Cooking With Essential Oils

Essential oils are perfect for adding extra spice and flavor. Essential oils are perfect for using year round where in most areas, there are short growing seasons, making it hard to get fresh herbs like basil and cilantro in the middle of winter. Yes, you can run to the grocery store and grab herbs from the produce section. But, have you ever gone home to open the plastic container of basil to find it has no smell at all and even less taste. It’s because its been grown in a “hot-house,” just like our winter tomatoes, they have no taste!!!

Fruits, vegetables, and herbs were all meant to have their growing seasons, perfectly picked off the vine at their peak. That’s why when you bite into a tomato fresh from the garden or farmers market in the middle of July, it’s juices run down your arm, you can’t believe how sweet they taste, and knowing they actually grew in a garden or on a farm with soil, water, and lots of sunlight make them taste even more delicious.

Anyway off my tangent! Here’s where the herbs come in 😉 Essential oils can be used year round, when herbs and spices may not be so easily accessible or taste-less. They are also great to replace dried or powdered spices, these have usually lost their aroma and flavor as well. Most have artificial flavors and preservatives as well. Essential oils are highly concentrated, they are the “pure flavor that is extracted naturally from the plant,” says doTerra..

How much to use: Remember essential oils are highly concentrated so you won’t need to
use as much as you would fresh or dried herbs and spices. Always start with a drop or two, then taste, and add more if you wish. (You can always add more, but never take out.)

When to use oils: The best time to use oils is after the meal has been prepared or as it is cooling. Oils will evaporate if you use them in excessive heat.

Recommended Oils: 

  • Sweet Oils– fennel, ginger, cinnamon. peppermint.
  • Savory Oils– basil, black pepper, lavender, rosemary.
  • Citrus Oil- lemon, lime, orange, lemongrass

There are so many recipes out there to add or include a drop or two of essential oils! They are unique and make great gifts just in time for holidays. Pair it with one of the many essential oil cookbooks out there these days. Make your own recipes, up your cooking skills, and impress your friends! 😉

With cold weather lurking around the corner! Here is my Raw Hot Chocolate Recipe! Hope you enjoy it and Happy Cooking! If you’d like more information on essential oils.


  • 1 cup of almond milk
  • 1-2 Tbs of Cacao Powder
  • 1 Tbs of organic Agave nectarphoto credit:
  • a dash of cinnamon, nutmeg
  • 1/8 tsp of  peppermint essential oils

Combine all the ingredients into an immersion blender such as a Vitamix. Let the Vitamix run for up to 4 minutes and it will warm your ingredients for the perfect cup of cacao. Warm it on the stove, if you want to keep it in raw form, use a thermometer to keep it under 116 degree Fahrenheit. Or if you don’t care to keep it raw. Heat it on the stove till the desired temperature.

This entry was posted in Essential Oils, Food, Recipes and tagged , , , , , , by Farm, Foodie and Fitness. Bookmark the permalink.

About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

11 thoughts on “Cooking With Essential Oils

    • Hi!
      Thank you for sharing my post!!! I’m glad the post helps for some ideas! It can be a little overwhelming so I say the easiest way is just to start off small and then start more boldly once you get your feet wet. 😉 Let me know how it goes! Happy Cooking!

  1. Pingback: Essential Oils in the Kitchen | The Mad Hippie

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