For oils like Basil, Cilantro, Dill, Lemongrass, Marjoram, Oregano, Rosemary, or Thyme, start with just a toothpick dipped into the Essential Oil bottle and stir into your other ingredients. Repeat until desired taste is achieved.
Known as a popular cooking spice, OREGANO acts as a powerful cleansing agent, and offers powerful antioxidants —extending its uses far beyond the kitchen. The primary chemical components of OREGANO are carvacol and thymol, both in the phenols group, which possess cleansing and antioxidant properties.
OREGANO supports healthy digestion. It also acts as an enhancer and equalizer in Essential Oil blends and can help support healthy respiratory function when taken internally.
• Take one drop diluted in a veggie capsule for healthy immune and respiratory function.
• Dilute in a roller with Protective Blend, Lemon, and Melaleuca to support a healthy immune system.
• Put one drop in place of one tbsp. dried Oregano in spaghetti sauce, pizza sauce, or on a roast.
• Add one drop each of OREGANO, Rosemary, and Thyme to your tomato sauce in your lasagna.
• Adding a small amount to organic cottage cheese can act as a natural preservative.
• Add one drop each of OREGANO, Rosemary, Thyme, Marjoram, and Basil to two to three tbs sea salt for an awesome salt blend.
ESSENTIAL PASTA SAUCE RECIPE
• One 1 #10 can tomato sauce or tomato puree *if using puree, you will need to add 1–2 cups of water to get your desired sauce texture and 2–4 tbsp. salt to taste.)
• 1/2 c. Olive Oil
• 1/4 c. Balsamic Vinegar
• 1/4 c. dried Parsley
• 1/4 c. dried Onion
• 2 tbsp. dried Oregano
• 1 tbsp. Garlic Powder
• 4–6 drops OREGANO Essential Oil
• 4–6 drops Basil Essential Oil
• 4 drops Fennel Essential Oil
Combine all ingredients (except Essential Oils) in a large pot on medium-low heat. Stir occasionally until heated through. Remove from heat, add Essential Oils to taste. Using a ladle, pour two to three scoops in quart sized freezer bags. Stack bags horizontally in a square baking pan and freeze. Once frozen, bags can be stored vertically in freezer. When ready to use, thaw frozen sauce bag in a bowl of warm water and add to recipe. Makes about six to eight pints, lasts up to six months in the freezer.
This recipe contributed by Essential Oils Academy customer Carol Snider.
QUESTION – WHICH HERBACEOUS ESSENTIAL OIL ARE YOU MOST LIKELY TO USE IN YOUR KITCHEN?