dōTERRA Recipes

Incorporating essential oils in your family’s diet is easy and delicious!  Try making this delicious and easy Italian Bread Dip for an appetizer or side dish during your next meal. It will be gone before you know it!

1. Mix flour, xanthan gum, and baking powder.
2. Beat egg in a medium bowl; add milk, butter, brown rice syrup, and Lemon oil and blend together. Add mixture to dry ingredients.
3. Mix in blueberries.
4. Spoon batter into a lined muffin tin, filling each muffin mold two-thirds.
5. Bake for 20 minutes at 375° F.  

This pasta is quick and easy—perfect for a weekday night. This recipe also contains Lemon oil, which naturally cleanses the body and aids in digestion.* Your kids will love the taste, and you can enjoy knowing that you're providing a healthy meal for the whole family.

Ingredients
3 quarts water
2 tablespoons salt
1½–2 pounds fresh broccoli
1 pound brown rice pasta
3–4 cups spinach
4 tablespoons butter
1–2 drops Lemon oil
2 cloves garlic, crushed and minced
¼ teaspoon crushed red pepper
1 cup fresh Parmesan, plus more to garnish
Salt and pepper
Olive oil, to garnish
Fresh lemon wedges, to garnish

Instructions

1. In a large skillet or pot, bring salt and water to a boil.
2. While water is heating, trim broccoli stems and florets into bite sized pieces.
3. Once water is boiling, add noodles and boil on high for 4 minutes.
4. Add the broccoli, cover, and boil for an additional 3 minutes.
5. Take off heat and drain pasta and broccoli. Return pasta and broccoli to the pan and stir in spinach.
6. Distribute Lemon oil to your pasta evenly (with a toothpick or by continuous stirring).
7. In a small skillet, melt butter over medium heat. Add the minced garlic and crushed red pepper to the butter and sauté for 1 minute.
8. Turn off heat and continue stirring for 1–2 minutes, then add the mixture to your pasta.
9. Stir 1 cup fresh Parmesan into your pasta and add a drizzle of olive oil on top. Season with salt and pepper to taste.
10. Garnish with more cheese and fresh lemon wedges. Serve warm.

Tips: If you are having trouble with the pasta sticking together while cooking, add a splash of olive oil to the water.

Looking for a healthy, delicious, on-the-go snack? These Lemon Strawberry Bites are made with all-natural ingredients and make for the perfect portable sweet treat. This recipe also includes the internal benefits of Lemon oil, which can help ease seasonal respiratory discomfort.*

Whether you need a quick breakfast, a hiking snack, or something to settle the kids down before dinner, try out this recipe today.

Ingredients
1 cup frozen strawberries
1 cup oats
1 tablespoon maple syrup
½ cup coconut flour
½ cup sunflower seeds
2 tablespoons coconut oil
Coconut flakes or desiccated coconut
1–2 drops Lemon oil

Instructions

1. Blend frozen strawberries, oats, sunflower seeds, coconut flour, one tablespoon coconut oil, and maple syrup. If mixture is dry after blending, add second tablespoon of coconut oil.
2. Add Lemon oil and blend again.
3. Form mixture into balls and roll in coconut flakes or desiccated coconut.
4. Refrigerate two to four hours.

Tip: For added sweetness, try adding a tablespoon or two of honey.

Fall in love with the flavors of fall with this delicious treat infused with doTERRA On Guard Protective Blend.

Ingredients
1 cup almond milk (or milk of choice)
½ cup pumpkin puree
½ cup vanilla yogurt
2 frozen bananas
1 teaspoon vanilla extract
1 teaspoon pumpkin pie seasoning
2–3 drops doTERRA On Guard Protective Blend
1 cup ice

Instructions

1. Combine all ingredients into blender and blend until smooth.
2. If desired, add some whipped cream and sprinkle with cinnamon.

Tip: For a vegan recipe, replace the milk and yogurt with one can of coconut milk.

Ingredients

1. Mash bananas in medium mixing bowl; mix in yogurt, eggs, milk, canola oil, vanilla, and doTERRA On Guard.
2. In large mixing bowl add oatmeal, flour, brown sugar, baking powder, salt, cinnamon, and walnuts; mix well.
3. Add banana mixture to dry ingredients and mix. Do not over mix.
4. Spray griddle with non-stick spray, use small ladle to scoop out mixture to griddle. Cook on medium to high heat. Cook as you would regular pancakes, waiting for bubbles to appear then flip.

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. Using a blender, blend all ingredients together until smooth.
2. Serve in tall glasses.

Tip: Freeze fruit for a thicker consistency. For low fat coconut milk, combine 1 cup water with 1 cup coconut milk

 Lavender pear sauce is a great recipe to have around during the fall when pears are plentiful. The floral sweetness of lavender mingles with pear and lemon for a sauce that is fragrant, crisp, sunny, and bright. This sauce can be served over pancakes, eaten alone as a casual snack, or dressed up with a drizzle of cream for a fresh and delicious dessert following a Mediterranean meal.

Ingredients

6 pears, about 4 cups when chopped

¼ cup apple juice or cider
2–3 drops Lavender oil
1 small lemon, juiced
¼ cup white sugar (reduce lemon juice to half a lemon and omit sugar for a sugar-free recipe if desired)

Instructions

1. Peel the pears and chop into about bite size pieces. Be sure to cut off any bad spots or bruises, as well as the core and stem.
2. Combine the pears, apple juice, white sugar, and lemon juice in a crockpot. Mix until the chopped pears are coated.
3. Set crockpot to high for four to six hours and cover.
4. Add Lavender oil. Puree the softened pears with a food processor or an immersion blender until the sauce is your preferred consistency.
5. If the sauce is thinner than you’d like, you can reduce it in a saucepan over medium high heat, stirring so the sauce does not scorch.
6. Serve plain, over pancakes, with ice cream, or with heavy whipping cream and a dash of cinnamon. Garnish with a sprig of lavender or a curl of lemon rind.

Tips: If you are short on pears, you can supplement with apples.

 These blackberry lavender scones are the perfect sweet treat for any occasion. Enjoy the taste and scent of the lavender glaze, infused with Lavender oil. Lavender oil eases feelings of tension and reduces anxious feelings, which makes it not only an excellent flavor addition, but also offers internal benefits.*

Ingredients
Scones
2½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons unsalted butter, grated
1 egg
¾ cup buttermilk, plus extra for brushing
1 tablespoon vanilla extract
1 cup frozen blackberries
¾ cup white chocolate chips

Lavender Glaze
⅓ cup milk
2 tablespoons butter
1–2 drops Lavender essential oil
1 cup powdered sugar

Instructions

1. Line baking sheets with parchment paper and preheat oven to 400° F. 
2. Combine flour, salt, baking powder, and sugar in a mixing bowl. Add flour and grated butter. 
3. Add the egg and buttermilk and mix—be careful not to overmix. Once all the ingredients have been combined, carefully fold in the blackberries and white chocolate chips.
4. Pat your dough into a one-inch-thick square on a floured surface, then cut two-inch squares. Place these squares on your baking sheets about two inches apart, and brush the tops with buttermilk.
5. Bake 15–18 minutes or until golden brown, rotating baking sheets halfway through. 
6. To make the Lavender Glaze, add milk and butter to a small saucepan on medium heat. Cook until milk is steaming, not boiling, then remove from heat and stir in Lavender oil. Add powdered sugar until mixture is thin but not watery.
7. Allow scones to cool slightly, then drizzle with lavender glaze.

Tips: The floral taste of Lavender and blackberries is very appealing. Another yummy flavor to try with blackberry scones is Wild Orange, made by substituting Wild Orange oil for the Lavender in this recipe.

 Lavender's aromatic flavor blends well blackberries, which are naturally floral in taste to begin with. This recipe focuses on that flavor combination, but if you want to add some citrus flavor to this floral dessert (another great combination) try adding a few drops of Lemon oil to the cream filling.

Ingredients
Doubled pie dough recipe of your choosing
1 egg, beaten for wash

Berry Filling
1 pound blackberries
⅓ cup raw sugar (or honey, if preferred)
4 teaspoons lemon juice
¼ cup cold water
2 tablespoons cornstarch

Cream Filling
4 ounces cream cheese at room temperature
⅓ cup raw sugar (or honey, if preferred)
1 large egg yolk
2–3 drops Lavender oil

Instructions

1. In a saucepan over medium heat, add blackberries, ⅓ cup raw sugar, and lemon juice. Bring to a simmer, stirring often to avoid scorching. 
2. In a jar or cup, mix together ¼ cup cold water and the cornstarch. As the berry mixture begins to simmer, slowly whisk the cornstarch mixture in.
3. Reduce heat to low. Continue cooking the mixture, stirring occasionally for about 15 minutes. The berries should begin to break down, the mixed-in cornstarch turn clear, and the mixture as a whole begin to gel.
4. Using a hand mixer, blend together cream cheese, ⅓ cup raw sugar, and egg yolk in a medium bowl. If using raw sugar, you may need to allow 5–10 minutes for sugar to dissolve, and then stir again.
5. Add two drops of Lavender oil to the cream cheese mixture and stir. Add more to taste.
6. Preheat oven to 400° F.
7. Roll out pie dough and cut with biscuit or cookie cutters in desired shapes.
8. Cut slits in half of the dough slices for a vent. These will be the lids of the hand pies.
9. Spoon equal parts cream cheese and blackberry mixture onto the center of half of the cutout dough. Top with lids and crimp edges with a fork.
10. Brush beaten egg lightly over the tops of the pies. If desired, sprinkle lightly with raw sugar for a rustic look.
11. Bake for 15–20 minutes, or until crust starts to golden.

Tip: For a dairy-free recipe, omit the cream filling all together, doubling the blackberry half of the recipe and stirring the Lavender oil directly into the berry mixture once it has been removed from the stovetop.