Raw Vegan Veggie Dip with dōTERRA Oils 0
Great as a light snack or refreshing appetizer, this flavorful dip will stimulate your taste buds and leave you wanting more. There are plenty of essential oils that go into this recipe, too—five to be exact. While the fresh version of each plant would be fine to use (and is used in the case of rosemary and basil), the essential oil versions are more concentrated and add more powerful health benefits when taken internally.
Here are just a few examples:
- Oregano oil helps maintain the health of your immune, respiratory, and digestive systems.*
- Rosemary oil supports the healthy function of your internal organs.*
- Clary Sage is a soothing and relaxing oil, and may synergistically help calm your nervous system.*
- Fennel has been used to promote healthy digestion.*
- Basil also supports gastrointestinal health and can lessen occasional anxious feelings.*
1–5 cloves garlic
1 can (15 ounce) garbanzo beans, rinsed
2 lemons, juiced
2 ½ cups spinach
1 can variety mix black, green, and Kalamata olives
2 stems fresh basil
1 small bundle Italian parsley
2 sprigs rosemary
4 roma tomatoes
1 teaspoon salt
2 tablespoons apple cider vinegar
¼ cup virgin olive oil
1 yellow squash
1 small eggplant
½ cup almonds or pine nuts
1 drop Oregano oil
2 drops Rosemary oil
3 drops Clary Sage oil
4 drops Fennel oil
7 drops Basil oil
1 small red onion
2 red and orange bell peppers
- Put all ingredients except essential oils into a blender and pulse until smooth.
- Add essential oils one drop at a time to taste. You do not have to use all the recommended drops of essential oil if you prefer a lighter flavor.
- Serve with vegetables, pita bread, or chips.
Tips: For a fresher flavor, you can also make beans from scratch instead of using them from a can.
Mushroom Fettuccine with dōTERRA Oils 0
The flavor in this easy pasta comes in large part from Crimini mushrooms and toasted pine nuts, subtly influenced by just a bit of Basil and Black Pepper oil. You may be asking why we use the essential oils in this recipe when the plant and spice are both so readily available in the store. The answer is simple: for their internal benefits. The Basil essential oil supports your nervous system and cardiovascular health, while Black Pepper essential oil can help support health circulation and contains important antioxidants.* As an added bonus, if made with egg-free noodles this dish makes a great vegan meal.
4 servings fettuccine noodles
3 garlic cloves, minced
½ onion, chopped
Sea salt, to taste
300–350 grams brown mushrooms (Italian or Crimini)
1 drop Basil oil
1 drop Black Pepper oil
4 tablespoons olive oil
2 tablespoons pine nuts
Fresh basil leaves, to garnish
- Using a damp paper towel, wipe each mushroom to remove any dirt, or lightly rinse the mushrooms with cool water and pat dry with paper towels. Do not soak the mushrooms as they will retain too much water to cook properly.
- Chop onion, and mince garlic. Cut mushrooms by trimming and discarding thin slices from the end of the stems. Slice the mushroom from top to stem to your desired thickness.
- Cook pasta according to package instructions in salted water.
- As pasta is cooking, heat 3 tablespoons olive oil in a pan. Roast onion and mushrooms in the heated oil for about 10 minutes, or until mushrooms are golden and the onion is clear and soft. Add garlic about 2 minutes before lowering heat, watching carefully so as not to burn. Remove from heat.
- In another pan, toast pine nuts until golden.
- Once pasta is al dente, drain. Mix together 1 tablespoon olive oil with 1 drop Basil and 1 drop Black Pepper oil. Pour oil mixture over noodles, and toss until evenly coated.
- Add mushrooms, onions, garlic, and pine nuts to the noodles and mix until combined. Salt to taste.
- Serve hot, topped with fresh basil.
Tips: Add red pepper flakes for more color and heat.
Rainbow Salad with Tomato Dressing with dōTERRA Basil 0
Fresh and colorful ingredients makes for a salad that is both tasty and appealing. Enjoy this delicious rainbow salad with fresh tomato-basil dressing.
2 plum tomatoes
2 large cloves garlic, minced
2 tablespoons champagne vinegar
½ cup extra-virgin olive oil
1–3 drops Basil oil
Salt and freshly ground pepper, to taste
Pinch of sugar (optional, to cut acidity of tomatoes)
4 summer squash
8 radishes, very thinly sliced
4 shallots, very thinly sliced
2 cups cherry tomatoes, halved
1½ cups shaved parmesan
1 cup sunflower seeds
- Using a mini food processor, puree the tomato; you should have about a half cup.
- In a small bowl, whisk together tomato puree, minced garlic, champagne vinegar, olive oil, and Basil oil. Season to taste with salt and pepper. Add sugar to taste if desired.
- Trim ends from zucchini and summer squashes. Using a spiralizer fitted with the small shredder blade, cut the zucchini and squash into spaghetti-like spiral strands, using kitchen shears to cut the curls every three or four rotations.
- Transfer zucchini and squashes to a large bowl. Add radishes, shallots and cherry tomatoes. Add the vinaigrette to taste and toss to evenly distribute.
- Top with parmesan shavings and sunflower seeds and serve immediately.
Tip: If you don't have a spiralizer, or if you want a more fettuchini texture, you can use a vegetable peeler to slice the zucchini and squash lengthwise, and then a paring knife to cut the slices into narrower strips.
Pear Gorgonzola Salad with dōTERRA Basil 0
Change up your weeknight salad with this tempting pear and gorgonzola dish. This recipe includes the added benefits of Basil oil, which gives this salad a fresh flavor and can help ease anxious feeling when taken internally.*
2 red Anjou pears
6 cups spinach
½ cup walnuts, chopped
⅓ cup gorgonzola
½ cup olive oil
¼ cup white balsamic vinegar
1 tablespoon honey Dijon mustard
1 toothpick Basil oil
Dash of Himalayan salt
- Blend together olive oil, white balsamic vinegar, Dijon mustard, and Himalayan salt.
- Add Basil oil. Start with one toothpick to taste.
- Once the dressing is flavored to your liking, toss vinaigrette with salad ingredients. Serve immediately.