Seasonal Selections: Winter

Winter is upon us and, as always, it’s a season that urges us to go inward, slow down and carve out rituals that offer extra care for replenishing our bodies and our skin. When the months get colder and our immunity isweakened, we a Leaf People turn to our Purple Line for its activating and skin-stimulating properties. The Antioxidant Face Cream and Transform Toner, for example, warm the skin with cardamom and stimulate with neroli, green tea and gotu kola. Undercurrents of astragalus, reishi and echinacea promote the skin’s deep immune function, helping to keep it vibrant during these very depleting, dry months. It’s a time to both nourish and feed ourselves on all levels, allowing us to simultaneously become rooted and stay bright for the holidays with a little pop of party.

This is a season to strive for inner-outer harmony, both addressing immunity topically and getting it internally as well. Our Elderberry and Mushroom Vinegar Elixir boosts antibacterial, anti-flu and anti-cold elements in the body. It’s a nice complement to the Purple Line as it contains astragalus for immune function and reishi for whole-body function. The 7 Medicinal Mushroom Coffee Blend from La Republica is another beautiful way to integrate reishi’s anti-inflammatory, immune boosting properties into your daily routine, as the mushroom is known as the king of mushrooms and is a great mushroom to utilize in the winter. Finally, we love the Cranberry Citrus natural lipstick from LUK because it’s the perfect party red–a little classic, a little provocative.

We tend to eat on the cleaner, simpler side, but love to take this time of year as a chance to try out more complicated, indulgent recipes. We can’t wait to make this decadent stuffed squash for our upcoming holiday gatherings! Scroll down for the complete recipe.

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Stuffed Butternut Squash


Servings:  2 – 3 servings per squash

1 medium butternut squash

150 g tempeh or tempeh bacon – crumbled

105 ml water

9 sprigs thyme

50 g cranberries or 2 T cranberry jam

40 g dehydrated onions

¼ teaspoon nutmeg

½ teaspoon smoked paprika

1 T fresh sage (finely chopped)

200 g toasted almond flakes

½ tsp chili flakes

3 T chopped garlic

1 small orange (zested)

½ teaspoon wholegrain mustard

200 g kale

olive oil

salt and pepper

1 garlic head


  1. Preheat the oven to 375°. Halve the butternut squash vertically and scoop out the seeds with a soup spoon. Oil a non-stick roasting tray and inside of the squash. Season with a pinch of salt, pepper and 1 tbsp spoon garlic and half the thyme. Lay both halves, cut side down, in the roasting tray and roast for 45 mins, or until just tender.
  2. Leave to cool for 20 minutes, then carefully turn the halves over and scoop out the insides along the length of each squash half, leaving an even 2cm border of squash all around the edge. Be careful not to rip the skin. Put the inside of the squash in a mixing bowl with mustard and orange zest.
  3. While the squash halves cook, mix together the tempeh, almonds, cranberries, dried onion, chili, smoked paprika, garlic, nutmeg, fresh sage, salt, pepper, orange zest and mustard, and allow it to set in the fridge for 20 minutes.
  4. Meanwhile gently pull the kale leaves off the stalks, wash, dry and pack into the centre of both sides of squash once cooled.
  5. Now divide the sausage mix between both halves packing down tightly and evenly.
  6. Put the two halves together to make a butternut squash shape and tie together several times along the length of the squash with kitchen string. Return to the roasting tin.
  7. Bake for 20 minutes, then add the halved garlic heads to the tin with the remaining thyme sprigs, drizzling them with 1 tbsp oil. Bake for a further 30-40 mins, until the squash is completely tender and piping hot.
  8. Allow to set for 20 min covered before serving.

Recipe from Food & Living Vegan