Cooking With Essential Oils

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Misty L. Trepke

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Good Morning!

 

Cooking With Essential Oils

 

Essential oils contain virtually all of the plant's healing

nutrients, oxygenating molecules, amino acid precursors, coenzyme A

factors, trace minerals, enzymes, vitamins, hormones. Since they are

concentrated, essential oils are from 50 to 70 times more

therapeutically potent than the herbs or plants they are derived

from.

 

Unlike dried herbs, which lose up to 75% of their healing nutrients

and oxygen molecules, essential oils do not. Best of all, 100% pure,

therapeutic Grade A Essential Oils are freely available and safe for

cooking and home use. They are not considered medicine by our

governments regulatory agencies, but best fall under the food

category.

 

Essential oils have a chemical structure that is similar to human

cells and tissues. This makes essential oils compatible with human

protein and enables them to be readily identified and accepted by

the body.

 

Essential Oil Cooking Tips:

 

For stronger spice oils - such as basil, cinnamon, marjoram, nutmeg,

oregano, or thyme - dip a toothpick in a bottle of essential oil and

stir it in the recipe after cooking. It is an excellent way to

flavor food. Imagine, only 2 drops of an essential oil is equivalent

to a full bottle (2 oz size) of dried herbs.

 

For a recipe that serves 6-10 people, add 1 or 2 drops of a lighter

essential oil, such as citrus oils like lemon, orange, tangerine.

Stir in just before serving, so the oil does not evaporate.

 

Essential oils used in recipes: Add the essential oil right before

serving. The heat will evaporate essential oils with the steam. With

a few oils that are too strong - such as basil, oregano and

rosemary - simmering will produce a wonderfully subtle bouquet that

is out of this world.

 

Essential oils should be diluted in vegetable oil, agave syrup,

almond or rice milk prior to ingestion. As a general rule, dilute 1

drop of essential oil in 1 teaspoon of honey, Agave Syrup, or in 2

ounces of a beverage. (Honey should not be given to children under 2

years of age.)

 

Which oils are safe to use for cooking? Rule Number 1: Only use

therapeutic-grade essential oils. Read the Warning before using

oils. Below is a list of generally regarded as safe (GRAS) essential

oils by the FDA.

 

Only use cookware you love and trust. Cook without oil or water -

food will not burn! And dishwashing is a breeze.

 

Essential Oils for Weight Control: The sense of smell is responsible

for 90% of our taste. Research has found that by inhaling a culinary

scent, such as an essential oil, regularly throughout the day,

especially when hungry, can suppress our desire to taste and

therefore eat. By inhaling an aroma 6 times in each nostril, the

epistat in our brain which controls hunger gets switched off. For

best results, change oils daily for variety. Warning: If a culinary

aroma is inhaled only briefly, the reverse effect can occur;

appetite can be stimulated.

 

Don't use a microwave oven! A study by Dr. Radwan Farag of Chairo

University showed that just 2 seconds of microwave energy destroys

all enzymes in the food and alters the frequency of the food.

Heating proteins in the microwave oven for 10 minutes or more may

create a new, harmful type of protein. If food is microwaved in

plastic dishes or covered with plastic, plastic molecules could end

up in the food.

 

Don't use sugar! Use organically grown Agave Syrup and Stevia

instead. And while we are at that subject, remember The Aspartame

Health Risk. Consider the value of pure water and read the

comparison of Water versus Coke.

 

For an authentic aromatherapy cookbook, get The Essential Oils

Cookbook - Outrageous Recipes For Weight Control and Long Life, by

Menkit Price. Or consider Baking With Stevia - Recipes for the

Sweet Leaf, by Rita DePuydt. It's a handy little cookbook with

delicious baking ideas.

 

Cooking With Essential Oils:

 

Salad dressings or salad oils: Lemon, lavender, rosemary, clove or

peppermint in Oil or Massage Oil Base.

 

 

Meat and sauces: Basil, marjoram, oregano, or thyme.

 

 

Cakes, frosting, puddings, fruit pies: Lemon, clove, orange,

tangerine, or peppermint.

 

 

Pie crusts: Sunflower Oil has been reported to produce very flaky

crusts.

 

 

Herbal teas: Lavender, Roman chamomile, orange, tangerine, lemon,

peppermint and melissa.

 

 

Cool refreshing drinks: Lemon, orange, tangerine, or peppermint

added to a pitcher of cold water.

 

 

Flavored honey: Cinnamon, clove, lavender, basil, chamomile or

lemon. (Warm honey until it becomes a thin liquid; then add the

oil.)

 

 

Spice up ginger snap cookies with ginger, cinnamon, clove, or

nutmeg. Toothpick application is preferred.

 

 

To your regular sponge or bundt cake, add lemon, orange, or

tangerine oil.

 

 

Peppermint or spearmint oil can be added to chocolate cake, brownie,

or frosting recipes.

 

 

To pumpkin pie or spice cake recipes, add nutmeg, cinnamon, clove,

or ginger.

 

 

Add oregano, marjoram, thyme, or basil to tomato sauces, pizza,

ravioli, and lasagna recipes. Toothpick method of application is

preferred.

 

 

 

GRAS: Generally regarded as safe

FA: Food Additives

 

Here is a list of Essential Oils Certified as GRAS and Food

Additives by the FDA.

 

Angelica

Basil

Bergamot

Chamomile, Roman

Chamomile, German

Cinnamon Bark

Citrus rind (all)

Clary Sage

Clove

Coriander

Dill

Eucalyptus glob.

Frankincense

Galbanum

Geranium

Ginger

Graoefruit

Hyssop

Juniper

Jasmine

Laurus nobilis

Lavender

Lemon

Lemongrass

Lime

Melissa (lemonbalm)

Marjoram

Myrrh

Myrtle

Nutmeg

Orange

Oregano

Patchouly

Pepper

Peppermint

Petitgrain

Pine

Rosemary

Rose

Savory

Sage

Sandalwood

Spearmint

Spruce

Tarragon

Tangerine

Thyme

Valerian

Vertiver

Ylang Ylang

 

 

 

Andrew Pacholyk, MS, L.Ac.

Peacefulmind.com

Therapies for healing

mind. body. spirit