Essential Oils for Savoury Delights
Savoury Recipes
Homemade Vegetable Stock
To me, stock is a beautiful foundation for so many delights; I use stock for all my soups, in various bean dishes, with all grains... and even in porridge! Stocks are nutrient dense and so simple to make and to use.
When you are chopping your organic veggies, put aside the off-cuts (what we call scraps!) Place them into a container, and then put aside in the fridge to accumulate - as you chop add... for example the green stalk of leek, the skins of onions, tops of celery, stalks of herbs, the tops of carrots, peel of sweet potato... the list is extensive! However, do not add cabbage, broccoli or any cabbages - they are too smelly and can spoil the stock.
Here is a simple and quick recipe that is full proof! Remember: this is adding nutrients, thus using organic is even more important here.
This will make approximately 1.5 litres.
You can make in large batches and freeze in containers or ice cubes; this is especially great for quick meals for children or lone adults.
Ingredients
2 large onions, unpeeled and cut into quarts
1 leek or tops only (rinse well, and simply omit if not in season)
4 - 6 medium carrots
1 corn cob (if in season)
1 large sweet potato or 2 small sweet potatoes
3 - 4 celery stalks or the tops of a bunch
4 shitake mushrooms (optional – these are dried and add nutrition)
1 tbsp dulse flakes or powder – if you have other sea vegetables you love you can add here. Remember they are strong so less is more. Just be wary of using sea products and where they come from and the radiation from Japan.
3 - 4 fresh rosemary sprigs
6 - 8 fresh parsley sprigs (curly or flat leaf are both ok, again this is if you have them)
If you have fresh or dried bay leaves these make a lovely addition (1 or 2 is ample)
Method
Place all the ingredients into a large, heavy-based saucepan, fill with water and bring to boil, then turn to low heat and cook for an hour or two. Do not leave on high heat else the stock will evaporate to not much at all!
If you want a more concentrated stock let it cook longer and at a higher heat... up to you! Enjoy the fruits of the Great Mother as a base for much of your meals!
When you are chopping your organic veggies, put aside the off-cuts (what we call scraps!) Place them into a container, and then put aside in the fridge to accumulate - as you chop add... for example the green stalk of leek, the skins of onions, tops of celery, stalks of herbs, the tops of carrots, peel of sweet potato... the list is extensive! However, do not add cabbage, broccoli or any cabbages - they are too smelly and can spoil the stock.
Here is a simple and quick recipe that is full proof! Remember: this is adding nutrients, thus using organic is even more important here.
This will make approximately 1.5 litres.
You can make in large batches and freeze in containers or ice cubes; this is especially great for quick meals for children or lone adults.
Ingredients
2 large onions, unpeeled and cut into quarts
1 leek or tops only (rinse well, and simply omit if not in season)
4 - 6 medium carrots
1 corn cob (if in season)
1 large sweet potato or 2 small sweet potatoes
3 - 4 celery stalks or the tops of a bunch
4 shitake mushrooms (optional – these are dried and add nutrition)
1 tbsp dulse flakes or powder – if you have other sea vegetables you love you can add here. Remember they are strong so less is more. Just be wary of using sea products and where they come from and the radiation from Japan.
3 - 4 fresh rosemary sprigs
6 - 8 fresh parsley sprigs (curly or flat leaf are both ok, again this is if you have them)
If you have fresh or dried bay leaves these make a lovely addition (1 or 2 is ample)
Method
Place all the ingredients into a large, heavy-based saucepan, fill with water and bring to boil, then turn to low heat and cook for an hour or two. Do not leave on high heat else the stock will evaporate to not much at all!
If you want a more concentrated stock let it cook longer and at a higher heat... up to you! Enjoy the fruits of the Great Mother as a base for much of your meals!
Pink Pepper Greens
Pink Pepper Greens essential oil reference: Pink Pepper
Oven Roasted Kale Chips
Oven Roasted Kale Chips essential oil reference: Thyme, Oregano, Black Pepper, Basil, Wild Orange, Rosemary, Ginger, Lemongrass.
Spring Potato Hotpot
Spring Potato Hotpot essential oil reference: Basil, Black Pepper.
Salsa Verde with Fritters and Roast Vegetables
Salsa Verde with Fritters and Roast Vegetables essential oil reference: Basil.
Organic Lentil Soup
Organic Lentil Soup essential oil reference: Basil, Oregano.
Cabbage & Vegetable Medley
Basil & Tomato Lentils
Basil & Tomato Lentils essential oil reference: Basil.
Quinoa Hotpot
Quinoa Hotpot essential oil reference: Cumin.
Veggie Dhal Kitcheri
Veggie Dhal Kitcheri essential oil reference: Cumin, Cilantro.
Springtime Broccoli and Dill Soup
Springtime Broccoli and Dill Soup essential oil reference: Dill.
Cumin Lentils
Cumin Lentils essential oil reference: Cumin.
Mushroom and Asparagus Medley
Mushroom and Asparagus Medley essential oil reference: Basil.
Puttanesca Salad
Puttanesca Salad essential oil reference: Black Pepper, Bergamot, Lemon, Lime, Basil.
Vegetable Recipes
Roasted Pumpkin with Essential Oils & Spices
Roasted Pumpkin with Essential Oils & Spices essential oil reference: On Guard, Cinnamon Bark, Cardamom.
Rosemary Potatoes
Rosemary Potatoes essential oil reference: Rosemary.
Roast Onion Salad
Heirloom Carrots
Heirloom Carrots essential oil reference: Lemongrass, Juniper Berry.
Other Savoury Recipes
Coconut Lentils with Dill
Coconut Lentils with Dill essential oil reference: Dill.
Fermented Nut Cheese
Essential Oils and Good Fats
Essential Oils & Good Fats essential oil reference: Fennel, Lemon, Juniper Berry, Wild Orange, Coriander, Lemongrass, Lime, Black Pepper.
Orange & Fennel Salad Dressing
Orange & Fennel Salad Dressing essential oil reference: Black Pepper, Dill, Lemon.
Avocado and Tahini Dressing
Avocado Tahini Dressing essential oil reference: Lemon, Lime.
Bergamot Citrus Dressing
Bergamot Citrus Dressing essential oil reference: Bergamot, Lime, Wild Orange
Salad Dressing
Salad Dressing essential oil reference: Lemon, Lime, Fennel.
The Salt Crock
he salt crock – we need salt in our diets and I love using Celtic Sea Salt or Himalayan salt. They fill us with goodness including some beautiful minerals our bodies need. Celtic Sea Salt is a grey-blue colour and the Himalayan is pink.
Salt shines a light upon a meal adding goodness and highlighting certain flavours. You can infuse your cooking salts with extra goodness and one of my favourites is rosemary. I take fresh springs of rosemary from my garden, dry them over a few days then rub them off the twig with my bare hands into a bowl. I add salt then one drop of my pure therapeutic grade Rosemary essential oil and massage gently and with love.
I then lay it in a flat dish to dry and for the essential oil to infuse into the salt. I then place this into a pretty jar and seal the lid.
This is a perfect addition to any savoury meal, including dips (see roast cannellini bean dip - recipe below), roast potatoes (rosemary roast potato recipe below) or any roast vegetables.
You can also combine essential oils to bring extra joy to your salt crock.
A taste of the Mediterranean: 1 drop each of Marjoram, Rosemary and Thyme.
Asian fusion: add dry chilli (to taste) with 1 drop each of Cilantro, Ginger and Black Pepper.
Salt shines a light upon a meal adding goodness and highlighting certain flavours. You can infuse your cooking salts with extra goodness and one of my favourites is rosemary. I take fresh springs of rosemary from my garden, dry them over a few days then rub them off the twig with my bare hands into a bowl. I add salt then one drop of my pure therapeutic grade Rosemary essential oil and massage gently and with love.
I then lay it in a flat dish to dry and for the essential oil to infuse into the salt. I then place this into a pretty jar and seal the lid.
This is a perfect addition to any savoury meal, including dips (see roast cannellini bean dip - recipe below), roast potatoes (rosemary roast potato recipe below) or any roast vegetables.
You can also combine essential oils to bring extra joy to your salt crock.
A taste of the Mediterranean: 1 drop each of Marjoram, Rosemary and Thyme.
Asian fusion: add dry chilli (to taste) with 1 drop each of Cilantro, Ginger and Black Pepper.
Cucumber Salad
Cucumber Salad essential oil reference: Lemon.
Chickpea Dressing
Chickpea Dressing essential oil reference: Lime, Black Pepper, Juniper Berry.
