This creamy vegetarian soup is packed with nutrients and flavor! In fact, you’ll think you’ve died and gone to heaven—it’s that good! It got rave reviews from the many people who tested this recipe in preparation for this post. Give it a try and let us know what you think!
[recipe title=”Artichoke Portobello Soup” servings=”4–6″ time=”20–25 minutes active; 15–20 minutes inactive” difficulty=”Easy”]
1 jar (4–6 oz.) marinated artichoke hearts, drained and sliced
1 bay leaf
1/8 tsp. (220 mg) cayenne pepper
1 cup (240 ml) heavy cream
Salt to taste
1 drop thyme essential oil
1 drop oregano essential oil
1 drop black pepper essential oil
Place butter in a large saucepan over medium heat, and allow it to melt a little. Add onion, carrots, and celery; sauté until the vegetables start to caramelize.
Add chopped mushrooms, sauté 3–4 more minutes, and then sprinkle with flour and stir for 1–2 minutes to allow the flour to cook in the butter. Add broth, artichokes, bay leaf, and cayenne pepper. Simmer for 15–20 minutes.
Scoop soup into a blender, and pulse 5–10 times (this step can be skipped if you like larger chunks in your soup).
Pour the soup back into the large saucepan, and stir in the heavy cream, salt, and essential oils. Cook 3–5 minutes, or until slightly thickened and heated through.
This essential oil–flavored chili and cornbread make the perfect meal for a cold evening. This recipe is easy to make whether you make it on the stove, in a pressure cooker, or in a slow cooker.
[recipe title=”Black Bean Chili” servings=”6–8″ time=”15 minutes active; 30 minutes–6 hours* inactive” difficulty=”Easy”]
Ingredients & Supplies:
2 tsp. (10 ml) olive oil
1 yellow onion, diced
1 green bell pepper, diced
1 jalapeño pepper, seeded and minced (or 1 small can of green chiles)
3 cloves garlic, minced
1 lb. (450 g) organic, grass-fed ground beef
1 (14.5 oz.) can dark red kidney beans, drained and rinsed
2 (14.5 oz.) cans black beans, drained and rinsed
2 (14.5 oz.) cans diced tomatoes, undrained (or substitute with 5–6 large fresh tomatoes, skinned and diced)
3 Tbsp. (45 ml) tomato paste
1 Tbsp. (15 ml) dark brown sugar or honey (add a little more sugar if using fresh tomatoes)
2 tsp. (5 g) unsweetened cocoa or cacao powder
2 Tbsp. (16 g) chili powder
2 tsp. (4.5 g) paprika
1/2 tsp. (2.5 g) kosher salt, or to taste
2 cups (480 ml) beef broth
2–3 drops cumin essential oil
1 drop black pepper essential oil
1 drop coriander essential oil
Heat olive oil in a pan (or pressure cooker), and sauté the onion, bell pepper, and jalapeño pepper (or green chiles) for 3–4 minutes or until the onion is translucent. Add the garlic, and sauté for an additional 10 seconds. Transfer onion/pepper mixture to a bowl.
Place the ground beef in the pan (or pressure cooker), and cook, stirring occasionally, until the beef has browned. Drain fat if desired.
In a stock pot, pressure cooker, or slow cooker, place the onion/pepper mixture, ground beef, beans, tomatoes, tomato paste, sugar (or honey), cocoa powder, chili powder, paprika, salt, and beef broth; cook* until flavors are combined.
Top chili with desired toppings. Serve with rosemary cornbread or baked potatoes.
Stovetop (in stock pot): Bring to a boil, then reduce to a simmer for 30 minutes.
Pressure Cooker: Cook on high pressure for 8–10 minutes, then release pressure naturally.
Slow Cooker: Cook on high for 1–2 hours or low for 4–6 hours.
Cornbread is the perfect pairing with chili. Place little bits of cornbread in the bowl to scoop up with some chili, or mix up a little honey butter and spread it on the cornbread for a delicious side dish.
[recipe title=”Rosemary Cornbread” servings=”6–8″ time=”15 minutes active; 20–25 minutes inactive” difficulty=”Easy”]
Ingredients & Supplies:
6 Tbsp. (85 g) butter
1 cup (155 g) cornmeal
3/4 cup (90 g) flour
1 Tbsp. (12.5 g) sugar
1 1/2 tsp. (7 g) baking powder
1/2 tsp. (2 g) baking soda
1/4 tsp. (1.5 g) salt
2 large eggs
1 1/2 cups (360 ml) buttermilk (or 1 1/2 cup milk + 1 1/2 Tbsp. white vinegar or lemon juice)
1–2 drops rosemary essential oil
Preheat the oven to 425°F. Place butter in an 8″ (20 cm) baking dish (or standard bread pan), and put in the oven so the butter will melt.
If you don’t have buttermilk on hand, stir together 1 1/2 cups (360 ml) milk and 1 1/2 Tbsp. (23 ml) white vinegar or lemon juice. Set aside.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, add the eggs, and lightly beat. Then add the buttermilk and essential oil. Whisk together until combined.
Remove the baking dish from the oven, and rotate the pan to coat the sides in the melted butter.
Pour the wet ingredients and melted butter into the dry ingredients, and fold together until there are no dry spots (the batter will still be lumpy).
Pour the batter into the prepared baking dish, and bake for 20–25 minutes (30 minutes in a standard bread pan) or until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
Remove the cornbread from the oven, and let it cool for 10 minutes before serving.
Try these delicious patties for a gourmet take on the average burger. You will love the flavor the essential oils add to these! We enjoyed these patties between toasted whole-wheat buns and topped with our Lemon Apple Slaw and Rosemary Cream Sauce (recipes below as well) along with a tomato slice, some avocado, and a little spinach! Mmmm . . . delicious! You’ll be licking your fingers for sure—and maybe even your plate! Continue reading →
Celebrate St. Patrick’s Day this year with a hearty Irish Beef Stew! You can now enjoy the comforting flavors of this dish along with the health benefits of the essential oils. Try pairing this beef stew with our Rosemary Artisan Sourdough Bread for an easy make-ahead meal.
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.
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.
Heat the beans in a small saucepan until hot.
Warm tortillas, if desired.
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!