Black Bean Chili and Rosemary Cornbread

This essential oil–flavored chili and cornbread make the perfect meal for a cold evening. This recipe is easy to make whether you make it on the stove, in a pressure cooker, or in a slow cooker.

Black Bean Chili

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 2 tsp. (10 ml) olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 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

Optional Toppings:

  • Grated cheese
  • Sour cream
  • Avocado slices
  • Green onions
  • Cilantro
  • Hot sauce

Instructions:

  1. 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.
  2. Place the ground beef in the pan (or pressure cooker), and cook, stirring occasionally, until the beef has browned. Drain fat if desired.
  3. 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.
  4. Top chili with desired toppings. Serve with rosemary cornbread or baked potatoes.

*Cooking Times:

  • 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.

Rosemary Cornbread

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 6 Tbsp. (85 g) butter
  • 1 cup (155 g) cornmeal
  • 3/4 cup (90 g) flour
  • 1 Tbsp. (12.5 g) sugar
  • 1 1/2 tsp. (7 g) baking powder
  • 1/2 tsp. (2 g) baking soda
  • 1/4 tsp. (1.5 g) salt
  • 2 large eggs
  • 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

Instructions:

  1. 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.
  2. 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.
  3. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, add the eggs, and lightly beat. Then add the buttermilk and essential oil. Whisk together until combined.
  5. Remove the baking dish from the oven, and rotate the pan to coat the sides in the melted butter.
  6. 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).
  7. 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.
  8. Remove the cornbread from the oven, and let it cool for 10 minutes before serving.

Pink Grapefruit Yogurt Cake

This delicious cake was loved by all who tried it—including those who don’t normally like grapefruit! The cake is a perfect balance of tart and sweet with an incredibly moist texture. It is sure to be a hit at your next dinner party, essential oil class, bridal or baby shower, or wherever you choose to share it. Continue reading

Essential Oil–Spiced Pumpkin Pie

Thanksgiving just isn’t the same without pumpkin pie! The essential oils in this recipe give a great flavor to the pie, and you will love adding the cinnamon whipped cream to your slice!

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Essential Oil–Spiced Pumpkin Pie

  • Servings: 16–18 (makes 2 pies)
  • Difficulty: Moderate
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Ingredients:

Pumpkin Pie Ingredients:

  • 2 Tbsp. (30 ml) melted butter or coconut oil
  • 3/4 cup (160 g) brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 1 1/2 Tbsp. (11 g) all-purpose flour
  • 1/4 tsp. (.5 g) nutmeg
  • 4 drops clove essential oil
  • 2 drops ginger essential oil
  • 3 drops cinnamon or cassia essential oil
  • 2 large eggs
  • 1 large egg white
  • 1 can (12 fl oz./360 ml) low-fat evaporated milk
  • 1 large can (29 oz./822 g) pumpkin purée
  • 1 tsp. (5 ml) vanilla extract
  • 2 (9-inch/23 cm) uncooked pie crusts

Cinnamon Whipped Cream Ingredients:

  • 1 pint (480 ml) heavy cream
  • 1/4 cup (31 g) powdered sugar
  • 1 tsp. (5 ml) vanilla extract
  • 1–2 drops cinnamon essential oil (If you don’t love a lot of cinnamon flavor, add a toothpick at a time until you reach the right amount for you.)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In mixer bowl, combine butter or oil, sugars, flour, nutmeg, and essential oils. Blend until mixed.
  3. Add eggs and egg white. Blend on high speed for 1 minute. Reduce mixer to low speed, and gradually add evaporated milk. Mix until well blended.
  4. Add pumpkin purée and vanilla extract. Mix again until blended. Pour into unbaked pie shells.
  5. Bake for 15 minutes. Reduce temperature to 350°F (175°C); without opening oven door, bake for an additional 50–60 minutes or until a knife inserted in the center comes out clean. Note: If crust is getting too brown, carefully cover with a foil tent 45 minutes into baking.
  6. Cool pies for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.
  7. For the cinnamon whipped cream, whisk the heavy cream until it starts to form stiff peaks. Add the powdered sugar, vanilla extract, and cinnamon essential oil, and whisk for a few seconds to incorporate into the cream. Taste, and stir in more cinnamon essential oil as needed.
  8. Serve each pie slice with a dollop of cinnamon whipped cream, and enjoy!

Here are a few other recipes to round out your Thanksgiving meal:

Pumpkin Muffins

muffinsThis time of year, everything is pumpkin! Fill your home with the delicious aroma of baking and spices. These muffins are yummy and flavored with essential oils just perfect for the season!

Pumpkin Muffins

  • Servings: 12
  • Difficulty: Easy
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Ingredients:

  • 1 1/2 cups (180 g) flour
  • 3/4 cup (180 ml) sugar or agave nectar
  • 1/4 cup (48 g) coconut oil, melted
  • 2 eggs
  • 3/4 cup (180 g) pumpkin puree
  • 1/4 cup (60 ml) water
  • 3/4 tsp. (3 g) baking powder
  • 1/2 tsp. (3 g) baking soda
  • 1/2 tsp. (3 g) nutmeg
  • 3 drops clove essential oil
  • 4 drops cinnamon essential oil
  • 1/2 cup (85 g) chocolate chips

Instructions:

  1. Preheat oven to 400°F (205°C).
  2. Mix dry ingredients together. In a separate bowl, mix wet ingredients together.
  3. Combine wet and dry ingredients just until mixed. Do not over mix.
  4. Stir in chocolate chips.
  5. Spoon into a muffin tin lined with paper muffin cups. Fill each one about 3/4 of the way full.
  6. Bake for 20–25 minutes.

Enjoy with some hot cocoa on a cold day!

 

Baked Apples with Cinnamon Whipped Cream

There are few things as delicious on a crisp autumn day as a warm, sweet baked apple! This easy-to-make comfort food is perfect for the season.

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Baked Apples

  • Servings: 4
  • Difficulty: Moderate
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Ingredients:

  • 4 large apples
  • 1/4 cup (60 ml) brown sugar, agave nectar, or pure maple syrup
  • 1/4 cup (27 g) chopped pecans (optional)
  • 1/4 cup (28 g) currants or chopped raisins
  • 2 drops cinnamon essential oil
  • 2 Tbsp. (28 g) butter
  • 3/4 cup (180 ml) boiling water

Instructions:

  1. Preheat the oven to 375°F (190°C) while you wash and core apples. Cut out the core of each apple, leaving the bottom 1/2″ (1.25 cm) intact so the hole does not go all the way through.
  2. Mix sweetener, chopped pecans, currants or chopped raisins, and cinnamon essential oil in a small bowl.
  3. Place apples in a baking dish, and fill each one with the sweet stuffing mixture.
  4. Put a pat of butter on top of each apple over the hole.
  5. Pour the boiling water into the bottom of the baking dish. Bake for approximately 40 minutes, until the apples are cooked to tender but not mushy.
  6. Remove the apples from the oven, and baste them with the juices from the pan. These are delicious topped with vanilla ice cream or homemade Cinnamon Whipped Cream (recipe below)!


at_bakedapplesThis Cinnamon Whipped Cream really takes this baked apple dish to the next level! Go ahead and give it a try!

Cinnamon Whipped Cream

  • Servings: 4–6
  • Difficulty: Easy
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Ingredients:

  • 1 cup (240 ml) heavy whipping cream
  • 1/4 cup (60 ml) agave nectar
  • 1/2 tsp. (2.5 ml) homemade vanilla extract
  • 1 drop cinnamon essential oil

Instructions:

In a mixer, whip all ingredients together until fluffy.

Note: if you aren’t a huge fan of cinnamon, you can start small by dipping a toothpick in the oil and stirring it into the cream. Taste the cream, then add another toothpick dipped in oil if you think it needs it.

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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Margherita Garlic Bread with Basil Essential Oil

  • Servings: 10–15
  • Difficulty: Easy
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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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Mini Lasagnas

lasagna

This delicious and light recipe comes in a great portion size for a healthy luncheon!

Mini Lasagnas

  • Servings: 12
  • Difficulty: Moderate
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Ingredients:

  • 12 oz. (340 g) ground turkey breast
  • 1 cup (150 g) chopped onion
  • 1/2 cup (38 g) chopped mushrooms
  • 1 tsp. (6 g) salt
  • 1/4 tsp. (1 g) pepper
  • 2 garlic cloves, minced
  • 1 can (15 oz./425 g) crushed tomatoes
  • 1 Tbsp. (3 g) chopped fresh oregano
  • 2 tsp. (2 g) chopped fresh basil
  • 1 1/2 cups (372 g) part-skim ricotta cheese
  • 1 drop oregano essential oil
  • 1 drop basil essential oil
  • 24 small square wonton wrappers
  • 1 1/2 cups (170 g) shredded mozzarella cheese

Instructions:

  1. Preheat oven to 375° F. (190° C.).
  2. Over medium heat, cook the ground turkey, onions, mushrooms, salt, and pepper until the turkey is browned. Add the garlic and cook for 1–2 minutes, stirring constantly.
  3. Add the crushed tomatoes and half the chopped oregano. Simmer on low for about 10 minutes. Remove from heat, and set aside.
  4. In a mixing bowl, combine the ricotta with the remaining chopped oregano and the basil. Drop in the essential oils. Stir to mix well.
  5. Coat a standard-sized muffin tin with olive oil. Firmly press 1 wonton wrapper into each of the 12 cups.
  6. Divide half of the ricotta mixture among the 12 muffin cups.
  7. Using half of the turkey-tomato sauce, spoon it evenly over each of the ricotta-filled cups, and sprinkle each with mozzarella.
  8. Lay another wonton wrapper on top of the mozzarella layer. Repeat the layering process with the second half of the ricotta mixture and sauce, finishing with mozzarella cheese on top.
  9. Bake 10–12 minutes, until the wonton edges are crispy and the cheese has melted.
  10. Let the cups cool a bit before removing from the pan.

Serve with a fresh tossed green salad and some homemade vinaigrette!

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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Raw Lemon Berry Cheesecake

  • Servings: 9–12
  • Difficulty: Easy
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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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Cinnamon Apple Chips

Give your kids a healthy and delicious treat when they get home from school this fall by making these Cinnamon Apple Chips made with cinnamon essential oil!

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Cinnamon Apple Chips

  • Servings: 8–10
  • Difficulty: Easy
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Ingredients:

  • 2–3 apples
  • 1–2 tsp. (4–8 g) sugar
  • 2 drops cinnamon essential oil

Instructions:

  1. Slice apples in thin slices. Lay out on dehydrator sheets or a cookie sheet.
  2. Mix together sugar and cinnamon essential oil in a small glass bowl or shot glass.
  3. Rub cinnamon-sugar mixture over apple slices.
  4. Dehydrate at 110–145º F. (43–63° C.) for a few hours. Flip apple slices over when the top feels dry. Note: you can also bake in the oven at 225º F. (107° C.) for 1 hour, flipping after 30 minutes.

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Want some other after-school snack ideas? Try these:

Asian Lemongrass Chicken Marinade

Need a chicken marinade this summer that works well on the grill? This marinade uses essential oil flavors that are often used in Asian cooking to create a new and exciting dish for your family this summer!

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Asian Lemongrass Chicken Marinade

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients:

  • 2 lbs. (about 1 kg) chicken pieces
  • 2 Tbsp. (30 ml) olive oil
  • 6 drops lemongrass essential oil
  • 3 drops lime essential oil
  • 2 drops ginger essential oil
  • 2 drops black pepper essential oil
  • 1/4 cup (40 g) shallots, minced
  • 3 garlic cloves, minced
  • 1 tsp. (5 ml) honey
  • 1 Tbsp. (15 ml) fish sauce
  • 1 Tbsp. (15 ml) sriracha sauce, optional
  • 2 tsp. (6–10 g) kosher salt
  • Lime juice

Instructions:

  1. Pour the olive oil in a glass bowl, and mix in the essential oils.
  2. Add the shallots, garlic, honey, fish sauce, sriracha sauce, and salt to the oil mixture, and mix to combine ingredients.
  3. Massage this mixture over the chicken pieces, and place in a glass dish. Cover and refrigerate for 1–24 hours before cooking.
  4. Grill, bake, broil, or slow cook as desired until the thickest part of the chicken reaches 165° F. (74° C.).
  5. Once the chicken is cooked through, drizzle lime juice over the chicken pieces, and serve immediately.