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A free, digital connection series led by some of our favourite wellness enthusiasts and experts. Get ready to learn, connect and celebrate wellness with our passionate community and inspire your own journey.
Katrina Green, Canadian Silver Leader, shared her pro tips for cooking with Plus oils! Some of our favourite takeaways include:
Plus oils are low in cost and have a long shelf life compared to fresh herbs and spices.
When NOT to cook with Plus oils
When you need to add volume, acid or a fresh garnish to the final product.
How to cook with Plus oils
Start slow! A small amount of Plus oil goes a long way and it’s easy to ruin a dish by going overboard.
If you only need one drop of Plus oil, add the drop to a spoon first before adding to your dish.
If you are using a strong flavour (Oregano, for example), use a toothpick to add Plus oil to your dish:
Take a clean toothpick, dip in the Plus oil and stir into your dish. Taste and add more, if desired.
Always add Plus oil at the END of the cooking process, ideally on low heat or removed from heat entirely. The flavour will be diminished if the Plus oil is heated past its smoking point.
Add Plus oil to a carrier before adding to your dish to help the flavour dissipate.
Cooking oil, sugar and salt work well!
Katrina also showed us how to make a Spicy Thai Steak Salad with Plus oils!
For the full recipe and more tips, check out Katrina’s blog or follow her on Facebook or Instagram.
Please note, not all essential oils are safe for ingestion. All essential oils mentioned are part of our Plus oil line, which is approved by Health Canada for ingestion.
The bottled salad dressings you find at the grocery store can be filled with all sorts of unnecessary ingredients. Leave the excess sugars and sodium on the shelf and whisk up your own salad dressing with simple ingredients and pure essential oils you can feel good about!
