This artichoke dip makes an incredible appetizer or ideal snack. The perfect flavor combination will practically explode in your mouth. The flavor of the dill essential oil is subtle, but it packs a nice punch. Everyone will love this dish!
We all love the dinner mints given out at fancy restaurants, but they only give you one! We decided to try our hand at chocolatiering, and we fell in love with this simple recipe. You can use your favorite dark chocolate (the darker the healthier), and the peppermint essential oil adds a nice flavor that will make it hard to stop eating these little gems.
2 packages (10 oz. each) dark chocolate melting wafers
1 package (10 oz.) white chocolate melting wafers
6–8 drops peppermint essential oil
2 drops green food coloring (optional)
Preheat the oven to 200°F (95°C).
Place the chocolate into 3 oven-safe bowls (1 package in each bowl), and warm in the oven for 20 minutes or until fully melted.
Line a cookie sheet with wax paper, making sure it covers the sides as well.
Remove one of the bowls of dark chocolate from the oven, and leave the others in to keep them melted.
Pour the first bowl of dark chocolate across the wax paper, spread the chocolate out with a spatula, and shake the pan to help create an even layer.
While that layer is drying, remove the white chocolate from the oven, and add peppermint oil and food coloring.
Wait just until the first layer of chocolate changes from glossy to matte, then pour the white chocolate on top quickly, spreading it out and shaking the pan to flatten.
Once that layer has turned matte, remove the last bowl of dark chocolate from the oven, and spread it across the top in the same manner as the other 2 layers.
Allow the chocolate to dry, then cut into squares with a sharp knife.
The trick to this recipe is knowing exactly when to pour the layers on top. If the chocolate is too wet, the layers will mix. If the chocolate is too dry, the layers won’t stick together. Watch the chocolate as it dries; it will change from glossy to matte, and at this point, you can quickly top the next layer. If they do mix a bit, no big deal! It will still taste delicious!
These chocolate bites are so good, you won’t be able to keep the kids away! They also make great snacks for your essential oil classes. Make up a tray, and give them to your attendees to demonstrate the use of essential oils in cooking.
These Quinoa Artichoke Bites make a tasty snack or side dish. With the addition of essential oils, they pack even more flavor and health benefits. They go perfectly with our Essential Oil Marinara Sauce (recipe below), or you can mix up your own favorite dipping sauce. Give them a shot; you’re sure to love them!
It’s almost St. Patrick’s Day, and if you’re like us, you’re looking for fun, healthy treats. We all have a sweet tooth sometimes, but we don’t want to eat too much sugar! If you can relate, this recipe is perfect for you. These almond flour cookies don’t use any grain, and the sweetener is just honey—no refined sugar! These cookies are yummy, but not so sweet that they leave you feeling sick. These are cookies you can feel good about feeding your kids! Add the Lime Frosting to the cookies to increase their flavor—and add the health benefits of lime essential oil. You can even dye the frosting green to kick off St. Patrick’s Day!
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!
Are you still looking for a good Father’s Day gift? Why not make your dad a snack that is easily customizable to his preferences? Try out this healthier version of flavored popcorn and soda pop! You can even print out these darling tags to attach to your gift.
1/2 cup of unpopped popcorn (12–16 cups popped popcorn)
1/8–1/4 cup unrefined coconut oil
3–6 drops essential oil of your choice
Sweetener such as honey or maple syrup to taste
Salt to taste
Pop popcorn kernels, and then place popped popcorn in a large bowl or brown paper bag.
Heat coconut oil and sweetener over low heat until well combined and liquified. Remove from heat, and let cool for a couple minutes. Stir in essentials oils.
Pour coconut oil mixture over popcorn, and stir or shake to combine.
Add salt to taste.
Coconut-Lime:4–5 drops lime essential oil, 1–2 Tbs. honey, and salt to taste.
Sweet Spice: 3–4 drops Protective Blend (can replace with 2 drops clove and 2 drops orange essential oil) and 2 drops cinnamon essential oil with 2 Tbs. maple syrup.
White Chocolate–Peppermint: 4–6 drops peppermint essential oil and melted white chocolate.
Lemon & Browned Butter: Brown 6 Tbs. butter (instead of coconut oil) in a saucepan; add 2–4 drops lemon essential oil.
Parmesan–Rosemary: 1/2 cup grated parmesan, 3 Tbs. olive oil (instead of coconut oil), 2 tsp. salt, and 1 drop of rosemary essential oil. Mix olive oil and rosemary essential oil; add to popcorn, and then shake to coat. Slowly add the parmesan and salt while shaking the popcorn.
Garlic & Herbs: 4 Tbs. melted butter (instead of coconut oil), 1–2 toothpicks each of rosemary and thyme essential oils, garlic powder (or finely chopped garlic lightly cooked in butter), and parsley flakes. Mix melted butter and essential oil; add to popcorn, and shake to coat. Slowly add garlic powder and parsley flakes while shaking the popcorn.
Throw in some other food items such as coconut flakes, cinnamon powder, sugar, nuts, dried fruit, chocolate chips, slivered almonds, sesame seeds, bacon, etc.
Sometimes, a refreshing drink makes the perfect combination with popcorn. Here is a basic limeade soda recipe with ideas of ways to adjust the flavor to your preference. Just pour the soda into a glass bottle or cup, add a stainless steel drinking straw, and decorate with these labels.
1/2 cup lime juice (from about 3–4 limes; add water to reach 1/2 cup if needed)
1/2 cup sugar
1–2 drops lime essential oil
Chilled sparkling water or club soda (Regular water works well if you don’t like carbonation.)
Stir the lime juice in with the sugar in a small saucepan, and bring to a simmer over medium heat. Lower the heat, and cook (stirring frequently) until the sugar is completely dissolved. Remove from heat, and pour into a glass dish.
Add lime essential oil. Cover, and refrigerate until chilled.
Mix about 2 Tbs. of limeade concentrate with 8 oz. of chilled sparkling water in a glass cup. Taste, and add more water if you want a lighter flavor.
Serve with ice.
Basil Limeade: Add 1 toothpick of basil essential oil with the lime essential oil, and use basil leaves for garnish.
Rosemary Limeade: Add 1 toothpick of rosemary essential oil with the lime essential oil, and use fresh sprigs of rosemary for garnish.
Basic Lemonade: Use 1/2 cup of lemon juice and 1–2 drops lemon essential oil instead of the lime juice and lime essential oil.
Rosemary Citrus Spritzer: Use 1/2 cup of lemon juice or 1/4 cup each of lemon and orange juice with 1–2 drops of lemon essential oil instead of the lime juice and lime essential oil. Add 1 toothpick of rosemary essential oil when adding the lemon essential oil. Garnish with fresh sprigs of rosemary.
Strawberry Basil Soda: Juice or blend 1/2 lb of strawberries. Strain out seeds and pulp. You should have 1/2 cup of strawberry juice. Add juice from 1/2 a lemon. Use strawberry lemon juice instead of the lime juice in the recipe, and use just 1 toothpick of basil essential oil instead of the lime essential oil.
Use mint leaves as a garnish to add a subtle flavor of mint.
Use frozen berries instead of ice cubes and garnish.
Try substituting liquid stevia for the sugar to make it healthier. No need to heat it up either—just mix and serve.