This Middle Eastern dish tastes fantastic with the addition of essential oils! Falafel is normally deep fried, but you can also pan fry it or even bake it as a healthier alternative. Falafel can be eaten plain, with Lemon Tahini Sauce (see recipe below), on a salad, or in a pita with tomatoes and cucumbers.
2 cans (455 g each) chickpeas, drained and rinsed (or 1 cup [200 g] dried chickpeas soaked overnight in 3 cups [720 ml] of water)
2 tsp. (9 g) baking powder
1/2 cup (60 g) all-purpose flour, if needed
Preheat oven to 400°F (205°C), and grease a cookie sheet.
Place garlic, onion, cilantro, parsley, cayenne pepper, salt, and essential oils in a food processor. Pulse until the leaves seem to blended fairly well. Pour mixture into a mixing bowl.
Place about 1/3 of the chickpeas in the food processor, and pulse a few times until roughly minced. Dump the beans into the mixing bowl, and repeat with the other 2/3 (1/3 at a time) until all the chickpeas have been “minced.”
Add baking powder to the mixing bowl, and stir everything together until well combined. You should be able to form small patties that hold together; if your mixture needs a little help, add some flour, a little bit at a time, just until your patties can hold together.
Form small patties about 2″ (5 cm) in diameter, and place on greased cookie sheet.
Bake for 25–30 minutes, flipping patties over about halfway through.
Serve immediately with Lemon Tahini Sauce.
If you are in a hurry, you can also pan fry the falafel patties. Just heat some oil in a pan over medium to medium-high heat. Add the patties. Let cook for 4–5 minutes (or until brown); then flip patties over, and cook for another 4–5 minutes (or until brown). Remove from pan, and place on a paper towel–lined plate to cool.
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.
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.
If you are looking for a relatively healthy dessert, then you should try this recipe! It is vegan and gluten-free, but it still tastes quite good. Of course, it doesn’t taste like a normal cheesecake, but even our pickiest tasters asked for more. There is something so satisfying about the lemon, coconut, nutty, and berry flavor combination tasted in every bite.
1/4 cup (60 ml) agave nectar, maple syrup, or honey
1/4 cup (48 g) coconut oil, melted
1 drop lemon essential oil
Pre-soak the cashews (and dates if needed) for at least 4 hours or overnight.
Rub an 8″ x 8″ (20 x 20 cm) glass baking dish with coconut oil.
Place all crust ingredients in a food processor or blender, and pulse until the mixture looks and feels like dough. Dump it into your baking dish, and press it down evenly to cover the bottom of the dish. Once done, place the pan in the fridge while you make the other layers.
Repeat with the cheesecake ingredients—blend, and then layer on top of crust.
If using frozen berries, place all berry topping ingredients in a pan on the stove top, and heat just until the berries have thawed a little and coconut oil is melted.
Place berry topping ingredients in the food processor, and pulse until mixed. Pour on top of the cheesecake layer.
Place in the fridge or freezer until set up (about 4 hours in the freezer or 6 hours in the fridge).
Top with fresh berries before serving, if desired.
Hand sanitizers are often useful when traveling or in public places like school or work where you would like to keep your hands clean and free of germs—especially when soap and water aren’t conveniently available. This Citrus Mint Hand Sanitizer smells yummy and does a great job at sanitizing your hands! Don’t forget to put a cute label on your bottle when you’re finished. We created these labels for you to print at home with this blank label sheet. Another option is to purchase these cute vinyl labels that are really durable.
Have you seen our Ultra Mini USB Diffuser? This little diffuser is a great value, especially considering the low cost! It really has it all—ultrasonic technology, power adaptability, and decorative design.
As an ultrasonic/humidifying diffuser, this diffuser has an ultrasonic disc that vibrates extremely fast and breaks down the water/oil mixture into fine microparticles that can easily disperse through the air. This diffuser is unique in that it uses a wick to bring the water up from the base to the ultrasonic disc. This allows more diffusion to happen with less water.
Another great feature in this diffuser that is uncommon in ultrasonic diffusers is that the diffuser top seals to the base (where the water is located). This means that the diffuser can be tipped over without all the water spilling everywhere. And even if it does get tipped over, the diffuser can continue diffusing since the wick will continue to bring liquid to the ultrasonic disc. If you have kids living with you or frequenting your home, you know how valuable this feature is!
The Ultra Mini USB Diffuser also differs in power adaptability because it is powered by a USB connection. This allows you to use the diffuser anywhere you have a USB connection or adapter. This is great because you can easily get adapters for a standard outlet or car accessory outlet. Power banks are also handy to use with this diffuser and really allow it to be used practically anywhere!
This little diffuser offers 2 timer settings for controlling mist output, allowing the water and oil reservoir to last up to 6 hours.
Not only are these little diffusers very functional, but the decorative top with embossed floral design makes them just adorable! Who couldn’t fall in love with these cute Ultra Mini USB Diffusers?
Would you like to enjoy some refreshing summer aromas in your home? This diffuser blend reminds us of a cool sea breeze and works great in the Ultra Mini USB Diffuser!