FLAVORING FOOD WITH ESSENTIAL OILS Highly concentrated, 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
FLAVORING FOOD WITH ESSENTIAL OILS Essential Oils are 50 to 70 times more therapeutically potent than the herbs or plants they are derived from. Dried herbs lose up to 90% of their healing nutrients and oxygen molecules. 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.
FLAVORING FOOD WITH ESSENTIAL OILS Store essential oils in dark glass containers in a cool environment Refrigerate them if your kitchen tends to be a hot environment. Extreme heat and light can destroy the aroma and beneficial effects of the oils.
FLAVORING FOOD WITH ESSENTIAL OILS Avoid touching the insert with your finger. Your natural oils may affect the composition of the oil. Keep lids on as much as possible. Essential oils are extremely volatile and oxidize quickly which may change the oil.
FLAVORING FOOD WITH ESSENTIAL OILS Not all essential oils are edible. 98% of essential oils sold should NOT be ingested due to lack of purity. An edible essential oil will be labeled "therapeutic- grade" and have a "Supplement Facts" box on the label showing the nutritional value - do NOT use just any brand of essential oil for cooking/flavoring foods. Be sure to use pure oils from reliable sources, not synthetic scents or flavorings.
Helpful Hints Best to add essential oil at end of cooking Simply replace herbs and spices EO have much stronger flavor, use a tiny amount 1 TBSP of herbs/spices = about ½ to 1 drop EO 1TSP = dip of toothpick
FLAVORING FOOD WITH ESSENTIAL OILS Fruity oils: lime, lemon, orange, tangerine, grapefruit and mandarin Add zest and a full flavor to drinks, desserts and sweet and sour recipes. They evaporate quickly so add them into recipes toward the end. Acrid or Spicy oils: black pepper, cardamom, cinnamon, clove, nutmeg, cumin and ginger are warming oils. A little goes a long way. These are great oils for winter recipes They also are considered aphrodisiac oils. Cooling oils: mint, peppermint and spearmint are great in recipes that call for a hint of mint such as jams, jellies, sauces or in a cooling tea.
FLAVORING FOOD WITH ESSENTIAL OILS Floral oils: geranium, jasmine, lavender and rose are versatile and full-bodied in scent and essence. Lavender oil is rich in scent and flavor and can be added to meats, desserts or any creative recipes you make. These floral oils can entice and bring out the best in any culinary adventure.
FLAVORING FOOD WITH ESSENTIAL OILS Herbal oils: such as basil, dill, fennel, marjoram, Melissa, oregano, parsley, rosemary, sage, tarragon and thyme are rich and flavorful oils that only need a hint in any recipe to embody an herbaceous taste.
Citrus Oils: chicken, seafood, fruits, vegetable salads, smoothies, cake, water Dill: adds tanginess to potato, cucumber and tomato salads…even coleslaw
Thyme Poultry marinade, clam chowder and gumbo, pasta, polenta, beets, green beans and egg dishes
Spice up ginger snap cookies, pumpkin pie or spice cake recipes with ginger, cinnamon, clove, or nutmeg. Add lemon, orange or tangerine oil to cake Peppermint or spearmint oil can be added to chocolate cake, brownie, or frosting recipes.
TIDBITS Refreshing Change to Water or Tea Peppermint Spearmint Wintergreen
RECIPES Peach + Mango Breakfast Smoothie ½ C. Frozen Peaches ½ C. Frozen Mangos 2 Scoops Balance Complete 12 Oz. Water Cinnamon EO Place ingredients in blender (frozen ingredients can be replaced with fresh)
RECIPES Refreshing Cherry Lemonade 2/3 C. Blue Agave 2 drops lemon oil 4 large lemons 24 oz. Sparkling Cherry Filtered water Mix together and chill; serve with mint sprig or lemon wedge
RECIPES Avocado Basil Dip 8 oz. cream cheese 8 oz. chives, chopped 2 Tbsp. onion chopped 4-5 Avocados (blended) 2 Tbsp blue agave 1-2 drops Basil EO Mix first three, then add remaining ingredients
RECIPES Broccoli-Raisin Salad 1 lg. bunch broccoli ¼ C. raisins 2 gr. Onions, sliced ½ C. Sunflower seeds toasted Makes 7 cups Dressing 11/2 C. Mayonnaise 2 Tbsp. Blue Agave 1 drop Lemon EO 1 drop Orange EO Mix broccoli, raisins and onions in large bowl. Mix dressing ingredients in separate bowl. Combine with broccoli. Stir in toasted Seeds. Refrigerate 2 hrs
RECIPES Dill Deviled Eggs 6 Hardboiled Eggs 2 Tbsp celery minced 1 ¼ tsp Dijon mustard ¼ C. mayonnaise 1 Tbsp chive minced 5 drops Dill EO Pinch of salt Dash of black pepper Remove and mash egg yolks Add all other ingredients and stir until smooth Spoon into eggs Garnish with half an olive and piece of chive Makes 12 servings
RECIPES Green Salad with Tomato Basil Vinaigrette Romaine Mozzarella cheese Red pepper Cucumber Celery Vinaigrette In Blender: ½ C. vinegar ¼ C. sun-dried tomatoes ½ C. Avocado oil 5 Roma tomatoes 1 tsp. salt 2-3 drops BASIL EO