I'm back from India!

It was such a joy to return to India after not traveling so long due to Covid. This time I was primarily along the border of West Bengal, Sikkim and Nepal. It's a gorgeous region, full of interesting flora and fauna. I was hiking in the mountains there and visited farms, too.


I visited a yak farm and was able to have yak milk, yak butter, and yak ghee. The yak looks like a sweet cow with a fluffy tail. As soon as I had the yak ghee, the entrepreneur in me wanted to bring back it back for our customers in the U.S. But then I thought... you know, some things need to be enjoyed where they are from, locally. It’s not sustainable to offer this kind of product on a large scale. There are very few yaks, they roam a large piece of land. To make yak ghee commercially would not be sustainable to the forests which are already at risk. Also, now you have a reason to visit this part of the world. :)

Adding yak ghee to tea is actually a long tradition for these regions of Nepal, Tibet, and India, and it predates "butter coffee" by several centuries. It was usually made from strong tea, barley, and yak ghee.

Watch the video from my trip

I was also able to visit Darjeeling, the region where we source our Darjeeling Tea. I enjoyed having tea right at the source from the local gardens!

I also visited a Black Cardamom farm, and I was fortunate enough to arrive on the day they were harvesting. I got to take part in the harvest and taste the fresh cardamom fruits before they are smoked and dried. The fresh fruit is very sour and pungent. They grow in pods in a bunch. The bunches are harvested, and then the pods separated and set on top of a wood-fired oven on low heat for up to 48 hours to dry. This is how it acquires that unique smoky flavor. That particular day was very wet, and the ground was muddy; I fell and ruined my pants and shoes. We all had a good laugh, and the family was kind enough to lend me some boots so I could continue. :)


One of my favorite experiences on this trip was my visit to an ancient Haritaki farm, where I got to try the fresh fruit and even climb the trees! The family that lives and works on this farm has owned it for multiple generations, and some of these trees are 300-400 years old. The fresh haritaki fruit has a very complex taste, and I'm excited to announce that we will soon be carrying Haritaki Powder in our store.

The family that hosted me served a gorgeous meal made from 95% local ingredients, from rice to vegetables to ghee to salad to roti... It was delicious!


Organic Rose Syrup

Try this amazing Organic Rose Syrup which Isabella, Arturo (Isabella's son), and their team have made for us. We import it from their gorgeous rose garden in Italy, and it's wonderfully fragrant and flavorful. ❤️

Buy Now

$5 off $50 with code: AUTUMN

Valid on retail orders only through Nov 26, 2021


  • ¼ cup Coconut Ghee
  • ½ cup pumpkin puree
  • ½ cup date paste organic
  • 3 egg(s) organic
  • ¼ cup coconut flour
  • ½ tsp Himalayan pink salt
  • ½ tsp baking soda
  • ½ TBSP pumpkin pie spice

Pumpkin Spice Muffins

Print Recipe

pumpkin-muffin image
  1. Preheat oven to 350F.
  2. In a large bowl combine ghee, pumpkin puree, date paste and egg.
  3. Blend together with an electric or hand mixer.
  4. Add in coconut flour, salt, baking soda and pumpkin pie spice and mix thoroughly.
  5. Fill muffin cups 2/3 full and place in oven for approx. 30 minutes.

These muffins are delicious with a variety of ingredients added in. Some ideas: Various nuts (pecans are great!), Cranberries, Chocolate chips.

Curry Pumpkin Soup

Print Recipe

Curry-Pumpkin-Soup-IG image
  1. Roast a pumpkin pie pumpkin or kabocha squash. Puree in a blender or food processor. You can also use canned pumpkin puree.
  2. Dice onions and carrot and saute in ghee until brown.
  3. In a soup pot, add onion and carrot mixture, broth, pumpkin puree and spices. Simmer on low until hot.
  4. Add to blender, along with sour cream, garlic, curry powder, Curry in a Hurry, and salt. Blend until smooth.
  5. Add corn and gently blend to evenly distribute.
  6. Pour into bowls and serve with fresh dill or other herbs of your choice.


  • 1 TBSP Ghee
  • 15 ounces pumpkin puree
  • 2 cups broth of choice
  • 1 cup sour cream
  • 1 onion diced
  • 2 carrots diced
  • 1 clove garlic
  • 1/2 tsp curry powder
  • 2 tsp Madras Curry
  • 1/2 tsp Himalayan pink salt
  • dill or any fresh herb of choice
  • Sweet Corn (optional)
Facebook  Twitter  Instagram  Pinterest  YouTube