Updated: Jul 14, 2020
Last week, I was looking through the July calendar and realized that the whole month is sprinkled with the tiny font marking off national and world holidays. Here’s a closer look:
July 7: World Chocolate Day
July 10: National Pina Colada Day
July 13: National French Fry Day
July 19: National Ice Cream Day
July 22: National Hotdog day Day
Because SO MANY of these holidays are geared toward food, a post devoted to two of my favorite things….essential oils and cooking…seems fitting.
Historically, essential oils were used aromatically, topically, and as food flavorings. But the internal benefits that therapeutic grade essential oils can offer have only begun to be studied since World War II and more recently and intensively in the last 12 years.
Each essential oil has its own set of chemical compounds that have been proven to support specific body systems. Here are some general guidelines to follow when thinking of internal oil usage:
Citrus oils like lemon, grapefruit, and lime: detoxification and cleansing
Spice oils like cinnamon, clove, and ginger: immune support and strengthening
Herb oils like cilantro, peppermint, and spearmint: digestion and stomach upset
Want to learn more about using essential oils internally and their benefits? Check out my new YouTube video about that! And, in service to staying educated, take a minute to read this article about safely using essential oils internally here! And about the chemical components of uplifting oils here. Next week, I’ll be sharing more information regarding those calming & clarifying oils and their chemical constituents so stay tuned for that too.
And now, the moment you’ve all been waiting for, my contribution to the multiple foodie holidays in July…..
Ginger Frozen Yogurt (adapted from America’s Test Kitchen)
1-quart plain whole-milk yogurt
1 teaspoon unflavored gelatin
1-2 drops ginger eo
1 teaspoon ground ginger
¾ cup sugar
3 tablespoons golden syrup (or light corn syrup)
Line a colander or a fine-mesh strainer with a triple layer of cheesecloth or a thin kitchen towel and place over a large bowl. Pour yogurt into the cheesecloth and cover with plastic. Place in refrigerator and allow the yogurt to strain into the bowl for at least 8 hours, or until 1 ¼ cups whey has drained from the yogurt. (If more strained, simply stir extra back into the yogurt)
Discard ¾ cup drained whey (or use in smoothies! It’s filled with protein and great nutrients). Sprinkle gelatin over remained ½ cup when in a bowl and let sit until gelatin softens. Microwave until mixture is bubbling around the edges and gelatin has dissolved, about 30 seconds. Stir in ginger oil and ground ginger then let cool for 5 minutes. Strain mixture through a fine-mesh strainer.
In a large bowl, whisk sugar, syrup, salt, drained yogurt, and coles whey-gelatin mixture until the sugar has completely dissolved. Cover and refrigerate until yogurt mixture is 40 F or less.
Churn yogurt mixture in ice cream maker until it resembles a thick soft-serve frozen yogurt consistency and registers around 21 F, 25-30 minutes. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve.
EO Seasoned French Fries with Citrusy BBQ Sauce
1–2 large potatoes, unpeeled and cut
2–3 tablespoons olive oil
½ teaspoon smoked paprika
¼ teaspoon garlic powder
2 drops Black Pepper EO
Salt & Pepper to taste (for after oven)
Preheat oven to 450° F
Line a large baking sheet with parchment paper. Toss ingredients together in a large bowl until evenly coated. Roast potatoes, turning once until wedges are golden brown and crisp (25–30 minutes).
Once roasted, sprinkle with extra salt and pepper to taste and serve hot.
3 cups ketchup
2 cups brown sugar
1 cup small-diced yellow onion
3 cloves garlic
2 drops Lemon EO
2 drops Lime EO
2 drops Wild Orange EO
1 drop Cinnamon Bark EO
3 drops Cilantro EO
1 drop Oregano EO
4 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
Optional - ½ jalapeno (remove seeds and stem)
Blend all ingredients together until smooth and serve.