dōTERRA Recipes / oregano

Great as a light snack or refreshing appetizer, this flavorful dip will stimulate your taste buds and leave you wanting more. There are plenty of essential oils that go into this recipe, too—five to be exact. While the fresh version of each plant would be fine to use (and is used in the case of rosemary and basil), the essential oil versions are more concentrated and add more powerful health benefits when taken internally.

Here are just a few examples:

• Oregano oil helps maintain the health of your immune, respiratory, and digestive systems.*
• Rosemary oil supports the healthy function of your internal organs.*
• Clary Sage is a soothing and relaxing oil, and may synergistically help calm your nervous system.*
• Fennel has been used to promote healthy digestion.*
• Basil also supports gastrointestinal health and can lessen occasional anxious feelings.*

Ingredients
1–5 cloves garlic
1 can (15 ounce) garbanzo beans, rinsed
2 lemons, juiced
2 ½ cups spinach
1 can variety mix black, green, and Kalamata olives
2 stems fresh basil
1 small bundle Italian parsley
2 sprigs rosemary
4 roma tomatoes
1 teaspoon salt
2 tablespoons apple cider vinegar
¼ cup virgin olive oil
1 yellow squash
1 zucchini
1 small eggplant
½ cup almonds or pine nuts
1 drop Oregano oil
2 drops Rosemary oil
3 drops Clary Sage oil
4 drops Fennel oil
7 drops Basil oil

Optional:
1 small red onion
2 red and orange bell peppers

Instructions

1. Put all ingredients except essential oils into a blender and pulse until smooth.
2. Add essential oils one drop at a time to taste. You do not have to use all the recommended drops of essential oil if you prefer a lighter flavor.
3. Serve with vegetables, pita bread, or chips.

Tips: For a fresher flavor, you can also make beans from scratch instead of using them from a can.

The myraid of spices and ingredients in this soup from Costa Rica blend together for fantastic flavor that is sure to please.

Ingredients
1 cup celery, finely diced
1 medium sweet onion, finely diced
1 medium red pepper, finely diced
1 cup fresh tomato, chopped
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced (optional)
1 tablespoon canola oil or 1 tablespoon olive oil
3 cups black beans, canned including liquid (Four 15 ounce cans)
3 cups vegetable stock
1 drop or less Oregano oil
1 teaspoon cumin
¾ teaspoon celery salt
1 teaspoon salt
¾ teaspoon coriander powder
1 drop or less Thyme oil
½ teaspoon cayenne
¼ teaspoon nutmeg
¼ teaspoon clove
½ teaspoon allspice 

Instructions

1.  In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic, and ginger in oil over medium heat until vegetables are tender and onion is clear.
2. Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.

Tip: Use a toothpick to add Oregano and Thyme oils to taste.

Support your body in the way it needs, when it needs it. One of the many Oregano oil benefits supporting a healthy immune system.* One drop taken daily can help maintain healthy immune function. Oregano can be taken more frequently when seasonal threats are high or as needed to further boost immunity. You can put two drops of Oregano essential oil in a veggie capsule to help support immune function.

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!

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.

Ingredients
¼ cup olive oil
1–3 tablespoons balsamic vinegar to taste
½ teaspoon Italian seasoning
1 tablespoon Parmesan cheese (optional)
1–3 drops Oregano oil (start with a toothpick and progress toward drops for desired flavor)

Instructions

1. Gently mix together all ingredients in a bowl large enough to dip into.
2. Dip favorite Italian style bread into bowl and enjoy.