What kid doesn’t love gummy candies? Unfortunately, many store-bought brands contain lots of sugar and food dyes that our kids really don’t need in their little bodies. So we’ve come up with a recipe that has the opposite effect of store-bought gummies—with immune-boosting properties from elderberry syrup, honey, and lemon essential oil.
[recipe title=”Elderberry Gummy Candies” servings=”Yield=1 1/4 cups (300 ml)” time=”15 minutes active; 1 hour inactive” difficulty=”Easy”]
2/3 cup (160 ml) homemade elderberry syrup, divided (see recipe below)
1/3 cup (80 ml) mixed-berry, grape, or orange juice
1–4 toothpicks clove essential oil, to taste (optional)
1–4 toothpicks cassia essential oil, to taste (optional)
1–4 toothpicks ginger essential oil, to taste (optional)
Place the elderberries, water, and vanilla bean in an electric pressure cooker (we used an Instant Pot®), and cook on high pressure for 10 minutes. Allow the pressure to release naturally (about 18 minutes).
Once your pressure cooker has cooled down enough to open, strain out the elderberries and allow to cool until warm before you stir in the honey and essential oils.
Use in gummy candies (recipe above), as a pancake syrup, or drink 1 tsp. (5 ml) or so (1/4–1/2 for children) several times a day when you feel a cold or the flu coming on.
Butter chicken is simple to make and commonly liked, even by those who don’t normally like Indian food. This version of butter chicken uses essential oils to achieve the exotic flavor of the dish. We used a pressure cooker (Instant Pot®) for this recipe, but you could let it simmer on the stove with similar results.
[recipe title=”Butter Chicken with Essential Oils” servings=”6–8″ time=”15 minutes active; 30–40 minutes inactive” difficulty=”Moderate”]
1 can (14 oz.) diced tomatoes
5–6 cloves garlic
1 tsp. (3 g) turmeric
1/2 tsp. (1 g) cayenne pepper
1 tsp. (2 g) paprika
1 tsp. (6 g) salt
1 bay leaf
1 tsp. (2 g) garam masala
2 lbs. (1 kg) boneless chicken thighs (see substitution note below)
1/2 cup (100 g) coconut oil or butter, cut into cubes
1/2 cup (120 ml) coconut milk or heavy cream
2 drops cumin essential oil
1–2 drops coriander essential oil
1 drop cardamom essential oil
1 drop cassia essential oil
1 drop clove essential oil
1 drop black pepper essential oil
1 drop ginger essential oil
1/4–1/2 cup (15–30 g) fresh cilantro or parsley, chopped
Place all the initial ingredients into the pressure cooker. Mix the sauce well, and then place the chicken on top of the sauce.
Seal the pressure cooker, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes before quickly releasing the remaining pressure.
Remove the chicken, and set aside. Remove and discard the bay leaf.
Using an immersion blender (or regular blender with care—the liquid is really hot!), blend up the sauce.
Allow the sauce to cool a little before adding the butter, coconut milk, cilantro or parsley, nutmeg, and essential oils. If you add these items while the sauce is too hot, it will be a thin sauce. Just place it in the fridge for a little bit to help it thicken.
Cut the chicken into chunks before adding back into the sauce.
Serve over rice or zucchini noodles or with a side of naan.
You can substitute some or all the chicken with tofu, steamed vegetables, or shrimp. Just add 1/4 cup (60 ml) water to the sauce before cooking, then add the substituted ingredients after cooking and heat until warm or cooked through.
You can use frozen chicken. Just push it into the sauce before cooking and add 1–2 minutes to the cook time.
Thanksgiving wouldn’t be the same without a turkey. We’ve come up with this delicious turkey rub recipe so you can benefit from the wonderful properties and flavors of essential oils this Thanksgiving.
[recipe title=”Turkey Rub with Essential Oils” time=”5 minutes” difficulty=”Easy”]
Ingredients & Supplies:
2–4 Tbsp. (25–50 g) brown sugar or organic cane sugar (optional)
4 Tbsp. (57 g) butter, softened
1 tsp. (4 g) kosher salt or Himalayan sea salt
1/2 tsp. (1.5 g) garlic powder
2–3 drops cassia essential oil
3–5 drops rosemary essential oil
3–5 drops thyme essential oil
2–3 drops black pepper essential oil
1 toothpick–1 drop ginger essential oil
Add all ingredients to a glass bowl. Mix together using a hand mixer or fork.
Rub onto the turkey (and inside the turkey) prior to cooking for a more subtle flavor or after cooking for stronger flavor (use a spoon or pastry brush to spread it around if the turkey is hot).
Note: If you are rubbing it onto an uncooked turkey, use the maximum number of essential oil drops. If you are rubbing it on a cooked turkey, use fewer essential oil drops unless you want a strong flavor.
Although you can use this turkey rub recipe no matter how you cook your turkey, we tested it on a frozen turkey breast that we cooked in an electric pressure cooker. It turned out delicious, so we want to share this recipe with you as well. [recipe title=”Pressure-Cooked Essential Oil Turkey Breast” servings=”6–8″ time=”15 minutes active; 1 1/2 hours inactive” difficulty=”Easy”]
Ingredients & Supplies:
3.5 lbs. (1.5 kg) frozen turkey breast
Essential Oil Turkey Rub (recipe above..use the max number of essential oil drops)
2 Tbsp. (28 g) butter (can take some from the turkey rub)
1 apple, cut into large chunks
1/2 onion, quartered
1/2 tsp. (1 g) allspice berries
2 stalks celery (optional)
2 1/2 cups (600 ml) chicken broth
1 tsp. (4 g) kosher salt or Himalayan sea salt
Fresh sage leaves (optional)
Using your hand, spread the Essential Oil Turkey Rub over the entire turkey breast.
In the pressure cooker, sauté the butter, apple, onion, allspice berries,
and celery until the onion is translucent. Add the chicken broth to the pressure cooker.
Place a trivet in the pressure cooker on top of the apple/onion mixture. Place the frozen turkey breast on the trivet. Sprinkle salt over turkey and lay sage leaves on top, if desired.
Lock and seal the lid. Cook on high pressure for 45–50 minutes, and let the pressure release naturally before opening the lid.
If you want the skin crispy, place the turkey breast along with some of the broth in a baking dish or roasting pan, and broil for 5 minutes or until golden brown.
Allow to cool for 10 minutes before slicing.
The juices make a delicious turkey gravy! Use a slotted spoon to scoop out the apple/onion mixture. Melt 4 Tbsp. (57 g) butter in a saucepan. Whisk in 1/4 cup (30 g) flour. Let cook for a couple minutes, then slowly add the turkey broth while continuing to whisk. Keep stirring for a couple more minutes until the gravy thickens.
If turkey is not frozen, cook on high pressure for 25–30 minutes with a natural pressure release.
These mini pumpkin and apple candles make cute autumn decorations that double as essential oil diffusers. You’ll also love the sound of a real fire crackling and snapping as the wooden wicks burn!
[recipe title=”Pumpkin & Apple Candles” time=”30 minutes” difficulty=”Easy”]
Ingredients & Supplies:
Mini pumpkins, gourds, squash, or apples
Wooden candle wicks (these can be found on amazon.com)
Melt 1/3 cup (25 g) of beeswax pellets in a microwave, or use a double boiler. A DIY double boiler can be made by placing a heat-proof glass measuring cup in a pan of water. Place the beeswax pellets in the measuring cup, and heat over medium heat.
While the beeswax is melting, cut out a hole in the pumpkin, gourd, squash, or apple. We used small autumn-shaped cookie cutters to start the cutting process and give the holes some character. We found pumpkin-carving tools helpful for carving holes in the mini pumpkins.
Once you have the holes cut out, set up the wood wicks inside, and cut to about 1/2″ (1 cm) above the pumpkin or apple. You’ll want to double up the wood wicks (2 per candle) for the best continuous flame.
Once your wicks are cut, soak them in the melted beeswax for 5–10 minutes as you keep the beeswax hot.
Pull out the candle wicks, and place them on a paper plate. Match up the pairs (according to size) and place them in the candle wick holders that came with the wicks. Then place them in the pumpkins/apples, and pack beeswax pellets around them to hold them in place and fill the holes.
Add 15 drops of essential oil to each candle (see blend suggestions below). Then pour the melted beeswax into each candle until all have been filled.
We are so excited to share this delicious recipe with you! It is really easy to make and uses our Essential Oil BBQ Rub from our Essential Oil Spice Mixes for Savory Dishes post. Everyone who tried this rub loved how it tasted on our roasted chicken and fall vegetables!
[recipe title=”Roasted Chicken and Vegetables” servings=”4–6″ time=”10 minutes active; 30 minutes inactive” difficulty=”Easy”]
Ingredients & Supplies:
1 small butternut squash (halved lengthwise, seeded, and cut into 1/4″ half moons)
4–6 carrots, cut into small chunks (about 1–2 inches [2.5–5 cm] long)
2–4 medium potatoes, cut into small chunks (about 1–2 inch cubes)
Position the oven rack in the upper third of the oven, and preheat to 425°F (220°C).
Place squash, carrots, potatoes, and grapes in a large bowl with oil, and toss (or use hands) to coat the vegetables with oil. Add half the Essential Oil BBQ Rub, and continue mixing with hands until all the vegetables are coated. Arrange the vegetables and grapes in a single layer on a large rimmed baking sheet.
Place the chicken thighs in the same bowl, and rub with the remaining spice mixture. Arrange skin-side-up on top of the fruit and vegetables.
Roast until skin is browned and a thermometer inserted into the thickest part of the chicken registers to 165°F (about 35 minutes). If chicken or vegetables start to burn, move the pan to a lower rack to finish cooking. If the vegetables are done but the chicken skin needs a little help, try broiling for 1–2 minutes.
Essential oils can add a lot of flavor to cooking, but sometimes even a drop is too much for the dish. These spice mixes are an easy way to add a hint of additional flavor to your cooking with the help of essential oils! You may even enjoy adding a little to your plate if you like to salt your food.
One important thing to remember when using these spices—use them like you would salt. If you want more of the essential oil flavor, add more oils to the salt mixture, or add a toothpick or a drop of essential oil to the dish after cooking it.
Another tip: Make sure to use a slightly coarse salt (kosher salt and Himalayan sea salt are recommended). Do not use table salt—it will make these taste too salty. Also avoid the really coarse salt if you plan on adding more to your dish just before eating (unless you happen to like biting into large chunks of salt full of essential oil flavor . . . which isn’t necessarily a bad thing).
With Father’s Day just around the corner, try making these as a gift for the man who loves to cook! Continue reading →
Cold cereal is a go-to breakfast for a lot of people. Mango Coconut Granola is an easy way to keep the convenience of breakfast cereal while increasing nutritional value to start your day. You’ll love the tropical flavors enhanced by essential oils in this tasty granola! Continue reading →
Making your own breath mints is pretty easy; plus, you get to add the wonderful benefits of essential oils to them! Also, if you are looking for something to give away for Valentine’s Day, these make cute (and practical!) gifts for anyone. Continue reading →
Give your sore muscles some relief with this salve. The essential oils in this recipe may not only help soothe muscle pains, but they also create a warming/cooling effect that makes this salve extra special! Continue reading →
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.)
Preheat the oven to 425°F (220°C).
In mixer bowl, combine butter or oil, sugars, flour, nutmeg, and essential oils. Blend until mixed.
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.
Add pumpkin purée and vanilla extract. Mix again until blended. Pour into unbaked pie shells.
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.
Cool pies for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.
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.
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: