If you’re looking for an upscale appetizer or snack, here’s a recipe for you! These sweet potato fries have a spicy-sweet kick on their own. Combing them with avocado coriander dip elevates their flavor to a whole new level. You’re sure to love this tasty and healthy duo!
With peach season upon us, here’s a way to top off a late-summer cookout with a simple, delectable dessert. Warm, sweet, cinnamon peaches make the perfect complement to savory barbecued dinners. You can also panfry peaches indoors. Since they’re so quick and easy, you’ll make this your go-to dessert for many occasions!
In a small bowl, combine the melted butter and cinnamon essential oil, and set aside.
Slice the peaches in half—leaving the skin on—and remove the pits.
Brush the melted butter with cinnamon essential oil all over the peach halves. Grill them with flesh side down over medium heat for 2–3 minutes or until browned. You may want to use the cooler edges of the grill if you’ve been barbecuing meat. (Alternately, panfry the peach halves over medium-high heat in the same way.)
Turn the peach halves face up, and sprinkle the brown sugar over the flesh. Grill for another 2–3 minutes or until the skin is browned and loosened. (If panfrying, cover the pan and cook for another 2–3 minutes or until the sugar caramelizes.)
Remove peach halves from the heat, and serve with or without the skin—topped with ice cream or yogurt.
Breakfast can be a hard meal to keep healthy while still tasting delicious. Overnight oats have caught our attention recently, so we decided to see what all the fuss was about. These overnight oats are cardamom and cassia flavored, and topping them with Blueberry Lemon Jam makes for a wonderful flavorful combination. This is a breakfast that you can feel good about eating without sacrificing a delicious flavor!
In a medium container, combine the coconut milk, rolled oats, chia seeds, maple syrup, and essential oils.
Cover, and chill the oats for at least 1–2 hours, or overnight, until the mixture thickens and the oats soften.
Remove the oats from the fridge when ready to serve, and stir to combine.
Layer the oats, jam, and pear slices in a bowl or small jar. These prepared layers can be stored in the fridge for 3–4 days.
This Blueberry Lemon Jam is super delicious and really easy to make! You can use it for the overnight oats, or simply top a bagel or piece of toast with it. The lemon essential oil adds a wonderful tangy flavor to the sweet blueberries. You might need to make a double batch of this jam to last you a little longer!
In a medium pot, combine the blueberries and maple syrup, and simmer over medium-high heat for 8–10 minutes, or until the berries are softened. The blueberries will release a lot of water at this point.
Reduce the heat a little to avoid sticking, and stir in the chia seeds.
Let the mixture simmer for 8–15 minutes, stirring frequently. Simmer until most of the water cooks off and the jam thickens up.
Remove from heat, stir in the lemon juice, and transfer to a bowl.
Let the mixture cool for a few minutes before stirring in the lemon essential oil.
Place the jam in the fridge for a couple hours, allowing it to cool completely.
Leftover jam can be stored in the fridge for up to 2 weeks, or in the freezer for much longer.
If you love reading the funny—but sometimes profound—fortunes found within the folds of a fortune cookie, then you’ll probably appreciate these little nuggets of essential oil wisdom. We had a great time coming up with the fortunes and hope you like them too! We also enjoyed making these delicious homemade fortune cookies (much better than the ones at restaurants!) and found them to be quite easy to make.
These Essential Oil Fortune Cookies would be so fun to hand out to your essential oil class attendees or to offer at events with essential oil enthusiasts! If you don’t want to make actual cookies, you can also wrap these fortunes in little paper origami fortune cookies for a cute party favor.
Here is a printable pdf of the essential oil fortunes.
Edible Fortune Cookies
These fortune cookies are delicious, but they do require some time. See the tips below to reduce the amount of time spent making these.
[recipe title=”Essential Oil Fortune Cookies” servings=”1–2 dozen” time=”1–2 hours” difficulty=”Moderate”]
Ingredients & Supplies:
5 Tbsp. (71 g) unsalted butter
4 egg whites
1 cup (200 g) fine cane sugar
1 cup (120 g) all-purpose flour
1/4 tsp. (1.5 g) salt
3 Tbsp. (45 ml) heavy cream
1 tsp. (5 ml) almond extract (optional; tastes good with the cassia essential oil)
Preheat oven to 400°F (205°C), and line a baking sheet with parchment paper or spray with cooking spray. Melt butter, and set aside.
In a stand mixer (or large mixing bowl with a whisk), mix the egg whites and sugar for about 30 seconds. Add flour, salt, heavy cream, extract(s), and essential oil; mix on a high speed for 1 minute. Finally, add the melted butter, and whisk until the batter is just combined. The consistency should be like thick pancake batter.
Using a tablespoon (15 ml) measurement, place a scoop on the lined (or greased) baking sheet, and spread it into a thin circle about 4–6″ (10–15 cm) in diameter (depending on your size preference; keep all the circles the same size so they cook evenly). You’ll only want to do up to 3 circles each round (you need to limit each round to how many you can fold before the cookie hardens—about 3 per person folding).
Bake the cookies for about 7–8 minutes or until the edges are golden brown. Get everything ready for folding while the cookies are baking. Cut the fortunes into strips, clear a workspace, get a rack or a bowl for the folded cookies, and have a spatula on hand. You have about 7–10 seconds to fold 3 cookies before they harden, so you’ll need to work quickly.
Remove the baking sheet from the oven, and remove a cookie. Place it on a clean counter or plate upside-down (place the side that was against the baking sheet facing up). Place a fortune in the center of the cookie. Fold in half (the top all the way down to the bottom edge), fold in half once more (the bottom edge up to the top), then pull the sides together to create a double-folded roselike cookie. Set the cookie on a rack or bowl to cool, and move on to the next one.
Continue with additional rounds of 3 cookies until all the cookies have been cooked and folded.
Have your fortunes cut out and ready to go, or do the prep while the cookies are baking.
Get 2 baking sheets going at the same time to speed up the process. Prep the second sheet while the first is in the oven, then switch, fold, and prep the baking sheet again.
Enlist someone else to help you so you can cook more cookies at once.
Write off the first round as practice and a chance to perfect your technique.
Be prepared to burn your fingertips a little during the folding process. There isn’t any way to avoid it.
Paper Origami Fortune Cookies
If you don’t want to take the effort to bake the fortune cookies, but still want others to enjoy these awesome essential oil fortunes, then try making these Paper Origami Fortune Cookies.
Step 1: Cut out circles of scrapbook paper, about 4–5″ (10–13 cm) in diameter. We used a widemouthed mason jar lid as our template. Step 2: Fold the circle in half, and crease just the middle part. Step 3: Unfold the circle and rotate it so the crease is vertical. Place a removable glue dot on the top of the circle (the crease should point to the glue dot). You can also use a hot glue gun, but the fortune won’t open up without ripping the paper (the paper can still be removed without opening the fortune though, so using a hot glue gun is still a good option). Step 4: Place a fortune in the middle of the circle (perpendicular to the crease). Fold the circle in thirds from bottom to top (the crease should be in the middle fold and the glue dot should seal it), then fold in half (where the crease is) to create the fortune cookie look.
[recipe title=”Paper Origami Fortune Cookies” time=”1–2 minutes each” difficulty=”Easy”]
Widemouthed mason jar lid (or other circular template of similar size)
Removable glue dots (or hot glue gun)
Essential oil fortunes (see pdf above)
Cut the essential oil fortunes into strips.
Cut out circles in the scrapbook paper, about 4–5″ (10–13 cm) in diameter. We used a widemouthed mason jar lid as our template.
Fold the circle in half, and crease just the middle part.
Unfold the circle, and rotate it so the crease is vertical. Place a removable glue dot on the top of the circle (the crease should point to the glue dot). You can also use a hot glue gun, but the fortune won’t open up without ripping the paper (the paper can still be removed without opening the fortune though, so using a hot glue gun is still a good option).
Place a fortune in the middle of the circle (perpendicular to the crease). Fold the circle in thirds from bottom to top (the crease should be in the middle fold and the glue dot should seal it), then fold in half (where the crease is) to create the fortune cookie look.
Butter chicken is simple to make and commonly liked, even by those who don’t normally like Indian food. This version of butter chicken uses essential oils to achieve the exotic flavor of the dish. We used a pressure cooker (Instant Pot®) for this recipe, but you could let it simmer on the stove with similar results.
[recipe title=”Butter Chicken with Essential Oils” servings=”6–8″ time=”15 minutes active; 30–40 minutes inactive” difficulty=”Moderate”]
1 can (14 oz.) diced tomatoes
5–6 cloves garlic
1 tsp. (3 g) turmeric
1/2 tsp. (1 g) cayenne pepper
1 tsp. (2 g) paprika
1 tsp. (6 g) salt
1 bay leaf
1 tsp. (2 g) garam masala
2 lbs. (1 kg) boneless chicken thighs (see substitution note below)
1/2 cup (100 g) coconut oil or butter, cut into cubes
1/2 cup (120 ml) coconut milk or heavy cream
2 drops cumin essential oil
1–2 drops coriander essential oil
1 drop cardamom essential oil
1 drop cassia essential oil
1 drop clove essential oil
1 drop black pepper essential oil
1 drop ginger essential oil
1/4–1/2 cup (15–30 g) fresh cilantro or parsley, chopped
Place all the initial ingredients into the pressure cooker. Mix the sauce well, and then place the chicken on top of the sauce.
Seal the pressure cooker, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes before quickly releasing the remaining pressure.
Remove the chicken, and set aside. Remove and discard the bay leaf.
Using an immersion blender (or regular blender with care—the liquid is really hot!), blend up the sauce.
Allow the sauce to cool a little before adding the butter, coconut milk, cilantro or parsley, nutmeg, and essential oils. If you add these items while the sauce is too hot, it will be a thin sauce. Just place it in the fridge for a little bit to help it thicken.
Cut the chicken into chunks before adding back into the sauce.
Serve over rice or zucchini noodles or with a side of naan.
You can substitute some or all the chicken with tofu, steamed vegetables, or shrimp. Just add 1/4 cup (60 ml) water to the sauce before cooking, then add the substituted ingredients after cooking and heat until warm or cooked through.
You can use frozen chicken. Just push it into the sauce before cooking and add 1–2 minutes to the cook time.
Have you ever used flavored sugar to sweeten your tea, sprinkle on toast, or use in your baking? Vanilla-flavored sugar is common and quite popular in European desserts, but you can easily make different flavors when you use essential oils. Try making some and using it to flavor toast, pancakes, french toast, crème brûlée, cereal, fruits, or milk and other beverages.
Gift idea: add your flavored sugar to 4 oz. glass salve jars, attach a little plastic spoon and a gift tag, and give it away as a unique neighbor gift.
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.
[recipe title=”Turkey Rub with Essential Oils” time=”5 minutes” difficulty=”Easy”]
Ingredients & Supplies:
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. [recipe title=”Pressure-Cooked Essential Oil Turkey Breast” servings=”6–8″ time=”15 minutes active; 1 1/2 hours inactive” difficulty=”Easy”]
Ingredients & Supplies:
3.5 lbs. (1.5 kg) frozen turkey breast
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.
This chocolate brittle is so yummy! Who doesn’t like orange- and cinnamon-flavored chocolate topped with dried cranberries and pumpkin seeds? (If you don’t, then maybe this post isn’t for you—but you are seriously missing out!) This recipe is as healthy as you make it. You can make the chocolate as dark as you please and add lots of dried fruit and seeds to get a good source of antioxidants and fiber, along with the benefits of the essential oils. You can also make this mostly chocolate (sweetened to your preference) and eat it for dessert. Either way you like it, we’ll show you how to make it.
[recipe title=”Autumn Chocolate Brittle” time=”15 minutes active; 1 hour inactive” difficulty=”Easy”]
Chocolate (your favorite bar, or use the recipe below)
Pinch of salt
1–3 toothpicks cinnamon or cassia essential oil
1–3 toothpicks clove essential oil
1–3 toothpicks orange essential oil
Shelled pumpkin seeds (also called pepitas)
Pumpkin pie spice (optional)
Line a baking sheet with parchment paper (you can spray or oil the baking sheet to help the parchment paper stick to the sheet), and set aside.
Melt the chocolate, or make the recipe below.
Add salt and essential oils to taste. Start with a toothpick of each oil, and keep adding until you like the taste.
Pour the melted chocolate onto the parchment paper, and spread as thin as you like.
Sprinkle the cranberries and pumpkin seeds over the chocolate to your liking.
Sprinkle the chocolate with pumpkin pie spice for a little extra flavoring, if desired.
Let the chocolate come to room temperature; then freeze it until it’s completely solid.
Once solid, use a knife or your hands to break the chocolate into fragments.
Store any leftovers in the freezer or the refrigerator.
Are you looking for a fun way to incorporate essential oils into a treat for your next event, into a Valentine’s Day treat, or into a fun treat for your kids or grandkids? Try dipping pretzels in essential oil–infused chocolate for a delicious and easy treat! Get creative with your flavor combinations––try lemon or orange essential oil with white chocolate; or try peppermint or cassia essential oil with milk or semi-sweet chocolate. There are lots of possibilities!
Don’t you love the colors of fall leaves? This is probably one of the best things about the seasons changing! So why not use them for decoration? Dipping the leaves in beeswax actually preserves their color so they can last through the season. We decided to try taking this idea to the next level by adding essential oils! Now you can experience the colors AND scents of fall at the same time!
When picking leaves for this project, keep in mind that the leaves need to be dead and somewhat dry. Don’t pick them off the tree because they still contain a fair amount of moisture that will cause the leaf to turn brown rather than be preserved in its beautiful color. If you have leaves that are fairly moist (let’s face it—the leaves on the trees are prettier!), then you can dry them by placing them between pages of a book for a couple days before dipping them in beeswax.
Also, if you are doing this project with kids, keep in mind that melted beeswax can be hot and this project can get a little messy; so keep your work area covered in newspaper or wax paper for easier cleanup. One idea for working with children is for an adult to dip the leaves and hand them to the child to shake off the excess beeswax and lay on the wax paper to dry. Children can also help string up the leaves and create garlands.
For easiest cleanup, allow the beeswax to dry completely; then scrape/peel as much as you can off your dishes and either save for another project (leftover scented beeswax would make a great candle!) or throw in the trash can. Use really hot water to melt the remaining beeswax and wash dishes with soap.
[recipe title=”Scented Fall Leaves” time=”30–60 minutes active” difficulty=”Easy”]
Essential oils (Some great fall scents include cinnamon, clove, cassia, orange, ginger, cardamom, cedarwood, patchouli, and frankincense)
Melt the beeswax in a double boiler, saucepan, slow cooker, paraffin wax bath, or microwave-safe dish. You will want enough beeswax to be at least 1 inch deep. (We used a 2 cup glass measuring cup with 1/3 cup of beeswax placed in a small pot with water to create a double boiler. This amount worked well for the 20–30 small leaves we waxed.)
Once the beeswax is melted, add essential oils to create your desired scent. (We used 2 drops of clove, 2 drops of orange, and 2 drops of cassia for the 1/3 cup of beeswax, and it smelled great!)
Hold the leaves by the stems, and dip them into the beeswax. Make sure to cover the whole leaf.
Gently shake off the excess beeswax, and let the leaf dry for 15–30 seconds before placing on a sheet of wax paper to finish drying.
Note: If the beeswax starts to cool (you’ll notice it gives the leaf a thicker coating when this happens), reheat the beeswax for a minute before continuing. Leaving the beeswax on a low heat source is easiest, but use caution if children are helping.
Once finished with all of your leaves, string them up by tying a little knot around each leaf along a piece of string, or use them in any of your favorite fall decoration ideas.