dōTERRA Recipes — lemon

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Raw Avocado Cake

Raw Avocado Cake 0

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.

Quinoa Tabbouleh with dōTERRA Oils

Quinoa Tabbouleh with dōTERRA Oils 0

A perfect appetizer for a Middle Eastern meal, this tabbouleh recipe replaces the classic bulgur found in the Levantine dish with quinoa. Feel free to experiment with other herbs and fruits, or even substitute the quinoa with couscous. You'll find that the dressing is both tasty and forgiving.
 
Ingredients
Salad
1 cup quinoa
1 ½ cups water
1 red grapefruit
2 oranges
½ cup dried apricots
¼ cup pine nuts
1 cup herb of choice (we recommend mint, parsley, or cilantro)
 
Dressing
4 drops Lemon oil
4 drops Grapefruit oil
1 tablespoon olive oil
1 garlic clove, peeled and crushed
Pinch cayenne pepper
Salt, to taste
 
Instructions
  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.

Shrimp and Mango Skewers with dōTERRA Ginger

Shrimp and Mango Skewers with dōTERRA Ginger 0

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.
Apple Cream Cheese Rose Tarts with dōTERRA Oils

Apple Cream Cheese Rose Tarts with dōTERRA Oils 0

Ingredients:

2 apples
3 drops Lemon essential oil
½ cup cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla
2 drops Cinnamon Bark essential oil
2 sheets puff pastry

Instructions:

  1. Preheat oven to 375° F
  2. Core and thinly slice apples.
  3. Combine apple slices, Lemon essential oil and water in a bowl to keep apples from browning. Pat apple slices dry and set aside.
  4. Roll out puff pastry. Cut four even strips.
  5. In a bowl, cream together cream cheese, powdered sugar, vanilla, and Cinnamon Bark oil.
  6. Spread cream cheese mixture on top half (long way) of puff pastry slices.
  7. Arrange and layer apple slices on cream cheese mixture, cut side facing down.
  8. Fold bottom half of plain puff pastry on top of cream cheese mixture and apple slices. Starting at one end, roll them up. Place in greased muffin
Citrus & Herb Butter Roasted Turkey with dōTERRA Oils

Citrus & Herb Butter Roasted Turkey with dōTERRA Oils 0

 

Instructions 

4 drops Wild Orange essential oil
3 drops Lemon essential oil
3 cloves garlic, minced
4 tablespoons chopped fresh sage
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh thyme
Pinch of salt and pepper
1 stick unsalted butter, room temperature

For the Turkey

14–16 pound turkey, thawed
½ large orange, cut in two wedges
1 lemon, cut in quarters
½ large granny smith apple, cut in two wedges
1 garlic head, cut in half
5 sprigs of sage
5 sprigs of thyme
2 sprigs of rosemary

For the Butter

  1. In a small bowl, combine all ingredients and stir together thoroughly. Set aside.

For the Turkey

  1. Preheat oven to 500° F
  2. Rinse turkey inside and out. Pat skin dry and place in a roasting rack inside a large roasting pan. Stuff the cavity of the bird with the orange, lemon, apple, garlic, and herbs.
  3. Tuck wing tips under the turkey.
  4. Use fingers to carefully loosen skin around the entire bird. Take ¼ of the butter mixture and rub it, thoroughly, under skin making sure to coat as much of the turkey as possible. Brush remaining butter mixture over skin, making sure to cover the entire turkey.
  5. Sprinkle breast and legs with salt and pepper and tie legs together with kitchen twine.
  6. Roast turkey on the lowest rack at 500 degrees for 30 minutes. Turn oven down to 350 degrees and insert probe thermometer into the thickest part of the breast. Cook until thermometer reads 160 degrees.
  7. Note: Cooking time depends on the size of the turkey.
  8. Remove from oven and cover with foil. Let turkey rest for approximately 30 minutes before carving.
    Blueberry Muffins with dōTERRA Lemon

    Blueberry Muffins with dōTERRA Lemon 0

    This recipe is free of gluten, refined sugar, and delicious. The tangy and sweet flavor of blueberry pairs well with citrus, and Lemon oil delivers that zest to this melt-in-your-mouth recipe.
     
    Ingredients
    2 cups gluten-free all-purpose flour
    1 teaspoon xanthan gum
    ½ cup honey or brown rice syrup
    1 tablespoon baking powder
    ½ teaspoon salt
    8 drops Lemon oil
    1 egg
    1 cup milk
    ½ cup butter, melted
    1 cup fresh or frozen blueberries
     
    Instructions
    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.  
    Tip: Although this recipe calls for one cup blueberries, you can never go wrong with more berries.