I’m seriously into flavour.
It has to be big, it has to be bold, and it has to be fresh and healthy.
Since discovering how many uses essential oils actually have, I’ve been experimenting with the herb oils and finding them incredible to boost flavour in dishes that would typically call for herbs I can’t easily get locally organic.
Essential oils are potent, a little goes a long, long (long) way, so use them sparingly in cooking (most dishes using essential oils will require one to two drops (max!).
These oils last for years, so are a perfect replacement for many herbs we buy in packets that already resemble dried grass-clippings, or that we purchase -apparently fresh – from the supermarket, that are covered in pesticides and herbicides and that go floppy in 24 hours.
DELICIOUS PALEO VIETNAMESE LEMONGRASS CHICKEN
2 spring onions, sliced thinly
2 drops doTERRA Lemongrass Essential Oil
3 garlic cloves minced
1 tbsp minced fresh ginger or 1 drop doTERRA Ginger Essential Oil
freshly ground black pepper to taste
zest from 1 lime or 2 drops doTERRA Lime Essential Oil
2 tsp. sea salt
1 tbsp. sesame oil
1 tbsp. fish sauce
1 tsp. honey
8 chicken thighs
sesame seeds, sliced capsicum, green herbs
1tbs coconut oil for frying
Add the minced shallots, lemongrass, garlic, ginger or ginger essential oil and pepper in a large bowl. Season with pepper and then add the lime zest or lime essential oil. Lastly, add sea salt, olive oil, fish sauce and honey and stir until combined. Add the chicken thighs to the bowl and massage the marinade into the chicken with your hands. Cover the bowl and let the chicken marinate for at least one hour or overnight in the fridge.
Cooking the chicken
Preheat a large heavy frypan over medium high heat (cast iron is best).
Heat coconut oil in frypan
Add Place the chicken things, smooth side down, in the pan and cook without turning for 8-10 mins or until you can see that the chicken is cooking more than halfway through. Turning too early will mean you don’t get the gorgeous browned crust on the chicken.
Flip the chicken and cook for an additional 5 mins or until cooked through. Add capsicum or other thinly sliced veg for final minutes.
Serve with fresh green salad and herbs.
Coconut Lemongrass Red Lentil Soup
Warm and satisfying, this soup is great for any occasion.
2 tablespoons coconut oil
2 large onions, peeled and chopped
4 cloves garlic finely chopped or pressed
1 tablespoons fresh ginger root, minced
1–2 drops doTERRA Lemongrass essential oil
4 tablespoons tomato paste
4 carrots, peeled and chopped
4 tablespoons curry powder
1 teaspoon red pepper flakes
8 cups vegetable broth
2 cans coconut milk
4 cups fresh tomatoes, chopped
3 cups dried red lentils
4–6 handfuls baby spinach
Salt and pepper to taste
Tip: Add some brown sugar for a sweeter curry taste.
Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté 5–7 minutes.
Add tomato paste, curry powder, and red pepper flakes; cook for another 1–2 minutes stirring constantly until all vegetables are coated and flavours combined.
Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
Add spinach and stir until wilted.
Garnish with 1 tablespoon fresh chopped cilantro and 1 tablespoon sour cream.
Lemongrass & Dill Summer Salad Dressing
Its so much fun experimenting with essential oils in the kitchen and some of my favorite concoctions are salad dressings. This is especially fun in the Summertime when I eat lots of Salads!
My Lemongrass & Dill Summer Salad Dressing was a hit at a gathering at my house over the weekend. I have been asked to share the recipe, so, rather than email it out to fans, I am posting here for all to see.
1/4 Cup Extra Virgin Olive Oil
3/4 Cup Apple Cider Vinegar
2 cloves Garlic, crushed
1/4 tsp Sea Salt (may substitute Bragg’s Liquid Amino Acids)
1/2 tsp fresh Ground Pepper
1 tsp Dijon Mustard
1 Tbs Honey
2 Tbs Honey Mustard
2 drops doTERRA Lemongrass Essential Oil
2 drops doTERRA Dill Essential Oil (may substitute Coriander)
Add all ingredients to a jar, close lid, and shake thoroughly to mix. Serves about 8 people with 2 tablespoons each. Approximately 72 calories per serving and 7 grams of fat. If you want to cut down on the fat content, reduce the amount of olive oil.
Dill Essential Oil: supports healthy functioning of blood sugar levels, the digestive system, the liver, respiratory system, and much more.
Delicious Pineapple Avocado Salsa
2 cups pineapple chopped into 1/2 inch cubes
2 medium avocados chopped into 1/2 inch cubes
2 cups chopped strawberries
2 cups English cucumber chopped into 1/2 inch cubes
1/4 cup (60mL) finely chopped fresh chives
Handful fresh chopped cilantro
Juice of 1 lime
1/2 drop of dōTERRA Lemongrass Essential Oil (use a toothpick to get half or shake 1 drop off a teaspoon)
1 tsp extra virgin olive oil
1 tsp toasted sesame oil
1 tsp agave nectar
1 tsp grated ginger
Himalayan salt to taste
Red pepper flakes to taste
Put the pineapple, avocado, strawberries, cucumber, chives and cilantro into a bowl and stir to combine
Put the lime juice, Lemongrass essential oil, sesame oil, agave nectar, olive oil, ginger and a few pinches salt and red pepper flakes in another small bowl and whisk to combine.
Toss the two mixtures together.
Sit for 2 hours before serving to let the flavours combine.
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