DIY: Dish Soap

DIY: Dish Soap

Submitted by Heather Nelson, Utah

This recipe was originally featured in doTERRA’s Winter 2014 Living Magazine.

Everyone uses liquid dish soap so why not make your own? This super simple recipe is great for removing grease, adding shine, and waking up your senses.


What You Need:

2 cups unscented castile soap

20 drops Lime essential oil

8 drops Lemon essential oil

6 drops Citrus Bliss essential oil



1. Fill a large, clean bottle with castle soap; dilute according to instructions if using a concentrate.


2. Add essential oils. Shake bottle before each use.


3.  You’re done! Just add 1-2 tablespoons to dish water for use.



Non-Alcoholic MINT MOJITO w/ doTERRA Lime

Create your own refreshing Mint Mojito that even the kids can enjoy


Club Soda

doTERRA Lime essential oil

Liquid stevia

1 small batch of mint leaves


Fill a regular glass with club soda. Add 4-7 drops of doTERRA’s Lime essential oil, 10-17 drops Liquid stevia, and 8-10 mint leaves.

Stir & enjoy!


How To Make Essential Oil Hard Candy

Making Hard Candy Jewels Using doTERRA Essential Oils

how to make hard candy jewels

Great / easy recipe for making hard candy and infusing your favorite doTERRA essential oils.

You’ll need to pick up a couple of custom supplies for making hard candy. First, you’ll need some hard candy jewel molds (small chocolate candy molds will work as well). Then you’ll need some liquid food coloring that’s suitable for use with hard candy and then your favorite doTERRA essential oils (Wild Orange, Peppermint, Grapefruit, Lemon, Lime and even On Guard work great!)

The rest of the items you’ll need are quite simple: light corn syrup, sugar, water, a pannon-stick cooking spray, a candy thermometer, and a Pyrex 4-cup measuring cup.

Before we even think about turning that stove on, we have some prep work to do. The prep will make this so much easier, so get everything ready to go before you start. The first step is to spray the molds with the non-stick cooking spray. I put my molds in the sink to keep from spraying my counters. Don’t be too stingy, but don’t let it puddle, either.

Next, you want to cover your work area with aluminum foil. The candy won’t stick to the foil, so it’s a great surface to work on. Put a piece of aluminum foil on the counter next to your stove, making sure it’s close enough to catch any candy drips later. Put the Pyrex measuring cup right on the foil. Then put another big piece of foil on the counter and put your molds on top.

Now go ahead and mix up your ingredients in the pan. You’ll need:

  • 2 cups granulated white sugar
  • 2/3 cup light corn syrup
  • 3/4 cup water
  • food coloring as desired

Stir it all together so that it is mixed well and the color is uniform. Then clip your candy thermometer to the pan, making sure it does not touch the bottom of the pan.

how to make hard candy jewels

Okay, all set? Everything greased and covered and set up and ready to go? Then go ahead and turn the burner on high and get it going. By the way, do not leave this unattended. Stay put!

When the mixture first starts to boil, the temperature will rise to 212 really fast, and there will be lots of steam as the water boils away. If your thermometer is anything like mine, it will be covered with condensation and hard to read. That’s okay, though… you’ll see why in a sec…

 how to make hard candy jewels

As it continues to boil, you’ll see the the temperature rises much more slowly now. (Don’t use that as an excuse to leave, though… please stay and watch it for your safety!) You’ll also notice that the steam dies down as the water goes away, and soon there is no steam at all. You’ll also notice that your thermometer is suddenly dry and easy to read. Awesome.

how to make hard candy jewels

Now this part is critical, so pay attention. Let the sugar boil to 275 degrees F but not a bit more! (I’ll explain why at the end of this post). The minute you hit 275, take the thermometer out and set it on the foil (aren’t you glad you had that ready?). Then immediately dump the boiling sugar into the Pyrex cup. We do this for two reasons. First, it’s easier to pour from the spout. Second, we want to stop the cooking process, so we need to get that liquid out of that hot pan or else it will keep cooking.

how to make hard candy jewels

NOTE – This sugar syrup is VERY hot, so make sure your measuring cup is made of something heat-proof like Pyrex. Also make sure it’s at least the 4-cup size so that you have enough room for the bubbling liquid.

At this point, you can add your doTERRA essential  oils, and stir them in quickly. (I recommend approximately 70-90 drops)

Now you’ve got to work pretty fast to pour the sugar into the molds before it hardens. You’ll have a few minutes of working time, so don’t trip over yourself to rush, but don’t waste time either.

Just pour the sugar slowly and carefully into the molds, taking care not to overfill them. Do your absolute best to not leave huge puddles or trails of sugar between the pieces, because they will be nearly impossible to remove later.

how to make hard candy jewels

When you fill the “breakaway” molds (those with the pieces right up against each other), you need to be really careful not to overfill. If you cover up those little white lines between each jewel, I can pretty much guarantee that they will shatter when you try to break them apart later.

how to make hard candy jewels

While you wait for the candy to set, let’s talk about cleanup. That pan looks awful with the caked-on sugar, right? Fortunately, all you need to do is fill it up with hot water and let it sit a few hours. Go ahead and toss the thermometer and spoon inside, too. The sugar will all dissolve after a good soak.

After five or ten minutes, your candies will be set. Just flip the mold over onto the foil and give it a gentle bend, and the candies should pop right out.

how to make hard candy jewels

And that’s it, your candy jewels are done! They will have a slight film of oil on them, which will help keep them from sticking together, but you can wipe that away with a paper towel if you like. As long sure to store them in an air-tight container, they shouldn’t stick at all.

BONUS – lessons I learned:

Now that I’ve shown you how to make these candies the right way, let me share with you some lessons I learned while figuring it out.

#1 – Don’t overfill the molds

Those molds are labeled as “breakaway” and you might think that you can just snap the candies apart when they are cool and everything will go great. That is not the case at all. If you put too much candy in the molds, you’ll end up with a huge slab of hard candy that breaks into every shape imaginable EXCEPT the one you were trying for! Here’s what happened to me on my first attempt. What a mess it made.

how to make hard candy jewelshow to make hard candy jewels

#2 – Don’t undergrease the molds

When I made my first batch of candy, I didn’t have any non-stick cooking spray, so I tried to just wipe some oil onto the molds with a paper towel. The result was a film of oil that was no where near enough, and the candies stuck like crazy. Take another look at the picture above and see the bits of candies stuck to the mold. Ugh!

#3 – Don’t overheat the syrup

You can get decent candies with varying temperatures, but for decent and true COLOR, you need to stop at exactly 275 degrees. On my first batch, I let it go to 300 and the sugar started to caramelize. The syrup was yellowish by the time I added my blue food coloring, and the result was quite green! Then I tried again with 280 degrees, and it was still too much. I ended up with a greenish tint that I didn’t like. Finally I hit the jackpot with 275 degrees, and I kept my true blue.

Here’s a picture of the three batches I made with the exact same amount of blue food coloring, but I let them cook to different temperatures. Can you believe the difference? If you want your colors true and bright, be sure to stop at 275 degrees.

how to make hard candy jewels

#4 – Don’t leave the syrup in the pan

As I mentioned earlier, you need to dump the syrup into another container when it has reached the proper temperature. Otherwise, the hot pan will continue to cook the syrup and you’ll go over 275 degrees and it will start to turn yellow. If you don’t believe a few degrees will make that much of a difference, take a look at this picture of my pan. After I had dumped it out and made my candies, I went back and looked and the small amount of sugar left in the pan started to turn yellow just from sitting there. Discoloration like that will ruin a batch of candies fast!

how to make hard candy jewels

I hope you guys find these tips helpful and if you try your hand at hard candy, let me know how it goes!



Yummy Trim Shake Recipes

doTERRA Trim Shake Recipes

Great recipes from

Vanilla & Chocolate: Slim & Sassy® TrimShake™ is a convenient and delicious shake mix providing the essential nutrients of a healthy meal with only 125 calories per serving. Used as a meal replacement for one or more meals each day, TrimShake can help you lose unwanted fat stores through calorie restriction and regular exercise. TrimShake also includes a patented weight-loss ingredient Essentra®Trim that has been demonstrated to help with managing the stress hormone cortisol associated with fat storage. TrimShake blends well with water or milk for a low-calorie, low-glycemic, high-fiber satisfying meal alternative with 16 grams of protein per serving.


When I first tried the new doTERRA Trim Shake, I was hoping that it wouldn’t be chalky like every other protein powder on the market. To my delight, it was DELICIOUS… And no chalky after taste! I LOVE THESE SHAKES!

They are FULL OF GOOD NUTRITION and do not contain any artificial flavors/sweeteners.

Slim &Sassy® TrimShake Recipes: 

Strawberry Cheesecake 
• 1 Scoop of doTERRA Vanilla TrimShake
• ¾ Cup Non-Fat Milk, Rice or Almond Milk
• 2 Tbsp Cheesecake Pudding Mix
• ½ Cup Frozen Strawberries
• 1 Graham Cracker, crushed fine (add to the shake at the end)
Mix all ingredients (except for the graham cracker crumbs) in blender on medium for 1 minute or until smooth and creamy. Garnish with graham cracker crumbs and enjoy!
Peanut Butter Bliss
• 1 Scoop of doTERRA Vanilla TrimShake
• 3/4 Cup Vanilla Almond Milk (or other non-fat milk)
• 1 Cup Ice
• 1 Tbsp. Natural Peanut ButterMix in blender on medium for 1 minute or until smooth and creamy.
Key Lime Pie 
• 1 Scoop of doTERRA Vanilla TrimShake
• ¾ Cup Non-Fat Milk, Rice or Almond Milk
• 2 drops CPTG Lime essential oil
• 1 tsp. White Chocolate Pudding Mix (dry
• 3 Ice Cubes
• 1 Graham Cracker, crushed fine (add to the shake at the end)Mix all ingredients (except for the graham cracker crumbs) in blender on medium for 1 minute or until smooth and creamy. Garnish with graham cracker crumbs and enjoy!
Peaches & Cream 
• 1 Scoop of doTERRA Vanilla TrimShake
• ½ Cup Low Fat Vanilla Yogurt (or plain)
• ½ Cup Non-Fat Milk, Rice or Almond Milk
• ½ Peach, peeled and sliced
• 4 ice cubes
Mix in blender on medium for 1 minute or until smooth and creamy.
Double Chocolate Banana 
• 1 scoop of doTERRA Chocolate TrimShake
• ¾ Cup of Chocolate Almond Milk (or other non fat chocolate milk)
• 1 Cup Ice
• 1/2 banana

Mix in blender on medium for 1 minute or until smooth and creamy.

Chocolate Covered Cherry 
• 1 Scoop of doTERRA TrimShake
• ¾ Cup Nonfat Chocolate Milk or Chocolate Almond Milk
• 1 Cup Ice
• 10-12 Frozen Cherries
Mix in blender on medium for 1 minute or until smooth and creamy.
Chocolate Peppermint Kiss
• 1 Scoop of doTERRA TrimShake
• ¾ Cup Nonfat Chocolate Milk or Chocolate Almond Milk
• 1 Cup Ice
• 1-3 drops CPTG Peppermint Essential oilMix in blender on medium for 1 minute or until smooth and creamy.
 Banana Cream Pie 
• 1 Scoop of doTERRA Vanilla TrimShake
• ½ Cup Non-Fat Milk, Rice or Almond Milk
• 2 Tbsp. Non-Fat Vanilla Yogurt
• 1 Tbsp Vanilla Pudding Mix
• 3 Ice Cubes
• ½ Banana
• 3 Vanilla Wafers, crumbled (add to the shake at the end)Mix all ingredients (except for the Vanilla Wafers) in blender on medium for 1 minute or until smooth and creamy. Mix in the vanilla wafers and enjoy!
You can Save 25% on doTERRA TrimShakes with doTERRA’s wholesale program



8 drops dōTERRA lime essential oil 
6 drops dōTERRA cilantro essential oil
1 pound chicken drumsticks
1 tablespoon salt
2 cups water

Combine the salt and water with 8 drops of dōTERRA lime essential oil and 6 drops of dōTERRA cilantro essential oil. Mix thoroughly. Place the chicken in the brining mixture 12-24 hours before grilling.

Grill over low heat for 35-45 minutes, turning frequently.

Serve with your favorite sides.




Cooking with DoTerra Essential Oils…



8 drops dōTERRA lime essential oil 
4 drops dōTERRA basil essential oil
1 pound medium peeled raw shrimp
½ cup  butter
1 teaspoon dried parsley
½ clove of garlic
1 pinch salt
½ package fettuccini noodles
1 bottle of your favorite Alfredo sauce

Cook the pasta and add the Alfredo sauce

Sauté the garlic with 8 drops of dōTERRA lime essential oil and 4 drops of dōTERRA basil essential oil in a medium saucepan for approximately 30 seconds. Then quickly add the shrimp and sauté. Stir occasionally, until shrimp is pink and white throughout.

Remove from the heat and serve over the top of the Fettuccini Alfredo.

Published in: on August 25, 2011 at 8:26 AM  Comments (1)  
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Amazing DoTerra Essential Oil Recipe….


Crust Ingredients:

1 cup graham cracker crumbs
1/2 cup finely chopped pecans
4 tablespoons unsalted butter

Filling Ingredients:

8 ounces cream cheese
1 can sweet & condensed milk
3 drops dōTERRA lime essential oil
2 cups cool whip


Line a muffin pan with 12 foil liners. Stir graham cracker crumbs, pecans, and melted butter together in a bowl to combine. Spoon 1 tablespoon of the mixture into each liner, pressing it down to make the crust.

With an electric mixer on low speed, beat the cream cheese in a large bowl until creamy, about 30 seconds. Add the condensed milk and lime essential oil, and blend on medium speed until combined. Add whipped topping and blend on low speed.

Spoon mixture evenly into liners. Cover with plastic and freeze until firm. Remove from freezer 10 minutes before serving. Peel off liners and add a dollop of whipped topping on each cake. Garnish with lime slices.


Click here to get your LIME essential oil today!

Purely “Purify”

DoTerra Essential Oil Blend…

Cleansing Blend

From bug bites to sneezes, protecting yourself is more important than ever. Purify is dōTERRA®’s formidable blend of CPTG® essential oils designed to eliminate odors and other contaminates naturally, without toxic additives. Its refreshing aroma quickly eradicates unpleasant odors and purifies the air and environment with the essential oils of lemon, lime, pine, citronella, melaleuca and cilantro. For aromatic or topical use.

Common uses:

  • Cuts and wounds
  • Strengthens immune system
  • Bug bites
  • Disinfectant
  • Eliminates airborne pathogens
Dr. Mom Jennifer used doTERRA’s “Purify” oil to stop the pain and swelling after her daughter was attacked by a wasp – amazing story with before and after photos! Thanks Jennifer!
The last few weeks, I’ve really enjoyed the Purify oil blend.  Last night I cleaned berry stains off our carpet.  I  put a few drops in warm water and poured it on my stains, rubbed it around, soaked the water up with a towel and it was clean!  I cleaned all kitchen surfaces with 10 drops Purify in a spray bottle.  I even added it in the dishwasher.  It works so well.  Chocolate milk was spilled in the fridge, so I wiped and sprayed watered down purify blend in the fridge.  It cleaned the spill easily and smells great.  Most importantly,  I know there are no dangerous chemicals left floating around in my fridge settling in our foods.  I am so grateful that doTERRA was founded when it was and that I was able to learn about better health practices for me and my family.  I hope this helps you all. -Jade Balden
 Here are a few examples of the many outdoors uses for this oil
Place several drops of Purify in a spray bottle and spray the inside of your tent to clean the air and neutralize foul or stale odors.

Use the same spray bottle a spray around the door of your tent and on the ground to deter crawly critters from entering.

Traveling out of country for an outdoor adventure?  Purify is the perfect oil to take with you to clean all surfaces.  Inhale while flying to protect yourself from pathogens found in re-circulated air.

Disinfect cuts and scraps by applying one drop to the area of concern.

Add one drop to a insect bite to cleanse and stop the itching.

Purify can be used on all camp surfaces to disinfect and kill any unwanted germs.

Purify can be used to help reduce Fever.  Apply oil directly on temples, back on neck, bottom of feet and behind the ears.  Dilute this oil before using it on small children.. Peppermint oil can also be used.

Stop itching of any kind.  Apply a few drops to the location as needed.  Dilute if area is sensitive.

Some camp equipment may experience mildew or mold if stored incorrectly during the off season.  Mix 20-30 drops into a spray bottle and spray on the area to kill the mold and mildew.  Repeat as many times as necessary.

Strawberry Lime Fruit Dip

Strawberry Lime Fruit Dip:
1 Cup Vanilla Yogurt
1/2 Cup Diced Strawberries
1 tsp Sugar
2 Drops DoTerra Lime Essential Oil
Optional: Honey

Dice strawberries and mix with the teaspoon of sugar to release the juices. Add strawberries and lime essential oil to the vanilla yogurt and stir. Add honey to sweeten if necessary. Enjoy with your favorite fruits!


Published in: on February 20, 2011 at 3:46 PM  Comments (2)  
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Festive Black Bean Salsa

Festive Black Bean Salsa

1 (15oz) can Black Beans drained
1 (15.25 oz) can Corn
3 large Roma Tomatoes diced
1 Medium Avocado peeled and diced
2 jalapeños seeded and diced
½ c. red onion chopped
½ c. cilantro chopped
3 drops Lime Essential Oil
1 (.6 oz) packet of Dry Italian salad dressing mix

Mix together and chill. Serve with tortilla chips.

(Lime’s stimulating and refreshing properties can affect mood, as well as being a powerful aromatic, topical and internal cleanser.)


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