Raw Vegan Veggie Dip with dōTERRA Oils 0
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.*
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 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
1 small red onion
2 red and orange bell peppers
- Put all ingredients except essential oils into a blender and pulse until smooth.
- 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.
- 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.
Zucchini Fettuccine with dōTERRA Rosemary 0
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.
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
- Preheat oven to 375° F.
- 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.
- While squash is cooling, spiralize the zucchini.
- Add one tablespoon of coconut oil in a pan over medium heat.
- Add the onions and garlic and saute for three to five minutes, until onion is translucent and garlic is fragrant.
- Add the sauteed garlic and onions, rosemary, Rosemary essential oil, coconut milk, broth, and salt to the blender.
- Blend until smooth. Add the remaining tablespoon of coconut oil to a large pan. Add the tomatoes and saute for about two minutes.
- Add the spiralized zucchini and cook for about three minutes, until zucchini is almost tender.
- Add the sauce to the pan and continue to cook until sauce is hot and zucchini is tender.
- Garnish with freshly-ground black pepper and serve hot.
Dinner Rolls with dōTERRA Rosemary 0
2 ¼ teaspoon active dry yeast
½ cup warm water
3 tablespoons sugar, divided
¾ cup warm milk
1 large egg
3 tablespoons butter, melted
2 tablespoons chopped fresh rosemary
2 drops Rosemary essential oil
1 ½ teaspoon salt
1 egg for brushing rolls, whisked
3 ½ cups all-purpose flour, then more as needed
- In the bowl of an electric stand mixer whisk together yeast, warm water, and ½ teaspoon granulated sugar. Rest for 5 minutes
- Set mixer with hook attachment and mix in remaining sugar, warm milk, egg, melted butter, fresh rosemary, Rosemary essential oil, and salt on low speed.
- Add 2 cups flour and mix on low speed until combined. Slowly add in remaining flour until dough pulls away from the side of the bowl. Dough should be a little sticky.
- Knead for 7–10 minutes until smooth and elastic.
- Remove from mixer and cover bowl with a cloth for one hour or until doubled in size.
- Place dough on clean workspace and divide into 12 equal parts. Roll each part into a smooth ball and place into a greased 9x11 baking pan.
- Cover and let rise for one hour or until doubled in size.
- Preheat oven to 350° F
- Gently brush tops of rolls evenly with one tablespoon whisked egg. Bake in preheated oven until tops are golden brown, about 23–26 minutes.
Citrus & Herb Butter Roasted Turkey with dōTERRA Oils 0
4 drops Wild Orange essential oil
3 drops Lemon essential oil
3 cloves garlic, minced
4 tablespoons chopped fresh sage
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh thyme
Pinch of salt and pepper
1 stick unsalted butter, room temperature
For the Turkey
14–16 pound turkey, thawed
½ large orange, cut in two wedges
1 lemon, cut in quarters
½ large granny smith apple, cut in two wedges
1 garlic head, cut in half
5 sprigs of sage
5 sprigs of thyme
2 sprigs of rosemary
For the Butter
- In a small bowl, combine all ingredients and stir together thoroughly. Set aside.
For the Turkey
- Preheat oven to 500° F
- Rinse turkey inside and out. Pat skin dry and place in a roasting rack inside a large roasting pan. Stuff the cavity of the bird with the orange, lemon, apple, garlic, and herbs.
- Tuck wing tips under the turkey.
- Use fingers to carefully loosen skin around the entire bird. Take ¼ of the butter mixture and rub it, thoroughly, under skin making sure to coat as much of the turkey as possible. Brush remaining butter mixture over skin, making sure to cover the entire turkey.
- Sprinkle breast and legs with salt and pepper and tie legs together with kitchen twine.
- Roast turkey on the lowest rack at 500 degrees for 30 minutes. Turn oven down to 350 degrees and insert probe thermometer into the thickest part of the breast. Cook until thermometer reads 160 degrees.
- Note: Cooking time depends on the size of the turkey.
- Remove from oven and cover with foil. Let turkey rest for approximately 30 minutes before carving.