Taking your first steps with essential oils? When we started out we were given good advice, be like a child opening his first box of crayons and learn what is needed but above all be willing to play and experiment.
More and more people are using essential oils in their foods, people who cook for themselves or their families, but also chefs. There are good reasons for this so we will share with you something that is good to learn and get you excited to begin and try.
The reason why they are so good in meals
- They have multiple and beneficial natural properties and they can turn your meals into delicious nutritional supplements to support your health.
Different oils have been used since ancient times, for example for improving the digestion process: a drop of peppermint oil is excellent for stomach pains since it equals over 20 cups of mint tea!
- Due to the high intensity of its flavors and aromas, a few drops or less, are enough
- For this reason, its use can help reduce the need for salt in some dishes. The same applies to the quantities of sugar in desserts
- It offers advantages when compared to alternative flavoring extracts, seasonings or seasoning powder, dried herbs, and the like that we usually keep for a long time in our kitchens.
Some of these ingredients mentioned contain harmful artificial components, while others lose flavor and aroma, and nearly any nutritional property. Conversely, essential oils because of their intrinsic antioxidant properties, last a long time without getting spoiled or losing flavor or aroma
- Regardless of whether the herb or fruit you need is not in season, or if it is not grown in your area, you will always have it on hand in the oil and with the best quality
- Many times we need just a hint of something, orange or lemon for example, and if we want the natural flavor we have to deal with the skin, pulp, etc. Oil saves time and work
- You will add something unique to the taste and aroma of your meals ... and your creativity and unique season will give that special touch.
Pure, safe, certified essential oils
It is our health, so we should only use proven safe and pure essential oils. And this is even more important if we are to consume them.
Only therapeutic-grade essential oils can ensure the highest purity, safety and overall quality, because all the preparation process is carried out following the strictest international quality standards from planting to packaging.
Some DON'T, others DO
Not all therapeutic-grade essential oils are recommended for consumption. But they are easily distinguished. If the bottle reads: Ingredients, DO NOT consume. If the bottle reads: Supplement Facts, you can add it to your meals.
Tips to get you started
* They are highly concentrated. Begin with a drop or less (using a stick or toothpick), and start groping and testing.
* Better add them at the end of the preparation, preferably after it cools up a bit so that the volatile oils and other natural ingredients evaporate as little as possible. If you have to necessarily add it during cooking, a few drops may be added at the end to compensate for what evaporated.
* Do you like cookbooks? Although you can find many tips and recipes on the net, these books are excellent support:
"The Slimmed and Sassed Cookbook". Your entire family will love this collection, and you'll love incorporating essential oils into their daily diet.
"Aroma and Olive Oil: The Essentials of Healthy and Delicious Cooking". Essential oils and olive oil together.
"Aroma: The Magic of Essential Oils in Foods and Fragrance". A Berkeley perfumer and a San Francisco chef: "Essential oils cannot make bad food good, but they can make good food great"
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