Essential Oils

Supporting Health Naturally

Appetizers

Ranch Dip

Google+Share

Chef Craig Chasky’s Ranch Dip with Essential Oils

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Serves 6-12

Ingredients

Choose your favorite Organic Ranch Dressing 16oz- 24 0z
Lemongrass Oil

Directions

Add 3 Drops of  Lemongrass oil to 16oz – 24 oz of ranch dressing.
Mix well.
Serve with favorite chips and/ or veggies.

 

” Serve it up and Fortify Thyself”

 

Feta Olive Spread

Google+Share

Chef Craig Chasky’s Feta – Olive Spread

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Serves 6- 12

Ingredients

2 cups Feta
1 can drained – Pitted black olives of choice
1 Drop of  Rosemary Oil
1/3 cup chopped Parsley

Directions

In a Food Processor – pulse till blended.
Serve with favorite chips and/or veggies.

 

” Serve it up and Fortify Thyself”

 

 

 

Lemon Hummus

Google+Share

Chef Craig Chasky’s Lemon Hummus

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Serves 6 to 12

Ingredients

2 cans organic chickpeas rinsed and drained
1/3 can Tahini
Sea salt to taste
1/4 cup Parsley or Cilantro
4 drops of Lemon Oil – add to Tahini and mix well
1 1/2 cups of Purified water

Directions

In a food processor combine all ingredients. Pulse till smooth yet not a purée. Serve with favorite chips.

 

” Serve it up and Fortify Thyself”

 

 

Italian Sausage, Tortellini Soup

Google+Share

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Ingredients:

1 pound mild Italian sausage
1 bag diced or sliced carrots
1/2 sweet onion
1 orange bell pepper
3-4 cloves garlic, minced
32-49 ounce can or box low sodium chicken broth
15 ounce can diced tomatoes
Dash of oregano
1 small zucchini
1 small yellow squash
1 drop rosemary essential oil
Toothpick of oregano essential oil
Toothpick of basil essential oil
Garlic salt to taste
Parsley (optional)
1 20 ounce package tortellini

In a large pan (wok), combine sausage, carrots, onion, bell pepper, and garlic. Cook over medium heat until sausage is browned and crumbles. Drain well.

Stir in chicken broth, diced tomatoes, and a dash of oregano. Bring to a boil, reduce heat, and let simmer covered. Add zucchini, yellow squash, and essential oils.  Add garlic salt to taste. If desired, add fresh, chopped parsley for garnish.

Prior to serving, add just enough tortellini per serving. This prevents the tortellini from absorbing too much broth and getting soggy.

Blender Salsa

Google+Share

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Ingredients:

½ sweet onion
½ red onion
2 serrano peppers
1 jalapeño
3 cloves minced garlic
1 tomato
3 large red tomatoes (quartered)
2 Roma tomatoes (halved)
5 tomatillos
1 green bell pepper (quartered)
1 bunch of cilantro
Garlic salt
2 drops lime essential oil
2 drops cilantro essential oil

Add all ingredients to your blender. Puree ingredients until smooth. Leave the lid on your blender 5 minutes after blending. Pour and serve with your favorite tortilla chips.

Blender Salsa with Cilantro and Lime Essential Oils