- 2 (8 ounce) packages of cream cheese
- 1 cup vanilla yogurt
- 1/2 cup honey
- 2 drops Tangerine or Wild Orange essential oil
- Mix all ingredients in a bowl and enjoy with fruit.
Taken from doTERRA's blog highlighting the release of their new Tangerine Essential Oil.
1 organic, cage-free egg
1 cup organic peanut butter (or almond butter)
1/3 cup organic honey
2 drops Lime essential oil
1/4 cup peanuts
Organic dairy-free chocolate chips (1/2 cup)
Organic raisins (1/2 cup)
1/4 cup shredded coconut and 1/4 cup pitted dates
1/4 cup chopped dried fruit
Preheat Oven 350 F.
Mix egg, peanut butter and honey together, stirring well.
Line a cookie sheet with parchment paper. Drop the batter on the paper, a heaping tablespoon for each cookie. Gently press with a fork to help the cookies spread.
Mix Lime essential oil with 1/8 tsp. water. Add to peanuts. Top cookies with peanuts.
Bake for 8-10 minutes. Cookies should start to brown slightly around the edges. They may seem too soft, but if they’re starting to brown they’re done.
Let the cookies cool for 5 minutes.
2 pork tenderloins (about 1 pound each)
Kosher salt and freshly ground black pepper
3/4 cup teriyaki sauce
1/4 cup apple cider vinegar
1/4 cup ginger sauce
1/4 cup orange juice
2 cloves garlic, minced
4 tablespoons olive oil
1 medium red onion, coarsely chopped
1/4 cup honey
1/4 cup orange marmalade
1/4 cup tomato-vegetable juice, such as V8
Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
The next day, preheat the oven to 350 degrees F.
Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.
Next time you're making Salsa, consider using...
Cilantro Essential Oil
Lime Essential Oil
Black Pepper Essential Oil
I just made some Mango Salsa, and even though I had some fresh Cilantro, I still added a drop. I also added 2 drops of Lime essential oil and 1 drop of Black Pepper.
Turned out great!
I've just started exploring Switchel. Also known as Swizzle or Switzel. I've been making my own Kombucha, but this is so much easier.
Good for inflammation, detoxes, aides digestion, boosts electrolytes, potassium, magnesium, and probiotics.
4 teaspoons apple cider vinegar
4 tablespoons pure maple syrup
1 teaspoon grated fresh ginger; you can also add in extra slices
4 drops Lemon or Lime essential oil (more or less to taste) - Play with different flavored oils.
4 cups water or seltzer water
Combine all the ingredients in a large jar with a lid.
Shake to combine.
You can drink it over ice cubes immediately, or refrigerate and let steep for 12 to 24 hours.
Stir well before serving.
There are many great ways to flavor your tea. Add a drop of any of these. Or make a large batch and mix them up? Try a drop of each of the first 4!
2 large Potatoes, peeled and cubed
1 large onion, finely chopped
1 large green pepper, seeded and cubed
1 large red pepper, seeded and cubed
1 large carrot, peeled and cubed
2 tablespoons coconut or olive oil
6 oz. ham steak, cubed
1-2 tablespoons chopped jalapeno or chili peppers
1/4 tsp. pepper (white if available)
1/4 tsp. cayenne
16 oz. chicken broth
1 egg yolk
1/4 cup coconut milk or soy creamer
1 drop Lemon essential oil
Bacon, cooked and crumbled
Green Onions or Chives, finely chopped
Dairy Free Sour Cream
Cook potatoes in saucepan of boiling water until tender; about 15 minutes. Drain. Reserve. Sauté onion, green and red peppers and carrots in oil in skillet 10 minutes or until softened. Stir in ham, chilies, white pepper and cayenne; Cook 1 minute longer. Reserve. Add broth to potatoes and mix with immersion blender. Add sautéed vegetable mixture. Heat just to boiling. Beat yolk with milk/creamer in small bowl. Temper by stirring in 1/2 cup hot soup, then stir yolk mixture back into saucepan. Add lemon oil. Gently heat soup; do not boil. Garnish with optional toppings.
Thank you to my daughter for this easy and tasty recipe.
10-12 Large Wolf River Apples
12 oz. water
1/2 tablespoon cinnamon or 1 drop Cinnamon Bark Essential Oil
Slice, core, and peel fresh picked apples if possible. Put in a crock pot with water. Cook on high for 3 hours. Add cinnamon and stirred until the apples breakdown and it begins to look like sauce. Cook on low for another 2-3 hours to let the flavors combine. Chill overnight. Great to share with family and friends.
Healthy Cooking with Essential Oil
Check backfor updated recipes tested by Eileen. Another great resource is http://doterra.com/US/en/blog/recipes for doTERRA tested recipes.