Cooking with Essential Oils

increasing the healing benefits of your food

Are you interested in using Essential Oils in the Kitchen, but not sure how to get started? Get ready to experience these powerful flavours in your favourite dishes! Here are some tips to help get you started …

 

COOKING TIPS

1. Add Essential Oils at the END of your cooking. Heat alters the Essential Oils.

2. Use glass or stainless steel bowls when mixing.

3. Use dropper tops for your 15ml bottles to add precise numbers of oil drops.

4. If using the regular orifice reducer add to a spoon before stirring into your recipe to get a more accurate number of drops.

5. With stronger oils, start with a toothpick and repeat a little at a time to your recipes.

6. Replace a citrus zest with a citrus oil.

7. Add 1/8 cup olive oil to a 4 oz. spray bottle. Add a few drops of Essential Oil. Fill the remainder with distilled water. Spray onto dishes like baked sweet potato fries, tortillas, egg rolls, etc.

 

USE A CARRIER

Depending on what part of the plant the Essential Oil is extracted from and where the plant is sourced from, the Essential Oil can sometimes create a different flavour. One drop is much more powerful than the dry herbs you are used to, so it is important to use and create carriers.

LIQUID CARRIERS – Olive oil, Nut oils, Water, Vinegars, Coconut and Cooking wine.

SOLID CARRIERS – Salts, Sugars, Raw honey and Maple syrup.

The goal of a great cook is to bring out the natural flavours found in the ingredients you are cooking with. Using Essential Oils in a carrier will allow for even distribution of the Oils into your recipe.

 

CITRUS OILS

Bergamot, Grapefruit, Lemon, Lime,Tangerine and Wild Orange.

  • If a recipe calls for the zest of a citrus fruit, you can use the corresponding Essential Oil instead.
  • Use one drop of oil to one tsp of citrus zest. Keep in mind that the Essential Oil is extracted from the rind so you won’t typically substitute for a citrus juice.

 

MINT OILS

Peppermint and Spearmint

  • Substitute one drop Essential Oil for one tsp dried mint leaves or one tbsp. fresh mint leaves,

 

HERBACEOUS OILS

Basil, Cilantro, Lemongrass, Marjoram, Oregano, Rosemary and Thyme.

  • Start with just a toothpick dipped into the Essential Oil bottle and stir into your other ingredients.
  • Repeat until desired taste is achieved.

 

SPICE OILS

Black Pepper, Cardamon, Cassia, Cinnamon, Clove, Coriander and Ginger

  • Start with one drop to one tsp of dried spice, except Cinnamon use 1 drop to two tbsp dried cinnamon.

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