Autumn in the Rocky Mountains

In the current climate we’re living through, many of us have transitioned in to the work-from-home/school-from-home lifestyle. As we move into cooler weather, when our nesting tendencies naturally amp up, now is an excellent time to focus on at-home projects and daily rituals. Our aromatherapy treatments can be incorporated to address emotions that may be arising and help facilitate our desired responses. Our Passion blend uplifts with sweet orange and clove, while our Immunity treatment opens bronchial passageways and clarifies the mind with marjoram, tulsi and rosemary, while doubling as a great remedy for any signs of an oncoming cold or virus. Our Calming blend, on the other hand, soothes inflammation and offsets harmful EMF computer waves, while grounding our being with sandalwood, chamomile and petitgrain. The Calming blend’s benefits are amplified when paired with the similar botanical profile combinations in our Sandalwood Chamomile Calming Mist, and Green Tea Sandalwood Balancing Toner. This particular toner is also great for detoxifying, which is incredibly important during times of wearing masks so often, as the skin needs to release and purge. Our Blemish Spot Treatment is another wonderful treatment to have on hand in the era of increased mask wearing–it’s the ultimate zit crusher.

This is also a great moment for slowing down and harnessing intention. With the passing of the full moon and heading into the new moon for fall, we turn our focus inward for reflection and transition. In terms of your skincare, this might be a great time to try out our pure oil blends, like the Baobab Marula, one at a time, and spend some time contemplating their amazing benefits and unique qualities. This autumn season is a wonderful opportunity to allow our skin to develop and reveal its relationship with a new product. For a moment of easy at-home pampering, our Calendula & Acai Mask Base and Washing Grains doubles as a DIY mask, which can be mixed with other oils or fresh foods for a revitalized complexion. We need plenty of support this fall, and plant medicine is an excellent way to feel held during these times of grand shifts. As always, we pair our seasonal picks with a fun family recipe to tantalize your taste buds as much as these products will revitalize your skin.


  • Baobab, Marula & Chamomile Skin and Hair Oil

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  • Green Tea Sandalwood Balancing Toner

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  • Calendula & Acai Mask Base + Washing Grains

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  • Calming Aromatherapy

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  • Passion Aromatherapy

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  • Sandalwood Chamomile Calming Mist

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  • Immunity Aromatherapy

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Warming Squash Tagine


For the Tagine:

2 tbsp olive oil

1 onion, peeled, finely chopped

2 garlic cloves, peeled, finely chopped

½ tsp cayenne pepper

1 tsp ground ginger

1 tsp ground coriander

2 tsp ground cumin

1 cinnamon stick

1 tsp ground turmeric

1 butternut squash, peeled, seeds removed, cut into 1cm/½in cubes

1 8 oz can diced tomatoes

1 8 oz vegetable stock

3 preserved lemons, rind only, roughly chopped

1 tbsp clear honey

salt and freshly ground black pepper


For the couscous:

1 ¾ C couscous

2 ½ C hot vegetable stock

2 lemons, zest only

½ C toasted flaked almonds

1 tbsp each chopped fresh parsley, chives and cilantro

1 tbsp olive oil

Handful of chopped cilantro


Heat one tablespoon of olive oil in a frying pan over a medium heat. Add the onion and fry for 4-5 minutes. Add the garlic and fry for a further 3-4 minutes, or until softened.


Add the cayenne pepper, ground ginger, ground coriander, ground cumin, cinnamon stick and ground turmeric and stir well. Continue to cook for 3-4 minutes, or until the spices are fragrant. Add the butternut squash cubes and stir well to coat the squash in the spices. Add the diced tomatoes, stock, preserved lemons and honey, then season to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, or until the butternut squash is tender but still holds its shape. Meanwhile, place the couscous into a large bowl and pour over the hot chicken stock. Cover the bowl and set aside until the couscous has absorbed all of the stock, about three minutes. Fluff the couscous using a fork, then stir in the lemon zest, flaked almonds, chopped herbs and olive oil until well combined. Serve the couscous with the tagine on top and finish with chopped cilantro to garnish.

Thanks to BBC Food for this recipe!