I’ve been on a Chronobiotic way of eating (when I came back last month Di Shoobridge and Claire Heywood were into it and gave me a basic handwritten guide) and googling around I read that oranges are best at 11 in the morning, to be had by themselves, so I’ve been hand squeezing a sweet navel orange and adding a couple of drops of YL Orange oil, and I have to say it is heavenly.
So I am religiously going through my email folders and deleting deleting deleting and I come across this formula that I was sent for Hal when he went through a mega itchy rash phase after we went to LA last November. In the end, he had to use the ParaFree that I brought back from the US plus oils. And he never got to use this… but I’ll post it because I was talking to someone who had a mega itchy rash…
An Itch Remedy
that may help
1 pint unpasteurized apple cider vinegar
5 drops rosemary oil
5 drops oregano oil
5 drops lavender oil
5 drops sage oil
5 drops peppermint oil
5 drops clove oil
4 drops lemon oil
3 drops black pepper oil
1 drop capsicum oil
1 head garlic finely diced
3 oz ginger finely sliced
4 oz echinacea tincture
Warning:
Be sure to use unadulterated, therapeutic grade essential oils. All essential oils sold by Young Living are of this superior quality.
Do not use metal cap on bottle.
Been back from Costa awhile but more of that in my next post (its been so super busy I’ve been reduced to making lists). Okay.
MARINADE FOR TEMPEH (I block) (inspired by a lack of Schezuan Pepper in stores closeby)
Soy Sauce, Mirin, Mustard Oil (or your choice… mustard oil is good for pitta types and you could use sesame instead), 2 drops of Young Living Fennel oil, 2 drops of YL Black Pepper, 1 drop of Cassia (from my 12 Oils of Ancient Scripture), 1 drop of Cinnamon Bark, 1 drop Thieves. Add a touch more salt as needed. Slice Tempeh thinly Marinade overnight.
I grilled the tempeh and it came out crisply enough… inspired by Michelle Soo telling me that 5 Spice and Tempeh were like duck to water (my metaphor… she used some other hand gesture… not a rude one).
CUMQUAT TEA (Have you been wondering what you are going to do with those cumquats in your garden and you aren’t really the making-jam type)
Festivitea Tea (or any other interesting herbal tea — this one contains Peppermint, Melissa, Licorice, Rose Petals, Chamomile, Calendula, Lemongrass & Red Clover). I add, for fun, a combination of other teas like Horsetail for Silica content, and Spearmint or Rooibos. I quarter a cumquat and add it to my tea infill strainer and let it steep. The combination seems to be able to steep forever and not get too strong… if you forget and come back to it later.
As expected, January is one of the busiest months. We have to remind ourselves that we can only work on one person at a time! Tonight will probably be extra busy since the weather is just right. And as usual, I am super-prepared, having done my morning Sadhana practice (yoga) and eaten a fairly light brunch, and packed the car except for the oils that I’m mollycoddling till the last moment and then they will go in the car as well.
THE CHICKPEA BRUNCH with GRATED BEETROOT/CARROT
For brunch, I soaked chickpeas last night (as I do with nuts, seeds, grains) and cooked it this morning. Tipped water out and squeezed in some lemon, and salt, a touch of basil oil, and cold-pressed organic olive oil. Took a couple of scoops of chickpea mix and added some grated beetroot and carrot, chopped cucumber, that I’d de-parasitized with Lugol’s iodine, and added a touch of vinegar, and we were good to go.
I’m taking with me a sugarless Banana bread that I begged Hal to make (his secret recipe) for when I’m between treatment sessions. Just before I leave, I will make a protein drink with Powermeal (2 scoops) and NingXia Red (180 ml juice in 200ml water).
I’ve been using Harmony oil blend on all those points on the ear lobes and I might re-apply. Plus a bit of Abundance oil for extra energy, Myrrh oil on the feet and pressure applied by way of a spiky ’sports’ ball such as you might see in a Pilates studio, and my skeletal system feels looked after!
Feb is going to be chocka with workshops and trainings. Email me (details on contact page) for details.
These recipes are posted in honor of Katie and her newborn Xmas baby, Abigail.
1 Ripe Banana, Hazelnut Milk (or Rice Milk or Almond Milk) or combo, scoop of Sheep’s Yogurt, 3–4 drops Theives (Young Living Oil).
Blend. This tastes like a Chai Smoothie. And I liked it best with the Hazelnut milk.
Who would have thought that Thieves oil that can take out my cold/flu symptoms could be so good in cooking.
Young zucchinis, soaked walnuts (in water for at least 4 hrs), basil leaves, salt, a good quality parmesan, 2 big scoops of organic cottage cheese with a few drops of Young Living Black Pepper and Mountain Savory oils.
Scoop out flesh. Blend walnuts, basil, salt 9to taste), parmesan, and zuke flesh. Put some dollops of the cheese into the zucchini boats and even out. Mound the zuke-nut paste on top. Bake in a medium oven for about 1/2 hour… or till the tops are spotted with a golden brown.
Exactly what the title says.
Get yourself a packet of Organic Rosehips. Put a tablespoon into a saucepan of water with a knob of ginger and simmer for about 1/2 hour. Turn it off and add a teaspoon of Equisetium leaf (for silica—good for hair and skin), Dandelion (for liver), and/or nettle (blood cleanser). You can add a slice of lime/lemon if you want.
For the uninitiated — No sweetener or milk please.
An ‘Oily’ friend of mine sent me a recipe for an all-dosha balancing Mung Bean soup and I made it and it was okay taste wise but I didn’t feel it was quite ‘right’, for me at least. I need to satisfy my Vata-type constitution or I can end up too nervy so I decided to experiment. So this is what I came up with:
2 cups of Moong dhall soaked for a few days (for digestibility) with changes of water in between.
Rinse off dhall. Cook with about an inch or so of water to cover together with some leaves of seaweed, or sprinkles of dulse, and 3 chopped celery sticks, 1 bunch of parsley, a bunch of small turnips chopped, a beetroot chopped, a can of tomatoes or equivalent fresh, a small knob of ginger, 1/4 tsp of fenugreek seed and fennel seed. Goes without saying to use organic or bio-dynamic ingredients. I choose not to use garlic or onion.
I cooked it for a few hours till soft/mushy.
Then I fried up the following spices in a spoon of organic coconut oil, over low heat. Watch out that you do not overfry the spices.
1 tsp of black mustard seeds till they pop. Add 1/2 tsp of cummin powder and turmeric powder. Add 1 and half tablespoon of organic tomato paste. Stir a few times and then add to the mung bean mixture.
Some may want to omit the tomato or to add garlic. I found this SITE on the internet that was a fount of useful basic info that I already knew. So to avoid stating the same thing over again use the link provided. I found that his suggestion of doing the mung bean soup routine only every other day or as needed was something that I’d found out for myself from experience.
Soak a cup of Red Quinoa overnight (as you would other grains). Other kinds of Quinoa can be also used. Soak a handful of walnuts as well.
Roast a bunch of baby beetroot (cover and bake in a slow-medium oven for about 45mins), skin and chop. Cook quinoa in water to cover by about one centimetre — till translucent. Slam dunk some green beans in boiling water for a minute or so (longer depending on quality). Chop parsley, spring onion and cooked beans and put in with cooked quinoa together with beetroot and chopped walnuts. Other additions are: grated carrot, grated celeriac.
Dress with lemon juice/balsamic vinegar/salt/YLEO Black Pepper Oil, Mountain Savory/Orange
You can add goat or sheep feta if that’s on your dietary regime.
Also, if you are more raw food than cooked, you could finely chop the green beans instead of cooking.
Eat!
ROSE JELLY WITH APRICOTS using AGAR AGAR
Agar agar is very very cooling! I thought of combining it with a high frequency oil like Rose. This was great but it left a slightly bitter taste. When I combined it with the baked apricots, there was a perfect complement. Also tried it with Tangerine oil (less expensive than awesome Rose) and this gave great results. Remember, I only use YLEO oils with GRAS rating for internal use.
RECIPE
2 cups filtered water
2 flat teaspoons of agar agar (available in health food stores or Chinese food stores — always read the ingredients)
1/3 cup of agave (available from YLEO but cheaper varieties can be found in some health food stores)
2 cups baked apricots (fruit destoned and cut in half and cooked in slow oven for 50 mins or until soft)
Boil the filtered water. Mix the agar agar in a little cold water and pour into the boiling water — stirring with a whisk — for 2 or 3 mins. Pour the agave into a porcelain dish that you will use for setting the jelly and then pour the boiled water/agar-agar over. Let it cool to a point just before setting — either in a bowl of cold water or on the kitchen bench while you are doing other things and then drip in the Essential Oil you’ve chosen — here, I’ve used Rose or Tangerine. By adding the Essential Oil at room temperature you have made sure that you have not destroyed its valuable constituents. Cover and place in fridge till set. Serve with apricots. And cream if desired — though the cream might make you feel hot again! I’ve found a great alternative is sheep milk yogurt (sheep is creamier than goat) — some brands have a cream-like texture/flavor — much easier to digest than the normal cream.
This is an easy thing to make and assemble if you are planning to gather at a friends place on a hot day as I did.
A scrumptious salad that started with my wanting something small, light, quick before turning in for the evening. And the mesclum from earlier this week was in good shape, unusually so… but I didn’t want something too much like ‘roughage’ so I added cucumber and… one flowery peach. I’d been going to throw it out because I’d bought it already less than great for my peachy tastes but left it in the fridge in case my memory or the fruit improved. Had a tiny slice before a started to make sure I wouldn’t totally ruin my salad. Turned out great… the floweriness added a little body to the vinaigrette as it mushed up a little with the avocado. I meant to add a bit or orange or tangerine oil… but that will have to be next time.
THE RECIPE
1 peach
1 avocado
handful of mesclun lettuce
half a small cucumber
5 baby baby carrots
1 tablespoon toasted pinenuts
Vinaigrette of lemon, celtic sea salt, organic olive oil