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I've lost count of the amount of people who ask "What does lúcuma mean?" I usually reply "It's a south American fruit that we get in the UK as a dried powder" Lúcuma tastes like maple syrup mixed with sweet potato so you can image the culinary possibilities of an ingredient like that. Banana smoothies taste like cookies, vegan chocolates taste more creamy, raw desserts taste like they've been baked....Why am I telling you this? Because finally we have an article about Peru - the land from which the lúcuma fruit comes from! Peruvians so love lúcuma that it's one of their most popular flavours for ice cream. Just add some lúcuma powder to frozen banana and blend in a vitamix to see what I mean. Although we aren't delving deep into the culinary side of Peru as much as its mystical wonders in this issue, it's nice to have a connection to the land that gave us our name. Winter in cold countries can be harsh, that's why we've got loads of comfort food recipes and inspiration to get you through these gloomy months. Let's get the vegan party started! FOUNDER/EDITOR STEVEN NICOLAIDES

COVER AND INSIDE COVER ART STEFANIE C. HASLBERGER CASIEGRAPHICS.COM CASIEGRAPHICS

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a n o l e c r a B Vegan travel Guide WORDS LAUREN LOVATT LAURENLOVATT.COM LAUREN_LOVATT

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lona has be come One o f E u r o p e 's v e ga n destin ations since its surreal a nd ico n ic look actuall y co m e s f r o m a v e g e ta r ia n - Architec t

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oni Gaudí Park Güell //Ant

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✷ Gaudí House Museum

✷ Park Güell ✷ Gaudí Experiència ✷ Bellesguard Gaudí

Gràcia EI G DE SA IN T JO

Hammock ❢ Juice Station

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Eixample flax & Kale (porter)

✲ Teresa Carles ✲ flax & Kale Cathedral of Barcelona ✷ ❢ petit brot ✿ FERMENT 9 Restaurant l'Hortet veggie GAREN

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VEGAN BARCELONA

Spain's vegan scene has exploded in recent years with Barcelona leading the way. Known for setting worldwide cocktail trends and hosting some of the world’s best restaurants, this culinary flare has trickled into the ether inspiring a new wave of plant passionate people bringing new concepts to life and making Barcelona one of the vegan capitals of Europe. With breathtaking architecture, inspiring art galleries, endless sunshine and beaches you can enjoy a long weekend or stay here for months and still not get bored of what Barcelona brings to the table. I spent the beginning of 2018 based in Barcelona teaching plant based cooking and together with over 30 hungry plant based students, we've explored this city and sampled all of its vegan delights, so here's the hit list of our best places to eat!

Rainbow Raw vegan chees

ecake // Vacka

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Wander away from the Gaudi architecture and find some headspace. This quirky cafe has a refreshing laid back vibe nestled up in Gracia – a walkable get away from the sites where you can become at one with the local hipsters. They do an array of healthy hearty vegan food with mind-blowing waffles made from only good stuff topped with home made vegan cheese. From Roquefort to feta this cheese and this place is nuts! Carrer de Sèneca, 4, 08006 vacka.es vacka42

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VEGAN BARCELONA

Green Spot

Where do I start. This place is known to turn even the most straight and narrow chefs vegan! All I can say is it’s a must. Dress nicely, order the gluten free bread with black salt and try the sweet potato pasta with truffled macadamias with a perfectly dressed miso salad on the side and you’ll be one happy traveller. C. de la Reina Cristina 12, 08003 encompaniadelobos.com/en/ the-green-spot/ thespotbarcelona

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VEGAN BARCELONA

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FLAX & KALE TALLERS

Flax and Kale

An icon of plant based cuisine in the city recognised by the Instagram crowd. Teresa Carles had a few restaurants in this group including her ‘Stairway’ juice bar, ‘Teresa’s’ the original, Flax and Kale with a gorgeous rooftop terrace and a New Flax and Kale all day Brunch – which is definitely the one to go to. If you want an out of this world vegan and gluten free pizza washed down by a green juice and a ‘nice’ cream adorned with raw cake this is the place for you. FLAX & KALE TALLERS, Carrer dels Tallers 74b, 08001

FLAX & KALE PASSATGE DE LES MANUFACTURES Sant Pere Més Alt 31-33 08003 FLAX & KALE À PORTER Passeig de Gràcia, 11, 08002 teresacarles.com/fk

flaxandkale

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VEGAN BARCELONA

Gazpacho soup

Grilled potato

'OLD PORT SHIPS' dips

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VEGAN BARCELONA

BarCeloneta Sangria Bar Unless you’re dining at the tapas bars and overdosing on tombet and patatas bravas it can be hard to eat vegan in a more traditional way. Barceloneta has tried to offer just that. This little bar is tucked away near to the beach and offers a whole menu of vegan sangrias alongside vegan style tapas and their infamous vegan aliens. Don’t ask just order! Carrer de Sevilla, 70, 08003 bar-celoneta.es bar_celoneta

ngria

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VEGAN BARCELONA

Petit Brot

Petit Brot means little seed and is Barcelona’s only Raw vegan café serving a good selection of organic drinks, sprouted probiotic salads and even a cheesecake made from parsnip. The couple who run this place are always around and offer a changing menu ‘del Dia’ (menu of the day) at a good price. This little spot is a home from home when you are looking for somewhere to while away a day, take a group or just eat well whilst on the move. Carrer del Dr. Dou, 10, 08001 petitbrot.com

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ENSALATA DEL SOL // PETIT BROT


white cabbage pizza with turmeric and Kalamata granita // HETTA

Hetta

For a more memorable experience, walk through the kitchen and greet each chef before sitting in a gorgeous open plan restaurant and watching the magic happen. Although, not strictly vegan, Hetta (meaning heat in Swedish) has a menu centred around how ingredients are cooked. You can try carrot curry (hot), hummus(raw) and salad (roasted) amongst many other things. This place is part of the Tribu Woki group which offer handy plant based supermarkets with cafés – great to visit for picking up weekend groceries. Passatge Marimón, 5, 08021 tribuwoki.com/reservar-hetta hetta_cuisine

Shops An absolute must to visit the world’s only shop dedicated to fermentation Ferment 9. Your eyes will be opened to a whole new world of gut health. I am obsessed with this place going daily to pick up coconut Kefir, tepache and Kimchi. Don’t miss it, your mind, body and soul will thank you. Just around the corner is ‘The Living Food’ for a plentiful range of health food products and their own vegan cheese and, if you’re hoping to cook at home, get fresh produce from Santa Caterina Market, Europe’s famous food market La Boqueria or handy eco heaven Veritas. Honestly, a vegan guide of Barcelona could fill a book so just a few others to mention include; Hammock – to swing in hammocks and eat peanut butter, Green and Berry for a decent cake, CatBar for burgers, Sesamo for a place that showcases veggies in a cool way. *14

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y E l k a O z a G VegAn e d r a G t n Ava GAZ OAKLEY FROM CARDIFF, WALES, STARTED AVANT-GARDE VEGAN IN FEBRUARY 2016. GAZ'S YEARS OF EXPERIENCE IN BUSY KITCHENS HAVE BROUGHT A NEW LEVEL OF PROFESSIONALISM TO THE PLANT BASED CULINARY WORLD. GOING VEGAN IN 2015 REIGNITED GAZ'S PASSION FOR FOOD AND SERVED AS AN OUTLET FOR HIS CREATIVITY. HIS INTRICATE AND INVENTIVE RECIPES HAVE ATTRACTED A HUGE GLOBAL AUDIENCE ON SOCIAL MEDIA PLATFORMS. What are some of your favourite cooking ingredients? Which one ingredient couldn’t you live without? My favourite cooking ingredient has to be sweet smoked paprika & the food I couldn’t live with out is plantain. Is there an underrated ingredient that vegans should be using? Yes, tempeh!! What’s a typical snack for you at home? Nuts and fruit are my go to snacks! Which recipe are you most proud of in each of your books? Sriracha Meatballs from Vegan 100, its so quick, simple & tasty. ‘Jaffa cakes’ from Vegan Christmas, I was overjoyed when I was able to recreate Jaffa cakes, I loved them before going vegan & my vegan version taste even better! 16

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Which recipes are the surprise hits with the audience? On YouTube surprisingly my high protein meal prep videos go down really well, I use my experience from weight training before going vegan to put together a 16 meal plan packed full of plant based protein. Do you feel any pressure on instagram now that you have a large following, and if so how do you deal with it? More pressure on YouTube to be honest, just to keep the standard high & keep creating unique content. Which global cuisines inspire you the most and which countries would you like to explore on a culinary adventure? I am really inspired by South Indian food, just love the depth of flavour they achieve. I'd love to visit India.

Where did the name ‘AvantGarde vegan’ come from? One of my old head chefs would whisper "that's Avant-Garde Gaz" when I was plating up my food on the hot plate during service trying to wind me up. When I was looking for a name for my Instagram, I realised avant-garde vegan hadn’t been taken. So I just went with it! What’s in the pipeline for you, do you want to open your own restaurant one day? Yes I would love too, when I hit 1 million YouTube subscribers I will announce my first restaurant and of course I would love to have my own TV show!

AVANTGARDEVEGAN.COM AVANTGARDEVEGAN PHOTO ADAM LAYCOCK


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GAZ OAKLEY

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M PEPPERY

GAZ OAKLEY

P UR PLE SOUP

VEGAN | GLUTEN FREE

RECIPE GAZ OAKLEY PHOTO SIMON SMITH

This is the deepest purple soup made from red cabbage and red onion. Red cabbage is so nutritious and not many people know how versatile it is – this soup is a great way to celebrate it. The thyme complements the flavour perfectly, and the balsamic and apple add delicious sweetness. SERVES 5

red onions 2

medium red cabbage 1

large sweet apple 1

extra virgin olive oil 2 tbsp fresh thyme, leaves picked 4 sprigs

vegetable stock 750ml (3 cups)

almond milk 470ml (2 cups)

balsamic vinegar 2 tbsp

salt and pepper pinch TO GARNISH

slices of apple, slices of apple spoonful of “Creme Fraiche” (see page 17 of Vegan 100)

sprinkling of fresh thyme leaves and chopped chives LONG GONE ARE THE DAYS OF VEGAN FOOD BEING DULL. 'VEGAN 100' IS BOLD, VIBRANT AND GORGEOUS. WITH EMPHASIS ON FLAVOUR. FROM KENTUCKY FRIED CHICK'N AND FILLET "STEAK" WELLINGTON TO CHOCOLATE TART AND SUMMER BERRY MOUSSE CAKE, IT'S ALL INCREDIBLE-TASTING FOOD THAT JUST HAPPENS TO BE VEGAN. AVANTGARDEVEGAN.COM

AVANTGARDEVEGAN

1. Peel and slice the onions roughly but just make sure all the pieces are a similar size so they cook evenly. 2. Peel the outer layers of the red cabbage and give it a rinse. Cut it in half, then half again. Shred the cabbage quarters evenly. Grate the apple flesh, avoiding the bitter core. 3. Preheat a large saucepan over a medium heat and add the olive oil. 4. Once hot, add the onion, cabbage and apple. Follow this with a pinch of seasoning and the thyme. 5. Seasoning early helps build a depth of flavour. 6. Cook for around 4 minutes, stirring often to avoid anything burning.

7. The mixture should have halved in volume after 4 minutes and it’s now time to add the stock, milk and balsamic vinegar. Give everything a good stir, then pop the lid on. 8. Simmer for 10–15 minutes, then check the red cabbage is soft. If so, start to blend. For this type of soup,I am not too bothered about how smooth it is; in fact, it’s nice with a bit of texture, so by all means use a hand stick blender as it’s a lot easier. 9. Once blitzed, check one last time for seasoning. I sometimes add an additional sprinkling of cracked black pepper as it works really well with the red cabbage. 10. Serve the punchy peppery purple goodness topped with fresh apple slices, a spoonful of creme fraiche and a sprinkling of thyme and chives.

EXTRACTED FROM VEGAN 100 BY GAZ OAKLEY (QUADRILLE, £20.00)

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GAZ OAKLEY

D E T S U R C B HER R E W O L F I L U ” cA E S E E H C “ K & LEE

N FREE * G LU T E VEGAN | EY AZ OAKL RECIPE G ITH M S N O PHOTO SIM 20

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GAZ OAKLEY

heioensalyye,ast. c d n a y m is is crea , miso and nutrit s well.

Thnks to the coconut milkan, I like to add leek anch. SERVES 4

cauliflower, cut into florets 1

leek, sliced into 1 2cm (3/4 inch) rounds

tha elshm ely cru , being a W a d d a l ov Of co urse ead crumbs on top br The herby

FOR THE “CHEESE” SAUCE

coconut milk 400ml (14fl oz) tin

nutritional yeast 5 tbsp

raw cashew nuts, 80g (½ cup) soaked in water

shallot 1

white miso paste 1 tbsp

non-dairy milk 6 tbsp

lemon juice from ½ a lemon sea salt and pepper pinch

garlic clove 1

bay leaf 1

fresh thyme 2 sprigs

lemon juice 100g (1 cup)

FOR THE HERB COATING

fresh parsley handful

fresh rosemary 2 sprigs

fresh sage leaves handful

fresh thyme 4 sprigs

rapeseed oil 3 tbsp

1. First up, preheat the oven to 170°C (340°F) and heat a large saucepan of water until boiling. Add the cauliflower florets and leek slices and blanch for 3 minutes. 2. Meanwhile, put all the sauce ingredients, except the bay leaf and thyme, into a blender and blitz until smooth. 3. Lift out the cauliflower and leek with a slotted spoon into a bowl and set aside. Discard the water, place the pan back on a low heat and pour in the blended sauce. Add the bay leaf and thyme. 4. Clean out the blender and quickly blitz together the herb coating ingredients until you have fine crumbs. 5. Add the cauliflower and leek to the hot sauce, stir to combine everything, then tip the mixture into a 15 x 23cm (6 x 9in) ovenproof baking dish. Sprinkle over the herby breadcrumbs. Bake on the bottom shelf of the oven for 20 minutes, or until the topping is golden brown. Keep an eye on it – you don’t want it to burn. Serve straight away.

* If gluten-free breadcrumbs are used

OVER 70 AMAZING VEGAN RECIPES FOR THE FESTIVE SEASON AND HOLIDAYS, FROM AVANT GARDE VEGAN.VEGANS AND VEGETARIANS EVERYWHERE WILL HAVE THE BEST HOLIDAY PERIOD EVER WITH GAZ OAKLEY'S FANTASTIC ALTERNATIVES TO THE TRADITIONAL TURKEY AND TRIMMINGS. AVANTGARDEVEGAN.COM

AVANTGARDEVEGAN

EXTRACTED FROM VEGAN CHIRSTMAS BY GAZ OAKLEY (QUADRILLE, £15.00)

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GAZ OAKLEY

te

The Ultima

C s a m t s i Chr Roast VEGAN

RECIPE GAZ OAKLEY PHOTO SIMON SMITH

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GAZ OAKLEY

SERVES 6 COOKS IN 150 MINUTES FOR THE “BEEF” WET INGREDIENTS

vegetable oil 2 tbsp

FOR ROASTING cider the remaining 260ml (1 cup)

onion, finely chopped 1

orange 1

leek, finely chopped 1

garlic cloves, crushed 2

onion 1

sea salt 1 tsp

garlic cloves 2

cracked black pepper 1 tsp

bay leaf 1

cinnamon pinch

allspice pinch paprika pinch

ground nutmeg pinch

dried sage 1 tbsp

dried rosemary 2 tsp

dried cranberries 30g (¼ cup)

dried apricots 50g (½ cup)

chestnuts, 100g (1 cup) peeled and cooked

vegetable stock 500ml (2 cups)

fresh thyme handful & rosemary sprigs

miso paste 1 tbsp

balsamic vinegar 2 tbsp

*cranberry and 4 tbsp orange sauce ready-made vegan 320g (111/4oz) puff pastry block FOR THE GLAZE

maple syrup 3 tbsp

non-dairy milk 3 tbsp

cider 240ml (1 cup) vegetable oil 4 tbsp from a 500ml FOR THE GRAVY (2 cup) bottle cornflour (cornstarch) 2 tbsp vegetable stock 240ml (1 cup) water 4 tbsp miso paste 1 tbsp *CRANBERRY AND ORANGE SAUCE DRY INGREDIENTS Makes 360g (13oz) vital wheat gluten 250g (2¼ cups) fresh cranberries 300g (3 cups) chickpea (gram) flour 3 tbsp grated fresh ginger 1 tsp FOR THE SPICE RUB small cinnamon stick 1 cayenne 1 tsp Braeburn apple, grated 1 allspice 1 tsp caster (superfine) sugar 200g (2 cups) dried sage 1 tsp fresh orange juice 240ml (scant 1 cup) dried rosemary 1 tsp 1. Heat all the ingredients in a heavybased dried tarragon 1 tsp saucepan over a low heat with the lid on. Cook for 15 minutes, stirring often. 2. The sauce will keep for 4 weeks in the fridge in a sterlised jar.

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C mas, t is r h C is This iterally! l . .. p u d e p all wrap s we all love are in this rmoae.st

GAZ OAKLEY

o ur d flavo urs assy flavo ucculent an s The Christm o s ’s It . n lingto “beef” wel

1. Make the “meat” dough. Heat the oil in a nonstick frying pan over a medium heat. Fry the onion, leek, garlic, seasoning, spices and herbs for 2–3 minutes.

2. Meanwhile put the cranberries, apricots and chestnuts into a blender and blitz until they’re all a similar size. Add these to the frying pan and sauté for 3–4 minutes until everything has softened. 3. Pour in the cider, stock and miso paste. Stir together and allow the mixture to simmer for 2 minutes before turning the heat off.

4. Combine the dry ingredients. Once the wet mixture has cooled slightly, mix with the dry ingredients. It should form a nice dough. If your mix is wet add a little more chickpea flour. Tip the dough out onto a clean work surface and knead for 10 minutes. Leave to rest. 5. Preheat your oven to 170°C (340°F). Combine the rub spices in a bowl. Shape the dough into a sausage 10cm (4in) in diameter. 6. Sprinkle the rub onto your work surface. Roll the dough in the rub. 7. Roll the dough in a piece of muslin (cheesecloth), twist the ends tightly, then tie each end with cook’s string to secure it. Place the wrapped dough into a deep baking tray together with the rest of the roasting ingredients and bake for 2 hours on the bottom

shelf, turning over half way through to ensure it cooks evenly. Once baked, lift the roast out of the tray, reserving the roasting liquid, leave to cool slightly, then remove the muslin. At this point you can either chill it in the fridge for up to 3 days or continue. If you are not cooking now, make the gravy (below) and keep in the fridge, then reheat.

8. An hour before you want to serve, roll out your pastry into a teatowel-sized rectangle around 3mm (1/8 in) thick. Cut strips a third of the width of the pastry on each side, so you can cross them to make a lattice. Spread the cranberry and orange sauce over the roast, lift it into the centre of the pastry, wrap it up, then transfer to a baking sheet lined with non-stick baking paper. Combine the glaze ingredients in a bowl, then brush over the top of the pastry. Bake for 15–20 minutes, or until golden. 9. While the wellington is cooking, strain the roasting liquid from the baking tray through a sieve into a saucepan, pressing to squeeze out all the lovely juices. Place over a low heat and simmer for 10 minutes until you have a thick gravy. Mix the cornflour with the water and add it to the gravy whilst whisking until it thickens to your desired consistency. Remove the wellington from the oven, carve and serve with the rich gravy.

OVER 70 AMAZING VEGAN RECIPES FOR THE FESTIVE SEASON AND HOLIDAYS, FROM AVANT GARDE VEGAN. VEGANS AND VEGETARIANS EVERYWHERE WILL HAVE THE BEST HOLIDAY PERIOD EVER WITH GAZ OAKLEY'S FANTASTIC ALTERNATIVES TO THE TRADITIONAL TURKEY AND TRIMMINGS. AVANTGARDEVEGAN.COM

AVANTGARDEVEGAN

EXTRACTED FROM 'VEGAN CHIRSTMAS' BY GAZ OAKLEY (QUADRILLE, £15.00) *14

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Chloé TESLA 26

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CHLOÉ TESLA

Chloé Tesla isn't your typical model. You're more likely to find her on an animal rights march than an exclusive nightclub. She turns down work if it doesn’t meet her ethical standards and she's more passionate about drumming and metal music, than the latest fashion trends. Why did you choose the name Tesla? I didn't want my real name to appear on the internet and I wanted to separate as much as possible my professional and personal life. I chose the name Tesla as a tribute to the inventor Nikola Tesla. A friend of mine was passionate about his work and told me about all about him. I love his character, this man was exceptional but sadly wasn't given the respect he deserved. Favourite vegan snack at home? I'm almost having a smoothie every day. I never get bored of it. It's delicious and nutritious! My favourite smoothie recipe is : - Blend a handful of cashew nuts with some water (to create a homemade and raw plant-based milk) - Add 1 or 2 bananas - 2 to 4 dates - A handful of frozen raspberries - I also love to add superfood powder such as lúcuma… etc or a mix of plant-based proteins if I'm on a post-workout snack. Blend the whole thing and enjoy! What’s you guilty vegan pleasure? Fries! Always fries! And maybe some plain tofu marinated in tamari sauce. I can't have enough! What ingredients do you always make sure you have at home in the cupboards? Cashew nuts to make my own milk. Fresh fruits such as bananas, melon, peaches, watermelon or persimmon depending of the seasons. Green veggies such as cucumber, kale, celery, fennel to make an everyday cleansing green juice in which I would add lemon, ginger or fresh turmeric.

PHOTO MARY BROWN MUA CÉLIA BEAUMATIN

Has your vegan diet helped you in dealing with endometriosis? Of course. I went vegan slightly before finding out about my endometriosis. I think this disease, along with many others has a lot to do with the inflammatory process. Since learning this I've tried to reduce inflammation as much as possible and I started with food. Having a plant-based diet has a really low inflammatory impact but it's important to say I went vegan for the animals, not for health. I've heard about 'leaky gut syndrome' and I've stopped eating gluten and avoided products containing processed sugar and got really positive results on my digestion and belly crisis in general. They've almost stopped completely. Lately I've been discovering about all the benefits of a raw vegan diet. Consuming raw fruits, veggies, nuts/seeds and certain sprouted legumes is good to keep all the nutrients active and it's efficient for your body. I'm still struggling to stick to it completely but when I do, I can see some real improvements on my skin for example. What advice would you give ethical fashion and beauty brands to help them grow? I'm not an entrepreneur so I'm not sure what kind of advice I could give. But from my point of view: please book vegan models! I'm available! :) Also, I would tell them to keep speaking about their commitment to animal welfare. What type of animals rights activism are you involved in and why is it important to you? I've always tried to get involved in activism as I thought being vegan wasn't enough. Indeed, being vegan is a matter of consumption. You just have to change your habits by replacing some products by some others. It's really easy when you look at it that way. It's changing yourself and maybe inspiring your surroundings but you're not directly *14

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CHLOÉ TESLA

"Veganism Is The Least We Can Do For the Animals"

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CHLOÉ TESLA

saving any lives. I think we have to impact animal lives directly and it's important to realise that when you're going vegan there are still animals getting exploited and killed. I always felt the need to speak up for the animals and spread the vegan message. I started through the internet first, making videos about the vegan lifestyle on Youtube and sharing my everyday life and tips on Instagram. I've also participated in many marches, street happenings and I will go on doing that. But I would love to get more involved in more efficient actions which directly target the source of our fight - the animals. Direct actions like open-rescues have a real and positive impact on animal lives. Slaughterhouse and laboratory blockades have a real impact on the speciesist system. Those actions are mostly illegal but I think they are a necessity when you understand the level of emergency and distress animals are going through. It's true that there are more and more vegan options available, more and more vegan restaurants and more and more people are speaking about veganism. But the number of victims isn't drastically changing. Things are moving way too slow, especially for the animals suffering right now. Veganism really is the least we can do for the animals. How did you get into heavy metal music and what are your favourite bands? My father has always been into rock/hardrock music. His favourite band is AC/DC. But I got into metal around 13 years old and it never left me. There are many sub-genres of "metal" and many great bands. But if I had to choose I would say: Metal: Gojira, Rise of The North Star, Korn… Punk hardcore: Rancid, Operation Ivy, Minor Threat… and many more !

How good are you at playing the drums? I started playing the drums when I was 9 years old and I played for 13 years. I stopped at 22 only when I moved to London. I was really not bad at it and I feel frustrated when I look back because I invested so much time in that instrument. I was practicing quite often and have had several teachers along my way. I played in a few bands and gigs in many different venues in Marseille and other cities in the South of France. Do you ever notice synchronicties in your life? Yes and I notice them more and more, mainly to do with looking at the time. I always get mirrored numbers. Sometimes it gets really creepy as it's happening several times a day. Also it can be a special song playing at a very special moment or a text/message received in a special situation. Where are the best places in Paris for a vegan spending the weekend there? Having lived in Paris for more than 2 years now, I know all about the vegan restaurants available in the capital. My favourite restaurant is called 'Tien Hiang'. It's an Asian vegetarian restaurant offering plenty of vegan options, you can order loads of mock meat beef/chicken/duck etc. Everything is so tasty. If you're more into burgers, I would totally recommend 'Hank Burger'. I love ordering the 'La Catcheuse' burger with its mustard and alfalfa sauce. I would also recommend a vegan pastry shop called 'VG Patisserie'. Their pastries are really beautiful and of a high standard. If you're into smoothie bowls and smashed avocado toasts, you definitely need to go to 'Love Juice Bar'- a really tiny but cute place in Le Marais. If you're looking for a place to chill, you need to go to the vegan concept store 'Aujourd'hui Demain'. It's a vegan grocery store and eatery where you can order pastries, savoury bowls, good drinks… etc CHLOE-TESLA.BOOK.FR CHLOE_TESLA

PHOTO NICK NORMAN MUA CELINE DE CRUZ

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! ! ised

!Vegan ! $ Sayings

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Knock down coconuts Kill two birds with one stone The World is your Oyster mushroom You’re not a Spr out spring chick en anymore

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Don't put all your eggs in one basket BOWL FRUIT Bringing home the bacon BEAN T I U R F S e h t o t Lamb hter slaug ER RIPER BLEND I've got bigger fish to fry

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A bird in the hand is worth two in the bush UnRIPE AVOCADOs

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PHOTO DARRIN WETZEL 32

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peru

AYAHUASCA •DISCOVERY• WORDS DENIZ RENO

Some people say a night with "mama ayahuasca" is equivalent to ten years of therapy. Join Canadian singer/songwriter Deniz Reno as she explores some of Peru's magical ancient sites, rich nature and even her own soul and consciousness with the aid of ayahuasca - the psychoactive plant brew the shamans of these lands have been using for hundreds of years for communing with mind, body and spirit.

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PERU - AYAHUASCA JOURNEY

Plaza De Armas

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"How do you feel about taking an ayahuasca journey in the Peruvian Amazon?" Three weeks after my friend Jokke Sommer had expressed an interest in seeking out and experiencing the sacred plant medicine in the depths of the Amazon Jungle, I touched down in Cusco. A few seconds after stepping down from the tarmac my breath grew shallow. Another attempt to fill my lungs with the cool fresh air and I was fully hyperventilating. A security officer stood beside the entrance to luggage claims with a knowing smirk on his face. “Altitude! Tener algunas hojas de coca!?" He reached into a small bowl resting on the table beside the entrance and passed me a few dry leaves. “Chew Señorita”. He must’ve recognized the confusion on my flustered face. Prior to landing I had been oblivious to the fact that the ancient Inca city of Cusco rested at an altitude of 3,399 meters above sea level and the coca leaves he had offered are traditionally considered to be a cure for mild forms of altitude sickness. In a half delirious state, I met my driver and was swiftly taken to my accommodation, where the house keeper made me a cup of hot tea from the coca leaves. A few minutes after drinking I felt my body relax and my breathing returned to normal. I felt slightly inebriated, after all coca leaf is the source of cocaine, however the amount of coca alkaloid in the raw leaves is small. It was seven in the morning and I couldn’t wait to see the city. Leaving my bags, I strolled down to

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Plaza De Armas, feeling increasingly dizzy. One look over the warm terracotta roof skyline and I could feel the magnificence of this city, it’s ancient walls, wrapped in rich culture and history. However, my body was swiftly betraying me, my breath short, I turned around and started up the hill back towards my new home, this time growing increasingly nauseous. Stumbling into an alley I hunched over and threw up all over the cobble stone path, in embarrassment trying to hide my eyes from passing tourists. Struggling to stand up straight, my eyes happened to land on the street sign in front of me, it read “Calle Purgatoria” (Purge Street). I couldn’t help but collapse into a fit of laughter. The universe has a sense of humor. Still dizzy but feeling slightly better, I made it back to my hotel. The altitude sickness lasted for 24 hours, coming in waves at the peak of which I often felt uncomfortably close to death, entertaining half lucid thoughts of being airlifted back to North America. But being stuck in bed alone with no working phone I could only hope for the best, and eventually my symptoms subsided. I spent the last couple of hours in bed researching vegan restaurants in town, of which surprisingly there were quite a few. I had settled on a little place called Green Point, just a few blocks from my flat, unaware that I was about to have a meal in arguably the greatest little vegan spot in the entire city. If I could only convey the rainbow of taste I had experienced at this cozy


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little restaurant. That evening I happily ate my way down the menu, promising myself that come tomorrow I would start taking my ayahuasca dietary preparations seriously. ‘La dieta’, as the shamans call it, is a recommended dietary cleanse to be undertaken at least two weeks prior to ceremony. I found the advice inconsistent depending on the source, but generally the consensus was that all red meat, dairy, fermented products, salt, sugar, spice, alcohol, sex and drugs, both "recreational" and pharmaceutical should be avoided prior to partaking in ceremony. Also any food containing

"I enjoyed a week exploring Cusco, taking the occasional yoga class, connecting with like minded individuals as if by chance and indulging in delicious vegan treats at the Green Spot."

the trace amine tyramine, was advised against. The dieta had for centuries been an integral way to cleanse one’s body from lower energies and clear the pathways for the plant medicine to do its work. I enjoyed a week exploring Cusco, taking the occasional yoga class, connecting with like minded individuals as if by chance and indulging in delicious vegan treats at the Green Point. The city proved to be a goldmine for the spiritual arts. Cusco lay at the epicenter of ancient Incan culture. Everywhere I went, art containing the sacred spirit animals of Peru: condor, puma and serpent

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were represented in murals, jewelry, handicrafts and fabric. Above Cusco, surrounding the greater city area lay numerous hidden archeological sites, bearing immense spiritual and historical significance, the most famous and accessible, Sacsayhuaman and the Moon temple had both been found to allegedly hold signs of extraterrestrial activity and boasted awe inspiring sacred architecture.

MACHU PICCHU

From Cusco I took a thirty minute taxi to Poroy Station and embarked on a luxurious three hour train journey through the Sacred Valley to Aguas Calientes, the gateway to one of the world’s new seven wonders: the ancient city of Machu Picchu. A tiny mountainside town built exclusively around tourism, the primary attractions in Aguas Calientes included the hot springs after which the town was named and a myriad of rather mediocre restaurants. After settling in I enjoyed a full day bathing in mineral water and managed to find a beautiful quaint spot that served vegan and vegetarian dishes called the Tree House, where I enjoyed an epic grilled vegetable spread. The next day, I woke up at four in the morning and strolled up to the bus station through dark empty alleys. A line of about one hundred and twenty people had already formed before sunrise. In roughly three hours we all stood at the front gates to Machu Picchu. I don’t think anyone could truly be prepared for the splendor that lay ahead. Entering the grounds overlooking one of the most famous ancient cities in the world was like something out of Narnia. Truly magnificent, magical, and majestic. It took nearly six hours to walk through the hills and mazes, steps and turns of the city, taking in its otherworldly beauty, incredible architecture and pondering its origins that are still shrouded in mystery. Leaving Machu Picchu was like having to say goodbye to an exquisite lover, knowing you may never see them again. My heart contracted inside my chest as I looked over the site one last time and gave thanks. The thousand meter vertical hike back down to Aguas Calientes took only an hour and left me smiling from ear to ear, although in the coming days I would suffer from severe leg cramps as expected of someone with little hiking experience.

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The next day I took an evening train back to Poroy, arriving in Cusco just in time to pack, catch a two-hour snooze and head to the airport. I had booked my flight to Iquitos with a ten-hour layover in Lima, so that I could enjoy some lunch and catch a quick glimpse of the city. After a short hour and a half flight I found myself in Peru’s capital Lima and took a cab down to the Miraflores District, a beautiful California-esque neighborhood situated on the cliffs overlooking the Pacific Ocean. After scanning the menus of four different restaurants for vegan options I settled for a light salad and smoothie lunch overlooking the beach in one of the local cliffside cafes. Unlike Cusco, where I found myself frequently layering clothing to stay warm, Lima was hot and humid. There was just enough time to enjoy a walk on the sun kissed beach before my flight to Iquitos. We flew straight into a thunderstorm. I will never forget how looking out of my little plane window into the black abyss I saw lightning cut the skies in half. For a brief moment following, there was a bright flash, illuminating the great Amazon River; it’s serpent shape coursing through the vast jungle below. It felt strangely ominous. My arrival was a blur; I had been exhausted from the prior night’s lack of sleep and the day’s adventures. I awkwardly stumbled into a tuk tuk (a three wheeled motorized open rickshaw) with all my luggage. We drove for miles in the darkness, alongside about two dozen other colorful three wheelers Mad Max style, weaving past oncoming traffic and cutting through the thick humid air of Iquitos. In a matter of 48 hours I felt as if I had lived through three separate seasons. Each part of Peru has turned out to be so vastly different in climate. Finally arriving at my destination, I hopped out of the tuk tuk and dragged my wilting body down the alleyway and up the stairs into a dimly lit loft. With crisp white walls, twelve-foot ceilings,

"overlooking one of the most famous ancient cities in the world was like something out of Narnia"


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and a large king sized bed; my accommodation would’ve been perfect if it weren’t for the fact that there was no hot water. In fact, as fate would have it, I wouldn’t be able to have a warm shower for the next 8 days.

WELCOME TO THE JUNGLE! The following morning, brought hours of tropical torrential downpour. I ran down the block to meet up with Jokke and his friend John Erlend, at their hotel room. We casually strolled down to the banks of the Amazon to have some breakfast and get properly acquainted, before going to meet the rest of the ayahuasca retreat group. Jokke and I had never actually met in person, but had been in touch for over a year after the tragic death of my fiancé Graham Dickinson, who had been his friend and also a fellow world-class BASE wingsuit flyer. It was strange to think about the circumstances under which the three of us ended up on this journey together, but after living through the last two years of my life I no longer questioned the laws of the universe and had learned to just surrender to the experience, whatever it may bring. I took to my two new free spirited companions right away and I would silently marvel at the depth of their incredible friendship throughout the challenging week ahead.

A short few hours later about twenty of us: sixteen participants and four facilitators were on a boat sailing down the vast still waters of the Amazon River. I could pinch myself. It had always been a dream of mine to visit this place. It was incredible to think that the curiosity and call of this sacred medicine could bring together people from such vastly different walks of life. In our group we had: a businesswoman, an exotic dancer, a writer, an ex Vietnam combat veteran, a skydiver, a banker, a wingsuit flyer, a photographer, a yoga teacher, an engineer, a consultant, a life coach and myself a singer/songwriter. We had all been brought together by the call of what the locals named “Mother Ayahuasca”, the entheogenic plant brew known to open up the floodgates of one’s subconscious and allow you to see beyond the veil of consciousness, facilitating deep inner healing. Two hours downstream we arrived at the banks of our retreat grounds. The center was in fact a tiny village built two meters above ground, supported by stilts which prevented the retreat

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"We had been brought together by the call of what the locals named “Mother Ayahuasca”, the entheogenic plant brew known to open up the floodgates of one’s subconscious"

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e v i R n o z Ama

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rid o l F e d a Agu d Colo

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grounds from flooding. We were greeted by a group of local dancers. Jokke, John and I joined in the festivities as we were led around in a circle in ritual dance, accompanied by the steady hollow rhythm of drums. After a brief tour of the grounds, we dropped our bags off in our assigned rooms and assembled inside the largest of the three malocas (traditional wooden ritual house), which would be the setting for our ayahuasca journey. The

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"As the sun went down behind the Amazon rainforest, the youngest of the three shamans stood up to open the portal to the spirit world"

perimeter of the maloca was lined with mattresses facing inward to the center of the room in a sun ray formation. The first ayahuasca ceremony was to commence at 7:30pm the next day, preceded by a nunu (tobacco medicine) ceremony. On the day of the ceremony we were served a very light breakfast of raw vegetables, fruit and quinoa around seven in the morning, then a light lunch around noon. After lunch we would not be having any meals (save for the bananas and apples offered freely at the center) to keep out bodies clear for the medicine. This was the general structure for all days of ceremony. During the day we would

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be offered various activities which ranged from exploring the Amazon by boat to trekking through the jungle and learning about sacred medicine plants, visiting the local village or yoga. About two hours before ceremony we would be offered “flower baths� - buckets of flower and herb infused water to pour over our bodies. It is widely believed by the Shipibo Shamans that the spirit of ayahuasca finds the human scent foul. Bathing in flower water is believed to bond one closer to the plant spirit world and vanquish the scent of human flesh. Following the flower baths there would be an hour-long sound healing meditation, where various gongs and Tibetan singing bowls would be utilized to relax and align the mind, body and spirit. At seven thirty the first ceremony would begin.

THE CEREMONY The clock struck 7:30. My heart sank into my stomach as the facilitators lit candles inside the maloca. The sixteen of us sat in a semi circle facing the three shamans and six facilitators, each of us equipped with ceremonial mapacho (tobacco), bottles of Agua de Florida (a citrus scented cologne used during ceremony to wake up the senses) and giant plastic buckets to catch the purge. As the sun went down behind the Amazon rainforest, the youngest of the three shamans stood up to open the portal to the spirit world and activate the space. He huffed and puffed and sang in a deep


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VT The Retreat Centre

guttural voice repeating illegible verses in Spanish, shaking in his right hand a thick bouquet of dried leaves and taking big wafts of mapacho tobacco into his lungs, then blowing out the smoke and fanning it into all corners of the maloca. Behind him at the altar I spotted a tall glass jar filled with a dark liquid. There it was. The female shaman sitting a few meters away had specially brewed this ayahuasca for our group. We were told she was a powerful healer and this particular brew held special significance due to her close connection to the spirit world. The ayahuasca root itself was sourced from a bush in the jungle right next to the retreat grounds and mixed with another master plant called chacruna for optimal absorption. I felt goose bumps and pin pricks all over my skin. The energy inside the maloca noticeably thickened. You didn’t have to be hyper sensitive to feel a foreign presence enter the space. My eyes darted to the dimly lit faces of my companions. Everyone seemed to have experienced similar sensations judging by the wild look in their eyes. After my name was called, as if having an out of body experience, I slowly stood up and walked towards the altar where one of the facilitators poured me three quarters of a cup of thick brown liquid from the jar. For a split second time seemed to stop. I held the cup in my hands, drawing in a deep breath and letting it out. Here we go. Holding my breath, my heart beating rapidly inside my chest

"I felt heat coursing throughout my veins. I felt “her”, as if we were now sharing one body"

I chugged the entire contents of the cup in one go. I felt the acidic thick brew slide down my throat and down into my stomach. It didn’t taste as horrid as everyone told me it would. I silently walked back to my mattress as Jokke’s name was called next, then John’s. With my back leaning against my pillow I steadied my breath and gave thanks for my healing. It was about ten minutes before the three shamans began chanting a series of icaros, the healing songs that were integral to the ayahuasca ceremony. They were supposed to guide us through our journeys and bring us back when it was time. Along with the commencement of the icaros I heard the first sounds of people heaving. Twenty minutes into the ceremony most of the room had started the process of purging. Everyone but me. I felt heat coursing throughout my veins. I felt “her”, as if we were now sharing one body. Every time someone in the room purged I found my body turning towards them and my lips moving in a silent prayer for their wellbeing, my right hand outstretched, sending love across the room, heat waves radiating from my open palm. Then I heard her voice inside my head, “they are ok, don’t worry, I am helping them, let’s *14

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l "Whoa! She is real.

She is a “she”.

She is REAL!"

have a look at you”. Whoa! She is real. She is a “she”. She is REAL! I felt my mind racing, I wasn’t getting ill, I was hyper with excitement. I had zero experience with psychotropic substances and I had no idea what to expect. Then I felt a rush of warm energy coursing through my body, as if scanning me up and down. Then the waves stopped and I felt all of the energy rush into my heart, I gasped. It felt as if my heart had been a lotus flower and “she”, or “it”, gently opened up the petals and saturated the inner depths of my heart center. I felt the pain I had been carrying around in my heart, the anxiety, and the scars, all of it. I felt the energy wash over my heart like warm ocean tide, penetrating every cell inside, stitching up the gaps, and then it was gone. That deep-seated sorrow, replaced by calmness I hadn’t felt in months, perhaps years. I felt her gently close the petals of the flower inside my chest back up and disperse across the rest of my body in tingling sensations. I realized my eyes were still open. “Close your eyes child”. The journey of visions and astral travels I took upon closing my eyes could hardly be described in human terms. I saw colors, spirals, and other worlds. It’s as if the veil was lifted and I was transported out of the maloca, all the while still being lucid and fully present in the moment with all my motor skills, albeit weakened. At one point in the night in what seemed like a lucid dream, I was helped up and guided to one of the shamans where I received a personal icaro for healing and protection. I never got ill; I saw things I couldn’t explain. I met her. She was kind. She was so loving. She was extremely, fiercely, undeniably powerful. She was I and I was her, we shared my body. The following morning I felt light

as a feather, and somehow different. I couldn’t stop smiling. Not everyone had the same experience, but everyone had noticeably shifted. For the rest of my week at the retreat I would do two more of the four ceremonies offered to the participants. In each ceremony, I would gain insight into my identity, my strengths and weaknesses, my past, present and my future. Drinking ayahuasca was a powerful experience, but not one that I would ever suggest to people for the sake of just trying. My belief stands to this day that “it”, as any experience, which is meant for one’s wellbeing, will always find it’s recipient, just as it had found me. It’s beneficial to understand that drinking the master plant brew will cause shifts in your life not just for the duration of the ceremony or the retreat, but for days, weeks and months beyond the initial journey. Upon arrival back in Iquitos many of us were overwhelmed with the energy of being around masses of people. I was and still remain extremely photosensitive. My sensitivity to food, other people and circumstances has heightened. It has become virtually impossible

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"I felt the energy wash over my heart like warm ocean tide, penetrating every cell inside, stitching up the gaps"

to remain in situations one would consider “low vibe”. Having been vegan for almost two years I have switched primarily to a raw vegan diet, become more discerning with people I spend time with and have noticed almost immediately an enormous shift in my levels of productivity and heightened success in manifesting my thoughts, both positive and negative. This is no way is meant to sound like an advert for drinking ayahuasca. What one needs to take onboard if they believe ayahuasca will be a quick fix to all life’s problems and an automatic level up in enlightenment, is that ayahuasca only


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works as deep as you are willing to go yourself. Two years prior to ceremony I had began a process of uplifting my life on all levels. I stopped eating meat, I had never been much of a drinker or a drug user, but I went to complete zero on all fronts, I started a strong yoga practice, I learned

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"In each ceremony, I would gain insight into my identity, my strengths and weaknesses, my past, present and my future." to meditate every day and worked on my ego and inner child wounds. By the time I drank ayahuasca, I had already been doing the work, addressing my shadows through meditation, cleaning my body and nourishing it with love the best I could. Perhaps this is why I didn't physically purge like the others in the ceremony. I believe that the plant medicine

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worked with what I had already done to facilitate the experience I had. Treating it as we often do in the West, as a pill to get better, turns ayahuasca into just another drug. Ayahuasca is so much more than that. It’s a sacred gift from the Earth meant to be treated with the utmost respect. We need to honor and have a healthy understanding of the ancient traditions and processes by which it is administered. As the plane descended above my home town of Toronto, Canada I sat looking out my window clutching a little piece of ayahuasca root strung on a silver chain around my neck. It was Victoria Day and the firework displays across the city had just started. As I looked at the colorful explosions of fire down below I gave deep silent thanks for my journey to Peru, for the land, for its people, for the magic of Machu Picchu, for the ayahuasca and the friend who inspired the journey to visit "her" in the depths of the Amazon Jungle. EDITOR'S NOTE ON SAFETY In recent years ayahuasca's popularity has created a tourism boom. Some travellers are quite unprepared and ignorant of ayahuasca's power. The contrast of the rainforest environment after life in a city can also be overwhelming to some. This naive approach differs from the traditional indigenous use of ayahuasca where the 'medicine' and ceremonies are given the utmost respect. There are some inexperienced "facilitators" and "shamans" in South America and around the world willing to 'cash-in' leading to reports of participants not being looked after properly, and though rare even a few deaths. If anyone is determined to experience ayahuasca then they should look for good reliable testimonials and perhaps even consider a location closer to home like the Netherlands where the Ayahuasca brew is legal. In the UK the plants that make up the brew are not illegal but the mixed brew is.

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z i n e D no Re

, NGWRITER SINGER/SO NIC ARTIST SCE AND FILM IVITY O U T CREAT TALKS AB N G H E R OW IN T R A T S D AN ABEL RECORD L

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ays ll the w a g in t s i of res myself s s r s a e e r y p x r e to "Afte wanted ldn’t be “good I h ic h e in w I wou ally gav of that in f r I a , e g f in thin o at some om to d d ” e h e g r f u o al en he ment ." myself t tever I wanted a h w

How is it you are able to create in so many mediums from music to painting, even your own jewellery label, What are your productivity tips? The world of visual arts was something I was born into. It was my very first way of expressing myself. Music was something that I grew into and worked very hard at. It feeds my soul. Everything else I think came as a natural exploration and continuation of my creative journey. I started Beach Loot, a little boho jewellery label because in my spare time I enjoyed making pendants out of sea-worn things I found on the beach while I lived in Queensland, Australia. This later grew into a collaborative project with two female artisans in Bali, Ayu and Kadek, designing yoga malas with the goal of also giving back to the community which gave me so much. After years of resisting all the ways in which I wanted to express myself in fear of that I wouldn’t be “good enough” at something, I finally gave myself the mental freedom to do whatever I wanted. I feel like the creative process is key, and the ways by which we express it are just tools. The only limits are the ones you impose on yourself. You don’t have to be the world’s greatest, but you can still be great as long as you choose to do what you do out of love. I believe that we humans are very multifaceted. We are conditioned by society to often just choose one thing and be good at it. The way the capitalist system is set up in many ways discourages people from being creative in the arts or pursuing many disciplines at once. My advice to anyone is: try new things and allow yourself the playtime. You never know. Take that cooking class, go do a workshop, go try a tandem skydive. It’s honestly mind body soul expanding to consciously push yourself beyond the boundaries

DENIZ RENO

that you and society have set on yourself. At the end of the day, if you are doing things you truly love you will always be productive because your mind and body will be driven to feed whatever it is that you’re passionate about. What exactly is a scenic artist's role in movies and TV? What projects have you worked on? Scenic artists typically work to bring the constructed set to reflect the vision of the designer and the director. There is usually quite a large team of scenic artists and painters working on set to bring that vision to life through paint and sculpture. I have had some incredible solo projects but at the end of the day I am just a cell in a vast team of extremely talented individuals who create amazing visual stories. I have worked in the industry for nearly 8 years on over 30 productions. I would say the most memorable feature projects I’ve been a part of were on the sets of Suicide Squad and recently Shazam! which will be released next year. I’ve also independently produced five of my own music videos in the past month where I was able to also fill the shoes of production designer thanks to the experiences I’ve had on set, which prepared me for the responsibilities of both overseeing the concepts and being hands on with creating the visual elements on set. You spend a lot of time in Bali, what is it you like about this island? Does it inspire your creativity? I am absolutely in love with Bali. You know, many people who have lived here will agree with me that this island is a living breathing entity. Whatever your belief systems about yourself or others, you come here and the island produces mirrors. Whatever energy you carry gets amplified tenfold. We call it the Vortex. It’s especially evident in Ubud. This island has extremely feminine energy and I think because of this, it’s conducive to all *14

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DENIZ RENO

NARCISSUS EP // Released on Taksu Records

FLY EP // Released on Taksu Records

types of creativity. However before you are allowed to tap into the reserve you go through this mental and emotional cleanse. Everyone I know has gone through the process, it’s difficult to explain unless you’ve experienced it. The Balinese are also some of the most authentic, kind and compassionate people you will ever meet. It’s the beauty of their beliefs and traditions that really makes Bali magical. What was it like to live in Bali during the Indonesian Earthquakes this past August? It was mentally and emotionally exhausting. Lombok got the worst of it, hundreds of people died, thousands were injured and lost their livelihoods. Mainland Bali didn’t sustain the same damage thankfully, but we felt every quake there pretty strongly. The walls of my villa cracked. I lived in the second lowest flat in this beautiful complex suspended off the side of a hill. To get outside you had to run up five flights of stairs. I was in my flat when we had the 6.5, the 7.0, the 6.9 and the 5.0 quakes, so as the house would start shaking, adrenalin would kick in and I’d drop everything even my phone and run as fast as I could up the stairs praying that the house wouldn’t collapse on top of me. I also got caught in a strong quake inside a supermarket ironically 44

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while buying relief supplies to send to Lombok. Everyone back home was begging me to leave the island but I had so many shoots planned I couldn’t leave without compromising projects I had with other people. It sounds crazy now hearing myself say this considering the severity of what was going on. There would be days when there’d be 10 earthquakes in a 24hr period. It was absolutely nuts. Simultaneously each quake would bring a strong possibility of a tsunami and there were two active volcanoes just 10 miles from my flat, one of which has already erupted twice this year. I battled insomnia because I was afraid to fall asleep in case there’d be another aftershock. It was very much a game of Russian Roulette, but considering that just under a hundred miles away hundreds of people died, lost family and were left without shelter, we in Ubud were incredibly fortunate. It was extremely difficult to follow the news and see the devastation in Lombok, people helped with what they could. There’s a slight sadness and heart ache to your voice especially on your next release, the 'Narcissus' EP. Do you sense that emotion when singing? Does it bring you a release? The songs on my next record were definitely a way to release emotion, and tell a story about things I have experienced without delving into specifics.


h in, s u r s l o o only f e r e h w es ac r skin, l u p o o n g o s ' n t "Le ritte w es rd, i r a o h t o s o e t h t t o Read , but n e c a f r u s he rt...". a p a g n i Scratch t l l om fa r f p e e K o issus T c r Na ' h In 'Fools Rus They did come from a sad place. My heart was in pieces when I sat down at my piano to write 'Miles', the last song on the EP and I’m very happy with how it turned out. It brings inner salvation when a sad situation can birth something beautiful that others can perhaps relate to. I worked with the incredible Mike Schlosser from Little Noise Records on ‘Fools Rush In’, ‘Over’ and ‘Selfish’. This record is about the emotional journey of being in love with a narcissist. I think anyone who has been in a relationship with a dark triad personality will understand the massive spectrum of emotions hidden between the lines of these songs. It’s definitely a release. On the other hand, ‘Fly’, the EP I just released on my label Taksu Records is the polar opposite, it’s a celebration of love and life. I draw inspiration from all facets of the human experience. Is it possible these days for artists to make money from music? Is this why you started your own record label, Taksu Records? No one really buys music anymore. Artists make money off live gigs and licensing their music to film and television productions or using their image to promote products. I started Taksu Records because for years I had licensed my publishing and masters away to labels and producers that didn’t really do much but feed themselves off my back or do nothing to promote the material. I got tired of giving my art away to simply be able to say I released music on a major label. I’ve got enough of those credits now so I can put out my own music and not rely on what other labels do or don’t do.

Is there a history of plant based eating in Kazakhstan? What would be a typical vegan meal? The Kazakh people were nomads. They moved on horseback from place to place with their yurts and herds of cattle and sheep, so the diet was primarily carnivorous. They were never in one place for long enough to plant crops. For me Kazakhstan remains the hardest place to find vegan food to eat out. When I go to a restaurant in my childhood home city of Almaty I will generally order a raw vegetable and greens platter which is really meant as an appetizer for “shashlik”, skewered meat, but that appetizer is generally my main, along with skewered grilled mushrooms and eggplant. I tend to design my own meals wherever I go. I understand that it’s a culture with a predominantly carnivorous diet so I carve out a place for my veganism on my own. I find more and more youth in Kazakhstan are showing an interest in veganism and raw veganism, which is great to see because it means that hopefully someday soon there will be a vegan culture there. I think Kazakhstan is still in the process of digesting vegetarianism in the mainstream. It may take a little while longer for veganism to become widely accepted. BEACHLOOT DENIZRENO SOUNDCLOUD.COM/DENIZRENO DENIZRENO.COM

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D eS ra er kn o 'WICKED' G UY, D EREK SARNO ON HELPING THE WORLD EAT MORE COMPASS IONATLEY.

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DEREK SARNO

Do you and your brother Chad get on better now that you're vegan too? Chad and I have always gotten on really well and being aligned and on the same mission certainly helps. We’ve always watched out for, supported and loved one another, and to be able to work together really brings a dynamic that I feel is much more impactful. How did you end up catering for Dan Brown earlier in your career and what was that like? In the mid 2000s I had owned a few different food service companies. Mr and Mrs Brown would frequent the restaurant, loved our food and asked us to cater many events they had locally. All of this was during the time Angels and Demons and The Da Vinci Code we’re being made and released on the big screen. Both of the Browns are the nicest, kindest people that work really hard at what they do and with purpose. We all enjoyed working with them, and they’ve earned my respect and genuine admiration. I owe a great deal to them for pointing me towards the Tibetan Buddhist monastery called Padma Samye Ling in upstate NY, where I ended up living. That helped set me onto this path I’m on now. What was life in the Tibetan Buddhist monastery like? What did you learn there? Did it help you in your future role as a “plant pusher”? Living at PSL was one of the best and hardest decisions I’ve ever made. I moved there not long after the tragic loss of my fiancé, Amanda. It was a life-saving choice to dive deeper into a more meaningful existence, and I decided to use that experience and move forward in honor of her life by living the best life I could with the mission to save as many others as I can with the skills I know. My teachers, the Khenpos taught me about my mind, what compassion is and how to practice. It’s largely due to their wisdom, kindness and instructions on

how to train my mind that I discovered how to be more compassionate, less selfish, less ego-driven and more purpose-driven. Those principles allow both my brother and I to work more closely together towards being of benefit and service to others and animals. I’m still learning everyday how to better apply myself, love more, and use the skills I have acquired to continue to practice both as their student and as a person that cooks consciously and with purpose. No one needs to die for us to thrive and eat a healthy - even indulgent - diet with all the sexy, crave-able foods we desire. What were the differences switching from working for Whole Foods Market to working for Tesco? Working for Whole Foods Market was an amazing experience that taught me a lot about how people and companies perceive and think about food and healthy eating. There are lots of opinions out there about diets and best ways to eat but opinions are not always based on facts or science. We were lucky enough to learn from a board of doctors what the optimal diet really is and it’s a whole foods, plantbased one. We learned what worked and what didn’t work as far as how to train chefs, and what foods people would actually purchase. We learned people don’t always do what they say they’ll do, and their purchase patterns contradict what they say they want. Our work there helped us decide with conviction, the approach we have with Wicked Healthy. The big difference between positions was not being vegan while I was the Global Executive Chef of WFM. I would have never been able to hold that position had I been. I ‘came out’ of the kitchen closet as being vegan the day I ended my career with WFM. I then took a year off from the grueling travel schedule I had and to set up and solidify our own company with brother Chad. We wrote the Wicked Healthy Cookbook and I found

my mind, ught me about ta s po en Kh e th rgely due to "My teachers, actice. It’s la pr to w ho d train my ion is an ns on how to io ct ru what compass st in d less kindness an compassionate, e or m their wisdom, be to e-driven." scovered how mind that I di d more purpos an en iv dr oeg selfish, less

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time to catch up and practice a few new culinary skills I had my eye on. I also learned more about the art of food photography before accepting the position and moving to London to work with Tesco. In collaboration with Tesco we developed what Wicked Healthy would look like on a main street level and I signed on to be Chef - Director of Plant Based Innovation. All the experiences learnt from the past are now being applied to what Wicked Kitchen is as a brand sold exclusively at Tesco, and those same principles are used in developing and advising on all new product development. I work with suppliers on a day-to-day basis to challenge and drive more plant-based options that are entirely free from animals. There is a need and we knew this. If you look around now you see most businesses trying to get on board and that’s all part of the plan. Did working on the Wicked Kitchen range feel like a momentous groundbreaking thing? On a big picture level, yes, it very much felt like the game-changing project we were destined to work on. The food range is called Wicked Kitchen in the UK and sells exclusively at Tesco. We launched in January 2018 with the biggest and most innovative line of free-from-animals food, the largest mainstream range of vegan ready meals, pizzas, sandwiches and salads of any supermarket in the world. A total of 20 new meals had been created and another 27 at the end of the year. Our mission is to drive and lead the most delicious, chef-crafted, veg-first innovation in the plant based/vegan retail space ever. Our mindset is to create sexy vegan food for meat-eaters, period. We’re not trying to make vegans more vegan, we want meat eaters to eat more veg and reduce meat intake and ideally be a part of influencing the world to go vegan. Our approach is to deliver taste and satiation, and to make it stupid easy to choice vegan over anything else.

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What’s been the surprise hit in the Wicked Kitchen range? The top sellers are the wood-fired sourdough pizzas and sandwiches then the ready meals and salads. My guess is the sandwiches are the easiest and most convenient, as they are located in front of store for quick grab-and-go solutions, and as more and more people recognize the meals are available more towards the back of the store we’ll gain more and more support. One of the most exciting bits is the bulk of purchases are by folks looking to reduce their meat consumption. We’re providing the most flavorful, crafted meals that can stand alongside any other premium quality meal being sold. This is exactly what we want. Lead with taste and flavor and make choices easy and affordable and hey – it just happens to be vegan. We need more of this! You’ve described mushrooms as nature’s natural meat replacement, how can we get more out of them at home? What are the more ‘exotic’ mushrooms that we should be cooking with? Mushrooms in my mind are the best, most healthy solution that is not processed and offers textures most similar to what meat eaters are used too. We have a ton of recipes in the Wicked Healthy Cookbook highlighting easy techniques to prepare them at home. The most exciting ones I’ve been working with lately are all forms of Oyster mushrooms from King to the many varieties of cluster mushrooms, Maitake and Lions Mane too, though they’re not as easy to come across in some parts of the world, yet. We have some plans in the works to change this and in the meantime it would help if people requested them from their grocery store every chance they get. It’s a simple case of supply and demand and we as consumers control that with our purchasing power and by voicing what we want.

ake "We’re not trying to m veGans more vegan, we want meat eaters to eat more veg"


DEREK SARNO

Sarhneros Brot

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D a Ch

Derek Have you experimented with magic mushrooms? Do you think they have a role to play in society? I don’t know enough about it to answer with any authority. The best way I know of how to reach more enlightened states of mind is by sitting and meditating on what compassion is and how to cultivate and apply it towards oneself and others. Any other means to get there is temporary. There is no one pill or mushroom solution to individual or societal issues. It’s the repetition of practice, focusing on love, wisdom and compassion and doing it over and over again until it becomes habit and second nature, that is the surefire way to happiness. It requires practice though because nothing is just handed to us. The best tool I use, better than any drug are my malas when I have the opportunity to use them. The mind is always filled with thoughts, and the more you can be aware of those thoughts and find the gaps between them to rest, the better control we’ll have over them and the better off the world would be.

Is there more exciting plant based food revolutions coming from you? We have lots or great new items coming out soon, new line extensions with Wicked Kitchen that will take things to the next level and into new categories including desserts, and more wicked fitstyle foods. Lots of great new things I’m working with Tesco on behind the scenes will be revealed soon and we’re constantly working on more packaging and earth-friendly ingredient solutions that go beyond just plant based and vegan. There are also new projects coming down the pike with Wicked Healthy involving mushrooms and another project we’ve been working on for a few years now is Good Catch Foods, a sustainable seafood alternative that will take the world by storm at the end of 2018. WICKEDHEALTHYFOOD.COM WICKEDHEALTHY DEREKSARNO CHADSARNO *14

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m o ss o l b a n Bana NUT & CHILE COCO

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FREE G LU T E N FLORES VEGAN | KOSMAS OTO EVA H P O N R EREK SA CHAD & D


B DEREK SARNO

1. TO PREP THE BANANA BLOSSOM: Rinse it well, About fifteen years ago, I lived for a stint and begin removing each layer of leaves, collecting in the Philippines while revamping the menu for the Farm at San Benito, a health resort the small banana blossoms within as you separate the leaves. Discard the tougher, outer layers of in the Batangas region. One of the chefs leaves. Continue removing leaves, retaining the was from Thailand and usually made the tender inner leaves and small blossoms. staff meal. I fell hard for this dish. She made it with fresh coconut cream from the 2. Stack about 5 tender banana leaves at a time and Farm, which tastes sooooo much better than cut the stack crosswise into long thin strips. Fill a canned. Use it if you can find it. The Filipino large bowl with water and a big squeeze of lemon. dish is called ginataang puso ng saging, Drop the squeezed lemon half into the bowl. Place which literally means “banana hearts cooked the strips in the lemon water. I usually discard the in coconut cream.” Lime, coriander, and chiles small blossoms, but if you don’t mind tedious work, give this version a more Vietnamese spin. remove the inedible stigma and small petal from Either way, the banana hearts/blossoms are each blossom as shown. For very tiny blossoms, the star. They have a savory taste and chewy simply pinch off and discard the tips. When all the texture reminiscent of pulled pork. Look for small blossoms are cleaned, chop them and add fresh banana blossoms in an Asian market. to the lemon water. Add about 2 tablespoons salt Canned does not work well here. — Chad and massage the leaves and blossoms under the water, pressing them between your fingers for a few SERVES 2-4 minutes. This process removes bitterness, and the banana blossom (about 1 pound) 1 water should become discolored. Drain off the water, then fill the bowl with fresh water, lemon juice, lemon ½ and salt. Repeat massaging and pressing under the sea salt too taste water for a few minutes more. Drain off the water shallots, sliced 3 and pat the leaves and blossoms dry. This unique cloves garlic, minced 4 ingredient is now ready to be cooked.

julienned fresh ginger 1 tbsp

Thai chile 470ml (2 cups) sliced into paper-thin rounds

coconut milk or coconut cream 1 can (15 ounces)

tamari or soy sauce 2 tbsp

lime, halved 1

cooked rice vermicelli 3 to 4 cups noodles or rice

ASSEMBLY

English cucumber ¼ cut into thin planks 2 inches long and ¼ inch wide iceberg lettuce, shredded chopped fresh coriander handful green onions, minced 2

Thai chiles, thinly sliced

Lime wedges, for squeezing

3. Heat a sauté pan over medium-high heat. Add the oil to evenly cover the bottom, then add the shallots and stir until they are translucent, 2 to 3 minutes. Add the garlic, ginger, chile, and prepped banana blossom. Shake the pan to spread evenly and sauté until the blossom takes on a bit of color and softens, 4 to 5 minutes, stirring to avoid burning the garlic. 4. Lower the heat to medium and stir in the coconut milk, tamari, and ½ teaspoon salt. Continue stirring until the coconut milk reduces slightly in volume. (Stirring helps keep the coconut milk from separating.) Remove from the heat and squeeze in the juice from one lime half. Taste and add more tamari, salt, and/or lime juice as needed. 5. TO ASSEMBLE: Divide the noodles among 2 to 4 noodle bowls. Ladle in the coconut banana blossom mixture, and add cucumber, lettuce, cilantro, green onions, sliced chile (if using), and lime wedges for squeezing.

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DEREK SARNO

N R O C H S E R F S A LL I TORT

VEGAN | G L U TE N FR EE RECIPE CHA D & DEREK SARNO PHOTO EVA KOSMAS FL ORES

It’s an incredible feeling to make something yourself that you’re used to buying. It’s so liberating. Once you start making fresh tortillas, you’ll never look back. It’s a world of difference in flavor from pre-made tortillas, and they only take 20 minutes to make on any given taco Tuesday. - CHAD 52

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DEREK SARNO

MAKES 8 TO 10 SMALL TORTILLAS fine white masa harina flour, 1 cup such as from Gold Mine or Maseca

sea salt, preferably, ½ tsp flake salt for crunch

warm water 1 cup

Spray oil, for the pan

1. Mix the flour and salt by hand in a mixing bowl. Drizzle in the warm water in ¼-cup increments, mixing well. (Warm water hydrates the dough faster than cold water and helps you get the right moistness.) The dough should feel soft and a little grainy, like slightly wet Play-Doh. When you roll the finished dough between your palms, you should see a light speckle of masa grains on your skin. Add just enough water to get to that consistency. If adding wet ingredients (see the Options), such as vegetable purees, herbs, or liquid extracts, you won’t need quite as much water. If adding dry ingredients such as spices, other flours, or seeds, you’ll need a little extra water. 2. Gather the dough into a ball and place in a zipperlock bag. Let it rest for 15 to 20 minutes to hydrate the masa. You can also refrigerate the dough ball in a zipper-lock bag for a few days (see Pro Tip). 3. When you’re ready to cook some tortillas, heat a heavy pan over medium heat. (I like to use a large cast-iron griddle over two burners so I can cook 3 or 4 tortillas at a time.) Spray or coat the pan with oil, then wipe with a paper towel to leave only a thin film of oil on the pan. 4. Get a new gallon-size zipper-lock bag and cut off the zipper top. Cut down the two opposite sides, so you are left with a folded piece of plastic with a crease. This is your nonstick surface for pressing tortillas. 5. Roll the dough into balls the size of Ping-Pong balls, about 1½ inches in diameter. Place a ball on one half of the plastic, cover with the other half, and flatten slightly with your palm. Place on a tortilla press, and press gently. Tortilla presses vary in width, so rotate the tortilla a few times, pressing the dough to about an 1/8 -inch thickness.

6. Gently peel off the plastic, place the tortilla on the hot pan, and cook for about 30 seconds. Be patient and resist the temptation to touch it. When the edges look slightly dry and splintered with teeny cracks, after about 30 seconds or 1 minute, use a spatula to flip the tortilla; cook for 20 seconds more. Repeat one or two more times to get a little bit of color on your tortilla. Transfer to a tortilla warmer or clean kitchen towel, allowing the tortilla to steam and soften for 10 minutes or so. Gentle steaming is important. If you use fresh tortillas right away without steaming, they’re more likely to crack. Keep pressing, cooking, and stacking/ steaming tortillas, re-using the zipper-lock bag. Use immediately or keep covered at room temperature for a few hours. PRO TIP To keep the tortillas for a couple of days in the fridge, add 1½ teaspoons cornstarch to the dough. Cornstarch will make the tortillas more pliable so they’re less likely to crack when chilled. OPTIONS: CORN KERNEL TORTILLAS: Blanch ¼ cup fresh corn kernels in boiling water for 30 seconds, then drain and cool under cold water. Chop, crush, or pulse the corn in a food processor and add it to the dough. Fresh corn adds great flavor but also some moisture, so dial back the water by a tablespoon or two. HEMP TORTILLAS: Add ¼ cup raw hemp hearts (shelled seeds) along with the flour. The little bit of extra fat makes the tortillas more pliable and chewy. If you happen to have a beautiful fresh hemp leaf, you could press that into the tortillas as well. TOMATO TORTILLAS: Add ½ tablespoon tomato powder. CORIANDER TORTILLAS: Puree 2 tablespoons fresh cilantro leaves and ½ teaspoon chopped jalapeño and add to the tortilla mixture.

THIS AND PREVIOUS RECIPE EXTRACTED FROM 'THE WICKED HEALTHY COOKBOOK' BY DEREK SARNO, CHAD SARNO AND DAVID JOACHIM (SPHERE, £20.00) *14

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e n Oeart Hillustration One Heart illustration is 21 year olD Samantha. Born and raised in hong kong she's currently based in Edinburgh studying Illustration Masters at Edinburgh College of Art. She talks about overcoming her Eating disorder, the pressures of instagram and expressing her frustrations through art

< SAMANTHA Self portrait

How did you get involved with veganism and how did you feel when you starting living that way? Veganism is unheard of in Hong Kong where I live most of my life, even so, it is hugely associated with religion. In the beginning, I struggled feeling part of the world feeling part of the world, but then I made friends in local animal rights activists and it helped me open myself to people and helped me making veganism a lifelong decision. Your style is fun and colorful, even when focusing on tragic issues. Is this a way of dealing with the sadness? Drawing or making art itself is my way of dealing with sadness and expressing anger or helplessness towards things like carnism, consumerism, patriarchy and cultural supremacy. I adore colorful pop surrealistic works from other artists, that could be a reason why I love having colors in my work. *14

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ONE HEART ILLUSTRATION

ealing d f o y a t is my w sing anger r a g n i k s "ma nd expre a s s e n ings like d h t s d r a with sa ess tow n s s e triarchy l a p p l e , m s i or h r onsume c , m s i n remacy." p u car s l a r u and cult

What is it about the color pink that you like? We started recognizing that the association between colors and gender is a social construct. “Pink is for girls” is no longer true. To me, re-embracing pink is very empowering and sometimes it could strengthen the statement my art is making. What do you feel when you create your art? Creating art is the most empowering thing to me. Especially feeling trapped in both my Chinese background and the English speaking world where I am living, I sometimes struggle with finding the exact right word to convey what is in my brain. Drawing helps me so much in finding my voice and making something that other people relates to. I have done several pieces of large-scale drawing with a height taller than 1 meter, it requires many hours of patience but it also brings me huge satisfaction when finishing. Every piece of art is a learning process. What are your thoughts about Instagram? To be able to sustain myself as an artist is my dream and my work rely on Instagram to reach people. It felt important to me that for a period of time, I would feel very anxious about the number of likes or followers every time I logged into the app. That said Instagram is a key source of where I get inspiration from, as it opens me up to a different kind of art and style. Female photography, tattoo designs and other illustrators inspire me daily and makes me want to challenge my own art. 56

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How did you break out of a battle with body issues and an eating disorder growing up? I came from an Asian society Hong Kong. Although my city is wealthy and well developed, the way people think is extremely conservative and the beauty standard is very strict. In this capitalist money driven city, advertisements of weight loss programs and surgeries are literally everywhere. We praise girls with pale skin, long legs and thin figures, when Asians naturally don’t look that way: we are yellow and we are shorter than Europeans. With dancing ballet for over 10 years and a strict traditional Asian social background, anorexia has been haunting 5 years of my teenage time. It was extremely hard to get out from the self-harm state of mind, I thought I’d never recover. Veganism was first a step to restrict my diet even more. However, after eating vegan for a while it actually helped me to rethink food ethics and nutrition. I was able to accept food and expand food that I am comfortable with. Veganism has also helped me gaining consciousness on human rights and my rights and recognizing that my body can be freed from irrational beauty standards contracted by the society. I was amazed and very thankful that veganism is so powerful, it has changed the way I see myself and the society. If we are satisfied with the way we look, the system will collapse. We are controlled by the beauty industry to think negatively about ourselves and think we are inadequate. I hope so badly that people could understand that beauty never should have a standard. It's not a number on a scale, nor it’s calories. There's a world out there with beauty found everywhere. I was once blinded, but I can see it now.


r a while o f n a g e v ing rethink o "after eat t e m d e p y hel it actuall utrition." n d n a s food ethic

ONE HEART ILLUSTRATION

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ONE HEART ILLUSTRATION

beauty h it w e er th t u o ld r o w "There's a e blinded, c n o s a w I e. er h yw er found ev "

. w o n it e e s n a c I bu t There's a lot of animal cruelty in Hong Kong, especially in the name of food. What was it like growing up there and why do you think Hong Kong and other countries in Asia have a hard time empathising with animals and recognizing their rights? How can veganism grow in oriental Asian countries? “Wet markets” in Hong Kong are very explicit. Growing up I have seen numerous stalls that sell dead and live animals, animals that are butchered in front of people. Chicken claws, pig tongues, eels that are chopped in half but still moving, were everyday casual scenes of my mornings' grocery shopping. That could be one of the reasons why people are desensitized to animal cruelty. Another reason could be of the lower education level [on animal rights] and internet accessibility in traditional Asian countries. Poor economic conditions could also drive more focus on solving human rights issues before animal rights issues when resources are available. The internet is going to help veganism grow so much in Asian countries. Take Yulin dog meat festival as an example, although the communal ritual is still happening, the internet has given a lot of attention to the animal cruelty behind it and change is going to happen with young people. In Asian countries like China and India the vegan diet has always been part of their culture. Education on the ethical side of veganism is going to help so many more people make better food choices. Although you’d hear about dog meat eating in Asian countries, the responsibility of mass animal slaughter still lies with developed western countries as well with their huge meat consumption and food wastage. Animal cruelty will need all of humanity to put an end to it.

Most difficult thing about being vegan? Adopting a plant-based diet itself was so much easier than I expected it to be as you learn more about it. Educating yourself on reasons to go vegan, trying new recipes, connecting with the local vegan community and finding joy in the lifestyle - these things are going to help you go vegan for life. The difficult thing for me is to constantly remind myself of the privilege that allows me to be vegan. Even though veganism is widely accessible in U.K., some people still have difficulties adopting a fully plant-based diet due to financial or mental health reasons. When advocating for veganism, I want to recognize that human rights issues are as important as animal rights issues. Recently I saw a post on Instagram pointing out that some hormones for gender transitioning are derived from animals. There are vegans opposing transgender hormone therapy for that reason. We need to recognize that by definition veganism is to live to exclude exploitation of animals as far as possible and practical. Because transgender is not a personal choice, taking transgender hormone therapy is necessary for those people and the lgbtqa+ community already does not enjoy certain social privilege as the rest of the world do, we should not say that trans people are the problem. Hormones are not the main reason for animal slaughtering anyway. In the ideal world, no animals would need to be used for human consumption, but we don’t live in that world yet. It is very important that when we talk about veganism, we don’t exclude or marginalize or be insensitive to the people we are talking to. ETSY.COM/SHOP/ONEHEARTILLUSTRATION ONEHEARTILLUSTRATION *14

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The

Generative Principle

The primary sacred feminine principle of Care, also known as “The Generative Principle”, because it is from that which all creation is generated, has been the single most occulted principle in the history of humanity. The result has been a left-brain dominated society of competition, aggression and patriarchal hierarchies. The fashion industry is no exception to this, with its infinite growth model of overconsumption and fast fashion. But the following sustainable brands are looking to change all that with their emphasis on slow fashion, directional and stylish yet timeless and comfortable pieces that you will want to wear day after day. PHOTOGRAPHY IKSAN WAHYUDI STYLING/ART DIRECTION AND WORDS SUNDAL ROY FASHION ASSISTANT SINEAD O’KEEFFE FASHTECHHQ HAIR AND MAKEUP JULIA HAUER JULIETTE_ARTIST

ISHTARTHEMOON

USING BARE MOVEMENT AND DRUNK ELEPHANT

POST-PRODUCTION/RETOUCH SUNDAL ROY & STEVEN NICOLAIDES MODEL SUNDAL ROY/ISHTAR @BALISTARZ LOVEBALISTARZ LOCATION BALI

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BAMBOO CROP TOP HANALEI SWAN BAMBOO SKIRT AND HOODED VEST NEW EARTH BY ASHAMAYA BRASS CUFFS AND SEPTUM RING ELEVEN44 *14

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NEW EARTH BY ASHAMAYA


VISCOSE SHORT-LONG ANGEL-WING KAFTAN WARRIORS OF THE DIVINE JEWELLERY ANANDA SOUL BIKINI THAIKILA *14

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“BE THE CHANGE” DRESS" WARRIORS OF THE DIVINE UPCYCLED GOLD JEWELLERY ANANDA SOUL 64

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w BIKINI: THAIKILA JEWELLERY ANANDA SOUL *14

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VISCOSE SHORT-LONG ANGEL-WING KAFTAN WARRIORS OF THE DIVINE JEWELLERY ANANDA SOUL LEFT: TOP ELEVEN44

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ELEVEN44 ELEVEN44.COM When Linda Morkos from Sydney was brainstorming ideas for her brand, she put out a call to the Universe to help her. She had been a long time student of numerology and the occult so when she noticed the clock showing 11:44 repeatedly she knew it was the answer she had been looking for. Sacred geometry and the numerological patterns found in nature have provided a steady source of inspiration for Linda. The brand is committed to using organic and sustainable fabrics as well as closed loop manufacturing systems. They also follow a slow-fashion model, taking care to produce garments in line with customer demand and adhere to fair trade principles. HANALEI SWAN HANALEISWAN.COM 11 year old Hanalei Swan wants to change the world through changing the way we think about and consume fashion. Knowing she wanted to become a fashion designer since the tender age of 3 years old, Hanalei is proof that you don’t need to wait until the ever-elusive ‘perfect moment’ to reach for your dreams. After her first kids-wear line completely sold out, she has now launched her first womenswear collection in Bali and is already stocked in several stores and has her own showroom/ workshop in Perenenan. Using sustainable fabrics and taking a slow-fashion approach to manufacturing as well as employing circular economies by donating all offcuts to a local organization that recycles them into other products, Hanalei is taking her commitment to improving the notoriously wasteful and destructive fashion industry very seriously. Using herself and her social media platform to inspire others to really think about their consumer habits and the effect they have on the wider world, Hanalei is a rainbow-child force to be reckoned with. ANANDA SOUL CREATIONS ANANDASOUL.COM After leaving a lucrative advertising job to pursue a yoga teacher training Christina Zipperlen moved to the magical island of Bali. Ananda Soul Creations is designed around the needs of some of the most vulnerable members of Balinese society, the mothers of low caste street children, for whom she has created employment opportunities alongside a local Yayasan (NGO) with a ‘bottom up’ approach. She has designed a beautiful range of hand-

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braided bracelets set with gold charms and beaded malas specifically designed around their skill set and the systemic barriers in mobility and access they are faced with. The brand is committed to using certified green recycled silver, eliminating the need for mining the earth for raw materials. Gemstones are sustainably sourced and fairtrade principles are applied throughout the supply chain. The brand is also completely vegan and they use certified organic cotton for their clothing and low-impact dyes. Each hand-crafted piece of gold or silver jewellery made by her artisans is sold along with a free bracelet made by the mothers her partner NGO works with, ensuring a steady stream of orders that is not dependent on the variable whims of customers. Instead, for each Ananda Soul creation sold, the families still benefit, as a rising tide lifts all boats. WARRIORS OF THE DIVINE WARRIORSDIVINE.COM Founder Lisa Wright favours the slow-fashion batch production model common in Bali, with its cultural emphasis on balancing work life with family life and spiritual practices. She hopes by spreading the vibrational energy of Angelic beings into people’s closets and lives, she will help people connect to their own divinity so they can come into better alignment with their highest selves, resulting in less consumerism to fill the void of unworthiness that the fast fashion industry relies so heavily upon. Her designs are channelled during meditation or kundalini yoga sessions and are extremely feminine, flattering, high quality with a luxurious feel yet are comfortable and designed for living in and the kind of pieces you’ll find yourself reaching for day after day, reducing the desire to perpetuate the cycle of fast fashion. The brand vetoes the use of cystic soda and uses wells to dispose of dyes responsibly. Her employment practices are also in-line with the World Trade Organisation's 10 principles of Fair Trade. SUNDAL ROY ISHTARTHEMOON Sundal Roy is an international model, stylist and art director from London. She's an ethical vegan and is currently developing her ethical fashion brand Samsara by Sundal Roy.

KAFTAN, CUFFS AND SEPTUM RING ELEVEN44 BIRD SKULL PENDANT MAFIA BANGKOK ALL OTHER JEWELLERY ANANDA SOUL


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A walk in the

Organic Forests

of Finnish Lapland WORDS VIRIDIAN NUTRITION

AIMÉE BENBOW, VIRIDIAN NUTRITION’S TECHNICAL DIRECTOR FLEW OUT TO FINNISH LAPLAND TO INVESTIGATE THE INGREDIENTS FOR THE ETHICAL VITAMIN COMPANY’S LATEST ORGANIC DRINK, WILD CHAGA AND RAW CACAO. HERE, AIMÉE UNCOVERS THE STORY BEHIND THIS NORDIC INSPIRED BEVERAGE.

Bilberries

T

♦♦Native to European Northern Hemisphere and different to North American Blueberries ♦♦Softer and juicer than blueberries therefore almost impossible to cultivate commercially

♦♦high content of beneficial anthocyanins

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Pine Bark ♦♦The beneficial effects of pine bark were discovered in 1534 when sailors suffering from scurvy survived by drinking tea made from the bark of pine trees. ♦♦There are now more than 200 research papers on the benefits of pine bark.

Provenance - understanding where ingredients come from - is the buzzword for the 21st century, and ethical vitamin company Viridian Nutrition is always on the look-out for fresh sources of high quality organic ingredients. Over the years the UK family-owned vitamin company has worked with suppliers across the world to grow and harvest herbs and botanicals such as turmeric, valerian root, maca, Echinacea and many more, to develop its organic range of supplements. Currently more than 70 products in the Viridian range are certified organic by the Soil Association. This seal of approval and Viridian’s ability to carry the Soil Association label on its products further enhances the provenance and the eco-friendliness of the vitamin company’s ingredients. Viridian’s latest organic drink, Organic Wild Chaga & Raw Cacao, won Best New Organic Product in 2018. This uplifting Nordic Forest inspired beverage was launched jointly alongside Organic Pine Bark & Berry. It’s no surprise then, that Viridian is very much a leader in organic innovation. So how did the experts at Viridian come across the concept of its latest organic Scandinavian launches? Aimée Benbow, Technical Director at Viridian Nutrition, explains: “Ingredients from organic sources always fit well in our range and having the Soil Association’s organic certification guarantees an extra layer of ethical standards, as well as demonstrates the company’s environmental commitment. “In addition to analysing all raw materials to ensure they meet strict criteria, equally important is getting out in the field, auditing the growers and suppliers to confirm precisely how the ingredient is grown and extracted. “For Viridian Nutrition’s new Nordic-inspired Wild Chaga and Cacao powder, that’s exactly what we did – we flew out to Finland. Finland is heavily forested and 90% of which is organically managed and certified. “We had discussed the area of therapeutic mushrooms in several new product development meetings, and so when we got chatting with growers in Finland, we knew we had found an exceptional source for the chaga. We went out to visit the organic forests in Lapland, spotted the abundance of bilberries, lingonberries and pine trees and the potential to harvest these for Viridian supplements. “We met Stein and Petri, who are passionate and animated about chaga, and their company is one of the world’s specialist suppliers of certified organic Finnish chaga extract. Over the 4 hour journey north from Helsinki, *14

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cal Viridian’s Techni nbow in Be e mé Ai or ct re Di forest d an pl a Finnish La expert al on iti tr nu with A . in plant chemistry

they explained how their business evolved from a genuine passion for working with the natural resources of their native land – the berries and tree products including pine bark, and the rare and extraordinary chaga mushroom. "THE FOREST IS HOME TO WILD BEARS AND WOLVES. JUST 10% OF THE FINNISH FOREST BERRIES ARE WILD-HARVESTED FOR HUMAN USE, THE REST IS LEFT TO NATURE" “It is clear to see how untouched the land is with blankets of wild bilberries and lingonberries strewn across the forest floor dotted with colourful shrubs and lichen. The forest is home to wild bears and wolves. Just 10% of the Finnish forest berries are wild-harvested for human use, the rest is left to nature. After nearly an hour of trekking through acres of forest, we discovered the elusive chaga mushroom, which can be found on just one in 2,000 birch trees. Chaga is perhaps one of nature’s ugliest creations and you’d be forgiven for assuming it was unfit for human consumption, but centuries of traditional use have seen this least attractive fungi become the stuff of legend. “But it pays to be careful when sourcing this potent ingredient. Massmarket chaga is commonly produced in commercial quantities in laboratory 72

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vats, however this intensive method of growing the mushroom does not compare favourably with wildgrown chaga, in terms of nutrient abundance and the measurable levels of effective compounds. Wild chaga lives as a synergistic growth on birch trees and is therefore able to derive important elements from the soil and the tree itself. Additionally, the harsh climate of Finnish Lapland encourages the natural production of protective compounds such as OPCs (oligomeric proanthoacyanidins) within the chaga. Chaga m ushroom is sustainably harvested to ensure both continuity of supply and the biodiversity of the Finnish forests. “On collection of the raw chaga from the forest, it is transported to a local extraction plant where following organic standards, the chaga is extracted "THE HARSH CLIMATE OF FINNISH LAPLAND ENCOURAGES THE NATURAL PRODUCTION OF PROTECTIVE COMPOUNDS SUCH AS OPCS (OLIGOMERIC PROANTHOACYANIDINS) WITHIN THE CHAGA." to 20 times the original strength while guaranteeing a minimum of 8% OPCs. The extraction process uses only water, and no harsh chemicals whatsoever. The extract is then dried and powdered and ready to be shipped to the UK where it is blended, to Viridian’s unique formulation, with organic cacao from the Peruvian rainforest. A super-concentrated extract, each 1g serving


Chaga Mushroom • known as “The Mushroom of Immortality” by the Siberian Russian Shamans. • Chaga has long history of use in Russian and Siberian folklore and herbalism • Wild chaga lives as a synergistic growth on birch trees

Harvested Wild Chaga Mushroom

is equivalent to 6,000mg of chaga.” Aimée also makes clear Viridian’s requirement for traceability and transparency from its suppliers for all of its ingredients. “We have strict criteria and standards for ingredient sourcing. We require written statements from the full supply chain right back to the field or laboratory to ensure non-GM, no animal testing (with a fixed cut-off date), non-irradiated and whole lot more. All plant ingredients are assessed for their sustainability, and a rolling schedule of audit visits are made to suppliers. Viridian is highly committed to further expansion of organic ingredients within the range.” *14

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A WALK IN THE ORGANIC FORESTS OF FINNISH LAPLAND

SO WHAT’S NEXT FOR VIRIDIAN? “We are approaching our 20th anniversary and we have plans to celebrate by thanking our health store stockists. Since December 1999, we have been working hand-in-hand with the independent stores and supporting trade associations. We have doubled the size of our technical, marketing and design teams in the last 18 months. “Part of the success of Viridian has been our steadfast philosophies of Purity, Charity and the Environment in addition to our focussed route to market via specialist health food stores. Perhaps most reassuringly, at a time when many natural product companies have sold to the multinationals, Cheryl Thallon, our founder and MD has stated publicly that she will never sell Viridian and she continues to be robustly and wholeheartedly dedicated to the specialist health store sector.” FROM THE SEED TO THE RECYCLING BANK, VIRIDIAN MAINTAINS AN ETHICAL PHILOSOPHY AT EVERY STAGE. TO WATCH THE FILM OF VIRIDIAN NUTRITION’S TECHNICAL DIRECTOR AIMÉE BENBOW IN FINNISH LAPLAND DISCUSSING THE ORGANIC INGREDIENTS, SEARCH UNDER VIRIDIANTV ON YOUTUBE.COM

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Nourish Comfort Balance 100% Organic Wild Chaga & Raw Cacao beverage contains potent Wild Nordic Chaga extract combined with flavanol-rich Cacao from the Peruvian rainforest to create a bi-cultural melting pot. Harvested in two hemispheres, from organically certified forests to ensure purity and sustainability, and carefully blended to create a pleasant-tasting, nutrient-dense beverage. From the icy birch forest of Finnish Lapland and the steamy rainforest of Peru to your cosy kitchen. The ideal caffeine-free and sugar free alternative drink. To make, simply take one gram and stir into a mug of warm water or milk of your choice. Enjoy warm.


A WALK IN THE ORGANIC FORESTS OF FINNISH LAPLAND

Brighten Refresh Illuminate

Nordic Forest 100% Organic Pine Bark & Berry is the latest drink innovation from leading ethical vitamin firm Viridian Nutrition - a fresh interpretation of Scandinavian traditions boosted with a potent shot of contemporary extracts. 

Both Nordic Forest organic drinks are suitable for individuals following a vegan lifestyle and are part of the 200+ award-winning range from Viridian Nutrition. Available at your local independent health store.

findahealthstore.com

The ingredients are an organic forest harvest of wild red lingonberries, and bilberries of the deepest blue, blended with proanthocyanidin-rich Arctic pine bark and Arctic bilberry extracts, all from Finnish Lapland. These berries are the natural food of bears and birds; reassuringly, of the millions of tonnes of wild-grown berries, only 5% are harvested for human nutrition, the rest are left to nature. Sustainably harvested and carefully blended to create a pleasant-tasting nutrient-dense beverage. To make, simply take one level teaspoon daily mixed into cold juice or water. Enjoy cool. *14

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2 PORTIONS. KEEPS 5 DAYS IN FRIDGE, 1 MONTH IN FREEZER.

apples* 3

in small bite-sized chunks

frozen berries handful rolled oats 100-200ml (depending on your appetite)

sunflower seeds 2 tbsp

nuts of choice 2 tbsp

whole flaxseed 1 tbsp

sesame seed 1 tbsp

coconut palm sugar 1 tbsp or a pinch of regular sugar

extra virgin olive oil 1 tbsp or melted coconut oil

This super simple crumble packs lots of flavour and nutrients with very little effort - just the way I like it. Chuck fruit in trays, combine granola ingredients, top and bake. Perfect for meal-prepping – you can make lots of little crumbles directly in glass or metal containers, refrigerate or freeze and grab for breakfast or an afternoon snack at work. 1. Turn your oven to 175ºC. Either use two single-portion containers, or one casserole. 2. Place fruit in container/s and drizzle with syrup or sugar if using. 3. Combine rest of ingredients in a mixing bowl and pour over fruit, giving the container a little shake to merge everything slightly.

Optional: Whole syrup or sugar to taste TO SERVE Plant based yogurt of choice *Use any fruit: Pear, stone fruits, berries or banana. Make your berries go further by mixing them with affordable apple or banana.

4. Bake for 15-20 minutes until fragrant and the fruit juices just start to bubble. Turn oven off and let finish on after heat for 10 minutes. If you are meal-prepping, let cool completely before covering and storing in fridge or freezer.

'

S U O I LIC

t s a f k a Bre umble cr E D O S SHI

FREE LU T E N G | A N POPOW VEGA A KIYO R A S TO & PHO RECIPE

SARA KIYO POPOWA (SHISO DELICIOUS), IS ON A MISSION TO INSPIRE APPRECIATION AND SIMPLICITY ON EVERY LEVEL OF LIFE. SHE IS KNOWN FOR HER COLOURFUL, NUTRITIOUS AND PLANT-CELEBRATING APPROACH TO BENTO LUNCH BOXES AS @SHISODELICIOUS ON INSTAGRAM. HER FIRST COOK BOOK WILL BE PUBLISHED IN AUTUMN 2018 BY KYLE BOOKS. SHISODELICIOUS.COM

EXTRACTED FROM BENTO POWER BY SARA KIYO POPOWA (KYLE BOOKS, £18.99)

BENTOPARTY *14

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Perfect

Pancakes 78

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V EG A N | G LU TE N FR EE RECIPE BON POM PHOTO LUCUMA


Psyllium husk is the husk of the seed of plantain (plantago ovata). a common weed that grows almost everywhere. In fact you've probably seen it growing through the cracks of pavements! The husk is 80% fibre and therefore a food source for freindly bacteria in the colon. It also acts as sponge in the intestinal tract, swelling as it absorbs water, toxins and waste material. MAKES THREE LARGE 9 INCH PANCAKES

chickpea flour ž cup

buckwheat or oat flour Âź cup

psyllium husk 1 tbsp

*oat milk 1 cup *use water for savoury pancakes TO SERVE WITH Fruits of your choice, peanut butter, tahini your favourite chocolate bar broken into pieces (we use BonPom Cacao Paste discs - the heat melts the cacao), maple or date syrup.

make e egg ring to Use a silicon ncakes like this. pa small thick Increase cooking to d ee n ll You' thickness. time due to

The secret to perfect vegan pancakes is a good egg replacer FOR THIS REASON Psyllium husk is often an essential ingredient in many professional vegan kitchens for use in baking. Psyllium husk is mostly water soluble fibre. When you add some to water a thick gel is produced in a similar way to chia or flax seeds - only much more effectively (and without the seeds). The other secret is the right flour and that's why we use Chickpea flour. It gives the pancakes a warm flavour. It also naturally produces gas when heated so you don't need to add baking powder for lightness! 1. Add the flour ingredients and psyllium husk to a measuring jug. 2. Make a well in the centre of the flour and pour the milk (or water if you're making savoury panakes) slowly, stiring well as you go. Make sure all the flour has been combined. You should end up with a thick batter. 3. Warm a non stick pan and pour enough batter to make your first pancake. As this is a thick batter you may need to use the back of the spoon to spread it out evently. 4. Cook for approximately 1 minute and turn over with a wooden or plastic flipper. 5. Cook for a further minute then remove from pan and place onto your serving plate. 6. Repeat the process with remaining pancake mixture. 7. When all the pancakes have been made decorate with your favourite fruits and drizzle with maple, agave or date syrup and chocolate sauce.

m.com

bonpo

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QUANTITIES FOR 1 PERSON DRESSING

olive oil 1 tbsp

lemon juice 2 tsp

apple cider vinegar 2 tsp SALAD

kale leaves 2-3 handfuls pomegranate kernals half a fruit

cucumber noodles from ½ a cucumber

sundried tomatoes 4-5 cut into stripes

hulled hemp seeds 3 tbsp or to taste

sauerkraut to taste

1. Strip the kale leaves from the stalks 2. Wash the kale thoroughly making sure any soil residue is gone. You may have to do this 2 or 3 times 3. Squeeze all the water out and place onto a large chopping board. Bunch up the kale into a ball so its easier to chop into smaller pieces.

Kale salad is one of the classic raw vegan staple recipes that's a quick and healthy dish for your culinary arsenal. It's also something with plenty of longevity as you can create endless variations by altering the other ingredients - as long as you use an acid like vinegar or lemon juice to soften the kale. The best time of year for kale in the UK is autumn/winter and we've paired it with pomegranates - also in season at that time. They seem to be made for each other as the flavours and colours complement each other well. Look out for organic kale which you can find at farmers markets and in health stores. 4. Transfer chopped kale to a bowl and with your hands mix and massage the 'dressing' ingredients over all of the kale. These ingredients will slowly break down the tough kale leaves and after a few minutes they will be noticeably softer. Leave to rest for 5 minutes. 5. Add the rest of the ingredients

Kale Salad VEGAN | RAW | GLUTEN FREE

RECIPE & PHOTO LĂ&#x161;CUMA

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e k o p t Bee EN FR EE VE GA N | GL UT

KALI IS A FREELANCE CHEF AND RECIPE WRITER BASED IN LONDON, WITH A LOVE OF TRAVEL AND A BACKGROUND AND PASSION FOR NUTRITIOUS COOKING. BUILDING RELATIONSHIPS WITH LOCAL GROWERS SUCH AS GROWING COMMUNITIES HAS ENCOURAGED KALI’S ENTHUSIASM AND BELIEF IN THE NEED TO BE MORE IN TOUCH WITH WHERE OUR FOOD COMES FROM AND THE IMPACT THE FOOD SYSTEM HAS ON OUR ENVIRONMENT AND LOCAL COMMUNITY. KALI RUNS THE PLANT BASED, SALAD BAR, PALM GREENS, THE VEG LED SUPPER CLUB; THE FLAMING FLAMINGO, TEAMING UP WITH OTHER CHEFS AND VENUES IN EAST LONDON. KALICOOKING.COM KALICOOKING

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MM RECIPE KALI HA


BEET POKE

beetroot 250g

ginger 1 inch peeled & grated

rice vinegar ½ cup

toasted sesame oil ¼ cup

tahini 2 tbsp

maple syrup 1 tbsp

ume boshe plum vinegar 1 tbsp

sea salt to taste QUICK PICKLED KOHLRABI

kohlrabi ½

rice vinegar ¼ cup

water ¼ cup

salt big pinch

sugar or agave ½ tbsp

sesame seeds 4 tbsp

FURIKAKE

sea salt 1 tsp nori flakes 1 tbsp wasabi powder 1 tsp

In a pestle and mortar grind your sesame with the salt, add the nori flakes and wasabi powder, mix well. – this isn’t spicy, the wasabi just adds a nice flavour.

CHILI OIL

chili flakes 20g

garlic bulb 1 peeled and finely chopped olive oil /avocado oil 150ml In a small pan on low heat, add your oil, then the garlic and cook for about 8 minutes until the garlic just begins to turn golden and crisp up. Make sure you don’t take this too far as the garlic will become bitter if it browns. Transfer the garlic & oil to a bowl along with your chili flakes, mix well & season with a pinch of salt.

EXTRAS TO SERVE rice of choice (preferably short grain), avocado, spring onions, arame seaweed – soak in water to prepare

BEET POKE 1. Steam the beetroot until tender, this will vary depending on the size of your beetroot but should be around 30 minutes. While the beetroot is cooking make your marinade. Blend the rest of the 'Beet Poke' ingredients in a high speed blender. 2. Once the beetroot is cooked and cool enough to handle, peel. The skin should slide off easily when the beetroot is still warm. Cut into 1cm cubes, and place in a bowl with the marinade, cover and ideally leave overnight; if not overnight, at least for a few hours. QUICK PICKLED KOHLRABI 1. Peel and finely slice the kohlrabi, then slice again into thick matchsticks, place in a small non reactive bowl. 2. Heat the rest of the 'pickled kohlrabi' ingredients in a small pan, until the sugar and salt melt and the ingredients are combined. Pour over the kohlrabi, this will be ready within half hour but will also be great if you leave overnight. CRISPY RICE PAPER 1. Use rice paper sheets, the type you’d use for summer rolls, and break into large pieces. Heat cooking oil in a frying pan, medium high heat. Once hot add the rice sheets carefully, they should sizzle immediately upon touching the oil, that’s how you know the oil is hot enough. The rice paper will cook very quickly so you’ll be taking them out of the pan almost immediately. Drain on kitchen paper, and sprinkle with furikake while still hot. TO SERVE 1. Poke bowls are typically served with short grain rice, so make your choice of rice colour and cook according to instructions. 2. Start the plate with rice, top with a large spoonful of beetroot, some pickles, avocado, arame, sliced spring onion, a sprinkling of furikake, a drizzle of chili if you like and a piece of crispy rice paper. 3. For a lighter plate omit the rice – this would make a very nice starter, or with rice a great bowl of delicious food.

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I love this hack for a quick and warming lunch. Simply pour boiling water over dry rice vermicelli, veggies and seasoning packed in a heat-proof container, close lid, stir and inhale your noodle soup 5 minutes later! Miso paste, ginger and sesame oil is a pretty magical combination and with this KEEPS UP TO 3 DAYS IN FRIDGE. as base you can add any seasoning or ingredients you like. Swop the tamari for nest dry rice vermicelli ½–1 vegan fish sauce, add pre-cooked beans, greens* big handful frozen peas (no need to thaw), tofu, and carrot ½ any veggies as long as they're sliced up grated thin. red cabbage 2 cm wedge Meal-prep a few portions at a time and thinly shredded keep in your fridge until you’re ready miso paste 1 tbsp to activate with hot water. The speciality toasted sesame oil 1 tbsp ingredients can be sourced in your supermarket's Asian section, health food tamari or shoyu soy sauce 1 tbsp shops or online. fresh ginger, grated 2 cm ONE PORTION

(use a normal box grater) fresh or dry chilli to taste Optional: a slice lime to serve *baby spinach, rocket, watercress, fresh herbs

1. Break the noodle nest in half (over a big bowl, as pieces will fly everywhere!) and jam into a glass container together with the rest of the ingredients. 2. Close with lid and take to work.

us ' o i c i l e D o s Shi

s Y A * D Y S U B O D L O E N * S t n A T in S EE EN FR | G LU T N A G VE O & PHOT RECIPE O POPOWA IY K SARA

SARA KIYO POPOWA (SHISO DELICIOUS), IS ON A MISSION TO INSPIRE APPRECIATION AND SIMPLICITY ON EVERY LEVEL OF LIFE. SHE IS KNOWN FOR HER COLOURFUL, NUTRITIOUS AND PLANT-CELEBRATING APPROACH TO BENTO LUNCH BOXES AS @SHISODELICIOUS ON INSTAGRAM. HER FIRST COOK BOOK WILL BE PUBLISHED IN AUTUMN 2018 BY KYLE BOOKS. SHISODELICIOUS.COM

EXTRACTED FROM BENTO POWER BY SARA KIYO POPOWA (KYLE BOOKS, £18.99)

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a K A S S U MO I K I Z T A Z T &

N FREE | G LU T E RDI LUCCI-BO A CAMPO ACKER IN T T E B OTH RECIPE ASSIMA R PHOTO N VEGAN

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SERVES 4 MOUSSAKA

whole leek, chopped, 1 greens and all

carrots, chopped 2

olive oil, for cooking

aubergine, chopped 1

erves the A dish that des es to prepare, time that it tak in Bulgaria. holidays spent

d minder of many ies’ kitchens an and for me a re other’s and aunt e dm th an at gr g in my er of n table pe The smell ok. sat at the kitche co lf to se d ve my lo of at es th memori in a family me nd ou ar le hustle and bust

large baking potatoes, chopped 2

green (bell) pepper, 1 deseeded and chopped

tomatoes, chopped 2

bay leaf 1

thyme leaves 1 tbsp

tomatoes 1 x 400g tin vegetable stock 250 ml (1 cup) *cashew yoghurt 500 ml (2 cups) or any plant yoghurt **gluten-free flour mix 2 tbsp pink Himalayan salt to taste & black pepper TZATZIKI

*cashew yoghurt 375 g (2 cups) or any plant yoghurt cucumber, finely chopped ¼

garlic clove, peeled and grated ½

chopped dill 1 tbsp Add all the tzatziki ingredients to a bowl, give them a good stir, then set aside. *See page 140 of Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci-Bordi ** Makes 900g flour: 210g brown rice flour, 140g buckwheat flour, 70g white rice flour, 40g oat flour, 40g potato starch/flour, 40g tapioca flour BETTINA CAMPOLUCCI-BORDI WAS BORN WITH A PASSION FOR FOOD. FROM MAKING HOMEMADE JAMS AND PICKLES AS A CHILD AND CATERING FOR FAMILY PARTIES AS A TEENAGER, SHE WENT ON TO STUDY AND WORK IN THE FOOD INDUSTRY FOR A DECADE, WORKING ALONGSIDE TOP CHEFS AND MANAGING SEVERAL CATERING BUSINESSES.AFTER BEING DIAGNOSED WITH POLYCYSTIC OVARIAN SYNDROME AND ENDOMETRIOSIS, BETTINA LOOKED AT HER LIFESTYLE AND BEGAN TO ADJUST HER APPROACH TO FOOD. LOOKING AT WAYS TO HEAL HER BODY AND MIND, SHE SOON SET UP HEALTH RETREATS, WHERE SHE ADAPTED A NEW APPROACH TO FRESH PLANT-BASED FOOD. BETTINASKITCHEN.COM

BETTINAS_KITCHEN

1. Preheat the oven to 200ºC (400ºF/Gas 6). 2. In a big pan on a medium heat, add the leek and carrots to some olive oil and cook until soft for about 5 minutes. Add the aubergine, potato, pepper, tomatoes, bay leaf and thyme and cook for another 10 minutes. 3. Add the tinned tomatoes and stock and cook on a medium heat with a lid on for another 10 minutes. 4. Once the vegetables have softened, pour the mixture into an ovenproof dish and bake in the oven for about 30 minutes. 5. Now start to assemble the moussaka. Mix either cashew yoghurt or your choice of plant yoghurt with 2 tablespoons of gluten-free flour mix and salt and pepper to taste. If it’s too thick add water to thin it out. 6. Take the vegetables out of the oven and pour over the topping mixture – make sure the whole surface is covered. Heat the grill, pop the moussaka underneath and cook for 10 minutes or until the top is nice and golden brown. 7. Once browned let the moussaka cool for 10 minutes before serving with the tzatziki and some crispy greens. 8. TIP: Perfect dish for batch cooking. Make one of these at the beginning of the week and enjoy for the next few days at home or as a takeaway. It’s also very freezable!

EXTRACTED FROM HAPPY FOOD: FAST, FRESH, SIMPLE VEGAN BY BETTINA CAMPOLUCCI-BORDI *14 (HARDIE GRANT, £20)

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N FREE | G LU T E I ITH & DEL E RECIPE SM G A V A S ONNIE PHOTO B

VEGAN

Spanish

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Baked Beans *14


SERVES 4–6

dried Great Northern 480 g (1 lb 1 oz/2 cups) beans, cooked

bay leaf 1 extra-virgin olive oil 60 ml (2 fl oz/¼ cup) brown onion, sliced 1

red bell pepper, diced ½

red bell pepper, diced ½

fennel bulb, sliced ½

garlic cloves, minced 2

thyme leaves 1 tsp

smoked paprika 1 tsp

chilli flakes ½ tsp

saffron threads (optional) pinch

cumin seeds ½ tsp

salt 2 tsp

tomato paste 1 tbsp (concentrated purée) sherry vinegar 1 tbsp fresh or tinned 400g (14 oz) diced tomatoes

Trust the Spanish chef to take something that is typically bland and English, and turn it into something with pizzazz. This dish is one reason Shannon gets out of bed and, for someone who doesn’t eat breakfast, this is big time. Please make these beans a lot; they’re hearty, comforting and flavoursome and once you start eating, you won’t be able to stop. This is the epitome of moreish. Make sure to serve with plenty of crusty, buttered bread. 1. Put the beans in a saucepan and cover with water. Add 1 bay leaf and boil over a high heat until just cooked. 2. Drain the beans and set them aside. Reserve the cooking water. In another saucepan, heat the olive oil over a medium heat and slowly fry the onion, peppers and fennel until lightly golden. Add the garlic and thyme and cook for another minute.

3. Mix in the spices, salt and tomato paste and cook out for a further minute. Deglaze vegetable stock or water, 500ml (17 fl oz/2 cups) the pan with the vinegar and add the diced or liquid from cooking the beans tomatoes, stock, brown sugar and capers. brown sugar 1 tsp Reduce the heat to low and simmer for 30 minutes. capers 1 tbsp

pepper to taste handful of flat-leaf (Italian) parsley, chopped, to garnish

BESTSELLING AUTHORS SHANNON AND MO ARE BACK TO SHAKE UP YOUR PRECONCEPTIONS ABOUT PLANT-BASED COOKING ONCE AGAIN, WITH RECIPES FROM THEIR TRAILBLAZING DELI IN MELBOURNE THAT SERVES LINES AROUND THE BLOCK EVERY DAY. ACROSS 7 CHAPTERS, INCLUDING SALADS, SOUPS, DESSERTS, BAKED GOODS AND BASICS, THE RECIPES GIVE NEW LIFE TO CLASSICS THAT WILL APPEAL TO MEAT AND VEGAN EATERS ALIKE. THE 100 RECIPES SPAN MANY CUISINES, FROM SUSHI SALAD TO PHO AND CARBONARA, VIA THAI PEANUT NOODLE SALAD AND SPANAKOPITA. ALONGSIDE RETRO INSPIRED FOOD PHOTOGRAPHY AND DESIGN, SMITH & DELI-CIOUS INJECTS SENSATIONAL FLAVOURS AND CLEVER TEXTURES INTO THEIR RECIPES THAT ARE EASY ENOUGH FOR EVEN FIRST-TIME COOKS SMITHANDDAUGHTERS.COM

SMITHANDDELI

4. Remove the bay leaf. If you prefer a smooth sauce, purée the mixture in a blender until completely smooth, otherwise just leave it nice and chunky. Add the cooked beans and simmer over a very low heat for 30 minutes to 1 hour. Add a little more stock if needed. Check the seasoning and mix in the parsley to finish.

SMITH & DELI-CIOUS BY SHANNON MARTINEZ & MO WYSE (HARDIE GRANT, £20)

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Twice-Cook

ed

Saffron & Le m o n Potatoes

N FREE | G LU T E I ITH & DEL RECIPE SM VAGE A S IE N N O PHOTO B

VEGAN

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This dish is a Spanish and Greek hybrid, and it’s a bloody culinary miracle. Just when you thought potatoes couldn’t get any better, along came these and they are the best freaking potatoes ever. When Shannon makes these at the Deli, I often wonder if they will make it out 500 ml (17 fl oz/2 cups) the front or just slowly deplete on her workbench. Can’t blame her, or any sneaky, 1 whole lemon potato-thieving staff member, though. I get end-of-the-world defensive as I squirrel ½ away a tiny bowl of these in a secret spot 2 (not telling). They are just as beautiful cold 2 as they are hot, so don’t be afraid to treat it 3 like a salad. Final note on these: yum. 60 ml (2 fl oz/¼ cup)

SERVES 4–6

vegetable or vegan chicken stock

lemon juice

brown onion, sliced

bay leaves

garlic cloves, peeled

thyme sprigs

extra-virgin olive oil

saffron threads 1 pinch

dried oregano ½ tsp

salt 1½ tsp plus extra for sprinkling

chat (new) potatoes, halved 1 kg (2 lb 3 oz)

handful of flat-leaf (Italian) parsley, chopped, to garnish

1. Preheat the oven to 180°C (350°F). 2. Mix together all the ingredients, except the potatoes and parsley, in a large roasting tin until well combined. (Use a tin that can go from the stove to the oven.) 3. Add the potatoes and bring to the boil over a medium heat. Cover the tin with foil or a lid, transfer to the oven and bake for 45 minutes. Remove the foil and bake for another 30 minutes, or until most of the liquid has been absorbed and the potatoes are golden. 4. Check the potatoes from time to time, giving them a bit of a stir to ensure they cook evenly. Finish with a scattering of salt and a handful of chopped parsley, if using.

BESTSELLING AUTHORS SHANNON AND MO ARE BACK TO SHAKE UP YOUR PRECONCEPTIONS ABOUT PLANT-BASED COOKING ONCE AGAIN, WITH RECIPES FROM THEIR TRAILBLAZING DELI IN MELBOURNE THAT SERVES LINES AROUND THE BLOCK EVERY DAY. ACROSS 7 CHAPTERS, INCLUDING SALADS, SOUPS, DESSERTS, BAKED GOODS AND BASICS, THE RECIPES GIVE NEW LIFE TO CLASSICS THAT WILL APPEAL TO MEAT AND VEGAN EATERS ALIKE. THE 100 RECIPES SPAN MANY CUISINES, FROM SUSHI SALAD TO PHO AND CARBONARA, VIA THAI PEANUT NOODLE SALAD AND SPANAKOPITA. ALONGSIDE RETRO INSPIRED FOOD PHOTOGRAPHY AND DESIGN, SMITH & DELI-CIOUS INJECTS SENSATIONAL FLAVOURS AND CLEVER TEXTURES INTO THEIR RECIPES THAT ARE EASY ENOUGH FOR EVEN FIRST-TIME COOKS SMITHANDDAUGHTERS.COM

SMITHANDDELI

SMITH & DELI-CIOUS BY SHANNON MARTINEZ & MO WYSE (HARDIE GRANT, £20)

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LAKSA PASTE (Store in a jar in fridge)

fresh chili with seeds to taste red shallots (small onions), 8 peeled and quartered ginger, roughly chopped 4 tbsp

garlic cloves 3

coriander roots, 6 washed and cleaned well

laksa leaves 8

lemongrass stalks, ½ (white part only), chopped

soaked cashews ¾ cup

coriander seeds 2 tbsp

cumin seeds 2 tbsp

paprika 2 tsp turmeric powder 2 tbsp

fresh turmeric 1 tbsp

tomato marinara paste 4 tbsp

coconut oil 3 tbsp

A South East Asian comfort food favorite, raw veganised by 'The Seeds of life' restaurant in Bali The name Laksa refers to the Persicaria odorata herb - also known as Vietnamese coriander or Cambodian mint, though it isn't actually related to the the mint family it does have a slight minty flavour. FOR 1 SERVING: 1. Blend 1 ½ cups of coconut milk with 4 tbsp of this paste until little warm. 2. And add to bowl. TO SERVE 3. A handful of zucchini noodles marinated in soy sauce & miso. 4. Marinated in soy sauce: 1 bell pepper (sliced), 2 chopped shitake mushrooms, zucchini stick, carrot sticks & 5 small tomato es cut in half. TO FINISH

5. On top, add bean shoots, long red chlli cut in salt 1 tsp half and 1 lime wedge (no seeds) water as needed. 6. sprinkle with black & white sesame seeds (final sauce needs to be thick) 7. top with piece of cilantro, mint, or laksa leaf.

MALAYSIAN SPE

CIAL

LAKSA SOUP THE SEEDS OF LIFE IS A RAW FOOD CAFE, TONIC BAR AND RAW FOOD ACADEMY IN UBUD, BALI. FOUNDED BY BEN RICHARDS WHO HAS 11 YEARS EXPERIENCE AS A LIVING FOODS TEACHER AND CONSULTANT WITH A STRONG FOCUS ON NUTRITION, SUPERFOODS AND THE TAOIST APPROACH TO TONIC HERBALISM. THESEEDSOFLIFECAFE.COM

SEEDSOFLIFEBALI

RAW | VE GA N | GL UT EN FR EE RECIPE THE SEEDS OF LIFE BALI PHOTO VANIA VALE NCIA DAVID

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A T S O M AL R A B ’ S R E ‘SNICK REE LU T E N F GAN | G R AW | V E LEY ATE BRAD RECIPE K ON S T A LISA W PHOTO E

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o eating There is n y. itel these pol od, you will literally t just so go n you can save tha They are tha e quicker rest. inhale on te on Pinte o u q ’ g n ti a e l ‘mindfu me later. and thank w o n e s e Make th

MAKES 12 PREPARATION TIME: 15 MINUTES SETTING TIME: ABOUT 1 HOUR BASE activated 155 g (5½ oz/1 cup) or raw cashews

desiccated coconut 45 g (1½ oz/½ cup)

1. For the base, place all the ingredients in your food processor or blender and pulse together until combined. 2. Line the base of a 20 x 15 cm (8 x 6 in) baking tin with baking paper. Transfer the mixture to the tin and press it firmly and evenly over the base. Place it in the freezer for about 30 minutes, or until firm.

maple syrup 2 tbsp

3. To make the caramel, combine all the ingredients in the cleaned food processor and process until smooth. Remove the base from medjool dates, pitted 13 the freezer and spread the caramel layer evenly maple syrup 60 ml (2 fl oz/¼ cup) over the base. Scatter with the almonds then peanut butter 90 g (3 oz/1/3 cup) return to the freezer until set. vanilla extract 1 tsp 4. Line a tray with baking paper. sea salt flakes pinch 5. Once frozen, remove the ‘Snickers’ mixture activated almonds or peanuts 65 g (2¼ oz) from the tin and slice into 12 evensized bars. roughly chopped To coat, dip each one in the melted chocolate, CHOCOLATE COATING allowing any excess to drain off, then place raw or dark chocolate 150 g (5½ oz) the bars on the tray. Refrigerate or freeze until they are set. (at least 70% cocoa solids), melted and cooled 6. Keep these in an airtight container in the fridge or freezer and eat when you need a sweet treat. They’ll keep for 2 weeks in the fridge, and 2 months in the freezer. CARAMEL

AUSTRALIAN-BORN, 26 YEAR OLD KATE BRADLEY IS A PLANT BASED COOK, FOOD STYLIST AND FREELANCE RECIPE DEVELOPER IN MELBOURNE, AUSTRALIA. KATE IS AS PASSIONATE ABOUT HEALTH AS SHE IS ABOUT COOKING AND EATING. KATE DISCOVERED HER LOVE OF COOKING AT A YOUNG AGE, AND QUICKLY EVOLVED A REFINED SUGAR-FREE, GLUTEN-FREE, VEGAN APPROACH TO COOKING THAT FOCUSSES ON DELICIOUS, NOURISHING WHOLE FOODS AND RECIPES THAT ARE SIMPLE ENOUGH TO COOK EVERY DAY. KATE STARTED THE KENKŌ KITCHEN WEBSITE TO SHARE HER PASSION FOR SIMPLE, TASTY AND HEALTHY WHOLE FOODS WITH THE REST OF THE WORLD AND TO INSPIRE OTHER YOUNG COOKS. KENKOKITCHEN.COM

KENKOKITCHEN

EXTRACTED FROM BLISS BITES BY KATE BRADLEY (HARDIE GRANT, £8.99) PHOTOGRAPHY *14 ©ELISA WATSON

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MAKES A 26 CM (10 IN) CAKE

almond flour 200g (7 oz/2 cups)

desiccated coconut 120g (4 oz/1½ cups) (dried grated unsweetened)

light muscovado sugar 200g (7 oz/1 cup)

coconut oil, melted 120ml (4 fl oz/½ cup) vanilla powder or extract 1 tsp

sea salt ¾ tsp

chickpea flour (gram flour) 3 tbsp

rosewater 2 tsp coconut, soy or other 120ml (4 fl oz/½ cup) plant-based yoghurt

freshly grated nutmeg ¼ tsp

baking powder ¼ tsp TO SERVE additional yoghurt rose petals roughly chopped pistachios

The idea for this cake was given to me by my friend Shan, who is the inspiration behind most of my glutenfree treats. She talked about it for years before I finally got round to making a vegan version for her and, like most recipes that this magical woman inspires, it turned out beautifully the very first time. 1. Preheat the oven to 180°C (350°F/Gas 4) and line a 26 cm (10 inch) springform cake tin with baking paper. 2. Combine the almonds, coconut, sugar, coconut oil, vanilla and salt 3. in a large mixing bowl and stir to combine – it should be nice and crumbly. Press half the mixture over the base and about 2½ cm (1 inch) up the sides of the lined tin. Add the remaining ingredients to the rest of the crumble mixture and stir until well combined. Pour into the prepared base and bake in the hot oven for 30 minutes. Allow to cool in pan. 4. Serve topped with additional coconut yoghurt, rose petals and pistachios.

PERSIAN LOVE CAKE JESSICA PRESCOTT IS THE WRITER, STYLIST AND PHOTOGRAPHER BEHIND THE STYLISH AND SUCCESSFUL BOOK VEGAN GOODNESS. SHE GREW UP IN NAPIER - THE FRUIT BOWL OF NEW ZEALAND - MOVED TO BERLIN AND NOW LIVES IN MELBOURNE. IN HER NEW BOOK 'VEGAN GOODNESS FEASTS' JESSICA INVITES YOU TO EMBRACE THE RITUAL OF COOKING AND EATING TOGETHER WITH OVER 70 FRESH AND EXCITING PLANT-BASED DISHES PERFECT FOR ENTERTAINING AND SHARING WITH LOVED ONES. ON HER BLOG SHE SHARES RECIPES AND WRITES ABOUT VEGAN PREGNANCY AND HER FAMILY LIFE WHOLYGOODNESS.COM

WHOLYGOODNESS

VE GA N | GL UT EN FR EE RECIPE & PHOT O JESSICA PRESCO TT

VEGAN GOODNESS: FEASTS BY JESSICA PRESCOTT (HARDIE GRANT, £15)

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v Lemon chocolate ca ke VE GA N | RAW | GL UT EN FR EE RECIPE MILENA BOZHKOVA PHOTO RYAN DINE EN

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Your vegan par ty

showsto

per cake This recipe make s use of a spra y gun to create coating effect, the velvet but don't worry if you don't have can still make one, you this cake. FOR APPROX 8 INCH CAKE BISCUIT BASE almonds ½ cup

coconut chips/flakes ½ cup White Chocolate 30g Raw Spirit Chocolate Company LEMON INSERT LAYER

full fat coconut milk 200 ml

limonchelo 60 ml

tapioca starch 1 tbsp

xanthan gum 2g White Chocolate 30g Raw Spirit Chocolate Company CHOCOLATE MOUSSE LAYER

cashews 400g 70% Dark Lemon & Black Pepper 250g Raw Spirit Chocolate Company

sweetener of your choice 100g VELVET COATING

White Chocolate 200g Raw Spirit Chocolate Company

cacao butter 200g

BISCUIT BASE 1. Melt chocolate and set aside. In a food processor add almonds and coconut and blend. Add melted chocolate and pulse. 2. On a silicone mat or on grease proof paper press down the mixture evenly and using a 6 inch ring cut the biscuit. 3. Freeze LEMON INSERT LAYER 4. In a sauce pan add the coconut milk and tapioca starch and bring it to a boil. Pour over chocolate and emulsify using a stick blender, combine until it becomes a smooth mixture. Cool it then add limonchelo and xanthan gum. Blend one more time. Pour the emulsion in a 6 inch mound. Thickness should be around 1 cm. Freeze CHOCOLATE MOUSSE LAYER 1. Melt chocolate. Using a high speed blender combine all ingredients together (including chocolate) and blend until very smooth. 2. Using an 8 inch mould, pour half of the mousse. Take the insert out of the freezer and place it in the mould. Poor the rest of the mousse over it, making sure the insert is fully covered. Place the frozen biscuit on the top. Freeze overnight.

natural food colouring:

VELVET COATING

pitaya powder = pink

1. To decorate the cake with the beautiful velvet effect you need to melt both chocolate and cacao butter and mix together. Divide into two bowls. Add powders until you reach the desired colours.

turmeric powder = yellow moringa powder = green

2. Apply on frozen cake using a spray gun. If you don't have a spray gun you can simply pour the chocolate over the cake and spread with a spatula but you need to be very quick. Because the cake is frozen the chocolate will set in seconds. CHOCOLATE LEAF DECORATION MILENA BOZHKOVA IS A VEGAN PATTISERIE CHEF PASSIONATE ABOUT MAKING BEAUTIFUL CREATIVE CAKES THAT ARE NOT ONLY VEGAN BUT ALSO AVOID REFINED WHITE SUGAR. SHE OFFERS ONLINE TUTORIAL COURSES IN ADVANCED CAKE MAKING TECHNIQUES. MILENABOZHKOVA.COM

MB.BOUTIQUECAKES

1. Temper some white chocolate using moringa powder to colour it and pour into a leaf mould. Remove carefully from mould when set and place on the top of the cake. 2. Lemon shaped dessert on top of the cake was made the same way but using a different mould. *14

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EDITOR & DESIGN Steven Nicolaides

CONTRIBUTORS Deniz Reno

denizreno.com

Lauren Lovatt laurenlovatt.com Milena Bozhkova milenabozhkova.com

Sundal Roy

ishtarthemoon

The Seeds Of Life Bali theseedsoflifecafe.com Stefanie C. Haslberger casiegraphics.com

ENQUIRIES papillon@lucuma.co.uk

FRONT, BACK & INSIDE COVER ART BY STEFANIE C. HASLBERGER casiegraphics.com

@lucumamagazine

lucuma.co.uk © Lúcuma No part of this magazine can be reproduced without our permission Information in Lúcuma is for information only and no part of it is a substitute for health diagnosis, care or treatment. Lúcuma and its contributors, editors and related parties are not responsible in any way for the actions or results taken by any person, organisation or any party on basis of reading information, stories contributions or advertisements in this publication, website or related product. 100

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