Slow Cooker Irish Beef Stew

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.

Irish Beef Stew

  • Servings: 6–8
  • Time: 20 minutes active; 4–8 hours inactive
  • Difficulty: Moderate
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Ingredients:

  • 2 Tbsp. (30 ml) olive oil
  • 2 lbs. (1 kg) stew beef, cut into 1″ (2.5 cm) pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 4–6 cloves garlic, minced
  • 2 lbs. (1 kg) potatoes, cut into 1/2″ (1.25 cm) pieces
  • 6 carrots, cut into 1/4″ (0.75 cm) coins
  • 1 large onion, diced
  • 3 cups (720 ml) beef broth
  • 2 Tbsp. (30 ml) tomato paste
  • 1 Tbsp. (15 ml) Worcestershire sauce
  • 1 Tbsp. (12.5 g) sugar (or 1/2 Tbsp. honey)
  • 1 tsp. (2.25 g) paprika
  • 2 bay leaves
  • 1/3 cup (80 ml) cold water
  • 3 Tbsp. (22.5 g) flour
  • 5 drops thyme essential oil
  • 5 drops rosemary essential oil
  • 5 drops oregano essential oil
  • 2 Tbsp. (7.5 g) chopped fresh parsley (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Season beef with kosher salt and freshly ground black pepper. Add beef to skillet, and sauté until brown on all sides. Add garlic, and sauté for 1 minute.
  2. Transfer the beef to a slow cooker. Add potatoes, carrots, onion, beef broth, tomato paste, Worcestershire sauce, sugar, paprika, and bay leaves. Season with salt and pepper, and stir to combine.
  3. Cover and cook on low heat for 7–8 hours or on high heat for 3–4 hours.
  4. In a small bowl, whisk together the cold water and flour; stir into stew. Add the essential oils, and cook on high heat for an additional 20–30 minutes or until the broth has thickened. Remove and discard bay leaves.
  5. Serve immediately, garnished with parsley if desired.

Hasselback Herb Potatoes with Essential Oils

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.

Add a little fresh parsley for a pop of color, and sprinkle on some parmesan cheese for the final touch! Don’t wait too long to get a bite of this delicious potato!

Hasselback Herb Potatoes

  • Servings: 6–8
  • Time: 10–15 minutes active; 30–40 minutes inactive
  • Difficulty: Easy
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Ingredients:

Potatoes:

  • 2–3 lbs. (1–1.5 kg) small potatoes
  • Salt
  • Black pepper
  • Olive oil

Herb Butter:

  • 1/3–1/2 cup (80–120 ml) melted butter (can use olive oil or a mixture of butter and olive oil)
  • 2 drops rosemary essential oil
  • 2 drops basil essential oil
  • 2 drops thyme essential oil
  • 2 drops lemon essential oil
  • 1 drop oregano essential oil
  • 1 drop black pepper essential oil
  • 1/4 tsp. (1.5 g) salt
  • Pinch of cayenne pepper

Additional Ingredients:

  • Fresh minced parsley for garnish
  • Parmesan cheese for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Slice along each potato in 1/16-inch (2 mm) intervals, making sure to only slice a little more than halfway through the potato. It is easiest to start cutting on one end, then when you get to the middle, rotate the potato and continue cutting from the other end toward the middle again.
  3. Place the sliced potatoes on a parchment-lined baking sheet. Sprinkle with salt and pepper, and drizzle with olive oil.
  4. Roast the potatoes in the oven for about 30–40 minutes, until tender on the inside and crispy on the outside.
  5. While the potatoes are roasting, mix together the herb butter.
  6. Once the potatoes are done, pull them out of the oven, and brush the herb butter mixture evenly over the potatoes and in between the slices.
  7. Sprinkle potatoes with fresh parsley and parmesan cheese, if desired.
  8. Serve immediately, and enjoy!

Note: The herb butter may seem pretty strong if tasted on its own, but it tastes just right when combined with the potato.

Essential Oil–Infused Italian Dipping Oil

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.

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Essential Oil–Infused Italian Dipping Oil

  • Servings: 4–8
  • Time: 2–5 minutes active; 1 hour inactive
  • Difficulty: Easy
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Ingredients:

  • 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

Instructions:

  1. Combine all ingredients in a glass dish.
  2. Let sit for 1 hour to allow the flavors to blend.
  3. Dip french bread or sourdough bread in the Italian Dipping Oil, and enjoy!

Homemade Lasagna with Essential Oils

Impress your family with delicious, feel-good food––without compromising health! This lasagna is simple to make, tastes amazing, and incorporates the benefits of pure essential oils.

Lasagna

Homemade Lasagna with Essential Oils

  • Servings: 8–10
  • Time: 35 minutes active; 45 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 1 lb ground beef
  • 12 lasagna noodles
  • 1 Tbsp. olive oil
  • 1/2 white onion, finely chopped
  • 1 tsp. garlic clove, minced
  • 1 1/2 tsp. salt
  • 2 cans crushed tomatoes (28 oz. size)
  • 1 drop oregano essential oil
  • 1 drop rosemary essential oil
  • 1 drop thyme essential oil
  • 1 container cottage cheese (24 oz. size)
  • 16 oz. shredded mozzarella cheese

Instructions:

  1. In a large saucepan, brown the ground beef. Once cooked, drain the ground beef, and set aside in another dish.
  2. Bring a large pot of water to a boil, and then add the lasagna noodles. Cook until noodles are tender. Then remove from heat, drain, and set aside.
  3. While the noodles are cooking, prepare the sauce. Place the olive oil and chopped onion in the saucepan, and saute over medium heat until the onions are tender.
  4. Add the garlic in with the onions, and continue cooking for an additional minute, stirring frequently.
  5. Add the salt, crushed tomatoes, and cooked ground beef to the saucepan, stir everything in the saucepan together, and continue cooking until warmed through.
  6. Turn off the heat, and stir in the oregano, rosemary, and thyme essential oils.
  7. Preheat your oven to 375 degrees Fahrenheit.
  8. Spray the bottom of a 9 x 13 casserole dish with cooking spray.
  9. Assemble the lasagna in the casserole dish by layering noodles, sauce, cottage cheese, and grated mozzarella cheese. Continue layering until you have used all of the noodles and the casserole dish is full.
  10. Cover the lasagna with aluminum foil, and bake for 45 minutes, or until hot and bubbly. Remove the foil for the last 15 minutes of baking.
  11. Let the lasagna sit for about 15 minutes so that it cools slightly, and then serve!

Mediterranean Chicken Lettuce Wraps and Tzatziki

Check out this healthy version of a Greek pita! However, if you like the bread, just assemble the ingredients into a pita, including the lettuce. The leftover tzatziki also makes a fantastic vegetable dip!

AT_LettuceWrap

Mediterranean Chicken Lettuce Wraps

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

  • 1 Tbsp. olive oil
  • 2 chicken breasts, sliced into strips
  • 1/4 cup balsamic vinegar (A combination of red-wine vinegar and lemon juice tastes great too!)
  • 1–2 drops basil essential oil
  • 1–2 drops oregano essential oil
  • 1–2 drops rosemary essential oil
  • 1 drop black pepper essential oil
  • Salt to taste
  • Butter lettuce or iceberg lettuce leaves
  • Grape tomatoes, halved
  • Feta cheese, crumbled
  • Tzatziki (see recipe below)
  • Red onion, sliced thin
  • Kalamata olives, pitted and chopped

Instructions:

  1. If making the tzatziki, mix it now so that it can chill while you make the chicken and prepare the wraps.
  2. Heat olive oil in a saucepan over medium heat. Add chicken breast strips, and allow to cook.
  3. In a glass dish, combine the balsamic vinegar, essential oils, and salt. Mix until well incorporated.
  4. Flip the chicken, and begin to cook on the other side. Pour balsamic vinegar mix over the chicken, and continue to sauté until the chicken is fully cooked.
  5. Prepare the lettuce and other toppings.
  6. Assemble the lettuce wraps by placing the chicken and other toppings inside the lettuce leaf like you would assemble a taco.
  7. Serve immediately.

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Tzatziki

  • Servings: 2 cups
  • Time: 10 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 1/2 Tbsp. olive oil
  • 1 Tbsp. white vinegar
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 1/2 cup plain Greek yogurt, strained
  • 1/2 cup sour cream
  • 1 cucumber, peeled, seeded, and diced small
  • 1–2 drops dill essential oil

Instructions:

  1. Mix olive oil, vinegar, garlic powder, salt, pepper, and 1 drop dill essential oil together.
  2. Add Greek yogurt and sour cream. Mix until well incorporated.
  3. Mix in cucumber, and add more dill essential oil to taste.
  4. Refrigerate for an hour, ideally, before serving to allow flavors to mix.

Note: This also makes a great vegetable dip!