Baked Falafel with Essential Oils

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.

Falafel with Essential Oils

  • Servings: 4–6
  • Time: 20 minutes active; 30 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 2–3 cloves garlic
  • 1 small yellow onion, roughly chopped
  • 1/2 cup (8–10 g) fresh cilantro leaves
  • 1/2 cup (20 g) fresh parsley
  • Pinch of cayenne pepper
  • 1/2 tsp. (3 g) kosher salt
  • 3 drops lemon essential oil
  • 2 drops cumin essential oil
  • 2 drops coriander essential oil
  • 1 drop black pepper essential oil
  • 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

Instructions:

  1. Preheat oven to 400°F (205°C), and grease a cookie sheet.
  2. 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.
  3. 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.”
  4. 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.
  5. Form small patties about 2″ (5 cm) in diameter, and place on greased cookie sheet.
  6. Bake for 25–30 minutes, flipping patties over about halfway through.
  7. 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.

Lemon Tahini Sauce

  • Servings: 4–6
  • Time: 5 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 1/4 cup (310 g) plain yogurt
  • 1/4 cup (60 ml) tahini
  • 2 Tbsp. (30 ml) lemon juice
  • 1–2 drops lemon essential oil

Instructions:

  1. Stir all ingredients together until well combined.
  2. Serve with warm falafel—either alone, over a salad, or in a pita with tomatoes and cucumbers.

Essential Oil Breath Mints

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.

Essential Oil Breath Mints

  • Servings: 100–200
  • Time: 1 hour active; 48 hours inactive
  • Difficulty: Easy
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Ingredients:

  • 4 tsp. (20 ml) water
  • 1 tsp. (3 g) unflavored gelatin powder
  • 1 tsp. (5 ml) corn syrup
  • 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)

Instructions:

  1. 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.)
  2. Sprinkle the gelatin powder over the water. Let sit for 5 minutes or until it starts to look foamy.
  3. Stir in the corn syrup, and warm on the stove over medium heat, stirring frequently, until the mixture turns clear.
  4. 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.
  5. Once the texture is soft and stretchy, your gum paste is ready.
  6. 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.
  7. 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.)
  8. 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.
  9. 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.
  10. 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.
  11. As you cut out your mints, dust them with a little powdered sugar so they don’t stick together.
  12. Leave the mints exposed to air until they become hard (about 48 hours); then store them in your desired container.

Extra Ideas:

Here are a few container options:

Lemon Coconut Crisps

These little cookies are super cute and delicious! They are sure to be a hit with anyone who tries them! The recipe is also really easy and fun to make with kids.

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Lemon Coconut Crisps

  • Servings: 2–3 dozen
  • Time: 45 minutes
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup (100 g) sugar
  • 1/2 tsp. (2.5 ml) vanilla
  • 5–8 drops lemon essential oil
  • 1 cup (120 g) flour
  • 2/3 cup (57 g) shredded coconut

Instructions:

  1. Preheat the oven to 325° F. (165° C.).
  2. Cream together the butter, sugar, vanilla, and lemon essential oil.
  3. Gradually add the flour.
  4. Mix in the shredded coconut.
  5. Roll out little balls about the size of a walnut, and place on an ungreased cookie sheet.
  6. Flatten balls with the bottom of a glass dipped in flour (a fork also works, but will leave a mark).
  7. Bake for 20 minutes or until golden brown.

Healthy Nails Serum

Keep your cuticles soft and your nails healthy and strong with this serum! This recipe is designed for easy application with a roll-on bottle.

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Healthy Nails Serum

  • Servings: 1 tsp. (5 ml)
  • Time: 2 minutes active
  • Difficulty: Easy
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Ingredients:

Instructions:

  1. Drop the essential oils, in the order listed, into the roll-on bottle. Fill the rest of the bottle with fractionated coconut oil (about 1 tsp).
  2. To use, roll mixture on nails and cuticles as needed.

Note: You can double the recipe and fill a 1/3 oz. (10 ml) Roll-on Bottle instead.

Raw Lemon Berry Cheesecake (Vegan and Gluten-Free)

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.

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Raw Lemon Berry Cheesecake

  • Servings: 9–12
  • Time: 30 minutes active; 8–10 hours inactive
  • Difficulty: Easy
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Crust Ingredients:

  • 1 1/2 cups (150 g) almonds
  • 1 cup medjool dates (about 10 dates) (pre-soaked if needed)
  • 1/2 cup (47 g) unsweetened shredded coconut
  • Juice of 1/2 lemon (about 2 Tbsp./30 ml)
  • 3 drops lemon essential oil

Cheesecake Ingredients:

  • 2 cups (274 g) cashews
  • 1/4 cup (48 g) coconut oil
  • 1/4 cup (60 ml) agave nectar, maple syrup, or honey
  • 1 tsp. (5 ml) vanilla extract
  • Juice of 1/2 lemon (about 2 Tbsp.)
  • 1/2 tsp. (2 g) sea salt

Berry Topping Ingredients:

  • 3/4 cup (~110–15 g) frozen or fresh berries
  • 1/4 cup (60 ml) agave nectar, maple syrup, or honey
  • 1/4 cup (48 g) coconut oil, melted
  • 1 drop lemon essential oil

Instructions:

  1. Pre-soak the cashews (and dates if needed) for at least 4 hours or overnight.
  2. Rub an 8″ x 8″ (20 x 20 cm) glass baking dish with coconut oil.
  3. 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.
  4. Repeat with the cheesecake ingredients—blend, and then layer on top of crust.
  5. 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.
  6. Place berry topping ingredients in the food processor, and pulse until mixed. Pour on top of the cheesecake layer.
  7. Place in the fridge or freezer until set up (about 4 hours in the freezer or 6 hours in the fridge).
  8. Top with fresh berries before serving, if desired.

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Tasty Chicken Foil Dinner

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Try this delicious chicken recipe at home or on your Labor Day campout! If you need to serve more than 4 people, simply adjust the recipe as needed.

Tasty Chicken Foil Dinner

  • Servings: 4
  • Time: 30 minutes active; 40 minutes inactive
  • Difficulty: Easy
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Ingredients & Supplies:

  • Heavy-duty foil
  • 2 drops rosemary essential oil
  • 2 drops lemon essential oil
  • 4 Tbsp. (56 g) butter, softened
  • 4 medium boneless, skinless chicken breasts (frozen)
  • 4 cups (450 g) diced potatoes
  • 1 cup (160 g) chopped onion
  • Minced rosemary to taste
  • Salt and pepper to taste

Instructions:

  1. Cut out or tear off 4 plate-sized squares of heavy-duty foil.
  2. Mix together the butter and essential oils. Set aside.
  3. In each square, place a frozen chicken breast, 1 cup diced potatoes, and 1/4 cup chopped onion.
  4. Sprinkle each serving with salt, pepper, and minced rosemary; top with a pat of rosemary-lemon butter.
  5. Seal foil, and place on the coals of a campfire or on a grill. Cook for 40 minutes, or until the potatoes are soft and the chicken is cooked through.
  6. Squeeze some lemon juice on top, and eat straight from the foil if you’re camping!

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Homemade Carpet Freshening Powder

Your carpets will smell so fresh after sprinkling this on them before vacuuming!

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Homemade Carpet Freshening Powder

  • Servings: 1–2
  • Time: 2 minutes active; 8 hours, 25 minutes inactive
  • Difficulty: Easy
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Ingredients:

Instructions:

  1. Mix baking soda and essential oil in a shaker bottle such as this Plastic Spice Jar with Sifting Lid.
  2. Close jar, shake together, and let stand overnight.
  3. Sprinkle lightly over carpets, and let sit for 25 minutes before vacuuming.

This recipe is from Modern Essentials™, 7th Edition, p. 85.

Citrus Mint Hand Sanitizer

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.

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Citrus Mint Hand Sanitizer

  • Servings: 50 (Yield=2 oz./60 ml)
  • Time: 5 minutes active
  • Difficulty: Easy
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Ingredients & Supplies:

Instructions:

  1. Add all ingredients in order to the bottle. Screw lid on, and shake to combine.
  2. To use, pump 1–2 times into the palm of your hand. Rub hands together until the liquid evaporates.

If you need a great label for your hand sanitizer, this one is cute and durable! Another option is to print your own labels with this blank label sheet.

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Homemade Tropical Ice Cream

If you can’t go to the tropics this summer, bring them to you with this yummy frozen treat!

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Homemade Tropical Ice Cream

  • Servings: 12
  • Time: 10 minutes active; 1 hour inactive
  • Difficulty: Easy
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Ingredients:

  • 3 cups (720 ml) milk (whole milk or coconut milk)
  • 1 cup (240 ml) heavy whipping cream
  • 1/2 cup (120 ml) agave nectar OR 1 cup (200 g) sugar
  • 3 drops orange essential oil
  • 3 drops lemon essential oil
  • 1/4 cup (23 g) shredded coconut
  • 1/2 cup (90 g) pineapple bits, drained and patted dry

Instructions:

  1. Mix together the milk, cream, and sweetener.
  2. Stir in the essential oils.
  3. Pour mixture into an ice cream maker, and let it run 20 minutes. Then add the coconut and pineapple, and let it continue to process in the ice cream maker.
  4. When the mixture is the consistency a firm soft-serve, it is ready to eat!

For a harder ice cream, store in the freezer for a couple of hours before serving. It is also delicious topped with chopped macadamia nuts.

Summer Sea Breeze Blend for Your Ultra Mini USB Diffuser

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.

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Ultrasonic Technology

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.

Kid-Friendly Functionality

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!

Power Adaptability

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!

Timer Settings

This little diffuser offers 2 timer settings for controlling mist output, allowing the water and oil reservoir to last up to 6 hours.

Decorative Design

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!
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