Essential Oils

Supporting Health Naturally

Discover Cooking with Essential Oils

Please always follow label instructions of your essential oils. The brand I use, most essential oils can be used internally and my kitchen cabinet features a great variety of essential oils to:

…by adding them to drinks, appetizers, main courses, and desserts!

Professional Chefs & Chefs at Home

Chefs of many fine restaurants, personal chefs, nutritional coaches and people simply loving to cook a healthy meal have discovered the value of fortifying recipes with 100% pure, therapeutic grade, digestible essential oils. It is an art to create beautiful recipes that are delicious and attractive but at the same time also fortifying and nutritious on many levels. Essential oils can support Chefs at all levels in reaching their ultimate goal! Adding just one drop of an essential oil to a dish will elevate the flavor to a new level as well as add health benefits such as increasing antioxidant intake, aiding in the digestive system and the respiratory system, act as a cleansing agent, and many others as you can see from the chart provided below.

Many people are not familiar with digestible essential oils may wonder “Why can I cook with these essential oils – most essential oils I know can only be used aromatic or topically?”. The answer is that the highest quality grade essential oils available on the market today are approved as GRAS (generally regarded as safe for consumption by the FDA) — ALWAYS read the label of your essential oil before use.

Another question could be “I’m already using herbs, why should I use the same thing in essential oil form instead?”. The answer to this frequently asked question is because 100% pure essential oils are so powerful. They are 50-70 times more potent than used in herbal form. Just imagine what that can do in terms of enhancing aroma and flavor as well as in therapeutic value! Plus, they don’t wilt like fresh herbs! One drop will only cost you $0.08 on average which will flavor and enhance your entire dish. Most essential oils have unlimited shelf live (kept out of heat, sun) and citrus oils generally about 3 years.

Suggestions for Cooking with Essential Oils

Basil Essential Oil sauces
Black Pepper Essential Oil season
Cilantro Essential Oil salsa
Cinnamon Essential Oil desserts
Clove Bud Essential Oil desserts
Coriander Essential Oil sauces
Fennel Essential Oil sauces
Ginger Essential Oil asian
Lavender Essential Oil desserts
Lemongrass Essential Oil thai
Lemon Essential Oil seafood, veggies
Lime Essential Oil seafood
Marjoram Essential Oil poultry
Oregano Essential Oil sauces
Peppermint Essential Oil BBQ, chocolate bark
Rosemary Essential Oil meats, veggies
Thyme Essential Oil pork, fish, dips
Wild Orange Essential Oil cookies, desserts

Essential Oils You Can Add to Water, Smoothies & Other Drinks

Frankincense Essential Oil
Geranium Essential Oil
Ginger Essential Oil
Grapefruit Essential Oil
Lemon Essential Oil
Roman Chamomile Essential Oil
Wild Orange Essential Oil
Digestive Blend
Protective Blend
Metabolic Blend
Zendocrine Essential Oil

ONE drop is sufficient for most recipes! Less is more with essential oils. They are very potent and should be used sparingly. Sometimes it might be sufficient to put a toothpick into the essential oil and stir that in your food or drink. When adding essential oils to a cooked dish, add to the outside of the pan or pot, at the end of the cooking period. Let simmer for only a minute, stirring to blend with the food. Essential oils have a very low smoke point.

Recipes Using Essential Oils

Many of our recipes are provided by Celebrity Chef Craig Chasky who you might remember from the Food Network. He elevates the flavor of his dishes and  adds health benefits by integrating essential oils.

Come back often to find more exiting recipes!

 

Recipes

Dark Chocolate Peppermint Bark

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Chef Craig Chasky’s Dark Chocolate Bark infused with Peppermint Essential oil

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Serves 4/6/8

Ingredients:

  • 8 to 10 ounces Dark Chocolate morsels
  • bing cherries
  • digestible Peppermint Essential Oil
  • coconut oil
  • parchment paper
  • double broiler

Instructions:

Place Chocolate in bowl -double boiler (water in vessel below -dry bowl on top w chocolate)

and heat over medium heat until smooth and uniform in texture-remove from heat -set aside

Line a cookie sheet with parchment paper -spray with coconut oil lightly

Add 2 drops of Peppermint Essential oil to smooth chocolate- fold in with a spatula until well blended

Pour chocolate onto parchment paper evenly and then Top with unsweetened Bing Cherries every inch apart

Place sheet in freezer for 15 minutes -remove and break apart for the amount of guests served

 

Make Your Own Teas with Therapeutic Benefits

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LOVE TEA – TRY THIS!

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Did you know that you would have to drink 28 cups of peppermint tea to get the same therapeutic benefits as putting one drop of Peppermint Oil into a cup of hot water?

Essential Oils are 50-70 times more powerful than used in herbal form, so if you love drinking tea and want to achieve certain health benefits, try 100% Pure Therapeutic Grade Essential Oils instead of the custom tea bags. Not only does it have amazing health benefits but it is also cheaper than buying herbal tea! One 15ml bottle of essential oil contains about 250 drops which makes a minimum of 250 cups of tea (more if you just dip a toothpick in the essential oil and then swirl it in your cup of hot water).

To stay with the peppermint tea example, one bottle of Peppermint Essential Oil is about $27.33 retail or $20.50 wholesale and it will make 250 cups, that’s only $0.08 per cup of tea which has the therapeutic benefits of 28 cups of herbal peppermint tea!!

Just imagine how much good
you can do for your body
with so little.

See below my tea suggestions:

Tranquil Teas

Lavender
Roman Chamomile
Bergamot

Immune Protective Teas

Protective Blend
Lemon
Wild Orange
Peppermint

Respiratory Support – Breathe Easy Teas

Peppermint
Lemon
Wild Orange

Wake-me-up Teas

Lemon
Grapefruit
Wild Orange
Ginger

Stomach Ease Teas

Fennel
Peppermint
Ginger
Digestive Blend

 

Spice it up Tip:

Ingredients:
3 cups Almond Milk
Honey
Ginger Essential Oil
Cinnamon Essential Oil
Clove Essential Oil
Vanilla Extract

Directions:
In a small pot heat almond milk. Whisk in all ingredients or add to blender. Enjoy!

 

Peppermint Brutti Biscott

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Chef Craig Chasky’s Peppermint Brutti Biscott

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Serves 12 to 24

Ingredients

4 cups organic Flour of choice
4 Free Range Cookies
1 TBS baking Powder
Pinch sea salt
1/2 cup Chocolate chips
1/2 cup nuts of choice
Or substitute Raisins ( if you have a nut allergy)
1 1/2 cup Sunflower oil-stir in 3 drops Peppermint oil- set aside

Directions

Preheat oven to 350 f
In a mixing bowl mix all dry ingredient well- set aside.
In another bowl mix all wet ingredients .
Combine both wet and dry.
Mix and knead till a uniform ball forms.
On a non stick sheet pan.
Spray a non stick spray lightly.
Form a loaf 1 1/2 inch thick.
Bake for 17 minutes.
Remove and cool on baking rack.
Once cooled slice loaf into 1 inch thick slices place 1/2 inch apart on sheet pan.
And rebake for 10 minutes.
Remove from oven and allow to cool.
Serve with favorite hot beverage

” Serve it up and Fortify Oneself”

 

 

Ranch Dip

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Chef Craig Chasky’s Ranch Dip with Essential Oils

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Serves 6-12

Ingredients

Choose your favorite Organic Ranch Dressing 16oz- 24 0z
Lemongrass Oil

Directions

Add 3 Drops of  Lemongrass oil to 16oz – 24 oz of ranch dressing.
Mix well.
Serve with favorite chips and/ or veggies.

 

” Serve it up and Fortify Thyself”

 

Feta Olive Spread

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Chef Craig Chasky’s Feta – Olive Spread

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Serves 6- 12

Ingredients

2 cups Feta
1 can drained – Pitted black olives of choice
1 Drop of  Rosemary Oil
1/3 cup chopped Parsley

Directions

In a Food Processor – pulse till blended.
Serve with favorite chips and/or veggies.

 

” Serve it up and Fortify Thyself”

 

 

 

Lemon Hummus

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Chef Craig Chasky’s Lemon Hummus

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Serves 6 to 12

Ingredients

2 cans organic chickpeas rinsed and drained
1/3 can Tahini
Sea salt to taste
1/4 cup Parsley or Cilantro
4 drops of Lemon Oil – add to Tahini and mix well
1 1/2 cups of Purified water

Directions

In a food processor combine all ingredients. Pulse till smooth yet not a purée. Serve with favorite chips.

 

” Serve it up and Fortify Thyself”

 

 

Rosemary Hash Browns

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Chef Craig’s Rosemary Hash Browns

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Ingredients:

bag of favorite plain shredded potatoes (recommend – yukon gold)
grapeseed oil
2 drops Rosemary essential oil
sea salt

Directions:

in a large skillet heat 4 TBS grapeseed oil until it shimmers
add hash browns and brown on each side
add sea salt to taste
on outside of pan place 2 drops of Rosemary essential oil
cook 2 more minutes

“Serve it up and fortify oneself!”

 

 

All Organic French Toast

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Chef Craig’s All Organic French Toast

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

serves 4

Ingredients:

baguette (grain or wheat free)
2 cups of organic almond or coconut milk
4 free range eggs
fractionated coconut oil
2 drops of Wild Orange essential oil
1 drop of Cinnamon Bark essential oil

Directions:

use a loaf of favorite baguette (grain or wheat free)
slice in 1/2 slices
toast
set aside
whisk all wet ingredients
place toast in mixture and saturate
on a non stick griddle heat 2 tbs fractionated coconut oil
place soaked toasts on and cook 2 minutes each side

“Serve with favorite Syrup!”

 

 

 

 

Grilled Fall Vegetables with Essential Oils

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Chef Craig’s Grilled Fall Veggies

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Serves 4 – 6

Ingredients

One each of the following:

Zucchini and Yellow Squash, Red Pepper, Yellow and Orange Pepper.

Add one Drop of the following essential oils to 6 oz of Olive Oil:

Lemon, Lemongrass and Fennel…mix well in a Spray bottle for oils.

Eggplant, Red Onion, Portabella Mushrooms, Fennel Bulbs

Directions

Clean and Preheat  your Grill…on High…
Pre Spay Grill with Grapeseed Oil-lightly.
Cut all vegetables into ¼ inch slices.
Dredge or brush lightly with Grapeseed oil.
Place Veggies strategically on Grill for 2 to 3 minutes.
Spray the veggies lightly to avoid flare up!
Sprinkle with Sea Salt.

 

“Serve it Up and Fortify Oneself”

 

 


Quinoa Cookies with Wild Orange Essential Oil

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Chef Craig’s Quinoa Cookies with Wild Orange Essential Oil

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Ingredients

4 cups oat flour
1 tsp Baking Powder
4 eggs
1 cup quinoa
1 cup Thompson Raisins
2 1/2 cups Sunflower or Grapeseed oil
2 drops Wild Orange Oil
Pinch sea salt
1 drop Cinnamon oil

Directions:

Pre heat oven to 350f
Mix all dry ingredients first
Then whisk eggs n all oils
Add to dry mixture
Knead and mix well until a ball forms
Should be slightly wet and workable
On a non stick cookie sheet  place Tbs size dough and flatten slightly
Bake for 12 minutes
Remove and cool

“Serve it up and Fortify Thyself”

 

A quick note about “quinoa” (in case you are not familiar with it):

Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids. It contains almost twice as much fiber as most other grains and it contains iron, lysine and is rich in magnesium. Quinoa is also high in Riboflavin (B2) and has a high content of manganese (antioxidant).

 

 

 

 

Angel Hair Pasta with Essential Oils

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Celebrity Chef Craigs’ Angel Hair Pasta

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

serves 4 to 6

1 pound Angel Hair Pasta-cook al dente…drain,rinse and set aside
4 ounces of Sun Dried tomatoes cut into slivers
6 ounces of drained Artichoke Hearts -quartered
Julienne one of each -using only the out side of Zucchini Squash,Yellow Squash,Red and Yellow Bell Pepper and one carrot
4 ounces Extra Virgin Olive Oil
4 ounces Pitted Kalamata Olives -cut in half
3 Tbs. Fresh minced Garlic
One red onion cut into crescents
reserve -4 to 6 sprigs of Basil for Garnish only
2 drops of each Pure Therapeutic Grade Digestable Essential Oils, Oregano,Lemon and Basil-oils
Optional: Grated Peccorino Romano Cheese for top of dish completed

In a Saute pan on medium high -heat Olive Oil until it shimmers
add Garlic and Onions and saute for 3 minutes..toss gently after 1 minute
add all veggies- toss and cook for 4 to 5 minutes
add pasta and toss 3 times-cook another 2 minutes

reduce heat to a simmer…add the essential oils on the outside of saute pan.
let simmer 30 seconds…Toss and serve with Cheese if preferred…

“Serve it Up…and be Fortified”!!!

Elevating Flavors & Optimizing Health when Cooking with Essential Oils!

 

 

Immune Boosting Pumpkin Smoothie

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On Guard Pumpkin Smoothie

Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Fall is here which means cooler weather and lots of delicious pumpkin recipes! Unfortunately, the cooler weather can make it harder to keep your family healthy and can weaken their immune systems. Help your family maintain a healthy immune system while enjoying the flavors of fall with this Pumpkin Smoothie. It will be sure to please even your toughest critics.

Ingredients:

1 cup almond milk (or milk of choice)
1/2 cup pumpkin puree
1/2 cup vanilla yogurt
2 frozen bananas
1 teaspoon vanilla extract
1 teaspoon pumpkin pie seasoning
2-3 drops Protective Blend
1 cup ice

Directions:

Combine all ingredients into blender and blend until smooth.

Note: For a garnish, add some whipped cream and pumpkin pie seasoning.

Makes 4 servings.

Italian Sausage, Tortellini Soup

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Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Ingredients:

1 pound mild Italian sausage
1 bag diced or sliced carrots
1/2 sweet onion
1 orange bell pepper
3-4 cloves garlic, minced
32-49 ounce can or box low sodium chicken broth
15 ounce can diced tomatoes
Dash of oregano
1 small zucchini
1 small yellow squash
1 drop rosemary essential oil
Toothpick of oregano essential oil
Toothpick of basil essential oil
Garlic salt to taste
Parsley (optional)
1 20 ounce package tortellini

In a large pan (wok), combine sausage, carrots, onion, bell pepper, and garlic. Cook over medium heat until sausage is browned and crumbles. Drain well.

Stir in chicken broth, diced tomatoes, and a dash of oregano. Bring to a boil, reduce heat, and let simmer covered. Add zucchini, yellow squash, and essential oils.  Add garlic salt to taste. If desired, add fresh, chopped parsley for garnish.

Prior to serving, add just enough tortellini per serving. This prevents the tortellini from absorbing too much broth and getting soggy.

Blender Salsa

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Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Ingredients:

½ sweet onion
½ red onion
2 serrano peppers
1 jalapeño
3 cloves minced garlic
1 tomato
3 large red tomatoes (quartered)
2 Roma tomatoes (halved)
5 tomatillos
1 green bell pepper (quartered)
1 bunch of cilantro
Garlic salt
2 drops lime essential oil
2 drops cilantro essential oil

Add all ingredients to your blender. Puree ingredients until smooth. Leave the lid on your blender 5 minutes after blending. Pour and serve with your favorite tortilla chips.

Blender Salsa with Cilantro and Lime Essential Oils