Cooking Recipes



1 lb chicken sausage or 1 lb turkey sausage

6 cups water

2 medium onions, chopped

2 sticks celery, diced

28 ounce can tomatoes, pureed

2 cans 8-ounce tomato sauce

6 teaspoon beef base

1 tablespoon parsley

1 toothpick dip basil essential oil

1 toothpick dip oregano essential oil

1 toothpick dip black pepper essential oil

Salt and Pepper to taste

Brown Sausage, remove grease and add to large pot with all remaining ingredients.  Bring to boil, then simmer until vegetables are cooked. Add: 2 cans frozen green beans and 1 cup macaroni or sea shell pasta.  Continue cooking an additional 25-30 minutes or until pasta is done.


1 full filet salmon (½ salmon)

For marinade:

1 cup brown sugar (I do about ⅓ or ¼ cup of brown sugar because it is too sweet)

½ cup butter

¼ cups lemon juice

4 drops lemon essential oil

Put Marinade ingredients in a saucepan and warm over low heat, stirring until butter is melted and sugar is dissolved.  Divide salmon into two-to-three inch wide steaks. Put marinade in a baking dish and add salmon pieces, flesh side down.  Close bag tightly and marinate for at least 30 minutes.

Preheat broiler. Cover broil pan with foil and place fish on pan.  Broil until just flaky, drizzling marinade over fish while broiling.  Turn and broil until skin starts to turn black.  Remove pan from oven.  Lift skin off fish with a fork and discard.  Drizzle with marinade and broil for another minute or two.  Turn again, pouring any remaining over fish.  Return to broiler and cook until fish is a light pink throughout.  Place fish on a serving plate.  Pour sauce over fish. 


3 cups basil leaves

 3 small or 2 large cloves garlic

1/3 cup pine nuts

2/3 to 3/4 cup olive oil

1 toothpick dip black pepper essential oil

1 toothpick basil essential oil

1 toothpick dip lemon essential oil

1/2 cup freshly grated parmesan cheese

Combine all ingredients in blender or food processor.  If in a blender, blend 1/2 the ingredients well, then add the rest and pulse blend till pesto has reached the desired consistency.  Add more olive oil if too dry.  If making in a food processor, add all ingredients and chop till well blended and has reached the desired consistency.  Store in refrigerator in an airtight container.  Excellent on pasta, fish, chicken, add to fresh salsa.   

Read more here:  Mini Pumpkin Pies


1 drop Cinnamon

Dash of Salt

1 1/4 tsp Baking Powder

1/2 cup Brown Sugar or Raw Coconut Sugar

1 large Egg

4 tbsp Melted Butter

2 cups Milk

2 cups Rolled Oats

2 tsp Vanilla Extract


Mix dry ingredients in one bowl and wet ingredients in another.  Butter an 8×8 baking pan or oven-safe skillet.  If using bananas, layer first.  If not, spread dry ingredients evenly in pan.  Pour the wet ingredients over the dry.  Shake gently to distribute the liquid.  Bake at 375 degrees for 35-45 minutes until golden and set.  Top with one of the following: sweet cream, cinnamon sugar, or butter. Makes 6 servings. 

Variations may be added: 

1/2 cup toasted chopped nuts

1/2 cup plumped raisins

2 bananas cut up and line the bottom of the pan with berries

1 1/2 cups berries 

*apple cinnamon-chop up two apples and simmer in the milk.  Increase sugar to 1/2 cup and use cinnamon essential oil as noted above. 



1 toothpick Lemon

Salt and Pepper to taste

2 1/2 tbsp Olive Oil

2 tbsp Shredded Parmigiano-Reggiano Cheese

12-16 asparagus spears


Wash asparagus spears, chop off ends and place on the baking sheet, preferably stone.  Add lemon essential oil and mix well. Drizzle over asparagus spears, place asparagus on the pan, rub in oil until pan and spears are evenly coated.  Salt and Pepper to taste.  Broil on high for 5-6 minutes on the middle oven rack.  Sprinkle cheese evenly over spears and broil 1-2 minutes longer till cheese is melted. Serve.  

Learn more here: Essential Oil Cooking Recipes

Doterra Ebook Cooking with Essential Oils

Doterra Audio EBook Cooking with Essential Oils

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