dōTERRA Recipes / wild orange

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.

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.

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.

“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.

Tis' the season for hot cocoa: doTERRA style. This delicious chocolatey treat is something that will trick your taste buds into thinking you are drinking something a lot more indulgent than what you really are. By using stevia and agave instead of sugar, and almond milk instead of a dairy milk, you will be able to indulge in a rich drink with fewer calories and fat, but which tastes just as rich and succulent. Customize your drink by adding your favorite essential oil(s) for your preferred flavor.

Ingredients:

1. Preheat oven to 350° F.
2. Place all ingredients, except for chocolate chips, in blender or food processor and blend until smooth.
3. Pour batter into large bowl and stir in ½ cup chocolate chips.
4. Pour into greased 8x8-inch pan and top with ¼ cup chocolate chips.
5. Bake 30–35 minutes or until toothpick comes out clean.