Most people would agree that chocolate is an essential for Valentines Day. Creating your own chocolates for yourself or your sweetheart is fun and easy.
- Just melt a bag organic chocolate chips. Add a teaspoon of coconut oil and stir in.
- Add a few drops of your favorite essential oils to give it a delicious and healthy kick.
- Spoon over your favorite nuts on wax paper or pour into fun shaped candy molds.
- Let cool. Then enjoy!
Some of the best essential oils to couple with chocolate are:
- Peppermint: there is nothing like that combination of rich, dark chocolate with the fresh crispness of peppermint.(Peppermint works best with dark chocolate.)
- Orange: orange and chocolate are of course a match made in heaven. (Tangerine is equally delicious.)
- Lemon: brings a bright and tangy flavor to chocolate.
- Lime: this works well with both dark and white chocolate. I recently made some lime-flavoured white chocolate truffles dipped in dark chocolate – they were pretty damn good!
- Bergamot: this oil is from the same plant as earl grey tea.
- Lemongrass: adds an unexpected and pleasant zing. It’s strong, so don’t add too much.
- Cardomom: is a classic partner for chocolate.
- Ginger: is delicious in chocolate is ginger with a dash of cinnamon powder.
Chocolates make a great gift any time of year. Chocolates made with essential oil have a gourmet, special flavor with added health benefits!
If you have a resolution this new year to eat a little healthier, give this pudding a try next time you are ready to indulge. Though not completely sugar-free, this pudding is a great way to get some healthy fats into your diet while you satisfy your cravings!
Rich Chocolate Avocado Pudding
- 2 large avocados, peeled and pitted
- 1/2 cup (43 g) unsweetened cocoa powder
- 1/2 cup (105 g) brown sugar or 2/3 cup (160 ml) agave syrup
- 1/3 cup (80 ml) coconut milk
- 2 tsp. (10 ml) vanilla extract
- 1 drop cinnamon, peppermint, or orange essential oil
- Blend all ingredients together in a blender until smooth.
- Refrigerate for at least 30 minutes to chill and thicken.
- Serve alone, or top with sliced berries or whipped cream.
Add a little citrus twist to your water, and enjoy the uplifting flavor! Simply add a drop of lemon and/or orange essential oil to 8–20 oz. of water. You can even add a couple slices of fresh citrus fruit if desired. Need an essential oil–safe water bottle? Get one at Abundant Health™!
Boost your immune system a little with this flavored water combination! You can try this 2 different ways:
- Add a cinnamon stick to your water with a drop of orange essential oil.
- Add a few orange slices to your water along with a toothpick of cinnamon essential oil.
Do you need an essential oil–safe water bottle? Get one at Abundant Health™!
Chocolate and orange are a popular flavor blend during the holidays. This simple recipe captures the deliciousness of chocolate orange candy in a fluffy mouse.
Chocolate Orange Mousse
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (240 ml) heavy whipping cream
- 1 tsp. (5 ml) vanilla
- 5 drops orange essential oil (add more to taste if necessary)
- Melt chocolate chips in a glass dish in the microwave or a double boiler. Stir well, and let chocolate begin to cool.
- In an electric mixer, whip the cream with vanilla and essential oil until soft and fluffy.
- With the mixer on low, drizzle melted chocolate into the whipping cream, and mix until blended.
- Scoop into serving dishes, and chill for 45 minutes.
- Top with shaved chocolate orange candy before serving.
This delicious comfort food just got even better with the addition of essential oils!
- 2 lbs. (about 1 kg) potatoes, peeled and chopped
- 1/4 cup (57 g) unsalted butter
- 1/3 cup (80 ml) half-and-half
- 3/4 tsp. (4.5 g) kosher salt
- 1 drop black pepper essential oil
- 1 egg yolk
Meat and Vegetable Base:
- 2 Tbsp. (30 ml) olive oil
- 1 cup (150 g) chopped onion
- 2–4 carrots, peeled and diced
- 2–4 cloves garlic, minced
- 1 1/2 lbs. (680 g) ground beef or lamb
- 1 tsp. (6 g) kosher salt
- 2 Tbsp. (15 g) flour
- 2 tsp. (10 ml) tomato paste
- 1 cup (240 ml) chicken or beef broth
- 1 tsp. (5 ml) worcestershire sauce
- 2 drops black pepper essential oil
- 2 drops rosemary essential oil
- 2 drops thyme essential oil
- 1/2 cup (83 g) fresh or frozen corn kernels
- 1/2 cup (72 g) fresh or frozen peas
- Boil potatoes in salted water until tender, about 12 minutes. Preheat the oven to 400°F (205°C).
- While the potatoes are cooking, prepare the meat and vegetable base. Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and carrots; cook until they begin to take on color (about 3–4 minutes). Stir in garlic.
- Add meat and salt, and cook until meat is browned. Sprinkle the meat with flour, and stir to coat. Continue cooking for another minute.
- Add tomato paste, broth, worcestershire sauce, and essential oils to the meat mixture; stir to combine. Continue cooking for a few minutes to help thicken the sauce a little.
- Stir in corn kernels and peas with the meat mixture. Transfer mixture to a 9″ × 13″ (23 × 33 cm) casserole dish.
- Once potatoes are cooked, drain them and pour them into a bowl. Add butter to the bowl, and cover the butter with the hot potatoes to help it melt. Once the butter melts, add half-and-half, salt, and black pepper essential oil to the potatoes, and mash until smooth. Stir in egg yolk.
- Spoon mashed potatoes over the meat and vegetable base, and spread to fully cover the meat mixture.
- Bake for 20–25 minutes, or until the potatoes start to brown.
- Allow to cool for 10–15 minutes before serving.
Here is a delicious way to use up some of your leftover turkey! This soup is an aromatic and tasty meal on a cold day.
Leftover Turkey Curry
- 2 Tbsp. (28 g) butter
- 2 cups (300 g) diced onion
- 1 cup (140 g) chopped celery
- 1 cup (140 g) sliced carrot
- 3 tsp. (6 ) curry powder
- 4 cups (960 ml) turkey stock or chicken broth
- 1/4 cup (50 g) jasmine rice
- 2 cups (250 g) chopped green apple
- 1 tsp. (5 g) sea salt
- 1/4 tsp. (.5 g) pepper
- 2 cups chopped turkey
- 1/4 cup (60 ml) cream
- 10 drops fennel essential oil
- 15 drops cumin essential oil
- 10 drops cardamom essential oil
- Melt butter over medium heat; add onion, celery, and carrot. Cook until vegetables are soft (about 10 minutes).
- Add curry powder, stock, and rice, and raise heat to high just until the liquid boils. Lower heat, and simmer for 5 minutes.
- Mix in the rest of the ingredients, and simmer for 10 more minutes.
- Season with salt and pepper to taste.
This savory soup is delicious with a spoonful of plain yogurt or sour cream added on top!
As the weather gets cooler, one great way to help warm your house is to bake some delicious banana bread with essential oils!
Banana Bread with Essential Oils
- 2 cups (240 g) all-purpose flour (or use 1/2 white wheat flour)
- 1 cup (200 g) sugar (or use 1/2 cup sugar and 1/4 cup honey)
- 3/4 tsp. (3 g) baking soda
- 1/2 tsp. (2 g) sea salt
- 1/4 cup (57 g) butter (1/2 stick)
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 3/4 cup (214 g) plain greek yogurt
- 1 tsp. (5 ml) Homemade Vanilla Extract
- 3 drops cinnamon essential oil
- 1 drop clove essential oil
- 1/2 cup chocolate chips or walnuts (optional)
- Preheat oven to 350°F (175°C). Grease and flour a bread pan.
- Combine all ingredients in a large bowl, and mix well.
- Pour batter into the bread pan.
- Bake for 55 minutes or until a wooden toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes in the pan on a wire rack before removing from the pan.
- One of our readers has told us they like this bread with 4 drops orange essential oil instead of the cinnamon and clove essential oils.
- Try adding this cinnamon honey butter to this banana bread!
This is a fun and tasty Halloween recipe for the kids! Let this sweet treat bring out the creativity in your “little monsters.”
Edible Pumpkin Playdough
- 2 Tbsp. (30 ml) pumpkin spice–flavored liquid coffee creamer
- 2 cups (250 g) powdered sugar
- Food coloring
- 2 Tbsp. (24 g) coconut oil
- 1 toothpick cinnamon essential oil
- In a mixer, slowly mix powdered sugar with the coffee creamer.
- Beat until combined into a stiff, dry dough. Add coconut oil and cinnamon essential oil.
- Add in food coloring until you achieve your desired color.
- The dough should be shiny, pliable, and ready to play with!
This delicious recipe is the perfect marriage between a classic American apple pie and a well-loved European crêpe. To make the dish even better, we added cinnamon essential oil to the crêpe batter, the apple filling, and the whipped cream for the top. It’s sweet enough for dessert, yet healthy enough for breakfast!
Cinnamon Apple Crêpes
- 1 cup (120 g) flour
- 2 eggs
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) water
- 1 drop cinnamon essential oil
- 1/2 tsp. (2.5 ml) vanilla extract
- 1/4 tsp. (1.5 g) salt
- 2 Tbsp. (30 ml) melted butter
Apple Filling Ingredients:
- 4–5 apples, sliced and diced
- 1 toothpick cinnamon essential oil
- 1/4 tsp. (.5 g) nutmeg powder
- 2 Tbsp. (30 ml) maple syrup
- 1 Tbsp. (14 g) butter
Cinnamon Whipped Cream Ingredients:
- 1 cup (240 ml) heavy cream
- 2 Tbsp. (16 g) powdered sugar
- 1–4 toothpicks cinnamon essential oil (Add a toothpick at a time until you like the taste.)
- 1/2 tsp. (2.5 ml) vanilla extract
- In a medium bowl (or blender), mix the flour and eggs together. Slowly add milk and water while whisking. Add cinnamon essential oil, vanilla extract, salt, and melted butter, and whisk until well combined.
- Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter onto the pan, using about 1/4 cup of batter for each crêpe. Tilt the pan with a circular motion so the batter coats the surface evenly.
- Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip, and cook the other side.
- While continuing to cook the crêpes, combine all apple filling ingredients in a saucepan, and cook over medium heat until the apples are soft.
- 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 crêpes warm, filled with apple filling and topped with cinnamon whipped cream.