Choose a Safe and Effective Sunscreen Without Toxicity

Is your sunscreen safe and effective? An investigation of nearly 1,000 brand-name sunscreen products finds that 4 out of 5 contain chemicals that may pose health hazards or don't adequately protect skin from the sun's damaging rays.

Some of the worst offenders are leading brands like Coppertone, Banana Boat, and Neutrogena.

More than a million cases of skin cancer are diagnosed in the U.S. every year, but FDA still hasn't finalized sunscreen standards first announced 30 years ago. Meanwhile, companies are free to claim but not provide broad-spectrum protection. Until FDA requires that all sunscreens be safe and effective, Environmental Working Group's comprehensive sunscreen guide—including a list of 163 products that offer very good sun protection—fills in the gaps.

EWG's rating system includes critical information on UVA protection, how stable the product is in the sun, and potential health hazards of ingredients.

How does your sunscreen rank? Look up here for your sunscreen and if it doesn’t make the list, here are our top picks:

1. Keys Soap Solar Rx Therapeutic Sunblock

• Top Rated Sunscreen by Environmental Workers Group (ewg.org)
• Broad Spectrum UVA & UVB Cosmetic UV Protection
• All Natural, Chemical-Free, & Non-Toxic
• Invisible Under Makeup
• Uncoated Nano Zinc Oxide

2. Trukid Sunny Days Facestick Sunscreen

• Stick; Sunscreen or Kids
• Target Area: Face, Nose
• SPF 30
• Contains UVA-UVB Broad Spectrum Protection
• Waterproof, Sweatproof, Biodegradable
• Citrus Scent

3. California Baby Sunblock Stick

• Non-chemical, fragrance-free sun-block stick
• SPF 30
• Glides on smoothly for easy application
• Use for a boost of extra protection
• Scatters and reflects dangerous UV rays, offering UVA-UVB broad spectrum protection

4. Badger Sunscreen

• SPF 30
• Water resistant for up to 40 minutes
• Moisturizing and protecting
• Natural, physical barrier sunscreens

5. Sanre Organic Skinfood Supple Sunshine

• Hydrating
• SPF 30
• Protects your skin from sun exposure and pollution, while gently restoring moisture and elasticity
• Daily moisturizer used under or without makeup
• Organic ingredients

Get Free Tips, Articles, Recipes and Resources to Improve Your Health, Raise Your Energy and Be More Beautiful (Both Inside and Out) at: CathysHealthTips.com.

Springtime Cleansing Menu

Drop That Winter Weight and Be Ready for Summer!

• New and Tasty Recipes
• Easy to Make
• Support Your Body in Releasing Accumulated Food Waste, Mucus, Toxins, and of course, Weight

My Favorite Juices

Green Lemonade

Drink this juice every day and you’ll never have to worry about the health of your bones.

½ head of celery
1 whole cucumber
1 handful of spinach
1 green apple
1 lemon, peeled

Process all the ingredients through the juicer. It will make about 3/4 liter of juice that you can enjoy throughout the day.

Anti-Cellulite Juice

Cleanse on this juice for one to three days and see results immediately.

2 red grapefruits, peeled
2 oranges, peeled
1 lemon, peeled
½ pineapple, peeled

Process all the ingredients through the juicer.

Mixed Vegetable Juice

4 carrots
3 celery stalks
2 kale leaves
2 tomatoes
1 cucumber, unpeeled if organic
1 small beet
1/2 cup loose parsley, stems included
1 clove garlic

Process all the ingredients through the juicer. Feel free to improvise your own ingredients.

Healthy Heart Drink

1 organic pear
2 organic green apples
1 organic lemon, peeled
1/2- to 1-inch piece fresh ginger root (according to your taste)

Process all the ingredients through the juicer.

My Favorite Smoothies

Strawberry Smoothie
MAKES 3 SERVINGS

2 ½ cups strawberries
2 cups water
5 Medjool dates, pitted (more for more sweetness)
Handful of cashews or pine nuts
1 tablespoon vanilla extract
5 ice cubes

Place all the ingredients in high-speed blender. Blend until smooth and serve. You can keep the leftovers in the fridge for three days.

Fruit and Kale Smoothie
MAKES 4 SERVINGS

Dark leafy greens like kale may not be the first ingredients you think to put in your smoothies but it’s definitely one of the best things you can do for your health and beauty. Among many benefits, greens are packed with calcium in a form that is easier for the body to absorb than the calcium in milk.

1 orange, peeled
1½ cups green or red grapes
1 banana, fresh or frozen
1 cup kale
1 pear
1 teaspoon bee pollen (optional)
1 teaspoon Maca powder (optional)
14 ice cubes (about 1 cup)

Place all the ingredients in high-speed blender. Blend until smooth and serve. You can keep the leftovers in the fridge for three days.

Mango Smoothie

Mango is known as folk remedy that helps relieve depression. It does not juice well, but they blend well in smoothies.

1 ripe mango, peeled
1 orange, peeled
1 ripe banana
6 ice cubes

Blend until smooth.

Wholesome Soups

I love raw soups! They are energy boosters, nutrient-dense and so, so tasty and easy to make. Even people who think they don’t like raw food will love these raw soup recipes.

Gazpacho Soup
MAKES 8 SERVINGS

7 medium tomatoes, roughly chopped
2 red bell peppers, roughly chopped
1 English cucumber, roughly chopped
3 garlic cloves, roughly chopped
2 cups of water
2/3 cup olive oil (first cold pressed and organic)
1/3 cup fresh lemon juice
1 tablespoon Celtic sea salt
Fresh pepper to taste

Working in 2 batches, combine ingredients in a high-speed blender and blend but not too much to keep it chunky. Cover and chill 2 hours for flavors to develop. Eat as much as you like!

Healing Soup
MAKES 3 to 4 SERVINGS

2 cucumbers, peeled
1 avocado
1 carrot, chopped
1 jalapeño pepper
½ yellow onion, chopped
2 cloves garlic
Juice of ½ lemon
Fresh cilantro and parsley to your taste
1 to 2 cups of water

Combine all ingredients in a high-speed blender and blend until smooth.

Siamese Dream Thai Curry Soup
MAKES 2 to 3 SERVINGS

3 cups Thai coconut water
3 cloves garlic, peeled
One 2-inch piece ginger, peeled
¼ cup fresh lemon juice
¼ cup olive oil
¼ cup Nama Shoyu
1 tablespoon curry powder

In a high-speed blender, combine all of the ingredients and blend until smooth. Pour into a serving bowl. Using the ladle, remove and discard any foam that rises to the top.

The soup is amazing on its own, but adding any or all of the following garnishes takes it to the next level.

GARNISHES:
Chopped avocado, minced chives, sliced cherry tomatoes, chopped red bell pepper, chopped, basil leaves, chopped mint leaves, chopped cilantro, sliced shitake mushrooms (marinated for approximately 1 minute in Nama Shoyu)

(From Matt Amsden’s book: RAWvolution)

Sumptuous Salads & Salad Dressings

Tomato and Cashew Dressing

1 tomato
1 handful of raw cashew
2 dates, pitted
1 garlic clove, peeled
Pinch of sea salt

Blend all the ingredients at high speed until smooth. This dressing can also be used as a dip.

Multicolore Salad
MAKES 6 to 8 SERVINGS

2 packages of lettuce (mix organic herb salad, baby spinach, baby, arugula, etc.)
¼ head green cabbage, shredded
¼ head red cabbage, shredded
3 medium carrots, grated
2 small beets, grated
1 cucumbers, diced
1 yellow or green zucchini, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
½ cup sliced radishes

In a large bowl, combine all the ingredients. Stored airtight in the fridge, this salad will stay fresh for 6 days.

Choose your favorite dressing or the Tomato and Cashew Dressing above.

Feel free to improvise your own ingredients. Add tofu cubes, avocado, pieces of fish, pine nuts, almonds, olives, sprouts, etc.

Explore and have fun!

Alkalizing Cucumber Salad
MAKES 3 to 4 SERVINGS

5 cucumbers, peeled and thinly sliced
1 red onion, diced
½ bunch fresh parsley, chopped
½ bunch fresh mint, finely chopped

DRESSING:
½ cup raw apple cider vinegar
½ cup fresh lemon juice
¼ cup olive oil (extra virgin, first cold pressed, and organic)
¼ cup flax seed oil
1 tablespoon Celtic sea salt
5 cloves garlic, peeled

In a mixing bowl, combine all of the salad ingredients and mix well.

In a high-speed blender, combine the dressing ingredients and blend until smooth. Pour the dressing over the salad, mix well, and serve. You can also chill the salad for several hours or overnight.

Toss again before serving.

Kale and Avocado Salad
MAKES 4 SERVINGS

1 head kale, any variety, stems removed and shredded
2 avocados, chopped
1 large tomato, diced
1 red bell pepper, diced
½ yellow bell pepper, diced
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
¼ to ½ teaspoon cayenne (to your taste)
Pinch Himalayan salt

In a large bowl, mix all ingredients together, using your hand to “massage’ the kale and creaming the avocado. Serve immediately.

Sprouts Salad
MAKES 4 SERVINGS

2 cups fresh sprouts (sunflowers, peas, and/or alfalfa)
1 cup carrots, grated
1 cup asparagus, sliced
½ cup walnuts, chopped
2 tablespoons olive oil (extra virgin, first cold pressed, and organic)
1 tablespoon raw apple cider vinegar or the juice of 1 lemon
Celtic sea salt and pepper to taste

In a large bowl, mix all the ingredients, allow sitting for 15 minutes and then serve.

Broccoli Salad
MAKES 2 to 4 SERVINGS

1 head broccoli, cut into bite-size pieces
1 cup diced celery
1 large red onion, diced
4 chopped scallions

DRESSING:
1 ¾ cups water
2 celery stalks
1/3 cup olive oil (extra virgin, first cold pressed, and organic)
3 cloves garlic, peeled
¼ cup parsley
Pinch of Celtic sea salt
Pinch of cayenne

In a mixing bowl, combine all of the salad ingredients and mix well. In a high-speed blender, combine the dressing ingredients and blend until smooth. Pour the dressing over the salad, mix well, and chill 1 hour before serving.

Easy-to-Make Entrees

Walnut Tacos with Tomato Avocado Salsa
MAKES 8 SERVINGS

8 leaves of collard green
3 cups raw walnut
1 tablespoon cumin
2 teaspoons coriander
2 tablespoons Nama Shoyu

TOMATO AVOCADO SALSA:
2 avocados, chopped
1 pint grape tomatoes, cut into 4 pieces
1 whole bunch fresh cilantro, chopped
½ cup yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoons extra virgin olive oil
Juice of 1 lemon juice
1 teaspoon of Himalayan salt
Pinch of cayenne (to your taste)

In a food processor, combine the walnuts, cumin, coriander and Nama Shoyu. In a medium bowl, mix all the salsa ingredients well. Spread some of the walnut mixture and salsa in the center of the collard green leaves. Roll and enjoy!

Suggestion: The leftovers can be served on a bed of mixed greens the next day.



Get free tips, articles, recipes and resources to improve your health, raise your energy and be more beautiful (both inside and out) at: CathysHealthTips.com.

Sea Vegetables: Wonders of the Sea

Who would have thought: Seaweed as nature’s secret to balancing and revitalizing your body, and fighting diseases?! I used to think about seaweed as undesirable pieces of algae that would stick to me while swimming in the ocean as a child. I’ve learned to appreciate what I now called sea vegetables (so much prettier word than seaweed) and all their benefits. Many people are first introduced to seaweed as a sushi amateur. Sushi lovers are a little bit more knowledgeable with one or two kind of sea vegetables but there is much more to discover about them.

Sea vegetables have one of nature’s highest content of plant-based protein, up to 48% in the case of nori. If you’re concerned about your lack of protein or want to cut back on animal proteins, just add quality sea vegetables to your diet. However, sea vegetables have even more to offer. Ounce for ounce, they offer more vitamins and minerals than any other food group, including the tricky B12, which is essential for normal nervous system function and blood cell production. They offer an incredible cocktail of minerals and trace minerals, which is close to the ratio of minerals in blood. Healthy bones need calcium, magnesium and other essential minerals and sea vegetables can provide all the minerals needed for the health of your bones without the side effects of dairy. In fact, the countries that consume the most cow’s milk have the highest rates of osteoporosis (Finland, USA, Canada). Sea vegetables are a better choice if you are concerned about your calcium need. They also contain important amount of complex carbohydrates, carotenes and chlorophyll.

The healing properties of sea vegetables are tremendous. They have the power to decrease cholesterol level and fat in the blood, promote health and beauty by alkalizing the blood, and are thought to have cancer-fighting attribute. Some of them contain chelating agents that can remove radioactive and toxic residues from the body. They are also useful in weight release and beneficial to the thyroid. They essentially can prevent diseases.

They are excellent health and beauty boosters for everyone even pregnant and nursing women and taste delicious when properly combined with other ingredients.

Here are the most common (and my favorites!) sea vegetables available on the market:

Nori

Nori sheets are commonly used as a wrap for sushi. I used them to prepare speedy snacks by rolling up lots of healthy ingredients (nut pâté, sprouts, avocado, shitake mushroom, etc.) in them. You can also use nori granules and sprinkle them on your salads, soups, dressings, dips, etc.

Hijiki (AKA Hiziki)

Hijiki is dried and black when bought in stores. It is slightly bitter tasting and comes in tiny curls. To prepare hijiki, soak for 5 to 15 minutes in cold water, rinse and drain. It will expand about four times so you don’t need to soak a big quantity. I love to add hijiki to my salads.

Dulse

This red algae is a delicious and salty chewy snack that can be eaten like chips. It can also be simply rinsed and used for salads and sandwiches.

Wakame

In Oriental medicine, wakame has been used for blood purification, intestinal strength, skin, hair, reproductive organs and menstrual regularity. It is mostly used in soups (see recipe) and salads.

Kelp (AKA Kombu)

Kelp has a naturally salty flavor that helps to reduce or eliminate the need for extra salt. It is used in soups, salads and grains garnish, and often included when cooking beans for better nutrition and digestibility.

Cathy’s Action Health Tips:

1) Be prepared. Stock your pantry with nori, dulse, kelp, wakame, and hijiki. Click here to see our list of recommended brands of sea vegetables.

2) Eating sea vegetables on a daily basis is a great idea. Gabriel Cousens, M.D., author of Conscious Eating, suggests ½ teaspoon of kelp granules per day added to your salad, which is all that is needed.

3) Try new recipes. Click here for Sea Vegetables Recipes.

4) Have fun discovering your favorite sea vegetables.

5) Email me your experience – I always love to hear from you! Don't let another day go by without the support you need and if you have any specific question, please send them to me at Cathy@CathysHealthTips.com. I’ll answer to them in a next issue of Cathy’s Health Tips’ Newsletter.

To Your Long, Healthy, and Passionate Life !

Cathy


To receive your FREE subscription to Cathy's newsletter offering tips, articles, recipes and resources to help you have an energetic and productive life with more purpose, go to www.CathysHealthTips.com.

My New and Improved Website is Live!

I am so excited to let you know that my new and improved website is live! I invite you to go check it out at www.CathysHealthTips.com. My intention is that my website will inspire many people to take the journey to Happy, Healthy Living. As a member of this community, you will receive my free e-course: “9 Easy Steps to Release Weight and Toxins (Naturally !) through Internal Cleansing.” (It will come straight to your in-box in a couple of weeks - to give me the time to make some last tweaks. That will be the perfect timing to cleanse your body by the way. :)

Writing and supervising the design of my new website was a huge (and fun) undertaking. Of course, we all have to face the demands of our life and that can become stressful, demanding and even exhausting. As a nutrition and holistic health expert, I’m aware of the critical importance to create balance in order to create the life of our dreams. So I decided that it was time for me to recharge my batteries and went to Kripalu, a center for yoga and heath in Lenox, Massachussetts, which is about 3 hours from NYC. For 3 days, I was in a program called ‘Liquid Asana’ with an awsome teacher from California, Micheline Berry, who brings transformation and healing through the power of music, rhythm, dance and yoga. It was amazing! I don’t remember ever sweating so much. I had so much fun and I definitely want to continue dancing to the rhythm of Afro-Brazilian music now that I am back in NYC. I promised myself to find some good classes here in the city. Besides my program, I also took advantage of Kripalu’s healthy buffet style meals, enjoyed good reading, connected with health-conscious people and even splurged with a 2–hour facial and detox body treatment. I am feeling so good right now but my true quest is: How can we create balance in our daily life? How can we sustain feelings of peace of mind and balance? I am actually reading about that and will certainly share with you my new insights very soon.

You might not have the chance to go to Kripalu right now but you can still discover and experience life inside your own environment. It is by experimenting with new things that we really experience life.

Until next time,
Lots of Fun and Joy for you!

Cathy


To receive your FREE subscription to Cathy’s newsletter offering tips, articles, recipes and resources to help you have an energetic and productive life with more purpose, go to www.CathysHealthTips.com.