Category: cooking with essential oils

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Tasty Tuesday: Oregano

Tasty Tuesday is back ladies and gents! And this week we have some recipes you and your family are going to love! So get those digestive enzymes and ZenGest oil ready, because we are going to feast today!

Before we get started I just wanted to share with you this guideline that I follow which is from the Essential Living book. This is how I tend to monitor how much essential oils to mix in replacement of herbs. Keeping in mind that replacing oil for herb will not only increase the flavour of the recipe but also the health benefit! Win, win!

1/2 teaspoon dried herb = 1 1/2 teaspoons fresh herb = 2-3 toothpick swirls of essential oil.

1 teaspoon dried herb = 1 tablespoon fresh herb = 1 drop essential oil

Lets start today with something easy, a basic pasta sauce that we will spice up!

Spaghetti Sauce

Ingredients:

  • 1 can diced tomatoes, drained
  • 1 large can tomato sauce
  • 1 small can tomato paste
  • 4 ounces Italian sausage
  • 4-6 ounces fresh mushrooms, sliced
  • 1 medium bell pepper, diced
  • 2 teaspoons minced garlic
  • 1 onion, diced
  • 1 toothpick dip doTERRA basil essential oil
  • 1 toothpick dip doTERRA oregano essential oil
  • 1 drop doTERRA black pepper essential oil

Instructions:

  1. Cook onions until soft with minced garlic.
  2. Add sausage, cook until brown.
  3. Add mushrooms and tomatoes and cook for a few minutes.
  4. Add tomato paste and tomato sauce and stir in to mixture.
  5. Season with essential oils, you can add more to your taste preferences.
  6. Serve over fresh spaghetti.
  7. Enjoy!

Next up a really yummy minestrone soup, that is also super easy to make, because I am honestly a fan of super easy recipes (I mean who isn’t).

Minestrone Soup

Ingredients:

  • 1 pound chicken sausage
  • 6 cups water
  • 2 onions, chopped
  • 2 large carrots, sliced
  • 2 stalks of celery, diced
  • 28 oz can of tomatos, pureed
  • 2 cans tomato sauce (8oz)
  • 6 teaspoons beef broth
  • 1 tablespoon parsley
  • 1 toothpick dip doTERRA basil essential oil
  • 1 toothpick dip doTERRA oregano essential oil
  • 1 toothpick dip doTERRA black pepper essential oil
  • 1 cup sea shell pasta

Instructions:

  1. Brown sausage, empty grease and add to large pot with all other ingredients.
  2. Bring to a boil.
  3. Reduce to simmer until vegetables are cooked.
  4. Continue cooking an additional 25-30 minutes or until pasta is done.
  5. Enjoy!

I have a few more great recipes to share, but I am going to save them until later this week.

So until tomorrow,

Kelsea

 

 

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Tasty Tuesday: Peppermint

Peppermint oil is amazing to cook with, and can be used in so many recipes to add a nice mint flavour. It is one of my favourite oils to use in dessert recipes because I am a HUGE fan of anything mint chocolate. So for this weeks Tasty Tuesday, we are going to be featuring all dessert recipes. So get your sweet tooth ready, and lets make some yummy recipes!

Okay so lets start with my all-time favourite! Peppermint brownie bites, I love to make these around Christmas, but anytime of year they are delicious!

Peppermint Brownie Bites

Ingredients:

  • 6 tablespoons butter; melted
  • 2 tablespoons coconut oil, melted
  • 2/3 cup cocoa powder
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2/3 cup all purpose flour
  • 4 drops doTERRA peppermint oil
  • Mini muffin pan

Instructions:

  1. Preheat oven to 325 degrees.
  2. Spray mini muffin pan with non stick cooking spray (I like PAM Sprayable Coconut Oil).
  3. In a medium sized bowl, combine butter, coconut oil, cocoa powder, sugar, and vanilla. Stir well with a wooden spoon until combined.
  4. Stir in eggs and beat for about 30 seconds with electric mixer.
  5. Stir in flour and mix until combined.
  6. Add essential oil drops and stir well.
  7. Spoon batter into the prepared mini muffin pan.
  8. Bake at 325 for 8-11 minutes or until toothpick test comes out clean.
  9. Enjoy!!

 

Okay, now lets get a little bit more chocolatey… because if you are anything like me there can never be too much chocolate. Next up we have Double Chocolate Mint Brownies. This recipe is super easy even for the most novice baker. It is originally a Betty Crocker recipe, but instead of using peppermint extract, I used doTERRA essential oil, which to be honest is so much more flavourful and delicious!

Double Chocolate Mint Brownies

Ingredients:

  • 1 box of your favourite brownie mix (I like the Betty Crocker Fudge Brownie Mix)
  • Whatever ingredients your brownie mix calls for, typically eggs, water, and vegetable oil
  • 2 1/2 cups powdered sugar
  • 1/3 cup butter, softened
  • 3 tablespoons butter, softened
  • 1/3 cup whipping cream
  • 3 tablespoons whipping cream
  • 2 oz cream cheese, softened
  • 10 drops doTERRA peppermint essential oil
  • 1 1/3 cup semi sweet chocolate chips

Instructions:

  1. Make brownies, as per the instructions on the box of brownie mix you are using.
  2. Cool brownies completely.
  3. In a large bowl, mix together powdered sugar, 3 tablespoons whipping cream, 3 tablespoons butter, cream cheese, and 10 drops doTERRA peppermint oil. Beat with electric mixer until smooth.
  4. Spread mixture over cooled brownies.
  5. Refrigerate for about 1-2 hours.
  6. In a non stick sauce pan, heat 1/3 cup whipping cream, chocolate chips, 1/3 cup butter over medium heat. Stir constantly until melted and smooth.
  7. Cool the mixture until it is lukewarm (about 10 mins).
  8. Pour topping over the brownies, spread to cover.
  9. Refrigerate uncovered for 2 hours.
  10. Enjoy!

 

Last but not least, a nice refreshing treat for the remaining hot days of summer! Ps. these are super easy and only have 3 ingredients!

Chocolate Mint Fudgesicles

Ingredients:

  • 1/2 cup chocolate hazelnut spread (like Nutella, but a no name brand works too!)
  • 1 1/2 cups Almond Breeze Chocolate Almond Milk
  • 5 drops doTERRA peppermint oil

Instructions:

  1. Mix all ingredients together in blender until smooth.
  2. Pour into popsicle moulds.
  3. Freeze overnight.
  4. Enjoy!!

 

Well that is all for this edition of Tasty Tuesday! Hope your sweet tooth was ready.

Until next time,

Kelsea

 

 

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Tasty Tuesday

Lemon oil, like I had mentioned yesterday, is such a great oil because of how diverse it is! One of my all-time favourite ways to use lemon oil is in baking. Lemon tends to really bring out the flavours and is used in such a variety of recipes. First and foremost today we will start out with a fruit and veggie spray to help you prep your food for cooking and then we will have a really great recipe for dinner and dessert.

Fruit and Veggie Wash

Ingredients:

  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 5 drops lemon essential oil
  • 5 drops On Guard essential oil
  • Glass spray bottle

Instructions:

  1. Mix all ingredients together into spray bottle
  2. Spray onto fruit and veggies before consumption, and rinse off.

 

Brown Sugar Salmon

Ingredients:

  • 1 full salmon filet
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup lemon juice
  • 4 drops lemon oil

Instructions:

  1. Mix brown sugar, butter, lemon juice, and lemon oil together in sauce pan.
  2. Warm over medium heat until butter is melted and sugar is dissolved.
  3. Put salmon filet into large freezer bag with the marinade sauce.
  4. Close bag tightly and let sit for at least 30 minutes.
  5. Preheat broiler.
  6. Cover broiler pan with foil and place fish on it with the flesh side up.
  7. Broil the fish until flaky.
  8. Drizzle some of the marinade over the fish well boiling if you desire.
  9. Cook fish until it is a light pink throughout.
  10. Place on serving plate and pour remaining marinade over it as desired.
  11. Enjoy!

Lemon Bars

Ingredients:

CRUST:

  • 1 cup softened butter (NOT melted)
  • 2 cups flour
  • 1/2 cup powdered sugar
  • Pinch of salt

FILLING:

  • 4 eggs
  • 2 cups of sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon water
  • 1/4 cup cornstarch
  • 6 drops lemon oil

TOPPING:

  • 1/2 cup powdered sugar
  • 1 drop lemon oil

Instructions:

  1. Preheat oven to 350 degrees.
  2. Mix butter, flour, 1/2 cup powdered sugar, and salt together.
  3. Press into the bottom of a 9×13″ pan lined with parchment paper.
  4. Bake at 350 for 15 minutes.
  5. Mix eggs and sugar until light and fluffy. Add lemon juice, lemon oil, water, and cornstarch. Mix well.
  6. Pour mixture over semi cooked crust.
  7. Bake at 350 for 25-30 minutes.
  8. Mix powdered sugar, and lemon oil in a ziplock bag and shake it up.
  9. When lemon bars are done and cooled, sprinkle with lemon infused powdered sugar on top.
  10. Enjoy!

Hope you enjoy these recipes. As you may remember there are some other great recipes I posted a few weeks ago for lemon oil, so try those ones out too if you haven’t yet.

Do you have any ways that you like to use lemon oil in cooking or baking? Be sure to share them here!

See you tomorrow,

Kelsea

 

Posted on

From farm to table. 

With it being the end of strawberry season, I had to get out and get some fresh strawberries right from the field. Last night my boyfriend and I headed over to the local strawberry patch and after about an hour we had three heaping baskets of strawberries.


Now I had to figure out what to cook with the strawberries. I love cooking with essential oils, but when cooking with fruit I love combining it with citrus essential oils.

Today I made two different recipes.

Strawberry Freezer Jam

Ingredients 

  • 4 cups of mashed strawberries
  • 4 drops of dōTERRA lemon oil
  • 1 ¾ cups of sugar
  • 1 package of Bernardin Freezer Jam Pectin

Instructions

  1. Mix together sugar and pectin in a bowl. Stir until well mixed.
  2. Add 4 cups of mashed strawberries and 4 drops of dōTERRA lemon oil. Stir for 3 minutes.
  3. Ladle into clean sterilized jars leaving ½ inch headspace. Apply lids. Let stand until thickened (30 minutes)
  4. Serve right away, refrigerate for up to 4 weeks or freeze for longer storage.

Makes 5 250ml sized jars.


Strawberry Lemon Banana Bread

Ingredients 

  • ½ cup of margarine; softened
  • 1 cup of granulated sugar
  • 2 large eggs
  • 3 ripe bananas; mashed
  • 2 cups of flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 5 drops of dōTERRA lemon oil (add to taste)
  • 2 cups of mashed strawberries

Instructions 

  1. Preheat oven to 375F degrees.
  2. Grease two 9×5 loaf pans with non-stick spray. Set aside.
  3. In a large bowl, cream together margarine and sugar until light and fluffy.
  4. Mix in eggs and mashed bananas.
  5. In separate bowl mix together flour, baking soda and salt. Slowly add to banana mixture until combined. Do not over mix.
  6. Beat in dōTERRA lemon oil and mashed strawberries.
  7. Pour into prepared loaf pans.
  8. Bake at 375F for 15 minutes. Drop temperature to 350F and finish baking for 40 minutes or until edges are slightly brown or toothpick inserted into the center comes out clean.
  9. Let cool completely before taking out of load pans.
  10. Enjoy!


These recipes were delicious and the lemon oil added a really nice flavour to them!

Hope you enjoy!

-Kelsea