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rebels fans be like omg ezra 🥺🥺 he is just a little boy please he is so small and sad and tiny and baby and oh my god he is two sauces tall please protect him pls og my god i’m going crazy he is so oUghHHH-
and then ezra is literally built like a quadrilateral.
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Lemon and Mint Creamed Cucumbers
A fragrant and refreshing Summer Salad, these Lemon and Mint Creamed Cucumbers can be eaten on their own, as a side to ss with toasts, or as a side to grilled meat!
Ingredients (serves 2):
1 large Green Onion
half a dozen large leaves fresh mint
half a large lemon
a pinch of salt and freshly cracked black pepper
1 1/2 tablespoons canola oil
2 heaped tablespoons sour cream or crème fraîche
half a large cucumber, rinsed
Finely chop Green Onion, and add to serving bowl, saving a bit of its green part for garnish.
Roll mint leaves together, and chop finely. Add chopped mint to the bowl.
Grate in about two teaspoons lemon zest. Season with salt and black pepper.
Stir in canola oil, mixing well.
Then, add sour cream, and give a good stir.
Finally, thoroughly squeeze in the juice of the lemon halve, stirring until well-combined.
Cut cucumber into thin slices. Add cucumber slices to the bowl, tossing well to coat generously.
Place in the refrigerator, to chill, at least one hour.
Serve Lemon and Mint Creamed Cucumbers cold, sprinkled with reserved chopped green part of the Green Onion.
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Not something I made myself, but an unexpected restaurant result. I ordered a pita, hummus, and tzatziki platter for delivery. Which is technically what I received! Except instead of the expected container hummus and container of tzatziki, they were stacked like 7-layer-dip.
Hummus on the bottom, next tzatziki, a half-inch of olive oil, and a pile of sliced cucumber and red onion on top of that. All in the same dish for dipping.
That actually sounds pretty good, even if it was unexpected.
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Cucumber Octopus Salad
Fragrant and refreshing, this Cucumber Octopus Salad makes a delicious Summer lunch. Happy Friday!
Ingredients (serves 2 to 3):
a small bunch Garden Chives
a few sprigs Garden Dill
2 fluffy sprigs Garden Chervil
½ lemon
a good pinch of salt and freshly cracked black pepper
¼ teaspoon Piment d'Espelette or (slightly less) Cayenne Pepper
4 tablespoons olive oil
½ red onion
365 grams/1.8 pound cooked Octopus
1/3 large cucumber, rinsed
Finely chop Garden Chives, Dill and Chervil, and spoon into a salad bowl. Thoroughly grate in the zest of the lemon halve.
Season with a pinch of salt and freshly cracked black pepper, and Piment d'Espelette.
Drizzle generously with olive oil, and give a good stir, to mix.
Then, thoroughly squeeze in the juice of the lemon halve, stirring energetically until well-blended. Set aside.
Peel and finely chop red onion, and stir into the bowl, coating in oil, herbs and spices.
Finally, cut the Octopus into small chunks, and stir into the salad bowl. Toss well to generously coat in dressing.
Dice cucumber, and stir into the salad, coating well in dressing, too.
Place salad bowl in the refrigerator to chill, at least one hour.
Serve Cucumber Octopus Salad cold, with a glass of chilled Pays d'Oc Rosé.
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