Alicia Silverstone's Blog, page 20

What Is Ashwagandha? Plus: How the Benefits of This Adaptogen Can Improve Your Life

These days it sure seems like nearly everyone is dealing with some kind of stress—often multiple sources. Here’s how ashwagandha and its benefits can offer some support. 

Whether it’s relationships, work, health issues, or family life, stress and anxiety abound. The crazy thing is that we often don’t even notice our lives are getting more stressful. As our stress levels change over time, often increasing, we think our higher stress levels are normal. But they’re not! 

Here’s why this adaptogen is such a powerful natural supplement to have around.

Stress relief

Taking care of ourselves physically is important for fighting stress—things like getting enough sleep, cozying up in warm baths, meditation, hiking, and eating right. These all play really important parts in reducing our daily stress levels. Another tool in my kit is ashwagandha, an Indian adaptogenic herb that’s been recognized for its health benefits for thousands of years, most noticeably for its ability to relieve stress and anxiety.

If you’ve ever heard of ginseng or know of its benefits, you can put ashwagandha in that same universe. It’s an adaptogen, which means it has a rather unique ability to almost fine-tune itself to our individual bodies and needs. Pretty cool, huh?

Research has found ashwagandha to be particularly beneficial in balancing stress and anxiety levels. It’s also been found to help promote better quality and more consistent sleep versus a placebo. And a good night’s sleep has absolutely everything to do with the next day’s stress levels.

Other benefits of ashwagandha

While the stress-relieving benefits of ashwagandha are so helpful these days, stress is just one of the reasons I love ashwagandha. It has a host of other benefits that may be useful. Here are a few with science to back them up!

Lowers blood sugar

There’s still not a ton of data on this but it’s worth noting that several studies have linked ashwagandha to reducing blood glucose levels. It may perform similar to medications for type-2 diabetes to lower blood sugar levels. (But it’s not a replacement for medication if you currently are taking any, so discuss first with your physician.)

Improves sexual function, pleasure, and fertility

According to one study, women who took ashwagandha found improvements in sexual satisfaction as well as reduced distress around their sexuality. This may have to do with the anti-anxiety benefits but still a great finding.

Taking ashwagandha may also help support male fertility. One study found improved sperm quality as well as a 14 percent increase in pregnancy amongst the men’s partners after taking the supplement. Another study on men also found ashwagandha increased testosterone levels that led to improved muscle gains when coupled with weight lifting. The men also saw more fat loss than the control group.

Improves brain function and memory

More research is needed but ashwagandha may also help support brain function, focus, and memory. Double-blind studies have seen ashwagandha outperform placebo when testing for cognitive reaction time as well as improved attention spans 

Is all ashwagandha the same?

The short answer? No! I’m biased, of course, but for good reason. Our team at myKind does so much work in sourcing and formulating. All of our products are made with certified organic, Non-GMO Project verified ingredients that are guaranteed to be grown without the use of toxic pesticides, herbicides, and fungicides. We also use a clean, organic extraction method instead of harsh chemical solvents so that all you get is a pure, natural, and effective ashwagandha. All of the other ashwagandha products on the market use hexane gas and GMO corn in extraction.  

We’ve got Ashwagandha tablets as well as an adrenal daily balance formula. And we add ashwagandha to our Golden Milk Powder which is so, so delicious and full of healthy ingredients including turmeric, cinnamon, and cardamom.

Is ashwagandha safe?

Ashwagandha is generally regarded as safe, but it may not be suitable during pregnancy or breastfeeding or for people with allergies to nightshade vegetables or certain grasses. 

Quality matters, too, so be sure to source your ashwagandha from brands with strong reputations and commitments to clean ingredients to ensure it’s free from contaminants.  Like with any supplement, you should speak with your doctor before adding ashwagandha to your diet, especially if you’re currently taking other medications or have any pre-existing health conditions.

How to Nourish Your Garden (and the Planet) with Greywater Shower Water Run Off

Southern California survives on imported water. For a long time, waste of this precious resource was a way of life here, the green lawn a symbol of the American Dream. But the rivers that once seemed bottomless are drying up under the strain of climate change. Adjusting our attitudes towards water isn’t just important, it’s a matter of life and death.

Greywater Corps has been installing greywater systems in and around Los Angeles since 2009. Back then, it was illegal. Now, many cities promote them, and some are even footing the bill for residents to get their own.

So, what is Greywater?

Greywater is used water from showers, bathtubs, laundry machines, and sinks. It has long been considered waste, but the truth is it’s great for irrigation, no treatment is required.

Alicia had been dreaming about it for over a decade when she approached us to install a greywater system at her house. She warned us it would be a tricky site to build on, and that this had held her back in the past. She was right, but we were up for the challenge. Ever since then, every time someone takes a bath or shower in her house, the used water goes out to the garden to irrigate and fertilize her fruit trees.

If everyone in the city of LA put all their greywater back into the land instead of into the ocean, it would be the equivalent of 5″ of rain falling on the city!  This would just about make up for some of the drought years we had recently, where we got around 6″ instead of the normal 12″.

This map shows most of the systems we’ve built to date. Our goal is to cover the entire city.

Our greywater systems are biodynamic systems that use natural processes to make a valuable resource of something that was once considered waste. They can be broken up into 3 categories based on how they move greywater: those that use gravity (branched drain), those that use a washing machine’s internal pump (laundry-to-landscape), and those that use a dedicated pump (pumped system).

Alicia has a pumped system that looks something like this.

Greywater systems have many benefits. First and foremost, they save water. You can reuse up to 80% of indoor water for irrigation. With a bit of thoughtful landscaping, greywater can easily cover 100% of your irrigation needs.

And what are the benefits of saving water with a greywater system?

Here is a by no means comprehensive list:

It will lower your water bill.

It will provide free food if you irrigate fruit trees, and cooler temps if you irrigate shade trees.

Cooler temps mean less AC. Less AC means lower power bills and less carbon emissions.

Carbon emissions are also impacted by reducing the need for water imports from NorCal and the Colorado River (Moving and treating water accounts for 19% of electrical power used in CA).

Reducing those water imports is a lifeline to thousands of ecosystems such as California’s legendary salmon runs.

Greywater contains organic nutrients that will naturally fertilize your plants.

A greywater system turns waste into a valuable asset, completing a holistic cycle that feeds from and into our daily lives, benefiting us directly, as well as the environment around us and at large. As the world continues to heat up due to climate change, greywater will help us build resilience, nourishing our families and the plants we depend on for generations to come.

Josep Ferrer is Communications Manager for Greywater Corps. He has been working with them to spread awareness of greywater and rainwater systems since 2016. When he’s not posting on their Instagram, Twitter, or Facebook accounts, you can probably find him in the bay or in the mountains enjoying water in one of its various forms.

Photo by Park Street on Unsplash

How To Be A Spiritual Activist

A friend of mine who is an animal rights vegan activist asked me if I had any tips that might help her be able to be a better speaker on the subject.  “Who will you be speaking to?” I asked. “Normal people, who know the typical ignorant small town American, beer drinking, drives a pick-up truck, watches football, likes to hunt, fish, probably a republican,” she sneered. “And what do you hope to communicate to them?” “I want them to become vegan.” “Are you sure?” “What do you mean, am I sure? Yes I’m sure!”  “Okay, just checking.” “Checking what?”  “That you aren’t just looking to vent your anger.”  “But I am angry at them!” “Is your anger worth more to you, then a chance to communicate to them?” “Hmm, well I do want to communicate the vegan message. I want them to become kinder people.” “Well then you will have to see them as kind people, see them as holy beings.” “No! They are not holy beings! They are not yoga-people! These are ignorant, stupid, crass, selfish, bigots most likely racists and wife beaters too—real scum.” “You have to see them as holy beings,” I repeat. “No I can’t!” “Well if you can’t see them as holy beings capable of kindness and compassion, how dare you expect them to be?” “I gotta think about that one for a while.”

To be an effective speaker and use your words to move people to be respectful, kind and compassionate towards animals and stop eating them the first step is to be a joyful vegan yourself. View everyone as providing you with opportunities to be kind and articulate empathy and compassion for other beings. See whomever you speak to as a holy being. Do not see anyone as mean, stupid, or compassionless or as a person who needs you to enlighten him or her. If you can’t see people you speak to as compassionate, how can you ever expect them to see themselves that way?

Before you speak to someone, ask yourself, how do I want this person to feel about himself or herself? Do you have the largeness of heart to see that person’s highest potential? For that to occur, you must be willing to give up any negative thoughts about him or her in order to provide a space for the person to turn around in. Keep in mind that when you are speaking to others, they can always feel your underlying contempt or respect for them, and that will determine whether they are able to hear your message. What is your goal in speaking to them? Is it to vent your anger, bully them, assert your superiority, berate, and make them feel guilty? Or do you really want to empower them to change for the better and to become the kind of person who doesn’t want to cause animals to suffer? If you really want them to stop eating meat, you must see in them the potential to do that and you must speak to that potential.

The biggest misconception about activism is the thought that hate and anger are more powerful motivators than love and acceptance. When you think the world is out there coming at you and you have to fight back, you are engaged in war, and war never brings peace and cannot activate the inner force of love within you. To separate the world into vegans and meat eaters, good guys and bad guys, or victims and perpetrators will result only in more division, not the peaceful unification we say we seek.
The misconception about activism in general starts with a confusion about the effectiveness of advocacy without aggression. Aggression is confrontational and against, whereas advocacy is for.  There is a misconception that advocacy expressed without aggression will be perceived as too touchy-feely and ineffective, whereas advocacy linked with aggression is commonly regarded as more effective. This idea that you need to be aggressive to effectively get your point across and thus elicit change undermines any chance for communication, and without communication, intelligent solutions to problems become impossible. You can’t make lasting effective change through merely expressing your anger. Advocacy with a long-term aim forces you to look deeper into the issue and come up with solutions for all involved. It takes two people to make a fight; it takes one to make a difference.

The ability to find common ground to begin a conversation is essential. For that to happen, you have to let go of any animosity or contempt you may feel toward the other person. Aggression, as well as advocacy, can come in the form of actions, words, and thoughts. A person can always feel how you feel about them, and this will determine the outcome of any interaction. Again, if you can’t see others as potentially kind and compassionate beings, how can you ever expect them to see themselves that way?
To think well of another and to want that person’s happiness, even though you do not agree with the person’s current thoughts and actions, is the key to spiritual activism. When you engage in conversation with others who may not agree with your point of view, be sure that you are coming from a place of tolerance yourself. “I try to treat whomever I meet as an old friend,” says the Dalai Lama. “This gives me a genuine feeling of happiness—this is the practice of compassion. A truly compassionate attitude towards others does not change even if they are behaving negatively.” And from Harvard professor Arthur C. Brooks, “When you feel contempt for another person, practice warm-heartedness towards them. Dr. Martin Luther King Jr. put it this way: “You have no moral grounding with someone who can feel your underlying contempt for them.”

Sharon Gannon is the co-founder of the Jivamukti Yoga method, and an author and activist. Her newest book is  Yoga and Veganism: The Diet of Enlightenment
Photo by Jared Rice on Unsplash

Meaty Vegan Ribs In Smoky Barbecue Sauce

Here’s a recipe that hearkens back to the days when I produced commercial meat substitutes. On the days we made UnRibs, you’d walk into the factory and get hit by the smoky smells of garlic, spice, tomatoes, and chiles wafting in the air. It would permeate my clothes, and I’d go home smelling like one giant rib. I’d grab several packages on my way out, and my kids would chomp on them right out of the bag. Ah, those were the days.

Recently, I found the old recipe. It starts out calling for 250 pounds of vital wheat gluten. Well, a few adjustments had to be made, of course. But over the years, I’ve had people ask me if I was ever going to include the UnRib recipe in a book . . . so here it is (almost). These are quite addictive, and I have to hide them from myself so I don’t keep eating them. They really improve in flavor from sitting for a day or two, so make them ahead if you can. Then just keep them around for noshing.

To make it easier for folks, I’ve changed the technique slightly, giving you the option of making them low-fat or not. When I think of ribs, the words smoky, chewy, and savory certainly come to mind, but the word that tops it all is greasy. That flavorful grease dripping down your chin is one of the highlights, don’t you think? Maybe not . . . so there’s a version for you, too! Both versions are tasty, and I enjoy them both. Make a bunch, freeze them, and you can thaw, slice, and cook them whenever you want.

INGREDIENTS
1/4 cup soy sauce
3 tablespoons nutritional yeast
2 tablespoons smooth peanut butter
2 tablespoons tomato paste
1 tablespoon white, chickpea, or red miso
4 or 5 cloves garlic
11/4 cups water
21/2 to 3 cups vital wheat gluten
Oil, for cooking (optional)

SAUCE
31/2 to 4 cups Zippy Barbecue Sauce (recipe below) or your favorite store-bought variety
2 cups water

DIRECTIONS
In a food processor or blender, combine the soy sauce, nutritional yeast, peanut butter, tomato paste, miso, garlic, and water and process until a smooth and creamy slurry is created. If you are using a food processor, just keep everything in there; if using a blender, pour it out into a large mixing bowl. Add 21⁄2 cups of the gluten
to the slurry and mix well, either using the food processor or by hand in the bowl. If you’re using a food processor, keep pulsing to knead the dough, adding a little more gluten flour as necessary to form a stiff dough (the more gluten you add, the chewier your ribs will be, so you can control how tender or chewy you want them). It may form one ball in the center or break up into little beads; if the latter happens, all you have to do is push it together with your hands. If you’re mixing it by hand, knead it in the bowl for several minutes until it becomes smooth.

Roll the dough into a log about 6 inches long. Slice the log lengthwise into four “steaks” about 3⁄4 inch thick. Now here’s one of the places where you get to decide whether or not to use oil, and how much. Heat a skillet over medium-low heat—if you’re going for oil-free, make sure that it is nonstick. If you’re using oil, add a couple of tablespoons to the skillet and let it get hot. Add the steaks and cook until browned on both sides. They will rise and puff a little.

Preheat the oven to 350°F. If your skillet is ovenproof, you can just leave the steaks in the pan. If not, transfer them to a baking dish. Mix 11⁄2 cups of the barbecue sauce with the water. Pour the diluted sauce over the steaks in the pan and cover with a lid or aluminum foil. Bake the ribs for 75 to 90 minutes, until the sauce has reduced and just barely coats them and the steaks are chewy and cooked through. They will be relatively tender while hot but will deflate slightly and become chewier as they cool, so fear not if they seem too soft right out of the oven.
Let them cool until they can be handled without burning your fingers. Then slice each steak lengthwise into “ribs” about 1⁄3 to 1⁄2 inch thick. Heat the skillet over medium-low heat. You’re going to sauté the individual ribs once more to brown or even blacken them on both sides. Once again, you can choose to oil or not to oil. If you like your ribs on the greasy side, you’ll want to use a good 4 to 6 tablespoons of oil to sauté them. Or you can just use a dry nonstick skillet. Cook them all until nicely dark on both sides (I like them almost black). Then toss them with the remaining 2 to 21⁄2 cups barbecue sauce. Now you can dig in. Or wait until the next day, when they will have deepened in flavor and become even chewier. To reheat, just throw them in the oven or on the grill, or eat them cold with some potato salad—yum! Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.

MAKES 8 TO 10 SERVINGS

Zippy barbecue sauce
This is a well-balanced barbecue sauce for UnRibs, tofu, tempeh, or anything else where you want to capture that Fourth of July flavor. It’s got just the right amount of sweetness balanced by acidity, heat, and spice. If you prefer your sauce on the sweeter side, feel free to increase the sweetener.

2 (6-ounce) cans tomato paste1/2 cup maple syrup or organic sugar, or 3/4 cup coconut sugar, or more as desired1/3 cup soy sauce1/4 cup apple cider vinegar2 tablespoons molasses1/2 to 1 teaspoon liquid smoke6 cloves garlic, minced2 chipotle peppers in adobo sauce (canned), minced2 tablespoons chili powder1 tablespoon smoked paprika2 teaspoons ground cumin1 cup water

Combine all of the ingredients in a bowl and whisk together well or mix in a blender or food processor. Store this in a jar in the refrigerator for 2 to 3 months.
MAKES ABOUT 31⁄2 CUPS

Miyoko Schinner is the founder of Miyoko’s Creamery, which manufactures non-dairy, vegan cheeses. Born in Japan, Schinner lives in Nicasio, California with her husband, Michael and a variety of rescued animals. Schinner is the author of five cookbooks including the bestselling Artisan Vegan Cheese and The Homemade Vegan Pantry: The Art of Making Your Own Staples.

Should Everyone Supplement With Iron? Here’s What You Need to Know

Some people are concerned that being vegan causes anemia. It’s often cited as a common reason people say they aren’t vegan or stopped being vegan. But this couldn’t be further from the truth! Did you know that iron is abundant in plant foods? Here’s everything you need to know about iron in food, anemia, and iron supplements.

While iron deficiencies are not uncommon—it’s certainly not a vegan-only affliction. Anemia, which is a result of consistently low iron levels, can affect anyone at any age or stage of health, regardless of diet. There are some helpful statistics to better understand the risk. 

According to the National Institute of Health, low iron is least common in adult men, affecting about two percent. But for women, low iron ranges from nine to 12 percent in non-Hispanic white women to nearly 20 percent of Black and Mexican-American women. But does everyone need to supplement with iron?

What is Iron?

Iron is a mineral that plays a critical role in the body’s development. It helps the body produce hemoglobin, a protein that’s in red blood cells. This protein works to bring oxygen to your muscles. It also works to develop some hormones critical to a properly functioning body.

Iron deficiency

At first, low iron levels may not be noticeable. That’s because the body can pull iron stores from muscles, organs, and bone marrow. Unfortunately, those reserves can run out, too, creating a condition called anemia. Symptoms of anemia include digestive issues, weakness and lack of energy, body temperature dysregulation, problems concentrating, and memory loss. It can also decrease immunity, putting you at a greater risk of developing infections. Iron deficiencies in young children can lead to learning disabilities. 

Which foods contain iron?

Non-heme iron is found in tofu, leafy greens including spinach, kale, bok choy, swiss chard, collard, and beet greens, some lettuces, and virtually all beans, from white and black beans and lentils to peas and kidney beans as well as nuts and dried fruits such as raisin, prunes, and figs. Heme iron is found in meat, poultry, and seafood.

The difference between these two types of iron has to do with atoms. Non-heme iron is made up of free iron atoms. In heme iron, the atoms are embedded into the protein structure. Both plants and animals deliver iron, but animal foods come with so many undesirables from the ethical issues to the cholesterol. For most people, iron from plants is plenty.

Should you supplement with iron?

While iron is important for our health, too much can be as problematic as too little. It’s always best to get a recommendation from your physician following a blood test to confirm your iron levels. For women who are menstruating or pregnant, there may be an increased need for iron, which you can take at the onset of your period. 

Some medications can lead to iron depletion. And if you’re not eating a well-balanced diet, there’s a risk of low levels. If your physician recommends supplementing with iron, there are some options out there, but MyKind is the only company offering a truly clean, plant-based iron. 

This is what makes our mykind Organics iron unique, because it is the only organic liquid iron on the market that comes from actual plants. Read the label—you will see there are no chemical isolates in this formula, just clean organic plants and herbs.

I use to not be a fan of iron supplementation since most were full of synthetic chemicals. Plus, iron supplements usually taste pretty nasty. Okay, really disgusting, if I’m honest! But I’m happy to say our Mykind Organics Plant Iron & Organic Herbs Cranberry Lime creation is pretty tasty, and it makes it easy to give your body pure organic nutrition support. Ours doesn’t have that gross aftertaste, and I recently put it to the taste test to confirm.

There are a growing number of iron supplements on the market so just be sure to read the labels and look for clean ingredients. Keep in mind that not all iron supplements are vegan, so if that’s important to you, be sure to look for clarification on the packaging or contact the manufacturer to confirm.

 

With love,

Alicia

 

Dairy-Free Raw Strawberry and Chocolate Cheesecake

This raw cheesecake from This Rawsome Vegan Life looks so pretty! And it’s made from such clean ingredients, too.Crust:1 cup oat flour1 cup tigernut flour2 tablespoons maple syrup2 tablespoons melted coconut oil2-3 tablespoons fresh orange juice

Strawberry layer:

1 cup cashews3/4 cup strawberries1 tablespoon ground chia seeds3 pitted Medjool dates1/4 cup coconut milk1 teaspoon vanilla extract1/4 cup fresh orange juice1/4 cup melted coconut oil

Chocolate layer:

1 heaping cup cashews1/4 cup maple syrup1/4 cup coconut oil1/4 cup fresh lime juice1/4 cup coconut milk1 tablespoon ground chia seeds2 tablespoons cacao powder1 scoop (7.6 grams) of a vegan greens powder (like Athletic Greens)

To make the crust: mix all the ingredients together until you have a dough that will hold its shape when pressed between your fingers. Press into the bottom of a lined 6″ springform pan or other dish. Leave in the fridge.
To make the strawberry layer: blend all the ingredients until smooth. Scoop evenly onto your crust and put back in the fridge.
To make the chocolate layer: blend all the ingredients until smooth. Scoop evenly onto your strawberry layer.
Leave the cake in fridge overnight so it can set properly. Slice and decorate with whatever you like: edible flowers, chocolate chips, mint leaves, chopped nuts or seeds, chocolate or caramel sauce… Enjoy!

[image error] About Emily
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, as well as the best-selling author of three cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; and The Rawsome Vegan Cookbook. Em’s passion in life comes from friendships, food, forests, mountains, meadows and music. Emily has presented at veg expos and festivals across Canada and the US and lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh Úxwumixw (Squamish), and səl̓ilwətaɁɬ (Tsleil-Waututh) First Nations.

The 14 Best Clean, Vegan Sunscreens for Body and Planet

The weather in LA is heating up and we are slowly getting into summer mode over here. Bear and I love to spend time outside, hike with our dogs, and swim. Sometimes we surf! For times when sunscreen is needed (skin covered in sunscreen does not absorb vitamin D the same as un-blocked skin), these are my favorite sustainable and vegan sunscreens to use.

Like most conventional products, sunscreen can contain lots of icky ingredients. In order to steer clear of that stuff, look for a few key indicators on your sunscreen to help you navigate. Ideally the ingredients are natural or organic, and mineral-based (like zinc oxide) with limited other (hard to pronounce) ingredients. Bonus: look for products that also tout being reef safe. Ingredients gentler on the planet are generally gentler for our bodies, too.

If you want to dig deeper into certain brands or educate yourself more on those unknown ingredients, check out the Environmental Working Group‘s simple to use and informative sunscreen guide.

Though there are a fair amount of natural-based sunscreens out there, continue to read labels and question ingredients—as even if they lack some of the more common scary ingredients, there could be some other questionable ones in there. Here’s one: Ethylhexylglycerin is a relatively new chemical on the market and is commonly used as an alternative to parabens. While it does derive from vegetable oil, it goes through several chemical processes. It’s definitely not the worst ingredient out there, but there just isn’t too much research on it so just be aware. Similarly, Polyaminopropyl Biguanide is a synthetic ingredient commonly found in natural sunscreens. It is also not a terribly dangerous ingredient, but the way it works is by breaking the cell wall of bacteria and damaging its DNA. Studies have shown it’s not strong enough to break down human cells, so that’s a relief! But it is restricted in Japan so if you want to lean on the safe side, steer clear of it.

Listed below are some healthy sunscreens— some I like to use and others with excellent safety ratings.  So get your best summer on without burning, premature aging, or damaging coral reefs. Enjoy!

Best Sunscreen For Daily ProtectionFor the Face1. Josh Rosebrook Nutrient Day Cream Tinted, SPF 30

I love this tinted SPF! It has zinc, so it protects against UVA and UVB rays, blended with yummy organic ingredients like almond oil, calendula, and shea butter.
Get it here.

2. Body Deli Solar Day Cream 

I love the Body Deli products and this sunscreen does not disappoint, either. This is great for the face. Nice neutral scent, and feels really lightweight.
Get it here.

3. Manda Organic Sun Paste, SPF 50

This stuff is for a serious ocean day. If Bear and I were surfing for hours, I would use this on our faces. It smells so good.
Get it here.

4. Alba Botanica, SPF 30 

Goes on like a charm, feels nice! The coconut shea butter one smells really good!

5. Coola, SPF 50 

I love Coola’s sunscreen. There are a few different flavors but the gentle white tea scent is my pick. It’s reef safe and doesn’t leave a white tint. I mostly use this on my face but it feels nice on my arms and body and isn’t sticky either. I also love the Coola Guava Mango SPF 50 Sport organic sunscreen spray. It’s one of my favorites and smells incredible.
Get it here.

6. Raw Elements Baby and Kids Stick, SPF 30

Great! I love the idea of a stick- especially with a kid, it makes it super easy to apply on the face quickly and then let them run back into the sun! 
Get it here.

7. Elina Organics Sun Day, SPF 35

Super white and thick- I had to rub this one in a lot!!! It is heavy on the white tint but it does go in nicely.

For the Beach8. Keeki, SPF 30

I enjoy using Keeki, although some of the ingredients, particularly xantham gum, potassium sorbate, and banana flavor oil are slightly questionable. Xantham gum has some studies linked to digestive issues, potassium sorbate has been connected to skin and eye irritation, and banana flavor oil isn’t guaranteed to be 100% natural – there could be some artificial ingredients mixed in. These questions aside, it works well and doesn’t leave a major white tint.  
Get it here.

9. Butterbean, SPF 30

This one is thick and can be hard to rub it in. It also leaves a subtle white tint. However, once it’s on, it feels nice and smells even nicer.
Get it here.

10. Soleo Organics, SPF 30

This sunscreen rubs in rather easily and is great when you’re at the pool or beach as it  has a three-hour water resistance window!
Get it here.
Get it here.

11. MyChelle Replenishing Solar Defense, SPF 30

Smells great, lightweight, no white cast….but slightly sticky! Doesn’t feel overly sticky that I wouldn’t use it, though! 
Get it here.
Get it here.

12. Goddess Garden Sport, SPF 50

Not white at all, but you need to really rub this one in! It does smell good and absorbs quickly once you rub it in. 
Get it here.

Kids 13. Babo, SPF 50

Great for Bear — this one is very kid-friendly.  It does give you a slight white tint, and it isn’t super easy to rub on, but it is great for the shoulders and chest and I feel like it’s one of the best for keeping littles protected. 
Get it here.

14. All Good Kids Sunscreen, SPF 30

This one didn’t really pass the test! Extremely white on the face and body- and sticky once it’s on!
Get it here.

The Best Vegan Camping Food Tips: Plus, S’Mores Done Right

Camping is so wonderful. What’s better than a night out under the stars with a warm fire crackling away as you take in the sounds of nature? Pretty good stuff! And what better way to enjoy those precious moments than yummy meals cooked over an open fire (and a warm and gooey chocolate s’more with roasted marshmallows, of course). Here’s some of my favorite vegan camping food.

When camping, you want to take as little with you as possible—even if you’re car camping. On a recent trip, we wanted to have yummy food to eat that was nourishing while still working with less. It’s definitely possible to have a delicious, vegan meal—here’s what we did:
We roasted potatoes over the fire! They were absolutely delicious. So yummy, and filling, and perfectly warm since they were cooked in foil. Typically at home, we don’t use foil to cook with. But for camping it made sense.

According to macrobiotic chef Christina Pirello, aluminum foil is potentially toxic because it’s a soft alloy that “sort of melts in heat,” she says. “So when you see black on your aluminum foil when it comes off a hot dish, that alloy has gone into the food.” Pirello says that even though the risks for diseases such as Alzheimer’s and certain forms of cancer are low, “why would you risk it?”


Our potatoes were perfectly cooked and so savory. We also roasted asparagus and had some delicious Field Roast sausage. The Smoked Apple Sausage is a favorite of ours at home as well and it was even tastier over an open campfire. We tried a few different types of vegan hot dogs that were available from the health food store in Alaska—and still came out with the Field Roast as the group favorite. We put the sausages in bread with mustard and some other condiments. We found wrapping it in bread tasted yummier than using a hot dog bun. We do love the vegan hot dogs served at the Gentle Barn sanctuary here in LA. They serve Beyond Meat sausages and Field Roast frankfurters, so if you can find those, we love and recommend those—camping or not.

And of course, a campfire favorite: S’mores! We used Hu Chocolate, which is one of my absolute favorites, Dandies vegan marshmallows (no gelatin!), and the Whole Foods brand 365 graham crackers, which are made with organic ingredients and no palm oil. They do contain a small amount of honey, but they were the only clean ones we could find at the store. Basically, there isn’t a healthy graham cracker that I can find! (If you know of any, please let me know!). There are some vegan options, like S’moreables graham crackers are vegan and perfect for your summer s’more making. They do still contain sugar and other unhealthy ingredients, but they are honey-free. For me, I’d rather have all of the organic ingredients and a bit of honey than the not-so-healthy stuff. Whichever ones you use, S’mores are so fun to eat out under the stars on a warm evening.

There’s really not much else quite as perfect.

Love,
Alicia

How to Wash Your Clothes Sustainably

I read recently that 34 million tons of carbon dioxide emissions would be saved if everyone in the U.S. switched to cold water wash cycles. This got me energized to share some laundry tips. It’s something we do on a regular basis, so altering this ongoing habit can really make a significant impact.

It’s intuitive, and what our parents use to do—cold water washing, maximizing the water usage by filling an entire full load, and then air-drying unless tumble is absolutely necessary. That can really make a difference for the planet and also your pocketbook.

If you can’t manage a full load, some machines have a load size option (aka small, medium, large) so select the former ones to opt for less water. If you do not have this ability with your unit, try to use a full load to avoid water wasting. The same rule applies to the dryer. According to the EPA, this can save up to $40 a year per household.

Obviously, there are some exceptions to this, like diapers, and a few garments that may need the occasional high-temperature wash. But, washing full loads in your washer can save 3,400 gallons of water a year. Clothes will even last longer if air-dried since it’s gentler on the garments.

Nowadays, most washers and dryers on the market are energy efficient—a nice increase of 88% from 1983. High-efficiency washing machines cost less to operate, use less detergent, and save water. Your local power utility company may even offer a rebate for purchasing energy-efficient washers as well as Energy Star Certified dryers. Call them up or check out their website to inquire.

Aside from having an energy-efficient washing/drying appliance, another component I am mindful of is laundry detergent, as wastewater from these machines either flows into a septic tank in your backyard (where it then seeps back into the ground) or is sent to a wastewater treatment plant through a sewer system.

At most wastewater treatment plants, water is filtered and treated with various components, then eventually discharged to a water body, here in LA it’s the Santa Monica Bay. Some wastewater treatments recycle their wastewater, but the majority are not there yet. So, think about what kinds of products you are using to wash your clothes as this water eventually makes its way to the ocean.

This is how I try to reduce my impact when doing laundry:

I smell my clothes and always take a second look to make sure it actually needs to be washed. Things like denim, sweaters, and dresses can be worn a few times before washing.I always use cold water.My go-to soap for years has been Eco Nuts soap berries. These little soap berries work great, are naturally biodegradable, economical (the box lasts 100 loads!), and come in a box without any plastic wrapping. I’m obsessed with them! Pop a few berries in the little cotton pouch they provide and throw them into your wash load.Since wastewater can flow to the ocean, it’s important to use a Guppy Bag for your synthetic-fiber based clothing items. Guppy Bag prevents microfiber pollution. It basically acts as a filter; otherwise tiny plastic fibers will make their way to the waterways and harm our precious marine life. I place items like my yoga pants and sports bras in it for the wash cycle and then pull it out of the bag to air dry.I installed a drying rack and use it all the time. Bedsheets, Bear’s clothes, my clothes you name it. I love it because it unfolds off the wall, so it’s an easy way to save space and air-dry at the same time. But air-drying can be done in so many low-maintenance forms whether it’s out in the sunshine or in a small rack un-folded by hand. Check out this compact cute wood one.  There are some fabrics like jeans or towels that might be stiff/crunchy air-dried from the get-go, so for those items, I’ll throw them in the dryer for about 5 minutes to fluff the fibers, then I take them out to air dry.We have a greywater system installed in our home for our bath/shower/sink. You can read all about it here. We missed the boat on connecting it to our laundry machine. But you can! It depends on the plumbing. But if you do it, it means the water from laundry/shower/sink etc. is recycled to water fruit trees and more instead of being wasted.

 

The Best Summer Fruit to Eat Right Now

Who doesn’t love a good farmer’s market haul? I recently stocked up on the best summer fruit: blueberries, blackberries, boysenberries, raspberries, mulberries and strawberries.

Boysenberries are soo good, and fun to have. And mulberries are my absolute favorite. This is the time of year that all of these delicious berries are growing locally for us in California. It’s also time for nectarines, cherries, and I think apricots are almost here too.

I love to make berry stew. I used raspberries, blackberries, and some brown rice syrup. If you’ve never made a dish like this before, try out the Plum Soup from my book (page 280). It’s in the Superhero section, and it’s delicious. You can use any seasonal, local fruit that speaks to you.

I grew all these berries in my garden!

I love how every year I wait for gorgeous summer fruits to come in season. I wait and wait and then suddenly, one day I go to the farmer’s market and there they are, all ready for me….so exciting. It’s so great to get them when they are in season. This is when they are supposed to be eaten. They are better for you, they taste better, and cost less.

It’s a great time for superheroes to indulge in nature’s sweet treat. Don’t let grocery stores pull a fast one on you and make you think that summer fruits are in season all year long. They are usually shipped from far away places, enjoy summer fruit while it’s summertime. It’s like a special gift, this precious window of time.

Eating an excessive amount of fruit can cause breakouts, loose stool, and weakened intestines. That said, if you are prone to go for the Häagen-Dazs instead and this is your replacement, have as much as you want!

And you can always freeze the summer fruit that you may have bought in bulk for super cheap at the farmer’s market, so you will have a secret stash of it if you get desperate for an out-of-season fruit pie or a smoothie.

If you don’t live somewhere that has a local farmer’s market, then of course do the best you can at the store. Some stores have labels saying where the produce was grown. Try to choose fruit that traveled the shortest distance and that is organic. Do the best you can, making the best choices under whatever circumstances you’re dealing with. Otherwise, enjoy the fruit while it’s here!

Seasons are beautiful… Enjoy them!!! And happy Summer!