Calendula in the summer sun

With the warm weather season in full swing, we’re finally finding our stride in 2021 (and committed to keeping it going!). Now is a time to deeply nourish and replenish, committing to sun care and products that enhance the joys of playing outside, reconnecting with loved ones and remaining grounded throughout.

Our newly launched One for All line is our go-to for the fast pace of summertime living. Our Geranium and Sweet Fennel Trio, for example, allows us to customize your regime while keeping it simple, all while basking in the sultry glow of geraniums on a warm night. Summer is a social time, and our One for All line is easily sharable—whether it’s having one set of products at home for the whole family, or lightening our load on that long-awaited road trip.

As we get deeper into hot days and outdoor fun, our Bug Bite Relief offers a blend of tea tree and calendula, keeping pesky creatures at bay and resolving bites more quickly, while offering the beautiful aromatherapy benefits and mind brightening qualities of lavender and marjoram. For those who are really grabbing life by the herbs, we recommend our Fresh Arnica and Turmeric Herbal Sports Balm, as wild-harvested Arnica is in season in the early summer and is excellent for any aches and pains that may develop after, ahem, a few too many months on the couch.

To keep the skin hydrated and light, our Rosewood and Hyaluronic Hand and Body Lotion is our decadent end-of-the-day ritual. Its unique blend of botanicals calm heat and reduce redness while plumping skin and targeting wrinkles along the hands, arms and legs. It’s the ultimate summer indulgence, like a face cream for your whole body.



Zucchini Soup with Yogurt & Tarragon

Olive Oil

1 Onion

2 Stalks Celery

2 Carrots

2 Zucchinis

2 Yellow Squash

8 C Vegetable Stock

6 C Water

1 Bay Leaf

1.5 T Salt

1.5 T Pepper

¼ C Cream

1 T Butter

Plain yogurt

3 Sprigs Tarragon

Dice onion, carrots and celery and sautee with olive oil in a large soup pot until the onions and celery become translucent. Chop zucchini and yellow squash into 1” cubes. Add to pot with vegetable stock, water, bay leaf, salt, and pepper. Bring to a boil, then turn down to low and cover for an hour for a slow simmer. Turn off stove and let soup cool slightly, then ladle mixture into a blender and puree until smooth (you will likely need to do this in several batches depending on the size of your blender). Once all of the soup is pureed, add cream and butter, stirring until unincorporated. To serve, finely slice tarragon. Heat soup, and ladle into individual bowls, topping each with a dollop of yogurt and garnish with tarragon. (Optional: Sprinkle with cayenne for a spicy and bright kick).

**To make this recipe vegan, substitute cream for any unflavored nut milk/creamer of your choice. Omit butter and yogurt, or substitute with plant-based options.