Essential oils can add a lot of flavor to cooking, but sometimes even a drop is too much for the dish. These spice mixes are an easy way to add a hint of additional flavor to your cooking with the help of essential oils! You may even enjoy adding a little to your plate if you like to salt your food.
One important thing to remember when using these spices—use them like you would salt. If you want more of the essential oil flavor, add more oils to the salt mixture, or add a toothpick or a drop of essential oil to the dish after cooking it.
Another tip: Make sure to use a slightly coarse salt (kosher salt and Himalayan sea salt are recommended). Do not use table salt—it will make these taste too salty. Also avoid the really coarse salt if you plan on adding more to your dish just before eating (unless you happen to like biting into large chunks of salt full of essential oil flavor . . . which isn’t necessarily a bad thing).
With Father’s Day just around the corner, try making these as a gift for the man who loves to cook! Continue reading →
Celebrate St. Patrick’s Day this year with a hearty Irish Beef Stew! You can now enjoy the comforting flavors of this dish along with the health benefits of the essential oils. Try pairing this beef stew with our Rosemary Artisan Sourdough Bread for an easy make-ahead meal.
Have you tried hasselback potatoes yet? They are a lot like baked potatoes, but rather than piercing the potatoes with a fork, you cut slices in them with a knife, then fill the slices with yummy ingredients either before or after baking them. When making hasselback potatoes with essential oils, it’s best to add the oils after baking the potatoes so you don’t lose the health benefits of the oils.
Start by slicing the potatoes, drizzling them with olive oil, and sprinkling salt and pepper on top before baking them. While they bake, mix up the herb butter by melting butter and stirring in the essential oils. If you happen to taste the herb butter, you may find the essential oils to be a bit strong. Just trust us, though—the final product tastes delicious!
When the potatoes are soft on the inside and crispy on the outside, pull them out of the oven. Then, while they are still hot, drizzle on the herb butter. Make sure to get it in between the slices. Continue reading →
Treat your guests well at your dinner party with this classic Italian appetizer—now infused with essential oils! Aside from the amazing flavor these oils bring to this dish, they also provide added health benefits.
This appetizer also makes a great refreshment at an essential oil class! Just pre-slice the bread, and add the essential oils to the olive oil; then allow your guests to add a little olive oil, balsamic vinegar, and other additions to condiment cups to accompany their slice of bread.
Place all ingredients except butter in a blender. Blend on high for about a minute or until the ingredients are completely combined.
Place batter in the fridge to chill for 1–2 hours.
Once chilled, remove the batter from the fridge. Lightly coat a crepe pan or small frying pan with butter.
Heat the pan to medium-high. Pour a thin layer of batter into the pan. Cook until the crepe is golden on the bottom; then flip the crepe and cook the other side. Repeat until all the crepes are cooked.
2 cups chicken, diced
1 tsp. olive oil
4 Tbsp. butter
2 Tbsp. flour
1 cup milk, warmed
2 tsp. garlic powder
Salt and pepper to taste
1 drop rosemary essential oil
1 drop thyme essential oil
1 drop basil essential oil
Sauté chicken in olive oil until cooked completely. Remove from pan, and set aside.
Using the same pan you cooked the chicken in, melt the butter, and then whisk in 2 Tbsp. of flour.
Gradually add the warm milk to create a creamy sauce. Add the garlic, salt, pepper, and essential oils. Taste, and add more salt and pepper if needed.
Return the chicken to the pan, and stir it in with the sauce.
Sprinkle cheese on the bottom of a crepe, layer chicken and sauce over it, and roll it up. Repeat until all of your crepes have been filled.
Cut off excess fat from the pork, and divide roast in 2–4 pieces.
Rub with vegetable oil, and brown each pork piece a little over the stove.
Place pork, broth, onions, and essential oils in slow cooker; cover, and cook on low for 9–10 hours or on high for 4 1/2–5 hours.
Once the pork is finished cooking, whisk together the sauce ingredients (except essential oils) in a medium saucepan. Bring the sauce to a boil over medium heat; then reduce to a simmer. Continue cooking, stirring occasionally, until the sauce thickens slightly (about 20–25 minutes). After the sauce has thickened a little, stir in the essential oils.
While the sauce is cooking, remove pork from the slow cooker, and place it on a cutting board. Use two forks to pull the meat apart into shreds, discarding any fat or bones. Strain out the onions; discard the broth. Return the meat and onions to the slow cooker.
Add the sauce to the slow cooker, and stir everything together until all the meat is covered in the sauce.
Cover, and cook for another 30 minutes on low.
Serve on hamburger buns or rolls with broccoli slaw or coleslaw.
Are you looking for a more natural soap to clean your handwashed dishes? This dish soap is thick like commercial brands and produces a good lather as you clean. We really liked this oil scent, but you are welcome to try something new—just add 15–20 drops total of your desired essential oils to the mixture before whisking.
Incorporate the benefits of pure thyme essential oil into your holiday cooking this year with this delicious poultry gravy! The fresh herb flavor will leave your guests asking for the recipe––and for a second helping!