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Cooking With Essential Oils

Author: Rebecca Carden July 29, 2016

Cooking with Essential oils is SO much fun and a great way to incorporate the therapeutic properties of the oil into some serious deliciousness for the whole family.

There’s a couple of pointers we need to be mindful of though so let’s run through those quickly shall we-

  • Never ever think about cooking with essential oils you have purchased from your chemist or health food shop. They are not guaranteed to be pure and often contain preservatives and fillers such as multi purpose liquid or mineral turpentine. The oil extracts themselves are often synthetically derived and made in a lab not by nature. We use doTerra’s essential oils only because they are certified pure therapeutic grade. Basically they are the beez kneez of purity and we trust them inherently.
  • Essential oils are 40-70 x stronger than the dried herb/ spice/ flower. Unlike dried herbs, which lose up to 90% of their healing nutrients and oxygen molecules, essential oils do not. There are approximately 60 drops of essential oil per teaspoon while this may not seem like much it is important to remember this example – just “one” drop of peppermint oil equals about 28 cups of peppermint tea. They are exceptionally concentrated and a little goes a very long way. You can totally kill your favourite cake by adding in 1 tiny extra drop of Clove oil for example. Sometimes dipping a toothpick into the bottle to add LESS than 1 drop is a very wise move.
  • There are several essential oils you should never cook with. These are Wintergreen, Cypress & Arborvitea. Personally I would steer clear of any oil derived from an evergreen tree because they generally have a strong analgesic affect and in general their natural chemical composition just isn’t conducive to ingesting.
  • Many essential oils are listed as GRAS (Generally Recognized As Safe) by the FDA for oral consumption. These include Basil, Bergamot, Rosemary, Roman Chamomile, Cardamom, Cinnamon Bark,  Clove, Dill, Frankincense, Ginger, Grapefruit, Lemon, Lime, Lavender,  Black Pepper, Oregano, Spearmint, Peppermint, Orange, Lemongrass and Thyme. In general, stick to your common herbs, spices and citruses.
  • Heating the oils will destroy their therapeutic compounds. Always add them at the end of the cooking process and allow some time for heat to dissipate.
  • Always stir really well! Essential oils can be stubborn or hard to disperse and are best combined with an oil or milk prior to adding to the rest of the batter/ mix. This will make sure no one gets a whole mouth full of black pepper

Now let’s get down to some recipes for you to try!


Jessie’s Awesome Balls

Ingredients:cooking with essential oils

1 cup raw walnuts/ pecans or macadamias

10 medjool dates- seeds removed

2/3 cup desiccated coconut

2 tablespoons raw cacao

1 scoop of your favourite protein powder if you want-

(our favourite is Prana Om Primal)

Pinch Celtic sea salt

Dash organic, pure vanilla essence

5 drops doTERRA peppermint essential oil (order here)


In a thermomix or high power blender, blend the nuts on high (speed 9, for 20 seconds if using Thermomix).

Add all other ingredients and blend speed 9, 20 seconds. Roll into balls into desiccated coconut. Refrigerate and enjoy!

To make green, peppermint centered balls, mix one scoop of Terra Greens with one cup of softened coconut butter and 5 drops of peppermint oil. Roll into mini balls and freeze till hard. Simply stuff in the middle of your ball base like we’ve done in the photo above.


Spiked Raw Chocolate

Cinnamon, Wild Orange and Black Pepper Raw Chocolate 

Follow Quirky Cooking’s recipe for raw chocolate here.

Before pouring into your moulds or tray, add

  • 2 drops dōTERRA Cinnamon Bark essential oil
  • 14 drops dōTERRA Wild Orange essential oil
  • 6 drops dōTERRA Black Pepper essential oil




Struggling with keeping those Winter bugs away from your kids? You and everybody else I’m sure!

Here is a really yummy and healthy snack for kids and adults alike to keep their immune systems strong and ready to defend against invaders and it is soooooo simple.

Here’s what you do-cooking with essential oils Take 1 apple, slice it up into thin wedges, place the wedges in a bowl of cold water and add 1 drop of On Guard to it. Let the apples soak for 30 minutes to an hour and then eat!

The apples won’t brown and they taste like Christmas. If you’re a nut butter freak like I am, dip the apple wedges in some almond butter for extra deliciousness.

Oh and don’t throw away the soaking water, it is full of flavour and so good for you!

You don’t have to use On Guard, you could use Bergamont, Wild Orange, Lime or Chamomile as well depending on the desired effect you are looking for.

Chamomile is highly anti inflammatory and very soothing to the body, Wild Orange is high in antioxidants and has fantastic antibacterial properties, Bergamont is uplifting and calming to the mood.

Don’t be afraid of cooking with essential oils, be brave and have a play. Once you get a feel for the strength of flavour each oil imparts, you will develop a knack for it and absolutely love it.

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