Cooking with Essential Oils
When I first started using essential oils, I primarily used them aromatically through a diffuser. I loved coming up with different combinations for the mood I wished to create, but knew there were so many other ways to use my oils.
Now, I knew you could ingest essential oils (side-note: make sure you have high quality oils before taking internally! I trust dōTERRA but I read a lot about them beforehand.) but I thought more in the terms of creating my own gel capsules or adding to my water for flavor. Then I started looking into recipes.
Why cook with oils?
Since essential oils are derived from plants, you may be thinking, “why don’t I just use fresh herbs?”. You can, and I do, use fresh herbs when I have them, but there are so many times I don’t have what I need on hand, plus it takes a lot more to get the same flavor profile.
For example, it takes 45 lemons to make just one bottle of lemon oil, and one tiny drop of peppermint oil is equivalent to 28 cups of peppermint tea! Personal example; I didn’t (and rarely do) have fresh lemon or lemon juice on hand, but I used two drops of my dōTERRA lemon oil for an entire 9X13 casserole and could have gotten away with just one! Money and resources saved.
Another benefit is the health factor. Many oils, like garlic, thyme, rosemary, oregano, and basil have been shown as effective in reducing the growth of bacteria in food products, making your leftovers last a bit longer. (ncbi.nlm.nih.gov)
Recipes with Oils
Let’s get to the good stuff; the recipes! You can use essential oils in salad dressings, drinks and smoothies, in place of dry seasonings/herbs, and baking, just to name a few. Here are a variety of drool-worthy recipes to get you started!
Have you used essential oils in the kitchen? Tell us how in the comments!