Thursday, April 25, 2013

On Guard® Natural Whitening Toothpaste


I am putting the spotlight on dōTERRA s On Guard® Natural Whitening Toothpaste this week.  I was inspired by my client Sharman telling me that it was her favorite dōTERRA product.  She told me "It’s like a spa treatment for your mouth!  It makes me look forward to brushing my teeth more than once a day."

The human mouth is filled with bacteria and germs. Some are friendly microbes that help digest food and ward off harmful pathogens entering the body through the mouth, while others are pathogenic microbes that can cause oral infection and disease. Tooth decay is also caused by microbial activity in the mouth when bacteria break down sugars into acidic by-products that destroy tooth enamel creating cavities. Brushing, flossing and rinsing after eating helps to remove acids and other components of plaque on the teeth caused by bacteria. Managing microbial growth in the mouth also supports healthy gums.

Toothpastes and oral washes are usually formulated to help with plaque removal and killing harmful bacteria that can cause tooth decay and gum disease. Fluoride is also used to help with the strengthening of tooth enamel. However, a growing concern with the side effects of fluoride has caused consumers to look for other tooth remineralization products. Furthermore, mouth washes that use high levels of harsh alcohols to kill germs have also come under scientific scrutiny for their potential to disrupt the sensitive balance and function of healthy microbial activity in the mouth. 

dōTERRA’s On Guard Natural Whitening Toothpaste promotes a healthy oral environment without the use of fluoride or alcohol. Instead, it employs a blend of pure essential oils to help strengthen oral defenses against harmful microbes and uses gentle, safe ingredients that help with plaque removal and that polish and whiten teeth naturally. 

The On Guard® blend of wild orange, clove, cinnamon, eucalyptus, and rosemary essential oils provides a first line of defense against germs and other pathogens that can infect the mouth and throat.

Sunday, April 7, 2013

Earth Mountain Blend


This year Lotus Bodyworks has added some amazing new classes on essential oils!
In our new class “Blending Balance and Synergy” the group learned about the art of blending essential oils.
This is the recipe we blended for relaxation, and being both grounding and uplifting. We were all amazed at how wonderful this blend came out and would like to share it! 


Earth Mountain Blend


Essential Oil                  Ratio

Frankincense                 5 drops
Lavender                      5 drops
Clary Sage                    3 drops
Patchouli                      2 drops
Tangerine                     2 drops


It can be put into a base of Fractionated Coconut Oil, or oil of your choice, to make into a wonderful massage oil. For information on upcoming classes on essential oils, go to http://www.lotusbodyworks.com/classes.htm

Thursday, March 28, 2013

Bri’s Gluten Free Lemon Blueberry Coffee Cake

 
I love this recipe because it is so easy and delicious. But if it’s not easy enough, the doTERRA Lemon essential oil and frozen blueberries could be added to a gluten free cake mix! This is my husband’s absolute favorite and he is not even gluten free! 

Bri’s Gluten Free Lemon Blueberry Coffee Cake 
2 eggs 
½ cup olive oil 
1 cup vanilla unsweetened almond milk 
2 tsp vanilla 
6 drops doTERRA Lemon Essential Oil 
3 cups gluten free flour (I use 1 cup each of almond, rice and tapioca) 
1 1/2 cup sugar (I use 1 cup Fructevia) 
3 tsp gluten free baking powder 
1 tsp arrow root powder 
¼ tsp salt 
¾ cup Blueberries (I use frozen Wild Maine Blueberries) 


Preheat your oven to 350 degrees. Add eggs and olive oil to stand mixer and mix until eggs are slightly beaten. Add all other wet ingredients including the doTERRA Lemon essential Oil. Add sugar and mix until smooth. Wisk together dry ingredients and add to wet. Mix well, but don’t over beat the batter. Fold in blueberries. Pour into well greased bundt cake pan and Bake for 40-45 minutes (ovens and flours vary, so bake until top is firm and rubbery to the touch, not sticky.) Let cake cool completely before wiggling out of bundt pan. 

It can be topped with powdered sugar or lemon sugar and or fresh blueberries.