clear life Noo 11 N
clear life about the magazine something
FOOD
BEAUT Y
WHOLE LIVING
FASHION
Sam Roberts Band
SERVES A GOLDEN INVITATION TO A SESSION ALE
FALL FEASTS Cooking with chefs Sarah Sweeney & Carol Dudar GWYNETH PALTROW, STELLA MCCARTNEY, AND OTHER CELEBS ARE MAKING A DIFFERENCE
Closer to Nature
WITH DIY BEAUTY TIPS
Orange Cacao Coffee Scrub P.62
fall/winter 2015
2
Charlotte Carson FOUNDER CO-CREATIVE DIRECTOR EDITORIAL DIRECTOR
It’s Fall, and as the season demands, hearts
Holli Kenley offers a very personal perspective
and minds turn to the comforts of delicious
on overcoming insecurities and achieving
food, staying warm and healthy, and giving
self-esteem and confidence. Her insights
the right kind of attention to our bodies and
are offered as a blueprint for building self
our environment through conscientious
worth by becoming your own personal trainer.
choices. Inspired by these themes, we are
In our science column, These Are the Facts,
launching a new magazine. I take great pride
Judith Stapleton will report on the latest
in introducing you to Clear Life.
findings in human health and the environment.
In this, our inaugural issue, Clear Life profiles
The series begins with Un-natural Evolution,
celebrities like Gwyneth Paltrow, Stella
and Why We Do It, an examination of the
McCartney, Lauren Bush Lauren, and Rosario
new technologies in reproductive health
Dawson who are leading the way by creating
and the consequences of the choices we
products that are ethical choices.
can now make.
You will find some surprising and healthy
In Every Hop of the Way, Karen Bliss
perspectives on the uses of clay and
interviews the celebrated Canadian singer-
cacao, DIY beauty recipes, and tips on
songwriter, Sam Roberts, about his band’s
organic products.
creation of a parallel world in the new and very
We have a feast for the eyes on every page
popular Session Ale. Having won numerous
of our food section where our test kitchen has
awards in a very competitive field, this beer
produced a wide range of gorgeous gourmet
deserves a place at the table.
dishes, and every sumptuous morsel comes with a recipe you will not be able to resist. In her story The Power of Worth, writer
Many thanks to our contributors who helped to make Clear Life a reality.
Charlotte Carson
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clear life Paige Weir CO-CREATIVE DIRECTOR DESIGN DIRECTOR
STORY EDITOR
Judith Stapleton CONTRIBUTING WRITERS
Karen Bliss, Holli Kenley, Judith Stapleton CONTRIBUTING BEAUTY EDITORS
David Allan Jones, Katrina Johns CONTRIBUTING FOOD EDITORS
Carol Dudar, Sarah Sweeney WEB DESIGNER
Laura Miller CONTRIBUTORS
Jeff Coulson, Richard Dubois, Joel Esposito, David Goveia, Shawna Lee, Vincent Lions, Arline Malakian, Chantal Payette, Taylor Savage, Kevin Smith, Nina Teixeira, Sandra Yang SPECIAL THANKS TO:
The Food Group, TO S1 Studios Richard Campbell Jenna Edwards Judy Inc Tyler J. Smith Dominik Magdziak Laura Di Villo Susanne Witt CONTACT US
editor@clearlifemagazine.com submissions@clearlifemagazine.com
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clear life
CONTRIBUTORS Music journalist Karen Bliss is the Canadian correspondent for Billboard and contributor to many other publications and sites. In 2013, she won Music Journalist of the Year at the Canadian Music & Broadcast Industry Awards. Her work has appeared in RollingStone. com, MSN, The Huffington Post Canada, Elle Canada, Hits, Pollstar, The Toronto Star, Melody Maker, The Toronto Sun, National Post, and more. Among the thousands of artists she has interviewed are Kurt Cobain, Beyonce, Shania Twain, Eddie Vedder, Eminem, Jimmy Page, Gwen Stefani, Metallica, Avril Lavigne, Britney Spears, Christina Aguilera, Pete Townshend and Bryan Adams. She is also founder/ editor-in-chief of Samaritanmag.com about good people trying to change bad things.
Holli Kenley holds a Master’s Degree in Psychology; she is a California Sate Licensed Teacher and a California Licensed Marriage and Family Therapist. Counseling with teens, adults, and couples, Holli’s areas of training and experience include sexual trauma, abuse, addiction, codependency, domestic violence, betrayal and cyber bullying. Currently, Holli works in the field of psychology as an author, speaker, and workshop presenter. She has authored numerous published articles and five recovery books including Breaking Through Betrayal: And Recovering the Peace Within; cyber bullying no more: Parenting a High Tech Generation, and Mountain Air: Relapsing and Finding the Way Back…One Breath at a Time. Holli’s newest book and first novel – Another Way – was just released March 2015.
As an international makeup and hair artist, David Allan Jones travels the world. His work with the renowned Pat McGrath includes runway shows in Milan and Paris for Prada, Versace, Bottega Veneto, Jil Sander, Dolce & Gabbana, Paco Robanne, Lanvin, Christian Dior, Yoji Yamamoto, Viktor and Rolf, Givenchy, Stella McCartney, Valentino, Alexander McQueen, Louis Vuitton, and Miu Miu. David’s has worked on campaigns for Prada, Gucci, Miu Miu, Brioni, and Versace. His editorial clients include Harper’s Bazaar, Cosmopolitan, Wallpaper, GQ, Grazia, and Flare.
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Avocado and Almond Hair Mask and Scalp Treatment Recipe on P. 67
Aren’t you worth it?
www.caroletanenbaum.com
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clear life
CONTENTS issue no.1 fall/winter 2015
FOOD
BEAUTY
WHOLE LIVING
FASHION
10
Every Hop of The Way
18
Taste of the Mediterranean
26
Crimson Sides
36
The Cacao
38
Detox with Nature
40
Do Mess with Me
44
Beauty Advice
46
Lined & Tied
54
Free And Clear
60
Edible Beauty
66
The Facts
68
The Power of Worth
74
Rock Ě“N Lux
82
To Wander the Wilderness
90
Celebrities to Eco
BEET SALAD RECIPE ON
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Beet Salad Recipe on P. 24
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Every Hop of the Way Sam Roberts Band’s journey of taste to their own session ale
FOOD
Photography Norman Wong
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By Karen Bliss
Sam Roberts Band Session Ale isn’t an existing beer repackaged with their name; they were there every step — or is that hop — of the way. This truly is the Montreal rock band’s chosen beer. The guys have won multiple Juno Awards, performed for Prince William and wife Kate, recorded in Australia, played the NHL Awards and Grey Cup half-time show, toured all over North America, and, most importantly, made a living doing what they love, But what else makes frontman Sam Roberts, guitarist Dave Nugent, keyboardist Eric Fares, bassist James Hall and drummer Josh Trager happy is a nice cold beer. Roberts has been known to raise a bottle or cup to his audience, which is always met with cheers. Approached by Toronto’s Spearhead Brewing Company in late 2013 to create a craft beer, the Sam Roberts Band Session Ale — brewed with four types of malts and three types of hops — was released on tap in the summer of 2014, and won Best Collaboration Beer at the 2014 Session Craft Beer Festival and 2014’s Best Beer at Toronto Beer Week’s Drinker’s Choice Awards. A year ago, it became available in bottles at the LCBO, where it is described online as “Hazy medium amber; aromas of caramel, biscuit, citrus zest, spice and herbal hops; on the palate it is medium bodied and gently carbonated, with flavours that repeat the aromas and a mildly resinous hop note that carries through to the finish.” Karen Bliss spoke with Roberts about creating the ale.
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Karen: Outside of creating
could make assumptions…
— I’d never been witness to
music, how does having
S: I’m from Quebec, therefore
that before. So as much as
your own beer compare to
the law is only a suggestion.
I’d tried my hand, via my dad,
having your songs turned
at brewing beer, this was far
into Muzak or listed in a
K: How old were you really
beyond, in that we went into
karaoke bar, or getting a
when you tried your first
the kind of malted barley
signature guitar?
beer?
we were using and how the
Sam: This is way beyond
S: Oh, I don’t know — three,
different types would affect
that in terms of how into
maybe. Maybe two (laughs).
the flavour and the different
it we are. We didn’t know
hops you can use, how much
when it was brought to us as
K: Really?
of it you use, what colour was
a possibility that we would
S: (Laughs). Of course. It was
it we were going for and how
invest so much of ourselves
the 70s.
does that psychologically
into it. But the fact that the
affect the way that you taste
beer turned out the way it
K: So as a long-time beer
the beer? All of these things
did made us all realize that
drinker, did you know
became a consideration — the
this was something that, if we
essentially how beer is
head on the beer, the colour
put some work into it, could
made or has this been a
of the head, the alcohol
become an interesting parallel
learning experience?
content, the bitterness of it.
world for us. Obviously, it
S: My dad used to brew
So there were many different
runs hand in hand with music,
beer with a home kit in our
levels, in terms of the trial and
so that there’s no conflict
basement so I’d witnessed the
error, in trying to get it right.
there. When I actually tried
miracle before. K: So just like cooking a
the beer itself, I realized that Spearhead and especially
K: Was his good?
meal and sampling as you
Tom Schmidt, the brew
S: It was — once you got
go to check if you have too
master, made something
past the sediment that you
much salt or need oregano,
really good and something
had to pick out of your teeth.
did you go into the brewery
that we were going to be able
No offence, Dad. But I really
and sample different hops?
to, hopefully, bring to as big
enjoyed watching him when
S: You don’t sample hops,
an audience as we possibly
he’d let me lend a hand. To
necessarily. You smell them.
could.
see it made on this scale and
Although I tried to eat one
also the attention to detail —
and luckily they stopped me
K: As a beer drinker — and
the number of ingredients,
before I did; I think I’d still
probably before you were
how to select the ingredients,
be tasting it now. But we’d
legally allowed to drink, if I
to best bring the beer to light
chew on the different types of
>>
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“THERE’S A BASE LINE LEVEL OF QUALITY AND CRAFTSMANSHIP THAT HAVE TO GO INTO IT, NOT JUST MAKING A COLOURED WATER.”
barley. So that was part of the
K: Does this particular
into that idea because they
tasting and the development
microbrewery have a
have an IPA [Indian pale ale];
of it and then, of course, you
signature style? Did
they have a stout; but they
wonder how the hell a guy
Spearhead give you any
don’t have an English ale and
like Tom takes that — even
parameters?
a session ale at that, which is
though we’ve narrowed it
S: The Spearhead model is
another level of distinction.
down to certain ingredients,
beer without boundaries.
The whole thing was that they
it still seems vague because
then came back with, ‘Okay,
the proportions aren’t written
K: So you could have done
let’s make an English ale,
in stone. So it’s sort of like an
a Corona-Style light beer, if
but let’s add a little bit of an
Italian grandmother who is
you wanted?
American style twist to it,’ and
able to cook based on feel
S: I don’t think that they
by that I think the bitterness
and experience. I guess it was
would ever be into that and I
went up a little bit and it had
hard to imagine that Tom was
think had we brought that to
a little bit more alcohol than a
going to be able to do that
the table, that would not have
traditional English ale, which
and actually come up with
been representative in any
sometimes run as low as 3.8,
a kind of beer that we were
way of what they were doing.
3.9 or hovering around the 4
talking about. So then when I
There’s a base line level of
percent mark. And ours is at
went into the brewery on the
quality and craftsmanship
4.5, which still qualifies it as
actual brew day, I have to say
that have to go into it, not
a session ale in that it’s not
that I went in with some doubt
just making a coloured water.
a 5, or 5.5 or 6 or like an IPA
in my mind that it was going to
The first questions [from
sometimes up to 7 percent;
be anything like what we were
Spearhead] was what kind of
it still falls in the realm of an
after, and then I tried it and it
beer would you like to make?
ale. So they came back at us
was all there. That, to me, was
And we came back with
with that, that they wanted to
an amazing thing to witness.
English ale. And they were
still make it feel like a North
FOOD
15
American beer, but with a
just take one sip and what
When you pour a Guinness
lot of the traditional English
you get is what you get. The
into a glass, it puts you in a
characteristics to it.
whole point was that this
certain mindset before you
was gonna be a multilayered
even have your first sip.
K: You mentioned earlier
experience, like most great
about how the colour can
beers are. There’s a start,
K: Having been in the
psychologically affect the
there’s a middle and there’s a
recording studio watching
way that you taste the beer.
finish and a journey of taste
the painstaking process of
S: How it affects your
that you go along on the
what goes into cutting a
experience. How it looks in a
way. We definitely wanted to
song, the listener hears the
glass to you.
make it that. The colour and
end result, not knowing
the head and the way it looks
that guitar part could’ve
K: How did you want this to
in the glass prepares you for
taken hours or the mixing
look in a glass?
that. It indicates that that
days. Creating a beer is
S: I wanted it to look like it’s
type of experience awaits
not that different.
interesting, like there’s a level
you, so that became a very
S: You’re right, having spent
of complexity, that this isn’t
important part of the process.
my life in record studios
PHOTOGRAPHY PATRICK CURRAH
>>
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(L TO R) SAM ROBERTS; DIMITRI VAN KAMPEN (PRESIDENT, SPEARHEAD); TOM SCHMIDT (BREWMASTER)
making music and exactly
might not pay attention
on that sort of level would
what you’re saying, it’s hard
while it’s on. Perhaps they
probably be sensory overload
to overstate how much
are talking and it’s on in
and we’d would probably
attention to detail goes into
the background. Sitting in a
not end up getting anything
writing and recording a song
bar or at a friend’s, talking,
done, as a species, so I don’t
and this is very much the
they just mindlessly drink
think you can expect that of
same thing. In that sense, it
or guzzle your beer. Do you
people. From time to time it
made it easy to relate to the
want to say, “Hey, I just spent
would be nice to think that
process and also to know how
three weeks deciding that!
somebody sat down, had a
to participate in it.
S: Not every moment can be
sip of the beer, or listened
so heavy with thoughts. To
to song and said, ‘I haven’t
have to appreciate everything
heard that before.’ When
K: People hearing a song
PHOTOGRAPHY PATRICK CURRAH
FOOD
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“I’M A HUGE FAN OF IT. OUR NAME’S ON IT BUT I LOVE IT. I LOVE IT IN A WAY THAT I CAN’T SAY I LOVE MY OWN MUSIC. ”
you’re writing the song, you
you just have to let people
one of those things where
put these little moments in
experience it as a song and
again people want to drink it
there in the hopes that there
not break it down. I’ve learnt
because they enjoy it and not
will be that one person at
to be less precious about
because it has our name on
some point down the line
the work that you put into it.
it necessarily, that it comes
who has their headphones on,
Everyone’s going to hear it a
to perpetuate itself rather
and is really in deep with the
different way.
than us being spokespeople
music, and that they’re gonna
for it all the time. I’m a huge
hear those hidden messages
K: It won a couple of
fan of it. Our name’s on it
that you’ve left for them.
‘best beer’ awards. It’s
but I love it. I love it in a way
doing well.
that I can’t say I love my own
you've done your work and
S: It’s absolutely in
music. It’s all I drink now and
you’ve left the studio, you
production now. It’s in the
it’s completely unashamed,
do have to let go of that. You
Spearhead roster. It’s not
whereas if you caught me
have to let go of the fact that
meant to be just a flash in the
driving down the street
you spent hours mulling over
pan limited-edition. We were
listening to my own record, I
frequencies and how the snare
approached by a company
would be so embarrassed but
drum was gonna sound and
that knows what it’s doing,
this is something I can really
what kind of microphone you
and again, you never know
go out there and flaunt it.
should use for your vocals
how these things are going
or what kind of amp you’re
to turn out. It could’ve just
K: Well, maybe now your
gonna use for your guitar and
been a fun thing to do over
dad can get his sediment
all those myriad decisions
a few months, but the fact
beer picked up.
that are made constantly
that it’s gone beyond that,
S: No, it was a lot of fibre; it
when you’re recording music;
now, hopefully, it turns into
was a lot of fibre.
But for the most part once
cl
ra iter
e t s Ta h e T of Med
nean
Photography by Nina Teixeira Food stylist and recipe development by Sarah Sweeney, Judy Inc Prop styling by Charlotte Carson, Judy Inc Shot on location at The Food Group, TO
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clear life
Couscous with Lentils 1 tbsp olive oil
Serves 4-6
1/2 cup onion, minced 1 clove garlic, minced 1 1/2 tsp ras-el hanout 1 cup vegetable broth 1 pc orange, zest and juice
1. Heat the olive oil in a large skillet over a medium-high heat.
1 cup couscous
Add the onion and sautĂŠ for a few minutes. Add the garlic and spices and cook until fragrant. Add the vegetable broth, orange zest and juice, salt and pepper and bring to a simmer.
1 14oz can lentils, drained and rinsed
2. Stir in the couscous, lentils, dried cherries and bring to a
1/2 cup dried cherries 1/4 cup cilantro leaves, torn
simmer again, cover with a tight-fitting lid and turn off the heat. Leave couscous covered for about 15 minutes until all the liquid is absorbed.
1/4 cup parsley leaves, torn
3. Use a fork to help fluff up the couscous, then sprinkle with the
salt and pepper
almonds, cilantro and parsley.
1/2 cup slivered almonds, toasted
Moroccan Vegetable Stew Serves 4-6
1 tbsp olive oil
1 medium zucchini, cut
1 medium onion, diced
into 2� wedges
1 tbsp fresh ginger,
1 cup baby spinach
grated
1/4 cup cilantro,
2 cloves garlic, minced
chopped
1 stick cinnamon
Garnish
1 tsp ground cumin
1 tsp lemon juice
1 tsp ground coriander
2 tsp olive oil
1 tsp ground turmeric 1 tsp Kosher salt 2 tbsp all-purpose flour
Garnish
1. Heat a large pot on medium and add the olive oil. Add onion and cook until soft and translucent, about 5 minutes. Add ginger, garlic, cinnamon, cumin, coriander, turmeric and salt to pot. Cook for 5 minutes until toasty and fragrant.
3. Add the flour and cook, stirring constantly for 5
broth
1 tsp honey
2 medium sweet
1 cup parsley, washed
potatoes, cut into
dried and stemmed
mins. Add the vegetable stock, sweet potatoes and chickpeas; simmer until sweet potatoes are tender, approximately 10-12 minutes. Stir in the zucchini and cook for 5 more mins. Stir in the baby spinach and cilantro; remove from heat.
2-inch wedges
1/4 cup dates,
5. For the garnish, whisk together the lemon juice,
2 cups canned
chopped
chickpeas, drained
3 tbsp sesame seeds
and rinsed
salt and pepper
2 cups vegetable
olive oil and honey in a bowl; season with salt and pepper. Add the parsley, dates sesame seeds; toss to combine. Top each serving of stew with a generous sprinkling of the parsley garnish.
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Vegetable B’stilla makes one 9” pie or 6 individual
3 tbsp olive oil
1/4 cup coconut oil, melted
4 cloves garlic, minced
8 sheets phyllo dough
1 pc medium onion, minced
1/4 cup confectioners’ sugar
1 tbsp ras el hanout
1 tsp ground cinnamon
1/2 tsp crushed red chile flakes 1/4 tsp saffron threads, mixed with 1 tsp. water
1. Heat a skillet over medium-high. Cook onion until golden, 8–10
1 medium zucchini, grated
minutes, stir in garlic. Add ras el hanout, chile flakes, and saffron mixture. Stir in the potato, carrot and zucchini. Add the vegetable stock and tofu and cook for 8 mins. Add the almonds, apricots, cilantro and parsley. Remove from heat. Season with salt and pepper.
1 cup vegetable stock
2. Stir in the whisked eggs, followed by the breadcrumbs.
1 pkg extra firm tofu, crumbled
Set filling aside.
1/2 cup slivered almonds,
3. Heat oven to 400°. Grease a 9” springform pan with coconut oil.
toasted
4. Lay 1 sheet phyllo on a work surface and brush with coconut oil.
1/2 cup dried apricots, diced
Fit into pan, allowing corners to hang over the edges. Repeat until there are 4 layers of phyllo.
1 medium potato, grated 1 medium carrot, grated
3 tbsp cilantro, chopped 3 tbsp parsley, chopped
5. Spread the filling over dough. Fold corners of phyllo over filling.
2 pc eggs, whisked
Top with remaining 4 sheets buttered phyllo tucking corners around sides of pan, encasing the filling.
1/3 cup breadcrumbs
6. Bake until golden brown, 30–35 minutes. Let cool slightly, then
salt and black pepper, to taste
unmold; dust with confectioners’ sugar and cinnamon.
Ras El Hanout 1 tsp ground cumin 1 tsp ground ginger 1 tsp kosher salt 1/2 tsp ground black pepper 1/2 tsp cayenne 1/2 tsp cinnamon 1/2 tsp ground coriander 1/2 tsp turmeric 1/2 tsp ground allspice 1/2 tsp ground cloves 1. Place all the ingredients together in a small bowl and whisk to combine.
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Roasted Cauliflower Salad with Pomegranate and Pistachios Serves 6
1 head cauliflower
1. Preheat oven to 425ยบ F. Cut the cauliflower into small florets
3 tsp olive oil
and toss with olive oil. Add the cumin, turmeric and sumac, cayenne, salt and pepper and toss thoroughly. Place on a parchment lined bake sheet and bake for 30 minutes, turning cauliflower once, halfway through.
1 tsp turmeric 1 tsp sumac 1/2 tsp ground cumin 1/8 tsp cayenne
2. In a large bowl whisk together the lemon juice, honey and
salt and pepper
Dijon. While whisking, slowly pour in the olive oil until emulsified. Season with salt and pepper.
1/4 cup shelled pistachios,
3. Place the roasted cauliflower in a large bowl. Add the dressing
toasted and coarsely chopped
and toss to coat. Add the pistachios, pomegranate seeds, baby arugula and cilantro leaves. Add salt and pepper to taste.
1/3 cup pomegranate seeds 2 cups baby arugula 1/4 cup cilantro leaves, torn
Dressing 2 tbsp lemon juice 1 tsp honey 1 tsp Dijon 1/4 cup olive oil salt and pepper
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Roasted Squash Za’atar Flatbread Serves 4-6
3/4 cup warm water
1. Mix together the water, olive oil , honey and yeast in bowl. Let stand
1/4 cup olive oil
for 10 minutes until the yeast begins to foam. Add the flour and salt and mix with a wooden spoon. Cover with plastic wrap or a kitchen towel and allow to rise in a warm place for 3hours.
1 tbsp honey 2 tsp active dry yeast 2 cups flour
2. Preheat oven to 400° F. Remove the narrow part of the squash and
Topping
peel with a vegetable peeler or paring knife. Slice into 1/4” rounds, toss in a bowl with 1 tsp olive, season with salt and pepper; spread out on a parchment lined bake sheet and bake 20 mins.
1 butternut squash
3. In a small bowl mix together ricotta, mozzarella, garlic, thyme and
3 tsp olive oil
lemon zest. Brush a bake sheet with 2 tsp olive oil, divide the dough into 2 balls. Using your fingers press the dough into an oblong shape, roughly 4 x 9 inches. Repeat with the second ball of dough. Spread za’atar over the dough and dot on half the cheese mixture. Layer the squash rounds and top with remaining cheese. Bake for 25 mins. Top with cilantro sprigs and a squeeze of fresh lemon.
1 tsp salt
1 cup ricotta cheese 1/2 cup mozzarella 1 clove garlic, minced 1 tsp thyme, chopped zest of one lemon 1 1/2 tbsp za’atar 2 tbsp cilantro, chopped or torn 2 lemon wedges salt and pepper
Crimson Side
If red symbolizes passion, then nothing will please a passionate palate more than dishes inspired by nature’s hottest colour
Photography Jeff Coulson Recipes and food styling Carol Dudar Prop styling Paige Weir, Judy Inc Props and studio supplied by The Food Group, TO
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Grilled Eggplant with Labne, Pomegranate, Sumac and Sesame Oil serves 4 gluten free and vegetarian
Eggplant 2 small globe eggplants,
1. Heat the grill pan to medium high heat. Brush the cut sides of the
halved vertically
eggplant with sesame oil and lightly season with sea salt, sumac and pepper. Grill the eggplant halves on both sides for about 8 min or until well grilled, softened, and cooked thoroughly.
2 tbsp (30ml) sesame oil, plus more for brushing on eggplant 1 garlic clove, finely minced 2 tbsp (30ml) pomegranate molasses 4 tbsp (60ml) pomegranate seeds 1 tsp (5ml) sumac sea salt and black pepper 1 tbsp (15ml) lemon zest
2. Meanwhile mix the 2 tbsp of sesame oil with the minced garlic. 3. When ready to serve, transfer eggplant to serving dish, dollop a spoonful of labne on top of each one, drizzle each with a teaspoon or so of garlic sesame oil mixture, and pomegranate molasses, and sprinkle all with sumac, lemon zest, black pepper, pomegranate seeds, and mint leaves.
TIP: serve with more pomegranate seeds, pomegranate molasses, and mint leaves and let your guests add more pizzazz to their taste.
10 small mint leaves
Labne (make 24hr ahead of time if using) 1 1/2 cups (375ml) Greek style
1. Place the yogurt, lemon juice and salt in a medium bowl,
yogurt
and mix well.
1/2 tsp (2.5ml) sea salt
2. Transfer the mixture into a double layered cheesecloth-lined
1 tbsp (15ml) lemon juice 1 tsp (5ml) lemon zest
strainer set over a bowl than can suspend the strainer. Twist the cheesecloth edges into a tight bundle and tie the the neck of the bundle with string. Keep the bundle in the strainer over the bowl in the fridge for 12hrs or until mixture has thickened.
3. Remove labne from cheesecloth, and transfer to clean bowl and mix in the 1 tsp lemon zest. Cover labne and return to fridge until ready to use.
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Tomato Soup with Crispy Capers, Fried Basil Leaves and Parmesan Crisps serves 4
gluten free
Soup 3 tbsp (45ml) unsalted butter
1. Heat a large pot over medium heat, add the butter, onion,
3 shallots, chopped
garlic and chopped basil leaves.SautĂŠ until garlic and onions are translucent and fragrant.
3 garlic cloves, chopped 4 large basil leaves, chopped 1 can (796ml) crushed tomatoes 1 can (796ml) diced tomatoes
2. Add the cans of tomatoes, stock and bring to almost a boil. Turn heat down to low and simmer for 30-40 min, season with pepper.
3. Meanwhile, heat the olive oil in a small saucepan over medium
fresh black pepper
heat. Add the capers and small basil leaves when oil is hot. Fry capers and basil leaves until crispy. Gently blot the capers and leaves on paper towel and toss the capers in a little sea salt. Let the olive oil cool.
3 tbsp (45ml) extra virgin oil
4. Portion out the soup, and top each serving with a sprinkle of
1 cup (250ml) chicken (or vegetable) stock
2 tbsp (30ml) salted capers, rinsed and dried 3-4 small basil leaves per portion (16 for 4 people)
capers, 3-4 basil leaves and a drizzle of the reserved olive oil.
TIP: Crispy capers and basil leaves can be made a few hours ahead of time. To make a vegetarian version, use vegetable stock or water instead of chicken stock.
Parmesan Crisps 10 tbsp (150ml) grated
1. Preheat oven to 350 degrees
Parmesan cheese
2. On non stick or parchment lined baking sheet, make 2� (5mm)
1/2 tsp (2.5ml) fresh thyme
level circles using 1 1/2 tbsp (23ml) of grated cheese. Sprinkle a little thyme and black pepper on each cheese crisp.
leaves (optional) fresh black pepper
3. Bake for 6 min or until cheese is bubbling and lightly golden brown. Remove from oven, let cool enough to move from tray and transfer to cooling rack. Serve with soup.
TIP: Crisps can be made ahead of time, cooled completely and kept in an airtight container. Can be rewarmed in the oven quickly at 200 degrees before serving if needed.
FOOD
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Broiled Pear with Ricotta and Proscuitto with Grainy Mustard Side Broiled Pear
Grainy Mustard
2 ripe red Bosc pears, cut into quarters and
1/2 cup (125ml) grainy dijon mustard
cores removed
2 tbsp (30ml) 35% whipping cream
8 slices of proscuitto 1/4 cup (50g) ricotta (or chèvre or blue cheese)
1. Mix the lemon juice, lemon zest with the ricotta
1 tsp (5ml) lemon juice
(or chèvre) and place roughly a tablespoon into the hollowed cavity of the pear quarter.
1/4 tsp (1ml) lemon zest extra virgin olive oil
2. Wrap one slice of the proscuitto around a pear
fresh black pepper
slice, securing the cheese in place. Repeat with remaining pear wedges and proscuitto.
2 fresh black mission figs, quartered (optional)
3. Preheat broiler and place all the proscuitto wrapped pear pieces onto a baking sheet. Brush each one with the olive oil and broil 2-3 min or until proscuitto is crispy and lightly golden brown and cheese has softened and is warmed.
4. Sprinkle with pepper, serve immediately with figs and grainy mustard.
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FROM P. 7
Beet Salad with Beet Greens, Toasted Hazelnuts and Che`vre serves 4 gluten free & vegetarian
1 bunch of baby red beets with
1. Cut the beets off the greens close to the beet. Clean and trim the
greens
greens well.
1 bunch of baby candy cane beets
2. In a medium pot, bring beets to a boil in well salted water, then
1/2 cup (125ml) toasted hazelnuts
turn down to a simmer. Cook beets for 30-40 min or until beets are tender. Drain beets, and soak in cold water before removing the beet skins. The skins should just slide off. Set aside.
with skins removed and coarsely
3. Quickly blanche the beet greens in well salted water,
chopped 2 x 2oz (28g) small fresh chèvre
approximately 1 min, and plunge into cold water. Drain and blot the greens dry. Set aside.
(goat cheese) such as Crottin de
4. Cut the red beets in half vertically, and slice the candy cane
with greens
Chavignol, cut in half horizontally 3 tbsp (45ml) pumpkin or hazelnut
beets into thick horizontal slices.
5. Preheat broiler, place the 4 cheese pieces on a non stick baking
1 tbsp (15ml) red wine
tray. Drizzle the chèvre with a 1/4 tsp (2ml) pumpkin or hazelnut oil and season with pepper. Broil for 3-4 min or until cheese is bubbling and golden brown. Let cool until they aren’t fragile to move.
sea salt and fresh black pepper
6. Arrange the beet greens, beets and chèvre on a serving dish.
red currents (optional)
Sprinkle with the chopped hazelnuts, and garnish with red currents if you like them. Whisk the oil and vinegar together and drizzle over salad. Season salad well with salt and pepper. Serve immediately.
oil
Harissa Crusted Red Onion Rings with Chipotle Mayo Dipping Sauce serves 4 gluten free & vegetarian
1 cup (250ml) rice flour
1. Whisk rice flour, cornstarch, and the 4 tbsp of Harissa mix
2 tbsp (30ml) cornstarch
together in a pie plate.
4 tbsp (60ml) plus 1 tsp (5ml)
2. In a small bowl, add the 1 tsp of Harissa mix to the lightly
prepared Harissa spice mix 4 medium red onions, cut into 1/2" (1mm) thick horizontal slices, separated into individual rings 2 eggs, lightly beaten canola or grape seed oil for frying
beaten eggs.
3. Heat the oil to 375 degrees 4. Dip the onion rings first into the egg mixture with one hand and transfer to the dry mixture. Using the other hand or fork, coat the onion rings well in the dry mixture. Fry the onion rings in batches, careful not add too many at once and overcrowd. Fry for 2-3 min or until deep golden brown. Drain well on paper towel before serving.
Chipotle Mayo 1 cup (250ml) mayonnaise
1. Mix mayonnaise and chipotle together well.
2-3 tbsp (30-45ml) finely chopped
2. Transfer to serving dish.
chipotle in adobo sauce
TIP: Chipotle mayonnaise can be made ahead of
(depending on how spicy you like it)
time and kept in fridge until ready to serve).
FOOD
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Carpaccio with Purple Potato Chips serves 4 gluten & dairy free
200g prepared beef carpaccio
1. Heat the canola or grape seed oil to 350 degrees and thinly slice the
from butcher*
potatoes. Fry the potato chips in small batches (don't overcrowd) for 2-3 min until chips are crispy and very lightly golden brown. Sprinkle lightly with sea salt. Repeat until all the potatoes are done.
2 tbsp (30ml) quality extra virgin olive oil (or herb infused extra virgin olive oil) 3-4 heirloom and red radishes,
2. Drain the radish slices and dry. 3. Gently overlap the carpaccio on serving plate, top with the radish
cold water
slices and salad greens. Drizzle with the extra virgin olive oil, and season with sea salt and pepper. Serve with the potato chips and the horseradish on the side.
3 small purple potatoes
TIP: Radish slices and potato chips can be made ahead of time.
thinly sliced and kept in
canola or grape seed oil for frying handful of small baby greens sea salt and fresh black pepper beet horseradish (optional)
*Order the carpaccio at least 1 day ahead of time.
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cacao
In Latin, cacao translates as "Food of the Gods" and the Mayans once revered it in ceremonies and festivals. It is now a culinary favorite, and has exeptional nutritional value. Dark cacao nibs are bits of the bean from cacao pods, roasted and then removed from their husks and broken into small pieces. When we use the word ‘cocoa’ it is usually in reference to the processed, final product. However, all chocolate starts out as ‘cacao’ beans that come from the theobroma cacao tree native to the deep tropical regions of Central and South America. Cacao nibs are the most natural form of chocolate. The lack of processing and sugars do give them a distinct bitter but nutty flavor.
Benefits to Your Health: • Fiber and protein found in cacao nibs assist
and proteins. The enzymes form connective
in weight management by slowing digestion.
tissue, blood clotting factors and sex hormones.
• They are high in antioxidants and phyto-
• They are also an excellent source of copper.
nutrients, helping to fight damage caused by
Copper is important in making hemoglobin
free radicals that aid in preventing diseases.
and carrying oxygen in red blood cells.
• Cacao nibs are filled with iron. Iron is one
Working in conjunction with enzymes, copper
of the most important minerals because it is
helps your body produce energy and develop
a essential part of hemoglobin. Hemoglobin
connective tissue, myelin and melanin. This
is important in the body for helping brain
connective tissue protects your nerves and
development and supporting a healthy
retains the elasticity in your skin, greatly
immune system.
reducing signs of aging.
• Merely one ounce is a high source of man-
• Flavanol levels are high in cacao. Flavanols
ganese. Manganese is instrumental in helping
are phytonutrients that contribute to heart
build strong bones. It is an element in many of
health, increasing antioxidant defenses and
the enzymes essential to metabolizing food
neutralizing the free radicals that damage
during digestion. These enzymatic reactions
cells. The ones found in cacao are said to also
help breakdown and utilize carbohydrates, fats
assist in urinary tract health.
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Nutritional Value of Cacoa Nibs IN 1 OZ: Calories: 168 Fat: 12g / 18% DV Protein: 2g Carbohydrates: 13g / 4% DV Fiber: 3g / 12% DV Iron: 3.3mg / 19% DV Magnesium: 63.8mg / 16% DV Copper: 0.5mg / 25% DV Manganese: 0.5mg / 27% DV
Photography Nina Teixeira
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D E T O X with
nature
We are familiar with the topical use of clay in beauty products. Some beauty chemists recommend taking bentonite clay, or charcoal, internally, to help with digestive and detoxification issues. Both have traditionally been used for medicinal purposes related to our involuntary absorption of toxins, pesticides and heavy metals, and to help expel these from the body. But they have recently become popular in juices and elixirs as part of the daily regime of the healthy person. Here our beauty experts offer some tips on how to use them to purify your skin and your inner organs with the natural earth of our planet. Photography Nina Teixeira
BEAUTY
How to Cleanse With Mother Earth 1. MAKE A BENTONITE CLAY FACE MASK
3. ELIXIR OR PICK-UP JUICE INFUSED
Measure half a tsp of bentonite clay into a
WITH CHARCOAL
cup, add three drops of almond oil or jojoba
Hydrante, by Toronto based Belmonte
oil, a bit of water, and stir into a smooth
Raw, www.belmonteraw.com, is delicious.
paste. Apply to a clean face, leave for
Or order on-line products from Raw Press
15-20 minutes, then rinse, and moisturize.
or Botanic Lab.
Living Clay is a pure product we recommend. www.livingclayco.com
4. AS A MOUTH RINSE To whiten your pearlies, mix half a teaspoon
2. FILTER YOUR WATER
of bentonite clay in warm water and gargle
Add activated charcoal sticks to water to
for 2-3 minutes, then discharge and rinse again
filter it. Gorgeous to look at and beautiful
with warm water. Check out Living Clay at
for the body. A line we love is Kishu.
www.livingclayco.com
www.kishucharcoal.com
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TOP, ERIN KLEINBERG
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Do Mess With Me
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Modern French twists, bohemian waves, and seriously loose up-do's are the tress trends this fall.
BEAUTY
41
Art direction & photography Joel Esposito, Judy Inc Hair & make-up Kevin Smith, Judy Inc
42
TOP, MARC BY MARC JACOBS
clear life
BEAUTY
43
TOP, THE KOOPLES
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BEAUTY ADVICE from
off-camera
Almost everyone has skin issues, even professional models. As a makeup artist working around the world in the fashion industry, David Allan Jones has seen models with all kinds of skin conditions. Here are some of his easy, do-it-yourslef tips on keeping your skin looking it's best. Photography Sebastian Roos
BEAUTY
45
1.
Nourish your skin. One of the
your skin is one of them. Fill
minute, then wash it off. Follow
most common problems we face
your bathroom sink with warm
with a few drops of coconut oil.
in maintaining skin health is the
water and one tablespoon of
Note that this can make the
inability to absorb nutrients from
Baking Soda. Set a timer for five
skin temporarily red from
the food we eat. Take care of your
minutes, then take a facecloth
the fruit enzymes if you have
gut bacteria by eating probiotics
and press the baking soda water
sensitive skin. I recommend
every day. Gut harmony shows
into your skin until the timer
doing this at night before you
itself in the good colour and tone
goes off. As a natural detoxifier
go to bed. You will wake up with
of your skin.
it will pull makeup and dirt out
beautiful, fresh skin.
2.
Lubricate your skin. Omega
bacteria at risk. Afterwards, lock
5.
3 fatty acid in the form of fish
in moisture by applying a few
Vitamin D. Without enough
body oil works wonders in your
drops of coconut oil.
vitamin D, all the hormones
of your pores and neutralize any bad bacteria from your skin without putting your good
Normalize your Hormones. Take
dose of the label recommenda-
4.
Resurface your skin. Years ago
levels tested to see if you are
tion if your skin is dry or lack-
I found an Ayurvedic recipe
getting and absorbing enough
ing elasticity. You can also add
using bananas that has saved
D. This is often a key deficiency
1000 mg of vitamin C to aid in
the day many times on photo
that can have a multitude of
the formation of collagen. Fish
shoots when a model’s skin
ramifications in your health.
oil is also amazing for reducing
was so dry that I could not put
I recommend 4,000IU to
inflammation in your body.
foundation on without it showing
10,00IUs to start with to get low
all the dry flakes underneath.
levels up. Test yourself again in
All you need is one banana
three to six months. Once your
and two tablespoons of milk
vitamin D levels are healthy, your
Detox your skin for pennies a
(I use coconut milk for the good
skin, weight and energy will have
day with good old fashioned
fat). Mash it with a fork or hand
people asking about your latest
Baking Soda. It is still one of the
blender and then apply it to the
exotic vacation.
most effective ways to clean
face (and body if you need it
anything in your house, and
there too). Let it sit for five to ten
skin. You’ll need to find a formula that has a 2 to 1 ratio of EPA to DHA, and start with a double
3.
that regulate your body will not function normally. Ask your doctor to have your vitamin D
Good health shows on your face! cl
PINK TOP, REQUEST ALLEGRA BLACK TOP, NANETTE LEPORE
l i n e d&t i e d
Photography Arline Malakian Make-up David Allan Jones, Judy Inc Hair Sandra Yang, Judy Inc Fashion editor Charlotte Carson, Judy Inc DRESS, LUCIAN MATIS
Even if you have a glam squad, it can still be a challenge to look lovely in freezing, blustering weather — especially when it comes to your hair. The fall 2015 braids lend a casual coolness to a coif that looks stunning even in the freezing cold. Middle parts and half-up hair in braids was the trend at Valentino Haute Couture and Piazza Mignanelli. Skin inspired in tandem with Pat McGrath’s touches of pearly highlighter and luminescent skin was the trend. “Abstract expressionism,” is how Diane Kendal described this use of lines to looks she created for Proenza Schouler that followed suit all over the runways.
LACE TOP, THE KOOPLES BRA TOP, THE KOOPLES
WHITE TOP, SANDRO DRESS, FRASCARA
BEAUTY
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TOP, SANDRO NECKPIECE, KAREN MARTINEZ
TOP, DIANE VON FURSTENBERG BLACK DRESS, LUCIAN MATIS
TOP, ALICE + OLIVIA
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f r e e AND
C L E A R Beware what you wear! Truth and consequences about beauty products. Photography Richard Dubois Make-up & hair Shawna Lee, Judy Inc
Chemicals and toxins hazardous to our health are staple ingredients in personal care products, in everything from makeup to facial moisturizer and nail polish remover. The average woman wears nearly 515 chemicals a day and may eat nearly 4 pounds of lipstick in her lifetime. Our skin absorbs 60% of all topical products, so what we put on it matters. We have looked into some tools to help you choose cleaner, toxin-free products to help you safeguard your health. Clear Life discovered Think Dirty (@thinkdirty) a new app that tests beauty products by scanning their bar code from your phone to determine a clean or dirty level rating. The downside to the app is it is so new that many products are not yet included in their database, but it is a good start to testing. Another helpful and informative tool is the Sustainable Shopper's Guide, found on Davidsuzuki.org, It's a list of 12 toxic Ingredients to avoid and explains what the affects of those chemicals can be.
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Some of Clear Life's favorite clean product picks for fall: OMEGA 9 HAIR MASK by Rahua
NOURISH SHAMPOO by Josh Rosebrook
$8 A combination of gentle natural cleansers, plant extracts and oils, active antioxidants and vital vitamins work in perfect synergy on the scalp and hair without toxins. The shampoo doesn't foam, but don't worry - it's NOT supposed to.
ESSENTIAL LITE CONDITIONER by Rare El'Ements
$40 Ingredients include murumuru butter, marula African “miracle oil�, the healing elements of camelina and baobab.
BLACK VEGAN MASCARA by Lily Lolo
$19.50 Lily Lolo's award-winning mascara is pure, natural, and vegan. There are no artificial ingredients with a natural and gentle formula that is perfect for sensitive skin.
$58 Omega 9 Hair Mask made with ungurahua oil, rich in omega-9, consists of tiny molecules that penetrate into the core of each strand to heal and fortify, infusing hair with moisture.
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NAIL POLISH REMOVER WIPES by Priti NYC, NYC Polish Remover
$9.99 NYC Polish Remover uses a carefully blended mix of natural ingredients that are kind on your nails and skin. With no harmful man made chemicals this travel-friendly nail polish remover comes packaged in a biodegradable Priti NYC muslin bag, which includes 10 nail polish remover wipes.
COCONUT + SALT MINERAL BODY LOTION by One Love Organics
$40 Coconut + Salt Mineral Body Lotion is formulated with organic and virgin coconut oil. It contains mineral rich Atlantic Sea salt, a natural humectant, for enhanced skin hydration. Its scent comes from organic aloe with no added fragrance.
VANILLA NOURISHING LIP BALM by Bottega Organica
$36 This decadent lip balm is enriched with the natural vitamins and rejuvenating substances from carrots, apricots and vanilla beans to soften and revitalize dry lips.
NATURAL FACIAL CLEANSING CLOTHS by Juicy Bamboo
$15.50 Juicy bamboo is not your typical makeup remover “wipe�. It is a cleansing oil cloth soaked in vitamins B12, C, E without any harsh stripping ingredients. Juicy bamboo natural cleansing oil cloths are soaked in honey, jojoba oil, sunflower oil and eight essential oils to help eliminate skin issues overnight. Cashmere-soft bamboo fibers also make this convenient cleanser 100% biodegradable.
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THE PROBLEM SOLVER by May Lindstrom
$90 This intense correcting mask effectively purifies and tightens pores, extinguishes inflammations, fights & heals blemishes, jump-starts circulation in the epidermis and detoxifies skin with delightful ease and power. A jet-black fusion of antioxidant-rich raw cacao, healing bamboo charcoal, soil nutrients, salts, and exotic warming spices go deep on a mission to reveal your most radiant self.
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edible beaut y Delectable, delicious beauty products do-it-yourself style created with love courtesy of the Clear Life food team. Get your apron out and your cupboard doors open to give yourself the beauty time you so deserve. Be the architect of your products, while keeping your budget in check.
Story and recipe development
Katrina Johns Photography Nina Teixeira Product styling Chantal Payette Prop Styling Charlotte Carson, Judy Inc Shot on location at The Food Group, TO
BEAUTY
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Avocado & Almond Hair Mask & Scalp Treatment This mask is full of amazing benefits. Think of it as an easy, all natural deep conditioner. The avocado will soften any damaged brittle hair and moisturize any dry scalp. The ground almonds are especially effective for removing unwanted build-up from heavy product usage or dandruff.
1 avocado, ripe 2 tbs olive oil 2 tbs honey 2 tbs chopped fresh mint 2 tbs ground almonds Begin by mixing the avocado, olive oil, and honey into either a blender or bowl. Add a splash of water if necessary. Once the mask is at your desired consistency, add finely chopped mint and ground almonds. Use on scalp to exfoliate dead skin and on hair to moisturize.
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Brown Sugar & Vanilla Lip Scrub When making your own beauty products use unrefined coconut oil. While refined oil is great for cooking, the unrefined product is made from fresh coconut meat. It's less processed and will still keep its coconut scent! This sugar scrub will keep your lips soft, especially through the winter. And, you can lick off the excess. 2 tbs brown sugar
Mix everything in a bowl. Scoop
2 tbs unrefined
scrub onto your finger and
coconut oil, solid
massage onto lips. Use while in
1/2 tsp vanilla extract
the shower or make it a part of your daily skin routine!
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Orange Cacao Coffee Scrub Use this coffee scrub as an exfoliant and a rehydrater for the skin. The caffeine will stimulate blood flow which encourages skin–cell–turn over and helps to reduce cellulite, stretch marks and even eczema! It will make you smell amazing.
1 c ground coffee 1 c raw sugar 3/4 c unrefined coconut oil, solid 2 tbs raw cacao powder Zest of 1 clementine* Place all ingredients into a bowl. Mix with hands so coconut oil is evenly distributed and the mix can slightly hold a shape, similar to wet sand. Use anywhere that could use some extra love. * Regular oranges can be used if clementines are not in season
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Cucumber & Oatmeal Face Mask The cucumber in this face-mask is a great natural toner. It will balance the skin's PH level and help control oil. The honey and lemon act as an astringent to help ward off bacteria that cause breakouts. This is a gentle mask that will leave you with soft, matte skin. A great way to wind down after a busy day.
1 small cucumber or 3 mini cucumbers 1 lemon juiced and zest 1/2 c oats 2 tbs honey Water
In a blender add cucumber, lemon and honey. If needed add water a few teaspoons at a time, just to kick–start the blending process. Don’t worry if you add too much, the oats will soak up the excess water. Then add oats and continue to blend until the oats have broken down but still have texture. Paint onto clean face with brush, or your fingers. Keep on face for 5-10 minutes.
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THESE ARE THE FACTS
UNNATURAL SELECTION, AND WHY WE DO IT By Judith Stapleton As a species, we uniquely practice birth con-
older parents. The same sources tell us that in
trol, abstinence, or otherwise contrive condi-
the 1970s, only 1% of women over age 35 had
tions that result in a complete failure to repro-
her first child. Today, it’s 80%. This ascending
duce. We do these things even when we are
trend cascades up the graph projections and
surrounded by an abundance of everything. No
tells us that the gaps between generations will
other species resists Natural Selection. Repro-
continue to get bigger. How do we know this?
duction is the foundation of evolution. If we do
In 1990, 90% of women between the ages
not reproduce, there is no passing on of genes
of 60 and 64 had at least one grandchild.
and hence, no evolution.
Now, fewer than 75% of females in this age
This practice of control has happened during
range have grandchildren. Any minute now
the last two generations. Here are some perti-
it will be less than 50%. Germany has a help-
nent facts.
ful statistic: by 2025, there will be twice as
In the United States and Canada in the 1970s,
many “over 60s” as “under 10s.” And Ja-
1 out 10 women was childless. Now it is 2 in 10
pan, by 2060, will have a third the popula-
(20%) in the US and as much as 3 in 10 (30%)
tion it has now. Speaking of Japan, in any
in Canada. Across the globe, fewer and fewer
given month there are far more elderly people
children are born. But surprise! Those who are
arrested for shop pilfering than kids under 20.
born are brought into the world by older and
Japan and, by extraction, South Korea, have
PHOTOGRAPHY CHARLIE FOSTER
WHOLE LIVING attitudes about sex that are polar opposites to
oppression on others, populations contract.
the North American standard, and this differ-
Russia is a great example. From 1917 to 1923,
ence may help to explain their shrinking pop-
the Civil War or Bolshevik Revolution killed off
ulations. We learn from the Japanese Family
between 7 and 12 million people. Then Stalin
Planning Association that 59% of females aged
eliminated at least another 2%, and WWII yet
16 to 19 have absolutely no interest yet in sexual
another 13 million. And yet, none of these eras
activity. Harder still to accept is their claim that
of depopulation has surpassed the final sixteen
36% of teenaged boys resist their testosterone
years of their Communist era, beginning with
and posses no interest in sex either!
the dissolution of the USSR in 1992. Births
The teenaged populations of the post-war pe-
exceeded deaths there by 11.4 million, and
riod in Canada were positively preoccupied with
then after glasnost and perestroika, deaths
sex, and because of their larger population, it is
overwhelm births by 12.4 million. In other words,
safe to surmise that there was even more teen
peace has been the most powerful influence on
sex going on south of the 49th, especially in all
shrinking population .
those high school football towns. Birth control,
And then there is China’s inverted population
in the form of The Pill, allowed teens to have
pyramid, where the one-child policy means that
their cake and eat it too, without the humiliating
there are eight great-grandparents counting on
life change to motherhood, and marriage. Today,
support from four grandparents who depend
reproductive tubes can be tied in both genders.
on two parents who each had one child. It may
Reproductive control and population decline
have started out as the same sort of good idea
are affected by many factors. For example,
as the one to take a couple of rabbits to Austra-
when humans impose privation, wars, and
lia, but by 2012 the number of workers between fifteen and sixty years of age declined 6%. And this trend will continue to produce an extremely
“...in the 1970s, only 1% of women over age 35 had her first child. Today, it’s 80%.”
abnormal population structure into the future. All over the planet countries have made choices about reproduction, sometimes at the level of government, and sometimes at the level of the individual. We have even come to think of this control as normal. However, in terms of evolutionary biology, this trend of choice in reproducing ourselves has produced some pretty weird trends in sex and the whole mating dance. More about that in our next issue.
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THE POWER OF WORTH Part One – Becoming Aware by Holli Kenley
−
As we navigate our days, a powerful fluid res-
or crawling out from under its crushing blow.
ervoir dwells within us – our worth. As the con-
If worth embodies such a powerful presence
tents within this giant container rises and falls,
within us, how can we become more conscious
it simultaneously serves as an invisible barome-
of it and then, utilize it to redirect our lives in
ter which modulates our moods, alters our out-
positive healthy ways?
look, and pulls us in one direction or another.
Let’s start by taking a closer look at the
It is an internal force which does not command
anatomy of worth. Worth is an abstract concept
our conscious attention until external storms
– a symbolic representation of inner-personal
trigger either a flood of positive emotion or a
value. Its tender walls are crafted out of an early
tidal wave of negative feelings. And then, we
stage of nurturance or lack of. As the pliable
find ourselves either gleaming from its glow
container continues to take form, it is shaped
PHOTOGRAPHY JAKE MELARA
WHOLE LIVING
69
and molded by tributaries of life experiences
age issues contributed to feelings of inferiority,
and the messages they carry with them. And
especially in comparison to girls my age. As I
although our worth is not an emotion or a
continued to grow and mature, I remember how
feeling, it holds the weightiness and lightness
my worth vacillated. Although the harshness of
of both. Dynamic in nature, the susceptibility
home-life continued and at times I felt weighed
and/or the strength of each individual’s
down by the gravity of it all, I learned to pay
container of worth is constantly tested and
attention to the positive messages in my life
challenged by environmental triggers, social
which emanated from a myriad of healthy ex-
interactions, and by each person’s unique
ternal sources and I began to assess their
perceptions and interpretations of current life
impact upon me. Later, during my years as a
messages. Most significantly, our container
teen and young woman, I started to take notice
of worth – distancing itself from awareness
of how my levels or worth or lack of greatly im-
– serves as a silent reservoir from which
pacted the choices I was making- both positive
decisions are based. Its levels of fullness or
and negative. And, as is the case for most indi-
depletion correlate directly with the kinds of
viduals, when my worth was full – when I felt I
choices we make in all
was important and I
aspects of our lives;
mattered – I made de-
and reciprocally, our measure of worth or lack of is drastically impac ted
by
our
decisions and their ensuing outcomes. Growing up as the second daughter of four in a chaotic and critical family environment, my container
At an early age, my life experiences and the messages I perceived from them taught me I was not enough.
of worth’s gauge re-
cisions which strengthened and supported an empowering and a productive path. On the contrary, when my worth was diminished — when I lacked value or significance — I almost always turned toward an unhealthy direction of disappointment and sometimes of self-de-
vealed mostly shallow levels. At an early age, my
structive behaviors or relationships. Slowly but
life ex-periences and the messages I perceived
steadily, I pieced together the importance of be-
from them taught me I was not enough. During
coming fully aware of my container of worth and
most of my younger years, I privately felt very
utilizing it for my well-being.
insecure and sad. Other factors such as my shy, introverted personality as well as poor body im-
In order to become more aware of our worth, let’s incorporate three healing steps.
³
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s tep 1
¦
PAUSE AND SELF-ASSESS
The first step in becoming more aware of worth is to pause. Give yourself time to be still. Then, although this is not an easy task, begin by taking an honest selfassessment of your personal journey with worth.
Through journaling or any comfortable form of
the different stages and describe how you felt
writing, think back as far as you are able. Then,
or how you perceived yourself. Take your time
in blocks of time – early childhood, elementa-
as you complete each stage of your past. This
ry years, middle- teen years, young adult, adult,
can be a difficult process. Move at your own
etc. -quantify your container’s levels of worth at
pace, acknowledging your truths as you do.
Example:
STAGE OF LIFE:
LEVELS OF WORTH:
WHAT I FELT OR PERCEIVED:
Childhood
Low self-esteem
Sad, insecure, not enough
Take additional time when Step One is completed and reflect upon your journey and its significance in your life. When you are ready, move to Step Two.
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s tep 2
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IDENTIFY LIFE MESSAGES AND HOW THEY IMPACT WORTH In my narrative, I made reference to “life messages” and their role in shaping my worth. Life messages are an individual’s internal dialogue (or messaging) which is composed from each person’s unique life experiences and perceptions of them. Life messages come from any external source and serve as main tributaries which fuel and feed our containers of worth. Life messages are powerful; they form our personal truths about ourselves and our inner-personal value. The second step in becoming aware of worth
ing or another means of self-reflection and as-
is to identify our life messages within each
sessment, make four columns or add on to Step
stage of life, name their sources, and describe
One. Move across the chart horizontally, dis-
their impact on our levels of worth. It is at times
secting the anatomy of your worth’s container
quite painful as we conduct brutal inventories;
and piecing together its formation. Again, take
however, uncovering our truths is a vital step
your time. Honor the connections – validate
in understanding our worth. Through journal-
your truths. Move slowly. Breathe.
Example: LIFE MESSAGES:
SOURCE:
IMPACT ON WORTH:
I am afraid
Care-givers
Damaged
Everyone is angry
Care-givers
Fragile
Some people care
Teacher
Stronger
STAGE OF LIFE: Childhood
As I entered into young womanhood being
qualify their impact on my worth, in doing so,
mindful of keeping a pulse on my self-worth, I
it awakened me to my sources of depletion and
started to become more fully aware of how my
empowered me to move forward replenishing
relationships with several family members not
my reservoir in healthy ways.
only depleted my worth, but I also took stock
Again, pause and take time to reflect upon
of how their presence in my life injured me on
your findings. If needed, incorporate addition-
various levels. Although it was not easy to iden-
al journaling, meditation, or releasing into your
tify my life messages, name their sources, and
process. Move ahead when ready.
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s tep 3
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MY CHOICES AND MY WORTH The last step in becoming more acquainted with our reservoir of worth is to acknowledge how our choices are impacting our worth. Because of its component of self-accountability, Step Three requires both our courage and our compassion. As I began developing an awareness of how
of worth, a welcomed wave of understanding
my levels of worth impacted my choices and
washed over me, filling me with renewal in my
how the consequences of my choices in turn
work ahead.
impacted my worth, a surge of shame flooded
Again, utilizing a comfortable format, or add-
my container. I was not quite prepared for the
ing to the previous steps, complete the follow-
feelings of guilt, self-hatred, embarrassment,
ing exercise filling in the columns from left to
anger, or for the multitude of self-recriminating
right. This step is critical and it is hard work.
thoughts and emotions which accompanied
Keep a pulse on your feelings, acknowledging
my newly-discovered insight. However, as I
their rightful place in your journey. Create your
embraced the importance of the integral rela-
connections and contemplate their relation-
tionship between my actions and my reservoir
ships. Release negativity. Breathe in positivity.
Example:
STAGE OF LIFE
LEVEL OF OUTCOME IMPACT ON OUTCOME WORTH WORTH
Childhood (5-8)
Low
Not many friends
Lowered
Not many friends
Childhood (9-12)
Improved
Did well in school
Raised
Excelled in school
When finished with Step Three, take a deep breath. Pause again. Revisit all your steps and amend or expand on what is written. Allow your container’s journey to spill out. Give it a voice. And then, honor it and you.
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In closing, by becoming of aware of our worth – dissecting its anatomy, understanding its conception and formation, and acknowledging its role in our lives – we are introduced to its power. Becoming aware is important – it is mandatory for change. However, although our containers of worth have carried us this far, imagine the possibilities when we learn how to fill them ourselves – harnessing worth’s power to its fullest potential. You are invited next time as we explore “Part Two – You have the power to discover, define, and determine your worth!” cl
PHOTOGRAPHY CATHERINE MCMAHON
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DRESS, BALMAIN AT TNT; VEST, JUNE, AT TNT; LEGGINGS, FRAME DENIM, AT TNT; HAT, GLADYS TAMEZ, AT TNT
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Photography Richard Dubois Fashion editor Charlotte Carson, Judy Inc Make-up & hair David Goveia, Judy Inc
SHOT 3 FUR VEST, D’ DEMOO, AT TNT; JEWELRY, CAROL TANENBAUM VINTAGE JEWELRY
CAPE, JUNYA WATANABE; LEGGINGS, FRAME DENIM; BOOTS, MUI MUI
BOMBER JACKET, ALEXANDER WANG, AT TNT; T-SHIRT, DSQUARED2, AT TNT; SHORTS, ANDREW MAJTENYI; BOOTS, SEEBY CHLOE,
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DRESS, ALEXANDER WANG, AT TNT; PURSE, ALEXANDER WANG, AT TNT
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FUR VEST, D’ DEMOO, AT TNT; JEWELRY, CAROL TANENBAUM VINTAGE JEWELRY
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Photography by Vincent Lions Fashion editor Charlotte Carson, Judy Inc Make-up & hair Taylor Savage, Judy Inc Props Paige Weir, Judy Inc
TO
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WILDE R
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DRESS, AVANT TOI; SHERLING VEST, VELVET BY GRAHAM & SPENCER; ALL AVAILABLE AT TNT
BELOW: DRESS, HILARY MACMILLAN; SWEATER, VERONICA BEARD, AT TNT RIGHT: BLAZER, VERONICA BEARD; AT TNT
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CELEBRITIES TO ECO Who Believe Green is the New Black Clear Life celebrates celebrities who are leading the way with products that are eco- friendly, and are doing it with style.
Rosario Dawson
Stella McCartney
Dawson founded Studio 189, a company
Stella McCartney’s fashion house uses
that uses fashion to initiate social change
sustainable and environmentally friendly
and eco-friendly practices and create
practices which include the use of organic
employment for artisans. The e-commerce
fabrics, renewable energy to keep the
site provides a platform to promote
stores running, and joining organizations
African made pieces of casual hand-dyed
that promote ethical business practices.
basics. The business strategy and goal
McCartney also inspired a new Twitter
is to preserve local artisan techniques
hashtag #itsnotjuststella bringing awareness
between generations and assist women in
to the sustainable fashion movement and
sustaining an income.
shinning light on less prominent brands who are also producing ethical fashion.
Lauren Bush Lauren
Gwyneth Paltrow
Lauren is the founder of FEED Project. FEED
Paltrow’s company Goop has partnered up
is a handmade bag and accessory company
with Amour Vert to produce eco-fashion
that donates funds from sales to companies
shirts that are made from organic fabrics,
that supply meals to children in need, with
silk dyed and printed with low impact dyes.
the goal of limiting global hunger. The bags
The line of shirts implements sustainable
are produced at a fair trade factory that
practices with one tree to be planted in the
creates safe, fair conditions for its workers.
Tahoe National Forest for every shirt sold.
Gwyneth Paltrow at the Variety Magazine 9th Annual Power of Women Event Sponsored by Moroccanoil. Photography courtesy Variety Magazine
CLEARLIFEMAGAZINE.COM