Dolkar Wellness & Longevity: SAGE ESSENTIAL OIL CAN SAVE YOUR LIFE

Wednesday, February 11, 2009

SAGE ESSENTIAL OIL CAN SAVE YOUR LIFE

Salvia Officinalis, a highly versatile plant, has many other names such as Sage, Common sage, Garden sage, Kitchen sage, Culinary sage, Dalmatian sage, Purple sage, Broadleaf sage, Red sage and Spanish Sage It is a small perennial evergreen shrub with woody stems, grayish leaves, and blue to purplish flowers. It is part of the mint family (Lamiaceae) and is native to the northern Mediterranean region. There are several species, including garden or true sage (S. officinalis), the sage most commonly used in foods. Many varieties of garden sage are known, but the Dalmatian type possesses the finest aroma. Garden sage is native to France and other parts of southern and eastern Europe, and is still cultivated extensively there and in the United States and Russia.

Sage has been used for thousands of years for medicinal as well as culinary purposes. The word comes from the Latin “salvare” which means to “cure or heal”. Although the effectiveness of Common Sage is open to debate, it has been recommended at one time or another for virtually every ailment. In ancient times it was thought that if a person had a sage plant growing in his yard, he would be

prsperous and possibly immortal. Today we can readily use sage's properties through its blood essence - called essential oil. Read More>>>

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).