It's Time to GREEN!: essential oils

Showing posts with label essential oils. Show all posts

Thursday, February 25, 2016

Seasonal Issues (sneezing, coughing, runny nose and drainage...oh my!)

Sooooo, is anyone out there silly like me?

I have been suffering (well not really...how about tolerating) being sick for over 2 weeks now. 2 weeks! Me?! The one who rarely gets sick.

So, I was doing an essential oil class Saturday and the topic of seasonal sneezes, coughs, drainage and runny noses came up.

AND IT DAWNED on me...it's that time again......it's early this year. I usually do it once a year, every April or May. Well....with the way the weather has been this year I guess it's here early.

This is what I do...I base it on body weight, so I take 2 drops each of lemon, lavender and peppermint. A larger man, I would suggest 3-4 drops of each. 2 times every day for 2 weeks. For my kids I do 1 drop of each in a shot glass. When they were under the age of 5, I put the oils along their spine.

Seasonal Issues Protocol
2-4 drops of each Lemon, Lavender and Peppermint (base on body weight)
Small amount of water
Shot glass
Water to drink

I put a small mouthful of water in my adorable essential oil shot glass I bought from AromaTools and then add 2 drops of lemon, 2 drops of lavender and 2 drops of peppermint. And swig it back without letting it touch my lips. Then I rinse the shot glass 2-3 times and swig it back so that I get all of the oils out of the shot glass. Then grab my water bottle and drink water. Do this 2 times per day for 2 weeks.

No joke, on day 2 I was already feeling better!

Love my essential oils!!!!

Wednesday, November 18, 2015

Pumpkin Pie Recipe

Pumpkin Pie

From "The oils I use" International post

One drop each: cassia, clove, ginger and orange

2 cups of steamed or baked, mashed pumpkin (rinds to the chickens)

1 teaspoon of freshly grated ginger (or 1 drop of ginger oil)

1 cup of organic heavy whipping cream,

1 cup of organic sugar (or honey)

6-8 egg yolks (local, pastured)

Springform Pie crust, see below.

Blend and pour into a springform pan with a pecan-coconut crust, bake 75-90 minutes at 350, cool, refrigerate overnight to cure, and you have one gorgeous custard. Hubbard squash also makes a great pie.

Springform Pie Crust is the pressed form of a crumbled bottom:

Combine 1/2 stick of melted butter (KerryGold)

1 cup finely chopped pecans

1/2 cup coconut flour

1/4 cup organic sugar

Pumpkin pie spice to taste (Trader Joe's contains cardamom A+).

Let infuse/cool after stirring, press on glass/metal bottom of springform, pre-bake 15 minutes, cool, and add the pumpkin mixture prior baking.

Do not remove the "wall" of the springform until the pie has cooled 12+ hours; use a knife along the interior wall to aid separation sans damage, and the result is a gorgeous "tall" presentation of a true custard.

Enjoy!!

Monday, January 19, 2015

The Best Diaper Cream

The Best Diaper Cream (clay)

2 oz cup shea butter (I buy this one. But is not white. It is yellow.)

2 oz cup coconut oil (I buy this one.)

1/4 cup bentonite clay (I buy this one.)

7 drops lavender essential oil (I only use the company that begins with do)

7 drops melaleuca (I only use the company that begins with do)

Almond oil (I would recommend this one.) or jojoba or avocado. If needed.

1. Place all ingredients in a bowl and use a fork to mash all ingredients together. If the cream is too dry, add 5-10 drops of Almond oil at a time and continue mashing until the consistency is that of a very thick paste. This will take a few minutes but the end result is worth it.

2. I then transfer cream to this container.

3. Apply with clean hands as needed.

Lasts 6 months, approximately.

Keep Oiling!