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Cooking and flavoring foods and beverages with superior quality / food-grade essential oils is a new concept to many people, the reason being is that 98 percent of all essential oils in the world cannot and should never be ingested. Young Living Essential Oils are superior quality / food-grade oils. Here are a few tips to help you learn the basics:

Young Living Cookbook

To gain more experience using essential oils and to learn some new delicious recipes consider putting this cookbook on your order. The recipes come from YL essential oil user’s themselves; and that includes cooks and chefs – there are plenty of yummy recipes on those pages.

Cookbook Item #4369

Essential Oil Cooking Tips

Which oils are safe to use for cooking?

Rule # 1 – Only use superior / food grade essential oils, we only recommend Young Living Essential Oils.

Rule # 2 – Read the list of GRAS & FA List (Generally Regarded As Safe and Food Additive) as not all plants and their essential oils are for internal or cooking purposes.

Rule # 3 – For stronger spice oils – such as basil, cinnamon, marjoram, nutmeg, oregano and thyme – dip a toothpick in a bottle of essential oil and stir it in the recipe after cooking. It is an excellent way to flavor food. Remember, only 2 drops of an essential oil is equivalent to one full bottle (2 oz size) of dried herbs.

Toothpick Method

To have better control over the amount of essential oil you’re putting in a recipe. For a more subtle flavor and/or those smaller portions: remove the inserted plastic dripping cap off the bottle of essential oil and dip a tooth pick into it, then swirl the essential oil dipped tooth pick in your food.

Diluting Essential Oils Before Cooking (recommended)

Essential oils should be diluted/mixed in vegetable oil, Blue Agave syrup, almond or rice milk prior to ingestion and/or in recipes as this helps to disperse the essential oil more effectively.

As a general rule, dilute 1 drop of essential oil in 1 teaspoon of honey, Blue Agave Syrup, or in 2 ounces of a beverage (honey should not be given to children under 2 years of age).

Essential Oils and High Heat

Essential oils used in recipes: Add the essential oil right before serving. The heat will evaporate essential oils with the steam. With a few oils that are strong – such as basil, oregano and rosemary – simmering will produce a wonderfully subtle bouquet that is wonderful.

Guidelines and tips on Cooking with Essential Oils

Delicious Recipes with Essential Oils and Strawberries

NingXia Red Smoothie

• 3 cups fresh, cold strawberries
• 1/4 cup Agave or Honey
• 1 drop YL Clove essential oil
• 1 cup Ice
• 1 cup YL NingXia Red juice

Blend until smooth and creamy. May add cold water if too thick. NingXia Red juice contains wolfberries (goji berries and blueberries).

Strawberry-NingXia Red-Tangerine Slushy

• 1 cup Ice, crushed
• 1 cup Strawberries
• 1/2 tsp. Agave or Honey
• 1 oz. YL NingXia Red juice
• 1 drop YL Tangerine essential oil

Puree strawberries, then in a tall glass strawberries to the crushed ice, add Agave or honey, NingXia Red and Tangerine essential oil. Stir well and serve.

Strawberries Dipped in Balance Complete Mix

Rinse and dip strawberries in YL Balance Complete™ (#3292) powder for a tasty healthy snack. It is delicious! Balance Complete™ is a nutritious powdered shake mix from Young Living. Balance Complete fact sheet.

Strawberry-Peach-Lemon Smoothie

• 4 Peaches
, chopped
• 12 Strawberries
, chopped
• 1/4 cup Cashew Butter
• 1 cup White Grape Juice
• 2 drops YL Lemongrass essential oil
• 4 drops YL Lemon essential oil

Blend all ingredients together (in blender) with grape juice and cashew butter until smooth. 
Stir in Lemongrass and Lemon essential oil. Serve. Makes 3 1/2 cups, serves 2.

Strawberry-Wolfberry Vinaigrette

• 1 1/2 cups Strawberries
• 1/2 cup YL Dried NingXia Wolfberries, hydrated*
• 1/4 cup Lemon Juice
• 2 TBSP White Wine Vinegar
• 1/3 cup Agave or Honey
• 1 cup Extra Virgin Olive Oil
• 1 tsp Sea Salt

*To hydrate the dried wolfberries, cover 1/2 cup wolfberries with 1/2 cup warm water until soft, let them sit for 20-30 minutes until plump, don’t drain.

Puree all ingredients, except olive oil. Add olive oil to blender slowly to assist in the emulsification process. Only add as much as you think you need for consistency. Store covered in the fridge for up to two weeks.

Strawberry-Basil Vinaigrette

• 1 cup strawberries, chopped
• 2 TBSP apple cider vinegar
• 2 TBSP extra virgin olive oil
• 2 TBSP YL Blue Agave
• 1 drop YL Basil essential oil

Puree all ingredients in a blender until smooth. Chill. Serve on tossed salad greens. Makes 1/2 cup.

More Recipes on Cooking with Essential Oils

Cherry Lemonade
Peppermint Flavored Ice Cubes for Parties and Holidays (very refreshing!)
NingXia Red Ginger Ale
Orange, Lavender, and Peppermint Flavored Chocolate Truffles

Evelyn Vincent

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Articles by Evelyn Vincent, Young Living Independent Distributor #476766

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