Essential Oils are used all over the world for a variety of health reasons. They act as a natural remedy for many different illnesses plus some of them can replace dry or fresh herbs and spices in cooking.
This is why using essential oils even in your recipes can make you healthier and help you enjoy even the most boring or simple foods and salads in a completely new and exciting way! You should try it for yourself with our easy fall recipes below!
VeganThai Sweet Potato Curry Soup with Lemongrass and Ginger Oils
Vegan and gluten-free, this recipe for Thai Sweet Potato Soup is healthy and light and will bring a little sunshine into your day with its delicious, warm flavors.
- 2 large shallots (or one white onion) diced
- 2 Tablespoons coconut oil (or olive oil)
- 6 cloves garlic, chopped
- 3 drops of USDA Organic Lemongrass essential oil
- 1/4 cup ginger, chopped or 4 drops USDA Organic Gingergrass essential oil
- 1 small Serrano chili (or jalapeno for less spicy), diced
- 1 teaspoon yellow curry powder
- ½ teaspoon turmeric
- 4 cups veggie
- 2 cups water
- 2 lbs yams, peeled, cubed ( or sweet potatoes)
- 1 large carrot, peeled, sliced
- ½ cup to 1 can coconut milk
- 2 teaspoons of brown sugar (use2 tsp of erythritol as a sugar substitute)
- 2–4 teaspoons soy sauce to taste
- 2 Tablespoons lime juice
- salt and pepper to taste
- Cilantro, coconut milk, scallions, popped Sorghum grains, Sriracha Sauce and lime wedges.
- In a large heavy bottomed pot heat coconut oil over medium heat. Add shallot (or onion) and stir for 2 minutes. Add ginger, garlic, Lemongrass essential oil, and chili, cook for 3-5 minutes, until fragrant and golden. Add spices, and stir for 1-2 more minutes. Add stock, scraping up the spices from the bottom.
- Bring to a boil and add yams and optional carrot. Simmer on low, covered until yams are fork tender, 15-20 minutes. Let cool a bit, while you prepare your garnishes.
- Puree soup until very smooth. Get it as smooth as you can. Return to the stove and heat on med low.
- Stir in ½ cup of coconut milk.
- Now it’s time to season. Add the brown sugar, 2-4 tsp soy sauce ( or fish sauce) and the lime juice. Taste. You may need to add more depth (soy sauce) or a pinch or two of salt, or more lime, or more sugar, or more heat.
- Garnish with cilantro, scallions, coconut milk and serve with lime wedges.
Healthy Vegan & Gluten-Free Halloween Stuffed Peppers
- 4 small peppers (a mix of orange, red and yellow looks nice)
- 25g pine nuts
- 1 tb olive or rapeseed oil
- 1 red onion , chopped
- 2 fat garlic cloves , crushed
- 1 small eggplant, chopped into small pieces
- 200g pouch mixed GF grains (we used buckwheat and quinoa)
- 2 tbs sundried tomato paste
- zest of 1 lemon
- 2 Drops of USDA Organic Rosemary Essential oil
- Cut the tops off the peppers and remove all the seeds and any pale flesh. Use a sharp knife to carve spooky Halloween themed faces into the sides. Chop all of the offcuts into small pieces and save for later.
- Toast the pine nuts in a dry pan for a couple of minutes until golden. Heat up the oil in the pan, and turn on the oven to preheat. Cook the diced onion in the oil for 10 mins until softened. Then add in the garlic, pepper offcuts from the 1st step and eggplant and cook for a further 10 mins, until the veggies become soft. Season with salt and pepper to taste.
- Add the grains of your choice into the pan with the tomato paste. Stir for a couple of minutes to cook through, then remove from the heat and combine the mixture with the lemon zest, Rosemary Essential oil, and pine nuts.
- Fill each pepper with the mixture. Put the lids back on, using toothpicks to secure them in place, and put the peppers in a roasting tin with the Spookie faces facing upwards. Cover with baking parchment and bake for 35 mins, uncovered for the final 15. The peppers should be soft and the filling hot.
Fall Pumpkin Spice Latte with Cinnamon Oil
- 1 sachet or tea bag of pumpkin spice latte
- 100 ml whipping vegan cream
- 250 ml hot water
- 1 teaspoon manuka honey
- 1 drop USDA organic Cinnamon essential oil
- Whip the cream with an electric mixer until smooth.
- Combine the honey and Cinnamon essential oil until blended. Gently fold into the vegan whipped cream.
- Pour the hot water and pumpkin spice powder or tea bag in a mug of your choosing. Stir until dissolved or steep the tea bag beforehand.
- Place several spoonfuls of whipped cream on top of the latte mix.
- Optional: Sprinkle cinnamon powder on top of the now mounted whipped cream for a fun look.
Gluten-Free Pumpkin Gingerbread Cookies with Ginger and Cinnamon Oils
- 3 cups gluten-free all purpose flour
- 1 teaspoon baking soda
- 2/3 cup sugar / for a sugar-free option use Erythritol or Stevia to your taste
- ¼ cup + 1 Tablespoon Coconut Oil
- ¼ cup + 1 Tablespoon pumpkin purée
- ½ cup molasses
- ¼ cup barley malt syrup
- 1 drop of USDA organic Ginger essential oil
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 drop of USDA organic Cinnamon essential oil
- ¾ teaspoon nutmeg
- ¼ teaspoon cloves or 1 drop USDA organic Clove essential oil
1. Whisk together the dry ingredients
2. Whisk together the wet ingredients
3. Roll the dough and cut the cookies
4. Bake the vegan gingerbread cookies to perfection for approximately 17 minutes. Enjoy!
This Vegan Pumpkin Gingerbread Cookie Recipe is Inspired by content from veganbaking.net
NOTE: Always buy USDA Organic oils to avoid the artificial fertilizers & pesticides sprayed on all non-organic crops; otherwise you’re defeating their therapeutic effectiveness and benefits.
These recipes are super quick and simple, and they’re great for wiping up when you have unexpected fall or winter guests! Let us know in the comments below which recipe you’ve done and how you liked it, what your experience was like making them, or how we can improve these recipes. We’d love to hear from you so we can improve what we’re doing.