5 QT water
3 C. sugar
1 TB. citric acid ( buy this at the pharmacy counter)
3-5 drops lemon essential oil
3 drops orange essential oil
orange and lemon slices
Mix together and chill! Make sure to mix before serving—it is best to serve this in glass
Strawberry Lime Fruit Dip
1 Cup Vanilla Yogurt
1/2 Cup Diced Strawberries
1 tsp Sugar
2 Drops DoTerra Lime Essential Oil
Dice strawberries and mix with the teaspoon of sugar to release the juices. Add
strawberries and lime essential oil to the vanilla yogurt and stir. Add honey to sweeten if
necessary. Enjoy with your favorite fruits!
To die for dressing
1 lemon, juiced
1/4 cup white wine vinegar
3-4 drops doTERRA Lemon essential oil
1/3 cup (extra virgin olive oil)
Salt & Pepper
Orange peppermint fudge
2 c. sugar
2/3 c. evaporated milk
¼ c. butter
¾ c. chocolate chips
1 c. marshmallows
1 tsp. vanilla
6-8 drops peppermint oil or Orange Oil In a saucepan combine sugar, milk and butter at
medium heat. Boil, stirring constantly for 5 minutes. Add remaining ingredients, pour into
buttered pan. Cut when cool
Creamy Chicken Soup with homemade Rosemary Breadsticks
Ingredients: (chicken soup)
1 whole chicken, or 3-4 boneless chicken breasts.
5lbs potatoes, peeled and diced
5-6 large carrots, chopped
2-3 chicken bouillon cubes
1 cube butter
1 onion, chopped
1 cup chopped celery
1/2 tsp garlic salt
1 tsp dried oregano with 1 drop oregano oil
1/2 tsp pepper with 1 drop black pepper oil
1/2 tsp salt
3/4 cup flour
1 1/2-2 quarts half & half milk
Simmer chicken in water until tender (if using whole chicken, debone and set meat aside.)
Use Broth to simmer following ingredients until tender: potatoes (peeled and diced), large
carrots, and chicken bouillon cubes.
WHITE SAUCE: butter sautéed with onion, celery, garlic salt, 1 tsp dried oregano with 1
drop DoTERRA oregano oil, 1/2 tsp pepper with 1 drop DoTERRA black pepper oil, and
salt. Simmer for 10 minutes or until nicely cooked. Add flour, stir, and cook 2 minutes.
Slowly add 1 1/2-2 quarts half & half milk, whisking constantly. Stir until thick & smooth.
Slowly stir into chicken broth & vegetable mixture. Shred up chicken and add to soup.
Simmer until thick and do not boil.
1 tbsp yeast
2 tbsp sugar
1 1/2 cups warm water
3 cups flour
1 tsp salt
1/2 cup butter
Pinch garlic salt
I drop rosemary
1 toothpick oregano
Combine yeast, sugar, and warm water in bowl and let rise. Add flour an salt. (Enough so
dough isn’t sticky) Press into a greased cookie sheet. Cut and spread melted butter mixture
(butter, garlic salt, rosemary oil, and oregano oil) over dough. Let raise 15-20 minutes.
Bake @ 350 for 15 minutes.
1 cup sugar
1 tsp ground cinnamon
2 drops cinnamon oil
1/2 tsp vanilla
7 Tbsp water
3 cups nuts (almonds, walnuts, or pecans. No salt. Whole)
Combine sugar, cinnamon, and vanilla. Add water and cook, without stirring, to 290 on a
candy thermometer. Add nuts and stir until mix coats nuts completely. Spread nuts, in a
single layer, on waxed paper to cool. Use in salads or just eat plain.
1 ½ cup coconut oil
1 ¼ cups agave
1 cup organic cocoa powder
½ tsp sea salt
1 tsp vanilla extract
1-2 drops of peppermint oil
Warm coconut oil until liquid then combine all ingredents in a blender or food processor
and blend until smooth. Pour into baking sheet, place into fridge until firm. Cut and enjoy.
From the slimmed and sassed cookbook.
1 lb large strawberries
1 (8 ounce) package cream cheese, softened
3-4 Tablespoons powdered sugar (or sugar substitute – to taste)
1 teaspoon vanilla extract
1 drop doTERRA’s Wild Orange or Tangerine essential oil.
1. Rinse strawberries and cut around the top of the strawberry. Remove the top, (enoughfor a hat).
Clean out the whole strawberry with a paring knife, if necessary (some of themare hollow already. Prep all of the strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, vanilla and essential oil until
creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the
strawberries with cheesecake mixture.
3. If not serving immediately, refrigerate until serving.
Balsamic & Rosemary Ribeye steak with lime horseradish sauce
4- 1 pound Ribeye Steaks, bones removed
3 Tablespoons Extra Virgin Olive Oil
2 drops Lime Essential Oil
3 tablespoons balsamic vinegar
1 teaspoon Rosemary/EVOO blend *
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
Lime wedges, for garnish
Lime Horseradish Sauce
1/2 cup mayonnaise
2 tablespoons bottled horseradish
2-3 drops Lime Essential Oil
1/8 teaspoon white pepper, or to taste
1. Remove steaks from refrigerator and rest at room temperature for 1 hour.
2. Combine Olive Oil, Lime oil, vinegar, and Rosemary/EVOO Blend.
3. Brush steaks evenly on both sides with mixture and sprinkle with salt and pepper; rest
for 15-30 minutes.
4. Preheat grill on high. Place each steak on hot grill, and cook for 2 to 3 minutes. Turn
steaks 90 degrees and grill another 2-3 minutes; producing cross grill marks. Turn steaks
over and repeat the process.
5. Cook to desired doneness; remove from grill and slice steaks across the grain. Serve with
Lime Horseradish Sauce on the side.
3 drops doTERRA CPTG Rosemary Essential Oil
4 ounces Extra Virgin Olive Oil
6 large diced avocados
6 diced roma tomatoes
1/4 cup chopped red onion
1/4 cup chopped white onion
3 diced serrano peppers (optional)
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
2 teaspoons crushed red pepper
1 1/4 cup corn
1 cup black beans
2 cups sliced black olives
Dash of garlic powder
Dash of salt
1.5 drops dōTERRA cilantro essential oil (One drop is not enough, two is too much. Add one
drop into a spoon and remove half the quantity with the tip of a napkin)
3 drops dōTERRA lime essential oil
Mix all ingredients together saving avocados for last. Chill 30 minutes and stir before