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!
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.
1/4 cup (60 ml) agave nectar, maple syrup, or honey
1/4 cup (48 g) coconut oil, melted
1 drop lemon essential oil
Pre-soak the cashews (and dates if needed) for at least 4 hours or overnight.
Rub an 8″ x 8″ (20 x 20 cm) glass baking dish with coconut oil.
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.
Repeat with the cheesecake ingredients—blend, and then layer on top of crust.
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.
Place berry topping ingredients in the food processor, and pulse until mixed. Pour on top of the cheesecake layer.
Place in the fridge or freezer until set up (about 4 hours in the freezer or 6 hours in the fridge).
Top with fresh berries before serving, if desired.
Making your own condiments can be cheaper and healthier. It also allows you to customize the flavor to your preference. Try this mayonnaise with an added essential oil flavor such as basil, rosemary, lemon, or black pepper!
Need a chicken marinade this summer that works well on the grill? This marinade uses essential oil flavors that are often used in Asian cooking to create a new and exciting dish for your family this summer!
Place all ingredients except butter in a blender. Blend on high for about a minute or until the ingredients are completely combined.
Place batter in the fridge to chill for 1–2 hours.
Once chilled, remove the batter from the fridge. Lightly coat a crepe pan or small frying pan with butter.
Heat the pan to medium-high. Pour a thin layer of batter into the pan. Cook until the crepe is golden on the bottom; then flip the crepe and cook the other side. Repeat until all the crepes are cooked.
2 cups chicken, diced
1 tsp. olive oil
4 Tbsp. butter
2 Tbsp. flour
1 cup milk, warmed
2 tsp. garlic powder
Salt and pepper to taste
1 drop rosemary essential oil
1 drop thyme essential oil
1 drop basil essential oil
Sauté chicken in olive oil until cooked completely. Remove from pan, and set aside.
Using the same pan you cooked the chicken in, melt the butter, and then whisk in 2 Tbsp. of flour.
Gradually add the warm milk to create a creamy sauce. Add the garlic, salt, pepper, and essential oils. Taste, and add more salt and pepper if needed.
Return the chicken to the pan, and stir it in with the sauce.
Sprinkle cheese on the bottom of a crepe, layer chicken and sauce over it, and roll it up. Repeat until all of your crepes have been filled.
Cut off excess fat from the pork, and divide roast in 2–4 pieces.
Rub with vegetable oil, and brown each pork piece a little over the stove.
Place pork, broth, onions, and essential oils in slow cooker; cover, and cook on low for 9–10 hours or on high for 4 1/2–5 hours.
Once the pork is finished cooking, whisk together the sauce ingredients (except essential oils) in a medium saucepan. Bring the sauce to a boil over medium heat; then reduce to a simmer. Continue cooking, stirring occasionally, until the sauce thickens slightly (about 20–25 minutes). After the sauce has thickened a little, stir in the essential oils.
While the sauce is cooking, remove pork from the slow cooker, and place it on a cutting board. Use two forks to pull the meat apart into shreds, discarding any fat or bones. Strain out the onions; discard the broth. Return the meat and onions to the slow cooker.
Add the sauce to the slow cooker, and stir everything together until all the meat is covered in the sauce.
Cover, and cook for another 30 minutes on low.
Serve on hamburger buns or rolls with broccoli slaw or coleslaw.