Fifty-second blog Let's Talk about Food

It has been a while since we have talked about using essential oils with favorite recipes. Cooking with the essential oils creates food with so much taste and the essential oils are easy to use. Let's face it, we as a whole have not done a lot of socializing in the last two years and now is the time to have fun and share a few very tasty meals together.

With all the spice essential oils we have, and now Spanish Sage, food can taste fresh herb amazing without a lot of fresh herbs on hand. I used the new Spanish Sage when making chicken legs tonight. They were good. I have been wishing for sage for a while. Not only do the spices add to food taste there are a lot of citrus oils to experiment with in your recipes as well.

Those amazing citrus oils can be used in savory dishes like adding Lime to a marinade for meats or into those sweet dishes like those that need a lemon curd. Citrus oils add another depth to flavour even if you are using zest or juice. 

First you must know it only takes a small amount of essential oil to make a flavourful dish. It can be a dip for veggies or other appetizer, a main dish or even a dessert. I am going to share with you some of my favorite recipes along with tips and tricks you can use in your favorite recipes.  

Tip: To use a small amount of essential oil in your dish, use a toothpick and either dip or swirl it around in your sauce or where you are adding flavour. You can also put a drop of essential oil in a teaspoon and use a sharp knife to remove a half drop or desired amount for whichever activity you are doing.

Tip: The hole in the white cap (orifice reducer) is big enough for you to put in the end of a toothpick.

Trick: Insert toothpick into the bottle top. Tip the bottle to wet the end of the toothpick and then, once turned upright again, remove the toothpick and swirl into food. You can always add more but you can not take any out if there is too much. Below is a chart that can give you a starting point. You may like more or less depending on your prefered taste.

Ok that covers the how, now we can get into the fun part, the What.


Tip: When making tea or other hot drinks, remember that essential oil molecules are smaller than molecules of water. This means they will vaporize faster than the water. I generally set my kettle to 70 degrees celcius/158 degrees fahrenheit.  This gives a warm enough drink but does not boil off the essential oil.  If you can not choose your temperature try to take your kettle off before it comes to a full boil. If it does come to a full boil then you just wait a bit for it to stop steaming so much before adding your choice of essential oil. You will get the hang of it after a couple tries.

Celery Seed Tea.
 One of my favorite essential oils to make tea from is Celery Seed. It tastes like black licorice and is fresh and uplifting. Celery seed also has the benefit of tummy soothing capabilities so it is great after a meal.

2 -3 drops Celery Seed Essential oil
1 Cup hot water

Combine and drink up to 3 cups a day to stimulate digestion and satisfy sweet cravings.

A nice drink to serve guests is a Virgin Daiquiri
Frozen Blended Virgin Daiquiri
1 Cup Frozen Strawberries
1 tsp Vanilla Extract   You can now use the new Vanilla Essential Oil
1-2 Drops Lime
1 Cup Water
Stevia or honey (Sweetener of Choice)

Add ingredients to blender. Add sweetener and lime to taste. Add more water for thinner consistency. For a creamy consistency, add plain yogurt.

Tip: If you make fruit smoothies adding some citrus is always a flavour boost. 

TIP: Remember use glass or stainless or ceramic instead of plastic. BPA free plastic is acceptable but the others are better. 


Lemon-Thyme Dip
1 cup Sour Cream (or reduced fat)
1/2 Cup Mayonnaise (or light)
Finely grated Lemon zest  
2 - 3 drops Lemon Essential Oil
1/2 Tsp of finely chopped fresh thyme leaves for garnish
1 drop Thyme Essential Oil
  • Coarse salt and ground pepper
In a small bowl, combine sour cream, mayonnaise, lemon zest, and essential oils. Season with salt and pepper. Transfer to a serving dish and garnish with thyme. Serve with raw veggies, or cover and refrigerate for up to 3 days. 

Sweet Potato chips with Cilantro Dip

Spicy Sweet Potato Chips
2 -3 large sweet potatoes ( 794 grams- 1 3/4 lbs ) peeled, cut into 3.2 mm - 1/8-inch slices
2 Tbs olive or grapeseed oil
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp taco seasoning
1/4 tsp salt
1 toothpick swirl Cumin essential oil
1 toothpick swirl Black Pepper essential oil
1/8 tsp cayenne pepper

Cilantro Dip
3/4 cup mayonnaise
1/2 cup sour cream or plain yogurt
2 oz cream cheese, softened. 
3-5 drops Cilantro essential oil
1/2 tsp fresh Cilantro for garnish (optional)
1 1/2 tsp lemon juice
1/2 tsp celery salt
1/8 tsp pepper

Preheat oven to 400 degrees F. Place sweet potatoes in a large metal or glass bowl. Then in a small bowl, mix oils and seasonings; drizzle over potatoes and toss to coat.

Arrange sweet potatoes in a single layer on two ungreased sheet pans. 
Bake 25 - 30 minutes or until golden brown. Turn only once. Repeat with any remaining sweet potatoes.  

In a small bowl beat the dip ingredients until blended. 

Serve the chips and dip together. 


Fudgy Brownies

1/2 cup butter or cacao butter or margarine ( I like buffalo milk )
3 oz unsweetened chocolate, coarsely chopped
1 cup sugar 
2 flax eggs (or 2 chicken eggs)
1 drop Vanilla essential oil or 1 tsp vanilla extract
3-5 drops Peppermint essential oil (optional)
2/3 cups flour ( I use Brown rice flour and Arrowroot flour at a 2-1 ratio )
1/4 tsp baking soda
1/2 cup chopped nuts (Optional)
1 recipe Chocolate - Peppermint Cream Cheese Frosting (Optional)


In a medium saucepan melt butter and unsweetened chocolate over low heat. stirring constantly. Remove from heat; let cool.

Grease an 8 x 8 x2 inch or 9 x 9 x 2 inch baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add eggs one at a time, beating with a wooden spoon after each addition just until combined. Stir in Vanilla and Peppermint.

In a small bowl stir together the flours and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, gently stir in nuts. Spread batter in prepared pan.

Bake in oven at 350 degrees for 30 minutes for 8 inch pad and 25 minutes for 9 inch pan. Remember times will vary with choice of flour and oven. Cool on a wire rack. If desired, frost with Chocolate - Peppermint frosting or chocolate drizzle. Cut into desired sized "squares". 

Chocolate - Peppermint Cream Cheese Frosting
In a small bowl stir together two 3 oz packages softened cream cheese, 3 drops peppermint and 1/2 cup sifted powdered sugar. Stir in melted chocolate until smooth. 

Chocolate Peppermint drizzle
In a saucepan melt 1 cup semi sweet chocolate pieces over low heat, stirring constantly. Remove from heat and cool. Stir in 3 drops Peppermint essential oil and milk to desired consistency. Start with a small amount and add milk slowly to get a fluid but not to liquidy drizzle.

TIP: Use glass or metal bowl when using essential oils in your cooking.

That covers some ideas for the beginning and end of your meals with some tips for main courses. Hope this helps as you get together with friends and family. Do you have a favorite recipe? Please share in the comments below so we can all have fun in the kitchen. If you have questions please ask and do check out the events tab for when the next cooking with essential oils class is scheduled. Remember I am here to help you on your road to renew you.

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