dōTERRA Recipes

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.

This mousse is gluten-free, dairy-free, and your mouth will be none the wiser.

1. Cut one bar in half, reserving half of one bar for shavings.
2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
3. Break the remaining chocolate into the bowl and stir, allowing it to melt. 
4. Once melted, set aside to cool slightly.
5. Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor or blender, discarding the skins.
6. Split the vanilla bean pod down the middle, scoop out the beans, and add them to the food processor.
7. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
8. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
9. Put into desired serve ware, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate.

"It's the 'skinny' version of mint chocolate chip ice cream!"

Ingredients
1 cup almond milk
1 drop Peppermint oil
½ teaspoon vanilla extract
Stevia to taste
Handful of mixed greens, kale, or spinach
3 tablespoons semisweet chocolate shavings
2 frozen bananas
1 tablespoon chia seeds

Instructions

1. Add ingredients minus Peppermint oil and chocolate. Blend until smooth.
2. Mix in Peppermint oil and chocolate shavings and taste. Add more Peppermint if desired.
3. Garnish with chocolate shavings and fresh peppermint.

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. 

The fresh vegetables, chicken and creamy sauce are brought to life in this soup with a few drops of Oregano oil. This soup is tasty and satisfying.

Ingredients
3 tablespoons flaked oregano
1 tablespoon olive oil
1 chicken breast
2 tablespoons chicken bouillon
6 cups water
4 stalks celery, diced
1 green pepper, diced
1 package Ditalini pasta
4 Roma tomatoes, diced
1 pint whipping cream
2 drops Oregano oil
½ teaspoon salt
½ teaspoon pepper

Instructions 

1. Place olive oil and flaked oregano in small skillet and saute over medium heat for approximately one minute. Set aside.
2. Place chicken, one tablespoon of chicken bouillon, and one cup of water in pressure cooker. Cook for 20 minutes on high. Once chicken has finished cooking, shred or dice chicken.
3. Place celery and green pepper in small skillet and saute over medium heat for approximately one minute.
4. Place chicken, celery, and green pepper mixture back into pressure cooker. Add pasta.
5. Mix one tablespoon of powdered chicken bouillon with five cups of water and pour over noodles until covered.
6. Add salt and black pepper. Cook in pressure cooker on low pressure for two minutes.
7. When complete, add whipping cream, tomatoes, the sauteed oregano, and Oregano oil. Mix thoroughly and let heat for one minute before serving.