Pink pepper (Schinus molle) essential oil is steam distilled from the fruit of the plant. It belongs to the Anacardiaceae—commonly known as sumac or cashew—botanical family. The aroma is warm, spicy, and fruity, with a slightly woody undertone. Pink pepper properties: antibacterial, antifungal, anti-inflammatory, antitumor, antiviral, antimicrobial, antispasmodic, astringent, diuretic, stimulant (digestive), and wound healing.
Green Mandarin (Citrus nobilis) essential oil is cold pressed from the peel of green, unripened mandarin fruit. Distilling before ripening gives the oil a brighter, fresher aroma. The citrus aroma is sweet with herbal undertones. Green mandarin properties: anticoagulant, anti-inflammatory, anti-microbial, antispasmodic, antitumor, antiviral, expectorant, laxative, and sedative.
Magnolia (Michelia alba, or Magnolia alba) essential oil is steam distilled from the flower of the plant. The sweet aroma is a subtle blend of floral, fruity, and herbaceous tones. Magnolia properties: analgesic, anxiolytic (anti-anxiety), antibacterial, anti-inflammatory, antimicrobial, antitumor, sedative.
Turmeric is a traditional seasoning used in curries and other East Indian dishes. This golden, warming soup is flavored with curry power plus turmeric and black pepper essential oils. These oils not only complement each other as seasonings but also work synergistically for powerful health benefits. Both are highly analgesic, anti-inflammatory, and antioxidant—to name just a few properties. You will love this soup, and it will love you back!
Many thanks to Ashley Farrell, a dōTERRA® Wellness Advocate and AromaTools® customer, for her Instagram recipe (slightly adapted). Ashley recommends topping the soup with caramelized onions and toasted pepita seeds (the green insides of pumpkin seed shells).
Turmeric (Curcuma longa) essential oil is steam distilled from the bright yellow-orange rhizome. (Rhizomes are horizontal, underground stems that sprout both vertical roots and stems to propagate perennial plants.) Turmeric is a pungent herb commonly used to season savory dishes in its native India. The essential oil likewise has a warm, earthy, and spicy aroma. Turmeric properties: analgesic, anticonvulsant, anti-inflammatory, antimicrobial, antimutagenic, antioxidant, antitumor, and insecticidal.
This fresh new diffuser blend is amazing! The floral-herbaceous aroma with a light minty overtone is absolutely amazing. This blend is relaxing, calming, and refreshing—really a perfect blend for any day. Diffuse this blend to give the air an uplifting aroma.
Everyone deserves a great diffuser! We carry many different models with various features to suit any circumstance. Click here to learn more about diffuser types and how to pick the best one for you.
It’s no coincidence that 2018 is a banner year for both AromaTools® and dōTERRA®. Our signature book, Modern Essentials®, has been the reference guide of choice for Wellness Advocates since dōTERRA® began 10 years ago. The new Modern Essentials® 10th edition once again features dōTERRA® brand names for all 2018 oils, blends, supplements, and personal care and spa lines.
Have you ever thought about the bacteria collecting on your yoga mat? Yoga mats tend to be hard to clean; but it needs to be done, so we’ve come up with a simpler way to disinfect your mat while adding the benefits of essential oils to the routine. We’ve put together an antibacterial cleaning spray using essential oils that is sure to leave your mat smelling fresh and clean.
This south-of-the-border-style soup is definitely one of our favorites! It’s creamy, just a little spicy, and simply delicious. The essential oils really round out the ethnic flavor. Who doesn’t appreciate an easy, slow-cooker meal on a busy day? You’ll absolutely love this soup!
1 lb. boneless, skinless chicken thighs or breasts
2 cups chicken broth or stock
8 oz. cream cheese, softened
1 can (10 oz.) green enchilada sauce
1 can (15 oz.) white beans
3 cans (15 oz. each) black beans
2 cans (4 oz. each) diced, fire-roasted, green chilies
1 can (10 oz.) diced tomatoes (optional)
4 tsp. ground chili powder
1 tsp. salt
3/4 tsp. paprika
2 drops cumin essential oil
2 drops cilantro essential oil
1 drop black pepper essential oil
Toppings: cheese, sour cream, fresh lime, cilantro, etc.
Place the chicken, chicken broth, enchilada sauce, beans, green chilies, diced tomatoes, seasonings, and essential oils* into a slow cooker. Stir the ingredients together, and cook on high for 3–5 hours or on low for 5–7 hours.
Remove the chicken from the slow cooker and shred it using a couple of forks or a hand beater.
Soften the cream cheese slightly in the microwave. Spoon small chunks into the slow cooker and stir it in. (*For stronger seasoning, stir in the essential oils at this point.)
Return the shredded chicken to the slow cooker, cover, and cook for 30 minutes more, or until the cream cheese melts in.
Scoop the soup into bowls, top with sour cream, cheese, lime juice, cilantro, or anything else you desire.
Using a double boiler, melt the coconut oil over medium heat until liquified.
Allow the coconut oil to cool momentarily before adding the essential oils.
Stir the essential oils and the zest into the coconut oil.*
Pour the mixture evenly into the molds or ice cube tray.
Refrigerate the bath melts for 1–2 hours or until hardened completely.
Put a bath melt into your warm bath and allow it to dissolve while you soak.
Because coconut oil may liquify in a warm room, keep the remaining bath melts in the refrigerator until ready for use.
*You can substitute an floral-herbaceous blend for the citrus oils, if desired, and replace the zest with crushed, dried herbs. Try an essential oil blend of 5 drops geranium, 5 drops lavender, 5 drops lemongrass, and 5 drops rosemary essential oils.