Cooking with Essential Oils

When you think about some of your favorite foods, instinctively there is a flavor palette that connects with your internal ‘yummy’.  Mint brownie. Lemonade. Basil and thyme in your pasta sauce. Cinnamon in your breakfast pastries (our great-grandma made the best cinnamon rolls), lemon sugar cookies (great grandma strikes again), peach ice cream. You get the idea.

A couple of years ago, my sister and I were elevating our essential oil knowledge and started cooking with essential oils. Crazy talk. We were in the kitchen making cornbread and opted to add 2 drops of orange EO to the batter. Why not?  Well as it turns out, this was the best invention we had as far as food goes, punched the flavor thru the roof. There is something about the citrus flavor added to the sweetness of the cornbread that just makes it unforgettable, and so freaking delicious. During cold and flu season (you know the time of year when EVERYONE is coughing), a couple of drops of Thieves® right in the apple juice (delicious and supports your immune system). Struggling with afternoon sleepiness? Add a drop of peppermint to your water and a coupla drops to your diffuser and perk right up, no caffeine needed.

I have a recipe for some lemon and rosemary cashews that is out of this world (see recipe) I usually have fresh rosemary growing in the garden, and this makes great use of that, the lemon eo brightens the flavor just a bit. This snack keeps well if you add to an airtight jar and keep in the fridge. Remember you started with raw cashews, you are roasting them — but I keep them in the fridge, just to be safe (they don’t last that long at my house anyway.

Young Living has oils that are labeled as GRAS (generally regarded as safe) for ingestion, with their vitality line … they are the bottles with the white labels. Please, please, please DO NOT ingest just any old essential oil, get the best quality, and you will not be sorry. Questions? Feel free to reach out. Need to order? We can help with that too!