A Dash of Fall Flavor: 7 Easy Autumn Recipes to Savor the Season

Essential Oils in the Kitchen: Where Flavor Meets Fragrance

Infusing Magic into Every Bite

Health Benefits from the Nature's Pantry

Safety Precautions

Easy Fall Recipes Using Essential Oils

Autumn-Spiced Pumpkin Soup

• 2 cups pumpkin or squash puree
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 apple, peeled and chopped
• 4 cups vegetable or chicken broth
• 1 cup half-and-half or coconut milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 drop Cinnamon Bark essential oil
• 1 drop Ginger essential oil
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley for garnish (optional)

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, chopped carrot, and apple. Cook for another 5 minutes, until the vegetables begin to soften.
3. Pour in the broth and pumpkin or squash puree. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are fully cooked.
4. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a blender.
5. Return the blended soup to the pot. Stir in the coconut milk or half-and-half, ground cinnamon, ground nutmeg, and ground ginger.
6. Add one drop of Cinnamon Bark essential oil and one drop of Ginger essential oil. These oils are potent, so a little goes a long way.
7. Season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes to allow the flavors to meld together.
8. Serve the soup hot, garnished with fresh parsley if desired.

• You can pair it with a crusty whole-grain bread for a hearty meal.
• Top with a dollop of Greek yogurt or a sprinkle of toasted pumpkin seeds for added texture and flavor!
• For an impressive serving suggestion, serve in hollowed-out small pumpkins for a festive presentation at autumn gatherings!

Spiced Apple Cider

• 8 cups apple cider
• 2 oranges, sliced
• 4 cinnamon sticks
• 6 whole cloves
• 1-inch piece of fresh ginger, sliced
• 1 drop Cinnamon Bark essential oil
• 1 drop Wild Orange essential oil
• Optional: 1/2 cup rum or bourbon for the alcoholic version
• Optional: honey or maple syrup for sweetening (to taste)

1. In a large pot, combine the apple cider, orange slices, cinnamon sticks, cloves, and ginger.
2. Warm the mixture over medium heat. Allow it to simmer for about 30 minutes. This will infuse the flavors together.
3. After simmering, remove the pot from heat and let it cool slightly.
4. Add one drop of Cinnamon Bark essential oil and one drop of Wild Orange essential oil. NOTE: Remember, essential oils are potent, so a little goes a long way.
5. Optional: For the alcoholic version, stir in the rum or bourbon.
6. Taste the cider and adjust the sweetness if desired by adding honey or maple syrup.
7. Strain out the solids and pour the spiced apple cider into mugs or glasses.

Roasted Butternut Squash with herb-infused Oil

• 1 medium butternut squash, peeled, seeded, and cut into cubes
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 toothpick dip Rosemary oil
• 1 toothpick dip Thyme oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• Optional: 1 teaspoon red pepper flakes for a touch of heat

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a small saucepan, gently heat the olive oil over low heat. Add the minced garlic, rosemary, and thyme. Let the herbs infuse into the oil for about 5 minutes. Remove from heat, stick a toothpick through the orifice on the rosemary and thyme oils, and stir into the oil. Set aside.
3. Place the cubed butternut squash in a large mixing bowl. Drizzle the herb-infused oil over the squash and toss well to ensure each piece is coated evenly.
4. Spread the squash cubes onto the prepared baking sheet in a single layer. Sprinkle with salt, pepper, and red pepper flakes (if using).
5. Roast in the preheated oven for about 30-35 minutes, or until the edges are golden brown and caramelized, tossing once halfway through to ensure even cooking.

Cooking Tips for Perfect Caramelization:

• Try to cut the squash into evenly sized pieces. This ensures they cook uniformly.
• Don't overcrowd the baking sheet. It's better to use two sheets if necessary to allow for proper caramelization.
• Roasting at a high temperature helps achieve that beautiful caramelization on the edges.
• Pat the squash cubes dry before tossing them in the herb-infused oil. This helps to avoid excess moisture which can inhibit caramelization.
• Resist the temptation to constantly stir the squash during roasting. Let them sit for a while to develop that golden crust.
• This prevents sticking and helps with easy cleanup.

Citrus-Marinated Autumn Salad

• 4 cups mixed salad greens (e.g., arugula, spinach, kale)
• 1 cup sliced apples (choose a crisp variety like Honeycrisp or Granny Smith)
• 1/2 cup pomegranate seeds
• 1/2 cup chopped pecans or walnuts
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup thinly sliced red onion
• 1/4 cup dried cranberries

• 1/4 cup olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 drop Wild Orange essential oil
• 1 drop Lemon essential oil
• Salt and pepper to taste

1. In a large salad bowl, combine the mixed greens, sliced apples, pomegranate seeds, chopped nuts, feta cheese (if using), red onion, and dried cranberries. Toss gently to mix.
2. In a separate small bowl, whisk together the olive oil, fresh orange juice, fresh lemon juice, Wild Orange essential oil, and Lemon essential oil. Season with salt and pepper to taste.
3. Drizzle the citrusy essential oil dressing over the salad. Toss again to evenly distribute the dressing.
4. Allow the salad to marinate for about 10 minutes to let the flavors meld together.
5. Serve chilled, garnished with extra pomegranate seeds and a sprinkle of nuts for added texture.

• Roasted butternut squash or sweet potatoes for a warm element.
• Sliced pears or persimmons for a sweet and juicy touch.
• Toasted pumpkin seeds or sunflower seeds for extra crunch.

Cinnamon and Orange-Spiced Muffins

• 2 cups all-purpose flour (For gluten-free, use a 1:1 gluten-free flour blend)
• 1/2 cup granulated cane sugar (Substitute coconut sugar or honey if desired)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted (For vegan, use coconut oil or a vegan butter substitute)
• 1/2 cup milk (For vegan, use almond or oat milk)
• 1/4 cup fresh orange juice
• Zest one orange
• 2 eggs (For vegan, use 2 flax eggs: 2 tablespoons ground flaxseed + 6 tablespoons water)
• 1 teaspoon vanilla extract
• 3 drops Cinnamon Bark essential oil
• 3 drops Wild Orange essential oil

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or use a silicone muffin pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
3. In a separate bowl, combine the melted butter (or vegan alternative), milk, fresh orange juice, orange zest, eggs (or flax eggs), vanilla extract, Cinnamon Bark oil, and Wild Orange essential oil.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Herbed Garlic and Rosemary Bread

• 4 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 1/2 cups warm water (about 110°F or 45°C)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 toothpick dip Rosemary essential oil (can add more to taste)

1. In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until it becomes frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. Mix until the dough comes together, then turn it out onto a floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Preheat your oven to 375°F (190°C).
6. Punch down the risen dough and turn it out onto a lightly floured surface. Flatten it into a rectangle and sprinkle the minced garlic and chopped rosemary evenly over the surface.
7. Fold the dough over itself and knead gently to distribute the garlic and rosemary.
8. Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper
9. In a small bowl, stir the toothpick of Rosemary essential oils with a teaspoon of olive oil. Brush this mixture over the surface of the bread.
10. Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Warm Vanilla Chai Latte

• 2 cups milk (For dairy-free, use almond or oat milk)
• 2 chai tea bags
• 1 tablespoon honey or maple syrup (For a sugar-free option, use a natural sweetener like stevia or monk fruit)
• 1 teaspoon vanilla extract
• 1 drop Cinnamon Bark essential oil
• 1 drop Cardamom essential oil
• Optional: Whipped coconut cream for topping
• Optional: Cinnamon sticks for garnish

1. In a small saucepan, heat the milk over medium heat until it begins to steam. Do not let it come to a boil.
2. Remove the saucepan from the heat and add the chai tea bags. Allow them to steep for about 5-7 minutes, or until the milk is infused with the chai flavor.
3. Remove the tea bags and return the saucepan to low heat.
4. Stir in the honey or maple syrup, vanilla extract, Cinnamon Bark essential oil, and Cardamom essential oil. Continue to heat, stirring gently, until everything is well combined.
5. Remove from heat and carefully pour the chai latte into mugs.

Customization Options:

• Dairy-Free Alternative: Use your preferred non-dairy milk like almond or oat milk.
• Sweetener Options: Tailor the sweetness to your preference. You can use honey, maple syrup, stevia, or monk fruit sweetener.
• Additional Spices: Feel free to add a pinch of ground cinnamon, nutmeg, or ginger for extra warmth and flavor.

Have a Delightful Fall Experience!

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