FOOD THEN AND NOW
Do you ever think back to when you were very young and what your Mother and your Grandmother used to cook. I do. It was good wholesome food and nothing was wasted.
Of course food then, seemed to me to have more flavour. Occasionally now, I will come across a tomato that tastes like the ones I remember from those days.
More and more people today want lots of things free too – dairy free, egg free, gluten free, nut free or vegan. So, if this is so, how can you jazz up your recipes?
FOOD IS TASTY with ESSENTIAL OILS
Jazz your recipes up with Essential Oils. Add flavour to your favourite recipe not only with herbs but also with essential oils – https://doterra.com/US/en/blog/recipes – especially the dōTERRA essential oils because they are tested multiple times to confirm that they are suitable for the human body.
ESSENTIAL OILS YOU CAN USE IN COOKING
Not all essential oils are able to be used in food.
But these rather obvious oils can be used in food – Basil, Bergamot (Earl Grey Tea), Black Pepper, Cilantro, Cinnamon, Clove, Coriander, Dill, Fennel, Ginger, Grapefruit, Lavender, Lemon, Lemongrass, Lime, Marjoram, Wild Orange, Oregano, Peppermint, Rosemary, Spearmint and Thyme.
ONE DROP AT A TIME
These oils are very powerful and I would suggest using just a DROP at a time until you can work out how much you need. You see, one drop of the Peppermint makes 27 cups of tea. That is how powerful the essential oils can be. One drop in the icing of a chocolate brownie transforms the brownie into a more-ish morsel. One drop of Oregano in a Lasagne makes a deliciously authentic Italian dish. I love to add one drop of Lemon essential oil to muesli for breakfast, or to yoghurt. It just lifts the flavour of the muesli or yoghurt from ground level to celestial heights. Lemongrass has the same effect when one drop is added to an Eastern dish.