HERBS v OILS
As much as we love our herbs, we love our essential oils even more. Unlike dried herbs, which typically lose up to 90% of their healing nutrients and oxygen molecules when dried, doTERRA essential oils retain their nutrients and are safe for cooking. They are convenient and readily available, seemingly adding a whole new dimension to recipes, rounding out and intensifying the flavour of many dishes. So why not use essential oils in your cooking to enhance you and your family’s health?
The easiest way to begin cooking with dōTERRA’s oils is to substitute the dried herbs, spices or fruit juices with essential oils. Simply replace these ingredients with the companion essential oil.
doTERRA’s edible essential oils can be used in cooking and beverages by enhancing flavour and providing a boost to health. All of dōTERRA’s essential oils are of the highest quality and those essential oils which come from edible plants (such as lemon, basil, thyme, oregano, marjoram, wild orange, etc) are safe to use internally.
The most important thing you need to remember when cooking with dōTERRA’s essential oils is that these are undiluted and extremely potent – far more potent than most ingredients you’ve ever used in the kitchen. And particularly more potent than any other brand of essential oil you have used before. For example, half a drop or one drop may be enough to flavour a big saucepan of your favourite recipe. This also makes them very economical.
When a recipe calls for less than a teaspoon of a herb or spice, dip a toothpick in the centre of the dripper cap and then swirl the toothpick in your recipe or beverage. Always use the “Toothpick Method” for cinnamon bark oil, clove oil, ginger oil and oregano oil because the dōTERRA aromatherapy oils are much stronger that their companion spices.
When using a dōTERRA essential oil in place of the zest of a lemon, orange or tangerine – you can use 8 to 14 drops of its companion essential oil. Example: zest of one lemon, orange or tangerine = 8 to 14 drops of its companion essential oil.
One tablespoon of dried spice/spicy herb = half to one drop of dōTERRA’s essential oil. Hot or spicy herbs are: marjoram, oregano, sage, rosemary, thyme, or coriander.
Salad dressings or salad oils: lemon, lavender, rosemary, clove or peppermint
Meat and sauces: basil, marjoram, oregano or thyme
Desserts: lemon, clove, orange, tangerine or peppermint
Herbal teas: lavender, Roman chamomile, orange, tangerine, lemon, peppermint and Melissa
Refreshing drinks: lemon, orange, tangerine or peppermint added to cold sparking or still water
Flavoured honey: cinnamon, clove, lavender, basil, chamomile or lemon. (Warm honey until it becomes a thin liquid; then add the oil). Honey and lemon is great for winter colds
Italian: oregano, marjoram, thyme or basil to tomato sauces for pizza or pasta dishes
Asian: try a drop of lemongrass, cilantro, coriander or ginger to enhance your Thai curry, soup or stir fry
Chocolate: Use peppermint oil for a choc mint or orange oil for Jaffa