November Love Letter

Hey lovey,

How are you? It's hard to keep hope alive sometimes, but the election results have brought tears of hope and gratitude. I hope you are celebrating with me, and breathing a sigh of relief. We have a lot of work to do in order to heal and restructure our country so it is fair, equitable, safe, and inclusive for all. 


Starting this month Chef Ana Ortiz will bring her effortless, profoundly delicious recipes to the HG Love Letter. She has a curated dinner party subscription complete with playlists & mood boards, read more here. Scroll down for Frisee Salad with Shiitake Bacon, Crispy Potatoes, and Bistro Dressing.


This year has been tough on Heart of Gold, but diamonds are formed under pressure. It's given me time to think about what is working and what isn't. I've decided to discontinue a handful of products. This will create space for more seasonal limited editions, and bring a streamlined ease to our product offerings. This was a hard, but ultimately necessary decision. Thank you for understanding. I recommend stocking up on your favorites now. Don't worry, these products might make a guest appearance now and then as a seasonal offering.

These products are taking a final bow on January 1, 2021:

Night Swimming Renewal Toner

Harvest Moon Oilserum

Surrealist Nutrient Infusion Mask

Bonbon Lip Treatment

Walking on the Moon Elixir

Outer Sanctum Day Serum

Talisman Repair Balm xo- Ally


Little Wing Autumn Oilserum is a salted-almond-toffee scented oilserum infused with bioactive vitamin c, three healing & warming resins, vibrant orange antioxidants, an phytosterol-rich oils. Free of fragrance & essential oils, scented solely with whole resins & unrefined fruit oils. Pairs beautifully with Sweetbriar Hydrating Nectar for a bespoke autumn/winter illuminating & calming emulsion.

Fallingwater Winter Balm is a transformative, restorative winter balm. Rich oils & lightweight butters infused with hyaluronidase inhibiting, cell renewing botanicals. Inspired by a natural spring I visited as a child- a place of chirping frogs, emerald moss, and flowing water.

Matcha Monoï Body Scrub is a juicy tropical staycation. Tiare-infused coconut oil, nourishing mango butter, organic cane sugar, matcha, jasmine, grapefruit, ylang ylang, and lemon. Pairs beautifully with Yuzu Shiso Whipped Shea for nourished, silky limbs.

Sweet Clover Body Serum is a silky summer meadow in a bottle. Phytosterol-rich sesame oil infused with capillary-supportive ginkgo, drainage-promoting sweet clover, and lymphatic superstar figwort. Pairs beautifully with dry body brushing for optimal lymphatic flow.

Pandan + Lavender Hydrolat is a clarifying, hydrating, brightening wonder-mist. A lavender-rice-pudding-scented confection to comfort winter-weary skin. Pairs beautifully with Flying Dreams Oilserum for exceptional calming & brightening.


from our esthetician/herbalist founder (always check with your doctor before doing stuff)


Foods- carrots, beets, berries, artichokes, kale, matcha, red wine, goji, dark chocolate.

Supplements- Alpha lipoic acid, Glutathione, Coenzyme Q10, Milk Thistle, Olive Leaf.

External- Oxford Comma Antioxidant Serum, Ghost Nebula Oilserum, Meteorite Firming Nectar.


Method- blackout curtains, sleep schedule, no screen time before bed, aim for 8 hours.

Supplements- Theanine Serene, Sound Sleep, Sleep & Relax, Nighty Night Tea.

External- Resonant Frequency Glow Serum, Moon River Renewal Balm.


Method- reboundinginversions, yoga, daily movement, loose fitting clothing.

Herbs- cleavers, calendula, violet, red clover, astragalus, echinacea, this formula.

External- Sweet Clover Body Serumdry body brushing, lymphatic massage

Frisee with Shiitake Bacon, Crispy Potatoes, and Bistro Dressing

By Chef Ana Ortiz Salad, french fries, and wine are a perfect meal to me. This salad is inspired by the French bistro classic frisee lardon, my love of French fries, and my deep dislike for frying at home.

This recipe serves 2-3 people.


  • 5 ounces sliced shiitake mushrooms

  • 3 fingerling potatoes per person

  • olive oil 

  • sheet trays + parchment paper

  • 1 shallot, diced small

  • 1/2 cup of olive oil

  • 1 lemon

  • 2 Tablespoon rice vinegar

  • 2 teaspoon mustard

  • Frisee or arugula, 2 small handfuls per person


  • Preheat oven to 350°

  • Line 2 sheet trays with parchment paper. If you have three, even better, line them all with parchment.

  • It's okay if you only have one sheet tray. Cook the mushrooms first. Once they've cooled transfer them to the plate and reuse the sheet tray for the potatoes.

  • Place the sliced shiitake mushrooms in a large bowl. Pour about two Tablespoons of olive oil on the bowl toward the top so that the oil drips down the inside of the bowl. I don't measure this but do 3 quick circles around the bowl with the bottle of oil. This is a super important step because mushrooms are like sponges and if you pour the oil directly onto them a handful will get all the oil and be oversaturated while the rest get no oil at all. If you pour the oil on the bowl more mushrooms will get the oil. Toss the mushrooms in the oily bowl trying to coat as many as possible. 

  • Place the mushrooms in a single layer on the parchment. You don't want them to be on top of each other or they will be soggy. Sprinkle the mushrooms with Kosher salt (I like Diamond) holding your hand about 4 inches away from the mushrooms so that the salt falls evenly over them.

  • Set the bowl aside to use with the potatoes. 

  • Bake the mushrooms for about 25 minutes. The timing will depend on your oven. They are ready when they have shrunk to a third of their size and look a little browned. Pull them out and let them cool.  

  • While the mushrooms cook, slice the fingerling potatoes about 1/8 inch thick length wise. Place them in the oily bowl and toss them with a 1/2 teaspoon of olive oil, sprinkle them with salt and toss again.

  • Place the potatoes in a single layer on the sheet trays. and bake until the potatoes look golden and crispy. About 20 minutes. They can go in the oven as soon as they are ready. No need to wait for the mushrooms to come out unless you need the sheet tray.

  • While everything is roasting, make your bistro dressing. This recipe makes a little more than you'll probably need. It keeps for about 2 weeks refrigerated and is great on all salads

  • Finely dice the shallot as small as possible. Place it in a small pot and add the oil. Gently simmer the shallot for about 5-10 minutes. The idea here is that you are trying to confit the shallot and also infuse the oil with shallot flavor. When they look soft and cooked remove the pot from the heat and let it cool. Add mustard and stir. Add lemon juice, rice vinegar. and 1/4 teaspoon of salt. Stir and taste. Does it need a little more acid? salt? If so add a little more.


When you are ready to serve, toss your frisee or arugula with as much dressing as you'd like. Sprinkle half of your potatoes and mushrooms and toss. Sprinkle the remaining mushrooms and potatoes over the top.