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
  • Time: 35–50 minutes active
  • 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
  • Time: 15 minutes
  • 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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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
  • Time: 30 minutes active; 8–10 hours inactive
  • 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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Tangerine Tango!

This delightful drink recipe was submitted to us by Linda Schwarm during our Facebook contest. Linda won a copy of Modern Essentials Living.

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Tangerine Tango

  • Servings: 4
  • Time: 5 minutes active
  • Difficulty: Easy
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Ingredients:

  • 2 cups (480 ml) organic coconut milk
  • 2 cups (570 g) greek yogurt (vanilla/honey flavored)
  • 2 cups (360 g) pineapple
  • 4 drops tangerine (or orange) essential oil
  • 8–10 ice cubes

Instructions:

  1. Combine all ingredients in a blender, and blend until smooth.
  2. Divide the drink into 4 equal portions. Enjoy your refreshing, fruity drink!

Extra Idea:

Try replacing some of the coconut milk with rum, or add a little rum to the other ingredients before blending.

Special thanks to Linda Schwarm for submitting this recipe on Facebook.

Black Bean Burgers

burger2Enjoy this delicious vegetarian alternative during grilling season. Essential oils give these burgers a healthy, flavorful kick!

 

 

Black Bean Burgers

  • Servings: 5–8
  • Time: 20 minutes active
  • Difficulty: Easy
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Ingredients:

  • 2 cans (14.5 oz./411 g each) seasoned black beans
  • 1 cup (120 g) seasoned breadcrumbs
  • 1/4 cup (35 g) grated white onion
  • 1 egg
  • 1/2 tsp. (1.5 g) chili powder
  • 1/4 tsp. (1.5 g) salt
  • 1 drop basil essential oil
  • 1 drop cumin essential oil
  • 2 drops cilantro essential oil
  • 5-8 slices of cheese
  • Hamburger buns or rolls
  • Other desired toppings (mayonnaise, lettuce, tomato, etc.)

Instructions:

  1. Drain black beans, and pour half of them (1 can) into a blender.
  2. Add breadcrumbs, onion, egg, spices, and essential oils. Pulse until combined and relatively smooth.
  3. Scrape mixture into a bowl, and add the other can of beans, stirring everything together.
  4. Divide and shape the mixture into patties.
  5. Heat some olive oil in a pan, and grill patties for 6 minutes on each side. Take care when flipping them—they are delicate.
  6. Melt cheese of choice on top, and serve on toasted buns with desired toppings.

Enjoy with a dash of hot sauce and some veggie sticks or chips and salsa on the side!

Homemade Mayonnaise

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!
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Asian Lemongrass Chicken Marinade

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!

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Asian Lemongrass Chicken Marinade

  • Servings: 6–8
  • Time: 15 minutes active; 1–24 hours inactive
  • Difficulty: Easy
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Ingredients:

  • 2 lbs. (about 1 kg) chicken pieces
  • 2 Tbsp. (30 ml) olive oil
  • 6 drops lemongrass essential oil
  • 3 drops lime essential oil
  • 2 drops ginger essential oil
  • 2 drops black pepper essential oil
  • 1/4 cup (40 g) shallots, minced
  • 3 garlic cloves, minced
  • 1 tsp. (5 ml) honey
  • 1 Tbsp. (15 ml) fish sauce
  • 1 Tbsp. (15 ml) sriracha sauce, optional
  • 2 tsp. (6–10 g) kosher salt
  • Lime juice

Instructions:

  1. Pour the olive oil in a glass bowl, and mix in the essential oils.
  2. Add the shallots, garlic, honey, fish sauce, sriracha sauce, and salt to the oil mixture, and mix to combine ingredients.
  3. Massage this mixture over the chicken pieces, and place in a glass dish. Cover and refrigerate for 1–24 hours before cooking.
  4. Grill, bake, broil, or slow cook as desired until the thickest part of the chicken reaches 165° F. (74° C.).
  5. Once the chicken is cooked through, drizzle lime juice over the chicken pieces, and serve immediately.

Savory Dinner Crepes

These savory dinner crepes are sure to have your family asking for more! The essential oils add a delicious flavor that is sure to impress even the pickiest eater.

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Savory Dinner Crepes

  • Servings: Approx. 15
  • Time: 60 minutes active; 2 hours inactive
  • Difficulty: Moderate
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Crepe Ingredients:

  • 1 cup cold milk
  • 1 cup cold water
  • 4 eggs
  • 1/2 tsp. salt
  • 1/2 cup flour
  • Butter

INSTRUCTIONS:

  1. Place all ingredients except butter in a blender. Blend on high for about a minute or until the ingredients are completely combined.
  2. Place batter in the fridge to chill for 1–2 hours.
  3. Once chilled, remove the batter from the fridge. Lightly coat a crepe pan or small frying pan with butter.
  4. 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.

Filling INGREDIENTS:

  • 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
  • Grated cheese

Instructions:

  1. Sauté chicken in olive oil until cooked completely. Remove from pan, and set aside.
  2. Using the same pan you cooked the chicken in, melt the butter, and then whisk in 2 Tbsp. of flour.
  3. 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.
  4. Return the chicken to the pan, and stir it in with the sauce.
  5. 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.
  6. Serve immediately.

Honey Balsamic Pulled Pork Sandwiches with Essential Oils

You will be delighted with this savory and flavorful pulled pork sandwich that incorporates the benefits of thyme, rosemary, and black pepper essential oil!

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Honey Balsamic Pulled Pork Sandwiches

  • Servings: 10–12
  • Time: 1 hour active; 4 1/2–10 hours inactive
  • Difficulty: Moderate
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Ingredients:

  • 4 lb. (1.8 kg) pork shoulder roast
  • 2 Tbsp. (30 ml) vegetable oil
  • 1/2 cup (120 ml) chicken broth
  • 1 medium yellow onion, chopped
  • 1 drop thyme essential oil
  • 2 drops rosemary essential oil

Sauce Ingredients

  • 1 1/2 cups  (360 ml) balsamic vinegar
  • 1 cup (240 ml) ketchup
  • 1/4 cup (50 g) packed brown sugar
  • 1/3 cup (80 ml) honey
  • 1 1/2 Tbsp. (23 ml) worcestershire sauce
  • 1 1/2 Tbsp. (23 ml) dijon mustard
  • 2–3 cloves garlic, minced
  • 1/2 tsp. (3 g) salt
  • 1 drop thyme essential oil
  • 1 drop rosemary essential oil
  • 1 drop black pepper essential oil

Additional Ingredients

  • Hamburger buns or rolls
  • Coleslaw or broccoli slaw

Instructions:

  1. Cut off excess fat from the pork, and divide roast in 2–4 pieces.
  2. Rub with vegetable oil, and brown each pork piece a little over the stove.
  3. 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.
  4. 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.
  5. 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.
  6. Add the sauce to the slow cooker, and stir everything together until all the meat is covered in the sauce.
  7. Cover, and cook for another 30 minutes on low.
  8. Serve on hamburger buns or rolls with broccoli slaw or coleslaw.

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Coconut Lime Muddie Buddies

Try this awesome twist on traditional muddie buddies! The lime-coconut combination is delicious, and you won’t want to put the bowl down once you try it.

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Coconut Lime Muddie Buddies

  • Servings: 8–10
  • Time: 25 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 box toasted rice squares cereal (12 oz.)
  • 1 1/2 cups white chocolate chips
  • 1/4 cup coconut oil
  • 5 drops lime essential oil
  • 1 tsp. lime juice
  • 1 cup powdered sugar

Instructions:

  1. Pour the cereal into a large mixing bowl.
  2. Melt the chocolate over the stove in a double boiler. Stir in the coconut oil once the chocolate is almost melted. Remove from stove when the chocolate and coconut oil are fully melted together.
  3. Add lime essential oil and lime juice to the chocolate, and stir together until well incorporated.
  4. Pour the chocolate mixture over the cereal, and stir with a wooden spoon until the cereal is evenly coated.
  5. Pour the mixture into a gallon-size zip-top bag, and add 1 cup of powdered sugar.
  6. Seal the bag, and shake gently to distribute the powdered sugar.
  7. Enjoy right away, or store in an airtight container.