Essential Recipes

More great doTERRA essential oil recipes!

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~

Ringworm, Headache, Rashes...Oh, my!

Another busy day in our Madhouse. When I say we use these oils every single day, I speak the TRUTH! There seems to constantly be new opportunities to put them to the test, at least in my household.

My 7 year old son reported to me today that he has a birthmark on his leg and wondered if I'd ever seen it before. I said that I did not remember him having any birthmarks on either of his legs, so I'd better take a look at said "birth mark". What did I find? A red-ringed looking circular patch, on the back of his knee. I'd say that is not a birth mark, but ringworm. I could be wrong, but it certainly looks suspect of just that. So, this is the oil blend I am using on it:

~ 2 drops lavender
~2 drops melaleuca
~2 drops oregano
~6 drops carrier oil (I used grapeseed)

Apply 1-2 drops on the infected area three times a day for 10 days. After that, mix 30 drops melaleuca with 2 Tbs. carrier oil and apply daily until the ringworm is gone.

This seems like overkill, since most remedies do not require this many days for treatment. But, if it is indeed a fungal infection, then it will take longer to treat. I will report back with the results!

With all the rash excitement in the air, my 9 year old son decided to show me his legs and rashes. Which he does in fact have. I guess I need to pay more attention to my boys' legs! But, when they have long johns, wool socks and jeans on everyday, it's hard to get a good look on a regular basis. I think these rashes are either from dry skin or an allergic reaction to soap he may be using in the shower, since he does not have any other sickness or infection going on. They are localized raised, red bumps and are itchy. Hard to pinpoint a clear cause, but here is what I'm using:

~1 drop melaleuca
~1 drop lavender
~3-4 drops carrier oil

I am going to apply this several times a day and see if this clears it up. We have dealt with rashes before and this blend did a beautiful job, so I'm confident I'll have the same great results this time, as well.

Lastly, my oldest son fell today and hit his head extremely hard on our hardwood floors. He was very upset and said he saw spots and stars and his tongue was tingling. That's not good. He laid down for awhile until he felt composed enough to let me look at him. His pupils looked fine and he was able to walk without dizziness, so I decided we didn't need to call EMS...phew! However, his head was hurting a great deal and he said it felt like the worst headache he's every had. What did I do? Got out my oils, of course!! Here is what I blended for him:

*PastTense (a doTERRA blend) is what is first recommended, but since I don't have that oil on hand right now, I used this:

~2 drops peppermint
~2 drops eucalyptus
~2 drops rosemary

Apply to temples, forhead and neck.


After about 20 minutes, he reported his headache was not as bad, but still there. So, I'll continue to use it this evening and maybe tomorrow and see how he's feeling.

EOs are just like any other medicinal treatment. Often times, it takes several applications and sometimes over several days to see results. There are also instances where they work very quickly. The key is patience, consistency and persistence.

~Blessings