Before I discovered doTERRA oils, I had used essential oils to make my own cleaning products and natural perfumes, but I hadn’t realised the support that they could provide emotionally. Because essential oils are carbon based (like the human body) the body allows essential oils to penetrate cell walls, meaning that the oils can work on a deeper level than other synthetic products, which just go into the bloodstream.
Since becoming a bonafide yoga teacher and professional hippie, I’m always on the lookout for ways to make my home more natural and less toxic. One of the best solutions I’ve discovered is the use of essential oils, and I’ve been using them for a long time now – to replace chemical-laden items in my beauty cupboard and my medicine cabinet. Essential oils are found in the seeds, bark, stems, roots, flowers and other parts of plants. They protect plants against environmental factors and can provide beneficial properties. They are highly concentrated when distilled for purity, potency and efficacy. Historically, they have been used for food preparation, beauty treatment and health care practices.
This guest post is from my amazing mama friend Tara from The Nutrition Guru & The Chef, as well as Baby Guru Nutrition. It is such a delicious recipe and little ones love helping make it, as long as you are cool with a little mess and lots of eaten mix!
I created these truffles after a friend of mine was having trouble with her toddler suddenly refusing to eat vegetables. Now, I’m not a fan of hiding all veggies in all meals as this doesn’t teach children in any way how to accept vegetables and teaches them that it’s ok to eat dishes with no vegetables (because mum has hidden them all through the pasta sauce). But sneaking a few serves of veggies in disguise here in there, while still continuing to offer them as per normal is a helpful strategy that serves the best of both worlds.