Greenthisseason Year 2 Issue No. 3 by donnadonella BV

Green This Season Magazine : AUTUMN 2014 : year 2, Issue No. 3

Green This Season Magazine : AUTUMN 2014

Cover : Atelier Laure Paschoud Photography Lionel Henriod lionelhenriod.ch

Green This Season Magazine : AUTUMN 2014

Cool wool

As I am always cold, wool is my friend. I can’t get enough of wool. And to be honest I don’t even mind itchy wool products. There is something so comfortable and pleasant about wool, the minute the days get shorter and the evening longer and colder, my favourite woolly jumpers come out to play. This “green” season we’ve added some rockin’ new conscious designer to the mix. Great designers, also using wool to create some awesome styles. Take for example Buddhi. I know you will appreciate and want a Buddhi bag. Buddhi is a Dutch brand started by Dutch designer Kim van Beek. She creates stylish and edgy woollen bags. Also check out Pashm, they are introducing their first collection right here on greenthisseason.com. Stylish scarves, all hand woven, using a variety of wool and silk blends. But there is so much more this season to enjoy. I hope you enjoy the great selection of styles and stories we have selected for you. And hey, don’t be shy, share your ideas and suggestions with us by simply using the contact form online. We really mean it when we say, we love hearing from you. Warm hugs, Donna

Green This Season Magazine : AUTUMN 2014

Buddhi C W ool

ool

By Rachael Cooney

Buddhi is Kim van Beek’s one-woman mission to change negative perceptions of felt within the fashion industry. Providing ‘a new form for an old craft’, Kim is busy unlocking a whole host of potential.

Back in 2007, Kim visited a ‘Nepal Fair Trade Day’ in her home city of Amsterdam where various factory initiatives from Nepal had gathered to show and sell their goods. Felt was a popular material among the stalls and although the majority of felt products were children’s toys, Kim did walk away with a flat, black felt bag. This was a product she felt had serious potential and that would later go on to provide the inspiration behind her debut accessories line, Buddhi. Having just finished a two year, part-time course in fashion design, Kim was keen to not only find a new target market for felt bags, but to introduce new pieces. Particularly impressed by the quality of the felt, its strength, intense colour and its tactile feel, Kim used it as a starting point to begin playing around with design ideas that would breathe new life into the traditional material. Commonly dismissed by designers as ‘dowdy’ or ‘hippy’, felt has many appealing properties that make it great for bags. As well as being very versatile, felt is also water resistant and strong. Keen to work with factories in developing countries that needed the business, Kim got back in touch with the factory that had produced the original felt bag to see if she could produce with them.

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Success followed, and March 2008 saw Kim As well as the immediate aesthetic appeal, felt also journeying to the factory in Nepal with her new originally interested Kim as a potential ethical designs where she spent a month making samples. alternative to leather, a material that was much more responsible towards the animals. Kim’s The label has steadily gone from strength to felt is produced from Merino wool, which the strength; after selling the majority of the original factories in Nepal source from New Zealand. It samples to friends, Kim put together a website in was important to Kim to know that the wool came 2009 and an official business plan in 2010 through from a country that governed the ethical breeding Bitnetwork, a company that matches entrepreneurs of Merino sheep. The traditional method of felt with production initiatives in developing countries. production remains another integral draw for Kim, With a financial backer, Kim was able to return to who also started felt workshops in 2010 to test the Nepal to oversee the production of her second ‘No boundaries of 3-D felt design. Machines’ collection. The felt is produced using a layering technique where the wool is overlapped to create a seamless material. It then goes into a plastic mould to get its shape. It is a particularly long process, taking 2-3 days to make just one bag. However, the time invested will determine the quality of the felt, which is why Kim remains determined to ensure proper production. More recently, Kim was introduced through a mutual friend to a factory initiative in China. Keen to dismantle the negative connotations of felt, Kim was also eager to challenge the negative stereotype of overseas production through her work. As the director was interested in setting up a form of cultural exchange with western designers and introducing new materials and techniques, Kim visited the factory earlier this year to put on more felting workshops. This latest collaborative effort will hopefully mean increased designs and products for Buddhi. Kim’s unique incentive is summed up perfectly, both in the name Buddi, which means intuition, and the images that are printed on the front of the bags, two fish that symbolise prosperity. These two elements reinforce the motive behind Kim’s work, to rediscover the potential of felt through intuitive design, and to ensure prosperity through positive cultural exchange.

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If you want to make sure that you have everything in place, to run your business in the best and most sustainable method, if you want to assure that your apparel production has as little impact on our planet as possible, you may want to get in touch with Clean & Unique’s Roosmarie Ruigrok.

When fashion or textile brands starts with a 1 corporate sustainability program, the first thing they tend to do is look for information about sustainability and fashion online, on websites such as Clean Clothes Campaign or the Fair Wear Foundation. Often this information is too general. Issues such as child labour, wages or freedom of association, all 2ILO norms need to be addressed thoroughly. Especially implementation of these norms is key and that is where Clean & Unique comes in. “ You could say,

I take companies by the hand and guide them through the process.”

When it comes to CSR and the starting point, things can get a bit overwhelming. World wide there are over 400 certification labels and organisations, how do you make the right selection? Having worked for Amnesty International, Fair Wear Foundation and Fairtrade Netherlands, I have experienced every aspect of the “fashion” industry, from the farmer to the final product. My extensive experience has made me an expert in the field of sustainability and fashion. I’ve personally seen and experienced every single aspect, and secret, of this industry. It has given me the know-how and expertise on how to deal with this in a business.

Clean & Unique assists companies, big or small, improving their business. “I focus completely on the steps we have to make in the world to create positive changes. With our population growing, all needing food and clothes, it is important to understand how we have to deal with these issues from a corporate perspective. For me working on corporate social responsibility is my passion and that’s what makes it fun, even when you are dealing with some of the biggest problems.“ Want to get info from the best source in the Industry? Contact Roosmarie Ruigrok via http://www.cleanandunique.org Corporate social responsibility (CSR) refers to a business practice that involves participating in initiatives that benefit society. As consumers’ awareness about global social issues continues to grow, so does the importance these customers place on CSR when choosing where to shop. [source: http://www. businessnewsdaily.com/4679-corporate-social-responsibility. html] 2In today’s globalized economy, international labour standards are an essential component in the international framework for ensuring that the growth of the global economy provides benefits to all. [Source: http://www.ilo.org/ global/standards/lang--en/index.htm] 1

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Edelziege Bella Top 100% Pure Mongolian Cashmere

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By Rachael Cooney

Green This Season Magazine : AUTUMN 2014

Though a luxury fabric, cashmere also has practical benefits according to Saruul;

â&#x20AC;&#x2DC; it is breathable, soft, warm and very light. It is also renewable and a completely natural material.â&#x20AC;&#x2122; Cashmere is also a sure fine investment, and if cared for, washed, dried and stored, in the right way it will last you a long time. Saruul includes all the necessary care information on her website and for those lucky people that live in her vicinity, she also offers a professional cleaning service. Cashmere is an extremely precious natural material, and is sourced from the fine underdown hair of cashmere goats, a rare breed native to China, Iraq, Afghanistan, Iran, India and of course Mongolia.

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Saruul sources her cashmere from goats that live free in the Mongolian wilderness;

‘ the wool is gathered when it naturally falls out in springtime. It catches on rocks or bushes and is then picked by hand’. Cashmere is also obtained not through shearing but through combing, meaning the goats do not suffer in any way. A single goat provides only 200 grams of the precious material; so one sweater requires the annual yield of 3-4 goats. This is why cashmere remains an expensive material. Due to Saruul’s passionate commitment to her native country, the cashmere, as well as being sourced, is also produced in Mongolia using ageold, traditional methods that are not harmful or disruptive.

Saruul’s social commitment is equally important as her environmental awareness; ‘Edelziege works with three, small factories that employ 20-40 members of staff ’. Good working conditions are a given, and on top of this Saruul supports the local economy by making regular donations to the local production facilities. Saruul’s venture is extraordinarily admirable, an exemplary hybrid between her two native countries, and shows how it is possible to make something beautiful and long lasting from materials that are naturally occurring and readily available.

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Green This Season Magazine : AUTUMN 2014

GO FASHION FAIR

25 & 26 january 2015 sustainable fashion fair amsterdam, netherlands www.gofashionfair.com

ADVERTISE

Do you want to advertise in our Online Magazine? Send an email to: advertise@ greenthisseason.com

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Delicious winter recipes By Lucie Hello! I’m Lucie. Passionate about vegan, plant based living, and Ayurveda – the science of self-healing. In my old life I was a Undergraduate Nutrition student, and in my new life I’m a fine art, lifestyle and portrait photographer. I created Journeys Through Meadows (journeysthroughmeadows.com) as I gradually took on the process of recovering from over a decade of eating disorders – a haven to inspire and educate others to build the best version of themselves possible. Three years after becoming vegan, I enjoy a symbolic relationship between my body, mind and food choices. I, like many other women, have found that eating plantbased whole foods has contributed immensely to their healing process. Whether you’re intrigued about plant-based, vegan living, or inspired simply to live a healthy more authentic life, I hope Journeys Through Meadows will give you the vision, creativity and sense of community you’ve been looking for. Here are a couple of seasonal recipes that I have chosen to share with you lovely readers of Green This Season to prepare your body for the cold months ahead. Enjoy!

Green This Season Magazine : AUTUMN 2014

Creamy Broccoli Pistachio

I have great memories of my grandma’s cream of broccoli soup, and I’ve been missing it ever since she left us when I was 17. There’s just nothing quite the same as your grandparents cooking. My grandpa had his own allotment and brought his own veggies home on an old vintage box on the back of his bike all year round, religiously, for as long as I can remember, and my grandma often cooked beautiful soups with his homegrown produce. Ah, beautiful nostalgia.

Ingredients

I made a similar broccoli soup this time last year, trading the dairy milk from the recipe for soy or rice milk, but I wanted to mix things up a little this year. I’ve had this recipe booked marked for some time, and the concept of using nuts for creaminess instead of just non-dairy milk sounded like utter velvety perfection, so I ended up creating a variation with pistachios.

1. Heat the coconut oil in a medium saucepan. Add chopped shallots, garlic, pinch of salt and cook until shallots are translucent and brown at the edges. Add the broccoli florets and cook for a further 2 minutes.

This is the ideal fall/autumn kind of take to work lunch. I take mine to university in my trusty King Thermos and it keeps piping hot for over 7 hours. So warm and comforting! Serve with some fresh crusty bread (or alternatively, wrap that in some tin foil and take that with you to work/school/college or university!)

- 2 garlic cloves, peeled - 2 shallots, chopped - 1 tsp. coconut oil - 1 large bunch broccoli (about 7 cups) - 2 cups rice or coconut milk (or other non-dairy milk) - 1 cup rolled oats - 3 cups vegetable stock - 1/4 cup yellow white or chickpea miso - 1/4 cup water

Method

2. Transfer the broccoli, garlic and shallots to the blender and add the non dairy-milk, oats, vegetable stock, pistachios, miso, and water. Blend until smooth. 3. Add more salt and pepper to taste and more vegetable stock if the mixture is too thick. 4. Pour the blender mixture back into a saucepan and summer for a few more minutes to warm through. 5. Pour into serving bowls and garnish with a whole broccoli floret, a few pistachios, and a drizzle of olive oil. Serve with crusty bread. Enjoy!

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Spiced Carrot, Raisin Coconut Oatmeal

Carrots are stealing the show this winter season. This oatmeal bowl contains the same flavours you’d imagine in a vegan fall spiced cookie – shredded carrots, raisins, orange zest, coconut and walnuts – but in oatmeal form. I came across a similar recipe in Megan Gordon’s cookbook Whole-Grain Mornings that I’m in love with right now. I love how wintery this oatmeal feels. It’s just sweet enough to taste like dessert, but hearty enough to fill me up until lunch. I’d almost forgotten about the steel-cut oats in the back of my cupboard until I made this – I’ve been using gluten-free porridge oats now for so long. Steel-cut oats are what rolled oats are made out of, before they were rolled out flat. They take a little longer (ahum, way longer) to cook than old-fashioned oats, but they are so creamy and velvety that they are well worth the wait. I like to make batched of oats to store in the fridge (cue my love of overnight oats!). I can then

warm the oats up in the morning while I make my coffee or green tea, which takes way less effort than it would to stand over a pan while the batch of oat mixture cooks. This week, I have been stirring in coconut milk or soy yogurt after heating which actually cools the oatmeal down, especially when you’re like me and you’re super eager to gobble down breakfast! I’m excited for another bowl tomorrow morning.

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Ingredients - 1 cup water - 1 cup light coconut milk (optional) - 1 cup steel cut oats - 1 cup grated carrot (about 1 large carrot) - 1/2 cup seedless raisins - 3/4 spoon ground cinnamon - 1/4 spoon ground ginger - 1/4 spoon ground nutmeg - Pinch salt - 1/2 cup coconut flakes - 1 1/2 tbsp. grated orange zest (about 1 large orange) - 1 tsp. vanilla extract - 1 tbsp. maple syrup - 1/2 cup chopped walnuts

Method 1. In a saucepan, bring the water, non-dairy milk, coats, carrots, raisins, cinnamon, ginger, nutmeg, zest, vanilla and salt to the boil and then decrease the heat to low and partially cover the saucepan with the lid. 2. Add and cook the oatmeal, stirring often, until it begins to thicken and the oats are soft. Continue stirring for around 25 minutes. 3. Toast the walnut pieces in a separate pan over a medium heat, tossing frequently, until the edges are golden and until the walnuts smell toasty. 4. Serve the oatmeal with a sprinkling of walnuts, a splash of coconut milk, or a swirl of soy yogurt.

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Old Meets New Milde Berlin for ‘Cool Wool’ by Rachael Cooney

Tied up with a deep Scottish heritage, Harris Tweed is usually associated with tradition rather than contemporary fashion. Yet, Christiane Milde, the designer behind Milde Berlin, is uniting the two; weaving in the tweed’s sense of timelessness into her beautiful, modern designs.

‘I was looking for a high quality fabric with sustainable standards produced fairly. As I already knew of Harris Tweed I just started looking into the production, the heritage certificate and of course how to use it’.

Harris Tweed is made of pure virgin wool that is hand-sheared from Cheviot and Scottish Blackface sheep. Although the majority of the sheep are reared on the Scottish mainland, by law, all production must take place in the Outer Hebrides where the cloth is created by skilled and experienced artisans. Harris Tweed is hand woven on a treadle loom at the homes of the various weavers, before being returned to the mill where darners go through with a fine eye to correct any last remaining flaws. Harris Tweed remains the only fabric in the world to be produced in commercial quantities by truly traditional methods. The low impact production and reliance upon natural materials establishes it as an environmentally friendly textile.

Green This Season Magazine : AUTUMN 2014

It is highly tactile, breathable, warm,non-allergenic, Christiane incorporates Harris Tweed into her biode-gradable and sustainable. winter collections, which include pieces that are strongly influenced by historical Scottish style;

‘ the weight of the fabric means it moves in a certain way and gives a very special texture because of its rough surface; the feel of straw and hay in the fabric just mixed with the wool is terrific and truly unique’. Designers like Christiane are continuing to ensure the relevance of Harris Tweed in the 21st of, quality and longevity. The tradition and timelessness of the cloth perfectly highlights the fair and sustainable elements integral to Christiane’s brand ethos and her designs.

For Christiane, the environmental factor is of course significant as fair, ethical conditions and sustainability are fundamental conditions for Milde Berlin;

‘ The law regulating the standard of Harris Tweed determines where it must come from, who produces it and even which wool must be taken. What if not this, is the mother of sustainability? The fact that this old craft is being transferred into our time matches my idea of sustainable work perfectly’.

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COOL WOOL

PASHM by Rachael Cooney

Kanak Hirani Nautiyal and Sindhu Hollaâ&#x20AC;&#x2122;s inspiration behind their new online platform can almost be described as tangibly instinctive; the draw wasnâ&#x20AC;&#x2122;t the aesthetic so much as the feel of the wool and angora shawls. Said shawls were spotted at a local trade fair on a visit to India in 2013, and stood out to Kanak and Sindhu as truly unique in their quality and finish. They wanted to give the crafts men and women creating these products a means of showcasing their skill; and so, Pashm was born. A platform to initiate international interest and provide access to thesebeautiful pieces but more importantly, a socially beneficial project that celebrates tradition and craftsmanship, of which wool lies at the heart.

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The shawls that prompted Pashm are made from start to finish in the hilly regions of Utturakhand in the Garhwal, Himalayas. The entire production process is undertaken by the villagers, who were initially trained in the art of angora production as part of a

grooming reduces the risk of skin diseases. The rabbits are the rural community’s primary source of income and so it only follows that if they are not properly looked after than not only the animals, but also the villagers and their families, will suffer.

However, this reliance for the animals also induces a deeper, cultural respect. In accordance with the Hindu faith, the villagers look upon the animals in their care as sacred, particularly as they provide them with this steady income. So, although the government carries out regular inspections, Kanak The timing of Pashm was particularly significant and Sindhu can have no doubt that the animals as it began round about the same time as the 2013 are well looked after. Chinese angora scandal. For Kanak and Sindhu, Pashm was suddenly even more an ethical alter- As the cashmere is very fine, it is blended with native to using angora. India doesn’t generally ex- wool before being spun. Pashm also stock products port angora to the West because the production made from both Merino wool and Lambs wool, that currently takes place is still at such a small, both of which are also sourced and produced in an ethical alternative to using angora. India doesn’t Utturakhand. generally export angora to the West because the production that currently takes place is still at such The sheep are breeds originally imported from a small, grassroots level. The process is therefore New Zealand and are left to graze and feed on very different to the factory environment people the abundance of natural food available in the tend to associate with angora. rural village environment. Although the wool doesn’t have organic certification yet, it is currently In Utturakhand, the rabbits are individually hand- meeting the organic standards. reared and kept separately due to an unfortunate tendency to fight when together. Their fur is trimmed regularly by hand, not with electric scissors, and 4mm of hair is left on the rabbits after shearing, whilst regular Governmentn training programme that aimed to increase employment levels. The rabbits were originally brought over from Germany and are now successfully bred by the villagers.

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Kanak and Sindhu are also constantly looking for ways to expand Pashm by exploring new, alternative materials that arenâ&#x20AC;&#x2122;t commonly used in the Western world at the moment, such as Yaks wool. Another key material in the Pashm collection is silk; Vana silk or Forest Oak silk to be more precise. The silkworms feed on the old oak trees in the high altitude of the same Garhwal region that the cashmere and wool come from and are used to produce shawls, scarves and throws. The rearing of the silk worms in the old trees is also highly beneficial, not only to the remote villages it provides employment for but to the local ecosystem. Forest conservation is aided as leaf harvesting performs a pruning function that promotes the regeneration of foliage. This environmental plus is no coincidence. Kanak and Sindhu are determined that the driving force of Pashm is that it upholds an environmental responsibility and remains socially beneficial. Generating demand through international awareness provides increased employment for the rural artisans and also prevents the extinction of their traditional craft, in an attempt to prevent the younger generations who are increasingly moving out of the villages and to the big cities in search of work. Around 85% of Pashm stakeholders are women, who through flexible production are able to reel, weave and spin whilst taking care of their children and the running of their households. The knowledge that there is an international demand for their traditional, handmade products is a fantastic incentive for the villagers, who, over the past 7 months have produced more than 500 pieces. Pashm are also slowly integrating new designs and so introducing new techniques to the artisans. Although Kanak and Sindhu believed strongly in the quality and heritage of the products but decided to introduce new designs as they felt the aesthetic wasnâ&#x20AC;&#x2122;t quite right for the international market.

Trends and popular designs influenced the new, subtle changes in colour accents, and style that required a slight change in the weave. The latest designs have come about in conjunction with Jolijn Fiddelaers, a Dutch designer who is able to ensure that balance between the traditional Indian and western aesthetic. The relationship that Pashm has established is therefore doubly beneficial as the villagers are learning new and relevant skills that enable them to recognise and respond to Western demand. Pashm is a fully functioning two way street. Kanak and Sindhu are in the process of fulfilling their vision; a platform that unites the rural artisans of Utturakhand with the demand for individual, quality products. For a burgeoning business, Pashm seems somewhat revolutionary; it is considerate, caring and personal. Kanak and Sindhu regularly visit the teams of artisans they employ and when they arenâ&#x20AC;&#x2122;t in India, are in touch on a daily basis. By simply exposing and sharing, Pashm is ensuring the continued relevance of traditional skill.

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Green This Season Magazine : AUTUMN 2014

Horn Gwang Ring Handmade in Thailand. WE BELIEVE IN FULL PRODUCTION TRANSPARENCY

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Swedish design,Thai craftsmanship

Green This Season Magazine : AUTUMN 2014

Get your body winter ready By Jo-Ann Worthington

It was an early evening when I had the pleasure of interviewing the fascinating Kyrin Hall. As she is currently living in Amsterdam, the telephone interview was punctuated with the pleasing background noise of a city going about it’s business- a peel of faraway laughter, the bell of a passing bicycle. It was the perfect backdrop, which complimented Kyrin’s infectious and enthusiastic personality. Her devotion and passion for both yoga and running led her to found Yoga4Runners.nl, a training approach using yoga asanas in order to help runners stay injury free and improve core strength and flexibility. Kyrin also presents weekly health programs for the ACTIVE Channel on Sky TV, encouraging anyone of any fitness level to try the health benefits that can be found from practicing yoga. A Clinical Nutritionist with seven years’ experience in the health and wellness industry, it was clear when speaking to Kyrin that encouraging people to make even just a small change in their diet and lifestyles in order to improve health and wellbeing, was a subject very close to her heart. Her approach to seasonal eating of colorful, ‘rainbow foods’ is a truly refreshing one, that everyone should take to heart. She encourages us to never change anything about who we are, our culture, our identities. Instead, she suggests we ditch the fad diets and start looking at refining the parts of our diet and exercise regimes that we love. This was an interview that would change the way I look at diet and exercise, and hopefully, it will change yours too.

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What does healthy eating mean for As our diet becomes increasingly you? reliant on highly processed, Healthy eating for me is a marriage between health convenient food, there has been a itself, and delicious. It is the idea of seasonal foods, significant increase in those who colourful foods, spices, textures and tastes, because suffer allergies and intolerances; we eat with our eyes. It is also about having foods that we enjoy along with having meals why do you believe this is. And that are balanced with healthy fats, slow burning what advice can you give to carbohydrates and lean protein. I really believe readers who believe they may that we can stick to our personal diets when we combine these two elements to create a diet that is suffer from food intolerance?

both familiar to us, and most importantly, delicious. I believe that understanding good health is the cornerstone of good health. A lot of insensitivities You are based in both the and intolerances to certain foods are actually occurring because the gut is not functioning Netherlands and London; what correctly. This can often be caused by intake of differences (if any) have you gluten (wheat), lactose and soy. Also, people are observed in the attitudes of these increasingly finding that they’re intolerant to populations in regards to food and specific foods such as pear, apples or peppers, which is another indicator that gut health is impaired. lifestyle choices? There are some main areas to consider when we are In London, I find that one is on the cutting edge of thinking about how we can improve our digestive society; everyone is so aware of trends and having health; firstly, the micro-herbal ecology of the gut. the latest of the latest. People are exercising, but Medication such as antibiotics can often upset it’s not a way of life; they push themselves to go to the bacteria within our stomach, and even kill all the gym, or get a personal trainer. There’s certainly of the healthy bacteria in our gut in order to get more of a conscious effort in that respect. I think to the virus, and so the stomach wall will have to in the Netherlands, just in terms of culture, people repair itself from scratch. spend a lot more time doing some form of exercise. We cycle a lot as a way of life; we are outside on Diets that are processed and sugary can also be a our bicycles all through the year. I have been in contributing factor to impaired gut health. Bad the Netherlands for around three years, and I have bacteria (for lack of a better word) feed of the sugars noticed that seasonal, healthy food has increasingly and can cause an imbalance, which is when we find become more accessible here and more people are that we can have bloating issues. Often another embracing it. As a culture, the Dutch are more major factor in the development of insensitivities of an idealistic society. They have a good balance and intolerances to certain foods is stress. When between time spent at work and time spent with we are feeling stressed and in ‘fight or flight’ mode, the family and friends, which positively impacts digestion slows and dampens down, causing the health. discomfort.

I think that it is so important that we remember that we shouldn’t talk about diets, and what you should and shouldn’t do. The starting point should be making small positive changes to our diet and lifestyle.

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The belief that a fresh, seasonable diet is more expensive than a processed pre- packaged diet is often sited as a reason that this generations food choices are so poor. What are your opinions on this? I don’t actually. I think we need to look at this in a bigger context; what really is the implication and the cost of illness. In Europe we see a rise in obesity, particularly in children and young people, as well as an increase in the development of type two diabetes. This has a profound impact not only on our health system, but also within families. The impact of illness within the family and within society has to be measured against any material cost. In terms of looking at the ‘everyday diet’, when you consume healthy, clean, good foods, your consumption is less. What you find when you’re eating processed foods is that you don’t chew or savour the food properly. Because we often eat when we’re multi-tasking, there’s no gut-brain connection and so the body doesn’t know that it’s full because we’re eating mindlessly, and eating more than we need to. If we look at eating healthier and actually savouring the food, then we ultimately eat less.

During the spring and summer months we all prepare for the ‘ bikini-fit ’ body. How should we prepare our bodies for the winter months? As we move into the autumn and winter (Fall) months, we are ‘cocooning’; we’re layering our coats and jumpers and just let it all hang out! Therefore we tend to gravitate more towards comfort foods. One of the things we have to take a look at is, what happens more often during the colder months?

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We often will experience more colds and flues, so boosting immunity is very important. The best ways to do that is by eating well, and increase our intake of vitamin D. We can do this by including vitamin D enriched foods in our diets such as oily fish or mushrooms. What Iâ&#x20AC;&#x2122;d also recommend (and what I do myself ) is to supplement vitamin D in the winter, from October all the way through until March. Ensuring that our energy levels and overall wellbeing are adequate over autumn and winter is also vital. People often talk about having low energy and becoming more moody and depressed over this time, and then we tend to go for carbs. A way to combat this is to introduce some kind of exercise protocol; we may not want to go running if it is snowing, but we could go for a brisk walk, or engage in some yoga at home. Maintaining rhythm and some kind of moving ritual can really help lift our moods, particularly when days become shorter and darker, which can also affect the mood. Combining this with increasing our dietary intake of serotonin-producing foods such as bananas, vitamin C rich foods such as kiwi, and any seasonal, brightly coloured foods will also ensure your mood is lifted over the winter months, and that your body is reasonably prepared.

What advice do you have for women who would like to start making better informed, healthier choices about their diet and lifestyle, but may struggle with where to start? A big misconception when people are thinking about getting into a healthy diet is that they have to make big changes. Every one of us could go on a radical diet, we can do it for a week, for ten days, or even for a month if weâ&#x20AC;&#x2122;re super disciplined. And then what?

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In my opinion, when you want to start healthy eating you need to look at the small, incremental changes that you can make. Don’t deviate from what you’re currently doing; first take stock of where you are now. Think about what you’d like to achieve, and then look at the things that you are doing that you like. Most of us know how to optimise one meal, so take it bit by bit. Take it a meal at a time, experiment and try things! You could perhaps swap your portion of white rice for brown, or even try quinoa or another grain. Instead of taking cow milk everyday you could alternate every other day with nut milk. Also, take a look at the amounts of butter and oils that you are using. So, by taking this approach and just changing small things makes it a massive change over time, as it becomes a lifestyle change that we can hold on to.

What is your favourite winter comfort-food? For me, it’s pumpkin; as a child I hated it, so stringy! But now, I love it. Last winter I discovered this easy recipe where you simply wash a Brazilian pumpkin, split it in two, scoop out all of the seeds and then just baking it like that. That’s the beauty of it; I can just pop it in the oven then go off and do all of the things around the house I need to do. Then, when it’s almost finished, I put whatever my protein component is right in the belly of it. Aesthetically, especially on a white plate, it is stunning with all of the reds and the greens. I am a fish eater, so I sometimes put in scallops with capers and sundries tomatoes, but anything you like can go in it! It’s my favourite simply because not only does it taste delicious, but it’s so easy to cook; I may be a nutritionist but I don’t like fuss.

You are also an advanced senior teacher of yoga, working with various athletes, sports-persons and celebrities, as well as teaching techniques on your show on the Active Channel.

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What is it about yoga that appeals to you as a discipline? What I absolutely love about yoga and running, as I combine both (I actually started my own school in the Netherlands called yoga4runners.nl) is that it is something I can do in my own time, whenever and wherever. It works on both our sympathetic and parasympathetic nervous system, meaning that just moving the body around affects or endorphin levels and how the brain functions. As well as this, it also has the benefit of working on our 1musculoskeletal frame. On an emotional level yoga gives us ‘me-time’. We’re not competing with anyone and we can be present in the moment. It allows us to take stock. When we become ill often it doesn’t happen overnight, it’s a build up, and what yoga does is helps us check in with where we are within our bodies. That’s what I love about it- the combination of both mind and body. With running, again it’s another discipline that you can do one your own, and running for me is yoga in motion. Osho, a famous yoga guru, once said that in the west our senses are often so over-stimulated, that sometimes we need to first move before we can sit down or do something quiet. I certainly think that people often find this; they may have tried yoga before and found that it’s not for them because it’s too calm and still. In this case I suggest trying first to do something energetic, and then at the end just add on ten minutes of yoga. 2

Ultimately, the beauty of yoga is that it is accessible to any age, any time and any fitness level. The Musculoskeletal System is composed of our Skeletal System and the Skeletal Muscles. This is basically the system concerned with our mobility and the protection of our internal organs. The Skeletal System holds and provides shape to our body. [Source: http://www.abc-of-yoga.com/yoga-and-health/yoga-formusculoskeletal.asp] 2 Osho was an Indian mystic, master and teacher. His philosophy and teachings have inspired much of the work of the Humaniversity. Osho promoted a life based on awareness, love and responsibility. [Source: http://www.humaniversity.com/faq/who-we-are/who-isosho] 1

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Blue Saraswati dress Organic Bamboo

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Blue Goddess pants Organic Cotton

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Decaying Birch Necklace Made from recycled rubber

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CHOOSING FASHION IS A CHOICE EVERYONE CAN MAKE. On October 26th, the second edition of Fair Fashion Festival will take place. De Winkel van Sinkel in Utrecht is where all the ‘Fair’ magic will happen. By organizing this festival, Fair Trade Gemeente Utrecht and Young & Fair want to stimulate and enthuse for sustainable development in the fashion industry.

The organization aims to make sustainable and fair fashion more accessible for us Dutchies and NonDutchies. Interesting workshops are part of the program, as well as a ‘gezellige’ market where different brands will show their fairfashionable-products. Several inspiring presentations about what fair fashion actually entails are being organized to encourage people to stop and think about what they are actually wearing. Last but not least, there will be a fashion show where different brands and boutiques will demonstrate their beautiful collections on the catwalk. We want to make people enthusiastic about the fact that it is possible to keep ones fashion expectations and at the same time to produce and consume taking ethical values into account. We believe it should be in our basic principles to take a better look at solely the product by itself. Questions as how are my jeans produced, which materials are being used for my beautiful leather boots and under which social circumstances is my winter jacket being made are crucial and should be taking into account when designing, producing and buying clothes.

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By making the story behind the clothing industry visible, we hope that it encourages people to make their own well thought through choices. Besides this, we would like to see that companies think critically about their production process and their behaviour towards their partners. This all sounds quite serious, and wellâ&#x20AC;Ś.it actually is! Every extra thought that is put into the designing and production process with regards to sustainably and fairness is a little baby victory. Celebrating what has been already accomplished towards fair and sustainable fashion is one of the key elements of the festival. We want to bring together consumers, retailers, professionals and young designers to exchange their experiences. It is a great opportunity to get inspired by the possibilities the fair and sustainable fashion market offers its consumers. The organization consists of highly motivated and young people, all volunteers who are in their last study phase or already working. We want to show that a lot is possible and that we all are able to contribute towards positive development of the fashion industry.

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Especially for this edition, we asked Iris Ackerman and Barunka Bottema, why they think sustainable and fair produced fashion is important. Barunka Bottema, 22 years old Fair Fashion show

Iris Ackerman, 26 years old Fair Fashion Program

From my younger years onwards, I was very much interested in fashion. I loved to buy fashion, but also to design fashion items myself. No wonder that I decided to study Fashion and Design. I have a passion for sustainable fashion, from which I know that the designers, and all the other people that helped producing it, are treated equally. Besides this, I also find important that they get fair wages and that the materials are produced sustainably.

Because of my grandmother I was introduced to fashion at an early age. She always used to buy second hand and vintage items, which my sister and I used for costume plays. Because of my jobs at different sustainable companies and because of my travel experiences to India, China and Japan I came in touch with sustainable entrepreneurship and because I saw that in many places, sustainability does not play a role yet, particularly in the fashion industry, I decided to join this organization. I really like to inspire people and I hope I will For more information visit our website: succeed in doing this for this Fair Fashion www.fairfashionfestival.nl Festival. www.utrecht.nl www.youngandfair.nl www.facebook.com/fairfashionfestival Twitter (#FFF14)

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DENIM BLOUSE Made from stock lot fabrics VINTAGE PILOT PANTS Made from stock lot fabrics

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Coccinelles Sweatshirt 100% organic cotton

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The beauty of recycle & upcycle

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Fashion For Your Soul.

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