Essential oil of Coriander

Applied to the skin as a complement to oral treatment

• Foeniculum vulgare var.dulce essential oil (Sweet fennel): 3 ml

• Cumimum cymimum essential oil (Cumin): 2 ml

• Melaleuca alternifolia essential oil (tea tree): 5 ml

• Artemesia dracunculus essential oil(Tarragon): 5 ml

• Coriandrum sativum essential oil (Coriander): 3 ml

• Hazelnut oil (or transcutol): 30 ml to make up the balance

Use : 10 drops 4 times a day on the stomach and lower back for 5 to 7 days.

Aroma-Zone comment: Transcutol is a little-used pharmaceutical preparation which allows fats such as essential oils to penetrate the skin easily. It can easily be replaced by a dry carrier oil such as Hazelnut, Kukui or Macadamia oil.

• Common Juniper essential oil

• Sweet Coriander carrieroil

• Sweet Fennel essential oil

Use : Take 1 drop of each essential oil with your meal, either in a dessert spoon of olive oil or lavender honey, or simply in a piece of breadcrumbs. Repeat this treatment 1 or 2 times a day.

• Caraway essential oil: 9 ml

• Nutmeg essential oil: 6 ml

• Coriander essential oil: 4 ml

• Cumin essential oil: 1 ml

Use : Dilute the mixture in a little carrier oil and rub 5 drops into the stomach and abdomen after a meal.

Local treatment:

• Juniper essential oil: 2 ml

• Mandarin essential oil: 2 ml

• Coriander essential oil: 2 ml

• St John's wort: 30 ml

• Olive oil: 30 ml

Use: Gently massage into the plexus and the liver and pancreas area. Repeat 1 to 2 times during the day if necessary.

Aroma-Zone Note: St John's wort macerated oil presents a risk of photosensitisation. Do not expose yourself to the sun after applying this mixture.

Oral treatment:

• Juniper essential oil: 1 drop

• Sweet Fennel essential oil: 1 drop

• Coriander essential oil: 1 drop

Use: Take one drop of each essential oil in a dessert spoon of olive oil or honey or in a few breadcrumbs. Repeat this treatment 1 to 2 times a day.

Local treatment:

• Juniper essential oil: 2 ml

• Sweet Fennel essential oil: 2 ml

• Coriander essential oil: 2 ml

• St John's wort oil: 30 ml

• Olive oil: 30 ml

Use: Gently massage the plexus and surrounding area in a clockwise direction. Repeat 1 or 2 times during the day if necessary.

Aroma-Zone Note: St John's wort macerated oil presents a risk of photosensitisation. Do not expose your skin to the sun after applying this mixture.

• Tarragon essential oil: 2 ml

• Coriander essential oil: 1 ml

• Lavandin super essential oil: 1 ml

• Peppermint essential oil: 1 ml

• Marjoram essential oil: 2 ml

• St John's wort oil: 3 ml

Use: Apply 6 to 10 drops of this mixture in circular massages on the stomach and lower back, 4 times a day for 5 to 7 days.

Aroma-Zone Note: St John's wort macerated oil presents a risk of photosensitisation. Do not expose yourself to the sun after applying this mixture.

• Tarragon essential oil: 2 drops

• Maritime Pine essential oil (Turpentine): 1 drop

• Mandarin essential oil: 2 drops

• Coriander essential oil: 1 drop

Use: 2 drops 3 times a day before meals on 1/4 lump of cane sugar or in a teaspoon of olive oil for 5 to 7 days. Repeat as required.

• 100 ml Sweet Almond or Jojoba OIL

• 3 drops Patchouli essential oil

• 3 drops Sandalwood essential oil

• 2 drops Jasmine absolute

• 1 drop of Coriander essential oil

Procedure: Pour all the oils into a bottle. Close and shake vigorously.

Use: After a shower or bath, massage the oil into damp skin.

Serves 6 - Preparation: 20 minutes - Cooking time: 1 hour

• 4 tomatoes

• 2 potatoes

• 3 courgettes

• 1 onion

• 1/2 red pepper

• 1/2 green pepper

• 1 celery stalk

• 1 apple

• 20 white grapes

• 1 bouquet garni

• 4 tbsp oil

• 2 drops of Coriander essential oil (Coriandrum sativum)

• 1 drop of Rosemary (Rosmarinus officinalis) essential oil

Procedure: Heat half the oil in a saucepan. Sauté the chopped onion, pepper and celery for 5 minutes. Add the peeled, seeded and chopped tomatoes. Season with salt and pepper. Lower the heat and cook, covered, for 20 minutes. Pour the remaining oil into a frying pan and sauté the sliced potatoes and courgettes for 7 minutes, stirring constantly. Add the peeled apple, cut into large pieces, and the bouquet garni, cover and cook for 20 minutes over a low heat. Pour the tomato sauce into the pan. Mix well and add the grapes. Add the essential oil and mix well. Taste and adjust the seasoning if necessary. Leave to cook gently for a further 5 minutes.

Serves 4 :

• 4 beef steaks

• 400 g coral lentils

• 400 g button mushrooms

• 2 onions

• 6 to 7 drops of coriander essential oil

• olive oil

• salt and pepper

Preparation: The day before, chill the beef steaks marinated in olive oil, chopped onions, salt, pepper and essential oil.

On the day of preparation, cook the coral lentils and mushrooms separately. Heat the pan and pour in the marinade. Cook the steaks. Arrange the lentils, mushrooms and steaks with the cooking juices.

Serves 6 :

• 1 kg peeled parsnips

• 2 bunches watercress

• 400 g button mushrooms

• 3 shallots

• 30 g ginger

• 1 leek

• 1 onion

• 1 garlic clove, germ removed

• 1/2 teaspoon nutmeg

• 1 vegetable stock cube

• 1 litre of water

• 2 tablespoons olive oil

• 2 tablespoons almond cream

• 1/2 bunch parsley

• 1/2 bunch coriander

Flavoured oil :

• 3 tablespoons olive oil

• 1 drop of coriander essential oil

• 3 drops lemon essential oil

Preparation: Cut the watercress very high up the stems and discard the stalks. Chop the mushrooms, shallots, leek and onion. Chop the ginger and garlic. In a saucepan, sauté the mushrooms, onion, ginger, garlic, grated nutmeg and leek with 2 tablespoons of olive oil. Mix well. Pour in 1 litre of water with a stock cube and add all the vegetables. Leave to cook for 30 minutes. Mix the flavoured oil with the almond cream and stir into the soup. Mix well. Sprinkle with chopped fresh herbs.

• 900 g bass fillets

• 6 aubergines

• 2 eggs

• 250 cl soya lotion

• 2 teaspoons turmeric powder

• 3 tbsp black cumin oil

• 1 drop of coriander essential oil

Preparation: Cut the aubergines lengthways and remove the flesh. Set the aubergines aside and cut the flesh into small cubes. Poach in the soya lotion with the bass for 7 mins over a low heat. Season to taste with salt and pepper. Leave to cool. Mix the two egg yolks and the essential oil of coriander with the stuffing for the bass fillets. Beat the egg whites until stiff and fold into the mixture. Make a paste with the turmeric and Nigella oil. Brush it over the bottoms of the raw aubergines. Stuff the brushed aubergines with the mixture. Bake in the oven at 100°C for 25 minutes.

• 6x4 red mullet fillets

• 400g Brunoise: finely diced carrots, leeks and celery

• 12 fresh mint leaves

• 6 tablespoons borage oil

• 450 g Mesclum

• 1 lime

• 1 lime

• 1 drop of coriander essential oil

Preparation: The marinade: start by mixing the borage oil and coriander essential oil well. Add the lemon juice and finely chopped mint. Season to taste with salt and pepper. This marinade can also be used as a dressing for the mesclun. Prepare the brunoise by cutting the vegetables into very fine cubes. Marinate the raw red mullet fillets and the brunoise in the marinade for 24 hours. Serve chilled over mesclun.

• 500 g carrots

• 1 plain yoghurt

• 1 drop of cumin essential oil

• 1 drop of coriander essential oil

• 1 bunch chopped chives

• 4 drops Tabasco

Preparation: Once peeled, steam the carrots. Mash the carrots in a bowl with a fork. Add the plain yoghurt, cumin and coriander essential oils, chives and Tabasco. Mix well and adjust the seasoning.

Serves 8 :

• 200 g medium couscous semolina

• 3 carrots

• 2 medium courgettes

• 2 red peppers

• 200 g pumpkin

• 2 tomatoes

• 2 onions

• 1 stalk of celery

• 2 cloves of garlic

• 3 tbsp canned (or pre-prepared) chickpeas

• 2 handfuls sultanas

• 2 pinches of chilli pepper

• 50 g blanched almonds

• 1 sprig thyme

• 1 bay leaf

• 1 tablespoon ras-el hanout

• ¾ teaspoon ground cinnamon

• 4 tablespoons olive oil

• 1 drop of coriander essential oil

• 1 drop of Neroli essential oil

• salt and pepper

Preparation:

Rinse the grapes and leave to soak in warm water. Cut the onions and peppers into thin strips, the courgettes and peeled carrots into thin slices, and the pumpkin and peeled tomatoes into small pieces. Prepare your semolina by adding ¼ litre of boiling water. Leave it to soak, aerating it regularly so that it doesn't stick together. Then, if you don't have a cous cous pot, pour your semolina into a colander in which you have placed a damp cloth. Place the sieve over a pan of hot water over a medium heat for 10 minutes, so that it steams. Meanwhile, fry the onions and peppers for 10 minutes. Add the carrots, courgettes, pumpkin and tomatoes. Sprinkle with ras-el hanout, cumin and cinnamon. Season with salt and pepper and mix well. Pour over 20 cl of water and add the bunch of aromatic herbs. Cover and simmer for one hour. Add the chickpeas 10 minutes before the end of the cooking time, followed by the drop of coriander essential oil. Mix well. Just before serving, fluff the semolina with a fork, add the raisins and almonds and the drop of Neroli oil. Mix well. Serve the vegetables in a separate bowl.