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Extra-Veggies Sloppy Joes with Basil Essential Oil

If you need a great recipe to help your kids eat a few vegetables, this is it! Now you can feel good about feeding your kids some great vegetables with added essential oil benefits in a dish they will love!

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Extra-Veggies Sloppy Joes with Essential Oils

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 2 Tbsp. (30 ml) olive oil
  • 1/2 cup (80 g) onion, minced
  • 1/2 cup (50 g) celery, minced
  • 1/2 cup (75 g) green pepper, minced
  • 1 garlic clove, minced
  • 1–2 drops basil essential oil
  • 1 lb. (454 g) ground beef
  • 1/2 cup (35 g) mushrooms, minced
  • 1 cup (240 ml) tomato sauce
  • 1/4 tsp. (1.5 ml) chili sauce, optional
  • 1/2 cup (120 ml) water
  • Pita bread rounds or hamburger buns

Instructions:

  1. In a large saucepan, heat olive oil over medium heat. Sauté the minced onion, celery, and green pepper until soft.
  2. Add minced garlic and basil essential oil; continue cooking for about 30 seconds.
  3. Add ground beef, and cook until browned.
  4. Add mushrooms, tomato sauce, chili sauce, and water. Simmer for 15–20 minutes uncovered.
  5. Serve on pita bread or buns.

Note: The easiest way to make these sloppy joes is to simply pulse the vegetables in a food processor until they are small enough to blend in with the ground beef.


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Basil Orange Salmon

This delicious salmon recipe will convert even the pickiest of eaters. It has a delicious flavor that was a hit with us to be sure! Special thanks to Debbie Sickels for submitting her recipe idea via our Facebook 20 Days of Giveaways contest. She won a copy of our new book, The Essential Home, which is filled with delicious recipes and more from our blog!

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Basil Orange Salmon

  • Servings: 7
  • Difficulty: Easy
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Ingredients:

  • 3–4 lbs. (1.5–2 kg) Salmon
  • 1/4 cup (60 ml) melted coconut oil
  • 1 drop oregano essential oil
  • 1 drop basil essential oil
  • 1 drop orange essential oil
  • Salt
  • Pepper
  • Garlic

Instructions:

  1. Combine the essential oils with the melted coconut oil.
  2. Rub the essential oil mixture into the salmon.
  3. Add salt, pepper, and garlic to taste.
  4. Cook on the grill at medium heat for about 5–10 minutes on each side.


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Tomato Bruschetta with Basil Essential Oil

This tomato bruschetta is a great appetizer to serve at your next essential oil class or party! Share this healthy refreshment, and allow your guests the opportunity to experience food flavored with essential oils!

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Tomato Bruschetta with Basil Essential Oil

  • Servings: 15–20
  • Difficulty: Easy
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Ingredients:

  • 4 Tbsp. (60 ml) olive oil
  • 2 cloves garlic, minced
  • 3 drops basil essential oil
  • 4 ripe roma tomatoes, diced
  • 3 Tbsp. (11 g) fresh parsley
  • Salt, to taste
  • 1–2 baguettes
  • Butter (optional)

Instructions:

  1. Heat olive oil and garlic in a pan, and sauté over medium-low heat for 1–2 minutes. Transfer garlic and oil to a glass mixing bowl. Allow to cool before adding basil essential oil, tomatoes, parsley, and salt.
  2. Slice baguette, and brush the tops with butter if desired.
  3. Broil the baguette slices until golden brown.
  4. Place some of the tomato mixture on top of each bread slice, and serve immediately.


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Essential Oil Veggie Dip

Serve a healthy vegetable platter with this delicious essential oil–flavored dip at your next class, meeting, or social gathering. This can be a great way to introduce cooking with essential oils!

Veggie-Dip 

Essential Oil Veggie Dip

  • Servings: 8
  • Difficulty: Easy
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Ingredients:

  • 2 cups low fat cottage cheese
  • 1 package ranch dressing seasoning mix
  • 1 toothpick basil essential oil
  • 1 toothpick dill essential oil
  • 1 toothpick oregano essential oil

Instructions:

  1. Pour cottage cheese and ranch dressing mix into the blender. Dip a toothpick in each oil, and then swish the toothpick in the cottage cheese mixture (use a different toothpick for each oil).
  2. Blend all ingredients together until smooth.
  3. Serve with your choice of vegetables.


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White Bean Hummus with Basil Essential Oil

This is a great healthy appetizer that you can serve at any event! Eat it with vegetables, pita chips, or crackers; or use it as a sandwich or wrap spread. This white bean hummus is more mild than the traditional hummus and can be enjoyed by all!

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White Bean Hummus with Basil Essential Oil

  • Servings: 8–10
  • Difficulty: Easy
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Ingredients:

  • 1 can cannellini beans or great northern white beans (15 oz.), drained and rinsed
  • 1 1/2 Tbsp. tahini
  • 3 Tbsp. olive oil
  • Juice of 1 lemon
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1–2 drops lemon essential oil
  • 1 toothpick basil essential oil
  • 1–2 Tbsp. water (to thin)

Instructions:

  1. Place all ingredients (except water) in a food processor, and blend until smooth. Add more seasonings to taste. Add water to thin if desired.
  2. Serve immediately with vegetables or crackers. You can also use this hummus as a sandwich or wrap spread.
  3. Note: As the hummus sits in the fridge, the oil taste may get stronger. If you aren’t planning on serving it immediately, wait to add the essential oil until shortly before serving.

Extra Idea:
This hummus would make a great healthy refreshment at an essential oil class. You can even serve it in a shot glass with vegetable sticks that your class attendees can take home with them. Click here to see a similar idea.


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Vegetable Quinoa Bites with Basil Essential Oil

These homemade vegetable bites make a great snack or meal for kids and adults alike. The bite-sized treats are packed with nutrients, so you won’t feel guilty about eating them or giving them to your kids! This recipe makes a lot, but they can easily be frozen and saved for another day.

Vegetable Quinoa Bites with Basil Essential Oil

  • Servings: About 5–8; makes 60 mini muffins
  • Difficulty: Easy
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Ingredients:

  • 1 1/2 cups cooked quinoa
  • 1/2 head of cauliflower, grated
  • 2 carrots, grated
  • 1 medium zucchini, grated
  • 1 medium red potato, grated
  • 1 cup cheddar cheese, grated
  • 4 eggs
  • 1/2 cup cornmeal
  • 1/4 cup coconut flour (or 3/4 cup all-purpose flour)
  • 1/2 tsp black pepper
  • 3/4 tsp salt
  • 1 tsp ground mustard
  • 1/2 tsp garlic powder
  • 1–2 drops basil essential oil

Instructions:

  1. Cook quinoa (see notes below). Meanwhile grate vegetables and cheese.
  2. Mix together the grated vegetables in a large bowl. Place handfuls of the mixture in a clean kitchen cloth or paper towel, and squeeze out the extra liquid. Mix in cooked quinoa and cheese with the vegetables.
  3. Place all other ingredients (starting with the eggs) in a separate bowl, and whisk until smooth.
  4. Combine the egg mixture into the vegetable mixture. Stir to combine.
  5. Preheat oven to 400 degrees F. Grease a mini muffin tin. (Note: If you don’t have a tin, you can shape them into balls or patties instead.)
  6. Use a tablespoon measuring spoon to scoop the mixture into the muffin tins, and press down until firmly packed in.
  7. Bake for 15–20 minutes or until brown at the edges.
  8. Enjoy these bites alone or with ketchup, avocado, sour cream, or your favorite topping or sauce.

Note: To cook quinoa on the stove, add 3/4 cup quinoa and 3/4 cup water to a small pot. Bring to a boil over medium heat. Once boiling, change the temperature to medium-low heat, and let simmer until most if not all of the water is gone. This will take about 15–20 minutes.
To cook quinoa in the pressure cooker, add 3/4 cup quinoa and 1 1/2 cups water to the pressure cooker. Cook for 7 minutes on high pressure.