This year, I set out to create a natural skin care treatment for my dull and dry winter skin. So I took to my crafting space to work on a mask and scrub that was brightening and cleansing. After several iterations, I created one that I’m quite excited about, and I think you all are going to enjoy it, too.

I love a good Irish coffee. The conundrum, however, is that I generally limit my daily caffeine consumption to a morning espresso and I don’t want whiskey for breakfast, so it’s hard to figure out when to have said Irish coffee. St. Patricks Day is almost here and I'll be getting together in the afternoon with my coffee-loving friends and family, which will include traditional, festive Irish coffee. Happily, my talented mixologist of a husband recently got inspired by a tin of Mountain Rose Herbs herbal coffee. I wasn’t sure what he was up to tinkering away in the kitchen, and then he came out with this creamy glass of pure ambrosia. Although I am not generally an all-caps kind of woman, this herbal Irish coffee recipe is, OMG SO GOOD. Bonus: I can drink a glass in the evening and still get a good night’s sleep.

There has been a lot of buzz lately around DIY and natural hair care. In the previous weeks, we've shared no-poo recipes, DIY hair rinses, and fermented rice water treatments. A perfect pairing to all those homemade hair care products is having a dry shampoo to get you in between "washes."

I am a firm believer in broths for their gut-supporting, extremely tasty, and nourishing qualities. You can pack so much nutrition in each little sip. Adding a myriad of herbs to our broth base is the perfect vehicle for incorporating wellness into our modern lives.

We are big stir-fry and Asian food fans at my house, and I love a really good stir-fry sauce. But I struggle with the high fructose corn syrup and the way-too-many-preservatives-and-ingredients-I-can’t-pronounce problem in most bottled sauces. Also, the presence of seafood and/or gluten are issues for my vegetarian and gluten-free family members. And finally, for many households like mine, it’s hard to get through an entire bottle before the contents spoil. All of this means I refuse to purchase pre-made stir-fry sauces and the oyster or hoisin sauce that is so common (and delicious) in my favorite Asian sauces. I wanted to create an easy-to-use substitute that packs in the umami goodness I love about these sauces.

I like inclusivity in food, and my friends and family group includes omnivores and vegetarians/vegans, as well as people with food allergies, autoimmune diseases, religious restrictions, etc. I love to feed my people, so I’m always experimenting, which is how I found myself going down this agar-agar as a replacement for gelatin rabbit hole, and then one thing led to another, and I got curious to know how much agar is the right amount for the best mouthfeel in vegan gummies (welcome to my brain). I made elderberry juice gummies, which were tasty and a fun way to get an extra boost of vitamins and minerals. Then I discovered apple cider vinegar gummies—I love these little ACV morsels!

There are over 12,000 species of seaweed drifting in synchrony with our ocean currents, but one type of these uniquely diverse sea botanicals has taken wellness communities by storm in recent years. Recipes and advertisements highlighting the nutritional benefits of “sea moss gel” have been buzzing around just about every corner of the wellness world, and for good reason! I first encountered sea moss on a Pinterest blog detailing a vegan “bone broth” recipe, which instantly hooked my attention. As a vegan with over a decade of my life spent experimenting with plant-based foods, replicating a vegan version of such an animal-oriented fare was not something I had considered to be a possibility before. This recipe sparked my interest in uncovering the endless array of creative uses and nutritional benefits the ocean provides for us in the form of aquatic grassy tangles: seaweed!

Many of us associate certain smells with the holiday season—from the sweet smells of spiced cookies to minty diffuser blends, to the most characteristic winter aroma: evergreens! Even for those who don’t celebrate Christmas, the bright woodland scents are welcomed by many this time of year. One of the questions most often asked of Mountain Rose Herbs this time of year is the difference between evergreen essential oils. We pride ourselves on our wide selection of organic essential oils, but so many options can make it harder to choose.

In the worlds of fine wine or artisanal cheese, you’re likely to encounter terminology that can seem foreign to those who are not waist-deep in the art of vinification or caseiculture. Tea-tasting is similar in that tea connoisseurs use a unique language to describe the subtle nuances that you can find in a quality cup of tea. Fear not tea-enthusiast friends—I'm here to help you decode the descriptive terminology used in professional tea-tasting!

I will admit that I was a latecomer to the pumpkin pie spice trend. I still have not had a pumpkin spice latte, for instance. I have been starting to come around though. My turning point came after I tried one of our very own blog recipes, pumpkin pie spice roasted mixed nuts. Ever since that day, I have felt the undeniable pull towards this seasonal favorite. As the days grow shorter and cooler, the warming spices seem to offer the perfect comfort and sense of wellbeing. Naturally, I wanted to celebrate the arrival of pumpkin spice season this year with a recipe variation!

Irradiation of food is a topic that is increasingly showing up as a point of concern for Mountain Rose customers, so I want to take a minute to talk about this timely subject. The U.S. Food and Drug Administration (FDA) approved the use of food irradiation in 1963 to kill bacteria, molds, insects, etc. in wheat and flour. Today, the FDA has approved irradiation for fruits, vegetables, eggs in the shell, spices and seasonings, sprouting seeds, poultry, crustaceans and shellfish, and red meats. Food irradiation involves exposing foods to one of three different types of ionizing radiation: gamma rays from cobalt-60, x-rays, or electron beams. The FDA uses this technology to improve food safety and extend storage and shelf life. Meanwhile, the United States Department of Agriculture (USDA) National Organics Program (NOP), which oversees the nation’s organics labeling, prohibits the use of irradiation to treat organic products because the process alters the natural state of food. These two opposing views present consumers with something of a conundrum.