Essential Oil Cooking

Rules of Thumb Rule # 1: Only use therapeutic-grade essential oils. Read the list of GRAS & FA Cooking List  (below) as not all essential oils are good to use in cooking.     Rule # 2: Essential oils should be diluted/mixed in vegetable oil, Blue Agave syrup, almond or rice milk prior to ingestion and/or in recipes as this helps to disperse the essential oil more effectively. As a general rule, dilute 1 drop of essential oil in 1 teaspoon of honey, Blue Agave Syrup, or in 2 ounces of a beverage. (Honey should not be given to children under 2 years of age.) Cautions Hot oils:  Cinnaomon, clove, thyme, basil - they should NEVER be used without diluting first Dangerous Oils:  some types of thyme, wintergreen - they should NEVER be used in quantities of more than ONE DROP When in doubt, don't Tips 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 wonderful. For stronger spice oils/toothpick application basil, cinnamon, marjoram, nutmeg, oregano and 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. Remember, only 2 drops of an essential oil is equivalent to a full bottle (2 oz size) of dried herbs. For a more subtle flavor and/or those smaller portions Remove the inserted plastic dripping cap off the bottle of essential oil and dip a toothpick into it, then swirl the essential oil dipped tooth pick in your food. 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 that 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.  What Oils are Good for What Salad Dressings and Dipping Oils: basil, clove, dill, fennel, ginger, lavender, lemon, mountain savory, orange, rosemary, spearmint, tarragon & thyme. Meat Sauces and Rubs: basil, dill, fennel, ginger, lemon, lemongrass, marjoram, orange, pepper, rosemary, mountain savory, sage, tarragon & thyme. Cakes, frosting, puddings, and fruit pies: cinnamon, ginger, grapefruit, lavender, lemon, nutmeg, orange, peppermint, rose, spearmint & tangerine. Herbal Teas:  chamomile, cinnamon, ginger, lavender, lemon, peppermint, rose, spearmint & valerian. Wait until your tea water has cooled enough before adding "a" drop as this will help retain the beneficial properties/nutrition of the essential oil. Refreshing Drinks: lemon, grapefruit, orange, peppermint, rose, spearmint & tangerine. Flavored Honey: basil, chamomile, cinnamon, clove, ginger, grapefruit, lavender, lemon, lime, orange, peppermint, rose,  spearmint, tangerine. You will need to warm the honey slightly so you can stir in the essential oil.

Great Recipes

Halavah Measure out and combine the following according to your taste: 1/2C raw honey 1/2C tahini (seasame seed paste) 1/2C chopped almonds 1/3C butter 2 drops cassia or cinnamon essential oil Use a small scoop to scoop into balls. Refrigerate until firm. Summer Cherry Lemonade 1C agave (or to taste) 2 drops lemon essential oil 4 lemons (or to taste) 2C tart cherry juice 1 qt sparkling mineral water Combine agave, lemon oil, lemon juice, cheery juice. Mix well.  Add sparkling water. Chill.  Serve with sprig of mint or a lemon wedge.  Mint Chocolate Brownies 1C butter 8 oz chocolate 5 eggs 3 1/2C sugar 2T vanilla 1 2/3C flour 1/2t salt 1/2C chocolate chips 10-15 drops pure peppermint essential oil 1.  Preheat oven to 400.  Grease 9x13 pan. 2.  Melt chcolate and butter in pan very low.  Stir often. 3.  Beat eggs and sugar for 10 min. 4.  Add melted chocolate, peppermint, vanilla. 5.  Slowly add flour and salt. 6.  Fold in chips. 7.  Pour into prepared pan.  Bake until edges are dry but center is still soft - 30 min.  8.  Cool. Eat before husband gets home! ;-) HINTS: 1.  The better the chocolate the better the brownie! 2.  Make sure sugar and eggs are beat for 10 full minutes. 3.  Mix chips in by hand or they get stuck in beaters. Carrot Cake with Lemon Cream Cheese Frosting 5 eggs 2C turbanado 1C sucanat 1C coocnut oil 1C buttermilk 3C flour (try 1C reg + 1C wheat + 1C spelt) 1T baking soda 2T cinnamon 1/2t sea salt 10 drops cassia essential oil 10 drops ginger eseential oil 3C shreeded carrots 20oz crushed pineapple, drained 6 oz nuts 5 oz unsweetended flaked coconut 1.  Preheat overn to 325.  Grease 13x9 pan. 2.  Combine eggs, turbanado, sucanat, oil, buttermilk, and essential oils until blended.  Blend in flour, soda, cinnamon, and salt. 3.  Stir in remeianing ing with spoon. 4.  Fill pan and bake for 1 hour. FROSTING: 1 stick butter 1C powdered sugar 30 drops lemon essential oil 8 oz cream cheese Blend until well mixed and smooth.

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Disclaimer

This site is for information purposes only and never a substitute for medical or professional cooking advice.  Information provided is for educational purposes only and isn't intended to diagnose, recommend treatment, or prescribe for diseases or health conditions.  Information provided has not been evaluated by the FDA.  The decision to use or not use any  information or products is the reader's responsibility.  Not all conditions respond to massage, essential oils, or homeopathy.  Data isn't considered complete and isn't guaranteed accurate.