Super-fast vegan pasta salad

This healthy and nutritious vegan recipe takes fifteen minutes at the most including pasta cooking time. Perfect for a busy family’s midweek dinner or weekend lunch.

When I was at univeristy, I had a friend from Catalonia who had a completely different view of cooking to me. When I went vegan for the first time in 2008, it wasn’t really something people had heard of. My family were very critical of my decision and made it difficult to eat because of the constant criticism.

In hindsight, I think I must have hit a nerve and accidentally unveiled their own insecurities surrounding their food choices, because I don’t naturally evangelize and never have, I’ve always wanted to be left alone to eat what I want and not to be forced to eat something just because someone else thinks I ought to.

My friend and I went to stay with my dad for a couple of weeks in Edinburgh and he nonstop went on and on (and on, and on) about how veganism was stupid and pointless and the only way to eat was to be vegetarian (he brought me up vegetarian until my mum left him when I was 5).

My friend was a meat-eater but she always defended my decision to eat whatever I wanted. One day we went to the supermarket and I was stuck for ideas, she suggested I make a pasta salad. I confessed I had no idea how to make one. She told me that where she grew up, pasta salad wasn’t the same as here. It was literally pasta and salad, with dressing over both.

From that one comment, I came up with this delicious pasta salad which has been a staple in my lunchtime repertoire for the last 12 years.

Ingredients:

Leafy vegetables of your choice. My favourites include iceberg lettuce, baby spinach, rocket and watercress. You can also buy ready-made salad bags with these things in them from the supermarket.

Pasta: Allow 80-100g uncooked pasta per person. I usually do it by eye these days.

Vegan soft cheese such as tofutti, scheese, violife (not as flavoursome as the others) or you could make your own homemade vegan soft cheese. Alternatively, you could use hummus, vegan pesto or something similar.

30g sunflower seeds (or other seed/nut of your choice. I like sunflower specifically because they’re high in calcium as well as protein)

Method:

Put the pasta on to boil. If you have a pinch of fresh thyme or oregano, add it to the pot!

When the pasta is cooked (8-10 mins, taste test if you’re unsure; it should be firm but not crunchy), drain and mix in a large dessert spoon of the soft cheese or hummus. Add more if you like your food saucier!

In a serving bowl, put your salad leaves, then add the pasta, and finally sprinkle the sunflower seeds on top.

Serve.

Add more veg: Chopped tomatoes go well with this.

Baked omelette recipe

Light fluffy eggs cooked into a delicious omelette. That was my plan when I started this recipe. And I was so happy with how it turned out, given that I had to make it up under unusual circumstances. I never thought I’d be researching how to cook eggs without a stove!

Since we live in a country which doesn’t have piped gas, we have to use bottled gas to make our cooker work. Last week, we ran out of gas. I turned on one of the hobs to cook my dinner and… nothing. Arrgh. Time to make do.

Since I already had eggs cracked in a jug, and a hungry toddler whose dinner time was very soon, I had only a few minutes to try and find out whether you can bake eggs to cook an omelette (my oven is electric). It turns out you can. And it’s VERY delicious! All the recipes I saw either needed ingredients I didn’t have or they needed milk, which I can’t eat, so I made this recipe up instead. This vegetarian baked omelette recipe is dairy free and requires simple ingredients that are easy to substitute.

To bake this recipe you will need a glass oven-safe dish, such as a Pyrex one. Normal glass will shatter in your oven, but around the world there are lots of different brands that are oven-safe. Just look for the stamp on the bottom of your dish; if it says “oven safe” then you’re good to go.

One thing I especially like about this baked omelette recipe is it turned out very light and cheesy. Since I’m dairy-free (not by choice), I find it’s difficult to find high-protein recipes involving lots of cheese. In case you are wondering, a standard block of dairy-free cheese contains only 1.5 grams of protein per 100g, compared to about 35g of protein per 100g for the average block of Cheddar. So when recipes substitute cheese for dairy free cheese, you are potentially missing out on a lot of your daily protein requirement.

Eggs, thankfully, are a reasonable source of protein (13g per 100g, or about 9g per egg), and so are vegetarian sausages (the Linda McCartney ones I used are 18.6g per 100g or 15.5g per 2 sausages), so one serving of this baked omelette will definitely give you a nice amount of your daily protein while still feeling quite cheesy.

Baked omelette recipe:

Ingredients:

Eggs x4

Sausage x2 (I choose vegetarian sausages from Linda McCartney but any sausage will do)

Bell Pepper x1 (any colour)

Grated cheese (or dairy free cheese)

A jug

A fork

A medium oven-safe glass dish (mine is a 1.2 litre Pyrex one)

Method:

Break eggs into a jug and mix with a fork to break the yolks. Pour this into the glass dish, leaving about 1 tbsp of egg in the jug.

Cut the sausage into thin slices and chop the pepper (discard the stalk and seeds). Add these to the glass dish.

Pour the last bit of egg over everything so it’s all covered (don’t worry if you skip this step).

Oven bake for about 30-35 mins.

Take out of the oven, add the grated cheese, and return to the oven for 10 minutes so the cheese melts and starts to turn golden brown (dairy cheese) or until the cheese melts and starts to harden (dairy free cheese).

Serves 4. Add some veg (such as steamed broccoli or carrots) on the side to make a complete main meal.

How to make vegan yogurt without yogurt cultures

While living in rural China, one serious problem I had was that it was impossible to buy dairy-free or vegan substitutes to dairy products. There’s a good reason for this. Chinese food uses ingredients differently, and is not a dairy-based cuisine. Dairy products are now widely available in China, and dairy additives have sneaked their way into a lot of modern Chinese snack foods, but there are no vegan alternatives to these, because as far as Chinese cooking is concerned, dairy is the alternative.

A lot of the time, the Chinese approach to dairy meant I could usually eat worry-free in most of China. And it was great to try so many new foods.

Of course, being British and Irish, I like to start my day with a lovely yoghurt (if you’re American you spell it “yogurt” lol) drenched in fruit (my faves are fresh County Wexford strawberries, the best strawberries in the world, or when they’re out of season, fluffy Spanish blueberries from the supermarket). While I’m fairly open-minded, there are some days when I just crave home food from my own country. Especially when I became pregnant and suffered from hyperemesis gravidarum (extreme pregnancy sickness… I’m basically allergic to the first 3-4 months of pregnancy).

Yoghurt is also integral to some homemade curry recipes like tikka masala.

Of course, the main problem is every recipe claims to require yoghurt cultures. It is impossible to get vegan yoghurt cultures in rural China (you could get this in the cities or on Taobao but I wouldn’t know enough Mandarin to check the origin or ingredients). In the past, people didn’t need yoghurt cultures to make yoghurt, it’s a modern complication. Could you imagine the Ancient Greeks trying to buy or sell “yoghurt cultures” in the market? They instead used natural alternatives, and you can, too.

With that in mind, I found out how to make yoghurt from local ingredients. Two things which are abundant in China are tofu and chillies (hot peppers). Don’t worry, you won’t make spicy yoghurt with this recipe (weird).

Here’s what you will need (keep scrolling for substitutions/adjustments e.g. soy free):

A block of tofu (about 200g or 1 cup, but don’t get hung up on the size, it largely doesn’t matter).

1 cup of soymilk. In China, you can buy a soy milk maker (on Taobao or in a store) to make your own if you can’t get a carton (Vitasoy in the blue carton from any shop, or Silk from Epermarket are also fine, dependent on your need for organic/no additives etc).

The juice of 2 medium fresh lemons (or 1 very large one).

Half a cup (about 100ml) of boiling water.

A blender or smoothie maker.

12 chili peppers with stems attached.

Method:

Put everything in the blender except the chili peppers. Blend until you get a silky smooth texture then pour it into a flat dish like a pasta bowl or the lid of a casserole dish (not a plate).

Take the chillies and remove the stems. Place the stems into the mixture so the part that joined the chili is now slightly beneath the surface of the yoghurt. These will work in place of yoghurt cultures.

Leave the mixture to culture in a warm spot for about 8 hours (a room without air con or an oven on about 30-40 degrees celsius/90-100 Farenheit is great). If it gets too hot or cold, it won’t culture properly, so take care. If you have a yoghurt maker, that will work, too.

Remove the chillies and store your yoghurt in the fridge in a sealed container for food safety.

This makes a very plain yoghurt that works for overnight oats, tikka masala recipes or you can add honey and chopped fruit to sweeten it.

Adjustments:

If you only have silken tofu, don’t add soya milk, instead use 2 packs of tofu.

Soy allergy? You can use coconut cream (the canned stuff for curries; don’t add the water from the bottom of the tin) and cornflour/cornstarch as a thickener if needed.

If you have no lemon, try lime or apple cider vinegar. You need the acidity level to be right otherwise the good bacteria in the chillies can’t thrive to turn the tofu into yoghurt. In my experience, lack of lemon juice is the only reason this recipe has ever failed for me.

Photo (with the chillies in):

Have you tried this? Let me know in the comments!

The two-minute Valentine’s breakfast that will melt your heart!

Forgot Valentine’s day? Looking for a quick way to say “I love you”? Or do you just love eating fun-shaped toast? Whatever your reason, here’s a quick and easy Valentine’s breakfast that you can do in two minutes! Feed it to your husband, your wife, your kids, or even just make it for yourself. Nothing says “I love you” like a heart-shaped Valentine’s breakfast that’s so easy, a six-year-old could make it (adult supervision required)!

You will need:

Two slices of bread.

A pair of scissors.

Your favourite spread.

A toaster.

That’s it!

Here’s how to make your 2-minute Valentine’s breakfast:

  1. Take the scissors and cut the bread into heart shapes, by cutting along two of the crusts then shaping the other end of the bread (leave as much bread as possible) into a heart shape.
  2. Put your heart-shaped bread into the toaster, leaving the pointy end up to make it easy to get them back out.
  3. Wait for your bread to pop.
  4. Boing! It’s popped! Put your favourite spread on the toast.
  5. Arrange on a plate.
  6. Take to your beloved (or your child, or to your favourite sitting spot).
  7. Eating time!

Once you’ve got the knack for shaping the bread, you could go crazy and do this toast with scrambled eggs, baked beans (sorry, Weetabix, you’re not needed today) or even something fancy like eggs benedict or eggs royale (check out my easy vegan hollandaise sauce recipe if you’re planning one of these).

Did you enjoy this super-easy and quick Valentine’s breakfast? Let me know in the comments, on Twitter, or on our Facebook page!

Holland-ish Sauce Vegan Hollandaise recipe for eggs benedict and eggs royale

I’m having serious cafe withdrawals at the moment. I miss going out to cafes and ordering food that I can’t make at home. So today I decided to do what I used to do in China when I felt like this. I decided to bring the cafe to me.

I was craving eggs royale, which is the salmon version of eggs benedict. It requires a bread bun, cut in half, on which a poached egg and a piece of salmon are arranged, and they’re drizzled with Hollandaise sauce.

Hollandaise sauce is notoriously hard to make, and I don’t know how to poach an egg without a poacher, and I have to avoid dairy, but I decided not to let any of that stop me from achieving my dream.

First, I found out that Emma Bridgewater mugs are REALLY well made. You can put one in a pan on direct full heat on a stovetop and it poaches an egg. It does take a few minutes but it gets the job done. That was my second attempt at poaching an egg (my first attempt was a complete disaster and resulted in an egg-splosion because I tried to do a “proper” poached egg where you basically whisk boiling water into a vortex then drop an egg into it. I do NOT have the skills for that, apparently).

Then there was the problem of the Hollandaise sauce. Here’s the recipe I adapted:

1 packet of silken tofu (300g or about 9 oz)

1/8 cup of lemon juice

1/8 cup nutritional yeast

1/8 cup dairy free butter

1/2 tsp turmeric (for colour)

1/2 tsp oregano (flavour)

a good pinch of garlic (flavour)

a good pinch of pepper (flavour)

Blend the tofu until it’s a smooth liquid. Then put it in a pan with the other ingredients and heat on a medium heat until the butter is melted and the sauce starts to turn a bright yellow. Serve over eggs benedict or eggs royale.

This recipe is so much easier than making the complicated emulsion for proper hollandaise sauce. If you want something with a more traditional flavour, ditch the oregano.

The main point to note with this recipe is absolutely don’t use the firm spongy kind of tofu. It won’t blend into a liquid, it will turn into a scrambly mess. The sauce itself is vegan but I obviously poured it over things which were non-vegan.

IMG_0590b

Lastly, the taste test. I thought it was really nice when it was cooked for long enough, but when I tasted it during cooking, it kept tasting excessively lemony, so definitely simmer it for at least 5 minutes to draw out the other flavours in this sauce.

Eat beautiful: food ideas and review

Okay, so I got this book called Eat Beautiful by legendary makeup artist Wendy Rowe and it was packed full of tips on which foods are good for you and will nourish your skin from the inside. Spoiler alert: It’s totally awesome, BUT they’re mostly expensive and some of them are obscure and hard to find.

However, such things don’t normally bother me. I totally loved this book and will use the info in it when I am in a country where I can acquire the foods it talks about. But for now? In China? I am not. Most of the food here is weird.

So instead, here’s my own list of things I have found that really make a difference, all of which I’ve been able to buy in one form or another in China (except Miso soup… WTF China?!):

  1. Tomatoes. Tomato juice is my favorite, but also passata, any kind of tomato-based pasta sauce or soup, fresh tomatoes, sundried tomatoes… they all contain antioxidants and lycopenes, which help protect your skin against cancer by helping the cells stay healthy. Healthy cells are pretty cells.
  2. Blueberries. These also contain antioxidants. Now, current research shows that you don’t want to overload on antioxidants because after a certain point they’re not so useful. However, most of us don’t get enough dark blue and purple fruits and vegetables, so I’m still reaching for the blueberries in the store.
  3. Avocado. Vitamin E is SO good for your skin, especially as you age. It gives you a healthy glow. And avocados, along with nuts and olives, are full of vitamin E.
  4. Coconut oil. I’ve talked before about coconut oil. It’s good for you on the outside and the inside. Enough said.
  5. Miso soup. Expensive, but really healthy. Fermented soy beans are the ones that are effective in the fight against cancer. We’re talking PREVENTION here; if you HAVE cancer, go to a real doctor.
  6. Black grapes. As well as making the BEST wine/champagne, black grapes are healthy AF, and like blueberries and tomatoes, they help reverse skin cell damage to ensure your outer layers are in tip-top shape.
  7. Orange juice. Some people buy vitamin C serum to put on their faces. Others just drink more orange juice. I prefer to drink it because I put enough other stuff on my face, lol. It’s not a buzzy fad food, but sometimes the oldies are the best. Also, OJ is WAY cheaper than vitamin C serum, by several orders of magnitude, and if you only put it on your face you’re losing out on all the other health benefits of orange juice.
  8. Shiitake Mushrooms. Got a vitamin D deficiency? These will help. And we’re all more beautiful when we have the inner tranquility of not having nutritional deficiencies.
  9. Spinach, kale and broccoli. If you’re low on vitamin K, leafy dark green vegetables are the way forward. A vitamin K deficiency makes your skin look pallid and washed out, and it also makes you bruise more easily, making blue under-eye circles and veins worse. Consult your doctor if you’re on warfarin.
  10. Carrots. Beta carotene gives you a healthy glow (some people even take tanning tablets with a high amount of beta carotene to make them look tanned, although I wouldn’t recommend it. It’s also the reason that flamingoes are pink– they eat shrimp packed with beta carotene. That’s why they sometimes turn white in the zoo; lack of beta carotene), and pro-retinol of course has boatloads of research to support its effectiveness as a beauty product.

Weekly Photo Challenge: Dinner Time at Cafe Mango

Cafe Mango, Thai and Indian Restaurant Fort William, Highlands, Scotland.
The main course at Cafe Mango, Thai and Indian Restaurant Fort William, Highlands, Scotland. Taken August 2015.

For this week’s photo challenge, Dinnertime, I decided to share these pictures of the delightful Cafe Mango in Fort William.  If you’re climbing Ben Nevis, this Thai and Indian restaurant is well worth a visit.  It was the best restaurant we ate at on the West side of the Highlands, everything was simply delicious and the staff were friendly and made us feel very welcome even though it was 9pm, and we were the last customers (because we had just climbed Ben Nevis – everyone seems to eat early in the Highlands)!

Cafe Mango, Thai and Indian Restaurant Fort William, Highlands, Scotland.
Some of the stunning decoration inside Cafe Mango, Thai and Indian Restaurant Fort William, Highlands, Scotland. Taken August 2015.

Cafe Mango, Thai and Indian Restaurant Fort William, Highlands, Scotland.
A shot of the rest of the restaurant (I used the bannister near the top as the horizon line) including the beautiful emboidered elephants backdrop, in Cafe Mango, Thai and Indian Restaurant Fort William, Highlands, Scotland.

Cafe Mango, Thai and Indian Restaurant Fort William, Highlands, Scotland.
Fort William at night: The outside of Cafe Mango, Thai and Indian Restaurant Fort William, Highlands, Scotland.

No-One Wants To Know The Real Truth About Parabens

Parabens. It’s seen as a dirty word amongst the “natural beauty” movement and the “mainstream” cosmetics industry is trying its best to ignore it, right? Because of parabens, many people are spending more money than ever on cosmetics and personal care products to avoid those scary-sounding paraben ingredients.

Today I want to step (mostly) aside from the quibble over whose scientific paraben research was more inaccurate, to examine the bigger question; who really benefits from the fears surrounding parabens?

To get at the answer, we need to do some digging. You may have noticed the unbelievable number of very expensive “natural beauty” paraben-free organic natural companies that have sprung up over the past couple of years. They charge you an arm and a leg for beautifully coloured, luxuriously scented containers of goop with names such as “thermal spa minerals bath elixir” “cleansing water mist” and “nourishing body souffle.”

Paraben free products are not necessarily being marketed by ethical companies.

Okay, so some of you are thinking “what is going on? Has she been paid to say this?”

I am an independent researcher, sitting at home writing this, and I look at all the information I can get my hands on and I base my conclusion on the information I find.

Here’s some things you need to know about the people telling you to avoid parabens:

1. The “natural beauty” companies who are selling the paraben free products are operating on a much higher profit margin than conventional companies. It doesn’t cost them more money to avoid putting an ingredient in a product because they’re not replacing parabens with something else that costs more. Here’s an analogy: Think of a cake, if you made a cake without chocolate powder, so it was a plain flavoured cake, would it cost you more to make that cake, or a cake which used chocolate powder? When all the other ingredients stayed the same, the chocolate cake would cost more to make. So why is the plain cake costing so much more to buy? Why are the paraben free products costing up to ten times more than their paraben-containing counterparts? It’s very profitable to make paraben-free products.

2. The “big beauty companies” that some sensationalist self-styled “health journalists” are criticizing? Most of them are benefiting from the paraben myth in some way. Here’s a list of well-known beauty companies who have at least one product that they’re marketing as paraben free:

Clarins, Clinique, Ojon, Pureology (and by extension, L’Oreal), Dead Sea Spa, Aveda, Morrocan Oil, Vaseline, Revlon, Dr Organic, Physician’s Formula, Burt’s Bees, Bare Escentuals (and Bare Minerals), L’Occitane, Origins.

This is where the biggest money behind the anti-paraben hype is overtly coming from, but that doesn’t mean they’re the only people making megabucks from scaring you away from parabens.

3. A lot of the smaller start-up companies (such as all the new startup sellers of natural, paraben-free, organic, very expensive products) don’t have to list their board of directors or key shareholders, particularly if they’re not floated on the stock exchange or aren’t incorporated. This means that, to start a smaller start-up company that makes big bucks from the current “natural beauty” craze, a larger company can finance it for a share of the profits, guide product development and marketing, then step back and let the smaller company turn a profit – who then repay a percentage of that to the larger company. We’ve seen this time and again on Dragon’s Den, you think they’re the only people doing it? Everyone in business with investment capital is doing it! If the smaller company goes bankrupt (such as “organic skincare” company Davina Peace… they had a waiting list of clients when they launched in 2010. You can find Davina Peace halfway down this list of insolvent companies in administration in 2012, along with the date of insolvency), the larger company washes their hands of the whole thing because it was nothing to do with them. If anything, they end up on the list of creditors (people owed money). If and when the current “natural skincare” craze ends, and the consumers start looking for something else, the larger company comes out of this beauty trend totally unscathed, with their reputation in tact when everyone goes back to buying “normal” stuff again. It is impossible to know behind the scenes who is financing and guiding these companies. It is impossible to know if any company is truly independent because corporate accounting strategies are inscrutable. Smaller companies are less accountable than larger ones.

4. You know whose products still contain parabens? The Body Shop! They’re an independent company not affiliated to any others, they are all about “natural” skincare and beauty, but their products are still packed with parabens. Why? Because they want to kill you? Uh, reality check, if cosmetics companies kill their customers, who’s going to be left alive to buy cosmetics? They use parabens because the evidence for the current paraben-noia is flimsy, it all comes from studies where at least one of the same people were involved, they all use very small sample sizes (the latest one, the one that “proves” parabens are dangerous? 40 participants.  All in Britain. That’s 0.0000000006% of the world’s population (or 0.000000012% of the population of America). And the researcher was forced to conclude that parabens are “only part of the bigger picture” which is scientist speak for “I’ve spent nearly a decade of my life barking up the wrong tree.” Why was this conclusion made? Well 7 of the 40 participants didn’t even use any cosmetics in the underarm area, so they weren’t getting any parabens from those products and yet the tissue samples still contained parabens. No deodorant, no body lotion… do you know anyone who doesn’t use any deodorant, any lotion, anything at all under their arms, who ALSO wears face cream or make-up? Who bathes regularly?? I don’t. These things tend to come in groups – people who don’t use deodorant (including natural ones) or body lotion tend not to use other products. Such as shower gel. And that’s if we totally ignore her first study on the effect of parabens, published in January 2004, which had a sample of twenty participants (also in Britain) and didn’t have a control group (a group of people who didn’t have cancer, or who didn’t use parabens, for example, to check if their paraben level was the same), which is the study everyone keeps misquoting.

5. Research is driven by funding.  Without funding, people don’t research things.  Every job in science has to be paid for and accounted for.  Researchers have to justify why they need money in most fields.  By studying parabens, an oncologist (for example) would no longer need to depend on funding from public health bodies (such as the nearly-bankrupt British NHS, Britain being the country where all of the research on parabens was carried out by the same lead author) or charities specialising in cancer research, and instead, that researcher could open up a huge avenue of funding for the university they work for, from cosmetics companies (or subsidiary research institutes funded by straw-man companies funded by cosmetics companies) who stand to gain from the results – if those results mean they can sell more paraben-free products.  Additionally, these big companies don’t require the results to be very rigorous (unlike health organizations) as long as they’re sensational.  Just like the beauty blogger who sells her scruples for a free mascara, the researcher claims that “all opinions are my own” although in science-speak, that’s “the research method was robust.”  For good measure, the researcher could get other people they know to peer-review it (everyone in the same field knows each other).  This is sadly how a lot of corporate-relevant scientific research is being done nowadays – fund a university, they can claim they’re independent, the company might even guide the university’s researchers about sharing the results with the world to get maximum impact but because it came from a university lab, we believe every word as infallible.  This is how many people get a PhD these days!  It all depends how financially malleable the researchers are, but there are hints that this happens all over academia, especially in the research areas most relevant to the pharmaceutical, nutritional and cosmetics industries.  If the research had showed parabens were not implicated in cancer, the cosmetics companies would gain less overall.  When was the last time a newspaper ran a story that said “fresh broccoli doesn’t cause cancer” (for example)?  It doesn’t sell products.

Cashing In

So what, exactly am I trying to say, and who do I think I am that I can say this? Just like animal testing, the truth behind these “natural beauty” companies is surrounded by a mystique of obfuscation, corporate financial backing and bad science… which makes them no better than the regular cosmetics companies. I wrote this because I value honesty and I was compelled to show that you don’t need to spend large amounts of money on “paraben free” products. These companies are cashing in on our biggest fears.

I think that in order to really get to the heart of the paraben issue, we’ve got to examine why we react so strongly to allegations that products are dangerous: Fear.

The Role Of Fear

We fear cancer more than anything else because we feel powerless, most of us know someone who has died of cancer. Breast cancer is terrifying because we don’t know why some people get it and others don’t. We don’t know why cancer seems to be getting more common than ever before. Personally, I believe it’s down to processed food; I think there’s something about all those condiments, sauces, ready meals and so on. But that doesn’t net an attention grabbing headline, that’s never going to produce viral content, so nobody writes about it or researches it for long because they can’t get funding.  Research is driven by funding – especially at universities.  Who funds research?  Companies who stand to gain from it!

Look at the recent evidence linking bacon to cancer. What was the public’s response? Oh, I love bacon, I’m never going to stop eating bacon! It hardly made the news for a week before disappearing! These are the same people avoiding cigarettes and parabens! The reason I wanted the world to know what fuels the paraben myth is because people think that if they avoid parabens they get some kind of points, that they can then use to smoke, drink and eat bacon. It doesn’t work like that. The things you eat, drink and smoke are the real culprits here.

Japanese women have a lower incidence of breast cancer than anyone else in the world because of their diet. Tokyo is a very polluted urban environment; have you ever been there? Huge skyscrapers, people’s living space is tiny, ventilation is complicated, and yet those women are getting breast cancer less often than women living in the Great Plains. Do Japanese women use parabens? Of course they do! They may use some “traditional Japanese” products, but when was the last time you used a “traditional” product of your own nationality? The only traditional English beauty product I use is rosewater from the supermarket (the stuff in the beauty shop is full of alcohol – which DOES cause cancer when ingested), and if I’m honest, I don’t use it as often as I should.

By avoiding parabens, consumers are being given a false sense of control, a false sense of security, a false sense of everything’s fine. Clearly, everything is not fine. Vegetarians and meat eaters are getting cancer at similar rates. Natural organic homeopaths are getting cancer at the same rate as people using branded products full of parabens and “chemicals.” The lie is that we are safe if we avoid parabens and other molecules labeled as “nasties.” We are not safe. None of us are. That’s the truth about parabens: You can avoid any ingredient with more than ten letters in the name as much as you like, it’s not going to help you. All this is doing is letting the real culprits get away with murder for longer while the cosmetics companies get even richer than ever from people’s fear.

Cosmetics companies are experts in using fear to sell products – fear of looking old, fear of really being old… those anti-ageing creams are cashing in on people’s fear of mortality. Fear of being ugly, of not looking attractive… make-up cashes in on people’s fear of being alone, people’s fear of rejection. The cosmetics industry has a long track record of subtly using fear to motivate women to buy their products. I’m not telling you to start buying products full of parabens, or to stop buying cosmetics; you should look how you want to, but you need to be aware of the truth about parabens. Avoiding parabens is not going to save you. We will all get old. We will all be alone sometimes. We will all die one day. And that’s the real truth about parabens.  It’s a shame everyone’s so busy being scared of parabens to understand what’s really at play here.

Ten ACTUAL uses of coconut oil as tested by me.

Ten ACTUAL uses of coconut oil, as tested by me.

After seeing a lot of articles about 101 uses of coconut oil (or more) I decided to write a list of what I’ve used coconut oil for. All of the things I mention here are things I’ve actually used coconut oil for, because there’s a lot of embellished “uses” for coconut oil floating around the internet that aren’t quite verifiable (I wrote about this yesterday in my article 10 Myths About Coconut Oil That Just Need To Die).

1. To cook food. It’s especially good to fry stir fry if you’re having Thai food. I tried spreading it on toast but I didn’t like it. I’ve never tried it in coffee, but in tea, it just sits on the surface as an oily blob even if you use a blender.  People say it’s flavourless in cooking – I disagree, I think it tastes like coconut.

2. As a moisturiser / lotion. Just rub it on your skin. Too much can cause breakouts on sensitive skin (e.g. my cheeks). Bear in mind it sits on the surface a bit, so it will cause grease stains on your clothing, sofa or sheets unless you want to stand upright for several hours after using it. Coconut oil and silky fabrics REALLY don’t mix.

3. As the base for homemade cosmetics, such as DIY lipbalm. Actually that’s the only one I’ve used it for but it was really easy to add some rosewater. I’ll make a video of how to do this real soon.

4. To clean and possibly whiten your teeth via the oil pulling method, which is an Ancient Ayurvedic technique (i.e. they use it in India and have done for a while). I’ve made a video where I investigated the claim that coconut oil can whiten your teeth. Watch the video here.

5. To moisturize dry hair as an intensive conditioning treatment: Melt, slather over hair, leave on for at least 30 minutes and wash out with normal shampoo and conditioner.

6. As a home-made dandruff prevention and scalp soother. Melt a small amount in your hand, rub between your fingers and rub it over your scalp. I found this sped up hair growth as well.

7. To smooth frizz/flyaway hair. Using a small amount regularly prevents split ends so hair appears to grow faster.

8. For hayfever and seasonal pollen allergies. Rub it on the inside of your nose instead of Vaseline to soothe allergies.  This isn’t going to be as effective as Benadryl; it catches the pollen before it gets a chance to get up your nose where it would usually wreak havoc, but of course it’s not going to catch all of it.  When I worked at a pharmacy we used to recommend this to pregnant women as they were unable to take allergy tablets.

9. To make natural home-made tea light candles instead of using beeswax. Melt it, mix with the scents or colorants you feel like, add a wick, set it on fire.  I only did this once and I found the coconut oil melts too quickly unless you do this in a tea-light foil dish thingy.  Do those things have a name??

10. To make natural home-made soap instead of using glycerin. Melt it, mix with the scents and colorants you feel like, and rub it on you in the tub (but remember it’s still going to melt at relatively low temperatures).

Please consult a healthcare provider before using coconut oil if you feel ill.

What have you used coconut oil for?  Did it work as you expected?  Let me know in the comments!