When it comes to preventing the spread of germs, practicing good hand hygiene is a no-brainer.
I like to carry a travel-size @branchbasics foaming soap pump when we’re out and about so I can limit our exposure to hand soaps that contain endocrine-disrupting chemicals.
However, when hand washing is not possible or you have limited access to water, hand sanitizer is great to have on hand, especially during this time.
After we ran out of our @drbronner lavender hand sanitizer (my favorite!), I searched everywhere to replenish - and everywhere was SOLD. OUT.
So, naturally, I wanted to figure it out for myself. A few simple ingredients and you have an effective, better-for-you hand sanitizer!
[A word of caution, hand sanitizer (homemade or store-bought) is not recommended for use with children as they are more prone to improper usage. That said, I recommend each parent using their best judgment and assisting children in this process to prevent over-spraying and inhalation.]
Here's a recipe you can use to make your own hand sanitizer.
//what you’ll need //
¾ cup of 99% isopropyl or rubbing alcohol
¼ cup of organic aloe vera gel (helps to keep hands smooth + counteract the harshness of alcohol)
1 Tbsp. distilled water or colloidal silver/ionic silver
8-10 drops of organic essential oil (such as lavender or orange oil)
// directions //
1. Pour all ingredients into a glass mixing bowl.
2. Beat with a whisk until ingredients are well-combined.
3. Using a small funnel, pour the mixture into a glass spray bottle and label it.
// make it effective //
Spray 2-3 times on hands and rub until dry.
Peanuts (a legume) tend to get a bad rap. Much of this has to do with the way peanuts are grown as they are at greater risk for toxicity and mold (not to mention the high prevalence of allergies). Peanut butter typically has less mold than peanuts, as much is removed during processing. Peanut butter is high in fat + protein and contains only 4g net carbs and peanuts are rich in minerals (copper, manganese, molybdenum, iron) and vitamins (biotin, niacin (B3), and vitamin E).
So, when choosing peanuts/peanut butter, select organic options and always rotate nut butter use to get the most nutritional variety in your diet. For example, it's great to have almond, cashew, and peanut butter in rotation!
This recipe is a great way to satisfy a sweet tooth while providing nourishing fats and protein to support mood and blood sugar levels.
1 cup natural, organic almond (or any nut) butter
½ cup natural, organic chunky peanut butter
2 Tbsp. coconut oil, melted
½ cup maple syrup
1 Tbsp. vanilla extract
1 large egg, whisked
½ tsp. sea salt
1 tsp. baking soda
¼ cup almond flour
½ cup shredded, unsweetened coconut
2 Tbsp. chia seed
Pre-heat oven to 350 degrees.
1. In a mixer, add nut butter, peanut butter, coconut oil, maple syrup, and vanilla and mix on medium speed until well combined.
2. Add the whisked egg, salt, baking soda, and almond flour and mix until dough forms.
3. Line a baking sheet with parchment paper and scoop portions onto the sheet. Once all balls are placed on the baking sheet, use your fingers to press down gently until the ball flattens to about half its thickness.
3. Bake cookies for 10-12 minutes.
4. Cool, store in an air-tight glass container in the fridge.
Samantha Schleiger, MS, RDN, CD, CLT
Sam is a functional nutrition dietitian, certified LEAP therapist, and functional medicine beneficiary. Sam's passion for teaching others how to use food as medicine and mind-body modalities stems from her experience as an athlete and her personal experience of using functional medicine to identify the root cause of and heal her IBS, leaky gut, and food sensitivities.