Serve at Your Next Party for some Very Satisfied Guests!
This Rosemary Cream Cheese Dip made with doTERRA Rosemary Essential Oil is a big hit at parties! Make this and serve with Nabisco Ritz Toasted Chips and you have yourself a winner. Of course, use whatever crackers you like!
Essential oils aren’t just for aromatherapy. You can cook with them too!
Cooking is one of my passions. Here’s my video on how to make this Italian Bread Dip and it’s going to be a great addition to my Cooking with Essentials Oils class and dinner party that I’m having tonight! See below for the rest of the menu! Less is more when it comes to essential oils – especially when cooking!
Here’s tonight’s menu:
Gluten free pasta with vegetarian pasta sauce
Rosemary Cream Cheese Dip
Lemon Rosemary Hummus
Green salad with homemade dressing (Wild Orange Vinaigrette)
French bread with our Italian dip – a little bit of Europe!
Wine of course!
Not all essential oils are created equal. To get 100% Certified Pure Therapeutic Grade essential oils, CLICK HERE or fill out the form below:
I’m getting excited to share in an upcoming class how to cook with essential oils. In this video I’m showing a couple of ways I will be using these oils in my class Cooking with Essential Oils at my house. I’ll be serving gluten free pasta with a vegetarian tomato sauce plus Lemongrass and Rosemary hummus AND Cinnamon Brownies. But that’s not all! I have a few other nibbles to share which I will reveal in future videos.
My next class is tomorrow night, but don’t worry…I will do future classes. And I might even do them online! So stay tuned and follow me on YouTube! FYI…if you catch this in advance of my class, here is the facebook event page:
I LOVE Fall and Winter – especially because I tire of the Arizona heat after 6 months. This time of year is fun because we get to wear sweaters and make our favorite comfort soups. This is healthy and delicious and will accompany any other dish or sandwich.
1 Heat oil in heavy large pot over medium heat.
2 Add leeks, onions, celery, garlic and thyme and saute until onions are translucent, about 10 minutes.
3 Add cauliflower and saute until just soft, about 10 minutes.
4 Add chicken broth.
5 Bring to boil; reduce heat, cover and simmer 16 minutes.
6 Add cream and simmer 15 minutes.
7 Working in batches, puree soup in blender until smooth.
8 Return soup to pot and bring to simmer.
9 Whisk in Gruyere cheese and cayenne.
10 Season soup to taste wtih salt and pepper.
I did not make up this recipe. I believe I found it in Bon Appetit a long time ago. I like to give credit where it’s due!
If you want an easy, time-saving dinner that has a lot of oomph, try this crock-pot dish on a crisp Fall or Winter day. It’s kind of a cross between chili and stew and is super flavorful!
You can prep the veggies the night before, then in the morning, add everything to the slow cooker before you leave for the day. I didn’t add hot sauce to the recipe, but I almost always add it to my finished dish. You can also add some Parmesan cheese just before serving. I tried this very recently and it was delicious!
1 Tbsp. olive oil
1 & 1/2 cups chopped yellow onion
1 & 1/2 cups diagonally cut carrot
1 cup chopped, peeled turnip
1/2 cup diced celery
4 garlic cloves, minced
2 (15-oz.) cans cannellini beans, rinsed and drained
2 (4-oz.) links fully cooked hot Italian sausage (you can use chicken or turkey sausage for a healthier dish)
1 (28-oz.) can diced tomatoes (do not drain)
3/4 cup chicken broth/stock
2 tsp. chopped fresh thyme
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 bay leaf
Saute vegetables together in olive oil until tender – about 5+ minutes.
Place veggie mixture in a 5-quart crock pot. Add beans, sausage, tomatoes, chicken broth, thyme, salt, pepper and bay leaf. Cover and cook on LOW 8 hours or until veggies are tender.
I found a lighter version of this recipe in Cooking Light (magazine). You can use low sodium everything and substitute the Italian Sausage with sweet Italian sausage links.
For some reason, I can’t say I have ever fallen in love with quinoa – except for now. I think that some of the quinoa dishes I’ve had were made up of too much quinoa and in and of itself it’s not the most amazing tasting food. It really needs something.
But yesterday, after a perfect yoga class, I shared a salad with my girlfriend and it was equally perfect! So when I got home, I checked to see if I still had the quinoa I bought forever ago at Trader Joe’s. Sure enough, it was still there. I happened to have all the ingredients that were in the salad I ate yesterday, except there are some minor differences.
Here’s what I put together, and I will bet if you do this combo, you will love it. I am going to start adding quinoa to my salads from now on because it’s such a great and healthy protein. So here is my recipe:
Spinach or Spring Mix – about 2 cup fulls
Quina – about 1/4 cup or more to your liking
Chopped red onion
Chopped red pepper
Cucumber, sliced thin and chopped
Garbanzo beans – just a small handful
Feta cheese – 1/8 cup
Slivered or sliced almonds (small handful, quick toasted on a fry pan)
Avocado (1/2 cut up)
Olive oil (a swirl) and balsamic vinegar (another swirl)
Salt and freshly ground pepper to taste (be light with this)
Cayenne pepper (a few shakes – I like it hot)
Everything is optional and of course, you can add other items as well
Toss in a big bowl and consume! This is some healthy food!