Is it me, or have birthday parties gotten way out of hand?  I was realizing that as a kid, I don’t remember having even one party but now a days it’s unheard of to NOT have a party. As a kid, I always felt it was a special day just for me. My Mom would let us pick our dinner, weather out or in, we would get out family gifts and we always had our traditional Birthday Song sang with our traditional Birthday Cake, made from scratch!

Now if you are into Birthday parties, great! But if you are as sick of them as I am, I just wanted you to know that there are options and the Birthday kid might just have a great time too!!

As a woman entering my 40’s, many times I stand glazed over in the skin care aisle because I have no idea what to get for my skin. I want to keep wrinkles and signs of aging at bay, but I still get breakouts and what about the sun damage?

Where do I even start?

Famed Dermatologist and psychologist Dr. Amy Wechsler, gives HMC readers some tips on how to better take care of your skin at any age.

• Quit Scrubbing!
“The biggest mistake women make is they tend to over scrub their skin,” Dr. Wechsler says. “You only need to use a mild exfoiliant a couple of times a week. Scrubbing your face with an exfoiliant or washcloth daily will encourage breakouts.”

•15 + 15 Don’t equal 30
Wear a sunscreen that is 30 SPF. Even if you wear one that is 15 SPF and then a foundation or powder that states it’s 15 SPF, “it’s not enough to give you full coverage,” explains Dr. Wechsler. “The amount you’d need to put on to get the complete 15 SPF is more than most people would use.” She encourages to start with the 30 SPF and the rest is bonus.

• Wear Moisturizer
One of the biggest misconceptions I’ve heard over the years is people with combination or oily skin shouldn’t wear a moisturizer. Dr. Wechsler states “all women should use a non-comedogenic (non-pour clogging) moisturizer.” The reason is this: when you don’t give your skin the moister it needs, it produces it’s own. People with oily skin will produce more oils and those clog pores.

• Don’t Smoke
“It’s like a constant tanning booth,” Dr. Wechsler explains. “It’s horrible for your skin and if you do smoke—Stop!”

• Inside and Out
The saying of you are what you eat can hold some truth to the health of your skin. Dr. Wechsler tells us, “If you’re taking good care of yourself by eating right, you’re more likely to take good care of your skin. Although studies haven’t confirmed a good diet makes your skin look better, I’d say if you’re not eating well, you’re most likely not taking care of yourself regardless.”

• Take care of your whole self
These days, women are being more active when it comes to aging. This includes taking steps to help the little lines and wrinkles stay at bay. Dr. Wechsler encourages women to allow themselves to look their best and if that means using cosmetic surgical/dermatologic procedures, then so be it. “It’s alright for women to take care of their whole self and that’s where something like Botox would come in.” No matter how aggressive a woman chooses to be in her well-being, the entire point is to be active.

If you want to know more about Dr. Wechsler or the Your Personal Best Events you can read about it here . If you need more encouragement to be active in your well being, check out what Olympian Nadia Comaneci has to say about staying fit, healthy, and being the best mom possible.

Graceland is synonymous with Memphis. Home of the late great rock n’ roller, Elvis Presley, it is THE place to see when in town. Touring the king’s home, airplanes and various gift shop/museums, whether you’re a fan or not, it’s impossible to not see him in a whole new light. This Memphis boy did right by his city and they are loving him as much now as they ever did.

Another important stop on a Memphis tour is the National Civil Rights Museum at the site of the Lorraine Hotel. The very spot where Dr. Martin Luther King, Jr. took his last breath is memorialized in a beautiful, poignant and heart wrenching museum. The hotel’s facade still remains however the building has become a labyrinth of exhibits on the civil rights movement in America, all culminating with the room that Dr. King spent the last minutes of his life. The entire museum is well done and so moving that it is impossible to leave with dry eyes.

And now for the food!

Let’s begin by highlighting the only fully vegan restaurant in town, Imagine Vegan Cafe. Located in the hip Cooper Young district, this fun diner has got everything a vegan comfort food joint should have. And I mean everything! Their menu is giant and everything on it rocks. Being in the south, I had to have their “pulled pork” bbq sandwich with hush puppies. Yumm!! Oh, and I split the spinach artichoke dip with some buddies, heaven!!

One of the prettiest places I’ve ever had the good fortune to dine at is The Majestic Grille. What was once a silent movie theater back in 1913, just off the main trolley tracks, is now a chic and classy restaurant that is a  must visit. Playing old films and vintage cartoons, the menu is just as cool as the location. And cooler yet are their plentiful vegan dishes! Try their homemade veggie burger or their delicious veggie flatbread with caramelized onion base. Ooh la la! And their Bloody Marys and Mimosas are not to be missed either at brunch or dinner!

Now, you’re in for a treat. DejaVu is a New Orleans Creole and soul food restaurant that specializes in vegetarian and vegan fare! Chef Gary is not only one of the most fun people you will ever meet but he will treat you right in his place. Always packed to gills, customers are more then happy to squeeze in with perfect strangers to enjoy a meal at DejaVu. Chef whipped me up a fabulous creole pasta full of veggies along with plantains, veggie rolls, carrot cake and banana nut bread. Everything looked so good but I only have 1 stomach so I’ll be sure to come right back to visit Chef Gary at DejaVu next time I’m in town. And you should too!

College kids are so progressive so you are sure to find health conscious dishes nearby. RP Tracks is exactly that kind of place. A fun college bar, complete with pool tables and darts as well as vegan options. Famous for their bbq tofu, they can sub it for basically anything. I shared the bbq tofu nachos and the bbq tofu burrito loved every bite!

Are you “All Shook Up” about Memphis? If so, join me next week because there is more to come! Thank you…thank you very much!

Pretty in Pink

• Ice
• 1/2-ounce orange liqueur
• 1/2-ounce creme de cassis or grenadine
• Squeeze lemon juice
• 1-ounce organic vodka
• Organic club soda
• Lemon slice, for garnish

In a highball glass filled with ice, pour the orange liqueur, creme de cassis, lemon juice, and vodka. Top with club soda and stir. Garnish with a lemon slice and serve.

Stuck On You Caramelized Walnut Salad

• 1 bulb fennel, halved and cut into 1/2-inch wedges
• 1/2 cup caramelized walnuts (recipe below)
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 5 ounces (about 6 to 7 cups) mixed salad greens
• Red Wine Vinaigrette, recipe below

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, toss together fennel, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.

In a large bowl, place the salad greens, walnuts and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

Caramelized walnuts

• 1/2-cup walnut halves
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• Pinch cayenne
• 1-teaspoon walnut oil

Red Wine Vinaigrette:

• 2 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon agave
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Tipsy Vodka Cream Sauce Pasta

• Kosher salt
• 12 ounces penne pasta
• 1 28-ounce can whole plum tomatoes
• 1 tablespoon vegan butter
• 2 shallots, minced
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup vodka
• 2/3 cupvegan heavy cream (1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps)
• 1/2 cup nutritional yeast or grated pumpkin seeds, plus more for topping
• Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. Add thepenne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic andred pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.

Spice Up Your Night Chocolate Strawberries

• 6 ounces vegan chocolate, chopped
• 3 tablespoons vegan heavy cream (1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps)
• 1 tablespoon vegan butter
• 1/8 teaspoon ground pure chili powder, such as ancho
• 10 large strawberries with long stems

In a heat-proof mixing bowl, add the chocolate, cream, and butter. Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl. Stir until chocolate is melted. Stir in the chili powder and mix until fully incorporated.

Hold each strawberry by the long stem and dip into the chocolate allowing the excess to drizzle back into the pan. Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray. Once chocolate is cool, chill until fully set, about 30 minutes.

Game Day Guac

• 3 avocados, peeled, seeded and coarsely chopped
• 2 ears corn, grilled and kernels removed
• 1 jalapeno, finely chopped
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 1/4 cup fresh lime juice
• 1-2 clove(s) garlic, finely crushed and minced
• Salt and freshly ground black pepper

Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and garlic in a bowl and mix well. Season with salt and pepper. Serve with organic tortilla chips or crudite.

Kick Off Popcorn

• 2 tablespoons vegetable oil
• 1 cup popping corn kernels
• 2 tablespoons melted vegan butter
• 1/2 teaspoon sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon cumin
• 1/4 teaspooncayenne pepper

Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.

Field Goal Green Salad

For the dressing:

• 1/2 cup Champagne vinegar
• 1 tablespoonDijon mustard
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 cup almond oil
• Salt and pepper

For the salad:

• 12 ounces mixed field greens
• 1 bunch green asparagus, grilled then diced into 1-inch long pieces
• 1 sweet white onion, sliced thin
• 1 cup slivered almonds

For the dressing:

Whisk all ingredients except almond oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.

For the salad:

When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with slivered almonds.

Winter Tailgate Chili

For the Roasted Garlic:

• 12 cloves garlic, unpeeled
• 1 tablespoon olive oil

For the Chili:

• 12 shallots, chopped
• 2 tablespoons extra-virgin olive oil
• 3 chile peppers (chipotles a re great)
• 3 cloves garlic, minced
• 3 tablespoons all purpose flour (gluten free if desired)
• 1 cup dry white wine
• 7 cups vegan chicken broth made from vegan chicken bullion
• 4 cups shredded cooked vegan chicken (like Gardein) or cubed pan seared tofu
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 15-ounce can navy beans, undrained
• Kosher salt and freshly ground black pepper
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• 3/4 teaspoon smoked paprika
• 1/3 cupvegan heavy cream ( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• 1 cup grated vegan mozzarella or Monterrey Jack cheese

Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.

Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.

Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.

Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.

Punter’s Vegan Chicken Pizza

• 3/4 pound vegan chicken breast cutlets (1 package and a half of vegan chicken cutlets)
• Olive oil
• 2 teaspoons grill seasoning
• 1 pizza dough, store bought or from your favorite pizzeria (gluten free if desired)
• Cornmeal or flour, to handle dough
• 2 tablespoons vegan butter
• 1 tablespoons vegan Worcestershire sauce
• 2 to 3 tablespoons hot sauce, spice level per your taste
• 1/2 cup tomato sauce
• 1 cup shredded vegan mozzarella or Monterey Jack cheese
• 1/2 cup sliced olives
• 3 scallions, thinly sliced

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy chicken, cheese, olives and scallions. Bake 18 minutes or until crisp.

Football Cake Pies

• 1 cupsugar
• 1 /2 cup vegan shortening
• 2 egg replacers
• 2 cups all purpose flour
• 1/2 cup baking cocoa
• 1 1/2 teaspoonsbaking soda
• 1/2 teaspoon salt
• 1 cup vegan buttermilk ( 1 cup plain soy milk with 1 teaspoon of apple cider or coconut water vinegar, set aside to curdle for at least 15 minutes )
• 1 tablespoon plus 1 teaspoon pure vanilla extract

Cream Cheese Filling

• 1 pound vegan cream cheese, softened
• 2 sticks vegan butter, softened
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside.

To make the cake pies, in a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening. Add 2 egg replacers and mix well.

Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Add to the wet ingredients, alternating with the buttermilk. Add 1 teaspoon of the vanilla and mix well. Drop by tablespoonfuls onto the prepared baking sheets. Bake until tester comes out clean, about 10 minutes.

Remove from the oven and cool on wire racks.

Lay half of the cookies flat on a work surface. Divide the filling among the cookies, spreading out to the edges. Top with the remaining cookies to form sandwich pies. Cover tightly and refrigerate before serving. Pipe remaining icing over top of the pies in the design of football threads.

White Chocolate Maple Brownies

• 10 tablespoons unsalted vegan butter, at room temperature, plus more for the pan
• 1 cup walnut pieces
• 2 cupsall purpose flour (gluten free if desired)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups packed light brown sugar
• 3 egg replacers, mixed (EnerG is best)
• 2 tablespoons vanilla extract
• 6 ounces vegan white chocolate

For the Topping:

• 1/3 cup maple syrup
• 6 tablespoons vegan unsalted butter
• 1/4 cup vegan heavy cream( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
• Vegan vanilla ice cream, for serving
• 1/2 cup walnut pieces

Brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.

Beat 10 tablespoons butter and thebrown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the egg replacers, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.

Spread the batter in the prepared pan and bake until the brownies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.

Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.

Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple sauce and the walnuts.

There’s nothing like a romantic Italian meal but an organic Italian meal takes the cake! EscoPazzo is THE premiere organic Italian locale in Miami to get healthy, delicious food. And what’s even cooler is that they have vegan and raw vegan menu items!!! Yum!! No matter who you may be struttin’ down South beach with, you can all enjoy a world class meal at Escopazzo. My personal favorites are the tomato and avocado tartar with pickled watermelon and micro mustard greens as well the vegetable lasagna with cashew cheese. OMG!

I had the good fortune of being able to do my first book signing of my cookbook, The Healthy Voyager’s Global Kitchen, at Books & Books on Lincoln Road. Just before the signing, I dined with the chef at the Cafe at Books and Books. Chef Bernie is not only a hoot, and a fellow healthy Latino, he is a gifted chef as well. the vegan items at the cafe are fantastic! Full of the flavors of Miami, and my childhood, the veggie dishes are pure bliss. Using lots of grains, legumes and veggies, it’s pure, clean food with the tastes of Latin America. The carrot cake with mango sauce is a great twist, his quinoa and vegetable bowl is delish and there us even a mock chicken curry sandwich on the menu. Yumm!! Eat first, shop second!! Books and Books is a great place to spend an afternoon ; )

If you’re looking for a kick ass bar with healthy vegan food, The Lost and Found Saloon is the place for you. With it’s fun western theme, you might be surprised to find vegan friendly dishes there, let alone healthy ones. Not your usual bar food, Lost and Found does it up right. Their signature salad chock full of fresh greens, sun dried tomatoes, spinach, avocado, eggplant portobello mushrooms and topped with pepita encrusted tofu is enough to show you that this ain’t your traditional bar menu. And the list goes on! Chipotle black bean burgers, seasonal veggie plates, chipotle tofu melt, pinon and pepita encrusted tofu over saffron rice…Insanity! So much fun, so much yum, you gotta bring all your friends (veg or not) to get lost and found asap!

Fast food is gross so Evos has come to the rescue. Boasting their fresh real fruit smoothies, air baked fries and healthier options for traditional burgers, it’s much easier for folks to make the switch. with plenty of vegetarian and vegan options, you too can enjoy an American classic meal of burgers, fries and a shake without the fat and guilt. Eco-friendly and cool, even their flavored ketchup rock! I fell in love with my thai vegan wrap and air fries dunked in garlic ketchup, mmmmm! Take that McD’s!

Just north of Miami and south of Ft. Lauderdale, you’ll find Hollywood. Home to Sara’s Kosher Vegetarian and L’Chaim Chinese restaurants. Owned and operated by a lovely couple, both restaurants are completely kosher and offer great veggie food. Sara’s is usually my first stop when i am home visiting as I crave their vegan Cuban sandwich all year long. at Sara’s, they’ve got it all from pizza, sandwiches, soup, salads and full entrees, all easily (and happily) veganizable. next door at L’Chaim Chinese, you can get vegan avocado spring rolls, veggie lettuce cups and basically anything on the menu made with tofu. So no matter what you’re in the mood for, Sara’s and L’Chaim have your cravings covered!

So that’s a wrap on Miami for now but it looks like the healthy spots are growing so I’ll be back to fill you in soon! Happy healthy trails!

http://news.yahoo.com/video/us-15749625/tattooed-10-year-old-s-mom-arrested-27939622.html

This story isn’t so black and white in my opinion. If there wasn’t the loss of his brother I would adamantly be against this. However, in a family that perhaps doesn’t view tattoos as  ugly or “bad” and the death of his brother has had a profound impact, I might say yes too. Well, maybe I wouldn’t just yet. I probably would find another way for my child to remember his brother and then let him know when he reaches 18 and still wants to get a tattoo, he has my approval. Maybe by then he would realize that his memory of his brother is stronger in his heart then on his arm. BUT, I don’t condemn this mother or boy for what they did.

I also wonder why this is against the law with parental consent and piercing isn’t!!  So my child can walk into any piercing facility and get one of those ugly ear disks that will misshape his ear for the rest of his or her life but with a parents consent, my child could,’t get a tattoo on his or body that could be covered or later in life, removed.

What do you think? Over the top or understandable?

]]> http://www.hotmomsclub.com/slideshow/gardening-with-charlie-growing-food-indoors/feed 0 http://www.hotmomsclub.com/articles/parenting/dont-panic-keeping-calm-in-front-of-the-kids http://www.hotmomsclub.com/articles/parenting/dont-panic-keeping-calm-in-front-of-the-kids#comments Fri, 20 Jan 2012 10:35:45 +0000 Joy http://www.hotmomsclub.com/?p=8955 Well, it’s affected almost all of us. The economy and the stress that follows us through our days. We seem to have shorter fuses and our laughs seem to have turned into worry. It’s one thing to go through this alone, but when you have a family, the last thing you need is to add guilt to the list of our ever changing emotions. So what can we do to not only get through this tough time but maybe come out better on the other side? Aside from ‘fake it til you make it’ which I am always a big believer in, there are some things you and your family can do to make things easier and help the children understand better.

Despite our own panic, we first need to help our children understand the basics of what is happening, simple terms are best. This will help them when they see us upset or worrying about things. They need to know that while things are changing in the economy, they will always be taken care of and kept safe. Try to include them in saving. Make it a family affair or game so they feel in control as well. Another way to help a child realize they can be productive and save money at the same time is to plant a garden. It can be as small as a window garden, or as large as you have room for in your yard. Every child loves to make things grow and if your child never liked fruits and vegetables before, you will be amazed how that can change just from them growing the goods themselves. Let them have a say in all of it, from the planning to the digging to the eating!

For the older children, tweens to teens, you can be more direct.It may be tougher for them to not spend what they were used to. So show them the finances. Your monthly costs and your monthly income. It is simple math and something they “get”.  It is also a great time for them to start to “work” for their own spending money. With my son, I make sure he has his needs, but when it comes to his wants, that is either a birth-day or Christmas gift or comes out of the money he has earned. He has learned extremely fast how to save for what he wants including asking family or friends for $ instead of a gift on his birthday. Chores, babysitting, mowing lawns, etc.. can be great ways for them to start.

Finally, back to “fake it til you make it” don’t forget this is our life and as hard as it is, especially right now, we need to remember to enjoy it! Don’t forget to laugh, don’t forget to hug and kiss and play. these are the things that make our children feel safe and secure. Oh and by the way, these are things that money can’t buy!

Smoking, drinking and not getting enough sleep are obvious skin agers, but did you know that your daily habits and even beauty products, among other things, can have surprising aging effects on your skin? Dr. David E. Bank, President of the New York State Society of Dermatology and Dermatologic Surgery, breaks down his patients’ top twenty skin agers and offers his expertise on anti-aging 101 to combat existing lines and wrinkles and ward off future signs of aging.

AGING CULPRITS:

1.       Overdosing on coffee/ caffeine

2.       Stress

3.       Not knowing your skin type

4.       Chewing gum

5.       Your DNA

6.       Facial expressions

7.       Not exercising

8.       Chemicals in your sun screen (Octocrylene)

9.       Being Angry

10.    Your manicure (UV Lamps)

11.    Cutting fruits and vegetables from your diet

12.    Sleeping on your side/face down

13.    Skimping on your daily moisturizer

14.    Skipping your yearly visit to the dermatologist

15.    Not drinking your standard 8 cups of water a day

16.    Not getting enough essential vitamins, minerals and

proteins

17.    Not getting enough quality sleep

18.    Not exfoliating

19.    One too many cocktails and cigarettes

20.    Skipping the SPF

“Knowing the aging culprits is the first step to keeping your skin looking young and refreshed,” says Dr. Bank. “Learning how to combat the aging process is second.”

TOP 5 NEW AND TIME TESTED WAYS TO COMBAT AGING:

1.      Retin-A and Vitamin C – The gold standard ingredients in anti-aging products proven to contain anti-oxidant properties to treat and fight lines, wrinkles and age skins

2.      Natural Botanicals – New ingredients like Pomegranate, Acai and Sea Buckthorn contain potent concentrations of vitamin C, while Avocado Oil and Macadamia Oil have replaced ingredients like lanolin and petrolatum in moisturizers with anti-aging abilities like anti-oxidants and palmitoleic acid.

3.      Botox/Dysport – Injectable forms of botulinum toxin type A that are safe and effective in helping prevent and combat lines and wrinkles.

4.      HA Fillers with Lidocaine – Restylane-L, Perlane-L, Juvederm-XC are all newly FDA approved fillers with numbing property lidocaine for a more comfortable injection.

5.      Lasers/Microdermabrasion – Diode lasers help remove brown spots with gentle bursts of light while Microdermabrasion is used to remove dead, sun-damaged skin to reveal new, fresh skin.