I love to live fully within the seasons. I take in all the nuances of the seasonal elements, ebbing and flowing with the twists and turns of the weather and the expansion and contraction of daylight. This mindfulness practice allows me to connect with the “now” and fully appreciate all that the Earth shares with us through her wondrous cycles. 

I am a four-season sandal wearer. I love allowing my feet to breathe and the feeling of being unconfined. During rain, shine, and sometimes light snow, my feet are ready to be bare at a moment’s notice. If an impromptu forest bathing opportunity or grounding session calls my name, I don’t have to worry about laces, ties, or the other constricting elements of standard shoes. My feet are free!

It is mighty cliché to start a health and wellness blog with a Hippocrates quote, but I am willing to sacrifice originality for truth. The old adage “Let food be thy medicine and medicine be thy food” is still worthy of repeating some 2,400 years after it was first uttered and despite centuries of medical and health advances, it is still relevant today. In this modern age, especially in America, many of us are living with nutritional deficiencies and are at a higher risk of experiencing food-related illnesses.

In the fast-paced world we often find ourselves in, it can be hard to get in the right headspace to study or concentrate on what I call “sit-down tasks.” When I’m experiencing circular thoughts or find myself reading the same paragraph several times over, I know I need to reset my mind and body. I’ve learned that for me, stepping away from my desk, diffusing an invigorating essential oil blend, and stretching my body improves my mood and brings freshly oxygenated blood for more energy.

If you’ve ever checked the ingredients list on your favorite chai blend, you may have found yourself dizzied by the long list of herbs and spices involved. While such an assortment might take some work to assemble, this variety also makes chai spice recipes a delicious way to enjoy a whole host of beneficial botanicals in a single cup. And one of our favorite additions, from both a flavor and wellness perspective, is sweet and adaptogenic astragulus root.

If you’ve ever tried to make candles before, you know it can sometimes be a messy and frustrating process. Getting the wick to stand just right requires a bit of practice and patience. This is one of many reasons I prefer making wax melts. Not only are they more forgiving to make, they are less expensive than candles, and you can make customized scents, shapes, and sizes to suit your preferences. It’s also easier to make smaller batches of different blends so you have more options to choose from as various moods and situations arise. 

Before you beat me to it, I know dessert hummus is not “real hummus.” Traditional Middle Eastern hummus is a savory dish made with a specific set of ingredients. So why call this sweet treat hummus at all? Well, its base is mashed garbanzo beans, and it is a type of dip, so the masses started calling it chocolate hummus or dessert hummus. For the sake of helping people find this recipe, I stuck with that name, but know you can call it vegan chocolate mousse, and it will still be as delicious.

There is great intention behind the drawing and taking of a bath. The sound of water filling the basin sets the scene for the softening of energy that is about to happen. These moments of anticipated tranquility build for me as the tone of the filling tub changes pitch, declaring it’s time for my first toe-dip into the inviting warmth. Slipping into the water has a way of melting away tension and initiating a sigh of relief, which seems to be more of an involuntary reflex than something I ever mean to do. After a few moments of settling in, I call on one of my favorite bath enhancements to create an even deeper therapeutic experience. Bath bombs are helpful vehicles for aromatherapy and because they are crafted in advance, they are easy to enjoy after a long day.

It’s the season of fresh and vibrant produce, and as my garden bounty gets close to being harvested, the anticipation of pickling season has me dreaming of all the food preservation projects I will be undertaking. I look forward to donning my kitchen apron and preserving the fruits (and vegetables) of my labor. While I whole-heartedly love canning, sometimes it’s nice to knock a little time off the process. I can’t tell you how many all-nighters I have pulled in the name of saving all the produce, but as I get a bit older, I don’t bounce back from those long nights quite as fast as I used to. One of my tricks for saving a considerable amount of time is quick pickling!