1. FLAVORING FOOD WITH ESSENTIAL OILS©
Young Living Connect, LLC

2. FLAVORING FOOD WITH ESSENTIAL OILS
Highly concentrated, essential oils contain virtually all of the plants’ healing nutrients
Oxygenating molecules
Amino acid precursors
Coenzyme A factors
Trace minerals
Enzymes
Vitamins
Hormones and more

3. FLAVORING FOOD WITH ESSENTIAL OILS
Essential Oils are 50 to 70 times more therapeutically potent than the herbs or plants they are derived from.
Dried herbs lose up to 90% of their healing nutrients and oxygen molecules.
Essential oils have a chemical structure that is similar to human cells and tissues.
This makes essential oils compatible with human protein and enables them to be readily identified and accepted by the body.

4. FLAVORING FOOD WITH ESSENTIAL OILS
Store essential oils in dark glass containers in a cool environment
Refrigerate them if your kitchen tends to be a hot environment.
Extreme heat and light can destroy the aroma and beneficial effects of the oils.

5. FLAVORING FOOD WITH ESSENTIAL OILS
Avoid touching the insert with your finger. Your natural oils may affect the composition of the oil.
Keep lids on as much as possible.
Essential oils are extremely volatile and oxidize quickly which may change the oil.

6. FLAVORING FOOD WITH ESSENTIAL OILS
Not all essential oils are edible. 98% of essential oils sold should NOT be ingested due to lack of purity.
An edible essential oil will be labeled "therapeutic-grade" and have a "Supplement Facts" box on the label showing the nutritional value - do NOT use just any brand of essential oil for cooking/flavoring foods.
Be sure to use pure oils from reliable sources, not synthetic scents or flavorings.

7. Helpful Hints Best to add essential oil at end of cooking
Simply replace herbs and spices
EO have much stronger flavor, use a tiny amount
1 TBSP of herbs/spices = about ½ to 1 drop EO
1TSP = dip of toothpick

8. FLAVORING FOOD WITH ESSENTIAL OILS
Sweet
Savory
Citrus
Spice
Fennel
Basil
Grapefruit
Black Pepper
Lemongrass
Dill
Lemon
Clove
Peppermint
Oregano
Lime
Ginger
Spearmint
Rosemary
Orange
Nutmeg
Sage
Cumin
Thyme
Cardamon
Coriander
Cinnamon

9. FLAVORING FOOD WITH ESSENTIAL OILS
Fruity oils: lime, lemon, orange, tangerine, grapefruit and mandarin
Add zest and a full flavor to drinks, desserts and sweet and sour recipes.
They evaporate quickly so add them into recipes toward the end.
Acrid or Spicy oils: black pepper, cardamom, cinnamon, clove, nutmeg, cumin and ginger are warming oils.
A little goes a long way.
These are great oils for winter recipes
They also are considered aphrodisiac oils.
Cooling oils: mint, peppermint and spearmint are great in recipes that call for a hint of mint such as jams, jellies, sauces or in a cooling tea.  

10. FLAVORING FOOD WITH ESSENTIAL OILS
Floral oils: geranium, jasmine, lavender and rose are versatile and full-bodied in scent and essence.
Lavender oil is rich in scent and flavor and can be added to meats, desserts or any creative recipes you make.
These floral oils can entice and bring out the best in any culinary adventure.

11. FLAVORING FOOD WITH ESSENTIAL OILS
Herbal oils: such as basil, dill, fennel, marjoram, Melissa, oregano, parsley, rosemary, sage, tarragon and thyme are rich and flavorful oils that only need a hint in any recipe to embody an herbaceous taste.

12. Cinnamon: chicken, fruit, sweet potatoes, spaghetti squash, pumpkin, sweet breads, eggnog, fruit juice
Basil, Oregano & Rosemary: spaghetti, pizza, lasagna, sauce, fish, soups & broths, scrambled eggs,

13. Citrus Oils: chicken, seafood, fruits, vegetable salads, smoothies, cake, water
Dill: adds tanginess to potato, cucumber and tomato salads…even coleslaw

14. Thyme
Poultry marinade, clam chowder and gumbo, pasta, polenta, beets, green beans and egg dishes

15. Spice up ginger snap cookies, pumpkin pie or spice cake recipes with ginger, cinnamon, clove, or nutmeg.
Add lemon, orange or tangerine oil to cake
Peppermint or spearmint oil can be added to chocolate cake, brownie, or frosting recipes.

16. Refreshing Change to Water or Tea
TIDBITS
Refreshing Change to Water or Tea
Peppermint
Spearmint
Wintergreen

17. RECIPES Peach + Mango Breakfast Smoothie ½ C. Frozen Peaches
½ C. Frozen Mangos
2 Scoops Balance Complete
12 Oz. Water
Cinnamon EO
Place ingredients in blender (frozen ingredients can be replaced with fresh)

18. RECIPES Refreshing Cherry Lemonade 2/3 C. Blue Agave 2 drops lemon oil
4 large lemons
24 oz. Sparkling Cherry
Filtered water
Mix together and chill; serve with mint sprig or lemon wedge

19. RECIPES Avocado Basil Dip 8 oz. cream cheese 8 oz. chives, chopped
2 Tbsp. onion chopped
4-5 Avocados (blended)
2 Tbsp blue agave
1-2 drops Basil EO
Mix first three, then add
remaining ingredients

20. RECIPES Broccoli-Raisin Salad 1 lg. bunch broccoli ¼ C. raisins
2 gr. Onions, sliced
½ C. Sunflower seeds toasted
Makes 7 cups
Dressing
11/2 C. Mayonnaise
2 Tbsp. Blue Agave
1 drop Lemon EO
1 drop Orange EO
Mix broccoli, raisins and onions in large bowl.
Mix dressing ingredients in separate bowl.
Combine with broccoli.
Stir in toasted Seeds.
Refrigerate 2 hrs

21. RECIPES Remove and mash egg yolks
Add all other ingredients and stir until smooth
Spoon into eggs
Garnish with half an olive and piece of chive
Makes 12 servings
Dill Deviled Eggs
6 Hardboiled Eggs
2 Tbsp celery minced
1 ¼ tsp Dijon mustard
¼ C. mayonnaise
1 Tbsp chive minced
5 drops Dill EO
Pinch of salt
Dash of black pepper

22. RECIPES Green Salad with Tomato Basil Vinaigrette Vinaigrette
Romaine
Mozzarella cheese
Red pepper
Cucumber
Celery
Vinaigrette
In Blender:
½ C. vinegar
¼ C. sun-dried tomatoes
½ C. Avocado oil
5 Roma tomatoes
1 tsp. salt
2-3 drops BASIL EO

23. Eating Good! Enjoy!