dōTERRA Recipes / doterra

Life is busy and constantly on-the-go. These nutrient-packed power bites are great for those days when you just need a little extra boost. They are made with Wild Orange essential oil will help keep your body full of energy during your busy day.

Ingredients
1 cup finely shredded coconut, divided
1 cup almond butter
1 cup dried cranberries
½ cup raw honey
½ teaspoon salt
2 tablespoons chia seeds
3 drops Wild Orange oil

Instructions

1. Place all ingredients into mixer, reserving just a half cup of the shredded coconut in a bowl to the side.
2. Add essential oil.
3. Mix until well combined.
4. Roll into balls and coat in the other half cup of shredded coconut.
5. Store in the refrigerator.

Tip: Eat when you need an extra boost of energy or before a workout.

Summer produce meets fall flavor in this easy, healthy recipe. It is infused with Rosemary oil, which is helpful for boosting energy, reducing nervous tension, and aiding digestion and internal organ function.* This makes for one comforting dinner that will leave you feeling satisfied and energized.

Ingredients
1 10-ounce package frozen butternut squash
3 tablespoons coconut oil, divided
1 medium yellow onion, chopped
2 garlic cloves, minced
1 sprig fresh Rosemary (optional)
½ cup full-fat canned coconut milk
½ cup vegetable broth
½ teaspoon sea salt
1 pound tomatoes, diced
Pinch of sugar (to cut acidity of tomatoes)
3 pounds zucchini
1 drop Rosemary oil
Freshly-ground black pepper to taste

Instructions 

1. Preheat oven to 375° F.
2. Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash on sheet pan, trying to keep pieces separated. Roast for 30–45 minutes or until squash is tender and can easily be pierced with a fork. Let cool.
3. While squash is cooling, spiralize the zucchini.
4. Add one tablespoon of coconut oil in a pan over medium heat.
5. Add the onions and garlic and saute for three to five minutes, until onion is translucent and garlic is fragrant.
6. Add the sauteed garlic and onions, rosemary, Rosemary essential oil, coconut milk, broth, and salt to the blender.
7. Blend until smooth. Add the remaining tablespoon of coconut oil to a large pan. Add the tomatoes and saute for about two minutes.
8. Add the spiralized zucchini and cook for about three minutes, until zucchini is almost tender.
9. Add the sauce to the pan and continue to cook until sauce is hot and zucchini is tender.
10. Garnish with freshly-ground black pepper and serve hot.

1. In small bowl, mash raspberries. 
2. Add remaining vinaigrette ingredients and mix using wire whisk until combined.
3. Chill vinaigrette for 30 minutes.
4. Toss salad ingredients with raspberry vinaigrette. 

Tip: Refrigerate remaining vinaigrette for up to two weeks.

Fresh and colorful ingredients makes for a salad that is both tasty and appealing. Enjoy this delicious rainbow salad with fresh tomato-basil dressing.

Ingredients
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)

Salad:
4 zucchini
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

Instructions

1. Using a mini food processor, puree the tomato; you should have about a half cup.
2. 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.
3. 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.
4. Transfer zucchini and squashes to a large bowl. Add radishes, shallots and cherry tomatoes. Add the vinaigrette to taste and toss to evenly distribute.
5. 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. 

1. Mix all ingredients in a jar.
2. Store in the fridge for up to four days.

The myraid of spices and ingredients in this soup from Costa Rica blend together for fantastic flavor that is sure to please.

Ingredients
1 cup celery, finely diced
1 medium sweet onion, finely diced
1 medium red pepper, finely diced
1 cup fresh tomato, chopped
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced (optional)
1 tablespoon canola oil or 1 tablespoon olive oil
3 cups black beans, canned including liquid (Four 15 ounce cans)
3 cups vegetable stock
1 drop or less Oregano oil
1 teaspoon cumin
¾ teaspoon celery salt
1 teaspoon salt
¾ teaspoon coriander powder
1 drop or less Thyme oil
½ teaspoon cayenne
¼ teaspoon nutmeg
¼ teaspoon clove
½ teaspoon allspice 

Instructions

1.  In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic, and ginger in oil over medium heat until vegetables are tender and onion is clear.
2. Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.

Tip: Use a toothpick to add Oregano and Thyme oils to taste.

Support your body in the way it needs, when it needs it. One of the many Oregano oil benefits supporting a healthy immune system.* One drop taken daily can help maintain healthy immune function. Oregano can be taken more frequently when seasonal threats are high or as needed to further boost immunity. You can put two drops of Oregano essential oil in a veggie capsule to help support immune function.

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.*

Ingredients
Salad
2 red Anjou pears
6 cups spinach
½ cup walnuts, chopped
⅓ cup gorgonzola
Vinaigrette
½ cup olive oil
¼ cup white balsamic vinegar
1 tablespoon honey Dijon mustard
1 toothpick Basil oil
Dash of Himalayan salt

Instructions

1. Blend together olive oil, white balsamic vinegar, Dijon mustard, and Himalayan salt. 
2. Add Basil oil. Start with one toothpick to taste. 
3. Once the dressing is flavored to your liking, toss vinaigrette with salad ingredients. Serve immediately.

“Citrus curd is a great basic condiment to have on hand for sweet cravings or for a last minute, simple dessert.”

Ingredients
⅓ cup + 1 tablespoon orange juice 
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons orange zest
⅓ cup sugar
8 egg yolks
10 tablespoons butter, sliced
1–2 drops Wild Orange oil

Instructions

1. In a medium saucepan, combine juices, zests, and sugar. Heat over medium heat until simmering. Turn heat to low.
2. Whisk egg yolks in medium bowl until smooth. Slowly pour half of orange mixture into yolks while vigorously whisking, then return to saucepan.
3. While whisking, continue to cook over low heat until mixture thickens and coats back of spoon, about 5–10 minutes.
4. Remove from heat and stir in butter one tablespoon at a time.
5. Add Wild Orange oil. Cool to room temperature. Refrigerate in airtight container. The curd will keep for up to one week.

Tips: Orange curd is delicious on toast, waffles, in yogurt, as part of fruit salad, in crepes, in a tart shell, between cake layers, etc.

Enjoy this vegan apple cake with breakfast or as a dessert.  This healthy alternative to traditional sugary teacakes has a nice autumn flavor and goes well with a warm mug of apple cider. 

Ingredients
1 ½ cups all purpose flour
2 ½ tablespoons baking powder
¾ cup raw sugar
½ cup olive oil
½ cup orange juice
½ cup walnuts
2 small apples, grated
1 tablespoon ground cinnamon
1 drop Cinnamon Bark oil

Instructions

1. Preheat oven to 350° F. Lightly coat cake tin with olive oil.
2. Juice orange in bowl and set aside.
3. In a separate bowl, mix together flour, ground cinnamon, and baking powder. Set aside.
4. Grate the apples. Set aside.
5. In a large bowl, add sugar, olive oil, and Cinnamon Bark oil. Mix together using a handheld or free-standing mixer.
6. Add the flour mix and the orange juice to a bowl with sugar and oil alternatively and keep mixing.
7. Add the apples and the walnuts and fold in gently with a spoon until just combined.
8. Pour the mixture into baking dish and bake for 45 minutes (or until a toothpick can be inserted and removed clean). Slice and enjoy.

Tip: The mixture will look a little dry until after the apples are added. This cake is best right out of the oven, but is good for a week.