dōTERRA Recipes / recipe

1. Mix all ingredients in a jar.
2. Store in the fridge for up to four days.

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.

Change up your weeknight salad with this tempting pear and gorgonzola dish. This recipe includes the added benefits of Basil oil, which gives this salad a fresh flavor and can help ease anxious feeling when taken internally.*

Ingredients
Salad
2 red Anjou pears
6 cups spinach
½ cup walnuts, chopped
⅓ cup gorgonzola
Vinaigrette
½ cup olive oil
¼ cup white balsamic vinegar
1 tablespoon honey Dijon mustard
1 toothpick Basil oil
Dash of Himalayan salt

Instructions

1. Blend together olive oil, white balsamic vinegar, Dijon mustard, and Himalayan salt. 
2. Add Basil oil. Start with one toothpick to taste. 
3. Once the dressing is flavored to your liking, toss vinaigrette with salad ingredients. Serve immediately.

“Citrus curd is a great basic condiment to have on hand for sweet cravings or for a last minute, simple dessert.”

Ingredients
⅓ cup + 1 tablespoon orange juice 
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons orange zest
⅓ cup sugar
8 egg yolks
10 tablespoons butter, sliced
1–2 drops Wild Orange oil

Instructions

1. In a medium saucepan, combine juices, zests, and sugar. Heat over medium heat until simmering. Turn heat to low.
2. Whisk egg yolks in medium bowl until smooth. Slowly pour half of orange mixture into yolks while vigorously whisking, then return to saucepan.
3. While whisking, continue to cook over low heat until mixture thickens and coats back of spoon, about 5–10 minutes.
4. Remove from heat and stir in butter one tablespoon at a time.
5. Add Wild Orange oil. Cool to room temperature. Refrigerate in airtight container. The curd will keep for up to one week.

Tips: Orange curd is delicious on toast, waffles, in yogurt, as part of fruit salad, in crepes, in a tart shell, between cake layers, etc.

Enjoy this vegan apple cake with breakfast or as a dessert.  This healthy alternative to traditional sugary teacakes has a nice autumn flavor and goes well with a warm mug of apple cider. 

Ingredients
1 ½ cups all purpose flour
2 ½ tablespoons baking powder
¾ cup raw sugar
½ cup olive oil
½ cup orange juice
½ cup walnuts
2 small apples, grated
1 tablespoon ground cinnamon
1 drop Cinnamon Bark oil

Instructions

1. Preheat oven to 350° F. Lightly coat cake tin with olive oil.
2. Juice orange in bowl and set aside.
3. In a separate bowl, mix together flour, ground cinnamon, and baking powder. Set aside.
4. Grate the apples. Set aside.
5. In a large bowl, add sugar, olive oil, and Cinnamon Bark oil. Mix together using a handheld or free-standing mixer.
6. Add the flour mix and the orange juice to a bowl with sugar and oil alternatively and keep mixing.
7. Add the apples and the walnuts and fold in gently with a spoon until just combined.
8. Pour the mixture into baking dish and bake for 45 minutes (or until a toothpick can be inserted and removed clean). Slice and enjoy.

Tip: The mixture will look a little dry until after the apples are added. This cake is best right out of the oven, but is good for a week.

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.

This pumpkin pie is a creamy, sweet dessert perfect for the holidays. The combination of Cinnamon, Ginger, and Clove makes for a pumpkin pie filling that is warm and spicy. These individual servings are the perfect way to finish off a delicious meal.

Ingredients
2 cups pureed pumpkin
1 large egg
¼ cup egg whites
½ cup milk of choice
3 teaspoon melted butter or coconut oil
⅓ cup brown sugar or honey
2 tablespoons vanilla extract
¼ teaspoon ground nutmeg
2 drops Clove oil
2 drops Ginger oil
3 drops Cassia or Cinnamon Bark oil
1 uncooked pie crust 

Instructions

1. Preheat oven to 350° F.
2. Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after its cooked.
3. In a blender or food processor, blend all ingredients until smooth.
4. Evenly divide the pie filling into pie crust.
5. Bake for 30–45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
6. Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate.  

Tip: If you want to make a whole pie rather than mini pies, this recipe will make one medium sized pie.

1. Whip solid coconut oil, raw honey, and Peppermint essential oil together with hand mixer. The whipped filling should be white and fluffy when complete.
2. Refrigerate whipped filling for about five minutes.
3. Use a small scoop or measuring spoon to make small mounds of mint filling. Press down with spoon or finger to make a flat shape.
4. Place each piece on sheet of parchment paper on top of cookie sheet. Return mints to freezer until ready to coat with chocolate.
5. In small saucepan or double boiler, gently melt chocolate chips over low heat.
6. Take mints out of freezer. Use fork to dip each piece in melted chocolate. Place on top of cooling rack.
7. For holiday fun, sprinkle with crushed candy cane immediately after coating.
8. Put chocolates back in freezer to cool until hardened. Serve chocolates immediately or store in refrigerator until you are ready to eat them.

Tip: Use a cool spoon to shape whipped filling to reduce sticking.