It's unanimous, this was our most delicious event to date!
Chef Debra Lane, founder of Chef To Go (MyChefDelivers.com) in Bothell, Washington, captivated us this evening with her 17 years experience as a chef and her recent addition of Young Living essential oils in her recipes. Attendee's were treated to a most tasty sample meal and learned how they too can experience the ease of using essential oils in their own recipes.
Debra spoke of her catering business and importance of good nutrition. "It is our mission is to improve your life by providing healthy meals and more free time for yourself! Virtually everything in our kitchen is made completely from scratch. We even make our own pastas, breads and grind our own flour and flax seed for our muffins that we bake in house. We don't cut corners on quality. Our service is a Whole Foods based meal delivery. We get organic produce deliveries from a local farm. Local means fresher and fresher means better tasting and higher in nutrients."
She went on to explain how we can easily create essential oil flavored cooking and dipping oils, and rubs for enhancing every dish we prepare. "It's quite cost effective," Debra told us, "to make your own flavored oils. You can recycle glass wine or sparkling water bottles, purchase inexpensive pouring tips, fill them with canola, grapeseed, nut oils or olive oil and then add 8 to 10 drops of Young Living essential oil and you're ready to go."
Debra also suggested that we make up our flavored oils as singles, as opposed to blends because this allows greater flexibility in the kitchen to season foods according to the recipe or our preference.
The exquisite Lemon Herb Vinaigrette recipe she created and demonstrated incorporating thyme essential oil for the tossed green salad, was quick to make and brought rave responses from all. Below you will find the PDF handout of this recipe.
Everyone filled their plates with bread cubes to sample the dipping oils Debra put out... dill, coriander, thyme, lemon, fennel, rosemary, tangerine and mountain savory. This allowed us to experience the distinct aromatic flavors of the individual oils.
Debra also prepared a Beef & Lamb Spanish Meatballs, PDF recipe handout below. For this recipe, grass-fed beef and lamb were used, graciously supplied by US Wellness Meats
Evelyn Vincent made the Wolfberry Cheesecake with Wolfberry-Raspberry Sauce, recipe PDF below and also in the Young Living Cookbook. "I will admit," Evelyn said, "that I took some liberties with the recipe in the cookbook and added a couple drops of lemon essential oil to the cheesecake recipe. I also used lemon essential oil in place of the lemon juice, and raspberries rather than strawberries, I think it just tastes better with the changes I've made."
We also want to give a special thank you to Williams Sonoma for providing the paper supplies.
And a special thank you to John at US Wellness Meats for sponsoring quality organic, grass-fed meats.
As always... thank you Young Living essential oil lover's and new guests for joining us this evening for another educational event.
Joy and Abundance to all,
The Young Living NW Team
To learn more about Chef Debra Lane and Chef To Go, go to My Chef Delivers.
Essential Oil Cooking Tips from Chef Debra Lane - PDF
GRAS and FA Essential Oils for Cooking - PDF
Lemon Herb Vinagrette - PDF
Spanish Lamb and Beef Meatballs - PDF
Wolfberry/Raspberry Cheese Cake - PDF
