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Amanda’s appetite for most things is voracious, including her love for guacamole, television crime dramas, Malbec, and all things consumable in bowls. A writer, she lives in Brooklyn and spends all her free time cooking and planning what to eat next. Cara is a food stylist and photographer of plant-exclusive edibles and shares tales of her travels, family, and other various prose of the cruelty-free, vegan life. Kat is a designer, illustrator & creative media  maker based in the Pacific Northwest.  She finds inspiration in travel, activism and  stopping to  smell (and photograph) all the flowers. Kate Weiner is the Creative Director of Loam, as well as the Co-Founder of The Shapes We Make, a podcast and web platform for exploring holistic feminism. She loves avocado smoothies and aimless walks. Rocio Graves is a self-taught food and still life photographer and food stylist. With a background in Human Rights and Organic Farming, she lives in her home island Mallorca, Spain where she loves to grow her own food and cook up delicious vegan food for her friends and loved ones. Sarah Smith is a gardener, baker and freelance writer with a passion for pursuing the stories behind the food we eat. Dorota currently runs a vegan restaurant, Mihiderka, with her family in Poland. She plans on funding research aimed at stretching the day to 30 hours. Kendall is a vegan wedding and portrait photographer residing in the greater Seattle area. She lives & loves with her husband, three fur babies & one human baby. Vegan, tattoos, feminism and avocados for life. Sustainable living advocate and plant enthusiast, Faye calls New York home but has deep roots in California. She spends her days writing, exploring, planning events, managing communities, and enjoying life. Jess Arnaudin is NYC-based eco-makeup artist, holistic esthetician, social media strategist and product photographer. Jess believes when women support each other, incredible things happen. She is committed to supporting women-owned small businesses and loves helping people heal their skin from the inside out with organic beauty and lifestyle products. Liv Fleischhacker is a writer currently based in Berlin. Her favourite topics of discussion include food, drinks, and books. She also enjoys taking pictures of shadows. Sarah Witman is a journalist living in Madison, Wisconsin. She spends most of her free time drinking tea, making crafts, and pretending to be an extrovert. Jillian is a health enthusiast passionate about holistic living through listening to the body and connecting with nature. She is an avid blogger and veggie lover, dedicated to educating the next generation about food as a Kinesiology student and personal trainer. Jill loves getting creative in the kitchen and her garden, hiking up mountains, playing the harp and practicing mindfulness through yoga and meditation. Professional chef Dave and photographer and editor Louise left their lives in London behind in spring 2016 and took a one way ticket to Mexico. Combining their passions and talents, they’re discovering and documenting their journeys through photos, recipes and writing.

Valery is a food, lifestyle and portrait photographer born and raised in Brooklyn New York. She loves photographing urban farmers and the Polar Bear Swim every New Year's Day at Coney Island. Veronica enjoys good food, good company, and good music. She is a journalist and photographer for international and Los Angeles-based publications with an emphasis in arts reporting and op-ed social commentary. Her favorite place to write is under the California sunshine. Wendy Werneth is an intrepid traveller, vegan foodie and polyglot. At her vegan travel blog, The Nomadic Vegan, she shares her vegan finds from around the world and shows people how they can be vegan anywhere and spread compassion everywhere.





recipe by Maria Pou and Rocio Graves words by Rocio Graves and Tomás Graves food styling, props and photos by Rocio Graves The Mediterranean island of Majorca (Mallorca) is one of the busiest resorts in the world, receiving almost 12 million tourists last year. Everything is geared to a fast turnover of visitors, yet many of them have over the years decided to settle here and adapt to the local food and customs – among them my grandfather who arrived in 1929. My father was born on the island, as was I, so I have perhaps more roots in the local culture than in my family’s British heritage. I was brought up speaking the local language (the Majorcan version of Catalan) at school, which lets me connect with the people closest to the soil. The traditional island diet was mainly plant-based (out of necessity), but with the arrival of tourism and wealth, vegetarian dishes were frowned upon in favor of meat, resulting in a high rate of heart disease*. Over the last few years, however, the vegan movement has been growing stronger, spearheaded by foreign residents and now joined by many young Majorcans influenced by the online vegan movement. Although the local agriculture jumped on the chemical bandwagon in the 1960’s, many of the older generation still remember how to cultivate food in the old way. Among these is Maria Pou, who is a spritely 74 years old. She remembers as a girl picking baskets of apples which had never been sprayed, yet had no bugs. “Then the City Hall sent men to teach the farmers how to spray their potatoes. They arrived with their spray pumps; my father had never seen one and it was like a party for us. Perhaps being an island, we had less plagues, but with the arrival of tourism, a lot of produce was imported. Don’t tell me those cauliflowers brought over from the mainland had no bugs in them!” The new methods took rapid hold of the island, DDT and later Roundup was sold over the counter, and only in the 1980s did the organic movement begin to recuperate some smallholdings. Now many public primary schools have their own organic vegetable gardens and deep-trench plots can be seen in many backyards. It was Maria’s son Toni who, after she had been working as a farmhand for years in endlessly long polytunnels, told her to go easy on the spraying, “especially as a woman you’re more susceptible to side effects.” This kind of farming was producing less every year, so Maria


decided to take off her face-mask and only grow her own vegetables at home. Then the opportunity came up for the family to look after a large estate which had been abandoned for many years and was free of chemicals. Toni, who had by then a degree in organic farming and had been doing his field experience in Holland, came and prepared the fields for planting. Soon Toni, his wife (now the family accountant) and kids, one of his sisters and their kids moved into Sa Casa Pagesa (The Farmhouse). It is now a family business selling their own organic produce (and some from off the island) at farmer’s markets, five days a week. Unlike other more streamlined commercial organic operations on the island, this is a traditional family farm with all the implicit chaos and improvisation. “I’m the one with the whip, making sure everything is being done correctly. When I go, I don’t know how they’ll cope!” I first met Maria at my local farmer’s market when I was beginning my vegan journey and we immediately hit it off, and not only because I was soon to be her best client (“You mean to say you don’t have a restaurant? You two are going to eat ALL that yourselves?”). I would soon be helping her to reach her customers better, giving tips on how to use certain vegetables in the kitchen to many buyers who were unfamiliar with many of the products on sale. If I oversleep on market day she will call me to see if I’m OK, or “perhaps you weren’t happy with something you bought last week?” We inspire each other: she is amazed to see someone of my generation not only conscious of my health and doing something about it, but also loading crates of produce into my van as well as working as a photographer and food blogger. And I admire her positive attitude and her love of organic farming, defending it passionately whenever a passerby questions the prices or presentation of her cherished produce. She has seen both sides of the coin and is convinced of her decision, however late in life, to go organic. “Three things keep me healthy: one, to be active. If I go on a vacation, by the third day I want to get back to the farm. I don’t like wasting time. Two, to eat healthily. I’ve worked at a butcher’s shop and I know what goes on there. Eat stuff you’ve grown yourself or someone you can trust. My heart beats faster when I pick one of my own melons or cucumbers. I love


breaking open a “red cheek” (galta vermella) apricot, it’s my favorite fruit. Three, I eat a spoonful a day of grated turmeric root; I’m quite clumsy and I’m always falling over, this helps strengthen my bones and avoid stiffness after a day’s work.” Establishing this kind of relationship with the producer of your food is a winwin situation: she can count on me as a regular customer and I get some extra special fruit or vegetables set aside for me. This direct contact with the farmer still exists in the weekly village markets away from the tourist resorts but is now being rediscovered by the new generations of urbanites on an island where 95% of food is imported. Maria is upset by how many people squander money in the supermarket and then penny-pinch when it comes to organic, fresh food. “I have to resort to selling half or quarter watermelons or squashes” because the public is still used to a diet high in processed junk and for the most part is only toying with whole foods. “They’d buy only half a tomato if they could. It’s not that organic produce is more expensive; it’s the other kind that is subsidised. We get no help from the government.” But she has noticed that there is now a growing movement of young, conscious consumers who are not only looking after their diet but also supporting local businesses and are willing to pay the real price of a lettuce. And what does an organic lettuce cost Maria to produce? At Sa Casa Pagesa, everything is grown from seed kept from a previous year’s crop. The farm is always full of seed trays covering every available surface, both in and outside the greenhouse. Of course, not all the seeds germinate, and not all the seedlings take, so the attrition rate can be high. Then the lettuce has to be tended, irrigated and protected until it’s ready to be picked—a total of three months in summer, more in the winter. The working day begins at 5:30AM. “And people still try to beat me down from 1€ a lettuce.” The farm also cultivates local Majorcan varieties of fruit and vegetables: the watermelon and the small, perfumed “hedgehog” melon, the huge winter “drunk” cabbage, the elegant purple artichoke, the light green pepper and sweet white onion. There is also a local variety of small yellow-orange trailing tomato, de ramellet, probably the closest to the original tomatoes brought over from the New World: it is almost a dry crop and not only highly packed with vitamins, it can be kept unrefrigerated for up to 8 months. A string (ramell) of these tomatoes is a standby in every Majorcan pantry. These local varieties have survived because Majorcan housewives have always been willing to pay a bit more for a local variety than an imported one. Contrary to other regions of Spain, Majorca and its sister islands Ibiza and Menorca have never needed to fight for their cultural identity; the sea defines their borders and the diet defines their character. *Private conversation between my father and Dr. Oriol Bonnin, a heart surgeon who moved from his native Barcelona to Mallorca because of the high rate of heart disease here.



I asked Maria to share a simple recipe with Chickpea readers and she immediately suggested this simple Majorcan summer salad, which is extremely popular with visitors to the island and is almost as well known here as paella. It is very cheap, nourishing, tasty and refreshing, just the thing to eat beneath the grape arbour in the midday heat: most Majorcan houses will have the fresh ingredients growing in the backyard from July to October. Olive oil is also a sign of identity for the islanders – it was their main export for centuries. Trempó comes from trempar or to dress a salad, in this case with enough liquid to soak bread or salt biscuits in. The ingredients should be in the right proportions: a lot of tomato, less bell pepper and still less onion. The quality of the ingredients is very important: the tomato must be ripe and fragrant but firm enough to peel; the pepper should be light green and fleshy, and the onion white and tender with thick layers. It provides a base to which you can add capers, olives, boiled potato, chickpeas or even acidic fruit like pomegranate seeds. It’s prepared differently on each island of the Balearics, sometimes with dried fish or stale bread. The same ingredients are used to cover a salty, olive-oil based pastry crust to make the coca de trempó, a kind of pizza. Here’s the recipe Maria and I made and enjoyed together.

Serves 4 Ingredients Dressing Ingredients 5-6 medium sweet, large and ripe (not too soft to peel)tomatoes (1.5 3/4 cup extra-virgin cold pressed olive oil lbs./700g) 1/3 cup good quality apple cider vinegar 2 large sweet white onion (10 oz./300g) 1 heaped tsp Himalayan pink salt 3-4 medium Italian light green pepper (9 oz./250g) pomegranate seeds from 1 big or 2 small pomegranates (9 oz./250g) crunchy baguette or ciabatta for dipping (optional) Instructions 1. Peel the onions and cut them lengthwise in thin and imperfect slices/strips. Place in a small bowl covered with mineral water for 10-30 minutes to tame the pungency of the onion. 2. Meanwhile, peel the tomatoes. Take a peeled tomato in one hand and, over the salad bowl, work your way around it with a small sharp knife, cutting off little pieces of tomato into the bowl, which will also catch the juice. Discard the hard, central nerve. Avoid the shortcut of just slicing the tomato in quarters or eighths! 3. Cut the tops off the peppers, de-seed them and cut them in strips lengthwise, then in small cubes. Place in the bowl together with the tomatoes. Add the pomegranate seeds. 4. Drain the onion and throw it in the salad bowl with the remaining ingredients. 5. Dress the salad by mixing in the olive oil, vinegar and salt and toss well. Serve as a side dish together with slices or broken pieces of crunchy bread. r





THANKS SO MUCH FOR PREVIEWING OUR SUMMER 2016 ISSUE! get a digital copy with bonus content get a high quality, longlasting print issue subscribe for a discount check out more at

words & photos by Jess Arnaudin

Summer offers a veritable cornucopia of fresh, colorful options. From your local farmer’s market to the produce section of your favorite supermarket – it seems every corner is bursting at the seams with a perennial rainbow of juicy color. So why not draw inspiration from Mother Nature by using these happy hues to brighten your summer makeup and menu! The importance of filling your plate with colorful, seasonal fruits and veggies cannot be overstated. The skin, like all of our vital organs, depends on cell nourishment to properly function. By choosing an antioxidant diet filled with skinloving beauty foods, we restore our skin’s radiance from the inside out and protect against oxidative damage. This, along with regular exercise and organic beauty products all culminate to create a gorgeous summer glow. So what exactly are antioxidants and why are they so important for your skin? We always hear about eating and applying antioxidants, but few know the reason. It’s simple. Everyday there is an epic battle being waged within your


body, much like a comic book story of good and evil. In one corner, the villain – oxidative aggressors (also known as “free radicals”) such as cigarette smoke, excess alcohol, processed sugar and food additives, air pollutants, and UV exposure. If gone uncontested these cause collagen and elastin, the important structural components of your skin, to wither and shrink, causing wrinkles and sagging. They also attack other organs and can trigger distortions in vital bodily systems. The hope lies in the vigilante – anti-oxidants. Also known as “free radical scavengers,” these powerful molecules work to restore the damaged cells and balance the delicate equilibrium that the aggressors disrupted. And guess what? The very best source of antioxidants is from seasonal, fresh fruits and vegetables (free from pesticides, herbicides, and synthetic fertilizers). This is an integrative approach to beauty, where every unit of the body works together to achieve skin health and happiness. So what are you waiting for? Stack your grocery basket sky-high with these delectable summer staples!




Just as summer bounty brightens our plate, it’s also the perfect time to play with color by changing up your everyday beauty routine. A swipe of vivid blue eye shadow looks sophisticated and fresh. Juicy coral and vibrant red lip gloss adds instant chic and can brighten up your complexion in a matter of seconds. So let’s step out of our monochrome comfort zone and have a little fun with these daring shades inspired by whole and healthy foods!

For cheeks and face, enhance the sun-kissed look with sweet pinks and bronzy shades. Use these in cream or powder form, depending on your preference. Apply to apples of the cheeks and blend upward toward the temple for a pop of healthy color. Don’t forget to choose a foundation that blends in seamlessly with your natural skin tone. Try formulations that are fresh and light for the steamy summer days ahead. Always avoid mineral oils, parabens, phthalates, and comedogenic ingredients, which can clog skin during the warmer months.



Alima Pure Satin Matte Foundation

Modern Minerals Invigorating Lip Gloss in shade ‘Touch of Blush’

Au Naturale Cosmetics Cream Concealer



Modern Minerals Eyeshadow Modern Minerals Vegan Duo Fiber Blending Brush

Alima Pure Natural Definition Eye Pencil in shade 'Indigo'

Au Naturale Cosmetics Cream Eye Shadow in shade “Indigo’



For lids, blue looks modern and seasonally appropriate no matter your skin tone. Plus, there are multiple ways to sport this trend depending on your personal style and makeup skill level. First, try cobalt colored eyeliner (like the one seen on page 76.) Whether you apply a razor thin line, or amp up the drama with a twist on the winged 1960’s cat-eye, this simple swap will add a twinkle to your eye and pep in your step! Another way to wear blue is to choose a navy eyeshadow. Apply in the same way you would to create a traditional “smokey eye”. Complete the look with a coat of black mascara. Et voila! Summer nights never looked so cool.



For lips, think light, bright and warm. Colorful lips are always a summer go-to because it’s a simple way to experiment with new trends. Coral, orange, pinks and reds are easy to use and can vary significantly in texture and opacity. Lip gloss, for example, is a great way to try bright tones without the intimidation factor. These often go on more sheer than a traditional lipstick. This glossy summer style will surely live on for months to come because it’s easy and looks great on everyone!

Makeup is a risk-free way to change your look based on the seasons and most importantly, an opportunity to have fun! Conveying your personality through the art of makeup can rev up your confidence and is a beautiful form of selfexpression. Seek inspiration from the world around you and don’t be afraid to color outside of the lines every now and again! After all, summer is a time when wonderful things can happen, so follow the oft-quoted advice of Marilyn Monroe, “Put on some red lipstick and live a little!” r



100% Pure Fruit Pigmented Lip Butter in Peach

Modern Minerals Emotive Lip Gloss

100% Pure Fruit Pigmented Lip Butter in Strawberry

Au Naturale Cosmetics Lip & Cheek Tint in Vermillion

Gressa Lumiere Luminous Complexion Fluid

Modern Minerals Emotive Lip Gloss



THANKS SO MUCH FOR PREVIEWING OUR SUMMER 2016 ISSUE! get a digital copy with bonus content get a high quality, long-lasting print issue subscribe for a discount check out more at



text & photos by Louise Mullins and Dave Prior





We’ve now been in Mexico long enough to know two things: 1) Never, ever underestimate the fresh green habanero salsa, and 2) Horchata can be either delicious or just plain awful. We were sat in a small but busy restaurant with our new friend Jorge. He’s ordered several plates of food for us to taste and right in the center of the table was a huge jug of pure white horchata. I wondered if it would be delicious or awful. He told us it’s difficult to find places that actually make it in-house anymore – more commonly you’ll be drinking a version made from a mass produced powder with water and ice added. Thankfully, this was one of the few places who still made it from scratch, so I had a feeling it would be one of the delicious ones. Our Spanglish isn’t particularly up to scratch, so through

Jorge we asked if we could take a peek in the kitchen to see the process of real horchata for ourselves. Overnight, whole peeled almonds and white rice had been soaked in water. As we arrive in the kitchen, a lady in a red pinafore is pouring this mixture into to a blender, snapping in whole sticks of cinnamon, and a ruthless amount of sugar. When blended, the rice and almonds have created a viscous white liquid, and ladle by ladle, the mixture is then passed through a fine cheese-cloth. Jorge flirts and laughs with the older ladies of the kitchen, whilst a little more Britishly, we offer tentative “Gracias’s” after each being handed a full glass of horchata to try. Poured over ice, the drink is silky and delicate. There is no chalkiness, like we’ve come across so often with horchata. Instead, we enjoy a light and satisfying drink with a strong flavour of cinnamon, oh that lovely cinnamon.

Whilst Horchata in Mexico is often a very sweet drink, we’ve found this version of the drink works well with only a small amount of agave syrup added. We’ve chosen to use amaranth – a popular and indigenous ingredient to Mexico – for its nutty, naturally sweet flavor, rather than rice. We’ve also added coconut water – a nod to the state of Campeche where coconut milk is often added.

Makes 2 Glasses Ingredients 1/2 cup puffed amaranth (15g total) 1/4 cup peeled whole almonds (35g total) 1 2-inch cinnamon stick (5g total) 1 1/2 cups water (400mL total) 1 1/3 cup coconut water (300mL total) 1 tsp agave syrup 2 cups ice Instructions 1. Dry toast the cinnamon in a pan until slightly golden and a nutty aroma is given off. 2. Add the amaranth to a large bowl with the water, whole almonds, coconut water, agave and toasted cinnamon. 3. Stir the mixture well, cover and leave overnight, or for 10-12 hours. 4. Transfer to a jug blender and blend until smooth on high speed for one minute. 5. Strain the mixture through a fine mesh sieve or a colander with muslin (cheesecloth). 6. Serve over ice, with a final sprinkle of ground cinnamon on top.





READ THE REST OF THIS FEATURE IN OUR FULL SUMMER ISSUE! get a digital copy with bonus content get a high quality, longlasting print issue subscribe for a discount check out more at



words & illustrations by Kat Marshello

photos by Kendall Lauren

Strolling through the local farmer’s market is a favorite weekend activity for many, especially in summer when produce is at its peak in variety, flavor and nutrition. Shopping at a farmer’s market is a great way to engage in the local food scene and to support your community. Here are some tips to help make the most of your markets trips during its biggest season.



The best way to get great deals on fresh, local produce is to make friends with your farmers. Visiting the same vendors every week builds loyalty and helps you learn more about your food and where it comes from. Make the most of your fresh produce by asking growers for expert tips and advice on recipes, storage, and cooking recommendations.



Make a full lap around the market to compare prices and offerings before buying. Take note of vendors that have multiple items you plan to purchase, as they sometimes offer deals on larger orders.

Visiting the farmer’s market with an idea of your weekly menu can help save time, costs, and unwanted produce waste. We’ve all been there – nothing worse than finding veggies rotting in a forgotten drawer in the fridge. Meal planning is an essential tool to staying on track with health and budget goals, too. If you want to make the most of what’s in season, include some broad food groups on your list such as “snacking fruit” or “salad greens.” Set aside some time each week for meal prep to make sure fresh produce doesn’t go to waste. When in doubt, roast it! Clean-out-the-fridge tacos or stir-fry meals are great ways to use leftover veggies.



Nothing compares to fresh, local produce at its peak! Buy local produce during its peak season to get the best quality, prices, flavor, and nutrition. Many farmers offer discounts or bulk pricing during peak times, which is great for stocking up to make your own jams, sauces, & preserves. Freezing, canning, and dehydrating foods are a few ways you can enjoy seasonal tastes throughout the year. Learn what grows in your area and talk to the growers about what will be coming to market in upcoming weeks. Many markets offer updates via email newsletters and social media, which is a great way to know what’s in season before hitting the market.

Be adventurous. If you see a strange new fruit or vegetable, try it! Ask farmers for recipe recommendations and cooking tips when trying new foods. Save some cash for surprise items like early-season berries, fun heirloom varieties, or something you’ve never tried before. Trying new foods is part of the fun of shopping at farmer’s markets!



Take cash and small change to avoid processing fees and help you stay on budget. Bring your own sturdy reusable bags or a backpack to carry your goods. For the best selection, go to the market early, as limited items sell out first. For the best deals, go to the market late – you may be able to score some last minute deals, as vendors often prefer discounting products instead of loading them back up. Let the natural flavor of ultra-fresh produce shine through when cooking. (Especially in the summer!) Keep meals simple to enjoy the superior quality and flavor. r










We have four more summer issues that’ll inspire you to head out and make the most of the warm weather. Get them digitally or in print, and in discounted packs at our online shop: (Or click/tap the boxes below!) S U M M ER 2 012 // our camping stories, frozen coffees, homemade sodas & syrups from scratch, no such thing as bad pizza (a guide), raw cookies, urban farming in Brooklyn, tons of vegan popsicle recipes, and much more!

S U M M ER 2014 // DIY deodorant, how to make an amazing ice cream sundae bar, a dreamy summer BBQ menu, hot weather curry, all about fermentation, what to do with tons of tomatoes, an interview with vegan teen surfer Tia Blanco, and much more!

S U M M ER 2 013 // vegan burgers & condiments, berry cheesecake, chilled soups, what to do with tons of fresh fruit, a trip around the South, using seaweed in fresh ways, an ode to farmers, summer skin survival, and much more!

S U M M ER 2015 // berry harvest, feminist food writers, making the most of your CSA, mantras of a traveling vegan, easy marinades, no-bake cakes, an sauerkraut exploration, stocking summer produce, snacking on sugar in Myanmar, and more!

Summer 2016  

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