How to Have a Healthier Halloween.. and start to the holiday season


How to Have a Healthier Halloween  |  The Organic Beauty BlogHalloween marks the beginning of the holiday season — often a time of overindulgence, guilt, and then backlash come January.  This is a crappy cycle that I’m constantly working with my clients to break, but it’s a tough nut to crack, in part because it’s so deeply engrained in our culture. Here’s an interesting thought though, we can create the culture in our own families; we can literally create, right now, a paradigm of what our children know as “normal,” and we have a lot more control around it than we think.

We can’t shield our children from the big bad world of processed food, candy, and overindulgence, but we can 100% make healthier choices in our own homes that show our children an alternate path to what is essentially a two month food binge.

The kicker is that we have to make these choices for ourselves too.  We don’t want to be those parents that hide our kids Halloween candy and then eat it ourselves after they go to bed.  We’ve gotta practice what we preach, and that takes a general reframe around this fun, sugar-drenched holiday, and the holiday season in general.

Now we all have to decide where to draw the line and what works for our respective families, but here’s what I’m doing in our house to have a healthier halloween, and by extension, holiday season!

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The BEST Lactation Cookies Around


the-best-lactation-cookies-aroundI never thought that I would have to worry about milk supply with a one year old, but alas.  Little M turned 14 months and started nursing like an infant again (growth spurt? developmental leap? who knows!), and my boobs just can’t keep up!  I’ve been upping my lactogenic tinctures and eating more milk boosting foods in general (read my 6 Ways to Boost Milk Supply for details on both of those), but I needed a little extra oomph.  That’s where these delicious lactation cookies came in! Seriously, this recipe is the best one I’ve found, and I’ve searched far and wide.

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Help Bring Organic Chocolate to the Masses! Today!

The SweetRiot Team in NYC!

We here at The Organic Beauty love ourselves some delicious, organic chocolate.  We may not indulge super often, but when we do, you can bet that SweetRiot’s delicious bars top our list (remember our review of the awesome company from this summer?).  Their yummy, innovative, healthy dark chocolate treats are creating a movement to make a difference in the lives of farmers, artists, and in the fair trade, organic, healthy eating culture, and they need our help!  SweetRiot is developing a 100 calorie product line and they’re looking to raise $50,000 through their IndieGoGo campaign, dishing out amazing goodies like yummy gifts (like a year’s supply of chocolate!), a trip to NYC, a trip to the cacao farm, and more!

SweetRiot supports Fair Trade and sourcing exclusively with their Latin American amigos, which directly supports a better life for farming families through fair prices and direct trade… This is something we can definitely get behind.

There are 14 hours left to help out, and less than $8000 left to go!  So come riot and help artists, fair trade farmers, and the expansion of healthy, organic, sweet treats become an irresistible, insatiable reality. You’ll reap an abundance of delectable rewards:  

SweetRiot Chocolate to Quell That Sweet Tooth, Without the Guilt!

By: Natasha Uspensky

Due to all of it’s amazing health benefits, dark chocolate is one indulgence that we don’t have to feel guilty about! In my holistic nutrition practice, I always tell my clients that a square or two of dark chocolate (70% or higher) a day is not only nothing to worry about, it’s actually a wonderful boost to your mood, your immunity, and your health! If you don’t know all the amazing benefits dark chocolate has to offer, check out our article, The Power of Dark Chocolate!

We are always on the hunt for a high quality, organic dark chocolate that doesn’t taste mealy and isn’t loaded with sugar. So we were super pumped to discover New York-based SweetRiot. We sampled many of their delicious, super healthy chocolate bars, and there’s no doubt, we’re in love! Their 70% dark chocolate bars are just the perfect balance of bittersweetness, and their 85% packs an amazing antioxidant punch for those hardcore dark chocolate lovers. But our absolute favorites are their RiotBars that mix in delicious, super healthy ingredients like quinoa (for a crunchy added protein punch), flax (for some awesome omega-3 and fiber action), and coconut (for some amazing healthy fats that are fabulous for weight loss and digestive health).

Their bars are all Fair Trade Certified, organic, kosher, gluten and dairy free, and they taste amazing. You can order a whole box online, or pick them up at Whole Foods, World Market, Publix, Balducci’s and more!

So next time your sweet tooth rears it’s angry head, put down those cookies, baked goods, and candies, and opt for delicious, potently healthy dark chocolate instead!

Enter our giveaway of delicious SweetRiot Chocolate!

3 Raw, Vegan Delicious Valentine’s Day Desserts!

By: Stephanie Heino

Valentine’s Day will be here before you know it, and it really is a holiday of desserts like candy, chocolates, romantic decadent dinners – all of it screams indulgence. I usually don’t encourage sweets, but since it is around the corner, I thought that I wanted to share three delicious, homemade, completely raw and vegan treats for you and/or your sweetie! Whether you are happily taken or happily single consider making a mindful choice and treat your body with love by making these sweets instead of buying processed candies or cupcakes with unidentifiable ingredients.

Chocolate Almond Date Ballsimages

This recipe is 100% raw – there’s no baking at all, and these are so healthy they make a great dessert!

The Ingredients

  • 20 medjool dates, pits removed
  • 1/2 cup almond butter
  • 1/4 cup coconut flour
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp cinnamon
  • 1/4 tsp grated nutmeg
  • Finely shredded coconut flakes

The Directions: Mix all ingredients in food processor except the coconut flakes.  Roll into small balls, then roll in the shredded coconut to coat.

Raspberry Fudge Cakeani's choc cake slice1

The Ingredients

  • 3 cups dry walnuts
  • 2/3 cup unsweetened cacao powder or carob powder
  • 1/4 teaspoon sea salt
  • 1 cup pitted Medjool dates


  • 1/3 cup semi-soft pitted Medjool dates
  • 1/4 cup agave syrup
  • 1/2 cup ripe avocado flesh (from about 1 medium avocado)
  • 1/3 cup cacao powder


1/2 cup raspberries

The Directions: To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until mixed fully. Add the dates and pulse until mixed well. Shape into 2 cakes of desired shape and set aside. To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth. To serve, frost the top of the cakes with the frosting and top with the raspberries. Serve immediately, or place in the refrigerator for a couple hours to firm up.

Makes About 6 Servings

Raw Vegan Chocolate Cream Cake 21863-cream-cakes

The Ingredients

Pecan chocolate crust

  • 1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
  • 3-4 medjool dates (or 2-3 tbsp maple syrup)
  • 1/2 cup cacao powder (cocoa powder)
  • Pinch sea salt
  • 1 teaspoon vanilla

The Directions: Place all ingredients into a food processor (can do in a blender) and pulse until mixed fully. You want the crust to slightly stick together. Grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. Press down with fingers to firmly place the crust into pan. Set aside as you make your filling.

Chocolate filling

  • 2 cups cashew, pieces
  • 1/2 cup coconut oil, liquid
  • 1/2 cup maple syrup ( or may use agave nectar)
  • 1/2 cup water
  • 2 teaspoons vanilla
  • 3/4 cup raw cacao powder (or cocoa powder)

The Directions: Soak the cashews for about 10- 15 minutes (optional) then rinse well. Place cashews into blender with maple syrup, vanilla, and water. Blend for a little bit to get it creamy.

Next add in your cacao powder and coconut oil. Blend until creamy. You may have to scrape down the sides a few times. Just keep blending till it is nice and smooth.

Once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. Set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.

12 mini cheesecakes or one large 8 or 9 inch cake’