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Zara Ballara, living her dream
Recipes: Celebrating cauliflower
Karate kid eyes gold
Daffodil Day feature
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Home remedies from Back to Basics
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Jane Logie on winter blues
Boost your health in five minutes
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7 unlikely foods that sabotage fat loss 41 Who’s out and about?
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Hi everyone, The YOU team hopes you’re all staying warm and well after our recent cold snap! But if you’re not, we’ve got some cracker ideas in this month’s edition to help you through the winter months. YOU writer Sue Newman talks to opera singer, the inspirational Zara Ballara (nee Hollis), who chased her dreams ... and caught them! Also this month, we are rapt to welcome new columnist Donna-Marie Lever to the YOU team. The TV reporter, journalist, mum and born-and-bred city slicker takes a light-hearted approach to life after marrying a farmer and moving to rural Mid Canterbury. As always, thanks for reading, stay warm and enjoy our August edition of YOU magazine! Cheers, Lisa Fenwick
YOU Magazine | 3
self-confessed city TV reporter, journalist and ks about life on a tal er Lev e slicker Donna-Mari P40 Mid Canterbury farm.
Chef Marg Brownlie hated cauliflower since she was a child ... until now. P8
The divine Zara Ba llara on life lived on an international stage and coming home.
Editorial contact Lisa Fenwick • 307-7929 • firstname.lastname@example.org Advertising contact Robyn McCorkindale• 307-7907 • email@example.com
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Zara, 4 | YOU Magazine
Ashburton’s talented youth learn their skills on home turf; inevitably they hone those skills on the international stage. Often, however, those same stars return home to perform and to inspire those wanting to follow in their footsteps. One of those is Zara Ballara, an opera singer who spoke to reporter Sue Newman about her journey from a child who dreamed to an adult who realised that dream.
A tiny girl in a pink tutu, hair neatly in a bun, steps out on stage. Her classmates follow. The little girl runs, trips and falls. The audience gasps in sympathy. Fast forward 30 years, that same little girl, now dressed in an evening gown, hair a tumbling mass of curls, steps out on stage – the audience gasps, but this time at the purity of her voice. That little girl was Zara Hollis; her adult counterpart is Zara Ballara opera singer, teacher, international star. Back in Ashburton for the Phoenix Chorus fundraising concert Zara admits that each time she steps out on stage the memories of that tutu-clad child falling, still slips out of her memory banks. The former Ashburton College student was home as a guest artist in the fundraising concert and shared the story of a life that many would say was extraordinary. Zara can’t remember a time when she didn’t want to sing. “I think I was at kindergarten and someone told mum that I could sing. I started singing lessons when I was eight. Back then not everyone wanted to take me on be-
the child who to the adul
cause we didn’t have a piano at home and in those days you couldn’t just be a singer, you had to have an instrument as well.” That didn’t deter Pam McCormick, she saw Zara’s potential. In her early years she did the round of competitions, performing in concerts and at family events. Initially her experience was of music that was light years away from opera where she would carve out a career. “The standard songs in the back seat of our car were things like Ferry Across the Mersey and Tie a Yellow Ribbon,” she said. At her grandfather’s persuading she even tried country and western, but admits that was a far from successful venture; once tried, easily forgotten. Opportunities came when she started at Ashburton College, but college was almost responsible for derailing her music career as well. A careers visit by police and Zara was inspired. Her lack of height would not be a
problem; as a Maori student she was told she could work in the education field. Zara was intrigued; her mother wasn’t. “I announced to mum that I was going into the police. I got an unequivocal no. Mum said that’s non-negotiable.” As a member of the Phoenix Chorus she quickly learned the pleasure of shared music and the fun factor of school musicals. Those school musicals, however, did come with some frustrations. “We were so desperate to do West End and Broadway shows and here we were doing school musicals, they were awful but a lot of fun.” Zara’s talent was obvious to the school’s
YOU Magazine | 5
o dreamed lt who lived the dream
The many faces of opera singer, music tutor, mother and wife, Zara Ballara.
PHOTOS AMANDA KONYN
music tutors and hers was a regular name on the programme for musical performances, prizegivings and public events. Through her college years Zara had huge support from teachers Robert Aburn, Ann Robinson and Christchurch tutor Mary Adams-Taylor. After her brief flirtation with a career in the police, there was never any doubt in Zara’s mind that her career lay with music. “My worry, however, was how my mother could ever afford for this to happen,” she said. With college wrapped up she auditioned for music programmes at both Victoria and Otago universities, was accepted for
both, but the lure of a brand new music department saw her head north for what would prove to be a several-year stint as a student. “I was terrified when I started. The minimum requirement to be accepted was grade eight in an instrument and theory. My instrument was my voice and I was studying with students who were very strong in this discipline, but this just made me want to try harder.” The world of academia proved difficult to leave. Zara completed a three-year under-graduate degree, stayed on to do honours and still couldn’t leave, remaining in the cloistered student world to complete her masters. “I felt I was still not savvy enough to leave life in an institution.” Remaining part of the student corp meant Zara was able to secure some major roles in university productions and gain valuable exposure. “We had so much fun. We were in our 20s and still had no real idea, but it eventually got to the point – a bit like coming to the end of school where you know that time is up and it’s time to go.” Leaving university was a giant step towards becoming a “responsible” adult,
she said, the second was marrying violinist Carlo Ballara. “He found me really. He was in the pit and I was on the stage and he decided he was going to marry me, it seems I had no choice.” The couple married and moved to London, a move that would set Zara’s career on fire. “But we left on a one-way ticket. We knew ourselves so well, we knew if we’d had a return ticket we’d have come back,” she said. Zara was accepted by the Guildhall School of Music and Drama and represented the school at several international events. She also appeared in many master classes and won sought-after roles in a number of operas. During her two years at Guildhall, Zara studied several languages, and in 2000 she won the prestigious Maggie Teyte prize and performed a solo recital at the Royal Opera House. She made her debut at Wigmore Hall, London in 2002 and performed in companies and as a soloist throughout the United Kingdom. continued over page
6 | YOU Magazine
Zara Ballara (nee Hollis) on stage during a fundraising concert with Ashburton College’s Phoenix Chorus.
PHOTO AMANDA KONYN
From P5 “I was singing so much and I was surrounded by singers. It was wonderful, a time when you said ‘yes’, to every opportunity,” she said. The world of music was at Zara’s feet but she admits that as a couple they realised it might be time to grow up, put roots down. It was time to start a family. “The boys came along and it was an excuse not to sing anymore. I was rash, I said, ‘I’ll never sing again, it’s a young person’s game’.” As their boys grew, Zara and Carlos started to think about the kind of upbringing they wanted for their children. That wasn’t in London. They wanted their boys to experience their growing years surrounded by extended family and in a simpler environment. Returning to New Zealand four years ago meant Zara was turning her back on the opportunities she had worked so hard to create in London, but she wanted to be able to enjoy music without pressure. Today she is an itinerant music teacher at Medbury School in Christchurch and as head of voice at Canterbury University tutors in performance music. She’s part of a wave of new, younger tutors who have returned from overseas with fresh, new ideas and that creates an exciting and stimulating environment in which to work – or be a student, Zara said. “I’m now doing what I want and with no
pressure. It’s a mentorship role now and for students it’s great, they get to work with professionals and they get to have fun. I love teaching. I guess it’s part of getting back into performing, I keep making demands on my students; I’m putting their shoes on again.” For some singers, time is an enemy, for others a friend and Zara says time has been kind to her voice, she’s lucky she is still able to sing, but she no longer takes lessons. “I should have a teacher. I can hear in my students things I want to fix and I can tell them how to fix it, but I should have that too,” she said. Her work is not just with talented singers, Zara admits she gains huge satisfaction from working with students who just want to improve their singing, not build a career. “I’m very lucky to be able to do both, having high pressure university all the time would be too intense.” While opera is her genre, Zara describes herself as a closet pop singer. “I’d listen to pop concerts by choice.” That dream might be lived by son Luca. He has a good voice but claims he doesn’t want to do mum’s kind of singing, he wants to be a rock star. Zara says she looks at her boys, at the way they’ve grown as people since their return to New Zealand and knows the decision to come home was the right one.
“I always wanted my children to enjoy their grandparents because my nana was an important part of my life; she was significant in defining who I am. I look at my boys though and realise I’m getting older, I’m 43 and in denial.” And in spite of vowing when Luca and Matteo were born that her singing days were over, she does sing, likes to prove to herself that her talent is still alive. She was on stage in Ashburton recently as guest artist in a fundraising concert for the Ashburton College Phoenix Chorus for its trip to the Gold Coast to participate in the finals of the Glee! Competition. The lure of being part of her old chorus was too strong to resist, Zara said, but she admits that before stepping out on stage she was nervous. She has her own way of dealing with nerves. “I always think about the treat I’m going to get when the singing is over and it’s always a burger, it doesn’t matter which kind.” Zara might have reached the point of comfort in her career, but says she still has goals to achieve. The next one is likely to be working towards a doctorate. “It’ll be a long-winded thing, I’m not stopping working to do it. I’m in a really good place in my life. I’ve worked really hard and I didn’t know I wanted to be here until I came back for the boys; it was divine intervention.”
8 | YOU Magazine
FOR FOODIES with Marg Brownlie
I have disliked cauliflower all my life. I have vivid memories of thinking my Mum was silly enough not to see me stuff my mouth full of it as a very young child at the dinner table and all of a sudden feel the need to visit the bathroom. Maybe she did see me, but was wise enough not to say anything and give up serving it in the end. In memory of my very patient Mum I am going to pay homage to the cauliflower, after all, these recipes have converted me to a lover, not a hater, of cauliflower. For those of you sitting on the fence, please try these recipes, you will be pleasantly surprised.
Paying homage humble caulifl Cauliflower fritters Last night I made these cauliflower fritters for dinner and served them with hummus and a tomato salsa.
2C cooked cauliflower florets 1 egg, beaten 1/4 C spring onions, chopped very finely 2T Parmesan cheese, grated 1/2 t onion powder 1/2 t garlic powder 1t ground cumin 1T chopped coriander
– In a large bowl, mix together the mashed cooked cauliflower with the beaten egg, parmesan and spices. – Mix well and form eight small patties. – Cook in a non-stick pan with a little vegetable oil until golden brown on both sides.
Spicy braised cauliflower
1 medium cauliflower, cut into florets 4T olive oil 1T black mustard seeds 1/2 T kolonji seeds (onion seeds) 1T cumin seeds 2 cloves garlic, crushed 1t turmeric Pinch of chilli flakes 2 tomatoes, roughly chopped 1/4 C water 1t salt and freshly ground pepper 1/4 C chopped flat-leaf parsley
– Heat three tablespoons of oil in a pan. Add cauliflower and cook until well browned then take out and set
aside. – Reduce heat and add the leftover olive oil to the pan. Put the mustard, onion and cumin seeds into the pan, cover and cook until you hear them popping. – Add the garlic, turmeric, chilli flakes, tomatoes, water and salt and pepper and cook for one minute. – Add the cauliflower and toss altogether. Cover and cook over a medium heat until just tender, about 10-12 mins, stirring occasionally to avoid sticking to the bottom of the pan. – When cooked, stir through the chopped parsley and serve.
Did you know? Cauliflower contains choline, a very important and versatile ‘vitamin-like factor’ that is essential for learning and memory.
to the lower
YOU Magazine | 9
Did you know? Cauliflower contains antioxidants and phytonutrients that can help protect against cancer, fibre that helps with satiety, weight loss and a healthy digestive tract.
Cauliflower fritters served with hummus and a fresh tomato salsa.
PHOTO MARG BROWNLIE
10 | YOU Magazine
Above – Deep-fried cauliflower.
Herby cauliflower rice To make cauliflower rice: – Roughly chop up 1/2 a medium cauliflower. – Pulse in a food processor until it is reduced to the consistency of rice. – Melt 2T of butter in a frying pan and add the cauli-rice, stirring frequently over a medium heat until it is just starting to soften. Keep warm.
4C cooked cauli-rice, still warm 2T desiccated coconut threads, dry fried until golden 2C finely chopped mixed herbs (kaffir lime leaves, mint, basil, parsley, dill and coriander and spring onion) 1 stalk lemongrass, finely sliced 2 shallots, finely diced 2.5cm fresh ginger, grated 2cm galangal root grated (if you can’t find, use a little extra ginger root,
they are very closely related) 2cm fresh turmeric, grated (available at New World) Salt to taste 1/2-1t ground dry-fried black peppercorns, to taste 1 1/2 t grated lime rind 1-2t lime juice
– Mix everything together in a bowl and keep warm before serving. The warmth brings out the flavours of the herbs. – Check seasoning.
Did you know? Cauliflower is a good source of vitamin K. Low intakes of vitamin K have been associated with a higher risk for bone fracture and osteoporosis. Adequate vitamin K consumption improves bone health.
This is really simple to do and gives the cauliflower quite a different flavour (not oily)
Use as many florets as you want to serve.
– Steam the cauliflower until it is to your desired texture. – When chilled, dip into some flour, then egg wash, then breadcrumbs. – Heat some vegetable oil (enough to cover the florets) to about 180°C and cook until golden brown.
YOU Magazine | 11
Karate kid eyes gold Ashburton teen Isla Russell will be keeping one eye on the karate at the Rio Olympics. While it is a demonstration sport this year, it will be a medal one in 2020 and possibly on her radar. Isla, 11, is a rising star in karate with national and regional titles under her belt already. She has practised karate since she was five and is now training under some of the country’s finest coaches. She is naturally competitive and talented across a number of sports, but currently focused on a trip to the Oceania Karate Championships in New Caledonia next month. She hopes to win gold at the event, to add to the national age-group kumite title she won earlier in the year at the national karate champs in Wellington, and the two gold medals she won at the Canterbury Westland champs in Christchurch. Training has ramped up ahead of New Caledonia and the Year 6 Ashburton Borough student is on the road to Christchurch with her dad Sid at least three times a week. They play car games – yellow car earns a punch – and he is acutely aware how strong his daughter has become. The family moved to Ashburton in 2010 and Isla started under the tutelage of sensei Thorsten Windhorst. She now trains with Christchurch’s Kofukan Karate Club and is now a brown belt, two gradings from black. Isla, who is 165cm, competes in both
Isla Russell is a young woman with a karate mission.
age-group and weight divisions. She enjoys the discipline of the choreographed kata, but loves to fight in the kumite. Sid says time in the car has turned into priceless bonding time with his daughters; younger sister Kalia, 9, also trains in the same Christchurch club and makes the twice a week training trip. Isla and Sid make another weekday trip on their own and there are also weekend trainings in the mix. Sid says it is a good time to talk, do homework like maths and spelling or just listen to music. Isla’s non-karate days are also filled with sport, including gymnastics, netball and basketball. Her father says he has watched her develop into a focused and disciplined young woman, respectful and aware. She cooks some of her own meals including
PHOTO TETSURO MITOMO 030816-TM-0054
carbonara, organises her protective gear and karate kit and does not complain. And she remembers to take off her toenail polish before competition. Sid says her friends are important, but Isla knows she can’t always go to birthday parties or sleepovers if there’s training the next day. And there’s never a fight over screen time, which counts as welcome down time for the youngster. Isla says she enjoys the training and is looking forward to being part of the New Zealand team for the New Caledonia trip; the contest will be in Noumea. While the kata is a set piece, the kumite allows her competitive nature to come to the fore. She has been doing a little fundraising, as time allows, but counts herself lucky to have sponsors that include the McIntosh Group, Trowel Trades Christchurch and Properly Plastered.
PRO SPON UD SOR ISLA R S OF USSEL L
Phone: 03 307 8557 | www.mcintoshgroup.co.nz | 38 JB Cullen Drive, Ashburton Business Estate, Ashburton
12 | YOU Magazine
Cancer gives couple a new perspective Cancer can be a death sentence, but it can also be an inspiration to live life to the full. Janette and Alan Andrews share with reporter Sue Newman the cancer journeys they have both been on and their fulﬁlling post-cancer lives. Cancer came knocking on Janette and Alan Andrews’ door not once, but three times. Today, however, the Ashburton couple say they’re happy, healthy and loving life; those brushes with cancer gave them a new appreciation of life and one another. Their medical ﬁles read like a surgeon’s diary and their bodies are a road map of surgical scars, but the couple believe a combination of great medical care, surgical intervention and an absolute belief in their ability to survive all played a part in their positive outcomes. In 1988 Alan was handed what appeared a death sentence, a diagnosis of non-Hodgkins acute lymphoblastic lymphona but says he’s celebrated 26 years of life since. The Glenavy farmer, was having a well earned break with his brother-in-law, ﬁshing at Waitaki. He was 44, believed he was in good health, had never imagined his body might let him down and could not have imagined the disease that was lurking, waiting to make itself known. “I threw a line out and when I went to
YOU WRITER with Sue Newman
pull it in I felt this big lump under my arm. It just blew out,” he said. The staunch farmer didn’t say anything, continued ﬁshing and thought he’d sleep on the problem and see how it looked in the morning. A troubled night’s sleep and he woke feeling dreadful. “Every bone in my body ached and all my glands had swelled up, every gland in my body,” he said. Alan realised something was seriously wrong with his body, made an appointment with his doctor and crossed his ﬁngers that he’d be back on the farm the next day. It would be months before he was able to live anything like a normal life, longer before he’d be the farmer he once was. “I remember the doctor checking my spleen. It had swelled up too so he rang Timaru Hospital and I was in the next day.
The next thing, the doctor was saying ‘you’ve got cancer Alan’.” While he was unsure of the kind of cancer, he was certain of the diagnosis. He was transferred to Christchurch and the assessments began, but from the outset it was very clear that it was cancer and that it was a far from straightforward case. “I had two types of chemo. One was like a pack of Roundup fed into me, it was designed to kill basically everything. That made me so sick, I couldn’t keep anything down and the other was pretty savage too. My secondary was in my bone marrow. It was like a bushﬁre in my body and the oncologist said ‘your chances of survival are 5 per cent Alan’.” Later, he was told his treatment had been at the top end in terms of strength, because there was nothing to lose, he was likely to die anyway. He survived, recovered and today is leading a cancer free-life. “I went through eight months of hell but it never once crossed my mind that I
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YOU Magazine | 13
With three cancer scares behind them, Janette and Alan Andrews celebrate the simple things in life, a joke, a coﬀee and sitting in the winter sunshine, enjoying their rural garden.
PHOTOS BY TETSURO MITOMO 270716-TM-0032
was going to die. I just had a feeling within myself that I was going to get through it. There were times though, when I felt I was down a 40 foot well without any light at the end of a tunnel.” Even when his prognosis looked grim, Alan said he tried to keep up with the news by reading the paper, against the day when he believed he would rejoin the world outside the hospital. His motto while in hospital and undergoing treatment was to set small goals every day. Coming home was a major milestone, but there was an on-going fear of infection. It was step-by-step progress back to
full health. When one partner in a relationship is ill, life for the other has to carry on with some semblance of normalcy and for Janette that meant she was left to keep the farm ticking along alone. Alan had to travel up and back to Christchurch by bus for treatment because Janette was running that season’s lambing beat single-handed. As he regained strength, Alan started picking up the threads of his pre-diagnosis life and gradually the memories of those eight months of hell receded. His cancer might be well in the past but Alan still has regular blood tests – just in case.
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As a couple their lives were back on track; they believed cancer was behind them. And it was, for more than 20 years – until Janette felt a lump in her lower stomach. “I bent down and it hurt and then I felt it, a lump in my side,” she said. Concerned, she went to her GP and was told the lump needed to be checked. The diagnosis was quick in coming – bowel cancer. continued over page
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14 | YOU Magazine
From P13 “After Alan, I thought one in the family had been enough with cancer. Some people might have given up, I didn’t. They took out a big piece of my bowel, but it didn’t take too long to get over it, it wasn’t too bad,” Janette said. She stoically dismisses her bowel cancer as a minor disruption in her life. And she believed she’d been lucky. An operation, the removal of a few centimetres of bowel, they were a small price to pay for life, she said. Cancer, however, hadn’t ﬁnished with Janette. “I’d had about six months of feeling great and then I started to feel awful. I lost weight and initially I thought, this is great, but obviously it wasn’t”. A round of doctors, examinations and a diagnosis – you’ve got liver cancer. An operation was scheduled, Janette had been through the pre-op procedure and the ﬁrst Canterbury earthquake struck. Her operation was quickly rescheduled in Dunedin; the oncologists told her she couldn’t wait. She knows she was fortunate the cysts in her liver were picked up. They were microscopic in size and if her diagnosis had come 10 to 15 years earlier, she knows the outcome would have been much diﬀerent. About 60 per cent of her liver was removed during surgery, followed by three rounds of chemotherapy. “When I had the ﬁrst lot I said, this is crap, so they gave me tablets for the rest because I’d got to the tearful and cranky stage.” Even at her lowest, Janette said she looked around the oncology ward and realised there were people far worse oﬀ than her. And through the bleakest days,
Janette and Alan Andrews sharing the story of the dark months when cancer ruled their lives, to s
like Alan had been with his cancer, she was quietly determined the disease would not beat her. “You have to be positive, you have to think, no, I’m not giving in. I’ve got scars here and there and the second time I told
them to just unzip the ﬁrst scar but they said, no we’re going the other way this time.” Cancer is now in her past but she maintains a regime of regular checks. In spite of her history, cancer is not at the forefront
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YOU Magazine | 15
show other cancer suﬀerers that the cancer journey can have a positive ending.
of her mind. “If you’re feeling well, you keep busy and you keep your mind and your body exercised you’ll know if you’re not feeling well.” The couple remain philosophical about the chances of developing cancer, but say “when your number is pulled out of the
hat that’s you; no-one knows why.” For Alan, hearing his wife had cancer was a huge shock, he thought his brush with the disease had been enough for both of them. “I didn’t get down too low though. I felt very positive for her because I knew
she was a pretty tough individual. When I knew she had cancer, I knew what she was in for, but it was the second time, the liver cancer, that knocked me a bit,” he said. They look back at their individual recoveries and the things that kept them going – travel books dropped oﬀ by friends ultimately provided the inspiration for the many overseas trips that followed, and for Alan there was his piano. Music became his therapy. Today Alan and Janette have moved back to Janette’s home town, Ashburton and they’re running a small farm. They keep busy and active and both try to give back to the Cancer Society to repay the months of caring and support they both received when they were ill. They’re relatively new Mid Cantabrians but were very active with the society in South Canterbury and intend to become involved locally. “I suppose we’ve both been to hell and back but we’re not ready to go yet,” Janette said. Their message to others is that if something doesn’t feel or look right, don’t wait, get it checked; if you’re not happy with the ﬁrst medical opinion, get a second. “Don’t be fobbed oﬀ, don’t think something will go away. The sooner you get onto it and get diagnosed the better. Don’t be afraid of what may be going to happen to you. You have no choice. You accept the treatment or your lights go out,” Alan said. As a couple they don’t dwell on what has happened in the past, they look to the future. “We count our blessings every day,” Janette said. Alan is writing a book about his life and his cancer journey and will give $5 from every copy sold to the Cancer Society.
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16 | YOU Magazine
Daffodil is hope The Cancer Society’s annual ﬂagship event Daﬀodil Day is in its 26th year and this year it also falls on the 26th of this month.
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Daﬀodil Day raises awareness of cancer and is the biggest generator of funds for the Cancer Society. The daﬀodil is one of the ﬁrst ﬂowers of the spring season and with its bright yellow bloom represents hope for the one in three New Zealanders aﬀected by cancer each year. ANZ has been the principal sponsor of Daﬀodil Day since the event began. Donations received will go towards vital research into the causes and treatment of all types of cancer, as well as providing a range of support services, information, health promotion and education programmes to reduce cancer risk, awareness campaigns and programmes for people aﬀected by cancers. More recently, the Cancer Society has advocated heavily for PHARMAC to fund melanoma drugs Opdivo and its alternative Keytruda.
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More recently, the Cancer Society has advocated heavily for pharmac to fund melanoma drugs Opdivo and its alternative Keytruda.
There is still a lot of inequity in New Zealand for people with cancer. Transport support options are diﬀerent depending on where you live in New Zealand and it is not always easy to get if you can’t work because of cancer. The Cancer Society helps those who fall through the cracks and advocates for fairness for all patients. People wanting to donate to progress the research and support those aﬀected by cancer can do so by donating directly with a street collector, at any ANZ branch, by texting 469 to instantly donate $3, or online at daﬀodilday.org.nz.
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YOU Magazine | 17
Cancer specialists focus on early detection As part of their ongoing work to educate people about the importance of early detection in determining survival rates for cancer victims, Christchurch Hospital cancer specialists turned their focus to head and neck cancers. World Head and Neck Cancer Day might have been on July 27, but awareness needs to be a year-round thing, the specialists say. Wendy Mann, Christchurch Hospital Head and Neck Clinical Nurse Specialist, says head and neck cancers often go undetected because many people don’t recognise the early warning signs and symptoms. “We supported World Head and Neck Cancer Day to help raise awareness around the disease and the signs to look out for, because treatment is more likely to be successful and less invasive if symptoms are recognised at an early stage,” Ms Mann said. Head and neck cancer can be in the mouth, throat, neck and salivary glands and all are relatively common, Dr Robert Allison, head and neck Surgeon in Christchurch and president of the New Zealand Society of Otolaryngology Head and Neck Surgery, said. “In Christchurch we see between four and six new head and neck patients per week and some types are becoming more common, particularly cancer of the throat (oropharynx) and the thyroid gland.” Treatment is complex and can involve major surgery, radiotherapy and chemotherapy. “Many patients we treat have advanced cancer, which means treatment is more complex with a lower success rate.
Ian and Alison King Hinds Mechanical Services
Even if the cancer is treated successfully, it can still have a major eﬀect on a patient’s quality of life,” he said. The common symptoms of head and neck cancer include a painless lump in the neck, persistent mouth ulceration, persistent hoarseness and one-sided sore throat. Anyone with these symptoms for more than three weeks should see their doctor. “If patients and GP teams were more aware of the early signs and symptoms of head and neck cancer, then we would see patients with less advanced disease and they would have better outcomes from treatment,” Dr Allison said. Head and Neck Squamous Cell Carcinoma (HNSCC) aﬀects over 500,000 people globally each year and is the leading cause
Mayfield Service Centre
Yuki Aqua Japanese
Alister Mayﬁeld Service Centre
of mortality and disability in many parts of the world. It mainly aﬀects people in the productive age-group, yet most of this mortality and morbidity is preventable. The Cancer Society runs a head and neck cancer support group for Cantabrians for people aﬀected by a head and neck cancer diagnosis and their support people. This oﬀers information, through health professional presentations, as well as support of others to help you through the side- eﬀects of treatment and beyond. Head and neck support group contact: Pene Cliﬀord on 03 379-5835 The Cancer Society Cancer Information Helpline is 0800 226-237. Can also email a Cancer information nurse via the Cancer Society website at: https://canterbury-west-coast.cancernz.org.nz.
The Tutoring Centre
Robyn Ashburton Guardian
OUT AND ABOUT @ Somerset Grocer - Auction of Cancer Society Busts Colourful and thought-provoking busts were at the centre of a Cancer Society fundraiser held at the Somerset Grocer this month. PHOTOS BY TETSURO MITOMO
Above – (from left) Vicki Smith, Nicky Box and Colin Hunt. 090816-TM-0080
Above – Lauren Yeatman (left) and Tina Yeatman. 090816-TM-0079
Below - Rowena Mackenzie (left) and Ken Mackenzie. 090816-TM-0078
Below - Mandy Casey (left) and Annie Bonifant.
It’s all about design… Whatever your needs, we can help you create memorable, professional looking design & branding solutions. We have recently welcomed experienced, local designer Poppy Sparrow to the Heartland team. Contact her to get your next design project underway. P / 03 308 9160 A / 285 Havelock St, Ashburton E / email@example.com heartlandprint.co.nz
YOU Magazine | 19
Great venue for Christmas Functions are our strength. We love doing functions at the Lake House as this venue is perfect for this type of event. Our mission is “to be the best venue for functions, events and hospitality in the South Island”. Located on the edge of the beautiful and serene Lake Hood, The Lake House Restaurant, Bar and Venue is perfect for your end of year Christmas function.Nestled in Marina Bay and over-looking the Southern Alps, this stunning location is perfect for this type of event. All while sampling some of New Zealand’s best local food and beverage products.
Each area is perfectly designed for a certain number of guests or style of event.
Oﬀers sweeping views for up to 100 persons over the surrounding estate, and the Southern Alps. Covered and with sides to protect against the weather, it is an ideal location
Main restaurant This space is great for larger functions. Its smart interior, bi-folding glassed wall and cosy ﬁre in winter will impress your guests. It can cater for up to 110 and looks out over the deck to Marina Cove. It has a projector and wireless microphone facilities.
There are several areas in the Lake House which are ideal for your Christmas functions.
for your pre-function beverage and canapé service.
Galley room Oﬀ to the side of the main restaurant (can be made private from the main restaurant), this will seat up to 35 for dining or 60 for a meeting. It also has a projector, wiﬁ and microphone which is perfect for presentations. The Lake House at Lake Hood is your perfect venue for a memorable end of year Christmas Party for your whole team. Call us today to get an information pack. Advertising feature
LAKE HOUSE RESTAURANT BAR & VENUE
FUNCTIONS | FUNCTIONS | FUNCTIONS
Located on the edge of the beautiful and serene Lake Hood, The Lake House is perfectly positioned to cater to corporate function and event dining and entertaining. Private boardrooms, stunning settings, and numerous menus to suit your style and budget. Call today for more information or visit our website for a functions information pack.
call 03 302 6064
YOU Magazine | 23
20 | YOU Magazine
Leave the real world behind Internationally regarded as a destination venue, Terrace Downs is preparing for a busy Christmas season. The resort’s luxurious facilities are located amidst the rugged beauty of the South Island high country. From the azure waters of the Rakaia River to the tapestry of colours created by the surrounding plains, this is truly a breath-taking part of the world. General manager Koji Kawamata said bookings are beginning to come in for the festive season, and it was something he was excited about. The venue was one which was popular for weddings and conferences, and the growing market of Christmas functions. “We have almost one wedding every weekend over the summer.
We like to offer warm hospitality and good service in a majestic location.” The venue’s high-class Hunter’s Restaurant caters for smaller groups and also larger groups of up to more than 100 people. A grand décor encompassing a large open fire, leather sofas and warm natural tones enhances the special dining location, where chefs present a flavoursome menu, drawing their inspiration from the surrounding environs. For those wanting to come out just for the evening, Terrace Downs is highly accessible, being just a 30 minute drive from Methven. And for those wanting to extend their Christmas function, Terrace Downs offers a choice of two deluxe accommodation options. Villa suites are spacious self-contained units which range from one
to three-bedrooms, featuring luxurious beds and a raised spa bath. Chalets are separate four and seven bedroom houses spread out among the front nine holes of the Terrace Downs golf course. The spectacular 18-hole golf course and its lakes are beneath the venue’s restaurant and café, stretching out towards Mt Hutt. They are an obvious enticement to anyone inclined towards the sport, while other activities on offer at the resort include archery, clay shooting, horse-riding, helihiking, or simply just being pampered in the resort’s on-site day spa. “Christmas is the perfect time to leave the real world behind and come out to experience the special and amazing place that is Terrace Downs,” Mr Kawamata said. Advertising feature
Plan your Christmas function at Terrace Downs Resort • Dinner functions • Conferences • Activities • Accommodation • Golf tournaments • Team building events Terrace Downs has so much to offer, and there’s something for everyone! Contact us today: (03) 318-6943 firstname.lastname@example.org
Only 55 minutes from Ashburton
PHONE 03 318 6943 || email@example.com || www.terracedowns.co.nz
Truly the best Thai Restaurant in Christchurch.
Book now for your corporate Christmas function
The Red Elephant has been around since 2002 and have been at this location since 2007. Firstly, we were a Thai food caravan. If you happened to go to Sunday Market at Riccarton Racecourse ﬁve years ago, you may have been our guests there.
Jody Robinson and Fon Intaroonwong own and operate the
We opened a small restaurant and takeaway on Linwood Avenue, which is now under new ownership, because we have opened our doors at 5 Pilgrim Place in the Central City.
Christmas bookings can be made at any time, There is a set
At our new place, people and visitors of Christchurch can experience ﬁne dining reminiscent of Northern Thailand or enjoy the delicious food to go from our kitchen. The owners and staff of Red Elephant both restaurant and takeaways are very happy to bring you a mixture of Thai cuisine and culture from Sukothai, Thailand.
Red Elephant, this is a husband and wife team all about the family, menu this is $28 per person, For large groups you are more than welcome to pre order, The Red elephant can take any size group booking up to 130 people. The atmosphere at the red elephant is one of come in and enjoy your night with us, topped off with good food and wine or a beer. Tables of all sizes enjoy a fanatic nights dinning with friendly staff, who are happy to help any way they can.
5 Pilgram Place, Sydenham Christchurch
Monday to Friday
Phone 03 377 1122 | email firstname.lastname@example.org Or make a book on our website: redelephant.co.nz/reservations
Lunch 11:30am – 2pm Dinner 5pm – late
Saturday & Sunday
5pm – late
Add title This year make your
a standout event!
FULL CHRISTMAS MENU AVAILABLE www.braidedrivers.co.nz
03 307 2540 Cnr Burnett and Cass Street Ashburton, New Zealand
Open 7 Days
YOU Magazine | 23
Hospitality A unique at its finest experience Christmas at the Races makes your party planning easy. It’s your one-stop Christmas party shop, with 11 events in the Canterbury region throughout November and December. After being rated the overall runner-up event for the 2015 Christmas at the races season, it’s no surprise that party-goers have quickly booked out the hospitality packages at Geraldine Christmas at the Races. Held at the picturesque Orari Racecourse, the live entertainment and exciting harness action will make for an unforgettable Christmas celebration.
Head further north and you’ll be greeted with a festive atmosphere, stunning views across the Canterbury plains and up-close thoroughbred action at Ashburton Christmas at the Races. There are a number of hassle-free hospitality packages to choose from, leaving you to kick back and relax. If you still can’t get enough of the Yuletide season, the wider region has plenty of events on oﬀer at Addington, Riccarton Park, Rangiora and Motukarara. To ﬁnd out more and to book, visit theraces.co.nz Advertising feature
Located at Allenton, Bedrock has become a popular bar and restaurant venue, known for its fantastic dining experience. The Christmas period and summertime generally is when the outdoor area comes into its own, as the sun shines in and makes socialising just that much more enjoyable. Owner Sarah Davidson said she was now open for Christmas function bookings, and the restaurant can take bookings of up to 50 people. She was working on a couple of promotions for the festive season. In addition she was expecting the movie-meal deal would remain as popu-
Enquire. Book. Party sorted !
e at th
L OOK IN G FO ckages Hospitality pa ! w no on sale
lar as ever. This oﬀers a free ticket to go to the movie of one’s choice at the Ashburton Regent Cinema. It is often taken up by groups on the night they are dining, either before or after their meal. Bedrock is proud to oﬀer stonegrill dining, as it provides a unique interactive dining experience with the quick-searing style adding to the food’s ﬂavour and nutritional value. A selection of seafoods, meats and even vegetarian options are served on super-heated natural volcanic stones, coming straight from Bedrock’s purpose-built stonegrill oven. Advertising feature
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WE ARE OPEN 7 DAYS A WEEK Mon – Fri 10am – Late Sat – Sun 11am – Late
BOOK NOW 03 308-1166 92 Harrison Street, Ashburton
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22 24 | YOU Magazine
Get into the spirit With beautiful gardens and an unbeatable backdrop of the Southern Alps, Brinkley Resort is an ideal location for celebrating the festive season. For Christmas functions, Brinkley Resort is offering free venue hire at its awardwinning resort and every diner goes automatically into a $330 lucky door prize draw. The resort can cater for groups of up to 120 people and accommodate 240 residents. Located just a short three minute stroll from the centre of Methven, Brinkley has a wide range of resort facilities including tennis courts,
chipping and putting greens helipad, spa pools and a bocce pit. General manager, Paul Creswick, is encouraging Mid Cantabrians to get away from it all and come to Methven for their Christmas function. There are 40 Qualmark fourstar self-contained studios and 40 two-bedroom apartments. As an extra Christmas bonus, Brinkley is offering a stay two nights pay for one deal. So if your group is booking a function at Brinkley you can stay an extra night for free ... now that’s getting in the Christmas spirit. Advertising feature
Enjoy great food and wine by the fireside at Brinkley’s and not to mention our famous friendly service. Whether you’re looking for relaxed family dining in Shackleton’s or a Corporate or Christmas party event in our Alpine Conference Centre… mixing business with pleasure is our specialty!
Open 7 nights a week 4.30pm–late
Getting ready for festivity Nestled in the foothills beneath the spectacular Mt Hutt, Pudding Hill Lodge offers the perfect location to while away a summer’s evening. The team at Pudding Hill Lodge are excited about what they are offering for business and family groups for the festive season. While most of the year is occupied with hosting weddings, conferences and events, hosts Peter and Lesley Edwards say Christmas offers the opportunity to make patrons’ dining experience just that bit more special. Spacious indoor dining, lounge and licensed bar facilities are complemented by an
expansive outdoor barbecue area and lawn. Pudding Hill Lodge features a number of indoor and outdoor dining options for small groups of eight through to larger groups of 80, and even up to 180 or more. Pudding Hill Lodge has developed an excellent reputation for their catering, venue and activities, while there is also a variety of accommodation options. The collection of facilities and activities are unsurpassed in Mid Canterbury, and located within a 30 minute drive of Ashburton. Advertising feature
Mid Canterbury’s No.1 Venue for Christmas work functions and events. Renowned for their exquisite Christmas buffets, spit roasts, Casino evenings and on-site activities. Pudding Hill Lodge guarantees you great times and fabulous memories. Book before August 31st for our Midweek and earlybird specials
0800 783 445 | www.puddinghilllodge.co.nz
43 Barkers Rd, Methven | Phone 03 302 8885 www.brinkleyresort.co.nz
Christmas celebrations all wrapped up HOTEL ASHBURTON CHRISTMAS DINING & EVENTS – BOOKINGS NOW AVAILABLE
Wrap up your year with decadent dining and festive atmosphere at Hotel Ashburton. Hotel Ashburton have got the bright ideas and festive atmosphere to ensure your Christmas celebrations are a success. Whether you’re celebrating with family, friends or colleagues, Hotel Ashburton and Clearwater Restaurant can host an event that suits. There are plenty of options; a sit down three-course meal, a lively cocktail party, buffet dining, or a relaxed afternoon barbeque. On the big day itself, a special Christmas menu is on offer. Call today to find out more and to book your Christmas celebrations.
Enquire today! 0800 330 880 email@example.com fb.com/HotelAshburton HotelAsh.co.nz
Hotel Ashburton offer spectacular
gardens which provide a fantastic space for wedding ceremonies, locations for
photographs, pre-reception drinks and cocktail style weddings. With multiple
Book Your Wedding & Save $850 *
venues, flexible spaces and the ability
to customise, we can work with you to create your wedding, your way.
Contact us to arrange a tour of our
facilities and discover just how special your wedding can be.
Book your wedding and save $850*
Book your wedding at Hotel Ashburton
and receive $850 off when you pay your deposit before 31 March 2017.* You’ll be
smiling all the way to the wedding aisle, and into your future!
*Terms and Conditions apply. Further details available from Hotel Ashburton’s Wedding Coordinator.
0800 330 880 Events@HotelAsh.co.nz fb.com/HotelAshburton HotelAsh.co.nz
26 | YOU Magazine
Natural remedies to try at home Anu of Triquetra is a business operated by Sandy Neal, specialising in a range of natural remedies and products. All the products are made on the premises and wherever possible made the old-fashioned way. It is Sandy’s aim to source and use the best of local ingredients. My passion is “back-to-basics” products without the harmful chemicals and numbers. I believe that some of the old, natural ways that worked have been forgotten, but they can be much better for us and our environment.
The Back to Basics team is back in YOU magazine giving us helpful tips to live life in a more natural, sustainable, cost effective 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.
Sore throats Sage has astringent, antiseptic and antibacterial qualities, and a long history of use for sore throats, coughs and mouth inflammations. To make sage tea, pour 1C of almost-boiling water over 2T of fresh or 1T of dried sage leaves. Cover and steep for 10-15 minutes and strain. Add honey and/or lemon, if desired. Gargle and then swallow several times a day. Another alternative is apple cider vinegar Mix 1/4 C apple cider vinegar with 1/4 C warm water or pineapple juice and stir well. Gargle and then swallow. Repeat several time a day until the pain disappears. Do this regularly in order to kill the bacteria in your throat.
Nature’s flu shot Juice of 6 fresh lemons 1 bulb garlic 2t ginger (fresh grated) 2T raw honey 3C pineapple juice (good for the digestive system) 1/4 t cayenne powder – Blend all ingredients thoroughly and store in glass jar. – Take 1C four times a day.
For diarrhoea: 1/2 t nutmeg several times a day. When symptoms ease eat raw grated apple or some banana to restore bowel function.
YOU Magazine | 27
and products All-purpose spray and wipe Add into spray bottle: 1T Castile liquid soap to 1 cup of water. Then add your favourite essential oil. Let the essential oil sit overnight to fuse the fragance.
Fruit and vege wash
Add 1/4 t of Castile soap to a bowl of water and stir. Dunk your produce into the bowl and swish around to loosen any dirt or debris. Rinse well under cold water.
Add collodial silver to the wart and then cover with a sticking plaster for three days and re-apply.
Ant spray Add 1/4 C tea tree soap to 1 litre of water and stir to mix. Spray indoors or outdoors, wherever ants have been spotted or are accumulating. Please don’t spray on plants.
Shaving cream A little bit of Castile soap rubbed between wet hands creates a beautiful lather that’s perfect for shaving! The oils in the soap help the razor glide along your skin. Use it for shaving your face, underarms, legs, etc.
Athlete’s foot Apply a mixture of coconut oil and a few drops tea tree oil (never apply tea tree without the coconut oil). Add baking soda to your shoes in the morning. Keep your feet ventilated as much as possible.
1 1/2 T table salt or epsom salt 1-2C white vinegar 1T liquid Castile soap or dishwashing liquid
– Pour the table salt into the spray bottle. Add liquid Castile soap to spray bottle. – Fill the spray bottle a little from the top with white vinegar. – Put the nozzle spray cap back on. Gently swirl the spray bottle until mixed. – Spray directly on to the weeds, thoroughly covering them. Beware that it may affect the grass around it so try to be careful. Do not use in your garden or flower beds. – The weeds should be dead within 24 to 72 hours.
28 | YOU Magazine
Things we love
A Caped ladies merino cardigan $39.90 from The Alpaca Centre, 76d Talbot Street, Geraldine B Contrast wrap with slit $250 from The Alpaca Centre, 76d Talbot Street, Geraldine C Mocha Espresso $320 50% merino lambswool 40% possum fur 10% silk from The Alpaca Centre, 76d Talbot Street, Geraldine D Hell Bunny Elvira Coat $250 (only have sizes 3XL & 4XL left) from Kabella Baby, 333 Harewood Road, Christchurch E Voodoo Vixen Peacock dress $130 - sold out from Kabella Baby, 333 Harewood Road, Christchurch F Bettie Page Prism Handbag in turquoise by Sourpuss $99 from Kabella Baby, 333 Harewood Road, Christchurch G from Total Food Equipment, 218 Moohouse Ave, Christchurch H from Total Food Equipment, 218 Moohouse Ave, Christchurch I from Total Food Equipment, 218 Moohouse Ave J Siren Chiffon Overlay Top $129.00 from Sparrows, East Street K Siren Long Tail Shirt $119.00 from Sparrows, East Street L Siren Woven Cocoon Dress $139.00 from Sparrows, East Street
YOU Magazine | 29
Alaska the last frontier DESTINATION with Maxine Whiting
I have just returned from what can only be described as the most amazing trip to Alaska. The unforgettable memories of this vast and often remote place have created unforgettable memories. Five distinct regions make up this great land – South Central, Inside Passage, the Interior, Far North and Southwest. Our journey included the South Central area of Kenai Peninsula, the Interior region of Denali National Park and the Inside Passage. Our journey began with a flight arriving into Anchorage, the largest city, at 11.30pm in total daylight. A very strange feeling but the long daylight hours were something we became a customised to very quickly. Following our late fight into Anchorage the following morning we headed south to Soldotna. Soldotna is located in the heart of the Kenai Peninsula-Alaska’s playground. This was our home base for a week in a chalet overlooking Soldotna Creek. To be sitting on our deck and look out to see moose wandering in the meadow below is something special. Wildlife is all around the city of Soldotna. Fishing is the most popular activity in the area and we certainly made sure we made the best of this opportunity with five days’ fishing in the area. While fishing on the Kenai River on of
Fishing on the Kenai River.
our group landed and released an 85lb king salmon (39kg) so a huge fish. Along with the king salmon we also fished for sockeye salmon and on a day trip to Seward (about two hours away) we fished for halibut (best way to describe these fish are like a giant flounder). Other activities in the Soldotna area include hiking trails, camping and golf, so really there is something for everyone that enjoys the outdoors. Following our week in Soldotna we headed north to the Denali National Park area. This area is open from May to September each year as if closes over the winter months and the small towns/villages become “ghost” towns. On our journey north we overnighted in Talkeetna, an historic village nestled at the base of Mt McKinley. Talkeetna is like stepping back into the late 70s with its unique shops where you can purchase gifts to
remind you of this quaint village. Denali is much more than a Mountain and the six million acres of area, bisected by one ribbon of road allow wild animals, both large and small, to roam un-fenced, living as they have for many years. In the Denali National Park you can take a bus tour to see some of the wild animals in their natural environment, take a hike, camp within the park so you can explore this amazing area at your own pace. Visitor numbers to the park are restricted each season and you can only access the park by one of the buses provided as no private vehicles are permitted beyond the checkpoint area. If you get to see Mt McKinley during your visit count yourself lucky. The mountain is so tall and often covered by cloud and only visible around 20 per cent of the time. We did see some of the mountain but not the top! While we explored this part of Alaska by rental car the Alaska Railroad connects the popular destinations of Anchorage, Seward, Talkeetna, and Fairbanks and of course Denali National Park. On the trains you can upgrade your journey to GoldStar Service where views from the double-deck dome cars are remarkable. If you would like to hear more about my adventure in Alaska please call in and chat to me. Next month I will tell you all about cruising the Inside Passage. Advertising feature
U K & E U ROPE T & U K R A V HIGHLIGHTS OF KENAI FJORDS & DENALI BACKCOUNTRY DELIGHTS E L E X PO E X BOOK with PO WHERE will 9 days/8 nights departs from Anchorage v ONLYx BEST DEA L S YOU GO From v WINNER x
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03 307 8760 | House of Tra ashburton@ho vel Ashburto t.co.nz n | 03 307 876 ashburton@h 0 ot.co.nz facebook.com /HOTAshburt on for full details.
Ashburton | 03 Includes: 8 nights accommodation, ashburton@h
sled fac ebooover k.com/HOTAs Proud to be KIWI OWNED AND OPERATED, Housebear ofviewing, Travelglacier hasdog spent hburt helicopter tour, Northwestern Cruise, Goldstar seating on 25 YEARS HELPING KIWIS SEE THE WORLD. With Fjord 70 STORES NATIONWIDE Alaska Railroad. and OVER 700 TRAVEL SPECIALISTS on hand to pass on their inside knowledge, YOU CAN TRUST US TO PUT TOGETHER YOUR DREAM *Terms HOLIDAY IN 2014. & Conditions apply
SALES: to September 30, 2016 House of Travel Ashburton | 03 307 8760 firstname.lastname@example.org
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Ashburton Pre-Schools’ Directory
30 | YOU Magazine
Phoenix Preschool Inc. We are a community based centre located in the Ashburton College Campus. We have a dedicated experienced teaching team that are focused on developing secure, trusting relationships with children, parents, whanau and our learning community. We have a ratio of one teacher to eight children in the Pukeko room (2-5 yr olds) and two teacher to four children in the Kiwi room (6mths = 2yr old). We recognise that each child is unique and provide a nurturing and caring environment with collaborative learning opportunities within a play-based curriculum. Our ERO report from May 2016 found children and teachers enjoy very positive relationships that focus on meaningful learning and having fun together. Teachers willingly share their interests to enrich the programme and children’s
learning. They have high expectations for the children’s learning and the ways children communicate and work together. The environment challenges children to explore, develop new interest and extend their knowledge, skills and understandings. The outdoor environment in the
We are open 8.00am to 4.00pm Monday to Friday
AFTERNOON SPACES AVAILABLE
Phone (03) 308 8461 27 Walnut Ave, Ashburton
preschool and the nursery are spacious and well resourced. Children are encouraged to extend their physical skills and conﬁdence. Literacy, numeracy, science and imaginative play are actively promoted in the indoor and outdoor space. Children have a wide range of experiences within the centre and the wider community. Infants and toddler experience nurturing relationships with their teachers. The layout of the indoor spaces supports seamless transitions for two-year-old children to the preschool programme. We are open Monday to Friday 8am4pm. For more information, please check out our website www.phoenixpreschool.co.nz Advertising feature
1-3 Redhaven Rise, Ashbuurton
03 307 2088
03 308 3954
Providing quality early childhood education and care for the preschool-aged children of our community; based on Christian values and principles.
Boost your enrolment this year by advertising in our Pre-Schools’ Directory. Contact Caitlin today on
03 307 7973. ABC Allenton 122-124 Harrison Street, Allenton email@example.com Phone: 307 7407 | www.best-start.org
Phone us today on 03 308 2325 8 Eton Street, Ashburton
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
. Wholesale prices . Delivery service . Wholesale prices . Free loan trailer . Delivery service . Free loan trailer Gold
Ashburton Contracting Limited P 03 308 4039 A 48 South Street, Ashburton W www.ashcon.co.nz
Ashburton Contracting Limited
P 03 307 8302 A Dobson Street West, Ashburton W www.ashcon.co.nz
32 | YOU Magazine
August jobs in the garden
Depending on the weather, August can either be the depth of winter or the first hope of spring. With the unusually warmer winter, there are some confused plants around various parts of the country! Daylight hours are on the increase and there is more time to devote to the garden. For gardens with poor drainage, soils are as wet as they’ll ever be, and wet cold soils are not very inviting for new plants. However, for re-vegetation planting (where plants will be left to survive on their own eg, trees, shrubs etc), this is the last month for safe planting. Citrus fruit trees should be cropping heavily this month. Keep feeding them throughout the growing period with a good quality citrus fertiliser. Remember citrus trees are frost tender, so position any new trees carefully when planting and take protective measures when frosts are occurring. For stone/pip fruit trees, now is an excellent time to do the last preventative fungal spray of copper oxychloride. It must be applied before bud burst as buds will be swelling on these trees in late August. Continue to harvest your winter crops in the vege garden. It is still too early to plant your summer salad vegetables; however you can begin sowing seeds of beans, cucumber, lettuce, pumpkins, peppers and tomatoes indoors. Prepare soil for the planting of early variety potatoes to be ready in time for Christmas. Winter flowering annuals such as cinerarias, pansies, primulas and violas will be at their very best! Summer annuals are better to be planted in September as daylight hours increase and soil temperatures rise. Bulbs should be in bloom during August – depending on the weather of course! Daffodils, hyacinths, muscari, jonquil and lachenalias all produce beautiful displays of colour at this time of year. Take note and mark the best flowering varieties in your garden as you may wish to lift and divide them later in the season. With roses, in many areas new growth should have commenced. Usually, new growth is ‘clean’ and not infected with the
typical diseases that attack roses. Inspect your rose bushes regularly for early signs of any problems. It is still a little too early to apply fertiliser, so leave that till next month. However you can apply fresh compost around the base of the rose bushes. August should be a time of respite from regular mowing of lawns. For some, moss
may well be appearing in parts of the lawn that are either shaded or particularly wet. These areas may require over-sowing in spring. The moss will slowly disappear as soil temperatures rise and the soil drains in the summer months. For more gardening advice or information on the wide range of Daltons products, visit www.daltons.co.nz
YOU Magazine | 33
Daltons strawberry prize pack
Delicious, nutritious, and as easy to grow as they are to eat, juicy home-grown strawberries are a family favourite. We have one Daltons Premium Strawberry pack to give away, full of everything you need to grow your own scrumptious strawberries. Each pack is valued at over $80.
Be in to win Email goodies@ theguardian.co.nz with Daltons Premium Strawberry
prize pack in the subject heading, or write to Strawberry pack giveaway, Box 77, Ashburton.
Audrey Leath is this month’s winner with the following question: I have the following problem with some of my camellias – on the back of the leaf is a white type fungi spot, and the top leaves have a black mould. Could you please advise what this is, what is causing it and what I can do about it? Without viewing the leaf, from the symptoms you describe it could be a major attack of thrips. Thrips are a very small insect that attack plants en masse. While spraying can kill the thrips, the symptoms will remain on your infected leaves which should fall from the plant during the winter months. It is critical that you are very thorough with garden hygiene over the next few months as this will help reduce future outbreaks. Carefully collect infected leaves and remove them from the garden. Camellias are acid-loving plants and should be fertilised with a specific acid fertiliser. Apply side dressings in spring and throughout summer. Water young plants regularly and mulch with compost or crushed bark.
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34 | YOU Magazine
Winter eco living
by Sheryl Stivens
Making a compost garden bed is so easy • There is no need to spray or remove the grass or weeds. • Layer the cardboard or at least six sheets of newspaper directly on top of the grass or weeds where you want your garden and wet it down thoroughly. • Add a layer of horse manure and leaves on top of the cardboard or newspaper. Add any bokashi vegetable scraps or lawn clippings if available. • Spread over this a layer of your own compost or get some Mastagardener compost from the Ashburton Resource
Recovery Park. Cover it all with a mulch of straw or lawn clippings to protect it from the elements. • Plant seedlings directly into bed or poke in your garlic cloves and watch them grow. • Maximise your kitchen waste – bury your bokashi compost directly into the bed and use handfuls of worm castings and the worm juice around each seedling. Notice the diﬀerence. Advertising feature
FREE Monthly Compost workshop Date: Monday 22nd August 12 noon - 1pm Venue: Eco Education Centre; Ashburton Resource Recovery Park Easy ways to transform your foodwaste with bokashi or worms. All welcome phone 0800 627 824 or email; email@example.com.
Compost garden bed.
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Ask us about: • Ask Compost workshops us about:
• On farm waste audits Composting your food and • •Site tours • Farm waste collections garden waste • School education programme
• Larger volume farm plasticworm bins Bokashi and hungry • •Ecomailbox stickers and recycling with ‘Plasback’ • FREE compost workshops service
• How to harvest rainwater Take your waste waste -- Call Call the the Envirowaste Mastagard Education Take action action now now to reduce your EducationTeam Teamto tocarry carryout out aa FREE FREE waste waste audit audit Take action now to reduce your waste - Call the Mastagard Education Team to carry out a FREE waste audi
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For help with composting, water conservation Freephonerecycling 0800 627or 824 Freephone 0800 627 824
YOU Magazine | 35
Love food, hate waste, save money
Enrol now in a September Masterclass
Food Lovers Masterclass
BOOKINGS ARE ESSENTIAL
You will get to take home $100 worth of goodies from sponsors, Kate Meads and Ashburton District Council.
Tuesday, September 13, evening session 6pm to 8pm (Please arrive 15 minutes early to collect your free pack). Venue: Eco Education Centre, 25 Range Street, Ashburton Ticket costs: $25 per individual or couple Includes 1 x Love Food Hate Waste Pack valued at $100 To book: www.thenappylady.co.nz/Workshop-Ashburton.html During this 90-minute masterclass, you will learn; • lots of exciting ways you can reduce your food waste from meal planning to smart shopping to smart storage. • the ﬁrst in ﬁrst out method, what is the diﬀerence between use by and best before and
You can save around $560 a year by throwing away less food. Find out how at lovefoodhatewaste.co.nz
Waste Free Parenting Workshop
when all else fails the last resort options. Bookings are essential as there are limited spaces , so don’t miss out, grab your ticket today. For more information email firstname.lastname@example.org or call (027) 221 1242.
BOOKINGS ARE ESSENTIAL
You will get to take home $100 worth of goodies from sponsors, Kate Meads and Ashburton District Council. Date:
Tuesday 13 September, morning session 10:00am – 12:30pm (Please arrive 15 minutes early to collect your free pack). Venue: Eco Education Centre, 25 Range Street, Ashburton Ticket costs: $25 per individual or couple Includes 1 x Love Food Hate Waste Pack valued at $100 To book: www.thenappylady.co.nz/Workshop-Ashburton.html This is a humorous, entertaining and inspirational seminar full of tips and ideas around ways you can minimise waste at home especially with children. The best news... You get a fantastic free pack to take home! (see the pack contents below) Kate uses her experience going from what she calls herself – a master waste producer to now being a more conscious consumer.
You will learn • lots of exciting ways to reduce waste at home • modern waste minimising household products and how you can save money, • what impact your choices will have on future generations. Who would beneﬁt from attending this workshop? • Parents to be • Parents with children in the home
• Grandparents • Anyone interested in reducing waste in the home The best news you will get to take home $100 worth of goodies from sponsors, Kate Meads, and Ashburton District Council. Bookings are essential so don’t miss out, grab your ticket today. For more information email email@example.com or call (027) 221 1242.
36 | YOU Magazine
Winter stress? Time to take a break
One month to go of the official winter season, with spring waiting to be sprung. The winter sweet is in full bloom, when picked it spreads its heavenly fragrance around the room. It’s a smell to cherish and a reminder that the last of the winter days are nearly over and the longer sunlight days are creeping in, bringing the summer months that much closer. We have been extremely lucky with the mild temperatures over the winter months, even though we have had the odd wintery blast or two from the south. So for many, the stress of the winter cold possibly hasn’t been too bad, even though the cold days are tougher mentally and physically on the body than those of the warm summer days. Ways to cope with the last blasts of winter: – In nature: Rug up warmly and venture outside every day if and when possible, as long as you are toasty warm being outside in some green space is considered to be one of the best nonmedicinal activities to help fight off the
NATURALLY YOU with Jane Logie
winter blues and endorse deep restful sleep, increasing serotonin. – Fresh air (mountain air/sea air): The more fresh air you breathe in over the next month, the healthier you will feel. Getting out of the stale indoor environment and into the fresh crisp winter air will make you feel so much better afterwards. – Movement: There’s no point in sitting it out on the couch for the rest of the winter and decide to partake in exercise come the summer months, the couch potato effect will really occur. Obtaining your dopamine fix through any mobile activity of your liking is a sure way to enjoy the rest of winter. – Warming stews, roasts and soups: Brew up a few delicious stews and roasts in your crockpot, or make a soup or two. It may prove to be invaluable over the spring months when you are on the run and looking for a nutritious meal, packed with anti-stress nutrients. – Take a holiday in the sun: You could even spend time in your own front yard, sitting in the sun with a beverage and catching some rays. How about a day trip or weekend away, and, even better, a tropical holiday to boost your vitamin D stores. Vitamin
D is vital for your health, wellness and positivity. – Social connections: These seem to dwindle quite dramatically over the winter months. People tend to avoid colds and flus and stay indoors to stay warm, but it is important to venture out and make those social connections for overall wellness and for your positive zest for life to stay on track. – De-stress with herbal teas: We tend to reach for one too many caffeinated beverages over the winter months, possibly due to fewer sunlight hours in order to try and boost our energy levels. They can leave us feeling even more stressed and exhausted, so try a variety of green herbal teas, eg chamomile tea, and you may find you are feeling a lot calmer in the end. – Alkaline the body: To avoid the feelings of winter stress, try to eat as many green vegetables and herbs as you can, long before waiting for the arrival of the summer salads on the menu, as stress and acidity go hand-in-hand. Start by lowering your weekly consumption of alcoholic beverages. – Warm up with herbal teas: Sometimes another layer of clothing doesn’t always help to improve your feeling of warmth. Try drinking peppermint and ginger teas to warm up and improve your circulation, which will in turn motivate you to move about the place a little more. – Eat your greens and wholegrains: To increase your levels of magnesium and B vitamins, which will in turn reduce your levels of stress and anxiety during the last days of winter, eat more greens and wholegrains. You may feel more energised and relaxed when consuming a healthier diet, as the winter months can be an excuse to over-indulge in sweet foods and beverages. Consider how lucky we are in New Zealand, that we have the four seasons to keep our lives interesting and continually changing. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven
YOU Magazine | 37
Spiced chickpea patties with parsley
1 can chickpeas in spring water, drained 1/3 C finely-chopped parsley 2 large cloves of garlic ½ onion, finely chopped 2T freshly-squeezed lemon juice 1 1/2 T plain or gluten-free flour 1/2 t cumin powder 1 1/2 t coriander powder 1 egg, whisked with fork 1/2 C (approximately) rice bran or grapeseed oil for frying the patties
– Drain chickpeas and set aside. – Chop the parsley finely and set aside, chop the onion and garlic finely and set aside.
– Place all the ingredients, except the flour, egg and chickpeas, into a food processor and blend until fine. – Now add the chickpeas, and pulse, until chopped into small pieces, leaving slightly bulky to get the desired texture. – Whisk the egg, and in a separate bowl place the chickpea mix, sprinkle flour and egg mix and combine altogether. – Make into small patties, makes about 12, and place in the fridge to set for half an hour. – Heat some oil in the pan, enough for shallow frying the patties. Cook for a few minutes on each side until they
are golden brown and set aside to drain on a paper towel. – Serve with some plain yoghurt or a home-made yoghurt dressing. Delish. Yoghurt dressing for chickpea patties 1/2 C plain, unsweetened yoghurt 1 large clove of garlic, minced to a pulp with a dash of salt 1T freshly-squeezed lemon juice 1T olive oil 2T finely-chopped mint, chives, or parsley (optional) – Blend all the ingredients together in a small serving bowl and set aside in the fridge to use when required.
38 | YOU Magazine
Boost your health in five minutes or less You know those days when your normal schedule gets thrown completely out the window? You’re tired, over-run and can barely think about the next thing on your to-do list, let alone work on your larger goals or concentrate on your health. “Luckily, major results can stem from small steps, even if they seem inconsequential,” says Paul Kriegler, registered dietictian with Life Time — The Healthy Way of Life Company. “These tiny decisions throughout your day add up to create a gradual shift towards change and transformation when it comes to your health.” When you’re flying at rapid speed throughout your day and could use a small win, Kriegler suggests trying a few of these five-minute healthy commitments. Five-minute food ideas: – Whip up a sustainable energy boost. Think of food as fuel for your body. – When you’re busy and on the run, don’t forget to pack healthy lunches and snacks to keep you nourished throughout the day. – A protein and powdered greens shake is the perfect quick snack or lunch. – Wash and cut up vegetables at the beginning of the week to pack for lunch. – Make a three-ingredient salad. All you need is lettuce, a protein and another vege. – Throw together stew or chilli ingredients for a week of healthy dinners and lunches.
Fit in a five-minute workout: Kriegler says a workout doesn’t have to (and shouldn’t!) disrupt your entire day. If you find yourself with five minutes to spare, get up and move. – Work out your kinks with five minutes of stretching or foam rolling. – See how many push-ups you can do in five minutes. – When you’re at work, run up and down the stairs. – Fit in two sprints up and down your street before dinner. – Do three to six yoga poses to target a particular body part or objective. Find a yoga video (or several to rotate) that focuses on relaxation or strength. – Head out to your backyard for five minutes of jumping rope, playing tag with the kids or trying a YouTube exercise video that looks interesting. Plan for the days/weeks ahead Achieving a goal always involves planning. Find five minutes in your day to make sure you have a healthy plan in place. – Plan a healthy menu for dinner tonight or start your healthy shopping list for the week. – Pack your gym bag for tomorrow’s workout. Take time for yourself “When you’re constantly on the go, remembering to take time for yourself can be a challenge,” says Kriegler. “Whether you have to get up five minutes early or stay up five minutes late, fit
in some time to connect with yourself.” Try a five-minute meditation to relax your body. – Walk outside for a few minutes of sun and fresh air. – Pour yourself a big glass of water to take your supplements with in the morning. – Call someone in your support network for encouragement. This could be a weight-loss coach, running or workout buddy, friend or spouse. Although these may seem like minor tips, these small wins can help you on your journey toward a healthier way of life. – BPT
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YOU Magazine | 39
The popular vitamin C BIC pack winners
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 and will be sent out to the lucky winners. Winners are:
Debbie Wilson Jennifer Holland
Vitamin C is best known for its ability to support the immune system, but many people do not realise that this essential nutrient is a health heavyweight. This potent antioxidant is stored in white blood cells, the eyes, adrenal and pituitary glands, and the brain. It is depleted through physical and mental stress, age, and in people who smoke or drink alcohol. Vitamin C uses: • Helps maintain healthy cholesterol levels • Immune function – maintaining a healthy immune system • Biosynthesis of collagen – connective tissue vital for wound healing • Maintains healthy skin, bones, teeth and gums • Aids protein and fat metabolism • The absorption of iron in plant-based foods • Maintains a healthy cardiovascular system • Regenerating other antioxidants including vitamin E, by limiting the damaging effects of free radicals.
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As vitamin C is watersoluble, our body breaks it down quickly. The recommended adult dietary intake is 45 milligrams a day. Getting this through multiple servings of fruit and vegetables requires a healthy diet, so vitamin C is a popular supplement for people with less-than-ideal diets. A standard vitamin C supplement taken before breakfast may be gone by morning tea because we cannot store it, and what is not used is lost through urine. Drinking copious amounts of orange juice does not solve the problem. Orange juice is acidic and therefore hard on teeth and the digestive tract, and any added sugar may affect the immune system. Nutra-Life Ester-C contains a fast-absorbing, non-acidic form of vitamin C that can offer up to 24 hours of immune support. If you have any pre-existing medical condition, or if symptoms persist consult a health professional prior to use. Always read the label and take as directed. TAPS PP6513. Advertising feature
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40 | YOU Magazine
Name it, then you can’t eat it
FARMY PRINCESS with DONNA-MARIE LEVER
I’m no vegetarian. In fact the thought of a medium-rare eye fillet steak with garlic butter sends both me and my iron count into a blissful spin. But when my farming husband suggested we keep one of the calves – now all grown up – for the freezer, I took a big gulp of guilt. His logic of course was, well, very logical. We knew her history, she was practically free-range and was very healthy. I bought meat at the supermarket or butcher, so this was both a good ethical and financial move, right? The rest of the herd left, and this one lonely big girl remained happily in the paddock, content and very unaware of her fate. She was soon joined by another group of baby cows, but towered above them and was easy to spot peering from the farm window. She’s quite cute too, with two big black rings around her eyes. So I committed the ultimate sin and I named her, Mascara. At every opportunity I slipped her name into conversation and soon even the farmer was calling her by name. The weeks passed and work on the farm piled up, so Mascara’s final journey to my fridge kept getting put on hold. She was thriving too … her belly was bulging. Actually, possibly too much, and
TV reporter, journalist, mum and born-and-bred city slicker Donna-Marie Lever on life after marrying a farmer and moving to rural Mid Canterbury.
When anything’s this cute, even when all grown up, city slicker Donna-Marie Lever finds it hard to consider it steak.
on further investigation by the farmer, it turns out Mascara was about to become a mama cow! It was just the lifeline I’d been looking for and I was so relieved. She couldn’t possibly pass through to farming heaven now and reluctantly the farmer agreed, so a few weeks ago baby Matilda was born. Mascara was the best mum, licking her little one from head to toe. I learned very quickly if you name it you can’t eat it, so no sooner was the wee brown and white beauty born, she was named. It turned
S / WE 5 DAY
out Matilda was actually Matty, a little boy calf, but either way this wonderful turn of events meant they got to LIVE happily ever after – well at least for now. My next challenge is how do I get next year’s one to become pregnant? It’s okay, I will just Google it. I truly love every aspect of farming life, I’m just not sure I am ready for these cute babies to become part of the dinner table just yet. By the way, I’m still holding off on ordering a steak as a mark of respect for Mascara and her family.
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7 unlikely foods that sabotage fat loss Many of the foods that people think will help them lose weight are actually packing it on, says dietician Becca Hurt. The basic idea behind fat loss is simple. Eat better, exercise more. However, hidden in this formula are numerous caveats and footnotes. Hurt, programme manager of Life Time Weight Loss at Life Time — The Healthy Way of Life Company, says there are enemies lurking in common foods that almost everyone eats or drinks. To help identify some of the most common weight-loss enemies, Hurt has provided a list of seven culprits everyone will want to weed out of their diet. Coffee shop drinks Hurt says that liquid calories are often one of the biggest downfalls when it comes to losing weight. For many, it starts with their morning coffee. While coffee with only cream added is not harmful, the danger is in the sugar-loaded, caramel chocolate dieting disasters many people believe to be healthy because they ordered the non-fat option. “Not only do these drinks lead to a sugar rollercoaster and energy crash, they may be loaded with as many as 500-plus calories,” says Hurt. Skim milk “Only recently, Americans started to realise fat isn’t always the bad guy,” explains Hurt. “There is no difference in fat
loss between diets with no-fat and full-fat dairy consumption, according to recent studies.” In fact, Hurt notes that people often add sugar to enhance the taste of their skim milk, which quickly turns it into a decidedly unhealthy option.
Pasta Yes, even wholegrain pasta is stripped of beneficial nutrients, bleached and loaded with preservatives to make it more shelf-stable. Pasta portions can also be confusing. “A pasta meal should begin with a big salad, and the high-protein meatballs should be larger than the portion of pasta,” says Hurt. Reduced-fat snacks For many, reduced-fat, no-fat and low-
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YOU Magazine | 41
fat labels on foods can be a green light to what they believe is guilt-free snacking. The principle to remember is not all calories are the same. “A 100-calorie pudding is not as healthy as 100 calories worth of almonds,” explains Hurt. A handful of nuts, a few slices of full-fat cheese or some Greek yoghurt are much healthier options by far. Energy drinks For those looking to shed some fat, drinking one of these sugar-loaded bad boys means putting the brakes on their body’s fat burning process. Hurt adds that people should get no more than 5 per cent of their daily calorie allowance from sugar and just one energy drink will put someone well over this limit. Sandwiches While many think ordering a sandwich is a diet-friendly alternative to a burger, consider this: one sandwich has as many carbohydrates as a chocolate bar! “Carbs are not a sustainable source of energy and are responsible for that sluggish, hungry feeling that leads many to skip workouts and snack more,” says Hurt. Ditch the bread for a salad! Protein bars Don’t be fooled, heavily processed protein bars are loaded with sugars and carbohydrates. To get the necessary protein, Hurt suggests looking to nuts or animal sources such as meats or yoghurt instead.
Gamechanger. Rugby player Scott Barrett made the wise decision to get Lasik treatment at Laservision Eye Clinic Merivale - freeing him from the hassle of wearing glasses or contact lenses. If it’s time you kicked your eyesight issues into touch, call us now for a FREE ASSESSMENT to find out if Lasik treatment is right for you.
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42 | YOU Magazine
OUT AND ABOUT @ Ashburton College Phoenix Chorus fundraiser Members of Ashburton Collegeâ€™s Phoenix Chorus performed at the Event Centre to raise funds for their trip to Australia. Above - (from left) Yvonne Harrison, Joe and Bridget Danielson.
PHOTOS AMANDA KONYN 290716-AK-075
Above - (from left) Cherie and Peter Livingstone, Leallan and John Glendining. 290716-AK-081
Above - Jane Palmer (left) and Merryn Thomson. 290716-AK-076
Above - Murray Page (left) and Isabell Page. 290716-AK-077
Above - (from left) Elsa Hydes, Merilyn Forsyth and Zara Ballara. 290716-AK-078
Above - Ken (left) and Jane Thomson.
Above - Tony (left) and Lynda Spicer.
Above - Carol Gunn (left) and June Barrett. 290716-AK-086
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YOU Magazine | 43
OUT AND ABOUT @ Chartered Accountants dinner Certiﬁcates and awards were handed out at the Mid-South Canterbury branch of the Chartered Accountants of Australia and New Zealand Presidential and Awards dinner this month. Above - (from left) Glenn Black, Tracy Tierney and Darren Scammell.
PHOTOS TETSURO MITOMO 040816-TM-0015
Murray Harrington (left) and Mike Rondel.
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