Amazing Uses for Meleleuca


Use Meleleuca Touch (or a few drops with Witch Hazel) on the site of acne or spots once a twice a day. Be careful not to overuse as it can dry out the skin (maybe use with Lavender which will act as an anti-bacterial and soother to the skin).


Use 25 drops of Meleleuca with 8 drops of lavender, 1 tablespoon of Witch Hazel and a 125ml of aloe vera gel to make a chemical free hand sanitiser.


Rub into cuticles to stop cracked and rugged edges. It’s a proven fungus fighter too so is great for the whole nail. (See my recipe for a foot freshener here).


Use Meleleuca Touch to deter insects.


Use a couple of drops on a cotton wool ball and apply to the sore. Don’t put the bottle straight onto your sore as you risk infecting the bottle.


Add a couple of drops of Meleleuca to your shampoo to stop dandruff in its tracks.


See my Foot Freshener recipe here for a great way to stop athlete’s foot.


Add 20 drops of Meleleuca to 100ml of water and 60ml of apple cider vinegar and put in a spray bottle.  Shake it well and spray onto surfaces for an instant anti-viral, anti-fungal, anti-bacterial cleaner.


Use Meleleuca Touch on skin after waxing or epilating to stop raised & inflamed bumps on the skin.


Rub Meleleuca Touch into patches of psoriasis to relieve the itch and soften the rough skin.


Use 5 drops of Meleleuca and 5 drops of Lavender and mix with a little water. Use on an outbreak of yeast infection (External only as Meleleuca is toxic when ingested).


Meleleuca is a powerful oil and not safe to be ingested.  For that reason, please keep out of reach of children. Before using the oil, use a little in a small area of your skin as a patch test, and stop use if you get a reaction within 24 hours. For children or those with sensitive skin it is best to dilute the oil before use. doTERRA Meleleuca Touch is ideal for this as it has already been diluted with Fractionated Coconut Oil. Avoid using Meleleuca on skin if you are going directly into the sun, as it can cause a sensitivity, and always keep it away from the eyes, inner ear and other sensitive areas.

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Tropical Green Smoothie

This delicious smoothie is great to start any day and very easy to make. Keeping a freezer drawer of chopped fruit ready for smoothies makes them quicker and easier to throw together, and adding essential oil gives them an added spark of flavour and goodness. I buy my frozen fruit from Sainsbury, who have a whole array of different fruit. I also grab pieces that haven’t been eaten in time from the fruit bowl, chop and freeze on trays then transfer into bags. Lemons & limes can be frozen whole (including the skin) then grated straight from the freezer into your smoothie.

To make the smoothie you’ll need:

  • a handful of spring greens or spinach
  • 1 banana
  • 60g of frozen mango
  • 60g of frozen pineapple
  • 30g of frozen coconut pieces
  • A little grated frozen lemon
  • 1 tablespoon of flax seeds
  • 250-300ml of water
  • 2 drops of food grade Lime Oil & 1 drop of food grade Lemon Oil

This recipe makes an ideal amount to put in to a Nutribullet. Simply put all the ingredients in the blender for 30 seconds then add the essential oils & blend briefly again. Enjoy!


Adding flax seeds or hemp seeds to a smoothie will give you an extra boost of fibre and keep you feeling fuller for longer. You can also add a scoop of protein powder to keep that fuller feeling even longer. I use doTERRA V Shake as my protein base which is a great protein alternative if you are intolerant to dairy or vegan.


Lemon, Ginger & Manuka Honey Tea

This recipe was sent to me by a lovely friend of mine. It’s amazing! I’ve been drinking a well known brand of Lemon, Ginger & Manuka tea for years and it really is my favourite, but this fresh version knocks the socks off it sideways. Its’ really simple to make too, and because you make it in batches you won’t have to make it too often either.

Lemon oil is good for lymphatic drainage and can also help with slimming, so it’s a great addition to a tea.  Ginger is a great anti-oxidant and supports healthy joints and digestion.

You’ll need

  • 6 lemons
  • Around 3 inches of ginger
  • 2-4 tablespoons of Manuka Honey to taste (or Raw Wild Honey)
  • 8 drops of lemon oil and 4 drops of ginger oil
  • 3-4 ice cube trays

My friend peels his lemons, removes the seeds and pith and then purees the remaining lemon in a blender. He juices the ginger then add the honey and oils, stirs, then pours in to the ice cube trays and freezes.

I made mine slightly differently. I put the lemons and chunks of ginger straight into our slow juicer, peel and all.  I warmed some raw wild honey then stirred it into the juice, added oils and then poured in to the ice cubes trays to freeze.

This should give you around 40 ice cubes, or cups of tea.

When you want a cup of tea, just pop an ice cube into a mug of boiled water and it’s ready in seconds. Enjoy!


Banana Sushi

This recipe is so much fun to make and even more fun to eat. Kids and adults alike will love it!

Peanut Butter Wild Orange Sushi

1 banana
Natural peanut butter
Dark chocolate chips
Shredded coconut
Flaked sea salt (finishing salt)
1 drop Wild Orange oil


  1. With a spoon, spread peanut butter over top half of banana.
  2. Sprinkle sea salt and then coconut.
  3. Melt small amount of chocolate chips in microwave, stirring occasionally until glossy.
  4. Put one drop of Wild Orange oil into chocolate, stirring to mix.
  5. With a spoon, drizzle chocolate over banana.

Raspberry Lime Sushi
1 banana
Fresh raspberries, sliced in half
white chocolate
Chia seeds
1 drop Lime oil


  1. Melt small amount of white chocolate chips in microwave, stirring occasionally until glossy.
  2. Put one drop of Lime oil into chocolate, stirring to mix.
  3. With a spoon, carefully spread white chocolate over top half of banana.
  4. Sprinkle chia seeds, then gently press raspberries over the top, convex side up, flattening slightly to look like nigiri.

Dark Chocolate Chia Cardamom Sushi
1 banana
Dark chocolate chips
Chia seeds
Chopped pistachios
1 toothpick Cardamom oil


  1. Melt dark chocolate chips in microwave, stirring occasionally until glossy.
  2. Put one toothpick dipped in Cardamom oil into chocolate, stirring to mix.
  3. With a spoon, carefully spread chocolate over top half of banana.
  4. Sprinkle chia seeds, then chopped pistachios. Add flaked sea salt if desired.

To finish: Place bananas in freezer and freeze for about an hour. Transfer sushi to serving platter and slice, removing pointed ends.

Tip: When serving, make available pairs of chopsticks and little dishes of “soy sauce” and other sushi “condiments,” such as chocolate, caramel, almond butter, raw sugar, chia seeds, raw honey, and so on. 

If not now, then When?

A few weeks ago I stood in one of those shops we all traverse before Christmas and I came across a hardback notepad with the quote ‘It Not Now Then When?’

I hesitated for more than was my norm and wondered about picking it up for the ever procrastinating Minion; as his call to arms.  My only hesitancy was the pink and lilac swirly cover.  In the end I opted for the notepad entitled ‘This is My Masterplan’ with a seemingly masculine black cover. (Which I’ve since thought of pinching for its especially inspirational title).

Anyway, howdoos. That quote, ‘If Not Now, Then When?’ has echoed through every day since. And to add more pressure I’ve visualised my amazing friends fighting through ‘stuff’ to compete in Wimbleball 5K swims and exceptional triathlons, despite the hard knocks, the wobbles and the health concerns.  You know who you are.  xx. And I love you for it!!!!! Strong Women.

So I stand at the start of the 2018 season and I raise my head and ask ‘If Not Now, Then When?’

Bring on Triathlon. Bring on Glory in Personal Achievements. And Bring on my Glorious Friends and their Goals for 2018.  Heroes.

You go girls! And don’t be so fast that I can’t catch up. xx