dōTERRA Recipes / doterra

This Jalapeño Cranberry Dip is sweet with the right amount of spicy and is infused with Lime and Cilantro essential oils. Lime essential oil gives this recipe a sweet, citrus flavor while Cilantro adds a fresh, herbal flavor. Both oils compliment the cranberries and jalepeño peppers to make for a delicious, healthy treat.

Ingredients
1 12 ounce bag fresh cranberries
1 bunch cilantro, chopped
1 toothpick Cilantro oil 
1–2 jalapeño peppers, seeded and minced
2 limes, juiced
1 toothpick Lime oil
¾ cup white sugar (or sweetener of choice)
8 ounces cream cheese 

Instructions

1. Combine cranberries, cilantro, Cilantro oil, and jalapeño peppers in a food processor. Chop but do not purèe.
2. Spoon chopped cranberry mixture into a bowl and add lime juice, Lime oil, and sugar. Stir.
3. Cover and refrigerate at least three hours (overnight is best).
4. Serve over a block of cream cheese with wheat crackers or tortilla chips.

This pumpkin pie is a creamy, sweet dessert perfect for the holidays. The combination of Cinnamon, Ginger, and Clove makes for a pumpkin pie filling that is warm and spicy. These individual servings are the perfect way to finish off a delicious meal.

Ingredients
2 cups pureed pumpkin
1 large egg
¼ cup egg whites
½ cup milk of choice
3 teaspoon melted butter or coconut oil
⅓ cup brown sugar or honey
2 tablespoons vanilla extract
¼ teaspoon ground nutmeg
2 drops Clove oil
2 drops Ginger oil
3 drops Cassia or Cinnamon Bark oil
1 uncooked pie crust 

Instructions

1. Preheat oven to 350° F.
2. Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after its cooked.
3. In a blender or food processor, blend all ingredients until smooth.
4. Evenly divide the pie filling into pie crust.
5. Bake for 30–45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
6. Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate.  

Tip: If you want to make a whole pie rather than mini pies, this recipe will make one medium sized pie.

This mousse is gluten-free, dairy-free, and your mouth will be none the wiser.

1. Cut one bar in half, reserving half of one bar for shavings.
2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
3. Break the remaining chocolate into the bowl and stir, allowing it to melt. 
4. Once melted, set aside to cool slightly.
5. Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor or blender, discarding the skins.
6. Split the vanilla bean pod down the middle, scoop out the beans, and add them to the food processor.
7. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
8. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
9. Put into desired serve ware, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate.

"It's the 'skinny' version of mint chocolate chip ice cream!"

Ingredients
1 cup almond milk
1 drop Peppermint oil
½ teaspoon vanilla extract
Stevia to taste
Handful of mixed greens, kale, or spinach
3 tablespoons semisweet chocolate shavings
2 frozen bananas
1 tablespoon chia seeds

Instructions

1. Add ingredients minus Peppermint oil and chocolate. Blend until smooth.
2. Mix in Peppermint oil and chocolate shavings and taste. Add more Peppermint if desired.
3. Garnish with chocolate shavings and fresh peppermint.

1. Whip solid coconut oil, raw honey, and Peppermint essential oil together with hand mixer. The whipped filling should be white and fluffy when complete.
2. Refrigerate whipped filling for about five minutes.
3. Use a small scoop or measuring spoon to make small mounds of mint filling. Press down with spoon or finger to make a flat shape.
4. Place each piece on sheet of parchment paper on top of cookie sheet. Return mints to freezer until ready to coat with chocolate.
5. In small saucepan or double boiler, gently melt chocolate chips over low heat.
6. Take mints out of freezer. Use fork to dip each piece in melted chocolate. Place on top of cooling rack.
7. For holiday fun, sprinkle with crushed candy cane immediately after coating.
8. Put chocolates back in freezer to cool until hardened. Serve chocolates immediately or store in refrigerator until you are ready to eat them.

Tip: Use a cool spoon to shape whipped filling to reduce sticking. 

The fresh vegetables, chicken and creamy sauce are brought to life in this soup with a few drops of Oregano oil. This soup is tasty and satisfying.

Ingredients
3 tablespoons flaked oregano
1 tablespoon olive oil
1 chicken breast
2 tablespoons chicken bouillon
6 cups water
4 stalks celery, diced
1 green pepper, diced
1 package Ditalini pasta
4 Roma tomatoes, diced
1 pint whipping cream
2 drops Oregano oil
½ teaspoon salt
½ teaspoon pepper

Instructions 

1. Place olive oil and flaked oregano in small skillet and saute over medium heat for approximately one minute. Set aside.
2. Place chicken, one tablespoon of chicken bouillon, and one cup of water in pressure cooker. Cook for 20 minutes on high. Once chicken has finished cooking, shred or dice chicken.
3. Place celery and green pepper in small skillet and saute over medium heat for approximately one minute.
4. Place chicken, celery, and green pepper mixture back into pressure cooker. Add pasta.
5. Mix one tablespoon of powdered chicken bouillon with five cups of water and pour over noodles until covered.
6. Add salt and black pepper. Cook in pressure cooker on low pressure for two minutes.
7. When complete, add whipping cream, tomatoes, the sauteed oregano, and Oregano oil. Mix thoroughly and let heat for one minute before serving.

Incorporating essential oils in your family’s diet is easy and delicious!  Try making this delicious and easy Italian Bread Dip for an appetizer or side dish during your next meal. It will be gone before you know it!

1. Mix flour, xanthan gum, and baking powder.
2. Beat egg in a medium bowl; add milk, butter, brown rice syrup, and Lemon oil and blend together. Add mixture to dry ingredients.
3. Mix in blueberries.
4. Spoon batter into a lined muffin tin, filling each muffin mold two-thirds.
5. Bake for 20 minutes at 375° F.  

This pasta is quick and easy—perfect for a weekday night. This recipe also contains Lemon oil, which naturally cleanses the body and aids in digestion.* Your kids will love the taste, and you can enjoy knowing that you're providing a healthy meal for the whole family.

Ingredients
3 quarts water
2 tablespoons salt
1½–2 pounds fresh broccoli
1 pound brown rice pasta
3–4 cups spinach
4 tablespoons butter
1–2 drops Lemon oil
2 cloves garlic, crushed and minced
¼ teaspoon crushed red pepper
1 cup fresh Parmesan, plus more to garnish
Salt and pepper
Olive oil, to garnish
Fresh lemon wedges, to garnish

Instructions

1. In a large skillet or pot, bring salt and water to a boil.
2. While water is heating, trim broccoli stems and florets into bite sized pieces.
3. Once water is boiling, add noodles and boil on high for 4 minutes.
4. Add the broccoli, cover, and boil for an additional 3 minutes.
5. Take off heat and drain pasta and broccoli. Return pasta and broccoli to the pan and stir in spinach.
6. Distribute Lemon oil to your pasta evenly (with a toothpick or by continuous stirring).
7. In a small skillet, melt butter over medium heat. Add the minced garlic and crushed red pepper to the butter and sauté for 1 minute.
8. Turn off heat and continue stirring for 1–2 minutes, then add the mixture to your pasta.
9. Stir 1 cup fresh Parmesan into your pasta and add a drizzle of olive oil on top. Season with salt and pepper to taste.
10. Garnish with more cheese and fresh lemon wedges. Serve warm.

Tips: If you are having trouble with the pasta sticking together while cooking, add a splash of olive oil to the water.

Looking for a healthy, delicious, on-the-go snack? These Lemon Strawberry Bites are made with all-natural ingredients and make for the perfect portable sweet treat. This recipe also includes the internal benefits of Lemon oil, which can help ease seasonal respiratory discomfort.*

Whether you need a quick breakfast, a hiking snack, or something to settle the kids down before dinner, try out this recipe today.

Ingredients
1 cup frozen strawberries
1 cup oats
1 tablespoon maple syrup
½ cup coconut flour
½ cup sunflower seeds
2 tablespoons coconut oil
Coconut flakes or desiccated coconut
1–2 drops Lemon oil

Instructions

1. Blend frozen strawberries, oats, sunflower seeds, coconut flour, one tablespoon coconut oil, and maple syrup. If mixture is dry after blending, add second tablespoon of coconut oil.
2. Add Lemon oil and blend again.
3. Form mixture into balls and roll in coconut flakes or desiccated coconut.
4. Refrigerate two to four hours.

Tip: For added sweetness, try adding a tablespoon or two of honey.