Outdoorsy athletes can be a funny lot. We claim to value nothing more than immersing ourselves in the natural world, yet some of the snacks we use to fuel these adventures are many, many steps removed from anything that grows from the earth. Lots of popular power bars and energy gels contain an unsettling amount of processed sugars and synthetic preservatives, and the individually wrapped servings generally end up in a landfill (that is, if they don’t escape from your pocket and out onto the trail). For these reasons, I’ve been working on finding my own homemade alternatives to power my activities, finding success with some DIY energy bars and now this energy gel recipe from Four Sigmatic.

Bitters seem to be all the rage these days—and for good reason! Among their many benefits is their much-touted ability to stimulate digestive function. These dandy-orange bitters are no exception. They make a great all-purpose bitter that’s traditionally been used to support normal digestion and is also quite handy as a bitter for mixed drinks!

Ever since I laid eyes on the beautiful pink peppercorns we offer here at Mountain Rose Herbs, I knew they would make a perfect garnish for a sweet/savory treat like chocolate bark. Our pink peppercorns have a bright, sweet, and very peppery flavor—the perfect match for one of our gourmet salts. Little did I know that we also had the ingredients to make the homemade white chocolate to go with it! So this winter season, I revisited my my memories of this childhood treat and embarked on a journey to find a few preservative-free herbal variations to share with my friends and family.

I love the scents of the holiday season. Nothing compares to the fresh, crisp scent of peppermint, or the warm, inviting, and spicy scents of cinnamon, nutmeg, and cloves—nothing, that is, except the sweet scent of oranges mingling with spices and chocolate. That distinctive fragrance always evokes childhood memories of my mom and me handcrafting those lovely orange pomander ornaments, made by sticking cloves directly into an unpeeled orange in creative designs. It’s a beloved holiday tradition that I have carried over to my own family!

Lip balm is about as much of a staple in my life as water. While some might say that I’m addicted to it, I like to think I’m a connoisseur. Whatever you want to call my love for happy, hydrated lips, I simply cannot go without my beloved stick of soft, smooth goodness. And with a habit like mine, it’s far more cost effective and fun to make my own lip balm than to stock up at the store. Tinkering with different recipes is one of my favorite pastimes; after all, a person can never have too many flavors of lip lusciousness!

Midwinter holidays are my favorite time of the year. I adore having a reason to craft gifts for my loved ones, and I find it so much more satisfying to dance and sing around my kitchen like a happy elf while I concoct individualized creations for everyone on my list, than to fight through traffic and crowds to purchase mass-produced goods.

Many aromatherapists and natural wellness folks are familiar with a certain notorious essential oil blend of ne're-do-wells past, a mysterious potion based on a recipe that originated in the 15th century. According to legend, the concoction was created by a group of four thieves and grave robbers to protect themselves from contracting the plague while robbing the bodies of the ill and deceased. When apprehended, the thieves admitted to using the formula and disclosed the recipe in order to receive a less severe punishment for their crimes.

The holidays are here, and that includes the beloved National Cookie Day (December 4th, for future reference)! Enjoy these sweet treats in celebration of this special day!

Thanks to pop culture references from blockbusters like Harry Potter and Game of Thrones, mead is experiencing a renaissance. For years, this delicious golden nectar has been saddled with a reputation of being overly sweet, or only to be enjoyed while at a medieval festival or dinner. But no longer! Mead has retaken a seat at the craft beverage table with many metheglins (spiced meads) and fruited meads leading the way. I’ve enjoyed meads with traditional culinary herbs including saffron, cacao nibs, vanilla, ginger, chilies, and cinnamon, as well as more traditional brewing herbs such as mugwort, yarrow, juniper berries, and hops.    

I fell in love with Pfeffernusse cookies at my first real job at a German Deli in Atlanta while in my freshman year of high school. We sold them only during the holiday season, but I would crave them year-round. I loved the warmth from the spices and the firm, chewy texture. I tried a few recipes that I found over the years and was never quite satisfied with the outcome, so I made some adjustments and tweaks in my little kitchen “workshop” and finally came up with a recipe that has all the right notes. I was also happy to find out that by adding a little extra ginger and chilling overnight, this dough is perfect for creating cut-out gingerbread cookies to decorate!