Essential oils are fantastic for cooking with as long as they are food grade oils. Because doTERRA scientifically check each oil for purity, to guarantee that they are Certified Pure Therapeutic Grade (CTPG) their oils are safe for cooking with. Please always check your individual oil has been approved for internal use by doTERRA, as some will never be safe for ingestion even though they are CPTG. It will have a little I inside a green circle on the oil reference guides and literature if it can be ingested. Or use the guide below to help you decide which to try and use.
When you cook using essential oils you can add them to the initial mix before you heat or bake, but you will lose the therapeutic properties of the oils. Instead, if you can, add the oil at the end of the cooking process when it has begun to cool. Always start by using a tiny amount of oil; a toothpick swirl is ideal for stronger oils, or drip onto a spoon for milder oils. That way you avoid adding too much in one go and ruining the food you have just cooked.
Probably the simplest way to involve oils in your cooking is to infuse them in oil. To do this you would add a few drops, or sometimes with stronger oils a toothpick swirl is enough. The obvious oils that this is great with are Basil, Rosemary, Oregano, Tarragon & Thyme. Other less used oils which add a great touch to your dishes include Fennel, Lemongrass and Ginger.
Rice: Try adding Lime, Cilantro, Basil, Cardamom or Clove to your cooked rice and swirl in. For a sweeter flavour, add citrus oils (Lemon, Wild Orange, Lime, Grapefruit), which is also great for stimulating the lymphatic system, enhancing detox & immunity. Leave it to steam with a lid on for 5 or so minutes so that the oil has time to infuse.
Hummus: Add a few drops of Lemon, Lime, Black Pepper, Rosemary, Basil or Coriander to freshly made hummus (or shop bought if you are time poor).
Stir-Fry: Quick stir fry some veg and add Lemongrass, Ginger, Lime or Cilantro (or a combination of these oils) to give it a quick Asian feel.
Popcorn: Add a little coconut oil to a double boiler or a bowl over a pan of water. Melt the oil slowly then add one or two drops of oil and mix through the popcorn. On Guard, Cinnamon, Ginger, Black Pepper or Wild Orange are all great flavours to put on a family popcorn snack.
Fermented Foods: Essential oils can be added to kimchi & krauts to give them an extra lift. Try Dill, Lemon, Wild Orange, Fennel, Juniper Berry or Black Pepper.
Chocolate: Raw vegan chocolate is so easy to make & oils add a depth that’s unsurpassed by standard chocolates. I’m sure that once you try to make your own you will find it delicious, and it’s healthy too.
Melt 1 tablespoon of coconut oil in a double boiler (or a pan over boiling water). Add two tablespoons of raw cocoa (or 1 1/2 cocoa and 1/2 spoon of raw cocoa nibs for a crunch) and 1/2 tablespoon of agave syrup. Then add a couple drops or a toothpick of essential oil. Fantastic ones to try are any of the citrus oils, Lavender, Black Pepper with salt, Ginger or a toothpick swirl of Cardamom.
Once you start using oils in cooking, you will start to have a feel for them, and maybe begin to blend oils. It’s always great to do this and store in separate bottles, so that you can come back to use the same blend time and time again. Try this great blend to add to Italian dishes.
You can add 40ml olive oil, 40ml balsamic vinegar, 2 teaspoons fresh finely chopped garlic and 1/2 teaspoon dried red chilli flakes to make a beautiful marinade for grilled meat too.
Just get experimenting and enjoy!