dōTERRA Lime Essential Oil
I don't know about you, but I am a HUGE fan of citrus fruits, citrus smells and especially all of the dōTERRA citrus essential oils. One of my top favorite citrus oils has got to be dōTERRA Lime essential oil. I love a drop of Lime oil in my water and I really love a few drops of Lime oil added to my DIY room freshener spray and my all purpose cleaner too. Lime is such a versatile oil, so its easy to see why it can be a favorite to many!
With Lime being known for its cleansing benefits when taken internally and its amazing citrus flavour and aroma, its no surprise that people love adding a drop or two into their water, or even into a salsa or guacamole dip. Lime is often added to foods to enhance flavor and also added to beverages for that extra fresh, citrus flavour. The Lime flavour is loved by all and the tart, sweet, citrus aroma is loved by many too. This makes Lime a great oil to be used during aromatherapy for positive affects on the mood and promoting emotional balance and well being. Lime is well known for its ability to uplift, balance and energise.
With its cleansing and purifying benefits, Lime is often also used aromatically for purifying and cleansing the air, through diffusion or a DIY room freshener spray, or used in an all purpose cleaner for its effective ability in being a natural surface cleanser. Because of this natural cleansing benefit, many people like to add 1 drop of Lime to facial cleanser or even shampoo, to assist with beautifying the skin.
Here is a great recipe for a Do-It-Yourself Coconut Lime Sugar Scrub. Treat your skin today and help cleanse and purify at the same time.
Coconut Lime Sugar Scrub
Mix well together and store in a glass jar. Use a small amount to scrub your face, your feet, and your entire body. But remember, a small amount goes a long way!
dōTERRA Cardamom Essential Oil
Through a collaborative and responsible sourcing arrangement in Guatemala, dōTERRA retrieves high quality Cardamom seeds, which are distilled into Cardamom essential oil. A close relative to Ginger, Cardamom essential oil can assist with gastrointestinal health and is commonly used internally to help soothe occasional stomach discomfort. This oil can also support respiratory system, through its ability to have profound effects on respiratory health, due to its high 1.8-cineole content, which is well known for promoting clear breathing and better respiratory health.
With its spicy, warm, fruity and balsamic flavoring, Cardamom does well as a flavourful spice for cooking and baking, so don't forget to add the Cardamom! I love my Cardamom oil and use it in tea, in curries, rice dishes, raw bliss balls and also added to chocolate.
Did you know that cardamom is the third most expensive spice ( behind saffron and vanilla ) due to its labour intensive harvesting process. Used for assistance with digestive issues it is also wonderful in the diffuser for a warming chai fragrance;
CHAI DIFFUSER BLEND
3 drops cardamom
1 drop clove
1 drop ginger
Here is a delicious recipe to try from The Essential Oil Chef
Pistachio , Lemon & Cardamom Crunch Cake
175g butter at room temperature, plus a little extra for greasing
3 drops doTERRA cardamom essential oil
175g self raising flour
1 teaspoon of baking powder
175g light brown sugar
100g pistachio kernels or crushed almonds
finely grated zest of four lemons, plus the juice of two
3 medium eggs at room temperature, lightly beaten
50g granulated sugar
Preheat the oven to 180C/160C fan
Grease and line a loaf tin with baking paper.
Sift the flour an baking powder into a mixing bowl.
Add the butter, brown sugar, cardamom essential oil, and half the lemon zest to a food mixer and beat together until light and fluffy.
Add the beaten egg a little at a time, making sure each addition is fully incorporated before you add more. If the mixture starts to curdle, add a tablespoon of flour which should bring the mixture back together.
Gently fold in the flour until the mixture is smooth and then fold in half the lemon juice.
Tip the mixture into the lined loaf tin and smooth the top, scatter the pistachios or almonds evenly over the top.
Bake for 40 minutes until golden and a skewer inserted in the middle comes out clean.
Remove the cake from the oven and while it is still hot, makes holes in the top with a skewer or fork.
Mix together the remaining zest, juice and granulated sugar and spoon it over the top, letting it seep through holes. Cool in the tin.
Remove from tin , cut into slices and serve with natural yoghurt or coconut yoghurt.
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