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
- 2–3 lbs. (1–1.5 kg) small potatoes
- Black pepper
- Olive oil
- 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
- Fresh minced parsley for garnish
- Parmesan cheese for garnish
- Preheat oven to 425°F (220°C).
- 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.
- Place the sliced potatoes on a parchment-lined baking sheet. Sprinkle with salt and pepper, and drizzle with olive oil.
- Roast the potatoes in the oven for about 30–40 minutes, until tender on the inside and crispy on the outside.
- While the potatoes are roasting, mix together the herb butter.
- 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.
- Sprinkle potatoes with fresh parsley and parmesan cheese, if desired.
- 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.
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.
Did you know sourdough bread is healthier for you than even commercial whole grain breads? Here’s why: The outer coating on wheat kernels (also known as the bran) contains a substance called phytic acid. These phytic acid molecules do 2 things:
- They inhibit enzymes that are needed for the breakdown of proteins and starches in the stomach. The lack of these enzymes in our stomachs often causes digestive issues (including a wheat or gluten intolerance).
- They bind with other minerals, such as calcium, magnesium, iron, and zinc, which makes these important nutrients unavailable to us.
However, as wheat flour and water sit, a reaction called fermentation occurs, and the wild yeast and lactobacillus (lactic acid bacteria) in the leaven neutralize the phytic acid, as the bread proves through the acidification of the dough. This prevents the effects of the phytic acid and makes the bread easier for us to digest. The sourdough bacteria pre-digest the flour, which releases the micronutrients and makes them available to us. This whole process takes place as you let the bread sit on your counter for several hours. Sourdough bread also has a low glycemic index and takes longer to digest, so it won’t affect your blood sugar like ordinary bread.
The rosemary essential oil in this recipe is enough to provide a delightful hint of the herb in every bite. Feel free to add the Italian seasoning, garlic powder, and black pepper if you want more of a savory taste.
Rosemary Artisan Sourdough Bread
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 cups (180 g) whole wheat flour
- 1 tsp. (6 g) salt
- 1/2 tsp. (1.5 g) active dry yeast (increase to 2 1/4 tsp. (7 g) if you don’t want to wait all night)
- 1 1/2 cups (360 ml) warm water
- 3–4 drops rosemary essential oil
- 1/4 tsp. (200 mg) Italian seasoning (optional)
- 1/4 tsp. (800 mg) garlic powder (optional)
- 1/4 tsp. (500 mg) black pepper (optional)
- Fresh rosemary, roughly chopped, for garnish
- In a large bowl, stir the flour, salt, and yeast together. Add warm water and rosemary essential oil, and stir to combine. It’s fine if it looks like a shaggy mess or on the dry side.
- Cover the bowl with plastic wrap, and set at room temperature for 8–24 hours (it is done sitting when it looks wet and bubbly and has doubled in size).
- Turn dough out onto a well-floured surface, and gently pull it into a squarish shape. Sprinkle on Italian seasoning, garlic powder, black pepper, and fresh rosemary. Fold the corners in like an envelope; then flip the dough over and shape it into a ball. Let it rest for 30 minutes.
- In the meantime, put your baking dish with high sides (we used a dutch oven) in the oven, and preheat to 450°F (230°C).
- After the 30 minutes are up, flip the bread over (seam side up) or cut an “x” in the dough, sprinkle with fresh rosemary, and carefully place it in the hot dutch oven. Cover with the lid, and cook for 30 minutes.
- Remove the lid and continue cooking, uncovered, for 10–20 minutes, or until bread is golden brown.
This bread pairs well with our Italian Dipping Oil or this Healing Soup with Cilantro and Ginger.
Want to add a little class to your dinner tonight? Try this Margherita Garlic Bread. This simple dish is packed with flavor! Add a salad, and you have an easy and satisfying dinner.
Margherita Garlic Bread with Basil Essential Oil
- 1 loaf artisan or french bread, cut into 1″ (2.5 cm) slices
- 1 stick butter
- 1 tsp. (3 g) garlic powder
- 5–8 drops basil essential oil
- Tomato slices
- Mozzarella cheese slices
- Fresh basil leaves, for garnish
- Melt the butter; add the garlic powder and basil essential oil.
- Brush butter mixture onto the bread slices with a pastry brush until saturated, or spoon butter on to lightly cover each slice of bread.
- Add sliced tomatoes and cheese to each slice of bread.
- Broil for 2 minutes or until cheese is melted and edges of bread are golden brown.
- Garnish with fresh basil leaves, and serve immediately.
These Parmesan pesto tomatoes make a delicious appetizer or side dish for any meal!
Parmesan Pesto Tomatoes
- 2 medium tomatoes
- Salt to taste
- 4 tsp. prepared pesto (see recipe below)
- 4 tsp. grated Parmesan cheese
- Preheat oven to 400 degrees Fahrenheit.
- Remove stems from tomatoes, and slice tomatoes in half.
- Place tomatoes on a baking dish (cut side up).
- Sprinkle tomatoes with salt.
- Spread 1 tsp. of pesto on top of each tomato half.
- Sprinkle Parmesan cheese over the pesto.
- Bake tomatoes for 20 minutes or until the Parmesan is nicely melted and tomato is warmed.
- Serve immediately.
- 1/4 cup olive oil, divided
- 2 garlic cloves, minced
- 2 cups spinach leaves, tough stems removed
- 1/4 cup pine nuts (almonds or walnuts can be used instead if needed)
- 2 Tbsp. lemon juice
- 2 drops lemon essential oil
- 1 drop basil essential oil
- 1/3 cup Parmesan cheese
- Salt and pepper to taste
- Heat a little bit of olive oil in a saucepan over medium heat. Add the minced garlic, and sauté for 2 minutes.
- Pack the spinach in the bottom of your blender. Press the spinach down as much as possible. Add pine nuts, sautéed garlic, olive oil, lemon juice, and essential oils on top of the spinach in the blender.
- Blend the ingredients together by using the pulse setting on the blender and pausing to scrape the sides as needed.
- Add Parmesan cheese, salt, and pepper, and blend in.
- Serve with noodles, chicken, Parmesan tomatoes, or anything else you desire!
Salads make a great lunch meal or a healthy side dish for dinner. A salad can be quite nutritious and easy to make. Here are some tips for quickly making easy, healthy salads:
- While at the grocery store, grab the baby spinach or lettuce options that are already pre-washed.
- Make sure to also buy salad toppings such as carrots, celery, broccoli, cucumbers, onions, peppers, tomatoes, peas, beans, nuts, and dried or fresh fruit.
- As soon as you get home, wash and cut as many toppings as you can. Combine them into small bags (excluding items such as cheese, tomatoes, lettuce, etc.) for a quick salad.
- Make your own dressing (below is a recipe you can start with), and divide it into small condiment containers.
- When it comes time to eat, just throw some spinach or lettuce on your plate, add a bag of toppings, add extra toppings that are better not prepared ahead of time, such as cheese, tomatoes, fresh fruit, etc., and add a small container of your homemade dressing.
- Then, sit back and enjoy this healthy meal that only took a few minutes to prepare!
Creamy Cucumber Dill Dressing
- 1 seedless cucumber, chopped into chunks
- 4 Tbsp. sour cream or plain Greek yogurt (or a combination of the two; add more if you like a thicker dressing)
- 1 Tbsp. olive oil
- 1 Tbsp. distilled white vinegar
- 1 drop dill essential oil or 1 Tbsp. dried dill weed
- 1/4 tsp. garlic powder
- Black pepper to taste (or try 1 drop black pepper essential oil)
- Salt to taste
- Put everything in a blender, and blend until smooth. Add spices to taste, and blend for a few more seconds.
- Chill in the refrigerator, or serve immediately.
Store in the refrigerator for up to a week.
No turkey dinner is complete without a delicious side of bread stuffing! This easy recipe combines everything you love about stuffing with the therapeutic benefits of essential oils, elevating the flavors in a most satisfying way.
Holiday Stuffing with Essential Oils
- 8 slices bread
- 1/2 medium onion
- 1 stalk celery
- 6 Tbs butter
- 1 cup chicken broth
- 1/2 tsp salt
- 1/8 tsp pepper (or use 2 toothpicks dipped in black pepper essential oil and add with the other essential oils)
- 1 tsp dried sage
- 1 drop rosemary essential oil
- 1 drop thyme essential oil
- 2 eggs
- Preheat oven to 350 degrees Fahrenheit. Using a serrated knife, cut bread into cubes. Spread bread cubes out evenly on a baking sheet, and bake for 15–20 minutes, stirring once, until lightly golden.
- Finely chop the onion and the celery. In a large saucepan, melt the butter, and then add the chopped onion and celery. Saute the onion and celery over medium-high heat, stirring frequently, until barely tender.
- Add the chicken broth, salt, pepper, and sage.
- Remove saucepan from heat, and stir in essential oils.
- Add the toasted bread chunks, and stir until evenly coated.
- Stir in two eggs; and then spoon the stuffing into a greased casserole dish.
- Bake stuffing at 350 degrees Fahrenheit for 25 minutes, or until the egg is cooked and the stuffing is a nice golden color.
- Serve this delicious stuffing as part of your holiday meal!