dōTERRA Recipes / lime

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.

Discover the cuisine of Vietnam with these tasty, quick and easy rice paper rolls. The perfect summer party treat, packed with bright, fresh flavours, you’ll be asked to make them again no doubt. Add a citrus burst of flavour with 2 drops of Lime and Cilantro essential oil, this recipe is light, fresh and absolutely doTERRA delicious.

INGREDIENTS

Dipping Sauce

• 1 tablespoon fish sauce
• 2 red bird's eye chillies, deseeded, finely chopped
• 2 drops of Lime essential oil
• 2 drops of Cilantro essential oil 
• 3 teaspoons brown sugar
• 2 tablespoons rice wine vinegar
• 2 tablespoons granulated peanuts

RIce Paper Rolls

• 50 g vermicelli noodles
• 150 g snow pea, ends trimmed
• 1 large avocado, peeled and stoned
• 12 rice paper rounds (22cm)
• 18 cooked prawns, shelled, deveined and cut in half lengthways
• 1/3 cup mint leaves
• 1/3 cup coriander leaves
• 1 large carrot, peeled and grated

METHOD

1. Place rice noodles in a heatproof bowl. Cover with boiling water and let stand until vermicelli are tender (2-4 minutes). Drain well.
2. Blanche snow peas in a small saucepan of boiling water for 1 minute. Refresh under cold running water and drain well.
3. Slice snow peas and avocado lengthways into thin strips. Divide filling ingredients evenly.
4. To make rolls: Soak the rice paper in warm water until just softened. Remove from the bowl and then transfer to a clean damp tea towel.
5. Put 3 prawn halves into the centre of the rice paper. 
6. Add a mint leaf, coriander leaf, snow peas, avocado, carrot and noodles. Fold over rice paper and roll up, pressing edge to seal. Place on a tray lined with baking paper and cover with a damp tea towel. Repeat with remaining ingredients.
7. Dipping Sauce: add all ingredients to a small ball and stir until sugar dissolves
8. Cut rolls in half and serve with dipping sauce 

Homemade guacamole is one of the easiest recipes you will ever attempt. No fancy equipment needed aside from your own muscles, you can quickly whip this recipe together before any gathering.

Now, we know what you’re thinking. With lime juice and chopped cilantro, why put the essential oils in at all? The answer is in the incredible benefits you get by taking Lime and Cilantro essential oil internally. To name just a few: Lime has the power to support colon health, a healthy metabolism, and healthy weight management.* Cilantro, on the other hand, provides important antioxidants that protect your cells from damage.* It also supports a healthy digestive tract.*

The added flavor both oils bring to the guacamole is also a plus. Lime essential oil brings an added zest and balances out the rich creaminess of the avocado, while Cilantro oil adds an herbal flavor to the perfect combination of avocado, tomato, and onion.

Ingredients
4 large avocados
2 tablespoons cilantro, chopped
1 lime, juiced
¼ cup onion, chopped
2 medium tomatoes, chopped
4 drops Lime oil
1 drop Cilantro oil
Salt to taste

Instructions

1. Chop cilantro, onion, and tomato. Set aside.
2. Halve the avocados and remove the pit. Scoop out the flesh and smash avocados in a medium bowl.
3. Add cilantro, onion, and tomato into smashed avocado mixture.
4. Add Cilantro and Lime essential oil, lime juice, and salt.
5. Mix all ingredients and enjoy with tortilla chips of your choosing.

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.

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.