Cooking with Essential Oils
Cooking with essential oils is a cooks delight! Not only uplifts the aroma essence all the senses, comforts the taste buds of the eater, but essential oils are also highly effective as nautritional supplements.
Essential Oils Are More Potent Than Herbs
Being concentrated, the essential oils contain virtually all of the plants healing nutrients, oxygenating molecules, amino acid precursors, coenzyme A factors, trace minerals, enzymes, vitamins, hormones and more. And because they are concentrated, Essential Oils are from 50 to 70 times more therapeutically potent than the herbs or plants they are derived from.
Unlike dried herbs, which lose up to 90% of their healing nutrients and oxygen molecules, essential oils do not. Best of all, 100% pure, therapeutic Grade A Essential Oils are freely available and safe for cooking and home use. They are not considered medicine by our governments regulatory agencies, but best fall under the food category.
Essential oils have a chemical structure that is similar to human cells and tissues. This makes essential oils compatible with human protein and enables them to be readily identified and accepted by the body. So let’s start using essential oils in our cooking for you and your family’s vigor and strength!
Cooking With Essential Oils:
- Salad dressings or salad oils: Lemon, lavender, rosemary, clove or peppermint in V-6 Mixing Oil or Massage Oil Base.
- Meat and sauces: Basil, marjoram, oregano, or thyme.
- Cakes, frosting, puddings, fruit pies: Lemon, clove, orange, tangerine, or peppermint.
- Pie crusts: V-6 Mixing Oil has been reported to produce very flaky crusts.
- Herbal teas: Lavender, Roman chamomile, orange, tangerine, lemon, peppermint and melissa.
- Cool refreshing drinks: Lemon, orange, tangerine, or peppermint added to a pitcher of cold water.
- Flavored honey: Cinnamon, clove, lavender, basil, chamomile or lemon. (Warm honey until it becomes a thin liquid; then add the oil.)
Essential Oil Cooking Tips:
For stronger spice oils – such as basil, cinnamon, marjoram, nutmeg, oregano, or thyme – dip a toothpick in a bottle of essential oil and stir it in the recipe after cooking. It is an excellent way to flavor food. Imagine, only 2 drops of an essential oil is equivalent to a full bottle (2 oz size) of dried herbs.
For a recipe that serves 6-10 people, add 1 or 2 drops of a lighter essential oil, such as citrus oils like lemon, orange, tangerine. Stir in just before serving, so the oil does not evaporate.
Essential oils used in recipes: Add the essential oil right before serving. The heat will evaporate essential oils with the steam. With a few oils that are too strong – such as basil, oregano and rosemary – simmering will produce a wonderfully subtle bouquet that is out of this world.
Essential oils should be diluted in vegetable oil, agave syrup, almond or rice milk prior to ingestion. As a general rule, dilute 1 drop of essential oil in 1 teaspoon of honey, Agave Syrup, or in 2 ounces of a beverage. (Honey should not be given to children under 2 years of age.)
Which oils are safe to use for cooking? Rule Number 1: Only use therapeutic-grade essential oils. Read the Warning before using oils. Here is a list of generally regarded as safe (GRAS) oils by the FDA.
Only use cookware you love and trust. Get the Titanium Cookware – pots and pans that will last you a lifetime! Cook without oil or water – food will not burn! And dishwashing is a breeze.
Essential Oils for Weight Control: The sense of smell is responsible for 90% of our taste. Research has found that by inhaling a culinary scent, such as an essential oil, regularly throughout the day, especially when hungry, can suppress our desire to taste and therefore eat. By inhaling an aroma 6 times in each nostril, the epistat in our brain which controls hunger gets switched off. For best results, change oils daily for variety. Warning: If a culinary aroma is inhaled only briefly, the reverse effect can occur; appetite can be stimulated.
Don’t use a microwave oven! A study by Dr. Radwan Farag of Chairo University showed that just 2 seconds of microwave energy destroys all enzymes in the food and alters the frequency of the food. Heating proteins in the microwave oven for 10 minutes or more may create a new, harmful type of protein. If food is microwaved in plastic dishes or covered with plastic, plastic molecules could end up in the food.
Don’t use sugar! Use organically grown Agave Syrup and Stevia instead. Read the 108 Ways Sugar Can Ruin Your Health. And while we are at that subject, remember The Aspartame Health Risk. Consider the value of pure water and read the comparison of Water versus Coke. For a healthy snack, have your Wolfberry Bars handy.
For an authentic aromatherapy cookbook, get The Essential Oils Cookbook – Outrageous Recipes For Weight Control and Long Life, by Menkit Price. Or consider Baking With Stevia – Recipes for the Sweet Leaf, by Rita DePuydt. It’s a handy little cookbook with delicious baking ideas.
More Essential Oils Cooking Secrets:
- Spice up ginger snap cookies with ginger, cinnamon, clove, or nutmeg. Toothpick application is preferred.
- To your regular sponge or bundt cake, add lemon, orange, or tangerine oil.
- Peppermint or spearmint oil can be added to chocolate cake, brownie, or frosting recipes.
- To pumpkin pie or spice cake recipes, add nutmeg, cinnamon, clove, or ginger.
- Add oregano, marjoram, thyme, or basil to tomato sauces, pizza, ravioli, and lasagna recipes. Toothpick method of application is preferred.
- Click here for the GRAS List (essential oils generally regarded as safe).