Hi Friend,
Happy Sunday! I hope you're having a great weekend.
This week, I've started posting more about a category I'm very passionate about: "clean" personal care. This was an area I completely over-hauled when I got more deliberate about optimizing my health 7+ years ago, and I'd love to help you make great choices in this department as well. After all, according to the Environmental Working Group, women use an average of 12 personal care products a day, exposing themselves to 168 chemical ingredients - and men use 6, exposing themselves to 85 unique chemicals.
Do you know what's in your products?
When I first started to learn about my products and search for healthy alternatives, I struggled to memorize all the ingredients to avoid, so I turned to apps like Think Dirty and EWG's Healthy Living. They provide a quick score on a product's level of toxicity and known links to cancer, endocrine disruptors, developmental issues, and allergies. Since then, I've tested dozens of products and found "clean" swaps that I love for just about everything. I've started to post some of these to my Favorites page - more to come!
New recipes & blog posts:
This week I published a recipe for my version of the Macro Plate from Souen, a small collection of Macrobiotic restaurants in NYC, which had a cult following for almost 50 years. Ever the sauce-lover(!), I always ordered both options, which I've recreated as well. This meal is one of our favorites -- both nourishing and satisfying! |
| The plant lover's mighty Macro Plate is a flexible recipe depending on what you like and how much time you have. I always include a grain (brown rice or quinoa), and some of my other favorite components include: tofu, broccoli, kabocha squash, carrots (all steamed), sauteed shiitake mushrooms, prepared hijiki seaweed salad, and kidney beans. I go for an array of color and at least one item that’s high in protein.
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| I've named this sauce umamilicious miso tahini dressing. It includes tahini, miso, lemon, avocado oil, and a little bit of tamari and toasted sesame oil. You could drizzle this on just about any vegetable or Asian-inspired dish, and it would be delicious!
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| | I call the other topping beautifully balanced carrot ginger dressing. Ginger, carrot, avocado oil, rice vinegar, and a dash of toasted sesame oil all go in the blender to make this bright and easy dressing. I serve it with mighty Macro Plates and use it for Japanese-inspired salads with greens, cucumbers, tomatoes and a little bit of dried seaweed. |
| Coming up
We'll be spending time with friends and family in the Bay Area over the holidays. I can't wait!! I'll be a little more unplugged than usual and may not have time for new blog posts, but if you follow me on Instagram, I'm sure you'll see us cooking, merry-making, and soaking in as much time outdoors as possible.
Thank you for reading and for sharing your precious time with me! As always, I'm open to feedback and suggestions. And if you know someone who'd enjoy this content, I'd really appreciate you sharing it!
Have an incredible week!
Be well,
Jess
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