drops orange
4 drops lavender
4 drops ylang ylang

4.  Put in a Natural Mouthwash
Try putting orange essential oil in a coconut oil mouthwash. Just add 1 drop each orange and lemon essential oil to 1 tsp. coconut oil. Swish the solution around in your mouth, and then swallow or spit into the garbage. (Don’t spit into the sink because coconut oil can solidify in the pipes.)

5. Use in Cooking Recipes
Orange essential oil is easy to add to any of your favorite recipes. Just substitute 1 drop of orange oil for 1 tsp. of orange zest. Here are a few of our favorite recipes to help you get started:

Other Ideas Using Orange Essential Oil

Sources:
Modern Essentials™: A Contemporary Guide to the Therapeutic Use of Essential Oils, 8th Edition, p. 94.
Healing Oils: 500 Formulas for Aromatherapy by Carol Schiller & David Schiller

Mini Lasagnas

lasagna

This delicious and light recipe comes in a great portion size for a healthy luncheon!

Mini Lasagnas

  • Servings: 12
  • Time: 30 minutes active; 10–15 minutes inactive
  • Difficulty: Moderate
  • Print

Ingredients:

  • 12 oz. (340 g) ground turkey breast
  • 1 cup (150 g) chopped onion
  • 1/2 cup (38 g) chopped mushrooms
  • 1 tsp. (6 g) salt
  • 1/4 tsp. (1 g) pepper
  • 2 garlic cloves, minced
  • 1 can (15 oz./425 g) crushed tomatoes
  • 1 Tbsp. (3 g) chopped fresh oregano
  • 2 tsp. (2 g) chopped fresh basil
  • 1 1/2 cups (372 g) part-skim ricotta cheese
  • 1 drop oregano essential oil
  • 1 drop basil essential oil
  • 24 small square wonton wrappers
  • 1 1/2 cups (170 g) shredded mozzarella cheese

Instructions:

  1. Preheat oven to 375° F. (190° C.).
  2. Over medium heat, cook the ground turkey, onions, mushrooms, salt, and pepper until the turkey is browned. Add the garlic and cook for 1–2 minutes, stirring constantly.
  3. Add the crushed tomatoes and half the chopped oregano. Simmer on low for about 10 minutes. Remove from heat, and set aside.
  4. In a mixing bowl, combine the ricotta with the remaining chopped oregano and the basil. Drop in the essential oils. Stir to mix well.
  5. Coat a standard-sized muffin tin with olive oil. Firmly press 1 wonton wrapper into each of the 12 cups.
  6. Divide half of the ricotta mixture among the 12 muffin cups.
  7. Using half of the turkey-tomato sauce, spoon it evenly over each of the ricotta-filled cups, and sprinkle each with mozzarella.
  8. Lay another wonton wrapper on top of the mozzarella layer. Repeat the layering process with the second half of the ricotta mixture and sauce, finishing with mozzarella cheese on top.
  9. Bake 10–12 minutes, until the wonton edges are crispy and the cheese has melted.
  10. Let the cups cool a bit before removing from the pan.

Serve with a fresh tossed green salad and some homemade vinaigrette!

Teriyaki Chicken Bowls with Ginger

Teriyaki-chicken

Teriyaki Chicken Bowls with Ginger

  • Servings: 4
  • Time: 30 minutes active
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 Tbsp. (15 ml) peanut oil
  • 1 lb. (455 g) boneless, skinless chicken breasts or thighs, cut up into bite-sized pieces
  • 1 cup (120 g) carrots, julienned
  • 1 cup (65 g) snow peas
  • 1 cup (90 g) red peppers, thinly sliced
  • 1 handful bean sprouts
  • Teriyaki Sauce (see recipe below)
  • 3 cups (450–600 g) cooked rice

Teriyaki Sauce:

  • 1 Tbsp. (8 g) cornstarch
  • 1 Tbsp. (15 ml) cold water
  • 3 Tbsp. (18 g) stevia
  • 1/2 cup (120 ml) soy sauce
  • 1/4 cup (60 ml) rice vinegar
  • 2 cloves garlic, minced
  • Black pepper to taste
  • 4 drops ginger essential oil

Instructions:

  1. Heat the oil in the bottom of a large skillet over medium heat.
  2. Add your chicken to the pan until fully cooked, about 15 minutes.
  3. Remove chicken from the pan, and add more oil if needed.
  4. Add the carrots, snow peas, peppers, and bean sprouts to the pan. Stir every few minutes until the color has brightened and the veggies have cooked slightly.
  5. Remove the cooked vegetables to a separate bowl; cover to keep warm.
  6. Make the Teriyaki Sauce in the same pan. Begin by whisking together the cornstarch and cold water in the pan until it is smooth and there are no lumps.
  7. Whisk in the stevia, soy sauce, vinegar, garlic, and ground black pepper.
  8. Bring to a boil over medium heat, then reduce and simmer until it thickens.
  9. Add the chicken back in the pan with the teriyaki sauce.
  10. Add ginger essential oil, and stir well to incorporate it.
  11. Serve chicken and vegetables on a bed of rice.

Chocolate-Peppermint Mini Mud Pies

Do you need a fun dessert idea for an upcoming holiday party or essential oil class? Try these delicious mini mud pies infused with pure peppermint essential oil! The shot glasses add a creative element to the dessert and also make a great party favor for your guests to take home afterward. If you are serving these at an essential oil class, you can give your guests this handout that we put together that lists 15 great ways to use the shot glass with essential oils.

P1110141_export-H

Chocolate-Peppermint Mini Mud Pies

  • Servings: Yield=18 mini pies
  • Time: 50 minutes active
  • Difficulty: Medium
  • Print

Ingredients:

  • 18 Shot Glasses
  • Graham Cracker Crust (see recipe below)
  • Chocolate-Peppermint Pudding (see recipe below)
  • 1 cup whipping cream (chilled)
  • 2 Tbsp. sugar

Instructions:

  1. Divide the graham cracker crust between the shot glasses, pressing it into the bottom of the glasses with a small spoon.
  2. Spoon the pudding while it’s still warm into the shot glasses on top of the crust.
  3. Place the shot glass desserts in the refrigerator to cool until ready to serve.
  4. Just before serving, combine the chilled whipping cream and sugar in a stand mixer, and whip until the cream begins to form stiff peaks.
  5. Top the shot glass desserts with whipped cream.
  6. Serve immediately, and enjoy this delicious peppermint-flavored treat!

Graham Cracker Crust

  • Servings: Yield=1 regular pie crust or 18 mini shot glass crusts
  • Time: 15 minutes active
  • Difficulty: Easy
  • Print

Ingredients:

  • 10 graham crackers
  • 1 tbsp. sugar
  • 1/4 tsp. ground cinnamon
  • 2 Tbsp. melted butter

Instructions:

  1. Place the graham crackers in a large zip-top bag. Press the air out, and seal the bag.
  2. Crush the crackers using your hands and then a rolling pin.
  3. Add sugar and cinnamon to the bag, and shake to combine.
  4. Pour in the melted butter, and once again shake to combine.

Chocolate-Peppermint Pudding

  • Servings: Fills 18 shot glases
  • Time: 25 minutes active
  • Difficulty: Medium
  • Print

Ingredients:

  • 1 cup sugar
  • ½ cup cocoa
  • ¼ cup cornstarch
  • ½ tsp. salt
  • 4 cups milk
  • 2 Tbsp. butter
  • 2 tsp. vanilla
  • 4 drops peppermint essential oil

Instructions:

  1. In a large saucepan, whisk together the sugar, cocoa, cornstarch, and salt.
  2. Slowly pour in milk.
  3. Turn stove on medium high, and stir the chocolate mixture with a whisk.
  4. While stirring constantly, bring the pudding to a boil, and let it boil for two minutes. Note: As the pudding warms up, don’t neglect stirring; the pudding will scorch very easily if not stirred constantly.
  5. Remove from heat, and stir in the butter and vanilla.
  6. Stir in peppermint essential oil.

Homemade Lasagna with Essential Oils

Impress your family with delicious, feel-good food––without compromising health! This lasagna is simple to make, tastes amazing, and incorporates the benefits of pure essential oils.

Lasagna

Homemade Lasagna with Essential Oils

  • Servings: 8–10
  • Time: 35 minutes active; 45 minutes inactive
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 lb ground beef
  • 12 lasagna noodles
  • 1 Tbsp. olive oil
  • 1/2 white onion, finely chopped
  • 1 tsp. garlic clove, minced
  • 1 1/2 tsp. salt
  • 2 cans crushed tomatoes (28 oz. size)
  • 1 drop oregano essential oil
  • 1 drop rosemary essential oil
  • 1 drop thyme essential oil
  • 1 container cottage cheese (24 oz. size)
  • 16 oz. shredded mozzarella cheese

Instructions:

  1. In a large saucepan, brown the ground beef. Once cooked, drain the ground beef, and set aside in another dish.
  2. Bring a large pot of water to a boil, and then add the lasagna noodles. Cook until noodles are tender. Then remove from heat, drain, and set aside.
  3. While the noodles are cooking, prepare the sauce. Place the olive oil and chopped onion in the saucepan, and saute over medium heat until the onions are tender.
  4. Add the garlic in with the onions, and continue cooking for an additional minute, stirring frequently.
  5. Add the salt, crushed tomatoes, and cooked ground beef to the saucepan, stir everything in the saucepan together, and continue cooking until warmed through.
  6. Turn off the heat, and stir in the oregano, rosemary, and thyme essential oils.
  7. Preheat your oven to 375 degrees Fahrenheit.
  8. Spray the bottom of a 9 x 13 casserole dish with cooking spray.
  9. Assemble the lasagna in the casserole dish by layering noodles, sauce, cottage cheese, and grated mozzarella cheese. Continue layering until you have used all of the noodles and the casserole dish is full.
  10. Cover the lasagna with aluminum foil, and bake for 45 minutes, or until hot and bubbly. Remove the foil for the last 15 minutes of baking.
  11. Let the lasagna sit for about 15 minutes so that it cools slightly, and then serve!

Cardamom Rice Pudding

The next time you find yourself craving a sweet treat, try this delicious rice pudding that incorporates pure cardamom essential oil.

AT_RicePudding

Cardamom Rice Pudding

  • Servings: 4–6
  • Time: 15–20 minutes active
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 cup long-grain or basmati rice, cooked
  • 1 cup whole milk
  • 3/4 cup coconut milk
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1 drop cardamom essential oil
  • Pistachios, slivered almonds, or golden raisins for garnish

Instructions:

  1. In a large saucepan, combine the cooked rice and milk, and heat over medium heat. When the mixture begins to boil, decrease the heat to low and cook at a simmer, stirring frequently, until the mixture begins to thicken (about 5 minutes).
  2. Increase the heat to medium, and add the coconut milk, heavy cream, sugar, and cardamom essential oil. Continue to cook until the mixture just begins to thicken again (about 5–10 minutes).
  3. Remove from heat. Transfer mixture to a large glass bowl or to individual bowls.
  4. Refrigerate until chilled, or serve warm.
  5. Garnish with golden raisins, pistachios, or slivered almonds.

Note: Cinnamon or cassia essential oil can be used instead of the cardamom essential oil, but start with a toothpick instead of a full drop.

Adapted from: http://www.foodnetwork.com/recipes/alton-brown/indian-rice-pudding-recipe.html

Black Bean Quinoa Enchilada Casserole with Essential Oils

Are you looking for a great way to incorporate your cilantro and cumin essential oils into a fantastic protein-packed dinner? This casserole is so delicious you won’t even miss the chicken or tortillas!

Black Bean Quinoa Enchilada Casserole

  • Servings: 8–10
  • Time: 30 minutes active; 30 minutes inactive
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 3–4 cloves garlic, minced
  • 1–2 sweet peppers (red, orange, yellow, or green), seeds removed and diced
  • 1 can sweet corn (15 oz. size) or 1 1/4 cup frozen corn kernels
  • Juice of 1 lime
  • 1 Tbsp. chili powder
  • 1 drop cumin essential oil
  • 1 drop cilantro essential oil
  • 1 drop lime essential oil
  • 1/4 cup chopped cilantro, optional
  • Salt and pepper, to taste
  • 2 cans black beans, drained and rinsed (15 oz. size)
  • 1 can red enchilada sauce (20 oz. size; approximately 2 cups)
  • 1 cup cheddar cheese and 1 cup mozzarella cheese, mixed and shredded (or 2 cups Mexican cheese)
  • Additional toppings: sour cream, sliced avocado, green onions, or cilantro (optional)

Instructions:

  1. Place water and quinoa 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.
  2. Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add diced onion, and sauté until softened. Add garlic and peppers. Cook for 3–4 more minutes.
  3. Add corn, lime juice, chili powder, essential oils, and cilantro. Stir to combine, and season with salt and pepper to taste.
  4. Mix in quinoa, black beans, enchilada sauce, and 1/2 cup shredded cheese mixture until well combined.
  5. Preheat the oven to 350 degrees F.
  6. Place the mixture into a greased 9×13 casserole dish. Top with remaining shredded cheese.
  7. Cover the pan with foil. Bake for 20 minutes, and then remove foil and continue baking until cheese is melted and edges are bubbling.
  8. Remove from the oven, and let cool for 10 minutes before serving. Garnish with additional toppings, if desired.

Note: Another great way to cook the quinoa is to place 1 cup of quinoa and 1 3/4 cups water in a pressure cooker and cook on high for 7 minutes. Once done, release pressure and set aside (do not remove lid) until the rest of the enchilada mixture is done.

Introducing Modern Essentials™ Living

We are so excited about the newest addition to the Modern Essentials™ family: Modern Essentials™ Living! This new book contains cooking recipes, craft ideas, cleaning recipes, body care product recipes, class ideas, diffuser blends, and a chart listing common uses for many essential oils and blends. Modern Essentials™ Living introduces essential oils in a way that is completely marketing compliant, so it is a safe resource to use in any setting!

This book makes a fantastic gift for anyone interested in essential oils! Modern Essentials™ Living is also the perfect tool for introducing others to the world of essential oils and can be used in any setting to teach others how essential oils can be used every day! It can even be used in marketing meetings, classes, parties, trade shows, or as an enrollment reward.

Even if you don’t plan on giving this book away, you’ll want to have this beautiful, yet resourceful, book in your library! Click here to see how to purchase it.

Here is a sneak peek of some of what is inside!

Are you as excited about this book as we are? Let us know in the comments below!

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!

AT_LettuceWrap

Mediterranean Chicken Lettuce Wraps

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

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.

AT_Tzatziki

Tzatziki

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

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!

Homemade Vanilla Extract

Due to popularity, we brought this idea back from the archives!

Are you looking for an easy gift to give to neighbors and friends this Christmas? Well, this homemade vanilla extract may just be the perfect one! It’s simple to make and very delicious! However, it does take a few months to properly steep, so you might want to start now.

To make this vanilla extract, you only need a few things—vanilla beans, alcohol (such as vodka, rum, or bourbon), glass bottles, and labels. Vanilla beans can be expensive when bought locally; so to make this gift as inexpensive as possible, consider buying the beans in bulk from an online source like Amazon.com. Our 4 oz. Glass Bottles work really well for this project, and our 4 oz. Glass Bottles with Dropper Caps make it really easy to get the exact amount of vanilla you need when cooking.

The best thing about homemade vanilla is that if you leave the beans in the bottle, it just keeps getting better the longer you let it sit. When gifting this, make sure to leave 1–2 vanilla beans in every 4 oz. bottle so it not only looks authentic, but also so your friends can enjoy a richer vanilla flavor over time.

It takes about 12 weeks for the vanilla beans to infuse their flavor in the alcohol, so this is a great gift to make in advance. If you don’t have enough time to let it sit for 12 weeks, just include a date on a gift tag for when it can be used.

These cute vanilla vinyl labels really add to the charm of this gift!

AT_Vanilla

Homemade Vanilla Extract

  • Servings: Yield = Thirty-five 4 oz. bottles
  • Time: 15 minutes active; 3 months inactive
  • Difficulty: Easy
  • Print

Ingredients:

  • Two 1.75 liter bottles of vodka or white rum
  • 60 vanilla beans (about 1/2 lb.)
  • 4 oz. glass bottles (approximately 35 bottles)

Instructions:

  1. Cut off the ends of the vanilla beans, and cut each bean lengthwise. Divide them evenly among 4–5 one-quart glass mason jars.
  2. Pour the vodka or rum into the mason jars, covering the vanilla beans, and close tightly. Shake vigorously.
  3. Place in a cool, dark place, and shake the bottles about once a week for a few months (about 12 weeks).
  4. When ready to gift, carefully fill each glass bottle with vanilla extract and secure the lids tightly. Include 1–2 vanilla beans in each bottle (you’ll need to cut each bean in half to fit).
  5. Add a label to the bottle, and include any instructions and the kind of vanilla. If it still needs to sit longer, include a date for when it can be used.

Extra Ideas:

  • If you have beans left over, squeeze out the bean paste, and save it in an airtight container to use in ice creams, sauces, whipped cream, etc. You can also allow the pods to dry out, then grind them into powder using a coffee or spice grinder and mix with sugar or sprinkle on anything you want to add vanilla flavor to.
  • To spice up the gift, you can include your favorite recipe that uses vanilla extract and another ingredient in the recipe such as chocolate chips.
  • Use these cute vanilla vinyl labels to really add to the charm of this gift!

Source: http://www.ourbestbites.com/2014/09/christmas-in-october-homemade-vanilla/