If you haven’t tried herby essential oils with your sauteed veggies, you really should! Rosemary, thyme, oregano, basil – any of these oils add an aromatic hit of flavour that will coat your palate with herby, oily goodness. I love using all types of herbs in my cooking – fresh, dry and essential oils. Each have their own unique place, flavour and texture in my cooking.
Essential oils are interesting from a nutritional standpoint. While they don’t contain vitamins or minerals, they are potent antioxidants. They also contain oxygen molecules which help to easily and effectively transport nutrients to cells. Diseased folk generally lack oxygen in their cells which affects proper nutrient absorption. Teaming essential oils with nutrient dense foods could help solve this absorption issue, and will in effect lead to healthier oxygenated cells, better absorption of nutrients, and a healthier, happier body.
Aromatic Sautéed Veggies
For a quick and tasty side dish, try this recipe.
- 250g veggies to sautee (such as beans, carrots, peas, zucchinis, eggplant, cabbage, etc)
- 2 tbsp olive oil
- 2 drops herby essential oil (such as rosemary, thyme, oregano, basil, etc)
- 1 tbsp sesame seeds
- Salt & Pepper
- Heat 1 tbsp olive oil in a fry pan and lightly sauté veggies so that they are slightly soft, yet still retain their colour.
- In a small jug or cup, combine 1 tbsp olive oil with 2 drops of a herby essential oil. Pour evenly over veggies and toss to combine.
- Sprinkle sesame seeds on top of veggies, and season with salt and pepper.
Note: It’s important to use a 100% pure, food-grade essential oil, as anything less will likely contain dangerous chemicals. I choose to use Young Living essential oils in my cooking, as they are a brand I feel I can trust. They are also therapeutic-grade, and can offer therapeutic benefits when consumed alongside nutrient dense foods!