1. Treetop Chandelier 2. Landed Sparrow Blanket 3. Wrapped Bark Pot 4. Tree Trunk Pot 5. Marshmallow Twig Roaster

Cooler temperatures bring out the brightest shades in tillandsia, so now is the best time to enjoy this resilient air plant. Exotic in shape and size, tillandsia are able to thrive in a wide-range of temperatures and only need water every 2-4 days or a frequent misting.

Rounding out our winter renewal series with tips for keeping hair healthy and shiny through the dead of winter, Mordechai Alvow, founder of Yarok, shares his home remedies for combatting flyaways and dryness.

"If your hair is lacking moisture, there are several items you'll probably find in your own kitchen that can replenish dry hair. It's no secret that your hair needs certain oils and olive and avocado oils are great for overall hair health and shine. Yarok Feed Your Roots Mousse contains both oils along with many other all-natural ingredients that give your hair the lift it needs to look voluminous.

Flyaways are another common winter hair nuisance. If you want to beat that static cling, one quick trick is to rub a fabric softening dryer sheet on your hair to remove the frizz. You can also use a product like the Yarok Feed Your Shine Hair Serum to add shine and tames those flyaways."

Each of us at terrain has our own favorite scent from MCMC Fragrances, so we had to ask founder Anne McClain more about her work. With each bottle hand-packaged in her studio in Brooklyn, NY, it's hard to deny the soul and passion behind this independent perfumery. In this interview, Anne tells us about her time studying aromatherapy in Southern France and her intricate process for creating new scents.  

terrain: Tell us about your time studying in Grasse, France.

Anne: I applied to the Grasse Institute of Perfumery in November of 2008 and was accepted as one of twelve students to attend the one-year intensive training program. After I was accepted, I had just six weeks to move - which meant leaving my job as a project manager, leaving my beloved apartment, and leaving a new boyfriend! But becoming a perfumer was a real dream of mine, and I knew there was no better place for me to study than the traditional center for perfume in southern France.

terrain: What was the highlight of your experience in Grasse? What did you find most inspiring?

Anne: In some ways, I think the highlight of my time there was all of the solo time. I was really able to concentrate on this new art that I was learning. In New York, life is very hectic and in Grasse, my life was very meditative. I attended school 8 hours a day, and spent the evenings and weekends brainstorming about what has since become MCMC Fragrances. I got a lot done and that was a certainly a highlight! As for most inspiring, I was blown away by the realization that my nose could be "trained." We spent the first three months intensively memorizing individual ingredients and during the course of that time, my nose actually became stronger, and I was able to recognize nuances within scents that I couldn't detect before.

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Chef Alexandra Jamieson's dairy-free, wheat-free contribution to the Green Market Baking Book should take you all of about 15 minutes to make - these little rolls are the perfect, healthy, on-the-go sweet little treat!

Coconut Date Rolls
makes 20 small rolls

You've probably seen something like these fabulous coconut date rolls in your local natural foods grocery store. make them yourself for a fraction of the cost! They are good for you, easy to make, and delicious. Enjoy! 

2 cups fresh pitted dates, such as the Medjool variety (If you can't find fresh dates, use dried dates. They'll still be delicious!)
1 cup unsweetened shredded coconut

In a food processor, chop the dates by pulsing 20 times.
In a mixing bowl, combine the dates and coconut with a wooden spoon.
Spoon out 2 tablespoons at a time and roll the dough into log shapes with your hands.
Store in an airtight container in the refrigerator for up to a week. Serve cold or at room temperature.

Green Market Baking Book by Laura C. Martin. Illustrations by Laura C. Martin. Sterling Publishing, $17.95.

The third in our winter renewal series, Rose-Marie Swift of RMS Beauty shares her unexpected-yet-effective uses for RMS products during the harsh winter months.

"In the winter, the sensitive skin around our eyes seems to be a little more vulnerable to the dry air in our heated homes. A great way to restore the lost moisture content is to apply a little touch of RMS Beauty Lip & Skin Balm to the skin around your eyes. This will work magically to moisturize and nourish the eye area as well as chapped lips, dry elbows, or mild skin irritations.

RMS Beauty Raw Coconut Cream, in addition to being a make-up remover and body moisturizer, can also be used to combat dry scalp. Apply a small amount to your roots to restore the area's natural oils.

Finally, the "Un"Cover-Up has a plentitude of nourishing oils to protect the skin's moisture balance; giving ones skin a natural, winter dewy finish." 

1. Needlepoint Valentine 2. MCMC Love Perfume 3. John & Kira's Bee My Lovebug Truffles 4. Shakespeare's Love Sonnets 

The second in our winter renewal series, our friend and founder of Farmaesthetics, Brenda Brock, recently joined us to share her advice for altering a winter skincare routine to nourish the skin throughout the harsh season. 

Farmaesthetics Winter Renewal from Terrain on Vimeo.

Winter is an ideal time to highlight the succulents in your home. Notice how the leaf edges of Jade, Echeveria, and Aloe turn red with the cooler temperatures, providing a pop of color to brighten any room.

Homemade petite pizzas topped with wild arugula and creamy Casciotta d'Urbino - it's the perfect activity-turned-snack for an afternoon hibernating from the dreary winter. Taken from Chester Hastings' The Cheesemonger's Kitchen, this recipe is just one of 90 recipes - from savory to sweet, tarts to entrees - that will reinvent your appreciation for all different types of cheese.

Pizzette with Arugula/Rocket Pesto and Casciotta d'Urbino
makes 12 pizzettes

For the dough:
1-1/2 cups lukewarm water
1/4 oz. active dry yeast
1/2 tsp salt
1/2 tsp sugar
3-1/2 cups all-purpose flour/plain flour
5 tbsp extra-virgin olive oil

For the pesto:
3 cups (packed) wild arugula/rocket leaves
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup extra-virgin olive oil

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1. Letter In A Bottle 2. Embroidered Garden Recipe Cards 3. Felted Hearts Gift Tags 4. Chalkboard Heart Labels 5. With Love Keepsake Tags

Rich in whole grains and nutritious greens, this recipe from Terry Walters' Clean Start yields a delicious and healthy bite-sized snack for any day of the week.

Simple Stuffed Mochi with Bitter Greens
makes 12 stuffed mochi squares

Mochi is made from pressed sweet brown rice and comes in a variety of flavors, including cinnamon raisin, plain and even chocolate (which is difficult to find but worth the effort!). Keep mochi in your refrigerator to use when you don't have time to prepare whole grains or as a nutritious alternative to bread. Mochi makes a great pocket for leftovers, chopped dried fruits and nuts and, of course, sautéed greens and vegetables, as I've done here.

12 fresh shiitake mushrooms
1 leek, sliced widthwise
1 tablespoon extra virgin olive oil
1 tablespoon Braggs Liquid Aminos or more as needed
1 cup grated carrots
1 cup grated daikon
1 tablespoon mirin
1 large bunch lacinato kale, chopped into bite-size pieces
1 tablespoon toasted sesame seeds
1 12.5-ounce package garlic or onion mochi, cut into squares

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We're starting the first in a series of posts dedicated to winter renewal by considering what we take into our bodies. Taking a cue from our newest cookbook, Clean Start, we're looking more deeply at what we eat, with a focus on how it affects our overall well-being and the well-being of the environment. This excerpt from Clean Start author Terry Walters has been particularly inspiring for us in the new year.

"When it comes to eating clean and living well, the most powerful tools we have are intention and the ability to make the choices that serve our best interests. Together, these tools can help us navigate our way through grocery stores, restaurants, and a variety of temptations. But when I'm cooking in my kitchen, my goal is much more basic -- to bring together tastes, textures, colors and nutrients to create meals that all will enjoy. I think of my cast-iron skillet as my palette, clean food as my paint, and my finished dishes as the resulting creation that brings together and nourishes my family and friends."

Walters points out that clean eating is less about rigid rules than it is about making one healthy choice at a time. A few of her simple guidelines follow, and many more can be found in her book.

"Eat The Colors Of The Rainbow.
The more colorful your diet, the more nutrient-rich. Go easy on empty white filler foods and heavy on healing greens.

Eat Dark Leafy Greens Every Day.
For me, green is the most important color and the one most lacking in our diets. Greens are cleansing, healing, uplifting and rich in calcium and minerals. Try using a variety of greens to amp up the nutritional value of your salads, soups, sauces, stir-fries and even smoothies. Just get them in!

Eat All Five Tastes.
Sweet, sour, salty, bitter, and pungent are all found naturally and nutritionally in clean food, as opposed to manufactured "natural flavors" and the imbalance of sweet and salty tastes found in processed foods."

Clean Start, by Terry Walters. Sterling Epicure. 

Stay tuned in the coming weeks for more in our Winter Renewal Series, including expert wellness tips for skincare, hair care, and freshening your makeup in the colder months.
 

This time of year, when our focus turns to indoor plants, a favorite is always the orchid. Right now, our in-store selection is at its peak with striking choices for potting, mounting, or planting in terrariums.

1. Gingham Cutlery Plate 2. Banquet Bench 3. Bensimon Sneaker 4. Midnight Garden Scarf 5. Harvest Apron