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Recipes

We try to add recipes from events here. Many we just make up and throw together from what we have. Otherwise, the rest are from friends, the internet, or cookbooks. Try them and leave a comment. ENJOY! 
[All recipes shared with permission]

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Recipes from doTERRA Cooking Class: 


Recipes from NC of NC Movie Event: 
Recipes from NC of NC Movie Event: 
Recipes from NC of NC Movie Event: 
July 15, 2017 - PlantPure Nation Cookbook

Italian Salad Dressing (pg 134) - 


Creamy African Stew (pg 266) - 

Baked Potato Soup (pg 264) - 

Vegan Sour Cream (pg 144) - 

Nut Butter Brownies (pg 299) - 


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Recipes from doTERRA classes and cooking demos:  

Holiday Wassail with dōTERRA Essential Oils
Serves 4
Ingredients:
2 cups apple juice
1 cup cranberry juice
3 drops wild orange essential oil
1 drop lemon essential oil
2 toothpicks of clove essential oil
2 toothpicks of cinnamon essential oil
1 toothpick ginger essential oil

Directions: 
Add apple juice, cranberry juice, wild orange essential oil, and lemon essential oil to pan and heat on stove bring to boil. When it begins boiling, take your toothpick and press down into the essential oils listed above, then swirl in the ingredients already contained in the pan. Once finished pour into your favorite mug and enjoy!

I used 8 cups apple juice and 4 cups cranberry juice.
I added full drops, not toothpicks … 2 drops cinnamon and 2 cloves plus 1 drop ginger.
And I could always have made a bigger batch.



Italian Bread Dip with Essential Oils
What You Need:
¼ cup olive oil
1-3 tablespoons balsamic vinegar to taste
½ teaspoon Italian seasoning*
1 tablespoon Parmesan cheese (optional)
1-3 drops dōTERRA Oregano essential oil (starts with a toothpick and progress toward drops for the desired flavor)

Directions:
1. Gently mix all ingredients in a bowl large enough to dip into.
2. Dip favorite Italian style bread into a bowl and enjoy.

*I too made this for class and forgot to bring along the Italian Seasoning ... I improvised and made it as follows: ¼ cup olive oil + 2 tablespoons balsamic vinegar to taste + 1 drop dōTERRA Basil Essential Oil + 1 drop dōTERRA Thyme Essential Oil + 1 drop dōTERRA Rosemary Essential Oil + 1 drop dōTERRA Oregano essential oil + parmesan-romano finely shredded cheese blend


Black Bean and Corn Salsa
1 can of Black Beans; rinsed and drained (I used a 1 pound 13oz can)
1 bag frozen corn kernels (I used a 12oz bag, plus a little more from another)
1 can of Rotel Tomatoes w/Green Chilies (I used 1 small can and drained most of the juice before adding it to bowl, reserve juice just in case you need more)
½ large red onion
1 drop dōTERRA Cilantro Essential Oil
2 drops dōTERRA Lime Essential Oil
1 toothpick of dōTERRA Black Pepper Oil (Or fresh ground pepper to taste)
Salt to taste

Mix all ingredients in one bowl. Refrigerate.
Served with Tostitos or Frito Scoops

Chocolate Peppermint Bark with or without Almonds
1 bag of chocolate, melted (or large block of Almond Bark)
Almonds halved or slivered, or any add-in of your choice (nuts, dates, dried fruit, etc.)
1 – 6 drops dōTERRA Peppermint Essential Oil (per taste preference or any dōTERRA oil like Wild Orange)

Melt chocolate, stir in additional items. Then stir in the essential oil, starting with 1 drop. Taste after adding each additional drop. * Less is More *
Pour mixture on a lined cookie sheet and place in fridge or freezer to cool
Break into pieces and serve.

Apple with OnGuard
Apples - cored and sliced, peeled if you desired. (Any apple works, but gala has tested to brown the least and holds their crunch longer)
dōTERRA OnGuard Essential Oil

Cut apples and add to a bowl of ice water
Add 1 drop OG essential oil/apple used to the bowl of water (3 apples = 3 drops)
Stir to coat. Let sit. Taste Test.
Add more oil based on your taste preference. Then EAT!

dōTERRA Peppermint Hot Chocolate Cookies
Usually made by Dedra Padlo
Ingredients:
·       1 ¼ cup Butter
·       2 cups Sugar (Or mix Coconut Palm Sugar plus Whole Foods Organic)
·       2 Eggs
·       2 tsp Vanilla
·       2 ½ cups Flour (OR Arrowhead Mills Gluten Free Baking Mix)
·       1 cup Unsweetened Cocoa Powder
·       1 tsp Baking Soda
·       ½ tsp Salt
·       5 drops dōTERRA CPTG Peppermint Essential Oil (Or to taste up to 12 drops)
·       1/3 cup Granulated Sugar (Or mix Coconut Palm Sugar plus Whole Foods Organic) – to roll cookie in before baking
·       Powdered Sugar – Optional to sprinkle on top after baking
                                                                                                                            
Directions:
1.  Preheat oven to 350˚F
2.  In large bowl cream butter and sugar until fluffy.  Add eggs and vanilla; mix well.  Sift together flour, cocoa, baking soda, and salt.  Add to creamed mixture and stir until entire mixture is an even dark brown.  Add dōTERRA Peppermint Essential Oil and stir until evenly blended.
3.  Roll dough into balls about 1” in diameter.  Roll each ball in granulated sugar and place on parchment covered cookie sheet.  Cookies will spread during baking.  Bake for 8-10 mins or until tops have a crackle appearance


TGIFriday's Black Eyed Peas and Corn Salsa
By James Craig on December 22, 2002
Usually made by Tracy Prendergast
·        Prep Time: 30 mins
·        Total Time: 1 hrs 30 mins
·        Yield: 7-8 cups

About This Recipe
"This is a clone recipe adaptation of the TGI Friday's recipe. Cooking time is the time it takes to refrigerate."

Ingredients
Vegetable Mixture
o   2 (15 ounces) cans black-eyed peas, drained and rinsed
o   2 (15 ounces) cans corn, drained
o   1 cup diced celery
o   1 cup diced red bell pepper
o   1/3 cup diced white onion – optional
o   3 tablespoons fresh cilantro (I used 1 drop dōTERRA Cilantro – or more by taste)
o   1 tablespoon minced seedless jalapeno pepper – optional
Dressing
o   2 tablespoons olive oil
o   2 tablespoons red wine vinegar
o   2 tablespoons honey
o   3/4 teaspoon salt
o   1/2 teaspoon black pepper (I used 1 toothpick of dōTERRA Black Pepper Oil – or more by taste)

Directions
To Make Vegetable Mix:
1.      Open the black eyed peas and pour into a colander in the sink.
2.     Rinse with cold water until free from brine.
3.     Leave in colander to completely dry.
4.     Place remaining vegetables and herbs in a mixing bowl.
5.     Add black eyed peas and corn and mix gently.
To Make Dressing:
6.     Combine olive oil, vinegar, honey, salt, and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
7.     Pour dressing over mixture and stir with a rubber spatula.
8.     Store salsa in a covered container.
9.     Refrigerate and serve chilled.

* * Can be prepared 1 day in advance.
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