Fall cooking with essential oils
I don’t know about you but while I love an amazing home-cooked meal, I do not enjoy cooking with kids under my feet. Which means I try to get dinner on the table as fast as possible.
A lot of fall recipes incorporate herbs and spices and with good reason. Fall soups and crockpot meals are amazing on crisp chilly nights. Enter essential oils.
Wait, what? Yes, you read that right. Did you know that you can use essential oils in place of the dried or fresh herbs that are called for in a recipe? Just think: no more chopping, mincing, or grinding or completely bypassing a dish because you don’t have that spice.
There is an essential oil for every herb you can think of: oregano, thyme, basil, black pepper, cardamom, nutmeg, ginger. You get the idea.
Just note that a little goes a LONG way! Some people will remove the orifice reducer (the plastic topper that keeps the oil from spilling out), sticking a toothpick in the oil, and then swirling the toothpick into the dish. Or for a stronger flavor, add one or two drops MAXIMUM! You will need to play around with it a bit.
It is also important to note that purity is crucial if you are ingesting oils. Use highest quality oils you can find. I only use Young Living essential oils because they are beyond organic, FDA-approve to ingest, and are committed to long-term sustainability (trust me, I’ve done the research).
The bottom line is that using essential oils to cook with has saved me so much time in the kitchen and the flavor is out of this world. Here is a favorite fall recipe of mine. Enjoy!
Chicken Veggie Soup in the Instant Pot
Ingredients:
·1 TBSP olive oil
·2 chicken breasts, chunked
·4 stalks celery, diced
·1 green bell pepper, chopped
·2 sweet potatoes, chopped
·1 Quart chicken broth
·2 drops each Oregano Vitality, Black Pepper Vitality, Thyme Vitality and Basil Vitality essential oils
·1 ½ tsp salt
·1 tsp garlic powder
·½ tsp pepper
·1 ½ C coconut milk
·4 Roma tomatoes, chopped
Instructions:
·Set Instant Pot on Sauté. Add olive oil, chicken, celery, bell pepper, onion and sauté.
·Add sweet potatoes, chicken broth, essential oils, salt, garlic powder, and pepper.
·Cook for 15 mins on Soup setting.
·Quick release with a towel covering the steam.
·Add coconut milk, tomatoes, and more salt if desired.
·Mix thoroughly and let heat for 1 minute before serving.
Enjoy!
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To purchase pure essential oils, visit http://tinyurl.com/chasingwellness.
Comments or questions? Contact Shannon at shannon.williamson1@gmail.com.
