Fall Vines taken on Julie’s trip to the Cotswolds, England.


Seasonal change is always a time when our skin can feel the stress of the environment around us. Fall is, therefore, a wonderful time to work on grounding ourselves and finding balance in the midst of change. This same ethos applies to the skin, as this season offers us a moment to cleanse the summer’s leftover sunscreen and pollen, balance the body and get rooted in preparation for winter.  Right now, we’re using a lot of products from our Green Line for its potent purifying and strengthening properties. This line is great for everyone and features both calming and brightening ingredients like reishi, green tea and gotu kola to achieve clear, nourished and glowing skin.

For a daily wash, we recommend our Honey Rosemary Herbal Face Wash, which is a smooth and bright wash perfect for both the ladies, and men. Enlighten your senses and wash away any residuals from your day! Our Green Tea Sandalwood Toner removes skin impurities and balances oils with witch hazel and burdock root, while rose and lavender work as mood-boosters during the shift to colder months.

One of our most complex herbal movers and shakers, the Green Tea and Reishi Face Serum revitalizes the skin while promoting a clear complexion. Featuring exotic oils like African Baobab and Marula, and deep aromatic notes from powerful botanicals like wild-grown Mullein, peony root, and oat straw. To further fortify the skin’s barrier, our Green Tea Sandalwood Face Cream regulates skin immunity with astragalus and brightens the complexion with gotu kola, ginkgo biloba and pumpkin seed oil.

As the fall winds down and we begin to nest for the upcoming winter season, we’re pairing our fall picks with a soul-soothing African Peanut Stew from Angela Liddon’s Oh She Glows- Vegan Recipes to Glow from the Inside Out.


  • Walnut Honey Tea Luminous Face Scrub

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  • Men’s Complete Face + Beard Oil

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  • Cypress & Grapefruit Allover Glow Oil 8 oz

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  • Filthy Mofo – herbal detox for body & soul 2 oz

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Soul-Soothing African Peanut Stew           


1 tsp extra virgin olive oil

1 medium sweet onion (more or less if desired)

3 cloves garlic, minced (more or less if desired)

1 red bell pepper, diced

1 medium sweet potato, peeled and  chopped into ½-inch pieces

1 (28-ounce) can diced tomatoes, with their juices

Fine-grain sea salt and freshly ground black pepper

⅓ cup natural peanut butter

4 cups vegetable broth, plus more as needed

1½ tsp chili powder

1 (15-ounce) can chickpeas, drained and rinsed

2 handfuls baby spinach or destemmed, torn kale leaves

1 jalapeño, seeded, if desired, and diced (optional)

¼ tsp cayenne pepper (optional)

Fresh cilantro or parsley leaves, for serving

Roasted peanuts, for serving

Honey, for serving (optional)

In a large saucepan (we prefer a Le Creuset-type pan) heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent. Add the bell pepper, jalapeño (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper. In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups broth, chili powder, and the cayenne (if using). Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender. Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste. Ladle the stew into bowls and garnish with cilantro, roasted peanuts, and honey (if using).

Tip: This soup is delicious over cooked rice!