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Volume 4; Issue 10

The Editor's Corner -- October 20, 2004
 

Welcome to the latest edition of Aromatherapy News!


In this month's edition:

Featured Article - Ayurvedic Hair & Scalp Massage Oils
Sponsor - Yogic Slim, 5000 Years of Natural Weight Loss
Essential Oil of the Month - Jasmine Essential Oil
Aromatherapy in the Kitchen - Salad w/Jasmine Seared Scallop
The Aromatherapy Room - Forum & Chat

As always, a note of thanks to both our long time, and new subscribers for joining us at Aromatherapy News! We look forward to continuing to be your primary source for premium quality aromatherapy news, and information.

Wishing each of you a happy, safe, and aromatic Summer!

The Aromatherapy News Editors
contact the editors

Our Featured Article
 
Hair & Scalp Massage Oils
The Ayurvedic Secret to Gorgeous Hair
an article by Shreelata Suresh

According to ayurveda, a healthy beautiful head of hair requires an ongoing care routine that starts with nourishment. Why wait until you experience hair problems? As with your skin, start taking care of it now, and you’ll reap the benefits for years to come.

Massaging the scalp and hair with warm oil, preferably infused with hair-friendly herbs, is the best way to nourish the scalp and hair topically. Not only does the massage work wonders for your hair, but it also relaxes the mind and nervous system.

The oil for the massage can be customized by hair and body type. If your hair is thin, dry and frizzy and prone to split-ends, you have Vata hair. If you have fine hair prone to premature thinning or graying, you are Pitta-predominant. If you are predominantly Kapha, your hair will tend to be thick and oily.

A warm oil massage, done at least once a week (if you have more Vata in your make-up, you would want to try to do it two to three times a week), has the following benefits...

read the entire article on ayurvedic hair & scalp massage oils >>>

learn more about ayurveda here >>>


 
Featured Aromatherapy News Sponsor - Yogic Slim
 

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  Essential Oil of the Month  

Jasmine

Latin: Jasminum Grandflorum
Scent: Warm & highly floral
Effects: One of the most soothing oils
Properties:
Antidepressant, antiseptic, antispasmodic
Uses:

Headaches, general anxiety or lack of confidence

General Overview:

Jasmine oil originates from a shrub native to Asia and India - the oil is traditionally cultivated in China and the Mediterranean. The shrub is an evergreen, with small, fragrant flowers. The oil itself is extracted from the flowers. The best Jasmine oil is very expensive, and is collected at night when the scent is strongest.

Jasmine is believed to have a positive effect on the nervous system, and may help ease tension and anxiety. It is also popular for some respiratory issues, and the relief of uterine discomfort.

Jasmine appears historically in the artistic, religious, and healing practices of many ancient and exotic cultures. Its reputation as an intoxicant is legendary. Proponents also say that inhaling Jasmine scent increases beta waves in the brain, which are associated with increased states of alertness.

Jasmine oil blends well with Sandalwood, Chamomile, and Ylang Ylang oils, and is considered a base note oil.

 


Featured Aromatherapy in the Kitchen Recipe

Buy the Book - Click Here

Mesclun Salad w/Jasmine Seared Scallops

This is a beautiful and delicious salad that benefits from the especially aromatic qualities of jasmine oil...


 
8 shallots, cut into 1/4 inch wedges
1 tablespoon jasmine oil
1 teaspoon sherry vinegar
1/8 teaspoon sugar
2 tablespoons sherry vinegar
6 tablespoons jasmine oil
5 ounces mesclun (mixed baby lettuces)
1 pear, thinly sliced
1/2 lb bay scallops
1/2 red pepper, julienned
1 tablespoon jasmine oil

In a small bowl, coat the shallots with the jasmine oil, vinegar, sugar, and pepper to taste. Cook the shallots in a small skillet over medium heat until brown and caramelized, about 15 minutes. Remove to a small bowl. Place 2 pieces of shallot in a small food processor or blender. Add the remaining vinegar and the 6 tablespoons jasmine oil, and process until emulsified. Toss the mesclun and pear in a large bowl with just enough vinaigrette to coat. Divide onto serving plates and chill. In another bowl, mix the scallops and bell pepper with 1 tablespoon jasmine oil and pepper. Heat the skillet over high heat and add the scallops and bell peppers. Saute until scallops are seared to a light brown, and cooked just to opaque. Scatter the scallops, bell pepper, and shallots over the mesclun and serve immediately.

Buy Aromatherapy in the Kitchen at Amazon.com >>>

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 Alternative News
Portion Control and Weight Loss
by WebMD
10/15/04
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by WebMD 10/7/04
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 Did You Know

One scientific study examined an old local custom of applying fresh East Indian Jasmine flowers to the breasts of nursing mothers to inhibit milk flow, a practice that appeared to work.

For more information on the use of essential oils, go here.

 Recipe of the Month

I love to put together a mix suggested to me for clarity of thought, and overall memory. I use it in my diffuser during long evenings of study.

The blend I've been told to use, and have since grown to love, includes 2 drops of Basil, 4 drops of Rosemary, and 4 drops of Cypress oil. Seems to do wonders for both my kids, and I!

Delaine R, Miami, FL

Do you have a favorite to share with our readers? Simply forward it via this email address.

 

 

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