One of our farm goals is to teach and host a variety of classes. Right now I’m learning and sharing as much as I can about Essential Oils, but we hope to have a facility more conducive to having large groups of folks come and learn in a hands-on type of way, a schoolhouse maybe? Who doesn’t love a good class now and then?
So, we had our first ‘class’ the other night. Really it was more of an info-session where a bunch of ladies with experience in Essential Oils came and shared a bit about what they know and offered suggestions. There are SO many applications for EO’s and I’m fascinated and excited to try them. Over the years we have tried a few–mainly with the Protective Blen and other cold remedies I’d mentioned in this post, but also in the garden a bit and sometimes in cleaning products.
Well, now we’re venturing out even more. From Frankincense to Clary Sage and back to Cinnamon and Marjoram; and from baking to skin care, pet health and fertility there’s a use for Essential Oils in your life, I guarantee. I’ve been mixing and brewing and really noticing how we can rely more on these ancient forms of medication and less on our modern drug store, and it’s safe and effective.
One of the most surprising ways to use essential oils? Cooking. They don’t go bad, and it only takes a few drops and they go a long way. So, for our class I made treats, and in the name of exploration I tried a few new things. My favorites by far, I won’t try and deceive you, they’re not a healthy snack food, but you will want to snack…
2-3Tbsp milk
And while I wouldn’t pressure anyone to buy, I do think you should take a minute to look at doTerra. I have come to believe they offer very trustworthy if not the best products, and while they’re not all sourced in the U.S. (because frankincense and lavender just aren’t at their best in these parts) you can support consultants like me, or by becoming the local consultant yourself!
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