BLENDER SALSA

½ sweet onion
½ red onion
2 serrano peppers
1 jalapeño
3 cloves minced garlic
1 tomato
3 large red tomatoes (quartered)
2 Roma tomatoes (halved)
5 tomatillos
1 green bell pepper (quartered)
1 bunch of cilantro
Garlic salt
2 drops dōTERRA lime essential oil
2 drops dōTERRA cilantro essential oil

Add all ingredients to your blender. Puree ingredients until smooth. Leave the lid on your blender 5 minutes after blending. Pour and serve with your favorite tortilla chips.

CILANTRO LIME QUESADILLA

1 cup shredded chicken
1 can of black beans
1 can of corn
1 drop dōTERRA cilantro essential oil
2 drops dōTERRA lime essential oil
4 tomatoes
1 avocado
Tortillas
Shredded cheese

Mix together chicken, black beans, corn, cilantro essential oil, lime essential oil, tomatoes, and avocado. Heat up grill. Place 1 tortilla on grill and spread a small amount of the black bean mixture on half of the tortilla. Sprinkle cheese on the tortilla and fold. Allow the tortilla to heat up and the cheese to melt. Repeat with as many tortillas as desired.

Hummus

1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
1/2 tsp pre minced garlic
1/3 cup roasted red bell peppers
1/3 cup peanut butter
1 large lemon juiced
1 tsp salt
1/4 tsp heaping cumin
1/4 heaping tsp red pepper flakes
2 tbsp extra-virgin olive oil
1 drop dōTERRA cilantro essential oil

Place all ingredients except for the oil in the jar of a heavy-duty blender. Process until smooth, then add the oil in a steady stream and process until desired consistency is reached.

Lourdes' Guacamole

2 avocados
5 tomatillos
1 serrano chile
1 garlic clove
1 small chunk of onion
1 pinch of salt to taste
1 drop dōTERRA cilantro essential oil (or to taste)

Boil tomatillos with the serrano chiles for about 15-20mins or until they change color and look squishy. The water level in your pot should cover the tomatillos. While the tomatillos are boiling, remove the avocados, garlic, and onion from their skin, and place them in the blender. Once the tomatillos and serrano chiles are done drain the water.  Add the tomatillos and serrano chile in the blender with the salt, Cilantro Oil, and other ingredients, and blend until it reaches a smooth consistency.

Serve with chips or over steak tacos. Refrigerate.

Nama Harumaki (Fresh Spring Rolls)

rice paper
1 cucumber
cooked shrimp (crab or chicken can be substituted)
1 avacado
1 cooked egg
shredded lettuce

Lay cucumber, shrimp, avocado, egg, and lettuce in rice paper and roll to form spring roll. 

Nama Harumaki Dipping Sauce

5 tbs brown sugar
3 tbs soy sauce
2 tbs sesame oil
Japanese white radish (Grated)
3 tbs rice vinegar
1 drop dōTERRA cilantro essential oil

Mix all ingredients together.

Pasta Salad

Elbow macaroni 16oz (cook as directed)
1 cup salad dressing
1 cup Mexican sour cream
1 can of corn (15.25 oz.)
¼ tsp. of mustard
6 oz. of ham (cut in little squares)
6 drops dōTERRA black pepper essential oil

Once macaroni has cooled, put in a larger mixing bowl. Add salad dressing, Mexican sour cream, corn, mustard, ham and mix. After all ingredients have been mixed add 6 drops of black pepper essential oil and mix again. Refrigerate overnight if possible, then enjoy.

Spicy Guacamole

6 large diced avocados
6 diced roma tomatoes
1/4 cup chopped red onion
1/4 cup chopped white onion
3 diced serrano peppers (optional)
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
2 teaspoons crushed red pepper
1 1/4 cup corn
1 cup black beans
2 cups sliced black olives
Dash of garlic powder
Dash of salt
1.5 drops dōTERRA cilantro essential oil (One drop is not enough, two is too much. Add one drop into a spoon and remove half the quantity with the tip of a napkin)
3 drops dōTERRA lime essential oil

Mix all ingredients together saving avocados for last. Chill 30 minutes and stir before serving.

Sweet Pineapple Passion Salsa

1/2 of a cucumber cut into chunks
2 Lg. avocados cut into chunks
1/4 of a fresh pineapple cut into chunks
1 TB. Kosher salt
1/4 C. red onion diced
2 drops dōTERRA cilantro essential oil
juice from 1 lime

Mix all ingredients together and serve with tortilla chips.

The Kicker- Salsa

1/2 of a cucumber cut into chunks
2 Lg. avocados but into chunks
1 TB. Kosher salt
1/4 C. red onion diced
2 drops dōTERRA cilantro essential oil
juice from 2 limes

Mix all ingredients together and serve with tortilla chips.