Alicia Silverstone's Blog, page 6

Peanut Butter Chocolate Maca Cups

These peanut butter cups are reminiscent of my chocolate peanut butter cups from The Kind Diet. This recipe includes our mykind Organics superfood blend for an energizing boost! Let me know how you like it below.
Serves: 12

Use Organic  For the Chocolate:½ cup unsweetened and unsalted creamy peanut butter½ cup cacao½ cup maple syrup½ cup coconut oil melted2 tablespoons coconut butter or coconut manna1 teaspoon vanilla extract1/8 teaspoon sea saltFor the Maca Peanut Butter:½ cup unsweetened and unsalted creamy peanut butter½ cup coconut oil melted¼ cup maple syrup2 Tablespoons mykind Organics Maca Powder2 Tablespoons coconut butter or coconut manna½ teaspoon vanilla extract

Directions:

Line 12 cupcake cavities with cupcake liners.In a blender, place all chocolate ingredients and blend until smooth.Pour chocolate about 1/2 to 3/4 of the way up of each cupcake cavity.Place in freezer for about 10 minutes.Next, place all maca peanut butter ingredients into the blender and blend until smooth.Pour peanut butter mixture on top of each chocolate piece and then freeze again until they are set (about 10 minutes).Store cups in freezer for up to 2 months.

Enjoy

The Very Best 7 Vegan Chocolate Brands: From Bars to Truffles

Is there anything better than a rich, velvety smooth bite of chocolate? Of course not! I’ve tried them all and these are my favorite vegan chocolates, hands down. Whether you’re gifting them or eating them all yourself, you can’t go wrong with the offerings on this list.

What is chocolate?

We love it from childhood, but do we even know where chocolate comes from? It’s actually pretty fascinating stuff: Chocolate is the bean (seed) of the cacao fruit. Shaped like a small football, cacao pods grow on trees throughout Central and South America, as well as across Africa and Asia. Inside the fruit, there’s a white fleshy pulp (you can eat this! it’s sweet!) and hidden inside the pulp are the chocolate beans.

One cacao fruit can contain as many as 60 beans! The chocolate bean is big for a bean — about the size of an almond or even a Brazil nut. When it comes out of the pod raw, it can be dark purple. It doesn’t taste much like chocolate at that point — it is strong and bitter. But once fermented, dried, and roasted, it starts to take on that warm and nutty flavor we all know and love.

Why vegan chocolate?

Dairy is added to the vast majority of chocolate. And it’s totally not necessary! First of all, it makes chocolate inedible for a large percentage of the population as more than 65 percent of Black and Asian people are lactose intolerant. 

Even if you’re not lactose intolerant, dairy can cause health issues including congestion, inflammation, and acne, among other serious conditions.

But dairy is also an exploitative industry that keeps female cows pregnant and forced to give their milk away. Their babies are taken away from them (so humans can have the milk) — and for male calves, this often means a death sentence as a veal calf. Then, after years of milk production, cows aren’t sent to retirement, they’re slaughtered for cheap beef. 

Best vegan chocolates

So there’s every reason to opt for vegan chocolate, right? You’re in luck. These days, there are more vegan chocolate and confectionery options than ever before. Even Hershey’s and Cadbury now offer vegan chocolate. But if you want the best of the best, try these — my favorite.

Amore di Mona has insane caramel. They also make versions of caramel with fruit inside like cherries, which are also so fantastic. Their dark chocolate is really good but I preferred their caramel. Their chocolate is Fair Trade, organic, and uses raw agave nectar.Happy By Chocolate (formerly Chocolate Inspirations) is so good its nuts. They have a whole section of vegan chocolates and brittles. The Artisan Italian Orange Bar and Artisan Organic Hummingbird Nectar Tea Bar are both crazy yum. Cinnamon Toast Toffee to cashew brittle to Peanut Butter Pillows, are they kidding me??? The English toffee is absolutely scrumptious as well.  I also love their hot chocolate, Sweet Buddy Bar, and their Chocolate Peanut butter pillows are insane!Hu is the best! My favorites are Cashew Butter + Raspberry Dark Chocolate, Hazelnut Butter Dark Chocolate, Chocolate-Covered Hunks Cashews + Vanilla Beans, and Chocolate-Covered Hunks Sour Goldenberries. Hu’s chocolates are sweetened with coconut sugar so after eating it you get a less buzzy sugar high!Nohmad Snack Co.‘s Creamy Coconut Milk Cacao and Coffee Crunch Cacao bars are tasty and worth mentioning because of their simple clean ingredients: organic raw cacao, organic raw cacao butter, and organic maple sugar!Lagusta’s Luscious turtle bar is fun! If you’re a Snickers fan, it’s basically three snickers in one. Super heavy and yum! They also make this maple honeycomb bar that I love! If you’re familiar with the British candy bar “Crunchie Bar”, it’s very similar except vegan of course, with maple syrup and no honey! Added bonus, they’re both made of Fair Trade, organic, and non-GMO ingredients.Tony’s Chocolonely Dark Almond Sea Salt is great. The packaging looks so cool.Schmilk has several fun and tasty fair trade flavors; hazelnut, macadamia sea salt, Schmilk truffle, dark, maple, orange, and mint.

6 Sustainable, Ethical Jewelry Brands

Jewelry is gorgeous; it’s sentimental, too. But did you know it can also be incredibly damaging to the environment? Jewel mining can hurt people and destroy nature. Here’s everything you need to know about why it’s important to choose sustainable and ethical jewelry whenever possible. 

Mining’s environmental impact and forced labor in the jewelry industry

Jewelry mining is toxic and dangerous; according to the EPA, it’s a leading cause of waterway pollution in the U.S., and around the world. Mining poses human health risks, bringing harm to local communities as hazardous gas emissions pollute the air. Mining is also a leading cause of land erosion, impacting ecosystems and local biodiversity.

Another leading cause for concern in the jewelry industry is the use of forced and child labor. According to the International Labor Organization, Sub-Saharan Africa is the region with the most child labor in the world. Children account for 21 percent of all labor across the region. The US Dept. of Labor found that child labor is common in diamond mining regions such as the Republic of Sierra Leone. This work can involve heavy labor, such as carrying more than 100 pounds of gravel.

But not all jewelry comes from these conditions. In fact, there are a number of eco-conscious brands creating gorgeous options that are improving the jewelry industry on a number of levels. According to jewelry designer Melissa Joy Manning, the best way to change the industry is to demand better product.

“Consumers control the market- when they demand transparency in the supply chain by asking where and how things are made designers and corporations will have to provide it,” she told me in an interview a few years back. “If we pay more for a label why can’t we pay more for a belief?”

Ethical jewelry brands

Here are my favorite sustainable and ethical jewelry brands for elegant looks that you can feel good about.

 1. Idyl

This gorgeous jewelry maker uses “green gold,” which comes from conflict-free regions where no one is harmed during the mining and uses sustainable lab-grown diamonds. I  like this earring for a little sparkle!

SHOP NOW2. Elisa Solomon Jewelry

This line is made to order, ensuring there is no waste. All stones and diamonds are responsibly sourced and this maker keeps a small environmental footprint by making everything in her studio!

SHOP NOW3. Linjer

Linjer makes really nice, delicate pieces. They use recycled gold, and conflict-free diamonds. Their rings are perfect for stacking, and come at a great price point.

SHOP NOW 4. Mam

Mam makes really funky unique pieces. They use recycled metals, FSC wood, and sustainable shipping to offset their CO2 emissions. Everything they make is extremely thoughtful to the environment while still being super stylish and unique. This multi-finger ring and hand ring is pretty cool.

SHOP NOW5. Faeber Studio 

This is another great new find for the season! All items are handcrafted and made to order. All of the silver is 100% recycled, and the brass is 30% post-consumer recycled material. They work with local suppliers like family-owned businesses and artists/refineries. I swear I had a pair of earrings that looked just like this when I was 14! 

SHOP NOW

And my easy go-to hoops.

SHOP NOW6. Tumbleweed Bead Co.

This company makes all of its jewelry from recycled materials and natural stones. They have a lot of very pretty, simple styles, like this one.

SHOP NOW 

The Sustainable Benefits of the Hemp Plant

Hemp, the non-psychoactive strain of the cannabis family, was once one of the most ubiquitous plants in the world. First found around 8,000 BCE in central Asia, hemp spread across multiple continents through the ages and was a fundamental part of the agricultural revolution. Throughout several civilizations, hemp was used for food, textiles, oil, and industrial purposes. Yet, after getting confused with marijuana in the 1900s, hemp was soon outlawed and forgotten. Many of its benefits were lost in the modern world.

Daily CBD published an article back in 1941 with findings that hemp “can be used to produce more than 25,000 products”. In several other countries, hemp has continued to be used for food, textiles, and even in construction to build houses that are more energy-efficient than regular buildings

Hemp can help our Farmers and the Planet

The best part of hemp is that its applications are completely eco-friendly and sustainable.
Farmers can actually restore the health of their farmland by planting hemp as it eliminates the need to use agrochemicals such as herbicides or pesticides. Since hemp grows so densely and its roots are so deep, it kills off weeds naturally.

Planting hemp can offer an alternative solution to many of our current practices that are damaging this planet. With a growing cycle of only 4–6 months, hemp is a more sustainable option than trees for paper. Anything you can make out of fossil fuel, you can make out of hemp. This includes energy, plastic, or any other petroleum-based products.

Hemp has too many applications for us to ignore, especially as we fight an uphill battle against climate change. Bringing hemp back could be key to our sustainability efforts in preserving our soil and natural resources. Developing different applications of hemp and spreading it to the mainstream will help increase the supply of hemp and jumpstart a shift to a healthier society.

It’s time for us to take another look at hemp.

We encourage you to learn more about the benefits and uses of it by getting involved with hemp events in your city. This is a fantastic way to meet hemp enthusiasts in your community, while helping to grow awareness.

You can also support the hemp movement by writing to your legislators. Ask them to support the Industrial Hemp Farming Act to allow our farmers to grow this crop. Visit the National Hemp Association, to learn more.

More info on Hemp:
Hemp history 
Hemp Bound (book) 
The Great Book of Hemp (book)
 

Gunhee Park is the founder of Ministry of Hemp. After learning about hemp at a local farmers market and realizing how little people know about this amazing plant, he founded Ministry of Hemp to raise awareness of hemp, showcase the greatest hemp products, and spearhead federal deregulation of hemp in the US. You can learn more about Ministry of Hemp by visiting their Facebook or Twitter page.
 
 

Vegan Cauliflower Leek Soup for Cold Weather Comfort

Soups are an important part of a healthful diet. Both strengthening and balancing, aim to have one serving of vegetable soup per day is ideal. There are two main categories of soup: savory and sweet. Both savory soups and sweet soups are delicious and healthful, although the health benefits are different for each.

Savory soups activate the digestive system and build healthy intestinal flora, helping clean out our intestines. Sweet soups are mildly sweet, and are often creamy in texture. The sweetness and consistency are derived by using a combination of cooked sweet vegetables. Sweet vegetables relax the central organs, which has a stabilizing effect on our blood sugar. This cauliflower leek recipe is creamy and falls under the sweet category, enjoy!

Preparation time: 45 minutes Serves 4 to 6

Ingredients

• 3 cups onions, diced
• 1⁄2 cup leeks, diced
• 1⁄2 to 1 head cauliflower, about 5–6 cups chopped florets
• 5 to 6 cups water
• 3⁄4 teaspoon sea salt
• Parsley, finely chopped for garnish

Preparation

• Place diced onions in a pot with 1 cup water, just enough to cover the onions by an inch.
• Turn on the flame and bring to a boil.
• Add a pinch of sea salt and continue to cook the onions for several minutes or until they become translucent.
• Add the leeks, cauliflower, and enough additional water to cover the vegetables by an inch.
• Add a generous pinch of sea salt, cover, and bring to a boil on a medium-high flame.
• When water begins to boil, cover, and simmer on medium- low heat for approximately 20 minutes or until the vegetables are tender.
• Use a hand food mill or an immersion blender to purée until smooth and creamy in texture.
• Place in a serving bowl and garnish with finely chopped parsley.
Note: You can adjust the consistency by increasing or decreasing the amount of vegetables and water. If soup becomes too thick, add additional water until desired consistency is reached.

Susan Waxman is co-author of The Ultimate Guide to Eating for Longevity

My 7 Favorite Supplements That Support the Immune System

Immune health is important year-round, but it’s especially critical this time of year. These are my best supplement recommendations for supporting immune health and staying well! Read on for my tips.

Can supplements really power up your immune system? 

The short answer? 100%. Immunity may be an invisible force field of sorts, but it comes from within us, not something we put on externally. And the only way we do that is by taking care of our bodies. 

This means eating healthy foods most of the time. Fall and winter are the times for indulgence, of course, and it’s perfectly fine to indulge on occasion. But opt daily for whole foods: whole grains and beans, fresh vegetables, and fruit (as your treat!).

Rest is also incredibly important. (Read about what happens to me when I’m not rested properly here.) If we’re not rested, we’re stressed, whether we realize it or not. A lack of proper rest can weaken our immunity and make us more susceptible to all kinds of illnesses, not just colds and the flu.

Immunity supplements

Of course, some foods are more nourishing than others. That’s where my supplements come in! Everything I co-create for myKind Organics vitamins is made from whole food ingredients. These vitamins are not like the rest. They are certified organic, non-GMO verified, and all food-based. There are no synthetic chemicals, fillers, or binders in any of the products 

And that matters. Think of your body as a computer, but the code it reads is whole food nutrition. Everything else just scrambles up the machine. Give your body the best and it will be the best. These whole food supplements can help.

1. Oregano

Oil of oregano may sound like a pizza topping, but it’s actually one of the most revered immune foods around. It has been used for centuries to support immune function and fight infections, thanks to its unique compounds Carvacol and Thymol. We take care to use only certified organic and Non-GMO verified oregano extract to avoid harsh chemicals and corn alcohol. I use this one when I’m feeling like I may be on the verge of coming down with something or if I am feeling vulnerable to getting sick.

Check out my oregano oil here.

2. Elderberry

Even the strongest immune system can struggle with seasonal challenges such as a cold or flu. Elderberries may help. They are packed with minerals such as iron, potassium, phosphorous, and copper. Elderberries also contain vitamins A, B, and C, as well as proteins and dietary fiber, along with beneficial organic compounds that function as anti-inflammatory and antioxidant agents in the body. There are studies to back up its benefits. People have been using elderberry since ancient Egypt. Hippocrates, the father of medicine, also swore by it. Plus, my gummies are just so yummy and so is the elderberry syrup! We also have created an elderberry sleep blend for adults and kids that helps immune function and promotes sleep. It’s also a good one for kids, too. 

Check out all the elderberry products here.

3. Vitamin C 

Vitamin C is a cold and flu season staple for a reason. It helps support immune function and fight stress—a leading cause of weakened immunity. I love MY vitamin C sprays because they’re super portable and taste great. Vitamin C is water-soluble, meaning we need to replenish it regularly. These organic sprays make it so easy to do that. These blends are made without any artificial ingredients or chemical preservatives, as with everything in the Mykind organics line. Available in two yummy flavors, orange tangerine and cherry tangerine.

Check out my favorite vitamin C sprays here. 

4. Sleep Sprays

Whether you’re already in the throes of a bug or are keen on keeping them at bay, resting is the most important step to a rapid recovery. But sleep can be hard, I know! Give your body the rest and de-stress it needs so you can be your healthiest. This R&R sleep blend is one of my favorite products. It’s a calming blend of L-Theanine as well as calming herbs including lemon balm, chamomile, and hibiscus. It’s gentle yet potent. 

I take the tablets when I need a bit extra and use the sprays more regularly. But both are great! 

Check out my sleep spray here.

And these sleep tablets here.

5. Cough & Mucus Syrup

Okay, so it got you. If you’re fighting off a cold or the flu, congestion is one of the worst parts of it—and it can linger, too. I really love this blend of herbs to help reduce congestion and get you back to deep, calming breaths in no time. This syrup, for adults and kids, blends elderberry along with other powerhouses like organic English ivy leaf, echinacea, vitamin C, and zinc. Soothes everyday throat irritations and helps clear mucus when coughing.

Check out my cough syrup here. And kids here. 

6. Turmeric Pain Relief

Scientists are only just beginning to glimpse the vast sea of benefits that turmeric possesses. One thing we do know for sure is that it can help reduce inflammation by supporting the body’s antioxidant response. Inflammation can be an early warning sign or a lingering symptom of a cold or flu. And given turmeric’s roster of other benefits, including reducing pain, it’s a great supplement to have on hand this season. Turmeric is such a versatile ingredient and we offer it in so many different ways. The gummies? They taste like apple pie! Our golden milk tea is so cozy and healing in the cold. They’re all great for pain relief, too.

Check out my turmeric supplement here.

7. Vitamin D3

Research has recently found that vitamin D plays a critical role in immune function. But not all vitamin D supplements are made equal! The sun is the primary source for many of us, but some people can struggle to get enough that way. Supplements can help, but the right one is important. Instead of vitamin D2, which is common in vegetarian vitamin D supplements, we source a vegan vitamin D3, cholecalciferol. It’s a potent, active form of vitamin D that can help you stay strong and healthy all season long. Available in sprays or tablets. I’m personally in love with the chewables but many people swear by the vanilla spray!

Check out my vitamin D3 here. And here’s the spray.

Cashew-Macadamia Vegan Cheesecake With Salted Caramel Sauce

Two hours north of NYC is the Catskill Animal Sanctuary, a refuge for more than 4,000 farm animals since 2001! The Sanctuary also hosts an education center that teaches visitors why and how to lead a compassionate vegan lifestyle – from cooking classes to summer camps to educational lectures. In an effort to share their wisdom and tasty recipes with the world, staff Chefs Linda Soper-Kolton and Sara Boan have interwoven more than 100 recipes with stories about the farm’s resident chickens, pigs, cows, and horses in their 2019 cookbook Compassionate Cuisine. This book aims to share delicious, healthy, comfort food with a compassionate outlook that will make a difference in our lives, the lives of animals, and the planet!

Here is an excerpt from the cookbook! If you make this drool-worthy cheesecake please fill me in on the comments below!

–

Cashew-Macadamia Cheesecake with Salted Caramel Sauce

by Linda Soper-Kolton and Sara Boan

Makes 1 (9-inch) cheesecake, or 12 to 14 servings

No one should have to do without cheesecake—ever! Smooth and rich, this cheesecake boasts compassion and nutrition as two of its main ingredients, something regular cheesecake can’t do. Macadamia and cashews blend beautifully to create a creamy base. And is there anything a chickpea can’t do? In this recipe, chickpeas create a dense texture and a complex taste that you wouldn’t get with nuts alone. A simple graham cracker crust works beautifully (Nabisco’s regular graham crackers are accidentally vegan), as does the gluten-free version that uses ground almonds and a little granulated sugar. The light, crumbly crust takes only minutes to make. The filling needs only a blender to create. And the salted caramel is optional, but more than worth it.

Allergens: Contains nuts and ingredients that may contain soy

Special Equipment: Blender, 9-inch springform pan

Ingredients

Graham Cracker Crust

1½ cups graham cracker crumbs, from about 9–13 crackers, depending on the brand

6 Tbsps vegan butter, melted (or 6 Tbsps

melted coconut oil and ⅛ tsp salt), plus more

for the pan)

Gluten-Free Almond Crust

1½ cups almond flour or almond meal

½ cup granulated sugar

¼ tsp salt

6 Tbsps vegan butter, melted, plus more for the pan

Filling

1 cup raw cashews, soaked for 2–3 hours in water, drained

1 cup unsalted macadamia nuts, soaked for 2–3 hours in water, drained

1 (15.5 ounce) can chickpeas, drained and rinsed

1 (15.5-ounce) can regular coconut milk

1 cup maple syrup

¼ cup fresh lemon juice

2 Tbsps apple cider vinegar

2 ½ Tbsps cornstarch

1 Tbsp tahini

2 tsps vanilla extract

¾ tsp salt

Salted Caramel Sauce

1 cup brown sugar, packed

6 Tbsps vegan butter, cut into chunks

½ cup canned coconut milk

2 tsps vanilla extract

¼ tsp coarse salt

To Serve

Flaked salt (optional)

Directions

Preheat oven to 325°F. Trace the bottom of the springform pan onto parchment and cut it out. Line the bottom of the pan with parchment circle and lightly oil the sides with butter. Line a baking tray with parchment and place the pan on top; this will make clean up easier.

To make the crust, break the graham crackers into a food processor and blend until finely ground. Add melted butter and pulse until the mixture resembles wet sand. Empty the crumbs into the springform pan and firmly press them evenly into the bottom and up the sides.

To make the filling, place all the ingredients in a high-speed blender. Blend, while scraping down sides occasionally, for about 2 minutes, or until completely smooth and creamy. There should be no gritty texture in the mixture.

To assemble the cake, pour the filling into the springform pan. Set the oven rack in the bottom position. Place the pan on a baking tray lined with parchment and put in the oven. Bake for about 50 minutes. If you notice the top is browning too much, place a piece of foil over the top of the pan without touching the filling.

To make the salted caramel sauce, place the sugar in a small, heavy-bottomed pot. Heat over medium-­high heat, while stirring occasionally. As the sugar heats, it will begin to melt and darken. When that starts to happen, you’ll need to stir it more frequently. Once the sugar is completely dissolved, remove the pot from heat and stir in the butter. When the butter is melted, place the pot back on the heat and stir in the milk. Cook, while stirring, until the mixture just starts to bubble. Keep cooking for about 1 minute after the initial boil, then remove from heat. Stir in vanilla and salt and set aside to cool.

The cake is done when it is mostly firm to the touch around the outer perimeter with a slightly less done center. It will firm up further when cooled completely. Remove the cake from oven and let cool on the counter before putting it into the refrigerator to chill for several hours or overnight.

To serve, cut slices and place on plates. Drizzle with salted caramel sauce and sprinkle with flaked salt. Extra caramel sauce can be stored in a sealed container for up to one month.

Excerpted from Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen by Linda Soper-Kolton and Sara Boan, with permission from Skyhorse Publishing, Inc. Copyright 2019 by Catskill Animal Sanctuary. Photographs by Alexandra Shytsman. https://casanctuary.org/

Nabeyaki Udon

This Nabeyaki Udon is a traditional Japanese dish that is generally cooked in an earthenware or iron pot. This dish is so full of noodles and vegetables that it’s pretty much a complete meal as is, but if you want more protein, add some tofu cubes to the simmering broth or serve a protein on the side. Either way, this dish is light, fresh, and satisfying. The shiitake mushroom soaking water gives the broth a deep flavor.

Nabeyaki Udon

SERVES 5
Sauce

2–4 teaspoons shoyu3–4 tablespoons water or soaking water from shiitake mushroom5–8 drops ginger juice (grate a 1″ piece of ginger and squeeze out the juice with your fingers)1⁄2 teaspoon fresh lemon juice or rice vinegar

Udon

1 carrot, cut into bite-size pieces1 stalk broccoli, cut into bite-size piecesleek, white and green parts, cleaned and cut into large bite-size piecesbok choy leaves, cut into bite-size pieces, or 1 baby bok choy1 handful bean sprouts2–3 napa cabbage leaves or collards, roughly chopped4–6 dandelion greens, roughly chopped1 (8-ounce) package udon noodles1″ piece kombu1 dried shiitake mushroom1 tablespoon maitake mushrooms

Directions

Place the shiitake and maitake mushrooms in a small bowl with water to cover. Soak for 30 minutes or until softened. Bring a large pot of water to a boil for the noodles. Stir together the sauce ingredients in a small bowl and set aside.

Arrange all the vegetables on a plate near your stove. Remove the mushrooms from their soaking liquid, reserving the liquid. Slice and add to the plate with the vegetables.

Cook the noodles in the boiling water until just al dente; drain and set aside.

In a nabe or ceramic pot that is safe for use on the stovetop (if you don’t have one, you can use a regular pot), bring 2 to 3 cups water and the mushroom soaking liquid to a boil. Add the kombu and mushrooms and lower the heat so the water is simmering. Begin adding the vegetables one at a time, starting with the carrots and other vegetables that take longer to cook. Most of the vegetables shouldn’t take longer than 2 minutes to cook. You want them fresh and light, not mushy or overcooked.

Bring the nabe pot to the table. Give each person 3 bowls: 1 for their noodles, 1 for their nabe vegetables, and 1 small bowl for their dipping sauce. Everyone takes from the big nabe pot, dipping their vegetables and noodles in the dipping sauce as desired. The whole meal is pretty and fun and healing.
Make sure to drink the vegetable broth at the end. It has a very subtle flavor and all the goodness of the vegetables that cooked in it.

Variations:
You can lay fried mochi on top of the vegetables and garnish with toasted nori pieces and scallions! If you feel particularly ambitious, serve topped with a few pieces of Vegetable Tempura (page 274 of THE KIND DIET; A SIMPLE GUIDE TO FEELING GREAT, LOSING WEIGHT, AND SAVING THE PLANET).
Excerpt from THE KIND DIET; A SIMPLE GUIDE TO FEELING GREAT, LOSING WEIGHT, AND SAVING THE PLANET.  Copyright © 2009 by Alicia Silverstone. Published by Rodale Books, an imprint of Penguin Random House.

6 Sustainable and Ethical Jewelry Brands

Jewelry is gorgeous; it’s sentimental, too. But did you know it can also be incredibly damaging to the environment? Jewel mining can hurt people and destroy nature. Here’s everything you need to know about why it’s important to choose sustainable and ethical jewelry whenever possible. 

Jewelry Mining

Jewelry mining is toxic and dangerous; according to the EPA, it’s a leading cause of waterway pollution in the U.S., and around the world. Mining poses human health risks, bringing harm to local communities as hazardous gas emissions pollute the air. Mining is also a leading cause of land erosion, impacting ecosystems and local biodiversity.

Slave Labor

Another leading cause for concern in the jewelry industry is the use of forced and child labor. According to the International Labor Organization, Sub-Saharan Africa is the region with the most child labor in the world. Children account for 21 percent of all labor across the region. The US Dept. of Labor found that child labor is common in diamond mining regions such as the Republic of Sierra Leone. This work can involve heavy labor, such as carrying more than 100 pounds of gravel.

But not all jewelry comes from these conditions. In fact, there are a number of eco-conscious brands creating gorgeous options that are improving the jewelry industry on a number of levels. According to jewelry designer Melissa Joy Manning, the best way to change the industry is to demand better product.

“Consumers control the market- when they demand transparency in the supply chain by asking where and how things are made designers and corporations will have to provide it,” she told me in an interview a few years back. “If we pay more for a label why can’t we pay more for a belief?”

Ethical jewelry brands

Here are my favorite sustainable and ethical jewelry brands for elegant looks that you can feel good about.

 1. Idyl

This gorgeous jewelry maker uses “green gold,” which comes from conflict-free regions where no one is harmed during the mining and uses sustainable lab-grown diamonds. I  like this earring for a little sparkle!

SHOP NOW2. Elisa Solomon Jewelry

This line is made to order, ensuring there is no waste. All stones and diamonds are responsibly sourced and this maker keeps a small environmental footprint by making everything in her studio!

SHOP NOW3. Linjer

Linjer makes really nice, delicate pieces. They use recycled gold, and conflict-free diamonds. Their rings are perfect for stacking, and come at a great price point.

SHOP NOW 4. Mam

Mam makes really funky unique pieces. They use recycled metals, FSC wood, and sustainable shipping to offset their CO2 emissions. Everything they make is extremely thoughtful to the environment while still being super stylish and unique. This multi-finger ring and hand ring is pretty cool.

SHOP NOW5. Faeber Studio 

This is another great new find for the season! All items are handcrafted and made to order. All of the silver is 100% recycled, and the brass is 30% post-consumer recycled material. They work with local suppliers like family-owned businesses and artists/refineries. I swear I had a pair of earrings that looked just like this when I was 14! 

SHOP NOW

And my easy go-to hoops.

SHOP NOW6. Tumbleweed Bead Co.

This company makes all of its jewelry from recycled materials and natural stones. They have a lot of very pretty, simple styles, like this one.

SHOP NOW 

2 Vegan Eggnog Recipes That Taste Great and Are Better for You

Move over dairy, vegan eggnog is easy to make, better for you, and so delicious.

Original eggnog, or milk punch as it was once called, is a very rich and thick dairy-based and highly sweetened beverage.  It’s made with milk, cream, sugar, whipped egg whites, and egg yolks, and is often topped with a bit of cinnamon and nutmeg. Eggnog is traditional during the Christmas season. It is often served cold from a punch bowl. Less frequently, it is served warm—think thick, milky mulled wine.

Eggnog is not a beverage I’d tasted as a kid, but as a young adult, I noticed it being served in glass mugs from big cutglass punchbowls at Christmas and New Years’ Eve parties. It was love at first sip for me. Creamy, thick, sweet, and boozy (rum, brandy, and whiskey are common additions), this was a drink that went down all too easily.

The original recipe reads to me like a glass of heart attack with a side of fatty liver disease, along with the danger of salmonella from consuming raw eggs. Egg yolks are whipped with sugar before the addition of heavy cream and spices. Egg whites are beaten with sugar are folded into the yolk mixture after it has cooked and cooled. This is not for me or the people I cherish, nope.

For at least a couple of years now, creamy vegan versions are right there in the dairy case of your local market. Some taste better than others, and what tastes best is personal, but all the commercially prepared vegan nogs are ready for the addition of rum or bourbon if desired. I find it easy and fun to make my own, personalized to my taste, and think you will too. And vegan nog is cholesterol-free too.

Today, I am sharing two luscious versions of vegan nog. Both make relatively small quantities–remember, I am living solo and none of us are going to be with crowds– right?!

The recipes scale up with no changes, and the beverages stay fresh in the refrigerator for up to 3 days, so go ahead and make more if you like.

The first recipe is a protein-packed Vegan Eggnog, made with pea protein powder and soaked pitted dates. The second version has a base of cashews. (they are nutrient-strong too.)  With its lighter color, this resembles a more traditional Eggnog. Although I like both, I have a preference. I’d really like to know yours.

Once refrigerated both of these Eggnogs thicken, in the case of the cashew-based nog, significantly. You are the decider here, but if the chilled Nogs are more custard-like than is your preference, just whisk in some plant milk before serving, or adding the spirits.

Spice to taste but do NOT substitute powdered nutmeg for the freshly grated. Trust me, your nog will not be good.

I’d thought about getting fancy and adding a topping of aquafaba meringue, but I find both versions are rich-tasting enough. If you choose to add the meringue, please share your photos. There is a third and very delicious cashew-based, date-sweetened Eggnog by chef and Rouxbe Online Culinary School, co-founder Dawn Thomas, in the Essential Vegan Desserts Course.

Pea Protein Vegan Eggnog

Pea protein powder is a high-quality, generally easily digested protein source made from yellow peas. It’s rich in iron, arginine, and branched-chain amino acids and is said to offer benefits like improved muscle growth, feelings of fullness, and heart health.

When I posted tests of eggnog photos on my Instagram, a few people commented that they can’t digest pea protein. So if this is new to you, proceed with caution. Try this one.

I’ve made a lot of vegan eggnog in the last few days, and I am pretty sure some of it will become eggnog pudding, ice cream, or French toast.

I’m sending my best wishes to each one of you for a healthy and happy Christmas season. I hope next year we can raise a glass in the company of our friends and family. Take care and do let me know if you make either, or both of these eggnogs.

Pea Protein Vegan Eggnog

Yields 1 cup

Ingredients

1 ¼ cups / 295ml cold water¼ cup /28g pea protein3 oz /105g dates pitted, soaked until very soft1 tsp pure vanilla extract1/4 tsp almond extract1/2 tsp freshly grated nutmeg more for sprinkling1/8 – to ¼ tsp cinnamon powder3/8 tsp guar gum for the traditional creamy consistency.Optional: 1 tablespoon sunflower oil or other neutral oil Adds smoothnessOptional Spirits rum, bourbon, brandy, whiskey to taste

Instructions

Add everything to a blender container except the oil. Blend, starting on low, then advancing the speed to high, until the liquid is creamy, and no pieces of dates are visible. Taste and add more spice.Refrigerate until cold. Shake before serving,For alcoholic eggnog Add your spirit of choice, to taste, before serving

Recipe Notes

I’m not going to tell you how much of the spirits to add if you are going there. I went nuts for rum during my very enjoyable tests.

Vegan Cashew Cream Eggnog

This recipe will look much more like traditional eggnog. Isn’t it wonderful to have so many choices!

Ingredients

2.5 ounces /71g raw cashews rinsed and soaked1/2 cup /120ml full-fat coconut milk3 tbsp /40g vegan cane sugar¾ tsp pure vanilla extract1/8 tsp almond extract3/8 tsp nutmeg more for sprinkling1/4 tsp cinnamon powder

Instructions

Drain the cashews very well.Add everything to a blender container, preferably a high-speed blender like a Vitamix.Start blending on low and then increase the speed to high. Blend 1-2 minutes. Taste and adjust spicing and sweetness.Chill before serving.

Pastry professional, culinary educator and bestselling author of cookbooks including Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, Fran Costigan’s luscious creations have it all — except dairy, eggs, white sugar and cholesterol, to satisfy vegans and omnivores alike. Classically trained, Fran is the Director of Vegan Pastry at the Rouxbe Online Culinary School and leads the Essential Vegan Desserts Course.