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When we began looking into reducing our impact on the environment, we were introduced to so many new ideas! Our commitment this year to being Climate Neutral Certified is just the tip of the iceberg. We’re also always searching for fresh ways to be more eco-friendly in our homes and day-to-day lives. Learning how much of our food gets wasted in the US alone has motivated us to find more ways of using our kitchen scraps. Send us a message if you have any other suggestions— we’d love to hear them!
When you have too much fresh produce, you can always turn to the time-honored art of pickling. The process is pure alchemy— replacing the water of a vegetable with salt and vinegar provides the kind of environment where probiotic bacteria can thrive, thus resulting in a pickled vegetable!
The Farmer’s Almanac is an excellent resource for step-by-step instruction.
From Stale Bread to Salad Topping
Beginning with some stale bread (at least one to two days old), dice the bread to your favored size. Keep in mind that the sizes should be the same, so they cook evenly. Once you have your pieces, drizzle the bread evenly with olive oil and seasoning, then toss until thoroughly combined. Place cubes in a single layer across a baking sheet and bake at 375°F for 15-20 minutes or until golden— turnover once halfway through. Allow to cool, and you now have croutons! Add them to your next soup or salad (store in an air-tight container for up to a week)!
No-Waste Veggie Burger
This is a fun one! Our friends at Thrive Market are celebrating Earth Month with a recipe for a “No-Waste” Veggie Burger. The ingredients include veggies that would be tossed out otherwise and common household spices.
Try it out here!
Craft a Citrus-y Cocktail
Warmer weather means longer days, outdoor activities, and refreshing beverages! And what’s more refreshing than citrus? Make use of the whole lemon— when you’re done squeezing lemon juice into or onto your next meal, you can make your own limoncello with the leftover lemon peels!
Here’s the recipe we followed.