Ingredients

• 1 ¼ (250g) dried chickpeas
• 2 bay leaves
• 1 large (about 450g) eggplant
• 2 small garlic cloves, peeled
• Juice of 1 lemon
• 4 drops of dōTERRA Lemon essential oil
• ½ cup (125mL) olive oil
• 2 tbs tahini
• 1 tsp ground cumin

Method

1. Soak chickpeas in a bowl of water overnight. The next day, drain chickpeas, transfer to a saucepan, cover with cold water and place over high heat. Add bay leaves and bring to boil. Simmer for 40-50 minutes or until tender, skimming off any foam with a slotted spoon. Drain, reserving cooking liquid and discarding bay leaves. Set aside.
2. Meanwhile, heat a chargrill pan to high heat. Add eggplant and grill for 20 minutes, turning halfway or until very tender. Remove from heat, discard stalk, transfer to a bowl and stand for 20 minutes to cool slightly.
3. Place chickpeas, eggplant and eggplant resting liquid, garlic, lemon juice, Lemon essential oil, tahini, oil, cumin and ½ cup (125mL) reserved chickpea cooking liquid in a food processor and whiz for 2 minutes or until smooth.

Ingredients

• 1/3 cup apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp extra virgin olive oil
• 6 drops dōTERRA Lemon essential oil
• 1 Tbsp Tahini
• Salt and Pepper

Method

Combine all ingredients and whisk well.

Ingredients

• 5 mL glass spray bottle
• 3–5 drops essential oil (see suggestions below)
• Distilled or filtered water

Instructions

1. Place 3–5 drops of essential oil into your spray bottle
2. Fill the remainder of the bottle with distilled water
3. Shake well to combine and spritz in mouth for a refreshing burst of flavor

Suggestions:

A few oils we suggest for this DIY are Peppermint, Spearmint, and Cinnamon Bark. Each of these oils has internal benefits and provides a tasty refreshing burst of flavor.

Ingredients

• ½ frozen banana
• 1 cup coconut water
• 1 big handful spinach
• 2 drops dōTERRA Lime essential oil
• ½ cucumber
• 1 tsp chia seeds
• 3 mint leaves
• 1 drop dōTERRA Ginger essential oil
• 4 ice cubes

Method

Place all ingredients into a blender and blend until smooth!

Ingredients

• 2 tablespoons beeswax
• 2 tablespoons Fractionated Coconut Oil
• 20 drops favorite dōTERRA essential oil or blend

1. Add beeswax and Fractionated Coconut Oil to glass jar
2. Place jar in saucepan with 1–1 ½ inches of boiling water
3. Stir ingredients until combined (about 5–10 minutes)
4. Once melted, remove from heat and let rest for 3 minutes.
5. Add essential oil and stir.
6. Pour into containers.
7. To use, apply small amount to skin. 
   

Note: Pour perfume into an empty locket or metal container for easy on-the-go access.

Ingredients:

• 20 button mushrooms
• 1 clove garlic
• 1 Tbsp olive oil
• 2 Tbsp coconut milk
• 2 drops Thyme
• 1 Tsp sea salt

Method:

1. Chop button mushrooms into quarters. Finely slice garlic clove.
2. Heat 1 tbsp olive oil in a non-stick pan on medium-heat.
3. Add chopped garlic clove to pan and sauté for 2-3 minutes, until golden and fragrant. Add mushrooms to pan and sauté for another 3-5 minutes, until cooked. Season generously with sea salt and add Thyme essential oil.
4. Once mushrooms are wilted and cooked, add coconut milk and sauté for one more minute, until coconut milk has slightly evaporated.

Ingredients:

¼ cup aluminum free baking soda
¼ cup arrowroot (may substitute with cornstarch)
3-5 tablespoons coconut oil
15 drops desired essential oil (see recommendations below)
1 empty deodorant container 

Recommended essential oils: Lemon, Melaleuca, Lavender, dōTERRA On Guard^®, Lime, Geranium, Lemongrass, Purify, and Thyme.

Method:

1. Combine baking soda, arrowroot, and essential oil in bowl.
2. Combine coconut oil with other ingredients one tablespoon at a time until mixture is at desired consistency.
3. Press firmly into empty deodorant container and let sit until coconut oil solidifies.

Ingredients:

• 5 carrots, peeled and chopped
• 1 capsicum, roughly chopped
• 2 cloves of garlic
• 1/4 lemon, juiced
• 5 drops Lemon dōTERRA essential oil
• 2 drops Rosemary dōTERRA essential oil
• 2 tablespoons of olive oil
• 1 heaped Tbsp of Tahini paste
• Salt and pepper

Method:

1. Preheat oven to 180°.
2. Arrange carrots and capsicum evenly across a lined baking tray. Drizzle with 2 tbsp olive oil and Rosemary essential oil and season generously with sea salt. Roast in oven for 40-45 minutes, or until carrots are cooked and caramelised.
3. Add roasted carrots, capsicum and leaves of rosemary sprigs to a large bowl (or a food processor). Add garlic cloves, lemon juice, Lemon essential oil and tahini paste and season with salt and pepper. Using a blender or food processor, pulse until it reaches the desired consistency.

Ingredients

• 2 small red onions
• 1 carrot
• 1 stick of celery
• 1 red capsicum
• 2 cloves of garlic (crushed)
• 420gm cubed Wagyu Chuck Beef
• 1 drop dōTERRA Black Pepper essential oil
• 2 Tablespoons Tomato Paste
• 1 cup of water
• 1 teaspoon mixed spices

Method

1. Dice the vegetables and place in the slow cooker, add garlic, beef, Black Pepper essential oil, Tomato paste and water. Mix well to combine.
2. Slow cook for 7 hours.
3. 10 minutes before serving add bush tomato seasoning and salt to taste. Serve with pasta, steamed beans and wild rocket salad.

Ingredients:

1. In fine-mist glass spray bottle, add rose water, vanilla extract, and essential oils. Add more or less essential oils depending on your preference.
2. Shake and spray on hair as desired.

*Please note that citrus essential oils are photosensitive and can lighten your hair if exposed to UV rays.