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 by Su Avasthi

Pucker up. Touch your tongue to your chin. Scrunch up your face.

These are surely some of the exercises — or yoga postures, if you will — that are designed to soothe the tense facial expressions that might lead to wrinkles.

Welcome to the latest trend in yoga: Face yoga.

One such class is known as Revita-Yoga, according to an article in the New York Times, and it seems to be a fairly popular class at the New York Health and Racquet Club. They wanted to call it Yo-Tox, but apparently ran into some legal red tape.

And it seems that it’s just the first indication of what could be a big “face yoga” trend, which includes spa sessions, classes, books, and most likely DVDs. In fact, it seems that it’s even possible for a yoga teacher to get certified in something called “facial toning.”

The premise is that yoga and facial exercises can help fight wrinkles, frown lines, sagging skin, plump up the lips, and even just bring a rosy blush to the cheeks. (Downward dog is particularly good for that, thanks to all that blood rushing to the head.)

People who support the trend say it’s a natural alternative to cosmetic surgery, Botox, and other procedures that seek to reverse the aging process (or, at the very least, preserve us in time.)

The medical community, however, has yet to be convinced. But, they’re not really knocking either. The general consensus seems to be that it can’t hurt any of us to give it a try.

Meanwhile, several well-known yogis, including Rodney Yee, aren’t too sold on the idea because it strikes them as too much of a marketing ploy.

Personally, I’m not quite sold either. I love the glow that I get from regular yoga practice. But I’m not sure that squinting is the path to bliss. (Although, the same can’t always be said for puckering up.)

Health News

Taking Care of Your Gardening Tools

• Artist: Lime Radio - Healthy Living A Twist
• Title: Taking Care of Your Gardening Tools
• Length: 6:58 minutes (1.6 MB)
• Format: Stereo 11kHz 32Kbps (CBR)

As part of this week’s “Task at Hand” segment, Doug and Jessica discuss keeping your tools in tip-top shape. Learn the basics of oiling, sharpening, storing, sanding, replacing broken handles and more.

podcasts

 by Jessica Ridenour

By Nicole Gluckstern

I have a confession: My roommates and I have worms.

Fortunately, they’re not the contagious kind… they’re the composting kind. You see, unlike most of our apartment-dwelling friends, we have a backyard to put them in. Plus, we live in San Francisco, which offers residents free citywide bio-waste collection.

Still, even here in the eco-enlightened Bay Area, many of our friends’ landlords don’t participate in the program (which baffles us, considering, um… it’s free). And not many other cities in the U.S. offer an equivalent to their green-minded residents.

But, intrepid eco-urbanite, never fear: It’s still possible to put your green waste to green use in the city you know and love. Here’s how to get started:

1. Find a collection vessel. One- to five-gallon plastic buckets with lids (used by restaurants, bakeries, housepainters, and contractors) are ideal. Ask around, scour the Dumpsters for a freebie or buy one at the hardware store.

2. Sort your scraps. Not all food can be composted on a small scale, so unless you have access to an industrial-grade compost heap (like the one provided through our pretty city by the Bay), you’ll have to separate your scraps ‘yerself. Bones, meat, dairy products and fats should not be thrown into your compost bin (eggshells are fine). Vegetable scraps should be chopped up for maximum breakdown effectiveness.

3. Scout out a dumping ground*. If your city offers a bio-waste pickup that your apartment doesn’t participate in, find out what night the pickup is and tip your bucket into any curbside bin. Alternatively, scout the neighborhood for a community or demonstration garden project with a compost pile (or befriend a neighbor with a green thumb), and negotiate dumping rights with them.

31/2 * Start a guerilla compost pile. If step 3 fails, you can go commando and start your own compost in a vacant lot or urban wildland. A galvanized aluminum or heavy-duty plastic trash can is a great, rodent-resistant container. Punch small holes all around the sides so oxygen can get into the heap, and fill half-full with dry leaves, sawdust, newspaper or dried lawn trimmings. Food scraps can then added on a regular basis; mix with a shovel or gardening fork, or by rolling the can around on its side. Compost should be kept moist but not soggy, and more dry material added regularly. If all goes to plan, you should have usable compost in a month or two that you can then use… for guerilla gardening projects, of course!

4. Reach out. Community composting is a great way to get to know your neighbors, and with safety in numbers you can work together to establish more permanent composting options in your area.

TAKE ACTION

 by Cybele Pascal

Is your romance on repeat? Try the unexpected. How about a little cayenne pepper in your dark chocolate mousse? In this recipe I’ve used Soyatoo whipped soy topping. Ever since I first sampled this brilliant feat of culinary chemistry last spring at EXPO West, the largest Natural Products expo in the U.S., I’ve been waiting with bated breath for its arrival in stores. And to my utter delight, it arrived on the shelves at my local Whole Foods this month! Hurrah for all vegans, dairy-allergic, lactose intolerant, kosher people, cholesterol avoiders, and those watching their waistline. At last, an organic low-fat substitute for whipped cream! With only 10 calories per serving, and all organic ingredients, dessert just got a whole lot sweeter! Also note my use of Scharffen Berger chocolate and cocoa powder, unquestionably the best baking chocolate in the U.S. It is also nut-free, dairy-free, and gluten-free.

8 oz Semisweet Scharffen Berger Chocolate (4 squares)
2 Tbsp. Unsweetened Scharffen Berger Cocoa Powder
1/2 cup soy milk
2 Tbsp. brewed espresso (or any dark coffee, decaf is fine)
1 Tbsp. bourbon, rum, or brandy
1/4-1/2 tsp. cayenne pepper (depending on preference)
1 tsp. cinnamon
4 cups Soyatoo whipped soy topping (or 4 cups whipped cream — 2 cups whipping/heavy cream makes 4 cups whipped)
1/2 pint blackberries
chocolate shavings (optional)

Chop chocolate into pieces the size of an almond or smaller. Combine with cocoa powder, soy milk, and espresso in a heavy pan over low heat. Melt, stirring constantly with a wooden spoon. Do not overheat, chocolate burns easily! Remove from heat, add bourbon, cayenne pepper, and cinnamon, whisking in completely. Let cool to room temperature. Gently fold in 2 cups of the Soyatoo, then add the last two. Divide between custard cups, wine glasses, ramekins, or whatever tickles your fancy. Chill in refrigerator 1 hour to set. Remove and top with blackberries. For added panache, take a potato peeler and use the last square of the Scharffen Berger bar to make chocolate shavings. Makes 4 servings.

Recipes

 by Cybele Pascal

(Apricot Almond Torte)

(Dairy-free)

Apricots and almonds show up at farmers markets in Northern California during the fall, and luckily, make a wonderful pairing. Not only do they taste great, but both foods are packed with nutrients. Apricots and almonds are both high in fiber. Apricots also have high levels of beta-carotene and lycopene, making them heart-healthy, and good for your eyes! Almonds are rich in heart-healthy monounsaturated fats, and the super antioxidant, Vitamin E.

This simple torte is a great finish to any fall meal. It also makes a wonderful afternoon tea cake. It’s rustic yet tender, and not too sweet. Serve with a dollop of Good Karma Rice Divine in very vanilla, or Soyatoo Whipped Soy Topping, for a decadent cap to a meal.

1 1/3 cup organic sugar (try Wholesome Sweeteners)
1/4 tsp. cinnamon
1/3 cup finely ground almonds (aka, “almond meal”) (I like to make my own by grinding slivered almonds in the food processor, but you can buy it pre-ground too)
2/3 cup unbleached white spelt flour
1 tsp. baking powder
1/8th tsp. salt
1/2 cup non-hydrogenated margarine (try Earth Balance Natural Buttery Spread)
2 eggs
1 tsp. almond extract (try Frontier)
4 apricots, divided into 6 slices each
2 Tbsp. lemon juice
organic powdered sugar (try Wholesome Sweeteners)

Preheat oven to 350 degrees. Grease a 9-inch round spring-form pan and dust with a little spelt flour, tapping out the extra. Combine 1/3 cup sugar with cinnamon and set aside for later. Combine ground almonds, spelt flour, baking powder, and salt. Set aside. Prepare your apricots at this time if you haven’t already done so. Set aside. Cream margarine and 1 cup sugar with an electric mixer, set on medium. Add eggs, one at a time. Add almond extract, and beat. Add dry mixture to wet mixture, and mix until batter is smooth. Pour into spring-form pan and smooth surface with a spatula. Arrange apricot slices, skin side down, in two circles shaped like the sun. Start with the outer circle, leaving a half-inch boarder between apricots and the edge of the pan. Once you’ve completed both circles, drizzle top with lemon juice. Sprinkle cinnamon sugar mixture all over top of torte. Bake 55 minutes. The apricots will disappear into the cake, creating a delicious caramelized bottom, and a lovely golden crust on top. Remove torte from oven and let cool in pan on a rack for 15 minutes. Gently run a butter knife around the outer edge of torte to loosen. Remove outer rim of pan. Let cool another 30 minutes. Use a butter knife or slender spatula to gently separate bottom of pan from cake. You can either serve this cake right-side-up, dusted with powdered sugar, or flip it for an apricot upside-down cake! Serve slightly warm or room temperature. Serves 8.

Recipes

 by Jessica Harlan

My sister-in-law Rebecca recently decided to replace all of her warped, missing-topped food storage containers. Having heard some of the rumblings about toxins leaching into food from microwaved plastic and other unpleasantness, she asked my advice for the safest (and most environmentally sound) brands to buy.

I was at a loss. I, too, have been concerned about the plastic my family is using, especially because a lot of my new-mom-friends have been trading scary news about unsafe baby bottles and toxic toddler spoons. I’ve stopped putting any of my daughter Sadie’s plastic bottles, sippy cups and dishes in the microwave or the dishwasher, instead heating food on the stove or in a ceramic dish, and hand-washing everything.

But what I hadn’t heard about was the solution. Time to do some research.

The environmental impact of using plastic are obvious and well-documented: plastic causes pollution, its manufacture consumes dwindling fossil fuels, and even plastic that gets recycled is taxing resources every step of the way.

But it’s here to stay, even though most of us are hopefully doing our part where we can to use less plastic.

When it comes to using plastic to contain food and drinks, the news is even more troubling. Chemicals used to make plastic soft and flexible (such as the plastic wrap we use to wrap our leftovers) can leach into the foods it touches. Although there are conflicting studies on whether or not it causes health effects, some believe it is carcinogenic. Meanwhile, microwaveable containers, baby bottles and other items are made with plastic that contains a chemical called Bisphenol A, which, over time, can break down, again tainting food or liquid contained therein. The danger is that Bisphenol A is known to be a hormone disruptor and can stimulate levels of estrogen.

National Geographic’s excellent Web site, The Green Guide outlines the best (and worst) plastics to use. In a nutshell, check the number on the bottom of a piece of plastic — it indicates what type it is. The best include numbers 4, 5 and 2, and the worst include numbers 3, 6 and 7.

The site also explains that “microwave-safe” simply means that the plastic container won’t warp or melt in the microwave — it’s not a guarantee that high heat won’t leach chemicals into your food.

A quick check of my daughter’s paraphenelia brought both good news and bad… her sippy cups, Snack Trap and plates all seemed to be made from #4 or #5 plastic, but her Avent baby bottles are on The Green Guide’s Avoid list (although with further checking, I found that Avent claims it complies with an European Union ban on using phthalates). And I was interested to see that some plastic wraps and bags, such as those from Ziploc and Glad, were made of the “good” plastic, while others, such as Reynolds Wrap, are bad.

In the end, Rebecca went with a Rubbermaid set that passed the safe plastic test. But I’m guessing she’ll think twice now before microwaving her leftovers in it.

Health News