Essential Oils in Food?

Since I am trying to get healthier and am using essential oils, I am more interested in using them with food. I have learned that the oiks are stable and potent for years. Fresh and dried herbs have a short shelf life. Sometimes we don't have fresh ingredients and since oils are concentrated, only a couple of drops are needed.


Water!

1 8 oz glass bottle
lemon sweet orange 2. They are stable and potent for years. Fresh and dried herbs have a short shelf life.


Guacamole

Ingredients: 4 large, ripe avocados (they should feel soft but not mushy and be a dark color) 1 roma tomato Young Living Lime essential oil Fajita Seasoning Pepper Seasoning Salt Directions: 1. Half the avocados and remove the pits. Use a spoon to scoop the avocado out of the peel. Mash the avocado well using either a potato masher or a fork. 2. Dice the roma tomato, removing the seeds and gooey stuff inside. Add to the avocado. 3. Add 1-2 drops of Lime essential oil - you might want to add one drop and then taste. 4. Season to taste. I generally add about 1/2 a tsp of each seasoning, but you could add more if your avocados are not very ripe. 5. Mix well, cover by placing plastic wrap directly on top of the guacamole, not on the top of the bowl. This will keep it from becoming brown. Serve chilled. Super easy and delicious. Great not only for game day, but for an everyday snack! Avocados are full of healthy fats and my little ones love this treat. Make sure the spices you use are high quality and organic! www.mamamarcie.com/


Lavender Lemonade with Lavender Essential Oil

1 cup raw honey 12 cups pure water 1 drop lavender essential oil (where to find) 6 lemons, peeled and juiced Lavender sprigs for garnish Directions Mix all ingredients together and chill. Add more water or raw honey if needed.


Healthy Homemade Lemon Hummus

Ingredients:
2 Cans of Garbanzo Beans (pealed)
1 Tablespoon of Minced Garlic
7-10 drops of Young Living Lemon Essential Oil
2 Tablespoons of Olive Oil
1/4 Cup of Water or Reserved from the Beans
Salt and Pepper to Taste
Directions:
1. Drain Garbanzo Beans and Save the Reserve.
2. Peel Garbanzo Beans and Discard Skins.
3. Combine ingredients into a blender or food processor and blend until smooth.
4. Drizzle a little olive oil on top and serve with pita chips, as a sandwich spread, or as a delicious dip for fresh veggies. http://www.4tunate.net


Citrus Fruit Dip

8 ounces cream cheese (softened)
1 jar (around 8 ounces) marshmallow cream
1 Tablespoon lemon juice
1 teaspoon vanilla
2-4 drops of your favorite Young Living citrus essential oil.
(Citrus Fresh is my favorite. Lemon and Lime are also delicious, especially together! Orange, Tangerine… the options are many!) Beat together until well blended. Serve with your favorite fresh fruit on a tray or in kabobs.


Pineapple Orange Yogurt Pops

1 32 oz vanilla yogurt
1 20 oz can crushed pineapple.
6 drops of essential orange
Mix and put in silicone molds for 5 hours

Recipe from http://www.goodnessgathering.blogspot.com


Grilled Chicken marinade

4 Tbsp honey
2 tsp. Mustard
2 drops each of Orange & Lemon EO
(Can also add 1 Tbsp. apricot jam)
Stir into a smooth paste and brush on.


Dressing for Pasta Salad

3/4 cup olive oil
3/4 cup red wine vinegar
1 garlic clove
1 tsp. salt
1/2 tsp. pepper
2 drops Basil essential oil - Mix in blender. Pour on salad before serving.


Cinnamon Apple Chips

7 to 8 medium sized apples
1 tablespoon sugar or sweetener of choice(I use coconut sugar)
6 drops Cinnamon essential oil
Directions:
1. Preheat oven to 225 degrees F.
2. Put parchment paper onto two baking sheets.
3. Combine sugar and Cinnamon essential oil into a small bowl. Stir to combine.
4. Slice apples into thin slices. Note: Use a mandoline for best results. -
5. Place apples onto parchment covered baking sheets in a single layer.
6. Sprinkle apple slices with cinnamon sugar mixture.
7. Place baking sheets in preheated oven for 45 minutes – 1 hour. Flipping the apples halfway.
8. When edges of the apples are curled, take out of oven and place on a wire rack until cooled and crispy.
doterrablog.com


Kale Chips


1 large bunch kale, washed and torn into bite-size pieces
2 tablespoons olive oil
2 drops Lemon essential oil
Salt & Pepper
Directions:
1. Preheat oven to 2oo degrees.
2. Wash and dry kale thoroughly.
3. Combine olive oil and Lemon essential oil in a large mixing bowl
4. Put kale in a large mixing bowl and toss in oils.
5. Make sure all of the kale is well coated with oils by massaging each piece. Once coated, place on a baking sheet in a single layer.
6. Sprinkle with salt and pepper.
7. Bake on the center rack for 45-50 minutes (or until nice and crispy). Keep an eye on the smaller pieces and take them out if they are done earlier, otherwise they will burn. Try this recipe for original flavored kale chips or spice them up with other herbs and essential oils for more options. Try garlic powder, Parmesan cheese, and Lemon essential oil for an Italian twist, or cumin and Cilantro essential oil for Mexican-style chips. The options are endless!
doterrablog.com


Coconut Cheesecake, no essential oil here, just yummy coconut oil.

Crust:
1 cup unsweetened shredded coconut (buy here)
2 tablespoons coconut oil, melted (buy here)
1/4 cup raw honey or maple syrup

Filling:
3 teaspoons gelatin (buy here)
2/3 cup organic sugar (I used half coconut sugar half organic cane sugar)
1 cup filtered water, boiling
1 teaspoon organic vanilla extract
24 ounces organic cream cheese, room temperature
1/4 cup coconut butter, melted (buy here)

Directions:

Crust:
1. Heat your oven to 350°F.
2. Spread coconut evenly on a cookie sheet.
3. Bake the shredded coconut for 7 to 8 minutes or until light golden brown, stirring occasionally.
4. Take the shredded coconut out of the oven and allow it to cool.
5. Mix shredded coconut, coconut oil and raw honey or maple syrup together.
6. Spread the coconut mixture over the bottom of a greased 8 inch springform pan.
7. Press the crust evenly over the bottom of them pan.
8. Bake crust at 350°F for 5 minutes.
9. Set the crust aside and allow it to cool.

Filling:
1. Mix gelatin and sugar together in a small bowl.
2. Pour boiling water over the gelatin and sugar.
3. Stir and let the mixture sit for 5 minutes.
4. Add vanilla, cream cheese and melted coconut butter to the gelatin mixture.
5. Use a hand mixer and whip the ingredients together until they are well blended and smooth, about 3 minutes. The batter should be thick and creamy.
6. Spoon the coconut cheesecake batter over the cooled coconut crust.
7. Cover with plastic wrap and refrigerate until cheesecake is set, 2-4 hours.
8. Top with coconut whipped cream and fruit garnish.
http://thecoconutmama.com


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