Living Aloha Magazine

JANUARY – FEBRUARY 2017

complimentary issue

annual

Go Green Maui

Evolution Bakery & Cafe the Big Island of Hawaii

Food & nutrition issue

Down To Earth

Honolulu/Maui

Plant-Based Athletes Kauai

+

GREEN PAGES Wellness Directory

Tempeh “Bacon” Omelette

by Zen Island Kitchen

Vegan!

see recipe Page

24

Braden C. Seamons, DDS Board Certified Periodontist

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mushroom TexTure wiTh a nuTTy umame flavor. firsT... Try To sauTée The Tempeh in coconuT oil wiTh a pinch of salT. you can

essenTial amino acids and is The mosT digesTaBle way To eaT whole Beans. adzuki Bean Tempeh is an exTremely versaTile food To cook wiTh. iT has a meaT-like

slice iT, dice iT, shave iT, crumBle iT, mince iT, shred iT... There are so many ways To prepare Tempeh. Take pics of whaT you make and share wiTh us online. aloha Tempeh is a compleTe proTein food and is one of The highesT known vegeTarian sources of viTamin B12. iT conTains all The

Congratulations! and Happy Third Anniversary~

to Living Aloha Magazine

As we begin 2017…

Living Aloha Magazine celebrates it’s third year of sharing the many ways we can all work towards a more authentic and fulfilling life of love, peace and compassion. We are humbled and grateful for the overwhelming support, of not only our community on the islands, but from all of you sharing our message with friends around the globe. With your assistance, we will continue to spread the culture of Aloha and are looking forward to an exciting and prosperous year.

The start of the new year can be a time of reflection — and a starting point for opportunities. It is a time for setting goals and looking to the future ready to conquer whatever problems and challenges we may face. For some of us, health, food and nutrition goals come to mind. This issue can be the perfect guide if you want to begin a path towards a more sustainable, mindful, healthful and compassionate eating practice. Our variety of topics in this issue will hopefully inspire you to learn more about the intricate balance of the mind, body and spirit with the food choices we make each day.

Thank you for your continued support and make it a

!

Great Year!

The March /April 2017 Living Aloha Magazine is our

Gardening / Farming / Permaculture Issue

Ad deadline is January 15th.

Call 808-419-6147

JANUARY - FEBRUARY 2017

Publisher/Editor/ ADVERTISING: Carlos Garcia Art Director/graphic design: Robyn Rolfes Writers: Cathy Strong Alessandra Rupar-Weber Joe Mellone Dung Le Mark Sheehan Shannon Bullman Sabrina Harmony Sims Melani Ellis Denise LaBarre Liah Howard David Bruce Leonard Tracy Tarlow Alex Leikermoser Capt. Paul Watson Ryan Burden Denise Alfie Doreen Virtue Denise Caiazzo Coreena Neri Jennifer Lotus John Cadman Sam Small Dr. Will Tuttle Krista Joan Donaldson Dr. David Klein Patricia Carrera Petra Tanmayo Brown Jody Mountain Matthew Galena Alan Schroepfer Liah Howard Allison Jacobson Amara Pagano Eva Tree Blum Emily Garland James A. Pleiss Gerry Dameron Miri Chamdi Jenny Pell Josh Frohberg Steve Phillips Ana Gak Photography: Tony Novak-Clifford Alex Leikermoser Tiana Cook Cadencia Photography David Randall Slava Bowman Circulation: P.A.I.N. Distribution 310-488-1911 www.magazinedistribution.org

Living Aloha Magazine PO Box 790211 • Paia, Maui, HI 96779

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www.livingaloha.net • info@livingaloha.net Living Aloha Magazine • volume 4 - Issue1

Published by Living Aloha Magazine PO Box 790211 • Paia, Maui, HI 96779 Copyright © 2017 by Living Aloha Magazine. All rights reserved. No part of this issue may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording for public or private use, or by any information storage or retrieval system, without the prior written permission of the publisher.

For subscription or copy inquiries please contact the publisher at 808-419-6147.

in this issue: features 08 EVOLUTION OF EATING HEALTHY 10 NOURISHING LIFE 12 the SWEET TRUTH ABOUT FRUIT 16 FOOD FOR The Soul

inspiration 18 the CHILDREN’S HUNGER FEAST

vegan aloha 22

ANIMALS SHOULD NOT BE FOOD

maui 24 vegan omelette recipes 28 the future of food on maui

the big island of hawaii 38 the evolution of evolution bakery & café

oahu 42 a report by down to earth the cost of diet related illness

kauai complimENtARY issUE

Go Green Maui

evolution Bakery & CaFe the Big island of Hawaii

JANUARY – FEBRUARY 2017

ANNuAl

Food & nutrition iSSuE

down to earth

on the cover: Scrumptious Tempeh “Bacon”Vegan Omelette by Ayako Hashimoto of Zen Island Kitchen using all local products. [see recipes on page 24 and 25]

Honolulu/Maui

location: Living Aloha Headquarters in Haiku, Hawaii

Plant-Based athletes Kauai

photo by: Cadence Clare Feeley of

+

GREEN PAGES Wellness Directory

tempeh “Bacon” omelette

by Zen Island Kitchen

Vegan!

SEE REciPE PAGE

24

Cadencia Photography www.cadenciaphotgraphy.com

46 ATHLETES THRIVING ON A PLANT BASED DIET

GREEN PAGES Wellness Directory

34 mAUI 40 THE big island of Hawaii 44 OAHU

Evolution

of Eating Healthy

by Liah Howard

I haven’t always been someone who eats healthy. I was raised in the days of TV dinners on trays, sitting in front of Gilligan’s Island in the TV room with my three siblings. Good nutrition and eating healthy may come easily to some, but for the rest of us it may be a gradual progression of steps.

My family rarely visited or spoke during dinner.

Commercials were reserved for running into the kitchen to get more milk. For variety, we would have canned SpaghettiOs, or Campbell’s soup with grilled cheese. Healthy wasn’t a concept that entered into my mind when eating. The goals were good taste and ease of preparation.

This changed when, at nineteen, I took a class on values clarification. The instructor had us assess what our values were by looking at where we were putting our time and energy, and considering what was most important to ourselves. I realized there was a huge contrast between my desire to be healthy and the food choices I was making.

Many of my peers were making their own granola, yogurt and growing vegetables to eat. The “hip” thing was to be a vegetarian. I wanted to be doing these sorts of things, but instead I was eating junk. So, at twenty I became a vegetarian . . . and started consuming vast amounts of dairy, wheat and sugar. This phase was, perhaps healthier than the processed food, but it was still essentially lacking in nutrition.

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This period was followed by getting married, having four children and wanting them to be as healthy as possible. I call this the tofu stage. I put tofu in almost every dish I made and packed tofu dogs in the kid’s lunches. I felt proud to be raising 4 vegetarian children in a society full of carnivores. Tofu and dairy competed for my attention. Our family favorites, after tofu, were bean and cheese burritos, and macaroni and cheese. To this day none of my four grown children will eat tofu!

I was, indeed, pretty ignorant about healthy eating. Fortunately for my family, I began teaching kindergarten at the private school that my children attended. The school was part of a spiritual yoga community that provided healthy vegetarian food. Things like, brown rice, steamed veggies, fresh salads, and homemade breads and soups were offered every day. Suddenly, my Good spectrum of healthy foods had nutrition many colors and textures and my kids were exposed to a new can be a way of eating. They loved the healthy new foods and so did I. This period was followed by divorce and the craziness of single-parenting four children.

Time became limited, money

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gradual progression of steps

JANUARY–FEBRUARY 2017

was tight and priorities had to change. Once again, healthy food choices gave way to convenience and price. I rarely shopped at the local health food store and often filled in the gaps with pizzas, quesadillas and canned beans. I assigned a night for each child to cook, and our meals were simple and filling. Flour, rice, beans and pasta were at the top of the menu. Fresh vegetables cost too much so I bought frozen veggies sincerely thinking I was feeding the kids good food.

Be open to change and you will reap the benefits of better health.

Fortunately, my awareness of what is genuinely healthy and nutritional food has changed.

These days, my children are all grown and I am living on my own. I can afford to buy and choose what I want, and I have continued to evolve my own diet.

Who knows, perhaps for the next step, I will become a raw food connoisseur? I encourage you, wherever you are in your dietary choices, to be open to the changes that can bring the priceless gifts of good health and well-being.

Liah Howard is a professional psychic/channel/ medium,author, teacher and radio show host. She offers 20 free on-line multi-media classes in psychic development and a free e-book on her web site: www.liahhoward.com.

808-269-3137 or liah@liahhoward.com JANUARY–FEBRUARY 2017

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Living Aloha

11TH ANNUAL

WHALE TALES HOSTED BY WHALE TRUST MAUI

FEBRUARY 24-27, 2017 THE RITZ-CARLTON, KAPALUA

EXPERT PRESENTATIONS FREE & OPEN TO THE PUBLIC

ART & EDUCATION EXPO HANDS-ON LEARNING

BENEFIT WHALE WATCHES

PHOTO CREDIT: FLIP NICKLIN/MINDEN PICTURES. NMFS PERMIT #753.

Three-and-a-half years ago, I gave up dairy and gluten and inadvertently, it got rid of my eczema problem. Then, just 9 months ago, I gave up sugar and chocolate as well. I now have an awareness of the adverse effects of GMO foods on the body, and have started buying organic as much as possible. I see that I am a slow learner when it comes to health and nutrition. But, gradually over time, I have been able to incorporate improvements into my food choices. This transition is happening bit by bit and I am reaping the benefits of my improved healthier diet. My head is clearer, I have more energy, my health is excellent and I feel good about what I eat. Having moved away from processed food, I find that food in its natural state tastes even better.

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WHALETRUST.ORG

808-572-5700

FEATURES

9

NourishingLife

by Jody Mountain

Ancient Wisdom guides us back to fundamental truths about who we are as human beings.

My fortunate encounters as a student of Hawaiian Kahuna Abraham Kawai’i, gave me new avenues through which to experience existence through the body. These prehistorical indigenous teachings are based in the simplicity of Oneness. In other words, ‘Everything is connected to everything else.’

When we apply this knowing to the human body, we may notice that nothing occurs in isolation. While we may imagine that our emotions are somehow separate from our thoughts or spirit, they actually all occur in the same location. All of us is always here, now. The memories of our childhood don’t disappear when we go to work and our hopes and dreams are not erased when we’re at the dentist. Moreover, our conscious experience of Life, and even our identity are in deep synergy with the more expansive part of ourselves: our cellular processes. Although we may identify with who we ‘know ourselves to be’, we are, in reality, mostly Life Itself.

When we consider just what has occurred in our bodies in the past 24 hours, without our conscious participation, we might realize that even our most brilliant thoughts are tiny in comparison. Since yesterday, the Life of your body has shed and replaced approximately 1 million skin cells and your heart has pumped 2,000 gallons of blood through blood vessels which include 40 billion tiny capillaries. We have a brand new stomach lining every 4 days and our taste buds renew themselves

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every 7-10 days. Clearly, we are being lived by a Wisdom that is beyond our comprehension.

This Ancient paradigm teaches that not only are we mostly Life, but that this Life inside of us is itself Alive with consciousness. While we are in this body, we cannot separate spirit and tissue, except in our imagination.

Perceiving from this embodied place, nourishing ourselves with food can become a new adventure. In our current modern world, Food is often used to fill an emotional void, or suppress difficult emotions, hence the popularity of ‘comfort food’. How does our relationship to food change when we take into consideration this Great Mystery inside of us? We must be willing to listen with new ears, without agenda or interpretation. Eating what we think is good for our bodies is not the same as paying attention, and letting our whole system be heard. The language of the body includes emotion, sensation, rhythm, texture, temperature, image and color. The practice of listening to the language of consciousness as it appears in the body can open new doorways of communication with Life Itself.

We humans are used to being ruled by the mind. If we can create a practice of holding open attention in the body, we can notice how we actually feel in the presence of certain foods, how the sight, smell, appearance, and taste impact our

Living Aloha

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JANUARY–FEBRUARY 2017

system, It can take a bit of practice to notice if we are actually feeling or making a mental assessment. Most of us are deeply programmed to automatically base our perceptions on the thoughts and impressions of our conscious mind. Ancient Wisdom guides us back to the body. Our cellular self does not think, it simply operates in a synergy of wholeness. Our listening can become very simple as we align with the motion of this synergy.

It can become very clear what foods result in vitality and wellbeing, and which deplete us.

Psychic Immersion Retreat on Maui

with Professional Psychic, Channel, Medium & Teacher

Liah Howard practicing since 1988

“This retreat changed my life!” ~Allie

In my experience, I gradually began to feel what was only yummy to my taste buds, and what was nourishing to my Life Force. My awareness grew to notice when I was eating to stuff my emotions, and when it was actually more nourishing to skip a meal.

The proportions and quantities of what I ate changed, and cravings disappeared.

What nourishes us at the level of Life Force, nourishes us in every part of our being: the quality of our emotions, thoughts, relationships, self-worth, energy, awareness, connectivity and general health.

March 10–14, 2017 www.LiahHoward.com

808-269-3137

$1,250 $1,000 Kama’aina $900 Early Bird [register by: january 4, 2017] non-residential

Connect with your guides, higher self and intuition!

The Being of our Life Force, the Great Mystery inside our own bodies, becomes more available, the more it is recognized. As we listen, we may find it is eager to communicate. When we feed Life Itself, Life, in turn, feeds us with vitality, health and joy, increasing our potential to be of greater service to our loved ones, community, and world. If we can make the shift out of the old paradigm of separation, we may experience more interconnectedness between what we had previously seen as our ‘Mind’, ‘Emotions’ and ‘Spirit’.

We may begin to experience our whole system in it’s natural state — as One.

Jody Mountain is a Bodyworker and Teacher.

She offers Retreats and Trainings in Ke Ala Hoku — Pathway to the Stars, an Ancient form of Lomi Lomi.

Jody is available for Private Sessions in Therapeutic Lomi Lomi, Ancient Lomi Lomi and Core & Cellular Healing. Please visit www.LineageofLight.com for details.

JANUARY–FEBRUARY 2017

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Living Aloha

FEATURES

11

revealing

Fruit

the sweet truth about

by David Klein, Ph.D., Naturorthopathic Doctor

The Creator gave us a “sweet tooth” for good reasons: Sugar is the one and only fuel used by every cell in our bodies! Our cells run on glucose. Not fat. Not protein. Our muscles cannot move unless their cells are stoked with glucose. In order to be healthy, we need sugar—not refined white sugar, but sugar from whole fruits and vegetables.

Fear of sweet fruit is running rampant these days. Let’s examine the facts concerning our natural biological disposition, so that you may teach the truth about how we are meant to eat and thrive.

When we eat sweet whole foods, we are rewarded for obeying our sense of taste. We feel good, nourish and fuel up our bodies, support the maintenance of alkaline balance, and help the planet. The natural order of life calls for humans to eat diets consisting 12

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mostly of sweet raw fruits!

Humans have a symbiotic relationship with fruits. That is, we are natural partners in the web of life with delectable fruits. We enjoy the deliciousness of fruits, receive superior nutrition, disperse the seeds and perpetuate life on our planet.

Biologically, humans are frugivores!

We do best on a fruit-based (fruitarian) diet, which includes vegetables and minimal amounts of raw seeds and nuts. Whole fruits, vegetables, squashes and tubers have good sugar, packaged with a plethora of life-sustaining nutrients.

The Devil gave us refined white sugar for bad reasons:

Fruits average 90% water. That is 90% WATER, not 90% sugar! We cannot credibly say that such a diluted sugary food package gives us “too much sugar.” If we eat two to three fully satisfying fruit-based meals a day, we will generally be sustained with enough calories to perform all our daily tasks with vigorous energy. No, that is not “too much sugar.” And no, we do not have to eat sweet fruit all day to feel satisfied and get enough calories.

On a fruit-based diet anchored with bananas, no one starves, and soon we feel satisfied and more alive.

Physiological Facts

To pervert our senses and destroy our health with seductively sweet, nutrient-bereft junk, and to ruin the ecology of our planet.

• Humans are frugivores biologically, as confirmed by our anatomy and physiology, and the high vitality and lack of pathology of modern fruit eaters. That means that humans are designed to thrive on a diet of mostly fruits. Our natural diet is a fruitarian diet comprised of primarily sweet fruits, plus vegetables and minimal amounts of raw seeds and nuts.

Yes, we should shun refined sugar, but we should NOT fear sugars naturally occurring in fruit!

Fearing fruit is a tragic mistake! We should no more fear fruit than we should fear putting high octane

Living Aloha

gasoline in our automobile’s gas tank!

Our cells run on sugar, and sweet raw fruits are the premium source.

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JANUARY–FEBRUARY 2017

• Our olfactory senses lead us to fragrant ripe fruits above all other food aromas.

should be with the world’s most highly-developed, elegant beings.

And we experience no body odors if we do not overeat or mix nuts and seeds with sweet fruits. Fruitarians who eat correctly have clean bodies. Starch, fat and protein food eaters have dirty bodies with repulsively foul stools.

Our pristine senses lead us to enjoy freshsmelling, clean bodies of the opposite sex.

• Our visual sense of aesthetics is drawn to beautiful ripe fruits above all other foods.

• Our hands are designed to pluck ripe fruits.

• Our fingers are designed to peel ripe fruits.

• Our mouth’s taste buds are most responsive and attracted to the sweet foods offered up by nature.

• Our teeth are designed to cleave and mash soft fruit pulp. We don’t have flesh-ripping canine teeth as do wild carnivores. Our two tiny “canine” teeth will not do the job— that term is a misnomer!

• Our small intestine is very long, about 20 feet, and our large intestine (the colon) is about 5 feet long. They are both convoluted, which makes them suited to handle watery digesta from fruit, and not dry and bulky food masses.

Carnivores have straight and much shorter intestines, enabling the efficient elimination of tough, low water-content, bulky animal parts. Fatty and high-protein meals move through the small intestine of humans very slowly. This leads to fermentation, putrefaction, constipation, toxemia and a host of debilitating and potentially deadly diseases, such as intestinal prolapses, inflammatory bowel diseases, hemorrhoids, cancer, etc.

• Our excrement when eating a simple fruit-based diet is nonoffensive and non-toxic, as it

JANUARY–FEBRUARY 2017

•B lood sugar levels rise higher after eating meals of complex carbohydrate foods (grains/bread/pasta/ white potatoes/taro) than from eating meals of juicy fruits.

•D iets with meals combining complex carbohydrates and fatty foods set up diabetes. The fat impedes the cellular uptake of sugar in the bloodstream, causing the pancreas to overwork, i.e, forcing it to secrete more insulin than it is capable of producing, thereby ruining its functionality.

Fruit does not cause diabetes.

In fact, the American Diabetes Association recommends eating fresh sweet fruits.

• Ripe fruits offer simple carbohydrates which require little or no digestion. They are easily absorbed for delivery to our cells within an hour. Complex carbohydrate foods (e.g., grains and white potatoes) require cooking. They take several hours to digest and rarely digest completely, often fermenting and causing illness.

They also typically raise blood sugar levels higher than do sweet juicy |

Living Aloha

fruit meals, and they constipate the bowels. Because sweet, ripe, waterrich, organic, whole fruits require very little digestive action and they are 100% toxin-free, the body does not have to expend much energy to metabolize their nutrients and eliminate their residues, and we gain energy from them most efficiently.

• T he cells can derive fuel (calories) from three caloronutrient sources: carbohydrate, protein and fat. If the body is forced to get most or all of its calories from fatty and high-protein foods, it will have to convert fat and protein to glucose. That is a very slow, energyconsuming process that produces a high acid-waste load which tears down our health. Those who adopt and maintain a plant-based “80-10-10 diet” generally reverse disease and enhance their longevity. Those who eat diets with greater percentages of protein and fat generally succumb to acidosis, accelerated aging, physical and mental degeneration and the killer diseases endemic to modern Western cultures.

• The sugars in raw, ripe, non-GMO foods are in no way harmful.

Fruit sugar is non-toxic and nonallergenic, and it does not cause cancer or candida. It is unnatural foods that cause illness. Yes, all sugars feed the bacteria and candida yeast in the gut, but they DO NOT CAUSE overgrowths of those microorganisms or trigger the growth of cancer cells. The cause of intestinal bacteria and candida overgrowths and cancer cells is constipating, mostly undigestible, acid-forming, toxic diets based in cooked starches and meat. Those foods clog up and

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13

FARMERS MARKET

MAUI OutdOOr Market + IndOOr HealtH FOOd StOre • Local & Organic Produce • Delicious Fruit Juices and Smoothies • Maui’s First Acaí Bar • Fresh Salad & Hot Food Bar • Great Selection of Vitamins & Supplements • Island-Made Jewelry & Cosmetics open 7 days a week 7am – 7pm outdoor market monday • wednesday • friday

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For supporting local farmers and making us “Best of Maui” winners 4 years in a row!

wHere HealtHy lIvIng MeetS lOcal alOHa 14

FEATURES

acidify the bowels with digesta that becomes food for bacteria, yeast and mold, generating virulent toxins that add to the body’s toxemic load and can cause cancer.

In other words, starchy, fatty and high-protein foods hang around in the gut for days and rot (ferment and putrefy) by the action of microorganisms whose natural job is to feast on their nutrients, break them down and breed. STOP THE CAUSE of the bacteria yeast and mold overgrowths while eating a vegan fruit-based diet, and health will be restored.

The Ideal Diet Babies have not been corrupted by modern heat-processed, cultural foods. They instinctively go for sweet, watery mother’s milk, which is about 7% sugar, 4% fat, 1% protein and 88% water (weight-wise)— nearly the same composition as sweet juicy fruits. Infants’ pristine senses tell them which kind of food is best. Do young adults, teenagers and adults need more protein than a growing infant? Certainly not!

Numerous infants have been observed to thrive beautifully when weaned on their preferred natural first whole food choice: sweet, raw fruit. And numerous children have been observed thriving on fruit-based diets.

The ideal diet consists of mostly ripe, sweet fruits, rounded out with vegetables and small amounts of avocado, seeds and nuts. The average caloronutrient ratio that has been demonstrated to be optimal for human health and longevity is 80% carbohydrates (minimum), 10% protein (maximum) and 10% fat (maximum), as revealed in

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studies by Dr. T. Colin Campbell (former nutrition professor at Cornell University and co-author of Diet, Nutrition and Cancer and The China Study), heart specialist Dean Ornish, M.D., and Douglas Graham, D.C., author of The 80/10/10 Diet. Yes, we need to “fuel up” on mostly simple carbs to have high vitality, and nothing provides this better than sweet fruit.

Amazing Rewards Fruits are brain foods. They energize and enhance our mental faculties because they supply abundant nutrients and do not require a huge energydraining digestive process and waste clean-up effort. Their high electrolyte-rich water content promotes the fastest conductance of nerve impulses and neural function. Our mental powers operate at peak, vibrant levels of energy and performance when we eat water-rich, fruit-based diets. Our consciousness is most clear and expansive and we are most spiritually aware when we eat mostly fruit. The hormonal proteins (precursors to neural transmitters) in fruits (especially tropical varieties) trigger the release of feel-good hormones in the bloodstream which make us feel happy and well. We need less sleep and can be more productive on a fruitbased diet.

Our sensorial acuity, emotional sensitivity and the ability to experience the sensations that make us feel truly alive are heightened on a fruitarian diet. A fruitarian diet is the key to a profound bio-spiritual knowing, peace, poise, contentment and even euphoric well-being.

JANUARY–FEBRUARY 2017

Juicy fruits can trigger detoxification (diarrhea, skin outbreaks and fatigue).

This is the body’s correct self-purification action.

We want the body to get rid of the toxic rubbish it was harboring. After a few days of cleaning out on a fruit and vegetable diet, the bowels will be rid of the toxic stool matter, we’ll feel better and diarrhea will cease. Diarrhea will only continue under unhealthful eating habits: eating highly undigestible foods and toxic items (such as meat, fried foods, refined flour products, candy, coffee, spices, etc.), and eating incompatible food combinations (e.g., eating sweet fruits with starchy, fattyhigh-protein foods, and eating fatty and/or high-protein foods with starchy foods).

3. Eat sweet fruits with greens, celery and/or cucumbers to mitigate overeating of sweet fruits (if you have such a problem). Rather than filling up on the sweet fruits, eat a small portion of them, then some of the green foods; alternate handfuls or eat together as desired.

This will help every body detoxify and rid bacterial and yeast overgrowths which thrive only in acidic, constipated bowel environments. Fruit-and-greens smoothies do a body good!

“Fruits and seeds, the noblest and highest products of plant life, form the most luscious and compact representation of condensed sunlight, the highest accumulation of vital energy. They are the perfect foods for man.”

How to Properly Eat Sweet Fruit 1. E at sweet fruits alone or combine them only with greens, celery and/or cucumbers (except melons—eat them alone). Sweet fruits digest and need to assimilate quickly. Sweet fruits (except melons) digest well with only the “neutral” green foods (i.e., foods which are low in protein or starch and therefore do not require a long time for digestion in the stomach).

2. Do not eat sweet fruit on a full stomach, or with starchy, fatty and high-protein meals, which require hours of digestion in the stomach. That is, do not eat fruit with bread, potatoes, rice, nuts, seeds or avocado.

Sweet fruit blended with nuts and seeds, wreaks metabolic havoc and causes hyperacidity, and the protein in the nuts and seeds will putrefy in the bowel causing toxemia and skin blemishes. After eating nuts, seeds, avocado or any starchy or cooked food, wait until the next morning to have your next fruit meal.

O.L.M. Abramowski, M.D. Fruit Can Heal You!

David Klein, Ph.D. is a Naturorthopathic Doctor and Director of the Colitis & Crohn’s Health Recovery Center in Haiku. He is the author of the bestseller, Self Healing Colitis & Crohn’s and has led thousands of clients to vibrant wellness.

For more information, visit www.colitisandcrohnscenter.com or contact Dr. Klein at dave@colitis-crohns.com or 808-572-0861.

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JANUARY–FEBRUARY 2017

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15

FOOD

for the soul

by Steve Phillips

With an increasing interest in optimum health, many people today are searching for just the right diet for them. Although there are many dietary theories, most of them focus on one’s physical health.

So, what is the ultimate diet for our overall health and well-being?

This is a question that each individual will need to answer on their own, depending on their goals in life. In this article we will describe a less known diet called the Sattvic Diet, which considers mental and spiritual well-being, as well as physical health.

unrefined cold-pressed oils (such as olive oil, sesame oil, sunflower oil and flax oil), dairy products and mild herbs and spices. These foods, when freshly prepared, provide optimum health and energy for the body and mind, and do not cause mental agitation.

Yoga philosophy describes three forces or gunas (in Sanskrit) in the creation. They are sattvaguna, rajaguna and tamaguna. These three forces are inherent in all entities, in varying proportions, and changing with time, place and person. Sattva is defined by the qualities of purity and goodness. Raja is the force of restless energy.

Tama is the static force.

Whole grains such as rice, quinoa, whole wheat, spelt, oats, buckwheat and barley provide good nourishment when well cooked. The grains can be lightly roasted before cooking to remove some of their heavy quality. Grains can be sprouted before cooking to make them more digestible. Legumes such as mung beans, yellow split peas, organic tofu, bean sprouts and adzuki beans are considered sattvic. Some methods to improve digestion of beans and grains include splitting, grinding, soaking, sprouting, cooking and spicing.

Some foods, even raw and vegan, can harm one’s health and spiritual progress and other foods can benefit one’s health and accelerate one’s spiritual progress. According to yoga philosophy, there are three categories of food (in sanskrit language): sattvic (sentient), rajasic (mutative) and tamasic (static).

Sattvic food is that which is pure, wholesome, and abundant in Universal life force. A sattvic diet is food that gives life, strength, courage and self-determination.

Sattvic food goes beyond the physical requirements of life and gives us the subtle nourishment needed for vitality and consciousness. Sattvic food leaves us feeling calm, alert and refreshed.

According to yoga philosophy, the best category of food for health and spiritual progress is sattvic. Sattvic foods are good for the body, mind and soul. These include fresh fruits and vegetables, whole grains, legumes, fresh nuts and seeds (that have not been overly roasted and salted),

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disclaimer: Living Aloha Magazine does not approve of consuming or using animal products in any way, but for the sake of this article, we want to give you a picture of a traditional Sattvic lifestyle.

Dairy products are controversial these days, but the yoga tradition believes in the value of organic dairy, provided that the cows or goats are treated with kindness. It is best to buy from a family farm where you know the people and how they treat the animals. Milk, butter, ghee, homemade cheese, whey and fresh yogurt are all acceptable. Traditionally, if a yogi is doing advanced practices, dairy provides needed lubrication, grounding and nourishment. Of course, one can follow a sattvic diet without eating dairy products. Freshly prepared nut milks are a good alternative.

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The next category of food is called rajasic. Rajasic foods may be good for the body and not the mind, or good for the mind and not the body. Some examples of these foods include coffee, black tea, chocolate, hot spices, and some medicines. These foods can cause the mind to become agitated, nervous and restless. Rajasic foods are not the most conducive for those who are trying to calm and direct the mind through yoga and meditation practices. Some rajasic foods are acceptable for yogis in small amounts on an irregular basis.

The third category of food is called tamasic. According to yoga philosophy, Tamasic foods are not good for the body nor the mind. Tamasic foods are not recommended for those following a spiritual path and practicing meditation and yoga. Foods in this category include meat, fish, onions, garlic, mushrooms, eggs and alcoholic beverages, as well as old food and foods which have been prepared by mean-minded or negative people. Tamasic food imparts a static energy and can leave one tired and sluggish. Also, it is said that the fear and anger of an animal being killed is transferred to the person eating the flesh . Leftover cooked food is considered tamasic on the following day. Lastly, over eating is tamasic.

Both onions and garlic are irritants to the mind and the body. When you chop onions your eyes begin to water and burn and your nose sniffles. Onions have this same irritating effect on the mind. When one eats garlic, due to its irritating nature, the body immediately tries to throw it out, through the skin, the breath and the blood stream. This is one reason it works well to control viruses.

As the body throws out the garlic, the viruses go along with it. Garlic and onions can be good medicines, but if used on a daily basis, they can overwork the body and deplete one’s energy. Onions and garlic are also known as scavenger foods, absorbing toxins from the earth. Eating them can increase levels of toxins in the body. Onions and garlic also increase acidity in the stomach and over acidity is one of the chief causes of disease. Additionally, these foods can cause much heat in the body and can affect the delicate balance of the nervous system, making it difficult to relax. Lastly, they tend to disrupt the balance between the left and right hemispheres of the brain. This

disturbance leads to an agitated mind-state that hinders the practice of meditation. A great substitute for the flavor of onions and garlic is an Indian spice called asafoetida, also known as hing. This spice is available at many natural foods stores and Asian markets. It only takes a little, as the spice is very powerful. In addition to enhancing the flavor of your foods, asafoetida is beneficial for digestion.

Mushrooms can be good for some medicinal uses, but due to the nature of mushrooms living on decaying matter, the life force coming from this food is considered static and not beneficial for spiritual progress. Mushrooms can also decay rapidly, producing highly toxic ptomaine alkaloids.

In yoga philosophy eggs are considered dulling for the mind. Since it is important in meditation to keep the mind fresh and concentrated, eggs would not be beneficial.

Also, eggs contain high levels of bacteria and cholesterol, not the best for one’s health.

A good test of the foods we eat comes when we practice meditation. Meditators experience two main problems during meditation. One is falling asleep, the tamasic effect. The other is an over-active mind, the rajasic effect.

In order to quiet the mind and maintain our alertness to explore our subtle nature, the sattvic diet is best.

Sattvic foods are best when prepared with love and awareness. Just as our food affects our mind, our thoughts and emotions affect our food. One may consume healthy food, but if prepared or eaten in anger, it will have a disturbing effect. The goal is to absorb that which is nourishing and eliminate that which is not, and to keep positive thoughts when eating or preparing food.

The sattvic universal force is one of self-awareness, love, peace, purity and joy. When the sattvic force is predominant in our minds, we feel peaceful, relaxed and calm, and our minds flow easily to higher levels of consciousness. Sattvic foods are those in which the sattvic force is dominant. Sattvic foods are perfect for those on the spiritual path, for they are the most conducive to physical health, mental peace and spiritual growth.

Steve is a member of Ananda Marga (Path of Bliss). He has been practicing and teaching meditation and yoga for more than 40 years.

He has traveled twice to India to meet his Guru, where he received inspiration for a lifetime of dedication to the art of Yoga (Union with God). Steve currently lives in West Maui and owns and manages Local Harvest, LLC, whose mission is to build the local food supply in Hawaii. He started and manages Sattvic Kitchen (sattvickitchenmaui.com), a producer of raw and sattvic food products on Maui. Steve also coordinates the Napili Farmers Market in Napili. He has worked for cooperative businesses on the mainland for 22 years, and is an advocate of a cooperative-based economy and local self-reliance.

JANUARY–FEBRUARY 2017

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by Krista Joan Donaldson

the children’s Hunger Feast The grand meal was billed to all 48 third and fourth grade students as a “breakfast feast.” Parent volunteers arrived before school with food donations and to help prepare and serve a mountain of delectable morning delights.

Parents had been warned the meal would come “with a twist” but students, back to school after a fulfilling Thanksgiving break, were fully prepared to gorge on all their favorite breakfast treats.

Students were directed to line up in their classroom according to one of three symbols they randomly drew from a hat. The excited chit-chatting and bellypatting vibes filled the air of anticipation as the entire third and fourth grade migrated to the eating area where they could finally survey their blessings.

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The spread of food was immense.

Students were directed to sit at the spots where they found the symbol that correlated to the one they drew from the hat - two areas side by side on the notsuper-clean floor and one area around the tables usually used at lunch. “Eww. We have to sit on the ground!?!” was the general vibe from the students trying to get comfortable on the cement.

Finally, children settled into their designated places.

“Enjoy your feast!” said the teachers. The kids at the tables avoided eye contact with their salivating peers seated on the ground, and bolted to the buffet.

Once loaded up, they hunkered in at their comfy tables exchanging joyous exclamations and zeroedin on vigorous grinding of their steaming, copious food.

The kids on the ground moaned and slumped and looked at their oatmeal with blatant disgust.

As a healthy adult who was raised on oatmeal, their murmur surprised me: “Is this normal?”

“What is this stuff even? Gross.”

“I think its oatmeal. Is oatmeal a vegetable?” It didn’t take long for a few tears to break out among them. “What if we don’t want our breakfast? Do we have to eat it?” desperate children asked their teachers. Finally, one child

Students sitting at the tables were invited to eat what they wanted from the buffet. Others, grouped in one area on the ground, were handed a dinner-sized plate with one scoop of plain oatmeal.

Students in the other section on the ground were given the same serving of plain oats plus one piece of fruit.

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on the ground started to think something was up. “Is this a test?

Are we the homeless?”

how thankful we are,” to “We are homeless. They have tons of money and more food.”

After scarfing down one huge serving and denied getting seconds, the children sitting at the tables began to wonder. One girl observed, “It’s not fair and I want to give them some food. I really want to share.”

The teachers finally explained, “What you just experienced reflects our world’s food distribution. 56% of the world experiences food security; an abundance and variety of nutritious food. 30% of the earth’s humans are hungry some or most of the time and do not always get necessary nutrients for optimal health. 14% of our planet’s people are always undernourished or starving,” (If the World Was a Village, 2011).

“So why don’t you share?” I asked.

“Well, are we allowed to?”

“Did you ask?” I asked back.

Allowed some room to probe and with appetites already satisfied, students at the tables started to take action. Pensive at first, the questions began flooding to teachers, “Can we share? I want to give her some cake.”

After allowing several children seated on the ground to explain how it felt to not have food, a different teacher said, “Sad, angry, low blood sugar and grumpy, feeling things aren’t fair, wanting to share—you just experienced hunger for 10 minutes. What do you think it feels like after days of feeling hungry?”

Meanwhile, one boy—the rebel student that provides instructional challenges in almost every classroom situation—was observed shuffling bananas, without you just permission, from his deep experienced sweatshirt pockets to the kids on hunger for 10 the ground. His minutes. hungry peers kept the spontaneous underground What do you food sharing secret—taking think it feels the bananas and like after 10 distributing them among each days? other.

At last, after 10 long minutes, the pressure to share became too much for the well-intended teachers. After getting the attention of all the children, they asked, “What is happening?”

The children’s answers ranged from, “I think its a test to see

JANUARY–FEBRUARY 2017

I could see students trying to picture hunger, but let’s face it, a well-fed child looking at a full buffet, can only imagine severe hunger.

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Another teacher asked, “I heard a bunch of children feeling bad for the kids on the ground, but no one shared. Why?”

“Well, I was hungry,” answered one.

Another thought hard and said, “I wanted to share and I don’t know why I didn’t. I was talking with my other friends and we were laughing. I was hungry too. I only had a bagel with cream cheese before school this morning.” |

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One boy on the ground explained that the feelings “scraps” like a muffin they took a bite of and didn’t like he had of being unfortunate was more powerful than or a piece of sausage they were too full to eat. the hunger. “I wanted to break Back in the classroom, after the people that had all the food. the low blood sugar grumpy “I wanted to break Break them to pieces because I feeling had subsided, student didn’t have what they had.” the people that had reflections became more robust.

As the only Zero Waste specialist all the at the meal, I had to point out that statistically in the US, just under half of the food enjoyed by the food secure group will end up in a landfill. I also asked, “Why do you think some of you are seated on the ground and some of you are at tables?”“It’s like feeling homeless. We are high up status because we have so much food,” observed one boy. The most upset girl on the ground answered, “People without food probably don’t have tables and chairs either.”

At last, all children were invited to enjoy the full buffet and sit at the tables. I coordinated the post-meal composting effort and observed that after being invited to enjoy the full buffet, only one girl (the most upset girl), ate all of her oatmeal. “I ate it to respect people that don’t have food. But it was gross.” The rest of the students seated on the ground were fine with composting their left-over oatmeal, among other food

I interviewed teachers the next day. Teachers were thoughtful regarding student take-aways.

“Students learned that some people waste while others go hungry.” They also learned that students were willing to throw their oatmeal away because snack time was coming up. “Obviously, the students in our classes do not live with severe hunger,” so they had a tendency to connect lessons from the feast with experiences at home. “They learned that being a picky eater and not liking certain foods is a choice and privilege. No one would have chosen hunger.”

In addition, “They made the connection that what happened when the well-fed students avoided and ignored the hungry students is also how homeless people in our community are treated.”

food”

I spoke with parents during clean up. They observed that about half of the buffet ended up as left-overs. In the following days, staff did our best to feed leftovers to other student groups and to take food home, but at least 2 trays of food ended up directly in the compost. (Thank goodness for compost.)

In a food secure situation, we have the supreme privilege of choice. We, as a society, can choose to throw away abundance, avoid eye contact with those less fortunate, and laugh and chit-chat with our friends to the next meal. We could also choose to balance how much we take, shuffle food under the watchful eye of authorities to hungry people, and make soil out of our uneaten leftovers.

What choice will you make?

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Krista Joan Donaldson is a Sustainability Specialist residing in Auhaukea’e Ahupua’a in Kailua-Kona, Big Island. Krista Joan is founder of the garden and sustainability programs at an award-winning charter school in Pua’a Ahupua’a. She has been organizing uplifting keiki surf contests for over a decade. She now provides Zero Waste consultation and services, along with education about simple changes we can all make to exist as an earth-based culture. Go to www.kristajoan.com for more information or check out her lasted adventures on instagram @kristajoan.

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vegan Aloha

by Miri Chamdi & Daniel Adar

Why Animals Should No Longer Be Our To eat animals or not to eat animals? That is the question. In order to answer this simple question, one can go online and get confused. Endless contradicting information is available at our fingertips.

From large, well funded and non-biased research, to smaller, more pseudo scientific articles. What most people go to in order to answer this question is what early humans ate. Unfortunately, even there the information is contradictive and it is easy to get lost. Did our brains develop into larger processing computers due to eating meat or complex carbohydrates? Is our digestive system designed to eat plants, animals or both? Are our teeth designed to rip flesh off bones, to grind fibrous materials or both? Because I have a passion for this subject, I have researched this issue trying to find a definitive answer.

Here are some thoughts, ideas and conclusions that I have come up with, simplified.

It is a known fact that early human ancestors were gatherers before they were gatherer-hunter. Only when they began making tools did they start to incorporate animal flesh into their life. Some research says that only when they discovered fire (so they could cook the meat and soften it up) meat was added to the menu. Does this make humans natural carnivores or omnivores rather than the herbivores they were before making tools and discovering fire? The answer is that early humans were more opportunists than definitive carnivores or omnivores.

A large animal could feed a whole clan much faster than the plants that were wildly harvested. That animal could also provide the high calories and fat density they needed in order to survive in extreme weather conditions and scarcity. The entire animal was used not just for food, but also for tools, clothing and jewelry.

If we look at the average lifespan of our early ancestors, it was not longer than 30 years. There is not one definitive answer as to why that was. Was it because they were more prone to infection, disease and famine or was it due to their diet? One thing we can be certain about is that early humans were not concerned so much with health, as we understand it today, but rather with survival. It may have 22

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Food

been considered a true achievement to pass the age of puberty, where reproduction could take its course and ensure survival. So as far as survival was concerned, meat was a huge player. Again, it allowed our ancestors to survive through those harsh conditions that ensured that their evolution into bigger and more intelligent brains could take its course. So was the actual protein in meat the major player in that evolution or was it simply having more food choices that kept them alive long enough in order to evolve?

The key into the evolution of the early human brain was essential amino acids together with the glycogen present in carbohydrates. Essential amino acids are proteins, which the body does not produce and must be derived from food. Meat does contain all essential amino acids. So do certain plants and the combination of plants together with other plants. So the question remains. Should meat still be in our diets?

Let’s take a quick look at our instincts. If you put a two year old in a crib with or a rabbit and an apple, which one of these will the toddler play with and which will he eat? Does your mouth salivate when you pass by a pasture where cows are grazing? Is your instinct to jump on a cow with your bare hands and nails, or with a spear or shoot it with a gun when you pass by a factory farm? Do you salivate when you see raw meat before it is cooked and spiced up?

Answers may vary, but look unto your own response.

Let’s fast forward a little in time. Through the agricultural revolution, humans were able to domesticate both animals and plants. These practices allowed us to stay in one place as opposed to needing to migrate in order to find wild plants and animals. These practices also allowed us to enhance certain plants, to make them larger and

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more edible, to mass-produce animals and to remove humans out of the natural food chain. It was no longer necessary to gather or hunt (or get hunted), we could simply trade goods with others or, as is now more popular, purchase food nicely packaged at the store.

There are many pluses and minuses to the agricultural revolution but I will not get into all of them here. I do want to focus on some of the results that will help us answer our original question. As a side note, this article is not directed toward people who still live in remote places and who still gather and hunt for their survival, but rather to people who live in a first world reality, where grocery stores are a regular part of daily lives.

As far as essential amino acids are concerned, since they are readily available in plants, it is no longer necessary to obtain them from animal flesh. Even if we do obtain them from animal flesh, it is through the second hand filtering of these amino acids that were eaten as plant form by the animals we eat. So now we can get these amino acids directly from their plant source easily and abundantly from any supermarket.

It is also a known fact that the animal agriculture section of the revolution is a direct cause for much suffering and destruction on the planet at this time. I will put the ethical question of whether it is right or wrong to kill other sentient beings out of habit, comfort and convenience as opposed to necessity aside. I do want to focus on the environmental and health aspect of these continued practices. The production of the 70 billion

land animals and another 70 billion marine animals we slaughter each year is causing the biggest ecological holocaust to the planet today; more than all the forms of transportation which emit Co2 on the planet combined.

The methane gas that is produced by land animals is ten times more toxic than Co2. Yup ladies and gentlemen, the gastrointestinal gasses these animals burp and fart are creating more global warming calamities than all the cars, boats, planes and trains on the planet combined.

The amount of natural resources that are used to produce animal products is mindboggling. One might think that consuming organic, grass fed animal products from small farms is the solution to this ever-growing disaster.

Sorry, but the opposite is true. As depicted in the great documentary “Cowspiracy, the Sustainability Secret” (available on Netflix), grass fed animal products facilities are even more disastrous to the environment. Just think about this for a minute. If we all stopped consuming factory farmed animal products and instead started consuming from small family farms, we would need two planets in order to sustain our consumption. Does anyone have a spare planet to share? What more, the more people consume from these small farms, the bigger continued on page 26…

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GOOD Morning!

Vegan Omelette Base (makes 4) — to be used with the recipes shown here— Ingredients: 1 12 oz package silken soft tofu, lightly drained 2 tablespoons nutritional yeast 2 tablespoons extra virgin olive oil ½ teaspoon turmeric 2 cloves garlic (optional) 1 teaspoon sea salt (Kala namak black salt works the best as it adds an eggy taste; look for it in Indian grocery stores) ½ cup chickpea flour 1 tablespoon arrowroot or potato starch 4 tablespoons olive oil for cooking

Instructions: 1. Put the tofu, nutritional yeast, extra virgin olive oil, turmeric, garlic and salt into a blender.

Puree until smooth. Add the chickpea flour and arrowroot or potato starch and puree again until combined.

2. Preheat a 9-inch heavy bottomed, non-stick or cast iron frying pan over medium-high heat.

Lightly grease with 1 Tbs. of olive oil.

3. Scoop out 2 Tbs. of the batter and spread it out into the pan using the back of a spoon into 6 inch circles. Let cook for about 3 to 5 minutes before flipping. The top of the omelette should be dry when ready to flip. When the omelette is ready to be flipped, the underside should be spotted with a few light and dark brown areas when it is ready to flip. Flip omelette and cook for about a minute on the other side. Remove from pan and keep warm on a plate covered with tin foil as you make the remaining omelettes.

4. Spread the fillings on half of the omelette then fold the bare half over the half with fillings.

Carefully slide the omellete onto a plate, and garnish with toppings and sauce.

ON THE COVER

Tempeh “Bacon” Omelette with products all made in Hawaii filling: 1 block tempeh* sliced as thin as you can without it falling apart 2 tablespoons gluten-free tamari 2 tablespoons vegan gluten-free worcestershire sauce 2 teaspoons liquid smoke 2 cups yellow onion thinly sliced 2 cups baby spinach 1 tablespoon olive oil topping: 1 ripe avocado thinly sliced ½ cup vegan cheese spread* 2 tablespoons red sauerkraut*

Instructions: 1. Marinate sliced tempeh with tamari, worcestershire sauce, liquid smoke and sliced onion for 15 minutes

*We used Maui Tempeh’s “Adzuki Tempeh”, Vegan Aloha’s “Blue Mana” Macadamia Nut Cheese Spread, and Aloha Raw’s “Red” Probiotic Kraut

2. Heat olive oil in a sauté pan and when it is hot, add the tempeh and cook for 1 or 2 minutes each side over high heat until both sides are browned and crisp.

3. Place the cooked tempeh bacon on a plate and cover with tin foil to keep it warm 4. Add the onions to the pan and cook on medium high heat for about 5 minutes, constantly stirring with spatula. The onions should be tender and translucent.

5. Reduce heat to low and add spinach to the pan and stir with the onion just until spinach wilts.

6. Spread tempeh bacon, sautéed onions and spinach on the omelet. Garnish with vegan cheese spread, sliced avocado and red sauerkraut

Mozzarella Vegan Cheese Omelette

shown BELOW

with Mediterranean Vegetables and Mushrooms, Kale Pesto on Top filling: 1 cup chopped tomato 1 cup chopped green pepper 1 cup thinly sliced zucchini 1 cup thinly sliced brown mushroom 1 clove minced garlic 1 tablespoon julienne cut sun-dried tomato ½ teaspoon chili pepper flakes 1 teaspoon oregano 1 teaspoon thyme 1 tablespoon olive oil 1 cup vegan shredded mozzarella salt and pepper to taste

Instructions: 1. In a sauté pan over medium heat, heat the oil with garlic and chili pepper flakes. Add green pepper, zucchini and dried tomato and cook, stirring, about 5 minutes until tender. Add mushroom to the skillet and sauté about 3 minutes then add tomato and simmer about 2 min.

2. Add oregano, thyme, salt and pepper to taste. Turn off the heat.

3. Spread shredded vegan mozzarella on top of the cooked warm omelette and put sautéed vegetable and mushroom mixture then fold.

4. Garnish with kale pesto and chopped tomato. topping: ¼ cup kale pesto (see ingredients at right) ¼ cup chopped tomato

Kale Pesto Ingredients: 1 cup roughly chopped Kale (use Lacianto kale, which is less bitter than other kinds of kale and has a milder and slightly nutty flavor) ½ lemon (juice and zest) 1 tablespoon walnuts 1 clove garlic 1 tablespoon extra virgin olive oil salt and pepper to taste Instructions: 1. Place the kale, lemon, walnuts and garlic in a food processor and pulse until they are finely chopped.

2. Turn the food processor to low, and slowly pour in olive oil until emulsified. Stop the food processor to scrape the sides as needed.

3. Add salt and pepper to taste, and continue processing until smooth.

Ayako Hashimoto is a vegan chef and owner of vegan food company, Zen Island Kitchen. She is based in Hawaii and services Hawaii, Japan and the West Coast of the US. The company offers meal kit and private chef services, and it also sells various unique vegan products including chickpea nuggets, fermented rice and adzuki brownies. www.zenislandkitchen.com

… continued from page 23

these farms will get in order to meet the demand and viola!

The birth of factory farms will begin once again. Simply reducing our consumption of animal products might not necessarily solve the ecological problem. We need a more drastic shift away from these products in order to begin addressing it, as depicted by the 2006 environmental report put forth by the United Nations. We are now on the verge of 2017, more than a decade after this report was produced and we are still dinking around with this problem as opposed to assertively addressing it.

As far as human health is concerned, there are many well researched studies which directly link animal products with common human ailments such as heart disease, type 2 diabetes and cancer of the colon, breast, prostate and uterus.

Isn’t it ironic that the animals we kill today are slowly killing us back? This is an interesting and important point that I would love to address in further articles. Not to say that plant based eaters don’t get sick, they do, but much less.

There is a lot of misinformation out there about the nutritional values of animal products compared to their plant based counterparts. Everything which is found in animals (iron, calcium protein and yes, even the highly praised collagen sold to you now as “superfood” in the form of ground up bones from animals) is available in plants. The only vitamin that is no longer readily available in plants is B12. I feel the need to elaborate on this further because B12 is a very important player in our overall health.

B12 is produced by archaea and bacteria found in soil, animal fecal matter and some ocean plants. We used to get plenty of this important vitamin when we gathered food directly from the soil. Our soil now is mostly deprived of this bacteria due to herbicides, pesticides and over washing fruits and vegetables. Animals in factory farms no longer receive this vitamin from the soil and therefore it is added

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to their food mixture that is mostly in the form of chicken poop (Yum!). Grass fed animals may absorb some of the vitamin from the soil. Yet, even people who consume these animal products may have a B12 deficiency. This is due to the complex digestive process and assimilation of the vitamin if ingested through food. If a person has even a little bit of inflammation anywhere along the digestive process of this vitamin, it may not get absorbed. It is so much simpler and cleaner to take a B12 supplement than to absorb it, again, second hand, from animal products.

Yes, there are many variables to the contradictive information available to us on the subject. No, a plantbased diet does not solve our world’s problems but it sure reduces them immensely. Choosing our food today by what our ancestors ate ten to hundreds of thousands years ago is a bit futile. Evolution is still at work now. So let me rephrase the original question. Rather than asking ourselves if animals should still be our food today, let’s ask this. In a world abundant with plant based protein, specifically amino acids, when it is no longer necessary to kill animals for survival when in fact, killing these animals is killing us slowly and destroying the planet rapidly, is it still to our benefit to do so? Is it time to evolve away

from these existential practices and into a healthier planet?

Daniel Adar is an Argentinian born vegan, now living on Maui. He is an author, activist and a facilitator for emotional balance.

Miri Chamdi is a massage therapist of 15 years.

She also counsels on plant based nutrition and stress management techniques. She is in the process of publishing two books and is an active advocate for animals. Her motto in life is “live like someone left the gate open”.

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HEALTHY BUSINESS

Spotlight

MAUI

to feature your healthy business or products, send info to info@livingaloha.net for consideration

The Future of (Organic & Regenerative) Food on Maui

by Gerry Dameron and Jenny Pell

The Future of Food — Which Storyline Will Prevail?

Maui County, along with all of Hawaii, is approaching a defining moment in history with respect to the future of food production and distribution in our island society.

It could become even more perilous than it is now, and it could become magnificent. There are many serious challenges facing us, along with dozens of encouraging opportunities that could lead to a new pathway for affordable and enduring food security for our island culture.

Challenges 2017: Fragile Food Security for Maui and for all of Hawaii. The State of Hawaii currently imports over 90% of its food to feed our 1.4 million citizens and 8.5 million visitors annually. Under these prevailing conditions, shipping companies Matson and Young Brothers profit handsomely on our food import dependence while many local farmers barely earn a living wage to supply a hungry and growing local food market. Just about everyone across Hawaii agrees that fresh, 28

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healthy, and affordable local food is the better and needed way forward for food security across Hawaii.

What Happens When the Matson Boats Stop Arriving? Any serious disruption in our current food distribution channels leaves Hawaii vulnerable to serious food shortages and would result in our grocery shelves becoming empty in a matter of days. This realization underscores the serious food security risk that our entire population faces now.

We do know, however, that the Hawaiian culture has successfully and sustainably fed itself in the past.

Hawaii fed all its people abundantly and sustainably through indigenous food production practices, as has been well documented from the times before European intervention.

The question is not if the A`ina

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can provide, but HOW we as a modern Hawaii society dedicate our available resources (financial, human, and land) so that we can feed our families and our visitors with our own local bounty.

What could cause such food distribution disruptions? A Long Beach dock workers strike, a decline in Mexican food exports, a global economic crisis, a hurricane?

We are woefully ill-prepared to meet the challenges of any interruptions or price hikes, and it is akamai (smart) to take a serious look at how not only can we grow our own food, but also how we can embed all the requisite skills needed to do so in our own communities. With a climate perfect for year-round growing and plenty of sun and rain, Hawaii should be able to once again feed all our citizens.

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Governor Ige Makes a Commitment: Governor Ige recently announced a new goal to double the growing of local food in Hawaii by 2020, a mere four years away.

Some in his cabinet reacted to this ambitious level of commitment, and asked him to push back this milestone till 2030. Governor Ige however, said no, let’s do what we need to do to achieve this very doable 2020 short term goal. The governor knows we need to take resolute action now to shift from our current exported-food vulnerability to a new era of local self-reliance, economic prosperity (with more new green collar jobs in local agriculture) and a healthier populace through fresher, high-nutrient local food. With diabetes, obesity, and heart disease at serious levels in our island culture, experts say eating fresh local food, rather than processed and packaged foods from offisland, can effect a major positive impact on the health of our local people.

We congratulate Governor Ige on pushing for this milestone. But doubling local food production only gets us down to 20% self-reliance; we would still be at 80% reliance on imports. We need to go much further still. What would it take to get Hawaii to 50% local food production by 2025, and 80%+ by 2035? Upwards of 30,000 acres of A&B lands are leaving sugarcane production and could feasibly become available for new cultivation of local and healthy diversified food crops here on Maui. It’s time for citizens to get engaged in the discussions around the future of food for our islands. It is time for people to demand real and enduring change in our local food landscape.

Does Hawaiian History Offer Wisdom for the Future of Local Agriculture? Prior to European intervention in Hawaiian society, the Polynesian culture supported a vibrant, healthy, prosperous, and comprehensive sustainable agricultural structure that fed and nurtured

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over a million citizens across eight islands. Based on the Ahupua’a system of earth and water resource stewardship, pie-shaped tracts of land, called Moku, were established mauka/ makai - mountain top to the sea for food production, governance, and distribution of goods. The extended families in each Moku had access to micro-climates at each elevation, supporting naturally diverse agricultural and aquaculture opportunities, featuring the 22 Canoe Crops brought from other parts of Polynesia. Kalo (taro), ulu (breadfruit), niu (coconut), uala (sweet potato), a wide variety of abundant seafoods, pigs, chickens, and boars rounded out the local diet.

When specific crops such as fish production or animal husbandry faltered in one Moku, the Ali`i /leaders of other areas provided resources to their neighbors in need so that all the micro-regions of the island were well taken care of under all circumstances. Season to season and year to year, variability in productivity was thereby balanced through the shared resources of the different Moku and even the different islands. Hawaii was healthy, prosperous, collaborative, resilient, and fully self sustaining. So, we know that Hawaii can become a sustainable food society once again, because we have achieved it before. If we could then, why can’t we now? In addition, all the cultivation of foods during that time were fully organic and natural ~ no chemical companies were needed to produce these healthy and fresh local results.

Farmers Markets, CSA’s, Local Food Groceries, & Farm to Table. Numerous trends are emerging that support the demand for increased local food production, along with improved quality of life, lower costs, and many additional societal benefits. Farmer’s Markets are a prime

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example. Farmers markets are sprouting up all over our islands! When citizens buy direct from the farmer, this means more money goes directly to the farmer’s pockets, without the added cost of the middle man, and consumers can be assured of fresh healthy produce for their families with little or no packaging, and with nearly zero food transportation costs. The objectives for growing community is almost as important as growing food, and Farmer’s Markets are an excellent example of how Hawaiians are enjoying getting to see their neighbors and friends every Saturday morning or every Thursday afternoon, as the community is brought together to share in the very popular and growing local food movement.

There is an easily perceived quality difference between fresh foods grown by our neighbors, and food produced in California, Mexico, or the Philippines and shipped 4,000 to 10,000 miles on large cargo ships over 3 to 8 weeks. The food is picked early to avoid rotting in transit so it hasn’t even fully developed so it lacks nutrients from its natural development and the flavor and texture never fully develops. Fresh food is more nutritious, it supports our local economy, and every profitable local farm becomes a job-creating vehicle in our farming future.

Community Supported Agriculture (CSA) has become another growing trend in expansion of local agriculture. The CSA gives consumers the opportunity to take some farming risk alongside the farmer, by committing up front to buy a weekly box of produce over a growing season. The farmer benefits by having some up front funding, along with a reliable and steady income over the season, and consumers get whatever produce is fresh and ready to harvest that week. CSA’s have branched out to all kinds of creative offshoots: CSF - community supported fish, CSB - community supported beer, CSL community supported lumber, and so on. Some farms work with local commercial kitchens to offer customers affordable, farm-fresh, pre-prepared seasonal meals. CSA’s provide excellent benefits to everyone in the local food production value chain.

Farm to Table Fresh-food-dining is another movement that is gaining attention and popularity with restaurants across Hawaii by serving freshly grown food to locals and tourists alike. When visitors travel here from Japan, Italy, or California, they appreciate delicious local food, and Maui is benefitting from this enormous opportunity and marketing strategy. Food Tourism should not be underestimated.

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According to Wikipedia, culinary tourism has often become “a primary purpose for choosing certain destinations.” Fresh and local Farm-to-Table dining is now considered by many to be a vital component of the tourism experience. Dining out is common among tourists and “food is believed to rank alongside climate, accommodation, and scenery” in primary importance to tourists.

Local Food on Grocery Shelves. And the local food revolution has gone commercial as well. When visiting natural food markets like Mana Foods in Paia, Hawaiian Moons in Kihei, or Down to Earth, Alive N’ Well, and Whole Foods stores in Kahului, local organic food is a key draw for bringing in more store customers.

School Gardens. There is a big push in our schools to expand the Maui School Gardens programs, working closely with teachers and students to educate and inspire them to grow food right on campus. Teachers tell us that it has become highly effective to teach science, math, and biology classes right in the gardens. Children gain more skills and knowledge with hands-on learning, and they enjoy better nutrition at school with healthy fresh snacks grown from their own efforts. School garden programs are now active in 42 Maui County schools thanks to people like Lehn Huff, one of the early volunteers who has worked tirelessly in the local school gardens movement.

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Supporting Small Local Farmers. The Hawaii Farmer’s Union United (HFUU) has become an excellent regional educational resource across the state for supporting regenerative and organic farming over the past 6 years. With 11 HFUU chapters now in place - and growing - on every major island, HFUU chapters sponsor monthly meetings with Locavore (all local food) Potlucks.

HFUU members and guests gather once a month to share a massive local food feast while they are also entertained and educated through presentations and demonstrations by local farmers, farming educators, local chefs, and government agriculture leaders. The Haleakala and Mauna Kahalawai HFUU Chapters on Maui have had talks by dozens of local politicians such as Council Member-Elect Alika Atay, Congresswoman Tulsi Gabbard, and even Senator Brian Schatz. HFUU has been designated by the President of the National Farmer’s Union as the fastest growing farmer’s union group in the country! As Vincent Mina, state HFUU President, and his wife Irene, co-founders of the first HFUU Chapter on Maui like to say, “It’s all about the (quality local) food, baby!”

Many citizens have found the pleasure that comes with growing a homestead garden to provide for their own families and

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neighbors, and there are many more who are just getting started. Ongoing classes are available through the College of Tropical Agriculture and Human Resources (CTAHR), HFUU, The Permaculture Guild of Maui, and the Sustainable Institute of Maui (SLIM) to name a few. These groups offer everything from composting classes to fruit tree grafting demonstrations, small business classes, and product marketing and branding. Interest in local food and local organic farming knowledge appear to be at an all time high on Maui.

Needed: More Farmland, More Farmers. One of the biggest challenges to increasing local farming in Hawaii is the high cost of land in the state, cited as having the most expensive land costs (per acre) in the USA. It is very difficult for a local farmer to make a profit and pay local mortgage rates without a second off-farm job. The Affordable Farming Land Trust is one group working hard to assure future access to land for local ag development.

In addition, Go Green proposed SAFE, the Sustainable Agriculture for Farmers and Education project back in 2012. The program called for reaching out to Hawaii’s largest landowners to request that they donate tracts of 50 to 100 acres of arable land, with water access, to the Go Green Culture Foundation to be held in perpetuity for local organic food cultivation and farmer education. Go

Green can then offer 1-acre, 2-acre, 5-acre, or even 10-acre parcels to experienced and motivated local organic farmers for $1 per year; this new mortgage-free land would allow for expansion of local farming operations producing more food at much lower overall cost. The program requires farmers to provide a simple minimal 2 page farm plan, to take on at least two apprentice organic farmers, and to commit to documenting soil chemistry two to four times a year to track how their strategies with organic soil amendments are improving the quality and biological vitality of the soil. The project was well received by several local food activists, experienced farmers, and government officials back in 2013, including the Agricultural Director of Maui County. However, when the project was initially offered $40,000 from the County Agriculture Economic Development department to jump-start the program, it was later shot down by one County official who declined to offer an explanation as to why.

Perhaps 2017 is the year to resurrect this popular program.

Sugar is Over, So What’s Next? With the closing of the last sugar plantation in Hawaii on 27,000 acres of Important Agricultural Land (IAL) in central

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Maui just last month (December, 2016) many people are feeling more motivated than ever to get involved in the land expansion movement for organic food production here on Maui. But many government officials and concerned local citizens have raised the important question as to what our island society truly needs to see from these expansive and productive lands in the new era of postsugar Maui. Can we repurpose the Central Maui ag lands from chemically-cultivated industrial export crops (which have produced corporate profits but zero local food value for the past 140 years) to diversified and organic cultivation of local food? It will take expertise and investment to remediate the soil from chemical contamination, build soil biological health, and create the vital foundation for future organic farm operations to thrive in 2017 and beyond.

A deeper look at A&B’s motives and an analysis of the opportunities and challenges inherent in this transition from chemical-industrial ag to small organic family farm steads would require another 5 page article to discuss adequately. Suffice it to say, the authors encourage A&B to be transparent with the community and to engage in open discussions to inform and include Maui citizens. Keeping the land in agriculture, not re-zoning for development, and assuring a percentage of the total acreage is dedicated to local food production at affordable prices for local farmers would naturally be a rational, open minded, and inclusive strategy that could very well benefit all of Hawaii. We hope A&B will allow the citizens of Maui to benefit from these special lands with cultivation of local diversified food cultivation for our citizen’s healthy future, rather than develop the region into another overdeveloped urban area like Waikiki. We do not need Maui to become a Maui-kiki, we need Maui to stay Maui.

Local Food Revolution is in its Sprouting Stages. The revitalization of local food here in 2017 Hawaii is just beginning to flourish. With inspired governance and intelligent support, Maui can become a renaissance center of local food production with food security for all our citizens here in Hawaii. Let’s take the pledge to eat a locally grown meal every week, and put something from the local A`ina on our plates every day. Each of us can become an integral part of the demand for more local food! It’s fun and it’s healthy.

The future of food on Maui is looking (and tasting…) fresh, healthy, and delicious! Shop at the Farmer’s Markets, meet your farmers, and maybe even join HFUU. Go to www.hfuuhi.org for meeting places and dates.

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No farmers, no food. Lots of farmers, lots of food. See you out there in our expanding and delicious local food movement.

Bon Appetite!

For more information on Go Green and how you can help get Hawaii self-reliant with food go to: www.gogreenculture.org

Gerry Dameron is Executive Director of the Go Green Culture Foundation, a 501C(3) charitable trust foundation that does research, publishing, and project management for full spectrum sustainability on the community and town level. He is a board member of the Mauna Kahalawai Chapter of the Hawai’i Farmer’s Union United (HFUU).

Jenny Pell is an internationally recognized permaculture farming design expert with dozens of successful local agriculture and community planning projects around the world who now resides on Maui and is a board member of the statewide HFUU organization.

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YOGA STUDIOS UPCOUNTRY/EAST MAUI Mangala Yoga - Makawao 1170 Makawao Ave, Makawao, HI 96768 808-359-2252 • mangalayogastudios.com Mangala Yoga - Haiku 810 Kokomo Rd #102 Haiku, Hi 96708 808-359-2252 • mangalayogastudios.com

Wellness & Healthy Living Directory

Kihei Community Yoga 1847 S. Kihei Rd. #103 Kihei, HI 96753 808-269-2794 • kiheiyoga.com Maui Yoga Path 2960 S. Kihei Rd. in Kihei 808-874-5545 • mauiyogapath.com

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Hot Stone Massage-Hana Ultimate in Relaxation - Carla Morningstar P-808-248-7297 • M-808-268-4007

Bikram Yoga Kahului 251 Lalo St. Suite A2 Kahului, HI 96732 808-872-2402 • bikramhawaii.com

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Anahata Yoga Annette Davidsson 808-359-3181 • ayoga.us

Yoga Shala - Wailea 34 Wailea Gateway Pl. A-208 Wailea, HI 96753 808-283-4123 • maui-yoga.com

Christine Wilkinson Yoga Therapeutics Wailuku, HI 96793 603-203-0102 • cwyoga.com

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Mesh Yoga 161 Hana Hwy., Paia, HI 96779 808-868-0252 • meshyoga.com

Afterglow Yoga 1942 Main St., Wailuku, HI 96793 808-268-9723 • afterglowyoga.com

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Integral Yoga Meenakshi Angel Honig 808-573-1414 • angelyoga.com

Kama Aina Yoga 808-269-3301

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Body In Balance Yoga, Pilates, Barre, TRX 142 Kupuohi St. #F2 Lahaina, HI 96761 808-661-1116 • bodybalancemaui.com

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Bikram Yoga 845 Waine’e Street #204 Lahaina, HI 96761 bikramyogalahaina.net

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Colitis & Crohn’s Health Recovery Centers Haiku, Maui, Hawaii • 808-572-0861 colitisandcrohnscenter.com

Island Spirit Yoga 840 Wainee St. Lahaina, HI 96761 808-667-2111 • islandspirityoga.com

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Maluhia Paloma Beach and home sessions offered 808-489-6303

Body Alive Yoga 1995 Main St., 2nd Fl, Wailuku, HI 96793 808-987-1928 • bodyaliveyoga.com

Transformational Healing Arts 510-292-5990 • reclaimingbalance.org Reiki Sessions & Training - Bill Cox 808-572-4177 • mauireiki.com Orthopedic Massage on Maui Raphiell Nolin LMT • 808-264-1144 Chi Vitality: Transformational Bodywork By Justine Gabrielle Orthopedic, Lomi Lomi, Zen Shiatsu, Deep Tissue 203-376-9893 • justinegabrielle.com Enlighten Up Massage and Sound Table - Adrian Blackhurst 808-463-5856 • EnlightenUpMassage.com Amulya Bodden, MS, LMT Amulya Healing Arts Blending powerful and diverse healing modalities with a holistic and balanced approach.

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Peter Hofmann- Therapeutic Massage- Peter Hofmann, LMT 808-298-8971

Hale Ho’ola Haleakala Maui Bodyworks/Syntropy Neuromuscular Integration Hanne Johanna Holland, LMT 808-280-2949 • mauibodyworks.com

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Joanne Green-Therapeutic Massage 808-344-9344 joannegreenbodywork.com Studio Chiropractic - Dr. Kourtney Knox 808-575-5483 • studiochiropractic.com Reiki and Cranioasacral Lucia Maya • 808-866-8246 luminousadventures.com Hands of Light - Coreena 808-268-6807

Wellness & Healthy Living Directory

Medical & Sports Massage Therapy - Steve Dollahite National Board Certified 808-298-1636 • Massage4Maui.com

Healing Hands- Chiropractic of Maui Anthony Jayswal, D.C. 808-662-4476

Jeffrey A. Tice, L.Ac Acupuncture 808-281-2727 • taotonow.com

Maui Mobile Reiki Energy Spa 808-212-3248 • facebook.com/reiki.maui

Complete Chiropractic & Massage - Richard Sargent, D.C. 808-268-1277 completechiropracticmaui.com

Karine Villemure - Massage Therapy and Clinical Skin Care 808-298-9512

Psychic & Channeled Readings and Classes – Liah Howard liah@liahhoward.com 808-269-3137 • www.liahhoward.com

Ocean LightForce Chiropractic Maui 808-419-6450 lightforcechiropracticmaui.com VanQuaethem Chiropractic 808-667-7700 • getadjustedmaui.com

Heavenly Pivot Acupuncture Naya Cheung Rice 808-633-1753 • heavenlypivot.com

Watsu and Massage Brenda M. Martin 808-269-4337 • watsuonmaui.com

Sarah Thompson Intuitive Healing Maui 808-250-8452

Massage Maui Style 808-280-1523 • massagemauistyle.com

Len Jacoby, L.Ac Acupuncture & Traditional Chinese Herbs 808-662-4808

Patricia Medina. LMT Therapeutic Massage and Bodywork 808-495-5454 patriciamedina.massagetherapy.com

Reiki Natural Healing Treatments & Trainings Jenna Keck, Reiki Master 408-621-4102 • reikiwithjenna.com

Dr. Michael Pierner Chiropractic Care 808-875-4357

Reiki Maui HI - Patricia Gould 808-281-9001

Sabai Massage Therapy 808-463-7734 • sabaimaui.com

Pole Fitness thepoleroom.com • 808-283-2606

Maui Rolfer - Josh Froberg Mauirolfer.com • 808-757-1125 North Shore Chiropractic Drew Farrior, DC 16 Baldwin Ave., Paia, HI 96779 808-579-9134 Lomi Lomi Massage Tanmayo N. Brown 808-283-6888 • mauiwellnes.com Table Massage/Nutrition Ethan Sisser • 808-633-6609 Thai Body Work - Adrian Avocado 650-490-6342 • adrianavocado.com Fatima Negron Massage Therapy Lomi lomi, Relaxation, Deep Tissue 808-385-7757 SOUTH SIDE Maui Massage and Yoga Therapeutic, deep tissue, relaxation, outcalls

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CENTRAL MAUI Carol A. Phelan Bodywork 169 Ma’a St. • Wailuku, HI 808-938-7084 Doucette Chriropractic & Kinesiology 808-893-2427 Fabian Physical Therapy Erika Fabian 95 Lono St., #202 - Kahului 808-872-3333 • fabianpt.com Christine Wilkinson Karuna Reiki Master Wailuku, HI 96793 • 603-203-0102

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MAUI MASSAGE SCHOOLS Maui Academy of Healing Arts 808-879-4266 • massageschoolmaui.com Malama Healing Arts CenterMassage Therapy & School 808-579-8525 •malamahealingarts.com Thai Massage Institute of Maui 808-463-7734 • thaimassagemaui.com

Ala Kukui 4224 Hana Hwy in Hana - 808-248-7841 Temple of Tantra 1371 Malaihi Rd in Wailuku 808-244-4921 • schooloftantra.com Talking Hearts Heart Intelligence Coaching and Retreats with Tomas and Joan Heartfield, PhD 808-572-1250 • talkinghearts.com

Ho’omana Spa Maui 808-573-8256 • lomimassage.com The Maui School of Therapeutic Massage

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Wellness & Healthy Living Directory Valley Isle Fitness Center 41 E. Lipoa St., Kihei, HI 96753 808-874-2844 • valleyislefitnesscenter.com

Gold’s Gym-Wailuku 871 Kolu St., # 103 • Wailuku, HI 96793 808-242-5773 • goldsgym.com

Reps-Training Center 161 Wailea Ike Pl. • Wailea, HI 96753 808-875-1066 • repsfitness.com

Maui Sports Conditioning 530 E. Uahi Way • Wailuku, HI 96703 808-357-1303 • mauitrainer.com

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Body in Balance 142 Kupuohi St. - Bldg. # F2 Lahaina, HI 96761 808-661-1116 • bodybalancemaui.com

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GYMS & FITNESS TRAINERS UPCOUNTRY/EAST MAUI

Team Beachbody • Laura T. Pelayo 808-298-6288 • yourabsstartthere.com

In Home Personal Trainer Functionalty / Core Training Marco 310-367-6002

Kapalua Spa • Thomas Ockerman 808-665-8282 • kapalua.com

FuzionFit, Inc 810 Kokomo Rd • Haiku, Hi 96708 808-214-9011 • fuzionfitinc.com Anytime Fitness 3390 Old Haleakala Hwy - Pukalani 808-633-6463 • anytimefitness.com

24 Hour Fitness 150 Hana Hwy. – Kahului 808-877-7474 • 24hourfitness.com

Crossfit UpCountry 850 Haliimaile Rd. • Makawao, HI 96768 808-281-6925 • crossfitupcountrymaui.com

Maui Family YMCA 250 Kanaloa Ave. • Kahului, HI 96732 808-242-9007 • mauiymca.org

SOUTH SIDE

Curves 180 Wakea Ave., #1 •Kahului, HI 96732 808-877-7222 • curves.com Cross Fit RFM 1790 Mill St. Wailuku, HI 808-298-5604 • rawfitnessmaui.com

The Pole Room 142 Kupuohi St, F2 • Lahaina, HI 96761 808.283.2606 • thepoleroom.com

Hawaiian Moons 2411 South Kihei Road, Kihei 808-875-4356 • hawaiianmoons.com Alive & Well 340 Hana Hwy. - Kahului • 808-877-4950 Farmers Market 3636 Lower Honoapiilani Lahaina, HI 96761 • 808-669-7004 Down To Earth Market 305 Dairy Rd. - Kahului, HI 96732 808-877-2661 • downtoearth.org Whole Foods Market 70 E. Kaahumanu Ave.-Kahului, HI 96732 808-872-3310 • wholefoodsmarket.com

CENTRAL MAUI

The Gym Maui 300 Ohukai, B 202 - Kihei 808-891-8108 • thegymmaui.com

Mana Foods 49 Baldwin Ave. – Paia 808-579-8078 • manafoods.com

VEGAN•VEGETARIAN•RAW FOOD RESTAURANTS Choice Health Bar 1087 Limahana Pl. • Lahaina, HI 96761 808-661-7711 • choicemaui.com Maka By Mana 115 Baldwin Ave. • Paia, HI 96779 808-579-9125 • makabymana.com Down To Earth Market 305 Dairy Rd. • Kahului, HI 96732 808-877-2661 • downtoearth.org

Targeted Massage Therapy Muscle Specific Therapeutic Massage Structural Alignment • Treating Sports/Work/Accidental Injuries • Chronic Pain, Plantar Fasciitis, Functional Scoliosis • Workmen’s Comp and No-Fault Insurance Accepted •

I slept and dreamt that life was joy.

I awoke and saw that life was service.

I acted and behold, service was joy.

•

Peter Hofmann, 36

MAUI

(808) 298-8971

LMT #11832

pghofmann@hotmail.com

Living Aloha

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JANUARY–FEBRUARY 2017

the GREEN

PAGES of maui

Wellness & Healthy Living Directory

Farmacy 12 Market St. • Wailuku, HI • 808-866-4312

Jessica Qsar - Health Supportive Chef & Wellness Coach • 808-264-4939

Farmacy - Pukalani 55 Pukalani St., Ste 11 • Makawao, HI 96768 808-868-0443

Satrang Catering • North & South Indian 808-269-2778 • satrangcatering.com

Maui Kombucha 810 Kokomo Rd #136 • Haiku, HI 96708 808-575-5233 • mauikombucha.com Veg-Out 810 Kokomo Rd. • Haiku 96708 808-575-5320 • veg-out.com Farmers Market 3636 Lower Honoapiilani Rd. Lahaina, HI 96761 • 808-669-7004 VEGAN ICE CREAM Coconut Glen’s Ice Cream Vegan Ice Cream On the road to Hana - mile 27.5 808-248-4876 VEGAN & VEGETARIAN CHEFS • CATERING Liz Selva Wellness Guidance & Vegan and Raw Food Chef for Health 808-740-3440 • LizSelvaWellness.com Macro Vida Maui Holistic, Macrobiotic custom meals made fresh in your home 212-300-5914 • MacroVidaMaui.com Body Temple Gourmet Brook Le’amohala & Ava Raw Vegan Chef & Instructor 808-250-6578 • bodytemplegourmet.com Indian Food – Vegan Catering Manju - 808-281-3323 Angel Green Certified Gourmet & Pastry Raw Vegan Chef & Instructor 808-866-0857 • angelfoodwellness.com

MAUI HOME PRODUCE DELIVERY (CSA) Island Fresh Delivery 808-664-1129 • islandfreshdelivery.com FARMERS MARKETS The Original Organic Makawao Farmer’s Market Wednesdays: 8 AM to 1 PM EBT Accepted • 808-419-1570 Waipuna Chapel 17 Omaopio Rd., Kula, HI 96790 On Kula Hwy at Omaopio Rd. Upcountry Farmers Market Saturdays: 7AM to 11AM Kulamalu Town Center 55 Kiopaa St. in Pukalani Kahului Farmers Market Saturdays: 7 AM to 1 PM 310 W Ka’ahumanu Ave. Kahului 808-244-3100 Kihei Farmers Market Saturdays: 8:30 AM to 11 AM 95 Lipoa St.– Kihei • 808-357-4564 Honokowai Farmers Market Mon/Wed/Fri 7 AM to 11 AM 3636 Lower Honoapi’ilani Lahaina 808-669-7004 Hana Fresh Farmers Market Mondays: 3 PM to 6 PM Thursdays: 11 AM to 3 PM 4590 Hana Highway in Hana

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Living Aloha

Napili Farmers Market Wednesdays: 8 to 11 AM 4900 Honapiilani Hwy-Napili 808-633-5060

Psychics-Channeling Psychic Channeled readings and classes by Liah Howard 808-269-3137 • liahhoward.com

Coconut Care Coconut Harvesting Ryan Burden- Climber, Planter, Educator coconutinformation.com Coconut Care mauicoconutcare.com Pono Coconuts Hogan - 808-419-8977 Coconut Harvesting John Dillon - 808-419-8998 Financial Services Financial Services for Farmers Farm Credit of Hawaii PO Box 31306 - Honolulu, HI 96820 808-836-8009 Community Groups Vegetarian Society of Hawaii PO Box 23208 - Honolulu, HI 96823-3208 808-944-8344 • VSH.org Hawaii Farmers Union United Bill Greenleaf 808-283-5417 • mauifarmersunited.org Herb Shop Dragon’s Den Herb Store 3681 Baldwin Ave. - Makawao, HI 96768 808-572-2424 Conscious Funeral Services

ANIMAL CARE & VETERINARIANS Leilani Farm Sanctuary 260 East Kuiaha Road in Haiku 808-298-8544 • leilanifarmsanctuary.org Animal Reiki & Instruction Allison Chun 808-283-8110 • allisonereiki.com Eco Dogs & Cats ecodogsandcats.com BooBoo Zoo East Maui Animal Refuge 25 Maluaina Place in Haiku 808-572-8308 • booboozoo.org West Maui Animal Clinic 232 Lahainaluna Rd. • 808-662-0099 westmauianimalclinic.com Reiki for Animals by Dung Le 805-377-4395 InternationalHealingDragon.weebly.com Pacific Primate Sanctuary 808-572-8089 • pacificprimate.org Permaculture/Landscape Design Discovery Gardens Permaculture/Landscape Design & Consultation 360-385-4313 • discoveryindesign.com

Doorway Into Light Reverend Bodhi Be PO Box 1268 - Haiku, HI 96708 808-573-8334 • cell-808-283-5950 DoorwayIntoLight.org

MAUI

37

HEALTHY BUSINESS

Spotlight

the big island of

HAWAII

to feature your healthy business or products, send info to info@livingaloha.net for consideration

The Evolution of

by Carlos Garcia

Evolution Bakery&and Café Evolution Bakery & Cafe in Kailua-Kona is delighted to announce that they are now a 100% plant based establishment. They serve lots of locally sourced and organic ingredients, are a GMO free zone and even make their own NY style bagels from scratch every single morning.

Johnny, a partner in Evolution, is the main cook in the kitchen. He was a former Alaskan commercial fisherman for 15 years and is now a vegan that has found a

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the BIG ISLAND of HAWAII

Living Aloha

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much better way to feed the world, as well as himself. He’s always loved baking. As a kid, it was the only way he was allowed to consume sweets in his house!

Antoinette, the other partner, loves cozy, comfy spaces. She hopes you’ll enjoy the quirky books, puzzles and thought provoking cards on your table at the cafe. A certified health coach, artist, nature lover and passionate vegan, she is the fuel behind ‘Ai Pono, Evolution’s evening style dinner menu.

JANUARY–FEBRUARY 2017

“We’ve got to keep evolving and moving forward…little seeds get planted and hopefully grow into Koa trees. We need to be the change we want to see in the world.”

The chefs make amazing vegan cakes also. They also make delicious New Yorker approved NY Style Bagels that are naturally vegan. Take it from me, a Bronx, NY boy, they passed they NYC test.

Evolution Bakery is more than just a vegan bakery. It’s a cozy and welcoming place where you can get great vegan food, fresh vegan bread, organic smoothies, and fresh juices while enjoying art, culture, and community.

They’re passionate about what they do, and strive to bring you the best vegan and gluten-free cafe choices, all made fresh to order.

'Ai Pono

100% Plant Based

Vegan Cafe Kailua Kona~Big Island 808.331.1122

&

If you’re going to be in the Kona area, stop in and see them and ask about getting 10% off a vegan/gluten free cheesecake.

78-5813 Ali’i Drive • Kailua-Kona, Hawaii 96740 808-331-1122 • www.evolutionbakerycafe.com

'Ai Pono. Eating with Love, Compassion & Fairness.

7am to 11:30 am 7 Days

www.EvolutionBakeryCafe.com

HEALTHWAYS II open 7 days a week

natural foods

vitamins

bulk items

deli

PARKER RANCH SHOPPING CENTER 808-885-6775 67-1185 Mamalahoa Hwy. F137 Kamuela, Hi 96743

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the BIG ISLAND of HAWAII

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the GREEN

PAGES of the big island of hawaii Kalani Yoga/Retreat Center 12-6860 Kalapana-Kapoho Rd. Pahoa, HI 96778 808-965-7828 • kalani.com Balancing Monkey Yoga Studio 1221 Kilauea Ave, - Hilo, HI 96720 808-633-8555 • BalancingMonkeyYoga.com

YOGA STUDIOS kailua-KONA/WEST hawaii Big Island Yoga Center 81-6623 Mamalahoa Hwy. Kealakekua, HI 96750 808-329-9642 • bigislandyoga.com

Living Love Yoga & Health 15-2874 Pahoa Village Rd. Pāhoa, HI 96778 808-965-0108 • yelp.com

Yoganics Hawaii 79-7401 Suite B., Mamalahoa Hwy. Kainaliu, HI 96750 808-322-0714 • yoganicshawaii.com

HILO/EAST hawaii Hot Yoga Hilo 336 Kamehameha Ave. - Hilo, HI 96720 808-937-3037 • hotyogahilo.com Yoga Centered 37 Waianuenue, Hilo, HI 96720 808-934-7233 • yogacentered.com

Island Spirit Healing Center & Day Spa at Pualani Terrace 81-6587 Mamalahoa Hwy. Kealakekua, HI 96750 808-769-5212 islandspiritmassageschool.com

808-969-7676 • hilomassage.com

Club Rehab Physical Therapy 75-5699 Kopiko Street, Kailua-Kona, HI (808) 329-7744 • clubrehabhawaii.com

Aloha Massage Academy Angela Lestee, LMT 808-937-6019 • aloha-massageacademy.com

Mamalahoa Hot Tubs & Massage 81-1016 St John’s Rd. Kealakekua, HI 96750 808-323-2288 • mamalahoa-hottubs.com

Big Island Academy of Massage Nancy Kahalewai 808-969-7676 • hilomassage.com

Aloha Massage Academy Angela Lestee, LMT 808-937-6019 • aloha-massageacademy.com

Yoga Hale 74-5583 Luhia St. Kailua-Kona, HI 96740 808-326-9642 • yogahale.com

Maya Parish Yoga Kona-Kohala Resort Areas & Hawi 808-747-3277 • mayaparish.com

Wellness & Healthy Living Directory

BODYWORK • MASSAGE, CHIROPRACTIC • ReiKI, ACUPUNCTURE • ROLFING kailua-KONA/WEST hawaii Hokulani Massage Academy Bonnie Henshaw – Kamuela 808-339-4159 • hokulanimassage.com Muscular Massage Therapy of Kona 808-443-7916 Unlock Who You Really Are Emotional Trauma Energy Healing Keri Sender-Receiver, LSW 917-592-1883 UnlockWhoYouReallyAre.com

Glow Raw Skin Spa 75-5782 Kuakini Hwy., Suite 3A Kailua-Kona, HI 96740 702-218-4930 • GlowRawWorld.com HILO/EAST hawaii Dr. David Shapiro Chiropractic Kinesiologist Hilo Office: 465 Hinano St. Pahoa Office: 15-2958 Pahoa Village Rd 808-937-9292 • AlohaDC.com Hilo Acupuncture Center 166 Kilauea, Hilo HI 96720 808-969-7722 hiloacupuncturecenter.com Big Island Academy of Massage Nancy Kahalewai 211 Kino’ole St Hilo, HI 96720

BIG ISLAND MASSAGE SCHOOLS Hokulani Massage Academy Bonnie Henshaw – Kamuela 808-339-4159 • hokulanimassage.com

Hawaii Massage School at Kalani Richard Koob 808-965-7828 • kalani.com Island Spirit School of Massage Christine A. Bevis 808-825-9666 Islandspiritmassageschool.com BIG ISLAND RETREAT CENTERS Kalani Yoga/Retreat Center 12-6860 Kalapana-Kapoho Rd. Pahoa, HI 96778 808-965-7828 • kalani.com NATURAL FOOD MARKETS kailua-KONA/WEST hawaii Island Naturals Market and Deli 74-5487 Kaiwi Street Kailua-Kona 96740 808-326-1122 • islandnaturals.com

FarM/Studio to Your KitchEn & hoME

Food • Fresh Produce • Art • Jewelry • Music • Creations • Clothing Local Bakery • Nuts • Vegan Café • Kona Coffee • Gluten-Free vendors welcome contact us at:

Every Sunday – 9 to 2 PM

808-987-1444

located at:

Amy Greenwell Botanical Garden 82-6160 Hawaii Belt Rd. • Captain Cook on the Big Island of Hawaii Mile Marker 110, just across from the Manago Hotel - free parking

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Living Aloha

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JANUARY–FEBRUARY 2017

the GREEN

PAGES of the big island of hawaii

Choice Mart 82-6066 Mamalahoa Hwy. Captain Cook, HI 96704 808-323-3994 • choicemart.net

Cafe Ono 19-3834 Old Volcano Rd. • Volcano Village, Hawaii 96785 808-985-8979 • cafeono.net

Healthways II Natural Foods Parker Ranch Shopping Ctr 67-1135 Mamalahoa Hwy., F-137 Kamuela, HI 96743 808-885-6775 • konanaturalfoods.net

Sweet Potato Kitchen and Take Out 55-3406 Akoni Pule Hwy, Hawi 96719 808-345-7300 • sweetpotatokitchen.com

HILO/EAST hawaii Island Naturals Market and Deli Hilo Shopping Center 1221 Kilauea Ave., Hilo, HI 96720 808-935-5533 • islandnaturals.com Island Naturals Market and Deli 15-1870 Akeakamai Loop, Pahoa 96778 808-965-8322 • islandnaturals.com Abundant Life Natural Foods 292 Kamehameha, Hilo, HI 96720 808-935-7411 abundantlifenaturalfoods.com VEGAN•VEGETARIAN•RAW FOOD RESTAURANTS kailua-KONA/WEST hawaii ‘Ai Pono 100% Vegan 75-5813 Alii Dr, Kailua-Kona, HI 96740 808-331-1122 • upcountrybakerycafe.com Under the Bodhi Tree Raw, Vegetarian & Vegan In Shops at Mauna Lani

68-1330 Mauna Lani Dr. Kamuela, HI 808-895-2053 • underthebodhi.net

Wellness & Healthy Living Directory

SuperFood Chef Todd Dacey Plant based mentoring, classes and cooking demos 424-245-6786 • longevitysource.com

Basik Acai 75-5831 Kahakai Rd, Kailua Kona 96740 808-238-0184 • basikacai.com Sea DandeLion Cafe and Awa Bar 45-3590 Mamane St, Honokaa 96727 802-765-0292 • yelp.com Phresh Cleanses 79-7411 Mamalahoa Hwy. Kealakekua 808-443-9984 • phreshcleanses.com HILO/EAST hawaii Sweet Cane Café 48 Kamana St., Hilo, 96720 808-934-0002 • kalapanaorganics.com Prabha’s Indian Restaurant 239 Keawe St, Hilo 96720 808-640-1554 • indianfoodhilo.com VEGAN & VEGETARIAN CHEFS • CATERING Chef Stephen Rouelle Vegetarian / Raw / Vegan Chef 808-895-2053 • underthebodhi.com Cafe Ono’s Ira Ono Organic Vegetarian/Vegan/Gluten Free 808-985-8979 • cafeono.net

JANUARY–FEBRUARY 2017

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Living Aloha

Hawi Farmers Market Saturdays: 8 AM to 2 PM Tuesdays: 12 Noon to 5 PM Under the Banyan Trees in Hawi Corner Akoni Pule Highway (270) & Hawi Road 808-333-7963 • hawifarmersmarket.com HILO/EAST hawaii

FARMERS MARKETS kailua-KONA/WEST hawaii South Kona Green Market Sundays: 9 AM to 2 PM 82-6188 Mamalahoa Highway Mile marker 110 in Captain Cook 808-328-8797 • skgm.org Keauhou Farmers Market Saturdays: 8 AM to 12 Noon Keauhou Shopping Center 78-6831 Alii Dr., Kailua-Kona, Hawaii 808-324-6011 • konacountyfarmbureau.org Ho’oulu Farmers Market Wednesdays: 9 AM to 2 PM At the Sheraton Kona Resort & Spa at Keauhou Bay Sheraton Kona Resort & Spa 78-128 Ehukai Street. Kona 808-930-4900 • hooulufarmersmkt.com Waimea Farmers Market Saturdays 7 AM to 12 Noon 67-1229 Mamalahoa Hwy. Kamuela, HI 96743 808-333-2165 • waimeafarmersmarket.com

Ka’u (Na’ahelu) Farmers Market Wednesdays and Saturdays: 8 AM to 12 Noon 95-5673 Mamalahoa Highway, Naalehu

Hilo’s Farmers Market Wednesdays and Saturdays: 6 AM to 4 PM Mondays, Tuesdays, Thursdays, Fridays and Sundays: 7 AM to 4 PM Corner of Mamo St. and Kamehameha Ave. 808-933-1000 • hilofarmersmarket.com Maku’u Farmers Market Sundays: 8 AM to 2 PM 15-2131 Keaau-Pahoa Rd, Pahoa 808-896-5537 makuufarmers.wix.com/market BED AND BREAKFAST Earthsong Hawaii Eco-Sanctuary aloha@earthsonghawaii.org www.earthsonghawaii.org Banyan Tree Sanctuary 808-217-5915 • 808-217-5915 banyantreesanctuary.com

the BIG ISLAND of HAWAII

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HEALTHY BUSINESS

Spotlight

OAHU

to feature your healthy business or products, send info to info@livingaloha.net for consideration

a report by

Down To Earth:

Diet-Related Illness Cost U.S. Economy $1 Trillion Annually!

Direct and Indirect Costs of Poor Diet Add up Nationally and Personally Down to Earth found that the U.S.’s top five diet-related chronic diseases cost the U.S. economy a staggering $1 trillion each year! This is an estimate of direct medical costs and the indirect impact of productivity losses due to illness and premature death associated with chronic heart disease and stroke, cancer, diabetes, obesity, and osteoporosis.

“In observance of October World Vegetarian Awareness Month, we wanted to understand the economic impact of a poor diet,” says Sabra Rebo, who is a registered dietitian and Down to Earth’s community outreach team leader. “We were astounded by what we learned.”

Her findings are based on the most currently available estimates from related health and governmental sources (See side bar).

Sabra adds, “A healthy diet is not only good for the nation’s economy, it’s also good for one’s personal health.”

According to an annual estimate by Fidelity Investments, which has been tracking healthcare costs for decades, 42

OAHU

Sabra found that the average couple retiring in 2016 at age 65 will need $260,000 to cover medical costs in retirement. This holds whether the couple has bought Medicare supplemental insurance or not, according to Fidelity.

“Diet-related diseases are costly and preventable, so the message is clear.

Eat healthier now or pay later for increased health care costs.” Sabra explains that major scientific and medical institutions in the world agree that the risk of heart disease, cancer,

Impact of Diet-Related Illness on U.S. Economy Disease

Date Source

Cardiovascular and American Heart Association stroke (2016)

Cost

(In Billions)*

$320.1

Cancer (2009)

American Cancer Society

Diabetes (2013)

American Diabetes Association

245

Obesity (2015)

State of Obesity

210

Osteoporosis (2016)

National Osteoporosis Foundation

Total

216.6

19 $1010.70

* These numbers are not conclusive, as they come from different online, albeit reliable, sources that used different methodologies to calculate their estimates, and they reflect different time frames. To see a footnoted version of this chart visit http://d2e.co/Health-Costs

Living Aloha

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JANUARY–FEBRUARY 2017

diabetes, and a host of other diseases is linked to a meat-based diet.”

Sabra Rebo

“These institutions further agree that the risk is greatly reduced by adopting a healthy low-fat, high-fiber diet. Down to Earth believes this result is best achieved by adopting a healthy vegetarian diet consisting of organic produce and natural foods.

In addition, we believe that a healthier diet is one without highly processed foods laden with fats and artificial ingredients,” she adds.

GOURMET VEGAN

Sabra points to the American Dietetic Association (ADA), which says “… appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.”

According to the ADA, vegetarians have “…a lower risk of death from ischemic heart disease. Vegetarians also appear to have lower low-density lipoprotein cholesterol levels, lower blood pressure, and lower rates of hypertension and type 2 diabetes than non-vegetarians. Furthermore, vegetarians tend to have a lower body mass index and lower overall cancer rates. Features of a vegetarian diet that may reduce risk of chronic disease include lower intakes of saturated fat and cholesterol and higher intakes of fruits, vegetables, whole grains, nuts, soy products, fiber, and phytochemicals.”

100% GLUTEN-FREE & NON-GMO

As we like to say at Down to Earth,

“Love Life! Eat Healthy. Be Happy!”

ORGANIC & LOCALLY GROWN [as much as possible]

Down to Earth began in 1977 when a group of friends in Wailuku, Maui, turned their vision into a business dedicated to improving the health of island communities through organic and natural products and a vegetarian lifestyle. Down to Earth has five stores throughout Hawaii: Honolulu, Kailua, Pearlridge, and Kapolei on Oahu; and Kahului on Maui. In 2016, Down to Earth was voted Best Health Food Store ten years in a row. This honor was bestowed on the company by readers of the Star-Advertiser, Hawaii’s only statewide daily newspaper.

www.downtoearth.org Down to Earth Organic & Natural will be opening a new store in Honolulu at Keauhou Lane, a 209-unit mixed residential tower currently under construction in the artsy Kaka’ako neighborhood.

The new Down to Earth store will be a 13,000 square foot location that will enable us to provide local, fresh, organic and natural products to residents in an under-served part of Honolulu,” says Mark Fergusson, Down to Earth CEO. The store is expected to open in the fall later this year.

100% UNPROCESSED Best Vegetarian Restaurant

WE WON ThE GOLD

MONDAY - SATURDAY LUNCh

11am-2pm

DINNER

5-9pm

hAPPY hOUR

5-7pm

[Closed on sUndays]

www.GreensAndVines.com

808-536-9680 909 Kapiolani Blvd – Unit B Honolulu, HI 96814 Ground Floor Customer Parking WEEkLY MEAL PLANS AVAILABLE

JANUARY–FEBRUARY 2017

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OAHU

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the GREEN

PAGES of oahu

YOGA STUDIOS Body and Brain Yoga & Tai Chi 99-080 Kauhale St. C21, Aiea, HI 96701 808-486-9642 • bodynbrain.com Open Space Yoga 3106 Monsarrat Ave., Honolulu, HI 96815 808-232-8851 • yogaopenspace.com Open Space Yoga 25 N. Hotel St., Honolulu, HI 96817 808-232-8851 • yogaopenspace.com Open Space Yoga 66-590 Kamehamreha Hwy., Haleiwa, HI 808-232-8851 • yogaopenspace.com Bikram Yoga North Shore 67-208 Goodale Ave., Waialua, HI 96791 808-637-5700 • bikramyogahawaii.com Bikram Yoga Kapolei 2114 Lauwiliwili St., #1018 Kapolei, HI 96707 808-682-9642 • bikramyogakapolei.com Yoga Loft Kapolei 563 Farrington Hwy. Unit 203 Kapolei HI 96707 808-721-9818 • yogalofthawaii.com Yoga4ewa 92-440A Pupu St., Ewa Beach, HI 96706 808-689-1020 • yoga4ewa.com

Wellness & Healthy Living Directory

Thai Aloha Massage 94-366 Pupupani St. #206 B Waipahu, HI 96797 808-953-5074

Umeke Market 1001 Bishop St. #110, Honolulu, HI 96813 808-522-7377 umekemarket.com

HMR Massage 402 Uluniu St. Suite. 404 Kailua, HI 96734 808-780-2351

Down to Earth Organic & Natural 201 Hamakua Dr., Kailua, HI 96734 808-262-3838 downtoearth.com

Mindful Body Acupuncture 415 Uluniu St., Suite A, Kailua HI 96734 808-262-2223 complementarycareclinic.com

Impact Fitness & Dance 2106 Lauwiliwili St., Kapolei, 96707 808-674-9642 impactdancehawaii.com

Down to Earth Organic & Natural 98-129 Kaonohi St., Aiea, HI 96701 808-488-1375 downtoearth.com

North Shore Sports Therapy Massage 66-935 Kaukonahua Road, Suite 203 Waialua, HI 96791 808-778-8443 northshoresportstherapy.com

Anytime Fitness 563 Farrington Hwy. Unit 203 Kapolei HI 96707 808-343-6791 • anytimefitness.com

Down to Earth Organic & Natural 4460 Kapolei Parkway Ste. 320, Kapolei, HI 96707 808-675-2300 downtoearth.com

Nori Kohana 44 Kainehe St., Kailua, HI 96734 808-262-0027 • norikohana.com

Down to Earth Organic & Natural 2525 S King St., Honolulu, HI 96826 808-947-7678

Haleiwa Chiropractic Clinic, Inc. 66-560 Kamehameha Hwy., Ste. 5 Haleiwa, HI 96712 808-637-9752 •haleiwachiroclinic.com

Kokua Market Natural Foods 2643 S King St., Honolulu, HI 96826 808-941-1922 kokua.coop

North Shore Therapeutic Massage 62-620 B Kamehameha Hwy. Haleiwa, HI 96712 808-637-4277 • banyanbreeze.com

Vim n’ Vigor Foods 1450 Ala Moana Blvd. # 1014, Honolulu, HI 96814 808-955-3600 vimnvigor.com

BODYWORK • MASSAGE, CHIROPRACTIC • ReiKI, ACUPUNCTURE • ROLFING

OAHU MASSAGE SCHOOLS Hawaii Healing Arts College 808-266-2468 • hhacdirect.com Amita Holistic Spa 563 Farrington Hwy., Unit 203 Kapolei, HI 96707 808-693-8882 • amitaholisticspa.com Hawaii Massage Academy 1750 Kalakua Ave., Honolulu, HI 96826 808-955-4555 hawaiimassageacademy.net Elite Massage Academy 1450 Ala Moana Blvd. #1014 Honolulu HI 96814 808-382-9505 • elitemassageacademy.com

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GYMS & FITNESS TRAINERS

Hawaii School of Professional Massage 808-485-2808 • massagecenterhi.com Hawaii Massage Academy 808-955-4555 hawaiimassageacademy.net Elite Massage Academy 808-382-9505 elitemassageacademy.com

NATURAL FOOD MARKETS

Source Natural Foods 32 Kainehe St., Kailua, HI 96734 808-262-5604 thesourcenatural.com

VEGAN•VEGETARIAN•RAW FOOD RESTAURANTS

Veggie Star Natural Foods 417 Natural St., Honolulu, HI 96815 808-922-9568

Ai Love Nalo 41-1025 Kalanianaole Hwy. Waimanalo, HI 96795 ailovenalo.com

Ruffage Natural Foods 2443 Kuhio Ave., Honolulu, HI 96815 808-922-2042

Simple Joy Vegetarian 1145 S King St. #B, Honolulu, HI 96814 808-591-9919 • simplejoyhawaii.com

Whole Foods Market 4211 Waialae Ave., #2000 Honolulu, HI 96816 808-738-0820 wholefoodsmarket.com

Loving Hut 1614 S King St., Honolulu, HI 96826 808-373-6465 • lovinghut.us

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HEALTHY BUSINESS

Spotlight

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Athletes Thriving on Plant-based Diets

by Allison DeYenno Jacobson

Most people believe that that in order to get in shape and build muscle, you need to eat a lot of protein. Animal protein, to be exact.

As a plant-based athlete, the first question I get is typically, “Where do you get your protein?” But many people aren’t aware that there are a lot of plant-based athletes out there, excelling in their respective sports. And some are getting just 10% of their calories a day from protein. Let’s take a look at why a plant-based diet is an optimal diet for anyone focused on fitness.

“So how much protein do you really need?” The RDA or Recommended Daily Allowance of protein is .8 grams per kilogram of body weight. To figure out how much protein you need every day, multiply your healthy weight in pounds by .36. Less than you thought, right? For a woman who weighs 150lbs, that equates to 54g of protein a day.

Now as an athlete, or active individual, you will likely need more than that, but the ideal amount is easily achievable by eating only plants. Based on my weight, my RDA of protein is 60g. I eat about 95g of protein per day, or 1.26g per kg per day. I typically train for 1-2 hours a day, 5 days a week, as an Olympic weightlifter and bodybuilder, and am consistently building muscle. Track your protein for a few days to see how much you are eating. It’s likely you are eating way more protein than you need if you are eating an omnivorous diet.

“So where DO you get your protein?” There is protein in nearly all plant-based foods, including fruit, vegetables, grains, beans, nuts and seeds. (Yep, there’s even protein 46

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in watermelon!) I eat mostly unprocessed whole foods, and find it easy to achieve my daily protein goals. In fact, sometimes it’s hard to not go over.

Plant-based athletes also report recovering faster from tough workouts. That’s because a plant-based diet is naturally anti-inflammatory, rich in antioxidants. Eating plants also supplies you with lots of chlorophyll from leafy greens and helps your body to be more alkaline, both which fight inflammation. A single meal of meat, dairy, and/or eggs triggers an inflammatory reaction inside the body within hours of consumption. Add that on top of an intense workout which also causes inflammation and you can see why it will take your body longer to recover.

When I switched to a plant-based diet, I had a huge increase in my energy levels which is common for most people who eat plants. Eating plants doesn’t weigh you down like a meal heavy in meat or dairy. Digesting meat is not something that our bodies are designed for. Unlike carnivores who have really strong stomach acid in order to digest their prey whole, humans have much weaker stomach acid, designed to break down pre-chewed fruits and vegetables. We also have long digestive tracts to give our body ample time to absorb the nutrients from fruits and vegetables, compared to the short digestive tracts of carnivores. When you eat plants, your body doesn’t have to use as much energy for digestion, and that extra energy quite often translates to better performance.

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JANUARY–FEBRUARY 2017

I started working with Abi Stearns, a trainer and coach at the Kaua`i Athletic Club in December of 2014, initially following the plant-based nutrition plan in Robert Cheeke’s book Shred It. Robert is a champion bodybuilder and a plant-based fitness icon. In the first year, I lost weight, gained a lot of muscle and felt better than ever. I then decided to compete in my first bodybuilding competition, the World Natural Bodybuilding Federation’s Polynesian Muscle Mayhem in Honolulu in June 2016. I enlisted the help of Crissi Carvalho, a champion bikini bodybuilder and vegan fitness coach from Australia, to help get me ready for the competition. I ate mostly whole, plant-based foods, a high percentage of them carbs like rice, beans potatoes, fruit and oats, took no supplements and maintained an intense 6-day workout schedule. When athletes typically prepare for a bodybuilding competition, they eat a high percentage of protein, usually consisting of whey, eggs, chicken and fish and eat very little carbs. Those athletes tend to have low energy, are moody, don’t feel great overall, and basically suffer through those twelve weeks because ‘that’s how it has always been done.’ During my entire competition preparation, I felt great. I had tons of energy, recovered quickly, and continued to build muscle while still losing weight. I ended up winning 2nd place in novice bikini and 3rd place in open bikini. Since then, I have been focused on Olympic weightlifting with David Dean at Altius Athletics in Kapaa, Kauai and am stronger and have more muscle than I’ve ever had. All achieved while eating just plants.

There are so many athletes in all disciplines who are showing how powerful a plant-based diet can be. Known as the “300 pound vegan,” David Carter is a former pro football player, who has been plant-based since 2014.

David said his results came quickly after making the switch, “More energy, shorter recovery time, increased stamina, improved strength, and the peace of mind that no one had to die in order for me to live. Every one of my nagging injuries is gone. Tendonitis, inflammation, scar tissue, nerve damage, and chronic muscle fatigue all corrected themselves within months…”

Ultra-endurance athlete, and bestselling author, Rich Roll is another amazing example of what plants can do. Rich adopted a plant-based diet at the age of 40, when even a flight of stairs left him buckled over in pain. Just two years later, Rich finished in the top 10 in the 2008 Ultraman World Championships in Hawaii (320 miles total – 6.2 mile swim, 261.4 mile bike and a 52.4 mile run). The next year, he finished 6th even after sustaining injuries from a serious bike crash during the race. Rich also completed the first “Epic5” which starts on the island of Kaua`i before traveling on consecutive days to O`ahu, Moloka`i and Maui JANUARY–FEBRUARY 2017

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and concluding in Kona. Each day entails a full ironmandistance: 2.4 mile swim, 112-mile bike and 26.2 mile run.

There are too many notable plant-based athletes to list them all here, but here are some of my favorites: Venus Williams (one of the world’s all-time best tennis players), Patrik Baboumian (Germany’s strongest man in 2011), Mac Danzig (champion UFC fighter), Leilani Muenter (top female racecar driver), and The PlantBuilt team (an international team of plant-based athletes who compete individually and together in a multitude of sports).

As you can see, you don’t need to eat meat or dairy to be fit or be a top athlete. A plant-based diet will support you in reaching and even exceeding your fitness goals, from building muscle to losing weight to increasing athletic performance. Better overall health, better energy levels and better recovery times are some of the key benefits to living a plant-based life. And not only is a plant-based diet good for your health, it’s also great for the environment, so it’s a win-win.

So how do I get started?

There are tons of resources online (see some of my recommendations below) to help guide your transition, as well as books and podcasts, and wonderful coaches who can help support you one-on-one.

Forks Over Knives www.forksoverknives.com Vegan Bodybuilding and Fitness www.veganbodybuilding.com No Meat Athlete www.nomeatathlete.com Rich Roll Podcast www.richroll.com/category/podcast Proteinaholic www.proteinaholic.com

Stop eating animals and go vegan.

That kind of compassion and strength beats any weight you can lift.

Allison Jacobson is a certified plant-based health coach, bikini athlete, Olympic weightlifter, and yoga instructor.

Contact her at allison@allisonjacobson.com for support in transitioning to a plant-based diet.

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