• Go Veg!  Say “Thanks, but no thanks,” to meat.
• Ride your bike whenever you can and save money and gas and get some exercise in too!
• Swap out as many bulbs as possible with energy efficient CFL’s (compact fluorescent light bulbs).
• Turn off the water while you are brushing your teeth and scrubbing your face.
• Be sure to always have a reusable water bottle on hand.
• Disconnect electronic items when not in use. It might sound like a pain, but there are great power strips, like the Smart Strip or DSI Green Power Strip, which has one main source so all you have to do is flip one switch and the job has been done for you.
• Wash clothes in cold water whenever possible and use a drying rack or clothesline to save the energy otherwise used during machine drying.
• Be more cognizant of what you are throwing in the trash. Make sorting bins if you don’t already have them. Take batteries and electronics to the proper disposal facilities.

Here are a few fun, green things you can do with friends or family:

• Join a park or beach cleanup with groups like Heal the Bay and the Surfrider Foundation.
• Plant a tree – visit the Arbor Day site for more information.
• Green thumb or not, start your own succulent or indoor herb garden.
• Turn trash into treasure! Refurbish an old sofa, chair or even a garment. Get crafty and creative and you just might produce a work of art!
• Take a leisurely stroll to your local farmers’ market and pick up some seasonal ingredients for this weekend’s eco-friendly feast.
• Check out some of the Green events taking place around town.

Here’s to a happy Earth Day—or better yet, Earth Life!

Images via Etsy users kimiko611 and srajab1.

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The holidays are upon us and with that, comes stress in many forms.  What to buy, who to visit, what not to eat, among them.  Traveling is another biggie but this year, you can do it right.

Check out  these tips to keep healthy and sane this holiday travel season:

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No matter what, air travel is a pain but hopefully the spirit of the season and these tips will help you get to and from your holiday destinations with a smile on your face!

This article was contributed by Carolyn Scott-Hamilton of The Healthy Voyager.

Images via Flickr users Thoth, God of Knowledge, paul.malon, Christian Monotone, hmdavid, Captain Geoffrey Spaulding, piemouth, kocojim, old school paul, bluwmongoose, by golly molly, Lee Sutton and saltycotton.

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You may be able to claim you’re under a witch’s spell this time of year, but that’s still no excuse for ignoring your carbon footprint or health.  Here are tips to keep you from the frightening realities of an un-green Halloween that will also keep you healthy and save some cash:

Keep It Local

Block and community parties not only help alleviate the stress of throwing one big party yourself but keep everyone out of their cars. Instead of driving all around or busing your kids to the best candy neighborhoods, make it a group affair that saves money, time and emissions and will be more unique then anything else across town!

Serve up Healthier Halloween Treats Like These

Snacks to share: Toasted pumpkin seeds, Raw Veggie Tray in the shape of a Skeleton with Guacamole (Brain) Dip, Shredded carrot salad (shaped like a pumpkin with raisin eyes), Baked apples with cinnamon, Pumpkins stuffed with Risotto, Orange bell pepper and black olive pizza, Air popped popcorn, Pumpkin or Butternut Squash soup, Pumpkin Cornbread, Pretzel Witch Fingers, and Cider made with 100% organic apple juice, simmered with cinnamon sticks.

Candy to serve: Surf Sweets or Vegan Licorice.

Candy for Trick-or-Treaters: Go Max Go Vegan Candy Bars or Organic Lolipops.

Fashion Your Own Costume

The best rule is to shop year-round at thrift stores and garage sales. Next year, keep a costume bin so come October 1st, you’re all set to put together a screamin’ outfit. If you or a friend knows how to sew, it’s easy to customize garments to suit your new identity.  (Instructables is sure to be inspiring.) Re-using old clothes and costume pieces keeps you from spending gobs of money on a store bought costume made of cheap, un-eco friendly materials that come wrapped in plastic. Besides, you won’t be 1 of 10 other sexy nurses at the party.

DIY Your Decor

Nothing is more fun than making your own decorations, especially if you have kids. It’s cost effective when using materials you have at home as well as eco-friendly since you’re reusing items that would normally end up in the landfill.  Make headstones from cardboard boxes, save your raked leaves and toss them on your yard, build a scarecrow or ghosts out of old sheets & clothes, and decorate with lots of gourds & fall veggies as they can be planted or composted after the holiday. In addition, opt for LED or eco-bulbs for outdoor lighting and go for heirloom pumpkins for your jack-o-lanterns.

Wrap Up All Hallow’s Eve

If you’ve bought things in boxes, break them down for storage so they can be used again next year for decorations. Compost leftovers. If you ruined your costume, don’t toss it as you may be able to use fabric scraps for next year’s. It’s also a good time to take inventory of what worked and what didn’t so you don’t waste money next Halloween on things that weren’t such a hit. Save your time and energy for what rocked and plan ahead for next October!

Just because Halloween is supposed to be spooky, that doesn’t mean it has to be scary to your health, the planet or your bank account!

Images courtesy of Flickr users Foxtongue, Emilyonasunday, LOLren, and ginnerobot.

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On Monday you’re already dreaming of 5pm on Friday. On Friday you’re hoping to get at least one day to sleep in and wishing you had a maid to do your laundry so you could just relax. Stress is all around us and more then ever what with the economy in its current state, family, career and lack of time to just sit for a bit to gather your thoughts.  All of this can lead to poor food choices due to lack of time, sleep deprivation, fatigue and even bad moods.  We all need a chance to recharge our batteries and what better way then taking a short, but ultra relaxing trip to a health spa?

More and more, spa resorts that focus on health and relaxation have been popping up.  But navigating the waters of what is actually healthy and what is just pure pampering can be tough. With the run of the mill spas, the products used in their treatments as well as the food being served is far from beneficial. So sure, you may get pampered and have time to relax, but ultimately, your body isn’t getting the chance to heal as you continue to consume more toxins. It is important that on a spa retreat, you get the most out of being gone. Even a 3 day weekend can really give you the boost you need (and deserve) if you are at the right place that serves all of your health needs.

Now, yes, some of these can be very costly but if you time your trip right, search for deals, or go with friends, you may just get a great deal along with your heal!

Here are a few of my picks:

USA

• We Care Spa- Desert Hot Springs, CA – A premiere Spa Juice Fasting Detoxification Spa & Spiritual Retreat. If you’re looking for looking  to cleanse your mind, body and spirit, this is the place. For sure it’s pricey but they’ve got a number pf packages to choose from so if you just need a quick 3 day, 2 night boost, they’ve got you covered. You may also run into a celeb or 2!
• Birchcreek – Hudson Valley, NY – For those in the north east, this is a great spot as they offer a variety of stay options. This country style inn is sweet and low key to help keep you on your wellness path.
• Martha’s Vineyard Holistic Retreat & Spa – Martha’s Vineyard, MA – Who knew you could find an alternative therapy spa in the heart of classic America.  Tucked away in a beautiful colonial style inn, you can detox and revitalize in one of America’s most magical destination locations.
• Sanivan – Hurleyville, NY – This spot isn’t so much detox oriented as it is mind and soul cleansing. I love that they have a meditation labyrinth and drum circles!
• Hippocrates Health Institute – Palm Beach, FL – Since 1956, HHI has been a leader in holistic living, healing and complementary health care. Boasting a spa, health market and a health educator program, you may need more then just a weekend getaway at HHI!
• Raj Ayurveda Health Spa – Fairfield, Iowa – Yep, the Maharishi who once helped out the Beatles, settled in Iowa and grew an Ayurvedic empire.  The Health Spa offers ayurvedic treatments for all sorts of medical conditions and ailments. While not fully vegan, they are vegetarian. Vegans must be clear that ghee and other dairy products must be omitted from their meal plan.
• Tree of Life Rejuvenation Center – Patagonia, AZ – From 21 day detox programs and vegan vacations to becoming an Essene priest, TLRC is the closest thing to feeling like you’ve entered a hippie commune. But in a good way! Touting peaceful and spiritual living by way of action and diet, you will get a lot more then just a detox here.

Global

• Ann Wigmore Institute – Puerto Rico – First of all, you’re in Puerto Rico, secondly, you’re getting an education. Living well programs, cleanses and even special weeks for men and athletes, this retreat will help you in more ways then one.
• Fresh Start – Canada – They specialize in advanced whole body detoxification and self-care for individuals with mild to moderate health conditions. Located on Vancouver Island, just being on the grounds is healing ; )
• Tao Garden – Thailand – Just beneath the Himalayas, this organic raw cuisine and healthy living spa feels like paradise. A healing resort that also offers holistic medical care, if you find yourself in Thailand, Tao Garden needs to be on your list of places to spend some time.
• Jiva Healing – Europe, UK & India – With detox retreats in some of the most beautiful places in the world, you may just have to hit these guys up when in need f a healthy break! Juice fasting, healthy eating and yoga, the locations are only offered at certain times as they are not open as spa resorts year round. Check them out and plan ahead!
• The Retreat – Bali – Healthy cleansing and chi gung therapies in Bali? Need I say more to get you there?
• Kangaroo Island Health Retreat – Australia – This spa books up months ahead of time and only offer 6 day stays. However with proper planning and enough cash, KIHR is one of the top healthy living resorts in the world. Not to mention gorgeous!
• Yaxkin – Mexico – A truly green hotel and with holistic services that date back to the ancient Mayans, a stay at the Hacienda will definitely help you unplug. Located near the most famous of Mayan ruins,not only will you feel the history, the Yaxkin spa on the grounds of the resort will rejuvenate you like nothing you’ve ever felt.

Find the time, save some cash and treat yourself to a holistic getaway.  Think of it as an investment in your health!

For more information visit www.healthyvoyager.com.

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Sadly, we’ve come upon that time to say goodbye to summer. But we’ve still got one big holiday weekend left before we need to pack our bathing suits away and bring out the sweaters. So here is to enjoying the sweeter things the season brings like peaches and strawberries.  And since these are no-bake recipes, you will have less laboring to do on Labor Day.

Strawberry Stack Cakes

1 pt fresh strawberries, rinsed & sliced

One frozen pound cake, not thawed (Amy’s has a great vegan pound cake in chocolate, lemon poppy seed & orange)

12 or 16 oz vegan whipped cream or vanilla frosting

Cut cake in half horizontally. With cookie cutter, cut out 4 rounds from each half; cut each round into 3 layers. Then spread 1 Tbsp frosting/cream on each of 2 layers from one stack; top each with 4 strawberry slices. Reassemble, ending with unfrosted round. Repeat with remaining stacks.

Heat remaining frosting, stirring often, to melt. Spoon on stacks. Chill 10 minutes to set. Top with rest of berries.You’ ll need a 2 1/2-in. round biscuit or cookie cutter and a baking sheet. Slice enough strawberries to make 1 1/4 cups.

Peaches & Ice Cream Ginger Pie

12 whole vegan cinnamon graham crackers (2 squares each)

5 Tbsp vegan butter, softened

1⁄3 cup chopped crystallized ginger

11⁄2 cups organic peach spreadable fruit jam

8 cups (4 pt) vegan vanilla (or peach) ice cream

1 firm-ripe peach

Coat a 9-in. pie plate with nonstick spray or vegan butter. Pulse graham crackers in food processor until fine crumbs form (13⁄4 cups). Add butter and 2 Tbsp crystallized ginger; pulse until crumbs are moistened. Press firmly on bottom and up sides of pie plate. Freeze 30 minutes until firm. Meanwhile, stir spreadable fruit and remaining crystallized ginger in a bowl. Scoop 1⁄2 the ice cream into crust to cover, placing scoops close together. Spread 1 cup ginger-peach mixture over top; cover and refrigerate rest. Freeze pie 1 hour, or until firm. Top with scoops of remaining ice cream. Freeze 3 hours until hard, or  airtight and freeze up to 2 weeks. Up to 1 day ahead: Peel, pit and thinly slice peach. Stir into reserved ginger-peach mixture. Cover and refrigerate until serving pie. About 20 minutes before serving: Transfer pie to refrigerator to thaw slightly. Spoon on ginger-peach sauce.

Enjoy your last summer weekend of 2010!!

For more recipe ideas, visit www.healthyvoyager.com

Photo courtesy of Pinterest

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Place potatoes in a medium saucepan; add water to cover and, if desired, 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well. Cool slightly. Cut potatoes into quarters and place in a large bowl.

Meanwhile, for dressing, in a small bowl combine veganaise, lemon juice, garlic, and pepper. Stir in olives, capers, and green onion. Pour dressing over potatoes. Add onion. Toss gently to mix.

Cover and chill for at least 4 hours or up to 24 hours, stirring salad occasionally. Makes 6 side-dish servings.

Green Kabobs

Rinse and trim vegetables. Cut a 3-inch portion from the bottom of 6 of the green onions. Save remaining onion tops for another use. Place pattypan squash, zucchini, pea pods, and 3-inch green onion portions in a plastic bag set in a shallow dish.

Finely chop remaining 2 green onions. For marinade, in a screw-top jar combine olive oil, vinegar, finely chopped green onion, oregano, salt, and pepper. Cover and shake well. Pour marinade over vegetables in the bag. Close bag. Marinate vegetables in the refrigerator for at least 1 hour or up to 24 hours, turning bag occasionally.

Drain vegetables, reserving marinade. On 6 long bamboo* or metal skewers, poke vegetables in alternating order. Cook vegetables on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until browned and tender, turning and brushing with reserved marinade occasionally. Makes 6 side-dish servings.

*Note: If using bamboo skewers, keep them from catching fire or charring by soaking them in water for at least 30 minutes before use.

Best BBQ Veggie Burger

Stir together barbecue sauce and molasses. Set aside.  In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients — rice through egg replacer. Form into four 6 oz patties.

Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with vegan cheese and grill for another 2 minutes or until cheese is melted. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in vegan butter.


Peanut Brittle-y Bread Pudding

Preheat oven to 350 degrees F. In a bowl beat together milk, egg replacer, granulated sugar, vanilla, orange peel, and cinnamon. Place bread cubes in an ungreased 2-quart square baking dish. Pour mixture evenly over bread cubes. Sprinkle with chopped peanut brittle.

Bake for 40 to 45 minutes or until a knife inserted in center comes out clean. Cool slightly. Serve warm with Bananas Foster Sauce (below)and vanilla ice cream, if desired. Makes 8 servings with 3 tablespoons sauce.

Bananas Foster Sauce: In a large skillet melt vegan butter over medium heat. Stir in brown sugar until melted. Add bananas. Cook and gently stir over medium heat about 1 minute or until heated through. Remove from heat. Stir in cinnamon, rum or orange juice, and banana liqueur, creme de cacao, or orange juice. Serve immediately with bread pudding. Makes 1-1/2 cups sauce.

*To dry bread cubes: Place bread cubes in a large pan and bake in a 350 degree F. oven for 10 to 15 minutes or until dry but not brown, stirring twice.

Have a wonderful yummy and adventurous father’s day!! For more recipes like this, visit www.healthyvoyager.com.

Images via The Pioneer Woman, to live and eat in la, veggie belly, and taste of home.

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Mom-osas

• 2  cups fresh orange juice
• 1  cup  fresh pineapple juice, chilled
• 2  T grenadine
• 1  bottle Champagne or sparkling wine, chilled (2 cans ginger ale or lemon-lime soda may be substituted for non-alcoholic version)
• Optional strawberry garnish

Stir together first 3 ingredients. Pour equal parts orange juice mixture and Champagne into glasses.

Gingerbread, Apple & Vanilla Waffles

Waffles

• 2 cups flour
• 1 T baking powder
• 1/2 T baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• 1/4 tsp cloves
• 1/2 tsp salt
• 1/2 cup dark brown sugar, packed
• 1/2 cup molasses
• 1 1/4 cups soy milk, unsweetened or vanilla
• 1/2 stick vegan butter, melted

Apple Compote

• 3 pounds of apples, cut into 1/2 inch slices
• 1 vanilla bean, cut in two lengthwise
• 1/2 cup sugar
• 1/2 cup water
• 2 T lemon juice
• 2 T vegan butter
• 2 T apple brandy or dark rum (optional)

For the Apple Compote:

Add the apples, sugar, water, lemon juice, and butter to a large pot. Scrape the seeds from the vanilla bean with a knife. Add the seeds and vanilla pod to the pot. Cook, stirring occasionally, until apples are soft and most of the liquid has evaporated (about 25 minutes). Remove from heat and stir in the brandy or rum. Remove the vanilla pod before serving.

For the Waffles:

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. In another bowl mix together the milk, brown sugar, molasses, and melted butter. Add the wet ingredients to the dry ingredients and mix well.

Ladle the batter into a hot waffle iron according to the manufacturer’s directions. Keep cooked waffles warm in an oven set at its lowest setting. Put a scoop of warm apple compote onto each serving of waffles to serve. For an extra treat add vegan whipped cream, powdered sugar, or chopped nuts.

Italian Frittata

• 1 lb extra firm tofu
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1/4 cup nutritional yeast
• 2 teaspoons olive oil
• 1/2 cup onion, diced
• 1/4 cup chopped mushrooms
• 1/4 cup sun-dried tomato, finely chopped
• 1/2 cup chopped spinach
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon ground turmeric
• 1/2 lemon, juice of
• 1/4 cup fresh basil leaf, chiffonade

Preheat oven to 400°F. In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps. Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well. In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes. Add the mushrooms, sun-dried tomatoes, and thyme, and saute for 3 more minutes. Add the garlic saute for 1 minute. Add the lemon juice, mix and remove from heat. Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves and spinach. Place the tofu back into the skillet and press down firmly in place. Cook in the oven at 400 for 20 minutes. Transfer to the broiler to brown the top, about two minutes. Let the frittata sit for 10 minute before serving. Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.

For more information, please visit www.healthyvoyager.com

Images via the Daily Green, norwichnuts’ flickr and  qwrrty’s flickr

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The flowers are blooming, the hill sides are green, the air is fresh – Spring has sprung! And with spring comes friends and family gatherings.

If you are looking for some new goodies & candies that are eco, vegan, healthy and/or fair trade, I’ve found some new ones this year like:

• Try goodies from The Natural Candy Store – gummies, eggies & chocolate for all ages & special diets
• You can never go wrong with cookies, brownies, fudge, coffees & chocolates from Allison’s Gourmet. Single orders as well as delicious gift baskets ; )
• Looking for raw treats? How about Living Chocolate!

In addition to goodies to give as gifts, for baskets or to have at your festivities, here are a few recipes that will put some “Spring” in your step : ):

Hot Cross Buns
1 cup flour
1/2 tsp salt
1 tsp allspice
1 T sugar
1.1 lb raisins
1 1/2 tsp yeast
1 tsp sugar
1/3 cup warm water
1/2 tsp cinnamon
Vegan butter
Powdered sugar

Put flour, salt, allspice, 1 T sugar and raisins in a bowl. Leave in a warm place.  Mix yeast, 1 tsp sugar and water. Leave yeast mixture to rise. Stir yeast mixture into flour mixture. Knead, roll into buns and leave in a warm place to rise. Bake 10-15 minutes at 425F/220C.  Brush cooling buns with butter and sprinkle with powdered sugar.

Spring Jubilee Juice

1 (48-ounce) bottle cranberry juice, chilled
1 (32-ounce) bottle apple juice, chilled
1 (6-ounce) cans frozen limeade concentrate, thawed and undiluted
1/4 cup lime juice
3/4 to 1 cup of organic vodka (optional)
Crushed ice

Combine all ingredients, stirring well; serve over crushed ice.

Death By Chocolate Toffee Matzoh

4 to 6 sheets unsalted matzohs
1 cup unsalted vegan butter
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup vegan chocolate chips

Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375F (190C). Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. Let cool completely, the break into pieces and store in an airtight container until ready to serve.

I hope that you enjoy these, as well as past, recipes, tips & treats this festive Spring holiday!! A very happy Pesach & Easter to you all!  As per usual, you can find past year eco tips & healthy recipes by checking the 2008 & 2009 postings. There you will find lots to add to this year’s menu.
For more information, visit www.healthyvoyager.com

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