SUMMER FUN WITHOUT THE BURN
PROTECT YOUR SKIN WITH THESE SIMPLE TIPS
Summer is in full swing, which means the sun’s rays are shining bright for most of the country. In fact, the average UV index, or the intensity of ultraviolet light, across the U.S. is 7 or above on a scale of 13. To put that into perspective, a UV index of 3 is strong enough to damage the skin. However, just because the UV index is high doesn’t mean you have to hide inside — you just need to practice a bit of safety when you’re outdoors! To protect you and your family during the hottest months of the year, here are three ways to keep your skin sunburn-free. USE SUNSCREEN WHENEVER YOU’RE OUTSIDE — EVEN WHEN IT’S CLOUDY. Many think sunscreen is only necessary at the beach or near a pool. However, the sun’s harmful
rays will always reach your skin, no matter what you’re doing outside. Also, remember that while clouds may look like they’re blocking the sun, UV rays easily penetrate them and water like an ocean, lake, or pool. That’s why sunscreen is essential whenever you’re outside, even for just 20 minutes on a cloudy day. Choose a broad-spectrum sunblock that is at least 30 SPF and protects against both UVA and UVB radiation. Reapply every two hours, and if you’re swimming or playing in the water, reapply every hour! CHOOSE YOUR OUTSIDE TIME WISELY. The sun’s rays are strongest between 10 a.m. and 4 p.m., so your skin is much more susceptible to damage during this period. If you can, save
outdoor tasks (like yardwork) for early morning or late afternoon. If you are planning to spend some time outside within this time frame, it’s best to do so in the shade. You can also use the shadow rule: If your shadow is shorter than you are, the sun’s rays are strong enough to damage your skin, so it’s time to find shade. PICK THE RIGHT OUTFITS. If possible, choose darker-colored, long-sleeved shirts and pants made with tightly woven fabrics like canvas or synthetic materials such as nylon. Then, protect your face, neck, and ears with a wide-brimmed hat and cover your eyes with 99% to 100% UV-absorbent sunglasses. These types of clothing and accessories block more of the sun’s rays from ever reaching your skin and minimize your risk of a severe sunburn.
Easy Chipotle Portobello Tacos
YOUR MONTHLY NEED-TO-KNOWS WHY IS IT CALLED THE ALPHABET? During the Middle Ages, citizens began using the word alphabet to describe the letters they used in their literature. Alphabet is derived from the Latin word alphabetum , which originated from the Greeks’ term alphab tos. This term combines the first two letters of the Greek alphabet — alpha and beta . WHERE DOES SPAGHETTI COME FROM? According to popular history, China invented spaghetti, and Marco Polo brought the dish to Venice, Italy. However, other historians theorize that spaghetti was created between 1000 and 1100 A.D. in Sicily. WHAT YEAR WERE THE MOST BABIES BORN? When you think about the “baby boom,” your mind may think about the baby boomer generation of 1946-1964. In 1957, the U.S. had the most recorded births, totaling 4,308,000. However, this record was broken in 2007 when 4,317,119 babies were born. Did we experience a second wave of the baby boom?!
DIRECTIONS
INGREDIENTS
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2 large portobello mushrooms 1 red bell pepper
1. Preheat oven to 425 F. 2. Slice mushrooms and bell pepper into 1/2-inch-thick slices. Then, cut onion into 1/2-inch-thick rings. On a parchment-lined sheet pan, place all sliced vegetables. 3. In a small bowl, whisk marinade ingredients together. 4. Brush both sides of mushrooms with a liberal amount of marinade. Then, lightly brush the bell peppers and onions. Sprinkle salt on the mushrooms. Roast vegetables for 20 minutes or until mushrooms are tender. 5. Heat beans and prepare additional toppings if desired. 6. Spread refried beans on warm tortillas and top with mushrooms, bell peppers, onions, and any additional toppings.
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1/2 onion
Salt, to taste
14-oz can refried black beans
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4 tortillas
Vegan crema (optional)
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Avocados (optional)
Chipotle Marinade • 1 tbsp oil •
2 tbsp sauce from canned chipotle in adobo sauce 1 garlic clove, minced
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1/2 tsp cumin
Inspired by FeastingAtHome.com
1/2 tsp coriander
513-231-7755 • 3
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