dōTERRA Recipes / ginger

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.

There’s nothing quite like the smell of freshly baked hot cross buns wafting through the house! Get your tastebuds into gear this Good Friday.

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.