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