It’s that time of year again! The leaves have changed color, there’s a nip in the air, we’ve closed up our windows, and started a fire in the woodstove (okay…..maybe you just turned the furnace back on, but dream with me, okay?).
Thanksgiving Day is right around the corner, and, as our thoughts turn to giving thanks, our noses and taste buds are ready for the warm and savory subtleties and aromas of Thanksgiving: pumpkin pie, simmered greens, turkey and stuffing, roasted vegetables… Just typing this makes me think about the weight I might gain. Sigh.
There has to be another way.
Couldn’t we make some healthier options and amp up the flavor with nutrient-packed whole foods, healthy fats, and essential oils?
Did you know that you can use essential oils in your cooking? Depending on the recipe, you can usually substitute essential oils for some of the herbs and spices called for in your recipes or add to the dried herbs for a punch of flavor.
If you’re ready to punch your palate with some hearty and healthy Thanksgiving side dishes, give these two a try, and be sure to check out the diffuser recipes to scent your home for the holiday…calorie-free!
SWEET POTATO CASSEROLE
Okay, I know this dish may sound decadent, but it packs in the nutrients without packing on the pounds. Sweet potatoes, though a carb, are full of fiber, potassium, vitamin A, and a good source of vitamin B-6. Oranges are also a rich source of fiber and potassium as well as vitamin C. And pecans are a good source of fiber, protein, potassium, and magnesium. No marshmallows in this recipe!
Ingredients:
4 organic sweet potatoes, peeled& cooked
¾ c. canned coconut milk
2Tbsp. organic cold-pressed coconut oil
1 Tbsp. pure maple syrup
½ tsp. ground nutmeg
½ orange, juiced
Salt and pepper to taste
2-4 drops Cinnamon essential oil (to taste)
Pecan topping:
1½ c. chopped pecans
1 Tbsp. organic cold-pressed coconut oil, melted
1 Tbsp. pure maple syrup
1 drop Cinnamon essential oil
Directions:
Mix cooked sweet potatoes, coconut milk, coconut oil, maple syrup, nutmeg, orange juice, and cinnamon essential oil in a large bowl, using a hand mixer. Spread into a baking dish and set aside. Combine topping ingredients in a separate bowl, making sure pecans are well-coated. Sprinkle over top of sweet potato mixture. Bake for 50-60 minutes at 350 degrees, or until pecans are lightly browned. Serve warm.Makes 12 servings
ORANGE-CRANBERRY CHUTNEY
Swap out your boring sugary-canned cranberry sauce for this amazingly fresh option! Antioxidant-rich and packed with flavor, you won’t be able to resist! Or have it for dessert!
1 whole seedless orange (flesh and the zest from the skin)
2 organic green apples, cored, peeled, & diced
2 c. whole organic cranberries
2 Tbsp. raw organic honey (or more to taste, but watch that sugar!)
3 drops Wild Orange essential oil
-or-
2 drops dōTERRA On Guard®Protective blend
Directions:
Zest the orange peel and place zest in food processor. Peel the orange, and separate the segments, placing them in the food processor. Discard the remaining peel. Add apples and cranberries to the food processor. Pulse until ingredients are finely chopped. Pour into a large bowl. Add honey, starting with 1/3 cup and adding more to taste. Add 3 drops of Wild Orange essential oil. Stir to combine. Pour chutney into an airtight container and refrigerate for 1-4 hours before serving. Makes a great topping for turkey, an addition to leftover turkey sandwiches or on top of crackers with cream cheese.
DIFFUSE FOR FLAVOR
If you’re not quite ready to prepare your Thanksgiving dishes yet, but want to make your house smell yummy and give you a little Thanksgiving inspiration, try one of these warm and spicy diffuser blends.
FALL HARVEST
2 drops Cedarwood
2 drops Wild Orange
1 drop Cassia
1 drop Juniper Berry
SPICED CIDER
2 drops Ginger
2 drops Wild Orange Orange
2 drops Cinnamon
WARM PUMPKIN SPICE
2 drops Ginger
2 drops Clove
2 drops Cardamom
POST-MEAL BELLY BLUES
Just in case you overindulge in your Thanksgiving meal…okay, let’s be honest. WHEN you leave the table without feeling stuffed to the gills on Thanksgiving Day,pat yourself on the back for your self-control.
For everyone else, though, here is an amazing rollerball bend to fix their tummy troubles. This blend will provide relief of stomach discomfort for whatever reason.
BETTER BELLY SOOTHING ROLLERBALL BLEND
Ingredients:
8 drops Ginger essential oil
8 drops Fennel essential oil
4 drops Peppermint essential oil
Carrier oil of choice (I prefer Fractionated Coconut Oil)
-or-
20 drops dōTERRA DigestZen® Digestive Blend
Directions:
Add essential oils to a 10 mL glass rollerball bottle. Top off blend with carrier oil of your choice, like fractionated coconut oil or sweet almond oil. Apply rollerball blend directly on the belly or around the belly button to ease temporary digestive upset.Note: This recipe is not recommended for children under the age of 12 due to the potency of the essential oils. To learn more about carrier oils and safe dilution ratios for children please refer to Smart Mom’s Guide to Essential Oils.
Thus begins the joyful season of celebrations and gatherings of family and friends. Use your essential oils to add some delicious flavor to your dishes and to create a warm and inviting atmosphere in your home. Happy Thanksgiving!
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