Rethink Food Book Review

ReThink-Food-Front-Cover-243x300As a health coach, I’ve read a lot of books on vegan health and nutrition. After a reading a few, the info gets repetitive and all of the titles tend to blend together in my brain. I have to admit that I’ve sort of skimmed through the ones I’ve received recently to see if there’s any new info. Sometimes I’ve just read certain chapters relevant to what might be going on with a client or myself.

 

The newest vegan health book to be sent my way is Rethink Food 100+ Doctors Can’t be Wrong, which was compiled by Shushana Castle and Amy-Lee Goodman. It features over 100 essays and articles about health and nutrition, and it’s actually perfect for people who want to skim and skip around, as each piece is just a few pages long. Of course, if you want to read it cover to cover, you have that option too.

 

The experts featured in Rethink Food include people you may have already heard of, such as Dr. Joel Fuhrman, Dr. Caldwell Esselstyn, Dr. T. Colin Campbell, Dr. Michael Greger. In addition to doctors, Rethink Food also features articles by registered dieticians, such as Jill Nussinow, and athletes, such as former NBA champion John Salley.

 

Rethink Food begins with the authors’ owns stories to give us an idea of how they became interested in using food to heal. Amy-Lee’s sister developed debilitating juvenile rheumatoid arthritis at the age of 9, and was cured years later after removing dairy from her diet. Her entire family later converted to a plant-based diet. Shushana’s mother was in need of eye surgery to improve her deteriorating vision, but she ended up fixing her sight herself by adopting a vegan diet.

 

What I love about Rethink Food is that is that the essays are organized by topics. The first chapter is called Diseases: The New Normal, and it contains articles the problems with the current medical system and the modern day Standard American Diet. From there, the book goes into What’s Missing in Med School (hint: nutrition education) and a Walk Through the Body. Other chapters include specific topic of interest such as nutrition for athletes, women’s issues, men’s issues, digestive disorders, building strong bones and joints, and dealing with cancer. The book ends with hope for the future and how to take the next steps in dietary change.

 

Whether you’re already vegan and have certain ailments you’re dealing with, or you’re thinking of adopting a plant-based diet and need a little swaying, Rethink Food is the book for you. With the info found within its pages, you’ll learn how reverse your symptoms and regain your health. You’ll also learn how to prevent disease, and you’ll gain knowledge that so much of today’s medical establishment is lacking.

 

The May Beauty Box from Vegan Cuts

Clemmie-Beauty-BoxI feel like it’s Christmas morning every month when my Vegan Cuts Beauty Box arrives. I just can’t wait to rip open the box and discover what treasures lay inside. (Clementine gets excited about it too!) Will there be a shimmery lip gloss? A sparkly nail polish? A fresh-scented hand lotion?

 

If you’re unfamiliar with the Vegan Cuts Beauty Box, let me introduce you! It’s exactly as it sounds: a box of cruelty-free beauty products that are sent to your door every month. Each box is full of 4 to 7 cosmetics and skin care samples that are free of animal products and aren’t tested on animals. Most of the products found in the beauty box are also all natural and organic, which means that they don’t contain toxic substances that are found in a lot of skin care products, such as parabens and petrolatum. It’s perfect for those with sensitive skin who want to see how they fare with a new product, or those who simply just want to see if they like a particular item without having to spend a lot of money. It’s also a great way to discover new vegan brands. If you like what you’ve tried, you can purchase its full-sized counterpart from the Vegan Cuts Marketplace.

 

May-Beauty-Box
The May Vegan Cuts Beauty Box contained:

Lauren Brooke Cosmetiques Mascara – This is the smallest cutest tube of mascara I’ve ever seen! This mascara is made with organic herbs and extracts, and it helps to strengthen, lengthen and protect lashes. It’s free of the nasty stuff that other mascaras usually contain like nanoparticles, petroleum, and synthetic fragrances, because the eyes seem like the last place on the body that you would want to adorn with toxic chemicals.

 

Gourmet Body Treats Raw Finishing Powder – This shear powder is made with ingredients like organic arrowroot powder, bamboo extract, olive leaf extract and chamomile, and it’s ideal for all skin types. It absorbs oil, minimizes lines and helps to give your foundation extra staying power.

 

SkinAgain Vanish Cream – Like many others, I’ve got quite a few scars and stretch marks, and even some cellulite. This cream was specially formulated to help diminish all three with natural ingredients such as aloe vera, green tea extract, and shea butter. It’s fragrance free and ideal for sensitive skin. It’s too soon to tell if it’s working, so I’ll have to report back later with an update.

 

Sevi Blue Yarrow Sea Salt Texturizer – My hair gets wavy and kind of crazy in the hot, humid summer weather. I used to fight it with straightening products and flat irons, but over the past few years I’ve come to embrace my waves. This texturizing spray for hair contains dead sea salt, flax seed extract and herbs that give hair light body while defining curls, so it definitely be of help to me when the hot weather hits.

 

Good Garden Organics Natural Sunscreen – This is another product that will be put to good use once the sun comes out here on the east coast. I have pale skin, and I burn really easily, so I’m in constant need of sunscreen. This light mineral lotion nourishes skin while protecting it from the harsh rays of the sun.

 

Tallulah Jane Halona Perfume – Most perfumes give me a headache (and some even make me dizzy) so I tend to avoid them. Happily I didn’t have a negative reaction to this perfume from Tallulah Jane, which smells like limes, ginger and spices. I may be slightly partial to the brand because I have a cat named Tallulah. 

 

The Beauty Box is available as a monthly subscription, which means that a new box of goodies gets delivered to your door every month without an effort from you. If you like the samples in your box, you can order their full-sized counterparts from the Vegan Cuts Marketplace.

 

What I Ate Wednesday

It’s once again time for What I Ate Wednesday! Nothing too exciting has been going on with me. I’m still taking things easy, and I have good days and bad days. Fortunately, I’ve been able to cook, and we’ve had some tasty meals lately. Most of these dishes have come from the recipe testing I’m doing for a few friends. As soon as info on the books is available, I’ll give you the low down, but I can’t share any of the recipes right now. Here’s some of what I’ve been cooking up:

 

WafflesFrozen waffles are made ten times better with coconut yogurt, fresh berries and slivered almonds.

 

WrapLunch for a several days was a wrap with home baked tofu, homemade tofu and veggies along with a salad with vegan caesar dressing. This was so good I found myself craving it each morning and looked forward to noon every day.

 

PastaThis pasta with creamy sauce and broccoli was so tasty that I had to keep the cats away from it. They seem to like creamy, cheesy, noochy foods and can tell when I’m cooking them.

 

TacosTaco Tuesday was made tastier than usual with fresh baked tortilla chips, lime cilantro mayo, non-dairy nacho sauce, and homemade salsa.

 

Taco SaladTaco leftovers became the next day’s taco salad lunch.

 

The Big SaladThere were so many veggies in this lunchtime meal that it reminded me of Elaine Benes’s controversial big salad.

 

Pasta beans and greensBelieve it or not, I’ve never made my own marinara sauce. Until now. The homemade version was so good I can’t image going back to jarred ever again.

 

 

That’s what I’ve been eating. What have you been cooking up lately?

 

 

Like what you’re reading? Follow me! Facebook, TwitterPinterest

 

Vegan Planet by Robin Robertson

Vegan Planet CoverEven though I have a giant cookbook collection and I consider myself a kitchen veteran, I have to admit that I’m usually slightly intimated by really thick cookbooks. You know the ones – they have 500 or 1,000 recipes and the binding is so big that that you need a large can of chickpeas to keep them open on your counter while you’re cooking. They are usually so full of recipes that it’s difficult to choose to know where to start or what to choose to make, and I have a hard time making choices.

 

Tahini Rotini with Broccoli and Lemon

When Robin Robertson’s revised edition of Vegan Planet arrived, I let it sit for a while before I picked it up and read through it. I quickly realized that even though the book is about 2 inches thick, there was no reason to be intimidated by it. While it is chock-full of over 425 recipes, the book is well organized, the recipes are easy to make, and the ingredients are easy to find.

 

Spinach Frittata

Vegan Planet originally hit bookshelves in 2003, when there were very few vegan cookbooks on the market. It was known as the “bible of vegan cooking” as it was the most comprehensive book on plant-based cooking on the market at the time. A lot has changed in the past 11 years, and there are now vegan cookbooks devoted to just about every subject possible available. Vegan Planet still remains a comprehensive guide to the world of vegan cooking, and this revised version contains new recipes, updated classics, and refreshed favorites. The book’s revisions include an expanded range of recipes using the whole grains that are now readily available, greens that have become popular in recent years such as kale and chard, and information on concerns over cooking with oil.

 

Asian Noodle Salad with Peanut Sauce

There’s something for everyone in Vegan Planet! The book begins with a chapter on vegan basics, which includes both nutritional info and cooking tips, making it perfect for those who are new to this way of cooking. There are plenty of flavorful and creative dishes to please the vegan pros as well. As we’ve come to expect from Robin, the dishes are global in nature, but nothing is too “foreign” that omnivores wouldn’t know what they’re eating. The recipes include just about any type of dish you could have a hunger for, including Black Bean and Butternut Squash Chili, Easy Mac and Cheese, Jerk-Spiced Portobello Steaks, and Strawberry Topped Cheesecake. If you’re in the mood for pizza, just open up to the New World Pizza chapter. If you have a hankering for pasta, check out the Universe Pasta chapter. If it’s sweets you crave, check out Dessert Heaven.

 

Vegan Planet is perfect for those who are veg-curious and want to add more-plant based meals into their diets, new vegans looking for thorough information, and veteran vegans who want to add new dishes into their repertoire.

 

 

More Quick Fix Vegan by Robin Robertson

morequickfixvegancoverAs a health coach, I meet a lot of people who say they don’t know what to cook. Either they just don’t know how to throw together a vegan meal, they’re too tired after a long day at the office, or they just don’t have the time to cook a balanced meal. I usually give those clients a copy of Robin Robertson’s cookbook Quick-Fix Vegan, which is chock-full of vegan recipes that take 30 minutes or less to make. Luckily, Robin has just released a sequel of sorts – More Quick-Fix Vegan so I have even more gift options for my clients.

PolentaAs the name implies, More Quick-Fix Vegan is full of healthy and delicious recipes that come together in a flash. Since I had abdominal surgery is March, For about a month I was living off of Chipotle veggie bowls and Amy’s frozen dinners, but I’m feeling better and I’ve been able to start cooking again, but I can’t stand in the kitchen for too long. More Quick Fix-Vegan has been a lifesaver, because I’ve been able to prepare creative meals that don’t take too long to prepare, and there’s been a wide variety in what I’ve made. Lemon Dijon Pasta Shells, Spicy Ginger-Lime Portobellos and Broccoli, General Tso’s Tofu, Stroganoff-Inspired Pasta and Polenta with Kale and Cremini Mushrooms have all been on the menu – and they’ve all been way better than take-out or frozen dinners!

Dinner-stroganoff-1More Quick Fix-Vegan is filled with 150 recipes that can be made in half an hour or less. Robin also shares tips and tricks for planning and preparing quick and economical meals. The book starts with chapter devoted to basics – from pantry basics to basis recipes such as vegetable broth and vegan mayo. There are also tips for saving time, menu planning and ingredient shortcuts. Chapters include Souper Soups and Stews, Big Bowls, Pasta for Dinner, “Pantry Makes Perfect” Recipes, and Meal-Worthy Sandwiches. There’s even a chapter devoted to quick-fix desserts!

General-Tsos-TofuWhether you’re cooking for your family, your partner, or just yourself, you’re sure to find recipes to please in More Quick-Fix Vegan. The recipes are full of flavor and omnivore-friendly. More Quick-Fix Veganis perfect for beginner vegans who need inspiration in the kitchen, those who are trying to add healthy, meatless options into their diets, and seasoned vegans who are looking to add some new dishes to their repertoire!

Kathy Hester’s OATrageous Oatmeals

Oatrageous Oats

I was a recipe tester for Kathy Hester’s upcoming book OATrageous Oatmeals, and I’m thrilled to tell you about the book today!

 

I’m going to have to admit that I haven’t always liked oatmeal. I used to find it bland and paste-like, but I ate it on occasion out of convenience and because I knew it was “good for you”. After realizing that it tasted better when mixed with good stuff like dried or fresh fruit, nuts and spices, I started to play with different flavor combination and really enjoy it. I loved testing recipes for OATrageous Oatmeals because Kathy gets really creative with oatmeal, and takes the humble grain to totally new heights. Some of the recipes include Banana Oatmeal Cookie Pancakes, Hummingbird Cake Oatmeal, Chai-Spiced Oat Shakes and Blackberry Mojito Overnight Refrigerator Oats.  Kathy doesn’t stop at breakfast though! Savory recipes include Steel-Cut Oat Risotto, Oats-bury Steaks, Not-from-a-Box Mac and Oat Chez, and there’s even a healthy vegan sausage crumble made from steel-cut oats and spices.

 

OATrageous Oatmeals comes out in September is now available for preorder from Amazon.  If you can’t wait that long to get your oatmeal fix, here’s a sample recipe:

 

 

blackberryMojitoColdOats

Blackberry Mojito Overnight Refrigerator Oats

Sweet juicy blackberries soaked in bright lime and mint flavors with the faintest aroma of rum will perk you up even on the toughest mornings. You can add a teaspoon or two of chia seeds to make this extra thick.

 

Ingredients:

  • 1 cup blackberries (cut in 1⁄2 if large)
  • 1⁄2 cup (120 ml) unsweetened nondairy milk
  • 1⁄3 cup (31 g) rolled oats
  • 2 tablespoons minced fresh mint or 1⁄8 teaspoon mint extract
  • zest from 1⁄2 lime or 1⁄4 teaspoon lime oil
  • 1⁄2 teaspoon rum or rum extract, optional
  • 1 tablespoon agave, to taste (or your choice of sweetener, to taste)

 

Preparation:

Add all the ingredients in a mason jar or a dish with a cover. Mix well and let sit in the fridge overnight. Stir and eat.

Makes 1 serving

 

 

From OATrageous Oatmeals by Kathy Hester. ©Kathy Hester 2014. Reprinted with the permission of Page Street Publishing Company.

 

Product Review: SunRAWise Cheese

Cheese

“I could never go vegan because I can’t give up cheese.”

 

How many times have we all heard that? Or even said it ourselves? I can understand. When I decided to go vegan, cheese was the last thing to go, and it was the hardest to give up. Back then there weren’t any non-dairy cheeses on the market, unless you counted that one that tasted a little bit like crayons. (And unlike crayons, it didn’t melt.) I think we’re now entering the vegan cheese renaissance because we now have many tasty, cheesy, non-dairy options to choose from.

 

Even though it’s been about 13 years since I’ve had dairy cheese, I still find myself wanting something cheesy from time to time, so when SunRAWise offered me samples of their cashew-based cheese to try, I jumped at the opportunity. This isn’t your ordinary bagged, shredded pizza cheese – SunRAWise is artisanal raw nut cheese, the kind you slice and savor.
SunRAWise cheeses are made from scratch in North East Florida using finest organic and sustainable ingredients. They are made with raw cashews, pink Himalayan salt and fresh, organic herbs. Fillers, preservatives, chemicals, artificial coloring and artificial flavors are never used, and these cheeses are also free of corn, soy and GMOs. SunRAWise cheeses are handcrafted with a close attention to detail, and are fermented and aged naturally. And of course, they are 100% vegan.

 

SunRAWise cheeses come in seven different flavors: Original, Black Pepper, Italian Herb, Spiru-lean, Vegan Blue Vein, Smoke and Spicy, and Rosemary. I was lucky enough to get samples of Italian Herb, Spiru-lean, Smoke and Spicy and Rosemary. When I opened the first container, I was immediately taken aback by the smell. It wasn’t a bad smell, but it was the distinctive scent of… well… cheese, minus that sour, curdled odor that can accompany dairy products. I started out with the a little nibble of Rosemary cheese, along with some of the Spiru-lean.

 

These are the type of cheeses that should be served with fancy crackers, fruit, olives, and wine, and what I had in the house just wasn’t cutting it. I picked up some crackers at the grocery store and set about making myself a little snack plate alongside a glass of organic red wine. When I’ve bought gourmet nut cheeses in the past, Dennis hasn’t liked them, which is fine, because it means more for me. When he saw me chowing down on my snack, he wanted to try a little taste, and to his surprise he really loved it. (Which meant less for me!)

Sunrawise cheese

SunRAWise cheese are semi hard, with a firm texture. They slice easily with a sharp knife or cheese cutter, but they will crumble if you use something on the dull side, like a butter knife. The crumbles taste great on salads, and all of the cheeses can be added to meals. (Check out the recipe page on the SunRAWise website.) All of the cheeses all have a mild, nutty flavor about them, but the added spices give them each their own unique taste.

Spiru-lean cheese is made with, you guessed it, spirulina, which creates blue veins, similar to blue cheese. I’ve never actually had dairy based blue cheese, so I can’t compare the taste, but this was my favorite of the four. (Picking a favorite was a really difficult – and tasty – task though.)

Italian Herb cheese is made with organic basil, thyme, rosemary, oregano and sage, and in addition to tasting great on crackers, it’s quite tasty crumbled on top of a fresh salad.

Rosemary cheese is made with crushed organic rosemary and turmeric, which is quite a unique flavor combination. Turmeric gives this cheese a yellow hue, and also lends to its aromatic quality.

Smoke and Spicy is made with a blend of fresh and dried peppers, which gives this cheese a nice kick. This cheese is a little darker on the outside than it is on the inside, and is perfect for shredding over Mexican dishes.

Visit the SunRAWise website to purchase their delicious, artisan cheese. They might seem a bit pricey, but they’re handmade with care, and they’re worth it.

 

What I Ate Wednesday: What I Ate Over the Weekend

It’s hard to believe that another week has gone by and June is almost here! This has been a strange year for me, and I’m still recovering from the surgery I had at the beginning of March. I had no idea that it would take this long, and I was hoping to be back at close to 100% by now, but I’m not there yet. I’m happy that I’m able to cook, though. My meals have all been pretty simple and easy to make (I’ve had a little help from Dennis with a few of them), but I’ve been able to prove that dinner doesn’t have to take hours to make in order to taste good! For today’s What I Ate Wednesday I’m going to show off the meals I ate over the weekend.

 

HashbrownsOne breakfast consisted of sautéed greens, frozen hash brown patties and fresh berries.

 

Rocky Mountain Toast copyAnother breakfast was Rocky Mountain Toast, avocado and mixed berries. The toast was inspired by a recipe from Jazzy Vegetarian Laura Theodore, but I didn’t follow Laura’s recipe word for word because I had some leftover scrambled tofu.

 

PancakesAnother breakfast was homemade pancakes and fresh berries. I made the pancake mix and Dennis cooked it.

 

Caesar SaladI’ve fallen completely in love with vegan Caesar salads recently! The recipe for the dressing, croutons and vegan parmesan are part of a secret project I’m testing for. This dish makes the perfect lunch.

 

BLT WrapAnother lunch was a coconut bacon BLT wrap and a big salad.

 

Pizza and SaladAnd another lunch was yet another salad with leftover pizza.

 

PizzaThe pizza was leftover from a dinner the night before. This was made with homemade spelt dough that Dennis made and spinach pesto that I made, and it didn’t take long to make at all.

 

Portobello Peach SandwichSince it was Memorial Day weekend and the weather was nice (for a change), we pulled the grill out of winter hibernation and made portobello peach sandwiches. They were such a nice treat after the long, cold winter we had!

 

Veggie BurgerWe also grilled veggie burgers and asparagus and had them with kale salad and curried potato salad. It was all so good!

 

What have you been cooking up lately?

 

 

Like what you’re reading? Follow me! Facebook, TwitterPinterest

What I Ate Wednesday: Vegan Eating in Brooklyn

Bridge 1On Saturday I was invited to a baby shower in Brooklyn. Because I’m still a little unstable on my feet, I convinced Dennis to drive me with the promise of yummy vegan food waiting for us on the other side of the bridge. (Actually bridges in this case.) For today’s What I Ate Wednesday I’m going to show off some of what we ate.

 

Tempeh WingsWe started at Champs Diner. I have only been there once before, and it was actually before they became a diner – when they were just a bakery. It’s a cute little restaurant with a 50s diner look to it and a menu to match. We started with Buffalo Tempeh, which was crispy on the outside, spicy all over, and oh so delicious.

 

CheesesteakIt was really difficult deciding what to order. Should I get a breakfast dish? A big messy sandwich? A nice juicy veggie burger? In the end I ordered Philly Cheese Steak, which was way too much for one person. Half of this came home with me.

 

Biscuits and GravyDennis had biscuits and gravy, which was a favorite of his growing up. It’s hard to come by on menus here on the East Coast, so he orders it whenever he sees it.

 

BrownieI got a cheesecake brownie to go. This was so moist and fudgy that it took me two sittings to eat it!

 

DunwellAfter Champs, we went to Dunwell Donuts for dessert. Dunwell has a cute old timey ice cream parlor look to it, and I wanted to move in.

 

ShakeI had a butterfinger milkshake.

 

DonutDennis had a glazed donut. I love all of the different fancy flavors of donuts that Dunwell offers, but Dennis prefers the plain glazed. He can be weird sometimes.

 

Shop UpWe also stopped at Pine Box Rock Shop for the monthly Vegan Shop-Up. We picked up goodies to go from Lagusta’s Luscious, Cake Thieves and Meow Meow Tweet.

 

Clementine BakeryAt the baby shower were were fed all sorts of yummies from the Cinnamon Snail, so we weren’t hungry when we left, but we knew we’d need dinner when we got home. We stopped at Clementine Bakery and picked up sandwiches to go, but apparently I deleted the photo from my camera without saving it. (The perils of being a food blogger!) Dennis had a BLAT, which was made with tempeh bacon, lettuce, avocado, and tomato and I had The Schmancy, which was baked and seasoned tofu, pesto, spinach, avocado, tomato, and hollandaise sauce served on a rosemary roll. Both were super delish!

 

 

Bridge 2We headed back to Jersey with full bellies and a car full of goodies for later!

 

Like what you’re reading? Follow me! Facebook, TwitterPinterest

 

Repair and Relief from Meow Meow Tweet

Meow-Meow-TweetI got to know Meow Meow Tweet last year when Vegan Cuts sent me their holiday gift pack to review back in December, and I’ve been hooked ever since. I love their deodorant cream and lip balm, and both products have become regulars in my daily routine. When I was asked if I wanted to review their new Relief Balm, of course I said yes! Knowing that I had surgery recently, co-founder Tara was kind enough to include a sample of their Repair Balm in the package as well.

 

portrait-arminarmIf you aren’t familiar with Meow Meow Tweet, let me introduce you. Meow Meow Tweet was founded by Tara and Jeff, and is based in Brooklyn, NY. They are a small batch natural vegan apothecary, and they develop all of their goods as if they were modern culinary dishes, starting with a scent combination – and they do indeed smell good enough to eat. Meow Meow Tweet products are made with organic plant oils and butters, steam distilled and cold-pressed essential oils, and organic and wildcrafted botanicals. All of Meow Meow Tweet’s good are made with plant-based and food grade ingredients, and they never use any nasty chemicals or additives. Since our bodies absorb what we put onto our skin, I think it’s best not to use any chemicals on it we wouldn’t want to ingest, don’t you?  Most of their products come packaged in glass jars or metal tins, which are covered in wrappers adorned with adorable illustrations created by Jeff.

 

repair-289x300As I mentioned, I had surgery in March, and I now have a massive scar running down my abdomen. I’ve been on the hunt for a product that will help it heal quickly, and while I know not too many are going to see it, I would prefer if it wasn’t so pronounced. Enter Meow Meow Tweet’s Repair Balm. Tara tells me that the myrrh and vetiver essential oils in the Repair Balm are known to be great for repairing and fading scars, as well as protecting against infection. In fact, myrrh has been used since ancient Egypt to promote healthy skin. The balm also contains shea butter and sesame oil that have walloping healing and moisturizing powers, as well as camomile which is known for its calming properties. Since everyone’s sensitivities are different when it comes to essential oils, Tara suggested that I start out by applying a little bit of the balm to a small part of my incision to see how it felt before rubbing it all over the entire thing.  She also said that I should warm the balm up with my fingers so that it would rub on  gently and not tug at my skin, which is in a very sensitive state right now. I’m pleased to report that the Repair Balm has been working very well! I haven’t had any sensitivity issues and the balm soaks into my skin right away, unlike the vitamin E oil that I tried – which left a stain on my t-shirt. It has been soothing to my raw skin and it has a nice light, herbal scent that I like.

 

Meow Meow Tweet’s Repair Balm isn’t just for scars. It’s good for any type of dry or cracked skin, and after the harsh winter we just endured, I’m guessing most of us are in need of it. It can be used to help get those dried, cracked feet ready for sandal season, as well as to soften rough elbows and feet. It can be used as a spot treatment on blemishes, as a salve to soften tough cuticles and as a moisturizer for dry hands. It’s also excellent for soothing new tattoos and smoothing chapped lips. This one balm does almost everything!

 

relief-298x300What Repair Balm doesn’t do, Relief Balm can step in and take care of. The Relief Balm smells cool and minty, which just happens to be a scent combination I love. Since I’ve been in recovery mode, I haven’t done much lately other than lie on the sofa with my cats watching television and taking naps. You may not realize it, but inactivity can be kind of rough on the muscles! Meow Meow Tweet’s Relieve Balm is an all natural alternative to Tiger Balm (but without the nasty paraffin!) and has been soothing on my achy back and shoulders.

 

Relief Balm is also an excellent petroleum-free alternative to VapoRub, as the essential oils of thyme, clove, cajeput, eucalyptus and peppermint will provide relief for both a stuffy nose and a congested chest. This balm can also be rubbed into the temples and the back of the neck to soothe headaches, and it can be used to calm sore joints and subdue itchy bug bites.

 

Visit the Meow Meow Tweet online store for their Repair Balm, Relief Balm and the rest of their product line: meowmeowtweet.myshopify.com. Also be sure to check out my interview with Tara and Jeff on Chic Vegan.

 

Dr. Fuhrman