1 pound strawberries
5.3 oz. coconut non-dairy yogurt 
1 drop cocoa nibs, sliced almonds, granola, etc.

Mix yogurt with essential oil. Hull strawberries and fill with yogurt mixture. Using a baggie with the corner cut off may make this easier. Top with desired toppings. Try my Cardamom Granola!

Try this glaze on your next ham.

1 cup honey 
1/4 cup maple syrup 
1/2 cup orange juice 
2 drops Cinnamon essential oil 
2 drops Clove essential oil
3 drops Wild Orange essential oil

2 cups fresh lemonade
1 cup frozen strawberries
Juice from 1 lemon
4 drops Lemon essential oil
4 drops Lime essential oil
3 cups ice
1/2 teaspoon stevia.

Note: For a less tart version, omit the fresh lemon juice or add more sweetener. 
Combine all ingredients into blender. Blend until smooth or reaches your desired consistency.

5 lb rump roast
1 tablespoon garlic powder
1 teaspoon season salt
1 drop Black Pepper essential oil
1 drop Oregano essential oil
1 drop Rosemary essential oil
28 oz beef broth (homemade if possible)
1 large onion, diced


Place all ingredients in a crock pot. Cook on High for 5-6 hours or Low for 8-10. Remove the meat from the crock pot and place on a deep plate-to collect juices. Strain the broth well so that it is clear and no spices or onions remain. Place in a saucepan and keep warm. Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch. (Remember to add the juices that drain off the meat). Heat Gluten Free buns to warm and slice the meat thin. Place a good amount of sliced meat in each of the buns and offer the Aus Jus in individual ramekins.

1/4 cup olive oil
1-3 tablespoons balsamic vinegar to taste
1/2 teaspoon Italian seasoning
1 tablespoon Parmesan cheese (optional)
1-3 drops Oregano essential oil (start with a toothpick and progress toward drops for desired flavor)

Gently mix together all ingredients in a bowl large enough to dip into.

Add some Cinnamon Bark or any of your favorite Essential Oils to some hot apple cider!

15 ounce can black beans, drained, and rinsed
2 large eggs
1/4 cup cocoa powder
2/3 cup honey
1/3 cup coconut oil
1/2 teaspoon baking powder
Pinch of salt
4 drops Peppermint essential oil
3/4 cup dairy-free chocolate chips, divided

Preheat oven to 350 degrees. Place all ingredients, except for chocolate chips, in a blender or food processor and blend until smooth. Pour batter into large bowl and stir in ½ cup chocolate chips. Pour into greased 8×8-inch pan and top with ¼ cup chocolate chips. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cool and cut into pieces. Store in refrigerator.

Great recipe I got from doTERRA International Facebook page.

Cranberry juice
Sparkling water or lemon-lime soda
Ice cubes
Lime essential oil
Garnish: cranberries and limes

Fill glass with ice and pour sparking water or lemon-lime soda half way. Fill additional half of glass with cranberry juice. Add 1 drop Lime essential oil and stir. For a garnish, add sliced limes and cranberries and enjoy.

Another great recipe from Internationals Facebook page.

4 large sweet potatoes or yams, cooked and peeled
3/4 cup canned coconut milk
1 tablespoon coconut oil
1/4 cup pure maple syrup
1/2 teaspoon ground nutmeg
Juice of half of an orange
Salt and pepper to taste
4 drops Cinnamon essential oil

Pecan topping
1 1/2 cups chopped pecans
1 tablespoon melted coconut oil
1 tablespoon maple syrup
2 drops Cinnamon essential oil

Place cooked sweet potatoes, coconut milk, coconut oil, maple syrup, nutmeg, orange juice, and Cinnamon essential oil into a large bowl. With a hand mixer, blend until everything is combined. If desired, you can add more maple syrup or essential oil. Spread into an oven-safe dish and set aside. Combine all topping ingredients until pecans are well coated. Sprinkle on top of sweet potatoes. Bake in oven at 350 degrees for 50-60 minutes, or until pecans have slightly browned. Serve warm. You can also drizzle maple syrup on top.

1/3 cup chia seeds
1 1/2 cups coconut or almond milk 
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 drop of your favorite Essential Oil

Combine all ingredients and stir. Place in refrigerator for 1-2 hours. Stir before serving. If pudding is too thick, add more milk. Top with fruit of your choice.