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Archive for the ‘Tips’ Category

(Un)Floral Arrangements

Posted in Tips, Uncategorized, tagged , , on August 10, 2013| Leave a Comment »

We all love fresh-cut flowers. Apart from their natural beauty, there’s something that’s stirred in our minds and in our memories when we see a bouquet of flowers. Whether or not you’re a romantic, flowers remind us of timeless objects of beauty–a lush English garden, a field of wildflowers, a wedding, a colorful market stall, etc. However, unless you’re cutting them from your garden, flowers can cost a precious penny, and depending on where you live and what time of year it is, they can also carry a relatively large carbon footprint.

In my home, we used to buy fresh-cut flowers each week. Tulips in the spring. Sunflowers and gerbera daisies throughout the summer. Lilies in the winter. But now, with the exception of special occasions, we simply cut branches and weeds from our garden or from the sides of the roads and paths we walk on, and place them in vases around the home. We also use low bowls and platters with fruits and vegetables to decorate our long dining table. A vase can obstruct our view of one another, and there’s something beautiful about the simplicity of a bowl of lemons or a platter of plums sitting on the dining table. I think it works best to display one kind of fruit–all in one color. For example, bright green Granny Smith apples, or deep purple plums on a platter make for a pretty and artistic centerpiece. I bought a few pale, chalk-green gourds at a farmers market several weeks ago. The color is gorgeous and just three make a striking centerpiece. What’s more, they have lasted for more than 2 months!

So the next time you’re in your garden or out and about for a stroll or run, take a closer look at the flora around you, and consider what might be just the thing for your dining table, kitchen island or mantlepiece.

Here are some examples of (un)floral arrangements.

green plums

gourds1weeds1weeds2

branch farbranch closebranch large

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Easy Summer Crisp – Revisited

Posted in Recipes, Tips, tagged , , , , , , on August 3, 2013| 1 Comment »

crisp1I love the summer months when I can watch the fruit ripening on my own trees and see the stands at the market overflowing with peaches, nectarines, plums and berries. I also love that all this wonderful food can be purchased from local sources and at a much better price than at any other time of the year.

When I want dessert, but I’m feeling lazy, I’ll simply pour a handful of different kinds of berries over a little vanilla ice cream. When company is over I’ll make a pretty strawberry tart or a French-inspired apricot tart. When I want something simple but less fussy, I’ll make a crisp. Crisps are also a great dessert choice because they can be prepared in advance and placed in the oven when you serve your guests their main courses, or pre-cooked and simply reheated shortly before you want to serve the dessert course. They’re also a favorite of mine because they require relatively little sweetener, and there are numerous way to “health” them up. My favorite fruits to use in crisps are plums. I think their flavor gets greatly enhanced when baked.

DSC_0237At this very moment, the branches of our Shiro plum tree are drooping, weighed down by all the sweet, ripe plums. They’re too high up for me to get, even with a ladder, so I regularly need to wait for my other, taller half to get them down. The other day he picked a big bowl full with the help of my son, and after snacking on several of the plums, I decided to use the rest in a quick and easy crisp.

Ingredients

2 lbs ripe plums, washed, dried, halved and pitted

1 cup blueberries or blackberries, washed and dried

1-2 tbsp. cane sugar

zest of half a lemon

1 tsp vanilla extract

8 tbsp. cold, unsalted butter

3/4 cup oats (quick, old-fashioned or steel-cut)

1 cup whole-grain spelt or barley flour

1/2 tsp salt

2/3 cup brown sugar

1/2 tsp cinnamon

dash of nutmeg, ground cloves and ground ginger

1/3 cup finely chopped walnuts or pecans

DSC_0722Method

Preheat oven to 375 F.

In a large bowl, toss together the first five ingredients. Spread evenly in the bottom of a deep 8-inch x 8-inch or 7-inch x 10-inch baking dish. Set aside.

In a medium bowl, stir together the dry ingredients. Using a pastry cutter or two knives, cut in the butter until it is mixed thoroughly and evenly with the dry ingredients and resembles coarse crumbs. Sprinkle the mixture over the crisp and bake for 35-45 minutes or until the juices of the fruit bubble on the sides and the topping is golden brown. Let it cool slightly just so there are no scalded tongues.

Serve alone or with a dollop of whipped cream, coconut whipped cream or vanilla ice cream.

Want to “health up” your crisp?

– Substitute 1/4 cup of one of the flours with almond flour/meal

– Add 2 tbsp ground flax to the crumb topping

– Substitute half or more of the butter with coconut oil

– Substitute half or more of the cane sugar with coconut sugar crystals

– Substitute finely chopped dates for a portion of the sugar if you don’t want so much added sugar

Happy crisping!

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Peanut Butter Cup Milkshake

Posted in Recipes, Tips, tagged , , , , , , , on July 26, 2013| 2 Comments »

pb shake abovepb shake side

We just enjoyed a quick family weekend in Santa Cruz, Calif. It’s less than a 2 hour-drive from our home if the traffic through San Francisco is cooperative. We went so my husband could surf, but we ended up just playing on several beaches (there are many incredible beaches all along the way depending on which route you follow), and taking a stroll through the national park just outside of town, where we saw (and hugged!) some amazing old-growth redwoods. I just had to include a picture of some of the redwoods, because we saw the most incredible sight–normally “stick” straight redwood trees twisted by earthquakes.

We also ate breakfast on our second day at a great little restaurant (Cliff Cafe) near one of the favorite local surf spots. It was there that I ordered a delicious shake for the kids, which was so delicious, that I immediately set about trying to replicate it the second we got home.

Maybe you’re like me, i.e., you love peanut butter in things, even though you don’t love peanut butter by itself or in a sandwich. If that’s the case, you will love this shake and appreciate the fact that there is no added sugar–just whole foods.

The restaurant used a lot more ice than I list below, but you can alter it however you see fit–perhaps depending on what time of day you whip this up and/or how warm the weather is.

Ingredients

1/2 cup coconut milk (soy or almond work well, too)

1 large banana, peeled

2 heaping tbsp creamy organic peanut butter (no sugar added variety)

2-3 Mejdool dates, pits removed

1/2 tsp pure vanilla extract

6-10 ice cubes

Method

Blend everything in a blender, such as the Vitamix, until completely smooth and creamy.

This shake is already healthy in that it’s made with whole foods and has no added sugar. However, if you want to “health” it up even more, add one or more of the following:

1 tbsp purified fish oil, such as Nordic Naturals for an extra boost of Omega 3 essential fatty acids

1 tbsp lecithin granules to help maintain healthy teeth and bones, improve digestion and regulate hormones

1 spoonful Brewers yeast, an excellent source of chromium which helps lower glucose levels and LDL (bad) cholesterol

1 tbsp ground flax or chia — another great source of Omega 3s

Happy sipping!

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Boost Taste and Nutrition of Everyday Kids’ Classics

Posted in General nutrition, Recipes, Tips, tagged , , , , , , , on July 17, 2013| Leave a Comment »

My husband and I just returned from a trip to Disneyland. I hadn’t been since I was 7 years old! In fact, since our children had stopped mentioning the trip promised to them when they turned 5, I figured I could just skate through the rest of my life without another visit. However, my mother–bless her heart–didn’t feel we should deprive the children just because a crowded, heavily commercialized amusement park, in the heat and middle of summer wasn’t high on our bucket list. So my sister and niece flew over from the East Coast, we packed up the SUV and drove south.

I have to give Walt a little credit… Yes, the park was crowded, hot and heavily commercialized, but it was also very clean, the people extremely friendly and helpful, and there was something for everyone. I saw the cleanest garbage cans ever, and was impressed by how there was always one within an arm’s reach. Despite the heat, the staff always gave a warm welcome, and voices were only raised if it was a question of safety.

As for the food, since this is a blog about eating and living healthier–I don’t know whether it was Walt himself or a recent change in thinking by the current powers that be, but the restaurants inside the park offered “Disney approved” meals, which meant my kids received organic milk, fresh fruit and green vegetables with their meals. I was impressed. That said, most of the rest of the meals, and nearly all the food outside the official park was remarkably unhealthy.

Because we were on vacation, and perhaps because I was “feeling (a little too much of ) the magic,” I allowed the kids to order some standard fare. And naturally, I was shocked by how basic, bland and unhealthy most of the options were. It reminded me that I’ve been wanting to share some of my easy tips for making everyday kids’ classics healthier–and tastier. They’re small things, minor substitutions, that can have a big impact on texture, taste and nutrition.

 

french toastFrench Toast

Boost anti-inflammatory Omega 3s by adding 2 tbsp of ground golden flax to your egg mixture. My recipe: 2 eggs, 1/2 cup organic cow’s or coconut milk, 2 tbsp flax meal, 1/2 tsp ground cinnamon, 1/2 tsp pure vanilla extract, 1 pinch of iodized sea salt and 2-3 slices of whole-grain bread (spelt preferred).

 

oatmeal pancakesPancakes

Add healthy fiber and protein by making oatmeal pancakes. Here’s my super fast and easy oatmeal pancake recipe or try my egg- and dairy-free Banana Coconut Oat Pancakes. Serve your pancakes with real maple syrup and fresh whole fruit, such as bananas or berries.

 

quesadillaQuesadillas

Use whole-grain spelt tortillas, organic cheese, fresh avocado and black beans (for added protein and fiber).

 

Pasta with Sauce

Use regular or gluten-free whole-grain pasta, such as truRoots Ancient Grains Pasta made from quinoa, amaranth and brown rice, and blend cooked mushrooms, carrots or zucchini into the pasta sauce for added nutrition. My kids love pasta with Secret Vegetable Pasta Sauce even thought they’re old enough to know all the vegetables I’ve “hidden” inside.

 

French Fries

Boost Vitamin A, Vitamin C and B6 levels by making your own “fries,” using sweet potatoes instead of regular potatoes, and oven-roasting instead of deep-frying your fries. Recipe here.

Lastly, you can significantly increase nutrition and decrease insulin spikes by substituting whole grain flours for all-purpose white flours, reducing added sugar and increasing fiber content. I would also suggest using organic ingredients where it matters most (see the Environmental Working Group’s Dirty Dozen).

 

Happy, healthier eating!

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Gluten-free, Low-sugar Cake – An Update

Posted in Recipes, Tips, tagged , , , , on June 28, 2013| 1 Comment »

cake lcake s

Both my kids were born in the month of June–one week apart, so I’ve just completed another year of birthday party planning, cake baking and decorating and gift bag assembling. As luck (or misfortune) would have it, my son asked me to decorate his cake with the following: a scarlet macaw; a howler monkey; and a gecko. This certainly challenged my artistic abilities, and I had to Google these creatures to even begin attempting to take them from photos to squiggles of frosting.

With that behind me, I thought now was a good time to update my post from last year with a few comments and a few more photos. (I realized I only posted photos of the cake but not the frosting or filling, the later which might be helpful to other visual people.)

The first comment is that even though this recipe is for a moist, delicious, gluten-free cake, the low-sugar frosting recipe that follows does contain gluten. It contains very little–just 1/8 cup, but it is in fact the little flour that enables you to make a smooth, creamy, not-to-sweet frosting. Since I’m not celiac or even gluten intolerant  (verified by my recent food sensitivity test), I don’t have any issue with the tiny amount of flour in this frosting. If you are avoiding gluten all together, but still want a great, low-sugar frosting, you can probably make this recipe substituting a GF flour for regular. I haven’t tried it yet, but if I do and the results are good, I’ll be sure to mention it in a future post.

I also wanted to note that the even though the frosting starts out looking quite dark–a beige color really–once you whip in the butter, it gets near white. Here are before (butter) and after pictures.

frosting startfrosting finish

Using orange zest can make the flavor too strong for some younger, less-developed palates. You can make a more “plain” flavored cake by simply omitting the zest and using the white wine. A touch of lemon zest works well if you plan to make a fruit filling instead of the chocolate.

In case you missed my original post, here are the recipes again.

The following quantities are for 1 full 9-inch round. Double the recipe for two full 9-inch rounds, or three medium-height 9-inch rounds if you love fillings.

Ingredients

Juice of 1 orange plus plain yogurt to equal 1 cup (or you can use 1 cup of white wine)

Grated zest of 1 orange, optional

3 eggs

1/2 cup sugar

1 tsp. vanilla

1/2 cup almond flour

1/2 cup sorghum flour

1 cup brown rice flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp. sea salt

1 cup good quality mild-tasting olive oil or 1 cup unsalted butter, softened

Method

Preheat over to 350-degrees Farenheit.

Prepare 9-inch cake pans by greasing, flouring and lining the bottom of each cake pan with a piece of parchment paper. (Use the bottom of the cake pan to trace a circle on the parchment paper. Cut just inside the line for a perfect fit.)

In a medium-sized bowl, mix together flours, baking powder, baking soda and salt. Set aside.

If making the butter version, beat the butter in a large bowl with a hand-held mixer until creamy. Beat in the sugar. Beat in the eggs one at a time. Beat in the orange juice/yogurt mixture and vanilla until well-blended. Stir in the dry ingredients until well-blended.

If making the olive oil version, whisk the eggs in a large bowl. Whisk in the sugar then the orange juice/yogurt mixture and vanilla. Stir in the olive oil and dry ingredients alternating one-third to one-half of each until well-blended.

Pour evenly into cake pan(s).

Bake for 35-45 minutes or until a toothpick inserted comes out clean, and the cake is springy to the touch at its center. (Mine are always golden-brown by this stage.) Cool in pans. Use a slim knife around the outer edge to loosen the cake(s) from pan. Turn out carefully and let further cool on rack(s).

Possible Fillings

My favorite during summer months is to simply macerate fresh strawberries and raspberries to which I’ve added a little lemon zest and vanilla extract. This mixture is fairly liquid and soaks beautifully into the cake layer(s).

During the cooler months I prefer to use chocolate ganache. It takes seconds to make. Here’s my recipe:

Finely chop 3 1/2 oz dark chocolate (preferably at least 70% cocoa), and place in a medium-sized bowl. Bring 1/2 cup cream to near boil. Pour over chocolate. Stir until completely melted/blended. Stir in 1 tbsp. butter and 1 tbsp. agave syrup. Let cool. (it will thicken considerably). Stir well before spreading on cake(s). Here’s a photo of the ganache while it is still warm before it cools and naturally thickens.

ganache

Fluffy, low-sugar frosting

(from Mel’s Kitchen Cafe)

This recipe makes enough to frost a 2-3 layer cake. Increase proportions if you plan to bake more layers or want lots of extra frosting for additional decorating.

Ingredients

3/4 cups granulated sugar
1/8 cup all-purpose flour
1 1/2 tbsp. cornstarch
1/8 teaspoon salt
3/4 cups milk (I’ve used both 2% and 4% with great results)
1 teaspoons pure vanilla extract
12 tablespoons (1 1/2 sticks) butter, cut into pieces and softened to room temperature

Method

In a medium bowl, whisk the sugar, flour, cornstarch and salt until there are no lumps. Slowly whisk in the milk until the mixture is smooth. Pour the mixture into a saucepan. Cook over medium heat, whisking frequently increasing to constantly, until the mixture bubbles/boils and becomes very thick. This takes roughly 10 minutes.

Transfer the mixture to a clean bowl and cool to room temperature. This step is extremely important! If it is even slightly warm, the frosting come together properly. On a fall day in California, this took a little over 2 hours. You can speed up the process by putting the bowl in the refrigerator. However, if you do this, be sure to take it out in time to for it to warm back up to room temperature before proceeding to the next step.

Once the mixture has completely cooled to room temperature (you will feel no trace of warmth when you place your hands around the bottom of the bowl), beat in the vanilla using a hand-held mixer on low speed. Next, beat in the butter, one piece at a time, until fully incorporated. Increase the speed to medium-high and beat the frosting for five minutes, until it is light and fluffy (approximately 5 minutes). Spread with a soft-tipped rubber spatula.

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Smooth Carrot Soup

Posted in Recipes, Tips, tagged , , , , on May 8, 2013| Leave a Comment »

carrot soup

 

There are days when I crave simplicity–a boiled egg and a handful of ripe berries for breakfast, a chunk of smoked salmon with fresh vegetables for lunch and a straightforward, warm soup for dinner, served alongside a roast chicken or with just a basic salad. Yes, I overindulged this past weekend (a little red wine, French food and an absurd amount of gluten), and I’m definitely paying the price. So as of Monday morning, I’ve craved simplicity.

I served this soup last night, along with a whole chicken roasted with onions and cut lemons, and with a butter lettuce salad tossed with a Dijon vinaigrette dressing on the side. Actually, I hastily threw together the chicken, onions and lemons without consulting any recipe and it came out delicious. If I hadn’t been so rushed to get food on the table, I would have snapped a few pics and posted them here, along with some sort of recipe. However, I will make it again, take a bit more care next time, document my preparation and post all the details.

But back to the soup… This is a good carrot soup recipe which you can prepare as is or easily alter depending on your mood or what else is going to be on the table. You can prepare this in about 40 minutes with only 15 or so minutes of active time. If you appreciate simple food like me, you’ll agree this soup qualifies.

carrotsonions

 

Ingredients

1 small- to medium-sized red onion, chopped

1 tbsp olive oil

1 tbsp butter or ghee

2-3 large cloves of garlic, chopped

5-6 large carrots, sliced no more than 1/2-inch thick (approximately 3 cups total)

2 1/2 – 3 cups organic chicken or vegetable broth*

1/3 cup  milk (coconut or almond work, too)

4 whole bay leaves

sea salt

fresh-ground pepper

 

Method

Warm the oil (and butter, if you’re using) in a large saucepan over medium heat. Add in the chopped onions and garlic and stir until softened. Add in the sliced carrots and allow to cook another 5-10 minutes. Pour in enough broth to fully cover the vegetables, and drop in the bay leaves. Turn up the heat a little until the soup comes to a boil. Then cover and turn down the heat to simmer. Cook for an additional 20-30 minutes or until the carrots are tender.

Using tongs or chopsticks, remove the bay leaves (making sure you remove all of them!). Use a good regular blender* or immersion blender to blend the soup until it’s a very creamy consistency. Stir in the milk and season to taste. Optional: Garnish with a dollop of creme fraiche and some finely chopped parsley or a drizzle of pesto mixed with olive oil. Serve immediately.

Serves 4.

Note: You can easily put an Asian spin on this recipe by cooking a 1/2-inch piece of fresh ginger, chopped with the onions and garlic, using coconut milk instead of regular milk and including a tbsp of Asian fish sauce.

*Here’s where I put in another plug for the Vitamix blenders! They aren’t cheap, but they’re nearly indestructible, carry a hefty warranty and blend everything into the creamiest consistency you can imagine. I’ve also been told you can get them at a significantly reduced price as Costco.

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Natural Beauty Favorites For Spring

Posted in Organic, Products, Tips, tagged , , , , , , , , , , on May 2, 2013| Leave a Comment »

DSC_1910

 

Simplify and freshen your Spring beauty routine!

These products are some of the best I’ve used (and being a product “junkie,” I’ve tried many, and am constantly scanning the horizon for new ones). These products boast all-natural ingredients, but they are also well-priced* and have other excellent properties, such as anti-aging, moisturizing and naturally beautifying.

Burt’s Bees Lip Shimmers ($5) – You won’t be able to resist buying more than one! They’re super-moisturizing, come in a wide range of colors (some which don’t have shimmer), and they’re just the right size for slipping into a pocket, purse or yoga bag. The color shown here is “Strawberry”, a sheer, shimmery pink which has a slight peppermint taste/smell.

Hemp Organics Lip Tint by Colorganics ($6.95) – These tints are similar to the Burt’s Bees Lip Shimmers, but they offer slightly “deeper,” less shimmery colors and I love that there are only six ingredients in them. Like the Lip Shimmers, they’re a super-convenient size and very reasonably-priced. Try “Kiss” for a sheer, cool berry color with barely a hint of shimmer.

Burt’s Bees Tinted Lip Balm ($7) – Last I checked, these came in nine subtly -tinted colors. They’re super creamy, very emollient and lightly tinted. This is the perfect option for when you want a little color and need a little moisture but don’t want to appear as if you’re actually wearing make-up. The super-versatile peachy-nude color shown here is “Honeysuckle.” This color is also the perfect thing for when you want to moisturize and/or subtly tone down a bright lipstick.

Jane Iredale Pure Pressed Eye Shadows ($19) – I love many of Jane Iredale’s products, but I’m highlighting the shadows because they’re excellent quality, go on beautifully (with brush or finger), and wear well. And, of course, they’re all natural. The very versatile, perfect for Spring color shown here is “Slate Brown,” a soft, taupe.

Dr. Hauschka Eyeshadow – The color range is limited, but I also like these completely natural shadows as an alternative to Jane Iredale. The pale gold shimmer (“01 Sunglow”) does magic as a highlighter to the brow bone area or inner lids.

ecotools brushes are the perfect choice for applying your natural make-up. They use soft, cruelty-free bristles wrapped in recycled aluminum with bamboo handles. This “Sharpen & Smudge Duo” blends eyeliner or shadow along the lashline and is a bargain at $3.99!

Andalou Naturals All in One Beauty Balm, Sheer Tint with SPF 30 ($19.95) – OK, I think this may be one of my all-time favorite products. I’ve been looking for a “beauty balm”–commonly referred to as “BB,” and nearly everyone and his/her brother now offers one. However, I’ve immediately discounted all the usual drugstore and department store brands since they contain too many chemicals, synthetic fragrances and other yucky stuff I don’t want to put on my skin. Surprisingly, not very many natural skin care lines have introduced “beauty balms”. I was pleasantly surprised (actually, ecstatic) to try the Andalou Naturals BB. It provides very sheer coverage, blends in amazingly well, gives mineral-based, broad-spectrum UVA/UVB protection and smells wonderful on top of it all. If you want more coverage, you can apply  foundation or powder directly over this product.

Sequoia Beauty Sun Damage Repair Serum ($44) – This is a wonderful product from my new favorite skin care line. All the products in the line are about as pure as they come, made locally to where I live and produced in small batches. Every product smells absolutely amazing and uses high-quality plant extracts and oils. This serum is what I apply each morning before my BB and each evening before going to bed.

John Masters Lip Calm ($6) – This is the last product I use before going to bed. I can’t tell you how many different lip balms I’ve tried, but this one always helps dry lips, doesn’t irritate and doesn’t have a too strong scent or flavor. (Remember, even all-natural products that use essential oils to flavor and scent their products can be irritating to sensitive skin.)

Happy Spring!

*Please note: the prices I’ve shown here are the prices listed by the manufacturer. Most of the products I’ve highlighted can be purchased at significantly cheaper prices by buying them from natural foods markets or on-line sellers.

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Remembering the Three Rs in Honor of Earth Day

Posted in Tips, tagged , , , , , , , , , on April 22, 2013| Leave a Comment »

old tree

We’ve all heard the mantra Reduce, Reuse and Recycle too many times to count, and even the symbol on packaging has become so common we no longer acknowledge it. However, each of us can and will help the Earth if we occasionally remember the three Rs and take their meaning to heart in our everyday lives.

Today, in celebration of Earth Day, I’m focusing on the three Rs as they apply to our shopping habits.

I know people who still go to the grocery store empty-handed. They let the checker or bagger put their groceries in plastic bags and feel OK about it because they recycle the bags for garbage, cat litter, etc. Some of those same people have now switched to asking for paper bags, which can more easily be recycled and which breakdown in our landfills faster. Still, “reduce” is the first of the three Rs intentionally, and making the slight extra effort to bring your own bag saves:

– 380 million plastic bags used each year in the U.S. from ending up in our landfills and oceans and the 12 million barrels of oil needed to manufacture those bags.

– Approximately 14,000 million trees from being cut down each year for the manufacture of the more than 10 million paper bags we use in the U.S. every year.

Get into the habit of buying smarter and buying less

Reduce applies to our buying habits whether we are shopping for groceries, clothes, electronics or home furnishings. I’m the first to admit that I used to relish shopping for clothes for my kids. I loved to see them kitted out in the latest fashions, and let’s face it–everything looks cute in miniature. However, now I am hyper aware of how disposable we treat clothing and toys in the United States. As a result, I now buy much more carefully.

Unless you only wash clothes once a month, most kids only need 10 tops, 7-10 bottoms and a couple of sweaters or jackets. (Socks and underwear are a different story.) Pants that get holes in the knees can be made into ultra-cute shorts (and you avoid that ridiculous practice of kids’ clothing companies making shorts with super wide, even flared leg openings). If you have a sewing machine, you can hem them up in 10 minutes or pay a paltry sum to have someone else do it. When old T-shirts and sweatshirts are too stained or ripped to wear or hand down, they make excellent cleaning rags.

In your own shopping, avoid impulse buying and purchasing too many trendy pieces. The fashion experts agree, you can incorporate the best of a season or trend with just a couple of items. For example, jewel and neon brights have covered the pages of magazines and shown themselves in store windows for close to a year now. Instead of buying several bright sweaters, T-shirts and pants, consider a bright pink or orange belt or a brightly-colored pair of flats or scarf. Take “reduce” one step further and skip buying the bright clothing, keeping your classic colors and updating your look with bright orange lipstick or nail polish.

Try to reuse or recycle unwanted items

Most of us have friends who would love to receive hand-me-downs that are stain-free and in good condition. Before you throw those too-small items away, check around and see if someone you know might appreciate them. There also are numerous charities that want the items your friends and family don’t want. Many, such as Goodwill Industries in the U.S. also take DVDs, books and toys.

Eliminate temptation

A year or so ago, I signed up for an on-line service (Catalog Choice) that helps people unsubscribe from catalogs. I must admit that I loved receiving catalogs in the mail. It seemed to me there was something therapeutic about flipping through the pages and seeing all the beautiful people sporting the fresh new fashions and seeing the endless possibilities of how I might decorate and redecorate my kids’ rooms, etc. I also became aware of my increased spending even though that awareness seemed to float in the subconscious for many years. In reality, most of us don’t think we need anything new until someone or something suggests it to us. I no longer subscribe to fashion magazines, I have stopped receiving nearly all the catalogs that were regularly sent to my home each week, and I am confident it’s made a positive difference.

I have friends who have downsized and decluttered their homes. Those same friends all appear to have a new lease on life. The centuries old Feng Shui principles warn us of the dangers of clutter, because too much stuff–in addition to making our homes look messy–can clutter our thinking and perspective on life.

So before your next trip to the store or mall, please take a minute to ask yourself: What do I really need? Am I buying just to buy, or am I buying for a special occasion? Do I have my reusable bags in hand (which aren’t just for groceries)?

The Earth will thank you for it.

leaves

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Spring Clean with Green: Essential Cleaning Products for Your Home

Posted in Products, Tips, tagged , , , , , , , on March 9, 2013| 4 Comments »

cleaning 1Most people think they need an arsenal of products to get their home really clean. Unfortunately, many people buy more products than they actually need, and they often buy products that contain unnecessarily harsh and toxic ingredients, such as formaldehyde and other chemicals that release  volatile organic compounds (VOCs), which have both short- and long-term health effects.

You only need a few essentials to get your home really clean while avoiding potentially toxic chemicals  and other substances that can harm you and your family’s health as well as our environment.

1. I can’t say enough about plain unfiltered or distilled white vinegar.* Mixed with plain water it cleans everything from windows, sinks, showers, tubs, faucet fixtures, laminate floors and mirrors. Simply dilute 1 part vinegar to 1 part water in a small bucket or spray bottle to use. Vinegar naturally kills bacteria, mold and germs. Studies have shown that even at 5-10% strength, vinegar kills roughly 90 percent of bacteria and viruses. For disinfecting cutting boards, soap scum, grime and mildew, use it full strength. For windows, simply spray on and dry with newspaper. 365 Every Day Value Distilled White Vinegar, $3.29, available at Whole Foods Markets nationwide.

2. If you need a little more oomph for tackling stubborn mildew, soap scum and other gunk, use a tub and tile cleaner, Bathroom Cleaner, $4.99, methodhome.com or a good, old-fashioned all-natural abrasive cleanser (below), $1.69, bonami.com.

cleaning 33. Stop using paper towels, and switch to reusable cloths. These have a terry towel side and a scrubby mesh side. Scrubby Dishcloths, $6.95 for 3, crateandbarrel.com.

4. Natural cellulose and plant-based sponges are soft and incredibly absorbent. French Pop-Up Sponges (above), $7.95 for 6, crateandbarrel.com or Twist Euro Sponge (below), $1.99, twistclean.com.

cleaning 23. Dishwashing soap isn’t just for dishes. Use it to clean countertops, walls and painted wood. Ultra Dishmate Dishwashing Cleaner is fully biodegradable and made in facilities powered by 100% renewable energy, $2.99, ecos.com.

4. Simply having your hands in and out of water frequently can lead to excessively dry and chapped hands. Protect them with gloves while you wash or clean. The pair shown above is made from FSC certified natural latex and is cotton-lined. Household Gloves, $3.99, ifyoucare.com.

Think Spring!

* Since vinegar is highly acidic, it can dissolve mineral deposits and fibers. I don’t use vinegar on my stone surfaces, but I’ve read you can. Simply dilute with water and test in an inconspicuous place first.

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Creamy Spiced Cashew Dip

Posted in Recipes, Tips, tagged , , on February 19, 2013| Leave a Comment »

cashew dip2 (Adapted from Whole Living Magazine)

A few slices of apple or pear dipped into this thick, protein-rich “cream” make a quick, nutritious and satisfying snack. It’s also delicious with celery sticks, and my son, whose obsession for sweetness appears to know no limits, likes this dip with slices of banana.

For best results, prepare this dip in advance and let it thicken in the refrigerator. It keeps for up to a week, and then you have something super quick to snack on when you need it.

Ingredients

1 cup raw cashews

1/2 tsp. ground cinnamon

1 tsp. honey

1/2 tsp. pure vanilla extract

A pinch of sea salt

Directions

In a small bowl, cover cashews with hot water. Let soak for 30 minutes. Drain the cashews, reserving the liquid.  Transfer the cashews to a blender along with 1/2 cup of the reserved liquid. Add the remaining ingredients and blend until creamy, adding more of the reserved liquid if necessary to get the mixture smooth and creamy but still thick. Chill. Serve with sliced apple, pear, celery, etc.

Happy dipping!

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