Category: Appetizers

Butternut Squash Pitas

11/2/2020

Make your next meal a little lighter with these delicious Butternut Squash Pitas. These pitas make a great addition to your next party, or any simple family dinner.

Ingredients
1 butternut squash
Extra-virgin olive oil
1 teaspoon cumin
½ teaspoon chili powder
Kosher salt, to taste
1 tablespoon maple syrup
4 pita breads (6 inch)
1 can black beans, rinsed and drained
Juice from 1 lime, divided
1–2 drops Lime oil
¼ cup Greek yogurt
2 avocados, sliced

Instructions

Split butternut quash vertically and remove seeds.
Chopped cilantro and toasted pumpkin seeds for garnish
Preheat oven to 400° F. Brush butternut squash halves with olive oil and place flesh side down on a foil-lined baking sheet. Roast until tender, about 45 minutes.
Set aside to let cool slightly, then mash in a bowl with cumin, chili powder, maple syrup, and salt.
Toss black beans with the juice of half a lime, a drizzle of olive oil, and a pinch of salt.
Whisk yogurt with other half of lime juice, Lime oil, and a pinch of salt. Add a little water if needed, until it’s a consistency that can be drizzled.
Spread butternut squash mixture onto pitas and top with black beans and avocado slices. Drizzle with yogurt mixture and garnish with cilantro and pumpkin seeds.

Click HERE for the recipe card.

Pineapple Nectarine Salsa

6/18/2020

When it gets warm, I like to make cooler meals. This Pineapple Nectarine Salsa fits the bill!! This salsa is bright, fresh, and scrumptious by itself, with chips, or over fish tacos. Any way you decide to serve it, it'll be a popular dish.

Cucumber Dill Hummus

7/15/2016

Taken from doTERRA's blog

2 cups chickpeas or garbanzo beans (rinsed and drained form can or soaked and cooked dried chickpeas)
½ cucumber, skin on
1 large garlic clove
2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
¼ teaspoon cracked black pepper
2 tablespoons extra virgin olive oil
2 drops Dill essential oil
Dill sprigs, for garnish

Put all ingredients in a food processor and pulse until smooth, scraping down the sides if needed.
Taste hummus, and add more salt, garlic, tahini, olive oil, or lemon juice until you get desired flavor.
Scoop hummus into a bowl and drizzle with olive oil.
Serve with crackers, vegetables, or spread on bread.

Tangerine Fruit Dip

7/15/2016

Taken from doTERRA's Blog.

2 (8 ounce) packages of cream cheese
1 cup vanilla yogurt
½ cup honey
2 drops Tangerine or Wild Orange essential oil

Mix all ingredients in a bowl and enjoy with fruit.

Dill Dip

7/15/2016

Taken from doTERRA's Blog.

3–4 large cucumbers or 1 ½ English cucumbers
3 large cloves garlic, grated or minced
Salt and pepper to taste
24–32 ounces sour cream
1 slice green bell pepper, julienned and minced
1 or 2 tablespoon white distilled vinegar
3 drops Dill essential oil
1 sprig fresh dill, minced

Peel the cucumbers. Slice in half lengthwise.
Scoop out most of the seeds (not all, as the seeds flavor the dip). Cut the cucumbers in half again, then thinly slice them. Transfer all of the cucumbers to a large mixing bowl and generously salt them.
Let stand for at least 30 minutes. Working in handfuls, take the cucumbers and squeeze out the liquid.
Transfer the squeezed cucumbers to a new, dry bowl. Add the garlic, green pepper, vinegar, and black pepper to taste. Stir.
Mix in sour cream, adding in increments until desired consistency is reached. Mix in 3 drops of Dill essential oil and the fresh minced dill.
Chill for 2–3 hours so the flavors can further develop.

Quick Hummus

2/26/2015

1 can Garbanzo Beans/Chickpeas (reserve liquid)
1 clove garlic, minced
1/2 cup tahini
Salt & Pepper to taste
1 drop Lemon Essential Oil

Mix all ingredients in blender or food processor except reserved bean liquid. After everything is blended, add the liquid until you get the consistency that you want. You may also use water or even tea to make your hummus creamy. Serve with vegetables.

Hummus

2/15/2015

4 cups cooked chickpeas
1 tablespoon tahini
3 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
salt, to taste
1 drop Cilantro Essential Oil or 1/4 cup chopped fresh cilantro
1 drop Lemon Essential Oil

Blend all ingredients together in a food processor. Add enough water to reach desired consistency. Adjust ingredients to your taste.

Sliced Tomato Appetizer

2/15/2015

I can not have any dairy, but for some reason I can have Raw Cheese. For those of you in the same boat, this recipe is for you.

2 Tomatoes, sliced 1/4" - 1/2" thick
1/4 cup Balsamic Vinegar, (I used white)
1 1/2 cups raw Spinach
1 head Garlic, shredded or minced
Salt
1 drop Lemon Essential Oil.
Raw Cheese

Marinate tomatoes with balsamic vinegar for 4-6 hours. Bake at 350 for about 10 minutes. Meanwhile, sauté spinach and garlic with a dash of salt. Take off heat and add lemon oil. Put spinach on top of tomatoes and sprinkle with cheese of your choice and broil til cheese is golden!

Peach Salsa

11/25/2014

1 medium avocado, diced
1 lime, juiced
8 oz frozen peaches, diced
1 poblano pepper, deseeded and diced
1/4 cup diced red onion
1 drop Cilantro Essential Oil
3-4 drops Lime Essential Oil

Toss avocado and lime juice in bowl. Gently stir in remaining ingredients. Serve with tortilla chips.

Salsa

10/13/2014

You can make any salsa recipe you like, canned or fresh. Add corn, black beans, mango, ... But you'll have all your herbs on hand with Cilantro, Black Pepper, Oregano, Lime, and Basil.

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