Essential oil of Seville Orange Organic

Use: Apply this blend to the solar plexus, the inside of the wrists and along the spine, or, if you are alone, at the top and bottom of the spine, 2 to 3 times a day, for 3 weeks.

Use: Apply to the solar plexus 1/2 hour before bedtime.

Aroma-Zone note: Lemon verbena essential oil is photosensitising, so do not expose yourself to the sun after applying this preparation.

Use: 8 to 10 drops along the spine or on the solar plexus in the evening.

Use: Diffuse this mixture for half an hour in the morning and evening in living areas, preferably using an electric diffuser.

Use : 6 to 8 drops 2 to 3 times a day on the upper back

Use: 6 drops of the mixture 4 times a day on the chest and upper back for 5 days, or 2 drops 3 times a day on 1/4 lump of white sugar.

Use : Apply 3 to 4 drops of the blend to the arch of the foot and the solar plexus once a day in the evening as a preventive measure or every 1/2 hour during a crisis (up to 4 times).

Use : Apply 3 to 4 drops of the blend to the arch of the foot and the solar plexus once a day in the evening as a preventive measure or every 1/2 hour during a crisis (up to 4 times).

Use: Diffuse the blend 10 minutes an hour to support nervous system health.

Method : Mix the essential oils and let the blend sit for at least 4 weeks, then dilute in 150 ml of Jojoba carrier oil or alcohol (5% concentration).

Use : Caution, this blend is photosensitising and should not be used if you are exposed to the sun. Therefore, it should be applied in the evening or on parts of the body that are not exposed to the sun.

Aroma-Zone tip : Use Lemon and Bergamot essential oils without furocoumarins (the compounds responsible for the photosensitising effects of essential oils).

Directions: In a mixing bowl, combine the light cane sugar with the olive oil, incorporating the essential oil at the same time. Mix vigorously, then add the eggs, followed by the flour and baking powder. Halve and pit the apricots, cutting them into eighths. Fill paper liners with the batter and place two apricot crescents on top. Bake at 190°C (thermostat 7) for 20 to 25 minutes.

Preparation:

Heat 1 tablespoon of olive oil in a casserole dish and brown the guinea fowl on all sides over medium heat. Add the peeled shallots, halved or quartered lengthways (depending on their size). Season with salt and pepper, add the cinnamon and green oregano essential oils and the white wine, cover and cook over low heat for 30 minutes, turning the guinea fowl over occasionally. Remove the lid halfway and let simmer over low heat for another 15 minutes.

Meanwhile, peel and chop the onion and sauté it for 5 minutes in 2 tablespoons of olive oil. Peel the beetroot and mix with the onion, vinegar, Seville orange essential oil and crème fraîche and season with salt and pepper.

Reheat over low heat without cooking. Serve with the guinea fowl.

Directions: Wash the fruits, peel them and chop the larger pieces into chunks. Bring 100 ml of water to the boil, add the verbena leaves and let infuse for 5 minutes off the heat. Strain, add the essential oils previously mixed with the sugar, and allow the sugar to dissolve. Pour the syrup over the fruits, stir and chill for 1 hour before serving.