Just a few days ago, I talked about how my family has honed in on one essential oil brand that we trust. With this, I promised to share some of my favorite oils and different ways that we use them.
This recipe is made with our protective blend. Filled with the immune-boosting essential oils of: cinnamon, clove bud, eucalyptus globulus, rosemary and wild orange, our protective blend has been shown to help with a number of ailments and we use it all over the home!
This blend happens to be one that we diffuse and consume more often than any other particular blend.
When my son came home with the flu last winter, we locked him in his room and diffused our protective blend and used the Flu protocol suggested here. Additionally, we diffused the protective in our living area so as to help everyone else in our home fight against the flu, naturally.
The result? My son was only out of school one day when many others, outside of my family, were out a week or more. None of my other 6 family members came down with this horrible virus.
It was a good season!
Any time I feel I am coming down with something or on the occasion one of my children is feeling a bug coming on, we generally will add one or two drops of our protective blend to a warm drink…herbal tea or my cranberry-orange wassail go wonderfully with this essential oil blend. Just be certain to add it right before drinking, prolonged exposure to heat can reduce the therapeutic value of any essential oil.
Along with this we will also dilute some oregano essential oil and apply this topically, to the bottom of the ill person’s feet. 😉 But we will talk about oregano on another day!
Today though, I wanted to share one of my favorite ways to get a little protective blend into my children’s daily protocol.
This fruit dip comes together quickly and has a lovely balance of sweet and spice.
With this, I can be confident that my children are not only benefiting from a nutritional boost, but that their immune system is getting a little extra help as well.
- 1 c raw cashews, soaked for 2-3 hours
- ½ c whole-fat coconut milk
- 1-2 pinches of salt
- 2-3 drops OnGuard Essential Oil
- Honey, Maple Syrup or Stevia to taste
- Using a high-speed blender, blend ingredients together until completely smooth. Refrigerate until ready to serve.
- Makes 8-10 servings.