Alicia Silverstone's Blog, page 8

How to Have a Green Halloween

Halloween is known for its indulgence. But can a green, eco-friendly Halloween be any fun?

I’m all for celebrating and having a good time—especially when yummy treats are involved—but I’ve never been a huge fan of Halloween. I know, I know, it makes me sound like a such a grump, but I always wonder where these commercial holidays come from, and how we ended up spending billions a year on costumes that end up in the trash and candy that leaves us and our kids feeling crazy, cranky, and sick.

It turns out that back in the day, Halloween was really a pre-party for All Saints Day, a time to celebrate—you guessed it—all the saints. And before that, the ancient Celts celebrated October 31st with a festival called Samhain, where everyone dressed up in costume to ward off ghosts. As for trick or treating, the act of giving out treats has its roots in the Middle Ages. The poor would beg for food in exchange for prayers for the dead on All Souls Day, which was on November 2nd. However, some experts say that food was left out on the front step as offerings to the dead who wander the streets trying to return to their homes. I’d argue that any of these interpretations of our overpriced, over-hyped version are a lot more interesting and possibly spookier!

But, no matter why you and your family choose to celebrate, there are ways to keep things kind—whether it’s creating less waste or enjoying tastier treats without the naughty tricks on your body

Participate in a Costume Swap or buy Halloween costumes and decorations used via eBay or Goodwill.Talk with other neighbors who might be into a healthy Halloween and come up with a word or phrase that you can put on a sign in front of your house — that way, other kind parents will know that your house is serving healthy treats.If you’re getting candy, choose candy that’s  veg an, free of conventional palm oil, and ideally not wrapped in single-use plastic. You can also hand out non-candy goodies! Temporary tattoos, spooky stampers, Halloween stickers…all of those things can be found pre-owned on eBay.Try “ the Switch Witch” – she’s a good witch who comes and swaps your little one’s candies for a neat toy.Have a party and invite all your friends and their kids. Have fun decorating your place with some eco recycled Halloween crafts. Instead of trick-or-treating, serve a kind buffet of healthier treats.Share stories (possibly in costume).When carving pumpkins, use your pumpkin seeds in a delicious recipe such as  classically roasted seeds.

If your neighborhood isn’t down with a kind Halloween, but you still want to take your kids out, consider donating the candy they collect. Some people feel it’s bad to donate candy to anyone, but if they are going to eat it anyway, isn’t donating it better than wasting it? I do this with other items; for example, companies sometimes send me samples of self-care products that are filled with chemicals, and while I would never use them, I give them to someone I know is never going to buy kind cosmetics, ever. At least then I know they won’t go to waste and it prevents more chemicals from being made and purchased.

Another way to deal with Halloween candy is to unwrap and compost it. Just as you wouldn’t want to feed junky candy to your kids, it’s not the best thing to put in your soil. Personally, I wouldn’t mess up my beautiful compost with candy – no way! But that said, it’s an option if you feel conflicted about donating.

Pumpkin Cookies

These are soft and yummy pumpkin cookies. The sweetness and pumpkin flavor are nice and mellow. These are a big hit with my kids and their friends! This recipe makes 4 dozen cookies.
Prep Time 20 min.
Instructions

2.5 cups Flour of choice1 tsp cinnamon.5 tsp baking soda2.5 tsp baking powder.25 tsp sea salt1.5 cup brown rice syrup.5 cup Earth Balance coconut spread1 tsp vanilla1 cup pureed pumpkin (canned or you can make fresh).5 cup chopped walnuts (optional)

Directions
Preheat oven to 375 degrees,
Combine flour, cinnamon, baking soda, baking powder, and sea salt in a large bowl,
In a smaller bowl add softened coconut spread, brown rice syrup, vanilla, and pureed pumpkin and mix together
Add wet ingredients to dry ingredients and mix well (add walnuts if you plan to use them)
Use olive oil to lightly coat two cookie sheets
Roll dough into inch-sized balls and place on cookie sheets (cookies will spread a little as they bake)
Place cookie sheets in oven and bake for 8-12 minutes
These cookies freeze well, but prepared cookies don’t stay fresh long
I always freeze the cookies that we do not plan to eat the same day they’re made.

We Can’t Save The Amazon Or Prevent Pandemics, Unless We Change Our Diets

The Amazon is disappearing at an alarming rate, but what’s so important about this tropical habitat and what does saving it have to do with how we choose to eat?

Spanning nine countries and covering more than 2.1 million square miles, the Amazon rainforest is the largest rainforest in the world and it houses an unparalleled amount of biodiversity. 

One in ten known species in the world lives in the Amazon rainforest, including 40,000 plant species, 3,000 species of fish, 2,000 birds and mammals, more than 800 species of amphibians and reptiles, and about 2.5 million species of insect. It is one of Earth’s last refuges for jaguars, harpy eagles, and pink river dolphins, and a haven for disease vectors (living organisms that can transmit infectious pathogens to humans) like vampire bats, ticks, and mosquitos. 

In addition to this, the Amazon is home to more than 30 million people, including 350 indigenous and ethnic groups that depend on the rainforest for their food, clothing, and medicines. But the fact that it sustains so much life and biodiversity is only one of the reasons why the Amazon is so important. 
This dense jungle is also a globally essential source of oxygen, and it mitigates climate change by absorbing carbon and other heat-trapping greenhouse gases that human activities emit. In a sense, it acts like a reversed pair of lungs, breathing in gases that are harmful to our environment, and breathing out up to 9 percent of the oxygen that sustains us.

Tropical rainforests like the Amazon can provide 23 percent of the climate mitigation needed to meet goals set in the Paris Climate Agreement, but without the Amazon, pollution and global warming will increase. As a result, our planet will experience progressively extreme weather conditions, like catastrophic hurricanes, heatwaves, floods, and wildfires, in addition to melting glaciers, warming oceans, and the mass extinction of countless species. 

These environmental disasters that many of us are still lucky enough to only be seeing in the news, will soon come to affect us all if we don’t each do our part to help save the Amazon. 

Changing trends in global climates have also affected patterns of infectious disease transmission, by creating climatic conditions that better suit the survival and evolution of deadly pathogens. The World Health Organization (WHO) predicts that a global temperature increase of just 2-3ºC would, as an example, increase the number of people who are at risk of contracting malaria by several hundred million.

Deforestation also forces forest-dwelling disease transmitters, like bats and mosquitoes, to fly elsewhere in search of food. As they do, they come into closer contact with humans and farmed animals, carrying with them deadly viruses with pandemic potential. 

The covid pandemic made the entire world painfully aware of the terrible power that zoonotic (animal-borne) viruses can wield, and the more we clear forest habitats, the more often it will be that we find ourselves in the midst of a global pandemic. In fact, nearly one in three outbreaks of new and emerging diseases are linked to land-use changes like deforestation.

Deforestation is an increasingly serious issue that needs to be addressed, but first we need to understand what drives it. 

About 17 percent of the Amazon rainforest has been destroyed, largely through human-made fires, over the past 50 years, which is more than in the previous 450 years combined. In Brazil alone, this equates to roughly 770,000 sq km — an area larger than the entire state of Texas. The vast majority of these fires are set by cattle ranchers who use a “slash and burn” method to clear land to graze cows. 

2020 saw a sharp increase in deforestation, despite the importance of the Amazon in mitigating climate change, disease outbreaks, and species loss, and irrespective of the fact that respiratory diseases caused by air pollution from the fires has exacerbated the impact of Covid-19 for indigenous Amazonian communities — communities who are now experiencing a mortality rate that is double that of the rest of Brazil.

Why is this happening, and who is responsible?

Well, the short, hard answer is that… we are. 

It’s easy to vilify others, like the fossil fuel industry or palm oil companies (which are without a doubt deserving of our vilification) when addressing deforestation and climate change, because doing so permits us to do very little in response. But sadly, we have no hope of saving the Amazon, of tackling climate change, or of preventing the next pandemic if we can’t speak honestly about what’s really causing it, and change our destructive eating habits in response.

The perhaps inconvenient truth is that animal agriculture – the industry feeding our insatiable desire for meat – is the world’s leading driver of deforestation, accounting for more than 80 percent of current Amazon deforestation rates. The Amazon in Brazil alone is home to approximately 200 million cows and is the largest beef exporter in the world, supplying about 25 percent of the global market (approx. 1.64m tonnes of meat per year) to consumers across America, Europe, and East Asia. 

So you see, the issue is what we eat. 

Business and politics cannot fix this, and it’s not someone else’s problem to fix either: it is down to us, the demand-creating consumer. The Amazon needs to be at the centre of a change in our values, and not a back-of-the-mind concern that gets forgotten as soon as the menu arrives.  

According to the Intergovernmental Panel on Climate Change (IPCC), even if we were to do everything else that is necessary to save the planet, it will be impossible to meet the goals of the Paris Climate Accord if we do not change our diets.

Conversations about giving up meat, dairy and eggs often make people defensive — not least of all because change can be challenging. But if we truly care about saving the Amazon, about protecting loved ones from avoidable pandemics, and about safeguarding our planet for generations to come, then it should be gratifying and empowering to know that, by rising to the challenge, WE can be the change we seek. 

We cannot keep eating animal products and also preserve our beautiful planet. We must either let destructive eating habits go, or let the Amazon go. It is that straightforward, and it is also that fraught. Luckily, with more delicious alternatives to meat, eggs, and dairy on the market than ever before, there’s never been a better or more crucial time to adopt a sustainable, plant-based lifestyle.

Don’t barter the Amazon rainforest for a burger: choose vegan instead!Naomi Alicia Hallum is the CEO of GenV.

Easy, Vegan Lentil Loaf Recipe

This vegan lentil loaf actually tastes better to me than the meatloaf that I grew up with. If you serve up this recipe with some mashed potatoes and mushroom gravy, you’re all set for a meaty, plant-based meal. It’s a perfect autumn or winter dinner.

To save time, cook the rice while you are cooking the lentils. I cook my rice in a rice cooker to make things easier.

Prep Time: 90 minutes | Cook Time: 60 minutes | Yields: 6 servings

Ingredients

1.5 cup lentils (rinsed, drained and cooked)
3.5 cup water
2 diced onions
3 minced cloves garlic
3 tbsp olive oil
2 cups pre-cooked rice
0.5 tsp salt
.25 cup organic ketchup or bbq sauce
.5 tsp sage
.5 tsp Italian seasoning

Directions

In a large stockpot cook lentils according to directions which is usually 30 minutes. Drain them, then mash them in a large bowl.

Sauté the garlic and onions in olive oil for about 3 to 5 min. or until soft.

Combine the onions, garlic, and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.

Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.

Bake for 1 hour at 350°F. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.

Raw Vegan Candied Chocolate Apple Wedges

A healthier spin on candied apples, these three-bite snacks are ideal for after-school bites or late-night nibbles when your sweet tooth hits. Organic, vegan, raw, dairy-free, soy-free, and delicious, these popsicles are going to be your new go-to decadent snack.

Raw Vegan Chocolate Candy Apple Popsicle Bites

INGREDIENTS

2 large red apples10-12 wooden ice pop sticks1/2 cup dried pitted dates2 tablespoons vegan milk1 tablespoon virgin coconut oil, melted1 tablespoon pure maple syrup1 tablespoon nut butter of choice1/4 teaspoon cinnamonpinch of sea salt1/2 cup organic dark chocolate chunks or chipsdash of coconut oilyour choice of crushed nuts, shredded coconut, or any other garnish

Makes 10-12 Wedges.
Cut each apple into 5 or 6 equal sized wedges. Put the ice pop stick through one end. Line a large plate or tray with parchment paper. Set the apples aside.

To make the caramel, add the dates to your food professor and blend until they are broken down. Add the milk and coconut oil and blend into a paste, occasionally using a rubber spatula to scrape down the sides. Add the maple syrup, nut butter, cinnamon and salt, and blend until thoroughly mixed.

Use a knife to coat each apple wedge with the sauce and place back on the parchment paper. Put in the freezer to set for 25 minutes or so.

Just before removing the apples from the freezer, melt the chocolate in a small saucepan over medium low heat. Make sure water does not come in contact with the chocolate or materials, or it will spoil. Stir constantly with a rubber spatula so it does not burn. Add a dash of coconut oil to thin it out a little. Remove from heat and allow to cool for a minute or two.

Remove the apples from the freezer. Take one at a time by the stick and hold it over top of the bowl of chocolate and use a spoon to pour chocolate over top. Allow to set for a minute before sprinkling garnish on top, or else it will slide off. Put back on the plate and repeat for each one, before putting back in the freezer for 10 minutes to set. Store in the refrigerator and enjoy!

Jessica Milan is the founder of LookBook CookBook and the author of the book by the same name.

Vegan Cherry-Apricot Noodle Kugel

I love fresh apricots! This vegan cherry apricot noodle kugel looks so good…but you know what? I don’t know that I’ve had kugel before this. How is that even possible?

What is kugel?

Kugel is a traditional Jewish dish that is often served during Shabbat and Jewish holidays. It is a baked casserole, primarily made from noodles or potatoes. The recipe can vary greatly depending on the regional and family traditions; it might be sweet or savory — but it almost always contains eggs and dairy, so it’s traditionally not vegan.

Sweet kugel recipes often contain ingredients such as cinnamon, sugar, and sometimes fruit like apples or raisins, and are usually made with egg noodles. Savory kugels, on the other hand, typically feature potatoes, onions, and sometimes other vegetables, resembling a baked hash brown casserole.

Kugel is a versatile dish that can be adapted to suit different tastes and preferences — kind of like pie. There are so many variations that you can’t go wrong!

If you’re menu planning for the High Holidays, this is one to bookmark! Also, check out my favorite yummy water challah recipe.

Ingredients
For pudding

1 cup soymilk2 tablespoons fresh lemon juice8 ounces fettuccini, broken in half3 12.3-ounce packages silken tofu (not lite)1/4 cup vegan cream cheese1 cup sugar2 tablespoons vegan margarine1 tablespoon egg replacer1 tablespoon vanilla

For topping

1 16-ounce can unsweetened pie cherries1 cup sliced dried apricots3/4 cup sugar1/4 teaspoon almond extract1 tablespoon cornstarch1 tablespoon cold water

Instructions

Preheat oven to 350 degrees. In a small bowl, add lemon juice to soymilk and set aside. Cook noodles according to package directions. Rinse thoroughly with cold water, and set aside, rinsing from time to time, until ready to assemble.In food processor, place tofu and blend until smooth. Add cream cheese and sugar and process.Add remaining pudding ingredients and blend until smooth.Pour tofu mixture into 9 x 13-inch glass baking pan, add cooked noodles, and mix thoroughly.Cover with foil and bake for 30 minutes.In a medium saucepan over medium heat, place cherries and apricots.Add sugar and almond extract and bring to a low boil, stirring occasionally.In a small bowl, blend cornstarch with water and add to cherry mixture.Lower heat and simmer for 10 minutes.Uncover pudding and spread topping evenly over it.Return to oven and bake uncovered for an additional 15 minutes.Serve warm or cold. Cover and refrigerate leftovers.

What traditional Jewish dishes have you successfully turned vegan?

Prenatal Vitamins: Why a Whole Food Option May Be the Best Choice for You and Your Baby

Did you know that the prenatal vitamin is the whole reason I started Mykind Organics? It’s true!

When I became pregnant, I didn’t think I even needed a prenatal vitamin because I ate such a healthy, plant-based diet. Why would I need a vitamin if my diet was so clean and healthy, I thought. But it turns out there are times I can’t get my hands on the healthiest food, and a prenatal is sort of an insurance policy. I wanted the best for my baby, so I went looking for a prenatal that fit my healthy ethos. And, much to my surprise, I found all the prenatal vitamins out there were made with junk! 

So that quest was the catalyst for starting MyKind Organics. I couldn’t find anything clean. Those companies claiming to be vegan or whole food-based were just wrapped in chemicals. And if I’m going to all the effort to eat organic vegetables from my garden why would I put chemicals in my body for my baby to eat?

There are times when everyone needs to fill in the gaps, and a clean, whole food-based prenatal takes out the guesswork of being perfect.

But with so many options on the market, how do you know which one is best? It was a huge concern for me and here’s why I stand by our organic prenatal to this day even though my baby is now in middle school!

What are prenatal vitamins?

Prenatal vitamins are specialized supplements crafted for pregnant women or those planning to become pregnant in the near future. These vitamins contain a blend of vital nutrients, including folate (folic acid), iron, calcium, and other minerals that support the development of a healthy baby. They are a crucial component in a holistic approach to pregnancy care, filling in the nutritional gaps that can occur in even the healthiest diets.

The main components typically include folic acid, which helps prevent neural tube defects; iron, which aids in the prevention of anemia; and calcium, which supports bone growth.

Doctors usually recommend starting prenatal vitamins as soon as you know you want to get pregnant, taking them before conception, and continuing them throughout pregnancy and even while nursing. 

While a balanced and healthy diet is vital before, during, and after pregnancy, that’s not always possible. Prenatals fill in the gaps and offer moms-to-be and babies a safety net. Prenatal vitamins ensure that both mother and baby receive all the necessary nutrients for optimal growth and development.

Are there side effects from prenatal vitamins?

While prenatal vitamins are essential, they are not without potential side effects. Some women might experience mild nausea or constipation, particularly in the early stages of pregnancy. These effects can often be managed by taking the vitamins with food or before bedtime. 

When we were formulating MyKind Organics’ prenatals, I wanted to be sure we created a vitamin that reduced nausea as much as possible as moms-to-be, especially in the first trimester, are typically already very nauseated. Fortunately, ours don’t contribute to these side effects. The reason? Ours are made purely from whole foods, not chemically isolated vitamins.

The whole foods prenatal vitamin difference

Like all of our MyKind Organics products, our prenatal vitamins are free from GMOs, fillers, and artificial ingredients. 

Whole food vitamins deliver nutrients in their natural state, which are more easily recognized and utilized by the body. These vitamins aim to preserve the complex structure of nutrients, including not just the essential vitamins and minerals, but also additional beneficial compounds like enzymes, antioxidants, and phytonutrients.

Whole food vitamins are often promoted as being closer to how nutrients are found in nature, and therefore more balanced and synergistic. Synthetic vitamins, on the other hand, usually contain isolated nutrients without the accompanying beneficial compounds.

Folate versus folic acid

When I designed MyKind prenatal vitamins, I wanted to give expectant moms the best source of folate. Mykind Organics only ever uses folate in its vitamins to ensure the best source of this key nutrient because it is more absorbable by the body. 

Here’s why.

Folate and folic acid are two different forms of Vitamin B9. Folate refers to the naturally occurring form of Vitamin B9 found in various foods such as leafy green vegetables, citrus fruits, beans, and lentils. In contrast, folic acid is the synthetic form of Vitamin B9, used in dietary supplements and fortified foods like cereals, bread, and pasta.

Folate is directly utilized by the body, but the absorption process can be less efficient depending on factors such as individual digestion and food preparation. Folic acid must be converted into the active form of Vitamin B9, 5-methyltetrahydrofolate (5-MTHF), in the liver and other tissues, a process that can be inefficient in some individuals and cause potential health concerns. (Some people with a specific genetic mutation, called MTHFR, may have difficulty converting folic acid to its active form, making natural folate or supplements the better choice as they contain the active form of the vitamin.)

In short, folate is from plants. Your body can absorb it easily and there are no health concerns, whereas folic acid may not offer the same results. 

It’s also important to remember that while your prenatal vitamin choice does matter, it is only part of ensuring the healthiest outcome for your baby. A plant-forward diet is also crucial. In fact, a recent study found that a healthy intake of dietary fiber, which comes from plants, may play a critical role in your baby’s brain development.  

Talk with your doctor and midwife about the healthiest pregnancy for your body —  and I’m a little biased, but I recommend reading my book, The Kind Mama for more resources about having a healthy, plant-based pregnancy — it dispels some of the biggest myths about diet and pregnancy. The book will help you get pregnant, prepare your body for pregnancy, and will help you to have the most vibrant, healthy pregnancy possible and the healthiest start to your baby’s life.

Since writing The Kind Diet and The Kind Mama, some of the greatest fan moments I’ve experienced have not been about my movies, but when people stop me on the street to tell me that reading my books has helped them get pregnant! How lovely is that?

Wishing you a healthy and most wonderful pregnancy and birth.

Xo,

Alicia

How To Transition Your Kids to a Healthy, Plant-Based Diet

Should your kid eat a plant-based diet? Is it healthy? Here’s what you need to know.

Plant-centered diets that feature vegetables, fruits, whole grains, legumes, nuts, and seeds have long been known to promote health and stave off chronic diseases (diabetes, hypertension, heart disease, etc.) that account for the majority of both morbidity and mortality in the United States. Additionally, we know that factory farming takes a devastating toll on the environment, the workers in animal processing facilities, and the nearly 10 billion farm animals slaughtered for food each year in the United States.

As a pediatrician and mother of two, I know that the choices we make around food can have a tremendous impact on our health and issues related to climate change and animal cruelty. With the world changed dramatically from the global pandemic to social justice movements calling for action, we are all in search of tangible, practical ways to display our values. A plant-centered diet can help to address many of these global issues, but for some families, the idea of transitioning to a more plant-centered diet feels overwhelming, if not impossible.

Parents in particular, may worry that their children will resist changes that show up in their lunchbox, at snack time, and at the dinner table, especially if they have older children that are used to typical “kid” foods such as nuggets, hot dogs, and pepperoni pizza. But parents can feel reassured knowing that shifting their family’s diet towards plants does not have to be burdensome. In fact, it can be a journey filled with joy, adventure, purpose, and of course, delicious food. 

In making the transition for my own family, I found that an inviting, caring, and gentle approach helped to mitigate conflict and stress. I did my best to persuade them with one of the best tools in my armament: the food. With a little bit of care but not too much extra fuss or work, I began making fully plant-based meals at home. I actively sought my family’s feedback and worked to prepare delicious, nutritious meals we could all enjoy. The single, most effective action I took to shift my family towards a plant-based diet was to cook good food. You hardly notice what you are missing when the plate in front of you makes your mouth water. I did my best to prepare and cook real, whole-plant foods for my family. This is not to say that every meal was greeted with joy and excitement. Yet, more often than not, day in and day out, it worked.

If your family seems interested, or even curious, the next step can be to try out a few changes. Let them know you are experimenting and eager for their feedback and input. This can reassure them that how they feel genuinely matters to you. Food is meant to not only nourish our bodies but to connect us to those we love and care about. While adopting an attitude of inviting instead of imposing may take longer, such an approach offers more lasting and meaningful change and helps to preserve a loving connection to your family. Here are some steps that you can take to begin the process in your own family.

Eat more plants. This sounds simple but merely increasing the amount of plant foods you eat will necessarily crowd out animal foods. Add a salad, side of beans, or handful of nuts to your regular meals and snacks. Start with what’s already working and build in gradual change. This is the lowest-hanging fruit. The reality is that most families already include a variety of abundant plant-based foods (e.g. pasta with marinara sauce, rice and beans, oatmeal, and even a peanut butter and jelly sandwich) in their diets. If your family already enjoys a few veg-friendly meals try offering them more often. Make easy swaps. My family was pretty open to swapping out plant-based milks such soy, almond, and oat (so many wonderful varieties to choose from!) for cow’s milk and hardly noticed egg replacements (such as flax or chia seed “eggs” – one tablespoon of seed mixed with 3 tablespoons of water and let sit for 5 to 10 minutes) in baking. Work to build in change gradually by swapping out animal-based foods with plant-based alternatives. Today’s market has so many delicious plant-based alternatives that are becoming more widely available (even “eggs” made of mung beans!) that eating more plant foods doesn’t mean you have to give up familiar, delicious meals. Some simple ideas include:  Tofu scramble with veggies in place of bacon and eggs for breakfast.  Hummus and veggie pita in the lunchbox instead of ham and cheese. Bean and veggie burritos instead of beef burritos. Tofu instead of chicken in your stir fry.Consider shifting animal products from the main dish to side dish. If the idea of eating an entirely vegan diet seems impossible, aim for 80 or 90%. Whether it’s meatless Monday, tofu Tuesday, or vegan before six, reducing animal foods in the diet is a step in the right direction. The food at home is the simplest place to start. If a gradual approach better serves your family, you can first focus on making changes at home and worry less about what happens outside of your home. Try transition foods. Transition foods are typically thought of as somewhat (from minimally to heavily) processed foods meant to replace animal-based foods such as meat, dairy, eggs, and fish. Examples might include soymilk, plant-based nuggets, vegan cheese, and veggie burgers. Products differ widely in terms of the degree to which they are processed. In general, the less processed a food is, the more wholesome and healthier it tends to be, but in some instances, processing can actually be beneficial. For example, many plant-based milks are fortified with vitamins D and B12 and many veggie “meats” provide high quality, absorbable protein as well as added iron and B12. These transition type foods may serve as occasional foods or become everyday staples in your family’s diet. They can be especially useful when families are just beginning to make the shift, when eating out, or when attending functions such as a family barbecue. These foods can also add a degree of convenience during busy weekdays. Engage and encourage. Involve kids in food selection and preparation. Grow some vegetables or herbs; let your child select fruits and vegetables at the market; encourage your child to help count, measure, sift, stir, pour, or brush. The more they are involved, the more likely kids are to try new foods. Have a sense of adventure. Try new recipes (there are a plethora of vegan/plant-based blogs, Instagram accounts, and cookbooks) and explore new cuisines. Many ethnic foods (e.g., Ethiopian, Indian, Middle Eastern, Thai) are heavily plant-centered and vegan-friendly.Be a role model. Children learn by what they see. We don’t need to have complicated conversations about nutrition with our children. When kids see parents enjoying crisp snap peas or slurping a juicy mango, they are more likely to want to try it themselves. Try not to be sneaky. No one likes to be tricked. The few leaves of kale you covertly mixed into their morning smoothing could backfire. If little ones detect bitterness or a less sweet version of their favorite smoothie, they will learn to distrust your offerings. A different approach could be: “I’ve added a secret ingredient, and I’m wondering if you can figure out what is,” or allow them to throw in as many leaves of spinach as they would like and gradually work your way up. When you “sneak” things in, you may inadvertently be teaching your kids that these foods are not enjoyable.Make it fun and be creative. Use fun shapes, an assortment of colors, and a sense of playfulness to make food appealing to little ones. Additionally, turning anything into a “bar” (i.e., salad, taco, rice bowls, etc.) is great way to get kids to try new ingredients or combinations. It also gives them some control over the meal by allowing them to add which and how much of each ingredient they want to try.Be a good listener. If your child really dislikes something, be willing to hear them out and offer a reasonable substitute. This is not about being a short-order cook, but if there is something you can do that makes the meal more enjoyable, go for it! One of my kids really dislikes warm or sautéed snap peas. So, when I make a stir-fry, I try to set aside a handful of snap peas so that he can enjoy them raw.Provide structure, warmth, and support. Avoid pushing, bribing, sneaking, restricting, and bargaining. Center the focus of mealtimes around enjoyment. Focus on the journey. As important as it is to fuel our families with nutritious foods, we have an even greater responsibility as parents to teach our kids how to feed themselves when they are away from our dinner tables. Pushing one more bite of greens or two more bites of anything is not the end goal. Don’t forget that food and family meals connect us. Yes, food should be nutritious. But it should also be delicious and most definitely shared. It’s not always easy to do, but when we focus more on the conversation than the number of bites of broccoli, everyone feels more relaxed.Be kind to yourself and have patience. We are all just learning, experimenting, and growing.

In the end, we, as parents, are doing the very best we can for ourselves and our families. If you feel overwhelmed, consider revisiting your “why” and adjusting your pace. Look for support, involve your family, and focus on progress over any illusion of perfection. Move forward with love, compassion, and a generous dose of patience.

Reshma Shah, M.D, M.P.H. is a board-certified pediatrician and affiliate clinical instructor at Stanford University School of Medicine. She is the co-author of the upcoming book, Nourish: The Definitive Plant-Based Nutrition Guide for Families due out November 2020. You can find her on Instagram @reshmashah

The 7 Eco and Vegan Sandals, Shoes, and Boots I Wear All Year Long

Whether you’re replacing your summer favorites, heading to a warm-weather destination, or just looking to update your shoe game, this list of eco, vegan sandals, shoes, and boots ticks all the boxes. Read on to discover my favorite must-wear Birkenstock sandals, sexy ankle boots, fun clogs, espadrilles, and more.

While I love all of these styles, what I really love about these shoes and boots is that all of them are made by conscious companies using eco, vegan materials that are better for the planet without sacrificing on style. 

Eco sandals, shoes, and boots 1. Birkenstocks Sandals

These Arizona Essentials are just that — summer essentials. Made from lightweight, flexible vegan EVA material, these sandals are shock-absorbing, waterproof, and skin-friendly so you’ll want to wear them everywhere.  Dress them up or down. You can’t go wrong with these super comfy Birkenstocks. 

SHOP NOW 2. Aerosoles Clogs

The clog is a cute summer shoe for adding a bit of fun and flare to any outfit. I love these Aerosoles Pedro Clogs in faux leather. Made for comfort and style, the white or black clogs go with literally everything! They’re super cool and cute but for the person with a sensitive foot, beware they can feel a bit like those traditional wooden clogs.

SHOP NOW3. Alohas Boots

For a night out or a day in the office, these beige vegan leather ankle boots with block heels from Alohas are perfection. Made for comfort and style, these boots are 100% cruelty-free. I just love these cute, comfortable boots that dress things up nicely!

SHOP NOW 4. Soludos Espadrilles

Does anything else scream summer like wedge espadrilles? Tie up these summer essentials underneath a skirt, dress, shorts, or just your swimsuit! Made from soft linen and biodegradable jute, you’re wearing your ethics with your style.

SHOP NOW5. Stella McCartney Platforms

Make a statement with these stunning platform pumps from Stella McCartney. The designer never uses leather but you’d never know it from looking at this pair. Perfect for the office, cocktails, or a night out, the gold buckles add the perfect sparkle with every step. I recognize these are pretty pricey but they’re fabulous. I wear these with jeans and a top and they dress up any outfit

SHOP NOW 6. Nomadic State of Mind Rope Sandal

Embrace your inner bohemian with the original rope sandal. The simple rope sandal has been worn throughout history, but its function and style are timeless. Dress these up and down. 

SHOP NOW7. Aera Sandals

I like these very cool vegan Italian-made Gina chunky flat sandals from Aera. The tubular Nappa-inspired strap is as soft as it is stylish. I love how these chic sandals look with a long, flowy skirt or dress. Bonus: Aera is a Certified B Corp!

SHOP NOW

Be sure to check out my favorite sneaker picks, too.

Palm Oil and the Orangutan: What You Need to Know

I love orangutans. They are so impressive, living high up in the treetops, and caring so gently for their young. In recent years, however, they have become the face of the palm oil industry’s destruction. It’s heartbreaking, really.

The numbers are so shocking. Between 1992 and 2000, Sumatran orangutan numbers declined by more than 50 percent—there are fewer than 7,000 of them left in the wild. In Borneo, those numbers have dropped nearly 43 percent, to fewer than 20,000. Every year, 2,000 to 3,000 of these “forest people” as their name translates to, are killed by the palm oil industry.

What is Palm Oil?

Palm oil is ubiquitous in the food and cosmetics industry. It’s in about half of all consumer goods products—everything from baked goods and snacks to soaps and cosmetics. Each person on average uses more than 17 pounds of palm oil a year. Its popularity is owed to it being incredibly adept: it can be used in frying without spoiling, and brands find it ideal in long-lasting shelf-stable foods. It’s also what makes most shampoos, detergents, and soaps foamy. And it’s so much cheaper compared to other ingredients that the world is hooked on the stuff.

But while the cost of palm oil may be cheap, the price we pay is astounding. To grow palm oil—it’s a specific type of palm tree—precious tropical rainforests across Malaysia and Indonesia are razed for plantations; 85 percent of the world’s palm oil is produced in these two countries. Palm oil plantations now make up more than 10 percent of all cropland on the planet.

Between 1995 and 2015, the amount of palm oil produced quadrupled to more than 62 million tonnes; the number is expected to quadruple again by 2050. 

Photo by Jonathan Lampel on Unsplash

As I reported in 2017, the palm oil industry has immense impacts on deforestation, clearing of peatlands (carbon-rich swamps), habitat degradation, climate change, animal cruelty and indigenous rights abuses. The large-scale deforestation is equivalent to at least 300 football fields per hour, and is pushing many species to extinction. Beyond the orangutan, there are fewer than 400 Sumatra Tigers and less than 1,500 Bornean Pygmy Elephants left in the wild.

Preserving the rainforests of Malaysia and Indonesia is critical. And the carbon-rich peatlands are critical, too. They can sequester 18-23 times more carbon than the forests; Southeast Asia’s peatlands store roughly the same amount of carbon as the Amazon rainforest (before it became a carbon emitter).

The once-pervasive forests of southeast Asia are now being burned and cut down at alarming rates. At its highest point, according to Our World In Data research, between 2008-2009 40 percent of Indonesia’s deforestation was due to palm oil production. That number has dropped, but it’s still a significant driver of forest loss. Recent best estimates put it at 23 percent of forest loss.
According to the Rainforest Action Network, deforestation causes 80 percent of Indonesia’s CO2 emissions, making the tropical nation the world’s third-largest emitter of greenhouse gases.

Forest loss is a big contributor to global warming as greenhouse gases are emitted during the burning of forest land. This is among the top sources of GHG emissions for all of Indonesia, a country nearly as populous as the U.S.

Forests provide oxygen, sequester carbon, are home to plant medicines widely known and those still undiscovered. They’re home to all kinds of insects and animals, too. And in the case of these Southeast Asian forests, they’re home to a number of threatened or endangered species like the Sumatran tigers and rhino. And then, of course, there’s the orangutan. 

Saving the Orangutan

The orangutan is a member of the great ape family—there are a few types of orangutans across the region, and they are the only great apes in Asia. They’re the largest arboreal mammals, too, rarely descending from their treetop homes. All orangutans are listed as critically endangered and their primary threat is human production of palm oil.

Some companies are working to protect the Southeast Asian forests and bring awareness to the plight of the orangutan and the problems with palm. Vegan soapmaker Dr. Bronner’s has been sourcing organic and Fair Trade palm oil from Ghana for years. “Any crop can be grown sustainably or unsustainably, and palm is no exception,” David Bronner, CEO of Dr. Bronner’s said in a statement on the company’s website. They’re really committed to the cause, and make a good point about sourcing responsible palm oil instead of another type of oil entirely.

“Some large retailers have opted out of products using palm oil altogether but this simply shifts the reliance on to other vegetable oils, other farming communities, and other endangered species. For brands like Dr. Bronner’s, the key is not to renounce the use of palm oil altogether, but to seek sustainable, organic, and fair trade ways of sourcing palm oil.”

So they have a partnership with a sister company called Serendipalm. Bronner’s only sources palm oil from this company, working with 500 farmers using regenerative and organic agricultural practices–not cutting down forests!

Photo by Dimitry B on UnsplashWhat You Can Do

Every year on August 19, it is International Orangutan Day. And there’s no better time to pledge your support, make a donation, or simply just share a message about these important animals and the threat to their homes and their future.

Things you can do right now: “Adopt” an orangutan and help provide vital care and resources to those on the ground fighting to protect their homes.

Familiarize yourself with all of the names for palm oil so you can better spot it on labels. can help.

And when shopping, look for brands that highlight ethical and sustainable palm oil options, such as those bearing the trademark label from the Roundtable on Sustainable Palm Oil (And I’m so proud of mykind Organics for sourcing the small amount of palm oil used in our vitamins from an RSPO member). You can search all of the companies with the label here.

Visit the Orangutan Day webpage to learn more.