Сooking with essential oils – recipes
Cooking with Essential Oils
It took me a few years to dare start cooking with essential oils and baking with essential oils. Thinking it must be quite a science and not knowing all I needed to do was use one or two drops of essential oil instead of buying herbs at the grocery store.
Since essential oils are so concentrated you’ll find you can usually substitute a cup of dried herbs with just one drop of oil.
Use one drop of basil and one drop of oregano in your homemade pasta sauce.
Add a drop of thyme, maybe a drop of rosemary. Experiment, but remember to simply add one drop at a time.
Use a glass dropper for precise measurements. Baking lends itself well to adding essential oils. I love these healthy pumpkin muffins with nutmeg, ginger and cinnamon essential oils:
- 2 cups Fiber Bran cereal
- 1/2 cup boiling water
- 1 cup Libby’s pumpkin pie filling
- 2 eggs
- 1/2 cups skim milk
- 1/4 cup Agave syrup (or honey)
- 1/4 cup sugar
- 3 tbsp canola oil
- 1 cup whole wheat flour
- 1 cup flour
- 1 tbsp. baking soda
- 2-3 drops cinnamon essential oil
- 1-2 drops ginger essential oil
- 1-2 drops clove essential oil
- 1/8 tsp salt
- 1/2 cup chopped walnuts
Combine bran, water and pumpkin and let sit for 5 minutes. Whisk together eggs, milk, Agave syrup, sugar and oil combine egg mixture with bran mixture and stir until smoothMix in flours, baking soda and essential oils put about 1/2 cup of batter into muffin tin and sprinkle with walnuts, bake for about 20 minutes until tops are brown and toothpick come out clean.
Enjoy! A few more tips for using essential oil in foods:
- Peppermint oil can be added to frosting and chocolate recipes;
- Lavender and Lemon are wonderful in Lemonade recipes;
- Lemon oil is a great substitute in cake recipes. Be sure to add essential oils toward the end of the cooking process where possible as in pasta sauces.