Brianna Beard shares a golden passionfruit cake incorporating our Yin Power blend to support our energy levels, hormonal balance and spirit. This tropical, plant-based dessert is perfect to make when craving some sunshine!
"For a company looking to source more thoughtfully, a good place to start is researching the history of the ingredient – this can lead you back to many small and quality producers." -Autumn Martin of Frankie & Jo's Plant-based ice cream is Frankie & Jo's specialty! Crafted with house-made cashew milk and gum free coconut milk, there is something for everyone at their Seattle-based creameries. We are so grateful to have paired with them for their February seasonal flavors to offer a plant-based ice cream with an adaptogenic twist! Please IN JOY our recent interview with Autumn Martin, founder and co-owner of Frankie...
"Borrowing from Aristotle, we have always been fascinated by the idea of the human as a plant. Just like a plant requires fertile soil to grow and complete it's nature, there are conditions that can help humans connect with their purpose and fulfill their potential."
- Joe DiSefano, founder of RUNGA
Join us on this wellness immersion in 70 acres of forest in Napa Valley, where our founder Scott Linde had the chance to see (and feel!) what Runga is all about...
"Breasts are like sponges and soak up anything that is applied to them. They’re also incredibly sensitive and mirror what is manifesting within a woman's heart and mind." - Rachelle Poitras
In this article Rachelle shares a deeply medicinal and moisturizing self-care ritual (inspired by love and her healing process) to support breast health.
Joanas Riccardi, specializes in adaptogenic plant-based cuisine and culinary nutrition. Jonas has created an antioxidant and immunity-rich dessert to satisfy the sweet tooth and the eyes, flavored with fresh fruit juice and herbal medicine for restoring health and rejuvenating the body and mind. For the recipe, read more below. (Editorial sidenote: we LOVE this recipe so much!!)
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