Cold cereal is a go-to breakfast for a lot of people. Mango Coconut Granola is an easy way to keep the convenience of breakfast cereal while increasing nutritional value to start your day. You’ll love the tropical flavors enhanced by essential oils in this tasty granola!
Preheat oven to 350° F. and lightly grease a large jelly roll pan or cookie sheet with sides.
In a large bowl, stir together the oats, sugar (or substitute), almonds, wheat germ, and 1/2 cup shredded coconut.
In a small sauce pan, melt coconut oil and maple syrup or honey. Remove from heat and add mango nectar (or fresh mango), vanilla extract, and essential oils. Stir the liquid ingredients in with the dry ingredients and toss well to coat.
Spread mixture evenly onto prepared pan.
Bake for 25–30 minutes, stirring frequently (every 5–10 minutes), or until golden brown and crisp.
Remove from the oven and stir in dried mango and the remaining 1/2 cup of shredded coconut.
Enjoy dry as a snack, served over Greek yogurt, or in a bowl with milk.
*Note: Mango nectar can be found in flip-top cans in the beverage aisle or refrigerated beverage section of most grocery stores.
Granola also makes a great snack/refreshment in classes and can easily be served in shot glasses.
Making your own breath mints is pretty easy; plus, you get to add the wonderful benefits of essential oils to them! Also, if you are looking for something to give away for Valentine’s Day, these make cute (and practical!) gifts for anyone.
The hardest part of this recipe is getting the mints all cut out. So, if you don’t have kids that can help, try cutting out squares with a sharp knife instead to make the process faster. We used tiny metal “clay cutters” from a craft store that come in a variety of shapes (including a small heart). You can also use a 1″ (2.5 cm) piece of straw for tiny circles.
Some essential oils we used that taste fantastic as breath mints are peppermint, cinnamon, spearmint, and fennel. Other oils that may taste good are ginger, orange, lemon, or lime. If you want to make the mints sour, you can add a little citric acid to the gum paste and dust with citric acid instead of the powdered sugar.
This recipe may seem super unhealthy, but keep in mind that you aren’t eating more than 1 or 2 small pieces at a time. In other words, even though these taste amazing, they are breath mints and are meant to be eaten in very small doses.
1 1/2 cups (170 g) powdered sugar + more if needed to get the right consistency
Food coloring (optional)
Essential oils such as peppermint, cinnamon, spearmint, fennel, ginger, orange, lemon, or lime
Powdered sugar (or citric acid for sour flavors)
Put the water 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.)
Sprinkle the gelatin powder over the water. Let sit for 5 minutes or until it starts to look foamy.
Stir in the corn syrup, and warm on the stove over medium heat, stirring frequently, until the mixture turns clear.
Stir in 1 1/2 cups (170 g) powdered sugar. Continue adding sugar little by little and kneading with your hands just until it doesn’t stick so much to your fingers.
Once the texture is soft and stretchy, your gum paste is ready.
Divide the mixture into 2–3 equal portions. Knead the first portion with your hands until it becomes soft and pliable. Wrap the other portions in plastic wrap to keep them soft until you are ready to work with them.
Add food coloring if desired (3–4 drops is usually sufficient), and knead until the color is well blended into the dough. (Note: To make sure both the food coloring and the essential oil or blend stay in the dough and don’t drip off, create a well in the top of the piece of dough with your finger, drop the coloring or oil in the well, fold the dough so it closes over the well opening, and then continue to knead the dough as normal.)
Add 3–4 drops of your desired essential oil for a mild flavor or 5–8 drops of essential oil for a stronger flavor. We recommend starting with 3–4 drops, tasting a small piece, and adding more essential oil if needed.
Once the color and flavor are as desired, sprinkle a little powdered sugar on a clean surface. Use a rolling pin to roll the dough out on the powdered sugar to a little more than 1/8″ (3 mm) thick.
Cut out your mints using a straw (for circles), a sharp knife (for small squares), or another small shape. We used a mini clay cutter for our small heart and flower shapes.
As you cut out your mints, dust them with a little powdered sugar so they don’t stick together.
Leave the mints exposed to air until they become hard (about 48 hours); then store them in your desired container.
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!
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.
Allow mixture to cool for about 5 minutes before stirring in the essential oils.
Pour mixture into a glass salve jar or tin container. It should solidify within 30 minutes to an hour.
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:
Seasons are changing, and autumn time is here. The leaves are changing colors and falling on the ground. Along with these changes, we begin to notice different smells such as apples baking, pumpkins and squashes cooking, and sweet spices like cinnamon, cloves, nutmeg, cardamom, and ginger. Maybe you aren’t surrounded by those smells, but wish that you were. Well, we’ve got the solution and essential oils to make it easy for you!
You will love how these room sprays bring the autumn scents into your home! You could just make them for yourself, but why not turn it into an easy essential oil make-and-take class and share the love with others?
The idea for this class is really simple:
Invite all the people you want. Make sure to remind them about the class a week before and the day before, because people really do forget.
Prepare a short lesson about essential oils and their benefits. A great topic to discuss is how the essential oils in these sprays have antibacterial properties and can help purify the air and support the immune system. Remember to keep the lesson free of health claims and speak generally of supporting the immune system rather than listing specific conditions if you plan on discussing any business opportunities with an essential oil company. You can find great information for your lesson in Modern Essentials™: A Contemporary Guide to the Therapeutic Use of Essential Oils. Here are a few pages from the 8th Edition to help you get started: pp. 6–10; 28; 29; 218–19; 288.
Make one of each of the sprays listed below before the class so your attendees can try them and choose a scent they would like to make.
Prepare your make-and-take stations. Set up the materials so it is easy for everyone to make their room spray. It is up to you whether or not you charge your attendees for making make one or more sprays, but we suggest allowing each attendee one free spray and charging for extras if they desire more than one. Make sure to have enough instruction sheets to allow each attendee to take one home in case they would like to make any of the other sprays on their own.
Offer refreshments, if desired.
This is a great class to simply give your attendees a little information about essential oils, time for asking questions, and a fun autumn-scented spray to take home with them. If you want to discuss the business side of essential oils, this class is an easy one to do that as well.
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!
Even if you aren’t a huge fan of Asian food, you will love this curry and coconut rice! This curry features a mild coconut curry sauce with chicken and lots of vegetables and tastes amazing on a bed of coconut cardamom rice. The curry is pretty mild, so if you like more spice, just add more curry powder and Garam Masala. We hope you enjoy the delightful flavors the essential oils add to this dish!