Essential Recipes

Citrus Beet Salad

Salad

• 4 medium sized beets, cooked and cut in quarters
• ½ cup micro greens
• 1 cup cherry tomatoes, halved
• ⅛ cup feta cheese

Dressing

• ⅛ cup olive oil
• 1 tablespoon white balsamic vinegar
• 1 tablespoon honey
• 2 drops Lime essential oil
• 2 drops Wild Orange essential oil
• Salt and pepper to taste

Directions: In a small bowl whisk together dressing and serve over salad.

Basil- Lime Hummus

Ingredients

• 2 drops Basil essential oil
• 2 drops Lime essential oil
• 1 teaspoon paprika
• ½ teaspoon onion powder
• 1/9 teaspoon black pepper
• 2 400g cans chickpeas
• 2 cloves garlic
• ¼ cup tahini
• 1 teaspoon sea salt
• Juice of 1 lemon
• ½ cup olive oil
• 1 tablespoon fresh basil (for colour)

Directions

In a strainer drain chickpeas, reserving the liquid. Use a food processor to blend basil, garlic, tahini, chickpeas, seasoning, and essential oils. Pour the juice of 1 lemon (take out seeds) in to the mixture while continuing to blend. Pour in the olive oil and ¼ cup chickpea liquid until hummus reaches desired consistency, add more if needed. Serve with fresh veggies or pita.

Wild Orange- Rosemary Marmalade

Ingredients

• 4 large oranges
• 2 lemons
• 4 tablespoons organic raw honey
• 2 drops Wild Orange essential oil
• 2 drops Rosemary essential oil

Directions

Slice the orange and lemons in very thin half-moon slices; be sure to discard seeds but leave the skin on. Pour the sliced fruit and juice into a pot, add 8 cups of water, and bring the mixture to a boil, stirring frequently. Pour in honey and mix thoroughly. Simmer for 20 minutes stirring occasionally. Once the mixture begins to solidify and become thick, stir it more consistently to keep from burning. Cover and let stand overnight at room temperature. Stir in essential oils and store in a mason jar.