Cooking and Baking with Pure Essential Oils
Since they are the plant products, essential oils contain practically all the minerals, vitamins and healing properties.
They have the healing nutrients, oxygenating molecules, amino acid precursors, coenzyme A factors, trace minerals, enzymes, vitamins, hormones etc that the parent plant contains. Also, being highly concentrated, they are more potent and have higher therapeutic powers that the plants or herbs from which they are derived. These oils do not lose their healing properties and oxygen molecules.
The oils which are 100% pure essential oils and safe can be used for your daily cooking and home use. These oils are considered as food items and not as medicines by the government. The chemical structure of these oils is similar to that of our human tissues.
This makes them compatible with human protein and the body identifies and absorbs them easily. This makes it easy for you to replace the hydrogenated vegetable oil used in baking of cookies, biscuits etc with these essential oils.
The following are the tips to cook and bake with pure essential oils safely, while maintaining their healing properties:
• To make a stronger spice oils like basil, cinnamon, marjoram, nutmeg, oregano, or thyme, dip a toothpick in the essential oil and stir it in the recipe after cooking.
• Add 1 or 2 drops of lightly fragrant oil like citrus oils lemon, orange, tangerine before serving to prevent the oil from evaporating to make the recipe for 6-10 people.
• Most of the oils are highly volatile and hence have to be added before serving.
Some strong oils like basil, oregano and rosemary when simmered will produce a strong odour.
• Dilute the essential oils with vegetable oil, agave syrup, almond or rice milk before use. Add 1 drop of essential oil to 1 teaspoon of hone, agave syrup or to 2 ounces of beverage.
• Always use the therapeutic quality essential oils.
• Use the cookware you are comfortable with.
• Inhale the aroma of the oil 6 times a day to suppress appetite. It should be inhaled for a longer time. Brief inhaling will have the opposite effect of reversing the appetite.
Change the oils daily for the best results.
• Do not use microwave oven as it destroys the enzymes in the food and changes the frequency of the food.
• Avoid using sugar, aspartame and other artificial sweeteners.
• Make ginger cookies with ginger, cinnamon, clove and nutmeg.
• Add lemon, orange, or tangerine oil to the sponge or bundt cake.
• Add peppermint or spearmint oil to chocolate cake, brownie or frosting recipes.
• Improve the taste of the pumpkin pie or spice cake by adding nutmeg, cinnamon, clove or ginger.
• Make tomato sauces, pizza, ravioli, and lasagna recipes more healthy by adding oregano, marjoram, thyme, or basil.
Some common essential oil recipes for cooking:
• Salad dressings or salad oils: Lemon, lavender, rosemary, clove or peppermint in Vegetable Mixing Oil or Massage Oil Base.
• Meat and sauces: Basil, marjoram, oregano, or thyme.
• Cakes, frosting, puddings, fruit pies: Lemon, clove, orange, tangerine, or peppermint.
• Pie crusts: Vegetable Mixing Oil produces very flaky crusts.
• Herbal teas: Lavender, Roman chamomile, orange, tangerine, lemon, peppermint and melissa.
• Cool refreshing drinks: Lemon, orange, tangerine, or peppermint added to a pitcher of cold water.
• Flavored honey: Cinnamon, clove, lavender, basil, chamomile or lemon.
(Warm honey until it becomes a thin liquid then add the oil.)
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