The Sense of Using Scents to Season Food
The scent and captivating aromas we take in through our noses has a direct impact on our emotions, our appetite and sense of joy. Walking into the lobby of the University of Maryland’s Baltimore hospital and the lobby of one of my doctors in an office building makes it fun, and pleasant, as they both have a dining and lunch area, so I immediately smell the food, and that comforts me. The most familiar scent that warms our hearts after much scent research is the smell of apple pie cooking, and that yummy, warm cinnamon smell covering grandma’s house as kids.
Knowing this deep connection that the power of the nose, the olfactory bulb, the sense of taste and the limbic portion of the brain has on our health, we can have a sense of empowerment. Once we know that simple, effective and safe methods are being used to enhance our homes, our foods and our lives, via therapeutic grade essential oils, life can be simple. They can be incorporated into your cooking as long as you remember they are very concentrated, and a lot goes a long way!! There are times I have dipped a tooth pick in a bottle of basil, then put that through my spaghetti sauce, or put a drop of rosemary in olive oil for a bread dip. Either way, there are a multitude of ways to begin using organic, pure, essential oils (only from Young Living) to compliment your recipes.
> WHEN COOKING, JUICING OR BLENDING, HERE ARE SOME HELPFUL TIPS WHEN USING OILS:
> • Juice or zest of one citrus fruit = 10–15 drops of oil
> • 1 liquid tablespoon or more = ½–1 drop of oil
> • Less than 1 tablespoon = 1 toothpick swirl of oil
FROM THE YOUNG LIVING BLOG RECIPE LIST:
GINGER CITRUS SPLASH ~ yields 1 pint
• Lemon essential oil
• Tangerine essential oil
• Grapefruit essential oil
• Orange essential oil
• Ginger essential oil
3 medium Valencia oranges, halved
1 medium grapefruit, halved
1 medium lemon, halved
1 large lime, halved
YLTG (Young Living therapeutic grade) lemon, orange, tangerine, grapefruit and ginger essential oils
Use a citrus juicer to juice the fruit. Strain the juice for a smoother consistency, if desired. Stir to mix. Add 2 drops of each essential oil to each glass and stir when ready to serve.
BUTTERNUT SQUASH SOUP WITH ESSENTIAL OILS
This healthy and nutritious essential oil-infused soup recipe will win fans, as it includes Young Living’s Clove, Cinnamon Bark, and Nutmeg essential oils.
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, chopped
2 pounds butternut squash, peeled and cubed
4 cups vegetable broth
2 drops Clove essential oil
3 drops Nutmeg essential oil
1 drop Cinnamon Bark essential oil
In soup pan, sauté onions, garlic, salt, and pepper in olive oil over medium heat until tender. Add cubed squash and cook for 3–5 minutes. Next, add vegetable broth and bring to a boil. Boil on medium-high heat for 25 minutes or until squash is fork tender. Remove from heat. Using a hand mixer, puree until smooth. Stir in the essential oils. Allow oils to infuse into soup for 5–8 minutes and then serve. The soup may be garnished with a spoonful of yogurt if desired, and makes about 5 1/2 cups of soup
ZESTY CITRUS SALAD DRESSING: my favorite!!!
In a small bowl, put 1/4 cup of olive, avocado, coconut oil or any that you like
5 drops Lemon essential oil
5 drops Orange essential oil
3 drops Grapefruit essential oil
Add to a salad that is for two, and add pecans, or walnuts after stirring in the dressing. Make fresh to use at time of serving
Enjoy them all, and get connected to these fabulous oils through my website http://wealthofhealth.younglivingworld.com to learn more!