If you’re looking for a new international recipe, you’ll love this European classic. These stuffed peppers are delicious and relatively easy to make. The hint of essential oil adds a nice flavor and makes these even healthier! Your whole family will love this tasty new recipe!
Add the rice, oregano essential oil, and basil essential oil to 2 cups (500 ml) water. Cook the rice over the stovetop or in a rice cooker, and set aside.
In a frying pan, cook onion in olive oil until softened. Place half of the onion pieces in a large bowl, and set aside.
Combine marinara sauce, beef broth, crushed red pepper flakes, and balsamic vinegar in the frying pan with the remaining onions. Cook over medium-high heat for 1 minute, then pour sauce mixture into a 9″ × 13″ (23 × 33 cm) baking dish.
To the large bowl with the onions, add uncooked ground beef, diced tomatoes, garlic, salt, cayenne pepper, parsley, and black pepper essential oil. Stir to combine.
Add cooked rice and 1 cup parmesan cheese to the meat mixture.
Cut each bell pepper in half, and remove the seeds. Stuff the peppers tightly with the meat mixture. You can fill them to overflowing, as the meat will shrink when it cooks.
Place the peppers in the baking dish into the tomato sauce, top with more cheese, cover with aluminum foil, and bake at 375°F (190°C) for 45 minutes.
Remove aluminum foil, and bake for 20 minutes, or until the meat is no longer pink, peppers are tender, and the cheese is melted and crispy.
Scoop a pepper half into a bowl, and pour some of the sauce on top.
You can use our marinara sauce if you want the extra essential oil flavor!
These Quinoa Artichoke Bites make a tasty snack or side dish. With the addition of essential oils, they pack even more flavor and health benefits. They go perfectly with our Essential Oil Marinara Sauce (recipe below), or you can mix up your own favorite dipping sauce. Give them a shot; you’re sure to love them!
If you’re looking for a fun new spring dish, this is the one for you! This pasta salad is super simple but delicious and filling. It makes a lot, so you can eat it as the main dish, take it as a side salad to parties, or save the leftovers for lunch the next day. And the best part? It uses essential oils! Now you can enjoy the flavor of basil and oregano in this tasty salad while enjoying the health benefits of essential oils at the same time.
[recipe title=”Tuscan Pasta Salad” servings=”8–10″ time=”20–30 minutes” difficulty=”Easy”]
Two 19 oz. packages cheese tortellini pasta
1/2 cup (65 g) sliced olives
1/2 cup (80 g) artichoke pieces
1/2 cup (100 g) mini pepperoni or salami
1/2 cup (90 g) chopped red peppers (roasted or fresh)
1/2 cup (25 g) diced tomatoes (sundried or fresh)
1 cup (20 g) arugula or spinach
1/2 cup (125 ml) olive oil
3 Tbsp. (50 ml) balsamic vinegar
1 tsp. (3 g) minced garlic
1/2 tsp. (3 g) salt
1/4 tsp. (500 mg) black pepper
2 drops lemon essential oil
1 toothpick basil essential oil
1 toothpick oregano essential oil
Following the instructions on the packaging, cook the pasta, drain, and set aside to cool.
While the pasta is cooling, combine all the dressing ingredients in a shaker bottle or glass jar, and shake well to combine.
In a large bowl, combine all the salad ingredients, pour the dressing on, and toss to combine.
Sprinkle with salt and pepper (to taste), and serve!
This creamy vegetarian soup is packed with nutrients and flavor! In fact, you’ll think you’ve died and gone to heaven—it’s that good! It got rave reviews from the many people who tested this recipe in preparation for this post. Give it a try and let us know what you think!
[recipe title=”Artichoke Portobello Soup” servings=”4–6″ time=”20–25 minutes active; 15–20 minutes inactive” difficulty=”Easy”]
1 jar (4–6 oz.) marinated artichoke hearts, drained and sliced
1 bay leaf
1/8 tsp. (220 mg) cayenne pepper
1 cup (240 ml) heavy cream
Salt to taste
1 drop thyme essential oil
1 drop oregano essential oil
1 drop black pepper essential oil
Place butter in a large saucepan over medium heat, and allow it to melt a little. Add onion, carrots, and celery; sauté until the vegetables start to caramelize.
Add chopped mushrooms, sauté 3–4 more minutes, and then sprinkle with flour and stir for 1–2 minutes to allow the flour to cook in the butter. Add broth, artichokes, bay leaf, and cayenne pepper. Simmer for 15–20 minutes.
Scoop soup into a blender, and pulse 5–10 times (this step can be skipped if you like larger chunks in your soup).
Pour the soup back into the large saucepan, and stir in the heavy cream, salt, and essential oils. Cook 3–5 minutes, or until slightly thickened and heated through.
These noodles are so cute and fun to make, and they make a perfect Valentine’s Day dinner! The recipe is a little complicated, but this ravioli is to die for, making it worth every minute! It’s so fun that all the kids will want to join in and help you cut out the noodles! The hardest part will be sharing these tasty raviolis with the rest of the family.
Combine flour, 2 eggs, and salt in a food processor, and process until well mixed.
If necessary, slowly add water until the mixture forms a firm dough.
On a lightly floured surface, knead the dough until smooth. Check the dough by cutting it with a knife. Once there are no air bubbles in the middle, and the outside is smooth, the dough is ready.
Wrap the dough in plastic wrap, and let stand for 30 minutes.
Divide dough into 4 portions, and roll out to about 1/16″ (1.5 mm) thickness using a rolling pin or pasta machine.
Using a heart-shaped cookie cutter, cut hearts into the dough. Or cut the dough into 2″ (5 cm) squares using a knife.
Combine 1 lightly beaten egg and 1 Tbsp. (15 ml) water in a bowl, and brush the dough pieces lightly with the mixture.
Place a small spoonful of the cheese mixture (recipe below) in the middle of the dough, leaving enough space around the edges to seal the dough.
Lay the second piece of dough on top, and use your fingers to press the edges down around the cheese so they stick together.
Bring a pot of saltwater to boil, and gently drop the ravioli into the boiling water. Cook 1/4 of the ravioli at a time to avoid the noodles sticking together. Cook for 5–10 minutes (depending on the thickness of the noodles), or until tender.
Using a slotted spoon, remove the ravioli from the water, and place on a serving dish.
Top with marinara sauce (recipe below) and parmesan cheese.
If your noodles are thick, they will take longer to cook.
If you have leftover cheese filling, it makes a great topper for the finished pasta for an added cheesy kick.
Dip a toothpick in the oregano and basil oils, and run the toothpicks through the cheese mixture to combine.
Taste, and add more salt, pepper, and/or essential oil as needed.
The taste may be a little strong, but once the noodles are boiled, the flavor will be much milder.
You can use just about any kind of cheese in this recipe, not just the ones listed. If you have other cheeses, experiment to find out which ones give the best flavor for you!
Essential oils can add a lot of flavor to cooking, but sometimes even a drop is too much for the dish. These spice mixes are an easy way to add a hint of additional flavor to your cooking with the help of essential oils! You may even enjoy adding a little to your plate if you like to salt your food.
One important thing to remember when using these spices—use them like you would salt. If you want more of the essential oil flavor, add more oils to the salt mixture, or add a toothpick or a drop of essential oil to the dish after cooking it.
Another tip: Make sure to use a slightly coarse salt (kosher salt and Himalayan sea salt are recommended). Do not use table salt—it will make these taste too salty. Also avoid the really coarse salt if you plan on adding more to your dish just before eating (unless you happen to like biting into large chunks of salt full of essential oil flavor . . . which isn’t necessarily a bad thing).
With Father’s Day just around the corner, try making these as a gift for the man who loves to cook! Continue reading →
Celebrate St. Patrick’s Day this year with a hearty Irish Beef Stew! You can now enjoy the comforting flavors of this dish along with the health benefits of the essential oils. Try pairing this beef stew with our Rosemary Artisan Sourdough Bread for an easy make-ahead meal.
Have you tried hasselback potatoes yet? They are a lot like baked potatoes, but rather than piercing the potatoes with a fork, you cut slices in them with a knife, then fill the slices with yummy ingredients either before or after baking them. When making hasselback potatoes with essential oils, it’s best to add the oils after baking the potatoes so you don’t lose the health benefits of the oils.
Start by slicing the potatoes, drizzling them with olive oil, and sprinkling salt and pepper on top before baking them. While they bake, mix up the herb butter by melting butter and stirring in the essential oils. If you happen to taste the herb butter, you may find the essential oils to be a bit strong. Just trust us, though—the final product tastes delicious!
When the potatoes are soft on the inside and crispy on the outside, pull them out of the oven. Then, while they are still hot, drizzle on the herb butter. Make sure to get it in between the slices. Continue reading →
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.
Share this delightful Italian Dipping Oil with your friends and family. Just mix the olive oil and essential oils together (omit the balsamic vinegar) in a glass bowl or measuring cup, then use a funnel to pour the oil into two 2 oz. Amber Glass Bottles or one 4 oz. Amber Glass Bottle. Add a gift tag with instructions to add balsamic vinegar or any of the optional ingredients for dipping or to use it when cooking savory Italian dishes (like you would add olive oil).