You can inhale and rub on as many essential oils as you please – and that’s a beautiful way to go through life – but if you’re eating poorly, they can only do so much to counteract that.
A slow cooker is a fabulous way to create a path of least resistance to eating nutritiously each day. Generally the recipes involve very little aside from chopping – which can be done in your food processor – and a quick bit of browning in the pan. And sometimes you can even skip that.
Did you know you can add extra intense flavour plus all-important vitality to your cooking by incorporating Young Living essential oils?
True! In fact, celebrity Chef Kate swears by them, so much so that she’s become an ambassador for Young Living, spreading the word about how to use them to enhance your cooking and life. We’re so proud to be members of this amazing company. They have been the trailblazers and their passion for purity and genuine love of oils and creating products to improve our lives is second to none. To join our Good Oil Daily team and order Young Living products, please click here.
It’s absolutely critical that you only add essential oils to food or drink if you’re choosing a brand that is of the highest quality and purity – and you need to know that for a fact. Discover why we love oils by Young Living so much in this short video.
It is also crucial that you only ever use as dietary additions the essential oils that specifically say on their bottle that you can do so. Even if the purity and authenticity is there, not all essential oils are suitable for ingestion. Just be wise and as always, read your labels. Essential oils are potent, so as always, please follow directions on the bottle and the usual guidelines for safe use of authentic essential oils.
Today’s hearty recipe is gluten-free, dairy-free and paleo. It’s a wonderfully hearty chilli that’s ideal for grass-fed beef or organic free-range turkey. You can eat it when it’s ready or put it into freezer-safe containers and stash it away in your freezer so that you have some super-quick and easy mid-week meal options at your fingertips.
It’s lovely and versatile, too! You can head down the Mexican path when serving it or keep it simple with some steamed veges.
We’ve included the optional additions of Young Living Oregano, Cinnamon and Black Pepper essential oils. These impart an intense flavour boost that’s unlike anything you can achieve with dried herbs thanks to essential oils being the life blood of plants and highly concentrated substances.
Let’s take a quick squiz at each of these oils and a few of their key benefits.
Oregano
Steam-distilled from the leaves, oregano essential oil (Origanum vulgare) is generally sourced from the USA, France, Germany and Turkey. It’s high in the constituent carvacrol, which you can research in your trusty essential oils reference book for its specific benefits. Oregano was listed in Medicine, a tome of herbal remedies compiled by a Benedictine herbalist named Hildegard of Bingen in the early 12th century. Its aromatic influence brings a sense of security. A perfect addition to comfort food!
Cinnamon Bark
Steam distilled from the bark, cinnamon bark essential oil (Cinnamomum zeylanicum) is sourced from Sri Lanka, Madagascar and Ceylon. It’s high in trans-cinnamaldehyde and a key ingredient in Young Living Thieves® essential oil blend, which is the foundation for Young Living’s oral hygiene range and safe, divinely spicy non-toxic household cleaning products. Cinnamon was listed in De Materia Medica, a highly respected and regarded reference for herbal remedies throughout Europe, written by Dioscorides in AD78. It’s also mentioned several times in the Bible and is said to attract wealth, thereby having a very different meaning when talking about rich food!
Black Pepper
Steam distilled from fruit and berries, black pepper essential oil (Piper nigrum) is sourced from Madagascar, Sri Lanka, England and India. Fun and somewhat gruesome fact: black pepper was discovered in the nostrils and abdomen of Ramses II. This was due to use by the Ancient Egyptians of pepper in the mummification process. Its stimulating and energising properties helped to make black pepper as valuable as gold and silver in ancient times. This slow-cooker recipe will save you time which is our most valuable currency in today’s crazy-busy world, so black pepper is a perfect inclusion! Let’s get cooking.
This will also connect you up with The Good Oil Team for our personal support and coaching. We'd love to help you on your journey to vibrant well-being the natural way!
Any questions? Please get in touch via our Contact page.
Beef and Pumpkin Chilli with Spicy Essential Oils
Recipe adapted from The Real Food Dietitions (Serves 6)
Preparation: 15 mins Cooking: 6-7 hrs (slow cooker)
INGREDIENTS
- 1 tbsp coconut oil or pure beef tallow
- 1 large onion, chopped
- 1 medium green capsicum, diced
- 6 cloves organic garlic, minced
- 700g grass-fed beef mince or turkey mince
- 2 x 400g tins diced tomatoes
- 2-3 tbsps tomato paste
- 400g roasted and mashed pumpkin (skin removed)
- ½ – 1 cup free-range chicken stock
- 2 ½ tsp dried oregano or 1-2 drops Young Living Oregano essential oil
- 2 tbsp dried chilli powder
- 1 ½ tsp ground cinnamon or 1-2 drops Young Living Cinnamon essential oil
- 1½ tsp ground cumin
- ¾ tsp Himalayan or Celtic salt
- generous grind of black pepper or 1 drop Young Living Black Pepper essential oil
METHOD
- Heat a large pot over medium-high heat
- Add oil and saute the onion and capsicum, stirring occasionally, until onions starts to soften
- Add the garlic and cook a further 30 seconds or so until fragrant
- Add the ground beef, breaking up loosely with a large spoon as it cooks. When meat is nearly cooked through (8-10 mins) transfer to the slow cooker
- Add remaining ingredients except for the essential oils and stir to combine well
- Set heat to LOW and cook for 6-7 hours
- Stir through the essential oils before serving. Start with one drop of each, stir well, then add more to taste as needed. Go easy: just add one extra drop with each addition then taste again
SERVING OPTIONS
- Serve with organic corn taco shells, finely sliced lettuce and a drizzle of organic plain yoghurt
- Warm tostadas, cover with a layer of lightly warmed finely chopped carrot, red and white cabbage and top with the chili beef
- Serve with mashed creamy potato and sweet potato plus steamed broccolini
- Pre-heat oven to 150C/300F. Wash spuds, leave the skins on, pierce several times, drizzle with olive oil and sprinkle with Himalayan or Celtic salt, put on a baking tray and bake in the oven for 90 minutes. Pierce with a fork to test readiness. Split open and serve the chilli over the top with a dash of thick organic plain yoghurt and handful of freshly chopped parsley
This will also connect you up with The Good Oil Team for our personal support and coaching. We'd love to help you on your journey to vibrant well-being the natural way!
Any questions? Please get in touch via our Contact page.
