Warming up your Winter


We have some great things lined up to warm up your winter and I am including a few essential oil recipes to stave off the winter bugs and boost the immune system plus a whipped body butter recipe.  Also as we can never have enough!  – my current favourite bliss ball recipe.

First up though is an awesome class with Sarah Dunning:


A Sunday restorative with homemade chai (and recipes shared). Winter is a time to restore and renew the body. A carefully curated restorative sequence will set your muscles and joints at ease, and after savasana we’ll share warming mugs of homemade chai.

Please book – spaces are limited 🙏


We had fun making Whipped Body Butter at our Essential Oil Workshop.  So easy to make and economical – try it!  This recipe is from: http://helloglow.co/

 I decided to add Rosehip Oil which gave it a nice warm colour.

Whipped Naked Body Butter

3/4 cup Coconut Oil

1/4 cup Mango Butter

30 drops Rosehip Oil (optional)


Have the temperature of the butter and oil at a nice soft consistency – not melted.  Add them to a bowl and mix with a hand mixer for about 3-5 minutes until it whips up to nice soft fluffy peaks.  Add your essential oils of choice at this point and whip them in.

Scoop your light, whipped and fluffy body butter into an airtight container. Keep in a cool place (not the fridge!) and it should last for up to 9 months.

Essential Oil Solutions for Winter Bugs

 Essential Oils provide a safe and effective way to support our immune system, relieve allergies, muscle aches and pains, lift our mood and energy levels, help with sleep, stress, digestion, skin, breathing plus provide a chemical free, non-toxic way to clean and disinfect.

Pure Therapeutic Grade Essential Oils are 50-70 times more powerful than herbs because they are highly concentrated.  For example; one drop of peppermint essential oil is equivalent to 28 cups of peppermint tea. And of course they smell divine.

Essential oils can destroy harmful bacteria and viruses whilst providing immune support at the same time. Diffusing oils into the air is a great way to receive their health benefits whilst cleansing and purifying your environment from airborne bacteria. Lemon essential oil has be shown to neutralise typhoid, diphtheria and pneumonia bacteria in less than 3 hours! (Ref: Chrissie Wildwood – The Encyclopedia of Aromatherapy).

Flu Shot Blend

This recipe is a potent combo to help knock those flu symptoms on the head. So easy with a roll on bottle: massage the oil into the soles of the feet and rub on the chest at the first signs of symptoms.


  • Lemon is a powerful detoxifier, anti-microbial and anti-bacterial
  • Tea Tree for immune support, anti-septic, antibiotic, antiviral
  • On Guard is a protective blend to support the immune system contains clove which is a powerful antioxidant
  • Oregano a powerful antibiotic, antiviral and immune stimulant


Sinus Booster


This is quick and easy way to help clear sinus congestion. Take a cup of hot, steaming water (not boiling water though).  Add one drop each of:

  • Lemon – helps decongestion/mucous in sinus cavities
  • Tea Tree – boosts the immune system
  • Peppermint – respiratory system, clears the airways
  • Oregano – immune booster

Hold under nose, or use a towel to tent yourself in, and inhale the vapors.

Scientific research has shown that cold/flu viruses are very susceptible to steam inhalation.


Aroma Yoga Class

Join us on a Friday morning where we work with 5-7 different oils during the yoga session. This nurturing, mellow class finishes with either a head or foot massage during savasana to float you into your weekend.

Make & Take Essential Oil Workshop

Saturday 22 July

2.00 – 4.00pm

Essential Oil Know How and D.I.Y Deodorants.

These on-going workshops are to support and empower you to take care of your own health needs with simple and effective Essential Oil Solutions and they are FREE.  Just the cost of anything you decide to take home.

Please book your space: whisperedsecretsyoga@gmail.com


Bliss Ball Energy Bites

from: https://minimalistbaker.com/



  • 1 cup dates – pitted and soaked in warm water if dry.  Medjool dates are my favourite!
  • 3 tablespoons natural peanut butter or almond butter.  I have used the 3 seed blend butter (pumpkin, sunflower & sesame seeds) – good if you want to avoid nuts
  • 1/4 cup dairy free dark chocolate, roughly chopped
  • 1 tablespoon chia seeds (or flax or hemp)
  • 2/3 cup gluten free rolled oats

Pulse dates in a food processor or blender until they are in small pieces, or form a ball.

Add oats, chocolate, chia seeds, peanut butter and pulse or mix until combined with nice small pieces still in the mix.

Roll into 1 inch balls and pop into the fridge or freezer to set.  They will keep for up to a week.  I like to keep mine in the freezer.

Classic Glo Bar


These are from The Oh She Glows Cookbook by Angela Liddon. They are gluten-free, oil free, raw/no bake, soy free, refined sugar free, nut free option.  You could bake them though if you wish.

  • 1 1/2 cups of gluten free rolled oats
  • 1 1/4 cups rice crisp cereal
  • 1/4 cup hemp seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 1/2 cup plus 1 tablespoon brown rice syrup
  • 1/4 cup peanut or almond butter.  Or substitute sunflower seed butter for nut free option
  • 1 teaspoon vanilla extract
  • 1/4 cup mini non dairy chocolate chips

Line a 9 inch square cake pan with two pieces of parchment paper – one going each way.

In a large bowl combine oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds,cinnamon, sea salt and mix.

In a small saucepan, stir together the brown rice syrup and peanut butter until well combined. Cook  over a medium heat until mixture softens an bubbles slightly, then remove the pan from the heat and stir in the vanilla.

Pour the peanut butter mixture over the oat mixture using a spatula. Stir well with a large metal spoon until all the oats and cereal are coated in the wet mixture. The mixture will be thick and difficult to stir.  Allow the mixture to cool slightly before adding the chocolate chips.

Transfer the mixture to the prepared pan, spreading it into an even layer.  Lightly wet your hands and press down firmly on the mixture to even it out to make it compact and hold together.

Place the pan in the freezer, uncovered, and chill for 10 minutes or until firm.

Lift the oat square out of the pan, using the parchment paper as handles and place on a cutting board.  Cut into bars – makes 12 bars.

Wrap the bars individually in plastic wrap or foil and store in an airtight container in fridge for up to 2 weeks. Or store in the freezer for up to one month.


Oms n Light







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