Category: Sides

Rosemary and Pumpkin Pancakes

3/19/2022

- 1/2 c pumpkin
- 2 tablespoons almond milk
- 2 free-range eggs
- 2 tablespoons coconut flour (or plain flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond meal
- 1/2 drop dōTERRA Rosemary essential oil (use a toothpick or drop onto a teaspoon and shake off)
- 1/8 teaspoon ground cinnamon, or to taste
- 1/8 teaspoon ground ginger, or to taste
- 1/8 teaspoon ground cloves, or to taste
- 2 teaspoons coconut oil, or as needed
- 2 oz Blue Cheese or Goats Cheese (or your favorite cheese to serve)
- Handful of crushed walnuts or pecans to serve

1. Steam pumpkin until soft and then mash into puree or open up your can of pumpkin.
2. Mix pumpkin puree, almond milk, eggs and rosemary essential oil together in a bowl until smooth.
3. Whisk coconut flour, baking soda, salt, almond meal, cinnamon, ginger, and cloves together in a separate bowl.
4. Stir pumpkin mixture and flour mixture together in a pourable container until well incorporated. Allow batter to sit for 3 minutes.
5. Heat coconut oil in a skillet over low heat. Pour silver dollar-sized circles of batter into the hot oil. Cook until lightly browned, about 5 minutes per side.
6. Top with your favorite cheese and crushed walnuts and enjoy.

Grilled Corn and French Cucumber Salad Recipes

5/25/2020

More great recipes from doTERRA's Living Magazine.

Grilled Corn and French Cucumber Salad Recipes

Applesauce

9/28/2016

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.

Roasted Squash or Mashed Sweet Potatoes with Orange, Ginger & Molasses

1/17/2015

This can all be done to taste. Check out my blog on health benefits of Blackstrap Molasses.

Add blackstrap molasses, Ginger and Wild Orange Essential Oils with red pepper flakes to your tofu or roasted squash, mashed sweet potatoes, or believe it or not, omit the red pepper flakes and add to your oatmeal!

Waldorf Salad

12/19/2014

Great recipe from this months Living Magazine.

5 medium apples, diced
5 oz. celery, diced small
4 oz. course chopped walnuts
2/3 cup mayo
7 drops Lemon Essential Oil

Combine all above ingredients and serve. I added grapes. You can also add cubed chicken for a full meal.

Carrot and Ginger Rice with Mint

12/18/2014

Living magazine had a great recipe this fall. I omitted the mint, but it's up to you.

1 tablespoon olive oil
1 cup jasmine rice
1 and ¼ teaspoons salt
2 cups carrot juice
5 drops Ginger Essential Oil
1 tablespoon finely chopped fresh mint

Preheat oven to 350 degrees (325 convection)
Heat a 1 or 2 quart saucepan over high heat until heat can be felt radiating from the surface of the pan when your hand is held about six inches from the bottom of the pan. Be sure to stay with the pan while being heated and turn off heat source.
Add olive oil to the pan and tilt to spread evenly.
Add rice and salt; stir frequently to keep from burning. When rice starts to turn opaque, remove pan from heat and gradually add carrot juice.
Add ginger essential oil and place lid on the pan (or cover tightly with foil) and place in the preheated oven for 30 minutes.
Remove from oven and let sit covered for 10 minutes
Remove cover and fluff rice with a fork.
Stir in the fresh chopped mint and serve hot.

Glazed Spicy Sweet Potatoes

12/18/2014

Another great recipe I adjusted from Living magazine.

4 tbsp melted butter
4 tbsp honey
1 drop Lime Essential Oil
2 tsp ground allspice
8 drops of Cinnamon Bark essential oil
5 drops Ginger essential oil
2 large sweet potatoes peeled,cut and cubed
Salt and Pepper to taste

Preheat oven to 425. Coat large baking dish with oil. In large bowl, stir butter, honey, lime, allspice, and Cinnamon and Ginger oils together until blended. Add sweet potato cubes and toss to coat. Arrange in single layer. Bake for 10 minutes and then stir to coat with glaze. Continue to bake for another 10-15 minutes or until tender and caramelized.

Citrus Berry Quinoa Salad

12/18/2014

1 cup quinoa
2 cups water
Pinch of salt
Sweet Citrus Dressing:
3 tbsp agave or honey
2-4 drops lemon/lime essential oil
(add 1 drop peppermint essential oil for a fun variation)
Fruit:
1 cups blueberries
1 cups chopped blackberries
1½ cups chopped strawberries
1 cups chopped pineapple chunks
(use whatever fruit you’d like in whatever proportions you’d like)

Prepare the quinoa by rinsing under cold water and then adding it with the water and salt to a medium saucepan. Bring to a boil over medium heat. Boil for 5 minutes.

Turn heat to low and simmer for around 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

To make the dressing, mix the agave with the drops of essential oil and pour over the quinoa.

Add fruit to the quinoa mixture. Stir well to mix. Serve chilled or at room temperature.

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