Using essential oils around the kitchen is highly encouraged - not just for toxin-free cleaning options, but cooking and drinking too. You probably already know this, but just as a reminder essential oils are highly concentrated, so depending on the dish and oil being used you probably only need a drop or two and in some cases you may not even want a drop - that's when you bust out a toothpick and put a drop of the oil on a spoon, then dip the toothpick into the drop and swirl the toothpick into the food.
When I talk about the internal consumption of an essential oil, be it taken in a veggie cap, drinking it or in your cooking, I hope you know that I can only speak intelligently about doTERRAs' oils. I personally have done a TON of research and for me, I trust doTERRA. Their oils are tested multiple times over (over 50 tests per batch) to ensure their potency, efficacy and yes, that means safety for consumption too. Sadly many other companies selling essential oils add fillers and alter them to enhance their fragrance and quality, which often times makes them unsafe to ingest.
Something to keep in mind when cooking with essential oils is that the heat can lose a bit of the valuable reasons you're using it to begin with. If that's a factor for you, simply cook your dish first, and after it's out of the oven or hot pan add your oils. Me? I just use my essential oils as I would the fresh herb - I'm not losing any of the flavor by heating it up and I feel like I would forget to add them and then I'd have a really bland meal. Tee-hee!
One of my favorite essential oils to use in the kitchen is Lime. I use it in my water, it's great in a cocktail (vodka tonic, cervaza, margarita, and, and, and...) or a delicious fresh batch of guacamole. Yum. All the sudden I'm hungry and craving Mexican. Mouth watering has commenced. If you'd like more e-books, check out my Freebies - I've got a bunch on there! As always, feel free to reach out to me for help, guidance or questions.