Re: [Everything doTERRA] Just a few of my favorite recipes (using oils) what are yours?! Let's share :)

Thank you so much - love to spice up quinoa and make birdseed bars in my own kitchen!

Bonnie

On Thu, May 26, 2011 at 4:36 AM, iamdrmom@doterravita.com <iamdrmom@doterravita.com> wrote:

Some of you may already have these....just wanted to share just in
case :)




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 brushing 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 (this does not take long and it won't be a drastic
change in color...don't burn the seeds ;) ). 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 bars while they are still warm.


Raw Brownies

I use an 8x8 pan and double this recipe

1 Cup Dates
1 Cup Walnut
¼ Cup Cocoa or carob powder
Combine in food processor (I use my BlendTec blender) for about 1-2
minute then press into small pan. (When I make this in the blender I
have to use a spatula to push the ingredients off of the sides and
into where the blade is)

Frosting:
¼ Cup Agave
¼ Cup Cocoa or carob powder
1 tsp. vanilla
2 T. coconut oil  (I melt this before adding)
Pinch of salt
Pinch of Cinnamon
*optional: 2-3 drops essential oil (peppermint is really yummy, wild
orange is another one to try as well)
Combine in food processor or blender until smooth, about 1 minute.
Spread on top of brownies. Refrigerate until firm. Cut and serve



QUINOA SALAD WITH LIME OIL DRESSING

1 ½ cup quinoa
1 ½ cup cooked black beans
1 ½ tbsp. red wine vinegar
¼ cup finely chopped cilantro
1 ½ cups cooked corn (cut from large ears)
2 small jalapenos seeded and minced
DRESSING:
4-5 drops of doTERRA lime oil
1/3 cup olive oil
1 tsp salt
1 ¼ tsp ground cumin
In a bowl wash quinoa  and drain, boil water in a sauce pot, add
quinoa and boil for 10 minutes.  Strain and let cool.
While quinoa is cooling toss beans in vinegar, salt and pepper in a
small bowl.
Transfer quinoa to a large bowl, add beans, corn, jalapeno, pepper and
cilantro
Make the dressing and drizzle over salad…toss well with salt and
pepper to taste.
Great made a day ahead of time.










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