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Category Archives: Recipes

Learn how to make healthy recipes with the Wildtree products. Many options and ideas on how to make today’s foods, fast, easy, and ready to taste!

Chocolate Coconut Milk Ice Cream with Tangerine Oil

Ingredients:
1/4  cup Coconut oil
3 Tbsp. Cocoa powder
1 can full fat Coconut milk
Pinch of Salt
1 Tbsp. Vanilla
1/4 cup Honey
Directions:
Melt coconut oil on low heat. Add other ingredients. Stir to combine. Let cool in refrigerator. Prepare in ice cream freezer as directed.
 

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Basil Spearmint Lemonade …

Lemonade:

  • 2 cups lemon juice (Juicing by hand is recommended)
  • 2 cups water
  • 2 cups basil/mint syrup.

Basil/Mint Syrup:

Directions:

Combine all ingredients for syrup in saucepan & simmer over low heat till melted. Strain & discard herbs.

Combine syrup with lemonade and serve cold (If the flavor is a little too strong, dilute with Sprite to taste).

 

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Tangerine Sunrise …

Ingredients:

Directions:

Combine the strawberries,  pineapple, Tangerine oil, and orange juice in a blender. Blend until smooth. Put lemonade into pitcher and combine with blended ingredients. For Tangerine ice cubes combine 3 drops of doTERRA tangerine essential oil into 2 cups of water and freeze in an ice cube tray. You can also float some frozen pineapple in the drink for extra flavor. Enjoy!

 

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Tangerine Strawberry Cheesecake Frozen Bites

 

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Tangerine Banana Cake

Ingredients:

Directions:

Cream together butter, sugar, eggs. Add vanilla. Mix together flour, baking soda, and salt in a separate bowl, then add to the cream mixture. Mix in Banana’s. Add 2 drops of doTERRA Tangerine essential oil.

Pour into a 1 inch baking sheet and bake @ 350 for 20-25 minutes.

 

Cream Cheese Frosting:

Ingredients:

Directions:

Mix together all ingredients and frost on a cooled cake.

 

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Strawberry Romanoff with Basil Cupcakes

Ingredients:

For Cupcakes:

  • White cake mix or other subtle cake mix

For Whipped Topping:

  • 1/2 cup sour cream
  • 2 Tbsp. brown sugar
  • 1 drop doTERRA Basil Essential Oil
  • 1/8 tsp. imitation rum extract
  • 1/2 cup Heavy whipping cream
  • 1 Tbsp. white sugar
  • 1/2 tsp. Lemon juice
  • Strawberries

Directions:

Bake cupcakes as directed on box and let cool before adding the topping. Mix together the sour cream, brown sugar, basil essential oil and rum extract in a medium sized bowl. In a separate bowl whip the heavy cream, white sugar, and lemon juice till stiff peaks form. Then fold in sour cream mixture gently till mixed thoroughly. Top cooled cake/cupcake. Decorate with strawberries and chill till you serve.

 

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Spearmint Silk Pie

Ingredients:

  • 1 prepared pie crust
  • 1 cup whipping cream
  • 1 cup semisweet chocolate pieces (6 oz.)
  • 1/3 cup butter
  • 1/3 cup sugar
  • 2 beaten egg yolks
  • 3 Tbsp. whipping cream
  • 1 tsp. vanilla extract
  • 8-10 drops doTERRA spearmint essential oil

Directions:

Preheat oven and bake pie crust according to directions on package. Meanwhile, in a medium saucepan combine the whipping cream, chocolate, butter, and sugar. Stir constantly over low heat until chocolate is melted (about 8-10 mins). Remove from heat, and gradually mix 1 cup of the hot mixture into the beaten egg yolks. Return egg mixture to remaining chocolate mixture in saucepan, and cook over medium-low heat, stirring constantly, until mixture becomes slightly thickened and begins to bubble. Remove from heat, and stir in the 3 Tbs. whipping cream and vanilla extract. Transfer saucepan to a bowl of ice water and add 8-10 drops Spearmint essential oil. Leave the saucepan in the bowl of ice water, stirring mixture occasionally, until the mixture stiffens and becomes difficult to stir. (About 20 mins.) (If the mixture is still runny after 20 mins in the ice water, cover saucepan with plastic wrap and refrigerate the mixture for 20 minutes more, or until it stiffens.) Transfer mixture to a medium mixing bowl and beat with an electric mixer on med to high speed for 3 minutes, or until light and fluffy. Spread filling in the baked pie crust. Cover and refrigerate pie for at least 5 hours before serving. To serve, top with whipped cream or a garnish of mint leaves.

 

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Image

Food and Their Codes…

GMO

 
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Posted by on June 6, 2013 in Food Updates

 

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Gourmet Burgers

Gourmet Burgers
Serves 6
1 ½ pound ground beef
2 tablespoons Wildtree Smoke Mozzarella and Tomato Blend
6 eggs
2 cups frisee (lettuce)
6 buns
1 packet Wildtree Hollandaise Made Easy, prepared
according to package directions
Preheat grill to medium high. In a bowl combine the ground beef and Smoked Mozzarella Blend. Shape
into 6 patties. Grill burgers to desired doneness. Meanwhile fry eggs to desired doneness. To assemble
burgers, top each bottom bun with some frisee lettuce. Top with a burger and then a fried egg. Drizzle
prepared Hollandaise sauce over the top of the egg; top with top bun.
Calories 490; Fat 26 g; Saturated Fat 12 g; Carbohydrate 28 g; Fiber 2 g; Protein 34 g; Cholesterol 320
mg; Sodium 610 mg

 
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Posted by on May 7, 2013 in Recipes

 

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All American Burger

All American Burger
Serves 4
1 cucumber, thinly sliced
1 cup water, divided
1 cup white vinegar
2 tablespoons Wildtree Dill Dip
1 pound ground beef
1 ½ tablespoon Wildtree Absolutely Onion Blend
4 slices American cheese
4 tablespoons mayo
4 slices tomato
4 romaine lettuce leaves
4 buns
In a medium bowl add the sliced cucumber. In a saucepan whisk together 1 cup water, white vinegar,
and Dill Dip bring to a boil. Pour into the bowl with the cucumbers. Cover and refrigerate for 1 hour.
Preheat grill to medium high. In a separate bowl combine the ground beef and Onion Blend. Shape into
4 patties. Grill the burgers to desired doneness. Melt a slice of cheese on each burger just before
removing from the grill. To assemble the burgers layer the bottom buns with a lettuce leaf, slice of
tomato, the burger, and some of the homemade pickles. Spread a tablespoon of mayo on each top bun
and then place on top of the burger.
Calories 470; Fat 21 g; Saturated Fat 8 g; Carbohydrate 35 g; Fiber 3 g; Protein 33 g; Cholesterol 95 mg;
Sodium 1040 mg

 
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Posted by on May 7, 2013 in Recipes

 

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