Essential Oil(s) of the Month (November): Cinnamon and Dill

“You only live once, lick the bowl!” – Unknown

So, here we are yet again discussing another couple essential oils. You could say that I get overly excited and end up wanting to share more than one more often than naught. That was a lot of “more” in one sentence. Let’s say it one more time! More, more, more, more essential oils Suzy! Alright, calm down everyone. I’ll hop to it. My picks for this month consist of cinnamon and dill. Like per usual, although in variations over the past few months, we will cover the following questions:

Q1: How does this essential oil help?

Q2: What are the applications of this essential oil?

Q3: Which vitamins and minerals can we find in this essential oil?


A1: Cinnamon is an excellent proponent of removing blood impurities, improving blood circulation, regulating blood glucose, and aiding diabetic cases by lowering insulin usage. Want to know a helpful note? I do too, and here it is:

Helpful note: you can lessen the impact of “high carb food” on blood glucose levels by seasoning the chosen food with cinnamon.

A2: Look to adding a few drops of cinnamon essential oil into teas, smoothies, warm milk, and baking as to reap its benefits.

A3: Manganese and calcium can be found in cinnamon.


A1: Dill is beneficial to the pancreas. It simulates this particular organ and helps regulate insulin. Even more? Ha, see, I did it again with more. Regardless, even more points to dill’s known antibacterial and anti-spasmodic properties.

A2:  One to four drops of dill essential oil into seafood, cream cheese, pickles, and soups should do the trick for the quote-unquote “applications.”

A3: You can find manganese and vitamin C in dill essential oil.

Side note: since we touched on manganese a couple times, it’s good to know that manganese acts as a coenzyme to assist with metabolic activity in the human body, regulate blood glucose levels, and process fats and carbohydrates more effectively.

Alright, now that we’ve used our brains for a little bit, it is time to use our hands. Here are a couple recipes for you all to munch on, literally. First off, cinnamon, and then, dill!

Zanzibar Cinnamon Milk


  • Walnuts (1 cup)
  • 1 Medjool date
  • Cacao powder (1 tbsp)
  • Filtered water (4 cups)
  • Cinnamon EO (~2 drops)
  • Orange EO, optional (~4 drops)


  • Soak walnuts in 2 cups of water between 2 and 24 hours.
  • Drain the walnuts and place them into a blender.
  • Pit the date(s) and add them into the blender.
  • Add cacao powder, and then add the 4 cups of filtered, clean water.
  • Blend until smooth, very smooth.
  • Strain into a glass bowl or a pitcher using a nut cloth.
  • Stir in the essential oil(s), taste, and enjoy!

Dill and Tahini Dressing


  • Orange juice, fresh (1 cup)
  • Tahini (6 tbsps)
  • Tamari or soy sauce (1 tsp)
  • Dill EO (~2 drops)
  • Black pepper EO (~2 drops)


  • In a large bowl or blender whisk or blend the dressing ingredients together.
  • If needed, thin with water.
  • Taste, if the results are bitter, add a touch of sugar or honey.

Chef’s note: as ALWAYS, start with one drop of noted EO(s) and build your way up. You can always add, but you can’t subtract. Better to taste, go slow than have to start over.


That’s it for this week! Next week we will dive into more commentary on how these particular essential oils benefit your blood sugar levels. It will be a hefty blog, so take a moment to enjoy this week’s and get some cooking therapy in! Until then, happy eating, and don’t be afraid to add a variety of spice into your life.

~ Suzy Brown, Personal Chef & Nutrition Consultant ~

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