dōTERRA Recipes / lemon

Native to Hiroshima, Japan, Satoko Kojo, also known as "Coco," rediscovered her passion for cooking when she was introduced to doTERRA essential oils. Self-taught and driven by her passion, Coco opened an organic raw vegan restaurant in Hiroshima. While operating her restaurant, she held cooking classes and promoted health related workshops for green smoothies and ayurveda cooking. She also worked in the kitchen of a five-star vegan restaurant in Taipei, and was featured in a magazine based in Hiroshima. While there, she hosted her own radio show and two television shows about health, wellness, and nutrition. Today, Coco is living her dream in Taipei, where she continues to hold cooking classes and workshops, and provides recipes for various cafes and shops.

Rich and fudgy, this cake made with avocados is so tasty you won’t believe it’s healthy. 

Ingredients
Crust
3–4 pitted dates
¼ cup shredded coconut
¼–⅓ cup almonds
½–1 teaspoon water
Pinch of sea salt
1 teaspoon melted extra virgin coconut oil
1 drop  Lemon, Lime, Wild Orange , or Grapefruit oil

Filling
1 large avocado
4 tablespoons agave syrup or
3 tablespoons maple syrup
3 tablespoons water
1–1 ½ teaspoon pure vanilla extract (optional)
1–2 drops doTERRA Lemon, Lime, Wild Orange, or Grapefruit oil
5–6 tablespoons melted extra virgin coconut oil

Instructions
Crust

1. Grind first five ingredients in food processor until it turns into a dough.
2. Add extra virgin coconut oil and essential oil, then grind into a mixture until it holds together when pressed in your hand. Press into the bottom of a mini springform pan.
3. Put mixture in the fridge while preparing the filling.

Filling

1. Blend first five ingredients in a blender until completely smooth and creamy. Make sure to give it enough air so it becomes very creamy.
2. Add coconut oil and essential oils and blend again.
3. Take crust out of the fridge and pour in the filling.
4. Return to the fridge and chill until firm (about eight hours).

Tip: Use a springform pan that has a bottom you can separate from the mold. Prepare two sets and use one bottom to press the crust evenly.

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.

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.

1. Using a blender, blend all ingredients together until smooth.
2. Serve in tall glasses.

Tip: Freeze fruit for a thicker consistency. For low fat coconut milk, combine 1 cup water with 1 cup coconut milk