Seasonal change is always a time when our skin can get thrown out of whack. 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 detoxify 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 features anti-inflammatory and brightening ingredients like reishi, green tea and gotu kola to achieve clear, nourished and glowing skin.

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. For a great daily exfoliating wash, we recommend our Men’s Lemongrass and Bamboo Exfoliating Face Wash, which is designed as a one-stop-shop for men, but is equally suited for ladies. Fireweed makes this a particularly seasonally appropriate wash, as the plant is in its prime for harvesting in the fall, as are sandalwood and white genepi, which strengthen the skin and encourage its resilience. 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 summer winds down and we begin to nest, we’re pairing our fall picks with an over-the-top pumpkin fondue recipe. It’s perfect for cozy fall gatherings and opportunities to celebrate local, seasonal veggies in playful ways. Try to stay away from carving pumpkins as they tend to be more stringy, and opt for a more delicate variety like sugar pie.

For a grounding fall beverage, we like to add Herbal Revolution’s Maine White Pine Shrub Vinegar to various cocktails, warm drinks and sauces. White pine is antibacterial and high in antioxidants and micronutrients, promoting inner strength and replenishing the body as we move through the season.


Roasted Pumpkin with Cheese Fondue


1 x 15 inch gluten free (or gluten-full) baguette – slice in ½ inch slices

2  medium sized sugar pie pumpkins


1 ½ C heavy cream

1 C veggie stock

½ t nutmeg

½ t black pepper

6 oz grated gruyere cheese (can sub gouda or other similar cheese)

6 oz grated emmental cheese

1T olive oil

Put a rack in the lower third of the oven and preheat to 450. If you follow recipe exactly, it comes out great.

Arrange baguette slices in a single layer on a cookie sheet and toast until crisp – bread will still be pale – about 7 minutes

Cut off top of pumpkin in a 3” circle around the stem and scrape out the seeds and fibers. Sprinkle inside the pumpkin with ½ t salt

Whisk cream, stock, nutmeg, salt and pepper in a bowl. Mix cheeses in another bowl.

Put a layer of bread in the bottom of the pumpkin and cover with 1 cup of cheese and ½ cup of cream mixture. Continue layering until the pumpkin is filed to about 1/4  from the top. Use all the cream mixture, you may have some bread and cheese left over.

Cover pumpkin with its top and put in a small oiled roasting pan. Brush the pumpkin with the olive oil, cover and bake on convection until it is tender and puffed, about 1 – 1 ½ hours, or bake uncovered without convection. Both ways work fine.

Serve by scooping into bowls, including bread, cheese and pumpkin.

Recipe from Gourmet Magazine and it’s AMAZING!