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Recipe Collection
Cooking With Essential Oils

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The recipe collection is partially taken from the books, The Essential Oils Cookbook by Menkit Prince; and Baking With Stevia by Rita DePuydt. Order your own copy of the cookbooks at the Amazon book store. They are a treasure to have.

Imperial Palace Vegetable Soup
  • recipe 1 potato
  • 1 carrot
  • 1 onion
  • 2 tsp. reduced-salt soy sauce or Braggs
  • 1 tsp. cashew butter
  • 1-1/4 cups water
  • dash black pepper powder
  • 1 Tbsp. parsley
  • 1 drop Tangerine oil

Peel the potato, and cut the potato and carrot into small cubes. Mince onion and parsley. Put water in pot, add potato, carrot and onion. Bring to a boil and simmer with lid on for 10 minutes.

In a bowl, stir cashew butter and a little soup stock gradually till creamy. To the soup add creamed cashew butter, soy sauce, black pepper and parsley. Stir in Mandarin oil right before serving. Exquisite! Tastes like chicken soup.

Reference: The Essential Oil Cookbook by Menkit Prince

recipe Ming Dynasty Potato Salad

  • 2 medium potatoes
  • 1 stalk celery
  • 1 small onion
  • 1 tsp grated garlic
  • 1/2 tomato
  • 1/2 cup grated carrot
  • 2-3 Tbsp Ming Dynasty Almond Sauce (see below)

Chop celery, onion and tomato. Cook potatoes till soft. Mash and stir in the remaining ingredients.

Optional: Shape into burgers and bake at 375 degrees for 20 minutes. Turn and bake another 5-10 minutes. Makes 6 burgers.

Reference: The Essential Oil Cookbook by Menkit Prince

Ming Dynasty Almond Sauce recipe

  • 1/2 cup almond butter
  • 3/4 cup water
  • 1/4 cup Ancient Sage Dressing (see below)
  • 4 scallions
  • 2 drops Ginger oil

Chop scallions. Cream almond butter by adding water a little at a time, stirring until butter is thick and white. Stir in Ancient Sage Dressing, scallions, and Ginger oil. Chill several hours to thicken.

This is superb with parboiled leafy greens (kale, collard, bok choy, mustard greens), grains (buckwheat, rice), salads and steamed vegetables.

Note: If it's too sweet, add 1 tsp soy sauce. If it's too thick, add water.

Reference: The Essential Oil Cookbook by Menkit Prince

Ming Dynasty Salad Dressing recipe

  • 1/2 cup lemon or lime juice (2 lemons or 4 limes)
  • 1 tsp grated garlic
  • 2 Tbsp reduced-salt soy sauce or Braggs
  • 1/2 tsp each dried basil, oregano and thyme
  • 2 drops Dill or Sage oil

Mix all ingredients together. This dressing is rather strong, so don't use too much! Use over salads, grains, or steamed vegetables. It is the foundation of many recipes.

Reference: The Essential Oil Cookbook by Menkit Prince

recipe Perfect Soy Cream

  • 1 cup mashed tofu
  • 1 cup white grape juice
  • 1/4 teaspoon Irish moss powder
  • 5 drops Lemon oil

Sprinkle Irish moss powder onto grape juice and bring to a boil, stirring. Simmer for 1-2 minutes, then cool for 10-15 minutes. Add tofu and blend till creamy. Stir in Lemon oil and chill over night. Even better with 2 Tbsp roasted, ground hazelnuts stirred in right before serving.

Reference: The Essential Oil Cookbook by Menkit Prince

Samantha's Millet Burgers recipe

  • 2 cups cooked millet
  • 1/2 cup raw almonds
  • 2 scallions
  • 2 Tbsp tahini
  • 2 Tbsp reduced-salt soy sauce or Braggs
  • 2 cloves garlic
  • 1 drop Oregano oil
  • 1 drop Sage oil

Chop scallions finely. Grind almonds in blender. Mix together scallions, almonds, and cooked millet (using hands is probably easier). Cream tahini by adding 1 Tbsp soy sauce and stirring till smooth, then adding the remaining soy sauce, again stirring.

Grate garlic and add to soy/tahini mixture along with Oregano and Sage oils. Stir into millet mixture. Form into burger shapes, squeezing firmly so they hold together. At this point you can serve them raw, or bake on a tray at 375 degrees for 20 minutes. Turn burgers over and bake for 10 more minutes. Scrumptious!

P.S.: This recipe is dedicated to my cat. May she dwell in the Purr Land.

Reference: The Essential Oil Cookbook by Menkit Prince

recipe Cinnamon-Scented Chicken Recipe

  • 2-1/2 to 3 tbsp fresh lemon juice
  • 1/2 tsp Garlic Flakes
  • 1/2 tsp Curry Powder
  • 1/4 tsp Cinnamon (6 oz)
  • 1/8 tsp Black Pepper (6 oz)
  • Freshly ground, to taste Sea Salt
  • 4 skinless, boneless chicken breast halves

Combine lemon juice with all ingredients except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Place chicken in your new Titanium cookware, cover and cook without oil, butter, or even water. Makes 4 servings.

Chocolate Cheesecake


  • 1-1/2 cup ginger snaps or graham crackers (finely ground)
  • 5-6 Tbsp butter (melted)

Place the cookies or crackers in a plastic bag, close the bag and crush with a rolling pin. Place in a small bowl. Mix the melted butter into the crumbs until well blended. Press the crumbs into the bottom and 2 inches up the sides of a 9-inch spring-release pan.

The crust may be backed in a 300-degree oven or left unbaked. If used unbaked, the crust must be thoroughly chilled before filling.

  • recipe 4 squares Baker's chocolate
  • 4 cups cottage cheese
  • 2 Tbsp butter (melted)
  • 4 eggs
  • 6-8 Tbsp Agave Syrup or honey
  • 1 tsp powdered Stevia Extract
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup flour

Melt the Baker's chocolate over low heat in a small pan. Add the butter and melt. Press the cottage cheese through a fine sieve (strainer). Place in a mixing bowl. Add the melted chocolate and butter.

Beat the eggs in a small bowl. Add eggs in 4 parts to the cottage cheese, beating well after each addition. Mix in the Agave Syrup or honey, Stevia Extract, vanilla, salt, and flour. Stir until mixture is smooth and thoroughly blended.

Pour gently into cake pan. Bake in 300-degree oven for 1 hour. Shut oven off but leave cake inside for 1-1/2 hours longer. Do NOT open oven door. Cool on the counter, then chill the cake in the refrigerator before serving. Up to 12 hours or more is recommended.

Reference: Baking with Stevia by Rita DePuydt


  • 2 eggs
  • 1 cup milk
  • 1 cup whole wheat pastry flour (scant)
  • 2 tsp oil - no oil if using Titanium Pan
  • dash of salt
  • pinch of powdered Stevia Extract

Blend all ingredients together in a blender on low. Set covered in the refrigerator 20-30 minutes.

Pour approx. 1/4 cup of batter at a time into a small, heated, oiled, heavy-bottom frying pan; better yet, use Titanium Frying Pan. Tilt pan until batter reaches all sides. When the bottom is lightly browned, flip crepe and lightly brown the other side. Yield: 8 crepes

Serve filled with your favorite filling.

Reference: Baking with Stevia by Rita DePuydt

Orange Pop

recipe A cool, light and refreshing thirst-quencher

  • 2 cups fresh-squeezed orange juice (strained)
  • 1-1/2 cups purified water
  • 1/2 tsp powdered Stevia Extract (to taste) or sweeten with Agave Syrup
  • 8 to 12 oz carbonated water (flavored or unflavored)

Squeeze about 6-8 oranges and strain out the pulp. Mix in the purified water and Stevia Extract or Agave Syrup. Chill covered in the refrigerator. Add the carbonated water to each glass just before serving. Best if used in 1-2 days. Serves: 4

Note: If you don't have carbonated water, use another cup of purified water to make an orangeade. It's pleasant.

Reference: Baking with Stevia by Rita DePuydt

cooking Hot Cocoa

Rich and chocolaty-like Mom used to make!

Mix the cocoa and Stevia Extract together in a medium-sized saucepan. Add about 1/4 cup milk to the try ingredients to make a paste. Thin the paste with 1/2 cup of milk.

Add the honey while bringing to a low boil (or add the Agave Syrup at the end). Boil for 2-3 minutes. Add rest of milk to desired richness. Add vanilla and return to burner until heated through. (Use heavy-bottomed pan and watch closely.) Serves: 4-5

Variation: May add a teaspoon of cinnamon and a pinch of nutmeg.

Reference: Baking with Stevia by Rita DePuydt

As always ... STEVIA faces fierce opposition by both, the artificial sweetener (aspartame) and sugar industry in the U.S. Read about Aspartame From Coma To Death And 92 Symptoms In Between

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