Food and Culture

I wrote about cuisine in other cultures before so I hope this isn’t too repetitive. Here is additional information.

African…lemon, cinnamon, orange – South African…fennel

Armenian…cinnamon, cloves, lemon, citrus




Bulgarian…mint, dill, tarragon

French…tarragon, rosemary, sage, thyme, fennel, marjoram, basil

Filipino…citrus, ginger

Greek…cinnamon, ginger, clove, lemon, orange, celery, dill, mint, oregano, marjoram, chamomile (tea), sage (tea), basil, pine

Iranian…cinnamon, cloves, cardamom, marjoram, nutmeg, dill, tangerine, lemon, jasmine, chamomile, ginger

Irish…caraway, cinnamon, nutmeg, ginger

Maltese…mint, marjoram, basil, rosemary

Moroccan…black pepper, caraway, ginger, cinnamon, cloves, thyme, oregano, basil, orange, lemon, mint, spearmint

Scandinavian…ginger, cinnamon

Filipino…citrus, ginger

Portuguese…lemon, mint, coriander, orange

Locavore cooking

ARMENIAN (lamb and chicken; some beef, game birds and seafood) Citrus fruits.
AUSTRALIAN (citrus fruits)
AUSTRIAN (pork, chicken, beef, and lamb—w/ gravy) Citrus fruits.
BALTIC (pork and poultry)
BELARUSIAN (pork, beef, and chicken)
BELGIAN (pork, fish, seafood, beef, lamb and game meats) Mayonnaise, Creme fraiche—French thick cream.
BULGARIAN (mostly vegetarian) MIlk—yogurt.
CZECHOSLOVAKIAN (pork—gravy w/ sour cream)
DANISH (vegetables—salads w/ meat or fish, meat—w/ gravy or sauce) Eggs—omelets.
EGYPTIAN (legumes and bulgar (burgul) Couscous—sweet or w/ spicy meat.
FILIPINO (pork and fish) Coconut oil.
FINNISH (beef, pork, lamb, sausage, and herring) Citrus and berries; wild mushrooms.
FRENCH (beef, pork, lamb, game, fish and a variety of seafood)
GERMAN (pork, beef, chicken, duck, sausage, and herring) Cereal (cinnamon), olive oil; apples, pears, cherries and plums.
GREEK (vegetables used frequently) Tea.
HUNGARIAN (pork and sausage)
IRANIAN (lamb and fish) Eggplant, olive oil; milk—yogurt.
IRISH (pork, some chicken, herring) Eggs, apples and potatoes (ginger); milk—cottage cheese.
ITALIAN (olive oil)
JAPANESE (all available vegetables)
KOREAN (pork, chicken and fish) Cucumber and eggplant.
MALTESE (fish) Milk—Cheesy casseroles and sauces.
MEXICAN (pork, beef and poultry—w/ beans; fish—red snapper and shrimp)
MOROCCAN (lamb and fish (ginger and cinnamon) Dates and preserved lemons.
NEW ZEALAND/KIWIS (lamb and fish) Tea.
NORWEGIAN (lamb, beef, goose, and pork) Milk—sour cream
POLISH (pork, beef, and herring)
RUSSIAN (beef, pork, goose, duck, and turkey) Berries.
SCANDINAVIAN/DUTCH (beef, pork and herring)


ADD any of the following oils to one cup of organic honey

  • cardamom
  • cassia
  • nutmeg
  • black pepper
  • ocotea
  • clove and ginger

Actually I found a recipe in one of my folders and it really must be a mistake. I think someone handed it down to me and it might be for making chai tea..???????

10 drops cardamom, 4 drops cassia, 4 drops nutmeg, 10 drops black pepper, 5 drops ocotea, 3 drops of clove and 2 drops of ginger. I dare someone to try it. If I ever have an abundance of these oils in my case I’ll attempt the recipe, but for now I still think I was dreaming when I wrote it down. That’s a lot of essential oils! WOW




If you make chai, the base is black tea.

At my house we often add fennel to sun tea so it gets that lovely licorice flavor. It also makes it sweet.

*Cream cheese frosting is great with a drop of cinnamon oil or lemon oil.


Wake up and smell the…


Portabella Mushrooms
Portabella mushrooms and garlic, sautéed in olive oil
Salt and pepper
1 drop thyme oil

Brush dough with olive oil and rosemary oil
Layer thin sliced potatoes
Minced garlic clove
Salt and pepper

Creamy Mushroom Pasta
Macaroni, onion, garlic, and mushrooms, Sauce: paprika, Dijon mustard, tomato paste and thyme oil

Garnish w/ green onions, parsley and Parmesan

With Red Wine and buttered toast


Other pasta Ideas: ravioli w/ oregano oil

Fettuccini with scallions, zucchini, tomatoes, butter, parsley, spearmint oil and chives.


Penne with Tomato and Ricotta

Place hot pasta, oil and garlic in a large bowl. Add garlic, tomatoes, ricotta and basil oil. Season with pepper.


Thai Tuna

Coconut milk, lemon oil, coriander oil, green onions, and garlic

Comfort food

Spinach Dip: Lemon and/or nutmeg oil

White Sauce: Nutmeg oil

Bean Soup: Orange and ginger oils

Potatoes (twice baked or au gratin): Thyme oil

Roast Turkey stuffing: Sage oil

Rice Pudding or cereal: Cinnamon oil

Apple Pie: Cinnamon oil

Pumpkin Pie: Christmas Spirit oil blend

Simply Nilla

1 cup heavy cream, 2 T. sugar and 1 T. agave

2 drops Citrus Fresh oil blend; Whip Cream to dip your cookies in.


Non-Alcohol Sangria

1 bottle Catawba juice

2 bottles Sparkling water

2 limes, squeezed

10 drops Citrus Fresh oil blend 

Limeade: Basil oil

Yogurt or Almond Milk: Orange or lemon oil with honey


Cabbage Salad

organic cabbage, green and red mix

green onions


wolfberries from Young Living’s website


Asian Dressing

3 T. rice vinegar and 1 drop ginger oil

¼ c. each peanut and sesame oils

2 T. agave

1 T. soy sauce

sautéed sesame seeds

Spinach Salad

organic spinach, washed

green onions


alfalfa sprouts





3 T. rice vinegar

2 T. sunflower oil

2 T. agave

1 clove garlic


1 drop each: basil and marjoram oils

Vinaigrette: (usually a vinaigrette is 3 parts oil to 1 part vinegar) w/ mandarin and coriander oils

Aioli: Lemon, oregano or basil oil

Salad: Mint, lemon or dill oil

Quinoa: Ginger oil

Potato Salad: Basil


Chicken Skewers: Lemon and rosemary oils

Rib-eyes: Oregano oil

Shrimp: Dill and celery oils

Salmon: Lemon and ginger oils

Au Jus: Tarragon, rosemary, sage, marjoram and basil. Combination of flavors or single oils.

Snacks and Vegetable Lasagna Recipe


Chocolate-chip cookies, hot fudge sundae, frozen fruit bar, plums, chocolate milk, pudding, granola bar, air-popped popcorn, frozen yogurt, pretzels, coleslaw and watermelon.

Vegetable Lasagna

1 bunch spinach

Quinoa lasagna sheets

2 T. grated Parmesan

Cheese: 1 T. butter

1 T. white flour

1 ½ cups milk

pinch ground nutmeg

Sauce: 2 tsps oil

1 onion

2 cloves garlic, herbs

8 oz. mushrooms

1 green pepper

1 6-oz can tomato paste

1 15-oz can tomatoes

1 1-lb can beans

Blanch spinach. Heat oil. Cook onions, garlic and herbs 5 minutes. Add mushrooms and pepper. Cook 3 minutes. Add tomato paste, beans, tomatoes and herbs. Boil for 15 minutes.

Cheese Sauce:

Melt butter, stir in flour and cook 1 minute. Remove from heat and add milk. Stir until it boils. Stir in cheese and nutmeg.

To assemble, pour ½ the vegetable sauce in the base of a pan. Cover with cooked lasagna sheets, then ½ the spinach. Spread a thin layer of cheese sauce over the spinach. Top with remaining vegetable sauce and remaining spinach.

Sprinkle with Parmesan.

Cover with aluminum foil and bake at 350 degrees F for 40 minutes. Remove foil and bake a further 30 minutes.


Food can be an addiction. Watch out for MSG, High Fructose Corn Syrup (HFC) and artificial sweeteners. The can create hormonal imbalances. Braggs amino can substitute soy sauce in recipes below. I am still working on how many drops to use so be patient w/ me.

Orange Eggnog
4 c. vanilla ice cream
1 scoop Balance Complete
2 drops of orange oil, 1 drop of cinnamon and 2 drops of nutmeg oil
Blend together


Spiced ice tea

2 qt. hot unsweetened tea

1 cup organic apple juice

cinnamon, ginger and lemon oils

Chill 24 hours



4 c. boiling water

8 tea bags

¼ c. honey

Cool 2 hours

Combine w/ 2 liters of sparkling water, lemon and ginger oils.


Honey mustard mayo

1 T. honey, ½ c. mayo, 2 T. Dijon, 1 t. rice vinegar, salt, thyme


Tomato sauce for freezing

10 qts. tomato puree

4 lg. onions

½ c. honey

4 t. salt

2 T. garlic powder

2 T. parsley

Simmer 1/2 hour

Basil, oregano, lemon and black pepper oils


Tomato Puree

Apple sauce, onion, cider vinegar, agave, salt, red pepper, mustard, 2 hours. Cool slightly and add cinnamon and clove oils.


*Grapefruit oil in frozen Pico de Gallo

*Lemon and Black Pepper oils in tomato juice

* Rosemary oil on goat cheese

-Black pepper, salt, chives, parsley


Thyme Chicken

-mushrooms, onion, broth, garlic, feta and parsley


Cumin, Coriander, Fennel and/or Lemon Couscous

-chickpeas, garlic, olive oil, cooked chicken, raisins


Basil Chicken

-tomato sauce, olive oil, black pepper, parmesan and provolone cheese


Dill and buttered potatoes


Coriander Mexican Rice

-Lemon oil and toasted cumin seeds


Coriander Eggs

-tomatoes, red onion, chili powder, cumin, cooked black-eyed peas


Oregano Creamy Mushroom Pasta

– oil, heated, 2 c. cooked macaroni, onion, garlic


Cook 5 min

Serve with thyme and parsley on baked French bread


Basil Penne w/ Tomato and Ricotta

-hot pasta, oil, garlic



Basil and black pepper


Carrot Seed oil Chow Mein

-oil, garlic, onion, celery, red chili, peas, bamboo shoots, egg noodles, scallions, soy sauce, agave


Italian Sandwich

-salami, pepperoni, cheese, onion, lettuce, tomato, black olives, olive oil and basil oil.


Eggdrop Soup

-lemon oil



-rosemary, marjoram, sage and basil


Split Pea Soup

-rosemary and thyme


Couscous w/ fennel

Wild Rice Salad w/ ginger

Oatmeal w/ cinnamon


Chicken Nachos w/ Marjoram oil

1 m. onion

1 t. olive oil

1 cup enchilada sauce

1 cup black beans, low sodium

1 cup chipotle chili

1 T. brown sugar

2 c. shredded chicken

shredded cheese, shredded lettuce, cilantro, lime wedges, hot sauce


Brush w/ 4 T. Soy and  1 T. agave
sesame seeds
dill, marjoram and ginger oils
Refrigerate 10 m.

Grill 8-10 m.

2 T. olive oil w/ about 1 drop each of Young Living Essential Oils. Use ONLY YL and don’t heat them. When I made this I used fresh dill for the marinade and added the other oils after I cooked the fish.


Cobb Salad dressing

½ c. greek yogurt

½ c. veganaise

2 T. parsley



Sicilian Salad

18 Kalmata olives

2 blood oranges

¼ c. olive oil

¼ t. salt

black pepper, orange and lemon