Taking essential oils internally is highly controversial in the United States of America, whether it be for medicinal or flavoring purposes. Statements made at this site have not been evaluated by the FDA, and do not intend to diagnose, treat, cure, or prevent any disease or illness. They are provided for informational purposes only and are not intended to replace the advice of a licensed professional. This notice is required by the Federal Food, Drug, and Cosmetic Act.

Using essential oils in your food is a wonderful way to receive their healing benefits throughout your entire body and enhance the flavor of food. You should be certain that the oils are 100% pure, and that they are G.R.A.S. (generally regarded as safe) for internal use, and counsult your health practioner before use. For example, lavender, peppermint and basil are G.R.A.S., cedarwood and ravensara are not. If you don't know, please find out before you use any oils in your food. When adding essential oils to cooked dishes, you should always add the oils after removing the food from heat so that the oils don't evaporate and retain their beneficial properties.

When you experiment with essential oils in food be careful about how much you add. Essential oils are far more concentrated than dried or fresh herbs, so don't add too much at first. You can always add more - just do frequent taste tests!

Avocado Salad

1 ripe Avocado
approx. 1/4 cup sweet onion, chopped
approx. 1/4 roma tomatoes, chopped (optional)
fresh basil or cilantro, coarsely chopped
kosher or sea salt & fresh ground pepper
extra virgin olive oil

Essential oil of Lemon

Cut the avocado in half lengthwise, remove the pit and peel off the skin gently. Slice each half into five thin slices and fan out on individual plates. Sprinkle chopped onions, tomatoes, and basil or cilantro on top of each half. Drizzle with olive oil and 3-4 drops of Lemon essential oil, then sprinkle on some salt & ground pepper. Serve immediately.

Spicy Essential Hummus

3 cups chickpeas
3 tablespoons tahini
juice of half a lemon
red (cayenne) pepper
salt & pepper
cumin

Essential oils of Lemon, Basil, Thyme, Black Pepper

Blend chickpeas, tahini and lemon juice in food processor to desired consistency. Add spices to taste. Add 2-4 drops of Lemon and Basil essential oils, 1-2 drops of Thyme and Black Pepper oil and stir thoroughly. Chill overnight for best taste, and keep refrigerated. Use within 6-8 days.

Easy Tabbouleh

2 bunches parsley
4 green onions
2 roma tomatoes
1/4 cup black olives, chopped
1/4 cup pine nuts, chopped
juice of 1/4 lemon
extra virgin olive oil

Essential oils of Lemon, Spearmint

Finely chop parsley, onions, tomatoes, black olives, and pine nuts and put in bowl. Add a small amount of olive oil (enough to lightly coat the salad), the lemon juice, 2-4 drops of Lemon oil and a dash of salt and pepper. Toss and taste, then add 1-2 drops of Spearmint oil and toss again. Chill before serving. Keeps for about 3-5 days, that is if you don't eat it all before then.

Sha's CousCous Salad

CousCous
green onions
roma tomatoes
black olives
pine nuts
extra virgin olive oil

Essential oils of Lemon, Black Pepper

Make CousCous per directions. Finely chop and add green onions, tomatoes, black olives, pine nuts and mix together. Add 2-4 drops of Lemon oil and 1-2 drops of Black Pepper oil, mix thoroughly. Tastes best when chilled, and keeps for a week.