A Letter from our Founder
Tom and I want to send you all our best during this complicated and trying time.
It’s unprecedented and we are all struggling to keep up with so many things while trying to hang onto some sense of normalcy and calm.
April is always a special month for us. It’s Earth Month and we opened seven years ago on Earth Day. While it seems strange to celebrate we decided to move forward with our April plans.
We are eternally grateful for your patronage. And we want to thank you for supporting a small Canadian business. We hope you enjoy some of what we have in store over the next while.
A few other things..
-All of our staff are working remotely. I am wrapping all the orders and Tom is doing the labels. This ensures our studio is kept as clean and pristine as possible.
-Incoming packages are left for 48 hours before they are opened.
-Our studio is sanitized every day
-We have noticed a lot of customers are using our free gift wrapping option. Reach out if you need help picking out something for a special someone who has a special celebration or just needs a boost. We can also include a card and I assure you I am wrapping the orders with as much love and care as possible.
-We have changed our shipping rates to free shipping over $60. I hope that eases some of the financial burden Covid has caused.
Lastly, it’s important to cook and eat foods that nourish and comfort.
I’ve been making as thyme and ginger tea that I love. Below is the recipe. It’s wonderful for sore throats and coughs.
Combine the juice of one lemon, 3 sprigs of thyme, 2 tablespoons of grated ginger in 4 cups of water and let sit in the fridge for at least one hour.
Pour the mixture through a sieve and into a saucepan. Mix in 2 teaspoons of honey and serve when warm. In your favourite mug of course~
My daughter and I have been making these Gluten Free Chocolate Chip Cookies every few days. They are completely addictive!!
They are adapted from the Minimalist Baker. A site we adore and use all the time.
- 1/2 cup vegan or dairy butter at room temperature (1 stick = 1/2 cup)
- 1/4 cup organic white sugar
- 1/4 cup coconut sugar
- 1/4 cup organic raw cane turbinado sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 heaping cup gluten free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips (we like Lily’s stevia sweetened)
- 2 teaspoons of collagen powder (optional)
- 1/2 teaspoon of cinnamon
- Using a mixer, cream butter and sugars in a large mixing bowl.
- Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.
- Add gluten free flour, baking powder, baking soda, cinnamon and collagen powder in gradually and mix again. It won't be so thick that you can't continue mixing it, but it should appear "doughy."
- Stir in chocolate chips, cover and refrigerate overnight or for at least 4-6 hours until thoroughly chilled. You should be able to roll the dough into balls before baking.
- Preheat oven to 350 degrees F (176 C).
- Once chilled, scoop out rounded Tablespoon amounts of dough, roll them into balls and place them 2 inches apart on a baking sheet.
- Bake for 8-10 minutes or until the edges are just slightly golden brown. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack. Store leftovers in an airtight container at room temperature for up to several days. Freezer for longer term storage. (They taste just as good the 2nd and 3rd day as they hold their texture/flavor well.)