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Welcome to savouring a new world...

Incorporating oils into your cooking does a number a wonderful things, such as enhancing flavour, providing health benefits of the constituents in the herb/spice and they're convenient!!

Because do TERRA oils are tested and retested for their consumption safety, you can trust their use internally just as you do aromatically + topically.
Since doTERRA oils are highly concentrated, you really only need a 1-2 drops to gain the taste and full benefit of them, so your oils will keep. In fact, the essential oil is about 50x more powerful than the herb!
You'll lose a bit of the health power in oils when you heat them through cooking, so it's ideal if you can stir in the oils once the cooking part is done.

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One of the easiest ways to receive internal benefits of essential oils is by flavouring your water! Just make sure to use a glass or stainless steel drinking container. 

Citrus oils are a beautiful option to add to your water, as they contain high levels of limonene. You can read more about the benefits of limonene here. 

Some examples include:
Lemon, Lime, Grapefruit, Wild Orange, Tangerine,Peppermint + Green Mandarin 

There are some ways you can incorporate essential oils into your cooking: smoothies, coffee + tea, dressings, sauces + marinades and yogurts (great way to flavour unsweetened yogurt and avoid sugar!)

Scroll down to find some delicious recipes that integrate our essential oils...

Meal Planning made easy!

A tool that I love using in the kitchen to make meal planning super easy, is Plan to Eat.


You can try it free for 45 days through this link and if you love it it's less than $5 a month.

I use this app along with online grocery ordering to optimise health in my kitchen:




Chips + Guacamole

Add 3 drops lime essential oil to any guacamole recipe in place of lime juice

Try 1 drop of cilantro oil in place of the herb


Dip with chips

Soaked Sliced Apples

Cut up 2 apples into edible slices & place in cold ice water. (no ice)


Put in 2-3 drops of either mandarin oil or on guard oil + soak


Remove from water + Enjoy!

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Infused Olive Oil

Simply place two slices of lemon, a few sprigs of Rosemary and 3 drops of each Rosemary and Lemon essential oil in a glass bottle and fill it with virgin olive oil.

(Be sure to use the oil within 10 days.)

Herbacious Love Dressing

1/4 cup apple cider vinegar or white wine vinegar

1/4 cup olive oil

1 tbsp yellow mustard

1 drop celery seed oil

2 drops lemon oil salt + pepper

Simple Herbacious Pasta Drizzle

Cook pasta as directed.

Cook some greens to mix in such as kale, spinach, broccoli or asparagus.

In a small bowl mix: 

1/4 cup olive oil

1 drop marjoram oil

1 drop thyme oil

1 drop lemon oil

salt + pepper

sprinkle of cayenne if you like it spicy

Drizzle over cooked pasta + greens and add some parmesan petals or a few shakes of nutritional yeast on top.

Rice Bubble Squares with orange

4 tbsp organic butter

5 cups marshmallows

6 cups puffed rice

2 drops wild orange or citrus bliss

Melt butter + marshmallows in a double boiler or crockpot and stir until fluffy.

Add in essential oil and then mix in cereal. Press into tin using damp hands and let sit for 30 min

Turmeric Cacao Latte

1 can full fat coconut milk

1.5 cups brewed chaga tea or dandy blend

2 drops turmeric oil

1 drop cinnamon oil

1 tsp organic cacao powder

Warm the coconut milk on the stove or in a warmer.

Put all in blender and pour into 2 mugs

You can find all other ingredients mentioned in this shop

Coconut Peanut Butter Chicken

4 chicken breasts

1/2 cup peanut butter milk

1/4 cup tamari (or soy sauce)

2 drops ginger essential oil


Layer chicken breasts along bottom of slow cooker. 

Sprinkle with salt + pepper

Put all dressing ingredients in blender + blend together.

Drizzle over chicken breasts + cook on high for 4 hours.

Slow Cooker Chicken Teriyaki

4 organic chicken breasts

1/2 cup low sodium organic soy sauce or tamari

1/4 cup apple cider vinegar

1/4 cup sesame oil

2 tosp honey or maple syrup

2 tbsp molasses

4 drops wild orange

2 drops ginger

2 cloves garlic finely minced

1/2 white onion chopped

1/2 tsp freshly ground black pepper

1 1/2 Tbsp cold water

1 1/2 Tbsp arrowroot powder, or cornstarch

Sizzle the garlic + onion in bottom of crockpot with a little butter for a few minutes. Place chicken in a slow cooker on top of onion/garlic.

In a mixing bowl, whisk together soy sauce, apple cider vinegar, honey, molasses, sesame oil and essential oils.

Pour mixture over chicken in slow cooker, cover with lid and cook on low heat 4 - 5 hours. Remove chicken from slow cooker and shred.

Strain sauce from slow cooker through a fine mesh strainer into a medium saucepan. In a small mixing bowl whisk together 1 1/2 Tbsp cold water and arrowroot powder.

Pour arrowroot mixture into the sauce from slowcooker and heat in sauce an over medium heat, stirring constantly, until mixture begins to genity Allow mixture to gently boil about 20 seconds until thickened. Return chicken to slow cooker and pour teriyaki sauce from saucepan over chicken.

Toss mixture gently to evenly coat.

Serve warm over cooked rice garnished with optional sesame seeds and serve with diced fresh pineapple if desired.

Lemon Blueberry Muffins (GF)

2 cups Organic oats (Blend to a flour using your vitamix)

1tbsp baking powder

1⁄2 tsp sea salt

1⁄4 cup pure maple syrup

8 drops doTERRA lemon essential oil


1cup almond mylk

1⁄2 cup melted coconut oil

1 cup frozen blueberries or fresh

1⁄4 cup hemp seeds

1-2 scoops protein powder optional

Preheat oven to 180 deg C

Mix all dry goods together

Mix all wet ingredients together in a separate bowl.

Add both together and fold in frozen blueberries

Bake for 25 min

Lemon Chia Pudding

2 tablespoons of Chia Seeds

1 cup of almond milk (or any milk of your choice)

2 drops of Lemon essential oil

1 tsp maple syrup

Mix together in a glass jar + store in the fridge

Chips + Salsa

Find any good homemade salsa recipe.

Add in 2 drops of cilantro oil in place of cilantro.


Or 2 drops of lime in place of lime juice. Mix & serve with chips.

Strawberry Almond Salad with Raspberry Lime Vinaigrette

280 g baby spinach

450g strawberries, cut in thick slices

½ cup sliced almonds, toasted

½ cup feta cheese

Ingredients for Vinaigrette:

2-4 drops lime essential oil

1 punnet fresh raspberries

1 tbsp honey

2 tbsp dijon mustard

2 tbsp red wine vinegar

1/4 cup olive oil

Directions for vinaigrette: In small bowl, mash raspberries.

Add remaining ingredients and mix using wire whisk until combined. Chill for 30 min. Toss salad ingredients with vinaigrette.

Lemon Basil Vinaigrette

2 Tbsp red wine vinegar

2 tbsp balsamic vinegar

3 drops basil essential oil

3 drops lemon essential oil

1 tbsp honey

2 cloves garlic, chopped

1/2 cup olive oil

Salt + Pepper, to taste

Use it on your next salad to make flavours pop!

Basil Lime Grilled Zucchini

This simple recipe will change how you eat grilled zucchini.

Simply grill without seasoning, using only a little bit of oil, then chop into bite sized pieces once cooked.

In a small bowl mix 2 Tbsp of Olive oil with the juice on one lime (or 1 drop of lime), one drop of basil + salt + pepper to taste.

Drizzle the cooked zucchini with your sauce, mix gently + serve

Lemon Kale Chips

Clean Kale and break the leaves off of the stem.

Massage olive oil with 3 drops of lemon essential oil into the leaves.

Sprinkle with salt + pepper and optional nutritional yeast.

Put in dehydrator or air fryer until crispy.

Coconut Coffee Creamer

1 cup almond or oat milk

1 cup full fat coconut milk (from can)

2 drops either cinnamon or peppermint oil.


Blend together in a high-speed blender + store in glass mason jar for up to 2 weeks.

Coconut Chicken Chana Masala

3 cans organic chickpeas (400ml each)

2 cans chopped tomatoes with juice (400ml each)

1 can coconut milk (400ml)

1 medium diced onion

3 cloves garlic, minced

1 cup chopped cauliflower

2 tsp garam masala

2 tsp paprika

3cm ginger minced or 1 drop do TERRA ginger

2 tsp ground coriander or 2 drops do TERRA coriander

1 tsp cumin or 1 drop do TERRA cumin

1/4 tsp turmeric or 1 drop doTERRA turmeric

1 tsp sea salt

1/2 tsp black pepper

3 cups organic spinach (optional)

Layer onions + garlic on the bottom of crockpot first and then add all other ingredients. Cook on low for 4 hours. Add spinach for the last 30 min.


Mash up some of the chickpeas and then serve over rice or quinoa or with naan bread.

Peppermint Brownies

A very simple way to make this is to add 5 drops peppermint to the ingredients in packaged brownies.

If you'd like to make a healthier version:

1 (15 ounce) can black beans, drained and rinsed

2 large eggs

1/4 cup cocoa powder

2/3 cup honey

1/3 cup coconut oil

1/2 tsp baking powder

pinch of salt

4 drops peppermint essential oil (or cinnamon or wild orange)

3/4 cup chocolate chips, divided

Preheat oven to 180 deg C. 
Place all ingredients, except for chocolate chips, inblender or food processor and blend until smooth.

Pour batter into large bowl and stir in 1/2 cup chocolate chips.

Pour into greased 20x20cm pan and top with 1/4 cup chocolate chips.

Bake 30-35 mins or until cake tester comes out clean.

Peppermint Pretzels

Melt a dark chocolate bar down and add 5 drops of peppermint oil.

Dip pretzels into it and lay flat on parchment paper to dry and then store in fridge

Green Mandarin Gummies

1 cup organic pineapple juice (or other tart juice)

5 tbsp grass-fed gelatin

5 drops do TERRA Green Mandarin (tangerine or wild orange works to)

1 tbsp raw honey (optional)


First, you want to 'bloom' the gelatin so it doesn't clump: Pour half of the juice into a glass bowl or a large Pyrex measuring cup.

Sprinkle the gelatin on top in an even layer.

In the meantime, pour the rest of the juice into a small saucepan and heat on medium until you see a little steam coming off of it.

Add the optional honey and stir with a whisk until it's melted

Add the hot juice to the gelatin mixture, and whisk until smooth. Add your essential oils and gently whisk. Pour your juice + gelatin mixture into your molds (these gemstone ones are fun). Refrigerate for at least an hour or until solid. Remove from the molds and keep in an airtight glass container in the fridge

Cinnamon + Spice Popcorn

1 cup popcorn kernels

1/4 cup unrefined coconut oil

¼ cup pure maple syrup

5-6 drops doTERRA on guard essential oil

2-3 drops doTERRA cinnamon essential oil

Ground cinnamon + salt

Pop popcorn & put in large bowl.

Warm coconut oil & maple syrup over the stove until melted.

(Do not boil) Cool & add in essential oils.

Drizzle over popcorn & mix. Sprinkle with cinnamon & salt.


Click the button below to print this resource to keep in your kitchen:


Additional Resources:

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doTERRA eBook:

Cooking with Essential Oils

doTERRA eBook:

How to use Madagascar Vanilla

do TERRA eBook:

Internal Use of Essential Oils

doTERRA eBook:

A Dessert Cookbook

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