Cooking with Vitality Essential Oils

Many essential oils are plants we eat already. So it isn't surprising to use them in our cooking. There are a few things to take into consideration first.

1. Is it a pure oil with no additives of any kind? Does the company source its oils in a way that can guarantee there were no pesticides or other toxins introduced during the process of making the oil?
2. Essential oils are extremely concentrated. One drop of oil can compare to gallons of the plant in taste and impact.
3. True essential oils break down in heat.

The easiest way to introduce oils into your diet is water. All the citrus oils, as well as peppermint, taste great in water.

I know many add a drop of peppermint to their coffee or tea as well. Experiment! 

The tried and true trick is the toothpick swirl for introducing oils into dishes like dips, salad dressings and so on. Just dip a toothpick tip in the oil and swirl in the food item you are creating. Like lemon into cream cheese for a cheesecake. 

Do not use a teaspoon to measure out oil like you would an extract. YIKES! You will waste your oils and ruin the dish. Everyone will be sad. 

Here is my favorite trick for introducing oils to meals. I bought these little glass spray bottles. I put in a drop or two of my desired oil with water, vinegar, or a carrier/cooking oil like olive oil. I then can spray a small amount over my salad or as a finish to my dish. I use a different carrier in the spray bottle depending on what I am creating. For a salad, a little vinegar or olive oil is a great compliment to dill, rosemary, oregano, basil... You get the idea.

Not all bottles spray out oils well. There are special olive oil mister bottles that work great! They just hold a large amount so make sure you love what you put in it. 

You can blend a few oils into the carrier too! Get crazy and creative! Just go slow and small too. 

A drop of lime into guacamole is yummy! 

If making soup I wait until the soup is mostly cooked before introducing essential oils so they don't sit in the hot water for too long. 

Most hot dishes could be finished with an olive oil and essential oil spritz once leaving the oven or saute pan. 

Another trick is to infuse your salt with a drop of EO. For example a bowl with a cup of sea salt with one to two drops of rosemary. The best way to do this is to drop the oil in a glass bowl first and swirl it around to coat the inside of the bowl then pour in the salt. Stir and let sit for a day or longer. I do this in canning jars. Oil up the inside of the jar, and pour in my salt. Top with a lid and shake it up every time I walk by for a few days. Label it, and we have amazing seasoned salt. 

Here is another tip. If you want to use many oils but know adding a drop of 5 different oils will be too much for the recipe. Put the oils in an empty bottle top with the regulator and gently swirl to combine. Now when you drop out a single drop it will have all five flavors!

Check out Young Livings Blog on using oils in cooking here. Recipes from Young Living They have tested all their recipes, which means we don't have to experiment. 

May God give you of the dew of heaven and of the fatness of the earth and plenty of grain and wine.

Genesis 27:28