Warming Winter Recipes infused with Essential Oils


Can you believe that it’s already May! Wow – it feels like a few weeks ago that we were celebrating Christmas!

If you live in the Southern hemisphere like me, then Winter will be knocking on your door and you’ll be doing all you can to keep yourself and your family warm and healthy!

One of my favourite times to use my essential oils is through the Winter season! And aside from putting Thieves under my feet before bed and RC in the diffuser,
love to use essential oils in my food and drink to bring the benefits and vibration of nature into my body.

So I hope you enjoy my 3 favourite mouth-watering Winter recipes this season!!!

3 Warming Winter Recipes with Essential Oils!

Regardless of what your vice is during winter, make sure you are using essential oils to help keep your frequency high, so that you can optimise your state of health, energy and youthfulness….and attract the good in all things throughout the season.

Remember that essential oils change and uplift our state of mind and our body frequency very effectively and quickly, so when the cold grey skies come along, warm yourself up with one of these delicious recipes!

Prawn or Tofu Curry Soup with Cilantro essential oil

This soup by Young Living Ambassador Chef Kate is full of Cilantro essential oil flavour and is sure to be a hit with family and friends!

It’s really easy to make and can be prepared a day ahead and then gently reheated when you are ready to serve, which makes it an ideal dish for entertaining.

Vegetarian/Vegan Tip!
You can easily make a vegetarian/vegan version of this soup by using approximately 1 cup of firm tofu, cut into bite size pieces and/or by adding some extra chopped veggies in place of the prawns. Here are a few suggestions: zucchini, green beans, peas, snow peas, broccoli, cauliflower, capsicum and carrots. Just add the veggies and/or tofu and simmer until tender, a few minutes before serving. A few cashews could be nice in the soup too. But don’t forget to add the magic ingredient….Cilantro essential oil!


  • 1 tablespoon of coconut oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and finely sliced
  • 1 medium zucchini, finely sliced
  • ½ capsicum, finely sliced (optional)
  • 1 – 2 tablespoons of curry powder (to taste)
  • 1½ teaspoons of sea salt and freshly ground pepper (to taste)
  • 2 cans of coconut milk (or light coconut milk)
  • 12 – 16 medium prawns (green or cooked, shells removed and deveined)
  • 2 tablespoons of finely chopped coriander and/or parsley (optional)
  • 1 – 2 drops of Young Living Cilantro oil (to taste)
  • 4 drops of Young Living Lemon oil (to taste)

For Serving:

  • coriander and/or parsley leaves (optional)
  • spring onion slices (optional)
  • cashew pieces
  • cooked rice or quinoa


  1. Clean the prawns and leave them whole or cut them into bite-sized pieces and refrigerate until needed. You can do this step a few hours or a day ahead.
  2. Open the cans of coconut milk and set aside. Place the coconut oil in a large sauté pan or soup pot and melt over medium heat. Add the onions, carrots, zucchini, capsicum. Sauté, while stirring often, for approximately 10 minutes, until the veggies are tender.
  3. Add the curry powder, salt and pepper and stir well to coat the veggies. Then add the coconut milk and chopped coriander, stir the mixture, then reduce the heat to medium and simmer the mixture for 10 minutes.
  4. At this point you can add the prawns and cook them through and serve, or you can cool the soup and refrigerate for up to 2 days (and add the prawns at the next step).
  5. About 15 minutes before serving the soup, gently reheat it to a simmer, add the prawns and simmer for approximately 10 minutes until the prawns are cooked through.
  6. Remove from the heat, add the culinary oils and stir through. Serve immediately or cover with a lid for a few minutes. When ready to serve, garnish the soup with coriander and/or parsley leaves, spring onion slices and a few cashew pieces. You can also add a spoonful of cooked rice or quinoa to each bowl.

Vegan Chocolate Cake with Orange essential oil

This luscious moist cake recipe by Young Living Ambassador Chef Kate is full of flavour! Orange oil works perfectly with the chocolate and really makes the frosting divine! The frosting is more like a thick glaze and sets when cool.

Try using a little Peppermint or Spearmint oil in place of the Orange oil or for a real treat, and on a VERY special occasion add a swirl of Rose oil. Just dip a clean toothpick into the Rose oil bottle then swirl the toothpick through the frosting. Optional: Add one drop of Rose oil into the wet ingredients of the cake for a truly divine taste sensation!

Dry Ingredients:

  • 1 ¼ cups of gluten-free or plain flour
  • 1 cup of organic sugar or natural sweetener
  • ½ cup cacao powder
  • 1 tablespoon of grated orange rind/zest
  • ½ teaspoon of sea salt
  • ½ teaspoon of non-aluminium baking powder

Wet Ingredients:

  • 1 ¼ cups of coconut milk or almond milk (at room temperature)
  • 5 tablespoons of melted coconut oil
  • 1 tablespoon of white vinegar or lemon juice
  • 2 teaspoons of vanilla essence
  • 6 drops of Young Living Orange oil

Chocolatey Orange Frosting ingredients:

  • 1 ½ cups of non-dairy chocolate chips
  • ½ cup of coconut cream
  • 1 tablespoon of melted coconut oil
  • 1 teaspoon of grated orange rind/zest
  • A tiny pinch of sea salt (optional, to taste)
  • 4 to 6 drops of Young Living Orange oil to taste

Instructions for the Cake Batter:

  1. Preheat oven to 180°C (350°F) and prepare a 20cm round baking pan by rubbing a thin layer of coconut oil around the inside of the pan.
  2. If the cake will come out of the baking dish for serving, you will need to line it with baking paper. Using the baking pan as a template, trace a 20cm circle on baking paper and then cut it out on the inside of the line so it easily fits in the baking pan. Skip this step if you plan to leave the cake in the baking dish for serving.
  3. Mix all the dry ingredients together in a large bowl and set aside. Then mix all the wet ingredients together in a medium bowl, right before you are ready to add to the dry ingredients.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently pour the mixture into the prepared baking pan. If needed, smooth the surface with a spoon or spatula.
  5. Bake for approximately 35 – 40 minutes, or until the cake is completely set and a toothpick inserted in the middle comes out with few moist crumbs.
  6. Allow the cake to cool for 5 minutes before removing from the pan. Then using the overhanging paper handles, lift the cake out of the pan and place on a cooling rack and allow to cool. Then invert the cake onto a cake stand or platter and remove the baking paper.

Instructions for Chocolatey Orange Frosting:

  1. Using a double boiler on medium heat with water in the bottom pan or using a Bain Marie (a pan filled a little over ¼ of the way with simmering water and a metal or heat-proof glass bowl on top), add the chocolate chips, coconut cream, coconut oil, orange zest and salt and gently stir all the ingredients together until the chocolate has melted and there are no lumps. This will take approximately 5 minutes. Remove from the heat and cool for 5 minutes, then add the Orange oil and stir to combine.
  2. Let the frosting set for a few minutes, then spoon over the top of the cake and gently smooth out over the top, allowing the frosting to spill over the sides, then smooth around the sides to cover.
  3. Serve with orange slices.

A “Winter Love” Cacao Drink

Many of you are already aware that raw ceremonial (unprocessed) cacao has incredible health-giving properties for the body, and the Shamans who have been drinking it for centuries in Peru believe that it helps to open one’s heart. So imagine this potent, heart-opening drink with essential oils added in!!! This beautiful recipe was created by Star Sarasvati.


  • 1 tablespoon of pure cacao powder or half a cup of shaved cacao (you can buy it in powder at most health stores). Star loves “Freedom Cacao” as her ethical cacao supplier.
  • 1 cup of your favourite milk (Star makes her own coconut, oat or hemp milk)
  • 1 teaspoon of your choice of sweetener (Star uses raw honey)
  • 1 drop of Young Living Ginger oil
  • 1 drop of Young Living Lavender oil
  • 2 drops of Young Living Cinnamon Bark oil


  1. Heat the milk and cacao slowly over the stove, stirring the whole time until it bubbles up to thicken. Turn the stove off and move the pot aside.
  2. Stir in your choice of sweetener, and add the essential oils.
  3. Pour into your cup and enjoy!

Tip: Star loves to add a pinch of Cayenne Pepper to her drink for a spicy chilli kick!!!

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