Do you ever feel like when the seasons change, you change slightly, too? First of all, that’s totally normal! But you can help yourself feel more like yourself again. Check out a few of our favorite LifeSeasons products to help you get back to feeling like yourself again.
Anxie-T
A better you starts with a better mood – staying cool, calm, and collected should be a part of your routine. A massage, facial, and Anxie-T is a great way to start your self care stress relief – and all it takes is 30 minutes!
Breathe-X
With cooler outdoor temperatures, means warmer indoor temperatures. This can cause some stress on your sinuses and respiratory tract. Breathe-X helps manage that healthy tissue and promotes normal immune function. Keep those germs out and good vibes in!
Inflamma-X
Maybe you’re feeling a little sore and achey? Inflamma-X helps soothe discomfort and inflammation from everyday aches and pains. Made with Meriva® Turmeric, your body can absorb the all of the healthy benefits of turmeric without the harsher effects some people feel from black pepper.
Digestivi-T
The holidays are coming and you know what that means – the holiday bloat is upon us! Digestivi-T focuses on balancing your gut microbiome and helps ease digestion. So you can enjoy your pie and not worry about unbuttoning your pants to make room for your food-baby afterwards.
All LifeSeasons supplements are 25% OFF all month long!
Their story begins with two strong-willed, creative women…
☑ Women-Owned
☑ Small Business
☑ Locally Made in Somerville, NJ
☑ Made in Small Batches
☑ 100% Natural Skin Care
You don’t often see a mother in-law/daughter in-law team of entrepreneurs like this one. Theresa was a stay-at-home mom with a background in health and nutrition. Shirley was newly retired and looking for something meaningful to do with her extra time. After years of working for the man, Shirley decided it would be more fun to work for herself. Together, in 2018, this mother/daughter in-law duo decided to take on the world of natural skin care products.
Now, about making the world a better place. Theresa and Shirley care deeply about their community. They’ve decided to pay it forward by donating 5% of all profits to the following organizations: Steps Together, the ACLU and The Trevor Project.
Shirley and Theresa Bonner love their planet and their community. They are proud to have their on-line and wholesale business based in Somerville, NJ and have taken every opportunity to help make Somerville and the world, a better place to live.
‘Nothing Hidden. Just pure love for your skin.’
All of Third Child Wellness Boutique products are free of parabens, perfumes, phthalates, SLS and petrolatum.
Check out some of their NATURAL skin care products below ↴
Dry Skin?
All of their skin repair butters can be used on lips, hands, feet, elbows arms, legs, knees, necks, tummies, shoulders, backs and any other body part you can think of. People with thick, curly hair can use it to add shine and control! It is, however, for external use only.
Available: Dude, Relax; Lumberjacked; Nagmasté; Sageing Grace; Sunny G
Achy Joints?
This massage oil blend is amazing for easing every day aches and pains. They, of course, use organic avocado oil as a base for their spicy warming massage blend.
Available: Ooo, Spicy
Itchy Beard?
Their handmade, small batch beard oils are a one-of-a-kind experience for the facial hair wearing humans out there. All of their beard oils are made with organic avocado oil that is cold-infused with organic, fair-trade coffee grounds. It is nourishing, smooth and smells so good on those course beards, side burns and mustaches! Take care of itchy skin and ingrown hair while looking and smelling amazing all day long.
Available: Lumberjacked; Americano
Seeing Spots?
Espress Yo inner beauty on the outside! Their handmade coffee oil is truly amazing for evening out skin tone as well as reducing the appearance of fine lines and age spots. Their use organic avocado oil to infuse their coffee oil skin treatment, and add a grapefruit or lavender essential oil for a light, lovely scent.
Big sniff… hold it… ahhh… their aromatherapy room and body sprays freshen your home or office space anytime you need it. Because their sprays are pure and natural, you can spray them directly onto your skin to refresh yourself anytime, anyplace.
Available: Chill-Ax; Get Yo Zeez; Lumberjacked; Sageing Grace; Yowee Zowee
Enjoy Long Showers?
Love a great bath bomb, but don’t have a tub? No time for candles and bubbles? Treat yourself to an aromatherapy sauna session in your own shower. Simply place one of their beautifully scented steamers on the floor of your shower and let the water do the rest.
Available: Chill-Ax; Sageing Grace; Yowee Zowee
Sensitive Pits?
Their soft, spreadable natural deodorant won’t irritate your delicate underarm skin or clog pores. They use only gently, pure ingredients to keep you smelling fresh and spicy all day long.
Available: New Spice
While you’re out getting your holiday shopping done this season, remember to #ShopSmall & #ShopLocal! By shopping at your favorite local natural market (like us!), you are supporting families who started a small business to help make the world a little bit better & brighter!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
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Immunity Soup
Keto Refrigerator Fudge
Pomegranate Sweet Potato Bruschetta
Loaded Sweet Potatoes
Immunity Soup
Serves 2-3
Ingredients
2 tablespoons olive oil
1 onion, diced (1 1/2 cups)
Sea salt
1 teaspoon fresh ginger root, peeled and minced
2-3 cloves garlic, minced
3/4 cup fresh maitake mushrooms, chopped
2 stalks celery, chopped
2 small carrots, chopped
1-inch piece kombu, soaked in cold water to cover for 10 minutes
2-3 tablespoons light colored miso (such as South River Chickpea miso)
Lotus Foods brown rice ramen noodles (2 cakes), cooked
Method
*If making vegetable broth from scratch, use the recipe below.
1. Heat a soup pot over medium heat. Add the olive oil. Add the onion and a pinch of sea salt. Cook and stir for 5 minutes.
2. Add the ginger and garlic. Cook and stir for another minute or two. Add the maitake mushrooms. Cook a few more minutes. Add the celery and carrot, and cook and stir for a few minutes.
3. Add the kombu (whole or chopped), thyme, bay leaves, and the vegetable broth. Bring to a boil then lower heat to simmer on low, covered, for about 20 minutes. Add the turmeric, chopped kale, and chickpeas. Cook a few more minutes.
4. Remove the bay leaves, thyme sprigs and kombu (if a whole piece). Place the miso in a small bowl and add a few tablespoons of water. Stir until diluted. Add this to the soup and stir. Add the cooked ramen noodles just before serving. Enjoy!
*Immune-Boosting Vegetable Broth Recipe*
1. In a large soup pot, place 4 cups leftover vegetable scraps (ends of carrots, ends of celery, cabbage hearts, kale stems, parsley stems, etc.) OR 2 whole carrots, 2 celery stalks, 1 handful parsley and 1 onion.
2. Add 1-2 teaspoons dried astragalus root, 2 bay leaves and a 2-inch piece of kombu sea vegetable.
3. Add 4 cups of water.
4. Bring to a boil, then lower heat to cook on low for 1 hour. Strain and use.
Keto Refrigerator Fudge
Serves 8
Ingredients
1/2 cup carob powder OR cocoa powder OR cacao powder
1. Using a whisk, fork or electric hand mixer, combine the carob powder, liquid stevia, 1/2 cup coconut oil, 1/2 cup almond butter, and 1/8 teaspoon sea salt. Mix until smooth.
2. Spread the mixture evenly into a parchment paper-lined 8×4-inch loaf pan. In a small bowl, mix together the 2 tablespoons coconut oil with 2 tablespoons almond butter. You can add a drop or two of stevia sweetener if you life. Mix well, then drizzle onto the top of your fudge. Use a toothpick to swirl it around and make a marbled surface.
3. Chill for 1 to 2 hours. Top with some flaked sea salt. Slice, serve and enjoy!
1. Preheat oven to 350 degrees F. Spread the sweet potaTOASTS in an even layer on a parchment paper-lined baking sheet. Bake for 15 minutes. For more well done slices, brush with a little olive oil and bake 5 minutes longer.
2. Meanwhile, make the sunflower seed “cheese” spread. Place the sunflower seeds, water, scallions, garlic powder, onion powder, sea salt, lemon juice and miso in a food processor. Process until a spreadable consistency, stopping to scrape down the sides a few times. The consistency does not need to be perfectly smooth.
3. Remove the baked sweet potaTOASTS from the oven and let them cool to room temperature. Spread each one with a rounded tablespoon of the sunflower seed “cheese” spread. Top with some walnuts, pomegranate seeds, thyme sprigs and a drizzle of sweet potato nectar. Enjoy!
Loaded Sweet Potatoes
Serves 4
Ingredients
2 sweet potatoes or yams
Olive oil
One onion, diced
8 ounces mushrooms, sliced
2 cloves garlic, minced
Sea salt and pepper
White wine
1/2 teaspoon dried thyme
4 cups chopped kale
2 teaspoons maple syrup
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
Squeeze of lemon juice or balsamic vinegar
Sauce:
1/4 cup sesame tahini
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
A few pinches sea salt
3-5 tablespoons water
Garnish:
Fresh chives, chopped
Method
1. Preheat oven to 400 degrees F. Poke the sweet potatoes with a fork a few times. Place whole sweet potatoes or yams in a covered casserole or you can wrap the sweet potatoes individually with foil and place them on a baking sheet instead of a covered casserole. Place them in the oven and bake for 60 minutes, or until easily pierced with a fork. When finished remove from oven, keep covered and set aside.
2. Meanwhile, prepare sautéed vegetable topping. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the diced onion and a pinch of salt, cook and stir for five minutes.
3. Add the mushrooms, garlic and thyme. If the onions are sticking to the pan, add a small splash of white wine. Cover and cook for five more minutes or until the mushrooms have softened. Add the kale and another splash of white wine. Cover and cook for five more minutes. Add remaining seasonings: maple syrup, mustard, lemon juice or balsamic vinegar, Worcestershire sauce and cook and stir for a few more minutes. Cook until the liquid has mostly evaporated.
4. To make the sauce, combine all ingredients in a small bowl and whisk well together. The consistency should be something like ketchup.
5. Slice the cooked sweet potatoes or yams in half lengthwise and evenly distribute the sautéed vegetables on top of each one. Drizzle with a couple tablespoons of the sauce and serve topped with chives. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
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Creamy Squash Apple Soup
Healthy Organic Pumpkin Pie with Einkorn Crust
Butternut Squash Ravioli
Paleo Pumpkin Pie
Creamy Squash Apple Soup
Serves 4
Ingredients
2 cups vegetable broth
1 onion, diced
1/2 teaspoon sea salt, or to taste
1 large butternut squash, peeled and cut into 1/2 inch chunks
13.5 oz can full fat coconut milk
2 apples, cored, peeled and chopped
1/4 teaspoon nutmeg
A few grinds of cracked black pepper
Apple cider
Toasted pumpkin seeds, to garnish
Method
1. Heat a soup pot over medium heat. Add a splash of vegetable broth.
2. Add the onion and add a pinch of sea salt. Cook and stir for 5 minutes.
3. Add the squash and apple and stir. Pour in the coconut milk.
4. Pour in the remaining vegetable broth, the black pepper, remaining sea salt, and nutmeg. Add enough apple cider to almost cover the squash and apples.
5. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes, or until the squash is fork-tender. Stir occasionally while cooking.
6. Shut off the heat. Using an immersion blender, carefully puree the soup.
7. Serve hot, garnished with toasted pumpkin seeds. Enjoy!
Healthy Organic Pumpkin Pie with Einkorn Crust
Serves 8
Ingredients
FILLING:
2 teaspoons pumpkin pie spice
2 tablespoons Einkorn flour or unbleached white flour
1/2 cup organic sugar
1/2 cup organic brown sugar
15 oz organic pumpkin puree
1 1/4 cup almond milk
1 whole egg, at room temperature
3 egg yolks, at room temperature
PIE CRUST:
1 1/2 cups Einkorn flour
8 tablespoons cold butter
1/2 teaspoon sea salt
1 tablespoon sugar
4 tablespoons ice cold water
Method
1. To make the filling, in a large bowl, whisk together the sugar and the pumpkin puree. Add the eggs and egg yolks, beating them into the pumpkin mixture. Then add almond milk, pumpkin pie spice and add the 2 tablespoons of flour. Mix well until smooth, blending in a blender or with an immersion blender if needed, to remove the little flour lumps.
2. Prepare the pie crust by putting the 1 1/2 cups flour in the food processor. Add the butter and sugar and blend it all together. Gradually add the ice water one teaspoon at a time as you blend. Once it forms a ball, prepare a cutting board by dusting it with flour. Transfer the dough to the board and form it into a flattened disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (Chilled dough will give you a nice flaky pie crust.)
3. After 30 minutes of refrigeration, you can roll out your pie dough. You can either roll out the dough on a floured surface or between two sheets of parchment paper. If using the floured board method-first dust your board with flour and then unwrap the chilled dough and place it on the board. Using a rolling pin, roll out the dough large enough to cover your pie plate. Grease/oil a 9-inch pie plate. Place the rolled out circle of dough into the pie plate and add some crimping on the edges of the pie.
4. Pre-bake your pie crust for 10 minutes at 350 degrees F. After pre-baking, add the filling. Use a crust protector and bake for 60 minutes. Cool completely, then refrigerate for at least an hour (up to a couple of days) before serving. Enjoy!
Butternut Squash Ravioli
Serves 4
Ingredients
2 packs Rising Moon Butternut Squash Ravioli
Olive oil
1 pack of your favorite sausage (lots of great plant-based options out there!)
1 onion, diced
2 small bunches baby broccoli (or broccolini or broccoli rabe), steamed until tender
1/4 cup your favorite pesto
1 teaspoon minced garlic
Mirin rice wine or white wine
1 tablespoon currants
1/2 teaspoon sea salt
Black pepper to taste
1/4 cup toasted pine nuts
Method
1. Precook the ravioli according to package directions. Rinse and drain, then toss with a little olive oil and set aside. Slice the sausage on a diagonal and pan fry over medium heat in a little olive oil until lightly browned and crispy on the edges.
2. Add 1 Tablespoon olive oil to a pan over medium heat. Add the onion and pinch of sea salt. Cook for a few minutes then add the garlic. Add the baby broccoli. Add remaining sea salt and pepper. Add the sausage and cook for a few minutes. Add the ravioli and currants and cook a few more minutes. Add the pesto and stir gently to combine.
3. Serve topped with lightly toasted pine nuts. Enjoy!
Paleo Vegan Pumpkin Pie with a Keto Option
Makes one 8 or 9-inch pie
Ingredients
CRUST:
1 cup almond flour
2 tablespoons coconut flour
2/3 cup tapioca flour/starch (or arrowroot flour)
1 tablespoon coconut sugar or maple sugar
1/2 teaspoon baking powder
1/2 cup palm oil shortening
1/4 cup ice water
FILLING:
15 oz can pumpkin puree
2/3 cup full fat coconut milk (I love Native Forest Simple/No Guar)
1/2 cup maple syrup (KETO option: Instead of maple syrup, substitute 1/2 cup coconut milk + 1/2 teaspoon pure monk fruit sweetener or 1/2 teaspoon stevia leaf powder)
4 teaspoons olive oil (or a neutral oil such as avocado oil)
1 teaspoon vanilla extract
1-2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1 1/2 teaspoons agar powder
3 tablespoons cornstarch
OPTIONAL WHIPPED TOPPING:
1 can Let’s Do Organic Heavy Coconut Cream, chilled overnight
1 tablespoon powdered sugar (KETO option: Substitute a pinch pure monk fruit powder or stevia leaf powder for the powdered sugar
TO SERVE:
ground nutmeg
Method
1. To make the pie crust, in a large bowl, whisk together the dry ingredients: almond flour, coconut flour, tapioca flour/starch, maple sugar, and baking powder. Cut in the shortening until incorporated. Gradually add the ice water, mix well without overmixing, then form into a flat disk. Wrap in parchment paper and chill in the refrigerator for 20 minutes.
2. To make the filling, in a large bowl or saucepan, combine all filling ingredients. Pre-cook the filling on the stovetop: warm over medium heat for 5-10 minutes, whisking often, until thick, smooth and creamy. (*SEE KETO OPTION ABOVE)
3. Preheat oven to 375 degrees F. Once the pie dough has chilled for 20 minutes, wipe your work surface with a damp sponge. Place a sheet of parchment paper on top. Unwrap your chilled pie dough and flip it onto the other piece of parchment paper. Roll it out to a thin circle of dough. Flip the dough onto an oiled pie plate. Chill again if necessary to easily remove the sheet of parchment from the pie dough, being careful as you work with it.
4. Moisten your fingers and crimp the edge of your pie crust. Bake the crust by itself for 10 minutes. Add the filling. Add a silicone pie crust protector and bake at 350 degrees f. for an additional 10-20 minutes. Cool separately and chill before serving with optional whipped topping below and a sprinkle of ground nutmeg.
5. To make the optional coconut whipped topping, scoop out the solidified solid fat from the top of the chilled coconut cream. Reserve the liquid part and place the coconut fat in a food processor. Add the powdered sugar. Blend until creamy and smooth, adding a small amount of the liquid from the can if needed to achieve the right consistency.
6. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!
Do you ever feel like your in a complete panic to get all your holiday shopping done- so you run around like a mad man/woman trying to get it all done in one day so you don’t have to go out in the holiday chaos more than once? Don’t worry, you’re not alone. We’ve all been there and that’s why we’re here to help. We figured out your 10 holiday survival essentials for every part of the chaos- before the storm, while you’re out there, and for after you come home and try to unwind from what you’ve just endured… it can be ugly. So take a deep breath and stop by for your newfound essentials.
Before you go out in the cold, make sure you hydrate your skin too!
Are your eyes tired from all the online shopping? Take some AOR Vision Support to help nourish your eyes.
Don’t get sick out there! Take some Basil Bandwagon Immune System Support.
Long lines, short tempers, and traffic can put you over the edge- take some CBD oil to take that edge off!
Keep your stresses low with Natural Vitality Calm Powder- in many different flavors!
Hydroflasks help keep your drinks nice and hot!
Avoid the tummy ache from all the holiday foods- take some Enzymedica GlutenEase now!
Too excited to open gifts in the morning? Take some Rest-ZZZ from LifeSeasons to help you sleep!
Lumineux whitening strip kit make your teeth nice and bright for all of your holiday pictures!
You made it through the chaos! Unwind in a Natural Vitality Calm Bath. Add some essential oils to boost your relaxation.
It’s getting colder, the days are short and everyone is a little excited and on edge because of the holidays. Nourish yourself and stay well with our newest featured smoothie!
It’s a delightful combo of chocolate and mint with lovely base of Chaga mushroom- giving this smoothie and cool, chocolatey flavor. Chaga is full of good stuff for your immune system, and this powdered form from Four Sigmatic adds rose hips, peppermint and eleuthero to boost wellness!
Looking for something easy to bring the hostess of that upcoming party? Need an inexpensive gift? Make lovely ornaments that can double as a tea!
Here’s what you’ll need:
Empty Glass Globe Ornaments
Bulk Herbs
Funnel
Simply fill the ball with the loose herbs. We kept ours simple, using singular herbs in each, but you could create custom blends that could be poured into a tea ball!
