This recipe was created in response to people asking me to provide more recipes featuring doTERRA oils, of which I am becoming a bigger and bigger fan. If you have no idea what I am talking about, go and have a read HERE and get the low down! I am actually being invited to go to lots of places these days to demonstrate the use of the essential oils in food, so this is one of the recipes created for such events. You don’t really need the beetroot powder, it is more for colour than anything. I hope you love this one as much as I do, it is very pretty on Instagram! (Don’t forget to tag me!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 140 Grams beetroot, cut in pieces
- 400 Grams water
- 60 Grams honey
- 400 Grams coconut cream or more coconut cream Recipe
- 10 drops doTERRA wild orange oil BUY
- 2 drops cinnamon bark oil BUY
- Boiling water as needed to dilute
Place the beetroot, water and honey into the Thermomix bowl and cook 15 min/100°C/speed 1.
Add coconut cream and cook further 2 min/100°C/speed 1. Blend 1 min/speed 8.
Add doTERRA oils and stir through 3 sec/speed 6.
Strain if desired and dilute to taste with additional boiling water.
That's all the recipes!
No more recipes to load