The oil of the month for November is Nutmeg Oil.
Nutmeg is well known as a cooking ingredient and as a delicious addition to many dishes. However, it isn’t just popular in cooking, it also has therapeutic properties. The ancient Chinese and Indian cultures have used it as medicine and now we also use it in various ways in our western society.
As an essential oil Nutmeg is a natural treatment to aid digestive issues, arthritis, halitosis, exhaustion and anxiety related symptoms. It can also help with concentration and detoxing.
When used as massage oil, Nutmeg may help to relieve muscle pain, swelling, inflammation and help promote good circulation. Oil of Nutmeg is a natural painkiller and very good for menstrual cramps. Nutmeg Oil has a sedative and calming effect; it can therefore help to improve the quality of sleep and apparently makes dreams quite colourful.
During this time of bugs and colds, Nutmeg oil can be helpful with respiratory and breathing conditions including Asthma.
As it is the season of the Pumpkin, I will leave you with this lovely recipe from BBC Good Food website, which of course includes Nutmeg.
750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs beaten
1 tbsp icing sugar
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins.
Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.
Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4.
Continue to bake for 35-40 mins until the filling has just set.
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Victoria Lily Reflexology
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To find out more about Victoria Lily visit her page here.
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