Amazing Aromas

Exciting news!!
Coming very soon!
Women's Health rollerball blends, to help us move gracefully through the month with the minimum of trips and stumbles 😘x

Refreshing summer cooler ☀️😎❤

Excited to watch this 💖

I Am Fabulous Workshop March 18-19 or March 25-26...

How To Use Essential Oils Safely With Animals

So, it's halloween soon and bonfire night not so very far away.

You may not be going out, but can certainly have a lovely cosy night in.

Selected doTERRA essential oils are certified for internal use

Not only do they add amazing and rich flavour, but they also transform your food into healthy superfoods

Try adding ginger and/or turmeric to a pumpkin soup!

PUMPKIN SOUP

Ingredients
• 2 tbsp olive oil
• 2 onions, finely chopped
• 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks or tinned pumpkin for speed.
• 700ml vegetable stock or chicken stock
• 150ml double cream or soya cream

For the croutons (optional)

• 2 tbsp olive oil
• 4 slices wholemeal seeded bread, crusts removed
• handful pumpkin seeds

Transform this soup into an anti-inflammatory delight by adding ginger and turmeric oil to taste once at eating temperature.

Method
• Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
• Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
• Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
• Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
• Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
• Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
• Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

When you need a bit of a lift 💖