Essential Oil–Spiced Pumpkin Pie

Thanksgiving just isn’t the same without pumpkin pie! The essential oils in this recipe give a great flavor to the pie, and you will love adding the cinnamon whipped cream to your slice!

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Essential Oil–Spiced Pumpkin Pie

  • Servings: 16–18 (makes 2 pies)
  • Difficulty: Moderate
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Ingredients:

Pumpkin Pie Ingredients:

  • 2 Tbsp. (30 ml) melted butter or coconut oil
  • 3/4 cup (160 g) brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 1 1/2 Tbsp. (11 g) all-purpose flour
  • 1/4 tsp. (.5 g) nutmeg
  • 4 drops clove essential oil
  • 2 drops ginger essential oil
  • 3 drops cinnamon or cassia essential oil
  • 2 large eggs
  • 1 large egg white
  • 1 can (12 fl oz./360 ml) low-fat evaporated milk
  • 1 large can (29 oz./822 g) pumpkin purée
  • 1 tsp. (5 ml) vanilla extract
  • 2 (9-inch/23 cm) uncooked pie crusts

Cinnamon Whipped Cream Ingredients:

  • 1 pint (480 ml) heavy cream
  • 1/4 cup (31 g) powdered sugar
  • 1 tsp. (5 ml) vanilla extract
  • 1–2 drops cinnamon essential oil (If you don’t love a lot of cinnamon flavor, add a toothpick at a time until you reach the right amount for you.)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In mixer bowl, combine butter or oil, sugars, flour, nutmeg, and essential oils. Blend until mixed.
  3. Add eggs and egg white. Blend on high speed for 1 minute. Reduce mixer to low speed, and gradually add evaporated milk. Mix until well blended.
  4. Add pumpkin purée and vanilla extract. Mix again until blended. Pour into unbaked pie shells.
  5. Bake for 15 minutes. Reduce temperature to 350°F (175°C); without opening oven door, bake for an additional 50–60 minutes or until a knife inserted in the center comes out clean. Note: If crust is getting too brown, carefully cover with a foil tent 45 minutes into baking.
  6. Cool pies for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.
  7. For the cinnamon whipped cream, whisk the heavy cream until it starts to form stiff peaks. Add the powdered sugar, vanilla extract, and cinnamon essential oil, and whisk for a few seconds to incorporate into the cream. Taste, and stir in more cinnamon essential oil as needed.
  8. Serve each pie slice with a dollop of cinnamon whipped cream, and enjoy!

Here are a few other recipes to round out your Thanksgiving meal:

Essential Oil–Infused Italian Dipping Oil

Treat your guests well at your dinner party with this classic Italian appetizer—now infused with essential oils! Aside from the amazing flavor these oils bring to this dish, they also provide added health benefits.

This appetizer also makes a great refreshment at an essential oil class! Just pre-slice the bread, and add the essential oils to the olive oil; then allow your guests to add a little olive oil, balsamic vinegar, and other additions to condiment cups to accompany their slice of bread.

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Essential Oil–Infused Italian Dipping Oil

  • Servings: 4–8
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (120 ml) olive oil
  • 2 Tbsp. (30 ml) balsamic vinegar
  • 1 drop basil essential oil
  • 1 drop oregano essential oil
  • 1 drop rosemary essential oil
  • 1 drop thyme essential oil
  • Optional additions: crushed garlic, crushed red pepper flakes, grated parmesan cheese

Instructions:

  1. Combine all ingredients in a glass dish.
  2. Let sit for 1 hour to allow the flavors to blend.
  3. Dip french bread or sourdough bread in the Italian Dipping Oil, and enjoy!

Try this dipping oil with our Rosemary Artisan Sourdough Bread—they make a fantastic combination!

Pumpkin Muffins

muffinsThis time of year, everything is pumpkin! Fill your home with the delicious aroma of baking and spices. These muffins are yummy and flavored with essential oils just perfect for the season!

Pumpkin Muffins

  • Servings: 12
  • Difficulty: Easy
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Ingredients:

  • 1 1/2 cups (180 g) flour
  • 3/4 cup (180 ml) sugar or agave nectar
  • 1/4 cup (48 g) coconut oil, melted
  • 2 eggs
  • 3/4 cup (180 g) pumpkin puree
  • 1/4 cup (60 ml) water
  • 3/4 tsp. (3 g) baking powder
  • 1/2 tsp. (3 g) baking soda
  • 1/2 tsp. (3 g) nutmeg
  • 3 drops clove essential oil
  • 4 drops cinnamon essential oil
  • 1/2 cup (85 g) chocolate chips

Instructions:

  1. Preheat oven to 400°F (205°C).
  2. Mix dry ingredients together. In a separate bowl, mix wet ingredients together.
  3. Combine wet and dry ingredients just until mixed. Do not over mix.
  4. Stir in chocolate chips.
  5. Spoon into a muffin tin lined with paper muffin cups. Fill each one about 3/4 of the way full.
  6. Bake for 20–25 minutes.

Enjoy with some hot cocoa on a cold day!

 

Baked Apples with Cinnamon Whipped Cream

There are few things as delicious on a crisp autumn day as a warm, sweet baked apple! This easy-to-make comfort food is perfect for the season.

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Baked Apples

  • Servings: 4
  • Difficulty: Moderate
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Ingredients:

  • 4 large apples
  • 1/4 cup (60 ml) brown sugar, agave nectar, or pure maple syrup
  • 1/4 cup (27 g) chopped pecans (optional)
  • 1/4 cup (28 g) currants or chopped raisins
  • 2 drops cinnamon essential oil
  • 2 Tbsp. (28 g) butter
  • 3/4 cup (180 ml) boiling water

Instructions:

  1. Preheat the oven to 375°F (190°C) while you wash and core apples. Cut out the core of each apple, leaving the bottom 1/2″ (1.25 cm) intact so the hole does not go all the way through.
  2. Mix sweetener, chopped pecans, currants or chopped raisins, and cinnamon essential oil in a small bowl.
  3. Place apples in a baking dish, and fill each one with the sweet stuffing mixture.
  4. Put a pat of butter on top of each apple over the hole.
  5. Pour the boiling water into the bottom of the baking dish. Bake for approximately 40 minutes, until the apples are cooked to tender but not mushy.
  6. Remove the apples from the oven, and baste them with the juices from the pan. These are delicious topped with vanilla ice cream or homemade Cinnamon Whipped Cream (recipe below)!


at_bakedapplesThis Cinnamon Whipped Cream really takes this baked apple dish to the next level! Go ahead and give it a try!

Cinnamon Whipped Cream

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

  • 1 cup (240 ml) heavy whipping cream
  • 1/4 cup (60 ml) agave nectar
  • 1/2 tsp. (2.5 ml) homemade vanilla extract
  • 1 drop cinnamon essential oil

Instructions:

In a mixer, whip all ingredients together until fluffy.

Note: if you aren’t a huge fan of cinnamon, you can start small by dipping a toothpick in the oil and stirring it into the cream. Taste the cream, then add another toothpick dipped in oil if you think it needs it.

Stuffed “Pumpkin” Peppers

These Halloween-themed stuffed bell peppers are perfect for your autumn dinner party! Not only are they delicious, but be prepared for laughs and lots of “oh, how cute” comments!

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Stuffed 'Pumpkin' Peppers

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

  • 6–8 orange bell peppers
  • 1 Tbsp. (15 ml) olive oil
  • 1 1/4 lbs. (567 g) lean ground beef or ground turkey
  • 2 Tbsp. (17 g) taco seasoning* (see recipe below)
  • 1/2 cup (75 g) diced white or yellow onion
  • 1 tsp. (5 g) minced garlic
  • 1 can (14.5 oz./411 g) petite diced tomatoes
  • 1 can (8 oz./227 g) tomato sauce
  • 1 1/2 cups (278 g) cooked rice
  • 1 can (4 oz./113 g) diced green chiles, drained
  • 1 can (15 oz./425 g) black beans, drained
  • 1 cup (136 g) frozen corn (no need to thaw)
  • 1/4 tsp. (.5 g) crushed red pepper, optional
  • 1 1/2–2 cups (170–226 g) shredded cheese (cheddar, jack, or Mexican blend)
  • 1 drop cumin essential oil
  • 1 drop black pepper essential oil
  • Optional toppings (sour cream, sliced green onion, chopped avocado, olives, chopped cilantro, diced tomato, salsa)

Instructions:

  1. Preheat the oven to 400°F (205°C).
  2. Wash peppers. Cut the top off each pepper, and scrape out the insides. If desired, use a small paring knife to cut out a jack-o-lantern face on one side of each pepper.
  3. Place peppers in a large baking dish, and add about 1″ (2.5 cm) of water. Cover with foil, and bake for 20 minutes while you make the filling.
  4. Heat olive oil in a large saucepan over medium-high heat. Add ground meat and cook, stirring and breaking up large chunks, until browned and cooked through. Drain off as much grease as possible.
  5. Return pan to heat, and add taco seasoning, onion, and garlic. Cook for a few minutes until soft. Reduce heat to medium. Add tomatoes, tomato sauce, rice, green chiles, black beans, corn, crushed red pepper, and 1 cup (113 g) of cheese. Stir to combine, and cook until cheese is melted.
  6. Remove from heat, and stir in the essential oils.
  7. Remove peppers from the oven, and reduce the oven temperature to 375°F (190°C). Move the peppers to a plate or cutting board. Pour out the water from the pan.
  8. Add the filling to each pepper, and place peppers back in the baking dish. Cover with foil, and bake for 25–30 minutes. Remove foil, and top each pepper with additional cheese. Return peppers to the oven for 5 minutes or until the cheese is melted.
  9. Add desired toppings, and enjoy!

*Note: You can use any kind of taco seasoning you have on hand, or try replacing the taco seasoning altogether with 1 Tbsp. (8 g) chili powder, 1 tsp. (6 g) sea salt, and 1–2 drops cumin essential oil. See our Taco Seasoning recipe below that we put together in an empty spice jar.

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Taco Seasoning

  • Servings: Yield=7 Tbsp. (60 g)
  • Difficulty: Easy
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Ingredients:

  • 2 Tbsp. (16 g) chili powder
  • 2 Tbsp. (12 g) ground cumin
  • 2 tsp. (5 g) paprika
  • 2 tsp. (12 g) sea salt
  • 2 tsp. (5 g) fresh ground black pepper
  • 1 tsp. (3 g) garlic powder
  • 1 tsp. (2 g) onion powder
  • 1/2 tsp. (1 g) crushed red pepper flakes
  • 1 tsp. (2 g) dried oregano

Instructions:

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!

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Veggie Burritos with Essential Oils

  • Servings: 6
  • Difficulty: Easy
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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!

 

Margherita Garlic Bread with Basil Essential Oil

Want to add a little class to your dinner tonight? Try this Margherita Garlic Bread. This simple dish is packed with flavor! Add a salad, and you have an easy and satisfying dinner.

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Margherita Garlic Bread with Basil Essential Oil

  • Servings: 10–15
  • Difficulty: Easy
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Ingredients:

  • 1 loaf artisan or french bread, cut into 1″ (2.5 cm) slices
  • 1 stick butter
  • 1 tsp. (3 g) garlic powder
  • 5–8 drops basil essential oil
  • Tomato slices
  • Mozzarella cheese slices
  • Fresh basil leaves, for garnish

Instructions:

  1. Melt the butter; add the garlic powder and basil essential oil.
  2. Brush butter mixture onto the bread slices with a pastry brush until saturated, or spoon butter on to lightly cover each slice of bread.
  3. Add sliced tomatoes and cheese to each slice of bread.
  4. Broil for 2 minutes or until cheese is melted and edges of bread are golden brown.
  5. Garnish with fresh basil leaves, and serve immediately.


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Mini Lasagnas

lasagna

This delicious and light recipe comes in a great portion size for a healthy luncheon!

Mini Lasagnas

  • Servings: 12
  • Difficulty: Moderate
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Ingredients:

  • 12 oz. (340 g) ground turkey breast
  • 1 cup (150 g) chopped onion
  • 1/2 cup (38 g) chopped mushrooms
  • 1 tsp. (6 g) salt
  • 1/4 tsp. (1 g) pepper
  • 2 garlic cloves, minced
  • 1 can (15 oz./425 g) crushed tomatoes
  • 1 Tbsp. (3 g) chopped fresh oregano
  • 2 tsp. (2 g) chopped fresh basil
  • 1 1/2 cups (372 g) part-skim ricotta cheese
  • 1 drop oregano essential oil
  • 1 drop basil essential oil
  • 24 small square wonton wrappers
  • 1 1/2 cups (170 g) shredded mozzarella cheese

Instructions:

  1. Preheat oven to 375° F. (190° C.).
  2. Over medium heat, cook the ground turkey, onions, mushrooms, salt, and pepper until the turkey is browned. Add the garlic and cook for 1–2 minutes, stirring constantly.
  3. Add the crushed tomatoes and half the chopped oregano. Simmer on low for about 10 minutes. Remove from heat, and set aside.
  4. In a mixing bowl, combine the ricotta with the remaining chopped oregano and the basil. Drop in the essential oils. Stir to mix well.
  5. Coat a standard-sized muffin tin with olive oil. Firmly press 1 wonton wrapper into each of the 12 cups.
  6. Divide half of the ricotta mixture among the 12 muffin cups.
  7. Using half of the turkey-tomato sauce, spoon it evenly over each of the ricotta-filled cups, and sprinkle each with mozzarella.
  8. Lay another wonton wrapper on top of the mozzarella layer. Repeat the layering process with the second half of the ricotta mixture and sauce, finishing with mozzarella cheese on top.
  9. Bake 10–12 minutes, until the wonton edges are crispy and the cheese has melted.
  10. Let the cups cool a bit before removing from the pan.

Serve with a fresh tossed green salad and some homemade vinaigrette!

Raw Lemon Berry Cheesecake (Vegan and Gluten-Free)

If you are looking for a relatively healthy dessert, then you should try this recipe! It is vegan and gluten-free, but it still tastes quite good. Of course, it doesn’t taste like a normal cheesecake, but even our pickiest tasters asked for more. There is something so satisfying about the lemon, coconut, nutty, and berry flavor combination tasted in every bite.

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Raw Lemon Berry Cheesecake

  • Servings: 9–12
  • Difficulty: Easy
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Crust Ingredients:

  • 1 1/2 cups (150 g) almonds
  • 1 cup medjool dates (about 10 dates) (pre-soaked if needed)
  • 1/2 cup (47 g) unsweetened shredded coconut
  • Juice of 1/2 lemon (about 2 Tbsp./30 ml)
  • 3 drops lemon essential oil

Cheesecake Ingredients:

  • 2 cups (274 g) cashews
  • 1/4 cup (48 g) coconut oil
  • 1/4 cup (60 ml) agave nectar, maple syrup, or honey
  • 1 tsp. (5 ml) vanilla extract
  • Juice of 1/2 lemon (about 2 Tbsp.)
  • 1/2 tsp. (2 g) sea salt

Berry Topping Ingredients:

  • 3/4 cup (~110–15 g) frozen or fresh berries
  • 1/4 cup (60 ml) agave nectar, maple syrup, or honey
  • 1/4 cup (48 g) coconut oil, melted
  • 1 drop lemon essential oil

Instructions:

  1. Pre-soak the cashews (and dates if needed) for at least 4 hours or overnight.
  2. Rub an 8″ x 8″ (20 x 20 cm) glass baking dish with coconut oil.
  3. Place all crust ingredients in a food processor or blender, and pulse until the mixture looks and feels like dough. Dump it into your baking dish, and press it down evenly to cover the bottom of the dish. Once done, place the pan in the fridge while you make the other layers.
  4. Repeat with the cheesecake ingredients—blend, and then layer on top of crust.
  5. If using frozen berries, place all berry topping ingredients in a pan on the stove top, and heat just until the berries have thawed a little and coconut oil is melted.
  6. Place berry topping ingredients in the food processor, and pulse until mixed. Pour on top of the cheesecake layer.
  7. Place in the fridge or freezer until set up (about 4 hours in the freezer or 6 hours in the fridge).
  8. Top with fresh berries before serving, if desired.

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Tasty Chicken Foil Dinner

foilgrill

Try this delicious chicken recipe at home or on your Labor Day campout! If you need to serve more than 4 people, simply adjust the recipe as needed.

Tasty Chicken Foil Dinner

  • Servings: 4
  • Difficulty: Easy
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Ingredients & Supplies:

  • Heavy-duty foil
  • 2 drops rosemary essential oil
  • 2 drops lemon essential oil
  • 4 Tbsp. (56 g) butter, softened
  • 4 medium boneless, skinless chicken breasts (frozen)
  • 4 cups (450 g) diced potatoes
  • 1 cup (160 g) chopped onion
  • Minced rosemary to taste
  • Salt and pepper to taste

Instructions:

  1. Cut out or tear off 4 plate-sized squares of heavy-duty foil.
  2. Mix together the butter and essential oils. Set aside.
  3. In each square, place a frozen chicken breast, 1 cup diced potatoes, and 1/4 cup chopped onion.
  4. Sprinkle each serving with salt, pepper, and minced rosemary; top with a pat of rosemary-lemon butter.
  5. Seal foil, and place on the coals of a campfire or on a grill. Cook for 40 minutes, or until the potatoes are soft and the chicken is cooked through.
  6. Squeeze some lemon juice on top, and eat straight from the foil if you’re camping!

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