My new obsession is healthier beauty products. I’m becoming more and more aware of the dangers of the chemical toxins found in so many of my used-to-be favorite brands, and as I march steadily down the path of wellness, I’m continuing to realize that health is a whole package. I can’t go all organic with my veggies, then spray toxic chemicals on my hair and think it’s okay. Nor can I use an all organic moisturizer, then wash it off at night with a harsh cleanser. Of course, it’s not completely all or nothing. I balance my efforts as best I can and every step in the right direction is a positive one.

So back to the cost of wellness. It’s not always cheap, and I certainly don’t have tons of funds to spend on expensive all-natural products. So instead of cutting corners, I do my homework and look for ways cut costs. Yesterday, I spent most of my Sunday switching back and forth between two websites: The Environmental Working Group’s Skin Deep Cosmetic Safety Database, a fabulous website that I’ve mentioned before,

and VitaCost.com, another great website offering cheaper prices on vitamins, supplements, bath and beauty supplies, etc.

After all was said and done I ended up choosing the Aubrey Organics Natural Vegecol line and saved about 20%. This line scores 2/10 on Skin Deep’s hazard scale. I can live with that. I also ordered Badger SPF 30 Sunscreen for 15% less than the retail value. This sunscreen scored a 1/10 on Skin Deep’s sunscreen database. Woohoo!

Three cheers for safe sun protection and the slightly cheaper price of wellness.

What are your favorite natural bath and beauty products?

Yesterday was another late Tuesday and with nothing in the crock pot. Fortunately my Farm Fresh To You box arrived in the morning and in it the recipe and ingredients for a delicious dish. It didn’t take seconds to make but I had a late lunch and it was well worth the wait. I was missing an ingredient from the original recipe which I know would have made it perfect but it was good all the same.

I’m not sure who this recipe came from. Each week Farm Fresh includes a few recipes from their patrons. Actually, you get $5 off your next delivery if your recipe is picked. I haven’t gotten around to submitting one yet. My kitchen creativity has been below par these days. Thank you, wherever you are! Your submission is much appreciated.

Eggplant Casserole

• 1 eggplant – pared and diced
• 3-4 tomatoes
• 1 onion
• fresh basil – to taste
• olive oil
• salt & pepper to taste

Heat oil in a pan over medium heat. Add onions and eggplant and cook on low until eggplant is tender. Add tomatoes, basil, salt and pepper and simmer for a few more minutes. Transfer to a casserole dish and bake at 325° for 40 minutes.

That’s it! You can certainly serve this over rice or pasta, or add meat and other veggies but we ate it alone, as is, and it was perfect, especially since it was late at night and there was no need for a heavy meal. The original recipe called for bell peppers of which I had none but I will definitely add them next time. For a little punch, we added some hot sauce!  The All-Star went back for thirds.

Happy Cooking!

p.s. Sorry for the terrible pictures. I no longer have a camera and life has taken precedence over my photography skills.

No one can knock the bean. Vegetarians swear by them as a source of protein. They’re high in soluble fiber which helps lower cholesterol and promote good heart health. Full of cancer fighting antioxidants… Low glycemic index… Loaded with nutrients. And the best part about beans…They’re cheap!

The downside of beans… They can be a pain to prepare. First you gotta soak em, then you gotta cook em, and any leftover don’t last long in the fridge. That’s where the can comes in handy, for sure. Just open the can and you’re ready to go. But with the can comes high levels of sodium. According to the 2010 Dietary Guidelines for Americans “sodium from cooked dry beans increases from 3 milligrams to 618 milligrams per cup when replaced by canned beans!”

Can you imagine? That’s just under half the recommended maximum of sodium per day…in one cup of beans!!!

Cooking with dried beans is the optimum choice for good health. My suggestion would be to cook a big batch and freeze the extra for future meals. A little extra work can do  a whole lot of good for your body! Another benefit of going dry over canned is the cost. One pound of dried beans (which costs about a dollar) is approximately 12-14 servings of cooked beans, or about 4 cans worth!

The most convenient way to cook dried beans is in the slow cooker. Then you don’t have to sit around for hours just because the stove is on. You should still soak the beans overnight as this is said to make them more easy to digest.

• Take one pound of dried beans, rinse and pick over well to make sure there are no little rocks.
• Soak beans in enough water to cover plus an inch or two for 8 hours or overnight.
• Drain the beans and place in a slow cooker with 6-8 cups of water (enough to cover them). Cover the pot and cook on high for 8 – 12 hours.
• Optional additions could be onions, garlic or herbs. Don’t add salt or anything acidic while the beans are cooking as this will compromise the creaminess of the beans. These ingredients can be added once the beans are ready for whatever dish you’re going to prepare.

So that’s that for the bean and sodium and the negatives of the can. If you absolutely must use canned beans, make sure you choose brands that are low in sodium, rinse them thoroughly. and discard the juice.