Essential Oils, Recipes

Why cook with doTERRA essential Oils?

I love herbs and spices!  Notice I didn’t say I LOVE cooking with herbs and spices?  I will be the first to admit that I am not a lover of cooking.  I can never get my head around the time it takes to make something delicious versus the seconds that it takes everyone to eat it and then there’s the clean up!  I’m aware that it is something that has to be done so I just suck it up and lucky for me , I have a gorgeous husband who is a bit of a foodie and enjoys the odd dinner making during the week 🙂   I also love using my pure essential oils.  At first I didn’t get it! I wondered why I would use the oils when I had a perfectly good shaker bottle of oregano on hand?  Then I realized that dried herbs typically lose up to 90% of their healing nutrients and oxygen molecules when dried.  My little bottles of oregano, thyme, black pepper, cilantro etc… are just sitting there readily available for when a recipes calls for them.  They intensify the flavours of the dish all while enhancing my families health!

An easy way to start using oils in your cooking is to just substitute what is called for with the companion oil.  So if dried oregano is used, substitute with oregano oil.  If lemon juice is required, substitute with lemon oil – EASY!

Of course quality matters when using internally.  All of doTERRA’S essential oils are of the highest quality and those essential oils that come from edible plants such as thyme, oregano, basil, cilantro, marjoram, wild orange etc …. are safe to use internally.



Mushroom and Fetta Omelette


10g butter
150g sliced mushrooms, any kind you like
1 clove garlic
Handful baby spinach
2-3 free range eggs
15g feta
Pinch of sea salt and Black pepper
2 drops dōTERRA Thyme essential oil


1. Melt butter in a large non-stick fry pan over medium heat

2. Add garlic, mushrooms, thyme essential oil, sea salt and black pepper and stir to coat mushrooms in butter

3. Cook for a few minutes, stirring occasionally until the mushrooms soften.

4. Add spinach and stir until spinach wilts and set aside.

5. Beat eggs and salt and pepper until combined.

6. Pour eggs into pan and cook until slightly hard.

7. Add mushroom mixture to the center of the egg, sprinkle feta on top and fold egg mixture to close.

8. Enjoy!