If you want a hearty, healthy soup that is beyond delicious, you will love this recipe. It’s just spicy enough and soooo satisfying!

Ingredients
2 T coconut oil
2 medium onions, peeled and chopped
4 cloves garlic finely chopped
1 T fresh ginger root, minced
2-3 drops Lemongrass essential oil
4 carrots, peeled and thinly sliced
4 T curry powder
8 cups vegetable broth
2 cans coconut milk
4 cups fresh tomatoes, chopped
1 large apple, chopped
3 cups dried red lentils
4–6 handfuls baby spinach
Salt and pepper to taste

Directions:

1. Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté 5–7 minutes.
2. Add curry powder; cook for another 1–2 minutes stirring constantly until all vegetables are coated and flavors combined.
3.  Add vegetable broth, coconut milk, diced tomatoes, apples, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
4. Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
5. Add spinach and stir until wilted.
6. Optional: Garnish with 1 tablespoon fresh chopped cilantro and 1 tablespoon sour cream.

This recipe was adapted from this recipe on Doterra’s blog.

Ingredients:

6-7 very ripe peaches
1/2 cup flour
1/2 cup brown sugar
1/2 cup cold butter, cut into very small pieces
1 tsp. ground cinnamon
pinch of salt
1 cup rolled oats
4 drops Lavender essential oil*
2 drops Rose essential oil*
*make sure your essential oils are the ingestible kind. I use doTERRA

1. Preheat oven to 350 deg. Coat bottom and side of 8″ x 8″ baking dish with coconut or other vegetable oil.
2. Peel and slice peaches. Arrange sliced peaches on bottom baking dish.
3. Combine remaining ingredients with a pastry cutter until evenly crumbled. Spread crumb mixture over top of peaches and spread evenly, lightly pressing into peaches.
4. Bake 35 min. or until golden brown.