This tasty dish allows your fresh spring and summer veggies to shine, compliments of a hint of basil essential oil!
Basil-Infused Pasta Primavera
- 1 lb. farfalle pasta (or other pasta cut)
- 4–6 drops basil essential oil
- 2 cups fresh broccoli florets
- 1 medium red onion, diced
- 3 Tbsp. olive oil
- 1 cup fresh spinach, coarsely chopped
- 1 cup cherry tomatoes, quartered
- Salt and pepper to taste
- Lemon juice to taste
- Grated Parmesan cheese for topping
- 2 Tbsp. minced, fresh basil for topping
- Boil water for pasta. Add 4–6 drops of basil essential oil to the water. Cook pasta according to package instructions. Drain, rinse, and set aside.
- In a large skillet over medium-high heat, saute broccoli until just tender, about 7–10 minutes.
- Combine pasta, broccoli, spinach, and cherry tomatoes in a serving bowl. Season with salt and pepper to taste.
- Squirt the pasta primavera with lemon juice to taste, and then top with grated Parmesan cheese and minced, fresh basil. Serve immediately.
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.
Rosemary Artisan Sourdough Bread
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 cups (180 g) whole wheat flour
- 1 tsp. (6 g) salt
- 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.
This bread pairs well with our Italian Dipping Oil or this Healing Soup with Cilantro and Ginger.
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.
Essential Oil–Infused Italian Dipping Oil
- 1/2 cup (120 ml) olive oil
- 2 Tbsp. (30 ml) balsamic vinegar
- 1 drop basil essential oil
- 1 drop oregano essential oil
- 1 drop rosemary essential oil
- 1 drop thyme essential oil
- Optional additions: crushed garlic, crushed red pepper flakes, grated parmesan cheese
- Combine all ingredients in a glass dish.
- Let sit for 1 hour to allow the flavors to blend.
- Dip french bread or sourdough bread in the Italian Dipping Oil, and enjoy!
Want to add a little class to your dinner tonight? Try this Margherita Garlic Bread. This simple dish is packed with flavor! Add a salad, and you have an easy and satisfying dinner.
Margherita Garlic Bread with Basil Essential Oil
- 1 loaf artisan or french bread, cut into 1″ (2.5 cm) slices
- 1 stick butter
- 1 tsp. (3 g) garlic powder
- 5–8 drops basil essential oil
- Tomato slices
- Mozzarella cheese slices
- Fresh basil leaves, for garnish
- Melt the butter; add the garlic powder and basil essential oil.
- Brush butter mixture onto the bread slices with a pastry brush until saturated, or spoon butter on to lightly cover each slice of bread.
- Add sliced tomatoes and cheese to each slice of bread.
- Broil for 2 minutes or until cheese is melted and edges of bread are golden brown.
- Garnish with fresh basil leaves, and serve immediately.
Here’s a recipe for our pasta-loving friends! But, even if you don’t like pasta, don’t let that stop you from trying this delicious spinach-basil pesto! This pesto is also great with chicken, tilapia, quinoa, or bread and in any other basil pesto dish.
Spinach-Basil Pesto Chicken Pasta
- 8–12 oz. pasta of choice
- 1/4 cup olive oil, divided
- 2 garlic cloves, minced
- 2 cups spinach leaves, tough stems removed
- 1/4 cup pine nuts (almonds or walnuts can be used instead if needed)
- 2 Tbsp. lemon juice
- 2 drops lemon essential oil
- 1 drop basil essential oil
- 1/3 cup Parmesan cheese
- Salt and pepper to taste
- 2–3 chicken breasts, cooked and sliced or cubed
- Boil water in a pot, and cook pasta according to the directions on the package.
- Heat a little bit of olive oil in a saucepan over medium heat. Add the minced garlic, and sauté for 2 minutes.
- Pack the spinach in the bottom of your blender. Press the spinach down as much as possible. Add pine nuts, sautéed garlic, olive oil, lemon juice, and essential oils on top of the spinach in the blender.
- Blend the ingredients together by using the pulse setting on the blender and pausing to scrape the sides as needed.
- Add Parmesan cheese, salt, and pepper, and blend in. Note: If you wish to freeze any of this pesto, you will want to freeze it before adding the Parmesan cheese.
- Combine or layer pasta, chicken, and spinach-basil pesto, and enjoy!
For additional flavor, marinate the chicken for 30–60 minutes before cooking in 1/4 cup olive oil, 2 Tbsp. lemon juice, 2 drops basil essential oil, 3 drops lemon essential oil, and a small handful of fresh basil leaves cut up.