Raw Avocado Cake 0
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.
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
- Grind first five ingredients in food processor until it turns into a dough.
- 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.
- Put mixture in the fridge while preparing the filling.
- Blend first five ingredients in a blender until completely smooth and creamy. Make sure to give it enough air so it becomes very creamy.
- Add coconut oil and essential oils and blend again.
- Take crust out of the fridge and pour in the filling.
- 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.
Hot Cross Buns with dōTERRA Oils 0
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.
- Combine dried fruit and doTERRA essential oils in a mixing bowl and fill bowl with water. Leave to soak for 30 minutes. Drain well.
- Place the flour and salt into a bowl. Dissolve the yeast in the tepid water and pour into the bowl. Use your hand to mix the flour and water together until dough is formed. Once the flour and water has come together place the dough onto a lightly floured work surface and knead by hand for 10-15 minutes. If the mixture appears dry then add a little water. If you are using a domestic mixer, mix for 5-10 minutes. The dough is ready once it has become silky and elastic.
- Add the fruit and nutmeg and knead until it is fully combined with the dough.
- Place the dough into a lightly oiled bowl and cover with a tea towel and leave for 60-70 minutes or until the dough has grown significantly.
- Divide the dough into 115g pieces and mould into small balls using the palm of your hand in a rolling motion on the work surface. Use flour to dust your hands to stop the dough from sticking. Place the buns in a greased cake tin or tray
- Mix the cross mix ingredients together in a small bowl. Place the cross mix in a piping bag and cross the buns. You will need a steady hand for this!
- Place the buns in a preheated 180˚C oven and bake for 20-25 minutes until golden brown. Remove the buns from the oven. Allow to cool and enjoy!
French Toast with dōTERRA Wild Orange 0
Classic French toast is made even better with the use of Wild Orange oil.
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
¾ cup buttermilk
½ cup butter
1 ½ cups organic Turbanado sugar
1 teaspoon baking soda
2 teaspoon real vanilla extract
- Slice baguette on diagonal.
- Combine all other ingredients.
- Dip bread in mix and brown on both sides in medium hot skillet. Serve warm.
- In saucepan stir together sugar, buttermilk and baking soda.
- Bring to boil; cook for seven minutes.
- 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.
Power Bites with dōTERRA Wild Orange 0
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.
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
- Place all ingredients into mixer, reserving just a half cup of the shredded coconut in a bowl to the side.
- Add essential oil.
- Mix until well combined.
- Roll into balls and coat in the other half cup of shredded coconut.
- Store in the refrigerator.
Tip: Eat when you need an extra boost of energy or before a workout.
Orange Curd with dōTERRA Wild Orange 0
“Citrus curd is a great basic condiment to have on hand for sweet cravings or for a last minute, simple dessert.”
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
- In a medium saucepan, combine juices, zests, and sugar. Heat over medium heat until simmering. Turn heat to low.
- Whisk egg yolks in medium bowl until smooth. Slowly pour half of orange mixture into yolks while vigorously whisking, then return to saucepan.
- While whisking, continue to cook over low heat until mixture thickens and coats back of spoon, about 5–10 minutes.
- Remove from heat and stir in butter one tablespoon at a time.
- 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.
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.