Essential Halloween Solutions
Trick or treat smell my feet give me something good to eat! Hope you enjoy these fang-tastic snacks, give support to the kids immune systems during the night's festivities and fun DIY Fall projects. Have a spooky good time.
Diffuser Blends
Spooky Boo
2 drops Clove
2 drops Frankincense
3 drops Patchouli
2 drops Spikenard
Pumpkin Spice
3 drops Clove
3 drops Cinnamon
3 drops doTERRA On Guard
2 drops Wild Orange
Fall/Winter 2020
Orange Spice
2 drops Cinnamon
2 drops Clove
2 drops Cardamom
4 drops Wild Orange
Tummy troubles in need of taming? Tamer Digestive Blend is the newest addition to the doTERRA Kids collection, and it is not one you want to be without.
Usage Tips:
Keep Tamer on hand in your purse or child’s backpack.
Apply to the stomach after a large meal.
Take on a road trip to ease the effects of motion sickness.
Essential Oils for Helping Little Tummies
When your little one needs some soothing help, you want to be able to provide that for them! Tamer Digestive Blend is perfect for children and adults alike. Whether it’s unfamiliar food, a windy car ride, or first day of school nerves, you want Tamer on hand to do exactly what it named for and tame!
Save your Jack-O-Lanterins
When the kids go out trick-or-treating, apply this blend on the back of their necks to keep them resilient throughout the night’s activities. This blend offers the perfect support for immune systems, especially when the weather is turning cold.*
Ingredients
2 drops Arborvitae oil
2 drops doTERRA On Guard®
2 drops Frankincense oil
Instructions
Add essential oils to a 10 mL roller bottle and top with Fractionated Coconut Oil.
Use as needed on bottom of feet or back of neck.
Spiced with the immune-boosting benefits of doTERRA On Guard Protective Blend and Cinnamon Bark oil, this popcorn make a great wintertime snack.* Ingredients 1 cup popcorn kernels ¼ cup unrefined coconut oil ¼ cup pure maple syrup 5–6 drops doTERRA On Guard Protective Blend 2–3 drops Cinnamon Bark oil Ground cinnamon to taste Salt to taste
Instructions
Air-pop popcorn and place in a large mixing bowl.
Melt coconut oil. Stir in maple syrup and essential oils.
Pour mixture over popcorn, pausing to toss and mix.
Sprinkle with ground cinnamon and salt. Mix thoroughly and enjoy.
Tip: If melting coconut oil on the stove top, be sure to remove from heat before adding essential oils.
Sugar scrubs are a great way to exfoliate and soften your skin, and can easily be customized using different types of sugar, salt, oil, and essential oil. This festive fall sugar scrub is gentle on your skin and has a delicious, spicy fall aroma. This scrub is naturally white in color, but can be changed with natural, skin-safe, food coloring.
Ingredients
¾ cup white sugar
½ cup Fractionated Coconut Oil
4 drops Cassia oil
4 drops Clove oil
2–4 drops Ginger oil
Tip: You can use brown sugar or sea salt in place of white sugar. You can also use almond oil, grapeseed oil, or olive oil in place of Fractionated Coconut Oil.
Instructions
Combine sugar and Fractionated Coconut Oil in bowl.
Add essential oils.
Stir until the mixture is the consistency of a slushy. You may need to add more sugar or Fractionated Coconut Oil for desired consistency.
For separate colors, divide scrub into separate bowls and add color, then carefully pour each layer.
For a rustic and beautiful fall table centerpiece, fill a hollowed pumpkin with autumn foliage and cut flowers. Use a few drops of Cinnamon and Clove oils to keep your water fresh and your flowers vibrant. Items needed 1 pumpkin 1 block floral foam Foliage and flowers for arranging 2 drops Cinnamon Bark oil 4 drops Clove oil Optional: florist’s tape Instructions
Carve a hole around the stem of the pumpkin about the size of your floral foam block.
Using a spoon or your fingers, scoop out as much of the pumpkin’s seeds and fibers as possible.
Fill a wide bowl with water, adding the Cinnamon and Clove oil. Set foam block on surface of the water and allow to soak until wet all the way through. Trim the foam block to fit inside of your pumpkin.
If needed, secure foam in place with florist’s tape.
Arrange foliage and flowers as desired, trimming stems at an angle so that they are sharp before pushing firmly into foam.
Tips: If you intend to keep the arrangement out longer than a day or two consider using an upcycled yogurt or similar plastic container in the pumpkin with the foam placed inside so you can refresh with additional water and a few drops of oil as time goes on.
Here is one that I made.
Make your own cinnamon scented pine cones
Bake the pine cones at 200 degrees Fahrenheit to kill any bugs or bacteria. Place cooled pine cones into a large, resealable plastic bag. Mix a few drops of Cinnamon essential oil with water in a spray bottle and spray the pine cones thoroughly. Close the bag and shake it to distribute the oil. Leave the bag closed for four to six weeks to make sure the Cinnamon scent infuses with the pine cone.
Make your own mini pumpkin pies.
This recipe is sure to be a hit, and is simple enough to make for all attendees.
Ingredients 2 cups pureed pumpkin 1 large egg ¼ cup egg whites ½ cup milk of choice 3 teaspoon melted butter or coconut oil ⅓ cup brown sugar or honey 2 tablespoons vanilla extract ¼ teaspoon ground nutmeg 2 drops Clove oil 2 drops Ginger oil 3 drops Cassia or Cinnamon Bark oil 1 uncooked pie crust Instructions
Preheat oven to 350° F.
Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after its cooked.
In a blender or food processor, blend all ingredients until smooth.
Evenly divide the pie filling into pie crust.
Bake for 30–45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate.
Tip: If you want to make a whole pie rather than mini pies, this recipe will make one medium sized pie.
Ingredients
1 cup canned pumpkin
½ cup non hydrogenated vegetable shortening
½ cup sugar
½ cup packed brown sugar
1 teaspoon pure vanilla extract
3 drops Cinnamon Bark oil
2 drops Ginger oil
1 drop Clove oil
1 ½ cups all-purpose flour
¼ cup oat flour
2 tablespoons cornstarch
½ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon salt
Optional: 1 cup pumpkin seeds
Instructions
Reduce pumpkin by placing in a saucepan over medium heat for 30–45 minutes. Stir often until pumpkin has reduced to ½ cup. Set aside to cool.
Cream together shortening and sugars until light and fluffy. Mix in cooled pumpkin, vanilla, and oils.
Sift remaining dry ingredients. Mix until combined.
Preheat oven to 350° F. Line two baking sheets with parchment paper.
Roll rounded teaspoonfuls of dough into balls. Place onto baking sheets. Flatten tops with a spoon. Arrange a few pumpkin seeds in the center as garnish.
Bake 10–12 minutes. Let stand on cookie sheet for two minutes before removing to cool on wire racks.
Tip: Make your own oat flour by tossing oats in a food processor or blender.
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