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!
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!
It’s that time of year again—cold and flu season—and it seems like everyone is getting sick. But don’t worry, we have you covered with this awesome diffuser blend! This sweet, fresh scent will not only help fight off a cold but will also leave your home smelling fresh and clean.
This blend can also double as a throat salve! Add 5 drops lemon and 5 drops thyme to 1 Tbsp. (15 ml) jojoba oil, and apply to the throat, forehead, chest, and back of neck 2–3 times per day.
Safety Note: Thyme may irritate the skin and mucous membranes and use should be avoided during pregnancy. Caution should also be taken when using thyme if you have hypertension.
Need a diffuser? Check out this wide range of diffusers; you’re sure to find one that fits your needs perfectly!
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.
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).
Place all ingredients except butter in a blender. Blend on high for about a minute or until the ingredients are completely combined.
Place batter in the fridge to chill for 1–2 hours.
Once chilled, remove the batter from the fridge. Lightly coat a crepe pan or small frying pan with butter.
Heat the pan to medium-high. Pour a thin layer of batter into the pan. Cook until the crepe is golden on the bottom; then flip the crepe and cook the other side. Repeat until all the crepes are cooked.
2 cups chicken, diced
1 tsp. olive oil
4 Tbsp. butter
2 Tbsp. flour
1 cup milk, warmed
2 tsp. garlic powder
Salt and pepper to taste
1 drop rosemary essential oil
1 drop thyme essential oil
1 drop basil essential oil
Sauté chicken in olive oil until cooked completely. Remove from pan, and set aside.
Using the same pan you cooked the chicken in, melt the butter, and then whisk in 2 Tbsp. of flour.
Gradually add the warm milk to create a creamy sauce. Add the garlic, salt, pepper, and essential oils. Taste, and add more salt and pepper if needed.
Return the chicken to the pan, and stir it in with the sauce.
Sprinkle cheese on the bottom of a crepe, layer chicken and sauce over it, and roll it up. Repeat until all of your crepes have been filled.