I hope you loved my post about the emotional and spiritual impacts of Rose oil.

Isn’t it amazing that it takes approximately 10,000 organic Damask roses to make a single 5ml bottle of Young Living Rose oil!

What’s even better is that in Australia and New Zealand, Rose oil is one of our Young Living culinary oils, so it’s safe to use to flavour our food and beverage. In fact, Rose oil goes beautifully with melted chocolate or a chocolate and banana smoothie!

I love that we can use so many of our essential oils in food preparation. If you’re new to this use, just remember that because essential oils are highly concentrated, a little goes a very long way. Start with 1 drop and build up to taste, or if that’s too strong, you can even just dip a toothpick into your essential oil bottle and swirl the toothpick through your food or drink to flavour it.

By doing this, the frequency of the essential oil makes its way into our food and beverages.

I observe my guests not only savouring that mouth watering flavour, I also see them energetically uplift from the love and frequency in the food. It’s hard to explain until you’ve experienced it….it’s some extra magic in the food, that guests can feel.

And of course essential oils have a much longer shelf life than the fresh produce (rose petals), so with approximately 100 to 150 drops in a 5ml bottle, they will last you a very long time.

The one thing to note about Rose oil is that it goes solid at cool temperatures, just like coconut oil. So don’t throw your Rose oil bottle out thinking it’s empty!!!! Wear it close to your body to give it a chance to warm up, and then .

This week I want to share with you a delicious recipe that uses Rose essential oil.

If you’re curious for other ways to use Rose oil, check out my latest blog on my Artemis The Heart Whisperer website, where I share how to create your own Cacao Ceremony using Rose essential oil. If you want to learn more about the emotional and spiritual benefits of essential oils, as well as plant and animal wisdom and spiritual tips, be sure to subscribe to that blog.

Cooking with Rose Oil

Because we only need such a small amount of essential oil to flavour our food or beverages, even the most expensive oils like Rose oil can still work out very economical to use….and this includes its use as a food flavouring.

For example, this recipe below uses 2 tablespoons of Rosewater to flavour enough Panna Cotta for 6 people.

Instead of using Rosewater, you can use 1 or 2 drops of Rose oil. This works out a similar price to the 2 tablespoons of Rosewater…and you get all the emotional, spiritual and frequency benefits that come with the oil.

Your dinner guests will love you, and your recipe will have that “edge” over any traditional Panna Cotta recipe.

Artemis’s Coconut and Rose Panna Cotta

Ingredients:

• 2 x 400ml cans of coconut milk (don’t use the reduced fat variety)
• 6 tbsp of natural sweetener (honey, maple syrup or coconut nectar)
• 2 tsp of vanilla powder (powdered vanilla beans) or vanilla essence
• 4 tsp of animal gelatin (or for a vegan version, use Agar Agar – do a search on google to work out the conversion ratio from gelatin to Agar Agar)
• 2 tbsp of coconut water (I love “Taste Nirvana” brand)…or filtered water if coconut water is not readily available

• 2 tbsp of Rosewater, or 1 to 2 drops of Young Living Rose oil (1 drop for a subtle rose flavour more like Rosewater, or 2 drops for a stronger rose flavour).
• 6 x 150ml ramekins (moulds)….or use 6 mugs as your makeshift ramekins
• Some coconut oil or Young Living’s V6 oil to grease the ramekins
• Fresh rose petals for decoration

Method:

1. Place the coconut water (or filtered water) into a small bowl, and sprinkle the gelatin on top. Let it sit for 5 minutes, allowing the gelatin to dissolve into the water. This will help avoid any gelatin lumps.
2. Warm the coconut milk mix on a medium to low heat. Make sure it doesn’t boil! You want a low simmer only.
3. Add the vanilla powder (or essence) and 4 tablespoons of sweetener. The vanilla powder will add an off-white colour to your Panna Cotta.
4. Taste for sweetness, and add extra sweetener to taste (eg. another 1 to 2 tablespoons).
5. Whisk together, and bring to a low simmer.
6. Add the coconut water/gelatin mix, and whisk together until the gelatin is fully dissolved and combined.
7. Add the rosewater or 1 drop of Rose oil, and taste. Another drop can be added for a stronger Rose flavour.
8. Grease the ramekins with coconut oil or V6. Pour the Panna Cotta mix into the ramekins, and refrigerate for at least 4 hours.
9. To remove the Panna Cotta from the ramekin, simply slide a knife along the edge. This will remove the suction. Then put the ramekin into a bowl of hot water for 15 seconds in order to warm the outside of the ramekin.
10. Invert the ramekin onto a plate, and voila! You have your Coconut and Rose Panna Cotta. Decorate with fresh rose petals. Serves 6.

Here’s How to Order

If you already have your own wholesale account with Young Living, you can order through the shopping cart on your virtual office, or via phone or live chat with your local Young Living office.

If you already have your own wholesale account with Young Living, you can order through the shopping cart on your virtual

office, or via phone or live chat with your local Young Living office. You will need their member number when you place your first order.

If you have lost touch with them, or need any other assistance, we are here to help. Simply click on the button below, and we’ll be in touch to assist you and help answer your questions.