dōTERRA Recipes / recipe

Being able to whip up a quick but delicious salsa is a skill that no one should be without. Always the perfect combination with tortilla chips, salsas are also useful for all sorts of dishes. For example, you can add it to stuffed peppers, tortilla soup, and Spanish rice.

The addition of Cilantro oil brings the added benefit of assisting with digestion and providing antioxidants.* Antioxidants help prevent free radical damage and are highly important to our cellular health. We’ve kept the fresh cilantro in this recipe for color and flavor, but adding in the highly concentrated essential oil gives you more benefits than the fresh herb by itself.

Ingredients
1 bunch cilantro
3 cloves garlic
1 jalapeño
1 lime, juiced
⅓ onion
6 tomatoes
1 pinch cayenne pepper
¼ teaspoon salt
1 drop Cilantro oil

Instructions

1. Wash cilantro, peel garlic, and cut jalapeno pepper in half, removing the seeds. Chop onion into several large chunks. Juice lime.
2. Place onion, garlic, jalapeño halves, and cilantro into blender. Blend until ingredients come together, still leaving the mixture mostly chunky.
3. Chop tomatoes into quarters, add to blender. 
4. In a small bowl, add Cilantro oil, salt, and cayenne pepper to lime juice, mix together. Add lime mixture into blender.
5. Blend to desired texture. For chunky salsa, blend only for a short amount of time.

There’s nothing quite like the smell of freshly baked hot cross buns wafting through the house! Get your tastebuds into gear this Good Friday.

This Creamy Peanut Butter Dip is easy to make and the perfect treat to share with the entire family. Cassia essential oil is the key ingredient to making this dip so delicious. 

Ingredients
½ cup vanilla yogurt
½ cup creamy peanut butter 
½ cup frozen whipped topping 
1 toothpick Cassia oil

Instructions

1. Mix yogurt, peanut butter, and whipped topping together.
2. Add Cassia essential oil by dipping toothpick in essential oil then swirling into mixture.

Tip: For a stronger flavor add one drop Cassia essential oil.

Sweet pork pairs great with rice, salads, burritos, and more. This enchilada recipe features Black Pepper oil, which enhances flavor and provides antioxidant support.* For a gluten free option, substitute the whole wheat tortillas with corn tortillas.

Ingredients
1 boneless pork loin roast
1 package whole wheat tortillas
2 cups cooked brown rice
1 cup apple juice
½ cup brown sugar, divided
1 teaspoon garlic salt
1 toothpick Black Pepper oil
1 teaspoon chili powder
1 teaspoon onion powder
2 cans black beans, drained
½ cup shredded cheese
2 cans red enchilada sauce

Instructions

1. Trim fat from pork and massage garlic salt, Black Pepper oil, chili powder, and onion powder into the roast.
2. Sear in a skillet on medium-high heat until all sides are golden brown.
3. Place pork in slow cooker with apple juice, enchilada sauce, and ¼ cup brown sugar.
4. Cook on low for five to seven hours until the meat is easy to shred.
5. Remove pork and shred with a fork. Mix in remaining ¼ cup brown sugar and simmer in slow cooker for another 30 minutes on high.
6. Add one cup brown rice and water to a rice cooker for two cups brown rice, cooked. Drain and rinse black beans.
7. Once pork is finished, add to tortillas with brown rice, shredded cheese, and black beans. Roll up and place in lightly greased baking pan.
8. Cover with remaining enchilada sauce and top with more shredded cheese. Bake at 375° F for 25 minutes until done.

Tip: Top with creamy cilantro lime dressing for an added kick.

The flavor in this easy pasta comes in large part from Crimini mushrooms and toasted pine nuts, subtly influenced by just a bit of Basil and Black Pepper oil. You may be asking why we use the essential oils in this recipe when the plant and spice are both so readily available in the store. The answer is simple: for their internal benefits. The Basil essential oil supports your nervous system and cardiovascular health, while Black Pepper essential oil can help support health circulation and contains important antioxidants.* As an added bonus, if made with egg-free noodles this dish makes a great vegan meal. 

Ingredients
4 servings fettuccine noodles
3 garlic cloves, minced
½ onion, chopped
Sea salt, to taste
300–350 grams brown mushrooms (Italian or Crimini)
1 drop Basil oil
1 drop Black Pepper oil
4 tablespoons olive oil
2 tablespoons pine nuts
Fresh basil leaves, to garnish

Instructions

1. Using a damp paper towel, wipe each mushroom to remove any dirt, or lightly rinse the mushrooms with cool water and pat dry with paper towels. Do not soak the mushrooms as they will retain too much water to cook properly.
2. Chop onion, and mince garlic. Cut mushrooms by trimming and discarding thin slices from the end of the stems. Slice the mushroom from top to stem to your desired thickness. 
3. Cook pasta according to package instructions in salted water.
4. As pasta is cooking, heat 3 tablespoons olive oil in a pan. Roast onion and mushrooms in the heated oil for about 10 minutes, or until mushrooms are golden and the onion is clear and soft. Add garlic about 2 minutes before lowering heat, watching carefully so as not to burn. Remove from heat.
5. In another pan, toast pine nuts until golden.
6. Once pasta is al dente, drain. Mix together 1 tablespoon olive oil with 1 drop Basil and 1 drop Black Pepper oil. Pour oil mixture over noodles, and toss until evenly coated.
7. Add mushrooms, onions, garlic, and pine nuts to the noodles and mix until combined. Salt to taste.
8. Serve hot, topped with fresh basil.

Tips: Add red pepper flakes for more color and heat.

There is no more pleasing flavor than the buttery crunch of a shortbread cookie. And, if you love the flavor and aroma of the rare bergamot fruit, Bergamot oil is the perfect companion to the dried rosemary in this recipe. We chose dried rosemary over Rosemary oil in this recipe to allow the flavor of Bergamot to shine through more prominently. The result is a light citrus aftertaste with a hint of rosemary.

Ingredients
2 sticks unsalted butter, room temperature
5–7 drops Bergamot oil
½ teaspoon finely ground dried rosemary
½ cup and 2 tablespoons powdered sugar
2 cups flour
1 teaspoon sea salt
1–2 tablespoons turbinado sugar

Instructions

1. Preheat oven to 325°F.
2. If not finely ground, further grind dried rosemary until powdery. 
3. Bring butter to room temperature and then cream until light and fluffy. Add Bergamot oil and dried rosemary and mix together. Add powdered sugar and mix well.
4. In separate medium bowl, mix flour and salt together. Slowly add into the butter mixture and continue to mix until a ball forms and the dough is stiff.
5. Cover dough ball with plastic wrap, flattening it slightly. Chill dough in the fridge at least 30 minutes or more. 
6. Take dough out of the fridge and place between two pieces of slightly floured parchment paper. Use a rolling pin to roll the dough to about ¼ of an inch thick before cutting out shapes.
7. Place cookies on a greased baking sheet (or use parchment paper). Top cookies with turbinado sugar.
8. Bake for 20 minutes until light golden brown.

Tip: To make bars or wedges instead of cut out cookies, skip the fridge. Press the dough into a greased 8-inch round cake pan and bake for 35 to 40 minutes until a light golden brown. Remove from heat and immediately remove from the pan. Use a pizza cutter to cut into wedges and then allow to cool. (It won’t cut as easily if you let it cool first.)

Classic French toast is made even better with the use of Wild Orange oil.

Ingredients
1 24-inch soft baguette or bread of choice
1 cup cracked eggs
1 cup heavy cream or 1 cup almond milk
1 teasopoon salt
6 drops Wild Orange oil

Buttermilk Syrup
¾ cup buttermilk
½ cup butter
1 ½ cups organic Turbanado sugar
1 teaspoon baking soda
2 teaspoon real vanilla extract

Instructions

1. Slice baguette on diagonal.
2. Combine all other ingredients.
3. Dip bread in mix and brown on both sides in medium hot skillet. Serve warm.

Buttermilk Syrup

1. In saucepan stir together sugar, buttermilk and baking soda.
2. Bring to boil; cook for seven minutes.
3. Remove from heat stir in vanilla. Drizzle over the French toast or pancakes.

Tip: Make the syrup first and leave it on the stove with a low setting until the French toast is finished.

Life is busy and constantly on-the-go. These nutrient-packed power bites are great for those days when you just need a little extra boost. They are made with Wild Orange essential oil will help keep your body full of energy during your busy day.

Ingredients
1 cup finely shredded coconut, divided
1 cup almond butter
1 cup dried cranberries
½ cup raw honey
½ teaspoon salt
2 tablespoons chia seeds
3 drops Wild Orange oil

Instructions

1. Place all ingredients into mixer, reserving just a half cup of the shredded coconut in a bowl to the side.
2. Add essential oil.
3. Mix until well combined.
4. Roll into balls and coat in the other half cup of shredded coconut.
5. Store in the refrigerator.

Tip: Eat when you need an extra boost of energy or before a workout.

Summer produce meets fall flavor in this easy, healthy recipe. It is infused with Rosemary oil, which is helpful for boosting energy, reducing nervous tension, and aiding digestion and internal organ function.* This makes for one comforting dinner that will leave you feeling satisfied and energized.

Ingredients
1 10-ounce package frozen butternut squash
3 tablespoons coconut oil, divided
1 medium yellow onion, chopped
2 garlic cloves, minced
1 sprig fresh Rosemary (optional)
½ cup full-fat canned coconut milk
½ cup vegetable broth
½ teaspoon sea salt
1 pound tomatoes, diced
Pinch of sugar (to cut acidity of tomatoes)
3 pounds zucchini
1 drop Rosemary oil
Freshly-ground black pepper to taste

Instructions 

1. Preheat oven to 375° F.
2. Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash on sheet pan, trying to keep pieces separated. Roast for 30–45 minutes or until squash is tender and can easily be pierced with a fork. Let cool.
3. While squash is cooling, spiralize the zucchini.
4. Add one tablespoon of coconut oil in a pan over medium heat.
5. Add the onions and garlic and saute for three to five minutes, until onion is translucent and garlic is fragrant.
6. Add the sauteed garlic and onions, rosemary, Rosemary essential oil, coconut milk, broth, and salt to the blender.
7. Blend until smooth. Add the remaining tablespoon of coconut oil to a large pan. Add the tomatoes and saute for about two minutes.
8. Add the spiralized zucchini and cook for about three minutes, until zucchini is almost tender.
9. Add the sauce to the pan and continue to cook until sauce is hot and zucchini is tender.
10. Garnish with freshly-ground black pepper and serve hot.

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.

Fresh and colorful ingredients makes for a salad that is both tasty and appealing. Enjoy this delicious rainbow salad with fresh tomato-basil dressing.

Ingredients
Dressing:
2 plum tomatoes
2 large cloves garlic, minced
2 tablespoons champagne vinegar
½ cup extra-virgin olive oil
1–3 drops Basil oil
Salt and freshly ground pepper, to taste
Pinch of sugar (optional, to cut acidity of tomatoes)

Salad:
4 zucchini
4 summer squash
8 radishes, very thinly sliced
4 shallots, very thinly sliced
2 cups cherry tomatoes, halved
1½ cups shaved parmesan
1 cup sunflower seeds

Instructions

1. Using a mini food processor, puree the tomato; you should have about a half cup.
2. In a small bowl, whisk together tomato puree, minced garlic, champagne vinegar, olive oil, and Basil oil. Season to taste with salt and pepper. Add sugar to taste if desired.
3. Trim ends from zucchini and summer squashes. Using a spiralizer fitted with the small shredder blade, cut the zucchini and squash into spaghetti-like spiral strands, using kitchen shears to cut the curls every three or four rotations.
4. Transfer zucchini and squashes to a large bowl. Add radishes, shallots and cherry tomatoes. Add the vinaigrette to taste and toss to evenly distribute.
5. Top with parmesan shavings and sunflower seeds and serve immediately.

Tip: If you don't have a spiralizer, or if you want a more fettuchini texture, you can use a vegetable peeler to slice the zucchini and squash lengthwise, and then a paring knife to cut the slices into narrower strips.