Cooking With Essential Oils.

Cooking With Essential Oils. 

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!
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 Certified Pure Therapeutic Grade (CPTG) essential oils.
  
*      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.
  
*      For an authentic aromatherapy cookbook, get The Essential Oils Cookbook - Outrageous Recipes For Weight Control and Long Life, by Menkit Price.

Some Suggestions for Cooking With Essential Oils:

    * Salad dressings or salad oils: Lemon, lavender, rosemary, clove or peppermint
    * Meat and sauces: Basil, marjoram, oregano, or thyme.
    * Cakes, frosting, puddings, fruit pies: Lemon, clove, orange, tangerine, or peppermint
    * Herbal teas: Lavender, Roman chamomile, orange, tangerine, lemon, peppermint and melissa.
    * Cool refreshing drinks: Lemon, orange, tangerine, or peppermint added to cold water.
    * Flavored honey: Cinnamon, clove, lavender, basil, chamomile or lemon. (Warm honey until it becomes a thin liquid; then add the oil.)
    *Lemon, orange or citrus bliss to sponge cakes.
    *Ginger or cinnamon to cookie dough.
    *Peppermint to chocolate cakes, brownies or frosting.
    *Oregano, marjoram, thyme or basil to tomato sauces for pizza or pasta dishes.
    *Lavender, orange, peppermint or lemon to tea or water

Apple Pie Filling

Ingredients:10 Cups Apple Pieces (Sliced and Peeled)
1/2 Cup Water
...2/3 Cup Honey
2/3 Cup Flour
1/4 tsp Salt
1 Drop Cinnamon Essential Oil
1 Toothpick Ginger Essential Oil Swirled
1 Toothpick Clove Essential Oil Swirled
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 Drop Lemon Essential Oil

Directions:Mix all ingredients in a pan and place on stove. Cook until apples are soft and then cool before placing in your pie crust. Bake completed pie at 350° for 40 minutes or until crust is a golden brown.

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Peppermint Chocolates

Use any of your favorite cooking or ordinary Chocolate.
I use milk chocolate for this recipe
220 grams block of Chocolate
3 - 5 drops of doTERRA Peppermint

Directions

• Break blocks and melt in a double boiler
• add essential oils and taste. 
• Add more drops one at a time if required
• spoon out into molds
• Put into Fridge to set.

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Wild Orange

Cooking with Wild Orange Essential Oil dōTERRA’s Wild Orange Essential Oil (Citrus sinensis) has always been a dōTERRA favorite due to its wonderful citrusy aroma and its ability to uplift mood, but it is also great when added to foods and liquids as a natural flavoring. Our wild orange essential oil is cold pressed from orange peel.
Orange essential oil can be added as a flavoring to smoothies, dessert recipes such as orange rolls, frosting, or ice cream, sauces like salad dressing or orange chicken. Wild orange essential oil can be substituted in any recipe that calls for orange juice or orange extract. Simply substitute one drop of wild orange essential oil for one teaspoon orange extract or orange juice.

Enjoy all the benefits of wild orange essential oil plus the great taste in the following summer recipe:

Orange Peach Smoothie• 3 ripe peaches peeled and pitted
• 1 cup plain yogurt
• 1 T Honey
• 4 ice cubes
• 1-2 drops Wild Orange Essential Oil

Mix in blender and enjoy!

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Wild Orange Chocolates - Taste like Jaffas

Use any of your favorite cooking or ordinary Chocolate.
I use dark chocolate for this recipe
220 grams block of Chocolate
3 - 5 drops of doTERRA Wild Orange
Directions

• Break blocks and melt in a double boiler
• Add essential oils and taste. 
• Add more drops one at a time if required
• Spoon into molds
• Put into Fridge to set.

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Lemon Cake

1 vanilla cake mix
1tsp of Vanilla
Juice and Zest from 1 Lemon
3-4 drops of doTERRA Lemon Essential Oil.

Make cake as per directions, add the vanilla and half of the lemon juice and all of the zest.
Add in 2 drops of lemon oil and mix one last time. Bake as directed in cake pan.
Let cool then turn out and pock holes in the top of the cake throughout.  Mix the remaining Lemon juice and 1-2 drops of Lemon oil. Pour over cake so the juice seeps into the holes an makes it extra moist and lemony. Very Yummy.

Tip- Lemon as like all essential oils is very potent. Less is more.  Even if you are a true lemon lover, take it one drop as a time to see what suits your taste.

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Lemon Fudge

Servings:36 pieces

• 2 1/4 cups sugar
• 3/4 cup evaporated milk
• 255gr white chocolate chips
• 115gr butter, cut into small pieces
• 1-2 drops of doTERRA Lemon Oil (lemon oil is strong) 
• 1 Zest from one lemon 
• 1 -2 drop yellow food coloring

Directions:Prep Time: 15 mins Total Time: 21 mins

1. Line an 8x8 pan by with aluminum foil and butter the foil.
2. Combine the sugar and evaporated milk in a pan over medium heat. Stir continuously while the mixture comes to a boil. Once the mixture is fully boiling, continue to cook, stirring constantly, for six minutes.
3. After six minutes, remove the pan from the heat. Quickly stir in the butter, white chocolate chips, lemon oil or extract, lemon zest, and a few drops of yellow food coloring (if using). Continue stirring until the fudge is smooth.
4. Pour the fudge into the prepared pan. Allow it to set at room temperature for at least two hours. Once set, cut it into squares

Hot Spinach and Artichoke Dip

1 226gr package Cream Cheese, softened
1/4 c. Mayonnaise
1/4 c/ Grated Parmesan Cheese
1/4c. Romano Cheese
1 Garlic Clove peeled or minced
1 drop doTerra Basil Essential Oil
1/4 t. Garlic Salt  1 (14oz ) can Artichoke Hearts, drained and chopped finely
1/2 c. Frozen Chopped Spinach, thawed and drained
1/4 c. Shredded Mozzarella Cheese
Preheat oven to 350 degrees.
Lightly grease a small baking dish.  In a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper to taste.  Gently stir in artichoke hearts and spinach.  Transfer the mixture to the prepared baking dish.  Top with the mozzarella cheese.  Bake in the pre-heated oven 25 minutes, until bubbly and lightly browned.  12 servings

Peppermint Iced Tea

4 decaffeinated green tea bags
1/4 c Blue Agave
3 drops doTerra Peppermint Essential oil
3 limes


In the bottom of a 64 oz pitcher, pour agave and peppermint essential oil.  Pour hot water over top and stir.  Add tea bags and steep until it has a dark caramel color.  Quarter limes.  Fill serving glasses with ice and squeeze one lime slice in each glass.  Pour tea over ice and garnish with a sprig of mint and serve

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Summer Fresh Oven-Peaches with doTERRA clove

6 peaches
2 drops doTERRA essential Clove
1 toothpick method of doTERRA Cinnamon
1 Tbls chopped mint
2 Tbls butter
1 Tbls honey
5 Tbls brown sugar

Whip cream topping:
240ml heavy cream
1/4 cup powdered sugar

Sprinkle with additional powdered sugar.
Directions
Cut peaches in half and remove seed. Place peaches in an oven-safe dish and sprinkle with mint and cinnamon. Melt butter and mix with honey, add the drops of clove oil, cinnamon and brown sugar. Brush each peach with butter mixture. Bake for 30 minutes on 180 C
Whip cream and 120ml powdered sugar together until stiff peaks form. Place 2 halves of peach on plate and garnish with 1 tablespoon of whipped cream.
Enjoy!