Citrus Vinaigrette

· Head of Romaine lettuce, rinsed, drained, and chopped

· 4-6 large oranges

· 1/4 cup fresh orange juice (from oranges)

· 1/4 cup distilled white vinegar

· 1/2 tsp Stone Ground Dijon mustard

· 1/3 cup Extra Virgin Olive Oil

· 1/2 tsp sea salt, add more to taste

· 1/2 tsp fresh ground pepper, add more to taste

· 4-5 drops each, dōTERRA Lime, and Lemon Essential oil ( I will bring)

· 1 tsp , peeled fresh ginger

· 1 cup sliced almonds, toasted

Chop, rinse, and drain lettuce. Cut peel off oranges and section them into pieces. Squeeze remaining juices in liquid measuring cup. Add vinegar, mustard, salt, pepper, essential oils, and place in blender. Turn on and slowly add the olive oil and blend until they create an emulsion.

Peanut Butter Protein Bars

• 18 oz natural JIF creamy peanut butter

• 1 3/4 cups Agave Nectar

• 2-3 drops Slim & Sassy Essential Oil (optional)

• 4-5 scoops dōTERRA Chocolate TrimShake

• 3 1/2 to 4 cups old fashioned rolled oats

Mix peanut butter and agave together, melt in microwave for 30-60 seconds. Add slim & sassy, (optional) Add dōTERRA Chocolate TrimShake powder and oats. Mix thoroughly by hand and spread in a 9 x 13 pan. Refrigerate for 30 min to 1 hour. Cut, serve and enjoy! May be rolled into balls for more aesthetic appeal. You can use a hand mixer if you want. I tried my Kitchen Aid and it was too thick for the beater.

SLIM & SASSY INFO

Primary Benefits:
~ Supports your efforts to eat less and exercise more for permanent, healthy weight loss by helping your body adjust to reduced caloric intake during dieting*
~Helps manage appetite and hunger pangs between meals*
~ Helps calm stomach and gastrointestinal distress sometimes associated with dieting*
~Lifts and elevates mood which has been associated with successful weight-loss efforts*
~ Encourages healthy hydration during dieting, exercise, and throughout the day*

Trim Shake Chocolate Info:

Chocolate Slim & Sassy® TrimShake™ is a convenient and delicious shake mix providing the essential nutrients of a healthy meal with only 125 calories per serving. Used as a meal replacement for one or more meals each day, TrimShake can help you lose unwanted fat stores through calorie restriction and regular exercise. TrimShake also includes a patented weight-loss ingredient Essentra®Trim that has been demonstrated to help with managing the stress hormone cortisol associated with fat storage. TrimShake blends well with water or milk for a low-calorie, low-glycemic, high-fiber satisfying meal alternative with 16 grams of protein per serving.

Want a sample of the TrimShake or Slim & Sassy? please contact me:

Marianne Merrill

801-602-9261 call or text

doterrabaker@gmail.com

marianne.idoterra.com

Coconut Lime Fruit Dip

8 oz cream cheese softened

1 can sweetened condensed milk

8 oz tub cool whip

¼ cup Coconut Cream

7-8 drops CPTG Lime Oil

Mix all the ingredients in a bowl and enjoy! For
a bit of color you could add a food coloring but I like to avoid it, if it isn't necessary. So I usually get a few strawberries and let them sit in a bit of sugar to macerate and them mix them in the dip. It gives a nice natural pink shade!

Basil Dill Veggie Dip

Have you even been to the Holy Cow Boutique and bought the delicious dips for over $8 each?
Well, I finally figured out my favorite one! :D
I modified it a little to add the basil essential oil. It gives it a little kick.


8 oz sour cream
1/2 cup mayonnaise
1 tsp dill, dried
1 tsp chopped onions, dried
1/2 tsp celery salt
1/2 tsp parsley flakes, dried
1 or 2 drops CPTG doTERRA Basil essential oil

This oil is very aromatic and it is easily recognizable!

Mix all ingredients and refrigerate to let flavors meld together...at least 1 hour.
Best if left to chill overnight.
Enjoy! Eat with veggies, chips or pretzels.

You can also substitute basil oil for 5-6 drops of CPTG doterra lemon essential oil.
This one is my personal favorite, because it maintains the dill flavor too! Delicious!!

For you health conscious nuts you could probably substitute the mayo for like a greek yogurt or something! ;) wink!
But in my personal opinion you sacrifice flavor for less calories...if it works for you without compromising taste, I'd like to try it...send me the recipe! doterrabaker@gmail.com

Honey Lemon Cake, with Lavender Icing

Honey Lemon Cake, with Lavender Icing
by, LeslieSmoot.com


1 cup unsalted butter, (soft)
Preheat oven to 350F.
1 1/4 cups sugar
4 eggs
12 drops CPTG lemon essential oil - doTERRA
1 vanilla bean, (scraped or 2 tsp. pure vanilla extract)
2 T. honey
2 cups cake flour (sift first, then measure)
1/2 tsp. baking powder
1 tsp. realsalt

Prepare a loaf pan with butter and flour. Cream together the butter and sugar until light and fluffy (about 4 minutes.) With the mixer on low speed, add the eggs one at a time to the butter/sugar mixture. Mix well between each addition. Scrape down the sides of the mixing bowl as necessary to ensure all ingredients are being equally mixed. Add the lemon essential oil, vanilla bean, and honey. Mix together on low, briefly.

In a separate bowl, combine flour, baking powder and salt. With the mixer on low speed, slowly add the dry mixture to the wet mixture. Mix just until combined and then use a rubber spatula to finish the mixing. Pour the batter into the prepared loaf pan.

Bake at 350F for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, and then turn out onto a wire rack and proceed with Icing.

Lavender Icing for Honey Lemon Cake

Lemon Syrup:
½ cup sugar
½ cup lemon juice, fresh squeezed
1-2 drops CPTG lemon essential oil - doTERRA

Lavender Icing:
2 cups powdered sugar, sifted
3T. lemon juice, fresh squeezed
1-2 drops CPTG lavender essential oil - doTERRA

Using a small saucepan, combine 1/2 cup granulated sugar with 1/2 cup lemon juice. Heat over a low temperature until sugar dissolves. Spoon the warm lemon syrup over the warm lemon cake. *I like to slide a piece of foil under the wire rack so it will catch the syrup dripping off of the cake. Allow the cake to cool completely.

For the icing, combine the powdered sugar, lemon and the lavender oil in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cake and allow the glaze to drizzle down the sides.

Top it off with a sprig of lavender for an extra special presentation. The extra steps for syrup and icing are WORTH it!

* Gluten Free Version
2 cups all purpose gluten free baking flour

Simply swap the wheat flour for gf baking flour. Everything else is the same. I have had great results using “all-purpose flour” from Gluten Free Pantry.

Birdseed Bars

Two weeks ago we went to the Spring Retreat of Share DoTERRA at the Zermatt Hotel. While there I took an essential oil cooking class taught by Leslie Smoot.
She gave us this recipe for these delicious Birdseed Bars!

Thanks Leslie!

www.lesliesmoot.com




Birdseed Bars

1 cup brown sesame seeds, raw
1/2 cup sunflower seeds, raw
1/2 cup pumpkin seeds, raw
1 cup raw honey
1/2 cup dried blueberries
1/2 cup dried apricot
1/2 cup dried coconut, raw (optional)
1-2 TBS coconut oil
dash of realsalt
2 drops doTERRA CPTG Wild Orange Essential Oil

Prepare a baking sheet by brishing with coconut oil and set aside. Heat a large skillet on the stovetop. Add sesame seeds and dry roast them over med-high heat until seeds begin to take on a golden brown toasted color. Turn heat down. Add honey, CPTG Wild orange oil, and a dash of salt. Mix in the remaining seeds, dried fruit, and coconut. Spread evenly on a baking sheet. Cut into min bars while they are still warm.

Enjoy! Moist...chewy...and oh so sweet!

This little treat is packed with nutrition. Proteins, minerals, and healthy see fats supply you with energy for your body and the right kind of of food doe your brain. Birdseed bars make a great snack for the lunchbox and is especially good when served with an herbal tea.

Leslie made them while we were there and they were scrumptious!!!
Here are a few ideas from her special collection of essential oils in the kitchen:

SMOOTHIES, TEAS, or DRINKS: lemon, orange, peppermint, slim & sassy, ginger.
SALAD DRESSINGS: lemon, lime, lavender, thyme, basil and oregano.
TRAIL MIX: rosemary, cinnamon, orange, thyme.
SYRUP or HONEY: lavender, orange, lemon, basil, cinnamon.
ICE CREAM or FROSTING: peppermint, lemon, lime, orange, lavender.
SOUP: basil, rosemary, or thyme.

Leslie teaches whole foods cooking. She writes cookbooks and she is a professional food stylist. Please visit her website: www.LeslieSmoot.com

Orange Chocolate Truffles

Orange Chocolate Truffles

I was in the process of talking with a local chocolate company about using doTERRA Essential Oils to flavor their chocolates. They requested 3-5 oz for a batch. I thought that was a lot since essential oils are 50-70 times more powerful than herbs. They use 3-5 oz of an extract called an "essence". I knew that essential oils were more potent so I decided to go to the store and try my own batch to see what the ratio would be.

This was 1 lb of chocolate truffles and I used only 5 drops of Wild Orange essential oils to flavor them! If you need a 5 lb test batch the math is simple, It would only be 25 drops. There are about 80 drops in a 5ml bottle of oil. So that would be equivalent to .05 ounces of essential oil compared to 3 ounces of essence. Cost of Wild Orange Essential oil = $3.50 (wholesale cost)

Orange Chocolate Truffles
~ Recipe adapted from Food Network Alton Brown
http://www.foodnetwork.com/recipes/alton-brown/chocolate-truffles-recipe/index.html

Ingredients:

2 bags Hershey's Sugar Free Chocolate Chips = 1 lb
3 TBS unsalted butter
1/2 cup heavy cream
1 TBS Agave nectar
5 drops certified pure therapeutic grade Wild orange essential oil
8 oz milk chocolate chips

Directions

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Remove from heat and add 5 drops of CPTG Wild Orange Essential oil.
(peppermint, cinnamon, lemon, lime CPTG essential oils etc. can be substituted.)
Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
g pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Add some melted chocolate to a rounded bottom mug and place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator.
Truffles are best when served at room temperature.