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Five Year Anniversary Cocktail

"...it's about summer, bare feet in soil, pulling fresh carrots out of the ground, red clay topped tennis courts, drinking aperitifs on a bistro table midday..."
-note from creator Caylon Hackwith.
Refreshing, vibrant, and just in time for summer. Cheers to five years!
Dirt Candy

2 oz carrot

1.5 oz gin

.75 oz sherry

1 oz salers

dash red clay**

shake over ice
serve up  
 
**French red clay or bentonite clay optional.
Clay will add density to the cocktail.

Reflections On Mother's Day

In my experience, becoming a mom has been a dichotomy. It is a beautiful experience.  Dark and magical— all at the same time. It’s given me a fuller understanding and appreciation of my own mom. What an important undertaking. 

 -Hillary Brue

 

On Children

by Kahlil Gibran

    Your children are not your children.

    They are the sons and daughters of Life's longing for itself.

    They come through you but not from you,

    And though they are with you yet they belong not to you.

 

    You may give them your love but not your thoughts,

    For they have their own thoughts.

    You may house their bodies but not their souls,

    For their souls dwell in the house of tomorrow,

    which you cannot visit, not even in your dreams.

    You may strive to be like them,

    but seek not to make them like you.

    For life goes not backward nor tarries with yesterday.

 

    You are the bows from which your children

    as living arrows are sent forth.

    The archer sees the mark upon the path of the infinite,

    and He bends you with His might

    that His arrows may go swift and far.

    Let your bending in the archer's hand be for gladness;

    For even as He loves the arrow that flies,

    so He loves also the bow that is stable.


yesterday i was the moon

“art doesn’t ask

to be perfect

poetic

precise

it asks to exist

to breathe

to be

This is what it has always been about”

From the book of poetry: yesterday i was the moon by Noor Unnahar

Artwork by Rachel Schultz


Cabin Respite: Playlist / Packing List

From Hillary: A mix for a cozy weekend away. Listen to this mix on the road, sitting by the fire, or while sipping tea. Take time to replenish. Rest and regain energy for whats to come... 

Listen here.

Wondering what to bring for a cabin respite? Discover our packing list HERE...


Breakfast Recipe / A Warm Morning

On these cold winter days, I find myself craving food that will warm me from the inside out. I like to make myself a nourishing bowl of steel-cut oats or raw buckwheat to soothe my cold body in the morning and get things moving (digestively speaking). Oats and raw buckwheat are rich in antioxidants, high in soluble fiber, and lower blood pressure and blood sugar. Plus they’re good for your skin!

I like to add a few more ingredients to my bowl of warm grains in the morning to keep them from being bland and to make sure I’m getting a balanced meal to start off my day.

Here’s my go-to recipe for Adaptogenic Almond Butter Oats:   
¼ cup steel-cut oats or raw buckwheat
½ cup unsweetened almond milk (or other nut milk)
2 tablespoons ground flax seed
1 teaspoon The Nue Co Debloat Food + Prebiotic
1 teaspoon cinnamon
1 tablespoon almond butter (or other nut butter)

 

Directions:
  1. Heat ½ cup unsweetened almond milk with ¼ cup steal cut oats in a small pot over low-medium heat. Cook for 15 minutes, stirring every so often.
  2. After 15 minutes add ground flax seed, The Nue Co Debloat Food + Prebiotic, and cinnamon. Stir well to combine.
  3. Finally, turn off heat and stir in almond butter.

Top with half a banana and 1-2 tablespoons of my grain-free granola (recipe below).

Grain-Free Granola:
1 cup raw cashews 
1 cup sliced almonds
½ cup raw pecans
½ cup raw walnuts
½ cup raw hazelnuts
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
½ cup raw, unsweetened coconut flakes
½ cup honey (local is best!)
½ cup coconut oil (melted)
1 tablespoon organic vanilla extract
2 tablespoons cinnamon
1 tablespoon Himalayan salt


Directions:

  1. Preheat oven to 300 degrees.
  2. Add all the nuts, seeds, and coconut flakes to a bowl and mix well.
  3. Add cinnamon and salt and mix to incorporate.
  4. Add melted coconut oil, then honey, and vanilla. Mix well so that all nuts and seeds are covered.
  5. Pour mixture onto a large parchment-paper-lined baking sheet. Transfer to oven and stir every 10 minutes for 50 minutes.
  6. Let cool completely for “chunkier” granola. Store in an air-tight container.

This warm bowl of grains is sure to keep you full until lunch and it’ll warm your soul as well as your stomach.

Recipe + Words: Kirsten Miller 

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