28 oils tasting table

28 Edible Oils Cooking Show JPEG

Today’s Class:

28 Edible Essential Oils

Sat. Feb 27, 2016 1-3 pm

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Today’s Class Topics:

Bonus Spa Freebies

doTERRA Wholesale Essential Oils
only $35 for 1 year Membership – Best Option
FREE Spa Treatments for Today’s NEWBIE EO WELLNESS ADVOCATES

Make & Take

Copycat Montreal Steak Seasoning Salt Rub

Recipe Card & Printables

Printable Label
Montreal Seasoning Recipe Card -FREE Printable

Demo

Cooking Class –
- Dilly Beans – Dill EO
- Garlic Confit – Thyme & Rosemary EO
- 3 Bean Salad – Black Pepper EO
- Pickled Garlic – Dill EO
- Lemon Garlic Pasta – Lemon EO
- Honey Garlic Shrimp Skillet – Ginger EO

Tasting Table

Organic Farm Fresh
Berries & Dip
Veggies & Dips

Bonus Spa Freebies

for Newbie doTERRA Wellness Advocates

4-Week Spa Service Gift Package – FREE

Retail Value …………$140 (FREE)

Make & Take EO Steak Seasoning

Copycat Montreal Steak Seasoning

Ingredients:
4 Tbl ground coriander seeds + 1 drop Coriander EO
4 Tbl ground black pepper + 1 drop Black Pepper EO
4 Tbl dill weed + 1 drop Dill EO
2 Tbl fennel seeds + 1 drop Fennel EO
2 Tbl coarse kosher salt

3 Tbl dehydrated garlic
4 Tbl paprika
3 Tbl ground red pepper flakes
1 Tbl Sunflower Seed Oil

Instructions: To sunflower oil, add 1 drop each of essential oil: coriander, dill, black pepper and fennel. Place all items in a GLASS JAR and shake vigorously. Store sealed out of light. Use with grass fed butter to season steaks or burgers.

Recipe Card & Printables

FREE Recipe Printable (right click image and save):

RECIPE MAKE & TAKE JPEG BEST

FREE Spice Jar Labels Printable click here

Benefits of Today’s Essential Oils

Used as Ingredients in Montreal Steak Seasoning Salt Rub Copycat

Coriander-

It has eleven components of essential oils, six types of acids (including ascorbic acid, better known as vitamin-C), minerals and vitamins, each having a number of beneficial properties. The disinfectant, detoxifying, antiseptic, antifungal and antioxidant properties of coriander are ideal for clearing up skin disorders . Coriander helps reduce the level of bad cholesterol (LDL) deposition along the inner walls of the arteries and veins.

Black Pepper –

Black pepper (Piper nigrum)stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. And not only does black pepper help you derive the most benefit from your food, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn.

Piperine is the key chemical in black pepper. It is similar to capsaicin a chemical in chili and offers many health benefits. Piperine is said to help make curcumin from Turmeric more bioavailable. One study found that when even 2g of curcumin was ingested, its serum levels were very low. However, when 20mg piperine was added to curcumin the bioavailability increased by 2000%.

Dill –

The activity of dill’s volatile oils qualify it as a “chemoprotective” food (much like parsley) that can help neutralize particular types of carcinogens, such as the benzopyrenes that are part of cigarette smoke, charcoal grill smoke, and the smoke produced by trash incinerators. The total volatile oil portion of dill has also been studied for its ability to prevent bacterial overgrowth. In this respect, dill shares the stage with garlic, which has also been shown to have “bacteriostatic” or bacteria-regulating effects.

Fennel –

The most important nutrient in this vegetable might be anethole, a component in the volatile oil of fennel and one of the most powerful agents against cancer occurrence, possibly due to a biological mechanism that shuts down or prevents the activation of NF-kappaB, a gene-altering, inflammation-triggering molecule. Phytonutrients in fennel seeds include the flavonoids rutin, quercitin, and kaempferol, all antioxidants which resist infection, aging, and degenerative neurological diseases. Fennel seed oil can reduce intestinal spasms and increase motility of the small intestine. It alleviates gastric pain and discomfort associated with indigestion, abdominal bloating, nausea, belching, and flatulence.

Spice Cabinet Makeover

16 EO Herbs & Spices – Recipe Ideas

Cardamom

Chai Tea Latte

Coriander

Quinoa Salad with Coriander

Thyme

Lemon Thyme Roasted Chicken

Oregano

Cinnamon Bark

Black Pepper

Rosemary

Spinach Feta Pasta Sauce

Clove

Wassail

Basil

Basil Walnut Pesto

Ginger

Cilantro

Sweet Pineapple Salsa

Fennel

Vegan Raw Veggie Dip

Dill

Dill Dip

Cumin

Marjoram

Greek Salad with Marjoram Vinaigrette Dressing

Sage

Sage Infused Olive Oil

Tasting Table

Courtesy of Bluebird CSA – Community Supported Agriculture

Demo

Pickled Beans & Garlic

1. Refrigerator Pickles – Dilly Wax Beans

Dilly Bean Ingredients

4 cups cider vinegar (5% acidity)
3 tablespoons pure kosher salt
5 sprigs fresh dill + 1 drop Dill EO
5 cloves garlic
5-10 dried hot red chiles
2 ½ to 5 teaspoons crushed red pepper flakes
2 pounds green beans, trimmed to fit your jars

2. Three Bean Salad

1 can cut green beans
1 can red kidney beans
1 can cut yellow wax beans
1 small green pepper, chopped
1 small onion chopped
DRESSING
3/4 cup sugar

1 tsp salt
1/2 tsp pepper (1 drop Black Pepper EO)
1/3 cup olive oil
2/3 cup vinegar

DIRECTIONS
Drain beans. Add beans, onion and green pepper to bowl and toss gently.
Combine remaining ingredients in a small bowl and mix well.
Pour dressing over bean mixture, stirring gently to coat well. Let salad marinate in refrigerator for several hours or overnight. Serve chilled.

3. Clean Three-Bean Salad

Ingredients:

1 14-oz can organic chickpeas/garbanzo beans

1 14-oz can organic red beans

yellow wax beans

1/2 small yellow onion, chopped

1/2 tsp onion powder

1/2 tsp sea salt

1/2 tsp garlic powder

1 drop Black Pepper EO

1/4c olive oil

1/3c balsamic vinegar

Directions:

Combine all ingredients in a mixing bowl, stirring thoroughly to evenly distribute spices. Let sit in refrigerator for 30 minutes to 1 hour.

4. Garlic Confit with Thyme & Rosemary

3 whole heads of garlic
2 cups extra virgin olive oil
fresh herbs, such as thyme or rosemary
1 drop Thyme EO
1 drop Rosemary EO

Directions:

Place peeled garlic cloves in a small saucepan, cover with olive oil, and place over very low heat on the stove. As the oil begins to warm, you will slowly see small bubbles form–they will gradually get larger until the oil is simmering slowly.
Continue to cook the garlic in the oil over very low heat, stirring carefully every few minutes, for 12 to 18 minutes, or until the garlic cloves are tender and nearly cooked through, still retain their shape, yet are not caramelized–use a long sharp knife to pierce the cloves, they should meet little to no resistance.
Remove from the heat, and allow to cool completely (stir every few minutes) before transferring the garlic and oil carefully to a large glass jar or other airtight container. Add the fresh herbs to the oil, if using. Store refrigerated for up to 2 to 3 weeks.

garlic

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5. Lemon Garlic Pasta

4-5 Tb Fresh Lemon Juice (1 large or 2 small lemons)

1 drop Lemon EO

Pinch of Salt

1/8 tsp Red Pepper Flakes (or more if you like spicy)

1/2 lb Angel Hair Pasta – cooked

Fresh Grated Parmesan

1/4 cup Garlic Confit (see above recipe)

Cook pasta according to package directions. Feel free to use a different type of pasta if you prefer.
In a large sauté pan over medium/low heat – heat the olive oil and chopped garlic for 4-5 minutes while stirring.
Add the lemon juice and continue cooking for 2-3 minutes.
Reduce heat to low – add the salt and red pepper flakes.
Add the cooked pasta and toss with the lemon garlic sauce until fully coated.
Transfer to serving dishes and top with a drizzle of olive oil, lemon zest, fresh grated parmesan cheese and red pepper flakes (optional).

6. Honey Garlic Shrimp Skillet

1 lb. shrimp, peeled and deveined with tail on

Sauce:

1 teaspoon garlic, minced or Garlic Confit
1 drop ginger EO
4 tablespoons honey
2 tablespoons soy sauce

Instructions

Combine the sauce ingredients and divide it into half
Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade
Over medium high heat in a 10″ skillet, pan sear the shrimp in some oil. Sear them on both sides in batches of 2 until browned, about 1 minute per side
Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan
Dish and serve hot drizzled with the remaining sauce