Microbeads and The Environment

Have you heard about microbeads? If not, I'd like to educate you on these little plastic culprits, and make sure you stay away from face and body scrubs which list them as an active ingredient. 

1. What are plastic microbeads and why are they commonly found in skincare products?

Microbeads are tiny round plastic beads that are found in some exfoliating products, and they are causing quite a stir in the environmental world. The plastic waste caused by these microbeads, which are not filtered out during sewage treatment, is damaging water ecosystems and killing marine life. 

2. What are some negative effects of these plastic microbeads?

A 2013 research at the University of Wisconsin-Superior showed that there were 1,500 to 1.7 million plastic particles per square mile in the Great Lakes! Not only are the beads damaging to fish, they are also bad for your face - microbeads can cause eye irritation, and promote rosacea and couperose. It’s no wonder that Illinois was the first state to ban the use of microbeads in June of 2014, and I sincerely hope all other states will quickly follow.

3. What are some alternatives to these plastic microbeads and how are they better for the client and the environment?

Instead of using plastic beads, consider other natural options like scrubs with ground up seeds and stone pits from apricots/peaches, crushed walnut husks, oats, coffee grinds, salt, and sugar. I especially recommend sugar for clients dealing with eczema since it’s non irritating on broken skin, and sea salt for psoriasis sufferers, but not more than once a week. All other scrubs can be used 3 times a week, but not more - our skin needs adequate time to amass dry dead cells, and you definitely don’t want to over-exfoliate!

4. How can skincare companies make clients aware of the issue and the benefits of using products that contain safer plastic bead alternatives?

Companies can provide the full list of ingredients on their packaging, and encourage the use of natural, biodegradable ingredients with explanations in their ads. Educating the consumer is the best strategy for forming a long-term honest relationship!

Heavenly Vegan Bulgur With Sautéed Brussels Sprouts

My heavenly vegan bulgur with sautéed brussels sprouts, parsley, and carrots is a warm, soft and fluffy dinner you can make in 15 minutes! Brussels sprouts can be delicious, if cooked correctly, and I am here to teach you. This is one pilaf you will LOVE!

Ingredients:

1 cup bulgur 

1 1/2 cup organic brussels sprouts 

1 large organic carrot

1/2 medium sweet organic onion

1/2 chopped organic parsley

2 tablespoons organic cold-pressed coconut oil

pinch of salt

I love the 10 Minute Bulgur from Trader Joe's , and use it for all my bulgur recipes. The first thing I do when working with a grain-based salad or pilaf, is start boiling the grain, and while that is on the stove, I chop the veggies. Bulgur is just like rice - you will need 2 cups of water for 1 cup of bulgur. Bring it to a boil, cover, and let simmer for 10 minutes. Take off the heat, and let rest for 5 minutes with the lid on.

Thoroughly wash, and cut the brussels sprouts in half. Warm up a skillet on medium heat. Sweat the onions and thinly shaved carrots in the coconut oil until clear, and add the brussels sprouts. Sauté for 5 minutes, just until the brussels sprouts begin to look soft. Add this mixture to the bulgur, along with salt, and stir in the chopped parsley at the very end, so it stays fresh, and flavorful! Enjoy, and be well! 

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Gluten-Free Buckwheat Muffins

My buckwheat muffins are made with gluten-free buckwheat flour - hence their rich, dark color! This recipe can be used for both banana bread, and muffins, so choose your favorite pan! These wonderful muffins have a delightful texture because they are made with soft bananas, and studded with milled flax seeds, dates and raisins, sprinkled with chia seeds! Simply heavenly! Can you believe the prep time is a mere 15 minutes? The recipe is extremely simple. You can use buckwheat flour and milled flax seeds, or simplify the process by buying The Pure Pantry Pancake Mix, Buckwheat Gluten Free, 1.4-Pound. This is what I used for this recipe, and it was purely heavenly!

Ingredients (I use all organic):
1/2 cup olive oil or butter at room temperature
2 eggs
3 ripe bananas, mashed
3/4 cup brown sugar
1 tsp vanilla
1/2 cup soy milk

2 cups The Pure Pantry Pancake Mix, Buckwheat Gluten Free, 1.4-Pound

1 tsp baking powder

1/2 cup dry pitted dates

1/2 cup raisins

1 tbsp chia seeds

Preheat your oven to 350°F and grease your muffin tin with olive oil.

In large bowl beat oil or butter with electric mixer. Add eggs and beat until well blended. Add mashed bananas and blend. Stir in brown sugar and vanilla, and beat until well combined. Add the dry baking mix, ½ a cup at a time, alternating with soy milk stirring slowly after each addition. Stir in baking powder, dates and raisins. Distribute onto the muffin pan using an ice-cream scoop, sprinkle with chia, and bake for 45 minutes or until toothpick inserted into the center comes out clean.

You can frost these, or eat them just plain! I love the inviting smell of vanilla in the house whenever I bake, and you will too!

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