dōTERRA Recipes / recipe

1. Preheat oven to 350° F.
2. Mix all dry ingredients together. Set aside.
3. Mix all wet ingredients together. Melt in a sauce pan over medium heat.
4. Add dry ingredients to wet ingredients. Mix uniformly.
5. Allow wet ingredients to absorb into dry ingredients. 
   
   Tip: If mixture is too dry, add more coconut oil or honey; if too wet, add more oatmeal.
   
   
6. Line cake pan with parchment paper. Pour in mixture and pat down.
7. Bake for 12–15 minutes or until lightly brown.

Take yourself to an oasis of flavors with this sweet, yet tart, tangerine punch. It’s so delightful, you might find yourself on a beach in paradise. 

Ingredients
1 quart lemonade
3 drops Tangerine oil 
1 cup orange juice 
2 cups tropical frozen fruit

Instructions 

1. Put all ingredients in a blender. Blend until smooth.
2. Pour juice into pitcher or cup.

Whether for breakfast, brunch, tea, or dessert, these delightful indulgences are just the ticket.

Ingredients
Scones 
2 cups all-purpose flour
2 teaspoons baking powder
¼ cup granulated sugar
1 teaspoon kosher salt|
4 tablespoons salted butter, cubed
1 tablespoon grated tangerine zest
1 cup chopped dried cranberries
¾ cup plus 4 tablespoons heavy cream

Glaze 
1 cup powdered sugar
1 teaspoon grated tangerine zest
1 tablespoon tangerine juice
3 drops Tangerine oil

Instructions

1. Preheat oven to 425° F. Line baking sheet with parchment paper.
2. In a large glass bowl, whisk together flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or fingers until the mixture resembles coarse sand. Add the tangerine zest and dried cranberries.
3. Make a well in the center of the dry mixture and add ¾ cup of the heavy cream. Mix the dough together. It should have a slightly dry texture, but not crumbly. Add an additional one to two tablespoons of heavy cream if the dough seems too dry.
4. Transfer the dough to a lightly floured surface and knead it for one minute. Form the dough into a round one-inch thick, and use a knife or a pizza cutter to cut the round into eight equal wedges. Arrange the wedges in a round, but about one inch apart, on the baking sheet.
5. Brush the wedges with four tablespoons heavy cream and bake for 15 to 20 minutes, until the scones are golden and the edges are lightly toasted.
6. For the glaze, whisk together the powdered sugar, tangerine zest, orange juice, and Tangerine essential oil in a glass bowl. Drizzle on top of the warm scones.

Tip: Serve the scones warm.

Playing around in the kitchen with new recipes can always be a tricky business, these scrumptious cookies however, do not disappoint.

Ingredients
½ cup coconut oil 
½ cup butter 
¾ cup raw sugar 
½ cup honey 
1 teaspoon cocoa 
1 tablespoon molasses
1 egg 
1 ½ cup spelt flour 
1 ½ cup soft white wheat flour
1 cup quick oats 
¼ cup chia seeds
1 teaspoon baking soda
½ teaspoon salt 
1 cup chocolate chips 
1 drop Spearmint oil

Instructions

1. Preheat oven to 350° F.
2. Combine refrigerated coconut oil and butter, whisk until smooth.
3. Once smooth add raw sugar, honey, cocoa, molasses, and egg, mix until creamed together.
4. In a separate bowl combine spelt flour, soft white wheat flour, quick oats, chia seeds, baking soda, and salt. Slowly pour into the liquid mixture while mixing.
5. Add one cup of chocolate chips and mix.
6. Scoop 12 cookies onto a cookie sheet and bake for 12 minutes.

This creamy, cheesy dip is perfect for office parties and holiday gatherings.

Ingredients

8 ounces reduced fat cream cheese
2 cups plain, non-fat Greek yogurt
2 tablespoons butter
1½ cups parmesan cheese
14 ounces quartered artichoke hearts, drained and coarsely chopped
4 ounce can diced jalapenos, drained
10 ounces frozen spinach thawed and drained
1–2 drops Marjoram oil 

Instructions

1. Melt together cream cheese, Greek Yogurt, butter, and parmesan cheese in medium pot over medium heat uncovered, stirring frequently until melted and even consistency.
2. Stir in chopped artichoke hearts, jalapenos, and spinach.
3. Stir in two–three pressed garlic cloves and Marjoram oil.
4. Let bubble for a few minutes and serve with pita chips or bread.

Tip: Serve this dish immediately after baking. 

This French Cucumber Salad with Marjoram essential oil is healthy, refreshing, and bursting with wholesome, delicious flavors.  

Ingredients
1 avocado, diced
1 tomato, diced
½ red onion, sliced
½ cucumber, diced
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon lemon juice
1 toothpick Marjoram oil 

Instructions

1. Combine avocado, tomato, red onion, and cucumber in bowl. Set aside.
2. Pour olive oil into small bowl and mix in toothpick dipped in Marjoram essential oil.
3. Combine olive oil mixture and vegetables.
4. Add lemon juice and stir.
5. Top off with salt and serve immediately.

Warm and satisfying, this soup is great for any occasion.

Ingredients
2 tablespoons coconut oil
2 large onions, peeled and chopped
4 cloves garlic finely chopped or pressed
1 tablespoons fresh ginger root, minced
1–2 drops Lemongrass oil
4 tablespoons tomato paste
4 carrots, peeled and chopped
4 tablespoons curry powder
1 teaspoon red pepper flakes
8 cups vegetable broth
2 cans coconut milk
4 cups fresh tomatoes, chopped
3 cups dried red lentils
4–6 handfuls baby spinach
Salt and pepper to taste

Instructions  

1. Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté five to seven minutes.
2. Add tomato paste, curry powder, and red pepper flakes; cook for another one to two minutes stirring constantly until all vegetables are coated and flavors combined.
3.  Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
4. Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
5. Add spinach and stir until wilted.
6. Garnish with one tablespoon fresh chopped cilantro and one tablespoon sour cream.

Tip: Add some brown sugar for a sweeter curry taste.

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.

Our Pitaya bowl with Grapefruit oil takes just minutes to make and is a perfect option for breakfast or brunch.
 

Ingredients
Bowl
½ fresh mango, sliced into chunks
1 ½ fresh kiwis, sliced into chunks
1 packet frozen pitaya 
2 cups frozen fruit
1 cup cashew milk
1–2 frozen banana(s), sliced
4–6 drops Grapefruit oil

1. Add all ingredients to blender and blend until smooth. 
2. Add ice to thicken as desired.
3. Pour into bowl and garnish with toppings.

Tip: For frozen fruit, we used strawberries, mango, and pineapple.

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.