T H E O I L B A R : Cooking With Essential Oils

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THE OIL BAR: ESSENTIALLY EVERYTHING

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Young Living Vitality Line is perfect for adding flavor to your favorite foods or using as dietary supplements, the Vitality dietary essential oil line gives you the freedom to share and explore some of our best-loved essential oils in a variety of nutritious and delicious ways.

The recipes shared are only for Young Living Vitality Oils. We do not recommend any other essential oils for internal use.

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THE OIL BAR: ESSENTIALLY EVERYTHING

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Salads

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GOJI BERRY DRESSING

HONEY BALSAMIC VINEGAR

INGREDIENTS: ½ CUP DRIED GOJI BERRIES ¼ CUP RICE VINEGAR OR WHITE WINE VINEGAR

INGREDIENTS:

3 TABLESPOONS EXTRA VIRGIN OLIVE OIL

1/2 CUP EXTRA VIRGIN OLIVE OIL

1 TSP HONEY

1/4 CUP BALSAMIC VINEGAR

¼ TSP SALT + DASH PEPPER

1 TABLESPOON RAW HONEY

¼ CUP WATER

1 CLOVE MINCED GARLIC

3 DROPS OREGANOVITALITY OIL

1/8 TEASPOON BASIL

1 BUNCH KALE

1/8 TEASPOON OREGANO 1/2 TEASPOON BRAGG LIQUID AMINOS

TO MAKE THE DRESSING, ADD THE GOGI BERRIES, VINEGAR, EXTRA VIRGIN OLIVE OIL, HONEY,

1/4 TEASPOON HIMALAYAN SEA SALT 3 DROPS LEMON VITALITY OIL

SALT AND PEPPER TO THE BLENDER AND BLEND FOR ABOUT 30 SECONDS, OR JUST

ADD TO MASON JAR. SHAKE WELL BEFORE USE.

UNTIL THE GOJI BERRIES HAVE BECOME LIQUEFIED AND EMULSIFIED WITH THE REST OF THE INGREDIENTS. ADD THE YL

TOSS AND ENJOY!

OREGANO OIL AND BLEND FOR A SECOND. TASTE.

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ROASTED VEGGIE SALAD INGREDIENTS: 4 MEDIUM BEETS, CUBED

1.5 LBS CARROTS DIAGONALLY SLICED 3 LBS FINGERLING POTATOES 1 1/2 CUP CHERRY TOMATOES 3 GREEN ONIONS CUT INTO 1-2 INCH PIECES 6 CLOVES MINCED GARLIC

3 TABLESPOONS EXTRA VIRGIN OLIVE OIL SPRINKLE WITH DRIED ROSEMARY AND THYME + SALT AND PEPPER 5 DROPS ROSEMARY VITALITY OIL ADD ON OPTIONS: PINE NUT, BALSAMIC DRESSING, CHOPPED FRESH HERBS

TOSS TO COAT. ROAST AT 400 DEGREES FOR 30 MINS.

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KALE SALAD INGREDIENTS: 3 TABLESPOONS SLICED ALMONDS

1 HONEY APPLE, CUT INTO THIN ROUNDS 3 TABLESPOONS GRATED PARMESAN 1 1/2 CUPS THINLY SLICED KALE 1/2 CUP FRISCEE LETTUCE 1 SLICED PERSIMMON 1 AVOCADO CUBED 1/4 CUP POMEGRANATE SEEDS

1 LEMON JUICED 7 DROPS YOUNG LIVING LEMON VITALITY OIL 4 TABLESPOONS OLIVE OIL 1 TEASPOON TOGARASHI CHILI POWDER SALT TO TASTE

ADD ON OPTIONS: FAVORITE VEGGIES, POMOGRANTES, DRIED FRUIT TOSS AND ENJOY!

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HERBED PASTA SALAD 1 (16 OUNCES) PACKAGE BOW-TIE PASTA 2 CUPS GRAPE TOMATOES, QUARTERED

7 OUNCES FRESH MOZZARELLA, CUBED 1 MEDIUM SWEET YELLOW BELL PEPPER, DICED ½ SMALL RED ONION, CHOPPED ½ CUP OF PICKLED BANANA PEPPER RINGS 1 (2 ¼ OUNCES) CAN BLACK OLIVE SLICES 8 SLICES SALAMI, CHOPPED ½ CUP FRESH BASIL, THINLY SHREDDED ¾ CUP OLIVE OIL ¾ CUP RED WINE VINEGAR 1 GARLIC CLOVE 1 TEASPOON SALT

½ TEASPOON PEPPER 2 DROPS BASIL VITALITY OIL 1 DROP LEMON VITALITY OIL

COOK PASTA ACCORDING TO PACKAGE INSTRUCTIONS. DRAIN AND RINSE IN COLD WATER. IN A LARGE BOWL, COMBINE ALL INGREDIENTS LEAVING DRESSING UNTIL LAST. MIX DRESSING INGREDIENTS IN A BLENDER UNTIL EMULSIFIED. TOSS DRESSING WITH PASTA UNTIL COATED. COVER AND REFRIGERATE FOR ONE HOUR TO ALLOW FLAVORS TO MINGLE. KEEP REFRIGERATED UNTIL READY TO SERVE. SERVE IN A LARGE BOWL AND ENJOY. 9

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WOLFBERRY COLESLAW SALAD: 1 HEAD CABBAGE, GRATED 3–4 GREEN ONIONS, FINELY CHOPPED 1¼ CUPS RAW SUNFLOWER SEEDS 1 CARROT, COARSELY GRATED 1½ CUPS JICAMA, FINELY CHOPPED ½ CUP RAISINS ½ CUP ORGANIC DRIED WOLFBERRIES DRESSING: ¼ CUP EXTRA VIRGIN OLIVE OIL 4 TABLESPOONS PURE RICE VINEGAR 2 TABLESPOONS YOUNG LIVING YACON ½ TEASPOON SALT 1–3 DROPS BLACK PEPPER VITALITY™

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MEDITERRANEAN ROASTED CHICKPEA SALAD 3 (15.5OZ) CANS OF ORGANIC CHICKPEAS, RINSED AND DRAINED 2/3 CUP OF OLIVE OIL SEPARATED INTO 1/3 CUP MEASURES 2 TSP. SEA SALT 5 DROPS YOUNG LIVING LEMON VITALITY ESSENTIAL OIL 1 DROP YOUNG LIVING MARJORAM VITALITY ESSENTIAL OIL 6-8 CHOPPED FRESH BASIL LEAVES. 1/2 TSP. GARLIC POWDER 1 TBS. DRIED PARSLEY 1 TSP. SEA SALT PREHEAT OVEN TO 405 FAHRENHEIT. IN A BOWL, MIX THE CHICKPEAS, 1/3 CUP OF OLIVE OIL, AND SEA SALT TOGETHER. POUR THE MIXTURE ONTO AN UNGREASED BAKING SHEET AND BAKE FOR 30 MINUTES. ONCE YOU HIT 30 MINUTES, TURN THE OVEN OFF BUT LEAVE THE CHICKPEAS IN THE HOT OVEN FOR ANOTHER 12-15 MINUTES. THIS WILL DRY THEM JUST A LITTLE BIT MORE. IT’S VERY IMPORTANT SO DON’T SKIP THIS STEP. REMOVE THE CHICKPEAS FROM THE OVEN AND LET THEM COOL WHILE YOU MAKE THE DRESSING. IN A SEPARATE BOWL, MIX TOGETHER THE REMAINING 1/3 CUP OLIVE OIL, VITALITY ESSENTIAL OILS, FRESH BASIL AND DRIED PARSLEY. MIX THIS TOGETHER AND POUR OVER ROASTED CHICKPEAS. TOP WITH FRESHLY GROUND SEA SALT. YOU CAN SERVE THIS SALAD WARM, OVER A TOSSED GREEN SALAD, IN A WRAP WITH GRILLED CHICKEN AND VEGGIES, MIXED WITH RICE OR RISOTTO, OR JUST AS A SNACK.

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ASIAN WILD RICE 1 CUP WILD RICE 2 CUPS WATER 2 CUPS ORANGE JUICE

1 LARGE CARROT PEELED AND SHREDDED 1 STALK CELERY CUT INTO 1/4" DICE (RESERVE CELERY LEAVES FOR GARNISH) 1/2 CUP DRIED APRICOTS CUT INTO 1/4" DICE 3 SCALLIONS SLICED 1/3 CUP DRY ROASTED PEANUTS CHOPPED INSTRUCTIONS ADD THE RICE, WATER AND ORANGE JUICE TO A MEDIUM SAUCEPAN AND HEAT OVER HIGH HEAT. COVER AND REDUCE HEAT TO A SIMMER. COOK FOR 45-60 MINUTES OR UNTIL RICE IS TENDER. TRANSFER RICE TO A MESH STRAINER AND DRAIN EXCESS LIQUID. SET ASIDE TO COOL. IN A LARGE BOWL, COMBINE THE CARROT, CELERY, APRICOTS AND SCALLIONS. ADD THE RICE AND PEANUTS AND TOSS TO BLEND. ADD 2-3 TABLESPOONS OF THE DRESSING AND TASTE FOR SEASONING. IF SALAD NEEDS MORE SEASONING OR SEEMS DRY ADD DRESSING ONE TABLESPOON AT A TIME. CHOP THE RESERVED CELERY LEAVES (ABOUT 1 TABLESPOON) AND SPRINKLE ON TOP OF THE SALAD.

SERVE WARM OR AT ROOM TEMPERATURE.

WILD ORANGE SALAD DRESSING INGREDIENTS 1 CUP EXTRA VIRGIN OLIVE OIL, 1 TEASPOON ORGANIC DIJON MUSTARD, ⅓ CUP WHITE BALSAMIC VINEGAR, 1-2 DROPS ORANGE VITALITY OIL, 2 TABLESPOONS MAYONNAISE, ¼ CUP BROWN SUGAR, 2 TABLESPOONS ORANGE BLOSSOM HONEY, SEA SALT AND PEPPER TO TASTE, INSTRUCTIONS: MIX ALL DRESSING INGREDIENTS TOGETHER EXCEPT FOR OLIVE OIL. DRIZZLE OIL SLOWLY INTO DRESSING MIX AND WHISK UNTIL WELL 13

Sides

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SAUTÉED BROCCOLINI INGREDIENTS: 1 TABLESPOON AVOCADO OIL 1/2 POUND BROCCOLINI 1/2 TEASPOON GARLIC SALT

5 DROPS CITRUS FRESH VITALITY OIL PREPARE THE BROCCOLINI:

CUT 1/4 INCH OFF THE BOTTOM. HEAT THE OIL IN A LARGE SAUTÉ PAN OVER MED/HIGH HEAT. ADD THE BROCCOLINI AND STIR. COOK FOR ABOUT 4 MINUTES, WHILE STIRRING. ADD GARLIC SALT. STIR AND COOK FOR 1-2 MINUTES, UNTIL SOFTENED ADD CITRUS FRESH AND TOSS.

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HARVEST RICE INGREDIENTS 1/2 CUP WILD RICE 1/2 CUP BROWN RICE 2 CUPS CHICKEN BROTH

3 TABLESPOONS COCONUT OIL 1 LARGE ONION, SLICED INTO WEDGES 1 TABLESPOON YOUNG LIVING BLUE AGAVE

1 CUP DRIED CRANBERRIES 1/2 CUP PINE NUTS 1/2 COOKED SWEET POTATO

3-5 DROPS ORANGE VITALITY OIL 1-3 DROPS BLACK PEPPER VITALITY OIL SALT TO TASTE COMBINE RICE AND BROTH IN SAUCEPAN AND BRING TO BOIL. REDUCE HEAT TO LOW; COVER AND SIMMER 35-45 MINS UNTIL RICE IS TENDER AND BROTH IS ABSORBED

IN SKILLET, MELT COCONUT OIL AND ADD ONIONS AND AGAVE. SAUTE UNTIL ONIONS UNTIL CARMELIZED. ADD CRANBERRIES AND COOK FOR ANOTHER 10 MINUTES UNTIL BERRIES START TO SWELL. STIR IN NUTS AND ORANGE VITALITY AND THEN FOLD MIXTURE INTO COOKED RICE. ADD SALT AND BLACK PEPPER VITALITY. 17

ROASTED GARLIC MASHED POTATOES 1 MEDIUM RED POTATOES UNPEELED AND DICED 1 TEASPOON MINCED GARLIC (HEAPING)

1 TABLESPOON CHICKEN BOUILLON 1/2 TEASPOON JUVA SPICE 1-2 TEASPOONS SODIUM FREE SEASONING 1/2 TEASPOON SALT 1/4-1/3 BUTTERMILK

1 TEASPOON PARSLEY FLAKE

ADD FIRST 6 INGREDIENTS TO A LARGE SAUCEPAN WITH ENOUGH WATER TO COVER POTATOES. COOK UNTIL FORK TENDER. DRAIN WATER. MASH BY HAND AND ADD BUTTERMILK TO MOISTEN, THEN ADD PARSLEY.

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SWEET POTATO FRIES INGREDIENTS: 6 GARLIC CLOVES MINCED 1 TABLESPOON OLIVE OIL 4 MEDIUM SWEET POTATOES, PEELED AND SLICED DASH OF SEA SALT

DASH OF PEPPER 2 DROPS ROSEMARY VITALITY OIL

PREHEAT OVEN TO 400 DEGREES. MIX GARLIC, ROSEMARY VITALITY OIL, AND OLIVE OIL. SET ASIDE.

GENEROUSLY GREASE A BAKING SHEET WITH BUTTER. SLICE POTATOES INTO FRY SHAPE. PLACE ON SHEET AND SPREAK GARLIC MIXTURE OVER POTATOES. BAKE 25-30 MINS OR UNTIL CRISPED!

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Main Dish

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Sweet Potato & Chick Pea Coconut Curry YIELD: 6 SERVINGS COOK TIME: 25 MINUTES

PREP TIME: 10 MINUTES TOTAL TIME: 35 MINUTES

INGREDIENTS: • 2 tablespoons coconut oil (olive oil may be substituted) • 1 large sweet Vidalia or yellow onion, diced small 1-2 1 1 1 • 3-4 cloves garlic, finely minced or pressed • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped) • 4 teaspoons ground coriander • 2 medium/large or 1 extra-large sweet potato, peeled and diced into 1/2-inch cubes (about 3 cups, diced) • 2 to 4 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste) • 2 cups low-sodium broth (vegetable or chicken) or water • 2 teaspoons kosher salt, or to taste 1 teaspoon freshly ground black pepper, or to taste • one 15-ounce can chickpeas, drained and rinsed • two 13-ounce can coconut milk (Can use lite or full-fat; full-fat will deliver a richer/thicker result) • 3 cups fresh spinach leaves • 2 tablespoons lime juice + 1 drop Lime Vitaltiy oil • 2 tablespoons soy or fish sauce, optional and to taste • 2 tablespoon brown sugar, optional and to taste • ¼- ½ cup fresh cilantro, finely chopped for garnishing (basil may be substituted) • Any additional vegetables you would like (optional); bell peppers, cauliflower, broccoli, bamboo shoots, etc.

• Rice, quinoa, or naan, optional for serving

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Sweet Potato & Chick Pea Coconut Curry INSTRUCTIONS: 1.To a large skillet, add the oil, onion, and sautĂŠ over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.

2.Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

3.Add the sweet potato and stir to combine with the onions.

4.Add the curry paste, broth or water, salt, pepper, and stir to combine.

5.Cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes are mostly tender; they don’t have to be completely cooked through yet.

6.Add the chickpeas, coconut milk, and any additional vegetables, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

7.Add the spinach, optional lime juice, optional soy or fish sauce, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes.

8.Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.

9.Evenly sprinkle with the cilantro and serve with rice, quinoa, or naan.

10.Store curry and starch of choice in separate containers when refrigerating. Meal will last in refrigerated airtight container for up to 1 week.

NOTES: This meal can easily be made vegetarian/vegan by using vegetable broth and soy sauce instead of chicken broth and fish sauce. This meal can also have meat or tofu added to it if one so desires. My husband is a HUGE meat eater, and still felt fully satisfied without any meat (especially with the added vegetables). If you are adding veggies but don’t know what to add, some good places to start are bell peppers, cauliflower, broccoli, carrots, tomatoes and edamame. Have fun with it!

Use what you have in your fridge. If you are adding veggies, tofu and/or meat, be aware that the volume of veggies etc. is increasing, but the volume of the curry sauce is staying the same. Double the sauce ingredients if you are adding a significant amount of ingredients, or if you like your curry more like a soup. If you are happy with it just coating your ingredients, no need to edit portion sizes. Thai red curry paste vs. curry powder. They have very different consistencies and tastes; use whichever you prefer!

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LEMONGRASS SHRIMP

TACOS INGREDIENTS:

1 LB SHRIMP, CLEANED & DEVEINED. PAT DRY. FOR MARINADE: 2 TABLESPOON TOASTED SESAME SEED OIL 1 CLOVE MINCED GARLIC 1 TABLESPOON GINGER

1 DROP YOUNG LIVING LEMONGRASS VITALITY OIL 1 DROP YOUNG LIVING CILANTRO VITALITY OIL 3 TBLSP FRESH CHOPPED CILANTRO FRESH GROUND PEPPER RED PEPPER FLAKES (OPTIONAL)

ADD ALL INGREDIENTS INTO A BOWL. MIX THOROUGHLY AND LET MARINADE FOR AT LEAST AN HOUR. SKEWER AND GRILL.

* YOU CAN ALSO STIRFRY AS WELL!

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ROASTED CHICKEN WITH LEMON AND THYME INGREDIENTS: • 1 WHOLE CHICKEN • 1 LEMON, SLICED • 1 ONION, SLICED • 1 DROP OREGANO VITALITY • 1 DROP LEMON VITALITY • 1 DROP THYME VITALITY • SALT AND PEPPER TO TASTE • ½ CUP ORGANIC BUTTER OR GHEE FRESH HERBS FOR GARNISH

INSTRUCTIONS: 1. PREHEAT YOUR OVEN TO 450 DEGREES. 2. RINSE YOUR CHICKEN WITH COLD WATER INSIDE AND OUT AND DRY WELL WITH PAPER TOWELS. PLACE LEMON AND ONION SLICES IN BOTTOM OF ROASTING PAN AND INSIDE CHICKEN. MIX THE VITALITY OILS TOGETHER WITH THE BUTTER, SALT AND PEPPER. RUB OIL MIXTURE UNDER THE SKIN OF THE BREAST AND BACK SIDE. PLACE CHICKEN BREAST SIDE UP IN THE PAN. PLACE IN PREHEATED OVEN AND IMMEDIATELY REDUCE HEAT TO 375 DEGREES. ROAST FOR 20 MINS OR UNTIL TEMPERATURE REACHES 180 DEGREES. LET SIT 10 MINUTES & SERVE!

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ARTICHOKE SPINACH PIZZA FOR THE PIZZA: PIZZA DOUGH (STORE-BOUGHT OR HOMEMADE) 2 TEASPOONS OLIVE OIL ¼ TEASPOON ITALIAN SEASONING 2 TABLESPOONS GRATED PARMESAN CHEESE 2 OUNCES CHOPPED FRESH SPINACH 1½ CHOPPED LEEKS ⅓ CUP WHITE BEANS 14.5-OUNCE CAN QUARTERED ARTICHOKE HEARTS SLICED FRESH MOZZARELLA SALT AND PEPPER TO TASTE FOR THE SAUCE: 1 TEASPOON LEMON JUICE 2 TABLESPOONS GRATED PARMESAN CHEESE 2 DROPS ROSEMARY VITALITY ESSENTIAL OIL 2 DROPS LEMON VITALITY ESSENTIAL OIL 1 CLOVE GARLIC ⅓ CUP CREAM CHEESE ½ CUP WHITE BEANS (CANNELLINI WORK GREAT) SALT AND PEPPER TO TASTE MILK TO THIN SAUCE, IF DESIRED INSTRUCTIONS PREHEAT YOUR OVEN TO 550 °F. (IF YOUR OVEN DOESN’T GO THAT HIGH, 500 °F IS OKAY.) PLACE A PIZZA STONE ON THE OVEN’S UPPER MIDDLE RACK OF THE OVEN. PREPARE THE PIZZA CRUST ACCORDING TO YOUR RECIPE’S INSTRUCTIONS. 25

VEGAN STUFFED ACORN SQUASH INGREDIENTS 2 ACORN SQUASH 1¾ TABLESPOONS OLIVE OIL, DIVIDED ¼ CUP CELERY, CHOPPED ½ CUP CARROTS, CHOPPED ½ AN ONION ¾ CUP BRUSSELS SPROUTS, SHREDDED 1 CUP MUSHROOMS, CHOPPED 1 CLOVE GARLIC, MINCED 3 CUPS COOKED QUINOA 1 CUP VEGETABLE BROTH ¼ CUP ORGANIC DRIED WOLFBERRIES 1 DROP ROSEMARY VITALITY™ 2 DROPS THYME VITALITY 2 DROPS BLACK PEPPER VITALITY SALT AND PEPPER TO TASTE ROASTING THE SQUASH: PREHEAT OVEN TO 450° F. CUT OFF ENDS OF SQUASH AND CUT IN HALF LENGTHWISE. SCOOP OUT PULP AND SEEDS. BRUSH SQUASH HALVES WITH ½ TABLESPOON OLIVE OIL. SPRINKLE WITH SEA SALT AND BLACK PEPPER. COVER BAKING SHEET WITH PARCHMENT PAPER. PLACE SQUASH SIDES FACE DOWN ON BAKING SHEET. BAKE FOR 25–35 MINUTES. WHILE SQUASH IS ROASTING, HEAT 1 TABLESPOON OLIVE OIL IN A LARGE SKILLET. SAUTE CELERY, CARROTS, AND ONION FOR 5–7 MINUTES. ADD MUSHROOMS AND COOK FOR 5 MINUTES. ADD BRUSSELS SPROUTS AND COOK FOR 5 MINUTES. COOK QUINOA IN VEGETABLE STOCK UNTIL DONE COMBINE QUINOA, SAUTÉED VEGGIES, AND WOLFBERRIES. COMBINE 1 TEASPOON OLIVE OIL WITH VITALITY ESSENTIAL OILS. POUR OVER QUINOA/ VEGGIE MIXTURE AND TOSS. SALT AND PEPPER TO TASTE. FILL EACH SQUASH HALVE WITH MIXTURE. BAKE FOR 10 MINUTES. LET COOL SLIGHTLY; THEN DIG INTO THIS FESTIVE FALL DISH!

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Dessert

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PEPPERMINT PATTIES INGREDIENTS:

1 CUP SHREDDED/FLAKED UNSWEETENED COCONUT 4 TABLESPOONS COCONUT OIL 1/4 CUP HONEY 12 DROPS YOUNG LIVING PEPPERMINT OIL 1 CUP SEMI CHOCOLATE CHIPS IN A FOOD PROCESSOR, PROCESS THE SHREDDED COCONUT ABOUT 30 SECONDS UNTIL IT IS VERY FINE. ADD THE COCONUT OIL, HONEY AND PEPPERMINT OIL. PROCESS UNTIL A SMOOTH PASTE HAS FORMED.

SHAPE THE PASTE INTO ABOUT 1 1/2 INCH SIZE ROUNDS AND PLACE ON A COOKIE SHEET. PLACE THE ROUNDS IN THE FREEZER FOR 10 MINUTES. MELT THE CHOCOLATE OVER A DOUBLE BOILER. REMOVE THE SHAPED PATTIES FROM THE FREEZER AND DIP IN CHOCOLATE. PUT BACK INTO FREEZER UNTIL READY TO SERVE. STORE IN FREEZER.

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BLUEBERRY LAVENDER ICE CREAM INGREDIENTS 2 CUPS FROZEN BLUEBERRIES 1 CUP FULL-FAT COCONUT CREAM 4 TEASPOONS BLUE AGAVE 4 DROPS LAVENDER VITALITY™ ESSENTIAL OIL UP TO ⅓ CUP COCONUT WATER INSTRUCTIONS LINE A SMALL CASSEROLE DISH OR LARGE CONTAINER WITH WAX PAPER OR PARCHMENT PAPER. ADD FROZEN BLUEBERRIES, COCONUT CREAM, LAVENDER VITALITY, AND AGAVE TO A HIGH-POWERED BLENDER OR FOOD PROCESSOR.

PULSE INGREDIENTS TOGETHER, ADDING COCONUT WATER 1 TABLESPOON AT A TIME TO HELP THE INGREDIENTS BLEND TOGETHER SMOOTHLY. BE CAREFUL NOT TO ADD TOO MUCH LIQUID OR YOUR ICE CREAM WILL BECOME TOO SOFT.

POUR BLENDED INGREDIENTS INTO THE PREPARED DISH, COVER, AND FREEZE FOR AT LEAST FOUR HOURS.

SCOOP INTO BOWLS AND GARNISH WITH YOUR FAVORITE INGREDIENT.

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CHOCOLATE PEANUT BUTTER PROTEIN CINNAMON BOMBS INGREDIENTS: 1 CUP PEANUT BUTTER 1/2 CUP GROUND FLAX SEEDS 4 SCOOPS YL PURE PROTEIN CHOCOLATE DELUXE

2-3 DROPS CINNAMON BARK VITALITY 1-3 TBSP HONEY (YOUR PREFERENCE) 1 TBSP CHIA SEEDS

MIX TOGETHER. CHILL FOR 30 MINUTES. ROLL INTO BALLS AND SERVE. KEEP THEM IN THE REFRIGERATOR FOR SNACKS!

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VEGAN CHOCOLATE PUDDING INGREDIENTS: 1 RIPE AVOCADO ½ CUP SUCANAT OR DEHYDRATED CANE JUICE ¼ CUP UNSWEETENED ORGANIC COCOA POWDER 2 TSP VANILLA EXTRACT 5 DROPS PEPPERMINT VITALITY OIL APPROX. 1/2 - 3/4 CUP WATER SLICE THE AVOCADO IN HALF, AND REMOVE THE PIT. WITH A LARGE SPOON, SEPARATE THE INSIDE OF THE AVOCADO FROM THE SKIN. PUT THE AVOCADO IN A BLENDER OR FOOD PROCESSOR AND ADD THE SUCANAT, COCOA POWDER AND VANILLA EXTRACT. BLEND UNTIL CREAMY. ADD ½ CUP WATER AND BLEND AGAIN UNTIL SMOOTH AND CREAMY. IF TOO THICK, CONTINUE ADDING MORE OF THE WATER, A BIT AT A TIME. THE CONSISTENCY YOU ARE LOOKING FOR IS ONE OF A PUDDINGLIKE CREAMINESS. WHEN YOUR CONSISTENCY IS PERFECT, ADD THE PEPPERMINT ESSENTIAL OIL AND BLEND FOR A FEW SECONDS TO INCORPORATE. PLACE IN REFRIGERATOR TO CHILL FOR 30 MINUTES.

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Typically, 1 drop of a citrus oil can substitute for 1 tsp. of citrus zest. If the recipe calls for the zest from 1 citrus fruit, you can use 8–14 drops of the citrus essential oil instead.

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For minty oils such as peppermint and spearmint, try substituting 1 drop for 1 tsp. dried mint leaves or 1 Tbsp. fresh mint leaves.

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Cinnamon and cassia are pretty similar, and typically what we know as ground cinnamon is really ground cassia; however, the strength of their flavor is quite a bit different. You will want to start by substituting 1 drop of cinnamon for 1–2 Tbsp. ground cinnamon and 1 drop of cassia for 1 tsp. ground cinnamon or cassia.

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For herbaceous oils like basil, marjoram, oregano, rosemary, cilantro, dill, etc., start with a toothpick dipped in the oil and stirred into the mixture, and then add more to taste as needed.

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Floral herbs like lavender can be used in cooking; but because floral flavors are uncommon, you want just a hint of this flavor. Start with a toothpick, and add more if needed.

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For other flavors, a good rule of thumb is to substitute 1 drop of oil for 1–2 Tbsp. of dried spice or herb and 1 drop of oil for 1–2 tsp. of fresh spice. If you think the oil is strong or the recipe calls for less than the above quantities, start with a toothpick dip instead. Taste, and add more if needed.

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