Cooking With Essential Oils

Substitute an oil for an herb to increase the health benefits and increase the flavor of any dish.

From vinaigrette, seasoning salts, olive oil blends, sauces, salads, salsa to juices, smoothies, water and desserts.  Cooking with and adding essential oils to your favorite recipes is a great way to incorporate their healthful benefits throughout the day. 

There are many variables with dealing with essential oils for cooking. If you have ever used fresh herbs instead of dried, you know the flavor and the quantity used is different. This also applies to essential oils. The oils are very concentrated in flavor and aroma.

Essential oils can add a very subtle or very strong taste to your cooked dishes, depending on how much you use. We like to enjoy and identify as many flavors in our foods as possible, so use caution and know that less is best. Start with a tiny amount, then add more as you need it.  If you get too much, the flavor will dominate and can spoil your dish.

One good way to ensure that you don’t accidentally add too much is to drip onto a utensil first then use from that what you need for the dish. For example, to get 1/2 drop, drop it onto a spoon, then use the tip of a knife to take off the spoon what you need for the recipe. Add slowly and test often.

You can also use the toothpick method:
1 toothpick dip = dip a toothpick into the essential oil and dip it once into the recipe
1 toothpick swirl = dip a toothpick into the essential oil and swirl it around in the recipe
Be sure to use a fresh toothpick with each use so as not to contaminate your essential oil bottles.

Hot, savory, or spicy herbs are particularly hard to judge (for example, basil oil maybe much more subtle in flavor than oregano), so the general rule should be: if it isn’t citrus oil, use a toothpick until you test it or have a guaranteed recipe. It’s always best to mix your essential oils with an olive or other oil or liquid when cooking to more evenly disperse the flavor in your dish.

Baking typically requires more oil flavoring than cooking does. For example, where you might use 2 or 3 toothpick swirls of oregano in spaghetti sauce, you might use 2 or 3 drops when making an artisan bread.

SUBSTITUTING OILS FOR HERBS

Substitute an oil for an herb to increase the health benefits and increase the flavor of any dish.

• 1 drop Ginger essential oil = 3/4 tsp ground ginger
• 1 drop Lavender essential oil = 1-2 teaspoons dried culinary lavender
• 1 tsp EVOO/Basil essential oil blend = 1 tsp dried basil leaves
• 1 tsp EVOO/Marjoram essential oil blend = 1 tsp marjoram spice
• 1 tsp EVOO/Oregano essential oil blend = 1 tsp oregano spice
• 1 tsp EVOO/Rosemary essential oil blend = 1/2 tsp rosemary spice
• 1 tsp EVOO/Thyme essential oil blend = 1/2 tsp thyme spice
• 1 drop Cassia essential oil = 1/2 tsp ground cassia
• 1 drop Cinnamon essential oil = 1-2 tsp ground cinnamon
• 1 drop Clove essential oil = 1/2 tsp ground clove spice
• 1 drop Coriander essential oil = 1/2 tsp ground coriander spice
• 1 drop Geranium essential oil = 1 tsp dried nutmeg geranium leaves
• 1 drop Peppermint essential oil = 1/8 tsp dried peppermint leaves

EVOO =  Extra Virgin Olive Oil

SUBSTITUTING OILS FOR CITRUS

• 1 drop Bergamot essential oil =1 tsp bergamot zest
• 1 drop Grapefruit essential oil = 1 tsp grapefruit zest
• 1 drop Lemon essential oil = 1 tsp lemon zest
• 1 drop Lemongrass essential oil = 2-3 teaspoon fresh lemongrass
• 1 drop Lime essential oil = 1 tsp lime zest
• 1 drop Tangerine essential oil = 1 tsp tangerine zest
• 1 drop Wild Orange essential oil = 1 tsp orange zest

Other oils used in cooking are Black pepper, Cilantro, Fennel and Cardamom.

TIPS TO CONSIDER:

Always use certified pure grade essential oils when using for cooking or internal purposes.
• Always use glass, ceramic, or metal bowls and spoons. Avoid plastic utensils and storage containers.
• Make a yummy fruit dip as a side or topping by mixing 1 cup vanilla yogurt with ½ cup mashed berries and 1-2 drops lime essential oil.
• You can add essential oils to your favorite breakfast drink or tea.
• Essential oils absorb well into meats and make great marinades
• When making vinegar dressings, pair ingredients. Balsamic or red wine vinegar (dark vinegars) pairs with raspberry or strawberry salads, beef, and lamb. White wine vinegar, rice, or champagne vinegars (light vinegars) go well with chicken, fish, pears, chunks of grapefruit, mango or orange.
• Candied nuts and feta cheese go well with both dressings.

Whether you are a new to oils, already love oils and want to purchase from the #1 company in the industry, or want to build your own Essential Oils business, I’m here to meet you where you are at. I would love to hear in the comments where you are in your oil journey! We can experience this journey together and I’ll be there every step of the way!

Visit www.yourvibrantessence.com to receive your 3 free essential oil samples.

Nurse Mom turned Oil Mom- April

april@yourvibrantessence.com