Did you know that you can actually cook with essential oils?
Not only are essential oils used for body ailments; they can also be used in cooking. We have several different oils that can be used for cooking. Those oils are Thyme, Rosemary, Basil, Black Pepper, Cardamom, Cassia, Cilantro, Cinnamon Bark, Clove, and much more. When using essential oils in cooking, it is best to use a drop or less of the oil depending on the recipe because our oils have a strong aroma and you wouldn’t want to ruin your recipe! It is easy to ruin it. According to the Essential Life Book, 1 toothpick dip means dip a toothpick into the essential oil and dip it once into the recipe; 1 toothpick swirl equals dip a toothpick into the essential oil and swirls it around in the recipe. ½ drop would be to drop essential oil into a spoon, then use the tip of a sharp knife to obtain the desired amount of oil and add it to the recipe. In terms of substituting oils for herbs, ½ teaspoon dried herbs equals 1.5 teaspoons fresh herbs equals 2-3 toothpicks swirls essential oil, and 1 teaspoon dried herbs equals 1 tablespoon fresh herbs equals 1 drop essential oil. Substituting oils for Citrus would be for example 1 teaspoon lemon extract equals ⅛ teaspoon lemon essential oil which is 16 drops. 1 tablespoon lemon zest equals 1/16 teaspoon lemon essential oil which is 8 drops. Over one Thanksgiving break, I decided to venture out and use my cooking skills by using the resource textbook I have called The Essential Life. So far out of this book, I have made a pumpkin pie, minestrone soup, pesto sauce, salmon, asparagus, and baked oatmeal. All of those turned out to be delicious. I have also made salmon often from this book and have cooked asparagus. So far, those are some of my favorite dishes. I would like to share some recipes with you.
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