Cooking with Essential Oils
One of the struggles people have with essential oils is thinking “I won’t use those...”. And that’s OK. When I first started considering oils and learning about their beneficial properties, I never thought I would really get into them. The more and more I incorporated them into my life, the more I began to benefit from them and discovered how many ways they can benefit my health and well being.
But, if you’re not ready to dive into oils for everything yet, using them to cook is a great way to start playing around with them! Keep in mind, these oils are so potent, you only need a drop or two to really add some amazing flavor to your dishes. A little goes a LONG way. While having fresh herbs and spice around is great as well, sometimes it’s nice to have a little drop of basil or rosemary without having to buy a whole container...because, well, if you’re like me, half of the package ends up going bad before I get to use it.
Here are some great recipes for you to try out!
Basic Vinaigrette
2/3 cup olive oil
1/2 cup Apple Cider Vinegar
2-3 tsp sugar or stevia to taste
1 tsp minced shallot
1 clove garlic-minced
2 tbsp mustard
1-2 drops wild orange, grapefruit, or lemon essential oil
Whisk all ingredients together in a small bowl. Toss with greens or store in an airtight container in refrigerator for up to 2 weeks.
Spiced Roasted Almonds
1 1/2 cups raw almonds
1-2 drops cinnamon bark essential oil
Preheat oven to 400 degrees. Spread almonds on a baking sheet in a single layer. Roast almonds in oven for 10-15 mins, or until slightly browned. Remove and allow to cool ~10 mins. Place almonds in glass or metal container with cinnamon essential oil. Shake container. The almonds will take on the cinnamon oil flavor as they cool, so leave the lid off the container to avoid retaining too much moisture.
Rustic Tomato Tart
1, 8oz sheet puff pastry, thawed
1/4 cup sour cream
1 tbsp grainy mustard
1 toothpick dip rosemary essential oil
1 drop + 1 toothpick dip black pepper oil
1/4 tsp salt
1 1/4 lb heirloom tomatoes, thinly sliced
Preheat oven to 425 degrees. On floured piece of parchment, roll puff pastry into 10x12” rectangle; prick all over with fork. Transfer to baking sheet.
Whisk sour cream, mustard, rosemary & black pepper essential oil, and 1/4 tsp of salt. Spread mixture evenly over pasty leaving a 1/4 inch border. Top with tomato slices, overlapping slightly. Sprinkle with sea salt and several grinds of black pepper.
Bake until pastry is golden brown and the tomatoes look dry. ~30 mins. Let cool and slice into squares to serve.
Wild Orange Popcorn
1 1/2 quarts popped corn
3 tbsp + 1 tsp butter
1/2 cup sugar
2 tbsp water
1/2 tsp vanilla extract
1-2 pinches of salt
4-5 drops wild orange essential oil
Line a baking sheet with baking paper or foil. Place popcorn in a large bowl. In a saucepan, melt butter over low heat. Add the sugar, water, and salt. Cook until sugar is dissolved. Add essential oil and stir. Pour mixture over popcorn and toss to coat well. Spread the popcorn over the baking sheet and bake in a 325 degree oven for 10-15 mins.
But, if you’re not ready to dive into oils for everything yet, using them to cook is a great way to start playing around with them! Keep in mind, these oils are so potent, you only need a drop or two to really add some amazing flavor to your dishes. A little goes a LONG way. While having fresh herbs and spice around is great as well, sometimes it’s nice to have a little drop of basil or rosemary without having to buy a whole container...because, well, if you’re like me, half of the package ends up going bad before I get to use it.
Here are some great recipes for you to try out!
Basic Vinaigrette
2/3 cup olive oil
1/2 cup Apple Cider Vinegar
2-3 tsp sugar or stevia to taste
1 tsp minced shallot
1 clove garlic-minced
2 tbsp mustard
1-2 drops wild orange, grapefruit, or lemon essential oil
Whisk all ingredients together in a small bowl. Toss with greens or store in an airtight container in refrigerator for up to 2 weeks.
Spiced Roasted Almonds
1 1/2 cups raw almonds
1-2 drops cinnamon bark essential oil
Preheat oven to 400 degrees. Spread almonds on a baking sheet in a single layer. Roast almonds in oven for 10-15 mins, or until slightly browned. Remove and allow to cool ~10 mins. Place almonds in glass or metal container with cinnamon essential oil. Shake container. The almonds will take on the cinnamon oil flavor as they cool, so leave the lid off the container to avoid retaining too much moisture.
Rustic Tomato Tart
1, 8oz sheet puff pastry, thawed
1/4 cup sour cream
1 tbsp grainy mustard
1 toothpick dip rosemary essential oil
1 drop + 1 toothpick dip black pepper oil
1/4 tsp salt
1 1/4 lb heirloom tomatoes, thinly sliced
Preheat oven to 425 degrees. On floured piece of parchment, roll puff pastry into 10x12” rectangle; prick all over with fork. Transfer to baking sheet.
Whisk sour cream, mustard, rosemary & black pepper essential oil, and 1/4 tsp of salt. Spread mixture evenly over pasty leaving a 1/4 inch border. Top with tomato slices, overlapping slightly. Sprinkle with sea salt and several grinds of black pepper.
Bake until pastry is golden brown and the tomatoes look dry. ~30 mins. Let cool and slice into squares to serve.
Wild Orange Popcorn
1 1/2 quarts popped corn
3 tbsp + 1 tsp butter
1/2 cup sugar
2 tbsp water
1/2 tsp vanilla extract
1-2 pinches of salt
4-5 drops wild orange essential oil
Line a baking sheet with baking paper or foil. Place popcorn in a large bowl. In a saucepan, melt butter over low heat. Add the sugar, water, and salt. Cook until sugar is dissolved. Add essential oil and stir. Pour mixture over popcorn and toss to coat well. Spread the popcorn over the baking sheet and bake in a 325 degree oven for 10-15 mins.
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