Heart-Warming Massage Oil
By Teri Carrick, L. Ac., Dipl. O.M.
* 2 drops rose oil
* 5 drops bergamot oil
* 1 drop ginger
Dilute in 1-2 oz carrier oil such as sweet almond massage oil. Blend the oils together and store in an amber or cobalt glass bottle. Apply during massage, being careful to avoid sensitive areas. And enjoy
Holistic Aromatherapy is a subtle, sensitive therapy with a powerful side, incorporating the use of 100% pure essential oils. It is the fastest stress release therapy there is and is an excellent way of treating negative emotional states as well as being extremely effective as a preventative treatment. An aromatherapy treatment promotes detoxification of the body and it encourages the natural healing process. Try this recipe from our Chinese Medicine Wellness Expert for a ‘heart-warming’ massage experience. Couple this recipe with our class and become a stress-relief tool for your loved one!
Energizing Aroma Recipe
By Teri Carrick, L. Ac., Dipl. O.M.
5 drops Pine oil
1 drop Cinnamon
1 drop Nutmeg
Combine essential oils and add directly to diffuser tank water OR mix as a room spray with 1 part oil to 3 parts water. The pine oil is an immune stimulant and disinfectant. It is great for keeping the germs at bay while we are confined during the winter. It has a strong action for supporting lung health. The Cinnamon and Nutmeg are warming for those cold winter months. This blend is reminiSCENT of the celebrations of our childhood.
This is a Holiday Recipe for use with a diffuser or as a refreshing room spray
Chamomile Milk Bath
A skin-softening treat for dry, winter skin
4 cups powdered milk
1/2 cup dried chamomile or 5 chamomile tea bags
Drizzle of honey or almond oil
Start running a hot steamy bath. Place chamomile in hot bath water. Pour powdered milk into running bath water. Add a drizzle of honey or almond oil for a wonderful aroma and added moisturizing Vitamin E benefit. Allow ingredients to churn under running water. Breathe deep, relax while your skin soaks for at least 20 minutes and then enjoy your smooth and silky skin.
Eat Your Veggies! Paella
Adapted from Latina Magazine, May 2007
1 large leek, white and light green parts only, sliced
1 lb. butternut squash, cut into 1-inch pieces
4 tbsp. olive oil, divided
1 medium onion, diced
1-3 tsp. cayenne pepper
1 large pinch Saffron
2 cloves garlic, minced
2 cups Basmati rice
2 1/2 cups chicken stock
1 cup white wine
1 cup frozen peas, thawed
1 bunch asparagus tips
1 large red bell pepper, diced
4 large plum tomatoes, chopped
1/2 lb Swiss chard, chopped
Preheat oven to 425°F. On baking sheet, place leek and squash, brush with 1 tbsp. olive oil and put in oven. Roast for 15-20 minutes, then remove and reduce oven to 350°F. In large paella pan, heat 3 tbsp. olive oil, then add onion and saute over medium heat until soft. Stir in cayenne and garlic. Add rice and cook while stirring for 2-3 minutes. Add stock, saffron, wine, leek-squash mixture, asparagus tips, peas, bell pepper, tomatoes and Swiss chard. Stir and simmer 5 minutes. Place paella pan in oven and bake at 350°F for 30 minutes, until rice is tender and stock is absorbed. Enjoy!
Spinach & Pear Salad
6 cups fresh spinach leaves
2 fresh ripe pears, peeled and sliced
¼ cup plus 2 TB crumbled low fat or nonfat feta cheese
¼ cup chopped toasted pecans
¼ cup plus 2 TB bottled nonfat or light balsamic vinaigrette salad dressing
1. Divide the spinach among 4 salad plates and top the spinach on each plate with a ¼ of the pear slices.
2. Sprinkle each salad with 1 ½ TB of the feta cheese and a TB of pecans. Serve immediately with dressing. (Yields 4 Servings)