dōTERRA Recipes / doterra

Our Pitaya bowl with Grapefruit oil takes just minutes to make and is a perfect option for breakfast or brunch.
 

Ingredients
Bowl
½ fresh mango, sliced into chunks
1 ½ fresh kiwis, sliced into chunks
1 packet frozen pitaya 
2 cups frozen fruit
1 cup cashew milk
1–2 frozen banana(s), sliced
4–6 drops Grapefruit oil

 

1. Add all ingredients to blender and blend until smooth. 
2. Add ice to thicken as desired.
3. Pour into bowl and garnish with toppings.

Tip: For frozen fruit, we used strawberries, mango, and pineapple.

1. Rinse quinoa under cold water in sieve. 
2. Combine quinoa and water in saucepan and simmer 10 minutes, covered. 
3. Remove from heat and add salt. Leave covered for 10 minutes until water is absorbed and grain is soft.
4. Remove peel, pith, and membranes from grapefruit and chop flesh into small pieces. Cut apricots into thin slices. 
5. In separate bowl, combine dressing ingredients. 
6. Add dressing ingredients and fruit mixture to quinoa and mix.
7. Toast pine nuts in dry, hot pan until golden. 
8. Pinch leaves off the herbs; rinse, dry, and chop finely. 
9. To serve, scatter quinoa with pine nuts and herbs.

Tip: Cold, fresh cucumbers make a great addition to this salad when using mint as the main herb.

These Ginger Shrimp and Mango Skewers are sure to become a tried and true favorite.

Ingredients
1 pound shrimp, raw, peeled and deveined with tails cut off
2 tablespoons olive oil
½–1 teaspoon crushed red pepper flakes
Zest of one lemon
2 large cloves garlic
1 drop Ginger oil
3 drops Lemon oil
3 heaping tablespoons fresh, chopped cilantro
Sea salt and pepper to taste 
2 mangoes

Crema
7 ounces full-fat coconut milk or coconut cream
Juice from zested lemon
2 drops Lemon oil
Salt and pepper to taste
 

Instructions

1. Place raw shrimp, olive oil, crushed red pepper flakes, lemon zest, garlic, essential oils, cilantro, and salt and pepper into a gallon-sized plastic bag and shake mixture until evenly coated. Marinate for 1–24 hours.
   Note: Soak wooden skewers for at least one hour in water before grilling.
2. Put all of the crema ingredients in a medium bowl and whisk to combine.
   Note: The crema can be made hours in advance or right before grilling.
3. Cut mangoes into chunks.
4. Assemble skewers, alternating shrimp and mango.
5. On a hot grill, cook the skewers for two to three minutes per side.
   Tip: Only turn skewer over one time to create grill marks.
   
6. Put skewers on a serving platter, drizzle with crema, and garnish with fresh chopped cilantro.

This is a good example of how easy it is to take a basic concept and turn it into something unique simply by changing the base ingredients. Rather than simply having white rice cooked in water or stock, try using aromatic jasmine rice and infused it with Ginger oil.

Ingredients
1 tablespoon olive oil
1 cup jasmine rice
1 ¼ teaspoons kosher salt
2 cups carrot juice
5 drops Ginger oil
1 tablespoon finely chopped fresh mint

Instructions

1. Preheat oven to 350°F (325° F convection).
2. Heat a one or two-quart saucepan over high heat until the heat can be felt radiating from the surface of the pan when your hand is held about six inches above the bottom of the pan.
3. Add olive oil to the pan and tilt the pan to coat evenly.
4. Add rice and salt; stir frequently to keep from burning. When rice starts to turn opaque, remove pan from heat and gradually add carrot juice.
5. Add Ginger oil and place lid on the pan (or cover tightly with foil if a lid isn’t available) and place in the preheated oven; bake for 30 minutes.
6. Remove from the oven and let sit covered for 10 minutes.
7. Remove cover and fluff rice with a fork.
8. Stir in the chopped fresh mint and serve hot.

Taking green drinks to a whole new level of taste and wellness, our Ginger Pear Green Smoothie is packed full of vital nutrients, fibers, and minerals to keep your body fueled and functioning properly. This green drink is so easy and yummy---you'll be craving it regularly.

Ingredients
1 heaping cup fresh spinach
1 heaping cup diced frozen pears
½ cup plain non-fat Greek yogurt
1 tablespoon almond butter
1 cup unsweetened almond milk or milk of choice
1 teaspoon raw honey
½ teaspoon vanilla extract
1 drop of Ginger oil

Instructions

1. Cut fresh pears and freeze for one hour.
2. Put all of the ingredients in a blender and blend until creamy and smooth.

Looking for another way to use Fennel essential oil for cooking? Fennel goes great with dips and salads when you want to add a sharp, flavorful element to your dish. Add a toothpick's amount to white bean dips and cucumber salads for digestive benefits and a savory flavor. Remember, when using essential oils for cooking, start small. Even a toothpick’s amount can add a lot of flavor to your dish, so start with the bare minimum, and add more essential oils as you go to ensure that the flavor of the oil doesn’t overpower the meal.

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.*

Ingredients
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 zucchini
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

Optional:
1 small red onion
2 red and orange bell peppers

Instructions

1. Put all ingredients except essential oils into a blender and pulse until smooth.
2. 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.
3. 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.

If you are feeling tension but have little time to relax, don’t stifle your feelings, let them go with the help of Eucalyptus essential oil.  Next time you feel tension, place a few drops of Eucalyptus oil into your hands, cup your hands over your nose, and inhale deeply. This simple and quick process will give you a calming yet energizing boost.

Ingredients:

• 2 tablespoons coconut oil
• 2 pounds’ butternut squash, peeled, seeded, and cut into small ½-inch pieces
• 1 medium yellow onion, chopped
• 4 garlic cloves, pressed or chopped
• 2–3 tablespoons Thai red curry paste
• 2–3 drops Coriander essential oil
• 1 teaspoon ground cumin
• ¼ teaspoon sea salt teaspoon red pepper flakes
• 1 tablespoon fresh lime juice
• 4 cups vegetable broth
• 1 cup full fat coconut milk

Directions:

1. Heat oil in large pot over medium heat. Once oil is heated, add squash, onion, garlic, curry paste, Coriander essential oil, cumin, salt, and red pepper flakes to skillet. Stir to combine.
2. Cook, stirring occasionally, until onion is translucent.
3. Add vegetable broth. Bring mixture to boil, reduce heat, and simmer until squash is soft.
4. Remove from heat and let cool. Working in batches, transfer contents from pan to blender. Securely fasten the lid and purée mixture until smooth.
5. Transfer puréed soup to serving bowl and repeat until contents are smooth.
6. Stir lime juice and coconut milk into blended soup and serve.

Discover the cuisine of Vietnam with these tasty, quick and easy rice paper rolls. The perfect summer party treat, packed with bright, fresh flavours, you’ll be asked to make them again no doubt. Add a citrus burst of flavour with 2 drops of Lime and Cilantro essential oil, this recipe is light, fresh and absolutely doTERRA delicious.

INGREDIENTS

Dipping Sauce

• 1 tablespoon fish sauce
• 2 red bird's eye chillies, deseeded, finely chopped
• 2 drops of Lime essential oil
• 2 drops of Cilantro essential oil 
• 3 teaspoons brown sugar
• 2 tablespoons rice wine vinegar
• 2 tablespoons granulated peanuts

RIce Paper Rolls

• 50 g vermicelli noodles
• 150 g snow pea, ends trimmed
• 1 large avocado, peeled and stoned
• 12 rice paper rounds (22cm)
• 18 cooked prawns, shelled, deveined and cut in half lengthways
• 1/3 cup mint leaves
• 1/3 cup coriander leaves
• 1 large carrot, peeled and grated

METHOD

1. Place rice noodles in a heatproof bowl. Cover with boiling water and let stand until vermicelli are tender (2-4 minutes). Drain well.
2. Blanche snow peas in a small saucepan of boiling water for 1 minute. Refresh under cold running water and drain well.
3. Slice snow peas and avocado lengthways into thin strips. Divide filling ingredients evenly.
4. To make rolls: Soak the rice paper in warm water until just softened. Remove from the bowl and then transfer to a clean damp tea towel.
5. Put 3 prawn halves into the centre of the rice paper. 
6. Add a mint leaf, coriander leaf, snow peas, avocado, carrot and noodles. Fold over rice paper and roll up, pressing edge to seal. Place on a tray lined with baking paper and cover with a damp tea towel. Repeat with remaining ingredients.
7. Dipping Sauce: add all ingredients to a small ball and stir until sugar dissolves
8. Cut rolls in half and serve with dipping sauce 

1. Core apples and slice horizontally for sandwich pieces. 
2. In bowl, mix peanut butter, granola, and essential oil. 
3. Place mixture between two apple slices or use as dip.

Tip: If you aren't going to serve the sandwich immediately, soak the apple slices in water and a few drops of Lemon oil to help keep the apple looking fresh.