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.
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!
[recipe title=”Lime Salmon with Avocado Mango Salsa and Coconut Rice” servings=”4″ time=”20–30 minutes active; 1 hour inactive” difficulty=”Moderate”]
Lime Salmon Ingredients:
4 skinless salmon fillets (6 oz./170 g each)
3 Tbsp. (45 ml) olive oil
3 Tbsp. (45 ml) fresh lime juice
3 cloves garlic, minced
2 drops lime essential oil
Salt and pepper to taste
Coconut Rice Ingredients:
1 1/2 cups (360 ml) coconut water
1 1/4 cups (300 ml) canned coconut milk
1 1/2 cups (275 g) rice
1/2 tsp. (3 g) salt
1 drop lime essential oil
Avocado Mango Salsa:
1 large mango, peeled and diced
3/4 cup (95 g) chopped red bell pepper
1/3 cup (75 g) chopped red onion
1 avocado, peeled and diced
1 Tbsp. (15 ml) fresh lime juice
1 Tbsp. (15 ml) olive oil
1 Tbsp. (15 ml) coconut water
1–2 drops cilantro essential oil
1 drop lime essential oil
Salt and pepper to taste
In a baking dish, whisk together all salmon ingredients (except salmon fillets).
Lay the salmon in the marinade, and refrigerate for 30 minutes. Turn the salmon over, and return to the fridge for another 15–20 minutes.
While the salmon is marinating, preheat the oven to 450°F (230°C).
In a medium saucepan, bring the coconut rice ingredients to a boil. Cover, and allow the mixture to simmer until the liquid is absorbed.
Remove the salmon from the fridge, and bake for 12–15 minutes.
While the salmon and rice are cooking, dice the mango, avocado, pepper, and onion, and toss to combine.
In a small bowl, combine the lime juice, olive oil, and essential oils for the salsa. Combine the mixture with the diced veggies, toss together, and sprinkle with salt and pepper.
When everything is cooked, scoop some rice onto each plate, top with salmon, and load up with salsa!
You can also use normal water in place of the coconut water in the coconut rice. It will lose a little coconut flavor, but it will still taste amazing!
If you’re feeling adventurous, this dish is even better when grilled. Just brush the grill with extra olive oil, and carefully grill the salmon for about 3 minutes on each side.
These noodles are so cute and fun to make, and they make a perfect Valentine’s Day dinner! The recipe is a little complicated, but this ravioli is to die for, making it worth every minute! It’s so fun that all the kids will want to join in and help you cut out the noodles! The hardest part will be sharing these tasty raviolis with the rest of the family.
Combine flour, 2 eggs, and salt in a food processor, and process until well mixed.
If necessary, slowly add water until the mixture forms a firm dough.
On a lightly floured surface, knead the dough until smooth. Check the dough by cutting it with a knife. Once there are no air bubbles in the middle, and the outside is smooth, the dough is ready.
Wrap the dough in plastic wrap, and let stand for 30 minutes.
Divide dough into 4 portions, and roll out to about 1/16″ (1.5 mm) thickness using a rolling pin or pasta machine.
Using a heart-shaped cookie cutter, cut hearts into the dough. Or cut the dough into 2″ (5 cm) squares using a knife.
Combine 1 lightly beaten egg and 1 Tbsp. (15 ml) water in a bowl, and brush the dough pieces lightly with the mixture.
Place a small spoonful of the cheese mixture (recipe below) in the middle of the dough, leaving enough space around the edges to seal the dough.
Lay the second piece of dough on top, and use your fingers to press the edges down around the cheese so they stick together.
Bring a pot of saltwater to boil, and gently drop the ravioli into the boiling water. Cook 1/4 of the ravioli at a time to avoid the noodles sticking together. Cook for 5–10 minutes (depending on the thickness of the noodles), or until tender.
Using a slotted spoon, remove the ravioli from the water, and place on a serving dish.
Top with marinara sauce (recipe below) and parmesan cheese.
If your noodles are thick, they will take longer to cook.
If you have leftover cheese filling, it makes a great topper for the finished pasta for an added cheesy kick.
Dip a toothpick in the oregano and basil oils, and run the toothpicks through the cheese mixture to combine.
Taste, and add more salt, pepper, and/or essential oil as needed.
The taste may be a little strong, but once the noodles are boiled, the flavor will be much milder.
You can use just about any kind of cheese in this recipe, not just the ones listed. If you have other cheeses, experiment to find out which ones give the best flavor for you!
Try these delicious patties for a gourmet take on the average burger. You will love the flavor the essential oils add to these! We enjoyed these patties between toasted whole-wheat buns and topped with our Lemon Apple Slaw and Rosemary Cream Sauce (recipes below as well) along with a tomato slice, some avocado, and a little spinach! Mmmm . . . delicious! You’ll be licking your fingers for sure—and maybe even your plate! Continue reading →