Popular Recipes with Essential Oils:
Coconut Peanut Butter Chicken
4 chicken breasts
1/2cup full fat coconut milk
1/4cup peanut butter
1/4 cup tamari (or soy sauce)
2 tbsp sesame oil
2 drops ginger essential oil
Layer chicken breasts along bottom of crockpot. Sprinkle with salt + pepper.
Put all dressing ingredients in blender and blend together. Drizzle over chicken breasts and cook on high for 4 hours.
Slow Cooker Chicken Teriyaki:
4 organic chicken breasts
1/2 cup low sodium organic soy sauce or tamari
1/4 cup apple cider vinegar
1/4 cup sesame oil
2 tbsp honey or maple syrup
2 tbsp molasses
4 drops wild orange
2 drops ginger
2 cloves garlic finely minced
1/2 white onion chopped
1/2 tsp freshly ground black pepper
1 1/2 Tbsp cold water
1 1/2 Tbsp arrowroot powder, or cornstarch
Sizzle the garlic + onion in bottom of crockpot with a little butter for a few minutes. Place chicken in a slow cooker on top of onion/garlic.
In a mixing bowl, whisk together soy sauce, apple cider vinegar, honey, molasses, sesame oil and essential oils.
Pour mixture over chicken in slow cooker, cover with lid and cook on low heat 4 - 5 hours. Remove chicken from slow cooker and shred.
Strain sauce from slow cooker through a fine mesh strainer into a medium saucepan. In a small mixing bowl whisk together 1 1/2 Tbsp cold water and arrowroot powder.
Pour arrowroot mixture into the sauce from slowcooker and heat in saucepan over medium heat, stirring constantly, until mixture begins to gently boil.
Allow mixture to gently boil about 20 seconds until thickened. Return chicken to slow cooker and pour teriyaki sauce from saucepan over chicken. Toss mixture gently to evenly coat.
Serve warm over cooked rice garnished with optional sesame seeds and serve with diced fresh pineapple if desired.
View on PTE
Coconut Chickpea Chana Masala
3 cans organic chickpeas (398ml each)
2 cans chopped tomatoes with juice (398ml each)
1 can coconut milk (398 ml)
1 medium diced onion
3 cloves minced garlic
1 cup chopped cauliflower
2 tsp garam masala
2 tsp paprika
1 inch ginger minced or 1 drop doTERRA ginger
2 tsp coriander or 2 drops doTERRA coriander
1 tsp cumin or 1 drop doTERRA cumin
1/4 tsp turmeric or 1 drop doTERRA turmeric
1 tsp sea salt
1/2 tsp black pepper
3 cups organic spinach (optional)
Layer onions + garlic on the bottom of crockpot first and then add all other ingredients. Cook on low for 4 hours. Add spinach for the last 30 min.
Mash up some of the chickpeas and then serve over rice or quinoa or with naan bread. View on PTE
Peppermint Brownies
A very simple way to make this is to add 5 drops peppermint to the ingredients in packaged brownies.
If you’d like to make a healthier version:
1 (15 ounce) can black beans, drained and rinsed
2 large eggs
¼ cup cocoa powder
⅔ cup honey
⅓ cup coconut oil
½ teaspoon baking powder
Pinch of salt
4 drops Peppermint essential oil (you could also use cinnamon or wild orange)
¾ cup chocolate chips, divided
Preheat oven to 350° F. Place all ingredients, except for chocolate chips, in blender or food processor and blend until smooth. Pour batter into large bowl and stir in ½ cup chocolate chips. Pour into greased 8x8-inch pan and top with ¼ cup chocolate chips. Bake 30–35 minutes or until toothpick comes out clean.
Peppermint Chocolate Pretzels:
Melt a dark chocolate bar down and add 5 drops of peppermint oil.
Dip pretzels into it and lay flat on parchment paper to dry and then store in fridge.
Lemon Blueberry Muffins (gf):
2 cups organic oats (blend to a flour using your blender/vitamix)
1 tbsp baking powder
1/2 tsp sea salt
1/4 cup pure maple syrup
8 drops lemon essential oil
1 egg
1 cup almond mylk
1/2 cup melted coconut oil
1 cup frozen blueberries, or fresh
1/4 cup hemp seeds
Method: Preheat oven to 375. Mix all dry goods together. Mix all wet ingredients together in a separate bowl.
Add both together and fold in frozen blueberries. Bake for 25 min
Green Mandarin Gummies:
1 cup organic pineapple juice (or other tart juice)
5 tbsp grass-fed gelatin (ie Great Lakes red container)
5 drops doTERRA Green Mandarin (tangerine or wild orange works too)
1 tbsp raw honey (optional)
First, you want to 'bloom' the gelatin so it doesn't clump: Pour half of the juice into a glass bowl or a large Pyrex measuring cup.
Sprinkle the gelatin on top in an even layer. In the meantime, pour the rest of the juice into a small saucepan and heat on medium until you see a little steam coming off of it. Add the optional honey and stir with a whisk until it's melted
Add the hot juice to the gelatin mixture, and whisk until smooth. Add your essential oils and gently whisk. Pour your juice + gelatin mixture into your molds (these gemstone ones are fun).Refrigerate for at least an hour or until solid. Remove from the molds and keep in an airtight glass container in the fridge
Lemon Chia Pudding:
2 tablespoons of Chia Seeds
1 cup of almond milk (or any milk of your choice)
2 drops of Lemon essential oil
1 tsp maple syrup
Mix together in a glass jar + store in the fridge
Cinnamon & Spice Popcorn:
1 cup popcorn kernels
¼ cup unrefined coconut oil
¼ cup pure maple syrup
5-6 drops doterra on guard essential oil
2-3 drops doterra cinnamon essential oil
Ground cinnamon & salt
Pop popcorn & put in large bowl. Warm coconut oil & maple syrup over the stove until melted. (Do not boil) Cool & add in essential oils.
Drizzle over popcorn & mix. Sprinkle with cinnamon & salt.
Wild Orange Fruit Dip (version 1)
1 container plain Greek Yogurt + 1 container Vanilla Yogurt Whip
Add 3 drops of Wild Orange Essential oil & mix.
Serve with fruit.
Wild Orange Fruit Dip (version 2)
1 box softened cream cheese mixed with a small jar of marshmallow fluff.
Add in 5-10 drops of wild orange essential oil.
Serve with fruit.
Chips & Guacamole
Add 3 drops lime essential oil to any guacamole recipe in place of lime juice
Try 1 drop of cilantro oil in place of the herb
Dip with chips
Chips & Salsa
Find any good homemade salsa recipe.
Add in 2 drops of cilantro oil in place of cilantro.
Or 2 drops of lime in place of lime juice. Mix & serve with chips.
Soaked Sliced Apples
Cut up 2 apples into edible slices & place in cold ice water. (no ice)
Put in 2-3 drops of either mandarin oil or on guard oil & soak.
Remove from water & Enjoy!
Rosemary Lemon Hummus
1 can organic garbanzo beans (½ liquid drained)
2 garlic cloves, peeled
2 tablespoons organic cold pressed olive oil
2 tablespoons Tahini
Juice of ½ lemon
2 drops Lemon essential oil
1 drop Rosemary essential oil (or Basil)
1 teaspoon sea salt
Directions: Blend all ingredients in food processor until smooth.
Chill in refrigerator 30 minutes and serve with sliced cucumbers, carrots, celery, cherry tomatoes, crackers, pita bread, and more.
Strawberry Almond Salad
with Raspberry Lime Vinaigrette
10 oz baby spinach
1 lb strawberries, cut in thick slices
½ cup sliced almonds, toasted
½ cup feta cheese
Ingredients for Vinaigrette:
2-4 drops lime essential oil
1 pint fresh raspberries
1 Tbsp honey
2 TbspDijon mustard
2 Tbsp red wine vinegar
¼ cup oil
Directions for vinaigrette: In small bowl, mash raspberries.
Add remaining ingredients and mix using wire whisk until combined. Chill for 30 min. Toss salad ingredients with vinaigrette.
Infused Olive Oil
Simply place two slices of lemon, a few sprigs of Rosemary and 3 drops of each Rosemary and Lemon essential oil in a glass bottle and fill it with virgin olive oil.
(Be sure to use the oil within 10 days.)
Lemon Basil Vinaigrette
2 Tbsp red wine vinegar
2 Tbsp balsamic vinegar
3 drops of Basil essential oil
3 drops of Lemon essential oil
1 tablespoon honey
2 cloves of garlic, chopped
1/2 cup olive oil
Salt & Pepper, to taste
Use it on your next salad to make flavours pop
Herbacious Love Dressing:
1/4 cup apple cider vinegar or white wine vinegar
1/4 cup olive oil
1 tbsp yellow mustard
1 drop celery seed oil
2 drops lemon oil
salt + pepper
Basil Lime Grilled Zucchini
This simple recipe will change how you eat grilled zucchini. Simply grill without seasoning, using only a little bit of oil, then chop in to bite sized pieces once cooked. In a small bowl mix 2 Tbsp of Olive oil with the juice of one lime (or 1 drop of lime), one drop of Basil and salt and pepper to taste.
Drizzle the cooked zucchini with your sauce, mix gently and serve.
Simple Herbacious Pasta Drizzle:
Cook pasta as directed. Cook some greens to mix in such as kale, spinach, broccoli or asparagus.
In a small bowl mix:
1/4 cup olive oil
1 drop marjoram oil
1 drop thyme oil
1 drop lemon oil
salt + pepper and a sprinkle of cayenne if you like it spicy
Drizzle over cooked pasta + greens and add some parmesan petals or a few shakes of nutritional yeast on top.
Lemon Kale Chips
Clean Kale and break the leaves off of the stem.
Massage olive oil with 3 drops of lemon essential oil into the leaves. Sprinkle with salt + pepper and optional nutritional yeast. Put in dehydrator or air fryer until crispy.
Rice Krispy Squares with orange
4 tbsp organic butter
5 cups marshmallows
6 cups rice krispies
2 drops wild orange or citrus bliss
Melt butter + marshmallows in double boiler or crock pot and stir until fluffy.
Add in essential oil and then mix in cereal. Press into try using damp hands and let sit for 30 min.
Coffee Creamer
Blend 1c almond or oat milk + 1c full fat coconut milk (from can) with 2 drops either cinnamon or peppermint oil.
Store in glass mason jar for up to 2 weeks.
Turmeric Cacao Latte:
1 can full fat coconut milk
1.5 cups brewed chaga tea or dandy blend
2 drops turmeric oil
1 drop cinnamon oil
1 tsp organic cacao powder
Warm the coconut milk on the stove or in a warmer. Put all in blender and pour into 2 mugs
You can find all other ingredients mentioned in this shop
