Apothecary :: Solstice Sun Tea

Happy Midsummer dear ones! 

There is a special kind of celestial magic in the air today. Not only is today the Summer Solstice, but it also just so happens to coincide with the full moon. The Strawberry Moon to be exact. The last time this happened was in 1967 - the summer of love. I don't know about you, but that just makes my heart go pitter-patter. 

I couldn't resist whipping up a quick batch of sun tea to honor the longest day of the year and absorb a little bit of this lovely cosmic energy raining down on us. I think I will let it continue to steep in the light of the full moon as well - just for good measure. 

Oh and it also helps if you make a flower crown and float around the yard in a linen kaftan. Trust me on this. 

Please note - this is really more of a suggestion than a recipe. You can use whatever you have to hand. A quick traipse through the garden, some loose leaf tea and a large jar are all you need. 

Ingredients

- 3 TBS black or herbal tea. My favorite blend is called "Rose Congou" from the herb shop down the street

- 1 tsp organic edible rose petals

- 2 sprigs organic edible lavender 

- 1 sprig (or a few leaves) fresh lemon verbena

Instructions

Add all ingredients into a large tea strainer. Fill the largest jar you have with clean water. Place tea strainer inside and let steep in direct sun for at least 5 hours, or until desired color is reached. Add ice and enjoy. 

xo,

Apothecary :: DIY Lemon + Rosemary Sugar Scrub

We are still restlessly hibernating here in the mountains of Montana. A fresh six inches of snow over the past few days has dashed any hopes of an early spring and forced us to retreat back to our blankets and books and baths with a general harrumph. For someone who strives to live seasonally and embrace the beauty of each phase, late winter has always been the hardest to love for me.  One of my favorite littles recently asked her Mama, "Can we at least pretend it's spring?" I hear you, sister.  And yes. Yes we can. 

But if we can see past the grey, there is also a lovely energy buzzing beneath the surface this time of year. Days are slowly getting longer. Seeds are stirring in the ground, preparing to launch triumphant green shoots when given the word. Animals and humans are rolling over in their dens. It reminds me of that final hour of sleep in the early morning, when you are subtly aware the sun is rising, but still lost in a dream world. 

I'm using these last moments of rest to indulge in some serious self care. At home spa days have become a weekend staple over here. This Lemon Rosemary Sugar Scrub takes about 5 minutes to make and feels super pampery. I love using lemons in beauty rituals because they are bright and cheerful as well as highly beneficial. They have antibacterial and immune-boosting properties and also reduce the sight of blemishes. Win-win-win. Rosemary is an inflammatory and improves circulation. Also, it smells awesome. Sugar is a great exfoliator and moisturizer. Coconut oil has approximately one million beneficial properties. You are killing like 15 birds with one sugar scrub. 

Take a few moments to slow down and pamper yourself. You deserve it. 

Ingredients

2 cups organic raw sugar

1 organic lemon 

1 - 2 sprigs of rosemary

3 - 4 tablespoons coconut oil (olive or jojoba oil work great too)

10 - 15 drops lemon essential oil

Instructions

1. Add sugar to medium bowl and squeeze in the juice of one lemon.

2. Coarsely chop the rosemary leaves and add as much or as little as you'd like. 

3. Melt coconut oil and add a little at a time until you reach your desired constancy. I like my scrubs to be a little grittier so I used about 3 tablespoons. Mix in chopped rosemary leaves and essential oil.*

4. Store in mason jars or other airtight container for up to one month. 

* Tips: Add a few drops of essential oil at a time to make sure you don't create an aroma that's overpowering. There is no right way to do this, just keep adding ingredients until it feels finished. I like to use this in the shower so that there is no cleanup and the sugar goes right down the drain. My skin has been so so soft. I used 1/2 pint jam jars (recipe makes 5) and delivered to some of my girl friends as an early Galentines day treat. (Yep. Galentines. I went there.) 

xo,

Easy Homemade Maple Pecan Granola

The last few weeks have been a blur of meetings and deadlines and head colds and wedding planning in our little corner of the world. The days have been true to their January nature and unflinchingly grey. It's taking more and more resolve to get out of my warm blanket cocoon every morning and plod down the chilly steps to begin the day. Sometimes I lose the battle and end up bringing my work back to bed with me. Winter: 1, Hailey: 0. 

But when I must join the land of the living, I like to use the early hours to reset and indulge in a few moments of quiet self care. A steaming shower with eucalyptus oil, a foamy almond milk latte and this sweet, toasty granola do wonders for softening the blow and luring me out of bed on chilly days. This granola recipe is absurdly easy and can likely be made with what you already have in your cupboard. It's best served with plain greek yogurt, fresh fruit and cozy slippers. 

Enjoy, lovelies. 

Ingredients

2 3/4 cups old fashioned rolled oats

1 cup unsweetened coconut chips

1/2 cup coarsely chopped pecans

1/2 cup coarsely chopped almonds

1/2 tsp coarse kosher salt

1/3 cup real maple syrup

1/3 cup extra virgin olive oil (coconut oil would work too)

1/2 cup brown sugar

1/2 cup dried cherries or other dried fruit

Instructions

1. Preheat oven to 325° F. Mix the oats, coconut chips, chopped nuts and salt in a large mixing bowl. 

2. Over medium heat, mix the sugar, olive oil and maple syrup in a small saucepan. Stir constantly until the sugar is completely dissolved.

3. Pour the hot syrup mixture over the oat mixture and mix together until all dry ingredients are completely coated. You may want to use your hands to combine.

4. Spread the granola out evenly over a large, ungreased baking sheet. 

5. Bake for 20 minutes. Toss and flip granola with a spatula. Return to oven and continue checking and flipping granola every five minutes until golden brown. Do not undercook, this granola is best nice and toasty. 

6. Let cool and mix in dried cherries. Store at room temperature in airtight container. 

xo,