By Nancy Smorch
As you may or may not know, I do a lot with essential oils, and have for years. Just the other day, my horse, Lakota, was running around like crazy during a storm that suddenly blew through West Michigan. At some point during his “panic” he scraped a good chunk of fur and skin off of his left hip!
I wasn’t home at the time, but the girls put some hydrogen peroxide on it and kept him in his stall until I got home. I immediately went to my essential oils and pulled out a blend called Purification (citronella, lemongrass, lavandin, rosemary, melaleuca, and myrtle), diluted it with some water in a spray bottle and sprayed some on Lakota’s wound. He really didn’t like me messing around with it, that’s why I chose to use a spray bottle. I then put a protective coat of Dynamite’s Wound Salve, and covered it with some bandages. I did the same thing the next day, but noticed some heat coming from it, so I cleaned it off with water, and then put some drops of the Purification essential oil blend along with some Frankincense directly on the wound (which was actually looking better), and then just put a bandage on with no Wound Salve.
The next day, same thing - more oils, clean bandage - and now, no heat at the site.
I’m happy to report that the wound is healing quite nicely and the new skin is growing back rather quickly. I love the oils! The’ve helped me and my family (2-legged and four-legged) out in so many ways over the years - I’m so grateful to have learned about them!
When I told Shannon about this, and we also got to talking about recipes, she suggested I post something about the oils. Then I remembered this recipe and I couldn’t believe I hadn’t shared it with you sooner.
And it’s so easy!
Rosemary Roasted Almonds
Preheat the oven to 325 degrees F.
Mix together about 1 cup of slivered almonds, 2 - 3 Tbsp. olive oil (enough to coat the almonds), about 1/2 tsp. sea salt (I prefer Maldon’s), and about 5-7 drops of Rosemary essential oil. Mix them all together, put in a glass baking dish and bake in the oven for about 10 minutes or until just browned. Make sure you pull them out earlier rather than later, as they will continue to brown after you pull them out of the oven. Cool and serve.
This is such an easy snack. I’ve made it as an appetizer when we’ve had friends over for dinner. They can’t believe how good it is - they have never had anything like it, and they usually can’t stop eating them! Bonus: it makes your house smell wonderful!
You could also put them on top of a salad, if you are looking for a little extra crunch and flavor.
You can play around with the amount of rosemary oil you use. If you like a stronger flavor, add more rosemary, if you don’t like such a strong rosemary flavor, add fewer drops.
And, in case you are interested, rosemary essential oil can be used for infections, memory, mental fatigue, mental clarity, focus, and hair loss, to name a few. I use it when I need to wake up my mind a bit. I actually used to put together some epsom salt and some drops of Rosemary in a small glass jar and would take it with me on longer drives when I would get tired. A couple whiffs of this, and it would wake me right up. Come to think of it, I actually don’t get tired much on long drives anymore, ever since going gluten free. Hmmm….
Do any of you ever use essential oils in your cooking? If so, share in the comments below. Thanks!