Healthy Eating on the Fly
Instead of grabbing a burger from the food court, turn a few ingredients from home into the best plane snacks you’ve ever eaten. Here are some suggestions for travel snacks made with foods that can help you fight anxiety and airplane germs as well as keep you hydrated and relaxed throughout your flight.
Pack your meals in reusable containers and save them for snacks on the flight home. Keep in mind that you shouldn’t travel with stinky foods like fish, eggs, or strong cheeses—everything else is fair game. Happy travels!
Flu-Fighter
Airplanes are a breeding ground for germs, so ward off cooties with a flu-fighting salad. For a probiotic boost, start with a base of Greek yogurt and then stir in some lemon and grated ginger or garlic for their antibacterial properties. Top with hydrating cucumbers and cooked lentils or beans like white beans or chickpeas for a natural source of zinc. You can roast chickpeas with turmeric and chili powder for additional germ-fighting abilities. Top the lentils or beans and cucumbers with spinach (more vitamin C!) and any immune-boosting herbs you have, such as basil, mint, or parsley.
Infrequent Flyer
If planes make you anxious, pack a snack that may help calm your nerves. Fill a jar with diced roasted sweet potato and kale, both are a source of the feel-good hormone serotonin (if you don’t have sweet potatoes, or want another calming boost, add farro for a similar effect). Finish the snack with herbs like basil and pumpkin, or sesame seeds. Both contain nutrients that could help lessen anxiety. Separately pack a homemade vinaigrette that has miso for gut health or calcium-packed tahini to help keep you calm and toss it all together midair.
Midnight Snacker
Leftover proteins or tofu are great snacks for a red-eye flight because they’re packed with tryptophan, which promotes the production of melatonin, meaning it’ll help you sleep through your flight. Grab other holiday leftovers like carrots, radishes, or leafy greens and stack them on top of the turkey for more sleep-promoting nutrients like calcium, magnesium, and potassium.
Rise and Shine
Overnight oats are a great way to start your early morning travels. Mix oats with nut or cow’s milk, seeds like chia or hemp, and frozen berries; refrigerate the night before your flight and top the mixture with crushed almonds or pistachios before you head to the airport. Berries are hydrating and will keep your skin nourished at 30,000 feet, plus they’re packed with germ-fighting vitamin C. Oats and nuts will keep you full for the flight, too.
Short Haul Snacks
If your flight is a quick one, or you’re traveling by car, you can still eat healthily. Toss sliced vegetables such as carrots, jicama, or cucumbers with spices like Tajin, or a mix of lime juice, salt, and chili powder. Or pack a container of hummus or a Sun Basket dip for your vegetable sticks. Sliced fruit like apples and pears that can be dipped in plain Greek yogurt or cottage cheese (don’t forget to toss apples and pears in lemon juice to prevent them from browning quickly). If you prefer a salty, crunchy snack make your own trail mix with dried fruit, nuts, and seeds.
Our Go-To List of Indian Spices
A masala dabba, or spice box, contains the essential ingredients for cooking Indian food. This round container holds several small bowls to fill with a different spice. While they vary regionally and even from family to family, the spices typically found in a masala dabba are mustard and cumin seeds, ground turmeric and red chile powders, ground cumin, coriander powder, garam masala, and whole red chiles. The spice box makes it easy to carry the box to the stove and have everything ready when it’s time to season the pot.
While you don’t need a masala dabba to make Indian food, stocking up on spices is a good place to start. Pro tip: To get the full flavor of these spices, be sure to bloom them in ghee or a neutral oil over medium heat to release their essence and aroma.
Cloves
Technically a flower, this common Indian spice is dried and used whole or ground and blended into spice mixes. A few cloves go a long way, packing a punch of anise-like flavor and slightly medicinal notes.
Coriander
The dried seed of the cilantro plant lends a lemony, earthy, almost floral note to curries. Coriander is used whole or ground into a powder and mixed with cumin.
Cumin
Also used as whole seeds and ground into a powder, cumin imparts a slightly smoky flavor to dishes like lentil dal and raita.
Curry leaves
Don’t confuse curry powder and curry leaves. The leaves, grown on India’s native curry tree provide a citrusy flavor similar to lemongrass or makrut (kaffir) lime and bear no relation to curry powder. The curry leaves are often toasted and ground for spice blends, fried in oil for a garnish, simmered in stews, and added fresh to chutneys.
Fennel seeds
Sometimes served as a post-dinner digestive aid and breath freshener, thanks to its slightly-sweet licorice flavor, fennel seeds are extensively used across India in everything from savory stews to spiced tea blends.
Fenugreek
In Northern India, fenugreek leaves are used to perfume dishes like butter chicken. Fenugreek seeds are popular in Southern India where they are used to give an earthy flavor to spice powders like the well-known Madras curry powder and are also used in chutneys.
Garam Masala
This blend of spices varies regionally but is typically some combination of spices like cinnamon, clove, cardamom, cumin, and black pepper. Garam masala is used as a finishing spice, added to dishes that have already been cooked, while curry powder—another regional blend of spices—is added during the cooking process to provide a depth of flavor.
Mustard seeds
Both black and yellow mustard seeds are used to add a rich, spicy punch to a variety of curries and spice blends. Their smoky, nutty flavor is released when the whole seeds are bloomed in oil.
Red chiles
Depending on the region and preparation, chiles are used in a variety of ways to provide both heat and color to a dish. Cooks might add whole chilis to a stew or toast and grind dried whole chilies for fresh chili powder.
Star anise
More potent than anise seed, star anise gives a slightly sweet and herbal, licorice-like flavor to everything from rice to braised meats to garam masala spice blends.
Turmeric
Technically a rhizome—a stem that grows underground—turmeric is used both fresh and powdered to give a distinctly earthy, warm flavor to dishes, while also providing a rich golden color. But turmeric is also well-known as a source of curcumin and has been compared to ibuprofen in its ability to relieve pain. It also has antioxidant and anti-inflammatory properties.
Get Your Granola Game on Point
This granola takes a little longer to bake than most; that extra cook time pays off with exceptionally crunchy results. To make granola clusters, don’t stir the mixture for the last half hour of cooking, then let cool undisturbed on the sheet pan, before breaking it into chunks.
Cashew Almond Granola with Coconut and Dried Mango Recipe
Makes 8 cups
Shopping list
1 orange
12 tablespoons (1½ sticks) unsalted butter
2 tablespoons olive oil
5 cups rolled oats
1 cup cashews
1 cup sliced almonds
½ cup large unsweetened coconut flakes
¼ cup light brown sugar
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup plus 2 tablespoons maple syrup
1 cup chopped dried mango
Tools
Fine-toothed grater or zester, glass jar(s) with lid, small sauce pot, sheet pan
1. Prep and make the granola
Heat the oven to 250°F.
- Zest the orange. Reserve the fruit for another use.
In a small sauce pot over low heat, heat the butter and the olive oil, stirring occasionally, until the butter is just melted. (Alternatively, you can melt the butter in the microwave at high power in 20-second bursts.)
In a large bowl, combine the rolled oats, cashews, almonds, coconut, brown sugar, cinnamon, nutmeg, salt, butter, olive oil, orange zest, and maple syrup and stir to incorporate.
On a sheet pan, spread out the granola mixture in an even layer. Bake, carefully stirring two or three times, until golden brown, about 90 minutes. Remove the granola from the oven, and let cool to room temperature.
2. Finish the granola
Transfer the cooled granola to a bowl, add the mango, and toss to combine.
Serve
For each serving, transfer about ⅓ cup granola to individual bowls and serve as desired. Store in an airtight container, for 2 to 3 weeks.
Nutrition per serving: Calories: 250, Protein: 5g (10% DV), Fiber: 4g (16% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1.5g, Saturated Fat: 6g (30% DV), Cholesterol: 15mg (5% DV), Sodium: 25mg (1% DV), Carbohydrates: 27g (9% DV), Total Sugars: 9g, Added Sugars: 5g (10% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
6 Sustainable Kitchen Solutions
Plastic is a problem.
According to the UN, there is more microplastic in the ocean than there are stars in the Milky Way. The World Economic Forum Report estimates that plastic pollution will outweigh all fish in the sea by 2050 if we don’t find a way to cut back on the amount of plastic we used.
Luckily, there are plenty of ways to curb plastic use, and it can start in the kitchen. Here, we pit classic kitchen wares against their sustainable counterparts to help you keep everything from your leftovers to your water jug better for the environment.
Beeswax wrap instead of plastic wrap
In 2015, over half of the plastic trash in the world was packaging. Use these beeswax-coated fabric wraps like you would plastic wrap. They’re self-adhering and don’t have any of the questionable chemicals found in other wraps. They’re safe to wrap right around food or over a plate to keep food covered and protected (though they’re not microwave-safe like the traditional plastic wrap is). Plus, they can be washed and used again rather than their single-use counterparts.
Large glass water dispenser over single-serving bottles
Bottled water has a tremendous negative impact on the environment. Producing the bottles requires about 17.6 million barrels of oil annually, and worldwide, uses about 2.7 million tons of plastic every year. Kick the bottle habit once and for all, and stay hydrated by keeping a jug of cold water in your refrigerator instead.
Stasher Bags not resealable plastic bags
These sealable, silicone bags come in many colors and sizes, they’re microwave and oven-proof, plus, you can boil food in them so it’s easy to heat whatever leftovers you’ve stored. Freeze premeasured smoothie ingredients for a quick breakfast, pack snacks for a trash-free road trip, and even marinate a steak in them.
Stainless steel lunch containers > plastic storage containers
These sleek containers have an airtight silicone lid, so you can pack a lunch, travel snacks, and winter soups without worry. Plus, the container is oven-safe so you can reheat leftovers in it.
Stainless steel straws rather than plastic straws
It can take up to 200 years for a plastic straw to decompose, but that doesn’t mean you have to give up straws for good. These stainless steel ones are lightweight, dishwasher safe, and are easy to keep in your bag. Which means you have no excuse not to BYOS whenever you’re out to dinner, grabbing an iced-mocha-whatever from the drive-thru, or slurping up your morning smoothie.
Water-only cleaning cloths beat out paper towels
According to the EPA, paper product waste is one of the largest contributors to municipal landfill waste in the U.S. Cut down on your paper towel use with these reusable cleaning cloths. They contain tiny microfibers to help ensure a great, goo-getting, gunk-busting clean on surfaces and dishes with hot water alone. When they’re dirty, just throw them in the laundry and they’re good as new. You’ll save money, plastic, and paper by forgoing paper towels and plastic-bottled cleaning solution.
The Goddess of Love Emerges from the Underworld to Reveal a Total Eclipse of the Heart.
With Venus emerging from the underworld on the 16th and passing the retrograde baton to Mercury, the Messenger of the Gods, we now have the opportunity to review with a cool intellect all that we’ve uncovered from the recesses of our value systems vaults. Now that we’re more clear on what’s most important to us, we can plan accordingly and chart the course of our love lives and financial futures with confidence—boosted by Jupiter, the planet of faith and luck, moving into its own sign, Sagittarius, where it will reside for the next year.
By Lisa Lisa and the Star Jam*
SCORPIO (Oct 23-Nov 21) On the heels of an upbeat year where you experienced a lot of personal growth, Scorpio, you’re poised for a beautiful new start. Polishing your self-image is one way to position yourself for the fresh chapter opening up around your finances. Your self-confidence is justifiably high, and it’s time to ask for what you’re worth. As Jupiter moves into your money house, don’t be afraid to think big. Create your abundant future by rewriting your business plan. Start with the mission statement and aim for the sky.
SAGITTARIUS (Nov 22-Dec 21) This month begins a year of massive expansion for all you centaurs. With Jupiter, your ruler, moving into your sign on the 9th (where it will be for the next year), you’re stepping onto the mountaintop with alphorn in hand. You’ve got big things to say and the collective needs to hear it. Have faith. Luck truly is on your side as long as you remember to blow on the dice before you throw them; and when you do, infuse your breath with the positive intention.
CAPRICORN (Dec 22-Jan 19) Lonely goats have been gleaning a good lesson on the benefits of the herd. Now that you’ve built your team, you’re ready to get down to work. While you’re not quite ready to manifest your vision yet, you’re in the right place to strategize. Don’t underestimate the power of your unconscious. Over the next year, it may be the source of a wealth of ideas. Recording those hazy thoughts between sleep and waking could help you tap into the motherlode.
AQUARIUS (Jan 20-Feb 18) Now that you’ve made some headway careerwise, you’re feeling confident and ready to see who you want to climb to the next wrung with. Wade into the river and find out whose values jive with yours. Luckily, in the coming year, there’ll be plenty of partners to choose from. Setting a new career goal will help you pivot in the direction of the right people. An endgame that benefits the many, rather than the few, is key. And the more elegant and balanced the endeavor the better. We’re counting on your beautiful minds, Water-bearers. How will you imagine the brightest, wildest future for all of us?
PISCES (Feb 19-Mar 20) Reviewing your beliefs lines you up for the biggest career boost you’ve had yet. While your motor can run for years, as yours has, on the fuel of instinct and talent, here’s what we are thinking for you now: Use the month of November to dig into the concrete practice of writing a roadmap. Then, run it by your trusted inner circle. Next, refine it. By the time December rolls around, you’ll have literally written your own ticket out of whatever dead-ends have been bringing you down. All this forethought will help you to not jump too soon, as some slippery fishes are apt to do. You, of all the signs, know that time is just a construct.
ARIES (Mar 21-April 19) Slow down, you’re moving too fast. Shift gears in order to peer into your dream world. As you do, you discover a reservoir of somewhat unfamiliar symbols. There are riches there that can assist you in your career. Though it seems like a conundrum, suspend your urge for action now. By standing still, you uncover fresh resources that could support your wanderlust. Soon, the world will open up bigger than you’ve known it before. Book your airline tickets and set off to parts unknown, enroll in a program to expand your education, or get that manuscript in good shape for publishing. Whatever you choose, you’re laying the groundwork for your next career move.
TAURUS (April 20-May 20) By mid-month Venus, your ruler, is back on track. And single Bulls may be ready to start a new relationship or reap the benefits of a fresh perspective on what they’re looking for in a partner. Having a clearer picture of what you want helps tip the balance of the laws of attraction in your favor, and sets you up for a boom cycle in all aspects of wealth management. Create a kickass proposal and watch as the money pours in. Bulls, you’re ripe for a year of expanding your resources and building your own field of dreams.
GEMINI (May 21-June 20) You’ve been running at a fast pace for weeks now, catching up to the new life you’re suddenly living. You’ve done it, Twins. You’ve navigated the unexpected losses and are in the home stretch. A full moon in your sign toward the end of the month shines a light on your freshly minted image while Mercury, your ruler, shifts into reverse. It’s your cue to take a breather and look back at the ground you’ve covered and new roles you’ve stepped into. Meanwhile, lucky planet Jupiter is about to make the rounds of your relationship house and at the same time, Venus, the planet of love, is taking a second spin in your house of romance. Hmmm, you do the math. A word to the wise, you’ll have so many suitors to choose from, there’s no harm in being picky.
CANCER (June 21-July 22) The creative fire that’s been burning in Crabs for the last year is about to combust. Fresh ideas fuel future projects that inspire imagination and attract financial backing. You’re channeling your love of home, family, and roots into big projects that have the potential to improve the way we live. This is not a pipe dream. Your expertise and careful planning are the DNA that informs every project you conceive. The world needs your genius now.
LEO (July 23-Aug 22) Fresh beginnings on the homefront allow Leos the security and lifestyle they need to flourish. Make your plan first, dot your Is and cross your Ts, double check your grammar, and then gather your audience. You’re more ready to shine than ever before. Whatever you do, Lions, do it big. But be discerning with your words; your usual M.O. of shooting from the hip and going off script will not work. The key is to be well-prepared for the speech of your life.
VIRGO (Aug 23-Sept 22) Summer is over, and you now find yourself back at work where you belong. This sets you up well for Mercury, your ruler, which starts to backpedal mid-month. With a new moon in your communications house, you’ve got a new lease on what you have to say. Keep writing it all down and refine your message before you roll it out. Meanwhile, the planet of luck and expansion moves into your house of home and hearth. Keep in mind that the home you’re building is more of a compound to contain the things that most concern you. If you’re an artist, think retreat center.
LIBRA (Sept 23-Oct 22) Now that Venus, your ruler, is about to gracefully step forward, we hope you’ve regained your faith in not just love, but in yourself. Maybe it’s time for you to host the spirit of love on a local level by speaking your mind from the heart. You just might uncover a resource a few doors down, no driving required. Dear Libras, it’s exciting to consider the astrological omens that are suggesting that you’re about to embark on a new, rich relationship with money. When the cash rolls in, send us a check, love.
If you know your rising sign, read that, too; it’s often more relevant.
*Lisa Awrey and Lisa Carroll
illustration by @boccaccinimeadows
Vegan Arugula Mint Pesto with Golden Raisins
Vegan Arugula Mint Pesto with Golden Raisins Recipe
Makes 1 cup
Shopping list:
2 cups baby arugula
5 to 7 sprigs fresh flat-leaf parsley
3 or 4 sprigs fresh mint
¼ cup pine nuts
3 tablespoons golden raisins
2 tablespoons white wine vinegar
¼ cup plus 2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon Marash chile flakes, optional
Tools
Food processor or blender
1. Make the pesto
- Pick the leaves from the parsley and mint stems.
In a food processor or blender, combine the arugula, parsley, mint, pine nuts, golden raisins, vinegar, olive oil, salt, black pepper, and as many chile flakes as you like. Blend until it reaches the consistency of a chunky paste or continue blending for a smooth pesto, if desired.
Serve
Transfer the pesto to a bowl and serve, atop your favorite pasta, pizza, chicken, lamb, or fish, or spread on sandwiches, crusty bread, or crackers.
Bonus recipe—ingredients not included in box.
Nutrition per serving: Calories: 130, Protein: 1g (2% DV), Fiber: 1g (4% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 3g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 240mg (10% DV), Carbohydrates: 4g (1% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
How to Give Your Heart the Love it Deserves
Escape to the Mediterranean
A diet rich in fruits, vegetables, grains, olive oil, nuts, poultry, and lean meats, aka the Mediterranean Diet, is one of the best ways to promote heart health. The landmark PREDIMED trial found that diets that individuals with high cardiovascular risk assigned to a Mediterranean diet had a lower incidence of cardiovascular events. Try our Mediterranean meal plan for heart-healthy, delicious recipes.
Get Your Zzzzs
A lack of sleep can put you at higher risk of heart disease regardless of age, weight, and whether or not you smoke or exercise. A study from the University of Pennsylvania found that people who slept fewer than five hours a night are more likely to be obese and to have high blood pressure, high cholesterol, and diabetes. To ensure a good night’s sleep, go to bed at an appropriate time, make your bedroom sleep-appropriate with dark blinds, and a comfortable temperature (the National Sleep Foundation recommends 60-67 degrees Fahrenheit). Although a sound-free environment is best for some, others find benefit in listening to soothing sounds from a sound machine or a sleep app.
Go Fish
Many studies show an association between higher fish consumption and a lowered risk of heart disease. In fact, Harvard researchers found that eating one to two 3-ounce servings of fatty fish a week—salmon, mackerel, anchovies, and sardines—reduces the risk of dying from heart disease by 36 percent.
Keep Moving
The heart is a muscle that needs to be active to stay healthy. People who don’t exercise are nearly twice as likely to get heart disease as people who are active. Experts recommend aiming for at least 150 minutes a week of moderate-intensity activity, such as brisk walking. It’s best to include muscle-strengthening activity at least 2 days a week. You can start small and work your way up. Always check with your doctor before starting an exercise plan.
Produce Power
Colorful fruits and vegetables, covering the full spectrum of the rainbow, are full of fiber and antioxidants that help protect against heart disease. Research shows that the higher the average daily intake of fruits and vegetables, the lower the chances of developing cardiovascular disease. Compared with the lowest category of intake (less than 1.5 servings a day), those who averaged 8 or more servings a day were 30 percent less likely to have a heart attack or stroke.Protect your Pearly Whites
Research suggests that the bacteria that cause gum infections are linked to atherosclerosis, the arterial disease that leads to heart attacks and strokes. In addition to regular dental checkups, it is vital to brush your teeth at least twice a day and floss daily to avoid the buildup of small amounts of food that attract bacteria.Say OM
Doing yoga a few hours each week can help you feel physically and mentally calmer and more balanced. A review study of yoga and cardiovascular disease also indicates that yoga may help lower heart disease risk as much as conventional exercise does.Take it with a (Whole) Grain
A review study published in The Journal of Nutrition reported a 21 percent lower risk of cardiovascular disease in individuals who consumed 3 to 5 servings of whole grains per week, compared to those who never, or rarely, included them in their diet. Black rice, bulgur, quinoa, millet, and amaranth are some heart-healthy whole grains to add to your meals.
Artwork by ekströmdesignCooking Rice Noodles Doesn’t Have to Be a Sticky Situation
Rice noodles are an important part of the Sun Basket pantry. We use them in soups, stir-fries, or Vietnamese-style bowls. Sometimes we serve them hot, other times we like them cold, but regardless of temperature, our chefs recommend cooking the rice noodles in your Sun Basket the same way every time.
First, bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes.
Then comes the tricky part. The starches in rice noodles ride or die for each other, come what may, they want to stick together. That level of dedication can cause some problems for your dinner. To prevent the noodles from getting too attached, drain and immediately rinse the cooked noodles in cold water to stop the cooking and wash off the starch. Then, toss the noods with a teaspoon or two of neutral oil. It’ll act as an insurance policy against that clinginess. Toss the oiled noodles every 5 to 10 minutes to keep them separated while you prepare the rest of your meal.
If the noodles are going straight into a stir-fry, skip the cold rinse and drop them right into the pan so the sauce and oil can coat the noodles and prevent sticking. Pro tip: The outer layer of starchiness isn’t always bad, in this case, it’ll help thicken the sauce, too.
Our Fall Fruit Compote is the Jam
Compotes are the little black dresses of desserts. Elegant but never flashy, they signal confidence and style without calling attention to themselves. We particularly like them with a combination of fresh and dried fruit. The dried fruits soak up the warm syrup and turn into plumper, more tender versions of themselves. Developed by Sun Basket Executive Pastry Chef Paul Conte, this compote is equally good in a savory or sweet setting. While it makes a wonderful accompaniment to roasted pork or duck, you can also spoon it on oatmeal, ice cream, or our gluten-free olive oil cake. We like it best served warm with nothing more than a shortbread cookie.
Fall Fruit Compote Recipe
Makes 2 cups
Shopping List
2 organic oranges (enough to yield 1 cup fresh squeezed orange juice)
2 organic pears, preferably Bartlett
½ vanilla bean
5 dried apricots
3 dried plums
2 dried figs
1 cinnamon stick
1 star anise
1 tablespoon honey
¼ teaspoon ground allspice
Kosher salt
Tools
Peeler, masher, medium sauce pot
1. Prep the ingredients
- Using a peeler, remove 2 long strips of zest from 1 orange, being careful to remove only the outermost orange layer and leave behind the bitter white pith; finely chop the zest strips. Juice enough oranges for 1 cup juice.
- If desired, peel the pears. Cut the pears lengthwise into quarters and cut away the cores. Cut the fruit into ¼-inch-thick slices, then cut crosswise into ¼-inch-thick pieces.
- Cut the vanilla bean in half lengthwise and scrape out the seeds; set aside the bean and seeds.
- Coarsely chop the apricots, dried plums, and figs.
2. Cook the compote
In a medium sauce pot over medium heat, combine the orange peel and juice with the pears, apricots, dried plums, figs, vanilla bean and seeds, cinnamon stick, star anise, honey, allspice, and a pinch of salt. Cook, stirring occasionally and coarsely mashing halfway through the cooking time, until the dried fruits are softened and the liquid is slightly reduced, 10 to 15 minutes. Let cool slightly.
Serve
Transfer the compote to individual plates or bowls and serve warm (see headnote for serving suggestions). on top of poultry or pork, a bowl of yogurt, with crème fraîche, on ice cream, or over a slice of gluten-free olive oil cake. Store in an airtight container, preferably glass, for up to one week.
Bonus recipe—ingredients not included in box.
Nutrition per serving: Calories: 50, Protein: 0g (0% DV), Fiber: 2g (8% DV), Total Fat: 0g (0% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g (0% DV), Cholesterol: 0mg (0% DV), Sodium: 0mg (0% DV), Carbohydrates: 13g (4% DV), Total Sugars: 10g, Added Sugars (honey): 0g (0% DV). Not a significant source of trans fat.
DIY Banana Honey Hair Mask
We all have that one friend who, regardless of the situation, looks like she’s in a hair commercial. Her mane is shiny with lots of bounce and catches the wind like she’s a backup singer for Beyoncé. At Sun Basket, test kitchen sous chef Kate Langheim is that friend. Kate swears by this quick two-ingredient hair mask: honey to strengthen and moisturize follicles, and banana to improve shine, prevent breakage, and control dandruff. Maybe she’s born with it, or maybe it’s this 30-minute hair mask.
Banana Honey Hair Mask Recipe
Ingredients:
1 ripe banana, peeled
1 tablespoon honey
Tools
Large mixing bowl, fork, measuring spoon, shower cap
1. In a large mixing bowl, add the peeled banana and mash well with a fork. Add the honey to the mashed banana and stir to combine.
2. Working in sections, apply the mask to dry hair from the scalp to ends, cover your hair with the shower cap. Leave the mask on for up to 30 minutes. Rinse well with warm water, then shampoo and condition as usual.
Make one mask at a time and use immediately. Double the recipe for very long or thick hair. Use the hair mask as frequently as once per week.
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