CHECK OUT THIS COOKING WITH ESSENTIAL OILS PRESENTATION

 Cooking with essential oils benefits you on so many levels. You of course get the health benefits of the particular oil you’re using, you get the yummines of that herb (or citrus fruit), and it saves you money.

Did you know that your fresh herbs get their flavor from the natural essential oils of that plant? When pure plant essential oils are harvested & bottled, you get the concentrated version of the plant. Because it’s concentrated, you typically only use 1 drop in a recipe.

Let’s compare:

In the spice aisle at the grocery store, you’ll typically pay around $4 for a couple tablespoons of a spice. That amount gives you maybe 5-10 uses. And most sources tell you that your dried spices lose potency & flavor after 1 year & should be replaced.

A 15mL bottle of essential oil has at least 250 drops … that’s 250 uses! Oils vary in price, but average around $20. That’s a huge savings. A bottle of essential oil is good for at least 5 years (many would argue even longer).

Some people are concerned about consuming essential oils internally. And if you turn over any bottle from a health food store, grocery store, or the like - you’ll see it says “Not For Internal Consumption”. doTERRA is different in this regard. The FDA has approved many PURE essential oils for internal consumption. You can read which ones here.

Purity is key here. Because doTERRA oils are tested & retested for their consumption safety, you can trust their use internally just as you do aromatically + topically. If you’re interested in learning more about the safety of doTERRA essential oils click here.

One of the easiest ways to get the internal benefits of essential oils is to add a drop or two to your water! Super simple & super yummy. Doing this simple step helps me to drink more water during my day. Some oils I love using for this include Lemon, Lime, Grapefruit, Wild Orange, Tangerine, Peppermint & Green Mandarin. I keep these by my kitchen sink so the whole family can grab them when we’re refilling our stainless steel water bottles.

Citrus oil contain high levels of of limonene … learn about the benefits of limonene here.

Other ideas for using oils to up your flavor profile while cooking include: smoothies, coffee + tea, dressings, sauces & marinades, yogurt, baking & more! TIP: you lose a little bit of the health power in oils when you heat them through cooking, so ideally you want to stir them in at the end of the recipe - but even if you don’t, you’ll still get the flavor.

Before we dive into some yummy recipes with your oils, here are some great resources …

RESOURCES

Click the left & right arrows below to access some of our favorite recipes that use essential oils:

 3 ½ cups cooked black beans
¾ cup coconut oil (not Fractionated Coconut Oil)
¾ cup cocoa powder
½ cup white sugar
½ cup honey
½ teaspoon vanilla
½ teaspoon salt
4-6 drops Wild Orange oil

Leaving out the essential oil for now, blend all other ingredients in high-powered blender or food processor until smooth. Adjust sweetener to taste. Add Wild Orange oil and mix briefly. Spread mixture in 8x8 pan, pressing down firmly. Refrigerate for 1 hour or until firm. Slice into squares and serve. Store in refrigerator. Alternately, you can substitute the Wild Orange oil for Peppermint, Cinnamon Bark, or Spearmint oil.

1, 24-inch soft baguette or bread of choice
1 cup cracked eggs
1 cup heavy cream or 1 cup almond milk
1 teaspoon salt
6 drops Wild Orange oil

Buttermilk Syrup
¾ cup buttermilk
½ cup butter
1 ½ cups organic Turbinado sugar
1 teaspoon baking soda
2 teaspoon real vanilla extract

Slice baguette on diagonal. Combine all other ingredients. Dip bread in mix and brown on both sides in medium hot skillet. Serve warm.

Buttermilk Syrup
In saucepan stir together sugar, buttermilk and baking soda. Bring to boil; cook for seven minutes. Remove from heat stir in vanilla. Drizzle over the French toast or pancakes.

Tip: Make the syrup first and leave it on the stove with a low setting until the French toast is finished.

1 pound shrimp, raw, peeled and deveined with tails cut off
2 tablespoons olive oil
½–1 teaspoon crushed red pepper flakes
Zest of one lemon
2 large cloves garlic
1 drop Ginger oil
3 drops Lemon oil
3 heaping tablespoons fresh, chopped cilantro
Sea salt and pepper to taste 
2 mangoes

Crema
7 ounces full-fat coconut milk or coconut cream
Juice from zested lemon
2 drops Lemon oil
Salt and pepper to taste

Place raw shrimp, olive oil, crushed red pepper flakes, lemon zest, garlic, essential oils, cilantro, and salt and pepper into a gallon-sized plastic bag and shake mixture until evenly coated. Marinate for 1–24 hours. Note: Soak wooden skewers for at least one hour in water before grilling. Put all of the crema ingredients in a medium bowl and whisk to combine. Note: The crema can be made hours in advance or right before grilling. Cut mangoes into chunks. Assemble skewers, alternating shrimp and mango. On a hot grill, cook the skewers for two to three minutes per side. Tip: Only turn skewer over one time to create grill marks. Put skewers on a serving platter, drizzle with crema, and garnish with fresh chopped cilantro.

1 cup dark chocolate chips
1 teaspoon coconut oil
½ cup almonds
Peppermint essential oil

Place chocolate chips and coconut oil in a microwave safe bowl and melt together until smooth. Add in essential oil drops and mix together. Note: One drop or less should be enough. Pour melted chocolate onto wax paper on a cookie sheet and spread chocolate around with a spoon, making an even layer. Crush almonds and sprinkle over chocolate layer. Place in the fridge and allow to chill. Break into pieces for snacking. Enjoy!

2 red Anjou pears
6 cups spinach
½ cup walnuts, chopped
⅓ cup gorgonzola

Vinaigrette
½ cup olive oil
¼ cup white balsamic vinegar
1 tablespoon honey Dijon mustard
1 toothpick Basil oil (dip toothpick in Basil oil then swirl into dressing)
Dash of Himalayan salt

Blend together olive oil, white balsamic vinegar, Dijon mustard, and Himalayan salt. Add Basil oil. Start with one toothpick to taste. Once the dressing is flavored to your liking, toss vinaigrette with salad ingredients. Serve immediately.

1 12 ounce bag fresh cranberries
1 bunch cilantro, chopped
1 toothpick Cilantro oil 
1–2 jalapeño peppers, seeded and minced
2 limes, juiced
1 toothpick Lime oil (dip toothpick in Lime oil then swirl into dressing)
¾ cup white sugar (or sweetener of choice)
8 ounces cream cheese 

Combine cranberries, cilantro, Cilantro oil, and jalapeño peppers in a food processor. Chop but do not purèe. Spoon chopped cranberry mixture into a bowl and add lime juice, Lime oil, and sugar. Stir. Cover and refrigerate at least three hours (overnight is best). Serve over a block of cream cheese with wheat crackers or tortilla chips.

12–14 ounces water
2 scoops Chocolate doTERRA Protein
1 banana, frozen
1 tablespoon peanut butter
1 toothpick swirl Cinnamon Bark essential oil

1 cup canned pumpkin
½ cup non hydrogenated vegetable shortening
½ cup sugar
½ cup packed brown sugar
1 teaspoon pure vanilla extract
3 drops Cinnamon Bark oil
2 drops Ginger oil
1 drop Clove oil
1 ½ cups all-purpose flour
¼ cup oat flour (Tip: Make your own oat flour by tossing oats in a food processor or blender)
2 tablespoons cornstarch
½ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon salt
Optional: 1 cup pumpkin seeds

Reduce pumpkin by placing in a saucepan over medium heat for 30–45 minutes. Stir often until pumpkin has reduced to ½ cup. Set aside to cool. Cream together shortening and sugars until light and fluffy. Mix in cooled pumpkin, vanilla, and oils. Sift remaining dry ingredients. Mix until combined. Preheat oven to 350° F. Line two baking sheets with parchment paper. Roll rounded teaspoonfuls of dough into balls. Place onto baking sheets. Flatten tops with a spoon. Arrange a few pumpkin seeds in the center as garnish. Bake 10–12 minutes. Let stand on cookie sheet for two minutes before removing to cool on wire racks.

2 cups full fat coconut milk
2–3 drops Green Mandarin oil
½ cup mixed berries

 Prior to making yogurt, refrigerate coconut milk for 24 hours. Add coconut milk into a medium bowl. Add in essential oil drops and stir together. Store in fridge for up to a week. Add mixed berries into yogurt and enjoy!

1 cup coconut milk
1 cup water
1 tablespoon honey
1 tablespoon butter (or ghee) 
1–2 drops Turmeric oil
Turmeric spice for garnish

 Heat coconut milk and water in a saucepan on low for three to four minutes. Add butter, honey, and Turmeric essential oil and stir until butter melts and ingredients combine. Pour into mugs and add a pinch of turmeric powder as an optional garnish. Serve hot.
Tip: You can also add a drop of Ginger oil for a heartier flavor.

1 ½ cup granulated sugar
10 lemons, juiced
8 cups water
2 drops Spearmint oil

Juice roughly eight lemons (you’ll want two cups of lemon juice; use more lemons, if needed, to get to that amount). Add the water and lemon juice to sugar, and stir everything together until the sugar is completely dissolved, 1-2 minutes. Add spearmint oil and stir. Chill the lemonade until ready to serve.

½ cup almond milk
2 scoops Chocolate doTERRA Protein
1 banana, frozen
1 teaspoon almond butter
1 handful ice cubes
1 toothpick swirl Cinnamon Bark essential oil

1 tablespoon butter
2 medium zucchini, diced
1 medium onion, chopped
2 tablespoons fresh parsley, minced
1 toothpick Basil oil (dip toothpick in Basil oil then swirl in)
2 tablespoons flour
3 cups water
2 chicken bouillon cubes
1 drop Lemon oil
2 cups diced tomatoes
1 can evaporated milk
1 can corn
¼ cup Parmesan cheese, grated
1 cup cheddar cheese
Salt and pepper to taste

In a five-quart pan, sauté zucchini, onion, and parsley in butter until vegetables are tender. Stir in flour, salt, and pepper. Whisk until well combined. Gradually add in water, whisking to keep mixture smooth. Add the bouillon cubes. Heat until bouillon cubes are dissolved. To prevent milk from curdling, pour canned milk into a small bowl and whisk in some hot liquid from the soup until milk is warm, then whisk the mixture slowly into the pan. Add the corn. Bring to a gentle boil and then simmer for five minutes or until corn is tender. Add tomatoes, Basil oil, and Lemon oil. Heat until hot throughout. Before serving, add in Parmesan and cheddar cheese. Garnish with extra Parmesan cheese and eat immediately.

8 ears of corn, grilled
4 tablespoons butter, melted
1 ½ teaspoons lemon-pepper
8 drops Lime oil
¼ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
½ bunch cilantro
½ cup Cotija cheese
1 lime

Mix butter, lemon-pepper, Lime oil, salt, garlic powder, cayenne pepper, and brush over grilled corn. Top with freshly chopped cilantro, Cotija cheese, and a squeeze of fresh lime.

Rolls
2 ¾ cup all-purpose flour
¼ cup coconut sugar
2 tablespoons unsalted butter or coconut oil
1 egg
1 tablespoon instant yeast
½ cup water
¼ cup coconut milk
1 teaspoon salt

Filling
¼ cup (½ stick) butter, melted (or coconut oil)
⅔ cup brown sugar or coconut sugar
1 drop of Cinnamon Bark oil
1 teaspoon vanilla extract

Frosting
4 oz. cream cheese, room temperature
¼ cup (½ stick) unsalted butter, room temperature
1 cup powdered sugar
1-2 tablespoon coconut milk (to desired thickness)
½ teaspoon vanilla extract

 In a large bowl combine the flour, yeast and salt. In a microwave safe bowl combine the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and the butter is almost melted. Let the mixture cool. Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms. Preheat the oven to 200 degrees. Knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 10 minutes. Once the dough has rested, roll it out into a rectangle. Prepare the filling by combining all of the ingredients in a small mixing bowl except for the butter. Spread the butter over the top of the rolled dough, then cover with the filling. Cut out 24 strips of dough. Roll each up into a tight roll. Place the rolls into a greased 9x13 baking dish and place a piece of aluminum foil over top. Turn off your oven and place the covered rolls inside to rise for 45 minutes. Remove the rolls from the oven and turn ON your oven to 375 degrees. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the centers are lightly golden brown in color. Remove from the oven and allow to cool for a few minutes before frosting. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand until smooth. Spread over the tops of the rolls.

Perfect for adding to hot chocolate, coffee or other warm drinks. Adds the perfect amount of flavor!

1 pint half-and-half
Liquid stevia (or sweetener of choice)
1 toothpick Cinnamon Bark oil (dip toothpick in Cinnamon oil then swirl into creamer)

Pour desired amount of half-and-half into cup. Add liquid stevia or desired sweetener to taste. Add toothpick Cinnamon Bark oil and taste. Repeat if stronger cinnamon flavor is desired. Best made fresh. Refrigerate and follow best if used by instructions on half-and-half. Tips: Some other oils to try adding to creamer include Spearmint, Peppermint, and Cassia.

Marinade
¼ cup lime juice
½ cup honey
2 tablespoons soy sauce
1 tablespoon olive oil
2 garlic cloves, minced
½ cup cilantro, finely chopped
½ teaspoon salt
4 drops Lime oil

Tacos
2 pounds boneless, skinless chicken thighs
Pico de gallo
2 avocados, sliced
10–12 small soft corn tortillas

Combine marinade ingredients in a medium bowl. Pour marinade into a large airtight bag, add chicken and marinate in the fridge for at least three hours and as long as overnight. Remove chicken thighs from marinade and grill over medium-high heat each side for three to four minutes. Check to make sure chicken is cooked through, then remove from heat and cut into strips. Serve with pico de gallo, avocados, and fresh cilantro in a soft corn shell. Tip: Try these tacos with tomatillo ranch dressing and crumbled cotija cheese.

Bread
¼ cup milk
6 tablespoons olive oil
6 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 drop Cardamom oil
2 ¼ cups mashed ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1 cup pecans, chopped

Crumb Topping
½ cup powdered sugar
½ cup all-purpose four
4 tablespoons unsalted butter, melted
½ teaspoon cinnamon
Pinch of salt

Preheat oven to 350° F. Line 9x5 loaf pan with parchment paper or lightly oil and dust with flour. Blend milk, oil, maple syrup, vanilla, bananas, and Cardamom essential oil in blender until smooth. In a large bowl, combine dry ingredients. Add banana mixture and combine using as few strokes as possible. Fold in nuts. Pour into pan and smooth top. In separate bowl, combine crumb topping ingredients. Sprinkle crumb topping on top of bread mixture. Bake until toothpick inserted in center comes out clean, 50–55 minutes. Tip: If you would like to make this in an 8x8 cake pan instead of a loaf, bake for 20–30 minutes.

Panna cotta is a smooth and creamy gelatin dessert. This recipe is flavored with blackberry syrup and Lavender oil for a floral and colorful panna cotta. Whether you want to enjoy it yourself or serve to impress others, this dessert is full of sweet, floral flavor. This particular panna cotta recipe is dressed down and simplified, using Greek yogurt rather than heavy cream, and is intended to be eaten out of the dish it is served in rather than taken out of the mold. However, if you want to go the traditional route, substituting cream for some of the milk results in a more rich and smooth dessert. To then unmold the panna cotta, make sure to lightly coat the inside of the dishes you are using with a flavor-neutral oil before pouring in the mixture. After the panna cotta has set, dip the base of the dish in hot water for five seconds just before unmolding.

4 tablespoons water
2½ teaspoons unflavored gelatin
2 cups plain Greek yogurt
1½ cups milk
½ cup honey
Blackberry syrup, to serve
1 drop Lavender oil

Pour water into a small bowl. Stir in gelatin and set aside. In a large bowl mix together all of the yogurt and 1 cup of milk. Bring remaining milk and the ½ cup honey to a gentle simmer in a small saucepan. Stir in the water-gelatin mixture and remove from heat, then whisk into yogurt mixture. Add Lavender oil and stir until well combined. To add some color to the panna cotta, stir in about 2 tablespoons blackberry syrup with the Lavender oil. Pour mixture into shallow cups, ramekins, or bowls. Set in fridge for 3–5 hours or overnight. Drizzle with blackberry syrup just before serving.

If you've never tried making hot chocolate with coconut milk, now is the time. Coconut milk takes hot chocolate to the next level by making it the creamiest lactose-free drink you will ever have the pleasure of tasting.

Hot Chocolate
1 cup coconut milk
2–3 scoops of unsweetened cocoa powder or your favorite cocoa mix.
1–2 toothpicks Cinnamon Bark oil (dip toothpick in Cinnamon oil then swirl into drink)
2–3 tablespoons of sugar or agave

Coconut Whipped Cream
1 13-ounce can of coconut milk
1 tablespoon sugar or agave (optional)

Start the whipped cream by refrigerating the can of coconut milk overnight. Open can and put the thick chunks in a bowl. Set aside the remaining milky liquid substance for making hot chocolate. Add optional sweetener to the coconut cream chunks. Using a hand mixer, beat until you get a light, whipped texture. Set aside. In a saucepan, put the remaining liquid coconut milk from the can, or coconut milk from a carton. Warm to desired temperature. If you use milk from the can it will be a more creamy hot chocolate. Once warm add in cocoa powder and sweetener. Dip a toothpick in the Cinnamon Bark bottle and swirl in mixture. Place a dollop of fresh coconut whipped cream onto your hot cocoa, and enjoy!

1 cup popcorn kernels
¼ cup unrefined coconut oil
¼ cup pure maple syrup
5-6 drops doterra on guard essential oil
2-3 drops doterra cinnamon essential oil
Ground cinnamon & salt 

Pop popcorn & put in large bowl. Warm coconut oil & maple syrup over the stove until melted. (Do not boil) Cool & add in essential oils. Drizzle over popcorn & mix. Sprinkle with cinnamon & salt.

4 chicken breasts
1/2 cup full fat coconut milk
1/4 cup peanut butter
1/4 cup tamari (or soy sauce)
2 tbsp sesame oil
2 drops ginger essential oil

Layer chicken breasts along bottom of crockpot. Sprinkle with salt + pepper. Put all dressing ingredients in blender and blend together. Drizzle over chicken breasts and cook on high for 4 hours.

4 organic chicken breasts
1/2 cup low sodium organic soy sauce or tamari
1/4 cup apple cider vinegar
1/4 cup sesame oil
2 tbsp honey or maple syrup
2 tbsp molasses
4 drops wild orange
2 drops ginger
2 cloves garlic finely minced
1/2 white onion chopped
1/2 tsp freshly ground black pepper
1 1/2 Tbsp cold water
1 1/2 Tbsp arrowroot powder, or cornstarch

Sizzle the garlic + onion in bottom of crockpot with a little butter for a few minutes. Place chicken in a slow cooker on top of onion/garlic. In a mixing bowl, whisk together soy sauce, apple cider vinegar, honey, molasses, sesame oil and essential oils. Pour mixture over chicken in slow cooker, cover with lid and cook on low heat 4 - 5 hours. Remove chicken from slow cooker and shred. Strain sauce from slow cooker through a fine mesh strainer into a medium saucepan.  In a small mixing bowl whisk together 1 1/2 Tbsp cold water and arrowroot powder. Pour arrowroot mixture into the sauce from slow cooker and heat in saucepan over medium heat, stirring constantly, until mixture begins to gently boil. Allow mixture to gently boil about 20 seconds until thickened. Return chicken to slow cooker and pour teriyaki sauce from saucepan over chicken. Toss mixture gently to evenly coat. Serve warm over cooked rice garnished with optional sesame seeds and serve with diced fresh pineapple if desired.

Melt a dark chocolate bar down and add 5 drops of peppermint oil. Dip pretzels into it and lay flat on parchment paper to dry and then store in fridge.

2 cups organic oats (blend to a flour using your blender/vitamix)
1 tbsp baking powder
1/2 tsp sea salt
1/4 cup pure maple syrup
8 drops lemon essential oil
1 egg
1 cup almond milk
1/2 cup melted coconut oil
1 cup frozen blueberries, or fresh
1/4 cup hemp seeds

Preheat oven to 375. Mix all dry goods together. Mix all wet ingredients together in a separate bowl. Add both together and fold in frozen blueberries. Bake for 25 min

1 container plain Greek Yogurt
1 container Vanilla Yogurt Whip
3 drops of Wild Orange Essential oil

Serve with fruit.

1 box softened cream cheese mixed
small jar of marshmallow fluff
5-10 drops of wild orange essential oil

Serve with fruit.

Add 3 drops lime essential oil to any guacamole recipe in place of lime juice. Try 1 drop of cilantro oil in place of the herb. Dip with chips.

Use your favorite homemade salsa recipe. Add in 2 drops of cilantro oil in place of cilantro, or 2 drops of lime in place of lime juice. Mix & serve with chips.

Slices up 2 apples & place in cold ice water (no ice). Add in 2-3 drops of either green mandarin oil or OnGuard oil & soak. Remove from water & Enjoy!

1 can organic garbanzo beans (½ liquid drained) 
2 garlic cloves, peeled 
2 tablespoons organic cold pressed olive oil 
2 tablespoons Tahini 
Juice of ½ lemon 
2 drops Lemon essential oil 
1 drop Rosemary essential oil (or Basil)
1 teaspoon sea salt

Blend all ingredients in food processor until smooth. Chill in refrigerator 30 minutes and serve with sliced cucumbers, carrots, celery, cherry tomatoes, crackers, pita bread, and more.

4 tbsp organic butter
5 cups marshmallows
6 cups rice krispies
2 drops wild orange oil

Melt butter + marshmallows in double boiler or crock pot and stir until fluffy. Add in essential oil and then mix in cereal. Press into try using damp hands and let sit for 30 min.

1 can full fat coconut milk
1.5 cups brewed chaga tea, dandy blend, or Crio Brú
2 drops turmeric oil
1 drop cinnamon oil
1 tsp organic cacao powder

Warm the coconut milk on the stove or in a warmer. Put all in blender and pour into 2 mugs.

Print this list of oils to keep as
a resource in your kitchen:

 doTERRA eBook: Cooking with Essential Oils

doTERRA eBook: Internal Use of Essential Oils

doTERRA eBook: Nutrition Line Cookbook

doTERRA eBook: Essential Oils and Weight Management