Cooking with Essential Oils

When I think of cooking, for some reason, my mind goes to the holidays; Christmas, Thanksgiving, Fourth of July and so many more remind me of all the feels. The turkey in the oven and pies baking; the smell of green bean casserole, BBQ on the grill, wine being passed around or cold beers on the beach (can you tell I’m over this summer yet?). Cooking can be so simple and so luxurious at the same time. One simple ingredient can set a recipe apart to be the best thing ever created or literally the worst and you order a pizza instead. This has happened many of times in my house! I’m not the best cook (although I’m not bad!) so in our home, it’s my fiancé who does most of the cooking. I sure don’t mind because along with being pleasing to the eye, he is actually quite good! But one thing that we use to elevate our senses and increase the flavors while cooking is Essential Oils.

Now, there are many things to be said when using essential oils during your cooking process. First and foremost, use QUALITY oils. There are many reputable essential oil companies out there so please make sure you do your research. Personally, I use Young Living’s Vitality line. They are the only essential oil company that has a vitality line of oils approved to be “generally safe to ingest” by the FDA (Food and Drug Administration). Their line of dietary essential oils is huge! From Basil to Black Pepper, blends like Digize to assist your digestive system, Carrot Seed, Lemon and Frankincense, your recipes will be delicious! Essential oils are extremely potent! So, when using them to enhance your cooking, a few drops go a long way. ONE drop of therapeutically grade essential oil is equivalent to ONE tablespoon of said correlating spice, herb or fruit oil.

Here are a few tried and true recipes that will be the star of the show:

 Crock-pot Beef Stew


– 2 lbs of beef

– 1 lb red potatoes cut in quarters

– 3 garlic cloves, minced or finely chopped

– 4 carrot stalks cut in half longways then into ½ inch slices

– 3 stalks celery cut into ½ inch slices

– 1 white Onion sliced

– 3 cups beef or vegetable stock (beef gives it more flavor in my opinion)

– 1 tablespoon Vegan Worcestershire sauce

– ¼ cup all-purpose flour

– 2 tablespoons olive oil

– 2 bay leaves

– ¼ teaspoon red pepper flakes *(OPTIONAL)*

– 5 drops Black Pepper essential oil

– 5 drops Thyme essential oil

–  3 drops Basil

– 5 drops Oregano essential oil

(If you like to see the herbs in your stew you can substitute any of the essential oils for the physical herb)


  1. Turn you Crock-pot on to warm up while prepping other ingredients. You can choose to cook on low for 7-8 hours or cook on high for 3-4 hours.
  2. Salt and pepper meat and heat olive oil in a pan
  3. Coat the meat in flour and toss into the pan. Cook on medium heat for 2-3 mins just to get them brown
  4. Place the stock (beef or vegetable), carrots, red potatoes, onion, carrots, bay leaves, Worcestershire sauce, beef tips, garlic cloves, red pepper flakes if needed and drops of essential oil into your crock-pot. Stir well
  5. Salt and Pepper to taste (I also usually add a dash of paprika as well)
  6. ENJOY!

Vegan Spaghetti with Black Lentil Bolognese


– 1 Box of Wheat Spaghetti (most pasta is vegan automatically)

– 1 Jar of Organic Marinara sauce

– 1 red onion sliced into ¼ inch pieces

– 1 can of Organic Black Lentils (you can buy dried organic black lentils too just cook prior to adding to “meat sauce.” 1 can is equivalent to 2 cups or so)

– 1 clove of Garlic

– 2 tablespoons Olive oil

– 1 drops Oregano essential oil

– 1 drops Basil essential oil

– 1 drop Black Pepper essential oil


  1. Boil 4 quarts or 16 cups of salted water
  2. Add spaghetti noodles and cook for 10 mins
  3. In a large skillet, add the onions, garlic and olive oil. Sauté for about 5 mins
  4. Rinse Black Lentils in a mesh strainer
  5. Add marinara sauce and black lentils to the sautéed onions and garlic
  6. Add drops of oregano, basil and black pepper essential oils (to taste)
  7. Salt to taste
  8. Strain pasta and add to marinara sauce to finish cooking for 1 min
  9. ENJOY!

Peppermint BrowniesClick here for this DELICIOUS recipe

 Guacamole Dip


– 3 large avocados

– 1/4 red onion, diced

– 1 roma tomato, diced

– ¼ cup cilantro, washed and chopped

– ¼ teaspoon of red pepper flakes or ¼ diced of whole jalapeño (to taste, I like it spicy!)

– 1 tablespoon minced Garlic

– 1 drop Lime essential oil

– 1 drop Lemon essential oil


  1. Mash 3 avocados in large bowl
  2. Add the diced garlic, onion, roma tomato, red pepper flakes or jalapeño and cilantro
  3. Add drops of Lime and Lemon essential oils
  4. Salt and Pepper to taste
  5. ENJOY!

BONUS: Add a few drops of either Lemon, Grapefruit, Lime, Thieves, Nutmeg, Cinnamon Bark or Peppermint vitality essential oils to your water, tea or coffee for a refreshing and invigorating drink experience.

To check out what other Young Living Vitality oils you can play with Click Here for more information!


Disclaimer: Young Living’s Vitality line has not been evaluated by the FDA and does not claim to cure, treat, diagnose or prevent any disease. Their essential oils are 100% pure and therapeutic grade, plant derived oils.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s