Essential Oil Cooking Ideas

Peppermint Patties
  • 1/2 cup coconut oil (solid state – firm at temperatures below 76 degrees)
  • 1/4 cup raw honey or maple syrup
  • 5-7 drops Peppermint Essential Oil
  • 1/2 to 1 cup dark chocolate chips, melted and cooled slightly * I recommend doubling this recipe.*
Directions:
  1. Combine the coconut oil, honey/maple syrup, and Peppermint Essential Oil in a food processor or blender till smooth.
  2. Place in freezer until the ingredients are fairly solid (15 minutes).
  3. Scoop out mixture and form small balls and place on a parchment paper/wax paper lined cookie sheet.
  4. Press down into flattened rounds.
  5. Transfer back to the freezer to solidify again.
  6. Remove from freezer after they are firm again and dip with a spoon into your melted cooled chocolate until fully covered. Allow 10 minutes or so to harden.
  7. Store in refrigerator until you are ready to eat.

Lemon Cream Cheese Cookies
  • 2 oz cream cheese.
  • 6 Tablespoons of unsalted butter, softened
  • 1/4 Cup plus 1 Tablespoon Powdered Sugar.
  • 3/4 Cup White Sugar.
  • 1 Egg.
  • 1/2 Teaspoon Vanilla.
  • 1/4 Teaspoon Salt.
  • 1/4 Teaspoon Baking Powder.
  • 1/4 Teaspoon Baking Soda.
  • 1 3/4 Cup Flour.
  • 15 drops of YL Lemon Essential Oil (I used 18 and they were perfect- depends on how lemon-y you want them).
Directions:
  1. Heat the oven to 350 degrees.
  2. Cream the butter, cream cheese and sugars together until smooth.
  3. Add the essential oil drops, vanilla and eggs and mix again.
  4. In a separate bowl mix together all of the dry ingredients so they can become well incorporated into the dough.
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. Scoop cookies onto a baking sheet and bake for 9-10 minutes, remove from the oven and dust with powdered sugar.
  7. The amount of oil that you use will determine how lemony the cookies are, but remember that the dough will be stronger than the baked cookies.

Sweet & Fruity White Wine Sangria
  • 1 bottle of well-chilled white wine
  • 1/2 liter ginger ale
  • 1 cup Mangolicious frozen fruit blend (or 1/3 c frozen blueberries, 1/3 c frozen mango, and 1/3 c frozen raspberries)
  • 1/3 cup frozen pineapple, 1/2 orange (sliced)
  • 2 drops Lemon Essential Oil
  • A few cubes of ice (optional for extra chilling).
Directions:
  1. Combine the wine & ginger ale in a large pitcher and stir well.
  2. Add the fruit & ice and stir gently.
  3. Allow to sit for an hour at the very least.
  4. Garnish glasses with orange slices, and enjoy!

Cran-Pomegranate Winter Sangria
  • 1 (750 ml) bottle of red zinfandel
  • 4 cups of cranberry juice
  • 2 cups of POM Wonderful pomegranate juice
  • 1 cup of orange juice
  • 3/4 cup of simple syrup
  • 1 apple (unpeeled, cored, quartered & sliced thin)
  • 1 orange (halved and sliced thin)
  • 1 lemon (halved and sliced thin)
  • 1/2 cup of fresh cranberries
  • 1/4 cup of pomegranate seeds
  • 2 drops Orange Essential Oil
  • San Pellegrino sparkling water

Guacamole
  • 3 – 4 ripe avocados
  • 1 tomato
  • 2 cloves garlic
  • 3 – 4 drops Lime Essential Oil
  • Sea Salt & Pepper to taste

DIY Peppermint Coffee Creamer
  • Equal parts sweetened condensed milk & almond milk
  • 1-2 drops peppermint Essential Oil
Directions:
  1. Combine contents in a glass container
  2. Shake well before each use. Store in the fridge.

Oregano Vinaigrette
  • 1/2 cup olive oil
  • 4 tablespoons balsamic vinegar
  • 4 drops of oregano essential oil
  • Sea salt
  • Pepper
Directions:
  1. Mix all ingredients
  2. Adjust to taste

Lemony basil potato salad
  • 3 very large potatoes boiled and cubed
  • ½ head of celery diced
  • 1/3 of an onion, diced
  • Mayo
  • Lemon essential oil
  • Sea salt
  • Pepper

Garlic and Thyme Creamy Mash
  • 1 ½ lbs. cauliflower florets
  • ¼ cup non-fat Greek yogurt
  • 3 roasted garlic cloves
  • 1 teaspoon fresh chives, chopped
  • ½ scoop Young Living Power Meal
  • 2 drops Young Living Thyme essential oil
  • 1–2 drops Young Living Black Pepper essential oil (to taste)
  • Fine sea salt (to taste)
Directions
  1. Steam the cauliflower for approximately 6–8 minutes, until the florets are tender when pierced with a fork.
  2. Drain the steamed cauliflower and transfer to food processor.
  3. Combine remaining ingredients and process to your desired texture.

Agave Roasted Sweet Potatoes
  • 2 large sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Blue Agave
  • 4 drops Cinnamon Bark essential oil
  • 1 drop Black Pepper essential oil
  • Fine sea salt (to taste)
Directions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a medium bowl, mix Blue Agave, olive oil, Cinnamon Bark essential oil, Black Pepper essential oil, and salt to create a glaze.
  3. Add the sweet potatoes to the glaze and stir until evenly coated.
  4. Arrange the sweet potatoes onto a large rimmed baking sheet.
  5. Place the baking sheet into the preheated oven and roast for approximately 25–30 minutes, turning the sweet potatoes halfway through.

Dipping Oil For Italian Bread
  • 1/2 cup extra virgin olive oil
  • 1-3 tablespoons balsamic vinegar
  • 1 drop of Oregano Essential Oil
  • 1 drop of Basil Essential Oil
  • 1 drop of Thyme Essential Oil
  • 1 drop of Rosemary Essential Oil
  • 1 tablespoon grated parmesan cheese
  • italian bread.
Directions
  1. In a bowl large enough for dipping, mix together balsamic vinegar and olive oil.
  2. Add essential oils to taste, except oregano.
  3. Dip toothpick in Oregano and swirl saturated end into mixture from olive oil/vinegar.
  4. Let set for an hour to blend flavors.
  5. Sprinkle cheese on top. Dip favorite italian bread and enjoy!