Cranberry Sauce & Cream Cheese Dip

Cranberry sauce is a popular Thanksgiving dish, but it is one of those items that is too often just eaten from a can. If you’ve never tried to make your own cranberry sauce, then make a goal to try it this Thanksgiving! It’s so easy and tastes infinitely better than what you get from a can. Plus, you can add essential oils to increase the already tasty flavor and health benefits!

Cranberry Sauce

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

Ingredients:

  • 1/2 cup (100 g) sugar
  • 1/4 cup (60 ml) honey
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) orange juice
  • 1 bag (12 oz.) fresh cranberries
  • 1 toothpick cassia or cinnamon essential oil
  • 1 drop orange essential oil

Instructions:

  1. Bring sugar, honey, water, and orange juice to a boil in a saucepan.
  2. Add cranberries. Bring to a simmer and cook, stirring occasionally, for about 10–15 minutes or until sauce thickens. Smash cranberries with the back of a spoon, if desired.
  3. Remove from heat, and allow to cool completely before stirring in the essential oils.
  4. Cover and refrigerate until ready to serve.


This cranberry sauce also makes a fantastic dip! If you have any left over after your Thanksgiving feast, spread it over some cream cheese, and set it out with some crackers. It’ll be gone before you know it!
If you only have a little left, you can always add some extra ingredients to make it spread a little further. Here are a few flavor combination ideas:

Basic Cranberry Cream Cheese Dip: leftover cranberry sauce, cream cheese. Spread cream cheese into a shallow bowl. Spread the cranberry sauce on top.

White Cheddar Cranberry Dip: leftover cranberry sauce, grated white cheddar cheese, cream cheese, fresh cranberries. Mix it all up, and heat in the oven until bubbly.

Cranberry Cream Cheese Salsa: leftover cranberry sauce, minced jalapeno pepper (seeds removed), 1 toothpick cilantro essential oil (or chopped fresh cilantro), 1 toothpick cumin essential oil, green onions, cream cheese. Spread cream cheese in a shallow bowl. Mix remaining ingredients, and spread over cream cheese.

Crunchy Cranberry Dip: leftover cranberry sauce, celery, green onions, chopped walnuts, cream cheese. Spread cream cheese in a shallow bowl. Mix remaining ingredients, and spread over cream cheese.

No matter how you enjoy your cranberry sauce, this recipe is a must-try this Thanksgiving!

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!

at_veggieburrito1

Veggie Burritos with Essential Oils

  • Servings: 6
  • Difficulty: Easy
  • Print

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!

 

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.

AT_SunshineSalsa

Sunshine Salsa

  • Servings: Yield=approx. 24 cups
  • Difficulty: Easy
  • Print

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!

Cinnamon Tortilla Chips

  • Difficulty: Easy
  • Print

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.

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

Black Bean Burgers

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

 

 

Black Bean Burgers

  • Servings: 5–8
  • Difficulty: Easy
  • Print

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!

Black Bean Quinoa Enchilada Casserole with Essential Oils

Are you looking for a great way to incorporate your cilantro and cumin essential oils into a fantastic protein-packed dinner? This casserole is so delicious you won’t even miss the chicken or tortillas!

Continue reading

Guacamole with Cilantro Essential Oil

This guacamole recipe works great as a garnish for any Mexican recipe or simply use as a dip for tortilla chips.

AT_Guacamole

Continue reading

Cilantro Lime Rice with Essential Oil

This tangy rice is the perfect side dish to eat with beans, enchiladas, or any other Mexican dish. It is also delicious inside a burrito.

Rice-2 Continue reading

Cowboy Salsa

Try this easy and delicious salsa recipe next time you are looking for a healthy snack or side dish. The fresh vegetables combine with subtle hints of essential oil in a most satisfying way.

ATCowboySalsa

Cowboy Salsa

  • Servings: Yield = 8 servings; 7 cups
  • Difficulty: Easy
  • Print

Ingredients:

  • 3 cups diced fresh tomatoes
  • 1/2 cup diced white or yellow onion
  • 1/2 cup diced red onion
  • 1/2 cup chopped cilantro
  • 1 8 oz. can black beans, drained and rinsed
  • 1 8 oz. can corn, drained
  • 2 tsp. lime juice
  • 2 drops lime essential oil
  • 1 toothpick cilantro essential oil (dip a toothpick into the oil, and then stir it into the salsa)
  • Garlic salt

Instructions:

Mix together diced tomatoes, onions, cilantro, black beans, and corn. Stir in lime juice and essential oils. Add garlic salt to taste.