Butternut Squash Soup - Thyme, Black Pepper Essential Oil

2 T. butter


1/2 yellow onion chopped


2 garlic cloves, pressed


1/2 large butternut squash – peeled, seeded, and cut into 1-in. cubes


4 c. chicken stock


2 drops Thyme oil


1/2 cube chicken bouillon


1 pinch ground cumin


1 pinch ground allspice


1 drop Black Pepper oil


Salt to taste

In a large pot, melt butter over medium heat; cook the onion and garlic in the hot butter until the onion has softened, about 5 minutes. Add the squash, chicken stock and Thyme oil. Bring to a simmer and cook until the squash is tender, about 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, Black Pepper oil and salt. Remove from heat.

Pour the soup into a blender, filling no more than halfway. Carefully start the blender, holding lid with towel to avoid heat, and using a few quick pulses to get the soup moving. Continue to puree in batches until smooth and pour into a serving bowl.

Hummus- Lemon,Thyme, Black Pepper Essential Oil

▪    1/2 cup extra virgin olive oil

▪    1/2 cup fresh lemon juice

▪    1 tsp. honey

▪    6 small garlic cloves, peeled

▪    3 drops doTERRA Lemon Essential Oil

▪    1-2 drops doTERRA Thyme Essential Oil ( I also sub out rosemary also)

▪    1 drop doTERRA Black Pepper Essential Oil

▪    15 oz. can garbanzo beans, drained

▪    15 oz. can northern white beans, drained

▪    1 tsp. sea salt

1.  Place all ingredients in a blender or food processor and process until desired consistency is reached.

Serve with fresh veggies or whole wheat pita bread.

Coconut Thai Chicken soup - Lime, Basil, Cilantro Essential Oil

2 boneless skinless chicken breasts

kosher salt and fresh ground pepper, to taste

1-2 C frozen stir fry veggies, I like the bag from Costco

2 cups baby chopped baby spinach or other greens like swiss chard

1 drop doTerra lemongrass essential oil or 2 Tbsp. lemongrass

2 Tbsp. ginger, minced

1 can coconut milk

3 cups chicken broth

2 Tbsp. fish sauce

1 tsp. chili-garlic sauce 

3 Tbsp lime juice or the all the juice from a fresh squeezed lime (or 4 drops lime oil)

1 bunch green onions, sliced

1 drop basil

2 drops cilantro oil

Instructions:

1. In a large saucepan, boil uncooked chicken breasts in the 3 C of chicken broth until cooked all the way. Remove them from the pan and shred them.  Return the shredded chicken to the pan and add the can of coconut milk, turning heat to medium.

2. Stir in frozen veggies, chopped spinach, ginger, fish sauce, chili-garlic sauce, and lemongrass oil and simmer for about 20 minutes.

Add chopped green onions, basil, and cilantro and lime juice just before serving. Serve in large bowls.

Blender Amazing Salsa - Cilantro, Black Pepper, Lime Essential Oil

½ sweet onion
      ½ red onion

      2 serrano peppers
      1 jalapeño 

      3 cloves minced garlic1 tomato
3 large red tomatoes (quartered)

2 Roma tomatoes (halved)
      5 tomatillos
      1 green bell pepper (quartered)

      2 drops dōTERRA Black Pepper essential oil
      2 drops dōTERRA lime essential oil
      2 drops dōTERRA cilantro essential oil

Add all ingredients to your blender. Puree ingredients until smooth. Leave the lid on your blender 5 minutes after blending. Pour and serve with your favorite tortilla chips.

Fruit Salad with Orange Oil Syrup

Orange-Vanilla Syrup:

·       1 cup sugar - I used ½ cup Organic sugar & Agave syrup (below)

·       Zest and juice of 1 orange

·       1 vanilla bean - I used 1-2 tsp organic vanilla Frontier brand (no alcohol)

·       My addition to syrup once cooled - see below*:

·       1-2 tbsp Agave Syrup

·       4-5 drops of dōTERRA Wild Orange Essential Oil

·       Fruit: (fruit types and quantities can be adjusted to taste)

·       4 pints strawberries, hulled and halved

·       2 pints blueberries

·       2 cups green grapes, halved

·       2 cups red grapes, halved

·       Fresh mint leaves

· 

Place the sugar, 1 cup water (use ½ cup water if ½ cup sugar used), orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken (may not thicken as much if less sugar used). Set aside to cool.

·       

Prepare all the fruit in a large glass/metal or ceramic bowl (don’t use plastic with dōTERRA essential oil), pour t  bhe cooled syrup over the top and toss together. *Here is where I drizzle 1-2 tbsp of Agave syrup (to taste) and 4-5 drops of dōTERRA Wild Orange; mix well but gently. Once all mixed in w/fruit decorate with mint leaves and chill until ready to serve. I serve over angel food cake