Lemongrass

A tall, perennial plant, Lemongrass has a subtle citrus flavor and is used in Asian cuisine in soups, teas, and curries as well as with fish, poultry, beef, and seafood. In addition to its unique flavor, Lemongrass essential oil promotes healthy digestion and acts as an overall tonic to the body’s systems when ingested.* It’s also purifying and toning to the skin, and is frequently used in skin care products for these benefits. Lemongrass is an ideal oil to use in massage therapy. Lemongrass has a pungent, herbaceous aroma that can heighten awareness and promote a positive outlook.

Uses:

• Combine equal parts Fractionated Coconut Oil and Lemongrass oil for a massage after a hard workout.
• Use to flavor entrées and meat dishes while promoting healthy digestion.*
• Blends well with Basil, Cardamom, or Spearmint.
• Dilute oil, then rub or spritz on skin before going outside.
• Lemongrass essential oil naturally repels insects.

Directions for Use:
Diffusion: Use three to four drops in the diffuser of your choice.
Internal use: Dilute one drop in 4 fl. oz. of liquid.
Topical use: Apply one to two drops to desired area. Dilute with doTERRA Fractionated Coconut Oil to minimize any skin sensitivity.

Click HERE to watch a video on how Lemongrass is sourced. Click HERE for more science of Lemongrass Oil.

Recipe:
Coconut Lemongrass Red Lentil Soup
Warm and satisfying, this soup is great for any occasion.

Ingredients
2 tablespoons coconut oil
2 large onions, peeled and chopped
4 cloves garlic finely chopped or pressed
1 tablespoons fresh ginger root, minced
1–2 drops Lemongrass oil
4 tablespoons tomato paste
4 carrots, peeled and chopped
4 tablespoons curry powder
1 teaspoon red pepper flakes
8 cups vegetable broth
2 cans coconut milk
4 cups fresh tomatoes, chopped
3 cups dried red lentils
4–6 handfuls baby spinach
Salt and pepper to taste

Instructions  

1. Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté five to seven minutes.
2. Add tomato paste, curry powder, and red pepper flakes; cook for another one to two minutes stirring constantly until all vegetables are coated and flavors combined.
3.  Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
4. Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
5. Add spinach and stir until wilted.
6. Garnish with one tablespoon fresh chopped cilantro and one tablespoon sour cream.