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Plastic-Free July

Baileys Recipe

Animal Testing

Football Goes Vegan

ISSN 2324-1233

Power of Choice

Health, Ethics, Environment SPRING 2017 | $8.50 RRP

NEW ZEALAND

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We’re already enjoying lighter mornings and longer evenings! We’ve made it through again.

For some, it was a hard winter. In the land of plenty, there seems to be a shortage of compassion for the vulnerable of all species.

But everyone has the chance to vote on Election Day (23 September 2017).

I hear this a lot: "don't vote, it only encourages them." Let's check a few facts about democracy, voting and the system.

For 2014, 2011 and 2008, the low voter turnout returned a National (conservative) win. Conservatives don't argue about if their people are always right or whether the system is broken. They know that they want their people controlling the power and the money.

If you stay away from the polls on principle, you are voting to continue with a government whose minister would make the Maui dolphin go the way of the moa for money, with no money to protect animals.

"The two main parties are both the same anyway!" But in NZ, we have MMP. MMP is not perfect. But there are

millions of people in the world who would get to the voting booth on their knees for the chance to vote for a minor party that would get into Parliament and pass bills.

5% = Kiwis who report as vegetarian/vegan (values vary of course) 5% = party vote needed to get representatives in ParliamentMaybe this won’t get you to start the Vegan Party of New Zealand,

but it shows how even a small number of people voting strategically can make a difference. Animal Agenda Aotearoa and SAFE have both published the parties’ views on animal issues (see links in photo above).

There will be plenty of votes for vegans to be quiet, so on Election Day I will be ticking my voting paper for some animal-aware, status-quo stirring, 1% bashing, people and planet power party. I hope to see you there.

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SPRING 2017 | ISSUE #

31My First Plastic-Free July 4

High Triglycerides on a Vegan Diet 6

The Power of Choice 7

NZ Cosmetics: over 90% Cruel 9

Heritage Welcomes Spring 12

Vegan Football – Olé! 13

Te Horo Buffet 16

Gardening without Animal Inputs 18

Vegan Baileys Recipe 20

Popular Vegan Festival Returns to

Tauranga Spring 2017 21

Vegan Camp 2017 23

Review - Villa 23 Café 24

AR17 Animal Rights Conference 24

Best Beauty Picks for Spring 2017 25

Cover photo: Kicking it with Ole Football Club: photo provided by OLC

Vegan New Zealand is published by The Vegan Society of Aotearoa, New Zealand. Views expressed in Vegan New Zealand are not necessarily the views of the Society. © Copyright The Vegan Society of Aotearoa 2017.

To become a member visit our website www.vegansociety.org.nz

PO Box 78111, Grey Lynn, Auckland 1245For advertising enquiries, suggestionsor feedback email info@vegansociety.org.nz

Editor: Jessica Parsons, editor@vegansociety.org.nzGraphic Designer: Jana Kastner, jana@graphiccookie.com

Fig and flax in Sarah Oliver's garden - see article in this issue.

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changes in our lives, it is so important to be gentle with ourselves; to celebrate our wins; and to quickly get over our failures (or as I like to call them – opportunities). When you make a mistake, for example, when you buy your morning coffee and realise you’d forgotten to use your reusable cup, beating yourself up won’t be helpful. Take a breath, congratulate yourself for noticing, and decide to do better next time. Remember to enjoy your delicious coffee with zero guilt.

2) Let your paradigm shift

People often say that veganism has very little to do with diet and a lot to do with a change in consciousness. I would apply the same logic to moving towards less plastic waste in our lives. I didn’t wake up on the morning of the 1st a completely changed woman because I didn’t do enough research into the importance of giving up plastic.

Educate yourself with books (e.g., Zero Waste Home by Bea Johnson); documentaries (e.g., Trashed, or A Plastic Ocean) and follow local Plastic-Free or Zero-Waste pioneers on social media (e.g., @plasticfreeflatties, @therubbishtrip, or the

This isn’t the article I thought I would write. When I decided to keep a personal diary of the trials and tribulations of my very first Plastic-Free July (PFJ), I got excited. I imagined waking up on the first day of July a changed woman. One who could confidently say ‘No’ to packaged foods. One who buys only local, organic and ethical products. One who walks barefoot in nature and swims in the ocean instead of showering. I thought I would be the most conscious of consumers – simply through my choice to commit to PFJ.

But I woke up on the first morning of July to find myself as I have always been: Imperfect but trying.

As it turns out, going plastic-free is not entirely what I expected it to be. Here are the five main learnings from my PFJ journey:

1) Be gentle with yourself

No one expects you to go plastic-free or zero-waste overnight. This kind of huge change would overwhelm even the most strong-willed person and most likely force them to quit trying. When making big

Plastic Free New Zealand Facebook group).

Remember that every dollar you spend is a vote for the ideal world you want to live in. I know this sounds clichéd, but there is truth in it. We need to remember this quote every day, and every time we make a purchase, this quote needs to be a whisper in our ear. Remember it, and live by it.

Just as vegetarianism isn’t just for Meatless Mondays, a puppy isn’t just for Christmas, and love isn’t just for Valentine’s Day, striving to reduce our impact on the environment shouldn’t just be something we participate in for the month of July. We should strive to reduce waste every day, in whatever way that we can, so that it will be something we allow to grow within us over time. Let your conscience be your guide, and you won’t go too far wrong.

3) Take easy steps

There are some simple ways to reduce your plastic consumption with very little effort on your part.

Start with the easiest but essential life changes and move on from there:

• Buy a reusable water bottle and coffee cup. Some cafes even provide a discount on your coffee!

• Have metal cutlery in your bag. It may feel like you’re taking your whole kitchen with you, but don’t see it that way. Buy yourself a cute cutlery set and see it more like your handbag is now a part-time vintage picnic hamper.

• Use a tote bag or backpack to help you avoid needing plastic bags. Use it not only at supermarkets, but at department stores too.

• Invest in a glass or steel Tupperware container to use for your lunches as well as takeaways.

• Bring your own straw. If you’re anything like me and really loves to drink out of a

My First Plastic-Free JulyBy Grainne Patterson

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inspiration, but ‘Be Prepared’ is a classic and the quote fits. Where do we feature in this new era? Are we part of the naysaying problem, or do we fight (with all of our will, canvas bags and glass jars) to be part of the solution?

Equip yourself with the items listed above and commit to shopping in stores with bulk bins and ethical buying policies. Health food stores are usually good for both. If you live in Auckland or Wellington – Commonsense Organics has a wide selection of bulk options, or head to your nearest Bin Inn to stock up on supplies.

Look into making your own cosmetics and home supplies. There are hundreds of online recipes to make your own deodorant, multi-purpose spray, shampoo (or instructions for a shampoo-free life), toothpaste, even window cleaner. If you need it, the internet will provide a way for you to make it yourself. Likewise, look up recipes for your favourite plastic-packaged treats, many aren’t too hard to make yourself at home.

5) Celebrate and have fun!

Billions of people walk on this planet and never take a moment to consider the effect they have on it. If you’re reading this, you’re most likely already vegan, and now you’re considering or already reducing your waste. You are in the small fraction of people dedicating their efforts to a better environment, and you should be immensely proud of yourself. Celebrate this fact, and don’t let others make you feel bad, weird or awkward for living by your ethics.

straw, buy a steel straw to have handy in your bag.

• Keep used glass jars and use them at bulk bins and/or for storage.

• Embrace op-shops and second-hand markets.

• Ladies – buy a menstrual cup. Seriously. Do it for the dolphins.

To make easy switches, consider:

- A bamboo toothbrush- Bar soaps- A non-disposable razor- Fruit and bread in paper rather than

plastic- Wine with a cork- Email instead of paper statements

4) Be prepared

“So prepare for a chance of a lifetimeBe prepared for sensational newsA shining new era is tiptoeing nearerAnd where do we feature?”Be Prepared – Scar – The Lion King

OK, I know that an evil lion from childhood isn’t the best beacon of

Remember that you are not alone. There are many people rising as you are and changing the way they live. Follow them on social media, seek them out at health food stores, meet up with them, attend their parties and events. We’re all in this together!

Have fun! Can you bake? Can you make your own popsicles? Well, you can now! Ever wanted to make something vegan, a Snickers bar, or your favourite ice cream? Now is your chance. Make your own additive-free plant milk. Learn how to make your own pet food. Learn how to repair things that are broken (Youtube is great for this), alter old clothing (again, Youtube), and don’t just throw stuff away without giving it a second thought and second chance. Think of all the skills you could master!

In the end

What I now know to be true is that every little bit that I can do to be part of the solution is a good thing. I have learnt that beating myself up about getting little things wrong, or about taking time to get things right, is not the point. That giving up plastic, like becoming vegan or giving up or taking on anything, is a process and doesn’t tend to happen overnight. Ultimately, you should be enjoying your life. You won’t inspire anybody around you if you treat reducing waste like a penance. Have fun with it, forgive your errors, learn new skills and make friends with the same belief system as you.

Plastic-Free July isn’t a just a month to try new things, it is a chance to change your whole way of life, for the better.

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High Triglycerides on a Vegan Diet Plant-Based Nutritionist, Cath King

When Plant-Based Just Isn’t Enough Many people change to a vegan diet and

quite rightly expect that in doing so, they’re not only helping the animals and the planet, but their own health as well. It can come as a bit of a shock to a small minority of vegans to be told by their doctor that they have high triglycerides.

Triglycerides are a type of fat that’s found in the blood. They’re the most common type of fat in the body. Triglycerides are necessary for health, but in excess amounts, they can be harmful, especially in regard to increasing our risk for heart disease.

Triglycerides are often confused with cholesterol, possibly because both are commonly elevated to unhealthy levels by consumption of the rich Western diet. However, even though people with high cholesterol often have high triglycerides, the two don’t necessarily go together. Each can be elevated independently of the other.

Elevated triglyceride levels are caused when we consume more calories than we need. The body stores those calories as triglycerides, which can then be used by the body for energy.

Most fats in the form of oils (both mono-unsaturated and polyunsaturated), animal fats and trans-fats are in the form of triglycerides. But while both healthy and unhealthy fats can contribute to high triglycerides, trans-fats (like margarine) and saturated fats (found in meat, dairy and eggs) have a more marked effect than fat found naturally in avocado, nuts and seeds.

Also, refined carbohydrates and alcohol can increase triglyceride levels.

So, on the face of it, it seems as if eating a vegan diet should really help to lower triglyceride levels, as vegans cut out a whole class of some of the most problematic foods, namely saturated animal fat. And for most people this is true. It does lower triglyceride levels.

But there are a small minority of people who appear to be particularly sensitive to the effects of other foods that can elevate triglyceride levels. For them, going vegan sometimes isn’t enough to lower triglycerides and can even cause high triglycerides when this condition previously didn’t exist.

There are a few reasons why this might be. Vegans may still be eating many of the other foods that can be problematic in terms of triglycerides.

The first vegan culprit is oil – any oil. Oil is not a natural food (even extra virgin, organic, cold pressed). It is an extremely processed food in which everything else of value has been removed (the fibre, carbohydrates, the protein, the micronutrients and the antioxidants) leaving pure fat – a very calorie-dense food. And people who consume too much oil can have raised triglycerides. We don’t need to include any oil in our diet and can get all the fat we need from whole food sources.

The next culprit is margarine. When people cut butter out of their diet, they often replace it with a plant-based margarine. This is a mistake. Margarine is a major source of trans-fats, which are shown to be unsafe at any levels and have a potent effect of triglyceride levels.

But even low-fat, high-carb vegans can have problems with high triglycerides. If too many of those carbs are coming from refined, processed foods, made from sugar (any kind of sugar) and flour, or alcohol, this can cause a chain reaction in the body leading to elevated triglyceride levels. So, processed vegan foods can be nearly as much of a problem as processed non-vegan foods. However, while refined carbohydrates can be a problem for some sensitive individuals, whole, unprocessed complex carbohydrates are not. This means

we need to be getting our carbohydrates from things like potatoes, kumara, yams, legumes and whole intact grains. We need to be eating brown rice, not rice flour; whole oat groats or steel cut oats, not quick cook oats. And the same thing can be seen for fruit. Fruit, in its whole, unprocessed natural form does not raise triglycerides. But when we mess with the fibre of whole fruit by removing the fibre to make juice or breaking up the fibre to make smoothies, triglyceride levels can be elevated.

So, whether we’re talking about fats or carbohydrates, it’s best to eat our food whole and unprocessed.

However, there’s another reason that vegans (especially new vegans) can have high triglycerides. Even if they’re doing everything right, even if they’re eating a whole foods plant based diet, some people can still develop high triglycerides. Because when we eat in this way, most people find that they lose weight. When we lose weight, hopefully we’re losing fat, not lean muscle mass. And when the fat from our fat cells gets released into our blood stream, this can raise both our triglycerides and cholesterol. Thankfully, this effect is only temporary, and cholesterol and triglyceride levels will drop to normal levels when our weight stabilises.

Cath King is the Plant Based Nutritionist at Seeking Health www.ckinghealth.co.nz . She specialises in weight loss and food addiction, as well as helping people make plant based diets work for them.

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powerless to change my life. My first breakthrough in my mindset is

owed to Gandhi’s quote “you must be the change you wish to see in the world”. By deciding to take 100% responsibility for my life, I discovered I had choices that I couldn't see before. I started feeding my mind with positive information, and surrounding myself with those who I wanted to be like. After attending many seminars in self-help, I successfully gave up alcohol and smoking. I also got myself back into physical shape, and I restored my relationship with my girlfriend.

How did the vegan journey come about?

I left my career as a truck driver (of over 10 years) and I entered the fitness industry as a personal trainer. During this time, I experimented with different training methods and nutritional plans for myself, in my quest to live a healthier lifestyle. I had no intentions of giving up meat and dairy, but after educating myself by watching Earthlings, I made the decision to go vegan overnight. My girlfriend found

The Power of ChoiceI was working up to 100 hours a week, I hadn’t been to the gym in years. I was overweight and an alcoholic. I was spending more than I was earning, and chain smoking 30-40 cigarettes a day. My relationship with my girlfriend was on the brink of collapse. I was very unhappy with where I was but I didn’t know who to talk to or what to do.

So you reached a tipping point. What happened next?

One day I finally thought enough is enough! I remember I was standing outside my house one night, drunk with a cigarette in my mouth, and staring up at the stars to ask the universe for help. Within that week, I stumbled across some videos online talking about spirituality. I was raised as a Catholic and although I abandoned religion years ago, this concept of spirituality really resonated with me. I felt like the universe had responded to my call for help. All this time I had been blaming others for why I wasn’t where I wanted to be. I was angry, frustrated, and I felt trapped and

Modecai Nkhwazi

About a year ago, I had the pleasure of meeting Dan at a Hagley parkrun. He is a former personal-trainer-turned-entrepreneur and all-around life enthusiast.

Dan has an amazing story of personal transformation - a journey from an unhealthy lifestyle (of excessive drinking and smoking), to a vegan lifestyle that advocates wellness and personal development. I met with Dan to talk about his inspirational story and how he overcame the obstacles all with the power of choice!

Tell us about yourselfMy name is Dan Fidow, and I’ve been

working in the personal development industry for the last 4 -5 years. My girlfriend Lisa and I went vegan just over a year ago. I currently live in Christchurch and about a year ago I decided to start my own personal development business, Only by Choice.

What is Only By Choice and what is the inspiration behind this idea?

Only by Choice originally started as an idea for helping other entrepreneurs and like-minded people turn their passion for personal development into their profession. As I invested more time into what Only by Choice meant to me, I started to expand that idea to also help those who may not have had any intentions of becoming an entrepreneur. By helping them realise that no matter how bad our circumstances might be, we always have a choice to change things.

We can’t control the events in our lives, but we can choose what to focus on. We can choose what things mean and we can choose what to do.

How did this mindset come about? When I first started my personal

development journey about 4-5years ago, I was working as a truck driver/furniture remover. This was when I was at my lowest point in my life. Because

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it hard to believe at first, as I wasn’t the type of guy who loved animals. But as I started clearing out the meat and dairy from the pantry and fridge, that’s when my girlfriend knew I was serious. She also made the decision to go vegan just over a year ago.

I went vegan because I don’t like to see anyone suffer. I think it’s fair to say that we all know how it feels to suffer and that it is not a pleasant feeling. There is enough on this planet for us to enjoy life in abundance without the need for making others suffer. It was this realisation that helped me to find my purpose in life and I am so grateful to be able to help others change their lives by bringing out the best in themselves.

What advice do you have for people reading this who are in a similar situation and don’t know where to start?

Listen to your heart. The reason that many of us are unhappy is because we have stopped listening to our hearts. We listen to our minds and other people’s advice as to how we should live our lives but we don’t listen to our hearts. When your mind and your heart are truly in sync, happiness begins. If you ever feel yourself in a situation like I was where you feel powerless to change anything, ask yourself, why do I really want to change? Is what I am doing right now serving me or destroying me? Am I acting from a place of love or fear? How can I take 100% ownership of this? And what am I going to do about it? Everything begins with choice.

Lastly, aside from parkrun, where and how can people resonating with your story get in touch with you?

You can find me on:

Email: onlybychoice@hotmail.com

Facebook: www.facebook.com/onlybychoice/

Instagram: www.instagram.com/onlybychoice/

Snap Chat: @ onlybychoice333

Website: www.onlybychoice.com

57 Seymour Street Blenheim

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is intended solely for use in cosmetics products. The definition of cosmetic excludes toothpaste and medicines. The offence created under s 84A is one of strict liability, so it does not require any intent on the part of the alleged offender. There is a maximum penalty of up to 6 months imprisonment or a $25,000 fine for an individual, and up to $125,000 for a company.

No prosecutions have been brought under s 84A, and it is highly improbable that any will be. This is partly because there is no evidence that animal testing for cosmetics has ever been undertaken in New Zealand, even before the ban. Another reason for both a lack of prosecutions under s 84A and the lack of evidence of animal testing for cosmetics is the lack of transparency around animal testing. It is very difficult to prove

The lack of transparency and regulation of cosmetics tested on animals is highly problematic for consumers. The legislative ban in 2015 of animal testing for cosmetics or ingredients in New Zealand has changed little in a market of largely imported cosmetics. A complete ban on the importation and sale of cosmetics and household products tested on animals is desirable but, in its absence, mandatory labelling should be implemented.

The Legal Position in New Zealand: the Animal Welfare Act 1999

Animal testing for cosmetics is now illegal in New Zealand. As of 2015, s 84A(1) of the Animal Welfare Act 1999 (AWA) prohibits a person from using an animal in “any research, testing, or teaching” that is for the purpose of developing, making, or testing a cosmetic or an ingredient that

that animal testing for cosmetics has taken place. Other parts of the AWA are more easily prosecuted as a result of complaints. For example, in Teremoana v Auckland SPCA, a member of the public called the SPCA and reported a dog in poor condition. The dog was taken to a vet and the defendant was convicted under s 28A(1)(d). By contrast, the prohibition against animal testing faces practical difficulties, given animal testing usually takes place in privately owned testing facilities that are closed to the public. As such, there are very few ways to prove when or where animal testing is taking place. For instance, requests made under the Official Information Act 1982 are restricted to Government departments, a Minster of the Crown, or Crown organisations so are unlikely to apply to testing facilities or cosmetic companies. Seemingly then, the effectiveness of the prohibition is confined to employees of a testing facility to report contraventions by their employer.

Given that animal testing for cosmetics has never taken place in New Zealand, the ban only acts a deterrent for people who may do it in the future. Animal testing is prohibited in New Zealand in relation to cosmetics, imported cosmetics tested on animals can still be lawfully sold. 93% of cosmetics sold in New Zealand are imported, therefore only 7% of products sold in New Zealand are affected by the ban.

The ban does not prevent New Zealand companies from exporting their products to China, where they are tested on animals by law. New Zealand companies are not prevented from importing ingredients which were tested on animals and using them to manufacture cosmetics in New Zealand. These companies are also not prevented from sending final product

NZ Cosmetics: over 90% Cruel Avril McIntyre

89% of New Zealanders do not support animal testing for cosmetics. Many consumers actively seek out cosmetics that are not tested on animals, but are these cosmetics really ‘cruelty free’?

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overseas to be animal tested and then importing them back into in New Zealand to sell.

Products claims

There is no legal definition for ‘not tested on animals’. Companies make many different representations, including ‘cruelty free’, ‘against animal testing’ and ‘tested on us’. Some companies also label their products as ’vegan’. When a product is labelled as vegan is it often unclear whether the product is both not tested on animals and free from animal derivatives, or only one of those.

Some companies say their products are not tested on animals but sell their products to countries that require animal testing by law. For example, MAC cosmetics state that they do not conduct animal testing but because their products are sold to China, they will be tested there by law. MAC now openly states on their website that they sell their products in China, but not all brands are so transparent. A New Zealand company, Heath Basics, owned by API Consumer Brands, has been selling their products in China for over 10 years. Health Basics has only recently decided to remove the no animal testing claim from their packaging.

Another issue is that some companies who do not test on animals are owned by a parent company that does test on animals. For example, The Body Shop say they do not test on animals, but their parent company L’Oréal does. In this way consumers are indirectly supporting animal testing though they have bought a product that has not been tested on animals.

Overseas

In some form or another, the following countries have banned cosmetic testing on animals; the European Union, Israel, Norway, Switzerland, the United Kingdom, Turkey, India, South Korea, and Taiwan.

Certifications

Some companies use rabbit images with a similar appearance to official certifications such as the ‘leaping bunny’, but those similar images are not actually

certified or official like the ‘leaping bunny’ image. This can be misleading for consumers. There are three main voluntary certifications: the “cruelty-free” beauty without bunnies certification by PETA; the leaping bunny certification by Cruelty Free International; and the “not tested on animals” certification by Choose Cruelty Free (CCF).

Leaping Bunny The Leaping Bunny certification has

strict criteria for companies who wish to use the ‘leaping bunny’ image. Companies must not conduct animal testing on their products, or ingredients. They must not purchase ingredients from a third party who has conducted animal testing. The company must guarantee this by obtaining a Declaration of Product Compliance from each third-party manufacturer and supplier. The company must not allow animal testing to be undertaken by regulatory agencies overseas. This must be guaranteed by a clause in contracts with distributors. The company must also agree to independent audits.

Choose Cruelty Free

CCF is an independent organisation based in Australia who certify cruelty free companies. CCF certification is given to companies that have not tested their products or ingredients on animals in the last five years or had anyone do so on their behalf. Companies must sign a legally binding contract to this effect. CCF covers a large range of products, including animal care, gardening supplies and car care.

PETA “Cruelty Free”

People for the Ethical Treatment of Animals (PETA)’s certification programme appears less comprehensive than the Leaping Bunny or CCF. Companies are required to complete a questionnaire and sign a statement of assurance. PETA certification covers cosmetics and household products.

New Zealand

While there are no New Zealand certifications, some New Zealand made products do use the above certifications. For example, Ecostore has the PETA “Cruelty Free” bunny.

SAFE does provide an approved list of companies on their website and app, “SAFEshopper”, which lists cosmetics and household products that are not tested on animals. The companies have all signed a legally binding statement that neither their products nor their ingredients are tested on animals and that they do not sell their products to countries that require animal testing.

Solutions Supermarkets

Major supermarkets, like New World or Countdown, could be petitioned. Foodstuffs, the parent company of New World and PAK’nSAVE, has recently announced they are no longer selling products that contain microbeads, ahead of the ban. As a result of petitioning and pressure, Countdown is phasing out the sale of caged eggs by 2025.

Full ban New Zealand should follow the European

Union’s example by implementing a ban

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on all products sold in New Zealand as to whether they have been tested on an animal or not. This is a current Green Party policy. Mandatory labelling could have a rating system similar to the Health Star Ratings on food.

What can you do?

• You can email cosmetic companies and ask them whether their products or ingredients are tested or use third-party tests, or if they sell to China.

• If you think that a company is labelling their products as cruelty free when they are not, you can make a complaint to the

on the importation and sale of cosmetics tested on animals. A ban should not be limited to cosmetics, but should also apply to household products such as dishwashing liquid. The National Party have recently proposed a ban of the manufacture and sale of microbeads in cosmetics. It may be possible to successfully lobby for the ban of the importation and sale of cosmetics tested on animals.

Mandatory labellingIf the Government is unwilling to

implement an importation ban then the next best option is mandatory labelling

Commerce Commission (CC) or to the Advertising Standards Authority (ASA).

• Complaints can be made to the ASA under the Advertising Code of Ethics.

• You can report a business using the report form on the CC website.

• You can also email your local MP and ask them about their policy on banning the importation and sale of animal tested cosmetics and/or mandatory labelling.

[Please contact editor@vegansociety.org.nz if you wish to see the fully referenced version of this article.]

ANIMALS AREN’T LAB TOOLS

WWW.NZAVS.ORG.NZ

Animal based research doesn’t reliably predict human responses - it harms both

humans and animals.To learn more contact us a for a

free information pack.

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Heritage Welcomes SpringGerrard O’Keefe, Heritage Executive Chef

Spring is upon us and with that comes the plethora of great produce: from globe artichokes to snow peas and rhubarb. A couple of dishes I love to eat during this time just let the produce speak for itself. Keeping it simple really is the trick. Once you have learnt how to make the simple steamed bun, you will be able to play with thousands of fillings, even sweeter versions that can be served with condensed coconut cream, or deep fried versions.

Enjoy!

Ingredients - Sauce• 60 ml soy sauce• 30 ml peanut butter• 10 ml molasses • 10 ml seasoned rice vinegar• 1 garlic clove, finely minced• 10 ml sesame seed oil• 5 ml Chinese hot sauce (more or less

to taste)• .5 g black pepper• 300 g Portobello mushrooms• 10 g spring onion• 5 g coriander

Instructions - Sauce1. Mix all together except the mushrooms,

spring onion, and coriander.2. Sauté the mushrooms, then fold in the

sauce and the coriander and the spring onions ready to fill the buns.

Ingredients - Buns• 525 g plain flour, plus extra for dusting• 1½ tbsp caster sugar, plus a pinch• 1.5 tsp fast-action dried yeast

• 50 ml water (lukewarm)• 1 tbsp sunflower oil• 1 tbsp rice vinegar• 1 tsp baking powder

Instructions - Buns1. Combine the yeast, sugar lukewarm

water and let it become active. You’ll see a foam form on top.

2. Mix in the oil and vinegar, and mix this liquid mixture into the dry ingredients.

3. Work it until you have a smooth dough. Cover it and leave it somewhere warm to rise (can take an hour).

4. Once it has doubled in size, make about 10 golf-ball-size balls. Then roll them out and fold over like a taco, place on baking paper place in a deep tray, cover and let it rise again until doubled in size.

5. Meanwhile, get a steamer going so it is ready for the buns.

6. Once the buns have doubled in size, place them in the steamer and cook for 6 to 7 minutes. Be careful not to get burnt when removing them from the steamer.

Hoisin Portobello steamed buns

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Polenta fried baby globe artichokes

Ingredients

300 g rhubarb100 g strawberries20 g chia seeds50 g raw sugar.25 vanilla pod scraped300 ml coconut cream, chilled

Instructions

Chill the coconut cream 24 hours ahead of other preparation.

1. Quarter the strawberries, and peel only the flat side of the rhubarb and cut into 4cm lengths.

2. Place in a pot with the quartered strawberries, add raw sugar and a tablespoon of water to get it started. On low heat, cook until tender. You may wish to keep the rhubarb and strawberries separate for serving.

3. Add the vanilla seeds to the chilled coconut cream. Blend on low for 2 mins, then on high till desired consistency.

4. Soak the chia seeds in water with a teaspoon of the raw sugar to sweeten it a little (or you can use agave).

5. If desired, layer the rhubarb, coconut cream, and strawberries when serving.

Rhubarb with chia seeds and vanilla coconut cream

Ingredients

• 1.1 kg baby globe artichokes• 100 g polenta• (for dip) 50 ml vegan aioli and 2 g

smoked paprika spice powder (from farro and some supermarkets)

Instructions

1. Squeeze half a lemon into a bowl of cold water.

2. Trim each artichoke stem to 3cm. Cut 2cm from the top of the artichoke leaves.

3. Peel away two layers of the outer leaves, so the pale yellow-green leaves are exposed. Discard the outer leaves.

4. Trim the base. Cut in half. Remove and discard the choke (furry part). Place the

artichoke in the bowl of lemon water to stop it browning.

5. Once all artichokes are prepared, boil them until tender when pierced with a skewer.

6. Make a cornflour slurry (mix cornflour and water) with some 5-spice in it.

7. Dip the artichoke in the cornflour slurry then quickly toss through some polenta.

8. Add to the deep fryer until golden.Serve with your favourite dip and fresh torn mint; I like to use a vegan lemon paprika aioli.

Hectors Restaurant is open daily from early breakfast until late. For reservations phone 09 979 7434. Website www.heritagehotels.co.nz

14

developing well-rounded players and people who understand the impacts of their day to day decisions.

Most of the staff at Olé had come from backgrounds of asking "why" to a lot of everything that we do, and in particular with football and always questioning the status quo. It didn't take long before food was the topic, as we all ate relatively healthy diets, or so we thought. Everyone here I work with at Olé has done their own research into why it is not essential to be consuming animal products. My partner is a vegan athlete who represents New Zealand in athletics, and you can see a lot of the information that motivated us about the benefits of veganism in Rich Roll’s podcasts, such as www.richroll.com/podcast/neal-barnard-2.

From all our research, we see that a vegan diet has massive health and physiological benefits, which play a role in optimising levels on and off the pitch. The

Claire Insley: Can you tell me a bit about your football club?

Michael Fraser: Olé Football Academy is located in Porirua, New Zealand. We are a football centre devoted entirely to the development of the New Zealand player. We run programmes from the grassroots entry level (age 5) to the game's highest amateur competitions in the New Zealand football landscape. In addition to football training, we offer a year-round residential programme for players across New Zealand. Players in residence receive a holistic education and attend local public schools. Our recent academy graduates have represented the academy around the world at over 40 U.S. universities and a number of professional clubs.

CI: What prompted your team to go vegan?

MF: The academy is committed to

decision to implement a full vegan diet builds awareness around a sustainable and responsible existence at the same time. Forest Green Rovers Football Club of England recently hit the press as the first ever full-time vegan professional football team. That was enough for us to make the push and devote our energies to a full-time vegan kitchen.

CI: How is this implemented?MF: As we all ate a lot of vegetables

anyway, it wasn't too difficult to take the meat out of the meals, and then any dairy as well.

The boys in residence as well as the coaches and staff are provided breakfast, lunch and dinner Monday through Friday. All meals are prepared by an in-house chef and are fully vegan.

CI: What benefits have you seen from the change?

MF: The boys are having their best season in the past five years! Obviously,

Vegan Football – Olé![When the Vegan Society posted on our Facebook page about the UK football Forest Green Rovers going completely vegan, we had no idea that there would be a club in NZ which has also implemented a vegan diet amongst their staff and team. The Administrator and Grassroots of Olè Football Academy, Michael Fraser, got in touch to talk to Vegan Society board member Claire Insley about his club’s success with veganism.]

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However, some of the players when making and buying their own food on the weekends still eat non-vegan meals. Overall it has been an easy transition to a plant-based diet.

There will be some players who have gone 100% vegan through our initiative, however it really was as a collective that it has come about. We were all pretty much there already, and then we had the conversation. It only took the one conversation to decide we should just announce ourselves as being vegan.

We haven't been overtly public about our vegan diet; we have posted on Facebook and Instagram and placed a couple of news stories on our website, but we haven't labelled ourselves as "vegan". This interview in the Vegan Society magazine will be a big step forward to raise the awareness of what we are doing.

CI: What advice would you offer other clubs/organisations thinking of doing

wins and losses cannot be attributed to diet alone; however, we do see nutrition/diet as critical components for all-around performance. We have noticed that the boys are recovering well and are able to maintain massive training loads, perhaps better than before. Subjective feedback is that players are feeling "lighter" "fit and fresh" and "more energised."

It is always difficult to quantify results, particularly around diet. What we are doing is building a culture based around health, wellness, spirit and maximising performance and potential. Our research around dietary needs of footballers continually took us down the plant-based track, and we decided to go all in this past May.

CI: Is everyone supportive of the change? Did you have any difficulties implementing veganism?

MF: The meals that are provided are enjoyed by all the players and staff.

the same?MF: Start small. Integrate more plant-

based options into your meals. Take out dairy and meat products slowly, so that your body can adjust to not eating those products. The best bit of advice is to just have fun in the kitchen and experiment with food and see what you can make out of plants. Vegan cheeseburgers are always a hit here.

CI: How do you see the future of veganism at your club?

MF: We see it as a critical component to the performance of our players. We talk about eating well, sleeping well and training well as three of the major staples for player performance and we feel that we are at least starting to "walk the talk." We will continue to educate the academy players, parents and stakeholders on the benefits of a vegan diet. It is our aim to bring a vegan lifestyle into the wider community and club.

16

The Black Sheep animal sanctuary. The pie ‘floats’ in gravy topped with mashed potato and mushy peas (the marrowfat pea beloved of Englishmen) with a green sauce providing the final, delicious, authentic, artistic touch.

Food for thoughtDr Alex Hershaft was the focus of a brief

talk that led off with several quotes. First from Joseph Campbell: ‘we are on the edge of the greatest spiritual metamorphosis in the history of humankind,’ and next from W H Auden: ‘We are lived by powers we pretend to understand’ and on to Nietzsche who designated this attitude as ‘a love of one’s fate.’ And a final thought from Seneca, a Roman philosopher: ‘the fates lead him who will – him who won’t they drag.’

So, considering destiny, fate, a calling… brought us to discuss Dr Alex Hershaft who, as a young boy, not only saw his father murdered by the Nazis, but even now remembers ‘piles of body parts…’ Later in life, relocated to the USA and a PhD graduate: Alex in the course of his work went to a slaughterhouse – there it was if he saw family butchered, and piles of body parts.

A ‘Damascus Road’ experience, indeed. Now Alex knew why he had been spared, and had survived the holocaust…

He says, ‘I can empathize with what farm animals go through because I have been there. As a survivor of the Nazi holocaust - which was a major factor in shaping my strong views on life, death, and our relationship with other living beings, I have 'lived' for weeks in a small closet, wondering each day when 'they' would come and get me and haul me off in a

Just imagine 84 people gathering – from up to an hour away or more – for a delicious vegan meal and discussion.

Getting the word outWe approached Otaki library with a

question:‘Would you be prepared to display these

vegan buffet posters?’ (all posters were individually crayon decorated.)

‘What is it a fundraiser for?’ ‘Well… it’s not actually a fund raiser, it’s

more of a ‘consciousness raiser…’ ‘Oh – alright, we’ll send it through our

internal mail service to local libraries.’

GatheringOn Sunday 18 June 2017, we met at The

Winemaker’s Daughter on State Highway One, Te Horo, and enjoyed the repast prepared by Michael, the owner/chef.

Vegans at The Winemaker’s Daughter gathering totalled around 60%, with the rest being vegetarians plus others interested in leaving animal exploitation behind. Gary Francione explains here: www.abolitionistapproach.com

On the menu were: pumpkin soup, a dahl dish, and a chickpea/green bean curry, plus apple strudel – which joined the 4 regularly offered desserts that included a mango sorbet. A purple cabbage dish was a big hit, and the recipe is provided at the end of this tale.

Mike has added more vegan options to The Winemaker’s Daughter menu, including a retro ‘floater.’ Older people will remember this fare from the pie carts that served New Zealand in the 50s and 60s. The Winemaker’s Daughter presented a ‘floater’ as a vegan mince pie, made by

cattle car to my death.’ He adds, ‘The difference is that my ordeal

is over. Theirs will not be…unless we help.’Thus, Alex became co-founder and

president of the Farm Animal Rights Movement – the nation's oldest (1976) organization devoted exclusively to promoting the rights of animals not to be raised for food. Among the many outreach activities of FARM is the 10,000,000 lives tour: now renamed as ‘Have we been lied to?’ Read more about it here: www.10billiontour.org

Well, vegans and friends alike enjoyed a very nice meal, at a great price, all in a lovely setting.

Purple cabbage saladMike got this simple recipe decades ago

from a Greek chef who worked with him in London. Note that it must be prepared a couple of days before serving.

Ingredients• Red cabbage thinly sliced• White vinegar & sugar to taste• Fennel seed to taste

Instructions1. Two to three days prior to serving,

combine all the ingredients into a bowl or large jar.

2. Refrigerate, stirring periodically making sure the cabbage is ‘pickling’ in the vinegar and the flavours marry.

Check out the website www.te-horo-o-kaimanga.nz, developed by Eric Wolff, to view pictures from this buffet gathering and read about upcoming vegan gatherings.

Te Horo Buffet Alastair Pain

17

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Art, science and intuitionGrowing food and gardening is a blend of

science, art and intuition. Science, because if we’re going to work hard we need to know that what we are doing is going to produce the best results; art, because we want to be able to sit back and enjoy the results; and intuition, because sometimes we want to experiment.

So, I would say that it is through science, art and intuition that we have entered the field of growing without animal products at River Rapid Gardens. As vegans, it makes no sense to take animal products off our plates only to then put them into the garden. Manure, slaughterhouse by-products such as blood and bone and products made from fish belong to a model of gardening that many believe is the only way to grow. However, our own experiences, and those of many others around the world, are showing that it is indeed possible to grow a beautiful and bountiful garden without external animal inputs.

Animal product use creates fertility loss – somewhere, for someone

By not buying in animal farming by-products, we can aim to close the fertility loop as much as possible; as animals are still part of the equation but we focus on growing the creatures under the

soil and in the air as much as possible: microorganisms and worms, insects and birds. Iain Tolhurst, a stock-free grower and author from England, explains when you rely on animals for your fertility, “You cannot expect to get more fertility than you started with, you will inevitably need to buy in food to feed your animals, so you are buying in acres from elsewhere, somebody else’s fertility being lost.” Check him out at www.stockfreeorganic.net/category/whatandwhy

We’re not growing plants, we’re growing soil

By not filtering our fertility through a larger animal first we can directly use organic matter to feed the soil. Healthy soils have huge numbers of microorganisms that break down organic matter, and as growers we need to feed this soil food web. By using composts, mulches, green manures and cover cropping, we aim not only to increase fertility but also maintain the cycle of fertility. Using plants that fix nitrogen and some that mine the soil for nutrients are all part of increasing fertility. Liquid feeds are also a way to directly feed your plants, and again, these can be made from plants such as comfrey, a wonderful plant that mines the soil deeply for nutrients.

The stock-free movement is growingThere is an increasing interest in growing

without animal products around the world, and organisations such as the Vegan Organic Network in the UK and Veganic Agriculture Network in North America provide great resources for growers. Bio-intensive growing, developed by John Jeavons, is a method that we are learning to use at River Rapid Gardens, and it lends itself well to growing without animal

products as well as growing the maximum possible in a small place. You can read more about it in his book How to Grow More Vegetables (and Fruits, Nuts, Berries, Grains, and Other Crops) Than You Ever Thought Possible on Less Land Than You Can Imagine.

Double digging, using composts and cover crops are all ways we work to improve our soil and biodiversity, and we are learning even more about cover cropping from Jenny Hall and Iain Tolhurst’s book Growing Green. Another great resource is Will Bonsall's Essential Guide to Radical, Self-Reliant Gardening. There are many resources on the internet and many different styles of gardening. The goveganic network has a short breakdown at the following link if you want to know more: www.goveganic.net/article206.html. We have recently started a Facebook group if you want to be part of the discussion; come over and join us and share your knowledge at www.facebook.com/groups/1595820007142898.

Start small and feed the soil!Making or buying in compost is a good

place to start as it feeds the soil and increases the number of earthworms. Making great compost is a bit like baking a cake with layers of ingredients providing the necessary ingredients to get your heap underway. You can choose a contained system, or a cheaper option is just to make a pile and use a fork or pitchfork for turning. Some key pointers we refer to when making our compost are:

• One cubic metre should be a minimum finished size, it will get smaller as it matures

• Layer it up with 2 parts green and 1 part brown:

Gardening without Animal Inputs Sarah Oliver

19

° Green/wet (nitrogen rich) materials e.g. vege scraps, grass, leaves, especially comfrey leaves are great if you have them

° Brown/dry (carbon rich) materials e,g, straw, hay, dried leaves, bracken

° Layer in some soil (old soil and some already made compost is great)

• Don’t use weeds that have gone to seed• Keep it aerated – turning it up to three

times in the first month• Keep an eye on the moisture, you don’t

want it too dry or too wet.• Keep it covered. We have recently bought

covers from Chaos Springs and these really help to keep your heap at a good temperature and contain no animal products. www.chaossprings.co.nz/shop/chaos-springs-compost

• Don’t make it on a slope or on a waterlogged site

• Once your compost is ready it will be crumbly and smell earthy. If it gets too damp and smelly you will need to add in more brown/dry material and turn it in.YouTube has some great videos to watch

and a more in-depth guide can be found here: stockfreeorganic.net/composting-stockfree

Remember to work safe in your garden – this link lists key tips for handling compost and most retailers give out masks to wear. www.worksafe.govt.nz/worksafe/information-guidance/all-guidance-items/legionnaires-disease

Alternatively, it may be hard to get enough inputs for your compost or time can be an issue so another alternative

to making your own is to buy in your compost. Many commercial composts in New Zealand will use animal manures such as hen and sheep poo and some will use slaughterhouse by-products such as paunch grass, so you’ll need to check what goes into the compost you use. Council composting operations are often a good option as many rely on the green waste from gardens, and a quick check on their website or a phone call will usually let you know what is in their compost and if you feel comfortable using it.

Whatever you decide to do, and it may be a combination of both, don’t be put off giving it a go and remember to keep on going. Like the first time you cooked a vegan meal, it’s all about practise, learning from others and experimenting.

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Vegan Baileys RecipeBy Grainne Patterson

When I first thought about becoming vegan, Baileys Irish Cream was one luxury I dreaded giving up. So when I finally took the joyous plunge into my new vegan life, I was thrilled to hear that Baileys had released a vegan alternative. I was then dismayed to find out that it wasn’t actually vegan because it contained beeswax. And I was further dismayed when I realised that even if it were vegan, it probably wouldn’t make it to the shelves of New Zealand stores for years.

So, I set about making it myself. After a few attempts of it tasting not-so-perfect (like whiskey flavoured milk), I finally got it right. It tastes just like the real deal, and I have fooled my non-vegan friends with it many a time. This easy, delicious recipe is a perfect midwinter warmer on these chilly nights!

Ingredients

• 600 ml coconut milk

• 125 ml whiskey

• 90 ml brewed coffee

• 1-2 tsp vanilla extract (to taste)

• 6 tbsp sweetener – agave, maple syrup, golden syrup, sugar syrup etc.

Instructions

1. Mix all ingredients together (add the sweetener gradually, and taste as you go)

2. Leave in the fridge for at least an hour

3. Serve over ice, coconut ice cream, or add to a cup of hot chocolate!

Remember!

Drink responsibly. Don’t jump off stuff. Don’t go swimming. Don’t text your ex. Don’t get arrested.

You are as think as you drunk you are.

21

Popular Vegan Festival Returns to Tauranga Spring 2017Karen Clarkson, Little Big Events

The popular food and lifestyle event, Vegan Vibes, is returning to Mount Maunganui this September (23 Saturday) and is expecting to attract over 2,000 vegans and those interested in learning more about the benefits of a plant-based lifestyle.

A growing movementVegan Vibes festival creator and director,

Rachelle Duffy from Little Big Events, says there’s a growing number of New Zealanders who are eating less meat and exploring the benefits of veganism and the festival provides an opportunity to learn why the plant-based movement is gaining momentum around the world.

According to a recent survey by Bean Supreme, more than half of Kiwis say they are eating less meat and a quarter expect to be mostly meat-free within seven years, as they focus on their health and budget.

“We are really excited to bring this event back to Mount Maunganui. Our inaugural event in 2016 received overwhelmingly positive feedback from vegans and non-

vegans alike. We received a lot of comments from people saying they loved the relaxed and approachable way the vegan lifestyle was showcased without pressure or judgement and how even simple changes could make a difference,” she explains.

What’s on offerAt the one-day outdoor festival, visitors

will have the opportunity to sample gourmet vegan food and drinks from New

Zealand’s top food trucks, including a vegan beer brewed especially for the event. There will be the latest vegan health, beauty and fashion products to peruse and a dedicated kids’ area to keep the little ones entertained.

Throughout the day, there will be a full timetable of speakers, videos and educational workshops run by inspirational Kiwis regarding important social, environmental and political issues.

This year Vegan Vibes also welcomes guest

22

speaker Richie Hardcore, a Muay Thai and Boxing Trainer and advocate for social and political change who has been a vegetarian for over a decade.

“Richie will be sharing insights on the hardships he has overcome in his life and how with the right support and a good attitude, a positive life is possible for anyone. With over 9,000 followers on social media, Richie is an inspirational speaker and sure to be a crowd pleaser,” explains Rachelle.

Something for everyoneThe format of Vegan Vibes has been

created with everyone in mind, from full-time dedicated vegans to those just wanting to try great food and drink that has a limited impact on the environment. This year the festival sees the return of some popular food vendors like Judge Bao, The Midnight Baker and Angel Food, which provides the vegan cheese to Hell Pizza outlets around the country.

“We also have a whole range of new vendors including Smoups who is famous for its coconut bacon; House of Dumplings coming up from Wellington who are always a crowd favourite; and our very own organic loose-leaf tea retailer, Webster’s Tea, based

in the Mount. Plus, we are really excited to have Megan May, creator of Little Bird Organics Unbakery attending this year, who has played a key role in the raw, gluten and sugar-free movement in New Zealand.”

Raising awarenessAs well as showcasing the benefits of

veganism, the festival is a melting pot of information to increase awareness of other topics around sustainability and environmental damage.

“Our goal is also to connect individuals with community groups, businesses and local government and educate and entertain through food, products, talks, performance and exhibitions. New Zealand waste guru, Leo Murray from Why Waste will be discussing his new sustainability initiative aimed at addressing the fact that around a third of our organic matter ends up in our waste,” says Rachelle.

Volunteer organisation, Boomerang Bags, will be crafting beautiful cloth tote bags and educating people on reducing plastic use. Plus, New Zealand’s first mobile dishwasher, The Exchange, created by a Tauranga-based charitable trust, will be helping to reduce the event waste to landfill by up to 80 per cent, by swapping disposable containers with reusable plates for hire.

Family friendlyVegan Vibes is open to all ages and will

provide something for the whole family

including face painting and a bouncy castle for the kids, plus music from one of New Zealand’s best live music acts, Carnivorous Plant Society, to complete the festival atmosphere.

Vegan Vibes is being held on Saturday 23rd September at Soper Reserve, 95 Newton Street, Mount Maunganui from 10am – 4pm. To kick off the festival weekend, there will be a special screening of ‘What the Health’ on Friday evening with free entry for those who have pre-purchased tickets to Vegan Vibes. General admission tickets are $10 per person (kids 12 and under are free) and are available now through EventFinda. To learn more about this community event, head to Facebook and search for ‘veganvibesnz’.

www.facebook.com/veganvibesnz/www.eventfinda.co.nz/2017/vegan-vibes/

mt-maunganui

Photos: Richard Robinson Photography

23

The aim of Vegan Camp is to enjoy being in a vegan community, have fun, meet new people and enjoy wonderful food! We had 45 people attending this year, which included people from Wellington and surrounds, Dunedin and Auckland.

Vegan Camp takes place at Hanmer Springs Forest Camp which is about 2km out of Hanmer Springs Village, at Easter every second year. We are able to take advantage of a range of accommodation options - shared or sole-occupancy cabins, some with double beds, a campsite for tents or caravans, huts or motel-style self-contained units. We have sole use of the Big Kitchen, which is perfect for our needs and has a lounge area attached to it for

children to play in or adults to relax.This year, Barry and Saci were our chefs.

Participants are asked to volunteer and help with food preparation and cleaning up. The meals were outstanding, a highlight for everybody involved. There are a range of activities which is balanced with free time for people to visit the hot springs, go for walks in the wonderful scenery around Hanmer or play mini-golf at the village. The most popular of our scheduled activities was perhaps the Quiz Night, but the Ice Cream Eating Competition, film night, Vegan Speed Up-dating and Easter Egg Hunt were all enjoyed very much.

The next Vegan Camp is provisionally

scheduled for Easter 2019 (19-22 April).

Chef’s Special CorrespondenceSaci Reading, Chef Extraordinaire

This was my fourth Vegan Camp, and my third one as a chef. This time I shared the cooking with Barry, who has a different style than I do. I draw on my previous cooking knowledge as a non-vegan and

Vegan Camp 2017

24

Review - Villa 23 CaféYolanda Soryl

Villa 23 is a beautifully renovated house in the industrial part of Riccarton near Blenheim Rd. Chef Elliott is trained with the Jamie Oliver 15 training program. All the food is made-in-house, and a variety of daily freshly made smoothies and organic juices is offered. The place was quite busy at lunchtime when I visited the first time but was almost empty the second time.

The cafe offers cabinet food plus a menu on the wall board with some gluten free options. Although the menu is dominated by dairy and eggs, there are some nice vegan options. While the vegan options were more of a traditional range, Villa 23 is very well set up for lacto-ovo-vegetarians. The staff were extremely helpful and accommodating in adapting the menu for us vegans. We ordered satay vegies and tofu with rice and a burger that was served with bread as the bun wasn't vegan. The burger was a bit dry as the dressing contained honey so wasn't vegan, and there was no vegan aioli or mayonnaise. However, what we ordered was very good

and beautifully presented. Unfortunately, there weren't any vegan baking or dessert options which was a bit disappointing. On the other hand, they do offer three different plant milks for your hot drinks and smoothies! I liked Villa 23 a lot. I hope they can make a few changes to their menu to make it more vegan friendly, e.g. by offering vegan dressings and baking. Overall I was very pleased with the location, the staff and the food and would visit again.

Villa 23 Café is at 23 Mandeville St, Riccarton (at Blenheim Rd), Christchurch, New Zealand, 8011

adapt the recipes. It was great to see all the participants appreciating my cooking, requesting recipes and watching my cooking demonstrations. A small group of participants (10) had a hands-on experience of making Chinese dumplings. They learned different styles of wrapping the pastry – into the shape of a rose and classic half-moon shapes.

Overall, the camp for me was a good balance of work and leisure, sharing the cooking responsibilities and being able to go to the pools. The participants were great! Many have been to previous Vegan Camps; however there were also a lot of new faces and their experience was wonderful, judging from their comments and the amount of food devoured!. There was a lot of positive feedback about my food, especially Sunday night’s Cheesy Broccoli dish using the new Angel Food Vegan Cheddar cheese. My trifle was a hit too, as many people reminisced about their favourite dessert made cruelty-free. From Barry's repertoire I enjoyed the vegan bacon using tempeh the most.

25

Oasis Beauty was founded and created by Canterburian Stephanie Evans. She has made it her mission to provide natural skincare with great anti-aging effects.

$1 from every Oasis Beauty online purchase helps to fund the amazing NZ animal charities SAFE (Saving Animals From Exploitation) and Hedgehog Rescue

NZ.

Why not try their BB Cream, available in three different shades, with SPF 15? This mineral foundation is easy to apply and perfect for sensitive skin. Use with

their BB Blending Sponge for light coverage and a healthy glow.

RRP $39.90 Available from local pharmacies or online from www.oasisbeauty.com

KOKO BODY have beautiful handcrafted scrubs, bath and body products to tantalise your senses. I’ve been using their ‘Cacao & Blood Orange Organic Coffee Scrub’ in the shower. It really helps with cellulite and toning around the thighs and butt. Not to mention the scent! It’s heaven in a hot shower or bath.

RRP $29.00 online from www.kokobody.com

THINKWISE have safe skincare solutions for the whole family. Recently I came across their ‘Chemical-free Dry Wipes’ and they’re perfect for removing makeup. Those who love to re-use and reduce waste, I recommend washing them in a laundry bag on a delicate cycle. No nasty chemicals! Just add water for a refreshing and soft body and face wipe.

RRP $3.99 for 50 wipes. Available from local pharmacies or online in bulk from www.thinkwise.co.nz

Best Beauty Picks for Spring 2017 Georgette Jackson

Demelza's Delights

26

It’s important to nourish our bodies, but can we nourish the earth at the same time too? Of course we can. Less plastic and packaging is the newest trend, but LUSH Handmade Cosmetics has been leading the way with this

for many years.

I’ve been testing out their shampoo bars and I’m really impressed!

‘Jason and the Argan Oil’ (red) is packed with nourishing oils to keep your hair silky smooth and shiny. ‘Jumping Juniper’ (purple) has juniper berry

and lavender to cleanse and soothe the scalp. Then follow up with one of their amazing conditioner bars. My favourite is their ‘Big Conditioner’: a small white bar that packs a punch. Using fine sea

salt to add volume and bounce into lifeless hair.

RRP starting $12.50, available from LUSH stores nationwide or online from from nz.lush.com

It’s always exciting to find new vegan products on the market, and recently I stumbled across CAHAYA, pronounced Ja-High-Ya. The word means light, glow and radiance in Indonesian.

If you love luxe packaging then you’ll love this brand. I have been enjoying their ‘Citrus & Rose Bath Salts’ in a hot bath to unwind at the end of the day. With beautiful dried rose buds, how can you go wrong?

RRP $24.00, buy online from www.cahaya.co.nz

LUSH Handmade Cosmetics continue to amaze and delight me with their wide range of men’s and women’s products. It’s not common to find a facial wash that both sexes can use… but here it is. ‘Kalamazoo’ is perfect for softening your man’s spiky beard with apricot kernel and jojoba oils. Best of all, females can swipe this on in the shower, leaving the skin feeling clean and smelling sweet.

RRP $11.99 for 100g or $22.90 for 240g Available from LUSH stores nationwide or buy online from nz.lush.com

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Show your support in one of our funky tees!

The Vegan Society of New Zealand aims to raise the profile of veganism, as well as support new and existing vegans. We facilitate a vegan lifetsyle and plant-based eating by creating a vibrant, visible, and influential community, and by providing information and resources.

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It’s important to nourish our bodies, but can we nourish the earth at the same time too? Of course we can. Less plastic and packaging is the newest trend, but LUSH Handmade Cosmetics has been leading the way with this

for many years.

I’ve been testing out their shampoo bars and I’m really impressed!

‘Jason and the Argan Oil’ (red) is packed with nourishing oils to keep your hair silky smooth and shiny. ‘Jumping Juniper’ (purple) has juniper berry

and lavender to cleanse and soothe the scalp. Then follow up with one of their amazing conditioner bars. My favourite is their ‘Big Conditioner’: a small white bar that packs a punch. Using fine sea

salt to add volume and bounce into lifeless hair.

RRP starting $12.50, available from LUSH stores nationwide or online from from nz.lush.com

It’s always exciting to find new vegan products on the market, and recently I stumbled across CAHAYA, pronounced Ja-High-Ya. The word means light, glow and radiance in Indonesian.

If you love luxe packaging then you’ll love this brand. I have been enjoying their ‘Citrus & Rose Bath Salts’ in a hot bath to unwind at the end of the day. With beautiful dried rose buds, how can you go wrong?

RRP $24.00, buy online from www.cahaya.co.nz

LUSH Handmade Cosmetics continue to amaze and delight me with their wide range of men’s and women’s products. It’s not common to find a facial wash that both sexes can use… but here it is. ‘Kalamazoo’ is perfect for softening your man’s spiky beard with apricot kernel and jojoba oils. Best of all, females can swipe this on in the shower, leaving the skin feeling clean and smelling sweet.

RRP $11.99 for 100g or $22.90 for 240g Available from LUSH stores nationwide or buy online from nz.lush.com

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Join us on FRIDAY, OCTOBER 27TH for the rare opportunity to enjoy an artfully crafted,

elevated eight course degustation menu to Celebrate World Vegan Day, carefully

curated by our very talented executive chef Gerrard O’Keefe and his team, using the best

local and international products.

Tickets $120* per person, doors open at 6:30pm with first course served at 7pm.

Additional $50 per person for a wine match.

*T&C apply, bookings essential. Only 65 tickets available, 50% deposit required at the time of booking.

Hectors Restaurant - The first hotel restaurant in New Zealand to be approved by the New Zealand Vegetarian Society. Heritage Auckland 35 Hobson Street, Auckland +64 9 979 7434

WWW.HERITAGEHOTELS.CO.NZ/HECTORS