In The Kitchen with Essential Oils

March 13, 2020

Look, we all know that there is a lot going on in the world right now. My first instinct was to write a post about anxiety and mindfulness and how to deal with what is going on, but I honestly just need a break from it all. I've been spending less time on social media and just really focusing on my health and keeping anxiety at bay. This also means that I've found a lot more time for things that I love - getting outside, exercising, reading, and cooking. 

 

Essential oils aren't just for the diffuser anymore! Certain oils are incredibly useful in the kitchen and I've been having fun playing around with incorporating them into my cooking. When processed in a particular way, they are safe for cooking. That being said, not all oils are created equal. Please refer to this chart by the FDA for essential oils that are deemed safe for cooking. 

 

My favourite part about incorporating essential oils into my cooking is that they are a great substitute if you don't have ingredients on hand. Need a bit of lemon zest but you're out of citrus at home? No problem, reach for the lemon oil. Not too long ago I was baking blackberry scones and the recipe called for lavender. I'm not exactly someone who just has dried lavender on hand, so I substituted lavender oil instead. (PS. They were delicious)

 

Fair warning - essential oils pack a flavourful punch. A few drops will do! I like a drop or two of basil or rosemary into homemade pasta sauce. Don't overdo it though. A few drops is equal to about a teaspoon, so keep that in mind as you add it in. I also recommend adding them in towards the end of the cooking process to preserve the flavour. 

 

Need some inspiration? Click the image below to receive your FREE In the Kitchen with doTERRA Essential Oils Ebook! It's an amazing resource with over 30 recipes to try today. Let me know what you think! 

 

 

 

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