Peppermint is one of the most highly regarded herbs for soothing digestion. Many of you have probably heard of people inhaling peppermint to ease their nausea (hello first trimester of pregnancy!). Peppermint is used as a digestive aid by curbing appetites. Besides all of the awesome uses, who doesn’t love the small of peppermint?
The first time I used peppermint oil was to help with a headache. I rubbed a dab on the back of my neck, on my temples and pressed a drop to the roof of my mouth. It’s amazing that it within minutes the edge is gone and my headache is tolerable. Often I drink a few glasses of water and reapply the peppermint and the headache completely resolves.
Peppermint oil can be substituted in many food recipes, including in your regular brownie recipes. Only a couple drops of Young Living’s peppermint oil will kick those brownies up a knotch. Here’s one of my favorite peppermint brownie recipes!
1 15-ounce can low-sodium black beans
1/3 cup coconut oil
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup honey
2 drops Peppermint Vitality essential oil
1 Preheat oven to 350°F.
2 Rinse and drain black beans.
3 Melt coconut oil on stove until clear.
4 Blend all ingredients except eggs in food processer until smooth.
5 In a separate bowl, lightly whisk eggs until well beaten.
6 Fold into chocolate mixture.
7 Pour mixture into a greased 8×8 pan and bake 25–30 minutes.
8 Let cool 15 minutes then cut.
Let brownies cool another 15 minutes and serve.
For more information on how to get your Premium Starter Kit that includes peppermint oil, click here! I’ll be able to help guide you through the world of essential oils!