This Can Help Your Stress

There’s so much evidence that odors and fragrances actually have real physical and emotional health affects on us. They can comfort, enthuse, invigorate, inspire, and even relieve stress. Think of the times you’d walk into the house afterschool and smell the aroma of the homemade bread or cookies your mom had baked while you were away.


Or think of the exquisite pleasure of burying your face in the laundry dried on the line outside, and smelling that fresh air aroma that lingered in the fabrics.

Remember the feelings connected to those experiences? It’s with this in mind that I suggest we turn this holiday season to the stress-relief lovely aromas can provide. And I’m speaking especially of LEMON. Lermon is known to relieve stress, anxiety, headache, nervous tension, insomnia and depression.


So why not make your own pocket-sized aromatherapy helper-in-a-bottle? It’s such a convenient way to have some sweet-smelling stress-relief always close at hand.

The main ingredient, lemon balm, is affordable and easy to find in your local natural foods store, Walgreens, etc. All you need is a small screw-top jar or bottle, a cotton ball, lemon balm essential oil, and some dried lemon balm herb.


Soak the cotton ball in essential oil and place in jar, or fill the jar with dried herb. I like to use a small bottle with an eye-dropper so that I can actually place a few drops of the oil on my wrists or under my nose.

But you don’t even need to apply it to skin to experience its effects. Whenever you need a breath of relief, simply uncap the jar and take a gentle whiff. When the fragrance fades, simply add a few more drops of essential oil, or use a chopstick to stir and gently crush the dried balm.


One other thing I like to do with lemon balm essential oil is add it to my coconut oil. I melt the oil (in a small glass dish I set in very hot water for a few minutes) and add the oil and stir the mixture well. It’s perfect for applying all over after your bath or shower. Coconut oil contains high concentrations of lauric acid, and is easily absorbed by the skin, so it’s an amazing skin moisturizer. The lemon aroma will linger on your skin and is especially soothing to the nerves.

‘Tis the season for so many things, including some added stress, so do yourself a favor and turn to lemon balm. And here’s an idea: This natural remedy would make a nice gift for those friends or family members that could use a little relief as well!

I’ll close with one last suggestion for lemon. Do some baking with fresh lemons, lemon zest, and or lemon extract. Lemon aromas fill a home with light and cheerfulness, don’t you think? With that said, then, here’s a favorite holiday lemon-oriented recipe that we found years ago in a Bon Appetit magazine. It’ll lift your spirits and wash that stress away (for a little while, anyway).


Lemon Souffle Pudding Cake

Ingredients:

4 tablespoons unsalted butter room temperature, plus more for baking dish
3/4 cup sugar plus more for baking dish
3/4 cup buttermilk
1/2 cup crème fraîche OR sour cream
3 teaspoons finely grated lemon zest
1/3 cup fresh lemon juice
3 large eggs separated
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
powdered sugar for serving
fresh blueberries or blackberries for serving (optional)


Directions:

DO AHEAD:

Step 1
Preheat oven to 325°. Butter a shallow 1½–2-qt. baking dish, then sprinkle with granulated sugar. Stir buttermilk, crème fraîche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.

Step 2
Using an electric mixer on high speed, beat 4 Tbsp. butter and ¾ cup granulated sugar in a large bowl until well combined, about 4 minutes. Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.

Step 3
Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).

Step 4
Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form. Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.

Step 5
Scrape pudding cake batter into prepared baking dish and place on a rimmed baking sheet. Bake until top is puffed and golden brown and center barely jiggles, 35–45 minutes. Transfer baking dish to a wire rack and let pudding cake cool at least 30 minutes.

Step 6
Serve pudding cake dusted with powdered sugar and topped with blackberries, if desired.

Step 7
Pudding cake can be baked 1 day ahead. Cover and chill. Bring to room temperature before serving.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.



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Sources:
  •   www.thedelectablegarden.com
  •   www.glennavesoap.com
  •   www.buywholefoodsonline.co.uk
  •   www.etsy.com
  •   www.jenangotti.com

  •     Alice Osborne
        Weekly Newsletter Contributor since 2006
        Email the author! alice@dvo.com


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