2 large pieces cod
salt and fresh ground black pepper to taste
3 tablespoons dairy free sour cream
1/4 tsp. garlic powder
1/4 tsp. dill weed
2 drops Lemon Essential Oil
3 tablespoons sliced green onion, finely chopped

Place cod in baking dish and blot dry with paper towels. Let it come to room temperature while you prep other ingredients. Preheat oven to 375F.

In a small bowl, stir together the sour cream, garlic powder, dill weed, and lemon oil. Stir in 2 tablespoons green onions. Spread an even coating over each piece of the fish, using all the topping mixture.

Bake fish until the internal temperature reaches 145F/62C, or until firm, but not hard to the touch. They should be flaky. Probably about 20-25 minutes. Serve hot, sprinkled with remaining sliced green onions.

Great recipe from this months Living Magazine.

5 medium apples, diced
5 oz. celery, diced small
4 oz. course chopped walnuts
2/3 cup mayo
7 drops Lemon Essential Oil

Combine all above ingredients and serve. I added grapes. You can also add cubed chicken for a full meal.

Another great recipe I adjusted from Living magazine.



4 tbsp melted butter
4 tbsp honey
1 drop Lime Essential Oil
2 tsp ground allspice
8 drops of Cinnamon Bark essential oil
5 drops Ginger essential oil
2 large sweet potatoes peeled,cut and cubed
Salt and Pepper to taste

Preheat oven to 425. Coat large baking dish with oil. In large bowl, stir butter, honey, lime, allspice, and Cinnamon and Ginger oils together until blended. Add sweet potato cubes and toss to coat. Arrange in single layer. Bake for 10 minutes and then stir to coat with glaze. Continue to bake for another 10-15 minutes or until tender and caramelized.

1 tablespoon olive oil
1/2 medium onion (I like red)
1 bunch organic Kale
1/2 cup dried cranberries
salt & pepper
5 drops Lemon Essential Oil

Add olive oil to pan and heat on medium. Add onions. Saute for a few minutes until they start to get tender. Add kale and cranberries. Salt and pepper to taste. After kale is mostly wilted, add lemon oil. Stir a few times and serve.

8 bone-in skinless chicken thighs
Salt and freshly ground black pepper
GF flour for dredging
3 tablespoons coconut oil
2 tablespoons EVOO
3 to 4 cloves garlic, chopped
2 medium or 1 large onion, chopped
1 fresh red chile
2 round tablespoons ras el hanout (recipe below)
1/8 teaspoon freshly grated nutmeg
3 cups chicken stock
1 medium butternut squash, peeled and cut into 2-inch chunks
One 28-ounce can diced tomatoes
1 bunch spinach leaves (about 3 cups)
2 drops Ginger Essential Oil
1 drop Cardamom Essential Oil
2 drops Cinnamon Essential Oil
1 drop Clove Essential Oil
1/2 cup red or brown lentils
1 cup long-grain rice
1 drop Cilantro Essential Oil
1 cup pomegranate seeds
1/2 cup thinly sliced scallions

Sprinkle the chicken thighs with salt and pepper and dredge in flour. Melt 2 tablespoons coconut oil with the EVOO in a Dutch oven over medium-high heat. Brown the chicken until crisp, and then remove from the pan. Add the garlic, onions and chiles and sprinkle with some salt. Stir in the ras el hanout, and nutmeg, and cook until the vegetables are tender, 10 to 12 minutes.

Pour in 2 cups of the stock along with the squash and tomatoes and simmer 15 minutes. Return the chicken to the pot and simmer to cook through, 10 minutes longer. Add the essential oils and the spinach. Cook until it's wilted. (I didn't have any this time, so it is omitted in the picture.) 

Cook the lentils in boiling salted water until tender, 7 to 10 minutes for red lentils, 15 minutes for brown. (I usually black beans this time, so use what ever legume you like.) Drain and reserve. Meanwhile, bring the remaining 1 cup stock, 3/4 cup water and the remaining 1 tablespoon butter to a boil in another small saucepot. Add the cilantro oil. Add the rice and bring to a boil, reduce to a simmer and cook until tender, 16 to 18 minutes. Fluff with a fork, and then combine with the lentils, pomegranate, and scallions. Serve with the chicken.

Ras el hanout Spice Recipe
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 1/2 teaspoons turmeric

2 lb boneless chicken breasts
4 cups chicken broth or veggie broth
1 green pepper, cut in large pieces
4 cloves garlic
2 Tbsp dried parsley, or 1/2 cup fresh
15 drops Lemon Essential Oil
salt and pepper to taste
2 cups rice

Place chicken in the bottom of the slow cooker.  Season with salt and pepper.  Add broth, peppers, garlic and parsley.  Cook on low for 4 - 6 hours. (I cut the breasts in half to make it go quicker).  Add rice and lemon oil during the last 60 minutes if you are using brown rice, or during the last 30 minutes if you are using white.  

Living Magazine from Spring 2014 had some great oils to add to your tea or just with water. To avoid an overpowering flavor, dip a toothpick in the center of the dripper cap and swirl in liquid. Repeat until desired strength is reached. Also, make sure your water is taken off the heat right before it begins to boil. Essential oils can be used in hot as well as cold drinks.

TRANQUILITY
Lavender
Roman Chamomile
Bergamot

IMMUNITY PROTECTION
1 Protective Blend Beadlet
Lemon or Wild Orange
1 Peppermint Beadlet

BREATHE WITH EASE
Peppermint Beadlet
Lemon or Wild Orange

WAKE-ME-UP
Lemon
Grapefruit
Wild Orange
Ginger (optional)

My daughter works for a chiropractor, and they are featuring snacks this month made with Essential Oils. This week she is Lemon Bars with Citrus Tea. Thought I'd share her recipe.

1-2 drops of your favorite citrus essential oil per 12 oz. of hot green, black or white tea
Suggested oils:  Lemon, Wild Orange, Grapefruit, Invigorating Blend, Lavender (not citrus, but yummy!)