This is also the time of year when we enjoy celebrating outdoors, so this month I’m focusing on how to choose a safe sunscreen and what to do if you experience sunburn. Relish this beautiful season (burn-free)!

Safe Sunscreens

There is a lot of information out there about sunscreens, from how much to use to which SPF is most effective. First, I want to say that exposure to the sun is very healthy and important to getting enough Vitamin D. If you are going to be out in the sun for more than 30 minutes and you are concerned about getting burned, that is when you should wear sunscreen.

What many people don’t know is that most sunscreens contain carcinogenic and hormone-disrupting ingredients that are baked into your skin. Yikes! Who wants that? Watch out for parabens, oxybenzone, avobenzone, octisalate, octocrylene, homosalate, and octinoxate. Read more about why these are hazardous.

Here’s the good news: There are plenty of sunscreens available that are healthy for your skin. Over the years, I have consulted the Environmental Working Group’s Skin Deep website to find the best options. The site rates sunscreens from the healthiest to the most toxic, so you can look up your brand and see its health score. Here are some of my personal favorites.

Marnie’s Favorite Sunscreens

For daily use under makeup: Acure Seriously Soothing SPF 30 Day Cream

For the face: EltaMD UV Daily Broad-Spectrum SPF 40

For the body: Babo Botanicals Sheer Mineral Sunscreen SPF 50

All Around: Calendula gel, made from marigold, relieves burn symptoms while reducing inflammation that causes irritation, tenderness, and redness. It also nourishes and soothes sun-damaged skin.

Food for Healing

This soup has an unusual combination of ingredients that are surprisingly tasty and wonderfully refreshing! It’s also a great example of a recipe from my Cleanse program. The Pure Radiance Cleanse is all about delicious, nutritious foods – not deprivation!

Refreshing Lime-Cucumber Soup
Serves: 4, be sure to double the recipe

2 limes
½ jalapeño pepper, seeded and coarsely chopped, or to taste
2 large cucumbers, peeled and coarsely chopped
2 cups seedless green grapes
4 scallions, white and tender green parts, coarsely chopped
¼ cup fresh cilantro, chopped or to taste
¼ cup tequila, to taste (optional)
Lime zest, scallions and cucumbers for garnish (optional)

1. Grate the zest from the limes and squeeze the juice. Add the zest and juice to a food processor or blender with all of the remaining ingredients except the tequila and optional garnish. Blend until smooth.

2. Strain the mixture into a bowl to desired consistency, thick or thin. Press on the solids to release as much liquid as possible. Cover and refrigerate until thoroughly chilled, at least 30 minutes.

3. Add the tequila just before serving and mix well.

4. Ladle into individual bowls and serve immediately. Garnish if desired.