dōTERRA Recipes

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. 

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

Spiced with the immune-boosting benefits of doTERRA On Guard Protective Blend and Cinnamon Bark oil, this popcorn make a great wintertime snack.*

Ingredients
1 cup popcorn kernels
¼ cup unrefined coconut oil
¼ cup pure maple syrup
5–6 drops doTERRA On Guard Protective Blend
2–3 drops Cinnamon Bark oil
Ground cinnamon to taste
Salt to taste

Instructions

1. Air-pop popcorn and place in a large mixing bowl.
2. Melt coconut oil. Stir in maple syrup and essential oils.
3. Pour mixture over popcorn, pausing to toss and mix.
4. Sprinkle with ground cinnamon and salt. Mix thoroughly and enjoy.

Tip: If melting coconut oil on the stove top, be sure to remove from heat before adding essential oils.

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.

Support your body in the way it needs, when it needs it. One of the many Oregano oil benefits supporting a healthy immune system.* One drop taken daily can help maintain healthy immune function. Oregano can be taken more frequently when seasonal threats are high or as needed to further boost immunity. You can put two drops of Oregano essential oil in a veggie capsule to help support immune function.

Ingredients
Chicken Souvlaki 
4 pieces flatbread or pitas
2 tomatoes, cut into wedges
½ small red onion, thinly sliced
¾ cup Feta cheese
½ teaspoon dried oregano
1 ½ teaspoons dried thyme
¼ teaspoon black pepper
2 ½ teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1 drop Oregano oil

Tzatziki 
16 ounces plain Greek yogurt
1 cucumber, grated
4–8 cloves garlic
2 teaspoons olive oil
1 teaspoon white or red wine vinegar
1 tablespoon dill
Salt and pepper, to taste 

Instructions

1. Preheat oven to 200° F wrap bread in foil and place in oven.
2. Peel and grate cucumber, let drain two to three hours.
3. Add grated cucumber and remaining Tzatziki ingredients to bowl. Stir until combined and set aside.
4. In a medium bowl, combine tomatoes, onion, Feta, and olives.
5. In small bowl, combine oregano, thyme, pepper, 1 ½ teaspoons of vinegar, lemon juice, and Oregano oil. Slowly add 4 tablespoons of extra-virgin olive oil, whisking constantly until incorporated.
6. Pour 2 ½ tablespoons of vinaigrette over tomato mixture, toss, and set aside. Add chicken to remaining vinaigrette, toss, and set aside.
7. Heat remaining oil in large skillet over medium-high heat. Transfer chicken without liquid to skillet and heat, turning occasionally until cooked through, about five minutes.
8. Once bread is warm, top with chicken, tomato mixture, and Tzatziki sauce.