Now that summer is officially here, our home gardens are in their heyday. Spring's greens have already sprouted and given us the first gifts of the season, like bitter dandelion leaves, soft lettuces and nutrient-rich spinach. Now it's peas and squash, strawberries and raspberries. Last season you risked it and planted watermelon (and oh, what a harvest you had!). This summer you're branching out to cooking herbs and thinking of buying a backyard composting bin for all of your fertile scraps. No matter what you're growing in your garden or on your deck, the abundance of summer makes us want to eat healthy and pay attention to the earth, the real root of our nourishment.
For much of the year, our produce is trucked in from far-flung farmlands. Once summer arrives, though, everyone gets the opportunity to claim their birthright as gardeners and cultivators of their own food. What's best, local summer harvests allow us to experiment with simple, nutritious meals. With very little effort, a meal of fresh vegetables and summer fruits can become a decadent feast. And if your simple cuisine asks for a hint of the exotic, you can harvest a bouquet of flavors from the most unlikely of places: your aromatherapy medicine chest.
When buying aromatic oils, you should always strive to use medicinal-grade oils. These oils come from huge amounts of plant material, so it's wise to use high-quality oils from reliable sources. Of course we already consider this when we buy aromatherapy products for use on the skin. However, committing to therapeutic-grade oils has a secret plus: you can use these oils in food as well. If you've never seen your aromatherapy collection this way, just remember that smell has more control over our sense of flavor than even our taste buds! Keeping that little fact in focus, here are some hassle-free ways to use essential oils in your summer cuisine.
First and foremost, let?s address the issue of food safety. Essential oils are, obviously, plant-derived substances. While you may not want to eat a hunk of frankincense resin straight from the tree, frankincense is still a naturally occurring substance. It is not poisonous in small quantities, but it may make you want to brush your teeth immediately. Many essential oils are expressly dangerous for internal consumption, such as wintergreen and birch, but other oils can be used in small quantities for internal health as well as for cooking. In fact, the FDA has qualified many of the common essential oils as GRAS, Generally Recognized as Safe, substances. This means that, although they are not labeled as food additives, they can be internalized without apparent side-effects. When considering which oils to cook with, this is a good rule of thumb: essential oils of citruses, spices and other commonly-eaten foods are probably going to make good additions to your cuisine. Just be cautious when using essential oils that are known to irritate mucous membranes, such as cinnamon, oregano and peppermint.
How can essential oils improve your summer harvest? Let?s first consider one of the gifts of the Mediterranean region: the citruses. Oils like grapefruit and lemon blend nicely with olive oil for simple, tangy dressings. All it takes is one drop of oil per tablespoon of oil, and your salad will be transformed. Love guacamole? Try a few drops of lime oil mixed with ripe avocado and serve it with chips or jicama slices. Still munching on this spring?s spinach? Mandarin orange essential oil, which smells outrageous, is refreshing drizzled on greens. How about beverages? Oils add dimension to juices and fizzy waters, too. By mixing grapefruit, mandarin and lime in equal parts, seltzer water is transformed into a healthy citrus soda without the sweeteners found in commercial brands. As with all aromatic oils, though, don?t overdo it. Thankfully, a little bit of oil goes a long way.
Ever thought about those essential oils derived from the bouquet of cooking herbs you've planted in your garden? Oregano, ginger, thyme, marjoram, bay and basil are ideal for cooking. If you love basil (and most of us do!) add a few drops of oil to a simple pasta of red pepper, olives and red onion, and your taste buds will dance. Or maybe you're a stir fry fanatic. Ginger oil, which is extremely powerful, adds kick to Asian food and is great for aiding digestion, too. Ever considered trying coffee with cardamom? A single drop of cardamom turns coffee into a feast for the senses. Try this blend iced on hot afternoons for a refreshing treat or even after meals. When cooking with these oils, though, remember that an excess of oil could potentially make your food inedible because they are so strong. Go easy, and consider tossing the oils in right at the end of cooking so they don't evaporate prior to mealtime.
Essential oils also work in desserts. Two of the most well-loved dessert flavorings come as essential oils: vanilla bean and cacao. The aromatic oils, however, do not come laden with sugar, nor are they soaking in alcohol, the process used to create extracts. If you find yourself craving a sweet vanilla, try blending your essential oil with honey instead of sugar and see if your craving is curbed. The same can be said for cacao. This bitter, dark essential oil is not a candy bar, but it signals the brain the same way chocolate does. A decadent way of indulging your sweet tooth without jeopardizing your diet is to place two drops of cacao or vanilla into yogurt and eat like ice cream.
We think of summer cuisine, and its accompanying picnics and patio parties, year-round. The season's harvest helps us eat right and participate in the cultivation of our own food, a rare treat for many living in urban environments. Using aromatic oils to add variety and spice to our diet is easy and often enables us to forgo unnecessary trips to the grocery for specialty items. This summer, when a friend stops by unannounced and you're down to rice milk and coffee, don't despair. Take a drop of grapefruit oil and turn water and ice into a refreshing citrus drink. After all, that's how it's done in the summertime! - 27105
For much of the year, our produce is trucked in from far-flung farmlands. Once summer arrives, though, everyone gets the opportunity to claim their birthright as gardeners and cultivators of their own food. What's best, local summer harvests allow us to experiment with simple, nutritious meals. With very little effort, a meal of fresh vegetables and summer fruits can become a decadent feast. And if your simple cuisine asks for a hint of the exotic, you can harvest a bouquet of flavors from the most unlikely of places: your aromatherapy medicine chest.
When buying aromatic oils, you should always strive to use medicinal-grade oils. These oils come from huge amounts of plant material, so it's wise to use high-quality oils from reliable sources. Of course we already consider this when we buy aromatherapy products for use on the skin. However, committing to therapeutic-grade oils has a secret plus: you can use these oils in food as well. If you've never seen your aromatherapy collection this way, just remember that smell has more control over our sense of flavor than even our taste buds! Keeping that little fact in focus, here are some hassle-free ways to use essential oils in your summer cuisine.
First and foremost, let?s address the issue of food safety. Essential oils are, obviously, plant-derived substances. While you may not want to eat a hunk of frankincense resin straight from the tree, frankincense is still a naturally occurring substance. It is not poisonous in small quantities, but it may make you want to brush your teeth immediately. Many essential oils are expressly dangerous for internal consumption, such as wintergreen and birch, but other oils can be used in small quantities for internal health as well as for cooking. In fact, the FDA has qualified many of the common essential oils as GRAS, Generally Recognized as Safe, substances. This means that, although they are not labeled as food additives, they can be internalized without apparent side-effects. When considering which oils to cook with, this is a good rule of thumb: essential oils of citruses, spices and other commonly-eaten foods are probably going to make good additions to your cuisine. Just be cautious when using essential oils that are known to irritate mucous membranes, such as cinnamon, oregano and peppermint.
How can essential oils improve your summer harvest? Let?s first consider one of the gifts of the Mediterranean region: the citruses. Oils like grapefruit and lemon blend nicely with olive oil for simple, tangy dressings. All it takes is one drop of oil per tablespoon of oil, and your salad will be transformed. Love guacamole? Try a few drops of lime oil mixed with ripe avocado and serve it with chips or jicama slices. Still munching on this spring?s spinach? Mandarin orange essential oil, which smells outrageous, is refreshing drizzled on greens. How about beverages? Oils add dimension to juices and fizzy waters, too. By mixing grapefruit, mandarin and lime in equal parts, seltzer water is transformed into a healthy citrus soda without the sweeteners found in commercial brands. As with all aromatic oils, though, don?t overdo it. Thankfully, a little bit of oil goes a long way.
Ever thought about those essential oils derived from the bouquet of cooking herbs you've planted in your garden? Oregano, ginger, thyme, marjoram, bay and basil are ideal for cooking. If you love basil (and most of us do!) add a few drops of oil to a simple pasta of red pepper, olives and red onion, and your taste buds will dance. Or maybe you're a stir fry fanatic. Ginger oil, which is extremely powerful, adds kick to Asian food and is great for aiding digestion, too. Ever considered trying coffee with cardamom? A single drop of cardamom turns coffee into a feast for the senses. Try this blend iced on hot afternoons for a refreshing treat or even after meals. When cooking with these oils, though, remember that an excess of oil could potentially make your food inedible because they are so strong. Go easy, and consider tossing the oils in right at the end of cooking so they don't evaporate prior to mealtime.
Essential oils also work in desserts. Two of the most well-loved dessert flavorings come as essential oils: vanilla bean and cacao. The aromatic oils, however, do not come laden with sugar, nor are they soaking in alcohol, the process used to create extracts. If you find yourself craving a sweet vanilla, try blending your essential oil with honey instead of sugar and see if your craving is curbed. The same can be said for cacao. This bitter, dark essential oil is not a candy bar, but it signals the brain the same way chocolate does. A decadent way of indulging your sweet tooth without jeopardizing your diet is to place two drops of cacao or vanilla into yogurt and eat like ice cream.
We think of summer cuisine, and its accompanying picnics and patio parties, year-round. The season's harvest helps us eat right and participate in the cultivation of our own food, a rare treat for many living in urban environments. Using aromatic oils to add variety and spice to our diet is easy and often enables us to forgo unnecessary trips to the grocery for specialty items. This summer, when a friend stops by unannounced and you're down to rice milk and coffee, don't despair. Take a drop of grapefruit oil and turn water and ice into a refreshing citrus drink. After all, that's how it's done in the summertime! - 27105
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