Green Chile Chicken Enchilada Soup

This south-of-the-border-style soup is definitely one of our favorites! It’s creamy, just a little spicy, and simply delicious. The essential oils really round out the ethnic flavor. Who doesn’t appreciate an easy, slow-cooker meal on a busy day? You’ll absolutely love this soup!

Green Chile Chicken Enchilada Soup

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

  • 1 lb. boneless, skinless chicken thighs or breasts
  • 2 cups chicken broth or stock
  • 8 oz. cream cheese, softened
  • 1 can (10 oz.) green enchilada sauce
  • 1 can (15 oz.) white beans
  • 3 cans (15 oz. each) black beans
  • 2 cans (4 oz. each) diced, fire-roasted, green chilies
  • 1 can (10 oz.) diced tomatoes (optional)
  • 4 tsp. ground chili powder
  • 1 tsp. salt
  • 3/4 tsp. paprika
  • 2 drops cumin essential oil
  • 2 drops cilantro essential oil
  • 1 drop black pepper essential oil
  • Toppings: cheese, sour cream, fresh lime, cilantro, etc.

Instructions:

    1. Place the chicken, chicken broth, enchilada sauce, beans, green chilies, diced tomatoes, seasonings, and essential oils* into a slow cooker. Stir the ingredients together, and cook on high for 3–5 hours or on low for 5–7 hours.
    2. Remove the chicken from the slow cooker and shred it using a couple of forks or a hand beater.
    3. Soften the cream cheese slightly in the microwave. Spoon small chunks into the slow cooker and stir it in. (*For stronger seasoning, stir in the essential oils at this point.)
    4. Return the shredded chicken to the slow cooker, cover, and cook for 30 minutes more, or until the cream cheese melts in.
    5. Scoop the soup into bowls, top with sour cream, cheese, lime juice, cilantro, or anything else you desire.

 

 

Grilled Cinnamon Peaches

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!

Grilled Cinnamon Peaches

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 2 peaches
  • 3 Tbsp. brown sugar
  • 2 tsp. butter, melted
  • 1 drop cinnamon essential oil
  • vanilla ice cream or yogurt for topping

Instructions:

  1. In a small bowl, combine the melted butter and cinnamon essential oil, and set aside.
  2. Slice the peaches in half—leaving the skin on—and remove the pits.
  3. 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.)
  4. 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.)
  5. Remove peach halves from the heat, and serve with or without the skin—topped with ice cream or yogurt.

 

Overnight Oats with Blueberry Lemon Jam

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!

Overnight Oats with Blueberry Lemon Jam

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

  • 1 can (15 oz.) coconut milk
  • 1 cup (100 g) rolled oats
  • 3 Tbsp. (35 g) chia seeds
  • 1 Tbsp. (15 ml) pure maple syrup
  • 1 drop cardamom essential oil
  • 1 drop cassia essential oil
  • 1–2 small, ripe pears, diced
  • Blueberry Lemon Jam (recipe below)

Instructions:

  1. In a medium container, combine the coconut milk, rolled oats, chia seeds, maple syrup, and essential oils.
  2. Cover, and chill the oats for at least 1–2 hours, or overnight, until the mixture thickens and the oats soften.
  3. Remove the oats from the fridge when ready to serve, and stir to combine.
  4. 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!

Blueberry Lemon Jam

  • Servings: Yield=6 oz.
  • Difficulty: Easy
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Ingredients:

  • 4 cups (550 g) frozen blueberries
  • 1/4 cup (50 ml) pure maple syrup
  • 3 Tbsp. (35 g) chia seeds
  • 1 tsp. (5 ml) lemon juice
  • Pinch of salt
  • 2 drops lemon essential oil

Instructions:

  1. 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.
  2. Reduce the heat a little to avoid sticking, and stir in the chia seeds.
  3. Let the mixture simmer for 8–15 minutes, stirring frequently. Simmer until most of the water cooks off and the jam thickens up.
  4. Remove from heat, stir in the lemon juice, and transfer to a bowl.
  5. Let the mixture cool for a few minutes before stirring in the lemon essential oil.
  6. 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.

Peppermint Chocolate Mousse

This dessert is so delicious—and healthy too! If you love rich, creamy, chocolate treats, this is the one for you. It’s made with coconut cream, which adds an amazing hint of coconut flavor. And the peppermint essential oil tops off this amazing dessert with a flavor to die for! This mousse is very rich, so it doesn’t take much to hit your sweet spot.

Peppermint Chocolate Mousse

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

  • 2 cans (15 oz. each) coconut cream
  • 2 Tbsp. (18 g) confectioner’s sweetener (or confectioner’s sugar)
  • 3 Tbsp. (24 g) unsweetened cocoa powder
  • Pinch of salt
  • 2 squares (20 g) 70% dark chocolate, shaved (optional for extra richness)
  • Shaved chocolate for garnish
  • 2 drops peppermint essential oil

Instructions:

  1. Place the cans of coconut cream in the refrigerator overnight before using. Without shaking the cans, open them up and scoop the thick cream off the top of the water into a bowl.
  2. Add the sweetener or sugar to the cream, and beat on high until it thickens up. If desired, you can save a little bit of the whipped cream to top the mousse with.
  3. Fold the cocoa powder and salt into the cream, and beat again until smooth.
  4. Add the peppermint essential oil, and beat again.
  5. Fold in the chocolate shavings, and refrigerate until ready to serve.
  6. Top with whipped coconut cream and chocolate shavings, and serve!

You can also use coconut milk in place of coconut cream, but you will need to allow the mousse to thicken in the refrigerator for an hour or more before serving.

Honey Lime Grilled Chicken Wings

Nobody can turn down a delicious grilled dish during the summer! These chicken wings have an amazing flavor with the combination of sweet honey and a tangy twist with lime essential oil. This dish makes a perfect addition to your next summer barbecue and goes great with grilled veggies and fresh fruit!

 

Honey Lime Grilled Chicken Wings

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

  • 4 lbs. (2 kg) chicken wings (about 24 wings)
  • Juice of 1 lime
  • 1/4 cup (50 ml) honey
  • 4 garlic cloves, minced
  • 2 Tbsp. (25 ml) soy sauce
  • 1/4 tsp. (1.5 ml) tabasco sauce
  • 3–4 drops lime essential oil
  • Salt to taste

Instructions:

  1. Wash the chicken wings, and pat dry.
  2. Combine the lime juice, honey, garlic, soy sauce, tabasco sauce, and lime essential oil. Transfer to a bowl or a large plastic bag, add the chicken wings, and toss to coat.
  3. Marinate the chicken wings for 4–8 hours, tossing to coat occasionally.
  4. Preheat the grill to medium heat.
  5. Remove the wings from the marinade, and place on the grill. Baste the wings with the marinade, and sprinkle with salt.
  6. Turn the wings every 5 minutes while cooking; about halfway through, baste the wings again with the remaining marinade.
  7. Cook until browned and cooked through. The internal temperature should be 165°F (75°C); it should take approximately 25–30 minutes.

If you don’t wish to grill the wings, you can also bake them at 450°F (230°C) on an aluminum foil–lined baking sheet following the directions above.

This dish can be a little sticky and messy, so we highly encourage you to use our Essential Oil Grill Cleaner after making this dish.

Avocado Lime Chicken Salad

This Avocado Lime Chicken Salad takes a twist on a traditional chicken salad, and we love it! The avocado adds a nice creamy texture, and you can’t go wrong with a lime-cilantro flavor. This salad is so tasty, and you can do a lot with it. Serve it alone, in a wrap, on bread, or in countless other ways. This recipe makes a great side, main dish, or a nice snack during the day.

Avocado Lime Chicken Salad

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 2 cups (250 g) cooked shredded chicken
  • 2 avocados
  • 1/4 cup (18 g) thinly sliced green onions
  • 2 Tbsp. (30 ml) fresh lime juice, separated
  • 2 Tbsp. (30 ml) mayonnaise
  • 2 drops lime essential oil
  • 3 drops cilantro essential oil
  • Salt and pepper to taste

Instructions:

  1. Set the chicken aside in a medium bowl.
  2. Dice the avocados, and gently combine with 1 Tbsp. (15 ml) lime juice. Season with salt and pepper, and set aside.
  3. In a small bowl, combine remaining lime juice with mayo, lime essential oil, and cilantro essential oil to form a dressing.
  4. Combine the dressing with the shredded chicken, and stir to coat entirely.
  5. Gently combine the chicken with the avocados and sliced green onions.
  6. Serve immediately, or chill until ready to serve.

If you prefer more sauce on your salad, you can always add more mayonnaise and lime juice to make it a little creamier.

Essential Oil Spotlight: Fennel


Fennel (Foeniculum vulgare) essential oil is steam-distilled from the crushed seeds of this plant. Fennel can be easily identified by its sweet, somewhat spicy, and licorice-like aroma. This essential oil contains the following health properties: antiparasitic, antiseptic, antispasmodic, diuretic, and expectorant.

Fennel was historically used by the ancient Egyptians and Romans when they awarded victorious warriors with garlands of fennel as a sign of praise. They believed that fennel would bestow these warriors with strength, courage, and longevity.

Common uses of fennel essential oil include blood clots, bruises, digestive system support, gastritis, kidney stones, lactation, pancreas support, parasites, skin revitalizing, tissue cleansing, and wrinkles. This essential oil primarily affects the digestive and hormonal systems.

Other possible uses of fennel essential oil include colic, stimulating the cardiovascular system, constipation, digestion (supports the liver), balancing hormones, nausea, obesity, PMS, and stimulating the sympathetic nervous system.

Application of Fennel Essential Oil and Safety Data:

Topical Application: This oil can be applied neat (with no dilution), or dilute 1:1 (1 drop essential oil to at least 1 drop carrier oil) for children and for those with sensitive skin. Apply directly to the area of concern or to reflex points.
Aromatic Application: Fennel increases and influences longevity, courage, and purification. Diffuse, or inhale the aroma directly.
Internal Application: Fennel oil is recognized by the FDA as safe for human consumption and serves as a powerful flavoring agent.
Safety Data: Repeated topical use may lead to contact sensitization. Use with caution if susceptible to epilepsy. Use with caution during pregnancy. This oil should not be taken internally by children under 6 years old, and should be used with caution and in greater dilution for children ages 6 and older.

Ways to Use Fennel Essential Oil:

1. Digestive Problems
Fennel essential oil has beneficial digestive properties. It can quickly alleviate bloating, gas/flatulence, and diarrhea. Combine 5 drops fennel essential oil with 1 tsp. (5 ml) carrier oil in a 5 ml roll-on bottle, and apply over your stomach as needed.
2. Cooking
Fennel has a strong licorice-like flavor and serves as a valuable ingredient in many spices and other recipes. It can be strong, so start small when adding it to your recipes; you can always add more later. Here are a few recipes using fennel essential oil!

3. Bath Oil
This essential oil is known for its ability to revitalize the skin, cleanse tissue, and smooth wrinkles. For this reason, fennel makes a beneficial addition to bath oils and soaps. For a silky-smooth feel after your bath, combine 8 drops jasmine, 8 drops fennel, and 2 Tbsp. (25 ml) jojoba oil in the palm of your hand, and hold under warm running bathwater. Swish the water around with your hand to disperse the oils.
4. Diffuser Blends
With its strong aromatic influence, fennel can serve as a nice addition to a diffuser blend. Its sweet yet spicy aroma can uplift you and fill you with courage. Here are a couple blends for you to try out.

5. Air Freshening Spray
Air fresheners should not only smell great, but also be emotionally uplifting. Combine 10 drops fennel, 8 drops lemon, and 6 drops juniper berry with 1 tsp. (5 ml) carrier oil in a 1 oz. spray bottle. Fill the remainder of the bottle with distilled water, and shake to combine. Spray the mixture around the room, and breathe in the emotional support.

Sources:
Modern Essentials™: The Complete Guide to the Therapeutic Use of Essential Oils, 9th Edition, pp. 63–64.
Aromatherapy Blends & Remedies by Franzesca Watson
Organic Beauty with Essential Oil by Rebecca Park Totilo

Lemon Berry Frozen Yogurt

Warm summer days call for sweet cold treats, especially if you can find a healthy one that everyone will enjoy. This Lemon Berry Frozen Yogurt is absolutely delicious and super simple! Whether you serve the dessert at your next meal or party, or save the whole batch for yourself, it certainly won’t disappoint.

Lemon Berry Frozen Yogurt

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 2 cups (300 g) frozen berries
  • 1/2 cup (140 g) plain greek yogurt
  • 2 Tbsp. (30 ml) honey
  • 1 tsp. (5 ml) vanilla
  • 2–4 drops lemon essential oil

Instructions:

  1. Add the frozen berries, greek yogurt, honey, and vanilla to a blender or food processor. Blend for 2–3 minutes, or until creamy.
  2. Add lemon essential oil, and pulse the blender briefly to combine.
  3. Transfer the mixture to an airtight container, and place in the freezer for at least 3 hours.
  4. Remove from the freezer, and allow the frozen yogurt to soften for a few minutes before serving.

You can also stir in some crushed berries after blending for an extra fruity flavor and texture.

This frozen yogurt can be stored in the freezer for up to 2 weeks.

This recipe is a little tart, but you can always add a little more honey until it tastes good to you.

Essential Oil Spotlight: Coriander

Coriander (Coriandrum sativum L.) is steam-distilled from the seeds of a plant in the parsley family. This oil is known for its woody, spicy, and sweet aroma. Coriander essential oil contains analgesic, antibacterial, antifungal, antioxidant, antirheumatic, antispasmodic, and stimulant health properties. Coriander most directly affects the digestive and hormonal systems.

Historically, coriander was used by the Chinese for dysentery, piles, measles, nausea, toothache, and painful hernias. Today, this essential oil is commonly used to help with cartilage injury, degenerative disease, muscle aches, muscle development, muscle tone, and whiplash.

Other uses for this essential oil include anorexia, arthritis, colds, colic, diarrhea, digestive spasms, dyspepsia, flatulence, flu, gout, infections, migraines, nervous exhaustion, neuralgia, poor circulation, rheumatism, and stiffness.

Application of Coriander Essential Oil and Safety Data:

Topical Application: Coriander essential oil can be applied neat (with no dilution) directly on location or to reflex points.
Aromatic Application: Aromatically, coriander is a gentle stimulant for those with low physical energy. It also helps one relax during times of stress, irritability, and nervousness. It may also provide a calming influence to those suffering from shock or fear.
Internal Application: This oil is recognized as safe for human consumption by the FDA. Coriander also serves as a wonderful flavoring agent in many recipes.
Safety Data: Coriander should not be taken internally by children under the age of 6 and should be used with caution and in greater dilution for children 6 years and older.

Ways to Use Coriander Essential Oil:

1. Diffuse
With its powerful aromatic influence, coriander adds a nice touch to some of your favorite diffuser blends. Here are just a few diffuser blends you can try out!

2. Alzheimer’s
Diffuse a blend of 1 part coriander and 2 parts lemon using an aromatherapy diffuser for 15 minutes daily.

3. Cooking
Coriander essential oil can add an amazing flavor to any of your favorite meals. Here are some of our favorite recipes that use coriander essential oil!

4. Massage Oil
Coriander essential oil can help to improve circulation, so it can be very effective in a massage oil. For an invigorating massage, combine 1 oz. (25 ml) Sweet Almond Oil with 3 drops coriander, 3 drops frankincense, 2 drops lime, and 2 drops rose in a small bowl or 1 oz. bottle. Gently rub a small amount into your muscles.

Sources:
Modern Essentials™: The Complete Guide to the Therapeutic Use of Essential Oils, 9th Edition, p. 56.
Organic Beauty with Essential Oil by Rebecca Park Totilo

Lime Salmon with Avocado Mango Salsa and Coconut Rice

Looking for a new summer hit? This salmon dish is absolutely delicious. There are so many incredible flavors combined in this meal, and you can’t go wrong with any of them! There’s nothing like a fresh fruit salsa to add a little color and life to your next dinner. We absolutely loved this dish, and we’re sure that you will too!

Lime Salmon with Avocado Mango Salsa and Coconut Rice

  • Servings: 4
  • Difficulty: Moderate
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Lime Salmon Ingredients:

  • 4 skinless salmon fillets (6 oz./170 g each)
  • 3 Tbsp. (45 ml) olive oil
  • 3 Tbsp. (45 ml) fresh lime juice
  • 3 cloves garlic, minced
  • 2 drops lime essential oil
  • Salt and pepper to taste

Coconut Rice Ingredients:

  • 1 1/2 cups (360 ml) coconut water
  • 1 1/4 cups (300 ml) canned coconut milk
  • 1 1/2 cups (275 g) rice
  • 1/2 tsp. (3 g) salt
  • 1 drop lime essential oil

Avocado Mango Salsa:

  • 1 large mango, peeled and diced
  • 3/4 cup (95 g) chopped red bell pepper
  • 1/3 cup (75 g) chopped red onion
  • 1 avocado, peeled and diced
  • 1 Tbsp. (15 ml) fresh lime juice
  • 1 Tbsp. (15 ml) olive oil
  • 1 Tbsp. (15 ml) coconut water
  • 1–2 drops cilantro essential oil
  • 1 drop lime essential oil
  • Salt and pepper to taste

Instructions:

  1. In a baking dish, whisk together all salmon ingredients (except salmon fillets).
  2. Lay the salmon in the marinade, and refrigerate for 30 minutes. Turn the salmon over, and return to the fridge for another 15–20 minutes.
  3. While the salmon is marinating, preheat the oven to 450°F (230°C).
  4. In a medium saucepan, bring the coconut rice ingredients to a boil. Cover, and allow the mixture to simmer until the liquid is absorbed.
  5. Remove the salmon from the fridge, and bake for 12–15 minutes.
  6. While the salmon and rice are cooking, dice the mango, avocado, pepper, and onion, and toss to combine.
  7. In a small bowl, combine the lime juice, olive oil, and essential oils for the salsa. Combine the mixture with the diced veggies, toss together, and sprinkle with salt and pepper.
  8. When everything is cooked, scoop some rice onto each plate, top with salmon, and load up with salsa!

You can also use normal water in place of the coconut water in the coconut rice. It will lose a little coconut flavor, but it will still taste amazing!

If you’re feeling adventurous, this dish is even better when grilled. Just brush the grill with extra olive oil, and carefully grill the salmon for about 3 minutes on each side.