By Lucille Chi •
June 21, 2008
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Earlier this week we talked about some DIY tips for a healthy glow in the summer sunshine and we will continue to share skin saving tips throughout summer. Please remember when trying these natural remedies for the skin always use a good full spectrum sun protection (preferably organic). When we’re out in that sexy bikini or sundress always try to have good sun coverage for your special skin type. Stay tuned for our brilliant expert tips on great summer skin here on Feelgood Style.
Today I’d love to share more natural home remedies for glowing skin. Fruits like strawberries and papaya contain enzymes that cleanse the skin of impurities. Avocado is a rich natural moisturizer. Anti-inflammatory skin soothers like cucumber and chamomile prevent redness and calm skin after a gorgeous day in the sunshine.
Chamomile is not only a relaxing tea, but it also calms the skin. This beautiful skin article talks about how to make a simple hot chamomile towel mask to feel refreshed. Some swear by placing cool chamomile tea bags under the eyes to reduce puffy, red or tired eyes.
I also have a great summer tip for this flower. Put a little cool steeped chamomile H20 into a sprtizer bottle, and bring it with you when you are out in the sunshine! If you are a blond or brunette it will lift sunlight highlights in your lovely locks!
Cucumber cools the delicate eye area. Try placing a slice over each eye for a mini facial. For an easy cucumber face toner here is a little recipe. Keep it in the fridge for an added cooling effect after freshening up from a yoga class, brisk walk, or bike ride.
By Lisa Kivirist •
June 18, 2008
A few years ago, I was walking through our farm gardens, when all of a sudden I turned around, and there stood a hungry tiger, licking his chomps. “Hmmm, that’s a peculiar non-native species to roam the Wisconsin countryside,” I said to myself, and then ran like hell across the field.
All of a sudden, I came to the edge of a cliff, staring down into the deep canyon below. ‘Hmmm, this canyon wasn’t here yesterday,” I noted, as the tiger quickly caught up to me. As I looked down, at the bottom of the canyon stood a second tiger, ready for dinner. I saw a small branch growing out of the edge of the cliff, and I quickly jumped and grabbed the branch, dangling precipitously over the cliff drop off, but hey, I figured I’m still alive.
I look up to see not only tiger number one snarling down at me, but two voracious mice, chewing away on my branch. But as the branch started to crack and my life flashed before me, my eye catches a strawberry, dangling from its vine. Not just any strawberry, but a perfectly ruby red ripe beauty, moist with morning dew. And I reach out, picked it and ate that strawberry.
Flipping through recipes looking for a Mother’s Day dinner dessert, I lingered on “Cherry Berry on a Cloud,” one of my mom’s classic recipes. Mom’s the matriarch of meringues, amassing a collection of dessert recipes that blend crisp yet fluffy meringues with flavorful fillings and toppings.
But today I wasn’t drawn to this recipe for my menu plan. With all things maternal on all our radars this week, I realized if my mom and I had a theme dish showcasing the heart of our relationship, it would have to be the meringue.
Let me first confess that my mom is still a dash dazed and confused over the fact that my livelihood today roots in food. I farm and grow organic food, write about food and sustainable agriculture, cook our B&B breakfasts, lust over cookbooks like romance novels. She’s perplexed not because of my love for food, but over the fact that I never showed one iota of interest in cooking growing up.
Editor's note: We're pleased to welcome Colleen Patrick-Goudreau to the Green Options writing team! Colleen has taught vegan cooking classes in Oakland, California, for seven years, and is a columnist for VegNews magazine
, and a contributing writer for KQED radio's Perspectives program. Her first cookbook, The Joy of Vegan Baking: The Compassionate Cooks' Recipes for Traditional Treats and Sinful Sweets, will be published
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