I love the robust and vibrant taste of lemongrass essential oil. Lemongrass is a staple in Thai cooking and it is always handy in my kitchen. It is my favourite go to in when preparing soups and stews, and it has become my favourite essential oil when making my bubba’s chicken soup “From the old country”. I have married a Slovak traditional meal with a Thai flavour – what a blend!
Lemongrass is anti-fungal, and anti-inflammatory. When taken internally it is very detoxifying through its ability to flush out toxins and helps with congestion and lymphatic drainage. “The citral and limonene content in lemongrass oil can kill or stifle the growth of bacteria and fungi. This will help you avoid getting infections such as ringworm, athlete’s foot, or other types of fungus. Studies in rats have proved that lemongrass essential oil is an effective anti-fungal and antibacterial agent” cited from Dr.Axe. Given the high amounts of fungus and dysbiosis found in many peoples digestive tract, lemongrass essential oil has great benefits when included in meal preparation.
I made this yummy Coconut Lemongrass Red Lentil soup using this doTerra recipe and it was delicious. I modified it by using my organic chicken bone broth.
Double chocolate peppermint gluten free cookies. Using my CPTG peppermint essential oil is so yummy and versatile in many recipes. I can’t imagine not using my oils to cook with. I made a large batch of these cookies (4 dozen) and I used 4 drops in total. A little goes a long way when you are using pure essential oils. I also use a drop in hot chocolate to make for a minty warm drink. I use chocolate nut milk with raw cocoa powder and again a drop of peppermint. It helps to clear your sinuses too - what a bonus!
What's the difference between peppermint essential oil and peppermint extract? Peppermint oil is pure peppermint, whereas peppermint extract is a peppermint flavoured solution that has lots of stuff in it you don’t need. So why would you not use pure peppermint oil?
Also don’t forget that peppermint settles tummy troubles. Ingredients: Raw unsweetened cocoa powder, gluten free flour, baking soda, salt, maple syrup, eggs or in my case I used flaxseed as egg replacement, vanilla, coconut oil and vegan chocolate chips. Yummy!!!
Oh how I love to cook with whole foods and essential oils! I believe getting through the week smoother involves cooking in excess of one to two meals so that some can be refrigerated or frozen for later.
Today I made several yummy meals...
Quinoa berry crumble - Organic raspberry, coconut oil, quinoa flour & flakes & coconut sugar. Delicious and macronutrient balanced for breakfast or a healthy way to satisfy your sweet tooth.
Coconut Curry Butternut Squash soup – Butternut squash, coconut oil, allspice, curry, vegetable broth, coconut milk, ginger essential oil. A yummy little punch with so much flavour.
Quinoa salad – Quinoa, organic black beans, shredded carrots, lime and cilantro essential oil, olive oil and salt and pepper to taste. Delicious as lunch, a side for dinner or a macronutrient balanced snack. The lime and cilantro makes this dish burst with flavour!
Wild Haddock with rice and salad – Shredded coconut, almond flour, coconut milk, fresh dill, lime and lemon essential oil. Such a subtle and satisfying meal, high in omega 3’s which decreases inflammation, great protein and fats, dill and lime/lemon essential oil offers a fresh clean taste.
Inflammation is the leading cause of chronic illnesses, these recipes show you can remove irritants and food triggers without eliminating taste and satiety!