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Essential oils

What do you really know about essential oils?

I realized recently that over the year I’ve been writing these articles, but I didn’t introduce you to any essential oils. I simply offered you some blends that you benefit from for various activities, but I never actually explained important things about these oils and how you can choose to benefit from them.

So, this is going to change.

Today, I’ll introduce you to a very simple but very potent essential oil, easy to find anywhere, and especially easy to use in summer.

I am talking about citrus lemonum, or Lemon.

This essential oil comes from Italy, California or Argentina . Here are its principal properties :

Antianemic, antitumor, antifungal, antitoxic, decongestant, expectorant, insecticide, astringent, tonic nervous, antimicrobial, antibacterial, antisclerotic, antispasmodic, depurative, febrifuge, immuno-stimulating.

It is especially efficient when you suffer from bronchitis, excess mucus, sinusitis, asthma , sore throat and flu.

This oil stimulates your blood circulation, strengthens capillaries, varicose veins, thins the blood, prevents thrombosis, help arteriosclerosis, hemorrhoids and phlebitis.

What does that mean? It means that any athlete should use this oil, atleast as a preventive measure.

Of course, you can choose to add a few drops of it in a massage blend and regularly benefit from it through a good body massage, but it can be even more effective.

You can actually use it to replace a fresh lemon in many ways, in your food.

Before you start sprinkling lemon essential oil a little bit everywhere, let’s cover some basic rules.

The use of essential oils in the kitchen: Basic rules

These oils not only are tasty and smell good but they also have real therapeutic virtues.

We must respect the fact that they act on the body ( much better! ) and we should not have a heavy hand using them.

Fat is compulsory: essential oils are soluble fat and must be diluted in fat before you put them in your mouth.  So, you must ensure that the drops are properly dispersed in a preparation, whether hot or cold, thanks to a fat base (butter, coconut milk , almond milk , yogurt, coconut oil etc. … )

 Do not cook the EO … it is better to add it at the end of the preparation. This is a plus to enjoy the properties of the selected botanical source.

You no longer need to infuse herbs such as thyme, cloves or dried rosemary: simply add one or two drops before you serve your dish, and voilà !

For example:

  1. After having mixed your soup, add a drop of EO in a little yogurt or chicken broth before adding it to the soup.
  2. In a dessert (lemon curd, chocolate pudding, custard), add a drop of EO when the preparation has cooled down.
  3. In a hot sauce dish, add a drop of EO before serving to enhance the flavor of the sauce. (A drop of basil in tomato sauce…)
  4. Similarly, it will be useless to infuse thyme, nutmeg or cloves in cooking water if you add a drop at the end of the preparation!
  5. In a cake batter, add from 1 to 3 drops of … lemon, orange or cinnamon EO before placing it in the oven. The EO • Cinnamon cassia gives a sweet taste to the preparation that can replace the addition of a sweetener in a granola, for example.

Mint is good in chocolate preparations.

Lemon, orange, tangerine, pink adorn make better cookies, granola, waffle …

Basil, lemon, fennel, rosemary combine work very well with a vinaigrette or a tomato sauce.

Pepper and ginger give depth to a curry. But the bonus is that in addition, you will enjoy the anti-fungal, anti-bacterial cleansing and rebalancing of most of these oils.

Here is a little recipe to put you on track

Fresh raw soup with avocado

  • 2 garlic cloves.
  • 3 peeled avocados.
  • 3 tablespoons lime juice.
  • 500 ml of whole milk.
  • 1 handful of fresh coriander roughly chopped.
  • 1 pinch of cumin.
  • 1 large pinch of salt.
  • 1 onion, chopped.
  • 2 tablespoons of olive oil and a drop of lemon EO.
  • 2 tablespoons of yoghurt from sheep or goat.
  • A handful of alfalfa sprouts.
  • In a blender, pour half the milk, lime juice, cumin, coriander, salt, garlic and avocado flesh.
  • Mix everything.
  • In a saucepan (medium heat,) melt the onion in olive oil for 5 minutes.
  • Add the remaining milk and bring it to a simmer.
  • Add the mixture to the avocado, adjust the seasoning, add the EO stirring well, pour into cups and garnish with a dollop of yogurt and a few alfalfa sprouts.

If you need more guidance to use essential oils, you’ll find my user’s manual here:

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Essential oils

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