Essential Oil Recipes

dōTERRA EOs are not only medicinal and therapeutic, but you can cook with them...which, I LOVE.

 Here are a few recipes:




~Spinach and Feta Pasta Sauce~

1/4 cup pine nuts
Extra Virgin Olive Oil
2 cloves crushed garlic
10 ounce package of thawed frozen spinach (or fresh spinach chopped and wilted)
8 ounces of crumbled feta cheese
1/2 bundle chopped scallions
4-6 diced Roma tomatoes
1 cup sliced mushrooms
1 drop oregano
1 drop black pepper
1 drop rosemary

Directions: Brown pine nuts in a hot pan, then add 1-2 TBS EVOO and saute with the crushed garlic. Next, add the spinach and feta cheese. When the cheese is mostly melted add the scallions. Once the cheese is incorporated into the spinach, add in the tomatoes and mushrooms and stir. Take care not to overcook the tender vegetables. Remove from heat and cool slightly before adding the essential oils and herbs. Stir to mix well.

Serve over pasta. Can also be used as a hot or cold dip!

*Tip~
The rosemary essential oil is key in this recipe as it balances out the spinach flavor. Add more or less, to taste.

By: Rachel E Hall, IPC




~Broiled Lemon Asparagus~

1 large bunch asparagus
Unrefined coconut oil
Lemon essential oil

Directions: Wash asparagus and trim ends. Place on a large cookie sheet and sprinkle with sea salt. In a separate container melt 2 TBS coconut oil and add 3-5 drops of lemon oil and stir; then drizzle over the asparagus. Broil on high for 5-7 minutes, watching carefully to ensure they don't burn. Serve immediately.

By: Angela Zavala, IPC




~April's Raw Vegan Veggie Dip~

1 to 5 cloves
16oz package of garbanzo beans, soaked for one day and then rinsed. OR, 15oz can of garbanzo beans rinsed.
Juice from 2 lemons
5 handfuls of spinach
Red and orange bell peppers
1 can of black and a variety mix of green and kalamata olives
2 stems of fresh basil
Small bundle of Italian parsley
2 sprigs of rosemary
4 Roma tomatoes
1 tsp Real salt [Sea Salt]
2 TBS Bragg's Vinegar
1/4 cup extra virgin olive oil
1 yellow squash
1 zucchini
1 small egg plant
Handful of almonds or pine nuts
Small red onion

Directions: Pulse everything in a food processor [or blender], then add in:
1 drop oregano
2 drops rosemary
3 drops clary sage
4 drops fennel
7 drops basil

Serve with celery and pita or Terra Chips. Add feta cheese, if desired.

*Tip: The essential oils used in this recipe produce a strong flavor. Start with 1 drop first, and add more until desired flavor is achieved.

By: April Reeder, IPC




~Lavender Pecan Cheesecake~
With Blueberry Lavender Sauce

Crust:
 1 cup crushed pecans
1/2 cup crushed graham crackers
2 TBS sugar
1 TBS butter, melted

Filling Ingredients:
32oz full-fat cream cheese, softened (four 8oz packages)
1 1/2 cups sugar
4 whole eggs
1 cup sour cream
1/2 TBS vanilla extract
3 drops lavender essential oil

Sauce Ingredients:
1 pound blueberries, fresh or frozen
1 cup sugar
1 TBS cornstarch
2 tsps lemon juice
1 drop lavender essential oil
A pinch of salt

Directions:
Preheat oven to 350F. Grease the sides and bottom of a 9" springform pan.

In a medium bowl, mix pecans, graham crackers, sugar, and butter. Press the mixture evenly into the bottom of the prepared pan and set aside.

In a large bowl, use a hand mixer to beat the cream cheese until it is nice and smooth (no lumps!). Slowly add the sugar as you continue to beat the cream cheese; scrape the sides of the bowl and continue to beat until combined.

Add eggs, one at a time, beating on low just long enough to incorporate. Don't over mix. Add the sour cream, vanilla, and lavender essential oil and mix just until you have a smooth consistency.

Pour filling over prepared crust and stick your pan into your preheated oven. Turn the oven down to 250F and bake for 1 1/2 hours. The center should still wobble a little. Once done baking, turn the oven off and let sit for at least an hour. After about an hour our so, open the oven door and let it sit for a few more hours. Once cooled to room temperature, refrigerate for several hours.

Sauce:
In a small sauce pan, bring blueberries, sugar, and cornstarch to a boil.

Lower heat and simmer for 5 minutes. Remove from heat and stir in lemon juice, lavender oil and salt.

Allow to cool and refrigerate until ready to top your cheesecake. You will not be disappointed!

By: Shannon Carver, doTERRA Consumer



~doTERRA Living~

Essential Beauty and Spa

Essential oils are an 'essential' (pun intended) part of natural beauty and spa treatments. If you've ever had a massage or facial, you know that EOs are used to encourage relaxation and pampering. Here are some great EOs recipes, for all natural skin care, that I thought were blog worthy, as well.


~Facial Cleanser~

1oz vegetable-based glycerin
2oz unscented liquid Castile soap (like Dr. Bronner's)
1oz distilled/purified water
1/2oz witch hazel
1 drop rosemary
1 drop peppermint

-Mix together and store in a glass or plastic bottle (glass preferably).
 For all skin types. Lasts 3-6 months.


~Facial Toner~

1/4 cup water
1 Tbsp witch hazel
1/2 tsp vegetable glycerin
5 drops clary sage
5 drops grapefruit
5 drops Roman chamomile

-Sterilize the water by boiling for 3 minutes and then letting it cool. Next, combine all ingredients in a 2-4oz spray bottle and shake to blend. Shake well before each use and spray directly onto clean skin, or spray a cotton ball and apply. Lasts up to 2 months.


~Daily Moisturizer~

2 Tbsp almond oil
2 tsp vegetable glycerin
1 1/2 tsp grated beeswax
1 Tbsp distilled or spring water
1 vitamin E capsule
30 drops EO (try: lavender and Roman chamomile to soothe, melaleuca or geranium for a clearer complexion.)

-Combine first 3 ingredients in a small saucepan and warm the mixture over very low heat, stirring occasionally until the beeswax melts. In a separate saucepan warm the water over low heat. Remove both pans from the heat and cool until the wax and oil mixture just begins to thicken but is still liquid.

-Drizzle the warm water into the oil and was mixture, while stirring rapidly with a wire whisk. Continue whisking vigorously for 3-4 minutes until the mixture becomes pale yellow.

-Pierce the vitamin E capsule and squeeze the contents into the cream. Next add the essential oil and continue whisking for another 4-5 minutes until cream is thick and shiny.

-Transfer to a glass storage jar and allow the cream to set for at least an hour before using it. The moisturizer will keep for 3-6 months if stored in the refrigerator, or 1 month if left at room temperature.


~Whipped Coconut Body Butter~

1 cup unrefined coconut oil
A few drops of a favorite essential oil or blend (doTERRA, of course)

-Use a stand of handheld mixer, mix on high speed with a wire whisk attachment for 6-7 minutes, or until whipped into a light, airy consistency. Transfer the mixture to an airtight container and store at room temperature. Store in refrigerator during warmer months to prevent melting.


~Foot Scrub~

1/2-3/4 cup brown or white sugar
1/4-1/2 cup Epsom salt
1 cup oil (fractionated coconut, olive, jojoba, or sunflower oil
8-16 drops essential oil
*Like:
lavender and peppermint
rosemary and peppermint
wild orange and peppermint
Citrus Bliss
bergamont and ylang ylang
bergamont and sandalwood
Elevation and grapefruit

-Mix the sugar, Epsom salt, and oil until well-blended. Next, add the essential oils, alternating on drop at a time if you are using multiple scents. Make sure the essential oils are evenly blended, and then transfer the mixture to an airtight container for storage. Let your feet be pampered!

~Almond Orange Scrub~

1 handful almonds
1 orange peel
1 cup oil (fractionated coconut, olive jojoba, or sunflower)
2-3 drops doTERRA wild orange essential oil

-Mix the ingredients in a food processor for an antioxidant-rich full-body scrub.



(doTERRA Living Magazine)