Living Magazine Fall 2014 Living Magazine | Page 31

Chef Darin describes his cooking philosophy as “Cooking Between the Lines.” “A recipe is black and white,
but cooking is anything but,” he explains. “When you
develop an understanding of proper techniques and
your ingredients, you have unlocked the basics of great
food. A recipe is nothing more than a group of ingredients paired with a group of techniques.”
Darin’s friend Stephanie Bader recently introduced
him to dōTERRA via a recipe challenge. She asked him
to create recipes using a few selective essential oils–
Ginger, Cinnamon, Coriander, Black Pepper, Lime, and
Wild Orange. The chef accepted the challenge, and
created a culinary masterpiece that you can now try in
your own kitchen.
For delicious recipes, information about cooking classes, and
more, visit chefdarin.com
Darin and friend, Stephanie Bader

CARROT AND GINGER
RICE WITH MINT
Yields: 4–6 servings

This is a good example of how easy it is to take a basic concept and turn it into something
unique simply by changing the base ingredients. Rather than simply having white rice cooked
in water or stock, I’ve used aromatic jasmine rice and infused it with Ginger essential oil.

INGREDIENTS

DIRECTIONS

1 tablespoon olive oil

1. Preheat oven to 350 degrees Fahrenheit (325 convection).
2. Heat a 1- or 2-quart saucepan over high heat until the heat can be felt
radiating from the surface of the pan when your hand is held about 6
inches above the bottom of the pan.
3. Add olive oil to the pan and tilt the pan to coat evenly.
4. Add rice and salt; stir frequently to keep from burning. When rice
starts to turn opaque, remove pan from heat and gradually add
carrot juice.
5. Add Ginger essential oil and place lid on the pan (or cover tightly
with foil if a lid isn’t available) and place in the preheated ov