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considered compassionate conscious

fresh view Issue 5 - 2014 1


To really live together on this planet is challenging, so we can only make considered compassionate and conscious choices from a position of understanding. Fresh View is committed to bringing you interesting, informative and entertaining articles, interviews and features, plus the best of healthy vibrant fresh vegan recipes.

So together we can all make considered compassionate and conscious choices to benefit everything that grows and lives on this planet we call home. And now we are monthly... ‘‘ © ‘fresh view publication’

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whats inside November 1st 2014 ==========================================

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Findhorn Flower Alliance

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Elegantly Vegan

Dani Delights

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A bit of the sweet stuff

Vegan High Tea

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Vegan Pantry

Evil Empire

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Plenty

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Trees for Life

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Madhia Abdo

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Green Backyard

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A growing passion Chef Camillo Sabella

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Jacobs Ridge

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Live Native

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Body Conscious

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Vegan and Raw in Bali

Please note: Copying or reproducing this publication or its contents, both text or images, in any form requires the written permission of the editor of Fresh Vegan - Fresh View. Š Fresh Vegan Magazine - Fresh View 2014 www.freshviewmagazine.com enquiries@freshviewmagazine.com 3


FINDHORN FLOWER ESSENCES

Scottish flower essences & remedies made with love & in co-creation with nature

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Marion Leigh is an Australian living and working in the Highlands of Scotland in the beautiful setting of Findhorn, Morayshire.

She is the founder and developer of Findhorn Flower Essences which all started 22 years ago in 1992, so it is safe to that say Marion is an expert in her field. She became interested in flower essences through being a Homeopath in Australia and working with Bush flower essences.

issues in balance within their Findhorn. mental, emotional, physical On her course I became even and spiritual body. more acutely aware of both my own super sensitive nature These essences can also but also the powerful vibration be used on the body in that flowers carry especially treatments, something I have when you make the flower done with great results. essence from scratch.

Morayshire in Scotland has its own Microclimate and of course in Scotland in the summer we have almost For those not familiar with The training is in depth, natural perpetual daylight this far flower essences they are and simple, just like the flowers, north, something that gives an incredibly powerful, and and Marion clearly works in the essences a potent combination as the flowers bask in the Sun naturally and the essences capture this vibration. As part of the process Marion uses the Genesa Crystal which is pictured over the page, this is out in the garden and when we made the essence on the course we left it overnight in the Genesa Crystal.

When Marion moved to the Findhorn community in 1992 it was a very simple step for Marion, being attracted to flowers, making very simple essences for herself and her family.

The Genesa Crystal is part of sacred geometry and is used to harmonize the essence.

Marion started with just 12 essences in the beginning, and then gradually added more, being guided and encouraged by the Findhorn community to keep making them, all tapping into the incredible devic intelligence and vibration that the flowers carry. Today Marion has brought 48 essences to the market place and has also made a series of Crystal essences as well as a set of essences for the elements and created combinations so people with common shared life issues could use a single bottle to help work on these particular

all invariably work through in our lives. The flower essence course is definitely a course I would recommend.

Our world is built on sacred geometry and the Genesa does incorporate the platonic solids that are so well associated within all forms of life and of course the elements, but this is another subject for another day. potent experience both to take and make, and one I have had the pleasure of experiencing with both making Crystal essences myself previously, (I am a trained Crystal healer and teacher) but also by studying with Marion and training on her course when I was living in Morayshire very near to

harmony with the flower that are growing in this area, but also the vibration that is so crystal clear in Scotland and the Highlands. Each of the essences represent varying bands of energy in a similar way that Homeopathy works with the natural rhythms and held blockages that we

There is so much to say on a spiritual level about Flower essences but it would easily take up the entire magazine, so for now I will leave you with some questions I asked Marion and I hope you will go and look at the website as there really is an essence and spray for any imbalance in your life all to help bring about balance and understanding 5


already have. As flower originally from Australia? essences have a general In the mid seventies balancing effect, you can I paid a visit to the Welcome Marion and thank often notice improvements or you for taking some time enhancements in areas other Findhorn community, at a out of your busy schedule to than which were expected. pivotal point in time in the answer some questions for our readers. of the subtle vibrations we are all affected by.

A.

Q.

How do the vibrations of flowers captured in your essences and sprays make a difference in people’s lives?

Ten years later I was drawn back, this time with my family, and both of my children have grown up here. What is different, forty years on, is that staff of the Findhorn Foundation (the charitable, educational Trust) makes up one tenth of the total population of about a thousand community members. Have you ever used the essences to heal locations Marion? If so where, and what were the results?

A.

Research tells us that anxiety, fear, anger, worry, guilt, grief, feelings of loneliness and lack of love are the real problems we face and that these can give rise to physical illness. Findhorn Flower Essences can help people who suffer from physical illness by addressing the emotional responses to the illness and by working with the underlying conflicts and tensions that may have contributed to the onset of illness. They are natural, effective, and alternative solutions, to chemical mood changing drugs that can ease the emotional causes of our fears and anxieties helping to bring about a more positive state of mind. In resolving unhelpful emotions, beliefs and thinking, positive qualities are enhanced; you resonate to a higher frequency that enables your true self to shine through. Essences you from they do anything

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a bit like living in an ashram, albeit a western ashram. I learned so much during that time and I know that I grew as well. These were formative years in my own spiritual awareness and development and my training, for example, in meditation and attunement to the intelligence within nature, has influenced my work in flower essence development and therapy.

Q.

A.

For example, taking Eros essence to enhance your love life may help your skin. This can happen when you feel good about yourself, want to eat less and more healthily and lose weight in never change the process. who you truly are; What brought you to not add or give Findhorn as you are that you do not

Q.

I have used essences in locations. On one occasion I was asked by one of the gardeners if I could help with some recently planted trees on the village green Genesa Crystal that appeared to be dying. They were in an area with a community’s development. It lot of construction going on was the start of an expansion in and around them. I sat in that saw the community the area with the trees for a double in size over the next while and my sense was the few years. Many young trees were not happy there. people from all over the world Scottish Primrose was the were being drawn to this essence I attuned to, and I put some drops into a can place, and not just hippies! and watered the trees with I lived and worked here as a this. They perked up in no ‘member’ for five years. It was time, and ten years on are


health, happy trees. On some other occasions I have used the elemental essences (earth, water, fire, air and ether environmental essences) to bring harmony into an area.

moment are Eros, Sacred Space, Psychic Protection and Prosperity.

Eros is incredibly popular in Japan. Blogs extol its virtues “you look younger, skin and eyes become brighter“, and In the human body, if an so on. element is out of balance, it affects the whole system. I believe it is the same in a landscape. Look at the effects, for example, of too little water (drought) or too much water (flood). In the late nineties I was asked by some friends in Kobe, Japan to visit the Rokko Mountains outside Kobe. People were in fear of another earthquake, the one of the mid-nineties was still fresh in their minds. A group of us went to an area renowned as a power point or spiritual ‘hot spot’ and there I found the elements of the landscape evidently out of harmony. There are ways humans, in co-creation with Nature, can assist to restore balance in cases such as this, and flower essences and environmental essences can definitely help. At Findhorn Flower Essences we put all the element essences together into one bottle called ‘Sacred Space’, it’s very effective in clearing stuck or negative energies.

The reason I think Psychic Protection and Prosperity are so popular at the moment is because they are needed.

Q.

Q.

Many people feel unsafe in these uncertain times, and the demand for Prosperity essence also reflects people’s worries at this time – economic and financial uncertainty.

Which from all of What would your ‘first the combination aid’ kit be for someone essences are the most new to your essences, oral popular? spray and mists?

‘First Aid’ essence, as it’s not life changing events. It is good only helpful in the first instance for loss, grief and matters of for any upset, but also for fear, the heart. anxiety and trauma. Sometimes, when worried For tiredness and lack of about certain aspects of our energy, ‘Life Force’, gives you lives, it can have an effect on an immediate ‘lift’. You feel our sleep patterns so ‘Sweet more vitalised and energetic. Dreams’ calms your energies, to enable you to relax and feel more peaceful. As well as the flower essences, I would also include a bottle of ‘Sacred Space’ in a kit of essentials. Our most popular product is an exquisite spray mist that clears negative energies and restores peace and harmony in a flash. You can use this at home, at work and when you’re travelling. Although not exactly a ‘first aid’ necessity, I would also add ‘Eros’, which is a wonderful spray mist that nurtures loving feelings and intimacy. It’s great for helping ‘Seasonal Affections’ offers you to relax and to be in more relief from irritation and in tune with your body and discomfort triggered by your feelings. seasonal changes. Marion has kindly offered Fresh The family first aid kit ideally View readers a discount. would contain ‘Calm Me Down’ which has a calming Use the code FV1 either on effect when you’re feeling the website or on the phone emotionally out of control. and you will get a 20% discount (except Jewellery A great one for the child and supplies). (and the child within!) who is overtired, overexcited and www.findhornessences.com prone to throw a tantrum!

‘Heart Support’ helps to ease A. Our four most popular A. When putting together a the stress and tension that essences (in order) at the first aid kit I would choose the can often accompany major 7


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Seasonal Recipes

Why eat organic, raw and vegan? An organic raw vegan diet consists of eating unprocessed plant foods that have not been heated above 46 degrees C/115 degrees F. Foods heated above this temperature are believed to lose their enzymes and nutritional value. Foods eaten are grown without the use of pesticides, chemicals and additives to support optimum health.

with Dani Mitchell

Why eat seasonally? For health: seasonal foods have a higher nutritional content providing our bodies with a variety of essential vitamins, minerals, enzymes, and antioxidants. For sustainability: organic seasonal crops are grown without the use of toxic pesticides and chemicals which protect the health of our planet, wildlife and ourselves.

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For environment: in addition to sustainability eating seasonally helps reduce the miles our food travels before we eat it therefore reducing global pollution.


Dani delights October to November UK Seasonal recipes

STARTER/SNACK WARM AND CREAMY GREEN SMOOTHIE ingredients: 2x leaves organic curly green kale 1 ripe organic mango (peeled and chopped) ½ organic ripe avocado (peeled and chopped) ½ organic lemon (peeled and chopped) ¼ organic celery stalk (chopped) ½ inch piece fresh organic ginger (peeled and chopped) 1 tsp organic spirulina 350ml freshly collected spring water (see www.findaspring.com for a local spring to you) Pour the spring water in your Vitamix or high powered blender. Tear the curly green kale leaves from the stalk. After discarding the stalk add the leaves alongside all the other ingredients to the spring water. Blend until smooth and drink immediately Serves 2 or 1 for a filling snack

Spotlight on kale & Celery THREE HEALTH BENEFITS

Kale is high in antioxidants, strengthens the immune system and protects the body from viruses and bacteria, a rich source of Iron, Vitamin C, Vitamin A and Calcium and has balanced levels of Omegas 3 and 6 to promote healthier skin, hair and nails. Celery reduces inflammation so can help with inflammatory conditions such as arthritis and asthma, contains magnesium which helps reduce to stress levels and improves circulatory health and therefore can reduce high blood pressure.

© Dani Mitchell 11


SPINACH AND CARROT WRAPS SERVED WITH AUTUMN RED CHEEZY COLESLAW SPINACH AND CARROT WRAPS Ingredients: 6x large organic spinach leaves 2x organic carrots (peeled and thinly sliced) 1x ripe organic avocado (peeled, stone removed and chopped) 1x small organic red onion (finely chopped) 1x organic lemon (juiced) ¼ tsp sea salt 1 tsp cumin 1x organic tomato (chopped) 1 tbsp organic coriander/cilantro (finely chopped) 1 tbsp organic shelled hemp seeds With a fork mash together the avocado, half of the red onion, lemon juice, sea salt, cumin, tomato and coriander/cilantro until well combined. Lay out the spinach leaves and layer with the avocado mix, then carrots, then top with a sprinkling of shelled hemp seeds. Roll up the leaves and place in the fridge while you create the Autumn red ‘cheezy’ coleslaw. AUTUMN RED ‘CHEEZY’ COLESLAW Ingredients: ½ organic red cabbage (grated) 2x organic carrots (peeled and grated) ½ small organic red onion (peeled and chopped) ½ clove organic garlic (crushed) 1x organic ripe avocado (peeled, stone removed and chopped) 1x organic lemon (juiced) 1 tbsp organic tamari 1 tbsp organic apple cider vinegar with the mother 1 tbsp nutritional yeast flakes with B12 Blend the avocado, lemon juice, tamari, apple cider vinegar and nutritional yeast flakes until smooth in your Vitamix or high powered blender. Add all the remaining ingredients to a bowl then pour the creamy mixture on top and mix together until well combined. Serve immediately with your spinach and carrot wraps. 12

Spotlight on spinach 3 Health Benefits

Spotlight on carrots 3 Health Benefits

Spotlight on red cabbage 3 Health Benefits

Spinach alkalises the body, contains calcium, magnesium and vitamin K for strengthening the bones. Spinach contains more than a dozen flavanoids which help protect the body from cancer.

Carrots are rich in betacarotene which is converted to Vitamin A in the liver this helps to enhance our eye sight and health. Carrots reduce the risk of lung, breast and colon cancers and are a powerful anitiseptic used on cuts to prevent infection.

Red cabbage is a great source of Vitamin E which helps to build the immune system whilst cleansing the digestive system assisting bowel movements. Red cabbage also contains Vitamins C and A, both wonderful for the skin.

© Dani Mitchell


COX APPLE AND BLACKBERRY TARTS SERVED WITH WARM VANILLA CASHEW CREAM Ingredients for the base 100g organic almonds (soaked overnight) 6x organic medjool dates (pitted) 1 tsp organic cinnamon 1 tbsp organic raw cacao butter pinch sea salt Grate the cacao butter and melt in a bowl over a simmering pan of water. Remove from the heat as soon as it is melted. Add all ingredients to your food processor and mix until well combined. Divide the mixture equally between small silicon cake moulds and place in your fridge to set. Ingredients for the filling 2 organic cox apples (peeled and chopped into small pieces) 100g organic blackberries (quartered) 1x organic lemon (juiced) ¼ cup organic raisins 2 tbsp organic coconut blossom nectar Mix all the above ingredients together by hand and leave to soak in the fridge for a few hours then divide the mixture equally between the bases. For the vanilla cashew cream 100g organic cashew nuts (soaked for ½ hour) ½ tsp organic vanilla extract 1 tbsp organic maple syrup 100ml freshly collected spring water Blend all ingredients together in your Vitamix or high powered blender and warm the cream gently through at a low temperature. Pour the warmed cream over the cox apple and blackberry tarts to serve and accompany with extra blackberries and a sprinkling of coconut blossom nectar. © Dani Mitchell 13


December to January UK Seasonal recipes

STARTER/SNACK WINTER BUTTERNUT SQUASH AND CARROT SOUP Ingredients: 1x organic butternut squash (peeled, de-seeded and grated) 3x organic carrots (peeled and grated) ½ organic red onion (peeled and chopped) ¼ organic celery stalk (chopped) 1 tbsp organic almond butter 1 tbsp organic tamari 350ml freshly collected spring water Pour the spring water in your Vitamix or high powered blender. Add all the other ingredients to the spring water. Blend until smooth and warm through gently at a low temperature. Serves 2

Spotlight on butternut squash 3 HEALTH BENEFITS

Butternut squash is high in carotenoids (betacarotene) which protect us from heart disease and some cancers. It supports eye health and is a rich source of folic acid which is essential during pregnancy for healthy development of the baby’s brain and spinal cord. Butternut squash’s potassium content can help to lower high blood pressure.

Spotlight on carrots 3 HEALTH BENEFITS

Carrots are rich in beta-carotene which is converted to Vitamin A in the liver which helps to enhance our eye sight and health. Carrots can reduce the risk of lung, breast and colon cancers and are a powerful anitiseptic and may be used on cuts to prevent infection.

© Dani Mitchell 14


MAIN COURSE: CUMIN CARROT, CAULIFLOWER AND WHITE CABBAGE COMBO TOPPED WITH PUMPKIN SEED CHILLI Ingredients: for curried carrot, cauliflower and white cabbage: 4x organic carrots (peeled, chopped thinly) 1x small organic cauliflower (chopped into bite-size pieces) ½ organic white cabbage (grated) ¼ organic red onion (peeled and finely chopped) 2 tbsp organic extra virgin olive oil 1 tbsp organic barley miso ¼ organic red chilli (de-seeded and finely chopped) 1 tbsp cumin Place all ingredients in a bowl and mix together by hand until well combined. Dehydrate in a shallow bowl/tray at 118 degrees F/45 degrees C in your dehydrator (or in your oven set on the lowest temperature with the oven door ajar) for approximately 8 hours. For pumpkin seed chilli: 150g organic pumpkin seeds (soaked for 6 hours and drained) 1 x organic vine tomato 1 tsp organic fresh sage 1 tsp organic fresh rosemary 1 tsp organic fresh thyme ¼ organic red chilli (de-seeded and finely chopped) 2 tbsp organic tamari fresh coriander/cilantro to garnish (chopped) Process all ingredients together in your food processor until well combined. Serve immediately and top with fresh organic coriander/cilantro.

Spotlight on cauliflower: 3 HEALTH BENEFITS

Cauliflower contains sulphuraphane (a sulphur compound) which has been proven to slow the growth of cancer cells. Cauliflower improves heart health and kidney function and is rich in Choline, a B Vitamin important to support healthy brain development and function.

Spotlight on white cabbage 3 HEALTH BENEFITS

White cabbage is a great source of Vitamin C, folic acid and potassium and contains fibre that keeps blood sugar levels balanced, it also helps maintain regular bowel movements. White cabbage is full of antioxidants supporting our immunity and ability to clear toxins from our bodies.

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DESSERT: As there are no UK fruits in season in December and January, I have created a scrumptious and decadent hot choc recipe packed with superhero superfoods to keep you warm, vibrant and brimming with health over the Winter months. RAW CHOCTASTIC SUPERHERO HOT CHOC RECIPE: splash of cold spring water 500ml hot (not boiled) freshly collected spring water 1 tbsp organic raw cacao powder 1tbsp organic raw carob powder 1 tbsp organic raw coconut oil 1 tbsp organic hemp protein powder 1 tbsp organic raw honey (substitute with organic agave nectar or organic maple syrup if vegan) 1 tsp organic chaga powder ½ tsp organic raw maca powder ½ tsp organic raw lucuma powder ½ tsp organic bee pollen (exclude if vegan) ½ tsp organic mucuna pruriens powder small chunk organic raw cacao butter pinch sea salt pinch chilli powder Add everything apart from the spring water to your blender. Then add the splash of cold spring water (to preserve the superfood nutrients) followed by the hot spring water. Blend until all ingredients are combined.... enjoy and feel just like a superhero! For raw chocotastic superhero tea recipe ingredients: awesome independent health shops www.chagaking.co.uk www.detoxyourworld.com www.rawliving.eu www.longevitywarehouse.com to source living spring water visit www. findaspring.com

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© Dani Mitchell


© Dani Mitchell 17


Leeds Homelessness Project

We seek to reach out, mediate and unify the diversity, eliminate prejudice, represent the voiceless, ignite the revolution and promote a non-violent diet. We oppose all forms of discrimination, racism, sexism, ableism, homophobia, islamaphobia and the like, and seek to explain how all such forms of discrimination relate to each other and have their roots in Speciesism which can be resolved through social change. Given the general division between diverse groups of people of all faiths & beliefs, and the various forms of social exclusion that exist, we take it as our duty to make vegan information accessible to all hence promoting interfaith solidarity, through vegan inspiration information education and vice versa, transforming commonality & compassion into action for the good of all. We seek to feed those in most need, and source local growing terrain for those whom whish to grow their own ‘greens’. Raise funds to help finance our plans for animal sanctuaries. We oppose all killing of any animal and will operate as a no kill shelter - and specialise in treating T.B. - We seek to organise inspirational interfaith gatherings for a non-violence and earth liberation.

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The Interfaith Vegan Alliance is a nonprofit charitable organisation centred They are seeking to raise funds to on vegan outreach and interfaith develop human/animal retreat and mediation. have various campaigns and projects going on. They are a non-profit They are currently promoting food organisation intended to promote empowerment initiatives and have interfaith solidarity, through vegan numerous sites whereby members of inspiration information education and the local community are encouraged vice versa, transforming commonality to grow a range of seasonal fruits & & compassion into action for the good vegetables, to share between each of all. other and other members of the local community. ‘Interfaith’ is not limited to religious belief but is to account for all faiths of They discourage dependence on all people equally - of all shapes and mainstream food suppliers and all sizes, all ethnicities and all cultures, support all boycotting of capitalist all abilities and all genders, of all corporations. ‘classes’ and all nations. Established

earlier this year their head office is based in Leeds West Yorkshire and they are currently recruiting people of all kinds, all faiths all genders and all abilities to get involved (religious or irreligious), from the voluntary sector; public speakers, outreach workers, transcribers, gardeners, food growers, cooks, logo/leaflet/ magazine designers, artists, dancers, choreographers, film editors, social networkers/bloggers, ‘animal lovers’ veterinarians, land donors, fundraisers, and video editors.

and was excited to share what they have created in Leeds so I spoke to Darren who kindly gave up some of his precious time to answer some questions.

Q

To me what you do is Love in action, compassionate, caring and something we feel there should be more of. So we had to have you represented in the magazine to encourage and inspire others.

Please share with our readers how the idea for feeding the homeless came I came across the Leeds Homeless about and was this a simple project to Project on facebook in a random start up? search, I don’t believe in coincidences 19


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A

Greetings all , and thanks for taking an interest in our work. Yes, I guess from the outside looking in we appear a saintly bunch! We do from time to time receive some positive feedback about our involvement with the homeless which is always encouraging we thank you for deciding to represent us in ‘Fresh View’. Well basically, I began putting the alliance together early on in 2013 with ideas about what I felt needed to be done to help create a more purposive vegan movement. Ideas such as how we might encourage people of faith to consider an animal/ earth standpoint and so forth. Whether or not we are religious, we tend to have these qualities of loving & caring, compassion & action (no matter how dormant they may be) etc, These qualities also appear to be main points of reference within faith based teachings. Nevertheless, religion is often thrown out on grounds of hypocrisy and all manner of injustice that it brings to the world, and it seems that many vegans hold this view.

And so it was time to get the Alliance ‘off the ground’, but where could we start? Coming up to Christmas 2013 there were a few projects centred on helping the homeless. One of these projects was ‘Leeds With The Homeless’, that turned out to be a local Muslim based group who had basically sought to extend the spirit of Ramadan and/ or the principle of ‘want not waste not’ to the homeless by organising for them a monthly buffet. Well this was it, if only I could help ‘reveal’ some of the good things mentioned about animals in the Holy Qur’an etc. I mean, everyone knows that ‘meat’ consumption is permitted under certain circumstances in Islam (although it is not ‘compulsory’), but not everyone knows about the more positive things Islam says about animals and our relationship with them. Unfortunately, as with most Abraham faiths, scriptures that reflect animal equality and/or our duty to animals are often unheard of.

Well, if we’re seeking to help carry the vegan message to communities of faith then I guess we had to start somewhere, and if that meant However, to naively maintain organising vegan cooking these beliefs creates further sessions for this monthly distance and segregation event and providing all kinds between groups which in turn of plant based goodness for lessens the likely hood of the homeless, then why not? delivering vegan inspiration to these groups. Hence, the And so that’s what we’ve been Alliance is more so about doing for the past nine months breaking down barriers than or ten months. Of course, this ‘blowing up’ bridges, and it is has all been trial and error for imperative that we embrace us with the Alliance evolving our commonalities (qualities along the way. Even now, most of compassion) and seek of those who get involved are to unify our minds if we are not overly concerned with our truly to help revolutionise the motives, but of course, doing vegan movement and seek something for the homeless a meaningful end to animal/ especially through winter goes earth exploitation. down well with those who are

by virtue compassionate, loving and caring etc hence making our sessions quite appealing to some. Those who participate with us also have their own reasons for helping out, be they vegans wanting to help the homeless or meet other vegans, or just meet other people in general, or be they non vegans also wanting the same etc. More recently, someone who had volunteered with us since last year admitted to being ‘Islamaphobic’ and explained how this project had been a vehicle for helping her confront her fears and perceptions. Therefore, our project can be said to have helped create opportunities for people to engage with and support a socially deprived group (the homeless) and also for the homeless to enjoy great vegan food and meet vegans, likewise not everyone who participates has ever had the opportunity to work alongside a Muslim group and likewise many of the Muslims there had not until our arrival had the chance to meet any ‘Vegan Jihadists’. So in effect, you’ve got at least three minority groups all interacting and ultimately improving social cohesion for the betterment of all. It wasn’t that hard to start up the project, it was just a case of following through the idea and giving it time to evolve.

Q

What made you decide to make vegan food at the centre and where do you source your food from?

A

As we are basically an Abolitionist organisation we are working towards an end to animal slavery, and therefore will not use or approve the use of any food containing animal derived 21


substances. The ‘vegan thing’ can of course be tough for some folk to get their heads around, but those who have been unsure whether or not they can bring dairy products to the kitchen have soon began to think ‘outside the box’ coming up with all kinds of vegan recipes they otherwise may not have done.

that some hungry bellies get some vegan goodness inside. I have recently asked a few vegan food companies if they can maybe donate some end of shelf life food to us but I have not as yet received any replies. Hopefully we will establish some concrete food sources including our Kitchen Garden.

The Woodhouse Community Centre (W.C.C.) is where we have been running the Vegan Cooking for the Homeless sessions. The centre was actually closed for our first session, but Emma Arnold who helps run the centre had liked the idea so much that she invited us to use her kitchen!

You also have a community kitchen garden, an allotment plot and have dedicated it to producing food to support your vegan cooking to feed the homeless. Tell us more about this and how this helps with the project.

So that’s what we did. The ‘Real Junk Food Project’ had also expressed an interest in the project and invited us to use their premises and once gave us some products donated by Suma Wholefoods.

Q

Well of course, having run the cooking project for some months I had read various studies and reports about homelessness and understood that poor nutrition and mental health were main points of concern. It was therefore, decided upon to dedicate the plot to growing nutritious food for the homeless and to create a space whereby people with mental health issues could participate in some eco-therapy. Not long after this, someone by the name of Phil who was on the verge of becoming homeless contacted us through facebook and explained his situation. Of course we didn’t have all the solutions for him but nevertheless, it seemed that he might benefit from some eco-therapy.

“When the power of love overcomes the love of power, the world will know peace”

Unfortunately, space was limited in their café, it involved more last minute rushing around as it was further out, plus they have gone on to handle meat Jimi Hendrix and dairy, so I’m not sure whose world they are ‘really seeking to feed’ (‘Lets really feed the world’ is their Yes, I’ve had the allotment motto). On the other hand the for quite a while however community centre is better last year I asked my landlords situated and provides a neutral whether it could be used for a place with enough space for charitable/community cause of us to carry out our work. some kind. They agreed to this as long as I agreed to keep a We’ve always invited those record of key holders etc. My who volunteer with us to bring intention at the time was to with them any ‘want not waste create a project that would not’ foods that might be cooked help people reconnect with the up for homeless. idea of growing their own food and learning some basic skills We have occasionally received so accomplish this. food from local shops or similar organisations, but for the most Then towards the end of May part, the volunteers contribute I discovered how the mental whatever they can to ensure health charity ‘Mind’ had

A

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applied the idea of eco-therapy on a few of their allotments for helping people cope with or improve their mental health. The food they grow there is used in their vegetarian café and hence they consider their allotment a kitchen garden.

As he lives nearby I invited him (along with a few others) to help us cultivate the ‘kitchen garden’. The idea is to make the plot as productive as possible and produce food that can be distributed to the homeless through our cooking project and where possible through similar projects, whilst developing its therapeutic potential. One of our volunteers Ms Dinsdale who painted our picnic bench advised how positive an experience it was for her, Phil has also enjoyed designing all sorts of contraptions to facilitate the


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running or the plot. Apart from cutting our neighbours living raspberry bush fence out of action with the shears, our volunteers have each played an important role in preparing the plot for the following year, in particular Phil’s input has been invaluable. We were a bit late planting veg this year but if we’re lucky we may have some cabbages, sprouts and broad beans ready for over winter. We’ve recently had tonnes of plumbs and apples.

Q

You currently feed the homeless once a month, would more volunteers and funding help to create this amazing project to be run more often?

A

Yes, without a doubt, if events like this were daily, there would be a drastic reduction of hunger amongst the homeless. Although from our studies we have found there are some homeless people who will not attend the feeding sessions and ‘prefer’ to stay on the street. Reasons for this vary from wanting to avoid waiting around in ‘the crowd’, the ‘hustle and bustle’ etc; some just didn’t know or forgot about it; others fear losing their begging patches. Those who we come across on the street often seem worse off than those who make it to the feeding session. Therefore, over the past four months or so we have assembled an outreach team to look for those who remain on the streets and offer them some healthy vegan food. Unfortunately, we are in no position to consider doing what we do on even a weekly basis, but it would be great if we could host our own full event from start to finish at least once a month in addition to the work we do with ‘Leeds With The Homeless’. Having a larger repertoire of volunteers and a consistent flow of funding will indeed help us secure and develop the project in this way. I mean, with our project being multidimensional, I’m confident that it will help convey the vegan message to a wide and diverse audience, which is of course much needed, don’t you think? We don’t only want animal abuse wiping off the 25


face of the earth but homelessness too and any system that exacerbate these problems.

Q A

What can people do to help you run this amazing project Darren, how can we help you?

Information on ways that people can help can be found on our website. Basically we’re working on a shoe string budget and have had to absorb the ‘excess’ costs associated with running the project. Cash and food donations are what are needed - especially if we are to increase our work load and host our own homeless events - which of course would carry the benefit of being 100% cruelty free (vegan food ONLY!). It would be great if people could help us find sponsors with a view to securing and expanding the project. We’d also like more input and support from other vegan and/or faith based groups. Other than that, just put in a good word for us whenever you can! It has been a pleasure writing to you and I hope I’ve not gone too far off course in answering your questions. I look forward to sharing any progress we make with your readers......... Darren it has been amazing to hear about what you are doing and we hope that you can continue for many years to come.

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For more details about the amazing work that Darren and his volunteers do, go to the website. www.interfaithveganalliance.org/iva-with-the-homeless www.facebook.com/interfaithveganalliance

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‘Vegan High Tea’

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Casa Angelina By: Jessica Laudi

T

here’s nothing that scares Marie Claire Semeraro more than unimaginative food, and if you find this hard to believe, well the proof is in the pudding...literally.

Semeraro has quickly gained a reputation in Edinburgh, Scotland for reinventing cakes, salads, and - most notoriously - afternoon tea in the charming atmosphere of her vintage tea room, Casa Angelina. Now what is this pudding proof we speak of? What makes Casa Angelina a truly innovative dining experience in Edinburgh, where cafes are a dime a dozen? On the cake table which tantalizes guests at the tea room’s entrance, you might find a delectable mint, lime and courgette cake. On the shelves lining the wall, you might find a homemade orange and rosemary jam. On the front counter, you’ll find a daily selection of colourful and nutritious salads, ranging from black rice soba noodle, mango and aubergine salad to puy lentil, red chard, and sundried tomato salad. If you are somehow still unconvinced, Casa Angelina is one of the few establishments in Scotland that offers a vegan afternoon tea. Ah, now you’re listening!

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Let’s run a quick experiment (we promise it’s relevant!). Close your eyes. Visualize a three tiered dessert stand in front of you with a selection of goodies on each tier. What do you picture on the savoury tier? Finger sandwiches? Well do yourself a favour and erase that image from your mind because Semeraro does not meddle in the business of finger sandwiches. Instead, she meddles in much more. Although the afternoon tea menu is ever changing - Semeraro likes to keep it fresh and unpredictable - the latest vegan afternoon tea menu has consisted of the following culinary delights: Savoury • Watermelon, chicory and Hawaiian black lava salt salad • Pesto char grilled vegetable wrap • Vietnamese spring rolls • Bruschetta with couscous and roasted courgettes Sweet • • • • •

Vegan scone with homemade jam and soya butter Coconut yogurt with raspberries Apple tahini cake topped with granola Cinnamon and hazelnut brownie Chocolate ice cream with toasted hazelnuts

To complete the dining experience, Casa Angelina offers patrons unlimited tea, sourced from a local tea supplier in Edinburgh. The entire affair, typically lasting about 2 hours, is ideal for special occasions, with Semeraro welcoming birthdays, baby showers, and hen parties to her cozy tea room. As a mother of two with a background in nutrition and over 16 years of experience as a pastry chef, Semeraro is passionate about healthy food and seasonal ingredients. Although Casa Angelina has been open since March 2013, she has only recently begun offering vegan afternoon tea to her ever-growing fan base. When asked about why she started serving vegan afternoon tea Semeraro said, “It all started when someone approached me and asked if I could do a vegan version of my afternoon tea. At first I thought it would be difficult, but I was intrigued by the idea and wanted to rise to the challenge. I also wanted to cater to all dietary needs because everyone should have the option of treating themselves to a high-quality afternoon tea.” Based on the sample menu, it sure seems like Semeraro has successfully embraced vegan cooking! If you find yourself in the Edinburgh area, don’t miss out on this foodie heaven. Reservations for afternoon tea are essential as each afternoon tea is prepared fresh daily. You can make a reservation via phone or on the Casa Angelina website. Happy eating! CASA ANGELINA. 42 London Street, Edinburgh, EH3 6LX. Telephone: 0131 558 1002. Web: www.casaangelina.co.uk

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r o e r i p m E l i v E ? e c n a i l l A l e b e R


So you have just read about the latest vegan cookbook and you are excited about adding it to your collection. You turn on your laptop

or ipad and log in to your account on your favourite online retailer, click buy, and sit back satisfied that it is winging its way to your door. In a few short years the tsunami of online sales has become second nature to the vast majority of people around the world. But the cracks are starting to appear, not everything is rosy in the virtual shopping malls and arcades! Many are starting to ask questions about the effects on the small independent retailers, our high streets, our economy and the ethics of the massive trading giants that are dominating the internet. Most people have a vague understanding of the term Karma as being a kind of “pay off” for your actions whilst it may be more accurately explained as “consequence” with every action having a reaction or consequence. So what is the true consequence of our buying choice, where we buy from and how we buy? It is unlikely that there will be a reversal of the trend in online sales but should we at least be more aware of the consequence of our choices? lt may seem a contradiction to have an interview in an online digital magazine that is an advocate of supporting your local bookshop! As a publication we have actively avoided all links to Amazon as a way to purchase the books that we review due to some dubious ethics, so what is the difference between buying a magazine or book online? Generally a magazine very quickly becomes landfill whereas books stay around for many years becoming loved friends. So I went to talk to James at the ‘Edge of the World Bookshop’, in Penzance to discuss the booksellers perspective, but first a little about this passionate little bookshop. Rachael and James Howorth together run ‘The Edge of the World Bookshop’ in Penzance Cornwall UK. Rachael has an MA in history and worked for Radio 4

for years in London and Birmingham (Woman’s Hour, Ramblings, Farming Today, etc) James, although Art trained, has carried out a variety of jobs including artist, postman, cabinet maker, metal fabricator and has worked at several bookshops including the Tate Modern.

be ordered online and delivered direct to the front door.

Living in the West Midlands with their two children, Leila and Finna, getting made redundant, getting smaller and smaller salaries, spending most of their wages on childcare and commuting, whilst getting further and further into debt.

ln general, online shopping is cheap and convenient, but there are many ethical downsides to shopping like this. The population of the UK is spending much of its disposable income online, usually with massive international companies, so all the money leaves the economy, tax isn’t paid, UK jobs are lost, and the high street dies.

James explains, “We realised that our lifestyle was not sustainable and was no fun, so we were looking for a new opportunity. Our dream was to run our own bookshop, ideally in Cornwall. We googled ‘bookshops for sale’ found one in Penzance, sold our house and used the money to buy a room full of books!

“Online shopping is completely soul-less. People enjoy browsing, so we try to create a really vibrant, relaxed environment, with enthusiastic, knowledgeable staff.” It was a massive gamble, especially in the face of Amazon, Kindles and a recession. We love what we do, however, are passionate about books and work very hard making sure that the shop is as good as it can be. So far, the gamble is paying off. We have run The Edge of the World Bookshop for just over two years - the people of Penzance are very supportive and the shop is a popular destination for tourists we intend to be here for a long time to come”

Q A

Hi James, the theme of this interview is the bookshop versus online shopping. What in particular do you see as the main reason for a huge increase in online sales as opposed to people visiting their local bookshop? Hi Ron. As with all other areas of retail, online shopping is becoming more predominant because it is so cheap and easy. An online warehouse has much lower overheads than a high street retailer, so can charge less. Also the customer can shop without ever leaving home - the goods can

Q A

What myths about the benefits of online shopping, if any, would you like to dispel?

Anyone who has seen the documentary about how Amazon treats its staff, avoids paying tax, gets a huge amount of financial help from the government, etc, can see this. lf you shop locally, it may not be as cheap, but you are supporting your local high street, creating jobs in your home town, fuelling the local economy, making the UK a better place to live.

Q A

I see recently that some authors have boycotted selling on Amazon, why is this, do you feel?

Amazon has far too much power and control. They are killing bookshops at an alarming rate and are gradually taking over all aspects of the business, including publishing. This enables them to dictate unreasonable terms to writers.

Q A

How much, if anything, has own publishing and authors selling from their own websites contributed to online sales?

This has of course contributed. On the one hand it is great that writers can get their work out there. There is no quality control, however. This is why good publishers are vital, as they pick the best work, edit it and market it. They then spend the profits on nurturing new talent. The reader has a better experience as a result.

Q A

ls there anything booksellers such as yourselves can do to encourage local writers to sell through a bookshop?

We do stock the work of a lot of local writers. lt has to be done through a proper publisher however, otherwise the bookshop suffers because it gets very poor margins 37


with various admin nightmares and the reader suffers because they get a product that is poorly produced and overpriced. We would therefore urge writers to ideally go through a publisher, or otherwise to learn as much about the business-side of things as possible before embarking on a project.

Q A

What are the reasons that your customers prefer to visit your bookshop and have you consciously done anything to create that? And where do you feel a local bookshop can win over an online experience? Online shopping is completely soul-less. People enjoy browsing. We try to create a really vibrant, relaxed environment, with enthusiastic, knowledgeable staff. The stock is constantly changing and we spend a lot of time and effort sourcing really interesting titles. Customers can chat to other like-minded people and 38

there is a real community spirit. We bring authors to the shop and also take them out to local schools. We pride ourselves on a high level of customer service and we can order books in faster than Amazon.

Q A

How do you see the future of the modern high street bookshop?

lt can be hard, but there is always a future for small specialist shops of any genre. Vinyl records are in theory obsolete, but there are still some very successful vinyl record shops out there. You have to be aware that you simply don’t have the economy of scale to compete on price, so have to add value elsewhere.

Q A

lf you could change things that the book industry currently does so as to encourage the real rather than the virtual bookshop experience what would they be?

so good.

l think that the publishing industry is currently doing everything within its power to do this already. Books have never looked

Anything that you would like to say in finishing James? “The government is largely to blame for the death of the high street. Business rates are a killer for a shop like ours. Car parking in the town centre is overpriced and public conveniences are few and far between. This all helps to encourage people to shop out of town and online. Sorry to moan, but it needs saying. To finish: Evil Empire or Rebel Alliance? The choice is yours...


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Book Review..... by Jacqui Deoir Editor

“Plenty More” gathers all of Yotam’s previous influences and widens the influence from the Caribbean, India, Japan and Thailand, and in true Yotam style all at once, bold and magical! It was worth the wait, all of those familiar feelings you get with brand new books, the smell, the crackling of the pages as you search the book, the illustrations, anticipation of “Oh what is in this time” things that I feel always accompany Yotam Ottolenghi’s books are passion and simplicity. As I search the pages I am excited as to what treats will be in store from a chef who inspired a movement of flavours, textures and exotic places, all responsible for people starting to source and search for exotic (but simple) ingredients used for decades in otherwordly locations. Dukkah, pomegranate molasses, suma, za’atar, miso, Yotam has a genius way which he uses them to dress vegetables, legumes, rice etc. in a way that is like a Vivienne Westwood collection, full of passion and creative artistic expression, which I feel should be the case when creating food. You can feel the soul in these pages.

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The book contains sections starting with “Tossed” “Steamed”, “Blanched” and so on, to bring out the best in the ingredients. Who says vegetables are boring? My favourite is the plethora of salads, and I found myself feeling excited and inspired to make them all immediately. My favourites so far are the carrot and mung bean salad with the addition of simple ingredients such as cumin, caraway and fennel seeds with chilli to warm the autumnal and winter evenings! Butternut tataki and udon salad is delicious with root vegetable pies easily adapted for vegans, baked artichoke and pearl barley salad, fantastic for the colder seasons. A wonderful recipe, and one of my favourite combinations if you are looking for a striking centre piece for a dinner party, or dare I say for the festive season, is the Mushroom and tarragon pithivier, tarragon and mushrooms, with a creamy sauce (easy to substitute soya cream). All of the recipes, apart from the desserts are easily adapted for vegans,but there are enough of those books already in the vegan market. I could go on but I feel you’re getting the overall picture and passion for this book, you really should invest, as this should be a guiding inspiration for all foodies and people experimenting with new ingredients to bring out the best in our Vegetable Kingdom. Plenty More by Yotam Ottolenghi (Ebury Press, Hardcover, £27) 43


AUBERGINE WITH BLACK GARLIC

Slices of roast aubergine have been through many incarnations and have been a constant feature on the Ottolenghi menu since 2002. Every now and then a new kid on the block will appear to shake up the old-timers and our latest bright young thing is this black garlic sauce. I’d love black garlic to be more widely available: its taste is reminiscent of molasses and tamarind and it gives an unexpected depth of flavour to dishes. You can simply slice a few thin slivers and add these to crunchy salads or creamy risottos – it’s mellow enough not to dominate – or use it in sauces, dips and purées, as here, to enliven (and challenge) old favourites.

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Recipes from the book..... AUBERGINE WITH BLACK GARLIC SERVES FOUR 3 medium aubergines, sliced widthways into 1.5cm rounds (900g) 200ml olive oil 8 large or 16 small black garlic cloves (35g) 200g Greek yoghurt 1½ tsp lemon juice 7 large garlic cloves, thinly sliced (30g) 3 red chillies, sliced on the diagonal into 3mm rounds 5g dill leaves 5g basil leaves 5g tarragon leaves salt and black pepper Preheat the oven to 250ºC/230ºC Fan/Gas Mark 9 (or to its highest setting).

Method Place the aubergine rounds in a large bowl with 60ml of the olive oil, ½ teaspoon of salt and a good grind of black pepper. Mix well and spread out on 2 large baking trays lined with greaseproof paper. Roast in the ovenuntil golden-brown and completely soft – about 30 minutes. Remove from the oven and set aside to cool. Place the black garlic cloves in the small bowl of a food processor with 1/3 teaspoon of salt, 2 tablespoons of oil, 2 tablespoons of yoghurt and the lemon juice. Blitz for a minute, to form a rough paste, and then transfer to a medium bowl. Mix through the rest of the yoghurt and keep in the fridge until needed. Heat the remaining 110ml of oil in a small saucepan on a high heat. Add the garlic and chilli slices, reduce the heat to medium and fry for about 5 minutes, stirring from time to time, until the garlic is golden-brown and the chilli is crispy. Use a slotted spoon to transfer the garlic and chilli on to a kitchen paper-lined plate. Arrange the aubergine slices, overlapping, on a platter. Spoon the yoghurt sauce on top, sprinkle over the chilli and garlic and finish with the herbs.

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TOMATO AND POMEGRANATE SALAD

I rarely rave about my own recipes but this is one I can just go on and on about. The definition of freshness with its sweet and sour late-summer flavours, it is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that I have been lovingly cooking with for many years, and believed I knew everything there was to know about, yet had never thought of mixing them in such a way. That is, until I travelled to Istanbul and came across a similar combination of fresh tomatoes and pomegranate seeds in a famous local kebab restaurant called Hamdi, right by the Spice Bazaar. It was a proper light-bulb moment when I realised how the two types of sweetness – the sharp, almost bitter sweetness of pomegranate and the savoury, sunny sweetness of tomato – can complement each other so gloriously.

I use four types of tomato here to make the salad more interesting visually and in flavour. You can easily use fewer, just as long as they are ripe and sweet.

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Recipes from the book..... tomato and pomegranate salad SERVES FOUR 200g red cherry tomatoes, cut into 0.5cm dice 200g yellow cherry tomatoes, cut into 0.5cm dice 200g tiger (or plum) tomatoes, cut into 0.5cm dice 500g medium vine tomatoes, cut into 0.5cm dice 1 red pepper, cut into 0.5cm dice (120g) 1 small red onion, finely diced (120g) 2 garlic cloves, crushed ½ tsp ground allspice 2 tsp white wine vinegar 1½ tbsp pomegranate molasses 60ml olive oil, plus a little extra to finish seeds of 1 large pomegranate (170g) 1 tbsp small oregano leaves salt

Method Mix together the tomatoes, red pepper and onion in a large bowl and set aside. In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil and 1/3 teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix. Arrange the tomatoes and their juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano. Finish with a drizzle of olive oil and serve.

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Forests:

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Lungs of the Planet


In the early stages of the life of

“Fresh Vegan”, (now “Fresh View” magazine) the decision was made to be a paper free magazine. So many magazines end up in landfill and despite the propaganda not as much is recycled as you may think (or are told). Climate change is now accepted as a very real and serious threat to the many species living on the planet. Massive consumerism and a greedy desire to have more and more “stuff” is leading us inexorably closer to the edge and point of no return for our children, grandchildren and fellow creatures that we share the planet with. Not everything is lost or bad news. Read on to find out about an amazing “secret” project taking place in Scotland that just may be a model for change for the future wellbeing of all of the diverse species that we call life..

Trees for Life

is an award-winning Scottish conservation charity, working to restore ancient pinewoods to rewild the Highlands of Scotland. They are Scotland’s leading conservation volunteering organisation - volunteers have planted over one million trees over the last 25 years, and they have ambitious plans to establish a million more by 2018. The core purpose and vision of Trees for Life is to restore the Caledonian Forest and all its constituent species of flora and fauna to the Scottish Highlands. By engaging volunteers from diverse backgrounds to achieve this, they aim to provide an educational experience that will promote the work of restoration to wider audiences and lead to increased support for the return of the forest and its species. By providing a sustainable and positive example of working in co-operation with nature and a demonstration of the techniques of ecological restoration, they aim to inspire 49


similar projects elsewhere in the UK and around the world. They own Dundreggan Conservation Estate, a 10,000 acre expanse of wild land in Glen Moriston, near Loch Ness, that is at the heart of their forest restoration work. Described as a ‘lost world of biodiversity’, it contains remnants of ancient woodlands that support many rare and unique species. Through planting trees and encouraging natural regeneration, they aim to create an unbroken native woodland link between neighbouring glens, and to make Dundreggan one of Scotland’s finest native woodlands, abundant in wildlife and protected for generations to come. Their ambitious expansion plans will see them plant forests for the future, and provide a home for wildlife outside their traditional 1,000 square mile project area. This work will see them reach down through the Cairngorms, up into Sutherland, and along the East Coast. Fresh View spoke to Trees for life to find out more...

Q:

Trees for life have been around for some 25 years, could you tell us who created the program, a little about its history and how it came to be a reality?

A:

Trees for Life was founded in 1989, after conservationist and activist - Alan Watson Featherstone

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embarked on a work week with a band of volunteers to plant native Scottish trees to the west of Inverness, in the wild heart of the Highlands. As these Conservation Weeks continued, support grew for Trees for Life’s vision of a healthy, wild forest in the Highlands. The charity grew from strength to strength, and it is now Scotland’s leading conservation volunteering organisation.

Q:

Please could you tell us a little about the full time team working at Trees for Life and what they all do?

A:

The full time team at Trees for Life is primarily focussed on delivering our dwindling vision in the Highlands. We have a team of fulltime conservationists and long-term volunteers based at our 10,000 acre conservation estate, Dundreggan. In addition, we have our field projects and volunteering team based at our headquarters in Findhorn, as well as a small income generation department.

Q:

I notice that your offices are based in the Findhorn Foundation, what is the connection between yourselves and how has the Foundation supported your work?

A:

Trees for Life was founded as part of the Findhorn Foundation, but has since grown as an independent charity. We still value our links with the environmental community based in Findhorn.

Q:

You mention that you operate with the help of volunteers, where do they come from and what backgrounds do they have that brings them to this project?

A:

We are incredibly proud of our volunteers, and even more proud to report that they tend to come from a huge variety of backgrounds. We have a great number of local 51


volunteers based in the Highlands who join our Conservation Days. The majority of our volunteers join us on our Conservation Weeks – which have been voted the UK’s number one volunteer experience. We also run a sought-after, immersive long-term volunteer programme, which sees volunteers gain experience across the conservation spectrum. Our volunteers join us because they care deeply about rewilding the Highlands. Some join us to develop their practical skills, others are looking for an active holiday in stunning surroundings. 52

Q:

Q:

A:

A:

As a digital magazine we made the decision not to go into print for sustainable reasons. Could you explain how growing trees for paper has had a damaging effect on the environment? Mankind has grown far too accustomed to using cheap paper in everyday life. This has led to enormous deforestation across the world which has stunted our ability to cope with ever growing CO2 emissions. Critically, large-scale deforestation is destroying key wildlife habitats, and devastating previously rich swathes of biodiversity.

A lot of people may not know that growing fast growing trees that are not native to an area damages the animals and plant species that would normally live there. Could you explain how this works? Fast growing non-native species tend to disrupt the process of co-evolution which has been ongoing for generations. Species from areas such as North America are considered exotics, and can harm the ecosystem by casting large shadows over the undergrowth which can have a severe impact on soil quality and other species’ ability to grow and thrive.


Q: A:

How can we protect our Forests and woodland for the future?

A key priority should be to protect, preserve, and restore ancient woodlands. From a Highland perspective, this contributes towards a wider strategic goal of improving forest connectivity, which is vital to allowing species to roam the landscape freely. Restoring plantations contributes a great deal to this effort.

Q: A:

What, if anything, can ordinary people do to support your work?

There are many ways that members of the public can support our rewilding efforts.

Membership of Trees for Life starts from just £3 per month, and includes a number of benefits such as our exclusive members’ magazine, Caledonia Wild. Crucially, we offer anyone the opportunity to plant a tree in the wild heart of the Highlands. These trees make the perfect gift for a special occasion, and are also suited as a unique and lasting memorial to loved ones. Tree gifts start from £15, and a grove of trees with a personalised webpage starts from just £50.

Q:

We often hear people say that trees are the “lungs of the planet”, could you

explain for us what that really means? :Trees have an enormously important role to play in tackling climate change. They are vital to tackling air pollution, particularly in urban areas, as they process CO2 and other emissions.

A

Q: A:

What about the so called carbon offsetting’ and ‘carbon neutral’ projects?

It’s not possible to truly ‘offset’ carbon emissions or become ‘carbon neutral’ by planting trees. The burning of fossil fuels releases carbon that has not been in the carbon cycle for millions of years, and therefore creates a net increase of

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carbon in the biosphere. Also, by the time a tree reaches the size where it can absorb a certain amount of carbon, the CO2 will already have contributed to climate change. In addition, promoting the concepts of ‘carbon offsetting’ and ‘carbon neutral’ runs the risk of providing an apparent justification for continuing with a fossil-fuel intensive lifestyle and culture, whereas it is a drastic reduction in fossil fuel usage that is required now. Instead, we invite individuals and organisations to become Carbon Conscious, by committing to take action to reduce emissions, and to plant trees to reduce the impact of those emissions that are unavoidable.

Q:

How do you raise the money necessary for this ambitious project that must cost an incredible amount?

A:

Our small income generation team works hard raise the sums needed to carry out this vital work. Much of our funding comes from individual donors and members, who give on a regular basis to support our work. We also enjoy excellent relationships with a number of corporate partners, who recognise the value of working to give back to the planet. These corporate partners vary in size, from small local businesses to large-scale companies like Standard Life and the SECC. Much of our tree planting activity is paid for by tree gift and grove donations. In addition to this, we also offer our supporters the opportunity to sponsor an acre of Dundreggan Conservation Estate – Scotland’s lost world of biodiversity, and our premier conservation project.

Q:

Do you have any connections with any other similar projects in other parts of the Country, or indeed the World?

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We are always keen to share best practice, and we enjoy strong


relations with similar organisations across the world, and particularly in North America and Africa.

Q: A:

What are your long term plans at Trees for Life?

Previously, our work has been focussed on a specific 1,000 square mile project area. We have recently taken a major decision to expand our work across the full scope of the Ancient Caledonian Forest, from Sutherland, to Skye, to the Cairngorms. This means that we are looking to raise more funds, take on new conservation staff, and increase the number of volunteering opportunities available.

Q: A:

Any last minute thoughts you would like to add?

We would be nothing without our volunteers over the last 25 years. With their help, we’ve planted over one million trees, and we’ll establish a million more. Everyone at Trees for Life is ever so proud of the work we do, but most of all, we value those who give of their free time and money to help create a beautiful native, healthy forest for the future! Thanks very much Alex for contributing to our magazine and we wish you much success with Trees for Life. © Photos with kind permission of Alan Watson Featherstone To find out how you can help thw great work of Trees for Life go to: Website: www.treesforlife.org.uk/ email: info@treesforlife.org.uk f: www.facebook.com/treesforlifeuk

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Plant a Tree, In the wild heart of the Scottish Highlands, A unique and meaningful gift. A dedicated tree is a special gift for any occasion, It’s the perfect way to celebrate an event or remember a loved one. When you order your gift, a native tree will be planted for you by Trees for Life in the Scottish Highlands, creating a home for wildlife and forests for the future. We will send you, or the recipient of your choice, a tree dedication pack which includes: •

A colourful certificate personalised with your own message, with a choice of five designs.

Information on the planting of your tree(s).

A window sticker.

An illustrated guide to species of the Caledonian Forest when you plant two or more trees.

It’s £15 to have one native tree planted on your behalf. Each additional tree for the certificate is £5 per tree. Follow the link: http://www.treesforlife.org.uk/helping/pat_life.html

Plant a Grove of Trees You can celebrate a special person or event by planting a grove of eight or more trees in the Scottish Highlands. You can share your grove of trees online with friends and family through your own webpage. We will set up the webpage for you on this website, using your own words and photographs. More trees can be added to your grove online, at any time. Dedications from friends and family will be included so you can see how people have responded. The details of your grove and dedications received towards it will be read out when we plant your tree(s), making this a very special way of supporting us. It costs £50 for your webpage and the first eight trees in your grove. Additional trees cost £5, and you can plant as many trees as you like. It is quick and simple to start your grove. Follow the link: http://www.treesforlife.org.uk/groves/index.html

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Madiha Abdo photographer

Madiha has been keenly interested in photography since childhood, which led to her studying and completing photography courses at Lambeth College and University of West London. Madiha uses photography as a way of connecting with both the audience and her subject. For her, photography is indeed a self-expression that allows her to document the interesting world around herself. Madiha loves black and white photography for she believes it captures the targets in almost magic way, seemingly producing images that are strong, pure and without distractions. Madiha wants people to experience what she feels during her process of image creation and to have fun while viewing her images.

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May we start by saying how much both Jacqui and I love your photography and how pleased we were when you approached us with your work. Q:

How did your love of photography start?

A: I have been interested in photography since my early childhood, perhaps due to the fact that my uncle photographer occasionally used to take me to his dark room, and giving me my first own small camera when I reached the age of 10. This childhood interest in photography led me to the study of photography at both college and university levels. Q: I see that, like me, you love Black and White photography, do you use film or do you manipulate the images digitally? A:

I do use film for my Black & White images.

Q: You also say that “photography is indeed a selfexpression that allows me to document the interesting world around” does your beliefs about animal suffering and being a Vegan influenced your work or choice of subjects? A: Certainly, as I am against causing unnecessary sufferings to animals. Q: The project that caught our attention here at Fresh View were your Middle Eastern pictures, where does this interest or influence come from? Q: I have many Middle Eastern friends of different ethnic and religious backgrounds, who share the same culinary habits. This has given me the idea that, perhaps,

by highlighting these shared foods I might somehow contribute to the making of these people close to each other, thus cementing the understanding and the peace among their communities. My Middle Eastern foods are intended to tell people all over the world something about the culture of a region on which the attention of the world seems focused. The people of the Middle East, which include the Arab world, Israel, Turkey and Iran, might have different religious, ethnic and language backgrounds, but, in spite of that, the traditional foods of their various communities do have much in common. For instance, in the Middle East olives are known as the “sultan of the table” and are highly valued by all the three Abrahamic faiths, namely Judaism, Christianity and Islam. Q: Looking through your Biography we notice that your work has been featured in Vogue Italy, how did that come about? A: Vogue Italia liked some of my image and decided to publish on their online magazine. Q: What is the future for your photography and what can we look forward to seeing from you? A: I hope to be able to move forward as a professional photographer and producing more interesting projects. Thank you Madhia so much for being involved with our work at Fresh View and for sharing some of your recipes and we wish you much success for your future.

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© Madhia Abdo

Middle Eastern Spices Here are shown some of the ingredients of my Middle Eastern foods, including, among others, olives (zaytun), some of which are grinded in a granite pestle, and some very popular Middle Eastern spices, such as, green cardamom (hayl), cinnamon sticks (qirfa), ground cumin (kammun) and chilli (filfil har). In the Middle East olives are known as the “sultan of the table” and are highly regarded, since being blessed in the holy books of the three Monotheist faiths: Judaism, Christianity and Islam.

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vegetable semolina couscous This is a Middle Eastern dish of vegetable semolina couscous that spread from North Africa to the whole of the Middle East, with different names and ingredients. Ingredients:

Instructions:

3 or 4 cups of dry couscous 4 tablespoons of extra virgin olive oil 1 peeled aubergine cut into 1-inch pieces 1 red bell pepper, cut into large diced pieces 2 teaspoons garlic 1 12-ounce lightly washed can of chickpeas 2 tablespoons curry powder 1 14.5-ounce can of diced canned tomatoes with juice 1/4 cup chopped coriander

Use a non-stick medium heated pan and then heat the oil. Then throw in chickpeas. Add aubergine and peppers lightly seasoned with grain-sized salt and freshly ground pepper. Cook for about then minutes until the aubergine is lightly browned on both sides. After adding curry powder and garlic, stir well and add tomatoes. Boil for 5-10 minutes to make sure the vegetables are tender.

Then add couscous and chickpeas and mix all the ingredients together. Season to taste with large grain-sized salt and freshly ground pepper. Sir in coriander and serve it hot. Use diced-fire roasted tomatoes seasoned with medium-sized chilli pepper to give a special flavour.

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Š Madhia Abdo

SHAY/TEA Ingredients: 4 cups of water 3 tablespoons of coconut sugar Large bunch of fresh mint leaves 2 tablespoons of gunpowder green tea leaves. 62

Method: Place in teapot the water, the mint, the sugar and tea leaves Boil the teapot for about 10 minutes Remove the mint and tea leaves Serve it.


© Madhia Abdo

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The Green Backyard “Where I can be me” by Eleanor Jackson

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Do you dream of a place where you can go, a place that welcomes you with open arms, a place on your doorstep, fresh air, nature, cups of tea, gardening, animals like rabbits and turkeys, and a place where you can really be yourself? My place is The Green Backyard, found nestled in the busy City of Peterborough in Cambridgeshire,

and located near to the football The Green Backyard is a place where I Stadium, next to a busy road, which can go by myself, with friends, or with leads directly to the town centre. my son who is always welcomed. He has been introduced to a way of life Standing on the street you can hear that shows him how much there is out and feel the hustle and bustle of there in the world. Established in 2009 everyone’s busy life but as soon as it has become an amazing community you step through the entrance into growing project in only five short the Green Backyard you feel like years, run entirely by volunteers and you’re in the countryside with nature now a registered charity governed by all around you. twelve trustees. 65


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The founders of The Green Backyard are Renny Antonelli and Sophie Antonelli, who along with the trustee’s and volunteers, always have a smile on their face. This amazing team are all doing something really important together, for their community, town, country and world.

and everywhere. My personal favourite spot is the Hub, nestled at the back of the land, a community building that is packed full of artwork, leaflets, artwork and a large table for groups to use.

I have been coming here for approximately four years with my visits a mixture of attending events, volunteering, weeding and cleaning. I’ve also just popped in for a cup of tea, and recently visited the Backyard Food shop to buy my son’s favourite Almond Milk and some very yummy vegetarian pate. My seven year old son has dug up carrots, analysed worms, had a go at pond dipping, eaten too many blackberries, learnt how to make flying birds from feathers and even helped to make a wind turbine. Writing this article, it is hard to put into words and context how many different things you can do, or get out of a place that is on our doorstep, a truly grassroots project that encompasses everything it means to be part of a community.

Renny Antonelli

The Green Backyard is situated on a main bus route with easy access for everyone. Walking through the gates you see the wild flowers in front of you, some Sweetcorn growing to your right and all framed by amazing artwork produced by other grassroots community projects. There is a small “Urban Orchard” and the Backyard Shop, is converted from a shipping container, a pathway leads you Sophie Antonelli past a large pond which is home to some amazing wildlife, there are greenhouses growing delicious tomatoes, a poly If you’re lucky the kettle will be on, tunnel, Woodwork, art and an amazing heated by the rocket stoves outside, and metal man sculpture. whilst you’re waiting for it to boil you can say hello to the rabbits, turkeys and My son runs straight to the small play chickens. area where there is a rope swing, he loves to look at the replica war bunker, I recently spent an afternoon with Sophie in fact he just loves to look at everything to find out more and to see behind the

faces that are so welcoming. Sophie (who makes a really good cup of tea) explained to me how the project came about and what the future holds “it is fundamentally a grassroots project, a community garden that can provide space for individuals, families and community groups to use, and a large community garden that hopes in the future to be completely self sustaining” Sophie spoke of how there is a need to tell people, to raise awareness of the world issues around food, the environmental impact and climate change, “the Greenback yard want to spread their knowledge to the community, to enable people to choose or make small steps in their lives that together will have a greater positive impact to the world around us, not through lecturing but through showing how little things can make all the difference, this could be someone seeing that the compost being used on the site is produced using the garden waste of Peterborough residents that is collected through the council and taken to the composting facilities in Dogsthorpe, it could be someone getting involved in growing produce at the Green back yard, learning and growing in confidence so they start their own small plot in their garden, seeing the wildlife, the bees thriving, seeing nature at its best will show people what we should be striving for in the world”. Sophie explained that “it is important to the project that people go home with the understanding on how they can help themselves, it would not be possible without the community and volunteers, the project just wouldn’t exist”. I spent some time with some volunteers and asked them why they were there, why did they volunteer, why do they keep coming back? Michelle who volunteers in the Backyard 67


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shop started coming to events at the Green Backyard. She feels that there is an importance to having an alternative to supermarkets. The Backyard shop has started off small but with a really good range of fresh produce. They are aiming big and have future visions of a larger shop with a café.

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Alun who originally came down to gain some experience in gardening and is now the charities secretary, he described the project as a wonderful space, “it is so easy to get involved as little and as much as you want”. Stuart in his own words, “got hooked due to the people and their passion”. He now is a Trustee of the charity and heads up the Media side of the project.

Rich, now a trustee, started coming to classes about renewable energy, he found he was gaining experience whilst meeting like minded people. Rich described it as a unique, colourful and happy place and amazing venue for the arts/community events; somewhere that gives character to Peterborough. After talking to them I started recounting


why I was there? At times it’s very hard community projects in towns and cities. to put my finger on it. It is something that only a community project can provide, Unfortunately, after five years of it’s that extra hand, the extra love. building The Greenback yard from scratch, Peterborough City Council have You can walk in feeling low and come confirmed their intents to sell the land. out feeling content and positive. I’ve The project was nominated, and is now learnt about myself, found things that a “community asset” and under the I’ve enjoyed doing that I would never had Localism Act 2011 the council from thought I would and overall it has made giving the intent of selling must give six me realise how important it is to have months for any communities to put in a

bid for purchase. The Green backyard is therefore working hard to raise approximately £750,000 to enable them to purchase the land and secure the future and the visions of this amazing community project. If you would like to donate go to: www.thegreenbackyard.com/donate/ 71


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Eleanor Jackson is a busy Mum who is the Manager of a busy office and in her spare time is the author the blog, Tors Mum. www.torsmum.blogspot.co.uk

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Homemade lingonberry cordial with spices For 2 cocktails

Elegantly Vegan Veronica Stenberg

Is the vegan recipe developer and cookbook author, behind Elegantly Vegan. She gathers inspiration from all over the world, remaking classic dishes as well as developing new interesting recipes. She frequently writes both on her own website and for magazines about a vegan lifestyle. “Dare to try a Nordic twist on your cuisine this year. I’ve developed a set of recipes that are perfect for making when entertaining friends and family. Composed with thought through ingredients to help you save time when shopping and thus reduce both costs and entertaining stress. I hope you enjoy these healthy and flavourful recipes where I have incorporated my Swedish and Finnish heritage. May you have a joyful and peaceful Autumn filled with friends and love.” www.elegantlyvegan.com/blog facebook.com/ElegantlyVegan 74

3 cl Cointreau 4 cl good quality vodka 3 dl lingonberry cordial or juice Shake vodka, Cointreau and lingonberry cordial on ice in a cocktail shaker. Pour into two glasses which are filled with ice cubes. Serve immediately.

lingonberry cordial with spices Yields 7-8 dl. 600 ml frozen lingonberries 600 ml water 14 pcs cardamom pods 1 tbsp dried orange peels 1.5 cm ginger, fresh, thinly sliced Coconut nectar sugar (optional) Add water and frozen lingonberries to a pot. Add ginger, cardamom and orange peels. Bring to boil, and reduce the heat immediately and let the berries and spices gently simmer under a lid for 1 - 1.5 hours. Let the cordial cool off, then strain by using a fine mesh colander. If you find the lingonberry cordial too sour for your liking, simply sweeten it using coconut nectar sugar. If so, ensure the liquid is not too hot, since coconut sugar should ideally not be boiled to retain all it’s nutrients. Use in the cocktail recipe with vodka and Cointreau, or as a sparkly welcome drink by adding ⅓ of lingonberry cordial to champagne glasses and ⅔ of champagne or a cava. Store in a sterilized glass bottle in the fridge. If not used within a few weeks, freeze it as the cordial does not contain any preservatives.


Rye bread with sour cream, herbs and seaweed caviar Makes approx 20 piecs. Ingredients 2-3 slices dark, scandinavian style rye bread with spices (such as coriander, cuminetc) 100 ml vegan sour cream or creme fraiche 2 tbsp finely chopped chives, plus extra for decoration 2 tbsp finely chopped dill plus extra for decoration 2 tbsp finely chopped red onion 1 - 2 pcs radishes, finely sliced seaweed caviar in the colour you prefer Method Cut the rye bread slices into approx 2.5 x 2.5 cm squares. Blend your non-dairy cream of choice with chives and dill. Prepare the decorations. Place the rye bread pieces on a beautiful tray. Use a small teaspoon to place a dollop of the cream mixture on each rye bread piece. Then add decorations to each rye bread piece. I have placed a dollop of seaweed caviar, finely chopped red onion or radish on every other rye bread peace, then decorated them with a twig of dill or piece of chive. Serve immediately cocktail.

with

a

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Š Veronica Stenberg

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Aubergine, cashew & wild mushroom balls flavoured with stout 22 pieces, if made in 2 - 2.5 cm radius Ingredients 2 pcs roasted aubergines 2 pcs potatoes, boiled 400 ml cashew nut flour 150 ml stout 1 pcs red onion, finely chopped 1 pc garlic clove 1 large kale leaf, finely chopped 4 tsp all spice, and more for frying 5 tbsp wild mushrooms (chanterelles), dried, ground to a fine powder in mortar or a food processor 1 tsp sage, dried 3 tsp corn starch (optional) rapeseed oil for frying soy for frying any flour (optional, used when frying) sea salt

Roast in a pre heated oven for 20-30 minutes, on 200 C. Let cool off. Ground cashew nuts in a food processor until you have a coarse and grainy flour. Store in a separate bowl. Add potato, garlic and scrape the insides from the aubergines into the food processor. Process until smooth.

Add onion, kale and any fluid from your pan to the mixture. Add the rest of the cashew flour and work together evenly. Add a few tbsp of cornstarch if the mixture is still wet and let the mixture set for at least 20 minutes. The mixture should be really tough to work with.

Prepare a tray or plate with baking Add oil to a pan, add onion stir. Pour paper and a separate plate with flour, over the stout. Let simmer on medium if you are frying the balls. Create balls heat until half of the liquid is reduced. with wet hands that are approx. 2 cm in Then take away the pan from the stove. radius. If you prefer to fry the balls - coat Turn off the plate. Set aside, and add in flour. kale. To fry - add rapeseed oil and a splash Add half of the cashew flour to the of soy, a sprinkle of all spice and fry the aubergine mixture, while the food balls on lower medium heat for 15-20 processor is still running, then place the minutes,turning them often. mixture into a large mixing bowl. To bake - no need to coat the balls in Directions Roast the aubergines by slicing them Add a few pinches of salt, mushrooms, flour. Add the tray to a to preheated in half and placing them with the cut all spice and sage. Work together oven, 200 C, 20-30 minutes, depending on size, turn at least four times during side down on a oven tray covered with evenly. the baking time. baking paper.

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© Veronica Stenberg

Steamed yellow turnip in dill dressing

Creamed kale south of Sweden style

1 pc medium sized yellow turnip 100 ml finely chopped fresh dill 1 pcs garlic clove, minced 3 tbsp lemon juice, fresh 5 tbsp rapeseed oil sea salt

300 gram kale, roughly chopped, stems removed 500 ml non-dairy cream 3 tsp soy 100 ml stout 2 pc garlic cloves, minced 3 tsp rose pepper, crushed 50 ml flat leafed parsley, finely chopped veggie stock powder (optional) rapeseed oil

Directions Peel the turnip, slice in 0.5 cm thick slices, then julienne the slices. Steam the turnip until tender yet still with it’s firmness preserved, takes approx. 8-15 minutes, depending on size. Prepare the dressing in a bowl by mixing lemon juice, dill, salt and and garlic evenly. Then add the rapeseed oil last and work together. Toss the steamed turnip in the dressing and serve immediately. The turnip taste great cold the day after as well since it’s had time to marinate in the dressing. 78

Add rapeseed oil, crushed rose pepper and garlic to a pot, let the spices blend with the oil while heating up. Add kale and soy and reduce the heat. Fry for a few minutes.Pour over stout, stir. Add non-dairy cream, let simmer together for about 5 minutes. Taste the sauce, add a few pinches of veggie stock if you need more flavour and salt. Taste again and ensure that the sauce is not too salty. Be careful with any extra veggie stock. Add the parsley and let the kale cook on low heat for 15-20 minutes.

Frothy Brown Chanterelle sauce 250 ml non-dairy cream 300 ml wild mushrooms or brown chanterelles, dried ⅓ pc veggie stock cube 3 tbsp flat leaf parsley, finely chopped 0.5 dl stout 1.5 tsp rose pepper, finely ground 1 tsp sage (sea salt) Directions Add non-dairy cream to a pot. Dissolve the veggie stock cube into the pot and heat up the non-dairy cream. Add rose pepper and sage, stir and reduce the heat to medium. Add dried mushrooms, stir. Let cook together for 5-10 minutes on low heat. Add stout and stir. The sauce will become really frothy and airy. Let the sauce simmer on low heat for 10 minutes. Add more stout if you want a sweeter taste and more froth prior to serving.


Makes Approx. 30 pieces 10 pcs Medjool dates, pitted 250 ml cashew nuts, raw 2 pinches of himalayan pink rock salt 4 tsp cinnamon powder 1 tsp coconut oil, raw 0.5 tsp cardamom powder 0.5 tsp clove powder

Chocolate covered spiced cashew & Medjool date balls

For decoration 80g 92% dark chocolate sweetened with coconut nectar sugar, you need to melt 6 pcs Coconut nectar sugar Cinnamon powder Finely chopped nuts Directions Add the cashew nuts to a food processor, give them a quick spin so they are coarsely chopped. Add pitted Medjool dates, coconut oil and process for 1- 2 minutes. Add spices and salt, then blend the mixture until it becomes sticky and a tough dough. The cashew nuts should still be 2-3 mm in size but evenly blended with spices and dates. Form balls the size of cherry tomatoes and place in a jar in the fridge. Wait until the balls have hardened slightly and are cold throughout before you coat them in melted chocolate. Decoration directions Melt 6 pieces of dark chocolate carefully in a water bath. Dip each ball, one and one with the help of two forks and place on a tray with baking paper. Sprinkle with any desired decoration, on top of each ball. When the chocolate have dried completely, add the date balls to a jar and store in the fridge.

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Š Veronica Stenberg 81


Addicted to the sweet stuff

by Jo Hodson

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Cut the cake and cookies, the coke and the candy… there is another way! Let’s be clear on this… going sugar free is not a diet, it’s ultimate focus is not one of restriction, compromise, or calorie counting. It’s a path to clearing the body and mind to create a lifestyle of choice.

We all know that we should eat a ‘healthy diet’ but it’s not always so clear cut on what a healthy diet actually is! The food industry and the media is awash with dietary advice that commonly contradicts itself and changes is so fast it is impossible to keep up. When it comes to refined foods and sugar, it may be easy to spot the ‘known sugars’ …the biscuits, cakes, chocolate, jam, jellies, desserts and sweets…

But what about the hidden sugars in foods that wouldn’t appear a culprit upon first glance. What about… Breakfast cereals, granola bars, salad dressing, ketchup, pasta sauce, canned soups, stir fry sauce along with peanut butter, bread, canned fruit… to name but a few. This really brings out insidious side of the food industry and also shines a light on the socalled healthy low-fat products which are so often packed full of sugars to compensate for taste once the fat has been removed. Then there are the drinks. Sugary liquid is the no.1 reason for obesity in the UK and USA where approximately 33% of our sugar intake comes from beverages. A 500ml bottle of regular coke contains approx. 12 tsp sugar! What is worse is that when sugar is in liquid form the fructose and glucose hits the liver faster, meaning the liver can’t process it to energy and will convert the majority to fat.

The first step to combat cravings is to recognise the pattern of behaviour, then it is a case of replacing the use of sugar as a means of comfort with a healthier habit. Aim for a non-food related habit as a means of distraction.

Whole foods

eaten or, how many biscuits or cakes we’ve had. You may hesitate before ordering a doughnut but the likelihood is that you’ll pick up a bottle of coke without a second thought. The liquid intake generally gets overlooked entirely.

If you only do one thing to boost your health, top of my list would be to cut all the sugary drinks out of your diet for good.

So in effect, what is comes down to is a focus on ‘real whole foods’. The real key is to maintain a diet based on whole foods and avoid anything processed, if you keep that simple guide in mind you won’t go far wrong.

possible. Another approach that I often use is to ask myself ‘could I theoretically make this product at home if I wanted to?’ If the answer is yes then I’m happy to purchase it. If not it stays on the shelf. In filling our kitchen cupboards we embrace the concept of ‘crowding out’, that is adding in so much good stuff into our daily diets we won’t have room to fit in the bad stuff even if we wanted to. At each meal you will load up good foods and crowd out the bad foods… that is ‘stuff yourself silly with kale and you won’t get around to eating chocolate cake!’ Ok, in practice it might not feel that simple…yet! But you get the idea. In cutting out refined sugar, you don’t have to give up sweet things entirely. There are plenty of unrefined sweeteners that are worth experimenting with, that contain nutrients and have a lower GI rating, meaning less of a blood sugar spike and subsequent crash. Some of my favourites include: Brown rice syrup, maple syrup, date syrup, dried fruits (especially dates!). Dried dates blended into a paste is my no. 1 choice for sweetness in a recipe since this is the only true form of whole food sweetener. Whole fruits themselves also offer endless creativity- for example, bananas are a great option for sweetening your breakfast, dessert or a smoothie. Try freezing banana chunks and then blending in food processor for the most amazing naturally sweet vegan ice cream!

Let’s delve into cravings and the emotional connection with food! Many people find they use sweet treats to pick themselves up when they’re feeling low. While it affects both sexes, women in particular are prone to this.

To me, the scariest fact out of all of this is that One way to think of this is to only opt for we often don’t even perceive this liquid sugar manufactured foods with ingredients labels intake at all. When we think about our diet, that you can understand every word, and How many times, for example, have you we tend to think about how much food we’ve labels with as few ingredients listed as

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seen a friend go through a breakup, or suffer any other kind of emotional crises, and the first thing we do to offer support is to go round with a big cake, or a box of chocolates? The first step to combat cravings is to recognise the pattern of behaviour, then it is a case of replacing the use of sugar as a means of comfort with a healthier habit. Aim for a non-food related habit as a means of distractiongo for a walk, or call a friend a chat. There may also be underlying causes as to why your body could be craving certain foods- for example a deficiency in certain vitamins or minerals. Of course this must not be overlooked, but in eating a diet rich in a variety if whole foods, balance is restored within the body.

“The easiest way to stop thinking about cake is to start thinking about something else. Simple, right?” Ok, not necessarily simple but one thing is for sure that thinking about NOT having the food is a recipe for disaster. This is because the brain doesn’t recognise a negative so if we tell ourselves we WON’T eat the cookie, or we CAN’T have the muffin then all our brain hears is ‘cookie’ and ‘muffin’ and gets all giddy with itself. The best thing to do is to distract your self with something else entirely. My personal favourite ‘cravings’ tip of all …nut butter! A dollop of nut butter, particularly cashew butter or coconut butter which both have a naturally sweet taste and a good dose of healthy fats really helps to cut 84


the cravings. I make a cashew blend with vanilla and cinnamon which further give the impression of sweetness without any sugar. Another final quick tip. When a cravings strikes have a glass of water or mug of herbal tea and go and do something else for 20 minutes. Chances are that after 20 minutes the cravings will have gone away or at least reduced to a level of control. Mind over matter. Some herbal teas such as liquorice flavoured teas are also very naturally sweet, so you get the sweet kick and the hydration bonus! Remember, cravings are as much mental as they are are physical. Recognize the cravings when they rise and take a moment to ask yourself ‘what benefit does this food have for me?’ Challenge yourself to see beyond the cravings and all at once you become in control of you diet instead of it controlling you. Jo Hudson is the author and creator of the website and blog “Including Cake” “the food is entirely vegan (I believe this to be the optimum nutritional standpoint), therefore dairy, egg and sugar free (in terms of refined sugars), www.includingcake.com

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Choc brownie trifle Makes a large trifle to serve approx. 8-10 (or freeze half the batch of brownies and halve the trifle Brownie- ingredients: 1 cup packed dates 1 heaped cup courgette puree (I approximated this by using 1 ½ cups smallsh chunks) ¼ cup agave syrup or maple syrup approx ¼ cup water (extra if needed) 2 tsp vanilla extract 1/3 cup oil of choice (I use melted coconut oil) ¼ cup flax seed ¾ cup cocoa powder 1 cup oat flour (I ground some regular oats) 1/4 tsp salt 1 heaped tsp baking powder 1 heaped tsp baking soda 86

Trifle- ingredients: 1 400g tub of non dairy yoghurt or thick whipped coconut cream (use only the thick part of a can whipped) 2- 3 cups worth winter berries (I used redcurrants, blackberries’ and pomegranate seeds) Method: To make the brownies: Blend the uncooked courgette with all the wet ingredients and the flax seed to form a smooth fairly runny paste. Allow to stand for a couple of minutes. Mix the dry ingredients together in a medium bowl and then add the wet. Mix lightly but well to

form a thick soft batter. Add a little extra water if necessary. Spoon the batter into a lined/greased brownie tin and smooth the top as best you can. The mixture should be approx 2cm thick. Bake in a preheated oven at 180C for approx 30 minutes, after 10-15 minutes it is advisable to lightly cover the top of the pan with foil to prevent the top browning before the centre is cooked through. Allow to cool before slicing into 1 inch cubes for the trifle. These can be made ahead of the trifle (these brownies actually taste better the next day) and so on the

day itself just 5 minutes if assembly time is needed! For a smaller trifle freeze half the brownies for another time and reduced the yoghurt/fruit quantities by half to serve fewer people. To assemble the trifle: Add a layer of mixed berries to the bottom of a large servings dish (or multiple single serve glass bowls as per photo), then add a large dollop the yoghurt or coconut cream to the centre. Top with two handfuls of brownie cubes, then repeat the layering process a couple more times as necessary to use all the ingredients.


Spiced rice pud with berries Serves 4

Ingredients: 1 cup rice or pearled spelt (I used spelt) 1 can full fat coconut milk 1 cup boiling water (more as needed during cooking process) 2 tsp vanilla paste 1 heaped tsp mixed spice pinch salt 1-3 tbs maple syrup to taste

Topping: 1 cup berries of choice (I used redcurrants) 1 heaped tbs chia seeds (use white for a prettier appearance) 1 tbs almond or cashew butter 1 tbs sweetener of choice- optional depending on sweetness of berries used Handful of coconut curls for decoration

Method: Add all the rice pudding ingredients to a saucepan and bring to the boil then simmer gently for approx 20 minutes until the rice/spelt is cooked to taste (adapt time according to type of rice/spelt used). Meanwhile, blend/mash the topping ingredients together to achieve a thick creamy ‘sauce’. Allow to sit and thicken further whilst the rice pudding finishes cooking. You can warm the sauce if you’d prefer to serve hot.

Serve the pudding layered in individual glasses with the berry layer on top- serve either hot or allow the rice pudding to cool before assembling the glasses to serve cold. Top with a few coconut curls for decoration. Note: this can be serve chilled but may be more solid and less creamy depending on length of chill time.

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Book Review.....

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The Vegan Pantry

Recipes from the book

I’m not a big buyer of books even in my life as a chef of over 20 years; but I do have key books for specific reading and likes. Most of the time those books are nutritional as over the years I have frequently bought and given away books as my diet changed and evolved over 30 years. I do however, believe, if you are a foodie, love creating dishes, and food that is nutritional as well as being super tasty, then those books are what we look for, The Vegan Pantry is such a book. Dunja Gulin uses her knowledge of Macrobiotics, Raw and Vegan food in a fusion of beautifully presented photographed recipes. Most vegan cookery books are not very well photographed nor do they look like well presented cookery books, this book is beautiful both in presentation, so that you know what you are creating and the innovative recipes to include healthy ingredients while not skimping on flavour ! Dunja also incorporates the rhythms of the seasons into her food, and she has managed to bring a modern up to date approach to macrobiotics with her fusion of raw vegan, something I believe is the way forward with healthier diets and cookbooks. This is a no fuss, straight forward creative and beautifully presented recipe book that should be on anyone’s book shelf that is, or aspires to be, a conscious eater. You don’t have to be vegan to enjoy this book as the dishes are clever recipes you can use for dinner parties, treats, celebrations and just everyday great food! This is a great book for the first time cook and also the seasoned foodie. I asked for 3 recipes to fit in with the season that this issue relates to, but really you can eat these dishes anytime. Seitan mushroom goulash is rich and comforting, whilst the buckwheat crackers allow you to make and store for all the year round with no need to have a dehydrator to make them and the azuki bean stew is delicious, nutritious and quick to make. I’d recommend this as a health conscious, and considered way of eating, whether you are a vegetarian, vegan or just wish to add more plant based foods into your diet... ‘The Vegan Pantry’. ISBN: 978-84975-489-7 RRP: £16.99 US: $24.95 The images are from the book ‘The Vegan Pantry’ by Dunja Gulin and are the copyright of Ryland Peters & Small www.rentajchefa.com/about.php?lang=en

Buckwheat Crackers Buckwheat is a really healthy seed that is often overlooked, but I think it’s a big shame not to eat it from time to time! Try these crackers as a snack topped with chutney or roasted vegetables. 95 g buckwheat 85 g sunflower seeds 100 g grated vegetables or leftover pulp 3⁄4 teaspoon sea salt 1 medium red pepper, seeded 60 g diced onion 1⁄2 teaspoon dried oregano 1⁄4 teaspoon dried thyme 1⁄4 teaspoon dried basil 2 tablespoons ground flaxseed 3 tablespoons olive oil 110 ml vegetable juice or water 40-cm x 32-cm wire rack or baking pan Makes 15 Preheat the oven to 80°C (175°F). In a highspeed blender, mix all the ingredients into a thick paste. Cut a piece of parchment paper

to the size of your oven shelf or baking pan and place it on a smooth surface. Spoon the paste so that it’s about 3-mm onto the parchment paper in a large rectangle. Put the oven rack or baking pan on the edge of your kitchen counter and quickly pull the parchment paper to slide it on. Place the oven shelf or baking pan in the up per part of the oven; turn the heat up to 100°C (210°F), but prop the door open with a folded tea towel, to ensure proper dehydration of the buckwheat. Dehydrate for 2–3 hours. Peel off the parchment paper, and use a pizza cutter to cut the crackers into the desired shape; dehydrate the crackers directly on the oven shelf for another 30 minutes if you want them really crispy. I love them a bit on the soft side, but dry crackers last longer without spoiling. Spoon on your chutney or roasted veggies to serve. 89


Seitan & Mushroom Goulash

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To prepare the seitan. Follow the instructions below, and for the 2 teaspoons of dry herbs or

powdered spices of your choosing, add 1 teaspoon rosemary, 1⁄2 teaspoon sweet paprika and 1⁄2 teaspoon black pepper. Marinate and fry the seitan as instructed. Soak the mushrooms in the water for 30 minutes. Drain them, but save the soaking water for later. Next, chop the mushrooms. Heat the oil in a large frying pan and sauté the onions with the salt over a medium heat until soft. Add all the herbs and spices and the tamari and stir until everything is slightly browned. Add the mushrooms and stir for another 1–2 minutes. Pour in the wine and let it simmer for another minute. Now stir in the fried seitan cubes, and then add the soaking water and cover. Let the mixture boil, and then stir again, before lowering to a medium heat for 5–10 minutes. At the end, dilute the kuzu, arrowroot powder or cornflour in a little cold water and add it to the goulash, stirring until it boils again. Serve over your choice of side, sprinkled with the chopped parsley or spring onion.

Marinating and frying seitan Place the tofu, seitan or tempeh cubes in a deep plate. Put all ingredients for the marinade in a small jar, close and shake.

Seitan & Mushroom Goulash Nothing can beat a plate of hot goulash and creamy gnocchi on a chilly day to comfort and nourish my body and soul. Occasionally I make this dish with just mushrooms, if I don’t have seitan, and sometimes I use tempeh or tofu instead.

For the seitan 290 g seitan, cut into 2-cm x 2-cm cubes For the goulash 10 g dried porcini mushrooms or other dried mushrooms 375 ml water 5 tablespoons sunflower or sesame oil 160 g onions, diced 1⁄2 teaspoon sea salt 1⁄2 teaspoon ground dried rosemary 2 bay leaves 1 teaspoon sweet paprika 1⁄8–1⁄4 teaspoon crushed black pepper or chilli powder tamari, to taste 80 ml cooking wine 11⁄2 teaspoons kuzu, arrowroot powder or cornflour 2 tablespoons chopped fresh parsley or spring onion, to garnish cooked brown rice, to serve Serves 2–3

Pour this mixture over the cubes and mix well so that all the pieces are covered in the marinade. If the marinade turns out overly thick, add 1–2 teaspoons of extra water, just to make it runny enough to cover all the cubes. Cover with clingfilm and let it sit at room temperature for at least 30 minutes. You can also do this a day in advance and let it sit in the fridge. Put a little flour in a bowl and roll each cube separately in it. Be sure to coat the sides of each the cube with flour, but be careful not to wipe the marinade off. It’s also important that the layer of flour is thin, so remove any excess by shaking each cube between the palms of your hands. Layer a tray or a big plate with paper towels, which you’ll use to drain the seitan after frying it. I use a small pot and deep-fry the prepared cubes in a few batches, but if you want you can fry them all at once in a big pan – just make sure you don’t overcrowd it! The oil is ready for frying when it starts bubbling once you drop a piece of seitan in it. Fry the cubes for 1–2 minutes, until golden brown, then drain on the paper towels before using in other recipes. However, you could snack on these cubes as they are, or add them to a salad instead of croutons or make quick skewers, adding pieces of raw or baked vegetables. 290 g seitan or tempeh, cut in to 2-cm x 2-cm cubes

For the marinade 4 teaspoons tamari

1 teaspoon oil of your choosing (aromatic oils like olive or dark sesame work best) 2 teaspoons water 2 teaspoons Dijon mustard (optional) 2 teaspoons dried herbs or ground spices of your choosing 2 garlic cloves, crushed handful of unbleached plain flour or millet flour, for frying 200 g sunflower oil, for deep-frying 91


healing azuki bean stew with amaranth

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healing azuki bean stew with amaranth I can feel my body relaxing and my stomach thanking me while I’m eating this stew! It’s made with only a couple of ingredients, the consistency is rich and creamy and the taste slightly sweet. After travelling, not eating well or a stressful day, this stew will take all your worries away!

Ingredients 200 g dried azuki beans

1 litre cold water 180 g peeled, seeded and cubed Hokkaido or kabocha pumpkin 70 g amaranth 2 tablespoons soy sauce 1⁄2 tablespoon umeboshi vinegar 1⁄2 teaspoon ground turmeric 1⁄2 teaspoon sea salt Serves 2–3

Method Cover the azuki beans with the water in a

saucepan and soak overnight (this is not necessary but will speed up the cooking). Bring them to a boil in the soaking water, then add the pumpkin and cook, halfcovered, over a low heat until the azuki are half-done (about 30 minutes). Add the amaranth and cook until both the azuki and amaranth are soft (another 20–30 minutes). Season with the remaining ingredients and adjust the thickness by adding hot water, if necessary. This stew doesn’t have any oil and provides the body with a lot of well-balanced nutrients. It is a great winter dish when you feel exhausted and need comfort food that is easy to digest.

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A Growing Passion 94


Words like ‘sustainability’ and ‘local’ are often thrown about without really considering how this relates to our everyday lives. Without question, the one thing we all share is a need for food; in fact food is now a powerful currency all over the world with governments courted by powerful food manufacturers who can often exert sway over legislation, the on-going fight for GM labelling being blocked by the major processors is

such an example. The other side of the food issue is the seeming lack of food in many parts of the world caused in most part by poverty but often a case of poor distribution.

and appetite for processed food, allotments have fallen into disuse, and along with failing cooking skills is a lack of knowledge about where are food comes from.

When she told us about the variety of wonderful produce just 5 miles away from our home, all grown for the love of it, we were intrigued and had to see for ourselves.

We have always bought local as much as we possibly can with the result that we are buying more seasonally grown produce, so we were delighted when a friend brought us some beautiful squash grown by her boyfriend’s Since the ever expanding market, parents.

Chris and Sally Peters started growing vegetables as a personal project with one poly tunnel in Sally’s brothers garden, 6 years later they have expanded into a large plot of situated on the edge of a small village in Penwith in Cornwall.

Food was such an important issue during the previous world wars that campaigns aimed at encouraging people to grow their own were seen as an integral part of the war effort.

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It is a wonderful little garden of Eden that seems to be hidden in the most unlikely place behind a row of house, passing through a large gate and down a small leafy road you come across magic!

attract bees. Chris and Sally were obviously a little surprised and appreciative that someone should get so excited by their efforts, which to them is just a wonderful way to spend time. They were genuinely happy to show us around and explain about all The first sign you have that something of the produce growing so profusely in special is happening is the appearance two large poly-tunnels. of butterflies and bees, I asked what the beautiful flowers were dotted Walking in from the sunshine you enter around the place and found out they a warm humid vibrant environment are ‘Cosmos’; flowers that specifically where magic happens. 96

Chris explained. “We did have 3 small poly-tunnels but the storms early in the year destroyed one of them completely so we rebuilt and created 2 large tunnels instead”

year? All of the usual favourites are also grown, potatoes, runner beans and leeks, I spotted my favourite, Rhubarb, and Chris explained that when it dies off it is turned over so that the frost gets at it to encourage As well as the poly-tunnels, they have growth next season. outside plots where they currently have purple ‘Rubine’ Brussels sprouts Another tip from Chris for all you growing that will soon have their leaves growers is to place slate under the stripped back to allow the sprouts to roots to inhibit root growth and grow ready for picking, fancy purple encourage more rhubarb. sprouts for Christmas dinner this


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Chris mischievously called me over to see ‘The Hulk’ an amazing dark green very knobbly huge squash sitting amongst the foliage, last year they grew a squash that weighed 19lbs (or 8.6 kilos)!! Sally was showing Jacqui around the poly-tunnels and it is staggering the sheer number of squash or courgette varieties that they grow. One that I had never seen that caught my eye was the ‘Turks Turban’ a kind of two in one squash with a striped (turban) top, other varieties were Squashkins (a cross between Crown Prince and Butternut), Zucca, Zucchetta, Jumbo pink banana and spaghetti squash. The tomatoes were getting towards the end of their season but there was still an impressive array of varieties such as tiger and black tomatoes, so tasty picked straight from the vine, yum. I commented that it must be an enormous job to keep the plants watered especially through the very warm long summer we were having this year? Chris explained that at first it was a big job until someone donated a few tons of strawberry compost that has the effect of holding moisture so that you need to water less often. The water was contained in big containers filled daily from the local Godolphin River, all done completely legally, all Organic or ‘Orgasmic’ as Chris described it; Chris found that you can take a certain amount of water from the river without cost, so free water. The watering is carried out from runs of pipes with sprinklers operated by a pump. I got very excited by the many varieties of my favourite, chillies and peppers, growing profusely, 100


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‘Long John peppers’, ‘Diablo’ very hot! And ‘Yum Yums’ a hybrid mixed mini bells sweet Pepper. Sally explained that as a rule of thumb, chillis that grow upwards are hot and downward growing chillies are milder. Jacqui excitedly spotted some Cantaloupe Melons, Russian Cape gooseberries and Physalis or Chinese lanterns that the bees love. Chris and Sally sell some of their produce from the side of the Road at Gweek with an honesty box for you to leave your money. I think it is fair to say that we came away totally excited and motivated by what Chris and Sally are doing with a love for producing Organic fresh produce, sustainability in action. We are looking forward to visiting Chris and Sally again soon to see what other goodies they are growing. in their own personal garden of Eden

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Chef Camillo Sabella

B

orn and raised in Bensonhurst, Brooklyn, Camillo’s passion for cooking was inspired by his mother’s talent and joy in making food filled with love.

As a teenager Camillo industriously worked in restaurants honing his skills; by the age of 18 he had enrolled in The New York Restaurant School (now part of The Art Institutes). There he studied culinary arts and baking, spent time studying abroad throughout Italy, and graduated with honors. Early in his career, Camillo worked several stints at notable New York City restaurants, including Café de la Gare, The Plaza Hotel, and Fashion Café where he was sous chef for special events, working along side ‘90’s Supermodels Naomi Campbell, Cindy Crawford, and Christy Turlington. Throughout his career, Camillo has worked for numerous catering companies, including Ernest Klein & Company, where he was in charge of specialty foods and catering. He was especially thrilled to cater for a frequent client, the recording artist Aaliyah. Camillo’s path to the vegan lifestyle began while working as a private chef. Within in a few months of cooking for the couple, they decided to adopt a vegan diet. Camillo took to the challenge, researching the basics of vegan cooking to create meat-free versions of his recipes, from tofu ‘chicken’ cutlets and pasta ‘bolognese’ to a luscious chocolate cake. After the couple moved overseas, Camillo then began working at Lifethyme Natural Market where he furthered his passion for creating vegan desserts that support special needs diets and healthy lifestyles. Alicia Silverstone and Parker Posey were frequent clients. While at Lifethyme, Camillo was featured on the Food Network’s “Wedding Weekend” for his organic, vegan wedding cake. During this time, he was also a featured chef instructor at The Natural Gourmet Institute’s popular ‘Friday Night Dinners’ series. Camillo was soon baking for the city’s premiere glutenfree, vegan, kosher bakery, BabycakesNYC. He then went on to develop and produce a line of vegan-baked goods for Peacefood Café.

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The owner of Vegan Divas recruited Camillo to work on developing their initial line of vegan-baked goods, receiving rave reviews. Time Out New York cited his signature cinnamon-sugar donuts as donuts ‘You need to know about.’ In 2011, The Kabbalah Centre NYC commissioned Camillo to develop special events dessert menus as well as vegan, organic, kosher meal options. Camillo started at the Centre fulltime as Sous Chef & Pastry Chef, further exhibiting his specialized baking talents – becoming known for his divine, gluten- and sugarfree Lemon Drop Tart, which was a certain Queen of Pop’s favorite treat. While at the Centre, Camillo expanded on his catering experience while developing a deeper knowledge of keeping a kosher kitchen. Camillo currently has a line of vegan-baked goods, soups and sandwiches available at Jack’s Stir Brew Coffee in NYC and in Amagansett, NY. He lives in the West Harlem section of New York City

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Kale Quinoa Avocado Serves 6. quinoa 1 dry cup, pre-washed water 2 cups avocados 3 Hass, ripe kale 1 bunch, washed, drained, pat dry and julienned olive oil 2 Tbsp.+ ¼ cup lemons 4 red onion ½ small, peeled, then chopped in small dice chives 4 Tbsp., washed, pat dry and chopped scallions 4 Tbsp., washed, drained and chopped (white & green parts) pine nuts 4 Tbsp. jicama 1 small root, peeled and julienne pear* tomatoes 1 dry pint, assorted colors if possible, halve each tomato oil-cured black olives ¼ cup, pitted salt ¼ tsp fresh ground black pepper edible flowers 1 sm. Pkg. Directions: In small saucepan, add the quinoa, water and salt. Bring to boil then lower to simmer. Cover and simmer about 15 minutes until grains are translucent and spiral-like germ is visible. Once done, transfer to large bowl and set aside to cool. Olive Caviar: Place olives in food processor with ¼ cup olive oil. Pulse until caviar-like (I.e., grainy) consistency. Transfer to small bowl and set aside. Salad mixture: In a separate large bowl, add kale, 2 Tbsp. olive oil, juice of 1 lemon, zest of 2 lemons, red onion, chives, scallions, pine nuts, ½ the jicama, and tomatoes. Mix well. Add ½ of the Olive Caviar mixture. Mix well. Add cooled quinoa. Mix well. Season with salt and fresh ground black pepper to taste. To serve: Carefully cut avocados in half. Remove pit and carefully scoop avocado from skin so that the avocado half remains intact. You’ll have 6 avocado halves. Place on decorative serving platter (or use individual plates). Squeeze juice of 1 lemon over avocados in order to keep avocados from turning brown and sprinkle avocados lightly with salt. Cut skin off 2 lemons and divide segments. Set aside in small bowl. Spoon salad mixture over middle over avocados. Place remaining jicama over salad. Using remaining Olive Caviar, decorate platter as you like (E.g., brush mixture onto platter for an elegant design). Arrange lemon segments on Olive Caviar. Decorate with edible flowers. or cherry tomatoes Recipe courtesy Chef Camillo Sabella © 2014

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Gluten-Free Banana Choc-Chip Bread Preheat oven to 350oF. 1 non-stick loaf pan. Brush bottom and sides lightly with canola oil. Instruction: peel and core 2 large Granny Smith apples, cut into ½ in. dice, line small sheet tray with parchment paper spread apples on paper and roast at 350oF for 25 minutes. Wet Ingredients ground golden flax seed meal BOILING HOT WATER

Quantity 2 Tbsp. 3 Tbsp.

Instruction: Place 2 Tbsp. flaxseed in large bowl. Add 3 Tbsp. BOILING HOT WATER. Whisk until smooth. Let sit for 10 minutes. After 10 minutes, add the below ingredients: ripe bananas roasted Granny Smith apples

3 large + 1 large set aside (see above)

Instruction: Place 3 ripe bananas and roasted Granny Smith apples in food processor. Process until smooth, then pour into large bowl containing flax mixture. Next: coconut sugar ½ cup vanilla extract 3 Tbsp. maple syrup 4 Tbsp. canola oil 1/2 cup rice milk 1/2 cup vegan chocolate chips (grain sweetened) 1/2 cup chopped walnuts 1/2 cup pumpkin puree (organic, canned) 1/4 cup Instruction: Whisk all Wet ingredients until smooth and creamy. Dry Ingredients Place in a large bowl: Bob’s Red Mill All Purpose Gluten-Free Flour cocoa powder Bob’s Red Mill Gluten-Free Oats kosher salt baking soda baking powder ground cinnamon coconut flakes

Quantity 2 cups 2 Tbsp. 1/2 cup 1/2 tsp. 1 tsp. ¼ tsp. 1 Tbsp. 2 Tbsp.

Instruction: Whisk all Dry ingredients until mixed. Add Wet mixture to Dry mixture. Whisk well. Pour mixture into loaf pan. For decoration, slice 1 large ripe banana into thin slices and place on top of mixture. Bake on middle oven rack for 35 minutes. Rotate pan and bake an additional 35 minutes. Cool bread in pan on wire rack for: 30 minutes, then turn out bread onto rack and cool an additional: 30 minutes. Slice when cooled and enjoy! Recipe courtesy Chef Camillo Sabella © 2014 110


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Jacobs Ridge

Horse Whispering &Tranquil Retreats in Spain

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Jacobs Ridge

is a centre for Horse Whispering, Horse Therapy, Yoga Retreats, Meditation, Musical Therapy, Vegetarian / Vegan / Raw Classes and so much more. Every class and course directly supports the animals at the sanctuary, where you also find pigs, of all shapes and sizes, goats, geese, ducks, chickens, dogs and cats all of which play a part in the events. In 2011 Lynn and Julian Nicholson were fortunate enough to be given the opportunity to foster a beautiful young horse named Jacob. He had a very difficult start in life and had been tied to a tree for all his life, he was undernourished and neglected. The amazing people at Easy Horse Care Rescue Centre rescued him and due to his nature and his boisterous ways, they were seeking a foster home for him and asked if they would like to have him live with them. He quickly settled in and became a part of their family. Circumstances changed and they moved a little further south in Spain and obviously Jacob went with them. He was joined by Nero , a beautiful black donkey with a very strong character. They became the best of friends. As the months rolled by they met their new neighbours. One of those neighbours was an ageing horse breeder. He was finding the care of his horses very difficult and made the decision to sell all of his horses. They were in a poor state. He had arranged to sell them to the meat market. When Lynn and Julian found out about it they couldn´t stand by and see these beautiful animals destroyed. So they rallied around, made financial sacrifices and agreed to take all of his horses. “The learning curve was huge as was the food bill! To be honest we struggled financially but kept them fed and housed. 4 of the rescue horses were in early stages of pregnancy and unfortunately one of the mares miscarried very early. The remaining mares have since given birth so we now find ourselves with 14 horses and 2 donkeys” During a particularly difficult financial period they were faced with the very real prospect of having to move the horses on, “they were literally eating us out of house and home and the pressure was immense. So we had to get our thinking caps on”. They made a commitment to all the horses and to simply give up was just not an option. So they devised a plan. Jacobs Ridge is that plan in action...

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Jacqui spoke to Lynn and Julian to find out more about this incredible project that is saving and caring for these amazing creatures.

Q.

You have homed 14 horses and 2 donkeys, that is amazing, are the gifts with nurturing and looking after these horses ?

A.

Where to begin with that question? To see horses, donkeys in fact all animals, change in front of your eyes is the gift. You see horses walking with their heads down, sad, broken and confused to seeing them with their heads held high running around the land free, full of energy and life, that is the gift they give us, being themselves. With the horses we rescued from slaughter, they had been fed a diet of lemons, oranges and straw so it was a challenge to detox their systems and get them back to health and with four of them in foal when they arrived, it was vital that we put their nutrition first and made sure it was correct. One of the mares lost a foal shortly after arriving, stress induced, but the remaining three went onto having three healthy foals. These three mark the end of their breeding days, year after year, and to see them playing together, knowing that they would never have been born had they gone to slaughter, is another gift that we never grow tired of seeing. All of our animals are a gift, they bring so much just by being them. Jacobs Ridge is a place of positivity which we want to share. 114

Lynn and Julian Nicholson


Verity in the morning mist 115


Q.

I have worked with horses in healing both for and with myself, but also healing rescued horses for clients, such an incredible gift and horses and donkeys have wonderful playful characters and are incredibly calming to be around. Please tell us more about what Horse whispering and Horse therapy means and what people can expect when they come to the centre.

A.

I think the simplest way to answer this is to say, “Horse Whispering” is a form of training for the horse, rider and carer. It is a way to better understand the horses and how they communicate. It means the traditional method of “stick and fear” is replaced with understanding and gentle manipulation. It makes for a far stronger and healthier relationship between rider, carer and horse. I would never want any animal to do something for me because it is fearful and horse whispering or natural horsemanship certainly does not work from a place of fear. “Horse Therapy” is something quite different; it is primarily for the student and is a respectful “ask” to the horse for help. Horses communicate in a very different way from us, almost telepathically. A very sensitive creature that will pick up on all the subtle signs and signals that we give off. With Horse Therapy, whilst working with a specialist, those signals and signs are reflected back to you and it poses many questions of us as to the reasons. An extremely revealing exercise and one that is 100% horse friendly. The horse becomes your teacher. 116


Lynn on Maurice

Lynn with Nero 117


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Q.

Do you have many people coming to you to strengthen the connection with their horse? And what does this entail?

A.

To start with we are concentrating on working with the horses that are here and teaching the skills so that visitors can take those skills back with them to apply to their own horses. The first events start in 2015, but we know from our volunteers that each of them leave taking something with them, be that a better understanding of themselves, a better understanding of animals and the very best result for us is that people leave becoming a vegetarian or vegan! This really demonstrates the purpose of what we are doing, to enable people to develop a connection with animals, to understand that every horse, donkey, pig, goat, chicken, goose, duck and so on is each an individual with their own personalities and who deserve to be treated accordingly. All the food served here is vegetarian, vegan or raw so not only do people get to build a connection they also get to experience that being a non meat eater does not mean just eating lettuce (yes, some people really thought that!) We have wonderful reviews on our food and that goes to strengthen the cause when it comes to helping people change their views and lifestyle choices.

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Joel and Nathan, volunteers (also next page)


Q. A.

Do all your retreats include working with the horses Lynn ?

Yes, they do! When we created Jacobs Ridge we wanted to include the animals, particularly the horses, but in a way that helped them grow and develop without over working them. All the events will have a connection with the horses, be that with a full moon meditation with the horses, walking with the horses or simply being with them within your own space, they will be there and the right horse will be there for the individual too. We will also have a fire pit here so that in the evening you can sit by the fire, relax, unwind and think through the day, a time for reflection. The horses bring so much out of you, we encourage people to talk with the horses, in your own private space, you find yourself telling them about your problems as you stroke them and feel them, and then, instinctively, you find yourself telling the horse how you are going to deal with the problems. They are the best therapy in the world and most certainly the best listeners! FV. Thank you so much for sharing your incredible work with the readers of “Fresh View� we wish you much success. To donate please go to: www.facebook.com/PigVillage www.jacobsridge.com www.facebook.com/jacobsridge twitter.com/gojacobsridge info@jacobsridge.com

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Living Breathing Life-loving SkinCARE

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If you wouldn’t eat it...Why would you put it on your skin?

as my hormones are changing just vanished within days of using the 3 key products, and a little goes a long way.

My skin was left feeling smooth, nourished and so soft, I use the cleansing balm every evening to remove and nourish my skin from dirt, this in itself hydrates rather than strips my skin like so many other for Organic products made locally cleansers do, then I use Oleo Active in Scotland, (at that time I lived Facial Moisturiser to hydrate my in the Highlands) I came across a skin through the night, I find I need website for a product whereI could this now, especially as the weather actually go and visit its producers. I has changed and we live close to have always been a great advocator the Sea, so my skin requires extra of Artisan businesses that are hydration. unique instead of following trends and copying just to bring another In the morning I use the Essential brand to the market. Beauty Serum which is just

I feel this is the question we should all be asking about not only what we put in our bodies but also on it. Live Native produce skinfood visionary products that have revolutionised the market and inspired quite a few others. I have watched this company grow over the years and delighted to say that Live Native Living Skincare products, have a truth, a simplicity, and a delicious ability to create, smooth, silky I look for authenticity, integrity, flawless skin.................how many passion and a belief in what people brands truly deliver this promise? in business are doing, I feel it is a true extension of how we live our The “Beauty Industry” or shall we lives and when I met Vicky and Ian say the vanity industry is a multi on the Isle of Skye 7 years ago it was billion £/$ business and with so a breath of fresh air and the vision, many products on the shelves, in attention to detail and integrity is magazines and on-line, it leaves still very much alive today. people confused as to what they should buy, would buy, or could 7 years on the line has evolved, buy if they could afford it. the tweaks have been made with attention to the feedback that I at The price tag is important to us that time helped with whilst we sold all, but can you place a price on a the products in our Organic Vegan product that feeds the largest organ hair salon in the Highlands. of your body, your skin? It is after all the same principle as who you Our skin changes as we age and buy from, where you buy from may also be affected by where we and how ethically sourced the live, the products are beautiful ingredients that go into your food to use, and work with being so are, and so it should be for your potent due to the live ingredients. skincare routine. Having not used the products for a while my skin was happy when I became aware of Live Native I reintroduced the products once some 7 years ago whilst searching again. The blemishes I had noticed

Q

Live Native is a unique product and one of a kind. What inspired you to start creating Live Native and when did you create your very first skincare product?

A

I began to make my own skincare about 6 months after adopting a raw vegan diet. I had a moment when the penny dropped and I thought If I am taking such care over the food that I am eating, why am I not taking equal care over the food that I am giving to my skin?

We have irrevocable evidence now that a range of chemicals from our daily skincare are absorbed not only into our skin, but also into our blood, tissue and even breast milk. divine and has the most incredible Knowing this to be the case surely intoxicating smell of Rose, my it makes sense to only nourish our absolute favourite. skin with pure, healthy, toxin-free skincare! Later Ian and I thought What I love about Live Native to take this a step further and create products are that they are unlike any a range of uniquely pure living products I have used previously, skincare, from enzyme-active and when you start to drink vegetable truly effective botanic super-foods juices for the first time your body and Live Native was born. soon starts to ask for the nutrient dense liquid that feeds your cells and Pushing beyond organic, we set body, Live Native products create stricter standards for how our exactly the same feeling on your raw ingredients are processed skin, they feed your skin and leave minimally and at low temperatures you feeling nourished, soothed and - to enjoy the effective skin care rejuvenated. solution that nature has so elegantly provided. Speaking with Vicky was lovely, she has such knowledge about not A Homeopath and clearly an only her own products but as all Alchemist, do you feel your true Alchemists show, the unique Homeopathic background gave gift of creating magic using Gaia as you a solid foundation on which her canvas. So in her own words to create products to feed the skin, you can get a feel for who is behind body and soul? this truly beautiful Living Food Skincare. Absolutely! I am fortunate enough to have found my passion for

Q

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healthy living early in life, and was free and fairly traded… It took me manager of a busy health shop in nearly a year to source our fresh, Edinburgh by the time I was 21. unpasteurised organic Aloe vera juice. From there I received a solid grounding in diet, nutrition, herbal Organic Aloe vera is considered to medicine, aromatherapy and be too unstable to use fresh, and for classical homoeopathy, in which I skincare you could only find the later qualified. I drew upon 16 years dry, powdered form, reconstituted of such experience when designing with water when formulating. the first Live Native moisturisers. There is an unequivocal difference in It was my desire to use only raw, the efficacy of pure, freshly squeezed edible, vegan organic ingredients Aloe vera juice compared with dry, that not only nourished the skin but powdered and reconstituted. had proven therapeutic properties too, without resorting to the use Of course using such fresh of preservatives, fillers, binders, ingredients results in skincare with colours, artificial fragrances, a slightly shorter shelf life than most even water or alcohol, that seem commercial brands. And because I ubiquitous in todays’ skincare chose to use a base of virgin coconut ranges.

We spend a lot of time educating and informing people about our paradigm shifting approach to skincare. So it can be a struggle but we really believe this is the way skincare should be made, and we will continue to push the envelope, because we believe in what we do.

Q A

Why a Live/Raw product and what are the benefits?

Q A

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Q

Amazing ingredients in your Living skincare, I bet you The benefits of a raw vegan had fun sourcing those. What has lifestyle are well documented evolved in the ingredients from – greater health and vitality from when you started? flooding our cells with oxygen, vital enzymes, structured water and I began with the idea to nutrients – while reducing exposure produce pure, raw skincare to heat-generated carcinogenic using a few ingredients with a compounds such as oxidized-fats long history of proven therapeutic and acrylamides. So the reason for benefit, where the base ingredients themselves are active and not inert.

A

“I have fallen in love with a great skincare line called Live Native”

As a homoeopath I know that healing energy comes in many forms, and we endeavour to imbue our hand-made SkinFoods with a high healing vibration by using cruelty-free ingredients imbued with positive intent, love and gratitude. This vibration would not be possible if we were to use ingredients that had been derived from, or tested on animals. oil and raw shea butter, instead of cheaper, fragile light oils combined To bring such a unique with water and emulsifiers, our product to one of the world’s skincare can liquefy in hot climates largest markets and with a trend and needs to be kept cool (Scottish for live/raw products - were there summers are not a problem)! challenges along the way with breaking new ground? So we have deliberately stepped away from convenient, inferior, Yes, and there still are. Being mass market formulations, to a brand whose philosophy embrace the challenges our living is somewhat maverick makes us skincare brings, in the belief that far from mainstream! One early we will reach enough people who challenge was searching world- understand our passion and share wide for ingredients that met our our desire for premium, toxin-free, exceptional criteria – raw, vegan pure living SkinFoods. organic, wild-harvested, cruelty-

and family. One lovely customer was accused by a colleague of having fallen in love one morning after using our Essential Earth Cleanser and Native Intense Facial Moisturiser for the first time. She replied “I have fallen in love – with a great skincare line called Live Native”!

starting Live Native was to produce living skincare that gave the skin the same kind of benefits. I was sure that we would see great improvement in the health and appearance of the skin if it were nourished with simple but effective cold-pressed oils, unpasteurised floral waters, hydrating fresh aloe vera gel and antioxidant-rich raw ingredients, instantly recognizable and ready for assimilation by the skin cells.

Now that I am confident that we have achieved that, I enjoy finding new and innovative plant-derived ingredients to incorporate into our living base, to further enhance their specific therapeutic benefits - like a bio-ceutical! ie. Better ageing, reducing redness in rosacea prone skin, stimulating high quality collagen production etc. Lately I am so excited to have found a new range of ferment-derived ingredients with powerful antimicrobial and skin conditioning effects, and will be incorporating those into our current formulations in the very near future.

We like to support small specialist producers of raw ingredients who understand the importance of nontoxic low-temperature extraction, The feedback from our many happy and who share our ethical values. customers has proven my initial I love the stories of our suppliers: theory! Some even report effects that women’s co-ops in Morocco and are instantly noticeable to friends Ghana, native Nepalese herbalists,


South American producers who support local orphanages and save endangered tree species. How can you not feel good when enjoying such positive relationships with supplier and customer?

Q

What can we expect from such a Pioneering brand in the future?

A

Live Native is a lifestyle for us, not a job. We’d like to bring more of our passions and interests into Live Native – open retail shops, a spa, a retreat, an animal sanctuary – a raw yoga retreat with spa and animal sanctuary! We hope to grow, to inspire a ground swell of informed consumers/ advocates about the benefits of better living skincare. And if (when) our company does eventually prosper we are happy to be bringing such healthy, clean, guilt-free skinCARE to the market; enriching people’s life and health - and caring for more than just our skin.

Web: www.livenative.com/ Live Native Ltd Juniper Cottage Macbiehill Farm West Linton EH46 7AZ Phone: +44 (0) 1968 661 670 Fax: +44 (0) 1968 661 670 Email: info@livenative.com 125


PURE NATIVE CLEANSING BALM with rosehip

Dissolves everyday dirt and grime, make-up and excess sebum to thoroughly unblock clogged pores and leave your skin soft, nourished and naturally protected. Daily cleansing with Pure Native Cleansing Balm dissolves everyday dirt and grime, make-up and excess sebum; thoroughly unblocking clogged pores to leave your skin soft, nourished and naturally protected. Daily use will minimize enlarged pores and treat bacterial conditions resulting in noticeably smoother skin. USAGE: With clean dry hands, gently massage a little cleansing balm onto dry face and neck. Place a very warm, clean and damp washcloth over treatment area to steam open pores and release impurities for a truly deep cleanse. Then, rinse clean the washcloth in hot water, wring out and gently wipe face to remove dirt, oil and dead skin cells. Finish by pressing a cold washcloth to your face to close pores and excrete any remaining impurities.

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HANDMADE USING THE FINEST AVAILABLE TOXIN-FREE RAW VEGAN ORGANIC AND FAIRLY TRADED INGREDIENTS ( 90% organic ) USE: Morning and night. Can be used to remove make-up including eye make-up. KEY INGREDIENTS: Coconut oil, Calendula, Rosehip oil, Carrot oil, Neem and Bog myrtle. THERAPEUTIC BENEFITS: Deeply cleansing, healing, anti-bacterial and regenerative.


NATIVE INTENSE OLEO-ACTIVE FACIAL MOISTURISER with immortelle designed in collaboration with Nina Horvat at Eko Pleme SkinCare in Slovenia

Superior facial moisturiser formulated to nourish, smoothen and rapidly restructure ageing skin at a cellular level. A superior facial moisturiser formulated to nourish, actively smoothen and rapidly restructure stressed or ageing skin at a cellular level. A superior facial moisturiser combining nature’s purest, most effective living botanical ingredients formulated to actively smooth, nourish and rapidly restructure stressed or ageing skin at a cellular level. Rich with care-intensive antioxidants to significantly reduce the visible signs of ageing accumulated from everyday environmental, lifestyle and seasonal stress. A superior facial moisturiser combining nature’s purest, most effective living botanical ingredients to rapidly restructure, firm and smoothen stressed or ageing skin at a cellular level. Rich with care-intensive antioxidants to significantly reduce the visible signs of ageing, accumulated from everyday environmental, lifestyle and seasonal stress. Handmade Native Intense Moisturiser, combines only the finest raw vegan organic skincare oils, omega-rich butters and a dynamic cold-blend of dermal-nurturing botanicals such as

Oleo-active Pomegranate, rejuvenating Immortelle, energizing Co-Q10, Rosehip, Seabuckthorn and Acmella Oleracea extract to provide proven wrinkle-reducing performance – all sweetly fragranced with Jasmine, Sandalwood and Immortelle organic essential oils. USAGE: Melt a small portion in the palm of your hand then gently pat onto your face. Use sparingly, daily, morning and or night for all skin types. HANDMADE USING THE FINEST AVAILABLE TOXIN-FREE RAW VEGAN ORGANIC AND FAIRLY TRADED INGREDIENTS ( 92% organic ) USE: Daily, morning and/or night for all skin types especially dry, mature or combination KEY INGREDIENTS: Acmella Oleracea, Oleo-active Pomegranate, Rosehip, Seabuckthorn and Argan oil THERAPEUTIC BENEFITS: Superior anti-ageing, oleo-active, antioxidant rich and four-season protection 127


ESSENTIAL BEAUTY SERUM with rosehip & seabuckthorn

Antioxidant boost with living botanicals to restore radiant skin tone and texture for a beautiful complexion. Antioxidant boost with living botanicals actively restore radiant skin tone and texture for a beautiful complexion. Essential Beauty Serum is a deliciously light and absorbent therapeutic serum to replenish and restore dermal suppleness, reduce wrinkles, stretch marks and scar tissue for healthy radiant skin tone, texture & complexion. A beautifully light and absorbent therapeutic serum designed to replenish and restore dermal suppleness for a healthy radiant skin tone, texture and complexion. Live Native Essential Beauty Serum is a totally nourishing facial serum and antioxidant boost complete with a potent combination of enzyme-rich living botanical oils and anti-ageing omega oils 3, 6, 7 and 9 that promotes active rejuvenation of the skin on a cellular level. Use sparingly for all skin types, especially dry or mature skin. USAGE: For best results, cleanse face beforehand with Live Native Essential Earth Cleanser. Then massage 3-4 drops of Essential Beauty Serum evenly over face and lips taking care to pat gently around eye area. Use spritzer toner afterwards to aid serum absorption.

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Essential Beauty Serum can also be used as a stand-alone moisturiser in the morning and/or night to replace heavy night creams or as an additional antioxidant boost underneath Essential Woman Moisturiser. Allow 5 minutes before applying make-up. Helps reduce wrinkles, stretch marks and scar tissue. Use sparingly. HANDMADE USING THE FINEST AVAILABLE TOXIN-FREE RAW VEGAN ORGANIC AND FAIRLY TRADED INGREDIENTS ( 97.5% organic ) USE: Summer and winter. Morning and/or night, under moisturiser or instead of moisturiser. KEY INGREDIENTS: Argan oil, carrot oil, rosehip, white tea extracts and sea buckthorn. THERAPEUTIC BENEFITS: Soothing, regenerating, antioxidant & carotenoid rich, anti-ageing and naturally UV protective. Live Native is offering a 10% discount for readers Use the code FreshView10, Valid until the end of Jan 2015


Living Breathing Life-loving SkinCARE 129


Body Conscious Get Label Savvy Jacqui Deoir

W

hat goes into your face and body products is as important as the ingredients that appear in your food.

Caryatid by Modigliani

There are thousands of chemicals in your hair and skin products, many of which are being absorbed through your skin and into your body.

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your products, and what they do. With each of the next few issue we will bring you the best in products to fit everyone’s budget,

health. According to the Environmental Working Group (EWG) Skin Deep Database, fragrance mixes have been associated with allergies, dermatitis, respiratory distress So you are label savvy you and potential effects on the will now be able to make a reproductive system. It can considered, compassionate be found in many products and conscious choice. such as perfume, cologne, conditioner, shampoo, body wash and moisturizers.

Parabens.

Parabens are widely used preservatives that prevent the Phthalates. growth of bacteria, mold, and A group of chemicals used yeast in cosmetic products. in hundreds of products to Sounds good, right? increase the flexibility and softness of plastics. Don’t be fooled by the Not so fast, they do more words ‘Organic or Natural’, that. Parabens The main phthalates in as chemicals can, and are, than hidden in these misleading possess estrogen-mimicking cosmetics and personal care properties that are associated products are dibutyl phthalate titles. with increased risk of breast in nail polish, diethyl phthalate in perfumes and lotions, and Go to your bathroom and cancer. dimethyl phthalate in hair pick up any of your cosmetic chemicals are spray. products, take a good look These absorbed through the skin at the ingredients listing and see if you can find the words and have been identified in They are known to be ‘parfum’ or ‘fragrance’, biopsy samples from breast endocrine disruptors and ‘Sodium lauryl sulphate, tumors. They can be found have been linked to increased Formaldehyde, and the list in makeup, body washes, risk of breast cancer, the deodorants, shampoos and early breast development goes on. facial cleansers. You can in girls, and reproductive Chances are you will see also find them in food and birth defects in males and females. not one but a few of these pharmaceutical products. ingredients listed in your daily Unfortunately, it is not products. Have you ever Fragrance. stopped to think what they This particular category is disclosed on every product are, why they are used and pretty scary, because what as it’s added to fragrances (remember the ‘secret what they really mean? does ‘fragrance’ mean formula’ not listed), a major anyway? loophole in the law. They Many of these synthetic can be found in deodorants, chemicals are known skin This term was created irritants, skin penetrators, and to protect a company’s perfumes/colognes, also hair endocrine disrupters, and are ‘secret formula’. But as the sprays and moisturizers. carcinogenic. consumer you could be Here are some of the ingredients you may find in

putting on a concoction that Triclosan. contains tons of chemicals Tricolson is widely used as that are hazardous to your a antimicrobial chemical


which is a known endocrine disruptor -- especially thyroid and reproductive hormones, and a skin irritant. Studies raise concerns that triclosan contributes to making bacteria antibiotic-resistant.

preservatives (FRP’s) are used organic alcohol commonly in many cosmetic products used as a skin-conditioning to help prevent bacteria agent. growth. It is classified as a skin irritant This chemical was deemed and penetrator. It has been as a human carcinogen by associated with causing The International Agency for dermatitis as well as hives in Research on Carcinogens humans -- these sensitization (IARC) and has been effects can be manifested linked to occupational at propylene glycol related cancers: nasal and concentrations as low as 2 nasopharyngeal. percent.

There also wasn’t enough supporting evidence that washing with antibacterial soaps containing triclosan provides any benefit over washing with regular soap and water. It is known to cause allergic skin reactions and it may also Tricolson can be found in be harmful to the immune toothpastes, antibacterial system. It can be found in soaps and deodorants. nail polish, body washes, conditioners, hair shampoos, Sodium lauryl sulfate cleansers, eye shadows, and nail polish treatments.

Sodium laureth sulfate

Also known as SLS and SLES This surfactant can be found in more than 90 percent of personal care and cleaning products (think foaming products). SLS’s are known to be skin, lung, and eye irritants. A major concern about SLS is its potential to interact and combine with other chemicals to form nitrosamines, a carcinogen. These combinations can lead to a host of other issues like kidney and respiratory damage. They can be found in shampoo, body wash/ cleanser, mascara and acne treatment.

Toluene.

avoid these nasties! We decided to start with something all of us use every day, ‘body washes and soaps’. All of the products have been tried or used by us and tested so that we are familiar with both the quality and the producers.

Some of the products that It can be found in moisturizers, follow also have some nice sunscreen, makeup products, discounts available especially conditioners, shampoo and for ‘Fresh View’ readers. hair sprays.

S

o not ones to just deliver the bad news, ‘Fresh View’ will be looking into the best products for to use to

(The ingredients information has appeared previously in many articles papers and web posts).

A petrochemical derived from petroleum or coal tar sources. You may see it on labels listed as benzene, toluol, phenylmethane and methylbenzene. Toluene is a potent solvent able to dissolve paint and paint thinner? It can affect your respiratory system, cause nausea and irritate your skin. Expecting mothers should avoid exposure to toluene vapors as it may cause developmental damage in the fetus. Toluene has also been linked to immune system toxicity. It can be found in nail polish, nail treatments and hair colour/bleaching products.

Formaldehyde. Formaldehyde and the other Propylene glycol. f o r m a l d e h y d e - r e l e a s i n g Propylene glycol is a small 131


UK based Aromawakening

Aromawakening is the cottage industry business founded by Grainne Nash and her partner Geraint. Grainne is a qualified Aromatherapist and Reflexologist which has given her a solid foundation of knowledge in creating their boutique Organic skincare range. “Nature provides us with an abundance of ingredients which can be hugely beneficial to the health of our skin. We pride ourselves in making all of our products from scratch! All of our base products are handcrafted from raw materials, this takes a lot of patience and care. Therapeutic Aromatherapy oils and Organic plant infusions are combined with rich mineral moisturizers which come from nature such as Cocoa & Shea Butter. The products are oil based and have not been exposed to high temperatures. This maintains the delicate nutrients of each ingredient which makes the products intensively nourishing, healing and restorative for the skin�. Organic skincare, handmade vegan soap, 100% free from harmful preservatives and synthetic ingredients, Cruelty free for beautiful skin and will be happy to create something unique for you, so bespoke too. All of the products in the Aromawakening range are made with only the highest quality certified Organic Essential Oils, natural Organic Plant Oils and fair trade Organic Tree Butters. The products are oil based and have not been exposed to high temperatures. This maintains the delicate nutrients of each ingredient which makes the products intensively nourishing, healing and restorative for the skin. The products are made by hand in small batches to ensure freshness and quality.

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Adzuki & Oats Herbal Facial Scrub Bar I use this on my body and it is lovely.

The benefits of adzuki beans are not just limited to their nutritional value; they are also great for our skin. Adzuki beans are commonly used in Japanese skin care for their beneficial and mild exfoliating properties. Oats are also a wonderful ingredient for skin treatment. This humble cereal possesses an anti-inflammatory, antioxidant, anti-itch and many other impressive properties whilst also being gently exfoliating. This fresh creamy facial bar boasts many luxury ingredients which are hugely beneficial for the skin such as Babassu Oil, Rice Bran Oil, Olive Oil and Cocoa Butter. Cleansing, soothing and rich in anti-oxidants with the wonderful fresh herbal aroma of Rosemary & Lavender. ÂŁ3.95 85g

Oriental Spice Vegan Soap Natural Handmade Vegan soap, inspired by a love of the East. Activated Charcoal & Anatto Seed give this bar its exotic colours. A wonderful bouquet of citrus, herbs & flowers combine to create a fresh uplifting aroma. It has a spicy edge with warm sweet undertones. Charcoal has been used medicinally for millenia. It gently draws impurities from the pores and smooths the skin. Shea & Cocoa butter give this soap its lovely creamyness. I have added a generous amount of Apricot Kernal oil to this recipe for its amazing skin softening and nourishing qualities. The fluffy lather comes from the Organic Coconut & Castor oil in the recipe. Rich creamy soap for beautiful skin. A fabulous bar for both him & her, this bar looks stunning in any bathroom. ÂŁ3.95

Sweet Citrus Summer Vegan Soap Creamy Handmade Vegan Soap, this nourishing bar has many wonderful properties for the skin, With an added generous portion of Apricot Kernel oil & Shea Butter to smooth and soften the skin. The Coconut Oil & Castor oil give this bar a lovely fluffy lather. Gently scented with gorgeous oils of Lemon, Sweet Orange, Lemongrass, Bergamot, Lavender & Clove. Reminiscent of sweet warm summer days. It smells divine! The rich orange tones in this soap come from Annatto seeds, which I infuse in oil to release the wonderful colour. This soap comes in a re-usable cotton drawstring bag. A lovely treat for yourself or gift for a loved one.

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Be Naturally Body Beautiful with [A’kin] Restore a natural healthiness to your skin and reveal its true radiance from within with the [A’kin] natural skincare, hair care and body care range from The Purist Company. Pure, safe and highly effective, the extensive range of body washes, moisturisers and hand products has been formulated to mimic the way the skin behaves naturally with optimum results. Created in nature’s healing garden and crafted in Australia, each product in the [A’kin] range contains a blend of hand-picked, pure botanical (plant-based) active ingredients, many of which are certified organic. They are all carefully selected to work in synergy with each other, whilst retaining their purest form to maximise benefits for radiant and healthy looking skin. Each ground-breaking product is ingredient rich, suitable for vegans and 100% natural botanical aromatherapy. The range is also formulated without parabens, sulphates, ethoxylated and petrochemicals cleansers, propylene glycol, silicones, phthalates, mineral oils, DEA and artificial colours, animal ingredients and is animal testing free.

Natural Body Washes

The [A’kin] Aromatherapy Body Washes are super-gentle, soapfree body washes that are ideal for everyday use and come in five fragrances to suit your mood. Ideal for use on all skin types, these fabulous body cleansers are guaranteed to leave skin feeling silky soft, time after time. [Akin] is offering a 20% discout for Fresh View readers, quote ‘Fresh14’ www.akinbeauty.co.uk

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[A’kin] Sandalwood Body Wash This natural sandalwood body wash combines a synergistic blend of softening cleansers with Australian Sandalwood essential oil for a body wash that is gentle yet effective. Cleansing through it’s non-drying, soap free body wash formula, it leaves skin feeling revived and refreshed. 500ml: £14.50

[A’kin] Very Gentle Unscented Body Wash This unscented, uniquely pure, non-drying skin cleanser is pH balanced to help soothe and calm very dry, sensitive and fragile skins. Enriched with plant based softening cleansers which work to gently moisturise even the most sensitive skin. Ideal for people with fragrance allergies, skin will look & feel softer, smoother, refreshed and comforted. 500ml: £14.00

PureMAN Energising All-in-One Hair and Body Wash ORANGE + CARDAMON AND CLOVER FLOWER OIL Save time and money with [A’kin] PureMAN Energising All-in-One Hair & Body Wash. A star performer in the [A’kin] PureMAN range of natural skincare for men, the All-in-One Hair and Body Wash has a blend of five concentrated cleansers combined with Ginseng, Orange, Clove and Cardamon to help leave your skin and hair feeling clean and smelling fresh. Ideal to use daily in the shower. Top of Form 150ml, £9.50

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1994: A pioneering vision Meet Charlotte, mother and nurse, and her 2-year-old daughter Sandra, who was battling multiple skin allergies and eczema. Charlotte says, “There are many motivations behind an entrepreneurial spirit – to be your own boss, make money or start something new. For me the motivation came from wanting to help treat the eczema and allergies that Sandra was suffering with.

1997: Green People is born

With drive, resilience and passion Green People was founded in 1997. From the very beginning Charlotte’s principles meant that product performance and ethical practice were never sacrificed for profit. With a promise to never use aggressive ingredients or synthetic chemicals such as sodium lauryl sulphate (SLS), parabens, phthalates, petrochemicals, alcohol (ethanol) or synthetic fragrances or colourants in our products, Green People was born.

1999: Setting the standards

Determined to introduce regulation in an industry where you only need 1% of natural ingredients to call your products ‘natural’, Charlotte approached the Soil Association to encourage them to form standards for organic health and beauty products. Charlotte was, in 1999, invited to be on this committee, designing the first standards for organic beauty. Charlotte, and later Green People’s Cosmetic Scientist Ian Taylor, played a huge role in setting natural & organic cosmetic standards.

Today: We’re Green People!

17 years on, with a wealth of knowledge and experience Green People is proud to offer over 100 certified organic products in high performance award-winning ranges for all of the family including specialist skin conditions. Our products are packed with over 90% active natural and organic ingredients to protect, nourish, balance and, most importantly, respect your body. Green People are offering £5 off when you spend £25. Use the code GPFRESH www.greenpeople.co.uk

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Vitamin Shower Gel 200ml £10.95

An organic shower gel offering natural cleansing and nourishment and a little luxury every day – bursting with nutrients, vitamins and minerals, Ideal for use in shower or bath A delicious medley of essential oils to uplift and pamper. A little goes a long way! Contains Organic Avocado, Almond, Mandarin & Bergamot Green People Vitamin Shower Gel is made without SLS/SLES, parabens, methylisothiazolinone, methylchloroisothiazolinone, phthalates, alcohol (ethyl alcohol, ethanol), colourants and artificial fragrances to bring you the purest shower gel that nature can offer. Suitable for people who may be prone to eczema and psoriasis.

Organic Homme 5 Cool Style Shower Wash 125ml £10.50

Invigorating certified organic and natural hair and body wash Energising and refreshing, great for morning showers and after sport. Yucca cleanses hair and body without stripping natural oils. Pineapple enzymes combat dry, flaky skin and scalp. Fresh, cooling scent Contains Organic Marshmallow, Yucca, Pineapple, Mint & Eucalyptus Organic Homme 5 Cool Style Shower Wash is made without SLS/SLES, alcohol (ethyl alcohol, ethanol), parabens, methylisothiazolinone, methylchloroisothiazolinone, phthalates and artificial fragrances to bring you the purest shower gel that nature can offer. Suitable for people who may be prone to eczema, psoriasis, acne or skin blemishes

Vitamin Boost™ Shower Wash (125ml) £10.50

Give hair and body a boost with warming and detoxifying Vitamin E, Cypress and Clove. Great for use after swimming and sports, it retains the skin’s natural oils essential for healthy skin. Certified organic hair and body wash for men Organic Cypress, Seaweed & vitamin E Organic Homme 6 Vitamin Boost Shower Wash is made without SLS/SLES, alcohol (ethyl alcohol, ethanol), parabens, methylisothiazolinone, methylchloroisothiazolinone, phthalates and artificial fragrances to bring you the purest shower gel that nature can offer. Suitable for people who may be prone to eczema, psoriasis, acne or skin blemishe

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Boris Lauser

renownED Raw Vegan Chef in Bali

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Magic Bali - a paradise for vegan and raw food

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We are so pleased to see Boris back in our magazine as he provided us with our first ever cover image on Issue One in December 2013. Boris is a friend and inspiration to us here at ‘Fresh View’ with his inspirational dishes and just his sheer exubriance and dedication to healthy vibrant live food. Boris is an acclaimed raw chef, who first trained at Gabriel Cousens Institute The Tree of Life in Arizona and then, after having worked several times with other famous raw food chefs at the high end yoga teacher training Radiantly Alive in Ubud, Bali, he also graduated from the gourmet raw food Matthew Kenney Academy in the United States. In this feature he shares the details of the wonderful retreats that Boris is involved with in, the Magical world that is Bali, a real paradise on earth. Bali, the land where real magic still happens, where you wake up in the mornings to the mystical sounds that fill the temples all over the country, where you feel your body tingling from all the good intentions that disperse and fill the space around you when the Balinese place their offerings, and thank the Gods during their daily ritual. Bali is the land that reminds you of the true essence of live, of gratefulness, mindfulness that breaks our Western concept of time and space, because when you are there you feel as if neither exists. It is exactly this country that raw chef and culinary artist Boris Lauser from Berlin chose to come back to every year at the end of January to hold his one week culinary raw food retreat in one of the most pristine areas of Bali.

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The retreat takes place at the beautiful resort ‘Gaia Oasis’, tucked away in the quiet and picturesque North of Bali where mass tourism hasn’t arrived yet and where the best and biggest coconuts, where


Bali is the only place, where true change happens”, says Boris, “It’s not just about raw food, it’s a holistic journey, where you can truly connect to the essence, but don’t worry, it’s not a silent detox week, but filled with joy and fun”.

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the most amazing wild cacao grows not to speak about hand harvested cashews, the sweetest mangos, papayas, rambutans and mangosteens and more than anything else, amazing nature and beautiful people. With its two resorts, a mountain resort and a beach resort (only 10 minutes away from each other) this resort offers a variety unlike any other place. As Boris explians, “In this one week retreat, we will be preparing food together on a daily basis and I will talk about my personal experiences and share all my knowledge I accomplished during the last 3 years. We will be based in the mountain resort, surrounded by beautiful organic gardens, stunning views, access to a salt water pool and a beautiful yoga. Access to the beach resort will be provided by motorbike rides or taxi service provided by the resort. We will spend time in both places so you will get the maximum experience of the quiet mountains and the lush beach resort with access to the spa and the seaside restaurant�. But not only will you prepare and eat the most delicious food, sourced from local growers, but also will there be daily yoga and meditation, trips to the Big Tree Cacao and Cashew Farms, and weather depending, early morning dolphin watching, permaculture garden tours, preparation of Jamus, local herbal concoctions, traditional Balinese dance performances and much more. Set up in a way that completely supports the local community, parts of the resort reside directly at the sea, which offers great sunrise dolphin watching, a seaside restaurant area and a big yoga shala. More private and magical, the second part of the resort is tucked back a few minutes, spread widely through the massive organic gardens covering the hillside just behind the sea. Participants will stay in one of the beautiful double bungalows, some of them growing rambutans into their outdoor bathrooms. During his retreat in Bali, Boris teaches all his knowledge, he gathered over the past six years of experience as a raw food chef. You will learn a vast amount of recipes, tools and techniques and all you need to know about a healthy and simply delicious raw food lifestyle. Three daily gourmet meals, daily courses, many extra curricular trips to cacao factories, organic gardens, other raw food factories and resorts as well as local herb courses lead by Balinese healers, traditional temple ceremonies and more will wait for you in this small little paradise. And of course, there will be time to relax, enjoy the beach and the traditional Balinese Massages. www.balive.org www.balive.org/b-alive/raw-food-retreat-bali-jan-2015/

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Festival Friends

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Buy any of the last four back issues www.freshviewmagazine.com

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Calling all Vegan/Animal Welfare Animal Rights businesses Charities and groups. The Great Yorkshire Vegan Festival 2015 is looking for stall holders to fill their 150 stall spaces. If you are interested in holding a stall at the event or sponsoring please email info@yorkshireveganfestival.com for more information.

Would you like to help by being a Volunteer? Victoria Bryceson, the Organiser would be grateful for your help “We would be very grateful to anybody who can help for any length of time on the day itself or to anybody that can help us with promotion of the festival in the run up to the event via social media or handing out flyers�. Please contact Victoria Bryceson, the Event Organiser of The Great Yorkshire Vegan Festival 2015

info@yorkshireveganfestival.com www.yorkshireveganfestival.com/ www.facebook.com/YorkshireVeganFestival www.twitter.com/veganfestival1

Gluten free soy free vegan Available in Waitrose and Booths www.DeesWholefoods.co.uk 149


‘eat’ ‘The recipes from Fresh Vegan Magazine’ FREE with every Annual Subscription

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Fresh View Issue 5  

Coming soon, Issue 5 of fresh view (formerly fresh vegan) Amazing images, articles, features and information for an ethical cruelty free l...

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