Wednesday, 4 April 2012

Everyday Organic Essential Oils on the kitchen shelf

Everyday Organic Oils for the kitchen shelf.  

Safety and dosage issues
For appetite suppression try Shirley Price Organic Grapefruit too.
If flavouring 16 fl oz of water as part of a slimming plan to replace soft drinks do not exceed a dosage of one drop.

Remember essential oils can be inhaled on a tissue or placed in an aromastick 
(available for separate purchase)

Jojoba Oil is close chemical to the body's own skin oil and can be used on its own or to dilute an essential oil but should not be taken internally at all.

Essential oils should not be taken internally for care purposes except on the advice of a qualified aromatherapist under the supervision of a doctor or nurse.
Essential oils should never be applied undiluted to the skin.  
Keep aware from children and the eyes.  
Avoid in pregnancy.
Discard after 12 months of opening or by the best by date.
Citrus oils can be phototoxic if applied even diluted to the skin.  Avoid direct sunlight or sunbeds for at least two hours after use.

As a Soil Association licensee and member of the Aromatherapy Trades Council Shirley Price Aromatherapy Ltd is committed to the responsible use and marketing of essential oils.

You can find out more about the expert use of essential oils and hydrolats in food and drink below 

Aromatic Cuisine - Food as Medicine

A day long workshop overviewing the use of aromatics in cuisine.
Learn how to use essential oils, absolutes and hydrosols safely to transform food into medicine.
For those who have not seen Mark in the kitchen you are in for a visual and aromatic treat. His passion for aromatherapy is rivaled only by that for fine food!
Mark has been using aromatics in cooking and recipe creation for a number of years. He has been known to torment students of Aromatic Chemistry with mouth watering recipes to illustrate the powerful and benefical therapeutic uses of these highly prized substances. While not formally trained as a chef, Mark has received many comments from friends, family and students alike over the years that he is one, none-the-less. His passion for fine food and his deep understanding of how to blend aromatics has made this an easy path to walk. “You are what you eat” is a well known quotation and in the modern, fast food world we see this all to often, with poor health and vitality the usual outcomes experienced. The concept of “Food as Medicine” is not new, but the usage of highly concentrated aromatics at the kitchen level IS! Once you understand the basic concepts and guidelines covered in this workshop you will easily see the unlimited aromatic possibilities. Overcoming the limitations of supply of fresh herbs and spices and being able to deliver potent, healthy, energetic food that is not only flavoursome but has real health benefits is very very rewarding whether you are a five star chef or a cook in the family home.
Mark Webb is well known within the world of essential oils and aromatic substances and has written and published - Bush Sense - Australian Essential Oils and Aromatic Compounds back in 2000.
He has a Bachelor of Science degree in Biochemistry and Plant Biology and Diplomas in Remedial Massage and Aromatherapy with additional training in Aromatic and Botanical Medicine.
Since writing Bush Sense he lectured for 6 years at the Australasian College of Natural Therapies (ACNT) and TAFE NSW before relocating to Brisbane 3.5 years ago to take up a consulting position in research and development of aromatic products. Mark now operates a private consulting business Aromamedix Pty Ltd to the biotechnology, food & personal care industries. He is a full member of the Australian Cosmetic Chemists Association (ASCC) and has continued with his research into Australian aromatic plants and promoting the clinical and medicinal uses of these unique substances.
 In this workshop Mark will take participants upon an aromatic journey of a different kind. We will venture into the world of ... the kitchen. Aromatic substances such as fresh or dried herbs and spices have been used in virtually all cultures across planet Earth for many hundreds of thousands of years. Using the highly concentrated extracts of essential and expressed oils and absolutes is however far less common in the noncommercial kitchen than it should be. Many people would never consider adding these powerful substances to food or beverages because of their fears and a basic lack of understanding of the safety issues.
Workshop Content:
A general discussion of the various types of aromatic substances and their uses within the culinary framework.
  • Why sometimes fresh ISN’T always better.
  • Safety 101 - How to use aromatics safely and with confidence.
  • What are the risks involved and the safety margins.
  • What to look for in product selection.
  • Dose - How much is too much?
  • Aromatic Cooking Kit - 20 aromatics you really want in the kitchen.
  • Carriers - what carrier substances to use and when in recipes.
  • Recipes Conversion - Learn some basic rules to convert your current recipes into aromatic
based cuisine.
Throughout this workshop Mark will be demonstrating a number of recipes from a variety
of dishes and beverages from around the world that you will get to try as part of this flavoursome workshop.
An aromatic experience NOT to be missed!
Investment: $150 per person (GST Inc.) and includes all workshop notes, recipes and sampling of aromatic foods on the day.


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