Essential Oils in Cooking

Essential oils can be issued in many ways. Air purification, relaxation and sleep, topical application, cleaning solutions, are among the uses. Did you know that they can also be used in your food?

Here are the benefits of using your essential oils in food:

  • add flavor

  • possible internal benefits (things like digestion aid, immunity boost, lymph drainage, etc.)

  • natural convenience

The FDA has recognized the following essential oils as GRAS (Generally Regarded As Safe) safe for consumption. It is advised that you only ingest a high, therapeutic grade oil like doTERRA. Basil Bergamot Black Pepper Cassia Cinnamon Clary Sage Fennel Geranium Ginger Grapefruit Juniper Berry Lemon Lemongrass Lime Marjoram Melissa Oregano Peppermint Roman Chamomile Rosemary Thyme Wild Orange Ylang Ylang

High heat can suppress the flavor of some oils. If your dish uses high heat, you'll want to add the essential at the end while it is cooling. If the recipe requires adding the essential oil in the cooking process you might want to add a couple more drops to maintain the flavor.

Let's see how to use these oils in your food. SAUTEED BRUSSELS SPROUTS AND ASPARAGUS​​​​ T​his recipe uses Lemon essential oil. The oil is extracted from the lemon peel.

Here are other uses of Lemon essential oil: oral health, nausea treatment, cleaning and purification

1 bundle asparagus 12 ounces Brussels sprouts 2 tablespoons extra virgin olive oil Seasoned salt 2–3 drops Lemon essential oil 3–4 cups water​

Bring water to boil. Halve Brussels sprouts and add to water. Boil for 4–5 minutes. While Brussels sprouts are cooking, heat up skillet. Drain Brussels sprouts and add extra virgin olive oil to skillet. Add Brussels sprouts, sprinkle with seasoned salt. Sauté Brussels sprouts for about 3 minutes, then add Lemon essential oil. Add asparagus and toss. Cover skillet​ and let cook, tossing a few times to coat asparagus. Cook until desired tenderness.​ ​​



​Change up your usual hummus with Rosemary & Lemon Essential Oil.​

1 can organic garbanzo beans (½ liquid drained) 2 garlic cloves, peeled 2 tablespoons