Cooking
with oils
Delicious recipes incorporating young
living’s vitality line of oils
Easy Summer Vinaigrette
• ⅓ cup extra virgin olive oil
• ¾ cup Bragg’s organic apple cider vinegar
• 2 cloves garlic, minced
• ⅓ cup honey mustard
• ¼ cup honey
• 2 teaspoons dijon mustard
• ½ teaspoon salt with maybe a sprinkle or two more to taste
• 1 teaspoon black pepper
• 3 drops Young Living Lemongrass Vitality essential oil
• 4 drops Young Living Dill Vitality essential oil
Mix all ingredients in a quart sized jar and shake well. Refrigerate for several hours or overnight.
Cherry Pie Dumplings
INGREDIENTS
• 21 oz. can cherry pie filling
• One can 8 count Grands Flaky Layers Biscuits
• 2 tablespoons unsalted butter, melted
LEMON GLAZE
• ⅓ cup powdered sugar
• 1 tablespoon milk or half & half
• 1 drop Lemon Vitality essential oil
Prepare an 11-inch round baking dish with baking spray and preheat oven to 350*.
Separate each biscuit into two rounds.
Place 8 rounds in the bottom of the baking dish.
Spread cherry pie filling over the top of the biscuits.
Cut each remaining biscuit half in quarters and spread them over the cherry pie filling.
Brush the biscuit quarters with melted butter.
Mix up lemon glaze and set aside.
Bake for 25 – 27 minutes, or until bottom biscuits are cooked through and are no longer doughy. Drizzle lemon glaze over tops of baked biscuits.
Note
If the top biscuits start to brown too quickly, loosely cover them with strips of aluminum foil to slow the browning process. These cherry pie dumplings are best served warm – try them a la mode with a scoop of vanilla ice cream
SUMMERTIME SANGRIA
• 1 bottle dry rose wine
• 1 T sugar
• ¼ cup Spanish brandy
• ¼ cup orange liqueur (such as Cointreau, Grand Marnier)
• ¼ cup pomegranate juice
• 1 cup assorted fruits (strawberries, blackberries, blueberries, peaches, apple – whatever you like that is in season)
Mix all ingredients in pitcher, let sit in refrigerator overnight.
Just before serving, add:
• Sparkling water (1 cup) (or more to taste)
• Young Living Orange Vitality or Lime Vitality oil. (2-4 drops, less for Lime)
Stir to incorporate; spoon some fruit into glasses when serving
ROASTED VEGGIE PASTA SALAD
INGREDIENTS:
• 1 ½ cups chopped zucchini
• 1 ½ cups chopped yellow summer squash
• 1 cup chopped red onion
• ¾ cup chopped green sweet pepper
• ¾ cup chopped red sweet pepper
• 3 tablespoons olive oil
• 1 drop of YL Fennel Vitality oil (optional)
• 12 ounces whole wheat bowtie pasta
• 2 cloves garlic, minced
• 1 drop of YL Basil Vitality oil
• ⅓ cup grated Pecorino Romano cheese
• ¼ cup chopped walnuts, toasted
• ½ cup olive oil
• 2 drops of YL Lemon Vitality oil
• 2 cups cherry tomatoes, halved
• Salt
• Ground black pepper
• Snipped fresh Basil (optional)
DIRECTIONS:
Preheat oven to 400 degrees. In a roasting pan combine all of your chopped veggies. Mix olive oil & fennel oil, drizzle over veggies; toss to coat. Roast for 45 to 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool.
PROTEIN MARINADES
Each Marinade is enough for 1-2 pounds of protein.
Combine all ingredients and pour over the protein of your choice in a shallow glass bowl or baking pan. Cover and refrigerate for 1–4 hours before grilling. Discard marinade after use
CITRUS MARINADE
• ¾ cup olive or other oil
• ⅓ cup soy sauce
• 1 tablespoon grated onion
• Juice of 1 lemon
• 2 drops Orange Vitality essential oil
• 2 drops Lemon Vitality essential oil
• 1 drop Ginger Vitality essential oil
* * * * * * * * * * * * * * *
MEDITERRANEAN MARINADE
• ¾ cup olive oil
• ½ cup soy sauce
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1 drop Oregano Vitality essential oil
• 2 drops Lemon Vitality essential oil
• 1 drop Black Pepper Vitality essential oil.
* * * * * * * * * * * * *
HONEY LIME MARINADE
• ¾ cup olive or other oil
• ½ cup soy sauce
• ½ teaspoon ground mustard
• 1 tablespoon honey
• 3 drops Lime Vitality essential oil
• ½ teaspoon freshly ground black pepper
FRESH MANGO SALSA
INGREDIENTS
• Two 19 oz. package of cheese tortellini cooked according to package instructions & cooled
• One 3.8 oz. can sliced olives
• ½ cup artichoke hearts chopped
• ⅓ cup mini pepperoni
• ⅓ cup roasted red peppers chopped
• ⅓ cup sun dried tomatoes in oil drained and chopped
• 1 cup arugula
DRESSING
• ½ cup olive oil
• 2 tablespoons balsamic vinegar
• ½ – 1 teaspoon minced garlic
• 1 drop Lemon Vitality essential oil
Instructions
Mix dressing ingredients and shake to combine.
Just prior to serving, stir all ingredients + dressing together and spoon into serving bowl.
ROASTED VEGGIE PASTA SALAD
INGREDIENTS:
• 1 ½ cups chopped zucchini
• 1 ½ cups chopped yellow summer squash
• 1 cup chopped red onion
• ¾ cup chopped green sweet pepper
• ¾ cup chopped red sweet pepper
• 3 tablespoons olive oil
• 1 drop of YL Fennel oil (optional)
• 12 ounces whole wheat bowtie pasta
• 2 cloves garlic, minced
• 1 drop of YL Basil Vitality oil
• ⅓ cup grated Pecorino Romano cheese
• ¼ cup chopped walnuts, toasted
• ½ cup olive oil
• 2 drops of YL Lemon Vitality oil
• 2 cups cherry tomatoes, halved
• Salt
• Ground black pepper
• Snipped fresh Basil (optional)
DIRECTIONS:
Preheat oven to 400 degrees. In a roasting pan, combine all of your chopped veggies. Mix olive oil & fennel oil, drizzle over veggies; toss to coat. Roast for 45 – 50 minutes or until vegetables are tender, stirring twice. Transfer to a very large bowl; cool
NINGXIA RED CREAMSICLES
• 1 cup Ningixa Red
• 1 cup vanilla yogurt
• 1 cup fresh/frozen fruit
• 1 drop Orange Vitality essential oil
Blend all ingredients until smooth.
Freeze in popsicle molds and ENJOY!
STRAWBERRY MARGARITA DIP
Ingredients
• 1 package (8 ounces) cream cheese, softened
• 1 cup powdered sugar
• ½ cup non-alcoholic strawberry margarita mix
• 2-3 drops Lime Vitality Essential Oil
• ½ cup strawberries, chopped
• 1 container (8 ounces) of Cool Whip
Instructions
Beat the cream cheese and powdered sugar together. Then beat in the strawberry margarita mix and Lime Vitality Essential Oil. gradually stir in the Cool Whip & strawberries until combined.
Chill before serving. Serve with cinnamon pita chips, graham crackers, vanilla wafers, or fruit.
LEMON BLUEBERRY CHEESECAKE DIP
INGREDIENTS:
• One 7.8 oz jar marshmallow fluff
• 8 oz. blueberry cream cheese softened
2-3 drops YL Lemon Vitality essential oil
Blend all three ingredients until combined. Refrigerate until serving.
Serve with ginger cookies, ginger snaps, cinnamon graham crackers, vanilla wafers or fruit!
RASPBERRY LIME POPSICLES
Blend: Blended both parts (Puree & Yogurt) listed below INDIVIDUALLY
RASPBERRY PUREÉ
• 1 c. frozen raspberries
• 2 tbs. water
• splash of sweetener to taste (such as agave syrup)
LIME eo infused YOGURT
• 1 c. vanilla yogurt, 5-10 drops Lime Vitality essential oil
Assemble: Add a few fresh raspberries to molds, fill mold ¾ way with lime/yogurt mixture, top off with raspberry puree. Don’t forget to insert the wooden popsicle sticks / handles. Freeze 12-24 hours. Makes about 4 popsicles
STRAWBERRY LIMEADE
• 1 cup simple syrup
• 10-15 drops of Lime Vitality essential oil
• ½ lb strawberries
• Water
(Optional: 1 cup Lemonade)
Instructions
Puree strawberries in a food processor or blender. Strain if you want to remove the seeds.
In a pitcher combine simple syrup, Lime Vitality oil and strawberries.
Add water to dilute to your preferred taste (about 4-6 cups). Add more lime oil to taste.
Chill or serve with lots of ice.
CRANBERRY LIME SPRITZER
• 3 cups Cranberry Juice (cocktail), chilled
• 3 cups Lemon Lime Soda, chilled
• 4 oz Limeade Concentrate, thawed, but kept cold
• Fresh Cranberries & Sliced Limes for Garnish
• Ice, optional
Combine cranberry juice & limeade concentrate into a 2-quart pitcher. Slowly pour in the lemon lime soda, to keep the fizz. Serve with a few cranberries & slices of lime for garnish. Keep chilled or serve with ice.
LIME SALT
• Zest of 1 Lime
• ¾ cup Fine Sea Salt
• 10-15 drops Lime Vitality Essential Oil
This tangy salt can be used for SO many things: margaritas, homemade tortilla chips, over grilled chicken, sprinkled on roasted vegetables and more!
HONEY LIME RAINBOW FRUIT SALAD
• 1 lb fresh strawberries, diced
• 1 lb fresh pineapple, diced
• 12 oz fresh blueberries
• 12 oz red grapes, diced into halves
• 4 kiwis, peeled and diced
• 1 (15 oz) can mandarin oranges in juice, drained well and sliced into halves
• 2 ripe bananas, diced
Honey Lime Dressing
• ¼ cup honey (or omit if you want a non-sugar version)
• 3 to 4 drops lime Vitality essential oil
• 1 tsp fresh lime juice
Directions
Add all fruit to a large mixing bowl. In a small mixing bowl, whisk together they honey, 3 or 4 drops lime essential oil. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before plating)
BLENDER SALSA
• 1 bunch Cilantro, leaves
• 2 cloves Garlic
• 1 Jalapeno, fresh
• ½ large Onion
• 2 cans Tomatoes
• 5 drops lime Vitality Essential Oil
COCONUT LIME SUGAR COOKIES
INGREDIENTS
• 3 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup butter, softened
• 2 eggs
• 1½ cups granulated sugar
• 1 tsp vanilla
• 3 drops Lime Vitality essential oil or 2-3 Tbsp Lime juice
• ½ cup toasted coconut (optional)
Preheat your oven to 350 degrees.
Using a mixer, beat butter and sugar until smooth and fluffy. Then, beat in eggs, vanilla, and Lime Vitality essential oil. In a separate bowl, whisk flour, salt, baking soda, and baking powder. Mix in the toasted coconut, if you are using it. One cup at a time, carefully add the dry ingredients to the wet.
Roll rounded cookies in a bit of extra granulated sugar, and then carefully drop onto parchment paper-covered cookie sheets and bake for 8 – 10 minutes, until lightly browned. Let baked cookies sit on the cookie sheet for a minute or two and them move to wire cooling racks.
