Kiss and Makeup: My Take On Natural Cosmetics!

Image via luxuo.com

Being a girl is hard. Being a girl is impossible. There's just so much to do! Shave! Exfoliate! Moisturize! Wax! Conceal! Powder! Paint! Blowdry! Hairspray! I mean, I'm exhausted and that's not even the extent of it. On top of the time-consuming morning routine, we have more products to choose from than Marilyn Monroe had men (in case you weren't aware, that's a handsome array). Products that promise us 12-inch long lashes, skin as soft as a baby's bottom and fine lines that disappear overnight... what are we to believe? It's hard enough wading through the advertising circus without having to worry about products being safe and non-toxic.

That's where I come in. After researching for and writing February's post 'The Ugly Side of Beauty: What's Really In Your Makeup?' about the dangers of conventional cosmetics, I decided it was my duty to you (and to myself!) to explore some new makeup brands. And if you'll allow me, I'd like to give you my humble opinion on a few of the products. I am no expert, but hopefully my initial feedback can help point you in the right direction as you start your own quest for safe, effective beauty products.

DR. HAUSCHKA - Let me start by saying that I was really excited about this line. Many ladies on the Hollywood scene sing the praises for Dr. Hauschka products, including Julia Roberts and Madonna, and while I know that's not the best indication of a product's effectiveness, it DOES make one feel more glamorous and justified when paying $30 for pressed powder (in my defense, I had an Amazon.com giftcard). But being that I spent that much on powder, I had REALLY high expectations. The company uses only natural botanical preservatives (without chemical additives) and their ingredients are grown biodynamically, organically and ethically. To me, this little experiment stood to be a great leap for womankind (or for me, at least).

Sadly, I learned a hard lesson. While a product may be 'all natural', that doesn't necessarily guarantee that you won't have an allergic reaction to it's natural ingredients. Nature is full of allergens and unfortunately, my sensitive skin did not enjoy this experiment. It turned itchy, red and blotchy. Then to make matters worse, because I was using an array of new products, I wasn't able to pinpoint the culprit. I'm only blaming Dr. Hauschka because there seems to be a correlation between the powder and the condition of my skin... also, my massive Google search on allergic reactions to Dr. Hauschka products led me to this conclusion.

While the powder was certainly destructive, the concealer and mascara did the job, though without any fanfare. Don't expect there to be a wide array of color options. The lightest concealer option was still too dark for my snow white skin. I blame winter in New York.

FAERIE ORGANIC - My experience with Faerie Organic has been much more positive! First of all, the price point is completely reasonable ($18.50 for powder foundation) AND you can buy small sample kits for a fraction of the price before committing to the whole kitten caboodle (they so graciously sent me a free sample kit for the purpose of this experiment). This is clearly the way of the future...do you have any idea how much money I've wasted on the wrong shade? Surprisingly, I found most of their shades to be completely compatible with my skin tone and their mineral powder foundation did a great job of covering up the disaster area that Dr. Hauschka left behind (sorry, Dr. Hauschka). The  only caveat I can find is the trail of powder that inevitably gets left behind when you use powder foundation. But hey, while my bathroom counter suffered a bit, my skin seemed to like it! Oh... and how could I forget? Makeup artist Erin Mincks started the line to provide an alternative to the standard, toxic makeup on the market. Faerie Organic products are made from 100% pure mineral ingredients, as the company believes that a holistic approach to beauty is the only approach. When you're free of toxins on the inside, your natural radiance will shine through. Looks like there's hope for me yet!

EOS - I bought some EOS (Evolution of Smooth) lip balm on a whim while standing in a ridiculously long line at Whole Foods. Best decision ever. The lip balm is all natural and organic, and comes in so many good flavors that it's hard to choose - Strawberry Sorbet, Summer Fruit, Sweet Mint, Honeysuckle Honeydew, Medicated Tangerine and Lemon Drop. I went with the Sweet Mint and spent the next 24 hours applying it whenever I got the chance - not because it wore off quickly, but because the cute little pot made it so fun to apply.

Moral of the story? You should definitely use caution when using conventional cosmetics because of their toxicity dangers BUT you should also be careful when choosing a natural brand. Reading the ingredient list, and more importantly the reviews, can save you a lot of money and heartache... oh, and a day spent looking like a pre-pubescent boy.

...fun stuff when you're 29 years old.

Bonus trip - Organic beet root powder for your cheeks! It makes a great blush AND the bag's so huge you'll never run out! Order on Amazon.com or find at your local health food store.

The Experts Weigh In: Foodie Baby In The Making

My Foodie Baby

BY: THERIE SMITH

Of all the gifts I received before my son was born, my absolute favorite was the baby food maker. I was already someone who knew I wanted to make homemade baby food, and with the baby food maker now in my possession, I couldn't wait for the time to come when he was ready to start eating solid foods so I could begin my baby food making journey! I also had this gut feeling that my little one was a "foodie baby" in the making. Boy, was I right! He sure does love to eat! I'm sure most people think that making your own baby food is a daunting and time-consuming task. But for my foodie baby and me, it has been a fun and tasty experience that does not take much time at all!

I am the mother of the sweetest 8-month-old foodie baby boy. Lucky for him, I am passionate about health and wellness and love to cook and eat good food. When I was pregnant, I learned that a young child's palate is greatly influenced by the food he or she eats from birth to age 3. This knowledge has greatly influenced the way I have fed my little one thus far. I have also chosen to breastfeed, which for us has been a great experience and has helped shape my boy's palate, since the taste of foods I ingest transfers to the milk. My little one started showing signs at 5 months old that he was ready to start his solid food journey, so I very excitedly got my baby food maker out of the box and set it up. I couldn't wait to use it! In only 3 months, my happy little eater has sampled a wide variety of foods - from avocados and homemade brown rice cereal to mangoes and millet. Mealtime is always one of our daily highlights!

People always ask me how much time it takes to make our homemade baby food. For me, I spend 30 minutes to 1 hour over the weekend making baby food for the week while my boy either naps or plays with his toys on the kitchen floor. I use the BeaBa BabyCook baby food maker. So far, I have really enjoyed this baby food maker. It's so easy to use (and clean!), and I would highly recommend this product. But don't worry! You can get the same results with a steamer (to steam/cook the food) and a food processor or blender (to puree it).

I make all of the baby food fresh, and then I portion it out and freeze it for the week. I have so much fun making the food, and I really look forward to this time each week. Here are the simple steps I follow to make our baby food:

1. Choose fresh produce of your choice.

2. Wash, peel (if needed) and cut up produce.

3. Cook/Steam produce in baby food maker, if necessary.

4. Puree in baby food maker.

5. Portion out baby food.

6. Put ice cube tray(s) in the freezer overnight.

7. Remove frozen baby cubes and store in a freezer-safe Ziplock bag in the freezer (food cubes last for about

 1-2 months in the freezer). 

*Tip: I write the type of food that's in each freezer bag and the date of freezing on a piece of masking tape and place it on the bag. That way, I can remove the tape, wash and 

reuse the freezer bags once they are empty.

8. Defrost and let your foodie baby enjoy!

Yummy!

Now, some of you might still be thinking that it seems so much easier to simply buy pre-made jars of baby food for the week while you're at the grocery store doing your other shopping. Yes, there's no doubt that it's very convenient to do just that; however, for me, I get a lot of joy out of making my son's food. I feel strongly that the benefits of making my own fresh, organic and seasonal baby food far outweigh the convenience of buying jarred baby food (even the organic kind). For one, the taste is so much better if you make your own. Yes, I have tasted jarred baby food, and it does not even compare to the flavor and freshness of homemade baby food. I buy organic produce that's in season to maximize the taste and freshness of our food. I also get to choose what other ingredients are put into the food. I don't add any salt or sugar, but instead, I opt for herbs and spices - something you would definitely not see in jarred baby food.

My joyful eater!

Also, I have the option to puree the baby food with breast milk (or formula if you are using it), instead of water. This enhances the flavor and nutrition even more! Secondly, there is so much more variety for my little one's palate since I am making his food fresh. You'll notice there are only so many fruit and veggie choices in the grocery store aisle, especially for stage 1 eaters. For my little one, I simply choose whatever is in season and looks vibrant when I'm at the farmer's market. The choices are endless! Lastly, making my own baby food has been very cost effective. Regular baby food ranges anywhere from $0.50-$1.00 per jar, depending on the brand. For that price, I can buy organic produce which creates much more than one jar full of food. 

For my family, making our own baby food has really been the best choice! It's been rewarding and enjoyable for us all, and I'm so thankful I can share the sensory joy of eating with my foodie baby every day. 

Happy eating to you all!

**I have found two resources to be very helpful on my baby food making journey. Both of these resources include recipes, food charts and sample menus. I hope they help you as much as they have helped me.
1. Super Baby Food by Ruth Yaron
2. Wholesomebabyfood.com

Therie Smith lives in Atlanta, Georgia, with her husband and foodie baby. Therie (pronounced 'Terry') was named after the empress of Austria, Maria Theresia (so chic!), but don't be fooled, Therie likes to let her hair down every once in awhile with a good bout of 'kitchen dancing' (imagine full body spasms and 'Elaine kicks' while she busts a move to her favorite tune). Therie's a happy lady, especially because in addition to owning her own elementary tutoring company and teaching yoga, she has the BEST job in the world - being a mom. Oh...and if Therie was stranded on a desert island and had to eat the same meal for the rest of her life (silly question, I know, I know), she'd opt for a bowl of her homemade turkey spaghetti, followed by a delicious scoop of homemade cookies and cream ice cream (umm... yum). I think the most important question here is... when can I come over, Therie? Check out Therie's blog The Smith Family Is Growing to keep up with her foodie baby!

Brothers From Another Mother: My Favorite Root Vegetables!

Image courtesy of saltandspatula.com

I don't know about you, but I can't walk two feet without running into a cookie... a cake... or a pie. It's that time of the year! Watch out pearly whites, Santa's got a sweet tooth and so do I! 

My mother has been making my favorite holiday cookie (Russian tea cakes) for as long as I can remember. Wait, hold on. I should actually give credit where credit is due, my mother's friend (and former college roommate) Carolyn is actually the one who's been making tea cakes for as long as I can remember.

...my mother just stole the recipe and claimed it as her own.

As lovely as tea cakes are, eating them for breakfast, lunch and dinner is clearly not the best move for optimal health (or desired waistline). Today I'd like to fill you in on a easy (and sneaky) way to curb that holiday sweet tooth... roasted root vegetables!

Now before I lose you to the cookie jar, hear me out. Roasted root vegetables give you that same feeling of satisfaction without leaving your body in crisis mode. When I'm craving something sinful, I just head to the organic produce section for some carrots and parsnips.

Carrots are rich in beta-carotene, which when converted into vitamin A, improves your vision, aids your skin in repair and slows down the aging process throughout your body. Carrots are also high in the carotenoids alpha-carotene and lutein, which have been shown to lower the risk of heart disease. Then to make matters even more spectacular, carrots produce a natural pesticide called falcarinol. Falcarinol protects the carrot's roots from fungal disease but has also been studied for its anti-cancer properties. Lastly, eating carrots stimulates your gums and triggers the production of saliva. The alkalinity of saliva works to counteract the destructive acidic bacteria that can cause cavities!

Image courtesy of jointhereboot.com

Parsnips are just as exciting! If you're not familiar with parsnips, they look like carrots but are usually larger and more creamy in color. They have a nutty sweet taste and contain a bit more potassium than their brother the carrot. Your body uses potassium to control your blood pressure and fight the negative effects of sodium intake on your body. Parsnips also contain more folate than carrots, which you will remember is needed to prevent birth defects in babies and to ensure healthy cell creation and cancer protection throughout life. In addition to potassium and folate, parsnips have both soluble and insoluble fiber, helping to reduce your blood cholesterol and keep your digestive track healthy! And if that wasn't enough already, parsnips are full of vitamin C, which helps you maintain healthy tissue, teeth and gums, while also scavenging your body for cancer-causing free radicals.

On top of all their nutritional benefits, carrots and parsnips are exceptionally delicious when roasted. The process of roasting allows their natural sugars to release, making them sweet as can be! Some people even propose that because they're grown underground, root vegetables can help you feel grounded when you're feeling scatterbrained, confused or 'all over the place'. I know when I eat them, they make me feel calm and peaceful (maybe because they remind me of my grandmother's kitchen and the comfort I felt there). 

Today, I'm sharing my former roommate Katie's recipe for roasted carrots and parsnips (see? I know how to give credit where credit is due). She's one hell of a cook, and this recipe is just too delicious not to share. Thanks, Katie!

Preheat the oven to 350 degrees and gather your ingredients (a bunch of fresh dill, 1 huge parsnip, a small bunch
of carrots, 1 lemon, olive oil, salt and pepper).

Wash and grate the outer, dirty layer off both the carrots and parsnip (especially if they're not organic!). Slice the
carrots in half lengthwise, then in half again, then cut into thirds (you want thin bite size slivers).

Do the same thing for the parsnip. Because it's larger, you'll have to make a few more cuts. You want both vegetable pieces to be similar in size so that they cook at the same rate.

In a large mixing bowl, lightly coat the mixture with extra virgin olive oil or your choice of oil (you'll need just enough
so that they don't burn, around 2 Tbs. or so).

Salt and pepper them to taste and mix well.

Lightly spray a cookie sheet with cooking spray (you won't need much) or line your cookie sheet with parchment paper.
Pour the vegetables over the tray and spread them out as best you can. Roast in the oven for 40-45 minutes total.

While your veggies are roasting, wash and finely chop a few sprigs of dill and cut your lemon open.

After about 20 minutes, flip the veggies and place back into the oven.

You'll know they're done when they start to brown and slightly crisp after about 40-45 minutes. They should have the
texture and consistency of a french fry.

Squeeze half a lemon over each cookie sheet (this recipe makes about 2 sheets worth) and sprinkle with fresh dill.
These roasted veggies make the perfect side dish, or like I said before, can easily substitute for dessert!

CSA: If You Don't Know, Now You Know

I've lived in New York for 4 years now and just recently figured out what a CSA is. Shameful, I know....but my gut tells me, I'm not the only one. Are you confused? Do you find yourself wondering 'what the hell is a CSA'?

I'm here today to break it down for you... 'CSA for Dummies' style. CSA stands for 'community-supported garden' or 'community-shared garden'. It's a community organized partnership with a local farm, where members provide the farmer with his production budget for the season in return for a share of the harvest - usually a big share! The season runs for 5-6 months, starting in the summer and lasting through early to mid-fall. Members pay a lump sum to join for that period and are then allowed to pick up their share once a week at specified times. Some CSAs even offer an EOW (every other week) option for pickup, in case you don't see yourself using all the vegetables in a week's time.

Most CSAs require you to give a small percentage of your time to help with the group's operations (this is community-run after all). At the Park Slope CSA near my apartment, you are required to give 5 hours of your time during the season if you choose a full share or 2.5 hours for an every other week share. During your shift, you help unload the delivery trucks, stock and re-stock the produce, check in members and distribute their shares. It's not rocket science and it's not that much time when you consider that you're getting 5-6 months of fresh, local produce in return.

The main staples of the CSA are obviously vegetables and fruit, but you can also opt-in for eggs, meat and even fresh-cut flowers! By joining a CSA, you can feel confident that you are getting produce with a high nutrient content - as it was harvested nearby and delivered to you promptly. In addition, CSA-supported farmers usually uphold organic and sustainable growing practices. The best part though is that your organic produce costs about the same amount as conventionally grown produce! No longer will you pay more for organic! Hip hip hooray!

If you live in New York, check out Just Food to find a local CSA near you, and since a lot of my readers live in the Atlanta area, here's a great site to help you find a convenient CSA to join: Ecovian. If you live nowhere near these two places, just google 'CSA' for your particular city and you're bound to find a few good options!

Last week, I was asked to judge a cooking competition in East Harlem sponsored by Just Food, The Kitchen Table CSA and the Hunter College Nutrition Club. Three teams competed in the Great CSA Smackdown for a chance to represent their neighborhood in the final Smackdown for all of New York City. Contestants used their weekly CSA share to create amazing dishes for myself and the other judges, Melina Shannon-DiPietro (Director of Food & Merchandise at the High Line / Former Co-Founder & Director of the Yale Sustainable Food Project) and Scott Barton (Culinary Consultant, Executive Chef & Ph.D. Candidate in the NY Food Studies Program). I left with a full tummy and a renewed vigor to look into CSA membership. That produce tasted so good - beyond anything I've ever purchased in a grocery store!

If you have a CSA near you, I encourage you to seriously consider joining. It can be a cost-effective decision for your wallet, while also allowing you to put good things into your body AND simultaneously help your local farmer!

The post-judging destruction. Yum.

Saturday Splurge: BonChon (Manhattan)

When you stop off the subway at 34th Street/Herald Square (right by the infamous Macy's) and walk east on 32nd Street, you'll find yourself in the heart of Koreatown. Unless you live here, you may have never heard of Koreatown. Chinatown seems to steal the show when it comes to Asian neighborhoods in NYC. After all, Chinatown has 'Chanel' handbags, 'Rolex' watches and dirt cheap dumplings to offer. Who could pass that up?

But Koreatown, though a much smaller neighborhood, has won MY heart in ways that Chinatown could never dream of. I don't have to take a 14 hour flight to Seoul to sample traditional Korean bbq, Korean fried chicken or kimchi. Koreatown has it all. They even have some Karaoke bars that make your average Karaoke night look like child's play.

This weekend, I headed to Koreatown to get dinner with Adam. Well, I actually went for groceries (truth be told), but dinner wiggled it's way into the plan. How could I not with all those succulent smells floating around?

My one weakness when I hit up K-Town (as the kids are calling it), is Korean fried chicken. I'm afraid to say that 'my people' in the South aren't the only ones frying up a mean chicken. BonChon's Korean fried chicken is a whole different ballgame, and not quite as bad for you as the Southern variety.

DISCLAIMER: For those of you who are new to my blog, I'd like to explain myself. Yes, this is a blog about nutrition, BUT it's also a means to promote balanced living. I am a HUGE believer in balance. It's what you do 90% of the time that makes an impact on your health. The other 10%... well, have a little fun!

Now, back to the fried chicken... BonChon prides itself on using organic chicken. In addition to that, they coat the chicken with only a thin layer of fine flour and fry it in olive oil. That's it! You'll find none of the normal offenders in BonChon's kitchen... no buttermilk, no lard, no canola or vegetable oil.

We chowed down on the fried chicken strips and wings, coated in half soy-garlic sauce and half hot sauce. Their sauce is what makes it! One sweet. One spicy (and be forewarned, the spicy will make your eyes water and your nose bleed). There's something for everyone. They also have fantastic fries here (I know this because in my former life, I'd order them in a flash), but we decided on the kimchi cole slaw, a Korean twist on traditional slaw, and the pickled radishes.

Clearly, if I'm going to splurge, I'm going to do it here! Give BonChon a try if you're in town and find yourself standing in line at the Empire State Building. You'll need some chicken for sustenance 'cause that's one LONG LINE!



BONCHON
325 Fifth Avenue (btw. 32nd and 33rd St.)
New York, NY 10016
212-636-8282
www.bonchon.com