It’s #EarthMonth and many celebrities have taken a stand to help stop Plastic Pollution. Chris Hemsworth, Al Gore, Gal Gadot, Mark Ruffalo, Brandon Flowers, Sir Mo Farah, Jeff Goldblum, Lethal Bizzle, Ezra Miller, Andy Serkis, Jason Momoa, Gerard Butler and Dame Judi Dench become a #CitizenoftheTrashIsles with over 200,000 others who are trying to get our waters & lands cleaned up. There is so much plastic / trash in this area it easily creates ‘Trash Isles’, so why not make it a country?!!! By making it a country, it would be protected by the United Nations, which means cleaning it up! There’s a petition you can sign to become a Citizen of the Trash Isles w/ celebs and non-celebs who care about Mama Earth. Much sooner than later, there will be more plastic floating around than fish. Click here for more! #1THING Click the photo to watch the video of the Celebrity Citizens of the Trash Isles!
Celebrities 1THING Green continues w/ the royal family. Prince Harry & Meghan Markle are getting ready for Saturday, May 19th. They have asked guests to donate to a charity for wedding gifts. They picked 7 charities, and two of them show Eco-Friendly Love. #1THING The wedding gift donations full list is here.
- Surfers Against Sewage: A national marine conservation and campaigning charity, which inspires, unites and empowers communities to take action to protect oceans, beaches, waves and wildlife.
Hugo Tagholm, Chief Executive of Surfers Against Sewage, said: “Surfers Against Sewage is thrilled to be one of the charities chosen to benefit from donations marking the wedding of Prince Harry and Ms. Meghan Markle. Our work as a national marine conservation charity empowers tens of thousands of volunteers annually to protect beaches for everyone. We are currently focused on tackling plastic pollution and this support will help us move towards our vision of Plastic Free Coastlines.”
The Wilderness Foundation UK: Promotes the benefits and enjoyment of wild nature. Through the great outdoors, the charity helps build resilience in vulnerable teenagers, introduces rural employment to urban youth, and brings science to life. More here
Jo Roberts, CEO of The Wilderness Foundation UK, said: “We are deeply touched and honoured that Prince Harry and Ms Markle have chosen to support The Wilderness Foundation and its beneficiaries. As the world’s population grows exponentially the planet’s remaining wild places and resources are coming under increasing threat. It has never been more important for us as humans to protect the planet that gives us life. Whilst teaching conservation values, we in turn use the positive power of nature to support and recharge the lives of challenged and vulnerable young people and adults.” More here
Happy #ChocolateMousseDay (4/03)! In honor of the day, here are Celebrity ‘Naughty’ & ‘Nice’versions. Use organic ingredients, and you’re doing 1THING during Earth Month (April) that helps get Mama Earth healthier! Go for it!
‘Naughty’ yet so ‘Nice’ Chocolate Mousse:
Patti LaBelle’s Chocolate Mousse for All Seasons from her cookbook Desserts LaBelle
- 8 oz semisweet or bittersweet chocolate, coarsely chopped
- 1¾ cups heavy cream, divided
- 3 tbsp sugar
- 3 large egg yolks
- 2 tbsp dark rum, brandy, orange liqueur, orange juice or brewed coffee
- 1 tsp vanilla extract
- whipped cream, for serving
- Melt the chocolate in the top part of a double boiler over barely simmering water, stirring occasionally. Remove from the heat. Place a wire sieve over the bowl of chocolate.
- Heat ½ cup of the heavy cream with the sugar in a small saucepan over medium-low heat, stirring often to dissolve the sugar, until the mixture is simmering. Whisk the egg yolks in a small bowl, then whisk in the hot cream mixture. Return to the saucepan and cook over medium-low heat, stirring constantly with a heatproof spatula until the mixture has thickened to the consistency of eggnog, 1 to 2 minutes. Strain the custard through the sieve into the chocolate to remove any bits of cooked egg white. Add the rum and vanilla and whisk until smooth.
- Place the bowl with the chocolate mixture in a larger bowl of iced water. Let stand, whisking occasionally, until the mixture is cool but not set, 5 to 10 minutes. Remove the bowl from the iced water.
- Whip the remaining 1¼ cups cream in a chilled medium bowl until it forms stiff peaks. Stir about one-fourth of the whipped cream into the chocolate mixture to lighten it, then fold in the remaining cream. Divide the mousse among 6 to 8 ramekins, custard cups or serving bowls. Cover each with plastic wrap and refrigerate until chilled and set, at least 2 hours or up to 2 days.
- Just before serving, top each mousse with a dollop of the whipped cream and serve chilled. More here