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 sunscreen 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 our 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 another level of comfort in the great outdoors with a blend of tea tree and calendula. 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 big activity 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 completely refresh summer skin and a burst of hyaluronic acid minimizes wrinkles along the hands, arms and legs. It’s the ultimate 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.