dōTERRA Recipes

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Pear Gorgonzola Salad with dōTERRA Basil

Pear Gorgonzola Salad with dōTERRA Basil 0

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.
Tips: Make the vinaigrette a day ahead and chill in the refrigerator to give a chance for all the flavors to mingle.
Orange Curd with dōTERRA Wild Orange

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.”

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.

Honey Roasted Carrots with dōTERRA Thyme

Honey Roasted Carrots with dōTERRA Thyme 0

Ingredients:

2 pounds carrots peeled, tops removed
¼ cup apricot preserves
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon butter, melted
1 teaspoon balsamic vinegar
1 teaspoon garlic powder
¼ teaspoon ground mustard
⅛ teaspoon ground cumin
1 teaspoon dried thyme
1 drop Thyme essential oil
1 teaspoon salt
¼ teaspoon black pepper

Instructions:
  1. Preheat oven to 375° F
  2. Grease a baking sheet. Add carrots to center of pan. Set aside.
  3. In a medium bowl, whisk together ingredients and pour over carrots. Toss until evenly coated. Lay carrots in a single layer. Bake for 30–45 minutes, until fork tender. Stir after 20 minutes. Garnish with fresh parsley if desired.
Apple Cake with dōTERRA Cinnamon

Apple Cake with dōTERRA Cinnamon 0

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.

Dinner Rolls with dōTERRA Rosemary

Dinner Rolls with dōTERRA Rosemary 0

Ingredients:

2 ¼ teaspoon active dry yeast
½ cup warm water
3 tablespoons sugar, divided
¾ cup warm milk
1 large egg
3 tablespoons butter, melted
2 tablespoons chopped fresh rosemary
2 drops Rosemary essential oil
1 ½ teaspoon salt
1 egg for brushing rolls, whisked
3 ½ cups all-purpose flour, then more as needed

Instructions:

  1. In the bowl of an electric stand mixer whisk together yeast, warm water, and ½ teaspoon granulated sugar. Rest for 5 minutes
  2. Set mixer with hook attachment and mix in remaining sugar, warm milk, egg, melted butter, fresh rosemary, Rosemary essential oil, and salt on low speed.
  3. Add 2 cups flour and mix on low speed until combined. Slowly add in remaining flour until dough pulls away from the side of the bowl. Dough should be a little sticky.
  4. Knead for 7–10 minutes until smooth and elastic.
  5. Remove from mixer and cover bowl with a cloth for one hour or until doubled in size.
  6. Place dough on clean workspace and divide into 12 equal parts. Roll each part into a smooth ball and place into a greased 9x11 baking pan.
  7. Cover and let rise for one hour or until doubled in size.
  8. Preheat oven to 350° F
  9. Gently brush tops of rolls evenly with one tablespoon whisked egg. Bake in preheated oven until tops are golden brown, about 23–26 minutes.
Jalapeño Cranberry Dip with dōTERRA Oils

Jalapeño Cranberry Dip with dōTERRA Oils 0

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.