sexy fun Exercise thatâ€™s
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Bump and grind to fitness
Looking into assisted births
Giveaway packages worth $60 each
Damelza on a youth mission
Recipes: Vegetarian that packs a punch 14 Pumpkin recipes with Back to Basics
Jane Logie and the Snotness Monster
Who’s out and about?
What we like
Lights, camera, action
Gardening and monthly tips
Who’s out and about?
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Welcome to deepest darkest winter (we hope it’s the deepest and darkest it’s going to get anyway)! I hope this month’s YOU magazine lightens some of these cold days with some great reading! Kim Blakemore talks about a new craze in fitness – Burlesquercise. She says it’s a little bit naughty, but a whole lot of fun. It’s all about getting fit, gaining confidence and feeling happy in your own skin, and there can’t be anything wrong with that. Medicinal herbalist and clinical nutritionist Jane Logie is changing it up this month and has written her column for children, in a children’s story version, with a recipe for them to make in the school holidays! The YOU team hopes you enjoy this month’s offering. Stay warm. Cheers, Lisa Fenwick
YOU Magazine | 3
man bringing Kim Blakemore is the wo n. rto bu Ash Burlesquercise to
Spinach and roasted kumara salad. So easy to prepare and delicious! P14
Damelza Macdona ld is a woman on a mission to help youth. P12
Editorial contact Lisa Fenwick • 307-7929 • email@example.com Advertising contact Robyn McCorkindale• 307-7907 • firstname.lastname@example.org
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4 | YOU Magazine
Kim Blakemore is the woman bringing Burlesquercise to Ashburton.
PHOTOS TETSURO MITOMO - 300616-TM-0106
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The fun, sexy way to exercise Thigh burning, booty shaking, tooshy twerking, bump and grind. Got your attention? Erin Tasker finds out more about the latest fitness craze to hit Ashburton – Burlesquercise.
Kim Blakemore is making fitness sexy and fun. She’s teaching people how to shake their booty, twerk their tooshy, bump and grind. She’s teaching them Burlesquercise. It’s a little bit naughty, but a whole lot of fun, and it’s something that’s slowly catching on in Ashburton. Burlesquercise is a form of exercise developed by New Zealand burlesque bombshells Ruby Ruin and Bonita Danger Doll. It started in Christchurch and Kim was introduced to it when Ruby moved to Timaru and started the classes up there. It was something that had always caught her eye, and something she thought she’d like to give a go. But the thought of going
along to her first class was a bit daunting, so she went with a friend. But she soon found out it was fun and it didn’t matter what size, shape or age you were, or your ability. It was all about having fun and building self-confidence. “It just looked like fun. I’d seen it on Facebook and stuff and it just looked like fun, more so than going to the gym.” Kim, 33, doesn’t do burlesque, she does burlesquercise, but she is well entrenched in the burlesque world behind the scenes thanks to her new best mate Ruby. Ruby is one of New Zealand’s most wellknown burlesque performers, who runs the Ruby Ruin School of Burlesque. She has her own vivacious attitude and style, is
full of energy, looks amazing and pleases crowds without fail. That’s the on-stage Ruby, but the offstage Ruby couldn’t be more different. “She’s quiet. It’s funny, she’s got that onstage personality. On stage she’s a different person,” Kim said. But she’s an awesome person and one who quickly became Kim’s best mate. So much so, that when Kim found herself in hospital last year, Ruby came and spent an entire day by her bedside – a day which Kim later found was actually Ruby’s 30th birthday. “She’s gone from my tutor, to my best friend,” Kim said. She remembers feeling intimidated meeting her for the first time, when she went along to her first class a bundle of nerves, after all the tutor was Ruby Ruin herself. continued over page
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From P5 So she can understand why someone might be a bit wary of going to a class like burlesquercise. What will it be like? What will I have to do? What will people think? It’s all modelled on burlesque and burlesque is a bit naughty; it’s the art of tease. The earliest form of strip-tease, burlesque is teasing in a tasteful way. Burlesquercise is risqué too, but rather than performing, it’s all about having fun and getting fit. “It’s a lot of squatting and grinding and appreciating your curves. It’s dance fitness based on burlesque movements,” Kim said. Anyone can do it – it’s for all levels of fitness – and it’s a good, surprisingly hard, workout, Kim said. “I didn’t realise it was going to be so hard, and by hard I don’t mean the dance moves – I didn’t realise I was going to be buggered by the end of it,” Kim said. She was soon addicted and obviously showed some talent too, as Ruby asked if she’d take the classes for her while she was away. So she did. Then, when Kim moved to Methven a couple of months ago after her partner
got a job in Ashburton, Ruby asked if Kim would bring Burlesquercise to Ashburton. So she did. Once a week, she takes a burlesquercise class at the Inverted Pole Fitness Studio on East Street, and how far it could go in the future, who knows? Burlesquercise is now in Auckland, Hamilton, Napier, Christchurch, Timaru, Dunedin and Ashburton, with a class likely to start in Nelson later this year. It all started in Christchurch, and while Christchurch is in the middle of what Kim calls a ‘fishnet revolution’ at the moment, the dress code for classes is what each person makes of it. You can wear your normal work-out clothes, or if you’re feeling brave, feel free to chuck on a pair fishnets or a wee fringe skirt – Kim will from time to time. It’s all about getting fit, gaining confidence, and feeling happy in your own skin, and Kim loves seeing the changes – both physical and mental – in people as the classes go on. She said Ruby teaches that weight and health isn’t about a number, and that’s a philosophy she’s adopted too.
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8 | YOU Magazine
Over the years assisted births have garnered a lot of attention due to the potential risks they pose. You Magazine reporters take an in-depth look at assisted births and talk to people who know about them first-hand.
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Assisted birth nightmare Laura was 22 when she had her first child. Apart from a prolonged bout of morning sickness the pregnancy had been plain sailing. “I was very active, I walked a lot and helped out on the farm right through,” she said. “In fact I was working on the wool table in the shearing shed on the day I went into labour.” Despite having grown up on a farm assisting with the delivery of lambs, calves and the occasional foal, Laura hadn’t considered the implications for humans. Her doctor hadn’t discussed the possibility of intervention during labour, neither had midwives in antenatal classes given the topic more than a cursory mention. Laura’s mother had delivered four children without problems. “When one of my sisters was born Mum dropped the afternoon tea off at the shearing shed – Dad took her to hospital and we were left with the shearers. He was back before 5pm and we had a new sister.” In the days before “birth plans” Laura had no real expectations of how the delivery would go. But she certainly didn’t anticipate what was to come. Laura went into labour on Friday afternoon and by Monday there was still no baby. “They left me too long in labour, two days at least,” she said. At the Geraldine Maternity Hospital Laura was visited occasionally by a doctor but largely left to her own devices.
On Monday afternoon her doctor was becoming concerned and the situation escalated quickly. “He said the baby was distressed but there was no time to get to Timaru for a c-section,” Laura said. Before she knew what was happening, and sans-anaesthetic, Laura was being prepped for a forceps-aided delivery, starting with an episiotomy or a surgical cut of the perineum. After that all she remembers was the doctor placing his foot on the end of table in order to gain some traction with the forceps, before she passed out. “It was like some kind of nightmare,” she said. “I woke up and I thought the baby was dead and someone said ‘can you hear your baby crying’?” Greeted with a rather battered and bruised baby girl, Laura was now a mother. Her daughters head was stretched and grazed due to the pressure of the forceps. “She had two black eyes – she looked like Tweety Bird.” Mum wasn’t so great either, she was full of stitches which made everything from sitting down to going to the bathroom some sort of hell. “I had more than 20 external and internal stitches – I felt like I was sitting on a gorse bush for weeks.” While Laura isn’t sure how long the procedure took – “it can’t have been long” – she had no idea what was going to happen. “No one explained anything,” she said.
“Holy shit, it was crazy.” And as for not having enough time for a C-section, Laura has no idea why she wasn’t sent through to Timaru days earlier. Her daughter, as it turned out, was a posterior presentation which means while her head was down but facing her mother’s abdomen – a perfect C-section candidate. A slight women with narrow hips, carrying a 9lb baby, this wasn’t good news and went some way as to explaining what had gone wrong. Frantic forceps delivery aside, Laura and her new born were not privy to any follow up care other than routine Plunket visits for a month. “No follow up care, not at all.” Back then it was not uncommon to be kept in a maternity home for up to 10 days. Laura stayed in for a week but then it was back home. A big, strong baby her daughter went on to recover quickly from the exterior forceps injuries but in her teen years she developed chronic headaches. She put up with them for years until a doctor eventually suggested she visit a cranial sacrum massage therapist. “As soon as she put her hands on her head she said ‘you were a forceps delivery’,” Laura said. Two or three treatments put paid to the headaches. Laura went on to have two more children, both girls, and both were difficult deliveries. continued over page
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From P9 Her second daughter was an emergency c-section after a long labour. “She was born in Christchurch Women’s Hospital in the middle of a baby boom – it was jam packed, there were beds in the corridor at one stage. “I remember watching the baby’s heart on the monitor and freaking out. I stayed in for two nights and was sent home – who does that to a new mother? It was like I had run a marathon and had major surgery and I was expected to cope with a newborn baby. “I was eligible for home help but the young woman who turned up was worse than useless so I gave up on that. The midwife visited a couple of times to check my wound was healing and the Plunket nurse visited twice I think.” As a result of scarring Laura’s youngest was placenta praevia presentation, a condition in which the placenta partially or wholly blocks the neck of the uterus and is the leading cause of antepartum haemorrhage or vaginal bleeding. Uncommon, internationally it affects between 0.4 to 0.5 per cent of all labours. A very high risk pregnancy Laura was in hospital for nearly two months and was booked in for a c-section in early March, however she went into labour early and so her c-section was pushed forward and she delivered her youngest on a Leap Day. “She was probably had the smoothest arrival of the three. By then I knew a lot about assisted births and the whole thing was well planned in advance. “I chose to have a full anaesthetic for both caesareans, although I had the option of epidural deliveries. The memory of that doctor with a scalpel and then his foot on the end of the bed still haunted me; I told my obstetrician to ‘wake me up when it’s over’.” None of the children had any long term affects as a result of their traumatic start in life, and Laura remains philosophical about her birthing experiences. “At the end of the day I’ve got three healthy smart daughters, birth is such a brief part of the parenting experience so it doesn’t pay to dwell on it. I’m lucky to have been born in the 20th century – even though the first delivery could aptly be described as rustic, we both survived. “It hasn’t always been that way, and childbirth still claims far too many lives in the third world.”
Assisted births last resort - Doctor Laura is not alone in her assisted delivery labour, chairman of the New Zealand committee of the Royal Australian and New Zealand College of Obstetricians and Gynaecologists Ian Page said the rate of assisted births, not included caesareans, varied anywhere between 10 and 15 per cent. Ventouse or vacuum assisted vaginal delivery is often the first port of call when it comes to assisted deliveries and is used in the second stage of labour if it has not progressed adequately. However, a health professional can opt for forceps. As for how common assisted deliveries were nowadays, Dr Page said rates change over time depending on the need for the intervention as well as the available alternatives. “Slow labour can now be accelerated with a drug (oxytocin) and caesarean section (and its anaesthesia) is now much safer than it used to be,” he said. Increasing maternal age and obesity both tend to increase intervention rates. However, any interventions in maternity care were only suggested when the benefit of doing something outweighed the benefit of doing nothing.
When it came to risk, Dr Page said the current area of concern was around the potential for assisted delivery to damage the woman’s pelvic ﬂoor, leading to prolapse or incontinence in the future. Assisted deliveries may also lead to harm to the baby, but that was relatively rare, he said. It was impertinent to recognise the alternatives – caesarean section or doing nothing – carried their own risks to the mother and baby. “Longer labours are associated with an increased risk of the mother bleeding after birth…caesarean sections do have the immediate risks to the mother of bleeding, infection and damage to the uterus but can also have longer term problems affecting future pregnancies.” However, Dr Page said it was far too simple to say vaginal assisted deliveries be abandoned, as the alternatives were not completely safe. The Canterbury District Health Board failed to respond to queries regarding assisted births except to say assisted deliveries were not performed in Ashburton *To protect her identity a pseudonym has been used.
YOU Magazine | 11
OR LO BIC VERS OF ST CLIC® ATION ARY Celebrates 60 Years as Kiwi Icon To say a big thank you to Kiwis for supporting BIC CLIC® for the past 60 years, BIC® has released limited edition silver and gold BIC CLIC®s available in store for the month of July. Whatever the moment, supporting children on their learning journey or signing your first house deed, BIC CLIC® is there! To celebrate this milestone, BIC® has given us a prize pack full of BIC goodies including the limited edition gold and silver BIC CLIC®s to give away to two lucky winners! This stationery-lovers’ prize pack includes pens, white-outs, markers and loads more! Each pack is worth $60.
HOW TO ENTER: Email your name, address and phone number to firstname.lastname@example.org with BIC Goodies in the subject line Or send your letter to BIC Goodies, PO Box 77, Ashburton.
Lois Marshall. Thanks for entering our Harraways competition Lois and your pack will be sent out to you!
RULES AND ELIGIBILITY: – One entry per person and per household – Guardian staff and immediate family members are not eligible for entry – Entries must be received by 9am, August 5
12 | YOU Magazine
Helping our district’s youth
Damelza is like any other young woman; she works, loves music and enjoys being outdoors but behind the scenes she is also on a journey help make Ashburton a better place for young people. Originally from Invercargill, Damelza moved to Mid Canterbury 10 years ago and has been working with children ever since at Sunday school and youth groups. This work led her to want to start helping young adults and now she is training to be a youth worker with the Salvation Army. “I felt a real sense to work with youth to help them. “I want to help them become the best they can be and be an inspiration to them.” She is in the first year of a three-year youth worker apprenticeship and has already started making a difference. “I do the training through the community by working with the youth and their families.” At the beginning of this year she met an 18-year-old girl who was in danger of falling through the cracks, so Damelza started mentoring her once a week. “I spend an hour a week just talking with her and being there for her. “It’s making a big difference you can see the little changes in the way she talks and what she says. “That’s the biggest reward.” This mentoring is something she hopes
Damelza Macdonald is a woman on a mission. Her interest in young people and the Salvation Army Church has led her to train to be a youth worker to help those in need. YOU writer Ruby Harfield finds out more.
PHOTO TETSURO MITOMO 100516-0022
to expand throughout the year and continue once she is fully trained. “I just want to help them as best as I can. “I want to give them the support through the difficult times. “The passion is to get them on the right track of life.” Four months ago, through the Salvation Army, she also started up a youth group, CREW (Champions Ready Equipped and Willing) which meets once a month for young people aged 12-25.
Many of the young people who come along have grown up in families affected by drugs and alcohol, so the youth group is a place where they can have support away from this. “I wanted to offer a safe haven with no drugs or alcohol. “We spend a few hours with them getting where they are coming from and being that support. “We’ve become a family, we don’t see ourselves as leaders. We are aunties or sisters to them.”
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Damelza Macdonald is training to be a youth worker through the Salvation Army.
These young people could easily be swayed to go off the wrong track, so having someone to be there makes a huge difference, she said. “I want to help them. “They know they are cared for and they are special.” Damelza had the right family support when she was a child and she wants to be able to offer that to others who might not have had the same opportunities, she said. “I want to give back.”
The programme varies each month but they have already had a pizza and movie night and last month they did a helpathon where they did things for people in the community. “It gives them a sense of gratitude, there’s a lot of things they can do to help people. “In that simple act of helping they can make a difference.” She also helps run a children’s group at the church which has nearly 30 children involved, many of whom have disabilities.
EK S / WE 5 DAY
PHOTO TETSURO MITOMO 100516-0029
“For us our aim is to provide a safe place for them to come. “We accept them for who they are, we don’t judge them.” Damelza plans to continue working with young people throughout her life and try to inspire them to grow up to be the best they can be. The best advice for young people would be to follow their dreams and not give up when life’s difficulties arise, she said. “It’s good for youth to know that.”
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14 | YOU Magazine
Go vego... Spinach salad
FOR FOODIES with Lisa Fenwick
Once upon a time I took on vegetarianism with gusto, combing the proper amino acids to make a decent protein and to this day, I don't eat a lot of red meat. But one thing that did surprise me was how much work it was to do properly and how many people equated going vego with boring. The combinations of food and ﬂavours are endless once you start experimenting. I'm going to share with you a few of my favourite vegetarian meals that I still make to this day, just because they taste so damn good!
A friend gave me this recipe recently and I love it. It’s not only full of ﬂavour, but it’s so easy too.
1 orange kumara, chopped and roasted in coconut oil A bag of fresh young spinach leaves Sliced red onion Crumbled fetta Walnuts Throw it all in a bowl and mix through a combination of reduced balsamic vinegar and good quality olive oil (1/3 vinegar to 2/3 oil).
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YOU Magazine | 15
Spicy vege fritters Tastes fantastic and the combination of yellow pea or chickpea ﬂour with the peas and yoghurt makes this a complete protein
2C cabbage, ﬁnely sliced 1C silverbeet or spinach, ﬁnely sliced 2C grated pumpkin 1C frozen peas 1 onion, ﬁnely diced 2-4 cloves garlic, minced 1 1/2 C yellow pea or chickpea ﬂour (I prefer the chickpea) 3t baking powder 2t salt 1t each turmeric and chilli powder 1T each black mustard seeds and cumin seeds 2C approx, cold water Coriander, chopped (opt) Oil for frying Place the prepared veges and coriander in a large bowl. Dry-roast mustard and cumin seeds in medium-hot pan to release full ﬂavour. Be careful, these can burn quickly. Then add to the veges. Sift ﬂour with baking powder, salt and turmeric over veges. Bind with water. Start by adding 2C to obtain a pikelet consistency. If batter runs oﬀ the spoon, add more ﬂour. If it struggles to drop from the spoon, add water. Heat oil to med-hot in the pan. Place spoonfuls of the batter in oil, cook until the surface bubbles. Turn over and cook other side. Serve with yoghurt dressing (above right).
Yoghurt dressing 1T cooking oil 1t each cumin seeds, black mustard seeds 2C natural yoghurt 2 carrots, grated OR 2 bananas, ﬁnely sliced (I prefer the bananas) 1/2 red pepper, ﬁnely diced 2T mint, chopped Pinch each of salt, chilli powder, sugar 1T lemon juice �
Heat oil to med-hot, add seeds, shake about until they pop. Add to all other ingredients. Stir well and store covered in fridge until fritters are ready.
16 | YOU Magazine
375g fresh, frozen or canned whole kernel corn 1/2 C plain ﬂour 1/2 C rice ﬂour (adds crispness) 1/4 t baking powder 1/2 t sale 1t ground coriander 1/2 t ground cumin 1/2 t chilli powder 1 medium onion 1 clove garlic Pinch salt Stalk of celery (or 1t celery seed) Scant 1/2 C water 1 beaten egg Squeeze lemon juice Oil for frying
(Makes 12-14) These are by far the best fritters I’ve ever eaten.
Potato rounds with hummus
My family has eaten this recipe for years. We love it, but it’s not as nice the next day so I wouldn’t be making too much more mixture than you can eat.
2C mashed potato 1 1/2 C plain ﬂour 1/4 t ground turmeric 1/4 t ground garam marsala 1t salt 1t cumin seeds 2T ﬁnely chopped coriander 2 cloves garlic, crushed 1/4 C milk 60g butter, melted �
Prepare corn (thaw if frozen). Sift ﬂour, rice ﬂour, baking powder, salt, coriander, cumin and chilli powder into a bowl. Slice onion thinly, crush garlic to a paste with some salt. Dice celery ﬁnely. Mix together water, egg and lemon juice and add to ﬂour mixture, beating until smooth. Stir in the corn, onion, garlic and celery. Fry in 1/2 inch of hot oil and drain on absorbent paper placed on wire rack.
Place potato in a large mixing bowl. Sift ﬂour and ground spices over potato. Add salt, cumin, coriander and garlic. Stir to combine. Make a well in the centre. Add milk and melted butter. Stir with a knife to form a soft dough. Knead gently for two minutes until all ingredients are combined and the dough is smooth. Roll dough out to about 1cm thick and chop them with a knife to the size you want. Arrange potato rounds on lightly ﬂoured oven trays about 3cm apart. Bake at 200C for 30 minutes, turning rounds over halfway during cooking time. While still warm pile hummus on top and pop things on top that you enjoy. We use tomato and cucumber, sometimes caramelised onion and bacon has even been known to make an appearance on top of potato rounds.
The great YOU holiday giveaway WE ARE PLEASED TO BRING YOU A FREE READER GIVEAWAY Starting Monday, July 18 and ending Friday, July 22. To be in to win, simply have liked our Facebook page, share the daily post and comment on who you’d like to take along.
YOU Magazine | 17
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18 | YOU Magazine
The versatile tile Tiles tiles tiles... I have just been given a crash course in tiles, how they are made and why not all tiles are created equal and what to look out for when selecting quality high-performing tiles. As a flooring choice tiles are strong, hard wearing, long lasting, easily maintained and versatile. I love tiles, they give an elegant timeless finish to almost any floor and with the huge range available there are tiles to suit any style of house. More recently the wood-look tile has become increasingly popular for those wanting the wood look floor without the maintenance and softness of an actual wood floor, plus the added ease of installing underfloor heating under tiles. This makes them a great option in New Zealand’s climate extremes.
I love tiles, they give an elegant timeless finish to almost any floor and with the huge range available there are tiles to suit any style of house.
INTERESTING INTERIORS with Hayley Sparrow
There are a few basic things to be aware of to avoid disappointment when selecting tiles and ensure the tile performs the best for its application. Firstly to avoid frustration and heartbreak try to select and order your tiles with as much notice as possible, I would recommend ordering three months prior to installation getting your tiles ordered so they are ready when you are. Secondly, when selecting the tile make sure your choice is appropriate for where you want to use it, obviously wall tiles can only go on walls. They will not support weight if put on the floor (however, floor tiles can be put on walls).
Outdoor tiles need to be frost resistant, especially in Mid Canterbury where we have some wicked frosts in winter. And to reduce the risk of broken bones, don’t put a glazed polished tile (high gloss shiny) on your bathroom floor. That being said, there is a huge selection in our range to accommodate these requirements and work with your colours and style. Come in and see myself and the team at Redmonds, we would love to help find the right tile for your next project with helpful advice on matching the performance of the tile to the appropriate area of use. Advertising feature
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YOU Magazine | 19
Must see destination Canada ‘eh DESTINATION with Maxine Chisnall
Canada has been at the top of my ‘must see’ destinations for a very long time. After listening to many of my client’s personal experiences and gazing at those amazing photos in our House of Travel brochures I finally got to experience it for myself, thanks to Rocky Mountaineer. I wasn’t disappointed! After flying direct into Vancouver with Air New Zealand the warm welcome of the Canadian immigration and customs set the precedent of the warmth and hospitality of all the Canadian’s I came across. They have a great way of making you feel welcome, appreciating your tourism dollar and leaving an impression that makes you want to return one day very soon. Vancouver was amazing. It delivered gorgeous warm weather, a safe and easy to get around city with endless opportunities to explore and experience what it has to offer, beaches, mountains, wildlife just to mention a few. Our first night out was spent sampling some of Canada’s best craft beers in their inviting pubs and bars. No night out in Vancouver is complete without heading to Gastown where restaurants are a plenty with a lively but safe atmosphere. Finally the day came to head on the beginning of our adventure across to Calgary starting with the infamous Rocky
Mountaineer train, a luxury train experience rated as one of the first class train experiences in the world. After pulling out of the Vancouver Station we were greeted by our hosts and chef just for our carriage. Three local young Canadian’s who made the two days of train travel knowledgeable and a delight. They filled the journey with history of the train, the views and a few laughs along the way too. The food was amazing and plentiful with the odd gin and tonic thrown in too – all included in the price. Our two day train journey ended in Jasper, a small alpine township where we spent two nights exploring its surrounding national park and township. We did get to see a black bear here which had decided to wander into the picnic area of one of the waterfall viewing areas. No one was allowed off the bus so we just clicked away with our cameras from afar, a wise decision I felt. The rest of our journey was by coach
and had the most incredible scenery I have ever seen - Jasper to Lake Louise. Make sure you save plenty of room on your memory card here as you will be astonished at the mountains and lakes Canada has to offer. After checking in to The Chateau at Lake Louise we set off to explore this stunning lake with its sapphire blue hue still with some ice covering it. Incredible. Lake Louise to Banff was also a collection of views and scenes that belong on postcards. Banff was a little busier than I expected but the shopping was fun and there were plenty of restaurants and bars to keep you busy in the evening. Heading to Calgary the scenery flattened out and we were greeted by the home of the Calgary Stampede. I fell in love with Canada ‘eh. Come and see me at House of Travel Ashburton if anyone would like me to put together a personalised itinerary. Advertising feature
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20 | YOU Magazine
Priscila and her pumpkins Priscila Malecka, 33, from Brazil, has loved cooking since she was a child. “I love to cook. It’s my passion,” she said. Priscila has two children, a 5-year-old boy and a 2-year-old girl. She’s been in Ashburton since arriving in New Zealand in 2008. Priscila shares some of her pumpkin recipes with us in this issue.
The Back to Basics team is back in YOU magazine giving us helpful tips to live life in a more natural, sustainable, costeffective way. Details of their annual expo are on their Facebook page Ashburton Back to Basics Expo. Let’s get our families, food, finances and community back to basics.
Pumpkin seeds (Nutritional facts and health benefits) – Pumpkin seeds are filled with lots of minerals, including phosphorus, magnesium, manganese, iron and copper. – Are a good source of vitamin K. – Contain phytosterols, compounds that that have been shown to reduce levels of LDL cholesterol. – Contain L-tryptophan, which helps with good sleep and lowering depression. Tryptophan is converted into serotonin and niacin. Serotonin helps us have a good night’s sleep. – Are high in zinc, making them a natural protector against osteoporosis. Low intake of zinc is linked to higher rates of osteoporosis. – Are a good source vitamin E; they contain about 35.10mg of tocopherol per 100g.
Roast your own While many stores sell pumpkin seeds, it is fun and easy to make your own. First remove the seeds from the pumpkin’s inner cavity and wipe them off with a paper towel to remove excess pulp that may have stuck to them. Spread them out evenly on a paper bag and let them dry out overnight. Place the seeds (whether those you retrieved from the pumpkin or those you bought at the store) in a single layer on a cookie sheet and light roast them in a 75°C oven for 15-20 minutes. This 20-minute roasting limit is important. In a recent study, 20 minutes emerged as a
– Are the most alkaline-forming seed. – Are an excellent source of vitamin B group (thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6 (pyridoxine) and folates). – Contain good quality protein. 100g seeds provide 30g. – According to studies, pumpkin seeds prevent calcium oxalate kidney stone formation. – Reduce inflammation for arthritis without the side-effects of anti-inflammatory drugs. – Are used in many cultures as a natural treatment for tapeworms and other parasites. – Are good for prostate health! The oil in pumpkin seeds alleviates difficult urination that happens with an enlarged prostate. Read more: http://www.care2.com/greenliving/13-health-benefits-of-pumpkin-seeds.
Sweet pumpkin compote threshold hold time for changes in pumpkin seed fats. When roasted for longer than 20 minutes, a number of unwanted changes in fat structure of pumpkin seeds have been observed by food researchers. Interestingly, studies have shown that roasting temperatures of 90°C or higher are often required to bring out the full nut-like aromas and flavours in pumpkin seeds. While we do not question this finding, we believe that the unsaturated fats in pumpkin seeds will be better preserved by roasting at a lower temperature and that you will still be delighted by the aromas and flavours of the roasted seeds.
500g butternut squash – peel it and remove the seeds before measuring – cut in 2cm cubes 150g sugar 5-6 cloves 1/2 C unsweetened desiccated coconut
– Place the butternut squash, sugar and cloves in heavy-bottom saucepan and mix well; cook over medium heat, stirring occasionally, until the squash is soft. – After it is cooked and tender, mash it with a potato masher until you get an
YOU Magazine | 21
1 medium pumpkin 1kg prawns cleaned, peeled and deveined 2t salt Black pepper to taste 1 large onion, finely chopped 4 medium garlic cloves finely chopped 2T extra-virgin olive oil 1 cream for cooking or cream cheese 2T all-purpose flour 3T extra-virgin olive oil 800ml fresh cream 140g tomato paste 1/2 T sugar 4T finely-chopped Italian parsley Parmesan cheese
– Preheat the oven to 200°C. Wash outside the pumpkin thoroughly. Cut a circular opening in the top of the pumpkin. Using a spoon and your hands, remove all the seeds and strings from inside the pumpkin. Rub 1T of the extra virgin olive oil on the pumpkin skin. Wrap the pumpkin in aluminum foil, place a large baking pan, and roast in the oven for about 50 minutes (depending on the thickness of the pumpkin). Remove from the oven and reserve, keeping warm. Do not turn off the oven. – In a large saucepan, heat 2T of olive oil, then saute the chopped onions for a few minutes, or until the onions are transparent but not browned then add the garlic. Add the prawns, some salt and pepper and stir till the prawns are cooked, stirring frequently, but gently. Add the tomato paste and sugar and stir for two minutes then add the flour and mix well. Add the fresh cream and stir well, then add the parsley.
even-looking paste – there will be a bit of liquid still. – Keep cooking until the liquid is gone – make sure you stir occasionally so the compote won’t stick to the pan. – It takes a while for this to happen. Remove from heat, mix in the coconut and set aside to cool. Keep it in an airtight container in the refrigerator for up to four days. – Serve it on its own, or it goes really well with soft-flavoured cheeses, on toast or as a dessert.
When the pumpkin is cooked, open its top (reserve the top and leave the rest of it still covered with aluminum foil) and spread the cream for cooking inside the pumpkin, then pour the prawn mixture into the pumpkin, filling it completely if possible. Grate some parmesan cheese and return the filled pumpkin to the hot oven and cook for 10 minutes. – Remove from the oven, remove the
aluminum foil, then place the pumpkin on a large serving platter. Sprinkle the surface of the prawn mixture with chopped parsley. Serve on a buffet table or at the centre of a dining table, with a large ladle for serving the shrimp from inside the pumpkin, along with a bit of the cooked pumpkin. After serving put the top back on the pumpkin to cover the leftovers. – In Brazil we serve it with a side of steamed rice and salad.
Priscila Malecka as part of the Ashburton Back to Basics Expo team with her pumpkin recipes. PHOTOS SUPPLIED
22 | YOU Magazine
The battle of the green snot-ness monster For the children in the school holidays to read and make the recipe.
Lurking in the dark, damp and gloomy undergrowth of the school playground is the green snot-ness monster from the underground. It’s waiting until the environment is right, to pounce on the vulnerable, of the jungle gym crew and friends, to cause them more than a fright. He waits patiently, for he wants to cause all the trouble in the school he possibly can, because this is what makes him feel at his best when he gets his germs into the jam and when he is spreading his gloom from room to room, from around the playground and into every classroom. The snot-ness monster is full of glee, when he knows he has left his germs on every little boy and girl, he sneezes, coughs and splutters his bright green grime infecting as many as can be. The more he spreads his green goo, the more he is pleased to see another sweet dear child suﬀering from his debilitating ﬂu. The school principal crys: ‘’The snotness monster must be stopped in his green slimy tracks, before our school is entirely under attack. There is no room left in the sick-bay, to hide from the threat of spreading his dreadful snotty slimy gloom.” A plan must be put into place before his virus has been spread all over the place. Best to be taken in steps; to make sure he cannot make any more of a lime-green sticky gooey mess. Action to be taken to stop the spread of the slimy green snotness monster’s gloom:
NATURALLY YOU with Jane Logie
1. Sneeze or cough only into the crest of your elbow, not all over the place. 2. Wash your hands before a feast, and after attending the loo is best. 3. Eat all the vegetables on your plate, especially the bright coloured ones and their mates. 4. Eat citrus and berryfruit, they are packed with vitamin C, a ﬂu-ﬁghting tablet you’ll see. 5. Spend some time every day in the fresh air and the sun to help obtain your vitamin D, to stop the snot-ness monster creating more trouble to those near and dear. 6. Save your lollies for the weekend, have only as a treat, you will be grateful in the end. 7. If you have developed at bad cough, make yourself a lemon and honey drink with a slice of ginger, and drink up to three times a day, which will make you feel better day-by-day. 8. Nibble on some pumpkin and sunﬂower seeds, or put into your porridge, to improve your immunity, as they may be all you need. 9. Stay away from friends and family when you have the green-bugs, as you will only further spread the snot-ness monster’s gloom and multiply his bugs.
10. Rest is the best – medicine available, letting your body do the work, in mounting an attack on the snot-ness monsters germs, a day or two oﬀ activities, is better than being sick for weeks or into the next school term. The best way to stop this monster when under attack, is to put up all defences possible to try to stop him in his tracks. No one thing will work, but a mere number of things in combination, may more than likely keep his slimy green face from a glee-full smirk. He has trickery on his side, as he is a master at his game, making him more and more diﬃcult to ﬁght against his nasty little game that should see his face hang in shame. He knows how to sneak about and hide in all the undetected places, feeling elated when he sees his green slime on all the little boys’ and girls’ faces. So the best action is to try and beat him at this ﬂu-spreading game, before he hits the newspapers only looking for newfound fame. So it’s up to you my dear sweet child to do your best this winter, to defend against green snot-ness monster before he creates even more damage than he did last winter. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven
CHRISTCHURCH’S FAVOURITE PREMIUM STEAK HOUSE pp
03 943 5937
YOU Magazine | 23
PHOTO JANE LOGIE
Immune Busting balls to fight the Snot-ness Monster (Swiss balls) Immune boosting balls packed with nutrition to help build up defences in keeping oﬀ the snot-ness monster away and spreading germs of the inﬂuenza virus. It is smething the children can help make at home and snack on during the school holidays. 1C cashew nuts ¼ C pumpkin seeds ¼ C sunﬂower seeds ½ C chopped dates (approx. 16) ½ C chopped apricots (approx. 20) ½ C cranberries 2T honey ½ tsp vanilla extract 2T cocoa ½ C shredded coconut for coating
ENJOY A DELICIOUS pie and quiche with your family!
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– Place dates, apricots and cranberries in a large bowl and cover with boiling water. Leave the dried fruit to soften for approx. 3-4 minutes, when soft, drain oﬀ all the water into a sieve. Set aside. – Place the cashews, pumpkin seeds, sunﬂower seeds, cocoa powder, into a blender, and blend until the nuts and seedlook like very small pieces. – Now add the pre-soaked dates, apricots, cranberries, honey and vanilla extract, blend together until it is a smooth texture. – Make small or medium-sized balls, depending on the size you prefer, then roll each one evenly through some shredded coconut on a ﬂat plate and then place in the refrigerator. – Ready to each in an hour or when they feel hard to touch. – Eat 1-2 daily, and store in an airtight container in the fridge. – Make approximately 20 medium-sized balls. Happy holidays.
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24 | YOU Magazine
OUT AND ABOUT @ Ashburton Society of Arts - Annual exhibition
Above - Joy Stack (left) and Jane Rant.
Above - Rhonye (left) and Simon McIlroy.
PHOTOS TETSURO MITOMO - 040716-TM-0111
The Oscars of Ashburtons art community was held in the Ashburton Art Gallery last week. Over 400 unique pieces of art are currently being shown in the 52nd annual Ashburton Society of Arts exhibit.
Above - Tania Goodwin (left) and Leanne Howden.
Above - Adrian (left) and Julie Paterson.
Left - Penny Thomas (left) and Wendy Millichamp. 010716-AK-114 Right - Marguerite Murphy (left) and Lara Lewthwaite. 010716-AK-117
Above - John Bennett (left) and David Welsh.
Above - Chris Diedrichs (left) and Ruth Reid.
YOU Magazine | 25
Above - Margaret (left) and Richard Wheeler.
Above - (from left) Kevin Soster, Judge Cara Fitzerald and President of the Art Society Rowena Hart. 010716-AK-106 Left - John (left) and Lynda van Beek. 010716-AK-129
Fun at The Lake House at Lake Hood. Enjoy a coffee and cake, a cool beverage on the deck with one of our platters or stay and enjoy a full dining experience over lunch or dinner. You can even pull up to our dock on your boat from the lake and enjoy our hospitality. Excellent kids menu. Open 7 days.
Above - (from left) Charlotte, Abbie Muir and William Guy. 040716-TM-0113
10 Huntingdon Avenue, Lake Hood Phone 302 6064 or book online at www.lakehouselakehood.co.nz
26 | YOU Magazine
Things we love
From Sparrows, East Street
From iSite, East Street
Siren Cacoon Women’s Tunic Was $149 Now $99
Country Look Men’s Shirt Was $94.90 Now $59.90
Wild Ferns Skincare from $6.50
Ambleer Men’s Cords Was $139.90 Now $89.90
Cambridge Men’s Suit Was $575 Now $299
Paua Bracelets $7.50
Silverdale Men’s Jersey Was $149.90 Now $99
New Zealand Cups $9.80
Ashburton Pre-Schools’ Directory
YOU Magazine | 27
Ashburton Baptist Preschool
Ashburton Baptist Preschool provides excellence in early childhood care and education, in an accepting, secure environment where each child is valued as an individual, and where children can grow and develop to their full potential. Ashburton Baptist Preschool is a special character centre governed by a Trust Board and is part of the ministry and outreach of the Ashburton Baptist Church. We are a community based preschool with the mission to provide quality early childhood education and care for the preschool aged children of the community. This quality is based on Christian values and principles and is embedded within teaching practice at the Preschool. Our Christian curriculum is woven into the daily programme of all areas at the preschool and it is integrated into the way we work with children, showing them respect, love and valuing them as
signiﬁcant members of our preschool. We oﬀer a curriculum that is tailored to meet the individual needs of children and one that is age and stage appropriate. We provide an environment that is inclusive of all children and pride ourselves in building strong relationships with families. Centre manager Ashleigh Grant states that “people often underestimate the importance of early childhood education. The ﬁrst years of a child’s life are so incredibly important and as educators, we hold the responsibility to build the foundations for learning through the environment and opportunities we provide for the children”. With that in
Providing quality early childhood education and care for the preschool-aged children of our community; based on Christian values and principles.
ENROLLING NOW! Phone us today on 03 308 2325 8 Eton Street, Ashburton
1-3 Redhaven Rise, Ashbuurton
03 307 2088
mind, Ashleigh places signiﬁcant emphasis on scaﬀolding good practice, mentoring and guiding her team to understand and recognise the importance of our role in providing a responsive environment that is attuned to individual children’s needs. We have a vision to educate children in a caring, respectful, faith-ﬁlled environment, building the foundations for lifelong learning. Our aim is that children graduating from the preschool will be adequately prepared for school, in order that they may conﬁdently continue their learning journey and ﬁnd their unique place in the world. Advertising feature
We are open 8.00am to 4.00pm Monday to Friday We have some spaces available in our Under Two room.
Phone (03) 308 8461 27 Walnut Ave, Ashburton
Boost your enrolment this year by advertising in our Pre-Schools’ Directory. Contact Caitlin today on
03 307 7973.
03 308 3954
ABC Allenton 122-124 Harrison Street, Allenton email@example.com Phone: 307 7407 | www.best-start.org
28 | YOU Magazine
Showroom lays out your home heating options Steve Waring reckons anyone living south of the Rakaia River thinking about home heating, ought to consider taking a trip to Christchurch first. Specifically, to visit the Simply Heat showroom in Byron Street, Sydenham. The largest of its kind in New Zealand, his showroom features 17 working gas fires, several brands of wood burners, heat pumps, including ducted systems, gas and heat pump water heaters, solar hot water and underfloor heating. You can wander through this showroom and get a sense for how each heating option will look and feel in your home. Steve’s team of heating specialists know their products, can explain the features and benefits of them all and identify options that best suit your home – wheth-
er a new build or after a renovation, or perhaps an upgrade of existing heating. And just as importantly, they will be solutions that suit your budget. “We can walk you through the decision-making process that will give you what you want and what is right for your home,” says Steve. Their credentials? More than 4000 successful home heating
solutions throughout Canterbury in the last four years. “Those people in Ashburton and Mid Canterbury who really care about getting value should include Simply Heat in Christchurch on their shopping list,” says Steve. “For various reasons, we may not be the ones that finally provide their appliances, but we will have offered solutions that really are the best fit for them, at the best price. “No-one should make a decision about home heating until they have visited our Christchurch showroom.” Talk to the team of heating specialists at Simply Heat on 95 Byron Street, Sydenham and on 03 365 3685 or visit www.simplyheat.co.nz. Advertising feature
Take a closer look
at the Stovax Riva Studio 2 wood ﬁre It’s the only true freestanding wide view wood ﬁre available, and it’s exclusive in Christchurch to Simply Heat. Designed speciﬁcally for New Zealand, this Clean Air Approved Stovax combines visual appeal with superb functionality. Come in and talk to our Heating Specialists. See the Stovax and many more ﬁres in the largest heating appliance showroom in New Zealand. You’ll ﬁnd the heating solution you want.
P:03 365 3685 95 BYRON STREET, NEXT TO ROCKGAS Mon-Fri 8am to 5pm Sat 9am to 1pm
YOU Magazine | 29
Nature’s immune elixir At this time of the year we do our best to avoid those who are ill and keep ourselves healthy. Instead of becoming obsessed with cleaning our hands and avoiding places, it’s better to prevent ourselves from getting sick in the first place. We are exposed to millions of strains of bacteria and some viruses on a daily basis, and many factors determine whether or not they make us sick. Eating a seasonal, balanced diet, getting regular exercise, keeping warm during temperature changes, and reducing stress as much as possible can help us to stay healthy through the cooler months. We can also add an immune booster to our daily routines to strengthen our immune systems' lines of defence and support wellness. Olive leaf was first used in ancient egyptian times and by many cultures for its medicinal properties. These days, olive leaf is used by many to treat the symptoms of winter ills and chills, support healthy cholesterol levels and support mental clarity and focus. It also supports increased energy and healthy blood pressure. Olive leaf is particularly beneficial for those who live stressful lives or may be susceptible to winter ills and chills. The natural aspect and medicinal potential of olive leaf positively supports our
general wellbeing and immunity. Lighthouse Olive Leaf Plus contains high quality olive leaf, along with the herbal extracts of echinacea and garlic. Zinc and vitamin C are also added to strengthen the body’s defences and build immunity. If you have any pre-existing medical conditions, or if symptoms persist, consult a health professional prior to use. Always read the label and take as directed. Advertising feature
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30 | YOU Magazine
Lights, camera action... For a second time I’ve had a child reach the age of eligibility for the Ashburton senior school ball, but this time child number two actually went to it. Apart from the fact that many parents end up hundreds of dollars lighter in the wallet, it’s a cool event. The kids really are treated like movie stars for the evening - red carpet, massive beam lights, paparazzi, doors opened for them! Crazy exciting. It saddens me to admit that maybe I got more of a buzz out of seeing the kids go in, than they did, but there you have it. Some of us don’t have a life and have to live vicariously through their children. But seriously, they all looked gorgeous and seeing child two’s friends that she’d gone all through school with, some of them even kindy, was a buzz and despite hearing misgivings from students and adults about how the Event Centre would work out for the event, they did a fantastic job, as did the student ball committee. I did not hear a negative comment. Car, after car, after truck swept by dropping oﬀ their glamorous charges to hundreds of waiting fans (aka parents and friends). Their doors were opened by two smart looking and respectful young men.
MUM ON THE RUN with Lisa Fenwick
One of them even ﬁnally stopping trying to rip the driver out of the car after the second left-hand drive vehicle tricked him again. There were grunty American classics, vintage, luxurious models - cars, a half car/ half motorbike, a truck - the vehicles were a spectacle in themselves and well worth going to see. I know nothing about cars apart from how to check the oil and put petrol in, but there were some amazing people movers there. Child number one even came along to view the spectacle, until I embarrassed him and he left. I might have embarrassed a couple of second child’s friends too, as I waved at them frantically when they were trying to negotiate car exits without falling out of dresses and shoes. I might have yelled at them about how gorgeous they looked too - the words over-zealous fan comes to mind (worst-case scenario would-be stalker). From start to ﬁnish the kids were made to feel special, like movie stars. Well done to the whole team who made that happen. There’s nothing wrong with feeling like royalty at least once in your life!
Ashburton College ballgoers were treated like royalty at the Ashburton Trust Event Centre this month. PHOTO LISA FENWICK
It’s time to It’s time to get in the get in the garden... garden... Wholesale landscape supplies, direct to the public: Wholesale landscape supplies, •direct Bark to the public: • Screened Soil • Bark • Oamaru Stone • Screened Soil • 100% Organic Compost • Oamaru Stone • Rocks and Boulders • 100% Organic Compost • Sand, Shingle and Stones • Rocks and Boulders • Concrete • Sand, Shingle and Stones • Concrete
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32 | YOU Magazine
Gardening care for July
Heading into the middle of winter, air and soil temperatures are low, the soil is often very wet, and there are plenty of frosts around in colder parts of New Zealand.
July is the main month for planting new deciduous trees, shrubs, fruit trees and roses, and garden centres are now fully stocked with these plants. Always select high quality specimens and plant correctly with plenty of Daltons Compost into the existing soil. In the vegie patch, continue planting and harvesting broccoli, brussel sprouts, cabbages, cauliﬂower, silverbeet and spinach. Where soil conditions allow, you can start preparing the veggie garden for spring planting. In late July, chop up and dig in green manure crops like lupins or mustard. If you have roses, complete your annual pruning, especially on bush or standards that produce ﬂowers late into early winter, such as icebergs. Remove all dead and weak growth, clean out the centre of plants and prune to outward facing buds. Add fresh Daltons Compost to the soil around the rose plant, but do not fertilise until spring arrives. In warmer, sheltered areas, citrus production should be in full swing, with clementine mandarins, lemons, limes and navel oranges all now maturing. Check your trees while picking fruit for any overcrowding or weak branches that should be removed. Check for any root stock growth and prune where required. For colder climates, use frost cloths to protect frost-tender citrus. Give fruit trees a second winter cleanup. Spray with a copper compound or lime sulphur to kill any overwintering fungal
diseases. Now’s the time to prune your blackberries, boysenberries, loganberries, or raspberries. Cut out all old canes and any weak spindly growth. New season strong canes should then be tied up on wires or fences to help support this summer’s fruit crop. Complete your strawberry plantings this month. Purchase new plants or obtain young plants (runners) from the previous season strawberry plants. For the home garden, plant at least 20 strawberry plants to ensure plenty of fresh strawberries for the whole family. Your hydrangeas may be starting to look a little sad. They can grow very large and require heavy pruning and thinning. Remove old wood completely as there will be ample new growth in spring. Make sure you cut just above a node as it is from here that spring growth will appear. Flowering winter shrubs like azaleas, camellias and rhododendrons will provide lovely colour in your garden. Take note of what varieties or species are performing best in your garden or in neighbouring gardens for next year’s new planting. Winter-ﬂowering annuals will be at their very best in July. Primulas, violas, pansies, calendulas and cinerarias should all be in full bloom. Continue to dead head from these plants to encourage continual ﬂowering. For more gardening advice or information on the wide range of Daltons products, visit www.daltons.co.nz.
YOU Magazine | 33
Daltons Blooming Rose packs Roses are a wonderful addition to any garden. Low maintenance and easy to grow, there are an extensive number of roses to choose from to add perfumed scent and bursts of colour to your garden. We have one Daltons Premium Rose packs to give away that include everything you need to grow roses with good bloom strength, colour and vigour.
Soil test for deficiencies
Be in to win
Alistair Perkins is this month’s winner with the following question: What is the easiest way to determine deﬁciencies in the soil intended for planting fruit trees and vegetables?
While it is impossible to ascertain soil diﬀerences without a professional soil test, there reasonably accurate ways of estimating some deﬁciencies in your soil. Firstly, observe existing trees, shrubs or vegies in your garden and examine how well they are growing. Are they showing signs of deﬁciencies? Eg yellowing leaves is a sure sign of nitrogen deﬁciencies. Talk to your neighbours who may be growing similar fruit trees that you wish to cultivate, as soils are often quite consistent within a neighbourhood. Finally, ask at your local garden centre; staﬀ should be quite knowledgeable about local soils. Always prepare the site for your new trees or veggies thoroughly, adding Daltons Compost to the existing soil, before and at the time of planting. Adopt a comprehensive fertilising programme once new trees or veggies are in position. Commence in spring at four to six weekly intervals through till early December. Recommencing in the New Year, from late February till mid April. For more expert advice on growing fruit trees and vegetables, read our How to Grow Guides at www.daltons.co.nz/home-gardening/how-to-guides. For more expert advice on growing vegetables read our How to Grow Guides at www.daltons.co.nz/home-gardening/ how-to-guides.
Email firstname.lastname@example.org with Daltons Blooming Rose packs in the subject heading, or write to Easy Lift pack giveaway, PO Box 77, Ashburton 7740. CONDITIONS OF ENTRY: • • •
You must provide a gardening question for the Daltons experts to answer. Please include your address and phone number in email and letter options! Giveaway entries must be received by August 1, 2016.
For more information on Daltons products visit www.daltons.co.nz
All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published. Daltons post the prize to our lucky winner.
34 | YOU Magazine
OUT AND ABOUT @ the Trust Event Centre - Ashburton College Ball
Ashburton College students walked the red carpet at their annual ball this month.
PHOTOS AMANDA KONYN - 010716-AK-100
Above - Riley Claydon-Wade (left) and Joe Todhunter. 010716-AK-072
Above - Olivia Arnold (left) and Nikita Jacobs.
Above - Gemma Holland (left) and Alice Hanrahan. 010716-AK-089 Below - (from left) Libby Mason, Riley Claydon-Wade and Millie Hopwood. 010716-AK-079
Prebbleton - Christchurch Ph: 03 3495 646 www.smithandboston.co.nz NZ Designer Fashion for Sizes 6 to 22
Above - Courtney Cannan (left) and Farirai Mushonga. 010716-AK-098
YOU Magazine | 35
Above - (from left) Piritahi Pia, Western Bartlett, Richard Bishop and Liam O’Connor. 010716-AK-087
Above - Emily Beever (left) and Duncan Hollings. 010716-AK-065
Above - Libby Mason (left) and Ricus Van Zeyle. 010716-AK-073
Above - (from left) Sarah O’Reilly, Lisa Drummond, Emma Birtwistle, Rosie Twamley and Sam Stockdill.
Left - (from left) Casey Clucas, Sophie Moore and Ella Radford.
Above - Nick Ross (left) and Annalise Riley.
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East Street, Ashburton - Phone 308 5771 - www.sparrows.co.nz
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