Alicia Silverstone's Blog, page 31

Kind Classics: How to Fall in Love With Dark, Leafy Greens

Dark leafy greens are some of the healthiest foods we can eat. Loaded with vitamins and minerals, they also taste amazing, are versatile, and kids love them. Here are some of my favorite ways to enjoy them.

Whenever I have kale with umeboshi vinegar and flaxseed oil I think, “My God, if people aren’t eating this, they are crazy!”

If you haven’t been using the ume-flax combo on greens, you are missing out! It is just so delicious. Of course, sometimes greens like kale, collards, or bok choy are good on their own – especially for superheroes. But when you feel like your greens need a little extra kick, you must put a tad of umeboshi vinegar and a bit of flaxseed oil on them. Yum! The Bok Choy and Ume Vinaigrette recipe in my book (p. 264-265) will do the trick, and ume-flax dressing is insane with cabbage, leeks, and toasted sunflower seeds too.

Also, if you are afraid or new to greens, and they sound disgusting to you, this will cure you! Try some greens with my Tahini Dressing (p. 263), Basic Ume Vinaigrette (p.172), or the Ume Sesame Dressing (p.262-263) from my book – I’m pretty sure if you hate greens, and you put one of these sauces on them, you’ll love ’em. And, of course, your body will too!

Remember to eat greens at least once a day – the dark leafy ones. Iceberg lettuce doesn’t count! I’m not talking Swiss chard or spinach, I’m talking Chinese cabbage, kale, bok choy, or collards. Swiss chard and spinach are fine for vegans but not something superheroes want to eat frequently (no more than 1-2 times per week). For info on why, see p. 64 of The Kind Diet.

There is a whole world of green goodness waiting for you.

Check out this recipe for kale with umeboshi.

And this one for vegan Reuben sandwiches wrapped in collard greens—it’s a great one for kids.

 

Raw Vegan 'Oreos' from The Colorful Kitchen

This recipe for raw, vegan Oreo cookies comes from Ilene from The Colorful Kitchen. Looks like a fun and much healthier take on the popular cookie. While Oreos are vegan by default, they’re loaded with processed oils and refined sugar. This recipe elevates your favorite childhood snack with better-for-you whole food ingredients you can feel good about eating. Grab a glass of oat milk and enjoy!
Ingredients

1 cup oat flour8 pitted dates, soaked at least 30 minutes¼ cup cacao or cocoa powder2 tbs coconut oil2 tbs maple syrupdash of salt1 cup cashews, soaked at least 4 hours¼ cup coconut butter2 tbs maple syrup1 tsp vanilla extract

Instructions

Prepare cookies by placing oat flour, dates, cacao powder, 2 tbs coconut oil, 2 tbsp maple syrup and salt in blender or food processor. Blend until mostly smooth.On a clean surface (I use a piece of parchment paper) roll mixture out until it’s about ¼” thick. Use a circular cookie cutter to cut out cookies. Transfer cookies to a plate and place in freezer to set.Prepare filling by draining cashews and blending with coconut butter, 2 tbsp maple syrup and vanilla until smooth.Remove cookies from freezer. Spread icing over cookies to create sandwiches. You may want to set them back in freezer for 15 minutes to set before enjoying. Store in refrigerator.About Ilene
Ilene Godofsky Moreno, author of The Colorful Kitchen, is a health coach, recipe developer and food photographer. She shares plant-based recipes that are “colorful, not complicated” on her blog The Colorful Kitchen. Ilene can be found cooking in Brooklyn, New York with her husband and daughter.

Raw Vegan ‘Oreos’ from The Colorful Kitchen

This recipe for raw, vegan Oreo cookies comes from Ilene from The Colorful Kitchen. Looks like a fun and much healthier take on the popular cookie. While Oreos are vegan by default, they’re loaded with processed oils and refined sugar. This recipe elevates your favorite childhood snack with better-for-you whole food ingredients you can feel good about eating. Grab a glass of oat milk and enjoy!

Ingredients

1 cup oat flour8 pitted dates, soaked at least 30 minutes¼ cup cacao or cocoa powder2 tbs coconut oil2 tbs maple syrupdash of salt1 cup cashews, soaked at least 4 hours¼ cup coconut butter2 tbs maple syrup1 tsp vanilla extract

Instructions

Prepare cookies by placing oat flour, dates, cacao powder, 2 tbs coconut oil, 2 tbsp maple syrup and salt in blender or food processor. Blend until mostly smooth.On a clean surface (I use a piece of parchment paper) roll mixture out until it’s about ¼” thick. Use a circular cookie cutter to cut out cookies. Transfer cookies to a plate and place in freezer to set.Prepare filling by draining cashews and blending with coconut butter, 2 tbsp maple syrup and vanilla until smooth.Remove cookies from freezer. Spread icing over cookies to create sandwiches. You may want to set them back in freezer for 15 minutes to set before enjoying. Store in refrigerator.

About Ilene

Ilene Godofsky Moreno, author of The Colorful Kitchen, is a health coach, recipe developer and food photographer. She shares plant-based recipes that are “colorful, not complicated” on her blog The Colorful Kitchen. Ilene can be found cooking in Brooklyn, New York with her husband and daughter.

‘Forever Chemicals’ In Food Packaging and Cosmetics: What You Need to Know About PFAS

If you’ve eaten takeout or fast food in the last few years or used long-lasting cosmetics, there’s a good chance you got a little something extra with your order: PFAS chemicals—Perfluorooctanoic acid. Better known as forever chemicals, here’s what you need to know about these toxins.

What are PFAS?

A 2020 report published by Toxic-Free Future found that many major fast-food corporations likely serve your food in PFAS coated packaging. Often found in pizza boxes, food wrappers, takeout containers, and paperboard packaging, PFAS chemicals are most often used in fast-food restaurants to prevent grease or food from sticking to containers. 

Another report, published earlier this year, also found PFAS in a number of top cosmetics products marketed as long-lasting.

The chemical characteristics of PFAS make them prevalent in a multitude of industries as well. Products that are advertised as “grease-proof, stain-resistant, fire-retardant, non-stick, or water-repellent” likely contain PFAS. 

According to recent toxicity studies, these chemicals can seep into our food and beverages and also make their way back to people and animals through water, food, and air. Exposure to PFAS has been linked to certain cancers, thyroid disease, high cholesterol, damaged immune system response, and other adverse health problems in humans.

Manufacturing titans, Daikin and DuPont, knew about the potential dangers of a PFAS chemical used since 2010 in food packaging, but hid them from the U.S. Food and Drug Administration, according to company studies obtained by The Guardian. (For more info on corporations hiding the dangers of PFAS, and to better understand this prevalent pollution, please watch the documentary, The Devil We Know.)

Tennessee Riverkeeper filed a lawsuit against Daikin and 3M in 2016.

As of this year, Burger King, McDonald’s, and Wendy’s allegedly still use PFAS in some food packaging. Even containers from more “health-minded” chains also appeared to contain PFAS, according to Toxic-Free Future. McDonald’s claims to have stopped using the long-chain PFOA and PFOS compounds in 2008, but Consumer Reports has revealed that packaging for both the Big Mac (and the Burger King Whopper) both “appeared to be PFAS-treated,” meaning they likely contain these newer “short-chain alternative” PFAS chemicals.

These chemical corporations continue to claim that short-chain PFAS compounds are safe and “practically non-toxic.” They have placed the burden of studying them and proving their danger onto the public. Unfortunately, US government officials do not require robust and broad research on safety before approving PFAS chemicals, and the government does little to investigate chemical safety, once they are released into the public. Independent researchers continue to discover that PFAS, regardless of long-chain or short-chain, accumulate in the environment, animals, and humans, and are toxic.

People who eat more meals at home have lower levels of harmful PFAS chemicals in their bodies, than those who eat fast food and take out often, according to a recent study by the Silent Spring Institute.

6:2 FTOH

The chemical called 6:2 FTOH, or 6:2 fluorotelomer alcohol, was developed by Daikin and approved by the U.S. Food and Drug Administration (FDA) in 2009. The US government approved the chemical for use in food packaging, basing their decision partly on Daikin’s studies that suggested that the chemical was non-toxic. Ten years later, two independent researchers, discovered that Daikin had withheld studies from the FDA suggesting toxicity concerns.

Science Direct describes exposure to 6:2 FTOH as:

“The general population is exposed to 6:2 FTOH by inhalation of evaporates from treated surfaces or ambient concentrations in air, ingestion of indoor dust, or ingestion of food packaged in materials containing PFAS.”

6:2 FTOH is now linked to serious health issues. Science from the FDA, independent researchers, and even industry is showing this PFAS compound can cause cancer, liver damage, kidney disease, neurological damage, developmental problems, and autoimmune disorders. Since 2018, several studies by the FDA and industry have concluded that the chemical may stay in the human body for years and could be more toxic than the companies had previously suggested.

Public Health

The EPA and federal government continue to fail the public by not regulating and limiting this entire family of chemicals. States and smaller government agencies are stepping forward to address the problem and safeguard public health. Several states have prohibited PFAS in food packaging including Washington, Maine, New York, and Vermont. The National Defense Authorization Act for FY 2020 also bans PFAS in food packaging for military meals after October 1, 2021.

Reducing the amount of PFAS in single-use items like food containers can lower PFAS contamination in the environment by reducing the amount of these chemicals in landfills. PFAS compounds are so dangerous and powerful that their concentration is measured in parts per trillion not parts per billion. Even a tiny amount can be dangerous and detrimental to a waterway. Landfills are a significant source of PFAS pollution entering the environment. Chemicals seep out of landfills untreated, where it flows into our nearest creeks and rivers and can enter the water supply. Most municipal wastewater treatment plants cannot treat PFAS chemicals, so they are often released in our water from these sewage plants or biosolids. Biosolids is another name for human waste and waste used as fertilizers, which can run off into nearby waterways untreated.

The prevalence of PFAS chemicals in people and the environment, as well as the lack of independent research on their harm, is illustrative of a government system that has been captured by the industries it is supposed to regulate.

[SOURCES: US EPA, US FDA, The Guardian, Consumer Reports, MLive.com, Silent Spring Institute, Toxic Free Future, Food Safety News, Environmental Working Group.]

 

The 5 Best Foods That Fight Migraines

Migraine headaches affect 25 percent of the female population and about 8 percent of the male population. Most people who suffer from migraines head straight for the medicine cabinet, but there are foods that can help reduce the frequency and severity of migraine headaches. These are the best ones.

A while back, Kind Lifer Melissa shared her story about overcoming her migraines by cutting out cheese. When following the kind or superhero diet, you will notice a dramatic difference. Seriously. I use to get severe migraines as a kid. The pain was so unbearable! I have memories of praying so intensely for it to stop because it would hurt so bad. Thankfully, I have not had one since I changed my diet to a kind one. If you follow a kind diet but still get migraines, try going superhero and that should do the trick. If they continue, I recommend you see a macrobiotic counselor.

For now, here are five foods that help fight migraines.

1. Millet

Millet contains migraine-preventing magnesium. Try it for breakfast in my millet and sweet vegetable porridge.

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2. Flaxseed

The research is still in its infancy but flaxseed is high in omega-3s and some studies have shown that Omega-3s can reduce the frequency of migraines

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3. Olive Oil

At least one study concluded that Olive Oil (also high in omega-3s) reduced the length, intensity, and duration of migraine attacks in adolescents.

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4. Spinach

Vitamin B2 (riboflavin) is a major weapon in the battle against migraines. Spinach has some of the highest amounts of riboflavin among other vegetables*.

5. Water

Dehydration is a common trigger for migraines, so before you reach into the medicine cabinet, or start chowing down, make sure you’ve had your H2O!

Other foods believed to fight migraine headaches are peppermint, cayenne pepper, ginger, wheat germ, soy, and many dark leafy vegetables.

*Spinach has high levels of riboflavin- but just remember to be mindful of eating it 1-2 times a week (and not daily). This is because it contains low levels of oxalic acid, a naturally occurring acid that can interfere with calcium absorption. There are many other riboflavin-rich veggies such as asparagus, broccoli, and peas that can be substituted.Photo Credit: , Acico Foods, How Stuff Works, & Fairway Market

Easy, Vegan Gelatin-Free Strawberry Kanten Recipe

Kanten contains a sea vegetable called agar agar, which makes liquids set like Jell-O. This works well with any kind of berry, or use a combination of berries if you like. Superheroes can have kanten 3 or 4 times a week, and it will last about 4 days in the fridge.Serves 4 to 6Ingredients1 Pint fresh or 1 cup frozen and thawed strawberries (or any berry of your choosing)4 cups apple juice1 tablespoon fresh orange juicePinch of fine sea salt3 generous tablespoons agar agarA few drops ginger juice (grate a one-inch piece of ginger and use your fingers to squeeze out the juice)InstructionsSlice the berries thinly, and arrange them in an 8” x 8” heatproof glass dish or baking dish.Combine the apple juice and orange juice in a saucepan over medium heat. Add the salt and the agar agar. Bring to a boil, and let simmer for 10 to 15 minutes, stirring often to make sure the agar agar doesn’t stick to the bottom of the pot. Simmer until all the agar agar has dissolved. (If it doesn’t dissolve completely, it will make little lumps in your kanten.) Stir in the ginger juice and pour over the berries.Allow the kanten to cool to room temperature, and then refrigerate, uncovered, until chilled and set, about 2 hours. The kanten is now ready to serve. You can cover and keep in the fridge for up to 4 days.VariationsYou can make this with any kind of juice you like, including peach, apricot, or pear. A combination I especially like is peach juice with fresh apricots and blueberries. Because apricots are only around 1 month of the year, I try to use them in all sorts of dishes. They are my favorite!To make a lovely fruit pudding, increase agar agar to 4 tablespoons, let the kanten set completely, and then whiz it all in a blender with 1 tablespoon tahini. Serve in a wine glass!

How to Build Collagen Naturally for Healthy, Glowing Skin

There are all kinds of collagen products on the market, but what exactly is collagen and what does it do? Is it really beneficial to your skin?

Collagen is the most abundant protein in the human body and is often described as the glue that holds everything together. It’s mostly found in fibrous tissues such as tendons, ligaments, and the dermis of the skin where it acts as a structural scaffold.

Collagen, along with elastin and keratin are the three key “beauty” proteins in the body. Its key structural protein works with elastin to provide the skin with strength, smoothness, and elasticity, while keratin is what protects the outer layer of the skin and makes up 95 percent of our hair.

When we are young, we have an abundance of these three proteins, which is why children and teenagers have beautiful shiny hair and smooth skin. As we age, our body’s production of collagen and other structural proteins starts to slow down, our skin starts to lose its elasticity, and we start to notice sagging skin and wrinkles.

If you’ve ever watched TV or walked down a pharmacy aisle, I’m sure you’ve observed the countless anti-aging creams that highlight collagen, claiming to plump up the skin and suggest turning back the clock. Seems appealing right? But what most people don’t realize is that collagen is a fairly large molecule that can’t be absorbed whole through the skin, so most of these creams simply stay on the skin and do not build collagen within the body.

In addition to lotions, dietary supplements for collagen-building have become popular but just like collagen skin creams; whole collagen supplements cannot be absorbed.

But here’s the bottom line: You can’t eat collagen to build collagen.

However, eating a diet rich in clean plant protein and filled with vitamins (especially A, C, E, and the B’s), minerals (Zinc and Silicon), and other co-nutrients can help build it! I have seen this evidence firsthand. I credit a vegan diet 100 percent for improving my health and wellness, finding my skin and hair to be more radiant than ever. While I get nutrition directly from the whole foods I eat, the prospect of having a handy vitamin safety net filled with nourishing and youthful goodness excites me! And I wanted to provide you something clean that actually works, so you don’t waste your money and get tricked.

It’s why I created mykind Organics Certified USDA Organic, Non-GMO Project Verified, Vegan Certified, Gluten-Free Certified Plant Collagen Builder. It is made from over 30 real, nutritious organic, family-farmed whole food foods—with specifically chosen ingredients to help support the body’s own collagen production.

Here are some of the superstar ingredients:

– Silica from 100% Certified Organic and All Natural Bamboo Extract; bamboo shoots are excellent sources of protein, supplying a variety of minerals, including silica.

– Organic Amla Berry: amla serves up a healthy helping of whole food vitamin C, a vital co-nutrient for collagen production in the skin. Plus, it protects cells and skin from nasty free radicals, helping to prevent signs of natural aging.

– Pomegranate: pomegranate is an antioxidant/ polyphenol (polyphenol is a term for the several thousand plant-based molecules with potent antioxidant properties) superstar! Antioxidants provide numerous health benefits, while polyphenols are beneficial for proper enzyme and cell receptor function. Among other things, high polyphenolic pomegranate supports skin health and protection from UV damage.

– Organic Rooibos and Organic Green Tea: rooibos is a herb with 50 times more antioxidants than green tea, is known to fight free radicals and is rich in vitamin C, tannins, and minerals—all of which can support healthy, glowing skin, healthy teeth and bones. The Green Tea is decaffeinated through a water extract so there’s so stimulating caffeine effect (and no chemicals), just antioxidants.

– Biotin; is actually vitamin B7, it’s sometimes referred to as vitamin H – for hair – and is commonly found in supplements for hair, skin, and nails. This biotin comes from flowering plants in the pea family, called Sesbania, a clean, pure biotin source.

– Organic Turmeric; turmeric’s active ingredient is curcumin—a powerful antioxidant supporting healthy aging by inhibiting the breakdown of cells, including skin cells.

With love,

Alicia

Bad Manners: Sweet Potato, Squash, & Black Bean Enchiladas

Bad Manners: Eat Like You Give a F*ck is a tough, edgy, and fun-looking cookbook all about eating plant-based. The authors lay down the facts, provide the steps, and want you to “elevate your kitchen game.” These guys make me giggle. I’m not the biggest fan of enchiladas but I definitely want to try these! Enjoy!

There are two kinds of people in this world: people who like enchiladas and people who have no fucking taste. Which are you?

MAKES 8 ENCHILADAS OR ENOUGH FOR 4 PEOPLE

ENCHILADA SAUCE

21/4 cups vegetable broth

1/3 cup tomato paste

21/2 tablespoons chili powder

2 teaspoons ground cumin

11/2 teaspoons dried oregano

2 to 3 cloves garlic, minced

2 teaspoons soy sauce or tamari

1 tablespoon lime juice

FILLING

1 large sweet potato (about 1 pound), chopped into nickel-size pieces*

2 teaspoons olive oil

1/2 yellow onion, chopped

1 medium yellow squash, grated on your box grater (about 1 cup)

1 teaspoon chili powder

2 cloves garlic, minced

11/2 cups cooked black beans**

1 teaspoon maple syrup or agave syrup

A pack of corn or flour tortillas

Sliced avocado

Chopped fresh cilantro

1/2 teaspoon ground cumin

1/2 teaspoon salt

Make the enchilada sauce: Dump everything but the lime juice into a medium saucepan and bring to a simmer. Use a whisk or something and make sure that the tomato paste isn’t just sitting in a fucking clump. Let that simmer together for 10 to 15 minutes so that the sauce has time to thicken up a little. Add the lime juice and turn off the heat. Let that shit cool while you make the filling.To cook the sweet potato, grab a medium saucepan, fill it with an inch or two of water, and bring to a boil over medium heat. Throw in your metal steamer basket and fill that with the chopped sweet potato. Cover and steam until tender, 10 to 15 minutes. Dump into a bowl and smash the pieces around. Some chunks are fine, so you don’t need to work too hard at making this smooth.While the sweet potato steams, grab a large skillet or wok and heat the oil over medium heat. Add the onion and sauté; until it begins to brown, 3 to 5 minutes. Toss in the squash and cook for another minute. Add the chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes and then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until all that shit is combined.Now you’re going to make the motherfucking enchiladas. Crank your oven to 375F. Grab a 9 x 13-inch baking dish.Cover the bottom of the baking dish with about 11/2 cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. You know how the fuck enchiladas are supposed to look, so handle that shit. Keep going until you run out of space or out of filling.Cover the enchiladas with the remaining sauce, cover the dish tightly with foil, and throw it in the oven for 20 minutes. Take off the foil and cook it for 5 more minutes. Let it cool for a minute or two before serving. Feel free to top those savory sons of bitches with some sliced avocado or chopped cilantro if you give a shit about presentation.

(keep going ’cause you know we aren’t done . . . )

* You really just need 1 large cooked sweet potato. If you have a leftover roasted sweet potato or something, just scoop out the flesh and move on with the recipe. Or steam it in the microwave if that is your shit: Stab it with a fork, then cook on high for 5 minutes, flip, then 5 minutes more.

** Or one 15-ounce can

Our Alaskan Vacation: On the Hunt for Bears and Adventure

How was your summer? It flew by for me and Bear with an incredible trip up to Alaska. We spent time with friends and all that nature really filled us up in the most important ways—fresh air is good for the body and soul!

We visited with our friends, Ashleigh and Ashleigh (how cute are their names?). Boy Ashleigh is a pilot, so we got to go on some incredible journeys where there was no one else around for miles. 

One morning, we woke up, I made everyone a healthy breakfast, and then we took off in Ash’s plane. Bear and I were both excited before taking off in this little plane on the water. I knew we couldn’t have been in safer hands! The views from the plane were so beautiful. We landed after two hrs in Brooks where we were hoping to see some bears in the wild. 

At the Brooks waterfall, we saw bears. Lots and lots of bears. They were there eating salmon—getting as much in their bellies as they could ahead of the cold winter months to come. The bears wait ever so patiently for the salmon to come to spawn and die. We were a tad early in the season, so we weren’t sure we would see many…but we did! We couldn’t believe how close we were to them. Mama bears and cubs, teenage scrawny bears, and full-grown grumpy bears. When we were leaving there was a big bear on the path in front of us! 

Flattop trail was our first time hiking in this state. It was a bit scary toward the end when we were crawling up the top of the mountain. We all would have turned around sooner, but Bear was determined to get to the top! And it was such a great view from up there. I love his determination and curiosity.

On our third day, we all flew into Homer. Ash landed us beautifully, and we took a water taxi to a cove and wasted no time getting in the water to go kayaking. After the gorgeous views and the adorable sea lions and otters, we went back to our cabin rental to have dinner on the deck. It was stunning! Of course, we wanted to see more, so we went on a walk after which led us to some horses. This day and every day on this trip ended later than Bear’s bedtime, I caught him enjoying the beauty and simplicity of this gorgeous place. My Bear even got to help fly the plane during this part of the trip. That was a wild moment for this Mama Bear! 

Our kayaking adventure is one to remember. I had Bear in my kayak at first and he got himself so wet. He was super cold and not helping to paddle—just dead weight. We were in the middle of the bay halfway to our beach. I’m trying my hardest to get to the end, so I hollered to the Ashleighs that perhaps Bear would be better off in Ash’s kayak, instead of us dead at bottom of the bay. 

We paddled to the water’s edge that had a small lodge—all by itself.  Were we trespassing? I wasn’t sure. The keepers came out and we asked if we could take a rest. I told them that my baby was wet and cold and needed a break. They kindly let Bear in to use the bathroom. As soon as I walked in to look for him, I found Bear sitting in front of a fire with cookies and hot water to warm up. They couldn’t have been nicer to take care of us! 

After our rest, we swapped kayak partners, so a very pregnant Ashleigh was with me while Bear went with Ash. It was a way better arrangement for this mama and mama-to-be. After arriving at our beach destination we hiked to the glacier and had a picnic. It was freezing! I must have had a million layers of clothes on, but it was so worth it. It was cold but the spirit of adventure warmed our hearts.  We headed back down the hike, kayak, home, and went to dinner then to bed.

It was a wonderful trip full of adventure and we just couldn’t be more grateful. Did you take any trips this summer? How was it?

P.S. Give some of our camping favorites a try!

Non-Toxic Hair Dyes: What You Need to Know Before Coloring Your Hair

Guest blog by our friends at Branch Basics.

If you’re a health-conscious person who colors your hair, you’ve probably experienced the struggle of trying to find a safe, natural hair color that actually works. And make no mistake, it is a struggle to match your color with a non-toxic brand that lasts, covers gray, works with your natural tones and highlights, and truly contains no (or very few) harmful chemicals. It’s no wonder so many just give up and hope their healthy lifestyle will buffer the regular onslaught of chemicals. Some of these include cancer-causing PPD, formaldehyde, and ethanolamines; endocrine-disrupting phthalates, fragrance and ammonia; as well as heavy metals, and different forms of toluenes that impact the nervous system, and many more poisons.

I get it because I’ve been there. I also understand that feeling your best isn’t just about eating well and avoiding toxins, you also need to feel good about how you look, which makes the temptation to compromise perfectly understandable. However, thanks to new innovations in non-toxic hair color, you may not have to turn a blind eye to have fabulous hair any longer. While truly chemical-free hair colors are few and far between, our team has managed to find a few impressive products we’re comfortable recommending for all hair types.

1. Green Hare Mud

Green Hare is not a well-known brand, but a member of our team stumbled upon it while researching natural hair dyes—and she was pretty excited about the results.

According to founder Jeannie Wrightson, “Green Hare Mud is pure ground plant materials. We use zero fillers, binders, thickeners, preservatives, or anything in our product or packing that is not clearly listed.” This product is not a hair “dye” per se, because it contains “no lift”. “Lift’ is the chemical reaction required to actually change your hair’s color and thus, requires chemicals. Rather, it’s a 100% natural permanent hair stain made of a proprietary blend of all-natural herbs, barks, berries, teas, and other ingredients that will permanently stain your hair…and cover gray.

According to our in-house source, the application is very easy and the results—in color, gray coverage, and durability—are worth the 30-90 minutes processing time. You can apply this product yourself after familiarizing yourself with the instructions or direct a trusted hair professional. Another thing we love is that it contains virtually no plastic packaging, so there’s very little waste. The only downside is their color palette is somewhat limited, but they cover all the bases (blonde, dark blonde, red, dark brown, very dark brown, etc.) and you can mix and match to create a custom stain. There’s even a “red remedy” if your hair tends to grab too much red from color.

Learn more at the website.

2. Hairprint

Hairprint is another good option for those with brown or black hair. This product is not a “dye”, rather a patented repigmentation product that returns your hair to its original color with no dyes, chemicals, or harsh toxins. It uses only 8 food-grade ingredients, claims to cause no damage to hair, and boasts the “Made Safe” certification—which we know from experience, is pretty hard to get. This treatment is directed to be applied at home in about 75-90 minutes.

It’s been featured in several beauty publications including Glamour and Goop, and some people swear by it. We haven’t tried it personally, but from our research, it looks like an excellent option for those with darker hair color who don’t have more than 50% gray. However, based on Hairprint’s website and customer reviews it will not work on every type of hair—especially if you have a lot of gray and/or if you have white hair which is apparently very difficult to re-pigment. And some people found the hair preparation and coloring process a bit cumbersome…but we’d say it’s worth the trade-off to avoid the chemicals!

Hairprint states that their product will not re-pigment blonde or red hair (but they’re working on it), and they have helpful instructions for getting the best possible result. They also have hair specialists to help you troubleshoot as you get the hang of the system, and some salons do carry the product.

Based on the ingredients and their “made safe” certification, Hairprint appears to be a great non-toxic option for all you brunette beauties out there. Check out the ingredients and learn more here.

3. Natural dyes: henna & indigo

Henna’s been around forever and is a tried and true non-toxic semi-permanent option. It won’t damage your hair and real Henna contains no harmful ingredients. And unlike the Henna bars of yesteryear, there are now many pre-mixed Henna-based hair color powders, which make the application a lot easier. The only downsides are it won’t always cover grays, it’s not always permanent, and its color tends to be on the red side—though you can play around with it and even add indigo (see below) to achieve a more neutral tone. This is a great option for all hair types and colors, especially if you’re seeking a non-permanent color change.

One misconception about Henna is that once you use it you can’t apply any other hair color until it grows out or you get it stripped out. The truth is you can dye your hair with regular color after the Henna has faded for 2-3 weeks, but check with your stylist for their recommendations.

Indigo is a plant-based dye from the indigo plant which is used in conjunction with Henna to create dark browns and black tones with less red. Some people also have success using it to cover gray, especially if it’s left to process long enough. The downsides of indigo are it can take a long time to achieve your desired color, and often requires two steps to use in conjunction with Henna depending upon the color you’re looking to achieve. The good news is, there are a lot of companies that have made the henna/indigo application process a no-brainer, so it’s worth looking into for those with dark hair.

4. All-Nutrient

All-Nutrient is an organic hair coloring line I’ve used with great success for several months. Their permanent hair dyes are free of sulfates, parabens, formaldehyde, phthalates, propylene glycol, MEA, DEA, and other toxic fillers. However, we want to be clear that this is not a 100% non-toxic, clean option, so we highly recommend weighing the pros and cons of using hair dyes before jumping in!

For instance, during the years of healing my endocrine system, normalizing my menstrual cycles, getting pregnant, and nursing my newborns, I chose to skip all hair dyes in effort to heal and strengthen. Only after my body was stronger, did I make the decision to use hair dyes, and even still I take precautions. After researching many “non-toxic” brands, I settled with All-Nutrient as it seems to be the cleanest out there.

A few tips to lessen exposures if you do decide to dye your hair: going lighter is less toxic than going darker, and obviously doing only partial highlights is much better than doing a full color. I recommend going to a salon that only uses non-toxic/cleaner lines like All-Nutrient and does not do perms, as these contain a lot of toxic VOCs that should be avoided.

5. Naturalique

Naturalique is a professional coloring brand that a hair colorist can utilize. They have some PPD (Paraphenylenediamine)-free color options. Sensitive individuals with mild to moderate gray should begin with just coloring the roots of the visible gray on the part and next to the face, and then color approximately an inch away from the roots in the rest of the hair. This gentler method reduces the amount of product being absorbed directly into the scalp.