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).
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.
Here’s an absolutely refreshing drink for your next summer party! The combination of flavors may seem a little odd, but they are surprisingly delicious. The hint of a minty flavor cools you down, while the lemon and kiwi energize your body. This beverage is perfect for a warm sunny day—or when you need it to feel like a summer day!
Nobody can turn down a delicious grilled dish during the summer! These chicken wings have an amazing flavor with the combination of sweet honey and a tangy twist with lime essential oil. This dish makes a perfect addition to your next summer barbecue and goes great with grilled veggies and fresh fruit!
Looking for a new summer hit? This salmon dish is absolutely delicious. There are so many incredible flavors combined in this meal, and you can’t go wrong with any of them! There’s nothing like a fresh fruit salsa to add a little color and life to your next dinner. We absolutely loved this dish, and we’re sure that you will too!
Lime Salmon with Avocado Mango Salsa and Coconut Rice
This artichoke dip makes an incredible appetizer or ideal snack. The perfect flavor combination will practically explode in your mouth. The flavor of the dill essential oil is subtle, but it packs a nice punch. Everyone will love this dish!
We all love the dinner mints given out at fancy restaurants, but they only give you one! We decided to try our hand at chocolatiering, and we fell in love with this simple recipe. You can use your favorite dark chocolate (the darker the healthier), and the peppermint essential oil adds a nice flavor that will make it hard to stop eating these little gems.
2 packages (10 oz. each) dark chocolate melting wafers
1 package (10 oz.) white chocolate melting wafers
6–8 drops peppermint essential oil
2 drops green food coloring (optional)
Preheat the oven to 200°F (95°C).
Place the chocolate into 3 oven-safe bowls (1 package in each bowl), and warm in the oven for 20 minutes or until fully melted.
Line a cookie sheet with wax paper, making sure it covers the sides as well.
Remove one of the bowls of dark chocolate from the oven, and leave the others in to keep them melted.
Pour the first bowl of dark chocolate across the wax paper, spread the chocolate out with a spatula, and shake the pan to help create an even layer.
While that layer is drying, remove the white chocolate from the oven, and add peppermint oil and food coloring.
Wait just until the first layer of chocolate changes from glossy to matte, then pour the white chocolate on top quickly, spreading it out and shaking the pan to flatten.
Once that layer has turned matte, remove the last bowl of dark chocolate from the oven, and spread it across the top in the same manner as the other 2 layers.
Allow the chocolate to dry, then cut into squares with a sharp knife.
The trick to this recipe is knowing exactly when to pour the layers on top. If the chocolate is too wet, the layers will mix. If the chocolate is too dry, the layers won’t stick together. Watch the chocolate as it dries; it will change from glossy to matte, and at this point, you can quickly top the next layer. If they do mix a bit, no big deal! It will still taste delicious!
These chocolate bites are so good, you won’t be able to keep the kids away! They also make great snacks for your essential oil classes. Make up a tray, and give them to your attendees to demonstrate the use of essential oils in cooking.
If you’re looking for a new international recipe, you’ll love this European classic. These stuffed peppers are delicious and relatively easy to make. The hint of essential oil adds a nice flavor and makes these even healthier! Your whole family will love this tasty new recipe!
Add the rice, oregano essential oil, and basil essential oil to 2 cups (500 ml) water. Cook the rice over the stovetop or in a rice cooker, and set aside.
In a frying pan, cook onion in olive oil until softened. Place half of the onion pieces in a large bowl, and set aside.
Combine marinara sauce, beef broth, crushed red pepper flakes, and balsamic vinegar in the frying pan with the remaining onions. Cook over medium-high heat for 1 minute, then pour sauce mixture into a 9″ × 13″ (23 × 33 cm) baking dish.
To the large bowl with the onions, add uncooked ground beef, diced tomatoes, garlic, salt, cayenne pepper, parsley, and black pepper essential oil. Stir to combine.
Add cooked rice and 1 cup parmesan cheese to the meat mixture.
Cut each bell pepper in half, and remove the seeds. Stuff the peppers tightly with the meat mixture. You can fill them to overflowing, as the meat will shrink when it cooks.
Place the peppers in the baking dish into the tomato sauce, top with more cheese, cover with aluminum foil, and bake at 375°F (190°C) for 45 minutes.
Remove aluminum foil, and bake for 20 minutes, or until the meat is no longer pink, peppers are tender, and the cheese is melted and crispy.
Scoop a pepper half into a bowl, and pour some of the sauce on top.
You can use our marinara sauce if you want the extra essential oil flavor!