cooking with essential oils
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  • Cinnamon Almonds with Essential Oil

    Plain raw soaked almonds are usually tasty enough for me. However, over the holidays I thought I would add a little pzazz to them. These Cinnamon Almonds are easy to make in your crock pot. The recipe below is for raw almonds. I follow the same recipe but soak my almonds for about 6 – 8 hour, rinsing several times. Then I lay them out on a cloth kitchen towel to dry overnight. I do this to release the enzyme inhibitors to make digestion easier as well as it increases the nutrients for my body. This process plumps them up a bit so it means that the serving size is more like 12 almonds.

    CINNAMON ALMONDS 

    Makes about 24 – 1/8 cup servings (about 14 nuts)

    Ingredients:

    • 1 1/2 cups Organic Light Brown Sugar
    • 25 drops of dōTERRA Cinnamon or Cassia essential oil BUY 
    • 1/8 Sea Salt
    • 1 Egg White
    • 2 Tsp. Organic Vanilla
    • 3 cups of Almonds
    • 1/4 cup Water

    Directions:

    • Mix sugar, Cassia essential oil and salt, set aside.
    • Whisk the egg white and vanilla until it’s frothy

    • Add almonds coating them well.
    • Add the cassia/sugar mixture and toss them around until they’re well coated.    
    • Oil up a large crock pot thoroughly, add your coated almonds
    • Cook on low for 3 hours. Make sure to stir them every 25 minutes.

    • In the last hour, add your 1/4 cup water and let it cook another 45 minutes.
    • Line a cookie sheet with parchment/wax paper and spread out your almonds flat to cool.

    Per serving: 154 cal, 9g total fat, 0 Chol, 17mg sodium, 16g carbs, 2g fiber, 14g sugar, 4g protein

    NOTE:

    • Not all brands of essential oils are the same or even safe for internal use.  This is why I ONLY use doTERRA CPTG Essential Oils. Email me if you would like to know more. kathy@kathyskinner.com
    • Save the remaining sugar for ice cream or your coffee/tea.
    • Can substitute almonds with other nuts such as pecans or walnuts

    Some of the benefits of Cassia essential oil*:

    • Cassia supports a healthy metabolism.
    • It helps maintain blood sugar levels already in the normal range.
    • Cassia may help to support the health of the liver, kidneys, and urinary tract.
    • It has valuable antioxidant properties.
    • It maintains the health of the gastrointestinal tract promoting a healthy digestion
    • Combine one to two drops of Cassia along with Lemon in a glass of water to aid digestion or ward off hunger craving
    • Supports healthy immune function & response system
    • Helps promote circulation
    • It can be used in cooking, either as a replacement for Cinnamon in pies and breads, or by itself in a myriad of entrees and desserts

    *These statements have not been evaluated by the Food and Drug Administration.
    This product is not intended to diagnose, treat, cure, or prevent any disease

    January 7, 2017 • Essential Oils, Recipes • Views: 672

  • Raw Black Bean Dip

    Don’t let this long list of ingredients scare you off. Getting everything out of the cupboard is really the hardest part of this Black Bean Dip recipe! If you are into eating more raw, then use dry beans which you soak, sprout ( to get the most nutrition) and simmer at 100 degrees for several hours. If it goes above 118 degrees then you will have lost a bulk of the nutrition.

    Black Bean Dip

    Yield: About 5 cups

    Ingredients:

    • 2 (15 oz) cans black beans, rinsed and drained or black beans sprouts1 1/2 cups of dry beans soaked, sprouted & simmered at 100 degrees for 2 hours  
    • 7 ozs of pkg soft Tofu
    • 1/2 cup chopped yellow onion
    • 2 tsp. dry cilantro
    • 2 drops Cilantro essential oil Buy HERE
    • 2 drops Basil essential oil Buy HERE
    • 2 drops Lime essential oil Buy HERE  Get Essential Oils at Wholesale
    • 1 clove garlic, minced
    • 1 4oz. can diced green chilis
    • 2 tablespoons fresh lime juice
    • 1/4 tsp ground cumin
    • 1/4 tsp chili powder
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper

    Directions:

    • Put the black beans, tofu, essential oils, onion, cilantro, garlic, chili peppers, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender, blending until smooth.
    • Refrigerate for at least a couple hours to let flavors blend
    • Serve with tortilla chips, veggies, or crackers for an easy appetizer or healthy snack.
    • It also makes a great spread for a wrap

    Per ½ cup Serving: Calories-104, Fat-1g, Chol.- 0g, Sod-135mg, Carbs-17g, Fiber-6g, Sugar -1g, Protein-7g 

    black bean dip

    I love having this dip on hand for snacking, but I have been know to have it with a plate of veggies for dinner! Enjoy!

    Kathy

    April 21, 2016 • Essential Oils, Recipes • Views: 542

  • Sprouted Whole Grain Crackers

    Since I have become an avid ‘Ingredient’ reader (you don’t want to be grocery shopping behind me if you are in a hurry!), I have taken up making my own crackers. Yes, I do purchase them on occasions but because I want the ‘healthier’ ones they are a bit pricey.

    These crackers are really pretty easy to make, cheap and healthier too.  The hardest part for me is not getting myself distracted and missing the time on the oven. Then I end up with almost burnt crackers, fortunately I have a husband who actually likes them that way.

    You do need to do a little planning as they are sprouted, meaning that after the original mixing you need to let the dough sit for a least 12 hours.

    SPROUTED WHOLE GRAIN CRACKERS

    Makes about 175 crackers – about 6 crackers per serving

    Basic Ingredients:

    • 3 ½ cups whole grain flour (I usually use a mix of dark rye & stone ground wheat)
    • ¼ cup Sesame Seeds soaked for 20 minutes & drained
    • ¼ cup Chia Seeds
    • ¼ cup melted coconut oil
    • 1 ¼ cups water
    • 4 Tbsp raw apple cider vinegar

    Optional Additions (1/8 cup):

    • Coarse Ground Pepper
    • Dried or fresh Rosemary crushed
    • Italian herb seasoning
    • Rosemary essential oil – 1 drop (Note: Not all essential oil brands are safe for taking internally which is why I ONLY use doTERRA Certified Pure Therapeutic Grade Essential Oils. Check them out HERE)

    Directions:

    • Gently mix together above ingredients with fork until combined.
    • Knead dough gently in bowl until just comes together in a ball.
    • Cover with plastic and leave out overnight (12-24 hours) on counter. (This helps to break down the enzyme inhibitors and increase the nutritional value)
    • Then flatten ball out on floured counter
    • Sprinkle dough with:
      • 1 tsp sea salt
      • 1 ½ tsp baking powder
    • Fold in half and knead gently until salt and baking powder are evenly mixed in.
    • Preheat oven to 425 degrees (or get dehydrator ready – to make a raw food cracker)
    • Lightly flour surface
    • Divide dough into 4 parts
    • Roll one part at a time
    • For firm thick crackers roll out to about 1/8 inch
    • For light, more crumbly cracker roll out to about ¼ inch
    • Cut into preferred size with pizza cutter or sharp knife
    • Gently lay on greased baking sheets and prick with fork
    • Bake about 10-20 minutes (10 for soft, 20 for crispy)
    • Done when light brown around edges
    • (Dehydrator time varies, will be done when dry and crispy.)
    • Cool and store in air tight container

    Per Serving (6 crackers): 83 calories, 3.5g fat, 52mg sodium, 12g carbs, 4.5g fiber, .16g sugar, 2.7g protien

    I like that I can change up my seasonings (or essential oils) and grains for different tastes. Leave a comment below on what seasonings you like to use.

    Blessings for health, joy & laughter,

    Kathy

    January 7, 2016 • Essential Oils, Recipes • Views: 506

  • Healthy Flavored Water

    I don’t know about you but I actually like the taste of water. And like everyone else I too like some variety. Since it is a vital nutrient that I need to consume a lot of, I am always looking for a healthy way to do things, after all  I only have this one body. Why am I so obsessed with water? Check out my post on 12 Reasons to Drink Water.

     

    Here Are Some Healthy Ways to Make Flavored Water

    • Essential oil with orange peelEssential Oils (Not all essential oils are quality controlled and safe for consumption. This is why I ONLY use doTERRA Certified Pure Therapeutic Grade Essential Oils)- Lemon, Lime, Wild Orange, Bergamot, Grapefruit, Peppermint, the Slim & Sassy, the Metabolic Blend are a few of my favorites. I just add about 3 – 4 drops to my 12 ounces and voila healthy and tasty water.
    • Stevia flavored sweeteners (my favorite is watermelon
    • Fruit juices (add just a little as these have calories)
    • Fresh Veggies & Fruits – cucumbers, celery, zucchini, tomatoes, watermelon, strawberries, mint, grapefruit and orange slices. Remember to wash them thoroughly.
    • Herbal Tea – High Alkaline (helps Ph balance) with No caffeine it makes a mint teagood water replacement. To me hot or cold there is nothing like a cup/glass of tea! When the weather is warm out I drink a lot of Iced Tea so, I make it by the batches. Fortunately I still have my ice teaMr. Coffee Ice Tea Maker (I think I got it in the 80’s).  It is also easy to make iced tea either on the stove or using solar power. If you do decide to pour your hot tea over ice, REMEMBER to put a spoon in the glass so it doesn’t crack!
    • Flavored Ice Cubes –  This is an easy way to have flavored water on hand. Just pour pureed fruit or vegetables into ice trays or add a piece of fruit, herbs or veggies and then add water in the trays. Let them freeze up and add to your glass of water for a tasty treat!  pouring into tray

    I’m always looking for more great ideas so please share in comments!

    Kathy

    Kathy@kathyskinner.com

     

     

    September 16, 2015 • Essential Oils, Healthy Hints • Views: 1428

  • Cucumber Soup

    Hot Summer days mean I’ve been looking for ways to eat HEALTHY without heating up the kitchen. In the process I have learned a lot more about eating raw. (Another post on this!) It has been fascinating and fun as I experiment with new recipes, changing over some of my favorites and creating new recipes of my own. Below is one of my new concoctions. We love it! This soup will definitely become a staple for us.

    It is great as an appetizer,  main course or snack. I really like that it is easy to prepare, can be made ahead, and the flavor can be changed up by using different herbs. Our favorite herb so far to use is basil.

    CUCUMBER SOUP

    Makes about 2 – 1 ½ cup servings

    Ingredients:

    • 10 oz frozen spinach chopped
    • 1 cucumber, peeled and chopped (about 2 cup)
    • ¾ cup of water
    • ½ T lemon juice
    • 1/2 t minced garlic (1 clove)
    • 1/4 t Sea salt
    • ½ c chopped green onions including greens
    • 1 ripe avocado, chopped
    • 1 T extra virgin olive oil
    • 1 T minced fresh herbs (parsley, basil, mint, etc.)
    • or 1 drop essential oil  (basil, mint, cilantro, thyme, etc.)

    Directions:soup 1st blend

    • Place the spinach, cucumber, water, lemon juice, garlic, onions and salt in a blender and process until smooth.
    • Add the avocado and EVOO and blend again until smooth.
    • Add the herbs and blend briefly to mix.
    • Serve immediately or refrigerate for at least 2 hours before serving for a chilled soup,

    soup blender & cup Per serving: 192 calories, 15 g total fat,121 mg sodium, 13 g carbs, 8 g fiber, 3 g sugar, 6 g protein

     

     

    I am making this again this week and plan on using cilantro essential oil for my herb. A perfect complement to our Sevichi salad!

    Check out my blog post on the health benefits of different herbs HERE

    Let me know what your taste buds think!

    Blessings for Health, Joy & Laughter,

    Kathy

    NOTE: Not all essential oils are safe to ingest. Which is why I ONLY use doTERRA Certified Pure Therapeutic Grade Essential Oils! Check them out HERE

    July 25, 2015 • Essential Oils, Healthy Hints, Recipes • Views: 1393

  • Substituting between using Fresh, Dried Herbs or Their Essential Oils

    Substituting between using fresh, dried herbs or their essential oil is really pretty simple. You just need to know some basics and the differences of each.

    Fresh herbs have more health properties than dried and are more appealing in appearance. They can be purchased at most markets, grown outside in a garden or even in pots both indoors and outdoors.

    Dried herbs offer the convenience of being readily on hand in your cupboard. You can dry fresh herbs yourself or purchase in your local store. A cool, dark cupboard away from heat sources is the best place for storing dried herbs.          Dried-Herbs3-1024x465

    Most dried herbs lose their potency after six months on the shelf. It is wiser to buy small amounts that you will use up more quickly than bulk amounts. When herbs are dried they contain only about 3-5% of their essential oils, which is where the health compounds are!

    Essential Oils are 50-70 more potent than dried herbs. Because they are concentrated, essential oils are even more potent and powerful than fresh herbs. For this reason it is important to remember to just use a very small amount! I usually only add ONE DROP. It is always easier to add one more than to have to double the original recipe!

    Essential Oils will last many, many years as long as you store them the same way as you do your dried herbs.                

    PLEASE NOTE: Not all essential oils are created equal or to be taken internally. To learn more about the oils I like which are independently tested multiple times to ensure they are of a pure therapeutic grade, have no foreign constituents and have their aromatic compounds intact, click HERE or contact me Kathy@kathyskinner.com  It’s like better than organic!

    Most of the herbs listed in my post on the “Health Benefits of Herbs” (check it out HERE) are also available in Essential Oils (find the oils HERE)

    Duftkräuter

    SUBSTITUTING BETWEEN

    FRESH AND DRIED HERBS AND ESSENTIAL OILS

     As a general rule, it is considered accurate to substituteTeaspoon_&_tablespoon

    • one teaspoon dried herbs for every tablespoon fresh herbs
    • 1-2 tsp dried herbs = 1 drop essential oil

     

    Be aware that herbs change flavor when dried. This is due principally to the evaporation of the essential oils when the herb dries, altering the flavor quite markedly. And the longer you have had the dried herb the more the change.

    What I usually do in a recipe is cut the called for amount of dried herb in half and add 1 drop essential oil. This gives me added health and flavor benefits of the herb and the dried herbs give it a nice appearance. When I’m out of both the fresh and dried herb I will just use the essential oil. So far I have not been disappointed at all!

    The use of herbs in cooking dates back thousands of years. During that time, it was thought that herbs had properties that were beneficial to human health, but it wasn’t until recent years that scientists established just how good herbs are for one’s health. So start flavoring your food with fresh herbs and/or Essential Oils to get the most of their health benefits!

    To purchase Essential Oils at a discount click HERE 

    or contact me Kathy@kathyskinner.com.

    Leave your questions or comment below or if you would like some recipes using essential oils or want to share!

    Most importantly – Have FUN experimenting!   Kathy

    NOTE: The advice shared in document has not been evaluated by the FDA. The products and methods recommended are not intended to diagnose, treat, cure or prevent any illness or disease, nor is it intended to replace proper medical help. Kindly understand that essential oils work to help to bring the body into balance – thus helping the body’s natural defenses to restore homeostasis

    October 14, 2014 • Essential Oils, Healthy Hints • Views: 1475