Rosemary Roasted Red Potatoes from The Slimmed and Sassed Cookbook

This wonderful potato recipe comes from The Slimmed and Sassed Cookbook by Natalie Albaugh and Kristyan Williams. The delicious essential oil flavor makes it the perfect side dish for any holiday meal! We highly recommend that you check out this cookbook for many other healthy and delicious recipes and cooking tips.


Rosemary Roasted Red Potatoes

  • Servings: 6–8
  • Time: 20 minutes active; 1 hour inactive
  • Difficulty: Easy
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  • 16–24 small red potatoes
  • 3/4 cup all-natural ranch dressing
  • 1 drop rosemary essential oil
  • 1 drop oregano essential oil
  • 2 Tbsp. garlic powder
  • 2 tsp. paprika
  • Sea salt (to taste)
  • Black pepper (to taste)


  1. Preheat oven to 400 degrees F.
  2. Chop potatoes into one-inch chunks (leave skins on), and place them in a large greased baking dish.
  3. Stir together ranch dressing and rosemary and oregano essential oils.
  4. Pour ranch mixture over potatoes, and stir until the potatoes are evenly coated.
  5. Sprinkle potatoes with garlic powder, paprika, sea salt, and pepper, and then stir together.
  6. Cover baking dish with aluminum foil, and bake for 35–40 minutes.
  7. Remove foil, stir potatoes, and then bake uncovered for an additional 15–20 minutes, stirring once, until potatoes are roasted golden.

Sweet Potato Cinnamon Brownies

Have you tried cooking with essential oils? Many pure, therapeutic-grade essential oils can be safely used in cooking and provide amazing flavor! Because essential oils are much more concentrated than the herbs or plants they are derived from, you don’t need to use very much to get the same flavor. There are many cookbooks that are focused on cooking with essential oils to help you learn how much essential oil you should add to your recipes.

The cookbook Everyday Recipes for Everyday Health: Healthy Cooking with Essential Oils by David L. Keeling & Natalie E. Mazzullo is a great place to get started with using essential oils in your food. This cookbook contains over 130 recipes for beverages; weight management shakes; appetizers, soups, salads, side dishes, sauces, and main dishes using beef, chicken, fish, pork, and vegetables; and desserts.

The authors of Everyday Recipes for Everyday Health, David Keeling and Natalie Mazzullo, are both passionate about cooking and healthy eating. They are avid users of essential oils and love incorporating the oils into the food they serve their friends, family, and catering clients. They developed this cookbook so that others could experience how easy it is to cook healthy meals infused with the goodness of pure, therapeutic-grade essential oils.

The following recipe is from Everyday Recipes for Everyday Health and is a popular one at this time of year!

Sweet Potato Cinnamon Brownies

  • Servings: 12
  • Time: 45 minutes
  • Difficulty: Moderate
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  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 2 drops cinnamon essential oil
  • 1 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 cup cooked sweet potato
  • 1/2 cup honey
  • 1/4 cup light extra virgin olive oil
  • 1 tsp. pure vanilla extract
  • 6 egg whites


  • 1/2 cup cream cheese
  • 3 Tbsp. honey
  • 1 Tbsp. unsweetened cocoa powder
  • 1 drop cinnamon essential oil
  • 1 tsp. milk (if icing is too thick)


  1. Combine flour, cocoa powder, cinnamon essential oil, baking powder, and salt in a medium bowl; set aside.
  2. In a food processor or blender, combine sweet potato, honey, olive oil, and vanilla extract, pureeing until smooth.
  3. Gradually mix dry ingredients into wet ingredients until combined; do not over mix.
  4. In a separate bowl, whisk egg whites until fluffy. Then, using a rubber spatula, gently fold egg whites into batter.
  5. Lightly grease a 9″x 9″ pan. Pour batter into pan, and bake for about 16–18 minutes or until a toothpick inserted into the center comes out clean.
  6. Remove pan from oven, and allow brownies to cool to room temperature.
  7. While brownies are cooling, prepare icing. In a small bowl, combine cream cheese, honey, cocoa powder, and cinnamon essential oil. Whisk until blended, adding 1 tsp. milk if mixture is too thick.
  8. Cover, and refrigerate.

Source: Everyday Recipes for Everyday Health: Healthy Cooking with Essential Oils by David L. Keeling & Natalie E. Mazzullo © 2013 Lessons of the Heart, LLC. All rights reserved. Used with permission.

AromaTools™ is currently giving away a signed copy of Everyday Recipes for Everyday Health by David Keeling and Natalie Mazzullo. Like us on Facebook, and follow the instructions on our giveaway post to enter.

Healing Soup with Cilantro and Ginger

As autumn approaches, the weather is getting colder. A good way to warm up during the cold months is with a bowl of hot soup. This healing soup is a delicious way to incorporate the benefits of essential oils with the benefits of a warm meal!

This recipe was taken from Micki Sannar’s cookbook, Aroma & Olive Oil. Check out her cookbook for many other great ideas on cooking with essential oils!

Healing Soup with Cilantro and Ginger

  • Servings: 4–6
  • Time: 45 minutes active; 2–4 hours inactive
  • Difficulty: Easy
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  • 1 small bunch cilantro leaves, chopped
  • 3 cups chicken broth
  • 3 cups water
  • 1 ½– 2 lb. chicken breast, sliced thinly
  • 1 tablespoon cornstarch
  • ½ teaspoon sea salt
  • ½ teaspoon ground white pepper
  • ½ teaspoon extra virgin olive oil
  • 2–3 drops ginger essential oil
  • 1 drop coriander essential oil
  • ½ teaspoon sesame oil (optional)
  • 2 boiled eggs, peeled and diced


  1. Rinse chicken and partially freeze (2–4 hours). Remove from freezer, and slice thinly.
  2. Marinade sliced chicken in salt, pepper, and cornstarch. Let rest for 10–15 minutes.
  3. Using a small cup, combine ½ teaspoon of olive oil with essential oils and sesame oil, and set aside.
  4. In a large pot, bring chicken broth and water to a boil. Turn heat to low, and add chicken. Continue to simmer for 10 minutes.
  5. While simmering, add cilantro, and cook for another 1–2 minutes.
  6. Stir blended oils into the soup, and garnish with cilantro leaves and diced eggs

Source: This recipe is found in Micki Sannar’s cookbook, Aroma & Olive Oil. Used with permission.