Cooking With Essential Oils and the Blondeyogi

Thank you, blonde yogi, for cooking with me! We tried Beef Stew with Rose Mary Oil, DoTerra Winter White Chocolate with Cinnamon and Clove oil, and Toast with Wild Orange Butter.

Here is what I learned from the experience:

  1. Oils are easiest to incorporate in beverages, hot or cold. The Winter White Hot Chocolate was a delicious concoction of almond milk, spices, and white chocolate. So soothing. Here is the recipe.
  2. Oils are also perfect additions to flavored oils and butter. Our buttered toast with two drops of Wild Orange Oil and a touch of honey was my favorite.
  3. The taste of the stew with Rosemary oil was perhaps the most subtle. I like the idea of a collection of essential oils as both part of a medicine cabinet and a flavor pantry. Reach for whatever you have.

The experience was a change in perspective about how I use essential oils beyond the yoga mat and take the practice into the kitchen. I can see myself including bergamot, peppermint, ginger, lemon, cloves, cinnamon etc in my teas and adding oils like rosemary, thyme, oregano to olive oil or butter for dipping warm bread. Maybe I need to move my oils closer to the kitchen. Hmmmmm……

What are your favorite ways to use essential oils in your recipes?

More hungryphil-wobblyogi experiments to come! OnGuard Pancakes, next. Join me blondeyogi.

Wishing you good eating, moving, breathing and Happy Thanksgiving for readers in the U.S.,


P.S. I was not the only one who liked the buttered toast the best! Thank you, Blonde Yogi Junior for taste testing with us!


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