Use essential oils for flavor and nutrition in your kitchen.
“My hope is by educating people on the history, how and when to use essential oils and the many benefits that come with them, there will be greater understanding and more openness to try a holistic and more natural approach to everyday living.” -Jill Gill, Holistic Health & Wellness Coach
We all know about using essential oils for massage and aromatherapy. But what about cooking? There are many benefits to flavor, ease of use and nutrition to be gained from using these oils to enhance your recipes.
Honey Citrus Granita
6 large lemons or 4 medium oranges
Sugar/honey to taste
4 cups water
2-4 drops Lemon or Wild Orange essential oil
- Clean and wash fruit. Cut off the top quarter and slice a thin bevel off the bottom of the fruit, so they stand up straight.
- Using a grapefruit knife, carefully remove and save the flesh and juice; be careful not to cut through the bottom. Stand the rinds on a plate or cookie sheet and freeze until solid.
- Combine scooped out flesh and juice with essential oil in a food processor or blender; pulse until mostly pureed then press mixture through a fine-mesh strainer.
- Stir in water; add sugar or honey one tablespoon at a time to taste. Pour mixture into large roasting pan or baking dish, large enough that the liquid isn’t more than one inch deep.
- Freeze for 1–3 hours. Remove mixture from freezer every hour and scrape with two forks to break up ice.
- When the granita is frozen, rake until glittery. Scoop into frozen lemon or orange shells and serve.
Strawberry Ice Cream
One Cup Almond Milk
Two Cups Frozen Strawberries
15 Drops liquid Stevia
One tsp. vanilla
5 drops Grapefruit Essential Oil (or your favorite)
Combine all ingredients in blender until smooth! Serve with mint sprig! Or Fresh Basil!
Zucchini Tomato Basil Salad with Lemon Basil Vinaigrette
To prepare the dressing:
- ¼ cup white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 drop Basil essential oil
- 2 drops Lemon essential oil
- 1 clove garlic, finely minced
- 1 tablespoon minced shallot
- 2 medium zucchinis, ends removed and discarded
- 8 large fresh basil leaves, sliced thin
- 8 ounces cherry tomatoes in a variety of colors, sliced in half lengthwise
- 5 ounces small fresh mozzarella balls
- Salt and pepper, to taste
- In a small jar, combine white wine vinegar, extra virgin olive oil, Basil essential oil, Lemon essential oil, garlic, and shallot. Screw the lid to the jar on tightly, then shake until well mixed. Set aside.
To prepare the salad:
- Using a vegetable spiralizer, prepare the zucchini using the straight blade according to manufacturer’s recommended instructions. Alternatively, slice the zucchini into ribbons using a vegetable peeler or a mandolin.
- In a mixing bowl, toss the zucchini with the basil. Transfer to a large serving platter. Arrange the tomatoes and the mozzarella on top of the bed of zucchini.
- Pour the dressing on top of the prepared salad, then sprinkle the top with salt and pepper, seasoning to taste.
Nicolette Tolomeo Germain, Nicolette’s Tailor Shop & Specialty Gifts www.NicolettesShop.com