posted in: Blog, doTERRA, Health, Recipes | 0

Entertain Like a Queen- with my quickies

If you are having some friends around for an occasion, you will impress with these recipes. They have been selected personally by me because they are fast, simple and taste AMAZING!

I have chosen them because they are also so adaptable between flavours. You imagination is your limit! Your friends will want to party with you every weekend.

Lavender Lemonade

What You Need

  • 1 cup of sugar
  • drops of doTERRA Lavender essential oil
  • 1 cup of lemon juice (about 4-6 lemons juiced)
  • 3 cups cold sparkling mineral water
  • 1 drop purple food coloring (optional)

How You Make It

  1. Create a syrup by combining 1 cup water and sugar in a small saucepan over a gentle heat.
  2. Bring to a simmer, stirring until all the sugar is dissolved. Let it cool to room temperature.
  3. Combine lemon juice, syrup, and water in a 1 pitcher.
  4. Add 2 drops of doTERRA lavender oil.
  5. Add food coloring if desired.
  6. Serve with ice and lemon slices.

Lemon Water

What You Will Need

  • 1 Lemon sliced
  • 4 drops of doTERRA Lemon essential Oil
  • 2 Litres of Chilled Water
  • 1 cup of Ice

How You Make It

  1. Put it all in a 3 litre jug or punch bowl and stir

(Makes 8 cups approx)

Tangerine Paradise Punch

What You Need

  • 1 litre lemonade
  • 3 drops dōTERRA Tangerine essential oil 
  • 1 cup orange juice
  • 2 cups tropical frozen fruit

How You Make it

  1. Put all ingredients in a blender.
  2. Blend until smooth.
  3. Pour juice into pitcher or cup.

(Makes 8-10 Cups)

Rosemary & Lemon Hummus

What You Will Need

  • 1 can of chic peas (½ liquid drained)
  • 2 garlic cloves, peeled
  • 2 tablespoons organic cold pressed olive oil
  • 2 tablespoons Tahini
  • Juice of ½ lemon
  • 2 drops doTERRA Lemon essential oil
  • 1 drop doTERRA Rosemary Oil
  • 1 teaspoon sea salt

How You Make It

  1. Blend all ingredients in food processor until smooth.
  2. Chill in refrigerator 30 minutes and serve with sliced cucumbers, carrots, cherry tomatoes, and crackers.

NOTE: Alternatively you may use doTERRA Black Pepper essential oil in replacement of Rosemary.

Wild Orange & Peppermint Raw Chocolate

What You Will Need

  • 1/4 cup coconut oil
  • 2 tbsp coconut butter
  • 8 cacao buttons
  • 1/4 cup cacao powder
  • 3 tsp raw honey
  • 1 tsp vanilla
  • 3-4 drops of doTERRA Wild Orange essential oils
  • 2-3 drops of doTERRA Peppermint essential oils

What To Do

  1. In a double boiler, melt cacao buttons, coconut oil and coconut butter. Whisk cacao powder, honey and vanilla in it. Remove from boiler and add in essential oils.
  2. Spoon into moulds OR make them into chocolate barks by placing chocolate on a baking tray lined with baking paper.
  3. Freeze for 20 minutes before serving

NOTE:  If you are making it as a Chocolate Bark, you can add coconut flakes, goji berries or a nut mix to make your own chocolate bark.

Lavender Cupcakes & Lavender Frosting

What You Will Need

  • 2 ¾ cups cake flour
  • 1 ⅔ cups granulated sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon sea salt
  • ¾ cup butter, softened
  • 4 large egg whites, plus 1 whole large egg
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1–2 drops doTERRA Lavender essential oil
  • 1 cup butter, room temperature
  • 500gms cream cheese, room temperature
  • 5 cups icing sugar
  • 1 pod’s worth of vanilla beans or 1 teaspoon of vanilla extract
  • 1 toothpick doTERRA Lavender essential oil

What You Will Do

  1. Preheat oven to 180 degrees C
  2. Put cupcake liners into muffin tins.
  3. Mix dry ingredients on slow speed for two minutes to blend.
  4. Add the soft butter and mix until evenly crumbly.
  5. Add egg whites one at a time, then add the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl with each egg addition.
  6. In a small bowl, whisk milk with vanilla and Lavender oil. Add to the batter ⅓ cup at a time. Beat one to two minutes after each addition, until fluffy. Scrape down the sides and bottom of the bowl.
  7. Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
  1. With an electric mixer, and using the paddle attachment, not the whisk, mix the butter and cream cheese together, about three minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
  2. Add vanilla extract and toothpick of Lavender oil and mix. Slowly add powdered sugar. Keep adding until you get desired sweetness and thickness. Taste for flavor and add more Lavender oil a toothpick full at a time to get the desired taste.
  3. Spread icing on the cooled cupcakes and refrigerate until serving.

Peppermint Mousse

What You Will Need

  • ¼ cup milk chocolate chips
  • ¾ cup semi-sweet chocolate chips
  • 1 ¾ cups heavy cream (separated)
  • 2 drops doTERRA Peppermint essential oil
  • 3 tablespoons granulated sugar
  • ½ teaspoon vanilla

How You Make it

  1. Combine chips and ½ cup heavy cream in bowl, and melt in the microwave for 2 minutes, stirring every 30 seconds. Refrigerate for 10 minutes.
  2. Whip the remaining heavy cream with 3 tablespoons granulated sugar, ½ teaspoon vanilla, and 2 drops Peppermint oil. Once peaks are formed, fold in chocolate mixture.
  3. Serve immediately, or refrigerate.

(Serves 2-4)

NOTE: Add a drop of doTERRA Wild Orange essential oil for a Jaffa experience x