Frustrated Foodie - Cooking Thai food with Essential Oils
Channel: Michelle Blume
Date: 18/04/2020

Today on the Frustrated Foodie we are going to make a Coconut Milk Soup, Thai Peanut Sauce and Honey Glazed Carrots two different ways - a vegan option and another with chicken. 

My guests, Rachel Coyle and Stephanie Lazzaro who are going to teach us how to cook with essential oils and the health benefits that they bring to our bodies.  When cooking with essential oils look for two things: purity and potency as verified by a 3rd party testing company.

Essential oils are 50%-70% more powerful than dry herbs.  We used four essential oils today:
1. Lime
2. Wild Orange
3. Ginger
4. Lemon Grass

You can purchase these oils at: http://pycoi.com/doterra 

(NOTE: Michelle Goetzinger and The Frustrated Foodie show does not receive any payment from this link.  This is our guests link to their online show)

Thai Coconut Mile Ingredients:
- 3 thinly sliced chicken breasts (non vegan version)
- 1 red pepper, diced finely
- 1/2 sweet onion diced finely
- 1lb white button mushrooms, sliced finely
- 8 cups Chicken Broth  (non vegan version)
- 1tbs chilli paste
- 2 - 13.5 oz cans coconut milk
- 4 drops lemongrass (essential oil)
- 4 drops ginger (essential oil)
- 2 drops lime (essential oil)

Thai Peanut Sauce
- 1.2 cup of peanut butter
- 2 tsp of gluten free soy sauce (can substitute with coconut aminos) 
- Squirt of Sriracha
- 1 tsp of Fish Sauce (non vegan version)
- 1 tbsp of honey - add depends on your version of vegan :)
- 2 drops of lime (essential oils)
- 4 drops of lemongrass (essential oils)
- 4 drops of ginger (essential oils)
- Add water to the thickness you want

Coconut Milk Soup:
- 1 can of coconut milk
- 4 drops ginger (essential oils)
- 4 drops of lemon grass (essential oils)
- 2 drops of lime (essential oils)

Chicken:
- lightly browned in avocado oil, salt, and pepper
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https://www.LivingPittsburgh.com

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