If you want a hearty, healthy soup that is beyond delicious, you will love this recipe. It’s just spicy enough and soooo satisfying!
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
- 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.
- Add curry powder; cook for another 1–2 minutes stirring constantly until all vegetables are coated and flavors combined.
- 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).
- Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
- Add spinach and stir until wilted.
- Optional: Garnish with 1 tablespoon fresh chopped cilantro and 1 tablespoon sour cream.
This recipe was adapted from this recipe on Doterra’s blog.
This is an easy and often appreciated gift for the holidays or any time of the year. You can add this sugar to hot or cold tea, or any other food or beverage that you’d like to sweeten with a delightful spicy flavor.
Add to 2 Tablespoons organic cane sugar:
1 drop cinnamon essential oil
1 drop black pepper essential oil
1 drop cardamon essential oil
1 drop wild orange essential oil
1 drop clove essential oil
NOTE: Use essential oils that are pure enough for ingesting. I use doTERRA essential oils.
Multiply the amounts for larger quantities. For example, the 6 oz. gift jar pictured above has 6 Tablespoons of sugar, and 3 drops of each of the essential oils. Close the jar tightly, shake, enjoy!
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
- Preheat oven to 350 deg. Coat bottom and side of 8″ x 8″ baking dish with coconut or other vegetable oil.
- Peel and slice peaches. Arrange sliced peaches on bottom baking dish.
- Combine remaining ingredients with a pastry cutter until evenly crumbled. Spread crumb mixture over top of peaches and spread evenly, lightly pressing into peaches.
- Bake 35 min. or until golden brown.
Making banana bread is my favorite way to use ripe bananas… and adding a touch of lavender makes the bread a special treat. When adding essential oils to food recipes, make sure you are using a therapeutic grade essential oil such as doTERRA, which is meant to be ingested. Do not use off-the-shelf oils which may be full of synthetic additives.
- 1/4 pound (1 stick) butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 2 cups all-purpose flour, sifted
- 2-3 drops Lavender essential oil (I use doTERRA)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 1 1/4 cups blueberries
- 1/2 cup walnuts, coarsely chopped (optional)
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Coat a 9 x 5-inch loaf pan with non-stick spray.
In a large bowl, combine the butter and sugar and mix until fluffy. Add the eggs one at a time, beating well after each addition. Stir in the flour, baking soda, and salt and beat into the butter mixture. Fold in the bananas, blueberries, walnuts, lavender, and vanilla.
Pour into the prepared pan.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes.
Every home needs a protein-packed snack that is not loaded with sugar or salt. I discovered a snack that’s not only good for you… it enhances your immune system… gives you energy… and it’s delicious! This recipe was adapted from a similar recipe I found on the doTERRA website called Power Bites. I renamed it Power Balls because it’s easier for me to remember 🙂
- 1 cup shredded coconut, divided
- 1 cup almond butter
- 1 cup dried cranberries (Craisins work)
- 1/2 cup honey or agave or maple syrup
- 1/2 teaspoon salt
- 1/2 cup granola, crushed
- 3 drops On Guard (orange, cinnamon, clove) essential oil
Mix all ingredients well… add more granola if it’s too moist to form balls. Form into small balls and roll in coconut to coat. Refrigerate. Yum!
To make this gluten-free, just make sure the granola is gluten-free, or substitute the granola with chia (or other) seeds.
I did not invent this recipe but I named it. This killer fudge is made with healthy ingredients like coconut oil (instead of butter) and agave syrup (instead of sugar). But the ingredient that really puts this fudge over the top is the peppermint oil (I use doTERRA because I trust that it’s safe and even beneficial to ingest).
From the book Modern Essentials
Peppermint Healthy Fudge
- 1 1/2 c. coconut oil
- 1 1/4 c. agave
- 1 c. cocoa powder
- 1/2 t. sea salt
- 1 t. vanilla extract
- 2 drops peppermint essential oil (I used doTERRA)
Warm coconut oil until liquid. Combine all ingredients and mix well. (The recipe called for a blender but I just hand-mixed and that worked fine) Pour into 8 x 8 baking dish and spread evenly. Chill at least a couple of hours before slicing.
Can’t wait to serve this at my upcoming open house!