Dolkar Wellness & Longevity: THE NOSE KNOWS

Friday, April 25, 2008

THE NOSE KNOWS

Essential oils and their uses have often been referred to as a “New Age” therapy but these babies are one of the oldest and most effective therapies known to man. Medicinal use of essential oils dates back nearly 8,000 years to the ancient Egyptians. Trace amounts of essential oils were still detectable in the empty alabaster jars discovered in King Tut’s tomb. Because oils were priceless during those times, tomb robbers stole the oils contained in the jars bur left the king’s gold, jewels, and artifacts.

Use of essential oils in the treatment of disease, illnesses and spiritual practices is evidenced in many ancient texts, including the Bible and Buddhist texts. Ancient people relied solely on intuition about how best to use essential oils, but with the advancement of science we are now able to analyze and understand the healing power of oils and why they are more effective than antibiotics (in many cases) to successfully treat many diseases. In 1989 researchers realized the profound effect aroma has on the release of emotional traumas stored in the limbic area of the brain.

Each day more is learned about the effectiveness and power of medicinal grade essential oils and their use in healing people on a mental, physical, and spiritual level. In fact, nearly 30% of prescription medications in the United States are based on naturally-occurring compounds found in plants.

So…..why not go straight to the horse’s mouth? I invite you to research the power of pure essential oils and learn how they can help you on many different levels. Why not receive the healing power we require without the dangerous….or fatal side effects we face everyday with prescription drugs? It’s worth your time and effort to take a look.

I invite you to visit my website for more information: www.dolkarwellness.com

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).