Essential oils in the kitchen

If you haven't listened to my audio class on Essential Oils In the Kitchen, please do so now!  Below are the notes and recipes for that class.  Enjoy!

Use essential oils in the kitchen through:

1. diffuser

2. For water/sparkling water or herbal teas - dilute with 1 drop honey, coconut oil, nut or other milk

Try Grapefruit, Lemon, Lime, Orange, Lemongrass, Citrus Bliss, DigestZen, Peppermint, Lavender, Slim & Sassy, Tangerine 

3. Smoothies - dilute with 1 drop honey, coconut oil, nut or other milk OR simply add 1-2 drops lemon and/or frankincense to green smoothie 

Superfood essential oil smoothie: 

· 1 cup fruit: bananas, blueberries, apples, oranges, grapes, strawberries, etc.
· Handful or two leafy greens: spinach, kale, Swiss chard, romaine, cilantro
· 1 1⁄2 cups water or ice
· 1 tbsp flax or chia seeds for Omega 3s
· 1 tbsp. spirulina for protein
· 1 tsp. bee pollen for enzymes, b vitamins and protein 

4. Raw recipes

Cinnamon almond milk

1 cup raw almonds, soaked overnight
4 soft dates, pitted, soaked overnight
4 cups water
1 drop Cinnamon oil
3 drops Orange oil 

Rinse almonds and dates and blend with 4 cups clean, filtered or spring water until smooth. Add Cinnamon and Orange oils and pour through a fine mesh strainer. Chill and enjoy. Keeps for 3 days in the fridge. 

Essential Oil-Infused Olive Oil

Infuse 1⁄2 cup of organic extra virgin olive oil with herbs with 1-4 drops of:
Basil, Black Pepper, Dill, Lemon, Fennel, Clove, Lavender, Lemongrass, Marjoram, Rosemary, Oregano, Peppermint, Tarragon, or Thyme essential oils 

5. Cooked dishes

Morning kasha 

1 cup cooked kasha (buckwheat) 
1 organic apple, diced
2 tablespoons almond or cashew butter
1 drop Cinnamon
raw maple syrup to taste 

Combine warm kasha and apple in a breakfast bowl. In a separate bowl mix nut butter, Cinnamon and 2 tablespoons of water. Blend with fork until creamy like a sauce. If needed, add a bit more water, but mixture should not be too runny. Pour over kasha and apples and drizzle with maple syrup. 

Zucchini Noodles with Chickpeas and Garlic-Rosemary Sauce 

1 medium onion, chopped
1 celery stalk, cut into 1-inch pieces 1⁄2 cup flat-leaf parsley leaves
1⁄2 cup olive oil, divided
2 tablespoons tomato paste
3 zucchini
2 drops rosemary oil
1 drop basil oil
1 medium carrot, peeled, cut into 1-inch pieces 6 garlic cloves, 4 whole, 2 chopped

1⁄2 teaspoon crushed red pepper flakes
Celtic sea salt
2 cans Eden brand chickpeas, rinsed
1 tablespoon fresh rosemary
2 drops black pepper oil 

Run zucchini through a Spiralizer, or use a potato peeler to make noodles. Set aside. 

Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes in a food processor until finely chopped; transfer to a small bowl and set aside. 

Heat 1/4 cup oil in a large sauce pot over medium heat; add reserved vegetable mixture, season with Celtic salt, and cook, stirring often until golden, 8-10 minutes. Mix tomato paste and 1 cup water together in a small bowl; add to pot. Cook, scraping up any browned bits from bottom of pot. Bring to a boil, reduce heat, and simmer until liquid has almost evaporated, 5-8 minutes. 

Add chickpeas and 2 cups water to pot and simmer for 15 minutes. Transfer 1 cup chickpea mixture to food processor; purée until smooth; then stir back into sauce to thicken. Add rosemary, pepper, and basil oils. Add noodles and 1/2 cup water to sauce and stir to coat. Increase heat to medium and continue stirring, adding more water as needed, until sauce coats noodles. 

Heat remaining 1/4 cup oil in a small sauce pan over medium-low heat; add chopped garlic and rosemary and cook until sizzling stops, about 1 minute. Divide noodles among bowls and drizzle with garlic-rosemary oil. 

Peppermint Dark Chocolate

2 bars Theo brand dark chocolate
3-4 drops of doTERRA Peppermint 

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 refrigerator to set. 

Tips for creative cooking with essential oils 

  • Add some fresh, diced mint or carrots along with a few drops of Lemon, Basil or DigestZen essential oil to your rice, millet, bulgur, quinoa, or couscous side dish for enhanced flavor 

  • Use oil-infused olive oil as a drizzle over pasta dishes, a marinade for fish or vegetables, or as a dipping oil 

  • Add Oregano, Marjoram, Thyme or Basil to tomato sauces for pizza or pasta dishes 

  • 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 into recipe after cooking to enhance flavor. 

  • Add 1 drop of Cinnamon in hot chocolate, coffee, oatmeal/kasha, etc. 

  • Warm 1/2 gallon of apple cider and add 1 drop each of Cinnamon and Clove. 

  • Add 1 drop of Cinnamon to cakes, cookies, etc. 

  • Add 1 drop of Peppermint, Orange, Tangerine, or Cinnamon Bark to the glaze or frosting for chocolate cake 

  • Use oils in place of spices in soups 

  • Add a drop of a flower oil to cake recipes or ice cream (see raw ice cream recipes)

  • Add a drop of oil to bread recipes (1 drop essential oil to 4 ounces of bread dough). 

  • For a quick, flavored vinegar salad oil, add 1-2 drops of essential oil to 2 teaspoons of extra virgin olive oil or vinegar 

  • Add a drop of essential oil to water when steaming vegetables 

  • Create a flavored honey using Cinnamon, Clove, Lavender, Basil, Chamomile or Lemon. Warm honey until it becomes a thin liquid; then add the oil.

     

Jennifer Kelly