Seeing with Green Eyes

Za'atar

2011-06-15T08:13:00.000-07:00

If a salad you were to punch you in the face with freshness, it would undoubtedly be Fattoush.

What does that even mean? I don’t know really, it’s just the most visceral explanation I got for something so ridiculously refreshing that it feels like your insides just took a shower in barely-melted icebergs.
In my opinion, this is “the” summer salad. Showcasing the season’s best produce, its high-water-content veggies get their cool on, while the herbs brighten things up with breezy greenness. Top it all off with a magical sprinkling of za’atar and you got yourself one crazy-clean flavoured dish that puts your taste buds on the next train to fresh town.

Fattoush salad typically combines summer veggies, a whack-load of fresh herbs, fried pita bread, and za’atar – a sesame and sumac-based topping that gives fattoush its distinctive zingy flavour. As a dish it is totally fresh and satisfying, perfect for a light, summer afternoon lunch, but can easily be made into a meal with the addition of chickpeas or beans, and maybe a few olives thrown in for good measure. I would liken fattoush to Greek salad, but the thing that really sets it apart is the za’atar – almost like a magical genie-in-a-bottle!

Za’atar – Flavour Genie in a Bottle!
For some reason, all I can think about when I hear the word Za’atar is the rapping genie Shaquille O’Neil played in the film Kazaam (I never saw this movie, I promise). But not unlike Shaq, this genie totally brings the flavour, minus the bad rhymes.

Za’atar is based on sumac (rhus coriaria), a spice that comes from the berries of a wild bush, which grows in the wilds of Mediterranean, especially in regions like southern Italy, Sicily and parts of the Middle East, notably in Iran. Sumac is an essential ingredient in Arabic cooking, as preferred to lemon for sourness and astringency. Not to be confused with its relative poison ivy (rhus toxicondendron) this variety is non-poisonous and has a dark red burgundy color. When the berry is dried and ground to powder, it has a nutty texture and a tart, sour lemon-y taste. This is how you will see it in stores, in its ground form with a deep reddish brown colour.
You can purchase sumac at most ethnic grocers and spice shops.

Aside from just being a tasty treat, sumac has many delightful health benefits. For example, the deep pigments found in the berries are due to the high concentration of anthocyanins, those are the very special compounds, which exhibit antioxidant action. Anthocyanins help to decrease the risk of heart disease and cancer. They may also aid in the prevention of macular degeneration by protecting the eyes from free radical damage, increasing circulation and stabilizing collagen structures (which hold tissues together). You can also find anthocyanins in foods such as blackberries, blueberries, black rice, grapes, and açaí.
Sumac herb can also help in the treatment of common digestive disorders, including stomach upset, acid reflux, constipation, feverish symptoms, and irregular bowel movements. It is believed to contain both antimicrobial and antioxidant effects.

Fattoush Salad
Ingredients:
2 medium cucumbers, with skin
3 cups chopped tomatoes (I used a combination of cherry, plum, and grape tomatoes)
2 red bell peppers
1 large red onion
3 green onions
1 cup chopped flat-leaf parsley
¾ cup chopped mint
raw flax crackers, flatbread, or toasted pita

Directions:
1. Wash, prepare, and chop all veggies into bite-sized pieces. Wash, spin-dry herbs and chop. Place in a large bowl.
2. Pour dressing over salad, stir, and let stand for at least 30 minutes at room temperature to allow the flavours to meld.
3. Right before serving, sprinkle generously with za’atar, crumble raw flax crackers and fold into salad. Enjoy.

Fattoush Salad Dressing
Ingredients:
¼ cup extra virgin cold-pressed olive oil
¼ cup freshly squeezed lemon juice
zest of 1 lemon (organic, un-waxed if possible!)
1 tsp. raw liquid honey or maple syrup
2 – 4 cloves garlic, minced
a couple pinches of sea salt
a pinch of black pepper

Directions:
1. Put all ingredients in a jar with a light-fitting lid and shake.

Za’atar
You can make a raw version of this amazing topping by using raw sesame seeds. But to really bring out the awesome nutty flavour in these little guys, lightly toast the sesame seeds in a dry skillet over medium-high heat until they start to pop. Remove from heat and let cool.

Ingredients:
¼ cup sesame seeds (raw or toasted)
¼ cup sumac
2 Tbsp. dried thyme
1 Tbsp. dried oregano
(This is a good “starter amount”, but feel free to double, triple, quadruple the recipe if you want more za’atar!)

Directions:
1. Combine all ingredients in a bowl.
2. Funnel into a glass jar and store in a cool, dark place.

Are you feeding yourself "Pink Slime"?

2011-06-01T13:30:00.003-07:00

This is what you're eating when you buy and prepare ground beef from most grocery stores in the U.S. today. It's also what you're eating when you eat a fast food burger or grab a quick bite at your local diner, most likely.

The latest issue of Mary Jane's Farm spreads some light on what's really in our ground beef. And the results of what they found are enough to make this particular blogger swear off ground beef for good. The article isn't online yet, but here are a few choice quotes:

"Ten years ago, the rejected fat, sinew, bloody effluvia, and occasional bits of meat cut from carcasses in the slaughterhousewere a low-value waste product called 'trimmings' that were sold primarily as pet food. No more. Now, Beef Products Inc. of South Dakota transforms trimmings into something they call 'boneless lean beef.' In huge factories, the company liquefies the trimmings and uses a spinning centrifuge to separate the sinews and fats from the meat, leaving a mash that has been described as 'pink slime,' which is then frozen into small squares and sold as a low-cost additive to hamburger."

"BPI produces more than 7 million pounds of the mash per week, making it the world's largest manufacturer of this frozen product. BPI explains that its product is mixed into most of the ground beef sold in the U.S. - at major fast-food restaurants, supermarkets, and school lunch programs." (Emphasis mine.)

But that's not all! See, the problem when you turn garbage bits of animal carcasses into "pink slime" to sell as a food product is that there's an issue with pathogens, such as E. coli. And when samples of the pink slime were tested, the tests came back showing that the slime was rampant with harmful bacteria. Now, one might think that the best idea would be to decide not to sell pink slime to feed to humans, but there's no money in that, is there? So BPI cleverly started disinfecting the slime with ammonia. And convinced the FDA to allow them to list it as a "processing ingredient" so that we wouldn't know we were eating ammonia.

We're eating garbage, people. Literally -- garbage that's been "cleaned up" with ammonia and sold to us mixed with ground beef, shrink wrapped for convenience at our local megamart.

Watch Video: Why Grass Fed Beef?

What Can You Do?

The obvious step is to swear off ground beef. Becoming a vegetarian is looking better and better by the day, isn't it? If you can't live without your grilled burgers and meatloaf (and I can relate), look for sources of organic, local beef, and ask for it to be ground by your butcher or grind it yourself.

All I know is, I will never feed pink slime and ammonia to my family again.

Try to youtube Jamie Olivers "Food Revolution" clip on "Pink Slime", you will think again after watching it!

http://youtu.be/wshlnRWnf30

More About Food Safety:

Will Congress Actually Be Able to Prevent Farm Animal Cruelty?
HFCS Causes Surprising Weight Gain
How to Be an Eco-Friendly Milk Consumer

Toxic GAS! (basically)

2011-06-01T13:24:00.000-07:00

Fragrances seem harmless enough right? They are, after all, just “smell”. Well, I hate to burst your vanilla-scented (which is actually ‘pyperonal,’ originally created to be a lice killer) bubble, but you know that if I’m writing about it, it’s probably bad. Believe it or not, fragrances are some of the most dangerous products on the market today. Not just perfume, but anything with a scent can have serious negative effects on numerous parts of the body, both inside and out.

It is against the law to sell any commercial product without an ingredient list that catalogs all of the elements inside. But, while the label might simply say a product contains "fragrance," that innocuous catchall can mean that there are over six hundred additional synthetic petrochemicals.

Manufacturers are not required to list the specific chemicals in their fragrances because they've convinced legislators and government agencies that these ingredients are trade secrets. Of the 5,000 different chemicals used in fragrance products, less than 20% have been tested and reported as toxic. The federal government regulates many of those chemicals that have been tested as hazardous materials. The remaining chemicals have not been toxicity tested, so the health effects and regulatory potential are unknown.

Studies show that fragrance chemicals can cause health effects, primarily at the skin, lungs and brain. Many studies have been conducted to show that fragrance products can cause skin sensitivity, rashes, and dermatitis. In fact, skin sensitivity is one of the best-known side effects of fragrances.

A number of studies have been conducted to show how fragrance affects the brain as well. Because of the strong connection between scent and memory, we know that fragrance products can cross the blood brain barrier. This is important because it means that fragrance chemicals have the potential to affect, and possibly damage, brain tissue. This kind of effect is called 'neurotoxicity.' For example, Linalool, the most abundant chemical in perfume and fragrance products, is known to cause lethargy, depression, and life threatening respiratory effects.

Fragrance chemicals can enter the body through inhalation and ingestion through the nose and mouth, and absorption through the skin. Once in the body they are absorbed into the bloodstream and transported throughout the body. Individual sensitivity to the effects of fragrance chemicals varies widely from no effect at all to severe symptoms.

Symptoms experienced by some people include: headache (migraine especially), sneezing, watery eyes, sinus problems, anxiety, nausea, wheezing (especially in asthmatics), shortness of breath, inability to concentrate, brain-fog, dizziness, convulsions, sore throat, cough, chest tightness, hyperactivity (especially in children), tremor, fatigue, lethargy, and drowsiness.

Children are even more susceptible than adults to the effects of fragrance chemicals, yet fragrances are added to nearly every baby product on the market. A parent who wears perfume or uses scented products may well be poisoning the air their children breathe. Exposure to fragrances may result in the child having difficulty concentrating, learning disabilities, hyperactive behavior, and even growth retardation and seizures in extreme cases.

Even though there are outward symptoms that can be evident, there may also be symptoms that we cannot see. We know that many chemicals can cause birth defects (both subtle, like learning disabilities, and overt, like limb deformities) or make changes in DNA, but it is often difficult, if not impossible, to link those effects to a given exposure.

If you really insist on wearing fragrances, choose wisely. There are many natural perfumes out there; you just can’t buy them from an overly made-up, lab coat clad lady in a department store waiting to take advantage of your naïve nose.

Try essential oils, simply the "oil of" the plant material from which they were extracted, such as lavender, rose, eucalyptus, or sandalwood (just to name a few). Since essential oil is typically extracted by distillation, you are only buying a natural component of the plant itself. The scent is pure, deep, long lasting, and they often have many health-promoting effects – just consider aromatherapy!

You can also buy perfume oil, which is essential oil typically cut with jojoba oil (a shrub native to the American southwest), since it is colourless and odorless. The vial pictured above is rose oil, my absolute undoing! I bought this in Marrakech since they are known for their high-quality oils, but you can purchase perfume and essential oils at most health food stores. Just ask someone for assistance as each brand ranges a great deal in quality and price.

Solid perfume is another great option. The strange looking object beside the bottle is just that – essential oil combined with beeswax, and we all know the benefits of that glorious substance! You will often find solid perfume in a small container of sorts, but this one (also purchased in Morocco) was a rare find. Solid perfume is almost like lip balm, except that you rub in into your pulse points: wrists, neck, behind the ear, base of the throat, temples. This is where the blood vessels are closest to the skin giving off more heat and acting like mini fragrance pumps.

The effects of many fragrance chemicals on health are still largely unknown. The fact that different fragrances cause different symptoms (or no symptoms at all) may indicate that some chemicals are more toxic than others. But until all chemicals have been tested, we can't know which products are harmful, and which are not. Until the time that all chemicals have been tested and the harmful one removed from production processes, it is prudent to avoid fragranced products as much as possible. Afterall, you shouldn’t have to cause asthma attacks and alter your DNA just to smell a little sweeter!

If any of you reading this is interested in a safe perfume, please feel free to email me, I've got an awesome line I am going to be selling shortly.

Source: Sweet Poison: What your nose won’t tell you about the dangers of perfume

Clean and Green

2011-06-01T13:10:00.001-07:00

Ingredients:
1. Lemon - one of the strongest food-acids, effective against most household bacteria.
2. Tea Tree Oil – nature’s most powerful anti-bacterial agent. Great for use in the bathroom and kitchen.
3. Baking Soda - cleans, deodorizes, softens water, scours.
4. Soap - unscented soap in liquid form, flakes, powders or bars is biodegradable and will clean just about anything. Sometimes this is called “Universal Cleaner” (pictured) and you can purchase this at health food store. Avoid using soaps, which contain sodium lauryl sulfate, phosphates and petroleum distillates.
5. White Vinegar - cuts grease, removes mildew, odors, some stains and wax

Recipes:
All-Purpose Cleaner: Mix 1/2 cup vinegar and 1/4 cup baking soda (or 2 teaspoons borax) into 2 liters water. Store and keep. Use for removal of water deposit stains on shower stall panels, bathroom chrome fixtures, windows, bathroom mirrors, etc.

All-Purpose Disinfectant: Mix 2 cups water, a few drops of natural soap, and 15 drops each of tea tree and lavender organic essential oil. You can spray this on all kinds of home surfaces - changing tables, cutting boards, toilets, sinks, walls, and more. Just don’t use this on glass, as it will streak.

Carpet Stains: Mix equal parts white vinegar and water in a spray bottle. Spray directly on stain, let sit for several minutes, and clean with a brush or sponge using warm soapy water.

Chopping Block Cleaner: Rub a slice of lemon across a chopping block to disinfect the surface. For tougher stains, squeeze some of the lemon juice onto the spot and let sit for 10 minutes, then wipe.

Coffee and Tea Stains: Stains in cups can be removed by applying vinegar to a sponge and wiping. To clean a teakettle or coffee maker, add 2 cups water and ¼ cup vinegar; bring to a boil. Let cool, wipe with a clean cloth and rinse thoroughly with water.

Drain Cleaner: For light drain cleaning, mix ½ cup salt in 4 liters water, heat (but not to a boil) and pour down the drain. For stronger cleaning, pour about ½ cup baking soda down the drain, then ½ cup vinegar. The resulting chemical reaction can break fatty acids down into soap and glycerin, allowing the clog to wash down the drain. After 15 minutes, pour in boiling water to clear residue. Caution: only use this method with metal plumbing. Plastic pipes can melt if excess boiling water is used. Also, do not use this method after trying a commercial drain opener--the vinegar can react with the drain opener to create dangerous fumes.

Lime Deposits: You can reduce lime deposits in your teakettle by putting in ½ cup white vinegar and 2 cups water, and gently boiling for a few minutes. Rinse well with fresh water while kettle is still warm.

Marks on Walls and Painted Surfaces: Many ink spots, pencil, crayon or marker spots can be cleaned from painted surfaces using baking soda applied to a damp sponge. Rub gently, then wipe and rinse.

Mold and Mildew: Mold is extremely harmful to human lungs. Prevention is the key! To prevent mold from ever occurring, mix two cups of water and three drops of pure organic tea tree essential oil. Once a week, spray your walls with this solution (even behind furniture) and wipe dry. This mixture fights stains and the natural antiseptic qualities of tea tree oil fights mold and mildew. To get rid of mold, use white vinegar or lemon juice full strength. Apply with a sponge or scrubby.

Oil and Grease Spots: For small spills on the garage floor, add baking soda and scrub with wet brush.

Oven Cleaner: Moisten oven surfaces with sponge and water. Use ¾ cup baking soda, ¼ cup salt and ¼ cup water to make a thick paste, and spread throughout oven interior. (Avoid bare metal and any openings) Let sit overnight. Remove with spatula and wipe clean. Rub gently with fine steel wool for tough spots.

Pots and Pans: For burned and crusted-on foods, soak or boil a solution of 2 Tbsp baking soda per qt of water in each pan. Let stand until particles are loosened, then wash as usual. Use a mild or moderate abrasive if necessary.

Rust Remover: Sprinkle a little salt on the rust, squeeze a lime over the salt until it is well soaked. Leave the mixture on for 2 - 3 hours. Use leftover rind to scrub residue.

Scouring Powder: For top of stove, refrigerator and other such surfaces that should not be scratched, use baking soda. Apply baking soda directly with a damp sponge.

Stickers on Walls: To remove, sponge vinegar over them several times, and wait 15 minutes, then rub off the stickers. This also works for price tags (stickers) on tools, etc.

Toilet Bowl Cleaner: Mix ¼ cup baking soda and 1 cup vinegar, pour into basin and let it set for a few minutes. Scrub with brush and rinse. A mixture of borax (2 parts) and lemon juice (one part) will also work.

Tub and Tile Cleaner: For simple cleaning, rub in baking soda with a damp sponge and rinse with fresh water. For tougher jobs, wipe surfaces with vinegar first and follow with baking soda as a scouring powder. (Vinegar can break down tile grout, so use sparingly.)

Window Cleaner: Mix 2 teaspoons of white vinegar with 1 liter warm water. Use crumpled newspaper or cotton cloth to clean. Don't clean windows if the sun is on them, or if they are warm, or streaks will show on drying. The All-Purpose Cleaner (above) also works well on windows. Be sure to follow the recipe, because using too strong a solution of vinegar will etch the glass and eventually cloud it.

So, that should be enough to get you started! Isn’t it incredible just how much you can clean with a few basic kitchen items? We’ve all fallen prey to the terrifying television commercials, scaring us into buying caustic and toxic potions. No more! Now you armed with the knowledge to go clean your home your way, with your health in mind. Birkenstocks optional.

Wash your mouth out!

2011-06-01T13:07:00.000-07:00

I use as few “products” as possible, simply because I want to avoid putting chemicals in and on my body. But toothpaste is one of those things you just gotta use if you want to have any kind of social life. The problem with toothpaste today is that it’s filled with all kinds of gunk. Foaming agents, flavorings, dyes and toxic chemicals, such as fluoride, contaminate the pastes and gels that we put in our mouths to get them clean – seems rather counterintuitive, doesn’t it?

For this post I wanted to focus solely on fluoride, since many non-fluoride toothpastes are entering the mainstream market, and it’s time we are all educated on what this chemical actually is.

Fluoride is a by-product of the aluminum manufacturing process, and is produced in rather large quantities. The attempt to market it as a health-improving product began in the mid-20th century, and it was promoted to the American Dental Association because it is said to “prevent tooth decay”. More recently, other studies attempting to document the effectiveness of fluoride have been conducted. Dr. John Yiamouyiannis examined the raw data from a large study that was conducted by the National Institute for Dental Research (NIDR). He concluded that fluoride did not appear to have any decay preventing success, as there was little difference in the DMFT values (the mean number of decayed, missing or filled teeth) for approximately 40,000 children. It did not matter whether they grew up in fluoridated, non-fluoridated or partially fluoridated communities. (Yiamouyiannis, J.A. "Water Fluoridation and Tooth Decay: Results from the 1986-87 National Survey of U.S. Schoolchildren", Fluoride, 23, 55-67, 1990).

Aside from toothpaste and mouthwash, fluoride can also be found in much of the water supply in North America. In excess fluoride can produce a condition called fluorosis. This condition is characterized by the failure of tooth enamel to crystallize properly in permanent teeth. The effects range from chalky, opaque blotching of teeth to severe, rust-colored stains, surface pitting and tooth brittleness. Bony changes, characterized by osteosclerosis, exostoses of the spine, and genu valgum, usually are seen only after prolonged high intake of fluoride in adults. These changes occur due to the fact that fluoride is not biodegradable and it accumulates in the body and bones resulting in a toxic or poisoning effect.

It is questionable as to whether or not fluoride should be added to toothpaste at all, but it is for certain that toothpaste containing fluoride should never be swallowed. There is enough fluoride in a tube of fluoridated toothpaste to kill two children. Since 1997 the American Dental Association has reqired all toothpastes containing fluoride to print a warning label on their packaging. That is enough to scare me off.

http://youtu.be/Q3y8uwtxrHo

Chlorella

2011-06-01T11:40:00.001-07:00

What the deuce is Chlorella?
Chlorella is a single-celled, water-grown green alga that contains the highest chlorophyll level per ounce of any plant. Who cares? Well, you should.
Chlorophyll is that stuff that helps plants convert energy from the sun – think of it like “vegetation blood”, as it acts nearly the same way inside us, (and for those science geeks out there, it is molecularly structured nearly the same way as hemoglobin too! Ooh! The only difference between the chlorophyll and hemoglobin molecules is the central atom – chlorophyll’s is magnesium, while hemoglobin’s is iron. Isn’t that just incredible?! Ahem.) The benefits of consuming chlorophyll-rich foods are numerous, including slowing cellular damage caused by radiation, aiding wound healing by stimulating new cell growth, building blood, reversing the mutagenic activity of some cancer-causing compounds, neutralizing toxins such as pesticides, fighting infection, improving liver function, and it even helps eliminate mouth and body odors. Yum.

Besides being ram-jammed with good, green powers chlorella has the special distinction of containing all of the amino acids, which of course includes all of the 9 essential ones – incredible! We know that this is a very groovy thing for vegans and vegetarians because the proper balance of all the essential amino acids in the diet is required to build complete proteins in our body. FYI - by weight, chlorella is 58-60% highly-digestible protein. And while we’re on the good-for-the-vegetarians-kick, chlorella contains more B12 than liver. Liver. Boo-ya. It has the rest of the B-vitamins covered as well, along with a sizeable amount of beta-carotene, vitamins C and E, and rare trace minerals.

On the whole, chlorella strengthens the immune system, promotes bowel health, helps to detoxify the body, cleanses the blood stream, liver, and kidneys, alleviates peptic ulcers, increases oxygen to your body's cells and brain, promotes proper growth in children, fights infection, helps raise the pH of your body to a more alkaline state, promotes the production of friendly flora in your gastrointestinal tract, and even helps to counteract the fatigue and mood swings associated with PMS and perimenopause. Good news for everyone.

Chlorella is a wonderful whole food supplement to take during fasts and cleanses, as it is incredibly detoxifying. Chlorella acts as a solid support because it is so nutrient-dense without saddling the body with a lot of material to metabolize. Add it to your routine during your next juice feast!

Where can I get Green?
Chlorella is available at health food stores and natural food shops, as well as online. It is sold in tablet form, and as a powder that looks like green cocaine, and well, costs about the same (you’re after the powder if you want to make the Chlorella Cream). Yes, chlorella is relatively expensive, but think of it as extra life insurance. And maybe instead of buying yet another pair of fancy shoes, you splurge on a special treat that actually gives you something in return, besides blisters.
With chlorella, a little goes a long way. Even adding a teaspoon to a big ol’ smoothie will do you worlds of good. Yes, it’s a little pricey, but it lasts a very long time, and in my opinion, it’s worth every penny.

And how does it taste?
Darn, I knew you were going to ask that.
Ever gone down to the bottom of a lake and taken a huge mouthful of sludge? You have? Weirdo.
That’s pretty much what chlorella tastes like. But remember how I said I have a talent for making yucky green things taste good? Trust me on this one. Even your kids will be begging you for the chlorella cream, promise.

Green Dream Chlorella Cream
There really isn’t a “recipe” for this per se, but here is the basic mix that I throw together. I would start with just a teaspoon of chlorella, taste, and work your way up to your flavour tolerance. You will get used to it (gasp! Maybe evenlike it!) over time, but start slow and build your taste for it. Your body will tell you when you’re ready to up the ante.

Ingredients:
½ cup raw liquid honey (vegans use maple syrup)
1-3 tsp. chlorella
2-4 Tbsp. raw tahini

Directions:
1. Place honey in a bowl and whisk in chlorella until thoroughly combined.
2. Add the tahini, one tablespoon at a time and whisk. You can add as much tahini as you like, but I find the cream tends to become quite solid if I put in too much (plus it will depend on how runny your tahini is). I like to drizzle this stuff after all, not roll it into balls (but that could be another great snack…)
3. Store chlorella cream in the fridge, either in a squeeze bottle for optimal drizzle action, or in a glass jar.

You don’t have to use raw honey and raw tahini in this recipe, but it does make a difference on the health end of things. If cost and/or availability is an issue, just use whatever you have to get the green in ya! No more excuses!

How to use Green Dream Chlorella Cream
Right now my favorite breakfast is a large fruit salad drizzled with chlorella cream, some raw granola for crunch and maybe some nut milk if I have any on hand (speaking of which, the nut milk video is coming soon!!!). Be careful, this combo is crazy-addictive!

Chlorella cream is a wonderful addition to smoothies.

For a totally boss afternoon snack, try spreading chlorella cream on a rice cake, top with banana, some hemp seeds, goji berries…whatever!

I swear you could pour chlorella cream all over a compost heap and I would probably dive in. Embarrassing? Maybe.
I have no shame.

Please experiment and tell me what YOU love to eat with your Green Dream Chlorella Cream. The possibilities are endless!

Do you get why I am so stoked about this stuff?! Its like a frickin’ miracle food! Wait, it is a miracle food, and I get to stuff my face with it. So let’s get a show of hands from those who have the guts to stand up to green food and say: yes! I will try you out because I love my body and my body definitely loves you! It’s not that scary, just a silly little mental hurdle to throw yourself over. And once you’re over, oh my friends…the grass is greener for a reason.

And the next time someone calls you pond scum, just tell them you take it as a compliment.

Mousse!

2011-05-25T10:11:00.000-07:00

Honey Mousse with Raspberry Coulis

If you are concerned about using egg yolks, try pasteurized eggs.

Prep time: 35 minutesTotal time: 155 minutesYield: 4 cups

INGREDIENTS:1/4 cup raw honey
2 egg yolks
pinch of kosher salt
1 1/4 cups heavy whipping cream, divided
6 ounces fresh raspberries
1/2 teaspoon agave nectar
1/2 teaspoon fresh lemon juice
1/8 teaspoon pure vanilla extract
pinch of cinnamon

DIRECTIONS:

Honey Mousse

Combine the honey, egg yolks and salt in a 2-quart double boiler over simmering water. Whisk the mixture continuously for 8 minutes. After 5 minutes the mixture will begin to become creamy. Whisk vigorously for the final few minutes, until mousse thickens. Set aside to cool for 5 minutes.

Once mixture is slightly cooled, add 1 tablespoon heavy cream and whisk to blend. Set aside to completely cool.

In a medium bowl, using an electric hand mixer, add 7 tablespoons of heavy cream and beat the cream until thick, about 1 minute. Gently fold the honey mousse into the whipped cream until it is incorporated.

Cover and refrigerate for at least 2 hours or overnight.

Raspberry Coulis

In a blender or food processor, add raspberries and puree. In a small bowl, press the raspberries through a fine mesh strainer. Disregard seeds. Add agave nectar and lemon juice, stir to blend.

Cover and refrigerate for at least 2 hours or overnight.

Raspberry Cream

In a medium bowl, using an electric hand mixer, add ½ cup of heavy cream, beat the cream until thick, about 1 minute. Gently fold the 2 teaspoons of raspberry mixture into the whipped cream until it is incorporated.

Cover and refrigerate for at least 2 hours or overnight.

Vanilla Whipped Cream

Prepare just before serving.

In a medium bowl, using an electric hand mixer, add ¼ cup whipping cream, beat the cream until thick, about 1 minute. Add the vanilla and continue to beat until the cream is very thick.

ASSEMBLE:

Using four 8 ounce glasses or parfait cups, spoon equal amounts of the honey mouse into each glass. Repeat with raspberry cream and raspberry coulis. Garnish with whipped cream, dust whipped cream with cinnamon and serve immediately.

NUTRTION FACTS:Serving Size: 1/4 of recipe. Calories: 246; Total Fat: 16.4g; Saturated Fat: 9.5g; Trans Fat 0g; Cholesterol: 156mg; Sodium: 58mg; Carbohydrate: 24.6g; Dietary Fiber: 2.8g; Sugars: 20.0g; Protein: 2.7g Vitamin A: 14%. Vitamin C: 20%. Calcium: 5%. Iron: 3%. Nutritional Grade D+

Compound Butters

2011-05-25T10:07:00.000-07:00

A Quartet of Compound Butters Recipe

I saw an old painter's palette at a flea market the other day smeared with vibrant shades of sunset oranges and cornflower blues. Later that day Wayne and I were sharing a gelato in North Beach and he was telling me about a gelataria that serves a sampler on a painter's palette, six tiny scoops for seven dollars - your choice of flavors. It all got me thinking about color. I got home and had a few sticks of butter in the refrigerator and decided to make a spectrum of compound butters. Compound butter can bring an explosive burst of flavor to a recipe and I don't use them nearly enough. My goal was to create butters that vibrant, colorful, and unique - I didn't want to make any I had tried in the past. I ended up making the following flavors: Dry Desert Lime Butter, Raw Serrano Butter, Dehydrated Strawberry Butter, and Smoked Paprika Butter.
Dry Desert Lime Compound Butter: I've been playing around quite a bit lately using tea as a seasoning. Many times I'll grind up tea leaves in a mortar and pestle and use it the way you might use a pepper. The fragrance that comes off the ground leaves is wonderful and brings an unexpected element to many preparations. Depending on the tea I am using this can range from smoky to floral to fresh and bright. In this case I choose a dried lime tisane (or herbal tea) instead. There is something haunting, vibrant and ancient in the taste of dried lime and I thought it might lend itself nicely to a compound butter for use on a range of foods like: sweet potatoes (mashed/roasted), grilled corn, as a spread on sandwiches, etc.
Dehydrated Strawberry Compound Butter: These little guys come in tubs that are sold at many natural food stores. You can also get raspberries, blueberries, blueberries, and one of my tiniest friends, Julian, loves to snack on the peas. Chop up the strawberries, whip them into the butter and you get a textured, color-flecked spread perfect for pancakes, toast, muffins and the like. The strawberries on on the very tart side of sweet so I sweetened this one up with a bit of sugar - I used Florida Crystals because I didn't want a browner sugar to impact its bright color.
Raw Serrano Compound Butter: This one is for the cornbreads of the world. It has a little heat and a lot of flavor. I used 2 medium serrano chiles, but you can scale up of down on the chile scale depending on your tastes. A pretty pale green butter flecked with dark green freckles I'm going to use it on crepes, and corn, and to toss fresh summer shell beans, and for pasta....really versatile. I think a great variation on this one would be to add roasted garlic and pan-toast the chiles before blending them in.
Smoked Paprika Compound Butter: Fragrant, delicious, and a stunning rusty-orange color a little of this butter goes the distance. It will lend itself nicely to brown rice, certain kabobs, sandwiches, corn soup (I'm setting myself up for a corn bender), toasted artisan breads, and zucchini muffins.
A couple other ideas I had in mind but didn't get around to:
- toasted, shredded nori with sesame seeds
- dried fig and Balinese long pepper
- harissa
Compound Butter: (clockwise) Serrano, Smoked Paprika, Strawberry, Desert Lime

A Quartet of Compound Butters

These recipes make batches of roughly 1/4 cup each. Feel free to double or triple batches depending on the quantity you are after.

Dry Desert Lime Compound Butter Recipe

4 tablespoons unsalted organic butter, room temperature
1 or 2 Numi Desert Lime tea bags (depending on how strong you want it), cut open and the contents ground in a mortar and pestle
1/4 teaspoon fine grain sea salt

Combine in a small bowl and refrigerate.

Dehydrated Strawberry Compound Butter Recipe

4 tablespoons unsalted organic butter, room temperature
1 tablespoon organic cane sugar (I used Florida Crystals)
1/3 cup dehydrated organic strawberries, minced

Combine in a small bowl and refrigerate.

Raw Serrano Compound Butter Recipe

4 tablespoons unsalted organic butter, room temperature
2 serrano chiles, deveined and seeded, loosely chopped
1/4 teaspoon fine grain sea salt

Combine in a small bowl and puree with a handblender until the chiles are fully incorporated. Refrigerate.

Smoked Paprika Compound Butter Recipe

4 tablespoons unsalted organic butter, room temperature
1 - 1 1/2 teaspoons smoked paprika
1/4 teaspoon fine grain sea salt

Combine in a small bowl and refrigerate.

Buttermilk Cake

2011-05-25T10:00:00.001-07:00

Salt-kissed Buttermilk Cake Recipe

I melt the butter for this cake, so sometimes while I'm at it I just keep going and brown it - this adds an entirely different deep buttery flavor. If you go this route, strain out any solids and let the butter cool a bit before stirring it into the egg-buttermilk mixture. As I mentioned up above - feel free to experiment with other types of seasonal berries and fruit. The coup de grace is a floppy dollop of sweet, freshly whipped cream on the side.

2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 cup fine-grain natural cane sugar (or brown sugar)
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
zest of 2 lemons
1 cup of raspberries (more if you like)
3 tablespoons large grain raw sugar
1 teaspoon large grain salt

Preheat oven to 400F degrees, racks in the middle. Grease and flour (or line bottom with parchment paper) one 11-inch tart/quiche pan. Alternately, I've done this cake in a 9x13-inch rectangular baking dish - just keep a close eye on it after it has been baking for 20 minutes.

Combine the flour, baking powder, and sugar and salt in a large bowl. In a separate smaller bowl whisk together the eggs and the buttermilk, whisk in the melted butter, and the lemon zest. Pour the buttermilk mixture over the flour mixture and stir until just combined - try not to over mix.

Spoon the batter into the prepared pan, pushing out toward the edges. Now drop the berries across top. I like to smush them a bit between my fingers before letting them fall to the cake - no so perfect looking and the juices meld with the sugar. Sprinkle with the large grain sugar and then the salt. Bake for about 20-25 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.

Serves about 12.

Baked Potat.

2011-05-25T08:42:00.000-07:00

Sea Salt Baked Potato Recipe

I found some fantastic arugula, so that is what I used. But I could imagine using whatever green salad you like - spinach, baby romaine, maiche, etc. And I used big russet potatoes. The dressing calls for a raw egg yolk, if you're uncomfortable eating raw egg, swap in another favorite, luxe or creamy-ish salad dressing - this buttermilk one would be good, or this one, or the gribiche in Super Natural Every Day.

2 large baking potatoes
flaky sea salt
butter or olive oil
2 large handfuls of arugula
dressing:
1 tablespoon Champagne or tarragon vinegar
1 teaspoon Dijon mustard
a egg yolk
a scant 1/2 cup / 100 ml olive oil
2 tablespoons grated Parmesan
2 teaspoons freshly squeezed lemon juice

Preheat your oven to 400F / 200C degrees. Scrub the potatoes, prick them all over with a fork, and sprinkle generously with sea salt. Bake the potatoes until tender throughout. This can take an hour for large potatoes. Less for smaller spuds.

While the potatoes are baking, make the dressing. Whisk the vinegar, mustard, egg yolk, and olive oil with a big pinch of salt. Then whisk in the cheese, and finally the lemon juice. Taste, make any adjustments, and set aside.

Slice a big cross into the top of each potato, then gently but firmly push in on the ends of each potato. This way the tops open up, and you can begin to spoon out a bit of the potato filling. Add a pat of butter/olive oil to each potato, or a splash of the dressing and a bit of salt. Toss the arugula with a generous amount of the dressing, and then pile it into the potatoes. You'll likely have some leftover dressing to enjoy as needed with the salad and skins.

Adapted from Nigel Slater's Tender: A Cook and His Vegetable Patch, the US version, published by Ten Speed Press, 2011

Prep time: 5 min - Cook time: 60 min

TLT Sandwich

2011-05-25T08:39:00.001-07:00

TLT Sandwich Recipe

I buy the Lightlife organic flax tempeh or the grain version. A bit of crumbled goat cheese might be good too.

3 tablespoons olive oil
1/4 cup shoyu sauce (or soy sauce)
2 tablespoons balsamic vinegar
2 tablespoons brown sugar (or maple syrup)
3 tablespoons adobo sauce from a can of chipotle peppers
8 ounces of tempeh, cut into 1/3-inch thick strips
1 small basket of cherry tomatoes (2 cups)
1/4 cup extra-virgin olive oil olive oil
1 tablespoon brown sugar (or maple syrup)
scant 1/2 teaspoon of salt
1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
1-2 large avocados, mashed with a pinch of salt just before assembling
4 or 8 extra-thin slices of hearty whole grain bread, well toasted

Preheat oven to 350F degrees.

Whisk together the 3 tablespoons of olive oil, shoyu, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into an 8x8 baking dish (or something comparable) - you want a dish that is just big enough to hold the tempeh in a single layer - this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.

While the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet.

When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don't have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.

To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.

Makes four sandwiches.

Patty

2011-05-25T08:35:00.001-07:00

Jamaican Veggie Patties Recipe

You can certainly experiment with different sizes here, but don't go much smaller than a 4-inch cookie cutter. Any smaller and they tend to come apart at the seams - a bit like gaping mouths (see lead photo). Also, be sure to roll the pastry dough thinly - a true 1/8-inch. And lastIy, I can't resist brushing the patties with a bit of beaten egg before placing them in the oven - it makes the crust nice and golden, but also takes them out of the vegan category.

1 tablespoon coconut oil
1/2 cup 1/4-inch-diced yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
Coarse sea salt
2 larges cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup 1/4-inch-diced yellow potatoes
1/2 cup fresh green peas (or frozen)
1/2 cup sweet fresh corn (or frozen)
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly ground white pepper
Pastry:
1 3/4 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water

For the filling: In a medium-size saute pan over medium-low heat, combine the coconut oil, the onion cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the green peas, corn, cabbage, thyme, and lemon juice, cover, and cook for 3 minutes more. Season with additional salt and the white pepper (or to taste) and set aside to allow the flavors to marry.

For the pastry: Combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes (hs note: I've also make this dough by pulsing ingredients in a food processor with good results).

Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 350F and remove the dough from the refrigerator.

With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork. (hs note: if your dough is at all on the dry side you may need to run wet fingers around the edge of the circles to help get a good seal).

Transfer the patties to a parchment-lined baking sheet and bake until golden brown, about 35 minutes. Serve immediately with some hot sauce.

Makes six big patties, or a couple dozen smaller ones.

Reprinted with permission from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry. (Da Capo Press, March, 2009)

Pri

Rhubarb

2011-05-25T07:46:00.001-07:00

Rhubarb Rocks…your digestion!
Rhubarb is a high-fiber food, which means that it is a digestion super star.
Fiber is exclusively a plant nutrient, as plants need fiber for structural support. Animals have bones and muscles instead, so fiber is not a significant part of their composition. Increasing our dietary intake of plants in comparison to animal-based foods means an increase in our fiber intake. Makes sense, right? Countries with the most food processing and highest percentage of animal food intake (think North America in general) have the lowest consumption of dietary fiber – as little as 10-15 grams per day, whereas some African countries put us to shame with daily intakes as high as 75-100 grams! Low-fiber diets are associated with constipation, gastrointestinal disorders, diverticulosis, and colon cancer, while a high-fiber diet may very well prevent these problems.

So much of our nourishment depends on the healthy passage of food through our digestive tract. Without fiber it is impossible for digestion to take place in a balanced way. With imbalanced digestion comes the risk of poor nutrient absorption, and along with that comes compromised metabolism and inadequate health protection. The risk of most chronic diseases is lowest when whole plant foods, like a simple serving of rhubarb, are plentiful in the diet. Ideally, one should aim for at least 35 grams a day, and with a healthy, whole-foods diet, this is an easy goal to reach.
The combination of grilled rhubarb, along with the whole-grain spelt flour and oats in the cake, make this dessert a fiber-rich treat that you can feel good about.

The strawberry-rhubarb combo is a pretty classic one, yes, but I did want to stick to something seasonal. Plus, the strawberries in the cake work to offset, and compliment, the sourness of the rhubarb. Sweet. If you find the taste of the rhubarb too tangy (I like it that way), add more honey.
And if you are so inclined, I highly suggest tossing a few pieces of the cake on the grill too – it toasts up nicely and the slight crunchiness of the crust is another lovely contrast to the soft rhubarb and pudding-like interior of the cake itself.

Simple Strawberry Cake
Ingredients:
1 ½ cups whole spelt flour (or other whole grain flour)
½ cup + 3 Tbsp. rolled oats
½ tsp. sea salt
1 tsp. baking soda
zest of one lemon
1 cup strawberries, chopped
½ cup nut milk (or other milk to suit you)
1 cup applesauce
3 Tbsp. ghee or coconut oil (melted)
1/3 cup honey or maple syrup
1 Tbsp. chia seeds

Directions:
1. Preheat oven to 375 F. Line a cake pan with parchment paper.
2. Whisk milk, applesauce, oil, honey and chia seeds in a bowl and set aside.
3. Combine all other dry ingredients, except for strawberries, and add to wet mix.
4. Fold in strawberries in as few strokes as possible.
5. Pour the batter into prepared baking pan. Sprinkle with 3 Tbsp. rolled oats. Bake for approximately 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Let cake cool completely before removing it from the pan.
7. If you are making Grilled Rhubarb with Vanilla Honey Sauce to accompany the cake, place portions of the cake on the grill right before serving. Plate cake and spoon sauce on top.

Grilled Rhubarb with Vanilla Honey Sauce
Ingredients:
8 stalks (give or take) of fresh rhubarb
4 Tbsp. raw honey
1 Tbsp. water
1 vanilla bean

Directions:
1. Preheat grill (or make a nice bonfire).
2. Wash rhubarb well and rim off tough ends. Place on the grill and cook for a few minutes, then flip each stalk after the underside begins to char.
3. Cook until the stalk is soft to the touch, it should be rather limp when you pick it up. The cooking time will likely vary according to the thickness of each stalk. Cook accordingly, watching that the thin ones do not burn!
4. While rhubarb is on the grill, prepare the sauce. Pour honey into a large bowl and whisk in water to thin. Slice a whole vanilla bean down the center, then using the tip of a knife, scrape along each half to remove the seeds. Place seeds in the bowl with the honey and whisk to combine.
5. When all the rhubarb is finished grilling, chop stalks into bite-sized chunks. Toss with honey and vanilla sauce. Serve over cake.

Source: Haas, Elson M. Staying Healthy with Nutrition. Berkley, CA: Wiley, 2006.

EWG's Hall of Shame.

2011-05-20T09:00:00.001-07:00

Banana Boat Baby Max Protect, SPF = 100

Sky-high SPF protects against sunburn but leaves skin exposed to damaging UVA rays.

One of at least 79 sunscreens on the market this year with high SPFs (greater than “SPF 50+”), this product protects babies from UVB radiation and the sunburns it causes but leaves them exposed to UVA radiation that penetrates deep into the skin. UVA is known to accelerate skin aging and cause skin cancer (IARC 2009).

A standard industry sunscreen model estimates that the actual UVA protection factor for this sunscreen is only 9.3 – a far cry from 100 (BASF 2010). The best possible UVA protection in U.S. sunscreen lotions is currently about 20 (BASF 2010). Sunscreen makers are waiting for the FDA to decide whether to approve a wider selection of chemicals that could help boost UVA protection. In the meantime, high-SPF products may tempt people to stay in the sun too long, suppressing sunburns but upping the risks of other kinds of skin damage. EWG recommends that consumers avoid products labeled with anything higher than “SPF 50+” and reapply sunscreen often, regardless of SPF.

iS Clinical SPF 20 Powder & Peter Thomas Roth Instant Mineral Powder SPF 30

Loose powder sunscreens can enter the airways and may move from the lungs to the bloodstream. Health concerns include cancer and tissue damage.

These sunscreens are in a loose powder form. The particles of zinc and titanium they contain can offer strong UV protection for the skin, but they end up in the lungs, too, inhaled from a cloud of airborne particles with each use. There, they can cause damage. The International Agency for Research on Cancer classifies inhaled titanium dioxide as “possibly carcinogenic to humans,” based on studies of rats and of people who work in dusty environments (IARC 2006).

Once in the lungs, the minerals may move into the bloodstream and throughout the body. In 2008 a research group based in China reported that nanoscale titanium dioxide like that used in many sunscreens can accumulate in the brain and cause lesions and other tissue damage (Wang 2008). Nano and micronized zinc oxide cause lung inflammation (Sayes 2007).

The bottom line? Sunscreen belongs on your skin, not in your lungs. EWG recommends that people stick to creams and avoid powders, pumps and sprays.

Hawaiian Tropic Baby Creme Lotion SPF 50

“Advanced UVA protection”? Not so much. Many U.S. sunscreens claim to provide “broad spectrum” protection that blocks both UVA and UVB rays, but the reality is that they don’t. Hawaiian Tropic Baby Creme Lotion SPF 50 lists “Advanced UVA protection” on its website and “UVB/SPF with UVA” on its label. But it would earn only 1 star in FDA’s proposed 4 star UVA labeling scheme, according to EWG analysis using a standard industry sunscreen model.

Hawaiian Tropic is not required to back up its claim of “advanced UVA protection,” and the fact is that no currently available sunscreen chemical has been shown to block UVA rays effectively. Regulations in Japan and Australia prohibit making such claims altogether for products that provide such weak UVA protection (Diffey 2009), but there is no such restriction in the U.S.

Based on a review of partial label information published by online retailers, EWG researchers identified 218 beach sunscreens that claim “broad spectrum” or “full spectrum” protection for 2010. Many would garner only “low” or “medium” UVA protection in FDA’s proposed labeling system.

Aveeno Baby Continuous Protection SPF 55

“Mild as water.” Sure it is.

Can a product be “mild as water to the skin” if the label warns to “Stop use and ask a doctor if rash or irritation develops and lasts”? And certainly when swallowed this product is nothing like water: “Keep out of reach of children” and “get medical help or contact a Poison Control Center right away,” reads the warning label.

Anthony Logistics for Men Sunstick SPF 15

Safe for eyes? Not really.

This product’s directions tell users to “Apply to eye area,” but the warnings advise: “Keep out of eyes.”

Since there are no regulations to ensure it, you would hope that common sense would lead sunscreen makers to formulate products for use around the eyes that are actually safe for the eyes.

No such luck!

Tip for consumers: Wear sunglasses and keep sunscreen (including from sprays) out of your eyes.

Panama Jack Naturals Baby Sunblock SPF 50

Potential hormone disruptor in baby sunblock.

Panama Jack advises users of this baby product to “apply liberally.”

Scientists who have researched a key sunscreen chemical in this sunblock, the potential hormone disruptor oxybenzone, advise the opposite: “It would be prudent not to apply oxybenzone to large surface areas of skin for extended and repeated periods of time, unless no alternative protection is available. There may be an additional concern for young children who have less well developed processes of elimination, and have a larger surface area per body weight than adults, with respect to systemic availability of a topically applied dose” (Hayden 1997).

Oxybenzone is readily absorbed through the skin; government studies have detected the compound in 97 percent of the population (Calafat 2008). In rodents, it mimics estrogen and increases the weight of the uterus (Schlumpf 2004). In people, higher maternal exposures to oxybenzone have been linked to decreased birth weight in girls (Wolff 2008).

This Panama Jack sunscreen is one of at least 26 sunscreens offered in the 2010 season with the word “baby” in their name and the chemical oxybenzone on their ingredient list. EWG advises consumers to avoid sunscreens containing oxybenzone. Plenty of safer products are available.

One more thing: This so-called “natural” sunscreen contains at least ten compounds that do not occur in nature. Most are made from petroleum.

Banana Boat Ultra Defense Sunscreen Stick SPF 50

Maybe it doesn’t break down, but it also doesn’t last forever.

“It doesn’t break down,” says the manufacturer of the Banana Boat sunscreen stick.

You might think one coat would do you for a whole day. Not so. Even though sunscreen makers like Banana Boat often use stabilizing additives to keep their ingredients from breaking down in sunlight, the product still doesn’t last forever on the skin. Sunscreens wash off in water and rub off on clothes and towels.

Tip for sunscreen users: Some sunscreen chemicals break down in the sun. They also wash off in water and rub off on towels and clothes – reapply them as directed.

Baby Blanket Tender Scalps Scalp Sunscreen Spray for Babies SPF 45+

Instant protection from sunburn, instant exposure to UVA rays.

“Instantly provides 45 times your babies’ natural protection,” claims the manufacturer. While that may be true for UVB rays and the red burns and blisters they cause, it’s not the case for UVA. This product would earn only one of four stars for UVA protection in FDA’s proposed rating system, according to EWG’s analysis. Your baby’s scalp may not get burned, but UVA rays could instantly penetrate deeply and cause skin damage and trigger cancer later in life. At least 18 other products EWG assessed claim “instant” or “immediate” protection.

The Skin Cancer Foundation

$eal of approval.

The Skin Cancer Foundation (SCF) lends its logo to hundreds of sun protection products. SCF approval is easy: just document that your product has an SPF of at least 15 and provide results of basic tests (for SPF, skin reactions and water and sweat resistance, if such claims are made). SCF also requires that companies pay a $10,000 donation by to join the Foundation’s “Corporate Council” in order to have their products approved.

SCF-approved products are not required to protect from UVA rays or to refrain from making the kinds of claims on safety and efficacy that FDA has proposed to prohibit in its 2007 draft sunscreen regulations. EWG’s review of products using the SCF seal found 45 sunscreens with SPF values exceeding the “SPF 50+” label that FDA proposed as the maximum in its 2007 sunscreen rule to avoid “misleading” consumers about how well these sunscreens protect from skin damage.

The Skin Cancer Foundation could ask its certified companies to comply with FDA’s 2007 draft regulations voluntarily – even FDA makes this request – but it apparently doesn’t, missing an opportunity to advance sunscreen protection. EWG learned from a foundation spokesperson that SCF plans to introduce a UVA requirement “in coming months” for companies seeking to earn the seal. It could not come soon enough.

The Food and Drug Administration

32 years (and counting) after its first draft sunscreen standards, still no final rule.

The FDA first issued draft sunscreen regulations in 1978 and last updated the draft in 2007. The regulations are still not final, despite multiple announcements of impending completion. Until the agency formally issues its rule, companies are not required to verify that their sunscreens work, including testing for SPF levels, checking waterproof claims or providing UVA protection. Nearly 1 in 8 sunscreens does not block UVA rays. Buyer beware!

The proposed regulations would require sunscreens to be labeled with a UVA star rating along with its SPF value. In the meantime, consumers should skip reading the claims and turn straight to the ingredient list looking for a mention of zinc oxide, titanium dioxide, Mexoryl or avobenzone. Buying products with those ingredients offers some assurance that the user will get at least some protection from UVA rays.

Whats wrong with high SPF?

2011-05-20T08:59:00.001-07:00

Theoretically, applying SPF 100 sunscreen allows beachgoers to bare their skin to sunshine a hundred times longer before causing the skin to burn: Someone who would normally redden in 30 minutes could remain in the sun for 50 hours before a burn would appear.

But for high-SPF sunscreens, theory and reality are two different things. Studies have found that users of high-SPF sunscreens have similar or even higher exposures to harmful ultraviolet (UV) rays than people relying on lower SPF products. The reason: People trust the product too much, go too long before reapplying it and stay out in the sun too long (Autier 2009).

In 2007, the FDA published draft regulations that would prohibit companies from labeling sunscreens with an SPF (sun protection factor) higher than “SPF 50+.” The agency wrote that higher values would be “inherently misleading,” given that “there is no assurance that the specific values themselves are in fact truthful…” (FDA 2007).

Since then FDA has been flooded with data from sunscreen makers seeking to win agency approval for high-SPF products, and store shelves have been increasingly packed with high-SPF products the agency has yet to validate. Johnson & Johnson (makers of Neutrogena and Aveeno sunscreens) submitted data in August 2008 to support SPF 70 and SPF 85 claims (J&J 2008). Playtex (Banana Boat sunscreen) sent data supporting high SPF claims in 2007. A Coppertone spokeswoman said, “Many manufacturers, including Coppertone, have submitted new data [on high-SPF products] for review and are awaiting FDA’s response” (Boyles 2009).

High-SPF sunscreens are popular. Sales have been on the rise for at least a decade, so it’s no wonder that sunscreen makers are fighting to keep them legal. In a letter to FDA 10 years ago, Neutrogena cited consumers’ clear demand for high SPF products, calling them “one of the fastest growing segments” of the market (Neutrogena 2000). Between 2004 and 2008, sales of high-SPF products in Europe (SPF 40 and 50+) swelled from 15 percent to 20 percent of the market (Jones 2010). In 2010, sunscreen makers have once again increased their high-SPF offerings in the US. Nearly one in six products now lists SPF values higher than “SPF 50+”, compared to only one in eight the year before, according to EWG’s analysis of nearly 500 beach and sport sunscreens.

Here’s what’s wrong with high-SPF sunscreens:

Extended sun exposure, same number of sunburns

Users of high-SPF sunscreens stay in the sun longer with a single application and get burned when the product’s chemicals break down, wash off or rub off on clothes and towels. Armed with a false sense of security, they extend their time in the sun well past the point when users of low-SPF products head indoors. As a result, they get the same number of sunburns as unprotected sunbathers and absorb more damaging UVA radiation, which many high-SPF products do not effectively block.

People seeking “intentional sun exposure” are most at risk from high-SPF products. In contrast to landscapers, gardeners, baseball players and others who spend defined times outdoors for specific jobs (“nonintentional sun exposure”), people in the intentional exposure category intend to tan or otherwise expose large areas of bare skin to the sun for prolonged periods (Autier 2009).

Studies of volunteers on summer vacation in France, Switzerland and Belgium found that those using high-SPF products extended their sunbathing time by 19-to-25 percent, used the same amount of sunscreen as those using low-SPF products, were likelier to start sunbathing at noon instead of the later hours chosen by the low-SPF users and got the same number of sunburns. From these studies it appears that by delaying sunburn, high-SPF products take away a key warning of UV overexposure. Sunbathers stay out longer and soak up more radiation, especially in the UVA range where sunscreens are relatively ineffective (Autier 2009).

Philippe Autier, a scientist at the International Agency for Research on Cancer, concluded that high-SPF products spur “profound changes in sun behavior” that may account for the increased melanoma risk found in some studies. He advises that people seeking sun exposure “should be advised not to use sunscreen but rather to let their skin adapt and set strict limits on the time they spend in the sun” (Autier 2009). Though his conclusion has not been adopted wholesale by public health agencies, it is grounded in a growing body of evidence that raises basic questions about the efficacy of sunscreen for sunbathers and others intentionally seeking sun exposure.

Clothing is an effective alternative. One study found that melanoma risk was cut by 52 percent for parts of the body usually covered by clothing during summer outdoor work (Holman et al 1986). EWG believes that hats and shirts are the best sunscreen of all.

Increased exposure to potentially hazardous ingredients

High-SPF products contain greater amounts of sun-blocking chemicals than low-SPF sunscreens. These ingredients may pose health risks when they penetrate through the skin, where they have been linked to tissue damage and potential hormone disruption. If studies supported a reduction in skin damage and skin cancer risk from high-SPF products, the additional exposures might be justified. But they don’t, so choosing sunscreens with lower amounts of active ingredients – SPF 30 instead of SPF 70, for example – is prudent.

SPF factors are based on two-to-five times more sunscreen than people actually use

In the real world, people get far less protection than the bottle advertises.

Sunscreen makers establish a product’s SPF by testing their products on volunteers. The testers coat the volunteers’ backs with 2 milligrams of sunscreen per square centimeter of skin (mg/cm2), the amount stipulated in FDA’s draft sunscreen regulations (FDA 2007), and then expose them to sunlight-simulating UV radiation until a burn appears. The time needed to burn, divided by the time it takes to burn the volunteers’ unprotected skin, is the SPF.

In real life, people apply one-half to one-fifth the amount of sunscreen used in the laboratory SPF tests (Autier 2003, Azurdia 2001, Reich 2009). Because of the physics of sunlight, that cuts the protection factor not by a factor of just 2 to 5, but by between the square root and the fifth root of the SPF. That’s a much steeper “exponential” cut in protection (Faurschou 2007, Schalka 2009, Kim 2010, Playtex 2007). For example, this means that someone who applies one-fourth as much sunscreen as in the SPF test gets just SPF 2.3 protection from an SPF 30 product. SPF 100 becomes just SPF 3.2.

How under-application of sunscreen cuts effective SPF
(based on applying one-fourth the recommended amounts)

SPF on label	Average SPF of users at (0.5 mg/cm²)	% UV transmission (amount reaching skin)
15	2	50%
30	2.3	43%
50	2.6	38%
100	3.2	31%

Sun (EWG)

2011-05-20T08:58:00.001-07:00

Sunscreens prevent sunburns, but beyond that simple fact surprisingly little is known about the safety and efficacy of these ubiquitous creams and sprays. FDA’s failure to finalize its 1978 sunscreen safety standards both epitomizes and perpetuates this state of confusion. EWG’s review of the latest research unearthed troubling facts that might tempt you to give up on sunscreens altogether. That’s not the right answer – despite the unknowns about their efficacy, public health agencies still recommend using sunscreens, just not as your first line of defense against the sun. At EWG we use sunscreens, but we look for shade, wear protective clothing and avoid the noontime sun before we smear on the cream. Here are the surprising facts:

1. There’s no consensus on whether sunscreens prevent skin cancer.

The Food and Drug Administration’s 2007 draft sunscreen safety regulations say: “FDA is not aware of data demonstrating that sunscreen use alone helps prevent skin cancer” (FDA 2007). The International Agency for Research on Cancer agrees. IARC recommends clothing, hats and shade as primary barriers to UV radiation and writes that “sunscreens should not be the first choice for skin cancer prevention and should not be used as the sole agent for protection against the sun” (IARC 2001a). Read more.

2. There’s some evidence that sunscreens might increase the risk of the deadliest form of skin cancer for some people.

Some researchers have detected an increased risk of melanoma among sunscreen users. No one knows the cause, but scientists speculate that sunscreen users stay out in the sun longer and absorb more radiation overall, or that free radicals released as sunscreen chemicals break down in sunlight may play a role. One other hunch: Inferior sunscreens with poor UVA protection that have dominated the market for 30 years may have led to this surprising outcome. All major public health agencies still advise using sunscreens, but they also stress the importance of shade, clothing and timing. Read more.

3. There are more high SPF products than ever before, but no proof that they’re better.

In 2007 the FDA published draft regulations that would prohibit companies from labeling sunscreens with an SPF (sun protection factor) higher than “SPF 50+.” The agency wrote that higher values were “inherently misleading,” given that “there is no assurance that the specific values themselves are in fact truthful…” (FDA 2007). Scientists are also worried that high-SPF products may tempt people to stay in the sun too long, suppressing sunburns (a late, key warning of overexposure) while upping the risks of other kinds of skin damage.

Flaunting FDA’s proposed regulation, companies substantially increased their high-SPF offerings in 2010. Nearly one in six products now lists SPF values higher than 50, compared to only one in eight the year before, according to EWG’s analysis of nearly 500 beach and sport sunscreens. Neutrogena, with six products labeled "SPF 100," and Banana Boat, with four, stand out among the offenders. Read more.

4. Too little sun might be harmful, reducing the body’s vitamin D levels.

Adding to the confusion is the fact that sunshine serves a critical function in the body that sunscreen appears to inhibit — production of vitamin D. The main source of vitamin D in the body is sunshine, and the compound is enormously important to health – it strengthens bones and the immune system, reduces the risk of various cancers (including breast, colon, kidney, and ovarian cancers) and regulates at least 1,000 different genes governing virtually every tissue in the body. (Mead 2008) Over the last two decades, vitamin D levels in the U.S. population have been decreasing steadily, creating a “growing epidemic of vitamin D insufficiency” (Ginde 2009a). Seven of every 10 U.S. children now have low levels. Those most likely to be deficient include children who are obese or who spend more than four hours daily in front of the TV, computer or video games (Kumar 2009).

Experts disagree on the solution. The American Medical Association has recommended 10 minutes of direct sun (without sunscreen) several times a week (AMA 2008), while the American Academy of Dermatology holds that “there is no scientifically validated, safe threshold level of UV exposure from the sun that allows for maximal vitamin D synthesis without increasing skin cancer risk” (AAD 2009). Vitamin D supplements are the alternative, but there is debate over the proper amount. The Institute of Medicine has launched new research to reassess the current guidelines. In the meantime, your doctor can test your vitamin D levels and give advice on sunshine versus supplements. Read more.

5. The common sunscreen ingredient vitamin A may speed the development of cancer.

Recently available data from an FDA study indicate that a form of vitamin A, retinyl palmitate, when applied to the skin in the presence of sunlight, may speed the development of skin tumors and lesions (NTP 2009). This evidence is troubling because the sunscreen industry adds vitamin A to 41 percent of all sunscreens.

The industry puts vitamin A in its formulations because it is an anti-oxidant that slows skin aging. That may be true for lotions and night creams used indoors, but FDA recently conducted a study of vitamin A’s photocarcinogenic properties, the possibility that it results in cancerous tumors when used on skin exposed to sunlight. Scientists have known for some time that vitamin A can spur excess skin growth (hyperplasia), and that in sunlight it can form free radicals that damage DNA (NTP 2000).

In FDA’s one-year study, tumors and lesions developed up to 21 percent sooner in lab animals coated in a vitamin A-laced cream (at a concentration of 0.5%) than animals treated with a vitamin-free cream. Both groups were exposed to the equivalent of just nine minutes of maximum intensity sunlight each day.

It’s an ironic twist for an industry already battling studies on whether their products protect against skin cancer. The FDA data are preliminary, but if they hold up in the final assessment, the sunscreen industry has a big problem. In the meantime, EWG recommends that consumers avoid sunscreens with vitamin A (look for “retinyl palmitate” or “retinol” on the label). Read more.

6. Free radicals and other skin-damaging byproducts of sunscreen.

Both UV radiation and many common sunscreen ingredients generate free radicals that damage DNA and skin cells, accelerate skin aging and cause skin cancer. An effective sunscreen prevents more damage than it causes, but sunscreens are far better at preventing sunburn than at limiting free radical damage. While typical SPF ratings for sunburn protection range from 15 to 50, equivalent “free radical protection factors” fall at only about 2. When consumers apply too little sunscreen or reapply it infrequently, behaviors that are more common than not, sunscreens can cause more free radical damage than UV rays on bare skin. Read more.

7. Pick your sunscreen: nanomaterials or potential hormone disruptors.

The ideal sunscreen would completely block the UV rays that cause sunburn, immune suppression and damaging free radicals. It would remain effective on the skin for several hours and not form harmful ingredients when degraded by UV light. It would smell and feel pleasant so that people use it in the right amount and frequency.

Unsurprisingly, there is currently no sunscreen that meets all of these criteria. The major choice in the U.S. is between “chemical” sunscreens, which have inferior stability, penetrate the skin and may disrupt the body’s hormone systems, and “mineral” sunscreens (zinc and titanium), which often contain micronized- or nano-scale particles of those minerals.

After reviewing the evidence, EWG determined that mineral sunscreens have the best safety profile of today’s choices. They are stable in sunlight and do not appear to penetrate the skin. They offer UVA protection, which is sorely lacking in most of today’s sunscreen products. Mexoryl SX (ecamsule) is another good option, but it’s sold in very few formulations. Tinosorb S and M could be great solutions but are not yet available in the U.S. For consumers who don’t like mineral products, we recommend sunscreens with avobenzone (3 percent for the best UVA protection) and without the notorious hormone disruptors oxybenzone or 4-MBC. Scientists have called for parents to avoid using oxybenzone on children due to penetration and toxicity concerns. Read more.

8. Europe’s better sunscreens.

Sunscreen makers and users in Europe have more options than in the United States. In Europe, sunscreen makers can select from among 27 chemicals for their formulations, compared to 17 in the U.S. Companies selling in Europe can add any of seven UVA filters to their products, but have a choice of only three when they market in the U.S. European sunscreens could earn FDA’s proposed four-star top rating for UVA protection, while the best U.S. products would earn only three stars. Sunscreen chemicals approved in Europe but not by the FDA provide up to five times more UVA protection; U.S. companies have been waiting five years for FDA approval to use the same compounds. Last but not least, Europeans will find many sunscreens with strong (mandatory) UVA protection if proposed regulations in Europe are finalized. Under FDA’s current proposal, Americans will not. Read more.

9. The 33rd summer in a row without final U.S. sunscreen safety regulations.

In the United States, consumer protection has stalled because of the FDA’s 32-year effort to set enforceable guidelines for consumer protection. EWG has found a number of serious problems with existing products, including overstated claims about their perfomance and inadequate UVA protection. Many of these will be remedied when the FDA’s proposed sunscreen rule takes effect. But even after the rule is enacted, gaps will remain. FDA does not consider serious toxicity concerns such as hormone disruption when approving new sun filters, and the new rules would fail to measure sunscreen stability despite ample evidence that many products break down quickly in sunlight. Read more.

I love GOATS!

2011-05-20T08:47:00.001-07:00

Goat diary is a gift from God. I am giving up cow’s milk and everything made with it, and renouncing the mucus-forming, antibiotic-laden, digestion-clogging gook is easy with a little help from a righteous goat.

Without throwing too many cheap shots at the poor, holy cow, I want to explain the basic differences between cow and goat dairy to illustrate why making the switch is an excellent idea for you and your family.

Goat Milk is Easier to Digest than Cow Milk

Our bodies were designed to consume human milk, a perfect food for growing babies. We are born with the ability to digest our mother’s milk, but many people become lactose-intolerant as teens or adults, when our bodies stop producing the enzymes necessary to digest any kind of milk.

Goat milk has smaller protein molecules than cow milk, the most similar to the protein found in human milk. In addition, the fat molecules in goat milk have thinner, more fragile membranes - half the size of those in cow milk. This leads to an average curd tension that is literally 1⁄2 that of cow milk (36 grams for goat milk and 70 grams for cow milk). Curds from milk form in the digestive tract or during cheese or yogurt making (anywhere that the milk is subjected to acid). Having less curd tension means that the milk is less "tough", and easier to digest. Dr. Bernard Jensen (my personal hero) showed that goat milk will digest in a baby's stomach in 20 minutes, whereas pasteurized cow milk takes 8 hours. The difference is in the structure of the milk.

Goat Milk is Nutritious

Compared to cow dairy, goat dairy contains more calcium, phosphorous, vitamin A, riboflavin, thiamine, selemium and less cholesterol!

Goat Milk is non-Allergenic

Goat milk does not contain the complex of proteins that are the main stimulants of allergic reactions to cow dairy products. Therefore, it does not stress/depress the immune system. Seven percent (7%) of U.S. children show symptoms of cow-milk allergy such as wheezing, congestion, frequent ear infections, eczema, skin rashes and digestive troubles. In the vast majority of cases, these problems are often eliminated when goat milk is substituted for cow's milk.

Goat Milk as a Substitute for Those Who Are Lactose Intolerant

Goat milk and goat milk products can be tolerated by most of those who are lactose intolerant. Because unpasteurized goat milk is digested very rapidly, lactose (the main sugar found in milk), does not remain for long periods of time in the intestines, where it can ferment or cause an osmotic imbalance, followed by digestive upset. Additionally, goat milk contains 7% less lactose than cow milk.

Goat Milk is an “Alkalinizer” of the System

Goat milk is a rare dairy food in that it has an alkaline ash. This means that it does not produce acid in the intestinal system. Acidic blood and intestinal pH levels have been associated by researchers with fatigue, headaches, muscle aches and pains, sore pressure points, excess weight, blood sugar imbalances, and excessive yeast populations. Goat milk helps to increase the pH of the blood stream because it is the highest dairy product in the amino acid L-glutamine, an alkalinizing amino acid.

Goat Milk Contains Twice the Healthful Medium Chain Fatty Acids

In comparison to cow milk, goat milk contains twice the content of medium chain fatty acids, such as capric and caprylic acids. These fatty acids are highly antimicrobial. Capric and caprylic acids are used today in dietary supplements to inhibit the growth of Candida albicans and other yeast species. They also boost the immune system and enhance energy.

While in the North America, we may think of goat's milk as a beverage alternative to cow's milk, in most areas of the world, the opposite is true. Worldwide, more people drink goat's milk than cow's milk.

Most people assume goat's milk will have the same strong musky taste for which goat cheese is famous. Yet, in fact, good quality goat's milk has a delicious slightly sweet, and sometimes also slightly salty, taste.

The same goes for it’s fermented friend, yogurt. This is my favorite easy-to-digest indulgence in the morning: a frozen banana, handful of wild blueberries and about a ½ cup of goat’s yogurt. Blend it until smooth and I’ve got a fully loaded breakfast that’s great on the go. Just pour it into a mason jar and make everyone at work jealous! This also a delicious dessert.

Goat cheese comes in many forms too. We are all familiar with the soft, spreadable type, but goat cheddar, mozzarella, and feta are also available.

Honey Icing and Banana Carrot Cake... YUM!

2011-05-20T08:46:00.000-07:00

Banana Carrot Cake

Ingredients:

2 cups whole wheat pastry flour (I used all-purpose whole wheat)

2 ½ teaspoons baking powder

1 ½ teaspoons cinnamon (more if you like)

¾ teaspoon fine grain sea salt

¾ cup finely chopped walnuts (plus a few extra for topping)

4 ounces Earth Balance or unsalted butter, heated until just melted (or maybe try coconut butter?)

½ cup dried dates, seeded and finely chopped into a paste

3 ripe bananas (1 ¼ cups), mashed well

1 ½ cups grated carrots (about 3 medium)

handful of raisins

handful of dried pineapple

handful of coconut flakes

½ cup plain goat yoghurt (or cow if you’re into that)

2 organic eggs, lightly whisked

Directions:

1. Preheat oven to 350F. Line a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) with parchment paper.

2. Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.

3. Stir the dates into the melted butter, breaking up the dates a bit.

4. In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go.

5. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 - 90 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool.

6. While the cake is baking whip together the icing. Recipe below.

Honey Coconut Icing

Ingredients:

¼ cup coconut milk

¼ cup agave syrup or honey

¼ cup coconut oil

2 ½ tsp. arrowroot powder or organic, non-GMO cornstarch

½ Tbsp. water

teeny pinch of sea salt

Directions:

1. In a medium saucepan, heat coconut milk, agave and salt, simmer no low for 5-10 minutes, stirring constantly so that it doesn’t burn.

2. In a small bowl, combine arrowroot and water to form a smooth paste.

3. Pour arrowroot mixture into saucepan.

4. Mix contents of saucepan with a hand blender (or quick hands) and bring to a boil, briefly.

5. Remove pot from heat and very gradually blend in coconut oil.

6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white.

7. Remove from freezer and blend again, until fluffy.

8. Spread over cake or cupcakes.

MayWHO?

2011-05-20T08:14:00.001-07:00

Avocado-Basil Mayonnaise

Ingredients:

•3 ripe avocados

•1 large clove garlic

•juice of ½ lemon

•¼ cup packed, fresh basil leaves

•sea salt to taste

Directions:

1. Place garlic clove in food processor and blend on high to mince.

2. Add everything else, pulse until smooth and basil is well chopped.

Magic Mushrooms!

2011-05-20T08:13:00.001-07:00

Portobello mushrooms are the mature versions of the small, brown crimini button mushrooms that are a little more common in the produce aisle, and their range of vitamins and minerals is impressive. Included in their nutritional arsenal are high levels of selenium, riboflavin (vitamin B2), pantothenic acid (vitamin B5), copper, niacin (vitamin B3), potassium and phosphorus. Selenium is a micro mineral needed for the proper function of the antioxidant system, which works to reduce the levels of damaging free radicals in the body. These powerful antioxidant actions make selenium helpful not only against colon cancer by protecting colon cells from cancer-causing toxins, but in decreasing asthma and arthritis symptoms and in the prevention of heart disease. In addition, selenium is involved in DNA repair, yet another way in which adequate intake of this mineral is associated with a reduced risk for cancer.

Crimini mushrooms are also a good source of iron, which is primarily used as part of hemoglobin, the molecule responsible for transporting and releasing oxygen throughout the body. But hemoglobin synthesis also relies on copper. Without copper, iron cannot be properly utilized in red blood cells. Fortunately, Mother Nature supplies both minerals in portobello mushrooms!

Grilled Portobello Magic Mushrooms

Ingredients:

• 6 Portobello mushroom caps (1 per person, adjust recipe accordingly)

• 1/4 cup balsamic vinegar

• 3 tablespoons olive oil

• 2 tsp. dried thyme

• 2 tsp. dried oregano

• 3 coves minced garlic

• Salt and pepper to taste

Directions:

1. Wash mushroom caps well, carefully removing any dirt. Pat dry.

2. Throw all marinade ingredients together in a large plastic bag, smoosch around making sure it is well combined. Place mushrooms in the bag, seal it up, roll contents around to coat, and let sit in the fridge for up to 12 hours (minimum 1 hour). If you think of it, take the bag out from time to time and roll it around – this ensures that the mushrooms are well coated with marinade.

3. Prepare the grill by heating it up to medium-high. Place mushrooms on lightly oiled grill, gill side up, close grill lid and cook for 5-7 minutes or so, until grill marks appear on the underside. Flip, and repeat gill side down. The mushrooms are cooked when they are warm through and have lost a little of their “plumpness” (but they are also great raw!), so no worries about undercooking them.

4. Serve immediately with your favorite toppings, or slide one into a wholegrain bun or wrap with some fresh veggies. Alternatively, you can slice them up and maybe add them to a salad - spinach with pine nuts and parmesan? YUM!

Best Lunch on the Run

2011-05-20T08:12:00.001-07:00

Sprouted Almond Pesto

Ingredients:

1 cup soaked almonds (or blanched, see tips below, or raw)

zest of one organic, un-waxed lemon

juice of ½ lemon

a dozen fresh sage leaves

pinch of sea salt

2 Tbsp. extra virgin olive oil

Directions:

1. Soak the almonds overnight, or for 8 hours, and remove the skin.

2. Place almonds in a food processor with remaining ingredients and pulse until desired consistency is reached. The one at Tartine was very chunky; I made mine a tad finer.

Tip: If you want to make this sandwich immediately (I understand), you can skip the sprouting process and just blanche the almonds to remove their skin. Pour boiling water over them in a pot and setting it aside for about a minute. Drain off the water, fill the container with cold water and slip the skins off by squeezing the almonds between your thumb and fingers.

Removing the skins is an important step in ridding the almonds of the enzymes that make them difficult to digest.

You can also forgo this process altogether too. Use raw almonds if you like.

The almond pesto tastes pretty good on its own, but really nothing compares to it rubbing up against good Pecorino and the like. You can try it on toast with honey for a savory/sweet breakfast treat, and I bet it would be a really tasty topping for a cozy winter stew.

Best Sandwich Ever

Ingredients:

Sprouted Almond Pesto

Pecorino Romano (sheep’s milk cheese, available at most grocery stores)

very good multi-grain sourdough

arugula

organic, raw honey

Directions:

1. Heat up your Panini press. If you don’t have one, use a cast-iron grill pan, a regular pan, or a toaster oven.

2. Cut bread into generous slices, slather with chunky almond pesto, layer on some thin slices of cheese. Drizzle (or in my case, pour) olive oil all over both sides of the sandwich.

3. Cook as you would a grilled cheese sandwich or Panini, flipping when necessary.

4. When you decide the sandwich is ready, remove from the pan, open the sandwich, toss in a handful of arugula, and drizzle with honey (I like my honey poured all over the outside. This makes eating way messier and way sexier!)

5. Devour.

Just to set the record straight, I have all kinds of love for Tartine. But I also have all kinds of love for myself and I what I put into my body. The fun part of giving your favorite foods a high-vibe makeover is that you can eat those ridiculously delicious foods and still get some sort of benefit from them. And isn’t it nice to know that you’re just a few simple tweaks away form that deep-fried Mars bar? Right

Healthy Drinks To The Rescue!

2011-05-20T08:11:00.001-07:00

Anti-Jet Lag Juice Reset your internal clock with kale (high in phytonutrients) and pumpkin seeds (rich in tryptophan, a precursor to the body’s sleep hormone, melatonin).

INGREDIENTS

1 tbsp. raw pumpkin seeds

3 carrots

1–2 green apples

1 bunch kale

Pinch of gray or pink sea salt to season

Digestion Juice This high-fiber, anti-inflammatory juice helps boost metabolism and rehydrate skin.

INGREDIENTS

2 kiwis, peeled

1–2 green apples

½ fresh pineapple, peeled and cored

1 cup grapes

Good Energy Juice Drink this invigorating concoction instead of coffee to keep you awake without the caffeine crash.

INGREDIENTS

2–3 carrots

2 small beets, peeled

1–2 red apples (depending on your taste for sweetness)

1 cup baby spinach leaves

1 tbsp. chopped fresh dill for garnish

Balance Smoothie The combination of cocoa (a natural antidepressant) and banana (rich in blood-pressure-lowering potassium) makes a perfect start to any day.

INGREDIENTS

¼ cup almonds

1–2 tbsp. cocoa powder

1–2 oranges, peeled

1 banana, peeled

1 cup baby spinach leaves

½ cup soy milk

What do a few of my herbs and foods do!?

2011-05-20T08:10:00.001-07:00

Ginger: aids digestion; decreases arthritic swelling; destroys bacteria and viruses; lowers blood pressure; aids circulation.

Cardamom: aids digestion and remedies gas, relieves asthma and bronchitis; stimulates the appetite.

Black pepper: aids digestion, remedies gas; has antioxidant and anti-bacterial qualities.

Fennel: aids digestion, and kidney and bladder function; relieves asthma, bronchitis, coughs, nausea; prevents gas; good for treating food poisoning.

Cloves: aids digestion; kills intestinal parasites; relieves abdominal pain; has anti-inflammatory effect on rheumatic diseases.

Cinnamon: aids digestion, relieves nausea, vomiting, diarrhea; has antiseptic properties; beneficial for the heart, lungs, and kidneys; aids insulin’s ability to metabolize blood sugar.

Star anise: aids digestion; relieves cough, bronchitis, and asthma; good for treating rheumatism.

Licorice root: relieves asthma; has many anti-depressant compounds; relieves cold and flu symptoms, coughs; relieves dandruff and psoriasis; aids gingivitis and tooth decay.

Grapefruits

– consuming them burns as many calories as they contain, therefore an excellent choice for those trying to lose weight.

– helps in digestion and utilization of foods.

– one grapefruit contains about 75 mg vitamin C

– high potassium content

– red grapefruit is a good source of lycopene; a phytonutrient with anti-tumor properties.

Oranges

– delicious enjoyed as juice, one glass contains about 125 mg of vitamin C

– high potassium content

– high calcium content

– out of all the citrus fruits, oranges contain the most vitamin A (as beta-carotene), which may help us fight infections by supporting the immune system.

– oranges contain a flavanoid called herperidin, which has been shown to lower high blood pressure as well as cholesterol in animal studies, and to have strong anti-inflammatory properties.

Lemons

– excellent detoxifier, cleanser, purifier, and rejuvenator; especially in the liver.

– lemon water stimulates gastric juices when drunk 20 – 30 minutes prior to eating.

– good source of calcium, magnesium and phosphorous

– contains a compound called limonoid, which has been shown to help fight cancers of the mouth, skin, lung, breast, stomach and colon.

home made DETOX TEA !

4 Tbs dandelion leaf (kidneys)

3 Tbs dandelion root (liver, gallbladder)

2 Tbs burdock root (blood, liver, gallbladder)

3 Tbs milkthistle seed, crushed (liver, gallbladder)

3 Tbs cleavers (lymph, kidneys)

4 Tbs lemon balm (digestive tonic, nervine)

4 Tbs pau d'arco (blood, parasites)

4 Tbs horsetail (kidneys, skin)

5 Tbs red clover (blood)

2 Tbs chickweed (lymph, colon)

2 Tbs angelica root (liver, digestive tonic)

3 Tbs yarrow herb (liver, gallbladder, blood, gen. tonic)

5 Tbs nettle leaf (kidneys, blood, general tonic, nutritive)

4 Tbs plantain (skin, lungs, gastric system, internal healer, antiseptic)

To make tea: bring one and a half cups spring or distilled water to light simmer on stove (water should be moving but not bubbling). Use a non-metal pot if possible. Add two teaspoons of mixture and let simmer for about 10 minutes, keeping lid on pot. Strain into cup.

Whatever formula you use, the tea should be taken between meals. Drink one cup of detox tea per day for 3 days, then 2 cups per day for one week, then 2 -3 cups per day until mixture is finished

Is Cooking with Oils really what you expected?

2011-05-20T08:09:00.001-07:00

Hey you. Yeah, you.

You’re still cooking with olive oil, aren’t you? Yup. Thought so.

I am sure you’ve heard the news that this is a bad idea, but you’re not sure why so you just keep doing it. Sounds familiar. Sounds like me. For years I thought I was doing myself a huge favour by switching from butter to olive oil, as my diet moved from a standard diet to an organic, plant-based, whole foods diet, but it turns out I was a little mislead.

First off, let me explain why cooking with olive oil, and eating other heated oils can be to our detriment.

There are many, many different kinds of fats, some of which are more delicate, or less “stable” than others, meaning that they will go off more easily. The three factors that cause fats to spoil are:

- heat

- light

- oxygen

No matter how stable a fat is, it will always in the end, succumb to one or more of these factors and putrefy. Unless we’re talking about margarine, but who would ever eat that anyway? Tee hee.

Now we can talk about extra virgin olive oil, which is a fairly delicate fat. It has a low “smoke point”, which means that it will begin to burn at a relatively low temperature. As soon as any fat reaches its smoke point, it begins to break down and create free radicals – those horrendous, carcinogenic, unstable molecules that damage cells and cell membranes, and are associated with the development of conditions like atherosclerosis and cancer. You thought I was kidding around?!

Extra virgin olive oil’s low smoke point (320ºF) means that is not suitable for stir-frying, sautéing, or any other high-heat cooking. Pour it all over your salads for sure, but stop using it to cook today. Seriously. There are other grades of olive oil (virgin, pure, pomace, light, refined) that are of lesser nutritional value that can be used for higher heat cooking because they have a lower concentration of fragile nutritive components. However, most people have one type of olive oil in their pantry, and it’s of the extra virgin pursuassion because that is the one we are “supposed” to buy. Am I right?

Okay, enough with the doom and gloom! I have a great solution! It’s called ghee, or clarified butter, and it’s been around for, oh, 5000 years.

Ghee has been used in Indian Ayurvedic cooking for centuries, not only as a totally delicious food, but as an aid for digestion, ulcers, constipation, and the promotion of healthy eyes and skin. It is used in Indian beauty creams to help soften skin, and as a topical for the treatment of burns and blisters, which really works! I burned myself on the oven at work and put some ghee on it a few hours later. It healed miraculously quickly.

Lovin’ me some fat

Ghee is essentially clarified butter, made by heating regular butter until the proteins (casein) and sugars (lactose) separate from the pure butterfat. Simple.

Depending on the source of the butter used, ghee can be very high in antioxidants, in additions to helping the body absorb vitamins and minerals from other foods, namely vitamins A, D, E, and K.

The reason ghee is considered one of the best oils for baking, sautéing and deep-frying is due to its high smoke point (up to 480ºF). Butter burns at a lower temperature because of the presence of casein and lactose. Once removed, butterfat’s smoke point increases substantially. The other benefit of this is that people who are allergic to dairy products, or have casein or lactose intolerance can often tolerate ghee. Groovy.

Ghee has a very long shelf life because of its low moisture content. You do not need to refrigerate it for 2-3 months if you keep it in an airtight container. This makes it ideal for traveling or camping (awesome). When kept in refrigerator, ghee can last up to a year.

Delicious, Liquid Gold

I guess I could go on forever about all the health benefits, long formidable, history, or how easy it is to make ghee, but the part I like best? IT TASTES INCREDIBLE. Think of that warm, nutty taste in a shortbread cookie, or a flaky croissant. Ghee is similar to butter, but you will be pleasantly surprised that it is even richer-tasting, and dare I say…cheesy? Oh you heard me. It’s crazy delicious. Spread a little on toast (guh) or drizzle it on steamed veggies, or cook with it! It’s totally safe for those of you who like a very hot pan when stir-frying, or for those that forget that you turned the element on full blast and left the kitchen to go write an email. Oops.

You can find ghee at most health food stores, but making it yourself at home is about as easy as boiling water. Plus, when you make it yourself, you can choose the quality of the butter; remember that organic, grass-fed cows are the healthiest and make the tastiest ghee.

Ghee

Ingredietns:

Organic, unsalted butter (this is important!) - I use 500g at a time (approx. 4 sticks).

Directions:

1. Heat the unsalted butter in a heavy-duty saucepan over low-medium heat without a lid until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. The butter will make lots of spluttering sounds and perhaps splatter a bit, so be careful.

2. Over the next 20-30 minutes (depending on the water content of your butter), watch the butter carefully as 3 layers develop: a foamy top layer, a liquid butterfat layer, a milk solids bottom layer. You can remove the foamy top layer with a spoon if you like, which helps to see trough to the bottom, but this is optional – it will be strained out in the end anyway.

3. Once the butter stops spluttering, and no more foam seems to be rising to the surface, check to see if the bottom layer has turned a golden brown colour and there is an incredible aroma of freshly baked croissants in your kitchen. If so, the ghee is ready and must be removed from the heat immediately or it will burn.

4. Set a few layers of cheesecloth or gauze over a heatproof container, such a canning jar. Carefully pour the warm liquid butter through the cheesecloth into the container, leaving behind any solids from the bottom of the pan. Let sit at room temperature to cool and solidify before placing an air-tight lid on the container. Store in the fridge for 1 year or, out of the fridge for 2-3 months.

Cosmetics (from the David S. foundation)

2011-05-20T08:06:00.001-07:00

What comes to mind when you think of pollution? Probably not your shampoo, soap
or hand lotion. But some of the chemicals found in personal care products aren't that pretty.

U.S. researchers identified 10,500 industrial chemicals used as cosmetic ingredients, including carcinogens, pesticides, reproductive toxics, endocrine disruptors, plasticizers, degreasers and surfactants.

In the spring of 2010, the David Suzuki Foundation invited Canadians to pull back the shower curtain and participate in an online survey about toxic ingredients in cosmetics. We asked participants to check ingredient lists for 12 sets of chemicals — a Dirty Dozen ingredients linked to health and environmental concerns, including cancer, reproductive disorders, asthma and severe allergies.

The report What's inside? That counts: A survey of toxic ingredients in our cosmetics summarizes key findings from the survey, highlights weaknesses in Canada's legal framework governing toxic chemicals in cosmetics, and outlines recommendations for strengthening laws and regulations to better protect human health and the environment.

More than 6,200 individuals participated in our survey, providing information for more than 12,500 personal care products. The results are disturbing.

Survey results

Almost 80 per cent of products reportedly contained at least one of the Dirty Dozen ingredients;
More than half of all products reportedly contained multiple Dirty Dozen ingredients;
Participants were unable to locate ingredient lists on more than 1,000 products.

Equally disturbing, loopholes in Canada's cosmetic ingredient labelling requirements result in incomplete ingredient lists on many products. Notably, manufacturers are not required to disclose specific fragrance ingredients on the product label. Instead, the generic term parfum is listed, representing a mysterious mixture of potentially dozens of chemicals.

Also, personal care products regulated as "drugs" on the basis of therapeutic claims (e.g., tartar-fighting toothpaste, bacteria-killing cleansers, face cream with sun protection) are not subject to the cosmetic ingredient labelling requirements.

Notwithstanding these loopholes, cosmetics are the only type of product, other than food, for which Canadian consumers are afforded the right to know about chemical ingredients. As a result, consumers can seek to avoid at least some toxic chemicals in their toiletries — and many do. Three out of five participants indicated that they check the ingredient list before buying personal care products. But survey results signal how difficult it can be, even for the conscientious shopper, to avoid chemicals of concern. "Buyer beware" is inadequate when it comes to protecting human health and the environment from unnecessary toxic exposures. Government has a role to play in requiring more user-friendly ingredient lists and keeping harmful chemicals out of our products in the first place. Ninety-eight per cent of survey participants agreed that Canada's cosmetic laws should be strengthened.

The David Suzuki Foundation offers recommendations to protect our health and the health of our environment from unnecessary exposure to toxic chemicals in cosmetics.

Report Recommendations

Replace potentially harmful ingredients in cosmetics with safer alternatives.
As an interim step, implement hazard labelling for ingredients linked to chronic health concerns and strengthen EcoLogo™ certification criteria for personal care products.
Require pre-market approval of the chemical composition of cosmetics and allow public access to a searchable online database of information submitted by manufacturers.
Extend restrictions on cosmetic ingredients to "unintentional ingredients" (e.g., impurities, by-products).
Extend ingredient restrictions and labelling requirements to personal care products regulated as "drugs."
Require manufacturers to disclose specific fragrance ingredients.
Prohibit use of the terms unscented and fragrance-free in the marketing of products that contain fragrance ingredients (including masking agents).
Prohibit anti-bacterial household products, including cosmetics.
Restrict use of the terms natural and organic in the marketing of products that contain nonorganic and synthetic ingredients.
Extend ingredient disclosure requirements to other types of consumer products, including household cleaners, toys and furnishings.

The Dirty Dozen

(More detailed info at davidsuzuki.org/dirtydozen/)

BHA and BHT: Used mainly in moisturizers and makeup as preservatives. Suspected endocrine disruptors and may cause cancer (BHA). Harmful to fish and other wildlife.
Coal tar dyes: p-phenylenediamine and colours listed as "CI" followed by five digits. P-phenylenediamine is used in some hair dyes; other colours are used in a variety of cosmetics. Potential to cause cancer and may be contaminated with heavy metals toxic to the brain.
DEA-related ingredients: Used in some creamy and foaming products, such as moisturizers and shampoos. Can react to form nitrosamines, which may cause cancer. Harmful to fish and other wildlife.
Dibutyl phthalate: Used as a plasticizer in some nail care products. Suspected endocrine disrupter and reproductive toxicant. Harmful to fish and other wildlife.
Formaldehyde-releasing preservatives: Used in a variety of cosmetics. Slowly release small amounts of formaldehyde, which causes cancer.
Paraben, methylparaben, butylparaben and propylparaben: Used in a variety of cosmetics as preservatives. Suspected endocrine disrupters and may interfere with male reproductive functions.
Parfum: Any mixture of fragrance ingredients used in a variety of cosmetics. Some fragrance ingredients can trigger allergies and asthma. Some linked to cancer and neurotoxicity. Some harmful to fish and other wildlife.
PEGs (e.g., PEG -60): Used in some cosmetic cream bases. Can be contaminated with 1,4-dioxane, which may cause cancer.
Petrolatum: Used in some hair products for shine and as a moisture barrier in some lip balms, lip sticks and moisturizers. Can be contaminated with polycyclic aromatic hydrocarbons, which may cause cancer.
Siloxanes: Used in a variety of cosmetics to soften, smooth and moisten. Suspected endocrine disrupter and reproductive toxicant (cyclotetrasiloxane). Harmful to fish and other wildlife.
Sodium laureth sulfate: Used in some foaming cosmetics, such as shampoos, cleansers and bubble bath. Can be contaminated with 1,4-dioxane, which may cause cancer.
Triclosan: Used in some antibacterial cosmetics, such as toothpastes, cleansers and deodorants. Suspected endocrine disrupter and may contribute to antibiotic resistance in bacteria. Harmful to fish and other wildlife.

Loopholes in Canada's Cosmetics Laws

Manufacturers are not required to disclose specific fragrance ingredients on the product label. Instead, the generic term parfum is listed, representing a mixture of potentially dozens of chemicals.
Products regulated as "drugs" on the basis of therapeutic claims (e.g., tartarfighting toothpaste, bacteria-killing cleansers, face cream with sun protection) are only required to list 'active' ingredients, not complete list as required for products regulated as cosmetics.
Although most ingredients in cosmetics have never been tested for their effects on human health and the environment, Health Canada does not require pre-market testing of chemicals used in cosmetics.
Under Canada's Cosmetic Regulations, manufacturers are required to disclose the concentration of each ingredient in their product to the Minister of Health, but this information is not made public.
Chemicals that are prohibited or restricted may still be present in cosmetics as byproducts or impurities
Manufacturers are not required to disclose specific fragrance chemicals in the list of ingredients
Products marketed as "fragrance-free" or "unscented" may contain fragrance ingredients, in the form of masking agents that prevent the brain from perceiving odour.

Read the report, What's Inside? That Counts, and check out our background materials.

Organic Standards

2011-05-20T08:05:00.000-07:00

When the demand for natural and organic products was minimal, certification was unnecessary. Manufacturers sold their products directly to local consumers, who due to close proximity, had access to the manufacturer and held them accountable for what they produced.

As the demand for natural and organic products grew, so did the number of brands, manufacturers, and suppliers, which let to an increasingly complex, less accountable marketplace. Today, ingredients are sourced from multiple manufacturers, in multiple countries with multiple standards, making a third party regulatory standard body essential. Third-party regulatory standard body essential. Third-party certification standards level the playing field by ensuring products are what they say they are, and that the language communicating claims is clear, consistent, and correct.

Certification standards are a way to cut through the vague terminology open to marketing spin and equivocation. Without standards, it's easy to misrepresent the facts. Imagine purchasing a Toyota Prius, only to wonder if it's actually a hybrid. Imagine purchasing an expensive diamond and later discovering it's cubic zirconium. To ensure that doesn't happen, the GIA certifies diamonds' origins, and the certification allows consumers to buy with confidence by bringing expert oversight to the market.

It's clear how certification benefits consumers, but it's equally important to manufacturers and retailers. If consumers can't buy with confidence, they'll choose to shop elsewhere or align themselves with a different brand.

MAJOR CERTIFICATION ORGANIZATIONS AND THEIR STANDARDS

There are seven major international organizations with certification standards. It's important to understand where each one is located to understand where each one is located and what their standards represent, as they all have different standards with different requirements. Here are 3 of the most used.

USDA NOP www.ams.usda.gov

Certification type: 100% organic, organic, and made with organic

USDA NOP is a food standard for organic and made with organic ingredients. "100 percent organic" must contain only organically produced ingredients. "Organic" must contain at least 95 percent organically produced ingredients. "Made with Organic Ingredients" must contain at least 70 percent organic ingredients. Limited amounts of syntheitics are allowed in the "Organic" and "Made with Organic" standards. Excludes water and salt in calculation of organic content.

COUNTRY OF ORIGIN: USA

BUSINESS TYPE: Government

NATRUE www.natrue.org

Certification Type: Natural, Organic, and Natural with organic portion

NATRUE is a cosmetic standard that requires 100 percent certified pure natural and derived natural ingredients. "Organic cosmetics" guarantees at least 95 percent of the natural ingredients stem from controlled organic production. "Natural with organic portion" guarantees at least 70 percent of the natural ingredients stem from organic production. Excludes water and salt in calculation of natural and organic content. NATRUE has an equivalency agreement/recognition with NSF/ANSI 305.

COUNTRY OF ORIGIN: Brussels, International

BUSINESS TYPE: Non-profit

ECOCERT www.ecocert.com

Certification Type: Natural and Natural/organic

EcoCert requires a minimum of 95 percent natural origin as a baseline entry and a minimum of 5 percent organic content for the "Natural" standard, and a minimum of 10 percent organic content for the "Natural/organic" standard. Up to 5 percent of ingredients can be synthetic. Limited synthetic preservatives are allowed. Water can be included in its calculation of organic content.

COUNTRY OF ORIGIN: France

BUSINESS TYPE: Profit

Finding it Hard?

2011-05-20T07:25:00.000-07:00

I know first hand it is NOT easy going green when you have lived a life never knowing there was a difference. Well that is why I am here to help!

One extremely helpful book I came across was "David Suzuki's Green Guide" by David Suzuki. Not only did he give you a guide to follow, but he also informs you on why we MUST follow them. Another would be "Ecoholic Home: The Greenest, Cleanest and Most Energy-Efficient Information Under One (Canadian) Roof". These two books should get you started on your way to a healthier life style and home.