Thanksgiving wouldn’t be the same without a turkey. We’ve come up with this delicious turkey rub recipe so you can benefit from the wonderful properties and flavors of essential oils this Thanksgiving.
2–4 Tbsp. (25–50 g) brown sugar or organic cane sugar (optional)
4 Tbsp. (57 g) butter, softened
1 tsp. (4 g) kosher salt or Himalayan sea salt
1/2 tsp. (1.5 g) garlic powder
2–3 drops cassia essential oil
3–5 drops rosemary essential oil
3–5 drops thyme essential oil
2–3 drops black pepper essential oil
1 toothpick–1 drop ginger essential oil
Add all ingredients to a glass bowl. Mix together using a hand mixer or fork.
Rub onto the turkey (and inside the turkey) prior to cooking for a more subtle flavor or after cooking for stronger flavor (use a spoon or pastry brush to spread it around if the turkey is hot).
Note: If you are rubbing it onto an uncooked turkey, use the maximum number of essential oil drops. If you are rubbing it on a cooked turkey, use fewer essential oil drops unless you want a strong flavor.
Although you can use this turkey rub recipe no matter how you cook your turkey, we tested it on a frozen turkey breast that we cooked in an electric pressure cooker. It turned out delicious, so we want to share this recipe with you as well.
Essential Oil Turkey Rub (recipe above..use the max number of essential oil drops)
2 Tbsp. (28 g) butter (can take some from the turkey rub)
1 apple, cut into large chunks
1/2 onion, quartered
1/2 tsp. (1 g) allspice berries
2 stalks celery (optional)
2 1/2 cups (600 ml) chicken broth
1 tsp. (4 g) kosher salt or Himalayan sea salt
Fresh sage leaves (optional)
Using your hand, spread the Essential Oil Turkey Rub over the entire turkey breast.
In the pressure cooker, sauté the butter, apple, onion, allspice berries,
and celery until the onion is translucent. Add the chicken broth to the pressure cooker.
Place a trivet in the pressure cooker on top of the apple/onion mixture. Place the frozen turkey breast on the trivet. Sprinkle salt over turkey and lay sage leaves on top, if desired.
Lock and seal the lid. Cook on high pressure for 45–50 minutes, and let the pressure release naturally before opening the lid.
If you want the skin crispy, place the turkey breast along with some of the broth in a baking dish or roasting pan, and broil for 5 minutes or until golden brown.
Allow to cool for 10 minutes before slicing.
The juices make a delicious turkey gravy! Use a slotted spoon to scoop out the apple/onion mixture. Melt 4 Tbsp. (57 g) butter in a saucepan. Whisk in 1/4 cup (30 g) flour. Let cook for a couple minutes, then slowly add the turkey broth while continuing to whisk. Keep stirring for a couple more minutes until the gravy thickens.
If turkey is not frozen, cook on high pressure for 25–30 minutes with a natural pressure release.
These Harvest Turkey Sloppy Joes put a fun autumn twist on the average sloppy joe. You’ll love the rich flavor, and your body will thank you for the healthier ingredients! Everyone who tried this recipe gave it a big thumbs up!
1 lb. (450 g) ground turkey (for a vegan option, substitute this with 1 cup [190 g] dried green lentils)
1 Tbsp. (15 ml) coconut oil or avocado oil
1 1/2 cups (210 g) diced butternut squash
1/2 red onion, diced
4 cloves garlic, minced
1/4 cup (60 ml) tomato paste
1 tsp. (2 g) mustard powder
1 tsp. (2 g) ground cumin
1/2 tsp. (1 g) paprika
1 can (15 oz.) tomato sauce
1 cup (245 g) canned pumpkin puree
3–4 Tbsp. (45–60 ml) maple syrup
2 Tbsp. (30 ml) apple cider vinegar
1/2 tsp. (3 g) salt
1–2 drops black pepper essential oil
2 drops cumin essential oil
1–2 drops rosemary essential oil
1 drop thyme essential oil
If using lentils: Add the lentils and 2 cups (480 ml) of water to a pot. Bring to a boil, and simmer for 8 minutes. Add in the cubed butternut squash, and simmer until both the squash and lentils are tender, about 7–12 more minutes. Drain any excess water, and set aside.
If using ground turkey: In a large skillet, heat the coconut oil over medium-high heat. Add in the ground turkey, onion, and butternut squash, and cook until the turkey is cooked through and the butternut squash is soft (about 7–10 minutes).
Add in the garlic, tomato paste, mustard powder, cumin, and paprika. Sauté for another 30 seconds.
Add in the tomato sauce, pumpkin puree, and maple syrup. Cover and simmer for 10 minutes.
Add in the apple cider vinegar, salt, and essential oils. Stir to combine. Remove from the heat, and serve with buns or flatbread, over potatoes, on a salad, or as desired. We enjoyed our sloppy joes with onion slices, lettuce, and avocado on a Kaiser roll.
1 jalapeño pepper, seeded and minced (or 1 small can of green chiles)
3 cloves garlic, minced
1 lb. (450 g) organic, grass-fed ground beef
1 (14.5 oz.) can dark red kidney beans, drained and rinsed
2 (14.5 oz.) cans black beans, drained and rinsed
2 (14.5 oz.) cans diced tomatoes, undrained (or substitute with 5–6 large fresh tomatoes, skinned and diced)
3 Tbsp. (45 ml) tomato paste
1 Tbsp. (15 ml) dark brown sugar or honey (add a little more sugar if using fresh tomatoes)
2 tsp. (5 g) unsweetened cocoa or cacao powder
2 Tbsp. (16 g) chili powder
2 tsp. (4.5 g) paprika
1/2 tsp. (2.5 g) kosher salt, or to taste
2 cups (480 ml) beef broth
2–3 drops cumin essential oil
1 drop black pepper essential oil
1 drop coriander essential oil
Heat olive oil in a pan (or pressure cooker), and sauté the onion, bell pepper, and jalapeño pepper (or green chiles) for 3–4 minutes or until the onion is translucent. Add the garlic, and sauté for an additional 10 seconds. Transfer onion/pepper mixture to a bowl.
Place the ground beef in the pan (or pressure cooker), and cook, stirring occasionally, until the beef has browned. Drain fat if desired.
In a stock pot, pressure cooker, or slow cooker, place the onion/pepper mixture, ground beef, beans, tomatoes, tomato paste, sugar (or honey), cocoa powder, chili powder, paprika, salt, and beef broth; cook* until flavors are combined.
Top chili with desired toppings. Serve with rosemary cornbread or baked potatoes.
Stovetop (in stock pot): Bring to a boil, then reduce to a simmer for 30 minutes.
Pressure Cooker: Cook on high pressure for 8–10 minutes, then release pressure naturally.
Slow Cooker: Cook on high for 1–2 hours or low for 4–6 hours.
Cornbread is the perfect pairing with chili. Place little bits of cornbread in the bowl to scoop up with some chili, or mix up a little honey butter and spread it on the cornbread for a delicious side dish.
1 1/2 cups (360 ml) buttermilk (or 1 1/2 cup milk + 1 1/2 Tbsp. white vinegar or lemon juice)
1–2 drops rosemary essential oil
Preheat the oven to 425°F. Place butter in an 8″ (20 cm) baking dish (or standard bread pan), and put in the oven so the butter will melt.
If you don’t have buttermilk on hand, stir together 1 1/2 cups (360 ml) milk and 1 1/2 Tbsp. (23 ml) white vinegar or lemon juice. Set aside.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, add the eggs, and lightly beat. Then add the buttermilk and essential oil. Whisk together until combined.
Remove the baking dish from the oven, and rotate the pan to coat the sides in the melted butter.
Pour the wet ingredients and melted butter into the dry ingredients, and fold together until there are no dry spots (the batter will still be lumpy).
Pour the batter into the prepared baking dish, and bake for 20–25 minutes (30 minutes in a standard bread pan) or until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
Remove the cornbread from the oven, and let it cool for 10 minutes before serving.
Though not a common water flavoring, this rosemary lemon combination is delightful! The subtlest rosemary flavor will be achieved by adding a sprig of fresh rosemary with a drop of lemon essential oil. However, you can achieve a stronger rosemary flavor by dipping a toothpick in rosemary essential oil and placing the toothpick in your water bottle along with a drop of lemon essential oil or lemon slices. Shake well, or stir the toothpick in before drinking.
Safety Note: Rosemary essential oil should be avoided during pregnancy. It is not for use by people with epilepsy and should be avoided if dealing with high blood pressure.
Guidelines for Adding Essential Oils to Your Water:
This Natural Essential Oil Emulsifier really helps disperse the oils throughout your water. Just add 1 drop of emulsifier for every drop of essential oil. If you don’t want to use the emulsifier, then remember to shake the bottle to mix in the oils before drinking. When taken internally, essential oils can irritate the mucous membranes—especially when concentrated on the surface of the water—so make sure to add an emulsifier or shake the bottle really well before drinking.
Remember, a little goes a long way! If you don’t know whether you’ll like the taste, start out small—dip a toothpick in the oil and swish it in your water (the more you dip, the more oil you’ll get). A good rule of thumb is 1 drop oil to 1–4 cups of water.
Safety Note: Essential oils are very concentrated, and it is easy to overload the body if adding oils to your water every day. Occasionally is fine, but make sure to give your body a break in between uses.
3/4 cup (115 g) chopped frozen spinach, thawed and drained of excess liquid
1/4 cup (30 g) bacon bits (optional)
1 cup (150 g) frozen or canned artichoke hearts, chopped (optional)
4–5 cloves garlic, minced
Salt to taste
2 drops rosemary essential oil
1–2 drops lemon essential oil
1 drop black pepper essential oil
Mix ingredients, except essential oils, together in a medium bowl.
Cook mixture over medium heat for 20 minutes or so until hot and bubbly. This can be done on the stovetop, in the oven, in a slow cooker, or wrapped in aluminum foil and grilled or roasted over an open fire.
Once warm, stir in the essential oils.
Serve with baguette slices, crackers, or veggie slices (carrot sticks, cucumbers, broccoli, etc).
Have you ever tried adding lots of fresh rosemary to your fries? Some fancy restaurants do this, and it is incredibly delicious! Try out this recipe to make your fries a little more gourmet—with the added benefits of essential oils!
Bake the potato fries for 30–35 minutes, flipping halfway through.
Meanwhile, add the rosemary essential oil and garlic to the remaining olive oil in the large bowl. Stir to combine, and set aside to allow the rosemary oil to infuse the olive oil.
Once the potatoes have finished cooking and are just starting to crisp up, remove them from the oven and put them back in the large bowl. Carefully stir to coat the potatoes with the flavored olive oil; then place them back on the baking sheet, and spread them in a single layer.
Sprinkle the parmesan cheese over the fries, and place them back in the oven for another 10 minutes or until crispy/browned to your preference.
Serve immediately. These taste fantastic with the Creamy Basil Dip (recipe below).
Fries are meant for dipping, so don’t forget to try out this Creamy Basil Dip! These shot glasses make a perfect condiment container for dipping.
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 →
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.