Rules of Thumb for Cooking with Essential Oils

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Rule # 1:

Only use therapeutic-grade essential oils, like Young Living. Read the list of GRAS & FA Cooking List (below) as not all essential oils are good to use in cooking.

Rule # 2:

Only use therapeutic-grade essential oils. Read the list of GRAS & FA Cooking List (below) as not all essential oils are good to use in cooking.

Rule # 3:

Dilute in coconut oil, Blue Agave syrup, or almond milk prior to ingestion 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.)

Rule #4:

Cinnamon, clove, thyme, basil – direct use on skin can cause sunburn-like reaction. When in doubt, don’t.

Rule #5:

Add the essential oil right before serving. Heat evaporates essential oils and changes their chemical constituency.

Rule #6:

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 2oz of dried herbs.


Essential Oils for Weight Control

The sense of smell is responsible for 90% of our taste. Research has found that by inhaling a culinary scent, such as an essential oil, regularly throughout the day, especially when hungry, can suppress our desire to taste and therefore eat. By inhaling an aroma 6 times in each nostril, the epistat in our brain that controls hunger gets switched off. For best results, change oils daily for variety. Warning: If a culinary aroma is inhaled only briefly, the reverse effect can occur; appetite can be stimulated.


Salad Dressings and Dipping Oils:

Basil, clove, dill, fennel, ginger, lavender, lemon, mountain savory, orange, rosemary, spearmint, tarragon & thyme.

Meat Sauces and Rubs:

Basil, dill, fennel, ginger, lemon, lemongrass, marjoram, orange, pepper, rosemary, mountain savory, sage, tarragon & thyme.

Cakes, frosting, puddings, and fruit pies:

Cinnamon, ginger, grapefruit, lavender, lemon, nutmeg, orange, peppermint, rose, spearmint & tangerine.

Herbal Teas:

Chamomile, cinnamon, ginger, lavender, lemon, peppermint, rose, spearmint & valerian. Wait until your tea water has cooled enough before adding “a” drop as this will help retain the beneficial properties/nutrition of the essential oil.

Refreshing Drinks:

Lemon, grapefruit, orange, peppermint, rose, spearmint & tangerine.

Flavored Honey: basil, chamomile, cinnamon, clove, ginger, grapefruit, lavender, lemon, lime, orange, peppermint, rose, spearmint, tangerine. You will need to warm the honey slightly so you can stir in the essential oil.


Halavah

Measure out and combine the following according to your taste:

1/2C raw honey
1/2C tahini (seasame seed paste)
1/2C chopped almonds
1/3C butter
2 drops cassia or cinnamon essential oil

Use a small scoop to scoop into balls. Refrigerate until firm.

Summer Cherry Lemonade

1C agave (or to taste)
2 drops lemon essential oil
4 lemons (or to taste)
2C tart cherry juice
1 qt sparkling mineral water

Combine agave, lemon oil, lemon juice, cheery juice.
Mix well. Add sparkling water.
Chill. Serve with sprig of mint or a lemon wedge.

Mint Chocolate Brownies

1C butter
8 oz chocolate
5 eggs
3 1/2C sugar
2T vanilla
1 2/3C flour
1/2t salt
1/2C chocolate chips
10-15 drops pure peppermint essential oil

1. Preheat oven to 400. Grease 9×13 pan.
2. Melt chcolate and butter in pan very low. Stir often.
3. Beat eggs and sugar for 10 min.
4. Add melted chocolate, peppermint, vanilla.
5. Slowly add flour and salt.
6. Fold in chips.
7. Pour into prepared pan. Bake until edges are dry but center is still soft – 30 min.
8. Cool. Eat before husband gets home! 😉

HINTS
1. The better the chocolate the better the brownie!
2. Make sure sugar and eggs are beat for 10 full minutes.
3. Mix chips in by hand or they get stuck in beaters.

Carrot Cake with Lemon Cream Cheese Frosting

5 eggs
2C turbanado
1C sucanat
1C coocnut oil
1C buttermilk
3C flour (try 1C reg + 1C wheat + 1C spelt)
1T baking soda
2T cinnamon
1/2t sea salt
10 drops cassia essential oil
10 drops ginger eseential oil
3C shreeded carrots
20oz crushed pineapple, drained
6 oz nuts
5 oz unsweetended flaked coconut

1. Preheat overn to 325. Grease 13×9 pan.
2. Combine eggs, turbanado, sucanat, oil, buttermilk, and essential oils until blended. Blend in flour, soda, cinnamon, and salt.
3. Stir in remeianing ing with spoon.
4. Fill pan and bake for 1 hour.

Frosting:

1 stick butter
1C powdered sugar
30 drops lemon essential oil
8 oz cream cheese

Blend until well mixed and smooth.


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Disclaimer

This site is for information purposes only and never a substitute for medical or professional cooking advice. Information provided is for educational purposes only and isn’t intended to diagnose, recommend treatment, or prescribe for diseases or health conditions.

Information provided has not been evaluated by the FDA. The decision to use or not use any information or products is the reader’s responsibility.

Not all conditions respond to massage, essential oils, or homeopathy. Data isn’t considered complete and isn’t guaranteed accurate.

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