The Lush Scoop 01

THE

* FINE DETAILS * CONTACT Questions, comments, queries: hello@thelushscoop.com

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ISSUE ONE

Illustration :

Lee Brown leejohnbrown@hotmail.com Leah Jean leahjeane.com Kirsty Pearson kirstyleep@hotmail.com Amy Sinclair amyelsinc.com Rachel Taylor racheltaylor.net.au

Photography: Tilly Clifford tillyclifford.com Sarah-Kate McAleer sarahkatemcaleer.com Adele Packer adelepacker.com Jacob Raupach jacobraupach.com Amy Sinclair amyelsinc.com

Words Aimee Sharpe aimee@form.net.au Cassie Walker peachyentertainment.com

Cover Photography/Design Amy Sinclair Printed at EnviroprintAustralia on 100% recycled stock. Issue 01 of The Lush Scoop is self‑published.

www.thelushscoop.com

© 2014 The Lush Scoop All rights reserved. No part of this publication may be reproduced, distributed or transmitted in any form or by any means, including photocopying or other electronic or mechanical methods, without the prior written permission of the editor, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. Opinions documented are not necessaril y those of the editor. For permission requests, write to the editor.

* Edito r’s lette r *

photography: tilly clifford

Editor’s Letter – THERE IS NO FEELING QUITE LIKE MAKING PEACE WITH YOUR PLATE – I am overly thrilled to announce the launch of The Lush Scoop Magazine, an exploration of all things cruelty-free focusing largely on creatives, inspirational people, activists and genuine stories. In this issue we have gathered a variety of folk to share an insight into their cruelty-free journey, compiled a range of our favourite mouth-watering meals and sweets for you to master and highlighted an array of our favourite cruelty-free shops, garments, trinkets & businesses to explore. We speak to the beautiful and inspirational Emily von Euw to understand her philosophy of the world, we share a personal story about one girl’s relationship with a vegan diet, and we write about how to be the change you would like to see.

There is no feeling quite like making peace with your plate.

This is something that I have come to experience daily over the past few years of my life, and it is continually growing stronger and with more certainty. To be able to walk through life with an awareness of my impact on the lives of other beings is a true feat. The list of benefits from living a cruelty-free lifestyle is literally endless, and I do strongly believe that this way of living is completely attainable for all. Animal agriculture (the meat, and dairy industry) is the #1 contributor to climate change on the planet. If you thought you were doing the world a favour by limiting your shower time, then put this into perspective; studies have shown that the water needed to produce a single hamburger is equivalent to showering for two entire months. Our beautiful, natural rainforests are slowly disappearing too; one acre cleared every second to be precise, and the leading cause…. Animal agriculture.

I hope that no matter where you are on your journey through life, that you learn something from The Lush Scoop; whether it be impressing a friend or family member by re-creating one of our delicious recipes, deciding to eliminate or reduce your meat and dairy consumption, or simply opening your mind to a wholesome way of living.

Whatever it may be, please tell us about it – because your stories are what inspire us to continue doing what we do.

Whilst I strongly believe that living a cruelty-free lifestyle is the best option for the Earth, all beings and our own wellbeing, I also understand that it can be a tough road to travel. Many people take a wrong turn, falter along the way, or simply don’t have enough information about where they’re going. This is where we step in. The Lush Scoop is here to showcase the good, praise the inspirational but also to understand the not-quite-there-yet’s. Many of us were not born vegan, therefore it is insensitive to judge those who aren’t. We need to create a stronger sense of community that is both encouraging and inviting by raising awareness, increasing knowledge, and lending a hand.

Peace,

Amy Sinclair Founder/Edi tor/Creati ve Direc tor 1

www.sarahkatemcaleer.com

Acknowledgements

CONTENTS 3. tls loves 6. kitchen essentials 8. EMILY VON EUW 12. the art of BEING 14. me & art

Amy sinclair

Rachel Taylor

Creative Director/Editor

Graphic Designer

Amy is the brains behind TLS. Her job consists of mostly everything including writing recipes, articles, interviewing, photographing, illustrating, sourcing & designing. Amy’s passions are photography, art, music, veganism & holistic nutrition. She is fascinated by Mother Nature, all living beings, & questions everything. amyelsinc.com

Rachel slaves away for days on end ensuring the overall design of TLS is immaculate.

Her specialities are dealing with Amy’s requests on demand, and simplifying everything ever so stylishly.

Rachel is a graphic designer by day, though her realm is art, and creating with her hands. Rach also loves signwriting, food, health & wellbeing. racheltaylor.net.au

16. HE WHO CAN’T BE NAMED 18. abbie cornish 19. vegan classics 31. REAL LIFE 35. sweets 46. be the change 48. YOUR STORIES

tilly clifford

Aimee Sharpe

Photographer

Assistant editor

Tilly spends her days working as a portrait/ wedding photographer, along with shooting for TLS sometimes, this is one of the many reasons we love her so. She can be found searching the streets for good food and coffee, tending to her large collection of cacti & succulent, online shopping and instagraming her travels. tillyclifford.com

Aimee has an eye for all things art and word related.

She spends her days co-ordinating a gallery in the remote part of Western Australia’s Pilbara region, and after hours she helps with writing, fine-tuning, proofreading and correcting punctual errors for TLS – what a woman! She has a huge love for the ocean, the desert and every living thing that occupies this land.

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* loves *

We LOVE:

kind-er bacon

DELICIOUS SKIN Over the winter we find our skin in desperate need of moisture and therefore overcompensating, leaving our face feeling oily and unpleasant. Nicola Marie has created a skincare range that abolishes this exact problem. Her products are creamy, delicious, rich and smell delightful enough to eat. No matter what your skin is dealing with right now, Delicious Skin is sure to nurse it back to life. deliciousskin.com.au

HOUSE OF ORGANIC A new online retailer featuring premium organic and natural products. Offering only the finest quality including a range of raw Vegan protein powders, coconut water, superfood powders, tea, skincare products and more. With a mission to change peoples thinking and to promote health & wellness, we are glad to share similar values with House Of Organic. houseoforganic.com.au

How does one consume bacon whilst maintaining their value of kindness? Well the team over at Kinda Bacon have it all figured out. Created with organic coconut flakes and all natural seasonings such as hickory smoke, this stuff could sway any omnivore out there! We cannot get enough of it here at TLS, we’ve been sprinkling it on everything from salads, soups and pizzas to cakes and pancakes! kindabacon.com Win a packet of fresh Kinda Bacon!! Send your details to comp@thelushscoop.com with the title ‘Kinda Bacon’ to be in the running.

cleanse with benefits It’s been ridiculously hard to resist taking a bite out of these bars of soap, their appearance and scent undeniably resemble a slice of creamy rich cake. Cleanse With Benefits luxury skincare was inspired by aromatherapy and natural wellbeing. The delightful Autumn & Winter collection are reminiscent of our favourite warming treats, such as pumpkin pie, hot chocolate, orange & clove, and cardamom & coconut. Their products are crafted with quality ingredients, and yes, of course they’re vegan! cleansewithbenefits.com.au Win a Winter soap pack from Cleanse With Benefits!! Send your details to comp@thelushscoop.com with the title ‘Cleanse With Benefits to be in the running.

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* loves *

KYLE PEARSON When he isn’t outdoors skating or shooting portraits, Kyle Pearson spends his days tucked away in his apartment designing and creating original street-style art. His technique is based on organic form with detailed line-work and quirky imagery. Kyle uses eco friendly ink and his creations are all handmade making every print slightly unique. kylepearsonart.com To win a prize pack including a shirt of your choosing and a limited edition print, email: comp@thelushscoop.com with ‘Kyle Pearson’ in the title along with your details to enter.

edgar’s mission This incredibly noble organization is a not-for-profit for rescued farm animals. Much like ours, Edgars Mission is to create a humane world for all species alike. There are photos and stories about each and every animal that visits their farm located on their website, we highly advise that you take a look.

Edgars Mission is located within an hour’s drive of Melbourne, Victoria. If you are interested in helping out, there are various ways to donate on their website. edgarsmission.org.au

SPEciesism We all know what sexism and racism represent, right?

Well similarly, speciesism is defined as ‘the assumption of human superiority leading to the exploitation of animals’. This new, life‑changing documentary brings us face‑to‑face with the leaders of the cruelty‑free movement, and fully examines their purpose. If you haven’t had that light-bulb moment yet, this documentary is sure to trigger the spark within you. For more information and access to the film, visit the website. speciesismthemovie.com

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ERE PEREZ For any feminine Vegans out there who have been struggling to find the perfect beauty products, we have the solution for you! Ere Perez produce beautiful certified cruelty free makeup most of which is Vegan friendly.

Ere Perez use purely natural ingredients with a focus on plant derived sources. The product we are currently obsessing over is the gorgeous Real Rosehip Lipbar. To view the rest of their range, head to their website. ereperez.com

* loves *

octopus’s garden Deep within the depths of Long Jetty, inside an original A-frame house, you will find a vibrant, lush environment, known as Octopus’s Garden. Lau & Leaf are the talented duo behind this spectacular floristry, specialising in moss balls, terrariums, succulents and native flowers, these guys sell out of their floral arrangements in the blink of an eye. Octopus’s Garden create the quirkiest floral-art and arrangements we have ever seen, including succulent-filled workman’s boots as their doorstopper. They also run floristry classes for adults and kids alike, head to their Facebook page for more information. facebook.com/octopussgardenflowers

freckles & ginger A few years ago we stumbled upon and became fond of a beautiful ginger lady from Melbourne. She spends copious amounts of her time creating iconic garments inspired by the retro era to benefit our furry animal friends. With the help of her best friend Freckles this incredible duo have sold an abundance of handmade items to raise funds for Edgar’s Mission. Now with their ‘crafternoon’ kits for sale, Freckles & Ginger are helping people around the globe to develop their sewing skills. crafternoonkits.com

WIN ISSUE #02

a vintage ambience All wonderful things should come in delicate vintage crystal vessels, unfortunately to our dismay, they do not. Though some things do, such as these organic, eco friendly soy wax candles created by A Vintage Ambience. The scent of these candles is incredibly addictive; we were deeply saddened when our first burnt out. They range from a modest $15-$80 and last anywhere between 20 and 80 hours. facebook.com/a.vintage.ambiance To win yourself a beautiful candle email: comp@thelushscoop.com with ‘A Vintage Ambience’ in the title along with your details to enter.

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For your chance to win a copy of issue #02, post a photo on instagram featuring this issue or any re-created recipes tagging: @thelushscoopmag & #thelushscoopmag

k i tc h en essent ials Some of our favourite nutrientdense foods that we suggest you always have on hand,

Illustration & words: amy sinclair

* health *

Quinoa

bananas

Pronounced ‘KEEN-WAH’ quinoa is an energy rich dietary staple and is technically a seed, not a grain. Used over 5,000 years ago by the Incas for stamina and power, it seems they were indeed onto something. It is naturally gluten free so it’s a great substitute for celiacs or anybody watching their gluten intake, it also contains twice as much fibre as most other grains. Quinoa is a complete protein (meaning it’s perfect for a vegan diet), it contains amino acids and it’s high in iron and calcium, along with being a great source of manganese, magnesium, copper and lysine. Oh, and it’s extremely versatile, so you can use it in both savoury and sweet foods (like porridge or pudding) and give rein to your inner Inca warrior.

The health benefits from bananas are endless! Filled with potassium, antioxidants and vitamins, bananas are an excellent afternoon or mid‑morning pick me up. They are great for controlling weight and contain properties that help to reduce the risk of cancer. It may come as a surprise to some, but the bananas in the illustration to the left are perfectly ripe, sweet and ready to be eaten, or stored in the freezer (chopped or whole) ready to use for smoothies, ice‑cream, and baking. Brown speckles on bananas are nature’s indication of sweet nutrient filled goodness.

Raw Cacao You may be thinking “…isn’t it Cocoa?”

With only one letter to differentiate, cacao is often the victim of mistaken identity. Cacao; nature’s raw chocolate super-food is the unrefined, nutrient packed version of cocoa. Filled with antioxidants, vitamins and minerals, cacao aids in weight–loss, enhances your mood, promotes healthy skin, improves brain function and is a natural aphrodisiac. So next time you’re cooking with chocolate – replace your common grocery shelf cocoa with CACAO! You’ll not only notice how much better it tastes, but also smells.

Kale Our favourite leafy green! Per calorie, kale has more iron than beef; more calcium than milk; and 10 times more Vitamin C than spinach, making it a fantastic vegetable for vegans. Kale is also high in antioxidants, low carb, low calorie, packed with vitamins and has anti-inflammatory properties.

Tip: Massage it with olive oil and lemon as this softens the leaves, enhances the flavour & increases the phytonutrients.

Extra Virgin cold pressed Coconut Oil Every household should have Extra Virgin Cold Pressed Coconut Oil on hand at all times. It’s incredibly multifunctional! Used commonly for cooking at a high temperature, coconut oil has many benefits such as being antibacterial, antifungal and an antioxidant. It aids with maintaining a healthy weight, assists our body with absorbing nutrients, helps control diabetes, increases the metabolism and boosts our immune system. Not only does it do wonders for our insides, but also it’s great for our skin, hair and nails. A ‘must have’ for all pantries.

chia seeds Originally from Mexico, chia seeds were a main staple of the Aztec diet.

Chia seeds are filled with omega 3 fatty acids, which means they are a great substitute for vegans. They help to keep your body hydrated, regulate your blood sugar levels, and with a total of 27 key nutrients they are rich in protein, vitamin B, calcium, potassium and fibre and many more.

You can sprinkle them over fruit, toast, smoothies, and use them as an alternative to eggs in baking.

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Emily von Euw – this rawsome vegan life –

Interview: amy sinclair | PhotographY: Emily Von Euw

* enkindle *

THIS YOUNG CANADIAN TALENT - EMILY VON EUW - HAS JUST PUBLISHED HER FIRST BOOK ‘RAWESOME DESSERTS’ FILLED WITH RAW VEGAN RECIPES THAT ARE TO-DIE-FOR DELICIOUS. WE HAD A CHAT VIA THE WORLD-WIDE-WEB & DISCOVERED EMILY’S INSPIRATION, PHILOSOPHY & PASSION FOR THE PLANET.

Tell us a bit about yourself and This Rawsome Vegan Life.

Emily: My name’s Emily von Euw, people call me Em sometimes. I am 20 years old, born and raised near Vancouver, BC, Canada. It’s beautiful here! I like funky music, pigs, chocolate, kale, bananas, mangoes and walking with the trees. I spend most of my time working on my website ‘This Rawsome Vegan Life’ which is all about raw vegan food and where I create, photograph and share recipes.

I have also just finished a cookbook ‘Rawsome Vegan Baking’, you can buy this wherever books are sold. I am currently working on my second book that focuses on smoothies and juices, and I plan to write a third for savoury recipes. My life really is a dream come true and I’m always singing and dancing with the earthy vibes, although I’m a fairly emotionally sensitive person; so I still get blue some days.

How did it all begin, and how old were you at the time?

Emily: I chose to go vegan overnight when I was 16, and never looked back.

It’s the intelligent decision if you care about yourself, others and the planet (I think that includes pretty much everyone, right?) I created my blog at the urging of friends and family when I was around 17 because I had started making vegan recipes and they told me I should share ‘em on the inter web.

So I did, and it’s going well.

Tell us about your transition into a vegan diet.

Emily: I realized how ridiculous it is that we support the brutality, murder and suffering of millions everyday just to eat steak for dinner. We are at a point in time now where there are enough calories available from plant sources, so meat and other animal products are not necessary. It’s best for the planet, your body, and our animal buds to live vegan.

With all this logic, it was easy switching to a vegan diet and lifestyle. I never had cravings because I knew that what I really wanted, I could have… plants!

Tell us your thoughts on the cruelty-free lifestyle, and how you inspire others to eat mindfull y?

Emily: It just makes sense. I think if everyone had to kill the food they

choose to eat, we’d have a whole lot more vegans around. I think a lot of people know in some way that killing animals the way we do (factory farm style) is wrong and inhumane, but they’d rather stay ignorant because it’s too horrific to acknowledge while simultaneously supporting. All I am saying is that we should rip down that curtain and look at the effects of our diet and lifestyle choices right in the face, let go of the guilt and transition to a lifestyle you don’t have cognitive dissonance with! I suppose I inspire others with food porn. When folks see they don’t have to give up awesome eats to be healthy and vegan, they see it as a more realistic option, and that is great. I also believe I am promoting not merely veganism, but long-term wellness & happiness through wholesome eating.

Do you ever feel like the expectations from being openl y vegan can be intimidating at times?

Emily: Mmm… no, not really! When I say I am vegan, all I mean is that I choose to live without harming others.

The reasons why I choose this lifestyle are very relatable to all people, so I focus on the positives and similarities I share with non-vegan individuals, in order for them to realize vegans aren’t radical freaks-we just care!

What people have inspired you most in life?

Emily: Anyone who consciously decides to listen to their own voice, instead of getting stuck in the system; and who challenges themselves to make the world a more humane, comfortable, accepting space.

Was there anything in particular you learnt whilst working on the book?

Emily: I learnt about my own abilities and that I could accomplish more than I thought! I experienced a lot of personal hardships during the 4 months I had to write Rawsome Vegan Baking, but I pulled through and created something I am very proud of, and are so excited to be sharing with the world.

Tell us your life philosophy.

Emily: We’re all equal. We are physical manifestations of energy whilst living, and when we die, I believe we return to that original energy source for 9

“We are at a point in time now where there are enough calories available from plant sources, so meat and other animal products are not necessary.

It’s best for the planet, your body, and our animal buds to live vegan.” an instant before our own energy is thrown back into new forms. During most of life we distract ourselves from our imminent destiny and our own existence, so I believe meditation is extremely important because it is the least distracted we can be in life. In some sense, happiness is better than suffering, so we should maximize the former while minimizing the latter – for all beings. This moment is the only reality, so be here now.

What’s your guilty food pleasure?

Emily: I don’t feel guilty about anything that I eat, or else I wouldn’t eat it!

Though I do have a recipe on my blog for chocolate cream caramel bars that is pretty dangerous.

What was the last meal that you ate?

Emily: I just made banana cacao pudding with cashews. Mmmmm!

What has been the most popular recipe from RAWESOME desserts?

Emily: I think my carrot cake takes the win! Recipe available on my website. www.thisrawsomeveganlife.com

Photograph & RECIPE: Emily Von Euw

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* GUEST R E cipe *

CHOC VANILLA CREAM CUPCAKES EMILY HAS BEEN KIND ENOUGH TO SHARE ONE OF THE DELIGHTFUL RAW VEGAN RECIPES FROM HER BLOG THIS RAWSOME VEGAN LIFE. WARNING – ONCE YOU TASTE THESE LITTLE POTS OF GOLD, YOU WILL BE HOOKED. YOU CAN BROWSE THROUGH EMILY’S RECIPES ON THE BLOG OR ORDER HER BOOK BELOW FOR MORE.

VANILLA CREAM: Ingredients

CUPCAKES: Ingredients

Method

* 1 cup oats * 1 cup dates * 2 TBS cacao powder * 1 tsp vanilla extract

2. Scoop a spoonful into each of the indents you made in the cupcakes.

(You’ll have lots left over)

* 1 cup cashews * Juice of 1 lemon * 1/4 cup water * 2 tablespoons coconut nectar * 1 teaspoon vanilla extract

1. Blend all the ingredients together until smooth.

3. Put the cupcakes back in the fridge.

CHOCOLATE FROSTING: Ingredients

Method 1. Pulse the oats in a food processor until they become flour-like.

2. Add the rest of the ingredients and process until it all sticks together.

* 2 TBS melted coconut oil * 1 TBS cacao powder * 1 TBS coconut nectar

3. Press into lined cupcake tins and indent a thumbprint in the middle of each one for the vanilla cream.

Method 1. Mix together all the ingredients until smooth.

4. Chill in the fridge.

2. Let it re-solidify just enough so that you have a frosting consistency.

3. Frost the top of the cupcakes and then using a piping bag, decorate the tops of your cupcakes with the vanilla cream.

4. Eat right away or within 1-2 weeks.

************ RAWSOME VEGAN BAKING AVAILABLE NOW IN BOOKSTORES WORLDWIDE.

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ILLUSTRATION: RACHEL TAYLOR | WORDS: NICK LEE

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* speak ing out *

The Art of being Cruelty-Free in an uptight world Nick Lee discusses awareness & veganism with passionate animal liberation warrior - Phillip Hall.

One does not need to be well practiced in the art of crystal ball gazing, or even own a computer to know that we live in an uptight world; what happens in one section of the world ultimately affects us all. Mankind has evolved in a perplexing way unlike any other known species, and the realities of the imbalance brought about by our dominance speak for themselves. The purpose of this article is to engage people in the Art of Being Cruelty-Free, by exploring my own seemingly self-aware experiences and that of my new found friend and animal liberation champion, Phillip Hall.

Whether it’s something that is already on your mind, or you’re just curious about the ramifications of your lifestyle choices, the thought of change can be overwhelming, especially in a society that is obsessed with labels and all too quick to judge. There can be quite a lot to consider when thinking holistically in this modern life in regards to what goes in, on and around your body.

A veteran vegetarian and vegan of seven years, Phillip Hall, gives his advice on direction and being informed, “Attempting to live a compassionate lifestyle is a fulltime engagement, but not a chore.

I more often check labels to figure out which corporation has produced something than the ingredients. It is very easy after just a short time of scrutinizing to figure out what generally will or will not contain animal ingredients. Plus once you’ve established a bit of vegan brand loyalty, you just keep grabbing the same products off the shelf in terms of cleaning products... If in doubt about an ingredient, you can usually just

Google it, it’s easy to check websites like www.ethical.org.au for researching companies and www.barnivore.com for vegan alcohol lists.

Striving to live cruelty-free is the objective, as Hall frames the journey, “it’s never about a purity contest or taking yourself completely off the grid.

We can’t exist without having some impact on something, but we can manage and reduce that to the best of our individual and collective abilities.”

Provisioning with the way things are does not instigate change, and our thoughts alone can only palliate a situation; it is only our actions that have the authority to make a difference. Ideally, our daily lives will eventually serve to influence and “normalize a vegan lifestyle through more media portrayal, with fictional characters or profiles on vegan athletes, professionals, academics, actors etc. not just the “radicals” we tend to associate the image with.”

Hall personifies this message by taking it to the people with his work through the Animal Liberation leading him to music festivals, community markets and university campuses. Like Phillip, we can all do our part. If you’re striving to live cruelty-free then demonstrate

this by example and make it visible to those who will notice – friends, family, workplace etc. in hope that one day they too will share the vision of a cruelty-free future.

“You gotta make a change. It’s time for us as people to start making some changes, lets change the way we eat, lets change the way we live, and lets change the way we treat each other. You see the old way wasn’t working so it’s on us, to do what we gotta do to survive.” Tupac Shakur Animal Liberation is an animal rights charity founded in 1976 by Christine Townend, based on the philosophies of Professor Peter Singer, as set out in his worldwide best-selling book Animal Liberation. Today, the charity has branches throughout Australia and many thousands of supporters.

They believe all animals have the right to live uninterrupted and rightfully deserve to follow their natural rhythms without human intervention. Animal Liberation’s objective is to ultimately challenge society on its views towards all non-human animals, how they should be treated and what their rights are. www.animal-lib.org.au

“The thought of change can be overwhelming, especially in a society that is obsessed with labels & all too quick to judge” 13

ME & ART

Location: 62 Mary St, Sydney NSW 2010

PHOTOGRAPHY: TILLY CLIFFORD | WORDS: AMY SINCLAIR

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* eating out *

Nestled in the back streets of Sydney’s city‑centre, Me & Art is a colourful cafe that is likely to please proud vegans and omnivores alike. Located within an adorable up-cycled white terrace, complete with plantar boxes on the balcony and grass covered milk crates for seating out the front. The internal walls are constantly plastered with beautiful art including prints, paintings and illustrations; they’re all for sale, and at reasonable prices too. Me & Art is a totally unique experience – the staff are humorous, quirky and they go out of their way to make your experience exceptional. For lunch we had the zucchini fritters and salad topped with almond hummus and tahini mayo along side a fresh summer breeze juice. We also tried the banana cinnamon sourdough toast that was decked out with fresh sliced bananas, coconut and mint. Oh, and they do a sublime cuppa!

Opening hours: meandart-sydney.webs.com

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Nochemical chemical fillers, fillers, emulsifiers emulsifiers or No or preservatives. preservatives.Everything Everythingyou youneed need andnothing nothing you you don’t! and Our small small batched batched are are handmade Our handmade with with naturally naturallynourishing, nourishing,plant plant based ingredients.

We know you will love the range as much as we do. based ingredients. We know you will love the range as much as we do.

Nourishyour yourskin. skin. Nourish Nourish your Nourish your soul. soul. Be BeDelicious!

Delicious! www.deliciousskin.com.au www.deliciousskin.com.au

ILLUSTRATION: LAURA TAYLOR | WORDS: OWEN EMMERSON

* AWAR ENESS *

HE WHO CAN’T BE NAMED We ask Owen Emmerson, student activist & permaculture enthusiast, to discuss the impact GMO CORPORATIONS ARE having on our planet.

“The public would be aware of this if the governments and the media weren’t being thrown millions of dollars a year.”

Tell us about ‘he who can’t be named’?

“He who can’t be named” is one of those multinational corporate behemoths that have more political power and money than most of the world’s individual nations. They started out in the early 1900’s as a small chemical works but by the time of the Second World War they were big enough to be involved in the building of the atomic bomb. Since then, they have had a tight-knit relationship with the White House; an I’ll-scratchyour-back-if-you-scratch-mine kind of thing. Together they worked on designing and allowing the use of certain “chemical inventions” that have been undeniably bad news for the natural world. Today, they create genetically modified crops (soy, corn, wheat, cotton, etc.) and want us to believe that these are one hundred percent safe. But that is not entirely true. GM crops emerged only in the past decade and evidence that they are harmful to humans and the environment is beginning to emerge.

The public would be aware of this if the governments and the media weren’t being thrown millions of dollars a year.

How has it affected the planet?

Well let’s look at their repertoire of chemical inventions:

DDT (Dichlorodiphenyltrichloroethane) disrupts the endocrine system, which regulates the body’s hormones, and is scientifically regarded as a probable carcinogenic (cancer causing substance). Governments worldwide sprayed it across most of the planet, in hope of ending malaria.

PCB’s (Polychlorinated Biphenyls) are environmental toxins that have leached into ecosystems everywhere, affecting food supplies and habitats for both humans and animals. You don’t often hear about evacuated towns that become PCB wastelands, but they do exist.

Agent Orange was one of the herbicides and defoliants used by the U.S. military as part of its herbicidal warfare program in Vietnam. 10 million hectares of agricultural land in South Vietnam alone has been completely destroyed. 400,000 people were killed or maimed and 500,000 children were born with birth defects during and after the war, due to batches of Agent Orange accidentally contaminated with poison.

BST (Bovine Somatotropin) is a hormone that is injected into dairy cows to increase milk production. It gives a short-term boost, but this is greatly outweighed by the decreased life expectancy of cows, which become prone to Mastitis (swollen, painful teats), infertility and lameness.

For over a decade now they have been taking control of the planet’s food supply. They do this by first genetically engineering crops that are resistant to the pesticides that they design. They then systematically move around the earth selling the crop seed to unaware farming communities promising them higher crop yields. The farmers plant the seed then soon realise that, after a short-term boost, yields actually decrease. The land becomes degraded due to increased chemical application, and the farmers begin to go backwards due to the neverending royalties they must pay to “he who can’t be named” for using their 19

patented seed. Small farmers end up in court with the giant corporation, or – like in India – they hang themselves, seeing no escape from their everworsening situation with debt and degraded land. ....and now they are killing our bees!

Neonicotinoids are currently the most widely used insecticide in the world, and they are ripping our wildlife apart. They spray their seeds with this stuff, and when they own 25% of all vegetable seed that exists – that’s a whole lot of poison!

Does the food we buy make a difference?

YES! Absolutely, yes. If it comes in a box and it isn’t organic there is a very high chance that they have contributed to the ingredients. The companies that stock 90% of all grocery foods use GM ingredients.

Think: popular chocolate bar, cereal and spreads companies. You might not be familiar with the companies but you’d be familiar with the brands they own. My advice, do your research before buying.

What can we do to help create change?

Sign as many petitions as you can!

You can also join the March Against Monsanto (google it). Above all, I believe the best way to make a change is to stop giving these behemoths your money and switch to living produce! All of Australia’s fresh produce is non-GM. Grow some of your own if possible, shop at your local farmers markets, or find your nearest food co-op and try to stay out of the supermarket. If you need a little assistance when you’re at the supermarket, download the Buycott or Shop Ethical apps to help guide your decisions. Consider switching to a vegetarian or vegan diet, for this will immediately reduce your intake of GM food and your contribution to the bad guy’s profits. Most importantly, do some reading. There is an enormous amount of eye-opening information out there and there’s no excuse for remaining uninformed. Your money is a force for good!

Illustration: Kirsty Pearson | words: aimee sharpe

* C ELEB R ITY *

Abbie Cornish 31, Australian, Actor, vegan,

I love when I hear about people who were involved with or raised around the farming industry, that end up becoming a Vegetarian or Vegan… purely for the fact that it disrupts today’s social conditioning that our hierarchy over and consumption of animals is some kind of predestined fate – you know, the ol’ Man vs. Meat chestnut. It’s a humbling reminder when individuals today execute the power of choice when it comes to animals and our relationship to them.

This is the case for 31-year-old Australian Actress, Abbie Cornish.

Abbie was raised on a farm in the Hunter Valley of NSW and grew up surrounded by animals and a farming mentality. Through this first hand exposure, it allowed Abbie to develop a relationship with animals that was ultimately based on love, respect and appreciation – qualities that should be inherent to all humans and our attitude towards nature; after all, we are inevitably and intrinsically connected.

Abbie is now a key ambassador for Voiceless, a non-profit Australian animal rights charity that promotes awareness of animal welfare within factory farming and also the Australian Kangaroo industry (the largest commercial slaughter of land-based wildlife on the planet). Abbie is also a long-time lover and advocate of vegan clothing – promoting a non‑leather, suede and fur lifestyle.

All of her clothing is made from either natural or synthetic, animal friendly materials and even when shooting films, Abbie maintains her vegan ethics towards costumes and clothing in defence of animal rights.

With a growing awareness of animal testing and cruelty operating within many of the leading global brands, such as Chanel, Clinique & Estee Lauder, numerous celebrities like Natalie Portman, Olivia Wilde and Thom Yorke, along with Abbie Cornish, have now made the switch by practicing and promoting an alternative vegan lifestyle – not only through what they eat, but what they wear. For a successful actress that’s saturated within the materialistic and consumption driven world that is, the entertainment industry, Abbie Cornish is a figure that leads a conscious way of life in terms of both the environment and the global animal

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“I really fell in love with every living thing, flora & fauna I didn’t know what a vegetarian was until I was 13, as soon as I found out-I became one.” industry. Abbie is the perfect case in point as she demonstrates how to maintain not only a connection to, but also an awareness of our current environment, by living a vegan lifestyle – whether you’re on a rural farm or immersed in the world of Hollywood; this practice is very much possible.

A SPREAD OF CLASSIC MEALS, TURNED VEGAN

LETTERING, Photography & recipeS: Amy Sinclair

* re cipes *

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* re cipes *

tofu scramble Prep time: 5 mins Cooking time: 15 mins DF / GF / V

Scramble: Ingredients

3. Chop the onion, chilli & garlic finely and then add them to the pan along with the coconut oil. Lightly fry until golden.

* 1 block organic firm tofu * 1 cup baby spinach * 1/2 brown onion * 2 cloves of garlic * 1/2 birdseye chilli * 1/2 red capsicum * 1 tsp tumeric * 1 tsp smoked paprika * 1/2 tsp ground coriander seeds * 1 Tbs savory yeast flakes * 2 Tbs coconut oil * 1 tsp pink Himalayan salt * Pepper, to taste * 1/4 cup Kinda Bacon * 1 avocado (optional)

4. Add the capsicum to the pan, along with the tumeric, paprika & coriander.

Stir for a minute or so and then with clean hands, break apart the tofu into the pan. You can be as messy as you like with this – the more crumbled you make it, the more flavour you will soak up and the better it will resemble scrambled eggs (if that’s what you’re going for).

5. Stir the crumbled tofu into the spices for a few minutes and then add the yeast flakes and combine until nice and yellow.

6. At this point the scramble should be ready. Taste test and add salt and pepper until the flavour is to your liking.

7. Turn off the heat, add the baby spinach and stir until wilted.

Method 1. Remove the tofu from the packet & squeeze over the sink to remove excess liquid – then place on some paper towel to the side. *Don’t worry if you break the tofu, it will be crumbled up soon anyway.

8. Dish out the scramble and top with Kinda Bacon and avocado.

2. Place a frypan on the stove at medium heat. Meanwhile, chop the capsicum into small pieces and place to the side.

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* re cipes *

VEGGIE PIZZA Prep time: 20 mins Cooking time: 30 mins DF / GF / V

base: Ingredients

* 1 cup chickpea flour * 1/2 cup quinoa, cooked * 1 cup kale, washed * 1 Tbs flax meal * 2 Tbs olive oil * 1 tsp turmeric * 1/2 lemon, juice & zest * 1 Tbs nutritional yeast flakes

sauce: Ingredients

* 1 cup cherry toms * 1 clove garlic * 3 sprigs of basil * 2 Tbs tomato paste * Salt & pepper, to taste Method 1. Place all items in a blender & blend until combined.

topping: Ingredients

1. Preheat the oven to 180c & line a baking tray with paper.

* Onions, sliced finely * Mushrooms, sliced * Cherry tomatoes, halved * Olives, halves * Zuchinni, sliced * Basil & oregano, torn * Cashew cream

2. Add all ingredients to a food processor & pulse until combined.

Note: At this stage you may need to add extra flour if its too damp, or a touch of water if its too dry.

1. Spread 1/2 cup of sauce across the pizza base, top with toppings and bake for another 10-20 minutes, checking to ensure it doesn’t overcook.

Method

3. Spoon the mixture onto baking tray and use a spatula to spread it into a circle about 1/2 inch thick.

4. Bake in the oven for 15 minutes or until crisp and golden. Remove from the oven and let cool.

2. Remove from the oven let cool for 5 minutes, carefully slice & enjoy.

NOTES: If the dressing firms up in the fridge, leave it on the counter for an hour before using.

The topping ingredients are completel y up to you, above are simpl y a suggestion.

The recipe for cashew cream can be found on page 30. For a cheezier, thicker consistency – use less water.

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* re cipes *

PUMPKIN & QUINOA SALAD

6. With clean hands, firmly crush the kale between your hands to ‘massage’ the oils into the leaves – this will take a few minutes. You will know it’s finished when the amount of kale has been reduced by half. The final product should look darker, glossy and fresh.

Prep time: 20 mins Cooking time: 30 mins DF / GF / V

7. Wash the radishes and slice into disks, chop the coriander leaves and add both to the kale salad.

pumpkin & Quinoa salad: Ingredients

8. Drain and wash the lentils, add to the salad along with the cooked quinoa.

* 1/2 kent pumpkin * 1 red onion * 2 Tbs coconut oil * 1 tsp pink Himalayan salt * 1 tsp pepper * Large bunch organic curly kale * 6 radishes * 3 Tbs olive oil * 1/2 lemon, juice * 1 bunch fresh coriander * 1 cup quinoa, pre-cooked * 1 can lentils * Pumpkin/chia seeds – optional.

9. When the veggies are roasted, you can add them to the salad – toss to combine.

10. This simple delicious salad is ready to serve as a side dish or a meal for two. Drizzle with delicious tahini dressing, top with pumpkin and chia seeds (optional).

Note: Keeps in the fridge for 5-7 days, store salad separatel y from dressing.

Tahini dressing: Ingredients

* 1 Tbs tahini * 2 Tbs olive oil * 1 Tbs apple cider vinegar * 2 tsp rice malt syrup

Method 1. Preheat the oven to 200c 2. Chop the pumpkin and red onion into 1/2 inch wedges.

3. Toss in melted coconut oil, salt and pepper, roast in the oven until golden, about 20-30 mins.

Method Add all of the ingredients to a jar and shake well to combine. Drizzle over salads and store in the fridge for about two weeks.

4. Rip the kale from the stalks, compost the stalks or save them for juicing. Wash and dry the leaves.

Note: If the dressing firms up in the fridge, leave it on the counter for an hour before using.

5. Tear the kale leaves into small pieces in large bowl and top with olive oil, the lemon juice and a sprinkle of salt.

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28

* re cipes *

morrocan tagine Prep time: 20 mins Cook time: 40 mins DF / V

the eggplant: Ingredients

* 1 large eggplant * 3 sprigs of thyme, leaves picked * 1/2 tsp balsamic vinegar * 2 Tbs coconut oil METHOD 1. Preheat the oven to 200c and line a baking tray with paper.

2. Halve the eggplant lengthways and then cut each halve into 4 wedges.

3. Toss them with the rest of the ingredients, spread them evenly across the baking tray and roast for 20-30 mins turning them once until golden brown on either side.

* 1/4 cup dried apricots, quartered * 1/4 cup organic medjool dates * 1/4 cup kalamata olives, halved * 1 tsp cinnamon * 1/2 tsp fennel seeds * 1/2 tsp dried tarragon * Pink Himalayan salt * Pepper METHOD 1. Halve the dates and apricots, place to the side.

2. Heat olive oil in the saucepan and cook the onion, for a few minutes stirring occasionally, then add the garlic and repeat.

3. Add the spices stirring frequently for a minute or two, add the wine.

The tagine Ingredients

4. Rinse the chickpeas, and add them to the saucepan along with the apricots, dates and olives.

* 1/2 cup roasted almonds,

5. Add orange zest, tomato paste, vegetable stock, salt & pepper.

crushed

* 1 red onion, finely chopped * 3 cloves of garlic, finely chopped * 2 Tbs olive oil * 2 cans chickpeas, drained * 1 whole orange, zested * 1/2 cup red wine * 1 can whole tomatoes * 1 Tbs coconut sugar * 2 Tbs organic tomato paste * 1/2 cup vegetable stock

6. When adding the whole tomatoes, use clean hands to squeeze each tomato to mash them up a bit.

7. Simmer on low for 10‑15 minutes.

8. Taste and add coconut sugar or a dash of balsamic, if needed. Turn off heat and place a lid on top.

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The cous cous (For gluten free use cooked quinoa)

Ingredients

* 1 whole lemon, zested * 1 cup fresh parsley, chopped * 2 cups cous cous METHOD 1. Cook the cous cous according to packet instructions.

2. Fluff up the cous cous with a fork, combine with the parsley and lemon.

To serve Ingredients (optional)

* 2 sprigs of mint * 1 whole lemon * crusty organic sourdough METHOD 1. Lay the cous cous mixture across a large plate.

2. Spoon the Moroccon stew into the middle of the cous cous mixture.

3. Top with golden roasted eggplants 4. Add almonds, & mint, serve with lemon wedges & bread.

Tip: This meal lasts up to 7 days in the fridge, and 3-4 weeks frozen. Keep any leftover roasted almonds in a separate container in the cupboard.

* r ecipes *

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* re cipes *

veggie stack Prep time: 20 mins Cooking time: 30 mins DF / GF / V

Stack: Ingredients

1. Rinse the quinoa in water thoroughly and strain in a sieve. Cook with 2 cups of water & 1 tsp salt in a saucepan over medium heat for 15-20 mins/until absorbed. When the water is absorbed and the quinoa is cooked, fluff it up with a fork and leave to the side with the lid on.

* 1/2 butternut pumpkin * 1 large eggplant * 3 medium beets * 2 Tbs melted coconut oil * 1 tsp pink Himalayan salt * 1 tsp pepper

2. Chop the fennel top off of the bulb and place to the side. Chop the bulb into small segments, toss in olive oil and add them along with the whole chilli to the baking tray in the oven for 10-15 minutes or until golden brown.

Method 1. Line a large baking tray with paper.

Preheat the oven to 200c.

3. Roughly chop the parsley leaves and add them to a large bowl along with the pine nuts.

2. Cut the veggies into half inch slices.

3. Toss them in coconut oil, salt & pepper.

4. Gently chop the fennel tops into pieces and add them to the salad bowl – reserve some for topping the stack.

4. Lay the veggies evenly spaced across a baking tray & bake for 20-30 minutes or until golden brown flipping them halfway.

5. Puree the whole roasted chilli (top removed), cashew cheeze & warm water in a blender until creamy.

Salad: Ingredients

6. Add the roasted fennel and quinoa to the salad bowl and toss until ingredients are combined.

* 1 cup quinoa * 1 large red chilli * 1 large fennel * 1 Tbs olive oil * 1/4 cup pine nuts, toasted * 1/2 bunch parsley * 1 lemon * 2 tsp pink Himalayan salt * 3/4 cup cashew cheeze * 1/2 cup warm water

7. Dish up the salad into the centre of each plate. Stack the vegetables on top of one another into the middle of the salad layering the colours how you like.

8. Drizzle with cashew cheeze and top with fennel or parsley.

Note: The salad and roasted veggies will keep for up to 5 days in the fridge.

Can be eaten cold or reheated in the oven at a medium temp.

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* r ecipes *

cashew cream

CASHEW CREAM: Ingredients

* 2 cups raw, organic cashews * 1/2 cup nutritional yeast flakes * 1 cup soy mylk (or almond) * 1 cup water (or more if needed) * 2 garlic cloves, roasted * 1 Tbs apple cider vinegar * 1 tsp turmeric * 1 tsp pink Himalayan salt * Pepper, to taste Prep time: 15 mins DF / GF / V

Method 1. Soak the cashews in warm water overnight or for 6-8 hours with pink Himalayan salt. This helps plump up the nuts to make them creamy when processing whilst also neutralizing enzyme inhibitors to create a more digestible nut and increase the absorption of their nutrients.

2. Drain and rinse the cashews, remove the skins from the garlic and place together in a high speed blender.

3. Add all of the ingredients (minus the water) and process on medium speed for 5-10 minutes, pausing every now and then to scrape the sides until pureed – patience is key. If the mixture isn’t going smoothly – gradually add water as needed.

Note: If you would like a thicker, cheezier consistency eg. for pizza, add less water.

4. Turn the blender off and taste the creamy goodness, you can add seasonings or liquids as needed.

5. Add to pizzas, veggie stacks, salads, and sandwiches, anything that needs some creamy cheezy goodness.

Note: Store in a jar in the fridge, it will keep for 3-5 days!

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well combined.

A peek inside the lives of creative cruelty-free couples

Photo & INTERVIEWS: AMY SINCLAIR

* REAL life *

Laura & Luke Tell us a little bit about yoursel ves: Laura: I like to use my hands to make things. Whether it’s art, sewing, cooking, … it sounds like I’d be the perfect housewife, only I also make mess, and Luke is generally the one who cleans it up. I’ve studied a degree is Fine Art, and it is my main fixation, although cooking (and eating) would probably be next on the list.

Luke: One of those Lost Boys without all the vines and flowers and flying powers. I dislike being an adult.

I’m confused with what to do with myself so I’m currently trying to do everything. Everything the modern world promised my generation seems suddenly very fragile. So, I’m expectantly watching the world (whilst working on the garden & my cooking!)

Describe your diet: Laura: Lots of healthy legumes, grains, veggies, fruits and nuts. I am gluten intolerant, so I make my own bread usually from buckwheat, quinoa, millet or chickpea flours. All of these have good protein levels and some are also high in iron, so as a vegan I try to use them often. I have stopped buying canned beans, and instead we have been soaking and cooking dried legumes like mung beans, chickpeas, lentils, berlotti beans, cannellini beans, red kidney beans and lima beans.

We sometimes get a box of organic seasonal veggies from the Sydney Uni Co-op, which is good because you generally eat more seasonally. I make quite a lot of raw vegan desserts that are usually made of nuts, fruits (dried or fresh), raw cacao, coconut and maple syrup. The only soy products I feel comfortable eating are organic whole soybeans and soy flour or organic fermented tempeh.

Luke: I wake up and put some hot liquid in me. Usually Nettle or Green tea to wake the organs up. Then I eat a big mix of nuts and oats covered in Organic soy milk half hour later usually with a banana. Lunch is often last nights left overs or a big salad and vegetable sandwich with HEAPS of avocado and HEAPS of hummus.

I’m tempted towards a coffee after lunch but I’m trying to cut down on the caffeine. Dinner is many wonderful things! It usually involves a wide array of vegetables. Rice or rice pasta.

Lots of mushrooms! Lots of beans and lentils! I steer clear of the gluten at dinner because I often share with my lady friend Laura.

For desert it is a block of the darkest chocolate (milk free) I can find, or a handful of dates, or whatever Laura makes! She’s the desert Queen.

How long have you been Vegan?

Laura: One and a half years.

Luke: On and off for a while but now I’ve been sticking to it for one year & counting.

What are the main reasons you decided to eliminate animal substances from your lifestyle?

Laura: There are three things that are damaged by consuming animal products. They are the environment, your body, and obviously the animals’ welfare. By eliminating animal substances, I am not further contributing to this damage as I was in the past.

Luke: The obvious health benefits.

The reduced environmental destruction. For the welfare of animals. I was vegetarian for awhile until I realised that dairy cows and egg laying hens have it worse off than the animals humans raise for meat.

It’s your last day on Earth, what’s for Breakfast, Lunch & Dinner?

Laura: Well seeing as it would be my last day, I’d probably eat some gluten.

For breakfast, toasted sourdough with maple syrup and vegan almond ricotta.

For lunch, something else wheaty… hmm probably some kind of puff pastry pie, and dinner would be a big veggie burger filled with fresh goodies like basil and beetroot, and vegan almond cheese, and a real wheat filled burger bun, and a side of baked potato wedges!

Luke: I think I would keep breakfast and lunch the same as I described above. Dinner would be some kind of super fresh chilli garlic ginger lemon Thai dish. Desert would be Laura’s vegan sticky date pudding – it is something I’d definitely die for.

You have to survive on one item of food for a month, what is it?

Laura: Is coffee food? If so I think I could survive on long blacks for a month. I think I have possibly done that at uni before. Bad I know.

Luke: Chocolate – as dark and as raw as possible. In fact, I think it would be a pretty healthy month.

That stuff is super powered.

Are any of your friends / famil y vegetarians?

Laura: Yeah, lots of my close friends are vegetarians and some are vegan. More and more are coming around. My mum has even cut out dairy recently which is great.

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Luke: Lots of friends, none of my family.

Have you experienced being hassled by friends/famil y about your lifestyle choices?

Laura: Yeah, at first a lot of people hassled me. My dad and brother use to tease me, but they’re more used to it now.

Luke: I’ve been harassed by friends who are now vegetarian, or rather they retaliated to my harassment.

In what ways do you feel you have benefited from this lifestyle?

Laura: I get way more nutrients in each meal, and I’m preventing many diseases from growing in my body such as cancer. But it’s the environmental benefits, and the benefits to animals’ lives that are more important to me.

Luke: My health has improved.

I seem to have avoided this Winter’s runny nose. I’ve learnt how to cook much more nutritionally complete meals. I’ve become more ethically aware of not only the effect cheap animal products have on the lives of animals, but also the effect of cheap plant products on the lives of human beings and the environment.

Do your vegan food choices coincide with your materialistic choices (eg – leather, fur etc)?

Laura: Yeah I don’t buy any new leather or fur products. I do own some second hand leather shoes and bags, but I don’t think I want to continue purchasing second hand leather goods either, I want to push myself to find other options. Still getting there.

Luke: I do not own any fur. However I wear leather shoes. These were purchased second hand... but I know that’s is no excuse.

Wearing second hand leather still drives the market for leather. It is unfortunate that leather lasts so long – otherwise I wouldn’t use it!

Do you have hope for a crueltyfree world in the future, or do you think we will remain the minority?

Laura: I don’t think there will ever be a cruelty-free world, but you can hope for one. I certainly don’t want to contribute to the problem, whether we are the minority or not. I think things will eventually change though.

Luke: I hope for one. I think a plant based diet will eventually be the most common, although the omnivores will always roam among us.

* R EAL life *

Photography: Tilly Clifford

Sarah-Kate, John & Aubrey.

John: Mangoes, Tangelos, Pineapples, strawberries, bananas and nasi goreng.

Or anything Sarah-Kate makes.

Favorite vegan catering restaurant?

Tell us a little bit about yoursel ves?

Sarah-Kate: I’m 24, photographer, wife to John and mumma to Aubrey.

John: I’m 24. I work on powerlines.

I sing for the band Vices. I like cycling, running, triathlon and TV. Describe your diet?

Sarah-Kate: Vegan and just trying to eat as clean and healthy as possible.

John: “High carb, low fat, vegan, whole foods”.

Basically I live off 2-2500 calories of raw fruit throughout the day and cooked meals for dinner.

How long have you been Vegan?

Sarah-Kate: About 5-6 years.

John: 1 year Vego with no clue about nutrition, then 3-4 years of being a lazy overweight vegan and over 2 years now of High carb low fat whole foods. Coming up on 7 years total since I dropped meat.

Some favourite vegan home‑cooked meals?

Sarah-Kate: I recently made zucchini pasta which was rad. Also sweet potato stuffed with quinoa, hummus & avo rules.

Sarah-Kate & John: Real food daily, Santa Monica CA. What are the main reasons you decided to eliminate animal substances from your lifestyle?

Sarah-Kate: Originally I just didn’t want to take part in the killing of other living creatures when it isn’t necessary. Now I see that it is genuinely the healthiest diet for a human to have and I feel way better knowing that I’m not contributing to the waste of natural resources that go into the meat & dairy industries.

John: I’m not really an animal person.

Don’t want pets. Don’t geek out over cat videos on YouTube. I’m vegan; 1. For my health and 2. Socioeconomic reasons.

Sarah-Kate, how did you feel health‑wise throughout your pregnancy and childbirth?

So good! I maintained a vegan diet during my pregnancy and had one of the easiest pregnancies I’ve heard of.

In saying that I did get several blood tests to make sure that I was getting enough good stuff for the growing baby and I was also taking iron, vitamin D and a pregnancy multivitamin daily just to be on the safe side.

Do you have a plan for raising

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children in a vegan household?

We plan to raise our daughter and any future kids on Vegan whole foods until they reach an age/maturity where they can make their own decisions and if at that time they decide its not for them, then they can eat as they please.

But we do hope through living a good example of a healthy/ active lifestyle that our children will want that for themselves.

In what ways do you feel you have benefited from this lifestyle?

Sarah-Kate: Eat healthier, feel better about the footprint I’m leaving on the earth and more creative when cooking.

John: I lost 20kgs total, my weight/body fat% is lower now at 24 than when I was 16; physical endurance drastically increased; recovery time decreased; competed in several half ironman triathlons; mental clarity and reflexes improved; can eat all day as much as I want whilst still maintaining a healthy body.

Any tips for pregnant vegan couples out there?

Sarah-Kate: Be responsible and educated. Make sure you’re eating the RIGHT foods for you and the baby and don’t be too macho to take a supplement or two if need be.

Get check ups regularly. Baby first.

John: Be nice to your wife.

Photography: Jacob Raupach & Adele Packer

* R EAL life *

Jacob & ADELE Tell us a little bit about yoursel ves.

Adele: I am a 22 y.o. art student living in the small town of Wagga.

I currently work at a design agency and clothing store and in my spare time I enjoy cooking and creating.

Jacob: Jacob Raupach, 23, artist living and studying in Wagga. I am currently pursuing my honours whilst teaching Visual Arts at CSU and working at the Art Gallery in my spare time.

Describe your diet.

Adele: My diet is made up mostly of legumes, grains, fruits and veggies.

Jacob: Things that come from the ground, mostly veggies, sometimes fruits, and plenty of couscous.

What are the main reasons you decided to eliminate animal substances from your lifestyle?

Adele: I was introduced to a cruelty free lifestyle when I met Jacob at the start of 2010 and it’s the best decision I’ve ever made. It just makes sense. Why harm animals when we can get all of our necessary nutrients without doing so?

Jacob: I became aware of many inconsistencies and problems with the factory farming industry from some like-minded people.

From then on I made the decision to pursue a cruelty‑free lifestyle to the best of my abilities.

How has travelling had an effect on eating nourishing vegan food?

Adele: I’ve recently returned from a 6-month exchange in the U.S and I can tell you, travelling had a huge effect on my diet. It is not only difficult to find the same foods you eat at home but you also want to experience everything a different culture has to offer, and unfortunately for me this involved a lot of oil and calories!

Jacob: I think travelling can have an effect if you let it. Surprisingly enough, whilst in the U.S for a month, I had some of the most amazing vegan meals I have ever eaten. In some places it was difficult to find a vego option, most places either provided one or were willing to accommodate.

In what ways do you feel you have benefited from this lifestyle?

Adele: The most important change is in the way I see myself. It’s a wonderful feeling knowing that I now live a more ethical, healthy and responsible life.

Jacob: Being vegetarian has forced me to learn how to cook nourishing food for myself, as well considering just what exactly I’m putting into my body. It’s made me much more aware of my moral, ethical and environmental footprint and I feel great!

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Is there any advice you would give to someone considering the transition?

Adele: Keep motivated by reading up on the benefits of cruelty free living, cooking new exciting recipes and surrounding yourself with supportive like-minded people.

Jacob: Read above! And if need be, enjoy some faux-meat products to keep your cravings at bay. Haha.

Do you have hope for a crueltyfree world in the future, or do you think we will remain the minority?

Adele: Certainly! Change has already begun with people becoming more educated through news, documentaries, books and schools. I now see more and more vegetarian and vegan options in restaurants and supermarkets. There are also new programs in schools where children are being taught how to grow their own vegetables and prepare healthy meals using that produce.

I think these are all small steps to making a more cruelty free future.

Jacob: Of course! As more and more people are becoming concerned with where exactly all of their food/possessions are coming from, the greater a shift towards a cruelty‑free, ecologically concerned lifestyle.

Regardless of whether or not people still choose to pursue an animal substance based lifestyle, as long as each and every person begins to understand the relationship they have to their food/possessions things will improve.

SWEETS – glorious veganized sweets for all occasions –

Recipes & photography: AMY SINCLAIR

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* R Ec ipes *

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* R Ec ipes *

CHOC BANANA ICECREAM PIE Serves: 8 Prep time: 20 mins DF / GF / V

Method 1. Process all ingredients in a high‑speed blender until creamy and smooth. You may need to keep pausing to scrape the sides of blender.

crust: Ingredients

2. If your blender isn’t high-speed, pause at intervals to give the motor a bit of a rest – patience is key. A smoother consistency makes a better end product.

* 2 cups walnuts * 4 Medjool dates * 1 Tbs coconut oil * 1 Tbs cacao powder

3. When the mixture is smooth and creamy, pour the filling into the base that you prepared earlier.

Method

4. Use a spatula to spread the filling to the edges, and then chill in the freezer for 30-60 minutes.

1. Brush a pie tin with coconut oil, to prevent the pie from sticking.

2. Process all ingredients in a high‑speed food processor with the S-blade until a crumbly, sticky mixture has formed.

topping: Ingredients

3. Press some of the mixture between your fingers to see if it’s ready – it should stick together easily.

* Raw cacao nibs * Pomegranate seeds (optional)

4. Press the mixture into the base of a pie tin. Try to keep an even surface and ensure you press the mixture all the way up the sides of the tin. Chill in the fridge or freezer.

Method 1. Remove the tart from the freezer, add the toppings, and slice into wedges.

2. If your tart is frozen solid, leave it on the counter for 15-30 minutes until it softens up, then add the toppings & serve.

filling: Ingredients

* 1 cups cashews

Note: This dessert keeps for ages in the freezer, take it out a few hours before you intend on serving it if it’s been in there for a while.

(soaked overnight)

* 2 ripe bananas * 6 Medjool dates, soaked * 2 Tbs almond butter * 1/2 cup coconut cream * 2 Tbs maple syrup * 1 vanilla bean, insides scraped

Nutritional benefits: This pie is an amazing natural source of energy, perfect for an afternoon or mid morning snack. Plus it has a nice dose of potassium, antioxidants, vitamins & minerals, natural mood enhancers, magnesium & omega 3’s for excellent brain function.

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* recipes *

40

* RE cipes *

SPICED ORANGE & CARROT CAKE Serves: 8 Prep time: 20 mins Cooking time: 45 mins DF / GF / V

6. Pour batter into the prepared cake tin and bake for 35-45 minutes until golden.

A skewer should come out clean.

7. Place the cake on a cooling rack and proceed with the icing.

cake: Ingredients

icing: Ingredients

* 2 & 1/2 cups oat flour (Oats processed into flour)

* 8 dried figs & 8 dried Dates * 1/2 cup coconut nectar

* 3/4 cup shredded coconut * 4 Tbs flaxseed meal * 2 tsp baking powder

*or maple syrup, or agave

* 1/2 cup coconut oil * Shredded coconut (optional) * Orange zest (optional)

(gluten/aluminium free)

* 1 tsp cinnamon * 1 Tbs chia seeds * 1/2 tsp cayenne pepper * 3/4 cup panella * 3/4 cup coconut sugar * 3/4 cup walnuts * 1/2 cup dates * 2 cups almond milk * 1 tsp vanilla extract * 1 Orange (juiced) * 2 large carrots, grated

Method 1. Soak the figs & dates in hot water for 10 minues until softened.

2. Remove the figs & dates (reserve the water) and blend them in a food processor until creamy.

3. Add sweetener, coconut oil & repeat.

4. If the icing is too thick, add some of the reserved hot water and repeat (The batter should be thick enough to spread without dripping down the sides of the cake).

Method 1. Preheat the oven to 200c.

5. Once the cake has cooled, spread the icing on top & add zested orange & shredded coconut.

2. Line a circular spring form cake tin.

3. Process the oats into a flour using a food processor.

Note: If the dressing firms up in the fridge, leave it on the counter for an hour before using.

4. Chop walnuts & dates – put aside.

5. Combine the oat flour, coconut, flax–meal, spices & sugars.

5. Add the rest of the ingredients & mix all until well combined. Then stir in the walnuts & dates.

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* recipes *

PANCAKES WITH CHOCOLATE SYRUP Chocolate syrup: Ingredients

Serves: 2 Prep time: 10 mins Cooking time: 15 mins DF / V / GF

* 3 Tbs coconut oil * 2 Tbs maple syrup * 1 Tbs cacao powder * 1 Tbs tahini * 1 tsp chia seeds

PANCAKES: Ingredients

* 1.5 cups buckwheat flour * 1.5 cups almond mylk * 1 tsp vanilla powder (or extract) * 1 Tbs baking powder (aluminium

Method 1. Melt the coconut oil & whisk in the cacao powder and maple syrup.

& gluten free)

* 3 Tbs chia seeds * 1 tsp cinnamon * 1 tsp apple cider vinegar * 1 Tbs maple syrup * Coconut oil for frying

2. Stir in the tahini and chia seeds with a spoon until a syrup is formed.

3. If the syrup is too thick, add some more melted coconut oil. If it is too thin, add some tahini or cacao powder.

4. Drizzle over pancakes, along with extra tahini if desired. Store any extra chocolate sauce in a jar in the fridge. Once chilled it will become the consistency of chocolate spread.

Method 1. Add the dry ingredients to a large mixing bowl and mix to combine.

2. Create a well in the centre and add the mylk, maple syrup and vinegar.

Fold together gently until combined.

Note: Syrup will store for 3 weeks in the fridge. It will become the consistency of chocolate spread. You will need to reheat it to use it as syrup again.

3. Let the mixture rest for 5 minutes.

When it is complete, it should be runny enough to form a puddle in the frypan.

4. If the mixture is too thick, add a dash of mylk. If it is too runny, add a little more flour and let it rest a few minutes more.

5. Place a frying pan on medium heat and add some coconut oil. Cook the pancakes using 1/2 cup measurements.

6. Serve drizzled with chocolate syrup and add desired toppings.

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STRAWBERRY CREAM PIE to pause at intervals to scrape the sides of the blender. If your blender isn’t high-speed, turn it off every few minutes to give the motor a rest.

Serves: 8 Prep time: 20 mins DF / GF / V

base: Ingredients

2. When the mixture is at your desired consistency, pour the filling into base that you prepared earlier.

* 2 medjool dates * 1 cup macadamia nuts * 1 Tbs coconut oil

3. Use a spatula to spread the filling to the edges of the tin and then chill in the freezer for 60 minutes or overnight.

4. Chill in the fridge or freezer until the filling is ready.

Method 1. Process all ingredients in a high-speed food processor with the S-blade until a crumbly, sticky mixture is formed.

toppings: Ingredients

2. Check to see if it’s ready by pressing some of the mixture between your fingers – it should stick together easily.

* Fresh strawberries * Shredded coconut * Mint leaves * Chia seeds * Maple syrup

3. Press the mixture into a spring form cake tin until the base is covered, it only needs to be thin.

4. Chill in the fridge or freezer until the filling is ready.

Method 1. Remove the cake from the freezer, release the spring form edge and leave it to sit on the counter for until it has softened slightly.

filling: Ingredients

* 2 cups fresh strawberries * 1 cup organic frozen raspberries * 1 can organic coconut cream * 1/4 cup coconut oil * 1/2 cup maple syrup * 4 sprigs of mint, leaves only * 1 vanilla bean, seeds scraped

2. Add the toppings, slice into pieces and serve Note: This dessert keeps for ages in the freezer, simpl y take it out a few hours before you intend on serving it.

Nutritional benefits: With all of those berries, this pie is brimming with antioxidants, along with good (cholesterol lowering) fats.

Method 1. Process all ingredients in a high-speed blender until a smooth consistency is formed. You may need

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CHOC FUDGE BROWNIES Serves: 8 Prep time: 15 mins DF / GF / V

icing: Ingredients

Base: Ingredients

* 1/2 cup organic coconut cream (chilled for 48 hours in the fridge)

* 1/2 cup cacao * 2 Tbs coconut oil * 1/2 cup medjool dates, pitted

* 2 cups medjool dates, pitted * 1 cup cacao powder * 2 cup brazil nuts * 1 Tbs coconut oil

Method 1. Soak the dates in warm water for a few minutes until softened.

Method

2. Remove the lid from the coconut cream and carefully scoop out the thick top layer of cream. Add this to the food processor with the remaining ingredients (including the dates).

1. Line a brownie tin with baking paper.

2. Process all ingredients together in a high speed food processor until a sticky mixture has formed.

It should stick together when pressed between your fingers.

3. Process the ingredients in a high speed food processor for a few minutes until the mixture is creamy and lush. If you need to, add some of the coconut water which was separated from the chilled cream to achieve your desired consistency.

3. press the mixture into the base until it is firm and level all over.

4. Place the base in the freezer or fridge until the icing is ready.

4. Spread the icing onto the premade base and set in the fridge until firm enough to slice (0.5 - 1 hour).

Note: This recipe will keep in the freezer for a month or two. Though if you are to defrost it/store it in the fridge, it will last around 5-6 days.

Nutritional benefits: Not only is this slice a deliciously decadent treat, but thanks to the ingredients – you are enjoying a nutrient dense masterpiece. Each piece is rich in selenium, vitamin E, antioxidants, good fats & more.

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Illustration: Lee Brown | WORDS: AMY SINCLAIR

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* RA MBL INGS *

be the change A simple guide to living harmoniously in a world monopolized.

Much to my surprise, living cruelty‑free is still considered radical in today’s society, as the “V” word often remains taboo even within the most liberal of discussions.

The reality is, we are currently the minority, and as a result many people seem to associate this choice as a belief rather than a way of life, rendering it into a cult‑like status. Having been Vegan for some time now, I do find it odd that we are continuously being misunderstood for our choices when the reasons are most often derived from compassion and fact.

I decided long ago that taking part in animal suffering be it for food, clothing, or any other means was something that I did not want to participate in. I have found many people scorn and ridicule my way of life as if it were some kind of doctrine opposing their own. Being cruelty free is not something that should be considered a belief, but rather an alternative; a conscious change to benefit not only all animals, but also our health, and of course planet Earth. The choice is relatively easy; it is the social tolerance however that is proving to be problematic.

So how do we approach this topic or handle discussions with our omnivorous friends and family?

1. Have respect.

Avoid criticism and assumption at all costs; people aren’t necessarily uncompassionate purely because they eat animal products. From an early age, the ma jority of humankind are conditioned to believe that animals are food; this makes it difficult for some to make a conscious shift – especially without the help of their loved ones.

If your omnivorous counterpart is opposing you, give them the respect you would expect for yourself and listen to their story. If you would like to be understood for your choices, then

aim to understand where they stand – many of us were once in their shoes.

2. Open your mind.

Curiosity is an essential element of understanding. The external world is perceived differently for every single human being on the planet.

Many of us are trapped within the restrictions of our minds, and it takes great courage to see past that. It’s most likely this conflicting perception that separates you from others. Allow yourself to absorb their point of view, let the emotion pass through and give yourself the time needed to process your thoughts before you react. Remember to remain amiable and realize that we are each at different stages on our journey; both acceptance and change take time, we are all a work in progress.

“If we want to see more good than bad in the world, then we have to set the right example” 3. Understand your label.

Understand the label you are giving yourself. The cruelty-free culture is booming right now, and it is such an exciting time for the vegan community.

Though many people decide to call themselves a Vegan or a Vegetarian without knowing much about what goes into it. This can be detrimental, as the wrong message may be portrayed.

A lot more goes into the Vegan lifestyle than an outsider may think; ensuring each item you purchase or consume is free from animal derivatives. As for Vegetarians, fish are not on the menu.

Vegetarianism is about eliminating animals from your diet, and this includes our slippery sea friends.

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It is a wonderful thing to see so many people becoming pro-active towards eradicating over-consumption, and every meatless meal helps. Just be sure to know what you are labelling yourself as you could put yourself in an uncomfortable situation.

4. Get informed.

If you are willing to discuss your lifestyle choice with those who don’t understand it, then be prepared.

Know the reasons behind the decision you have made, they are most likely unaware of the information at hand.

If you are passionate about the label you have given yourself, then why not do some research to enhance your knowledge; there will always be somebody willing to stick their nose in your business whether you are ready for it or not. There are copious amounts of information out there just waiting to be absorbed.

Some of my favourite informative cruelty-free resources are: Eating Animals by Johnathan Safran Foyer, The China Study by T. Colin Campbell, Vegan For Life by Jack Norris; Forks Over Knives, Earthlings, Food Matters, Speciesism and Live & Let Live.

5. Be the change.

Finally, and most importantly, work on yourself. If we want to see more good than bad in the world, then we have to set the right example. So the best advice that I can give to you is to be a role model. All of those values that you hold so close to your heart – live them.

If we each became the compassionate, kind, understanding human beings that we aspire to be, then maybe veganism won’t always be the minority. Perhaps people will begin to see the purity and enlightenment that comes from being nourished physically, mentally and spiritually with a cruelty-free lifestyle.

“Be the change you want to see in the world.” – Mahatma Gandhi

We believe you don’t have to compromise on the good stuff to tread lightly.

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Illustration: Leah Jean | WORDS: CASSIE WALKER

* YOUR STORI ES *

there will be hiccups Cassie Walker openly discusses her relationship with a vegan diet.

Being the career focused, music obsessed, friend’s first gal that I am; relationships aren’t something that I’m too familiar with. I have however, been in an intimate seven year relationship with a vegan diet – and I’m proud to say it’s been my most successful to date.

It all began in 2006 on an overindulgent trip to the USA. While I was travelling, I took full advantage of all the cliché food options America had to offer, like chilli fries, buffalo wings and peanut butter shakes —as long as it was served in a rockabilly restaurant, a classic diner or an iconic venue, I’d consume it. On my return I felt inspired to go vegan, just for the month, in attempt to fit back into my black skinny leg jeans.

At first I played hard to get. I treated the vegan diet like a detox, giving myself a month to clean my body up post Ameri-coma, but then I extended it to three months, then six. For the first year I didn’t call myself vegan, I’d just say that I didn’t eat animal products.

Once you put a label on it, it’s official.

Most often than not, there is a certain expectation that comes with a vegan

status, and I didn’t want to become a preacher. I do admit that I was scared of the “V” word at first and the commitment that came with it, as the few vegans I knew resembled that of a politician campaigning for leadership.

Like all relationships, there will be hiccups. Eggs are my weakness—the one thing I constantly crave. After years of thriving on a 100% vegan diet I succumbed to my desire and had a free-range egg on Easter Sunday.

Yes, this means I have cheated on veganism, however I still continue to live a conscious lifestyle by making moral decisions in regards to my food and product consumption.

I’ve crushed on the city of Los Angeles and its obsession with healthy living.

I know this began with me stacking on the weight and binge eating junk, however there are equal amounts of health food shops in the USA too such as Wholefoods, a supermarket full of, you guessed it: whole foods, and Veggie Grill, a fast food chain located all around California that has an abundance of vegan meals – my favourite being the potato and cauliflower mash. Even the Dodgers 52

stadium is accommodating to vegans by serving veggie dogs topped with mustard and ketchup. Vegans can also easily partake in world donut day now with the new fad snack ‘fonuts’ commonly found in cafes to accompany your ice coffee with almond milk (the new soy).

I am not exclusively a vegan socializer, either. Most of my friends and family are neither vegan nor vegetarian although over the past 7 years, I have seen a change in the eating habits of my close friends and family after them witnessing how easy my lifestyle actually is.

I may not have 100% commitment that other vegans do, but my relationship with vegan food is still a work in progress and it’s important for me to remind myself that this is okay; every relationship needs work – even the ones we have with food.

We’d love to hear from you!

Tell us your thoughts on what you’ve seen so far – or simply

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