When you are looking for essential oils, be sure to find those that are certified organic and spectramatigraph tested.
Here are some instructions for essential oil use:
Direct Application
- Apply neat, directly to the skin on location (the definition "neat). Dilute oils if necessary with message oil.
- Oils penetrate the skin. Rapid absorption delivers benefits throughouth the body within minutes.
-When trying new oils, always test a small area of skin before applying over the body.
Direct Inhalation
-Put several drops into the palms of your hands, rub together, or put on a tissue.
-Cup your hands over your nose and mouth, breathe deeply.
Massage
-Mix 10-12 drops (5 for children) of your favorite essential oils with one ounce of massage/carrier oil.
Wear as a purfume or cologne
-Apply pure, thereapeutic essential oils.
-Essential oils are superior alternatives to synthetic fragrances and deoderants.
Personal Care Items
-Cleanse, rejuvenate, heal with the amazing botanicals and oils from nature-pure essential oils! Just add essential oils to your shampoo, conditioner, lotions, etc.
-Create your own essential oil-infused deodorant, or skin care oil, or tooth polish.
Bath
-Add 5-10 drops essential oil to Dead Sea Salt or Sea Salt, mix. Put in a warm bath.
Diffusing
-Set a mood or cleanse the air with mists of healing and protection.
Vaporizer/Humidifier
-Lavender oil is ideal for baby's room to calm and soothe with a healing aroma.
-Essential oils such as Eucalyptus, Lemon, or Frankincense are historical favorites to use in vaporizers.
Dietary Suppliments
-High quality, nutrient dense nutritional blends are essential to your daily vitality.
-Many essential oils can be ingested simply by putting 2-4 drops in a veggie capsule (obtain them at your local helath food store), and if needed, fill remaining space in capsule with edible oil. Can be taken with meals, or in between meals.
-Check with your health care professional before consuming any essential oils directly from the bottle.
Create a Compress
-Rub several drops of oil on desired location.
-Cover the area with a hot, damp towel. Cover the moist towel with a dry towel.
-If the 'heat' of the oil ised becomes too intense, apply message oil - or any pure vegetable oil - on location to dilute intensity.
Cleaning/Disinfecting In and Around The House
-A few drops of esssential oil may be added to the dishwasher or washing machine to clean and disinfect.
-Some essential oils create an environment that is unfrindly to and kills germs and bacterial. Some favorites include Lemon, Peppermint, Tea Tree, and Thyme.
Monday, May 23, 2011
Sunday, April 17, 2011
Pineapple Chutney
Makes 1 Quart
1 small pineapple
1 bunch cilantro, coarsely chopped
1 tablespoon freshly grated ginger
2 tablespoons fresh lime juice
1 teaspoon sea salt
1/4 cup whey
1/2 cup filtered water
Mix pineapple, cilantro and ginger and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer. Mix lime juice, sea salt and whey with water and pour over pineapple, adding more water if necessary to cover the pineapple. The chutney should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 2 days before transferring to refrigerator. This should be eaten withing 2 months.
Variation: Hot Pineapple Chutney
Add 1 small red onion, 1 jalapeno pepper and 1/2 red pepper, all finely chopped.
1 small pineapple
1 bunch cilantro, coarsely chopped
1 tablespoon freshly grated ginger
2 tablespoons fresh lime juice
1 teaspoon sea salt
1/4 cup whey
1/2 cup filtered water
Mix pineapple, cilantro and ginger and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer. Mix lime juice, sea salt and whey with water and pour over pineapple, adding more water if necessary to cover the pineapple. The chutney should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 2 days before transferring to refrigerator. This should be eaten withing 2 months.
Variation: Hot Pineapple Chutney
Add 1 small red onion, 1 jalapeno pepper and 1/2 red pepper, all finely chopped.
Salsa
Makes 1 quart
4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped Chile pepper, hot or mild
6-8 cloves garlic, peeled and finely chopped (optional)
1 bunch cilantro, chopped
1 teaspoon dried oregano
juice of 2 lemons
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional 1 tablespoon salt)
1/4 cup filtered water
Mix all ingredients and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.
**Ketchup provides us with an excellent example of a condiment that was formerly fermented and therefore health promoting, but whose benefits were lost with large scale canning methods and a reliance on sugar rather than lactic acid as a preservative. The word "ketchup" derives form the Chinese Amoy dialect ke-tsiap or pickled fish-brine or sauce, the universal condiment of the antcient world.
4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped Chile pepper, hot or mild
6-8 cloves garlic, peeled and finely chopped (optional)
1 bunch cilantro, chopped
1 teaspoon dried oregano
juice of 2 lemons
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional 1 tablespoon salt)
1/4 cup filtered water
Mix all ingredients and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.
**Ketchup provides us with an excellent example of a condiment that was formerly fermented and therefore health promoting, but whose benefits were lost with large scale canning methods and a reliance on sugar rather than lactic acid as a preservative. The word "ketchup" derives form the Chinese Amoy dialect ke-tsiap or pickled fish-brine or sauce, the universal condiment of the antcient world.
Ginger Carrots
4 cups grated carrots, tightly packed
1 tablespoon freshly grated ginger
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
These are the best introduction to lacto-fermented vegetables we know; the taste is delicious; and the sweetness of the carrots neutralizes the acidity that some people find disagreeable when they are first introduced to lacto-fermented vegetables. Ginger carrots go well with rich foods and spicy meats.
In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or a meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature about 3 days before transferring to cold storage.
1 tablespoon freshly grated ginger
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
These are the best introduction to lacto-fermented vegetables we know; the taste is delicious; and the sweetness of the carrots neutralizes the acidity that some people find disagreeable when they are first introduced to lacto-fermented vegetables. Ginger carrots go well with rich foods and spicy meats.
In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or a meat hammer until juices cover the carrots. The top of the carrots should be at least 1 inch below the top of the jar. Cover tightly and leave at room temperature about 3 days before transferring to cold storage.
Sauerkraut
Makes 1 Quart
1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional 1 tablespoon salt)
In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or a meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.
1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional 1 tablespoon salt)
In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or a meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.
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