Learn How to Cook With Oils

Not all essential oils are created equally. When you shop with Young Living you are getting quality products backed by a ‘Seed to Seal’ guarantee that you won’t find anywhere else. You can expect that Young Living will provide you with only the BEST!

  • plant material that is grown on corporately-owned farms or carefully vetted partner farms (that you CAN visit!)
  • sustainable farming and sourcing practices, providing the purest oil
  • great care taken to preserve and protect natural resources
  • hand-weeded fields and ZERO use of pesticides
  • oils that retain all their natural constituents and therapeutic properties
  • use of food-grade distillers with state-of-the-art design and distillation methods
  • low pressure and low temperature distillation, without the use of solvents or synthetic chemicals
  • rigorous testing on each batch by internal labs and third-party facilities
  • oils that are carefully reviewed through every step of production in order to meet or exceed industry safety and purity standards (beyond organic!)


And the best part… if the oils do not meet these high standards they are rejected and will not be bottled as a Young Living product. Now that’s amazing!! 

Essential oils can be used in three main ways: aromatically, topically, and internally. For the purpose of this post, we are going to focus on internal usage.


Remember that Seed to Seal stuff we mentioned earlier? That’s how you know you’re getting SAFE, quality essential oils. Just remember - these oils are pure, unadulterated, and potent. For this reason, it’s recommended to start slow, read the labels, do your own research, and feel empowered to determine your comfort level with ingesting essential oils. Young Living makes it super easy and has an entire LINE of essential oils approved for ingestion called the Vitality line. The oils have also been non-GMO project verified. 


Cooking with oils is not complicated but we’ve got a few tips for you!

  • Store your oils in a cool, dry place; oils often do well in the refrigerator.
  • Put your ‘cooking’ oils in a dedicated food-grade dropper bottle to make measuring easier.
  • Use stainless steel or glass prep/mixing bowls; oils and plastic don’t mix well.
  • Keep bottles sealed tightly to preserve their quality and shelf life, but not so tight that you crack the lid. (Speaking from experience.)
  • Add oils to your dish at the end of the cooking process; this will extend the life of your oils by requiring fewer drops to achieve the same desired flavor.

Do you buy fresh or dried herbs and spices from the grocery store to cook with? Are they organic? Have you ever done a breakdown of how much that is actually costing you per dish?


One thing I hear sooooo often is, “Oils are too expensive!” Hmmm - I think not!


Let’s do some math!


Since Amazon is a household name, I picked a product from there - “Frontier Co-Op Organic Rosemary Leaf, Fancy Grade.” (I didn’t know there was a fancy grade of Rosemary, but let’s go with it.)


You can get a 0.85-ounce bottle for $4.69. It contains approximately 7 tablespoons of organic dried Rosemary leaves, which ends up being $0.67 per tablespoon.


According to our conversion chart, 4 drops of Rosemary essential oil is equal to 1 tablespoon. An entire bottle of Rosemary Vitality (90-100 drops) costs only $7.75, equaling just $0.08 per drop - a total of $0.32 for a ‘tablespoon’ worth of Rosemary.


I’m no math whiz but I think $.32 is less than $0.67. That’s more than a 50% savings! Right? Maybe I am a math whiz after all. Ha!! 


So let’s say you are making a dish and the recipe calls for 1 tbsp of Rosemary, you could run to the store (or wait for it to be delivered from Amazon) and pay for the dried stuff. Or you could grab fresh Rosemary, probably pay even more, only to use what you need, and then end up throwing out the rest because it turned brown.


The best (and most affordable) option? Have a well-stocked oil cabinet and you can grab your Rosemary Vitality instead, spending only $0.32, and give your dish a fresher, more robust flavor profile! And guess what? You can keep using that SAME bottle of oil for 25 more dishes and still get great flavor and freshness every time! 

That all adds up to a win in my book!

Another savvy way to cook with oils and get the best BANG for your buck is to infuse #allthethings … butter, salt, olive oil, water, pretty much anything your heart desires! 


Flavored Butter: Add one drop of essential oil to 1 tsp of softened butter.

Flavored Salt: Grab your empty Lemon, Lime, Basil, Rosemary, or Thyme essential oil bottles and fill them up with good quality Himalyan or Celtic Sea Salt; let sit for at least 24 hours. Voila! Oil-infused salt for your dishes! 

Flavored Sprays: Combine 1 tbsp of Extra Virgin Olive Oil, 10 drops of your desired essential oil, and filtered water in a 2-ounce food-safe, glass spray bottle. Shake well before each use and spray on food at the end of cooking. Perfect for pasta!

Flavored Kitchen Oils: You get to play around with this one! Grab a 2-ounce food-safe dropper bottle (preferably glass) and fill it with Extra Virgin Olive Oil (or your favorite kitchen oil), leaving room for some essential oil flare. Start with just a few drops of your desired essential oil and add more until you’ve reached the preferred level of flavor.  

Flavored Water: Citrus essential oils are a great option for flavoring your water. They’re cold-pressed from the rind so they aren’t hard on your tooth enamel. Plus they’re filled with antioxidants! Start with one drop in a glass of water (remember oils and plastic don’t do well together) and add more if desired. 

Try this delicious recipe for starters! Remember, you are the chef here! Add whatever ingredients or oils your palette desires. Use your imagination and get creative!


Citrus Vinaigrette 

½ cup Olive Oil

2 cloves garlic, minced

1 shallot, minced

2-3 drops each Lemon and Lime Vitality

3-4 drops Tangerine Vitality

1-2 tbsp sweetener, to taste (raw honey or liquid stevia)

Salt and Pepper, to taste

One of the best things about cooking with oils is that they never go out of season. You could be in the dead of winter and still whip up a dish that tastes as fresh as spring! Let me show you some ways to do this… 


  • Add Black Pepper Vitality to your scrambled eggs.
  • Add Orange or Thieves Vitality to melted chocolate and drizzle over sliced fruit.
  • Add Peppermint Vitality to brownies or hot chocolate.
  • Add Cinnamon Bark or Nutmeg Vitality to pancake batter.
  • Add Oregano and Basil Vitality to spaghetti sauce.
  • Add Lemon Vitality to marinades for chicken and fish.
  • Add Dill Vitality to your favorite potato salad.
  • Add Cilantro Vitality to your rice on Taco Tuesday!

A Taste of Spring

“Spring is nature’s way of saying let’s party.” ~Robin Williams

What do you think of when you think of spring? My mind goes to sunshine, fresh air, flowers blooming, new life, and Lavender! =)

So let’s get the party started with some recipes that are perfect for celebrating spring!


Sunrise Nitro Smoothie (The Lavender Life)


  • 1 tube NingXia Nitro
  • 4 drops Orange or Tangerine Vitality
  • ½ cup coconut water
  • ½ cup strawberries
  • ½ cup blueberries
  • 1 peeled navel orange
  • ½ tsp chia seeds
  • ½ cup cubed ice (optional)


  1. Combine all ingredients in a blender and blend until desired consistency.
  2. Add additional coconut water if needed.


Lemon Lavender Vegan Cheesecakes  (Phruitful Dish, adapted) 


  • 1 cup mixed nuts (I used a mix of walnuts, almonds, and cashews)
  • 1 tbsp chia seeds
  • 1 cup dates


  • 2 cups raw cashews, pre-soaked in water for 4 hrs
  • ½ cup lemon juice (I used 3 small organic lemons; add 3-4 drops of Lemon Vitality for added flavor)
  • ¼ cup pure maple syrup
  • ¼ cup coconut oil, melted
  • 4-6 drops Lavender Vitality
  • ½ tsp vanilla extract


  1. Grease muffin tin with nonstick spray or coconut oil.
  2. Place long strips of parchment paper in each muffin mold for easy removal. 
  3. Blend dates, nuts, and chia seeds in a food processor until a rough, sticky texture is reached.
  4. Transfer mixture into muffin pan by the spoonful; press down firmly and evenly. Set pan in freezer.
  5. Blend all filling ingredients until smooth and creamy. Add liquid if needed (ex: almond milk). 
  6. Remove muffin pan from freezer and add filling to each crust, smoothing out to eliminate air bubbles. 
  7. Decorate, if desired (ex: use lavender before freezing and lemons after freezing).
  8. Freeze for at least 5 hours.
  9. Gently pull each cake out using parchment paper. 
  10.  Enjoy when ready! Makes 12 cakes.


Seasonal Wellness Lavender Lemonade (Fieldstone Hill Design)


  • 1¼  cups freshly squeezed lemon juice
  • ½ cup local honey
  • 1 drop Lavender Vitality
  • 2 drops Lemon Vitality
  • 6 ½ cups of water, divided 


  1. Add lemon juice to glass pitcher, including lemon pulp. 
  2. In a small saucepan, combine honey and ½ cup of water over low heat. Stir until the honey has combined with the water, creating a syrup. 
  3. Add 1 drop Lavender Vitality and 2 drops Lemon Vitality to syrup {not the water!}. 
  4. Pour syrup into lemon juice; add 6 cups water and stir well. 
  5. Serve over ice and enjoy!

 Savoring Summer


“Summertime is always the best of what might be.” ~Charles Bowden


Oh sweet summer! Sunshine, outdoors, beaches, barbeques…


What are some of your favorite things about summer?


For me, summer means giving my oven a break; it’s firing up the grill, cold salads, and frozen desserts; sitting around a campfire, roasting marshmallows, and making S’mores and memories with family and friends! 


These recipes are perfect for all your summer celebrations - or if you just want to bring some warmth to the winter!


Mediterranean Marinade (The Lavender Life)


  • ¾ cup olive oil
  • ½ cup soy sauce or coconut aminos
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1 drop Oregano Vitality 
  • 2 drops Lemon Vitality 
  • 1 drop Black Pepper Vitality


  1. Combine all ingredients in a small mixing bowl. 
  2. Set meat in a shallow glass bowl or baking pan.
  3. Pour marinade over meat; cover and refrigerate 1–4 hours before grilling.
  4. Discard any unused marinade.


Spicy Potato Salad (The Lavender Life)


  • 6 medium-sized gold potatoes, peeled
  • 4 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp crushed red pepper flakes
  • 2 tsp ground turmeric
  • 2 drops of Coriander Vitality
  • 4 drops Lime Vitality
  • 1 drop Black Pepper Vitality
  • 1 cup dried Wolfberries
  • 1 cup fresh cilantro, chopped & packed
  • 1 cup fresh parsley, chopped & packed
  • 1 cup fresh dill, chopped & packed
  • Salt and pepper, to taste


  1. Place peeled potatoes in a large pot of boiling water and cook until soft (about 10 minutes).
  2. Drain potatoes; dry and cube.
  3. Heat 2 tbsp olive oil in a cast-iron skillet on medium heat. Stir in garlic, red pepper flakes, and dried wolfberries. Cook for 2-3 minutes then add turmeric.
  4. Toss in potatoes; mix well to coat. 
  5. Add cilantro, parsley and dill. Cook 4 additional minutes. Remove from heat.
  6. Mix 2 tbsp olive oil with Coriander, Lime, and Black Pepper Vitality oils.
  7. Drizzle over potato salad until fully mixed.
  8. Add salt and black pepper to taste.
  9. Top with additional red pepper flakes and remaining fresh herbs.
  10. Serve warm or at room temperature.


Homemade Blueberry Lavender Ice Cream (The Lavender Life)


  • 2 cups frozen blueberries
  • 1 cup full-fat coconut cream
  • 4 tsp Blue Agave
  • 4 drops Lavender Vitality
  • Up to ⅓ cup coconut water


  1. Line small casserole dish with wax or parchment paper.
  2. Add frozen blueberries, coconut cream, Lavender Vitality, and agave to a high-powered blender or food processor.
  3. Pulse ingredients together, adding coconut water 1 tablespoon at a time to help ingredients blend together smoothly. Be careful not to add too much liquid or ice cream will become too soft.
  4. Pour blended ingredients into the prepared dish, cover, and freeze for 4 hours.
  5. Scoop into bowls, garnish with your favorite toppings & enjoy!

Autumn Bliss


“Autumn shows us how beautiful it is to let things go.” ~Unknown


As much as I love summer, and hate the thought of winter fast approaching, autumn is one of my favorite seasons.


When the air turns cooler you start to break out the hoodies, go on hay rides, get cozy by the fire, and whip up all the pumpkin and apple recipes you can find. These tasty recipes will fit right in!

Cinnamon Apple Chips (The Lavender Life)


  • 3 apples
  • ¼ cup honey
  • 1 drop Cinnamon Bark Vitality


  1. Preheat oven to 225⁰ F.
  2. Use Thieves Fruit & Veggie Spray to clean the fruit.
  3. With a mandolin or knife, thinly slice apples from top to bottom.
  4. In a small bowl, combine honey and Cinnamon Bark Vitality.
  5. Line two cookie sheets with parchment paper and place apple slices on top. Drizzle honey mixture over apple slices.
  6. Bake for 90 minutes.
  7. Remove from oven and place apple slices on cooling rack.

For best results, store apple chips in an airtight container and eat within 24 hours.

Pumpkin Spice Protein Bars (The Lavender Life)


  • 1–2 tsp Stevia powder
  • 4 oz. unsweetened applesauce
  • 2 drops Cinnamon Bark Vitality
  • 1-2 drops Ginger Vitality
  • 1 drop Clove Vitality
  • 1 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp pure vanilla extract
  • 4 large egg whites
  • 1 15-oz. can raw pumpkin
  • 2 cups oat flour
  • 2 scoops Pure Protein Complete™ Vanilla Spice protein powder
  • ½ cup chopped walnuts (optional)


  1. Preheat oven to 350°F.
  2. Grease a 9x13 glass baking dish with nonstick spray or coconut oil.
  3. Combine Stevia powder, unsweetened applesauce, Cinnamon Bark, Ginger and Clove Vitality oils, aluminum-free baking powder, baking soda, salt, vanilla extract, and egg whites in mixing bowl; mix well.
  4. Add oat flour, Pure Protein Complete™ Vanilla Spice protein powder and chopped walnuts; mix well.
  5. Spread batter into baking dish and bake for 30 minutes.
  6. Allow to cool before cutting into 30 equal squares.


Pumpkin Spice Latte


  • 2 cups Half & Half
  • 14 oz. sweetened condensed milk
  • ⅔ cup pumpkin puree
  • 1 cup heavy cream
  • 1 tbsp pure maple syrup
  • 2 tsp pure vanilla extract
  • 2 drops each Cinnamon Bark, Clove, and Nutmeg Vitality


  1. Whisk all ingredients together until fully combined.
  2. Add desired amount to regular black coffee & stir.
  3. Store in refrigerator.

 Winter Warmth


“What good is the warmth of summer, without the cold of winter to give it sweetness.” ~John Steinbeck


Use these recipes to add a touch of sweetness and warmth to your winter season.


French Toast with Apple Cranberry Sauce (Recipes with Essential Oils)


  • 1 cup dried cranberries
  • ½ cup juice (ex: grape, apple, orange)
  • 1 cup berry preserves
  • 1 large Granny Smith apple, chopped
  • 4 drops Orange Vitality, divided
  • 3 drops Cinnamon Bark Vitality, divided
  • 3 eggs
  • ¾ cup milk
  • ½ cup melted butter
  • ½ teaspoon vanilla extract
  • 1 drop Nutmeg Vitality
  • 1 drop Clove Vitality 
  • 1 drop Ginger Vitality 
  • 8 large slices of bread or 12 regular slices


  1. Combine cranberries, juice, preserves, and apples in small saucepan. Bring to a simmer over low heat. 
  2. Remove from heat and add 2 drops Orange Vitality and 1 drop Cinnamon Bark Vitality. Stir and set aside.
  3. Heat griddle to 375°F. 
  4. Combine eggs, milk, butter, vanilla, Nutmeg Vitality, Clove Vitality, Ginger Vitality, plus 2 drops each Cinnamon Bark Vitality and Orange Vitality in shallow dish and stir well.
  5. Dip bread into egg mixture; allow excess to drip off before setting on griddle.
  6. Cook each side about 3-4 minutes each or until golden brown.
  7. Spoon apple mixture over top and serve immediately.

Dark Chocolate Cinnamon Mousse (Recipes with Essential Oils)


  • 3 large avocados, peeled and pitted
  • 1½ cups raw unsweetened cocoa powder
  • ¾ cup maple syrup
  • ½ cup raw agave
  • 15 oz. can coconut cream, refrigerated overnight
  • ½ tsp vanilla powder
  • 4 drops Cinnamon Bark Vitality (or substitute 8 drops Orange Vitality)
  • 1 pinch finely ground pink Himalayan salt



  1. Place avocados in food processor and puree until smooth.
  2. Add cocoa powder, maple syrup, agave syrup, vanilla powder, Cinnamon Bark Vitality (or Orange Vitality) and salt.
  3. Mix until smooth.
  4. In a separate bowl whip coconut cream until fluffy.
  5. Gently fold in chocolate mixture to whipped cream until thoroughly combined.
  6. Serve immediately or refrigerate until ready to serve.

Homemade Hot Cocoa (The Lavender Life, adapted)



  • 4 cups unsweetened almond milk (or sub)
  • 8 tbsp unsweetened cocoa
  • 1 tsp vanilla extract
  • 4 tsp honey, or more to taste
  • 4 drops Lavender, Peppermint, Orange or Cinnamon Bark Vitality


  1. Heat milk in saucepan on medium-high heat.
  2. Add cocoa, vanilla extract, and honey; whisk until smooth.
  3. When warm, remove from heat and stir in essential oil(s) of choice.
  4. Serve and enjoy!

Alright, who’s hungry now?! Grab those Vitality Oils and head to the kitchen!
If you haven’t snagged your Young Living membership yet let’s get you hooked up, Chef!


Become a member and get 24% off retail and access to Essential Rewards - the best monthly subscription box around! Just pick out your favorite starter kit and the lifetime membership comes absolutely FREE!  

You can grab a ready-made Essential Oils Premium Starter Kit, that comes with a diffuser and 12 oils, five of which are from the Vitality line. #GetCooking


Another option is the Basic Starter Kit and then add on the oils from today's post, creating a custom kit. The Basic Kit includes your FREE membership, a bottle of Stress Away, and a few other awesome goodies to help you get started. 


Get Started HERE

Well, you did it, Chef! You now know how to cook with essential oils. Walk confidently into that kitchen and whip up your first oily recipe. Don’t be afraid to get creative, experiment, and try new things! You’ve got this! Oh, and feel free to invite me over anytime to be your taste-tester!  


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