Natural sunny summer must-haves

Macrobiotics is all about helping your body adjust to the seasons.  While you need to do it internally by eating macro foods appropriate to the seasons, it's important to do it externally.  This includes soaking up the sun!  Here are a few natural products that I've been using to help me through the warm summer weather.

Th best sunscreen I've come across is Sun Shield from MyChelle (thank you Karly for the recommendation!).  This lovely little shield is cruelty-free, gluten-free, vegan friendly, and comes in a recyclable container.  Can you get any more environmentally friendly than that?  Full spectrum UVA/UVB protection is covered in this little bottle by ZinClear while Titanium Dioxide shields the skin from UV exposure.  What I love the most about this is that it is not oily at all.  It absorbs into the skin well and is so light that you don't even feel like you're wearing it.  I usually put about a dime size amount on my face in the morning, let it absorb into the skin for 15-30 mins., and then apply my makeup over it (my mineral powder also has SPF15 so added protection! Expect a future post on ISUN cosmetics).

Don't forget sun protection for your lips!  I am a huge fan of Hurraw because it's an all vegan cruelty-free raw lip balm that comes in many yummy flavors.  They made one especially for sun protection with SPF15.  Like the MyChelle Sun Shield, this also blocks UVA/UVB rays but this time with Zinc Oxide.  It sits on top of your lips actually creating a barrier to deflect the rays from the skin.  They also made this Hurraw balm extra thick and creamy for long-lasting protection.  

I love to use Weleda's Sea Buckthorn body lotion.  Sea Buckthorn helps stimulate the skins vital processes with essential fatty acids that nourishes dry skin.  This is especially great for summer because its kernel oil and juice helps protect the skin from UV radiation and free-radical damage associated with aging.  I love using this in the morning after I do my daily body scrub before I leave the house.  This helps my skin prep for sun exposure and the uplifting smell wakes me up in the morning.

Say hi to my aloe vera plant "Bob" :D

The most natural and #1 thing that I think you should DEFINITELY get for summer is aloe vera.  The plant is not only a remedy for minor skin burns and treatment for skin irritations such as eczema, but holds many cosmetic benefits as well.  Its antioxidant content tones and nourishes the skin by increasing collagen and decreasing the appearances of fine lines, while it's anti-inflammatory and anti-bacterial properties treats acne.  I've been putting the gel on my face every night for 2 weeks now and I can feel and see a difference.  My pores look smaller, skin feels tighter, acne scarring faded, and have not had any breakouts since.  Although you can buy aloe vera in a bottle beware of parabens.  If you can, try and get the actual plant.  It lasts a long time and nothing beats fresh aloe.  What I do is cut a whole leaf (use the outer outgrown ones) as close as I can to the base, slice off 1 inch of the leaf, tear the leaf in half so the gel is exposed, then I rub the gel on my face, neck, and outer hands.  If you squeeze/puncture the gel part of the slivered piece you'll see that it'll give you more aloe.  Just store the rest of the leaf with saran wrap in a ziploc bag and place in the fridge.  It lasts a long time and cool aloe from storing it in the fridge is so soothing.  Immediately you'll feel your skin tighten once it absorbs your skin ;)

Get out and enjoy the sun!  Feel happy and uplifted :D

Macrobiotic Summer Kickoff! - Berry Chia Overnight Oats

I love to make overnight chia oats in the summer time.  It's cooling to the body and very easy.  I made this with goji and seasonal organic berries.  See the recipe below!  

Summer is officially here!!!  One of my favorite things about macrobiotics is changing your diet to accommodate the seasons. You can really tell a difference! As much as I love winter macro recipes, summer recipes are so much fun and easier because it's require less cooking time.

As we shift from a yin season (winter) to yang (summer), the heat is a sign of the energy rising from the earth and reaching peak expansion and activity. Therefore the many yin fruits and vegetables that become ripe during this time contain plenty of liquid and develop higher above the ground.

Symptoms that appear in spring and summer (e.g.,  heart, and chest pains, cramps, hyperactivity) tend to be caused by excess yang and therefore have to be balanced by eating more yin:  lighter, more expansive food, including more fresh greens, garden vegetables, fresh fruits, as well as lighter cooking methods, cutting veggies in smaller chunks, using less salt and other seasoning, and drinking more liquid.  Cooking summertime meals that center around foods at their peak of freshness such as collards and mustard, summer squash, green beans, and sweet corn, helps us keep cool when the temperature rises.  Sautéed dishes that include tofu, tofu salads, tempeh dishes, and bean salads are used this time for protein instead of seitan (seitan possesses more yang than yin qualities).

In terms of grains, the main one for summer is corn and should be taken full advantage of by using it in salads, mixed with other grains, or simply on the cob.  This is also the time to cut back on short-grain and prepare more medium- and long-grain rice dishes.  More yang grains (short grain and barley) are switched out for lighter quick-cooking ones such as quinoa and amaranth and partially-refined grains such as couscous and bulghur.  Chilling your grains is also great to increase the yin, lightly child soba is super yummy.

One of the main changes I've done to my macro diet to accommodate the change in season is switching out my breakfast from brown rice porridge or oatmeal to a lighter more yin alternative like overnight oats.  Making different flavored overnight oats is endless and it's super easy to make.  To start, try this basic recipe for some overnight oats and see if you like it.  The chia seeds may take some getting use to but I love it.  You can have fun with overnight oats by adding nut butters, vanilla, hemp or almond milk, and other cut fruits like apples or pears.

Overnight Oats
1/4 cup rolled oats
1 tbsp chia seeds
1/4 goji berries
Seasonal berries to top
1/2 tsp flax seeds

1) Place the oats, chia seeds, and goji berries into a jar.  Fill the jar with water until it's about 80% full.  Shake and place in fridge.  Let sit overnight.

2) In the morning give it another good shake and pour into a glass bowl.  Crush flax seeds and top the oats along with berries.

SF Trip Saved the Best for Last: Gracias Madre (Mission District)

Ladies and gentlemen I have saved the best for last!  Gracias Madre is my #1 choice for vegans to eat in SF.  This all vegan organic Mexican restaurant is a branch of Cafe Gratitude located in the Mission District.  I've heard so many great things about Gracias Madre and could not wait to try it out.  Yes, you can pretty much get Mexican cuisine in SoCal everywhere, but here you don't have to worry about the lard in the beans or resort to stale tortilla wraps with no cheese.  Because of these extra precautions I have not had Mexican food in forever!  Boy was I ready to indulge :)

I found the most macro selection on the menu to be the "Platillo de Legumbres," which comes with a choice of two season vegetables, arroz (local brown rice seasoned with cilantro and lemon), beans, and tortillas.  You could choose from the following seasonal veggies: Brocoli (seared broccoli w/chili and garlic), Nabos (roasted turnips w/garlic), Hongos (sautéed mushrooms w/garlic), Greens (seasonal greens sautéed with fresh garlic and chiles), Calabaza (roasted acorn squash), Rajas (sautéed poblano chiles w/onions), and Platanos (grilled plantains).  I chose the Greens, which was kale with garlic, chile, and pumpkin seeds, and the Brocoli.  Although I was a little bummed that I could not sub an extra side of rice for the tortillas, the dish was filling and I actually didn't eat the tortillas.  Quite frankly I don't think it needs it.  Everything on the plate was amazing!  The kale was tasty, the broccoli seared to perfection with a kick of spice, and the beans were smooth and very filling.  The rice cilantro and lemon brown rice was very different too, great for the summer weather.  Was the best meal!

  

I also needed a something pickled in there so I ordered a side of "Escabeche"- spicy pickled veggies.  This was sooooo good!  I recommend you order this on the side no matter what.  It was just the right amount of spice and really helped balance my dish.

Karly got the "Tacos" which although I did not get to try sounded amazing.  You can get a choice of three sides to fill the tacos with.  It’s a little funny being that I think it’s pretty similar to my dish since mine comes with tortillas and you can pretty much wrap up the same sides in that.  But I guess this saves you the time and there’s the added cashew cheez.  

Out came the "Mexican Wedding Cookies" and I was able to sneak a bite of both the cookie and their homemade dulce de leche ice cream.  Both were divine!  The cookie was nice and soft topped with powdered sugar.  I was afraid that it would just be overly crumbly but it wasn’t at all.  The ice cream was smooth and a great addition to the cookies.  I really think both together made it so special.  The other choice was coconut ice cream and that would have been delicious as well and would have totally changed the taste of the wedding cookies.  

So there you have it folks!  Gracias Madre is a definite MUST GO for your SF trip.  The best Mexican food I’ve tasted.  Bring your nonveg friends here and I’m sure they’d agree.  Location is a little off in a somewhat sketch neighborhood, with parking being quite a hassle.  Seating is communal style with a few long tables so it makes talking with your party kind of difficult sitting across a stranger.  But the service is fast and the workers friendly.  The atmosphere is fun and light and a great experience.

Here is the recipe for their amazing wedding cookies!

Mexican Wedding Cookies

8 oz of coconut oil

1/2 cup powdered sugar

1 Tbl vanilla

1 cup pecans

2 cup flour

1/2 tsp salt

Beat together the oil and sugar until well combined.  Add the pecans, flour, salt, and vanilla and mix until fluffy and well mixed.

Scoop out the dough and flatten them to about 1/2 inch thick.  Place in the fridge for about 10 minutes then bake for 10 minutes at 350 degrees.  Rotate them and then bake another 10 minutes.

Gracias Madre

2211 Mission St.

San Francisco, CA 94110

Open Daily 11am-11pm

415-683-1346