So I finally did it. I created a Clean Green Start FB page.
Head to this link and like the page. Leave a message, or just stalk! 🙂
To celebrate, I made two quick videos to host on the page. One is about skin health in pregnancy, and one is about how Young Living PanAway has relieved muscle-tearing and pain in pregnancy. Woot! My first video blogging!
[Ok…so this was a late night project. Don’t judge.]
With 5 weeks to go until the due date of my 6th child, I’m all in “nesting mode”! Since I’m planning a home birth (my first 3 were in the hospital, my last two at home) with a licensed and highly trained midwife and team, part of my “nesting” includes pulling together supplies for the birth itself.
This will be the first birth in which I use essential oils therapeutically. In the past, I was just not aware of how powerful oils could be, so they did not figure into my birth plan. There is a wide range of purity and potency of oils; I will write about this sometime, but for now, know that I only recommend Young Living Essential Oils.
So after much information gathering, here is my current plan (subject to revision…I still have 5 weeks!). 🙂
Pregnancy: it’s important to recognize the power of oils; some oils used during labor are contraindicated during pregnancy, because their use is for supporting labor contractions, cervical dilation, and reducing pain sensation (through numbing or reducing fear/stress). Therefore, I will place an asterisk * after oils which I am avoiding touching/absorbing during pregnancy.
I am currently drinking daily a pregnancy tea with a base of Red Raspberry herb. This was blended for me by my sweet friend, Cara Lee, following the recipe on The Bulk Herb Store plus yellow dock. This is intended to tone the uterus in preparation for birth, without initiating labor.
I am also massaging my belly with almond oil, and 2 drops Gentle Baby. I add a little Idaho Balsam Fir because I love the layered scent! Its makes me feel calm…and French and expensive. 😉
Because I have done perineum stretching using olive oil prior to birth, I have not had tearing of my perineum with any of my previous births (my largest baby was 9.6 lb). I am planning to do the same in the two weeks prior to my due date, but this time to include each time:
1 drop Gentle Baby
Once Labor Has Begun
Labor Oil Blend
I will use this topically on low belly, inside of ankles, and low back, starting with a few drops, increasing each hour if necessary.
8 drops helichrysum
6 drops copaiba
16 drops SclarEssence* (Clary Sage*, Peppermint, Spanish Sage*, Fennel*)10 drops ylang ylang
in an equal part base of almond oil
This blend does not have any morphine in it, but taken in a capsule it has been known to give significant pain relief. I plan to use this early in my labor, before nausea may set in.
Pan Away, pain relieving oil blend
(And of course, counter pressure from my husband. He’ll need PanAway on his arm muscles later…) 🙂
Lemon or Peppermint
I have a history of long labors, so I often eat some through the first part (can be days), but when it gets intense I don’t feel like eating. This can be hours, so I have 1 bottle (25 oz) of Ningxia Red juice from Young Living…it’s a natural energy drink (among its other uses) made with wolfberries and EOs, and the normal serving size is 1-2 oz. So that should get me through!
After our baby is born, I plan to use on his umbilicus (belly button)/cord:
1 drop Myrrh
On his back, feet, perhaps head:
1-3 drops Frankincense
tincture of Cramp Bark
tincture of St. Johns Wart
Morphine Bomb as needed
PanAway on lower belly as needed
I plan to use this as needed to increase milk supply:1 drop Fennel under tongue
Note: I am not a doctor, and my birthplan does not constitute advice for your situation. I am not credentialed to diagnose, treat, or cure any disease. Please consult with your physician or trained midwife before developing your own birthplan.
Q: In addition to using the test for fake olive oil, what comments do you have for all of us on buying cold pressed olive oil?
A:Oils and fats (butter, olive oil, coconut oil, etc.) is the category of foods which I prioritize as #1 for switching to organic. (See the Organic Food tab for my list.) So I’m always looking for that Organic seal when buying olive oil. However, if you can’t find an organic olive oil which hardens in the fridge, then the certification has been falsified (every system has cheaters I guess), so I would then look for an oil from a small family farm in the US. My reasoning is that family farms tend to make more conscientious choices, and sometimes have organic practices but can’t afford the certifications.
Also, you already mentioned “cold pressed olive oil” which is a great thing to point out: the processing of the oil does have an effect on the final product. Cold pressing avoids damaging the unsaturated parts of the oil, which would set it up for rancidity before it makes it to your kitchen. “Extra Virgin Olive Oil” is the first press of the olives; the subsequent presses produce a lower grade of olive oil, with fewer of it’s healthy properties…sometimes called “light olive oil” because it has less of the distinctive olive flavor. There is no difference in caloric value. I only buy cold pressed Extra Virgin Olive Oil.
Another thought is that glass is an inert material for the oil bottle…a large jug of oil in plastic isn’t a great idea, even if it’s one of the lesser toxic plastics. Most high quality EVOO that I see today is sold in dark green glass bottles, which can make it difficult to see the color/flavor profile, but which protects it from degradation/rancidity caused by light. Light and heat are what you should strive to protect your oil from as it’s stored.
Speaking of flavor profile…this seems to be it’s own art, like wine tasting. My (very!) simplified understanding is that greener means a sharper flavor and golden means a more mellow flavor. What you choose is up to your own palate!
The best way to enjoy olive oil is cold, as in salad dressing. I also like to pour it over steamed vegetables like broccoli, and top with Pecorino (a sheep cheese similar to Parmesan). Enjoy!
The only two claims this cake has to a health food are that it is gluten free, and it will make you happy. I’m convinced happiness is part of good health.
I made this cake for a class I hosted at my home: Intro to Essential Oils. The cake got almost as many rave reviews as the class. 🙂
Ten days later, I was hosting another class, this time teaching. Of course I made the same fabulous dessert.
Here’s the recipe:
Preheat oven to 300 and oil a 10 inch spring form pan.
Heat in saucepan on stove until melted, then set aside:
1/2 cup water
1/4 tsp sea salt
3/4 cup organic unbleached sugar
Melt over double boiler:
2 packages (5.5 oz each) dark chocolate, Belgian (from Trader Joe’s)
8 oz. semi-sweet chocolate chips (Trader Joe’s
Transfer melted chocolate into a mixer bowl. Use beaters on low speed to blend in:
1 cup unsalted organic butter, cut up and added in piece at a time. Blend in sugar/water mixture. Add one at a time:
6 eggs (I used 5 duck eggs)
Pour into pan. Bake at 300 for 45 minutes. The center will look wet. Allow to cool some before transferring to the refrigerator overnight.
To serve, I just removed the sides of the pan and placed the bottom of the pan on a cake plate. I sprinkle with a lovely flaky finishing salt, and a side of whipped cream with 3 drops of pure peppermint essential oil. Enjoy!