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Eldersburg and Sykesville's first choice for Therapeutic Massage
Located at Liberty Exchange, just off Liberty Road.
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June Newsletter

This season is filled with change. Change in temperature, change in schedules, and change in the foods we eat. The warmer months call for lighter, cooler foods. Many people are planning vacations, and are wanting to “get in shape”, be healthy, and feel good. Often there doesn’t seem to be enough time in the day to get everything we need to get done and treat ourselves as well as we need to, in order to be the healthiest version of ourselves we aspire to be. This tends to be a more social time of year and we may spend more time outside and with our families. It is important to find a balance between having fun and caring for ourselves. This time of year we can get dehydrated or sunburned if we aren’t careful. I have a few fun ideas you can incorporate into your meals and also on your skin:

Both of these recipes incorporate doTerra essential oils that I am a big fan of because they are Therapeutic grade essential oils. They are the highest quality I have found thus far.
The first recipe is After Sun Cooling Spray:
-1/2 cup witch hazel
-2 TBS. pure aloe vera gel
-10 drops lavender essential oil
-10 drops peppermint essential oil (not to be used if pregnant or nursing)
-4 oz. spray bottle
Simply mix together and add to the spray
Do not spray around the eyes

The second one I love is if you have gotten a little too much sun:
I add 1/2 cup coconut oil(SBF 4-6), 10 drops of lavender, 2 tbs. non-nana zinc oxide(SPF- 2-20), and 1 tbs. red raspberry seed oil(SPF 25-50), mix together and cover areas that have gotten too much sun.

Try this amazing salad:
-½ c apple cider vinegar
-2 tbs. virgin olive oil
-8 large fresh basil leaves(chopped)
-1 tbs. lemon
-1 clove garlic, minced
- 1 tbs. minced shallot
-2 medium zucchinis chopped
- 8 ounces cherry tomatoes
-5 ounces small fresh mozzarella balls; salt and pepper to taste

Cilantro-Kale Pesto Dipping Sauce:
-2 ½ cups kale leaves
-1/3 cup cilantro leaves
-1/3 cup pepitas
-1 clove garlic
-3/4 cup extra virgin olive oil
-1/4 tsp. salt
-1/8 tsp. black pepper

Combine all ingredients in a food processor or blender and process until smooth.

Dip:

-1 cup Greek yogurt
-7 tbs. prepared cilantro-kale pesto
-salt and pepper to taste

In medium bowl, combine yogurt, cilantro-kale pesto. Stir until well combined. Season to taste additional salt and pepper. Serve with your favorite grilled veggies, such as sweet potatoes, zucchini, or red peppers.

Michele Pedersen-Certified Health and Wellness Coach and Licensed Massage Therapist

Let us know what you think!
Please join us for our summer doTerra oil eductional event. Learn about and experience how these amazing oils can be used for a variety of wellness purposes.

See our flyer for this event taking place on Thursday July 8th at 3:30pm here at Therapeutic Kneads Wellness Center. Please sign up for this free class (410)549-7711, prior to Friday July 7th
.

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