Essential oils are highly concentrated extracts of flowers, herbs, roots, or resin extract, sometimes diluted in neutral base oil. Try to ensure you are using natural oils instead of manufactured, chemical-filled perfume oils; the synthetics lack any real energy. Also, approach oils with caution, and don’t get them in your eyes. Clean cotton gloves are a good idea to keep in your kitchen for handling sensitive materials.
You can avoid any mess and protect your magical tools by using oil droppers. While you are learning and studying, find a trusted herbalist or the wise sage at your local metaphysical shop; usually their years of experience offer much in the way of useful knowledge you can use to your advantage. I have included as much as I can in this at-a-glance guide to oils. These essential oils are excellent choices for anointing lamps as well as yourself:
Cinnamon is energetic, spicy, and warm. It stimulates the mind as well as the body.
Ginger is vigorous and revitalizing and heightens desire and comfort.
Jasmine sparks sensuality and inspires feelings of positivity, confidence, and pure bliss.
Lavender is soothing, calming, nurturing, and relaxing.
Orange is a light, citrusy oil that restores balance and liftsmoods, enhancing playful emotions.
Rose brings youthfulness, enhances self-esteem, aidscirculation, and relieves tension.
Sandalwood is a woody aroma that relieves tension andrelaxes tense muscles.
Ylang-ylang’s sweet, floral aroma is used as an aphrodisiac;it is relaxing and reduces worry and anxiety.
This recipe is old-school comfort food at its finest and is very filling and festive. Many of us are working mothers with very busy schedules, so this family favorite is good to double up on. Make one to serve piping hot out of the oven and freeze the second for a delicious reheated repast for after school and after work. You will need the following ingredients for one pie:
1 yellow onion, chopped
1⁄2 cup carrots, sliced
2⁄3 cup celery, chopped
1 cup button mushrooms, sliced
1 cup cherry tomatoes (or tomato sauce)
4 to 5 potatoes, boiled
1⁄2 cup milk
2 tablespoons sunflower or olive oil
1⁄2 cup grated cheddar cheese
2 cups sautéed ground beef, or soy protein for meat-free options
Preheat the oven to 375°F.
Mash the potatoes with unsalted organic butter, adding one splash of milk at a time until you have the desired consistency. Make sure you can get peaks so the pie will be impressively landscaped! Salt and pepper the potatoes to taste. Slowly heat the olive oil in sauté pan and cook the onions until they soften, then fold in and cook your meat or veggie protein. Lastly, add in the carrots, celery, mushrooms, and tomato and cook through. Season with salt and pepper to taste and add in your favorite herbs: parsley, sage, rosemary, or whatever your heart desires. Transfer to an oiled pie dish and spread evenly. Sprinkle the grated cheese on top. Lastly, spread the mashed potatoes on top, creating peaks and valleys. Dust a sprinkling of parsley and chives on top, then pop into the oven for fifteen minutes. Once the tater topping begins to turn a lovely golden brown on top, remove from the oven. Serve this hearty homemade savory pie in bowls alongside a crisp salad of homegrown greens and allow the coziness to melt all mundane matters away. This dish is good for any day of the week and impressive enough to bake for high holidays.
