Postpartum hair loss happens to the best of us!
It's caused by changes in the hormone estrogen during and after pregnancy. . In the last trimester of pregnancy, your estrogen levels increase. After childbirth, estrogen levels drop. This causes a large number of hairs to enter the resting phase of hair growth. After a few months, this hair starts to shed.
My friends have experienced different levels of the pp hair situation, myself not as much. I’ve been blessed with a full head of hair, although recently it looks like it’s a bit less around my scalp so I got started with what I know has worked for many women:
Rosemary & Cedarwood & tea tree!
Add 10 drops of rosemary, cedarwood, lavender and tea tree essential oil to a spray bottle with a little witch hazel to combine the oils and water! Spray on wet hair as needed.
Benefits of each specific oil:
- Rosemary
- stimulates proper blood flow to the roots, which strengthens hair from the root up and lowers the likelihood of hair loss.
- Lavender
- supports healthy hair growth
- Cedarwood
- helps to strengthen and encourage the health of your scalp. Stimulates stronger and healthier follicles as well as improve circulation and blood flow.
- Tea Tree
- Anti-bacterial, anti-fungal and anti-inflammatory properties great for treating dandruff while unblocking hair follicles and clearing out dead skin cells so that your hair can grow freely without restriction
Each oil is key in helping to strength and encourage the health of your scalp during your postpartum journey.
When I was younger I used to HATE tomato soup, like with a passion. But as I aged I began to enjoy it, truly I think it was less the actual soup and more the fact that it came from a can with questionable ingredients 😜 this recipe is a lot more fresh and has the added bonus of oils and a delicious dairy free sandwich to go along with it!
Ingredients:
Tomato Soup
- 3 tbsp olive oil or vegan butter (we use Miyokos)
- 1 onion, coarsely chopped
- 1 clove garlic finely chopped (optional)
- 2 containers of (approx. 14oz each) whole peeled tomatoes (when you use canned tomatoes this can leach the BPA out of the cans due to their acidity)
- 1 cups veggie broth, chicken broth or chicken bone broth (we use broth from our local farm)
- 1 – 2 drops Cilantro essential oil (to taste)
- 1 tbsp maple syrup, honey or coconut sugar (to taste)
- 1 tsp sea salt and freshly ground black pepper (to taste)
- fresh cilantro (coriander) leaves (optional for serving)
Grilled Cheese
- 8 slices gluten free bread (if you have a bakery near by, go for that but if not schar is one of the most tasty Gf breads)
- Vegan mayonnaise or softened non-dairy butter (for spreading on the bread)
- 1 – 1½ cups non-dairy shredded cheddar and/or non-dairy mozzarella cheese or non-dairy slices (or 2 slices per sandwich) -we use violife
- 2 – 3 tbsp olive oil or vegan butter (for cooking)
Directions
Tomato Soup
1. In a large soup pot on medium-heat, add the olive oil and onions. Cook for 5 minutes stirring often. Add the garlic, stir and then add the canned tomatoes. Using a potato masher or large spoon break up the tomatoes into large chunks.
2. Pour in the broth and bring the heat to high until the soup starts to simmer. Reduce the heat to medium-low, cover the pot and simmer for approx. 15 – 20 minutes. Stir the soup every few minutes and continue cooking until the onion is soft and the tomatoes have broken down.
3. Once the soup is done you can carefully blend some or all of the soup with a stick blender depending on how chunky you like it. You may need to add a little more broth or water if the soup is a little too thick for your liking. While the soup is cooking, make the sandwiches.
Grilled Cheese
1. Spread a thin layer of mayonnaise (or softened butter/vegan butter) on one side of each slice of bread. Then evenly sprinkle the shredded cheese (or place 2 slices of cheese) on the mayonnaise side of the 4 slices. Place the remaining 4 slices on top of each cheese covered slice with the mayonnaise side down and press gently on each sandwich to help them stick together.
2. In a large frying pan or on a griddle, melt 2 tbsp of butter on medium heat. Gently place the sandwiches in the pan being careful that the cheese stays in place. Cook on one side for 2 – 3 minutes until the bottoms are golden brown.
3. Melt the remaining 1 tbsp of butter in the pan and carefully turn the sandwiches over with a spatula moving them around a little to coat them with the butter. Add more butter if desired. Cook for approx. 1 – 2 minutes longer until the other side is golden brown, and the cheese has melted. Turn heat to lowest setting to keep sandwiches warm until ready to serve.
4. Taste the soup and add a little more sea salt and pepper if desired and serve the soup in bowls. Garnish with a few cilantro (coriander) leaves, if you like. Set the bowls on plates. Place the sandwiches on a cutting board and cut then in quarters or diagonally and set them on the plates with the soup and serve immediately.
Doesn't everybody love chocolate cake!? This cake is moist and has a beautiful citrusy flavor from Young Living’s Orange essential oil. You can't go wrong! Enjoy!
Ingredients
Dry Ingredients
- 1¼ cup self-rising gluten-free flour ½ cup coconut sugar
- ½ cup cacao powder (bonus organic and raw)
- ½ cup coconut sugar
- ½ tsp sea salt
Wet Ingredients
- 1 cup coconut milk or milk of choice (room temp.)
- ½ cup maple syrup or local raw honey
- ½ cup melted coconut oil or non-dairy butter (I use Miyokos butter)
- 1 tbsp white vinegar or lemon juice
- 1 tsp vanilla extract
- 6 drops orange essential oil (to taste) (important to start small, you can always add but can’t take away!)
White Chocolate & Orange Frosting Ingredients
- 1½ cups non dairy white chips
- ½ cup coconut cream (stirred well)
- 1 tbsp melted coconut oil
- 1 tsp grated orange rind/zest
- pinch of sea salt (optional, to taste)
- 6 drops Orange Essential Oil (to taste)
DIRECTIONS
Method for Base
1. Preheat oven to 350F and prepare a 7-8inch round backing tin by rubbing a thin layer of coconut oil around the inside of the pan and line with baking paper.
2. Mix all the dry ingredients together in a medium-large bowl and set aside. Then mix all the wet ingredients together in a medium bowl right before you are ready to add to the dry ingredients.
3. Pour the wet ingredients into the dry ingredients and stir until just combined and then pour the mixture into the prepared baking tin and smooth the surface a little with a spoon or spatula.
4. Bake for approx. 35 – 40 minutes until the cake is completely set and a toothpick inserted in the middle comes out pretty clean or with few moist crumbs.
5. Allow the cake to cool for 5 minutes before removing from tin. To remove the cake from the tin gently slide a butter knife between the tin and the cake loosening it from the sides and then turn out onto a cooling rack, cake stand or platter.
6. Let the cake cool completely before adding the frosting.
Method for Frosting
1. Using a double boiler on medium heat with water in the bottom pan or bain-marie (a pan filled a little over ¼ of the way with simmering water and a metal or heat-proof glass bowl on top) add the white chocolate chips, coconut cream, coconut oil, orange zest and salt and gently stir all the ingredients together until the white chocolate has melted and there are no lumps approx. 5 minutes. Remove from heat and cool 5 minutes then add the orange essential oil and stir to combine.
2. Let the frosting set for a few minutes then spoon over the top of the cake and gently smooth out over the top, allowing the frosting to spill over the sides then smooth around the sides to cover. Top the cake with white chocolate chips and/or orange slices.
I want to say a few things lavender does and how important it is to relax 👇
Relaxation is important for the immune system because it helps maintain a healthy balance in the body and promotes optimal immune function. Chronic stress and a lack of relaxation can have a negative impact on the immune system in several ways:
Prolonged stress can lead to chronic inflammation in the body, which can weaken the immune system. Inflammatory responses are meant to be temporary and occur when the body is threatened by pathogens, injury, or other stressors. However, chronic stress can lead to persistent inflammation, which is associated with a range of health problems and can suppress the immune system's ability to respond to new threats effectively.
Ingredients:
- 8 ounces water
- 1 bag Tazo Calm Chamomile Tea (or your favorite brand of Chamomile tea)
- 1 teaspoon honey
- 1 toothpick swirl of Lavender Vitality Essential Oil
Instructions:
- Heat the water just until it turns steamy; no need to bring to a boil.
- Place a chamomile tea bag in a cup and pour the water over the bag.
- Cover the cup with a saucer to hold the heat in and let it steep for 5 minutes.
- Uncover the cup and dispose of the tea bag.
- Stir in the honey until it dissolves.
- Place a clean toothpick in your Lavender Vitality Essential Oil and then swirl that into the mug. Discard the toothpick and enjoy!
I don't think there's anything more perfect on a chilly day than a warm cup of yummy cider! In honor of Halloween, I had to showcase this fun "potion" from the Young Living blog!
Ingredients:
- 2 quarts fresh apple cider
- 1 orange, unpeeled and cut into slices
- 3 drops Lemon Vitality essential oil
- 1 drop Cinnamon Bark Vitality essential oil (start with a toothpick swirl, it's strong!)
- 1 drop Clove Vitality essential oil (start with a toothpick swirl, it's strong!)
- 1 drop Nutmeg Vitality essential oil (start with a toothpick swirl, it's strong!)
Directions:
- Combine apple cider, orange slices, and essential oils in a large pot and simmer over low heat for 10 minutes or more.
- Discard orange slices.
- Serve warm.
