I love how our Young Living oils can be used to create delectable flavours in our foods. Instead of using the fresh herb, we can use its essential oil. The only difference is that we need a LOT less of the oil to create the flavour.
It’s common to only need one drop, or just a few drops of essential oil to flavour an entire dish!!! This makes essential oils incredibly cost-effective as flavouring agents.
Essential oils are very potent, and not all essential oils are suitable to use as flavouring agents. So there are 3 Golden Rules to follow when you are flavouring your cooking with essential oils:
1. Start small and build up to taste
Many a dish has been ruined with too many drops of essential oil, so begin with one drop and see how the dish tastes. Then you can adjust your number of drops up or down according to your taste. If one drop is too much, then next time just dip a toothpick in your oil bottle, and use that minute amount to flavour your dish.
2. It’s all about quality
Many essential oils on the market contain synthetic additives, and these are harmful to our body if ingested. So it’s essential you use only the purest essential oils in your cooking….and that’s where Young Living oils come in – no chemicals, no nasties, just pure plant energy!
And remember – just because a brand says “100% pure essential oil”, it can actually still contain a host of harmful chemicals.
So understand how your brand makes their oils. That’s why I only trust Young Living. I’ve travelled to their farms, and personally seen their Seed to Seal program in action.
3. Stick to the oils which are listed as flavouring agents
You also want to select oils from the Young Living range which are suited as flavouring agents.
In Australia, we have a specific range of culinary essential oils as a subset of our Young Living range. However, each country has its own rules around which oils are suited as flavouring agents, so if you live in the US, you want to use your Vitality range of oils as your food flavourings. And if you live in Europe, Young Living has a range of Plus Oils for culinary use (see pics below).
Because I live in Australia, the pics and recipes below are based on our Australian culinary range of oils.
Asian Inspired Noodle Salad
By Melissa Dick
• 1/4 cup tamari
• 1/4 cup white wine vinegar or fresh squeezed Lemon or Lime juice
• 3 tbsp finely minced ginger
• 3 tbsp olive oil
• 2 tbsp Hoisin sauce
• 1 tbsp toasted sesame oil
• 1 tsp Sriracha if you like it spicy (I left this out)
• 1/2 tsp sea salt
• 4 drops of Young Living Lime essential oil
• A packet of rice stick noodles (also known as vermicelli)
• 4 cups shredded green and purple cabbage (you can also find pre-shredded slaw mixes in the produce section at your local store)
• 1 zucchini shredded
• 1 cup shredded carrots
• 1/2 cup chopped coriander (cilantro)
• Handful of snow peas
• 1/4 cup of spring onions
• 1/4 cup toasted cashews
• 1 hot red pepper, sliced as garnish (optional)
In a small mason jar add all dressing ingredients, shake and set aside.
Next, fill a large pot with salted water and bring to the boil. Add rice stick noodles and cook for 3 minutes or under soft, then drain. Rinse with cold water and set aside.
In a large mixing bowl add all the ingredients for the salad, mix together, then add the cooled noodles, add the dressing, taste and adjust as needed with the amount of dressing. Garnish with toasted cashews & red peppers. You can also top with more coriander and green onion if you like.
Divide into bowls or onto plates and enjoy!!
Slow Cooked Pork with Sage essential oil
By Robyn Bogoevski
This dish is so easy and the flavour is amazing. I can pop this on at lunch time and forget about it. It is ready and perfect for dinner. The meat melts in your mouth and the hint of sage is delicious. My whole family loves this and it goes down a treat with some roast veggies or salad.
• 1.5 to 2 kg pork neck
• 2 or 3 cups of boiling water
• 1 drop of Young Living Sage essential oil (can increase to 2 drops if you prefer a stronger flavour)
• 2 teaspoons fine Himalayan sea salt (or less, if you don’t like salt)
• Optional: 1 finely chopped onion
• Optional: Half a cup of finely chopped celery (including its leaves)
These measurements are all approximate, as I generally do not measure.
Everything is put into the slow cooker on high for about 5 hrs with the lid on. There should always be a bit of water in the dish, so if needed you can add a little more water. I like to put the meat in first, then the salt on top of the meat. Then I add the onion and celery on top and Sage essential oil to finish. I then tip the boiling water over the top of it all. Pop on the lid and forget till dinner time!!!
Boned Roast Lamb with Rosemary essential oil
By Sam Daley
I absolutely love this dish! No waste – it’s so easy to carve. More room in the pan for vegetables. The stuffing sends a wonderful fragrant aroma through the meat.
This dish is also really lovely when cooked in a Webber.
A shop boned roast can also be done this way as well. If you purchase a boned leg of lamb, it can be taken out of the netting, then stuffed and put back into netting. Enjoy!!!
• 1 leg of lamb, boned
• Stuffing (You can make any type of stuffing for this recipe.)
• 1 cup of breadcrumbs
• 1 tablespoon of mint jelly
• salt and pepper
• 2 drops Young Living Rosemary essential oil
• 1 tablespoon Kecap Manis (Indonesian sweet soy sauce)
• 4 cloves garlic
Mix all the ingredients together, except for the 4 cloves of garlic.
Simply follow the bone with your knife but don’t cut the meat all the way through. You want it butterflied.
Cut 4 small holes into lamb meat and insert garlic clove. You can cut garlic in half as well.
Lay stuffing mix onto lamb. Don’t try to add heaps of stuffing.
The easiest way to get netting around the boned roast lamb is to pop the lamb into a funnel (in this pic, I’m using an empty milk bottle), then stretch the netting over the bottle and it slides onto the lamb easy as you’re pulling the lamb meat back out. Then just place the netting over the bottle to hold the leg of lamb and stuffing in.
Then simply cook at 180 degrees Celsius (356 degrees Fahrenheit), for 45 minutes per kilo of lamb. Enjoy!!!