Sweet Potato Fries with Avocado Coriander Dip

If you’re looking for an upscale appetizer or snack, here’s a recipe for you! These sweet potato fries have a spicy-sweet kick on their own. Combing them with avocado coriander dip elevates their flavor to a whole new level. You’re sure to love this tasty and healthy duo!

[recipe title=”Sweet Potato Fries” servings=”4″ time=”10–15 minutes active; 30 minutes inactive” difficulty=”Easy”]

Ingredients:

  • 1 large sweet potato
  • 2 Tbsp. cornstarch
  • 2 Tbsp. vegetable oil
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. sea salt
  • cumin essential oil
  • cassia essential oil

Instructions:

  1. Peel the sweet potato, and cut in half lengthwise. Slice it into 1/4-inch matchsticks.
  2. Place sliced potatoes into a bowl of cold water, and leave them to soak.
  3. In a small bowl, combine cornstarch, chili powder, and paprika. Set aside.
  4. Remove potatoes from the water, rinse, and blot dry with a towel.
  5. Dip separate toothpicks into each essential oil, and stir them into the vegetable oil. Drizzle oil over potatoes. Toss potatoes with your hands to ensure that they are completely covered with oil.
  6. Sprinkle powder mixture over potatoes, tossing again to coat evenly.
  7. Spread potatoes out on a baking sheet lined with parchment paper.
  8. Bake at 435° for 30–35 minutes. After 20 minutes, turn the potatoes.
  9. Once the fries are evenly crispy, remove from the oven, and sprinkle with salt.
  10. Dip the warm fries into avocado coriander dip (recipe below).
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[recipe title=”Avocado Coriander Dip” servings=”4″ time=”5 minutes active” difficulty=”Easy”]

Ingredients:

  • 1 avocado
  • 1 Tbsp. fresh lime juice
  • 1 clove garlic, pressed
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1 drop coriander essential oil

Instructions:

  1. Combine all the ingredients in a food processor, and blend until smooth.
  2. Serve immediately with sweet potato fries.
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Lemon Blueberry Breakfast Cake

You’ll love this lemon blueberry cake as a breakfast, snack, or dessert for the whole family. Lemon essential oil adds a nice tangy touch.

[recipe title=”Lemon Blueberry Breakfast Cake” servings=”6–8″ time=”15 minutes active; 35 minutes inactive” difficulty=”Easy”]

INGREDIENTS:

  • 2 c. flour, divided
  • 2 c. blueberries (fresh or frozen)
  • 1 c. granulated sugar
  • 1/4 c. coarse sugar (or to taste) for topping
  • 1/2 c. buttermilk*
  • 1/2 c. unsalted butter, softened
  • 1 egg
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 1 tsp. salt
  • 10 drops lemon essential oil

INSTRUCTIONS:

  1. Cream the butter and granulated sugar together in a medium bowl until light and fluffy.
  2. Add the egg, vanilla, and lemon essential oil. Mix until well combined, and set aside.
  3. In a small bowl, toss the blueberries with 1/4 c. of the flour. Set aside.
  4. In another bowl, combine the remaining 1 3/4 c. flour, baking powder, and salt.
  5. Add half of the dry mixture to the wet mixture, and stir to combine.
  6. Stir in the buttermilk. Then add remaining dry mixture, and combine.
  7. Fold the blueberries into the batter, leaving the excess flour behind. (Batter will be very thick.)
  8. Spread the batter into a greased 8- or 9-inch square baking dish, and sprinkle the top with coarse sugar as desired.
  9. Bake at 350° for 35–45 minutes or until golden brown.
  10. Allow the cake to cool for 10–15 minutes before serving.
*If you don’t have buttermilk on hand, you can add 2 tsp. vinegar or lemon juice to a 1/2 c. measure, and then fill the remainder with milk. Let sit for 5 minutes before adding to the other ingredients. [/recipe]

Wild Rice and Thyme Soup

Cold weather puts everyone in the mood for a nice, hearty soup. This one is sure to keep you warm and satisfied! Essential oils add subtle seasoning and health benefits.

[recipe title=”Wild Rice and Thyme Soup” servings=”6″ time=”15 minutes active; 45 minutes inactive” difficulty=”Easy”]

Ingredients:

  • 1 large chicken breast, raw*
  • 5 carrots, chopped
  • 5 celery stalks, chopped
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 c. uncooked wild rice
  • 8 oz. crimini mushrooms, sliced
  • 6 c. chicken broth* or chicken bone broth*
  • 1 tsp. salt
  • 6 Tbsp. butter
  • 1/2 c. flour
  • 1 1/2 c. milk
  • Thyme essential oil
  • Rosemary essential oil

Instructions:

  1. Place the chicken breast, carrots, celery, onion, garlic, wild rice, mushrooms, broth, and salt in your Instant Pot.** Seal the lid and set the controls to 45 minutes on manual, high pressure.
  2. When the time is up, slowly release the pressure, making sure that soup doesn’t start spraying through the valve.
  3. While the pressure is releasing, melt the butter in a small saucepan on the stove.
  4. Whisk the flour in with the butter, and cook on low heat for 1–2 minutes.
  5. Slowly whisk the milk into the saucepan, stirring until the mixture begins to thicken and forms a thick, creamy white sauce.
  6. Dip a toothpick into a bottle of thyme essential oil and another toothpick into rosemary essential oil. Stir the oils throughout the white sauce with the toothpicks.
  7. Pull the chicken breast out of the Instant Pot, shred it, and return the pieces to the soup.
  8. Stir the white sauce into the Instant Pot mixture, and add salt and pepper to taste.

Serve the warm soup with fresh bread for wintertime comfort.

*For a vegetarian version, omit the chicken breast and substitute vegetable broth for the chicken broth.

**If you don’t have an Instant Pot, you can also cook this soup in a slow cooker for 6–7 hours on low, following the same instructions.

[/recipe]

Sweet Potato Curry Soup with Turmeric

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).

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Green Chile Chicken Enchilada Soup

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!

[recipe title=”Green Chile Chicken Enchilada Soup” servings=”6–8″ time=”20 minutes active; 3–7 hours inactive” difficulty=”Easy”]

Ingredients:

  • 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.

Instructions:

  1. 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.
  2. Remove the chicken from the slow cooker and shred it using a couple of forks or a hand beater.
  3. 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.)
  4. Return the shredded chicken to the slow cooker, cover, and cook for 30 minutes more, or until the cream cheese melts in.
  5. Scoop the soup into bowls, top with sour cream, cheese, lime juice, cilantro, or anything else you desire.

[/recipe]

 

Grilled Cinnamon Peaches

With peach season upon us, here’s a way to top off a late-summer cookout with a simple, delectable dessert. Warm, sweet, cinnamon peaches make the perfect complement to savory barbecued dinners. You can also panfry peaches indoors. Since they’re so quick and easy, you’ll make this your go-to dessert for many occasions!

[recipe title=”Grilled Cinnamon Peaches” servings=”4″ time=”10–15 minutes active” difficulty=”Easy”]

Ingredients:

  • 2 peaches
  • 3 Tbsp. brown sugar
  • 2 tsp. butter, melted
  • 1 drop cinnamon essential oil
  • vanilla ice cream or yogurt for topping

Instructions:

  1. In a small bowl, combine the melted butter and cinnamon essential oil, and set aside.
  2. Slice the peaches in half—leaving the skin on—and remove the pits.
  3. Brush the melted butter with cinnamon essential oil all over the peach halves. Grill them with flesh side down over medium heat for 2–3 minutes or until browned. You may want to use the cooler edges of the grill if you’ve been barbecuing meat. (Alternately, panfry the peach halves over medium-high heat in the same way.)
  4. Turn the peach halves face up, and sprinkle the brown sugar over the flesh. Grill for another 2–3 minutes or until the skin is browned and loosened. (If panfrying, cover the pan and cook for another 2–3 minutes or until the sugar caramelizes.)
  5. Remove peach halves from the heat, and serve with or without the skin—topped with ice cream or yogurt.

 

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Overnight Oats with Blueberry Lemon Jam

Breakfast can be a hard meal to keep healthy while still tasting delicious. Overnight oats have caught our attention recently, so we decided to see what all the fuss was about. These overnight oats are cardamom and cassia flavored, and topping them with Blueberry Lemon Jam makes for a wonderful flavorful combination. This is a breakfast that you can feel good about eating without sacrificing a delicious flavor!

[recipe title=”Overnight Oats with Blueberry Lemon Jam” servings=”4–6″ time=”5 minutes active; 2–8 hours inactive” difficulty=”Easy”]

Ingredients:

  • 1 can (15 oz.) coconut milk
  • 1 cup (100 g) rolled oats
  • 3 Tbsp. (35 g) chia seeds
  • 1 Tbsp. (15 ml) pure maple syrup
  • 1 drop cardamom essential oil
  • 1 drop cassia essential oil
  • 1–2 small, ripe pears, diced
  • Blueberry Lemon Jam (recipe below)

Instructions:

  1. In a medium container, combine the coconut milk, rolled oats, chia seeds, maple syrup, and essential oils.
  2. Cover, and chill the oats for at least 1–2 hours, or overnight, until the mixture thickens and the oats soften.
  3. Remove the oats from the fridge when ready to serve, and stir to combine.
  4. Layer the oats, jam, and pear slices in a bowl or small jar. These prepared layers can be stored in the fridge for 3–4 days.

[/recipe]

This Blueberry Lemon Jam is super delicious and really easy to make! You can use it for the overnight oats, or simply top a bagel or piece of toast with it. The lemon essential oil adds a wonderful tangy flavor to the sweet blueberries. You might need to make a double batch of this jam to last you a little longer!

[recipe title=”Blueberry Lemon Jam” servings=”Yield=6 oz.” time=”20–30 minutes active; 2–3 hours inactive” difficulty=”Easy”]

Ingredients:

  • 4 cups (550 g) frozen blueberries
  • 1/4 cup (50 ml) pure maple syrup
  • 3 Tbsp. (35 g) chia seeds
  • 1 tsp. (5 ml) lemon juice
  • Pinch of salt
  • 2 drops lemon essential oil

Instructions:

  1. In a medium pot, combine the blueberries and maple syrup, and simmer over medium-high heat for 8–10 minutes, or until the berries are softened. The blueberries will release a lot of water at this point.
  2. Reduce the heat a little to avoid sticking, and stir in the chia seeds.
  3. Let the mixture simmer for 8–15 minutes, stirring frequently. Simmer until most of the water cooks off and the jam thickens up.
  4. Remove from heat, stir in the lemon juice, and transfer to a bowl.
  5. Let the mixture cool for a few minutes before stirring in the lemon essential oil.
  6. Place the jam in the fridge for a couple hours, allowing it to cool completely.

Leftover jam can be stored in the fridge for up to 2 weeks, or in the freezer for much longer.

[/recipe]

Apple Cinnamon Energy Bites

Sometimes we all need a healthy energy boost to keep us going. These energy bites are so delicious that even your kids will love them! This snack is simple and fun, but also really healthy so that you can feel good about eating it.

[recipe title=”Apple Cinnamon Energy Bites” servings=”24–30″ time=”10 minutes active; 1 hour inactive” difficulty=”Easy”]

Ingredients:

  • 2 cups (200 g) rolled oats
  • 1 cup grated apple (about 1 apple)
  • 1/4 cup (25 g) ground flaxseed
  • 5 Tbsp. (75 ml) honey
  • 1 tsp. (5 ml) vanilla
  • Pinch salt
  • 1 drop cinnamon essential oil

Instructions:

  1. Combine the dry ingredients in a large bowl, and set aside.
  2. In a small bowl, combine the honey, vanilla, and cinnamon essential oil.
  3. Add the wet ingredients and the grated apple to the large bowl with the dry ingredients. Mix until everything is completely combined (you may need to use your hands).
  4. Cover, and refrigerate for an hour or until the mixture solidifies a bit.
  5. Roll the mixture into tablespoon-sized balls, and snack away!

These energy bites can be kept in the refrigerator for a few days.

You can substitute any other fruit for the apple if desired—pears, peaches, strawberries, etc.

[/recipe]

Peppermint Chocolate Mousse

This dessert is so delicious—and healthy too! If you love rich, creamy, chocolate treats, this is the one for you. It’s made with coconut cream, which adds an amazing hint of coconut flavor. And the peppermint essential oil tops off this amazing dessert with a flavor to die for! This mousse is very rich, so it doesn’t take much to hit your sweet spot.

[recipe title=”Peppermint Chocolate Mousse” servings=”6–8″ time=”20 minutes” difficulty=”Easy”]

Ingredients:

  • 2 cans (15 oz. each) coconut cream
  • 2 Tbsp. (18 g) confectioner’s sweetener (or confectioner’s sugar)
  • 3 Tbsp. (24 g) unsweetened cocoa powder
  • Pinch of salt
  • 2 squares (20 g) 70% dark chocolate, shaved (optional for extra richness)
  • Shaved chocolate for garnish
  • 2 drops peppermint essential oil

Instructions:

  1. Place the cans of coconut cream in the refrigerator overnight before using. Without shaking the cans, open them up and scoop the thick cream off the top of the water into a bowl.
  2. Add the sweetener or sugar to the cream, and beat on high until it thickens up. If desired, you can save a little bit of the whipped cream to top the mousse with.
  3. Fold the cocoa powder and salt into the cream, and beat again until smooth.
  4. Add the peppermint essential oil, and beat again.
  5. Fold in the chocolate shavings, and refrigerate until ready to serve.
  6. Top with whipped coconut cream and chocolate shavings, and serve!

You can also use coconut milk in place of coconut cream, but you will need to allow the mousse to thicken in the refrigerator for an hour or more before serving.

[/recipe]

Mint Kiwi Lemonade

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!

 

[recipe title=”Mint Kiwi Lemonade” servings=”16″ time=”10–15 minutes active” difficulty=”Easy”]

Ingredients:

  • Juice from 2 large lemons
  • 1/2 cup (125 ml) agave nectar
  • 8 kiwis, or 3 cups blended kiwi
  • 1 gallon (4 L) water
  • 3 drops lemon essential oil
  • 1–2 drops peppermint essential oil

Instructions:

  1. In a food processor, blend the kiwis until completely mashed.
  2. Combine the lemon juice with the kiwi puree.
  3. Pour the water in slowly while stiring to combine.
  4. Add the agave nectar, and stir until it dissolves.
  5. Add in the essential oils, and taste. Add more oil or agave as needed.
  6. Chill, or serve immediately with ice.

You may also use a blender to puree the kiwis, but be aware that blending the seeds can make the kiwi sour.

For a cute garnish, slice up an extra kiwi, and drop the slices into the drink.

[/recipe]