As we approach the Fall, I wanted to share about one of my favorite essential oil blends you should consider getting to have on hand for the colds, coughs and sinus issues that back to school and a new allergy season bring.
The name “RC” stands for respiratory congestion – it’s energetic aroma will help open up your sinuses when you are feeling stuffy. Apply it to your chest with some coconut oil as a natural version of Vicks VapoRub. Or diffuse it in your bedroom. Many of my mom friends swear by this stuff – diffusing it constantly at home when the kids get sniffly.
It is a blend of oils and includes each of the individual oils below, creating a powerful combination:
- 3 kinds of Eucalyptus oil – globulus, radiata & citriodora – eucalyptus plants have the highest levels of something called cineole which has been proven in medical studies to help reduce inflammation and act as an expectorant (source)
- Myrtle – ancient Greek & Italian physicians used this leaf oil as an ingredient in children’s cough syrup
- Marjoram – calming and relaxing to our sinuses
- Pine leaf – a refreshing oil used for respiratory support
- Lavender – read all about the benefits of lavender oil here
- Cypress – acts as an anti-spasmodic to calm that throat tickle that keeps you coughing, and studies have found that active ingredient camphene limits bacteria growth (source)
- Black spruce – Native Americans chewed the balsam and bark of this plant to help with respiratory ailments
- Peppermint – read all about the benefits of peppermint oil here
RC smells very woodsy and invigorating. I like to combine it with either Thieves, lemon or orange oil to diffuse and it gives my house an autumnal scent while also helping to boost health.
When I feel congested, I also like to use a similar blend called Breathe Again that is pre-mixed with coconut oil and comes in an easy, ready to roll on bottle.
If you have any questions about how to use essential oils, how to buy them or are curious to try them out but not sure where to start, feel free to contact me by commenting below or start here.
Autumn brings some of my very favorite seasonal fruits and vegetables. Eating produce that’s in season has all kinds of benefits:
- Full of flavor because it’s being grown naturally and locally
- Packed with micronutrients – aka the vitamins and minerals that give your body nourishment and protect you from disease.
- Much cheaper. If you’re trying to eat all organic, changing your meal planning seasonally will help your budget as it tends to be less expensive.
Some of the best flavors of fall are in season right now: pumpkin, apples, cranberries, sweet potatoes, beets, pears, kale, brussels sprouts, and squash. Butternut squash, for example, is full of vitamin A (helps protect your eyes from degeneration), vitamins C & E (antioxidants that boost your immune system), potassium (good for blood pressure), magnesium (good for your muscles) and fiber (helps aid digestion). Today, I’m sharing a super easy three-step recipe for Butternut Squash Soup.
- Medium sized butternut squash (pick one that feels heavy for its size and with thick, hard skin)
- 2-3 cups bone broth (or chicken broth)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sage
- Cut butternut squash in half and scoop out seeds.
- Place halves cut-side up on a pan covered in aluminum foil and put in 425 degree oven – roast for 45 minutes to an hour, until tender enough to stick a fork through.
- Scoop the roasted squash out of its skin and put in a bowl with all other ingredients. (If broth is cold, warm in a pot over the stove and you can just mix the soup there.) Use an immersion blender to mix everything together and it’s ready. You can also put all ingredients in a regular blender.
Feel free to garnish with bits of bacon, manchego cheese, or roasted pumpkin seeds. Enjoy!