We’ve been wind-whipped and sun-whipped all summer, and our skin may be paying the price. As the temperature starts to drop, now’s a great time to switch up our skin routine and add in products that are rich in antioxidants and healing botanicals.

Our Luminous Scrub brightens and hydrates with white willow bark, ashwagandha and honey. Follow with our Green Tea Reishi Face Serum  to target the negative effects of sun exposure, while regulating the skin’s immune function to prepare us for the winter season. We also recommend our Peppermint Body Polish, which contains the detoxifying properties of dandelion, burdock root and clay to clear pores and slough off our summer sins. These products are targeted to do some serious restorative work and address any damage that has accumulated during these months of outdoor fun.

This month we’re going crazy for pumpkin everything. The trendy gourd happens to be a nutrient powerhouse that’s rich in antioxidants, minerals and vitamins A, C and E. Turn the Pumpkin Spice Latte on its head with these two grounding and nourishing holiday treats.

Pumpkin Spice Granola

Ingredients: Makes 8 cups.
4 cups oats
½ cup flax seeds
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup dried coconut
1 cup dried cranberries
5 T  honey
1/3 cup pumpkin seed oil
1/3 cup water
1 ½ t  ground cinnamon
1 ½ t  ground ginger
1 t  ground cardamom
½ t  ground nutmeg
pinch of salt

Preheat oven to 300 degrees. Mix dry and wet ingredients in separate bowls. Pour the wet ingredients over the dry mixture and mix well. Spread evenly in two shallow pans. Bake, stirring every 20 minutes until dry and lightly browned, for approximately 45 minutes. Let cool, store in airtight containers for up to one month.

Fall Smoothie

Ingredients:
1 frozen banana
¼ t  ground cinnamon
¼ t  pumpkin pie spice
1 T  maple syrup
1 cup almond milk (substitute with any non-dairy option)
½ cup oven-roasted pumpkin (may substitute canned pumpkin)
Directions:

Cut pumpkin into quarters, scoop out seeds and slice off peel. Cut the pumpkin into cubes, toss in olive oil & salt and roast at 350 degrees or until tender. Allow to cool, then blend together with the other ingredients until creamy and smooth.