Meet Client Services Team Lead Carol Tsui

Meet Client Services Team Lead Carol Tsui

What do you love most about working at Honest?

There are so many reasons why I love working at Honest  namely, the people and the environment. I am surrounded daily by THE most amazing, fun, talented, and curious group of people. I’m constantly learning something new about a product or about myself. I’ve worked at other companies, but nothing compares to Honest.

What is your favorite product?

Where to begin? There are so many! If I had to choose one, I would choose our conditioner. The sweet vanilla orange scent is very subtle, and the argan oil is just what I need for my color-treated hair. I love how soft and smooth it leaves my hair without all the bad stuff!

What is your most memorable Honest moment?

Every day at Honest is memorable. One that comes to mind was our company move to our current HQ location! With the help of an amazing dream team, we managed to organize, disassemble, pack-up and reassemble our entire CS team supply of about 40 (at that time) from one location to another in a matter two days. This was definitely memorable because it would not have happened without my CS DREAM TEAM!

How do you embrace the Honest lifestyle at home?

I do not enjoy cleaning house — does anyone though? I always manage to accidentally get some of the cleaning solution on my skin, and I have very sensitive skin. Since switching to Honest cleaning products, I can have peace of mind and not worry about accidentally getting a spritz on my skin.

If you weren’t at work, what would you be doing?

Spinning at SoulCycle, cycling outdoors, or traveling. Aside from staying active and trying my best to maintain a healthy lifestyle, I enjoy discovering new food, cooking, or baking recipes I find on Pinterest.

Healthy Thanksgiving Makeover: Vegetable Appetizer

Thanksgiving appetizers Jane 2013 600

Say the word “Thanksgiving” and what comes to mind? Turkey, of course, and probably sweet potatoes, stuffing, and cranberries, too. And don’t forget the pumpkin pie! The thing about Thanksgiving is that you’re bound to eat a lot and that’s fine, but there are areas you can cut back on so you can save yourself for the big show. Try making a healthy Thanksgiving appetizer that’s fresh and seasonal.

A large plate of raw vegetables with dips are the perfect appetizer for this time of year. They’re healthy, beautiful, and great for snacking. I happened to find some really beautiful baby vegetables, but you can use any vegetable and cut them into bite-sized pieces. However, it’s getting easier and easier to find baby vegetables at supermarkets these days. And don’t bother cutting off the leaves, they add to the presentation.

Dips are incredibly easy to make and you can prepare them far in advance.

Here are the recipes for the dips below (use organic ingredients when possible):


This little sauce really stood out for me when I went to Istanbul, and it’s been a favorite of mine ever since — I love anything that’s so simple but so full of flavor.

Makes 1.5 cups


  • 6 ounces plain Greek yogurt
  • 1/2 clove garlic, minced
  • 1/2 cup loosely packed fresh dill, roughly chopped
  • 1 tbsp lemon juice
  • 1/4 teaspoon agave nectar
  • Maldon salt
  • Freshly ground black pepper


Mix all the ingredients together in a glass bowl and serve chilled.


I know you’ve probably made guacamole before, but I really think you should give this a try. Guacamole is good, but add ginger and it’s incredible! Really, give it a go. It’s so quick and easy, and totally worth the effort. It’ll be the first thing gone from the table.

Makes about 3-4 cups


  • 4 ripe avocados
  • 1 heaped tbsp of minced ginger
  • 2 garlic cloves, minced
  • 1 squeeze of agave nectar
  • 1/2 red chili (preferably Serrano), seeds removed, chopped
  • Maldon salt
  • Freshly ground black pepper
  • Juice of about 2 limes
  • 1 large handful of cilantro leaves and stems, roughly chopped


Place all ingredients in a blender. I like this slightly chunky, but you can make it as smooth as you’d like it.


Why not make your own hummus? It’s so quick, and so much better than anything you’ll buy.

Makes about 1 cup


  • 1 tin chickpeas
  • 1-2 (depends on how garlicky you like it) cloves garlic, minced
  • 1/4 cup tahini
  • 1.5 tsp cumin
  • 1/2 lemon
  • Maldon salt
  • Freshly ground black pepper


1. Drain about 2/3 of the liquid from the chickpea tin and reserve the rest.

2. Add the chickpeas and their remaining juices to a food processor. Add the minced garlic (you really want this minced — if it’s any bigger you’ll get chunks and that’s not great), cumin, and tahini. Pulse until it’s combined. Season and add a good squeeze of lemon juice. Pulse again, and taste.

How smooth you make the hummus is your choice. I don’t like it too smooth, but go with what you like. The most important thing is that you like the way it tastes so just make sure the seasoning is good and enough, then add more lemon if you like.

Tell us about your healthy Thanksgiving appetizer ideas in the comments. 

Chef Jane Coxwell 

Image credit: Brookelyn Photography

Help Those Affected By the Super Typhoon

In the aftermath of one of the strongest storms ever recorded, our team at The Honest Company is keeping all families affected by the Super Typhoon in the Philippines in our hearts and minds. We have put together this infographic to share the relief efforts we are joining and suggest ways that you can get involved with helping these families in need.

A special thanks to our friends at AP Express Champion Logistics Group for donating their time and services to deliver these Honest goods safely to Operation USA in the Port of Los Angeles.

Join Honest in Super Typhoon Haiyan Relief Efforts

This Veggie Stamped Scarf Doubles As Gift Wrap


In search of the perfectly festive yet affordable holiday hostess gift? This DIY veggie stamped scarf will delight everyone from your mother-in-law who has everything to your best friend who “doesn’t need anything.” And it pulls double duty — not only is it a unique fashion statement, but the scarf also serves as lovely (and eco-friendly) gift wrap!

This project is fun and safe to do, so your kids can help. Using veggie scraps as the stamp is a simpler, safer play on the classic potato stamp because it does not require the use of a loose razor blade to carve out the design. Get creative and use these designs for a fresh twist on all your holiday décor and gift wrapping. You’ll be amazed at the millions of patterns you can create with the materials from your fridge produce drawer.



  • Scarf (or piece of fabric)

  • Non-VOC or non-toxic fabric paint

  • “Stamp” supplies (fresh celery stalk, okra, carrots, or any other veggie scraps)

  • Paint brush

  • Paring knife


1. Gather your materials. You’ll need a scarf or piece of fabric (20” X 68” works great), but feel free to get creative with this and shop your own closet. If nothing tickles your fancy, you can find one for a few dollars at your local thrift shop.

2. Select your stamps. These can be made from virtually anything; we used leftover celery stalk, okra, and carrot. Think winter stew scraps — the dryer/denser varieties will work best. Honest Fruit + Veggie Wash will help get everything squeaky clean first, which is especially important when working with little hands as we all know where those end up!


3. Lay your scarf on a flat surface, pick out your paints, and get to stamping! Practice different designs on scratch paper first, and these can later be cut into gift tags or cards.

4. Encourage your little ones to try stamping at different angles to see what happens. This is an awesome hands-on chance for the kids to play with nature and to see what different prints the veggies will make.


5. Let the finished product dry overnight and — voila! — you’ve got a one-of-a-kind scarf to keep for yourself or to gift to your hostess.

What veggies would you use to make festive patterns? Share your ideas and work in the comments below. And check out our Pinterest boards for more DIY inspiration.

Make It Better: Preventing Food Waste

Make It BetterThe holiday season offers so many chances to indulge in multi-course meals and delicious treats — as you should! With these large meals, it’s easy to have eyes bigger than our stomachs and end up wasting food. But it’s important to consider the amount of food that goes to waste on a regular basis.

Did you know that the United States wastes up to 40% of its food each year? This food is lost in production, storage, and retail, but a significant 25% of that waste is due to consumer waste specifically. And if that’s not enough to make you want to save your leftovers, listen to this startling statistic: 1.3 billion tons of food is wasted each year worldwide. That’s enough to feed 868 million people who go to bed hungry each night.

Here are a few easy steps that you can follow in your kitchen to help make this better!

  • Keep your fridge organized by storing everything in clear glass containers. (Hint: Keep them upside down to easily see what’s inside!) Knowing what you have is the first step in preventing waste.
  • Be best friends with your blender and soup pot! Most fruits and vegetables can be thrown into a smoothie or soup even after they have gone soft, limp, or wilted.
  • Moldy cheese? Cut off a margin of about 1 inch and the rest should still be good.
  • Freeze almost anything before it goes bad! Just make sure your freezer is set at zero degrees.
  • Buy perishable food in lower quantities and shop more often to prevent food from going bad before you have a chance to eat it.
  • Just because a “sell by” date has passed, that doesn’t mean your food has gone bad. Check sites like or  StillTasty to check the shelf life of each product.

box produce vegetables 600

Sometimes, despite all your best efforts, food will still go bad. That is where composting comes in! Adding composting to your normal routine is another way that you can prevent food waste and make things better. Food scraps can be added to yard waste and turned into organic material that will help plants grow. Here are some basic steps on how to compost at home:

  1. Start collecting both brown and green organic materials (an ideal ratio is 3 parts brown to 1 part green). Brown material includes things like paper, dry leaves, twigs, and cardboard. Green material includes things like fruit and vegetable waste, coffee grounds, grass clippings, and garden waste.
  2. Add the materials to a basic compost bin and allow it to sit.
  3. Each time you add new scraps to the bin, rotate and mix the new materials into the existing pile.
  4. When the material is dark and rich in color with no remnants of food waste, your compost is ready to be integrated into your garden

For a more in-depth tutorial on composting at home and troubleshooting tips, please visit the EPA’s composting guide by clicking here (PDF).

Whole Living, EPA