FLAVORING FOOD WITH ESSENTIAL OILS

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FLAVORING FOOD WITH
ESSENTIAL OILS©
Young Living Connect, LLC
FLAVORING FOOD WITH
ESSENTIAL OILS
Highly concentrated, essential oils contain virtually
all of the plants’ healing nutrients
Oxygenating molecules
Amino acid precursors
Coenzyme A factors
Trace minerals
Enzymes
Vitamins
Hormones and more
FLAVORING FOOD WITH
ESSENTIAL OILS
• Essential Oils are 50 to 70 times more therapeutically
potent than the herbs or plants they are derived from.
• Dried herbs lose up to 90% of their healing nutrients and
oxygen molecules.
• 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.
FLAVORING FOOD WITH
ESSENTIAL OILS
Store essential oils in dark
glass containers in a cool
environment
Refrigerate them if your
kitchen tends to be a hot
environment.
Extreme heat and light can
destroy the aroma and
beneficial effects of the
oils.
FLAVORING FOOD WITH
ESSENTIAL OILS
Avoid touching the insert with
your finger. Your natural
oils may affect the
composition of the oil.
Keep lids on as much as
possible.
Essential oils are extremely
volatile and oxidize quickly
which may change the oil.
FLAVORING FOOD WITH
ESSENTIAL OILS
Not all essential oils are edible. 98% of essential
oils sold should NOT be ingested due to lack of
purity.
An edible essential oil will be labeled "therapeuticgrade" and have a "Supplement Facts" box on
the label showing the nutritional value - do NOT
use just any brand of essential oil for
cooking/flavoring foods.
Be sure to use pure oils from reliable sources, not
synthetic scents or flavorings.
Helpful Hints
Best to add essential
oil at end of cooking
1 TBSP of herbs/spices =
about ½ to 1 drop EO
Simply replace herbs
and spices
1TSP = dip of toothpick
EO have much
stronger flavor, use
a tiny amount
FLAVORING FOOD WITH
ESSENTIAL OILS
Sweet
Savory
Citrus
Spice
Fennel
Basil
Grapefruit
Black Pepper
Lemongrass
Dill
Lemon
Clove
Peppermint
Oregano
Lime
Ginger
Spearmint
Rosemary
Orange
Nutmeg
Sage
Cumin
Thyme
Cardamon
Coriander
Cinnamon
FLAVORING FOOD WITH
ESSENTIAL OILS
Fruity oils: lime, lemon, orange, tangerine, grapefruit and mandarin
Add zest and a full flavor to drinks, desserts and sweet and sour recipes.
They evaporate quickly so add them into recipes toward the end.
Acrid or Spicy oils: black pepper, cardamom, cinnamon, clove, nutmeg, cumin
and ginger are warming oils.
A little goes a long way.
These are great oils for winter recipes
They also are considered aphrodisiac oils.
Cooling oils: mint, peppermint and spearmint are great in recipes that call for a
hint of mint such as jams, jellies, sauces or in a cooling tea.
FLAVORING FOOD WITH
ESSENTIAL OILS
Floral oils: geranium, jasmine,
lavender and rose are versatile and
full-bodied in scent and essence.
Lavender oil is rich in scent and flavor
and can be added to meats,
desserts or any creative recipes
you make.
These floral oils can entice and bring
out the best in any culinary
adventure.
FLAVORING FOOD WITH
ESSENTIAL OILS
Herbal oils: such as basil, dill, fennel,
marjoram, Melissa, oregano, parsley,
rosemary, sage, tarragon and thyme are
rich and flavorful oils that only need a hint
in any recipe to embody an herbaceous
taste.
Cinnamon: chicken, fruit, sweet
potatoes, spaghetti squash,
pumpkin, sweet breads, eggnog,
fruit juice
Basil, Oregano & Rosemary:
spaghetti, pizza, lasagna, sauce,
fish, soups & broths, scrambled
eggs,
Citrus Oils: chicken,
seafood, fruits,
vegetable salads,
smoothies, cake, water
Dill: adds tanginess to
potato, cucumber and
tomato salads…even
coleslaw
Thyme
Poultry marinade, clam chowder and gumbo, pasta,
polenta, beets, green beans and egg dishes
Spice up ginger snap
cookies, pumpkin pie
or spice cake recipes
with ginger,
cinnamon, clove, or
nutmeg.
Add lemon, orange or
tangerine oil to cake
Peppermint or
spearmint oil can be
added to chocolate
cake, brownie, or
frosting recipes.
TIDBITS
Refreshing Change to Water or Tea
Peppermint
Spearmint
Wintergreen
RECIPES
Peach + Mango Breakfast Smoothie
½ C. Frozen Peaches
½ C. Frozen Mangos
2 Scoops Balance Complete
12 Oz. Water
Cinnamon EO
Place ingredients in blender (frozen ingredients
can be replaced with fresh)
RECIPES
Refreshing Cherry Lemonade
2/3 C. Blue Agave
2 drops lemon oil
4 large lemons
24 oz. Sparkling Cherry
Filtered water
Mix together and chill; serve with mint sprig or
lemon wedge
RECIPES
Avocado Basil Dip
8 oz. cream cheese
8 oz. chives, chopped
2 Tbsp. onion chopped
4-5 Avocados (blended)
2 Tbsp blue agave
1-2 drops Basil EO
Mix first three, then add
remaining ingredients
RECIPES
Broccoli-Raisin Salad
1 lg. bunch broccoli
¼ C. raisins
2 gr. Onions, sliced
½ C. Sunflower seeds
toasted
Makes 7 cups
Dressing
11/2 C. Mayonnaise
2 Tbsp. Blue Agave
1 drop Lemon EO
1 drop Orange EO
Mix broccoli, raisins and
onions in large bowl.
Mix dressing ingredients in
separate bowl.
Combine with broccoli.
Stir in toasted Seeds.
Refrigerate 2 hrs
RECIPES
Dill Deviled Eggs
6 Hardboiled Eggs
2 Tbsp celery minced
1 ¼ tsp Dijon mustard
¼ C. mayonnaise
1 Tbsp chive minced
5 drops Dill EO
Pinch of salt
Dash of black pepper
Remove and mash egg
yolks
Add all other ingredients
and stir until smooth
Spoon into eggs
Garnish with half an olive
and piece of chive
Makes 12 servings
RECIPES
Green Salad with
Tomato Basil
Vinaigrette
Romaine
Mozzarella cheese
Red pepper
Cucumber
Celery
Vinaigrette
In Blender:
½ C. vinegar
¼ C. sun-dried
tomatoes
½ C. Avocado oil
5 Roma tomatoes
1 tsp. salt
2-3 drops BASIL EO
Eating Good! Enjoy!
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