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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

Cooking with Essential Oils

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Benefits of Essential Oils in Cooking

Chefs of many fine restaurants, personal chefs, nutritional coaches and At-Home-Chefs have discovered the value of fortifying recipes with digestible grade essential oils that are labeled as nutritional supplements and can be used internally (do not use any essential oils in cooking unless labeled as safe for internal use).

Using digestible essential oils in cooking, we can fortify meals and enhance flavors on many levels.  Adding just one drop of an essential oil to a dish can elevate the flavor to a new level as well as support health benefits such as increasing antioxidant intake, aid digestion, act as a cleansing agent, and generally support health and wellbeing in a variety of ways.

You may be asking yourself, “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 essential oils are so powerful in their aroma and also much less expensive than fresh herbs. Pure tested grade essential oils are 50-70 times more potent than used in herbal form. Just imagine what that can do in terms of enhancing aroma and flavor and other supporting wellness benefits! When you purchase fresh herbs, let’s use cilantro as an example, a fresh bunch of organic cilantro may be around $2-$3. One drop of cilantro essential oil can cost you as little as $0.11 and the taste will always be amazing and fresh.

Your next question may be, “What about shelf life?”. Essential oils, kept out of direct light and heat, can last us for many years (citrus oils generally three years), other essential oils much longer than that. That’s why my spice cabinet contains many different essential oils that I like to use to enhance my cooking (see table below with suggestions).

How do we use essential oils in cooking?

Important is to always remember their potency. One drop is often already sufficient. If you are making a large quantity of food and are unsure, start with adding one drop, blend well, taste. You can always add one more drop if the flavor could still be enhanced a little more.

Essential tips:

  1. DO NOT drip directly from the essential oil bottle over your pan or pot. Some essential oils drip very fast and instead of 1 drop, 2 or 3 drops can come out quickly and ruin the dish. ALWAYS drip into a teaspoon first, so you know that you only have one drop.
  2. When I make small quantities of food and would actually need less than one drop, I either dip a toothpick into the essential oil bottle and swirl in the food I’m preparing or I add one drop to a table spoon, then let it drip from the table spoon into what I’m preparing. Some of the essential oil will stay on the table spoon reducing the amount to less than a drop.
  3. ALWAYS add your essential oil drop(s) to the liquid part of your recipe and blend well. This way you will achieve equal distribution throughout your dish.
  4.  When using essential oils in cooked dishes, add at the end when you are basically done cooking, reducing the heat to a simmer or turning it off. For instance, when I cook a dish in a saute pan, I will add the essential oil to 1 teaspoon or 1/2 teaspoon of my cooking oil of choice, reduce heat to simmer, drip the blended oil around the food on the outside of pan so it can permiate to the inside for about 30 seconds to 2 minutes, then serve. When making soups, sauces and stews, I will add my essential oils blended with a little bit of my cooking oil at the end of the cooking cycle, stir well, let sit for 2 minutes with heat turned off.

Why add essential oils at the end?

Essential oils are sensitive to heat and light. Both will reduce the potency of the essential oil. Adding essential oils to cooking oils that have a high smoke point (i.e. avocado oil, grapeseed oil, almond oil, sunflower oil) will help preserve the potency of the essential oils. Therefore, I add my drop(s) of essential oils to a small quantity (1/2 teaspoon to 1 teaspoon) of my cooking oil before adding it to my dish at the end of the cooking cycle. When using essential oils in marinades (for fish or meat cooked in the oven), I will use a high smoke point carrier oil in my marinade and use at a cooking heat of less than 400 degrees.

Some Common Essential Oils used in Cooking

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, marinades

Looking for a kit of essential oils for your kitchen? Connect with me and simply email me which oils you would like to use in your cooking and I will let you know how much your kit will be. You can order it directly with me. 

Essential Oils Commonly Used to Enhance Water, Smoothies & Other Drinks

Frankincense Essential Oil
Lavender Essential Oil
Ginger Essential Oil
Grapefruit Essential Oil
Lemon Essential Oil
Roman Chamomile Essential Oil
Wild Orange Essential Oil
Digestive Blend Essential Oil

Click here for some ideas to make your own teas!

Don’t hesitate to reach out with questions and let me know if you are interested in a cooking essential oils kit!

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% certified pure tested 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
  • optional: nuts of your choice

Instructions:

Place Chocolate in bowl of a 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 (and nuts) every inch apart

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

 

How to Reduce the Amount of Pesticides on our Fruits & Vegetables

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A 2012 report from the American Academy of Pediatricians that’s quoted by EWG suggested that pesticide exposure is linked to “pediatric cancers, decreased cognitive function, and behavioral problems.”

Everybody is aware that eating organic is more healthy but not many families can afford to eat organic all the time.

Wash Produce with Essential OilsHere is My Recipe for Washing Fruits & Vegetables

Make your own citrus produce wash – quick & easy and a great way to get more of the harmful toxins, pesticides, and bacteria off your produce.

Here is what I use:

Mix lemon juice, baking soda, and essential oils in a bowl, add cup of vinegar, mix well until baking soda is dissolved, add purified water, mix well, pour into glass bottle. Your produce wash is ready!

Spray your fruits and vegetables with produce wash, let sit for 30 seconds, then rinse well with water. Use produce brush if possible for certain fruits and vegetables.

 

Enjoy your fruits & veggies!

Make Your Own Teas with Wellness Benefits

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LOVE TEA – TRY THIS!

Note: All recipes use 100% certified pure tested grade essential oils labeled for internal use. Do not follow recipe unless you have essential 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% Certified Pure Tested 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 250-300 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 doTERRA Peppermint Essential Oil is about $29.33 retail and it will make minimum 250 cups of tea, that’s only $0.12 per cup of tea of amazing peppermint tea!!

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

See below some of my tea suggestions. Remember one drop is more than enough, often it is better to just dip a toothpick into the essential oil bottle and swirl in a cup of hot water. (Always read and adhere to label instructions of your essential oils. Do not use internally if not labeled as a nutritional supplement!)

Tranquil Teas

Lavender
Roman Chamomile
Bergamot

Immune Boost Teas

Protective Blend
Lemon
Wild Orange
Peppermint

Respiratory Support – Breathe Easy Teas

Peppermint
Lemon

Wake-me-up Teas

Lemon
Grapefruit
Wild Orange
Ginger
Peppermint

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!

 

Ranch Dip

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Ranch Dip with Essential Oils

Note: All recipes use 100% certified pure tested grade essential oils labeled for internal use as a nutritional supplement. Do not follow recipe unless you have oils approved for internal use.

Serves 6-12

Ingredients

  • sour cream (16oz – 24 oz)
  • parsley
  • chives
  • dill weed
  • garlic powder
  • onion powder
  • sea salt
  • pepper
  • choice of essential oil: Lemongrass, Lemon, and Dill are some of my favorites

Directions

Chop all herbs finely, add to sour cream, add salt and pepper to taste, add 2-3 drops of your choice of essential oil.  Mix well.

Serve with favorite chips, celery, carrots, broccoli, cauliflower and grape tomatoes.

 

” Enjoy”

 

Feta-Olive Spread

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Feta-Olive Spread

Note: All recipes use 100% certified pure tested grade essential oils labeled for internal use as a nutritional supplement. Do not follow recipe unless you have oils approved for internal use.

Serves 6- 12

Ingredients

2 cups Feta cheese crumbles
1 can drained, pitted, copped olives of your choice
1/3 cup chopped parsley
Juice of half a lemon
Black pepper to taste
1 drop of Rosemary essential oil

Directions

You can either add all ingredients to a food processor and blend or blend with a fork to keep some of the consistency of the feta crumbles. I choose the latter when making it as a topping for grilled Salmon. So yummy!!

Serve spread with favorite chips and fresh veggies or use as a topping for grilled salmon.

 

“Enjoy”

 

 

 

Lemongrass Hummus

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Lemongrass Hummus

Note: All recipes use 100% certified pure tested grade essential oils labeled for internal use as nutritional supplements. Do not follow recipe unless you have essential oils approved for internal use.

Serves 6 to 12

Ingredients

2 cans organic chickpeas rinsed and drained
1/3 can Tahini
1/4 cup Parsley or Cilantro
1 1/2 cups of Purified water
2-3 drops of  Lemongrass essential oil

Directions

Add the essential oil drops to the tahini first and blend well. Then add all ingredients to a food processor. Pulse until smooth. Serve with favorite chips.

 

“Enjoy”

 

 

Rosemary Hash Browns

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Rosemary Hash Browns

Note: All recipes use 100% certified pure tested grade essential oils labeled for internal use as a nutritional supplement. Do not follow recipe unless you have essential oils approved for internal use.

Ingredients:

Yukon gold potatoes, shredded
Avocado oil
black pepper
sea salt
2 drops Rosemary essential oil

Directions:

In a large skillet heat 4 TBS of avocado oil. Add shredded potatoes and cook until brown on each side. Add sea salt and black pepper to taste. Add two drops of Rosemary essential oil to one teaspoon of Avocado oil, blend well, then drip around the outside edge of the hashbrowns (so it permiates to the inside), let cook for another 1-2 minutes on reduced heat.

“Enjoy”

 

 

Croissant French Toast

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Croissant French Toast

Note: All recipes use 100% certified pure tested grade essential oils labeled for internal use as nutritional supplements. Do not follow recipe unless you have essential oils approved for internal use.

serves 4

Ingredients:

4 croissants
1 cup of organic almond or coconut milk or heavy whipping cream
2 free range eggs
butter or avocado oil
2 drops of Wild Orange essential oil
1 drop of Cinnamon Bark essential oil
organic maple syrup

Directions:

Add eggs to a bowl, beat eggs, add your choice of milk, whisk together, add 2 drops of Wild Orange essential oil and 1 drop of Cinnamon Bark essential oil. Whisk together. Cut croissants in half length wise. Dip croissant halves into the mixture and saturate on each side. Heat butter or avocado oil in a non stick pan and place croissants into heated pan, cook on each side until golden brown (about 2-3 minutes each side). Serve with organic maple syrup.

“Enjoy”

 

 

 

 

Angel Hair Pasta with Essential Oils

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Angel Hair Pasta

Note: All recipes use 100% certified pure tested grade essential oils labeled for internal use as nutritional supplements. Do not follow recipe unless you have essential oils approved for internal use.

serves 4 to 6

1 pound Angel Hair Pasta
4 ounces of Sun Dried tomatoes cut into slivers
6 ounces of drained Artichoke Hearts quartered
one of each – julienne cut using only the out side of Zucchini Squash and Yellow Squash; julienne Red and Yellow Bell Pepper and one carrot
4 ounces Extra Virgin Olive Oil
4 ounces Pitted Kalamata Olives cut in half
3 Tbs. Garlic minced
One red onion cut into crescents
reserve 4 to 6 sprigs of Basil for Garnish only
2 drops of Oregano, Lemon and Basil essential oils
Grated Peccorino Romano Cheese to top of dish once completed

Cook angel hair pasta al dente and set aside. 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 cook another 2 minutes. Reduce heat to a simmer. Add the essential oils to one teaspoon of olive oil, blend well, then drip around on the outside of saute pan so the oil can permiate to the inside. Let simmer for 30 seconds. Toss and serve with cheese and garnish with basil.

“Enjoy”

 

 

 

Immune Boosting Pumpkin Smoothie

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Immune Boosting Pumpkin Smoothie

Note: All recipes use 100% pure, tested grade essential oils labeled for internal use. Do not follow recipe unless you have essential 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
1-2 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% certified pure tested grade essential oils labeled for internal use as a nutritional supplement. Do not follow recipe unless you have essential 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.