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With the titanium cookware, you can use little or no oil, fat or water for cooking. Food retains maximum nutrients, enzymes and flavor. The surface is a patented, high-tech, non-stick, scratch-resistant titanium finish. The thick thermobasic hand-cast aluminum base ensures optimum heat distribution and retention. The non-porous titanium layer is 100% effective in preventing the aluminum from leaking. The handles, lids and knobs are oven proof up to 500 degrees Fahrenheit (260 degrees Celsius).
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Essential Oil
Cooking Set
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Add a little flavor to every holiday party with new dish ideas and flavorful essential oils from Young Living®. Featuring the seasonal oils orange, nutmeg, cinnamon, clove, and peppermint, this limited-edition cooking collection also includes Blue Agave.
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Essential Oil Cooking Secrets
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Essential Oils Are More Potent Than Herbs
Being concentrated, the essential oils contain virtually all of the plant's healing nutrients, oxygenating molecules, amino acid precursors, coenzyme A factors, trace minerals, enzymes, vitamins, hormones and more. And because they are concentrated, Essential Oils are from 50 to 70 times more therapeutically potent than the herbs or plants they are derived from.
Unlike dried herbs, which lose up to 90% of their healing nutrients and oxygen molecules, essential oils do not. Best of all, 100% pure, therapeutic Grade A Essential Oils are freely available and safe for cooking and home use. They are not considered medicine by our governments regulatory agencies, but best fall under the food category.
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. So let's start using essential oils in our cooking for you and your family's vigor and strength!
Some Basic Cooking Tips:
For stronger spice oils - such as basil, cinnamon, marjoram, nutmeg, oregano, or thyme - dip a toothpick in a bottle of essential oil and stir it in the recipe after cooking. It is an excellent way to flavor food. Imagine, only 2-5 drops of an essential oil is equivalent to a full bottle (2 oz size) of dried herbs.
For a recipe that serves 6-10 people, add 1 or 2 drops of a lighter essential oil, such as citrus oils like lemon, orange, tangerine. Stir in just before serving, so the oil does not evaporate.
Essential oils used in recipes: Add the essential oil right before serving. The heat will evaporate essential oils with the steam. With a few oils that are too strong - such as basil, oregano and rosemary - simmering will produce a wonderfully subtle bouquet that is out of this world.
Essential oils should be diluted in vegetable oil, agave syrup, almond or rice milk prior to ingestion. As a general rule, dilute 1 drop of essential oil in 1 teaspoon of honey, Agave Syrup, or in 2 ounces of a beverage. (Honey should not be given to children under 2 years of age.)
Which oils are safe to use for cooking? Rule Number 1: Only use therapeutic-grade essential oils. Read the Warning before using oils. View our list of generally regarded as safe (GRAS) oils by the FDA, which
is in our Using Essential Oils for Humans article.
Only use cookware you love and trust. Get the Titanium Cookware - pots and pans that will last you a lifetime! Cook without oil or water - food will not burn! And dishwashing is a breeze.
Essential Oils for Weight Control: The sense of smell is responsible for 90% of our taste. Research has found that by inhaling a culinary scent, such as an essential oil, regularly throughout the day, especially when hungry, can suppress our desire to taste and therefore eat. By inhaling an aroma 6 times in each nostril, the epistat in our brain which controls hunger gets switched off. For best results, change oils daily for variety. Warning: If a culinary aroma is inhaled only briefly, the reverse effect can occur; appetite can be stimulated.
Don't use a microwave oven! A study by Dr. Radwan Farag of Chairo University showed that just 2 seconds of microwave energy destroys all enzymes in the food and alters the frequency of the food. Heating proteins in the microwave oven for 10 minutes or more may create a new, harmful type of protein. If food is microwaved in plastic dishes or covered with plastic, plastic molecules could end up in the food.
Don't use sugar! Use organically grown Agave Syrup and Stevia instead.
For an authentic aromatherapy cookbook, get "The Essential Oils Cookbook" (see above) - Outrageous Recipes For Weight Control and Long Life, by Menkit Price. Or consider "Baking With Stevia" - Recipes for the Sweet Leaf, by Rita DePuydt. It's a handy little cookbook with delicious baking ideas.
Common Uses for Essential Oils:
Salad dressings or salad oils: Lemon, lavender, rosemary, clove or peppermint in V-6 Mixing Oil or Massage Oil Base.
Meat and sauces: Basil, marjoram, oregano, or thyme.
Cakes, frosting, puddings, fruit pies: Lemon, clove, orange, tangerine, or peppermint.
Pie crusts: V-6 Mixing Oil has been reported to produce very flaky crusts.
Herbal teas: Lavender, Roman chamomile, orange, tangerine, lemon, peppermint and melissa.
Cool refreshing drinks: Lemon, orange, tangerine, or peppermint added to a pitcher of cold water.
Flavored honey: Cinnamon, clove, lavender, basil, chamomile or lemon. (Warm honey until it becomes a thin liquid; then add the oil.)
More Essential Oil Cooking Secrets:
Spice up ginger snap cookies with ginger, cinnamon, clove, or nutmeg. Toothpick application is preferred.
To your regular sponge or bundt cake, add lemon, orange, or tangerine oil.
Peppermint or spearmint oil can be added to chocolate cake, brownie, or frosting recipes.
To pumpkin pie or spice cake recipes, add nutmeg, cinnamon, clove, or ginger.
Add oregano, marjoram, thyme, or basil to tomato sauces, pizza, ravioli, and lasagna recipes. Toothpick method of application is preferred.
Recommended Reading
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(Click on the images for more information about each book)
Additional References can be found on our Essential Oil References page.
Healthy Essential Oil Recipes
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NINGXIA RED SUNRISE SMOOTHIE
2c. unsweentened rice or soy milk
1c. frozen mixed berries (blueberries, raspberries, blackberries, or marionberries)
1 small apple (remove seeds and core)
1 c. ice cubes
1/2 c. NingXia Red (shake well)
1/2 c. organic, low-fat, plain yogurt
1/4 c. Blue Agave
1 Tbs. Balance Complete
1/2 tsp. pure vanilla
2-3 drops Lemon essential oil
Put all ingredients into a blender. Blend on highest setting for thirty seconds. Serve in medium glasses. Makes 5 5-1/2 cups.
BLOOD ORANGE VINAIGRETTE
3 c. blood orange juice
1 c. sunflower oil
1/2 c. red wine vinegar
2 tsp. Dijon mustard
2 large shallots
2 cloves garlic
5 drops Young Living black pepper essential oil
2 drops Young Living orange essential oil
1 drop Young Living marjoram essential oil
touch of sea salt
Mix everything together in a blender, except the Young Living essential oils. Add essential
oils drop by drop until desired flavor. Let sit for a few hours and taste again, as the flavor
gets stronger over time. Drizzle over your favorite lettuce. Makes 4-5 cups
WOLFBERRY GRANOLA SNACK
3 c. 6-grain flakes, multigrain flakes, or muesli
1 c. unsweetened shredded coconut
1/2 c. brown rice flour
1/2 c. whole oat flour
1/2 c. dried Ningxia wolfberries
1/2 c. raw cashew pecans
2 tsp. ground cinnamon
1/2 tsp. xanthan gun
1/4 tsp. baking soda
1/4 tsp baking powder
small pinch freshly grated nutmeg
1/3 c. + 1 Tbs. Blue Agave
1 cube + 2 Tbs. organic butter
2 generous Tbs. organic honey
3 Tbs. soy milk
Preheat oven to 300 degrees. Combine all dry ingredients in the bowl of an electric mixer with paddle attachment. Combine wet ingredients in a small saucepan and heat on low, stirring often, until butter is completely melted. Then, pour heated wet ingredients over dry and mix on low speed until well combined. Spread into a large, lightly oiled, jellyroll pan to about a centimeter (quarter inch) in height. Bake for 15 minutes or until golden brown all over. Let cool completely. Break into bite-sized pieces.
FABULOUS FISH STICKS
2 lb. mild, white fish (pollock, cod, or tilapia)
1 tsp. fresh lemon juice
sea salt
2 free-range eggs
1 egg white (free-range)
3/4 c. soy milk
1 1/2 c. whole corn flour
3/4 c. brown rice flour
3/4 c. tapioca flour
3/4 c. Parmesan cheese
3/4 tsp. sea salt
1/2 tsp black pepper
1/2 tsp. onion powder
1 tsp. lemon zest
Preheat oven to 350 degrees. Oil a large cookie sheet. Place thawed fish on a cutting board and salt both sides. Drizzle fresh lemon juice over the fish and let sit for a minute. Slice fish into 3/4-1 inch strips and set aside. In a pie plate, beat eggs, egg white, and soy milk. Set aside. In a small paper bag, combine all dry ingredients and lemon zest, fold the top down and shake well. Dip all fish strips in egg solution, then place them about five at a time in the paper bag with dry ingredients and shake until well coated. Place the coated fish strips on the oiled cookie sheet and repeat until all strips are coated and on the cookie sheet. Drizzle with olive oil and bake in the oven for 15-20 minutes until golden brown, flipping over with a spatula about halfway through baking time. Remove from oven onto paper towel and let cool slightly before serving with Dippin' Sauce (see below).
DIPPIN' SAUCE
3/4 c. all-natural canola mayonnaise
2 Tbs. kosher dill pickles, diced
1 1/2 Tbs. fruit-sweetened ketchup
2 tsp. yellow mustard
1 drop lemon essential oil
Mix all ingredients in a medium bowl and serve.
LAYERED APPLE MASCARPONE PIE
Crust:
1 cube organic butter
1/4 c. Blue Agave
1 tsp. pure vanilla
1 c. brown rice flour
1 c. tapioca flour
1/2 tsp. xanthan gum
Oil a 13x9 inch pan and preheat the oven to 350 degrees. In the bowl of an electric mixer with whisk attachment, cream butter and Blue Agave. Add vanilla, both flours, and xanthan gum and mix on medium for a few seconds. Stop the mixer and scrape the sides down; continue to mix until it forms crumbly, moist balls. Turn out into pan and press until mixture evenly covers the bottom. Set aside.
Cheese layer:
8 oz. mascarpone cheese
8 oz. Neufchatel cheese, softened
1/3 c. Blue Agave
1 free-range egg
2 tsp. pure vanilla
In the same mixing bowl with out washing, beat the cheeses and Blue Agave on medium high until smooth. Add vanilla and egg. Beat until smooth. Scrape sides if necessary. Pour over pressed crust. Set aside.
Apple layer:
4 large Granny Smith apples
1/3 c. Blue Agave
1 Tbs. cornstarch
2 tsp. ground cinnamon
pinch of allspice
3 drops lemon essential oil
1 c. chopped pecans + 1 tsp. cinnamon
1/8 tsp. sea salt
extra Blue Agave for drizzling
Peel, core, and slice apples extra thin, then place them in the same mixing bowl along with Blue Agave, 2 tsp. of cinnamon, cornstarch, allspice, and lemon essential oil. Fold with a rubber spatula until well combined. Spread evenly over cheese layer in pan. Sprinkle pecans, 1 tsp. of cinnamon, and sea salt over the top of the apples and drizzle lightly with some Blue Agave. Place in oven and bake at 350 degrees for 30 minutes. Let cool for 15 minutes and serve with Rice Dream vanilla ice cream or agave-sweetened whipped cream.
Testimonials and More Uses
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"To show how powerful these oils are, I made a huge batch of spaghetti (Approx. 5-6 gallons) and didn't put any spices in. At the end I put one drop of basil oil in and accidentally dropped 2 drops of oregano oil in the pot. I thought it would be ok because it was such a large batch. Well, it wasn't ok. All you could taste was 'hot' oregano oil! I have since learned that to cook with essential oils, you dip a toothpick in the oil and stir that in, then taste it. If you need a bit more, dip a clean toothpick in a stir that in, and so on until you get the taste you want!
Because of its high phenol content, it also digests petrochemicals. To prove it yourself, get a styrofoam cup and put 2-3 drops of oregano oil on it. Put the cup on a glass plate, because it will digest the styrofoam! Be careful with the oils of oregano, clove and cinnamon especially, that you don't get them on plastic (in your car especially) or on furniture with varnish. The oil does not distinguish between petrochemicals inside or outside your body!
Petrochemicals inside your body coat cell receptor sites with a petrochemical film and don't allow the proper reactions to take place at that site. We need those receptor sites clean and functioning for optimal health and oregano oil can do it!"
Kathaleen May
"A person I work with came back from lunch with bad indigestion. I gave her one drop of Lemon oil in water and had her drink through a straw. She immediately did alot of burping. Within a few minutes the indigestion had disappeared."
Linda Hoag
A summer favorite with my friends and I is putting a drop of peppermint and a couple of drops of lemon into a bottle of ice water. Shake hard and watch the bubbles and drink it down for a great refreshing drink that in my opinion is better tasting than most sodas or teas.
Karen Christensen
I had problems with acid reflux for many years. I was eating Tums and Rolaids daily to alleviate the burning in my esophagus. I actually had to have my esophagus stretched out because the acid backing up into my esophagus caused scar tissue which made swallowing very difficult.
I discovered Young Living Essential Oils. I had heard from other people with problems similar to mine that by using YL Peppermint Oil and YL Lemon Oil daily, they had been able to greatly support their digestive systems.
I started drinking a glass of water first thing in the morning with a few drops of peppermint oil and a few drops of lemon oil in it. Doing this has helped me support my digestive system to such a degree that I don’t ever have to use Rolaids anymore! Now I also drink a small glass of YL Peppermint water after a meal to support my digestive system. I continue to watch what I eat and do not eat a couple of hours before going to sleep. My digestive system hasn’t been this healthy for years, and as a result, I feel GREAT! Young Living Therapeutic Grade Essential Oils have changed my life!
Patti Cook
Harry Preuss, professor of physiology and biophysics at Georgetown, examined the effects of a combination of edible oils from fenugreek, cumin, pumpkin seed and oregano on rats with type 2 diabetes. A single dose of the oils decreased the rats' blood pressure, and daily doses kept the blood pressure at a lower level during a three-week study period. When researchers stopped giving the oil mixture, blood pressure returned to its normal levels. The oils also enhanced the rats' insulin sensitivity, that is, they needed less insulin to control their blood glucose levels. 'Our results suggest that combinations of various edible oils improved glucose metabolism in these diabetic rats, and may be important in the treatment of different forms of human diabetes as well as the high blood pressure that often accompanies it,' Preuss said. 'We are encouraged by the results of this small study and plan to conduct more research to try to find new ways to treat diabetes with fewer side effects.'
Frank Seeley NCTMB CMT CRP
The information on this site is not meant to diagnose or prescribe for you. This information is not intended to be used as medical advice and is for informational purposes only. Cheryl McNamee-Sutor is a certified mentor hoof groom, wholistic bare hoof specialist, horse trainer, reiki practitioner, and an educator and distributor of therapeutic-grade essential oils; NOT a licensed doctor or veterinarian. If you are sick, injured or otherwise unhealthy, please consult with a licensed doctor.
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