![]() So those are the two things that I think about that I always want to remember when I'm cooking with essential oils.ĭoTERRA: That's excellent advice. But some of the stronger herbs and spices-such as Oregano, Thyme, and Cinnamon-can be very powerful, even with just one toothpick dip. So you could start by up to the dipping a toothpick into the bottle and then swirling it around into your recipe until you get that flavor that you desire. So if you're unsure how much you should use, it's best to just start small and work your way up. It's been said that they are more potent than traditional herbs and spices, which means that you may use a teaspoon of ground cinnamon in a recipe, but you would never use a teaspoon of Cinnamon essential oil in a recipe. So I think we already know that essential oils are incredibly potent. The second tip I have is a little bit goes a long way. ![]() I would never use oils from a big box store in my food for this reason. Oils without a Supplement Facts label are really better suited for aromatic or topical use.īecause of the intense level of testing that doTERRA does, I know that there are no fillers, contaminants, pesticides, etc. And doTERRA does a beautiful job of putting these supplement back labels on every bottle that's safe to ingest. So we only want to cook with the oils that have a Supplement Facts label on the bottle. We want to ensure that the oil we're using is actually safe for internal use. I think there's really two major points that I consider when I'm cooking. So it's so convenient to have these essential oils on hand as a backup or as our primary source for these recipes.ĭoTERRA: What are the biggest things that we need to remember when we're cooking with essential oils? We always seem to be out of the exact herb or whatever we might need for a recipe. ![]() And this turns out beautifully.ĭoTERRA: I love all of those suggestions, and you're so right. We love to replace it with our Ginger essential oil because I never seem to have ginger in the house. We get the added health benefits of ingesting the oils, and we're really boosting the flavor.Īnother example of a way we love to use them in a recipe we use often is our egg roll bowls. We love to add things like Oregano oil and Basil oil to our spaghetti sauce. So for example, just a couple of ways we like to use ours. And this is especially convenient for me when I'm out of fresh or dried herbs, which is often. And they are great replacements for many of our typical herbs and spices that we use in cooking. Many people don't realize that so many of the doTERRA essential oils are safe to ingest, but they are. Kati: Yes! Absolutely you can, and it's one of my favorite ways to use them. I’m thrilled to be here.ĭoTERRA: So a big question that gets asked a lot in the essential oil world is: Can I use essential oils in cooking? ![]() Kati Falzone: Thank you so much for having me. Kati, thank you so much for sitting down to talk with us today. Today, we're excited to talk to Kati Falzone about using essential oils in your cooking, as well as a few of her favorite recipes If you like what you hear today, rate, review, and subscribe wherever you listen. Welcome back to Essential Oil Solutions with doTERRA, the podcast where you'll hear exciting, useful, and simple everyday uses for essential oils from experts in the field. But have you ever used essential oils in your cooking? It may sound intimidating at first, but we're here to show you just how easy it can be. DoTERRA: You've probably tried using essential oils in a few different ways: topically, aromatically.
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