This website is owned and operated by e3.
Our goal is to offer Therapeutic Quality essential oils at affordable prices; to provide educational information and superior customer service. An independent lab thoroughly tests all of our essential oils with gas chromatography (GC), mass spectrometry (MS), and Flame Ionization Detection (FID) to insure they are genuine, unadulterated, and pesticide free.
We have hundreds of essential oils available as singles (common and rare), dilutes and synergy blends. We create effective synergy blends for a wide variety of situations; they are available undiluted as well as in spritzers and diluted in roll-on applicators for easy integration into your daily life and/or professional work.
There are three Clinical Aromatherapists, a massage therapist, an esthetician and an RN on staff at e3; specializing in aromatherapy solutions for self care, wellness, massage, skin care, hospital and hospice work. We are passionate about essential oils and encourage you to learn about and experience for yourself the many wonderful benefits of aromatherapy.
Warm regards from all of us at Essential 3.
Great Recipes with
e3 essential oils
TIP: Using E3 essential oils for cooking can be a wonderful way to enhance flavors in your favorite recipes. It is important to remember that essential oils are highly concentrated so a little goes a long way. I often dilute essential oils 1-2 drops in a tablespoon of cooking oil and then use drops of the dilute in my recipes; this helps to prevent overpowering a recipe. Citrus essential oils are the exception and can be added to recipes undiluted.
Basic Cranberry Sauce with E3 Orange Essential Oil
1 (12-ounce) bag fresh cranberries, rinsed, drained, and picked through 1 cup sugar
1/2 cup Water or Orange Juice, or Apple Cider
3 drop E3 Orange Sweet essential oil
In heavy medium saucepan over moderate heat, combine cranberries, sugar, and 1/2 cup water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to about 3 cups, about 15 minutes.
Add your essential oil, stir and taste. Cranberry sauce is best made a day ahead to let flavors meld. You can also add a sprinkle of cinnamon, clove or allspice for some added flavor.*******************
Yummy Healthy Chocolate Orange Cookies
3 medium ripe bananas
1/2 cup oil or butter
1 tsp vanilla
1/8 tsp salt
1/2 tsp baking soda
1 1/2 cup rolled oats
1/2 cup oat bran
1 1/2 cup chopped dried mixed fruit
1/2 cup nuts,
1/2 cup coconut,1 cup chocolate chips
8-12 drops e3 Orange Wild essential oil.
Preheat to 350 degrees. Grease 2 large cookie sheets, mash bananas, add dry ingredients and then the balance of ingredients and stir well.
Bake about 20 minutes
Thank You Joy, for the recipe.
Joy also uses our essential oils in her reflexology practice.*******************
Strawberries with Bergamot
Strawberries - cut in half
Lime juice and exotic honey mixed together
1Tbs. olive oil with 2-6 drops of BergamotGround or chopped cardamon seeds.
Optional: 1 drop Ginger essential oil OR fresh grated ginger.
Mint leaf garnish
Arrange strawberries next to scoop of ice cream face down on a plate or to the side of ice cream in a bowl. Place Mint leaf twins between the ice cream and the berries.
To your basic French Toast recipe of egg and milk/cream add about a tablespoon of orange juice concentrate, 4-5 drops of Orange Sweet essential oil, cinnamon and a dash of vanilla. Mix all your ingredients together, soak your bread and cook as usual. For added YUM factor, use coconut oil on your griddle and top your french toast with a dollop of coconut mana, fruit of your choice, a spoon full of Vanilla Greek Yogurt and a drizzle of Maple Syrup.
Lavender Ice Cream
Here is a recipe for lavender ice cream, created by master chef Christina Orchid of Eastsound, Washington (Orcas Island) restaurant, Christina’s.
Christina's lavender ice cream
2 cups heavy cream
5 cups half and half
6 whole eggs
1 cup sugar
1 cup honey
½ to 1 cup dried lavender (english is best)
drop of real vanilla
Begin by heating a cup of the cream with the dried lavender and the sugar until it just begins to scald. Let the hot cream and lavender infuse over low heat for at least 20 minutes. Do not boil.
Meanwhile in a large bowl, combine the eggs and the honey. Whisk together until well blended.
Strain the hot lavender infused cream into the egg mixture, whisking well. Press the lavender in the strainer to get all the cream and to help release even more of the lavender flavor into the bowl.
Whisk well, return to a saucepan, place over medium heat and then cook for 5 minutes, or until the eggs begin to thicken (160° F). Set the custard mixture aside to cool and assemble all the remaining ingredients together in the bowl. Add the cool mixture, chill, and then freeze in your ice cream maker according to manufacturer's directions.
This recipe makes about 3 quarts.
Persian Love Cake
Recipe:Bon Appétit | June 2005
This chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections. Cardamom seeds have more flavor than the ground powder and are like little explosions of spice in the cake.
Yield: Makes 8 servings
Candied rose petals
2 large egg whites
1/2 cup sugar
Petals from 2 organic roses
1 cup cake flour
14 tablespoons baker's sugar or superfine sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3 large eggs, separated
6 tablespoons water
1/4 cup canola oil
1 teaspoon grated lemon peel
1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods) ***and add ONE drop of E3 cardamom essential oil for a little extra cardamom kick.
2 1/2 cups chilled heavy whipping cream, divided
Pinch of saffron threads
2/3 cup powdered sugar
1 teaspoon rose water
2 tablespoons natural unsalted pistachios
For candied rose petals:
Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.
Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)
Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.
Lemon Pound Cake
Recipe by Peg Heinzelman
Food Processor Method (blender)
16 Tbs ( 2 sticks) butter plus 1 tbs for greasing pan, softened
1 ½ cups cake flour plus 1tbs for dusting pan
1 tsp baking powder
½ tsp salt
1 ¼ cups sugar
2 tbs lemon juice
2 drops lemon essential oil
1 ½ tsp vanilla extract
1. Adjust oven rack to middle position
2. Grease 9x5 pan and dust with flour
3. Whisk together flour salt and baking powder
4. microwave butter till melted then whisk to reincorporate milk solids
5. In the food processor, process sugar, lemon, oil eggs and vanilla
6. Slowly add melted butter to cup opening of processor
7. Rransfer to bowl of flour mix fold together
8. Pour batter in pan and bake 15 minutes at 350'
9. Reduce oven temp to 325'continue to bake till done about 30 minutes till golden brown
10. Cool 10 minutes and glaze
Brush glaze onto warm cake.
Punch holes into cake over entire top with toothpick.
Ingredients:½ cup sugar¼ cup juice of 2 medium lemons
Instructions:Bring to a boil stirring occasionally to dissolve sugar.
Reduce to simmer to reduce til thickened about 2 minutes.
Add 2 drops lemon essential oil.
Brush glaze onto top and sides of cake
Cool to room temp
Adapted from Cook’s Illustrated Magazine
This refreshing vodka cocktail, from chef Rachel Klein's friend Julie Weinberg, gets its incredible floral flavor from essential oil. Even a drop or two is powerful.
1 1/2 cups warm water
1/2 cup sugar
2 drops jasmine essential oil
1/2 cup fresh lime juice
1 1/2 cups orange vodka
1 1/2 cups Grand Marnier
3 cups chilled club soda
12 lime twists (optional)
1. In a small pitcher, combine the water and sugar and stir well to dissolve the sugar. Gently stir in the jasmine essential oil and lime juice.
2. In a pitcher, combine the vodka with the Grand Marnier and jasmine syrup. Add the ice and stir briskly until the glass begins to frost, then strain into chilled martini glasses. Top each drink with 1/4 cup of the club soda and garnish with a lime twist.
From Food and Wine magazine December 2005.
Thank you Julie Weingberg for your excellent taste buds.
|10 ml|| = ||1/3 oz or .33 oz|
|50 ml|| = ||1.5 oz|
|110 ml|| = ||3.65 oz|
|240 ml|| = ||8 oz|
|500 ml|| = ||16.50 oz|
|750 ml|| = ||22.50 oz|
|1000 ml|| = ||33.00 oz|
|1 Litre|| = ||33.00 oz|