essential oils for romance

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Nothing is more sensuous than a massage with essential oils. Blend ylang ylang with rose oils- reputed aphrodisiacs- with carrier oils for pure romance. ~Lawless

Aromatic plants and oils have been used for thousands of years, as incense, perfumes, and cosmetics, as well as in medical and culinary applications. According to Taylor (2000), here are two routes by which the essential oils enter the body: through the nose by inhalation or by absorption through the skin. Then the oil is inhaled, tiny molecules are absorbed into the bloodstream via capillaries in the nose, throat and lungs. As the oil circulates around the body, it acts according to its specific properties.

Enhance the romance of your Valentine’s Day by pampering yourself and your loved one with essential oils. The following have been recommended by Davis (1998), Lawless (2001) and Taylor (2000) for their aphrodisiac qualities:

Black pepper and cardamom have a warming, stimulating effect and helps to clarify the mind. However, do not use black pepper oil of you have high blood pressure.

Clary sage and sandalwood have a more musky, masculine scent. They also act as a mood enhancer and for spiritual, physical and emotional healing. Caution: avoid using clary sage if alcohol has been taken.

Orange blossom (neroli) helps with anxiety and reduces anxiety and depression.

Jasmine increases confidence, lifts depression and is a mood enhancer.

Rose is the timeless symbol of love and purity and has long represented feminine sensuality; rose oil also acts as a sedative and antidepressant.

Patchouli treats stress and nervous exhaustion.

Ylang ylang acts as a powerful aphrodisiac.

Each of these oils bring a sensual and deeply relaxing quality which help calm the mind and emotions, which may help one become more sensitive to sensual experience.

Use essential oils in a carrier oil, such as jojoba or avocado or a massage oil, put a few drops on hot and cold compresses, facial steams, baths, or add a few drops to an unscented candle. Burning incense in your favorite aromatherapy scent is also effective.

Happy Valentine’s Day, everyone!

Resources:

Davis P. (1988). Aromatherapy: An A-Z. Essex: Saffron Walden

Lawless, J. (2001). Essential Oils: An Illustrated Guide. London: Element.

Taylor, G. (2000). Aromatherapy: For Relaxation, Beauty and Good Health. New York: Ryland, Peters & Small.

 

chocolate chip cookies with Rise Crispies

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I first tried these at my neighbor, L’s. I couldn’t figure out why her chocolate chip cookies tasted so much better than mine. I finally asked her to share her secret and she told me Rice Crispies! If you haven’t tried these yet, here is the recipe. I’m making up a batch today to hand out for Valentine’s Day tomorrow.

Chocolate Chip Cookies with Rice Crispies

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

2 cups Kellogg’s® Rice Krispies® cereal

1 cup semi-sweet chocolate morsels

In small mixing bowl combine flour, soda and salt. Set aside. In large mixing bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in Kellogg’s® Rice Krispies® cereal and chocolate morsels. Drop by level measuring tablespoon onto baking sheets coated with cooking spray. Bake at 350°F about 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container. Enjoy!

zesty caesar salad

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Zesty Caesar Salad

1 head Romaine lettuce

2 cloves garlic

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon dry mustard

1 tablespoon Worcestershire sauce

4 tablespoons Parmesan cheese, grated

2 hard boiled eggs, mashed with a fork

bacon, cooked and chopped (optional)

1/2 cup bread, cubed

2 tablespoons vegetable oil

Mince the garlic and place in a small jar along with the olive oil, lemon juice, mustard and Worcestershire sauce. Shake well.

Heat the vegetable oil in a skillet and saute the bread cubes on all sides until brown. Place on a paper towel to drain.

In a large salad bowl, place the lettuce, mashed egg, bacon (if desired), croutons and the oil mixture. Toss well and serve immediately. Enjoy!

cauliflower soup with pan-seared mushrooms

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I remember the first time I tasted cauliflower. It was in grade three at school and as I was walking down the hallway by myself, a few older girls were coming out of their Home Economics cooking class. They asked me if I wanted to try some cauliflower? I held out my hand and they gave me a single cauliflower floret. I studied this pale, brain-like vegetable doubtfully. Then I tasted it. Crunchy and raw, it reminded me of mild cabbage. I liked it! Even better is this delicious buttery cauliflower soup topped with a slice of pan-seared mushroom. A tasty nourishing soup for these winter months!

Cauliflower Soup with Pan-Seared Mushrooms

2 tablespoons butter

3 medium onions, chopped

2 heads cauliflower, separated into florets and coarsely chopped

4 cups organic vegetable or chicken broth (or water)

¼ cup heavy cream (optional)

salt and pepper

2 Matsutake or portabella mushrooms, stemmed

2 tablespoons olive oil

Melt the butter in a large pot. Add the onions and cook over medium-low heat until onions are soft and translucent but not browned, about 15 minutes.

Add cauliflower and broth to the pot and bring to a boil. Reduce heat, cover and simmer on low heat until cauliflower is very sift, about 30 minutes. Let cool slightly.

In small batches, puree the soup in a blender or food processor. Return the soup to the pot and stir in cream (if desired). Season with salt and pepper. If necessary, add a few tablespoons to water or broth to thin the soup.

Heat a large skillet. Brush the mushrooms with the oil, season with salt and pepper and add them to the skillet. Sear over moderately high heat, turning once, until tender, about 6-8 minutes. Remove from heat and thinly slice the mushrooms.

Ladle soup into warm bowls. Garnish with the sliced mushrooms and serve. Enjoy!

grilled portabello mushrooms on savory greens

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Grilled Portabello Mushrooms on Savory Greens

2 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

2 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

2 teaspoons fresh sage, chopped

4 portabello mushrooms

salt and pepper, to taste

4 cups mixed savory greens

In a glass jar add the vinegar, oil, garlic, sage and rosemary. Put lid on jar and shake vigorously until well-mixed. Coat that mushrooms in the vinaigrette. Grill on BBQ or in an oven on broil until just softened, turning a few times. Baste the cooked mushrooms with any additional vinaigrette.

To serve, toss the greens in your favorite oil and vinegar. Slice mushrooms thickly and place on top. Serve with crusty brown bread or parmesan crisps. Enjoy!

winter squash bread

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I tried a new bread recipe last night and would love to share it with you. Perfect for the winter season, this is an ‘egg-y’ bread that is slightly sweet and calls for the addition of winter squash. This flavorful bread is excellent for sandwiches or simply on its own with a bit of butter…

Winter Squash Bread

1 tablespoon active dry yeast

1/4 cup brown sugar

1-1/2 cups warm water

2 eggs

1 cup winter squash or pumpkin puree (roasted, then pureed)

1 tablespoon salt

1/2 cup yellow cornmeal

5-6 cups organic unbleached flour

Place yeast, a pinch of the brown sugar and the water in a large bowl and let stand for 10 minutes. (Yeast should start to become foamy.) Using a whisk, beat the eggs and squash puree into the yeast mixture. Add the remaining brown sugar, salt, cornmeal and 2 cups of the flour. Using a wooden spoon, continue adding flour, 1/2 cup at a time and mix until a soft dough is formed.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes, adding more flour as kneaded to prevent the dough from sticking, to create a smooth and elastic dough. Grease a large bowl and add the dough, turning to coat. Cover with a clean, damp tea towel and let the dough rise in a warm place (or in your oven at the ‘proff’ setting) until doubled, 1 to 1-1/2 hours.

Preheat oven to 450 degrees (F). Lightly grease a baking sheet or line with parchment. Sprinkle baking sheet with cornmeal. Punch down dough and turn onto a lightly floured surface. Form the dough into 2 large loaves, or 4 baguettes, or individual rolls. Cover the loaves loosely with plastic wrap (that has been greased) and let rise until doubled, 30 minutes to 1 hour. Dust the tops of the loaves with flour.

Place in oven, immediately reduce the temperature to 375 degrees (F). Bake for 35-45 minutes or until golden brown. Remove and let cool on a wire rack before serving. Enjoy!

Resource:

Ash, J., & Goldstein, S. (1995). From Earth to the Table: John Ash’s Wine COuntry Cuisine.  New York: Penguin Books.

The Tao of Abundance: Eight Ancient Principles for Abundant Living by Laurence Boldt (book review)

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In my own personal search for meaning and the deepening of my capacity for human compassion and understanding, I find myself drawn to reading books from many different perspectives, cultures, philosophies and belief systems. I have spent the past three enjoyable weeks reading The Tao of Abundance: Eight Ancient Principles for Abundant Living by Laurence Boldt. I say ‘enjoyable’ because every page of this book has been a pleasure to read. Boldt’s style of writing is both professional and competent. He demonstrates a thorough understanding of Taoism and invites the reader to reinterpret modern economics and Western beliefs on ‘abundance’, ‘time’, ‘leisure’ and ‘beauty’ through this Taoist lens.

The book is written in eight chapters and begins by providing a basic introduction to Taoism for readers who are new to this ancient philosophy. Boldt then explores the theme of abundance in its many forms, for example, The Nature of Abundance, The Flow of Abundance, The Power of Abundance, The Harmony of Abundance, The Beauty of Abundance, and so on. Boldt draws heavily on the wisdom of Lao Tzu, Chuang Tzu, Lieh Tzu and also includes insights from the Bible, Mother Theresa, Ghandi, Albert Einstien and Carl Jung, among others.

In his writing, Boldt expresses his concern regarding the common Western view of abundance and the real sense of scarcity and lack that many people feel in their lives today. Boldt writes:

In a world that defines abundance in terms of scarce resources and economic abstractions, the Taoist philosophy defines abundance in human terms and sees the world as a naturally abundant place. In a do-oriented society that puts faith in future progress, it reminds us to be, and that here and now is the only place we live. In a world caught up in glamour and obsessed with consumption, the Taoist perspective offers and appreciation of leisure and beauty in the simple things in life. In a society that values the cerebral and abstract, the Taoist remind us to trust our intuitions and to recognize the power of the unconscious intelligence. In an increasing narcissistic and artificial society, Taoist philosophy values humility, naturalness, and spontaneity.

A very helpful feature of the book is the workbook found in the back, where Boldt has created a series of exercises to help readers identify and explore their own deeply held beliefs about wealth, abundance and prosperity. I was astonished at some of the limiting beliefs I was able to identify in my own mind, beliefs that first formed as a child growing up in a world where money was scarce, hard to earn, and even harder to keep. Re-examining my old beliefs and replacing them with a more accurate and positive framework has helped me experience the world in a fresh new way. Through his clear writing, Boldt has also given me a solid introduction to the Tao and the immeasurable joy and fulfillment that comes from living in the Tao.

…as you give your gifts and express your inmost nature in the outer world, you attract to yourself the people, circumstances, and resources you will need to fulfill your destiny. You enter a field of experience that, from a conventional perspective, seems magical, but in fact is only the natural state of your being. Spontaneous, creative action and synchronicity in relationships and events become the order of the day. You’ll find yourself being in the right place at the right time. It is not anything you are consciously doing; you are simply allowing your own nature to move you into the flow of the Tao.

Boldt writes competently and communicates his ideas clearly. There is also an intimate quality… he writes as a friend, sitting at the table with you discussing the Tao of Abundance over a cup of jasmine tea…  Other works written by Boldt include Zen and the Art of Making a Living and How to Find the Work you Love. He conducts workshops and offers career coaching via his website www.empoweryou.com.  I highly recommend this book to anyone interested in Taoism or creating a new economic paradigm in these highly turbulent times. As Ghandi once said, “There is enough for everyone’s need, but not their greed.”

Resource:

Boldt, L. (1999). The Tao of Abundance: Eight Ancient Principles for Abundant Living. New York: Arkana.

creamy carrot soup

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I love winter soups! These colorful root vegetable soups make it easy to eat in harmony with the seasons. Carrots are high in vitamin A and are a good source of fiber, antioxidants and minerals. Also, the absence of onions and garlic in this particular recipe make it easier to digest for those with IBS (Irritable Bowel Syndrome).

Creamy Carrot Soup

2 tablespoons butter

3 stalks celery

1 bay leaf

3-1/2 cups organic vegetable broth (or organic chicken broth)

1 teaspoon sugar (or natural sweetener of your choice)

1/2 teaspoon salt

1/2 teaspoon turmeric

2-1/2 lbs. carrots, peeled and coarsely chopped

3 potatoes, peeled and diced

1- 1/2 cups milk

2 tablespoons vegetable or chicken broth

In a large pot, melt butter over medium heat then add celery and saute for about 8 minutes, until tender.

Stir in bay leaf, 3-1/2 cups of the broth, sugar, salt and turmeric until combined. Add carrots and potatoes; increase heat and bring to a boil. Reduce heat to low and let simmer for 30 minutes, or until carrots and potatoes are very tender.

Remove from heat. Discard bay leaf. Allow to cool for 5 to 10 minutes.

Transfer to blender in small batches. Puree until smooth and return to pot. Stir in milk and the 2 tablespoons of broth. Cook over medium heat, stirring constantly, until heated through. Ladle into warmed serving bowls. Enjoy!

Resource:

Raman, M., Sirounis, A., & Shrubsole, J. (2011). The Complete IBS Health & Diet Guide.    Toronto, ON: Robert Rose.

 

festive rum balls

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It’s February and Valentine’s Day is just around the corner. These pretty little rum balls are so easy to make and very effectively communicate “I love you” in the universal language of chocolate. These are wonderful served with cognac or hot coffee after a special dinner.

Rum Balls

15 lady finger bisquits

1/2 cup unsalted butter

5 squares semi-sweet bakers chocolate (or 150 g of dark chocolate), broken into pieces

2 tablespoons rum

1 egg yolk

1/2 cup icing sugar

1 cup ground hazelnuts or almonds

cocoa powder

Pulse the lady fingers in a food processor until they resemble fine breadcrumbs. (You can also hand grind these in a large mortar and pestle.) Melt the butter in a small saucepan, then stir in the chocolate pieces and remove from heat. Stir in the egg yolk, rum, icing sugar, ground nuts and ground biscuits. Mix well. Mixture should be firm, so add more ground biscuits or nuts if the mixture is too wet. Cover and refrigerate until firm. Roll the mixture into balls to fit into small petit fours cases. Chill once more and then roll in sifted cocoa powder to coat. Stored in a covered container in the refrigerator until ready to serve. Yield: 30 rum balls

moments of wonder, continued…

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After the daily ski with Lucy, I like to spend the rest my mornings doing some reading. Usually the morning reading is on something instructional that will teach me something or enhance my life in some way; evening reading is usually a novel, a memoir or a book of poetry.

At the moment, I am reading The Tao of Abundance: Eight Ancient Principles For Abundant Living by Laurence G. Boldt. This morning I read his chapter on “The Beauty of Abundance” and wanted to share a few quotes as they relate so beautifully to yesterday’s post on moments of wonder:

…all nature is rhythm, and manifestly so for those who live in it. Whether it is on the beating of the human heart, the inflow and out-go of breath, the patterns of a leaf, the sound sof a stream, the migrations of animals, or the cycles of days or seasons, the pulse of life is rhythmic. ~ Boldt

Like the Taoists before them, eighteenth century American European Pantheists like Goethe and nineteenth century American transcendentalists like Thoreau advocated the contemplation of nature as a path to transcendence. Their writings exhort us to take the natural world as our temple and find in it the revelation and Beauty of trancendent Mystery. ~Boldt

Wisdom is inherent in nature and reveals iself to people of any nation, race, or time if they will open themselves up to it. We too can avail ourselves of this wisdom by making time to spend in nature. ~Boldt

Spending time in nature allows our bodies to slow down to the rhythms of nature, and to begin to feel at one with them. Our senses become more acute and our attention spans elongate. …In this state of grace, we can begin to more fully appreciate the transcendent wisdom that abounds in nature. ~Boldt

Resource:

Boldt, L. (1999). The Tao of Abundance: Eight Ancient Principles for Abundant Living. New York: Arcana.