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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[recipe title=”Lemon Coconut Crisps” servings=” 2–3 dozen” time=”45 minutes” difficulty=”Easy”]

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.

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Veggie Burritos with Essential Oils

Enjoy the benefits of the lime and cilantro essential oils in this vegetarian burrito! Now is also the perfect time to enjoy a new dish using your summer squash!

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[recipe title=”Veggie Burritos with Essential Oils” servings=”6″ time=”35–50 minutes active” difficulty=”Easy”]

Ingredients:

Rice Ingredients:

  • 1 Tbsp. (15 ml) olive oil
  • 2 cups (370 g) white rice
  • 4 cups (960 ml) chicken broth
  • Juice of 2 limes
  • 2 drops lime essential oil
  • 1/4 cup (4 g) chopped cilantro
  • 2 toothpicks cilantro essential oil

Burrito Ingredients:

  • 2 Tbsp. (30 ml) olive oil
  • 2 medium zucchinis, diced
  • 1 medium yellow squash, diced
  • 2 cups (300 g) corn
  • Salt to taste
  • 1 can (15 oz./425 g) seasoned black beans
  • 6 burrito-sized flour tortillas
  • Toppings: chopped onions, diced tomatoes, grated cheese, salsa, sour cream, guacamole (or plain avocado), cilantro, etc.

Instructions:

  1. Heat 1 Tbsp. (15 ml) olive oil in a large saucepan over medium heat. Add rice, and stir around for 2 minutes. Pour in chicken broth, 1/2 of the lime juice, and 1 drop of lime essential oil. Bring to a boil; then reduce to a simmer, cover, and cook for 20–25 minutes, until all the liquid is absorbed. Stir in the remaining lime juice, 1 drop of lime essential oil, cilantro leaves, and 2 toothpicks of cilantro essential oil. Set aside.
  2. While the rice is cooking, place 2 Tbsp. (30 ml) olive oil in a heavy skillet, and sauté the zucchini, squash, and corn over medium-high heat. Add salt while sautéing. Remove when the veggies have brightened in color. Set aside.
  3. Heat the beans in a small saucepan until hot.
  4. Warm tortillas, if desired.
  5. To assemble the burritos, lay each tortilla flat, and add the rice, veggies, beans, and desired toppings. Roll the burrito up, and enjoy a fresh, healthy, and delicious meal!

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Margherita Garlic Bread with Basil Essential Oil

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.

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[recipe title=”Margherita Garlic Bread with Basil Essential Oil” servings=”10–15″ time=”15 minutes” difficulty=”Easy”]

Ingredients:

  • 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

Instructions:

  1. Melt the butter; add the garlic powder and basil essential oil.
  2. Brush butter mixture onto the bread slices with a pastry brush until saturated, or spoon butter on to lightly cover each slice of bread.
  3. Add sliced tomatoes and cheese to each slice of bread.
  4. Broil for 2 minutes or until cheese is melted and edges of bread are golden brown.
  5. Garnish with fresh basil leaves, and serve immediately.

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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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[recipe title=”Raw Lemon Berry Cheesecake” servings=”9–12″ time=”30 minutes active; 8–10 hours inactive” difficulty=”Easy”]

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.

[recipe title=”Tasty Chicken Foil Dinner” servings=”4″ time=”30 minutes active; 40 minutes inactive” difficulty=”Easy”]

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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Sunshine Salsa with Cinnamon Tortilla Chips

This recipe was submitted by Ali Corle as part of our Facebook contest. She says, “I make this amazing salsa, it’s out-of-this-world good!” And we agree! This recipe makes a lot of salsa, so it is great for a party or large gathering.

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[recipe title=”Sunshine Salsa” servings=”Yield=approx. 24 cups” time=”30 minutes active; 4 hours inactive” difficulty=”Easy”]

Ingredients:

  • 4 nectarines
  • 1 pineapple
  • 4 peaches
  •  6–12 fresh cilantro leaves
  • 1–2 drops cilantro essential oil
  • 3–5 drops lime essential oil
  • Onion (fresh or powder) to taste
  • Sea salt (optional) to taste

Instructions:

  1. Chop all fruit, fresh cilantro, and onion (if using fresh), and combine in a large bowl. (The size of your fruit pieces determines how chunky your salsa is.)
  2. Stir in 3–5 drops lime essential oil and 1–2 drops cilantro essential oil. Start with 1 drop of each oil, stir, and add to taste. Add salt to taste, if desired.
  3. Allow to sit for at least 4 hours before serving.
  4. Make Cinnamon Tortilla Chips to eat with the Sunshine Salsa!

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[recipe title=”Cinnamon Tortilla Chips” time=”15 minutes–1 hour” difficulty=”Easy”]

Ingredients:

  • 1 pack flour tortillas
  • Cinnamon-sugar mixture using 2–5 drops cinnamon essential oil

Instructions:

  1. Preheat oven to 400° F. (205° C.)
  2. Cut tortillas into triangles.
  3. Spray or brush baking sheet with oil. Spread tortilla triangles onto the baking sheet.
  4. Sprinkle tortilla triangles with the cinnamon-sugar mixture. (This Empty Spice Jar works great for this step.)
  5. Bake for 7–12 minutes. Serve with Sunshine Salsa.

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Special thanks to Ali Corle for submitting this recipe on Facebook.

Tangerine Tango!

This delightful drink recipe was submitted to us by Linda Schwarm during our Facebook contest. Linda won a copy of Modern Essentials Living.

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[recipe title=”Tangerine Tango” servings=”4″ time=”5 minutes active” difficulty=”Easy”]

Ingredients:

  • 2 cups (480 ml) organic coconut milk
  • 2 cups (570 g) greek yogurt (vanilla/honey flavored)
  • 2 cups (360 g) pineapple
  • 4 drops tangerine (or orange) essential oil
  • 8–10 ice cubes

Instructions:

  1. Combine all ingredients in a blender, and blend until smooth.
  2. Divide the drink into 4 equal portions. Enjoy your refreshing, fruity drink!

Extra Idea:

Try replacing some of the coconut milk with rum, or add a little rum to the other ingredients before blending.

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Special thanks to Linda Schwarm for submitting this recipe on Facebook.

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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[recipe title=”Homemade Tropical Ice Cream” servings=”12″ time=”10 minutes active; 1 hour inactive” difficulty=”Easy”]

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.

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Sparkling Limeade

Enjoy this refreshing drink as you bask in the sunshine this summer!
AT_Limeade_400[recipe title=”Sparkling Limeade” servings=”4–6″ time=”10 minutes active” difficulty=”Easy”]

Ingredients:

  • 1/2 cup (120 ml) lime juice (from about 3–4 limes; add water to reach 1/2 cup if needed)
  • 1/2 cup (100 g) sugar
  • 1–2 drops lime essential oil
  • Chilled sparkling water or club soda (regular water also works if you don’t like carbonation)

Instructions:

  1. Stir the lime juice in with the sugar in a small saucepan, and bring to a simmer over medium heat. Lower the heat, and cook, stirring frequently, until the sugar is completely dissolved. Remove from heat, and pour into a glass dish.
  2. Add lime essential oil. Cover, and refrigerate until chilled.
  3. Mix about 2 Tbsp. (30 ml) of the limeade concentrate with 1 cup (240 ml) of chilled sparkling water in a glass cup. Taste, and add more water if you want a lighter flavor.
  4. Serve with ice.

Flavor Variations:

  • Basil Limeade: Add 1 toothpick of basil essential oil with the lime essential oil, and use basil leaves for garnish.
  • Rosemary Limeade: Add 1 toothpick of rosemary essential oil with the lime essential oil, and use fresh sprigs of rosemary for garnish.

Note: The essential oil flavor will get stronger the longer the limeade sits. Add the basil or rosemary essential oil right before serving.

Extra Ideas:

  • Use frozen berries instead of ice cubes and garnish.
  • Try substituting liquid stevia for the sugar to make it healthier. No need to heat it up either—just mix and serve.

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Black Bean Burgers

burger2Enjoy this delicious vegetarian alternative during grilling season. Essential oils give these burgers a healthy, flavorful kick!

 

 

[recipe title=”Black Bean Burgers” servings=”5–8″ time=”20 minutes active” difficulty=”Easy”]

Ingredients:

  • 2 cans (14.5 oz./411 g each) seasoned black beans
  • 1 cup (120 g) seasoned breadcrumbs
  • 1/4 cup (35 g) grated white onion
  • 1 egg
  • 1/2 tsp. (1.5 g) chili powder
  • 1/4 tsp. (1.5 g) salt
  • 1 drop basil essential oil
  • 1 drop cumin essential oil
  • 2 drops cilantro essential oil
  • 5-8 slices of cheese
  • Hamburger buns or rolls
  • Other desired toppings (mayonnaise, lettuce, tomato, etc.)

Instructions:

  1. Drain black beans, and pour half of them (1 can) into a blender.
  2. Add breadcrumbs, onion, egg, spices, and essential oils. Pulse until combined and relatively smooth.
  3. Scrape mixture into a bowl, and add the other can of beans, stirring everything together.
  4. Divide and shape the mixture into patties.
  5. Heat some olive oil in a pan, and grill patties for 6 minutes on each side. Take care when flipping them—they are delicate.
  6. Melt cheese of choice on top, and serve on toasted buns with desired toppings.

Enjoy with a dash of hot sauce and some veggie sticks or chips and salsa on the side!

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