Lúcuma 13

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The vegan force is strong with this issue of Lúcuma. Each edition we always try to push the boundaries and surpass the last issue, now branching out into vegan fashion combined with food editorials.

We had quite the adventure eating our way around East London in freezing temperatures with vegan husband and wife team Max Hellier (photographer) and Joanna Broomfield (model). Joanna was a super trooper for modeling spring/summer wear in December, but I know all that tasty food made up for it! How it all came together was even more remarkable and an example of how synchronicity (meaningful coincidences) helps guide the creation of Lúcuma. Based in Thailand Joanna was visiting London for the Christmas holidays, an instagram message about where she could purchase a copy of Lúcuma became a lunch meeting at Essence cuisine in Shoreditch. She arrived with bright orange hair just like Milla Jovovich’s character Leeloo in the movie The Fifth Element. Only a few days prior I was discussing the movie with some friends and saying how I’d love to be involved with a fashion shoot featuring the same colour hair and here I was sitting in a restaurant that looks like a space ship with a model who had Fifth Element orange hair!

The subsequent tour I gave Joanna of the vegan delights of East London became the inspiration for the showcase of vegan food and fashion you

see in this issue, though somewhere along the line we swapped the bright orange hair colour for something more natural - cue Dori from the Rabbit Hole Vegan Hair Parlour to the rescue.

Another synchronicity was meeting Lindsey Prowse - a writer and all round Wonder Woman.

She just happened to pick up a copy of the previous issue of Lúcuma at Nama restaurant at the same time I was there. When her friend enquired about the magazine, the bar manager replied “The editor is standing next to you”. Synchronicity is also expressed in the flow of ideas. Our mutual love of matcha led to a matcha expedition and one of our finds - a blue matcha latte, led to the resurrection of an old idea in the back of my mind about a blue cake set against a blue night sky.

Speaking of which I’m especially pleased with the food photography in this issue. I feel we’ve brought a new element of originality to the world of food & drink photography. Special thanks to vegan photographer Jason Spoor who was willing to work long hours to indulge my bizarre ideas and complex lighting requests. All of the hard work and energy put into this magazine is made possible by the extra passion given to us by being part of the vegan and conscious living lifestyle. And the more we align with our joys and passions, the more we’re able to work seemingly endless hours to create amazing things - and all while having fun.

FOUNDER/EDITOR STEVEN NICOLAIDES

COVER AND INSIDE COVER ART STEFANIE C. HASLBERGER CASIEGRAPHICS.COM

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CHARLES BRIDGE LOOKING TOWARDS PRAGUE CASTLE AND WALLENSTIEN PALACE IN MALA STRANA. THE BRIDGE IS ONE OF PRAGUE'S MUST VISIT ATTRACTIONS. CROSS OVER FROM THE OLD TOWN IN THE EAST TO EXPLORE MALA STRANA IN THE WEST.

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Prague A VEGAN FAIRY TALE

WORDS STEVEN NICOLAIDES

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Raw F Y

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Prague 7 stle

Prague Ca

Wallenstein Palace

Vegan’s ague

Museu Alchemists & m of Mag of Old Pragueicians

SWANS Charles Bridge

Mala Strana

Clear Head H

L ing Hut

VEGAN FOOD POINT OF INTEREST MUST VISIT 6

200m

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FOOD + SIGHTS WALK

Pastva

Vltava

Petrin Tower

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L NATIONAL TECHNICA Museum

A ETN

L

K PAR

My Raw Cafe

Petrská Ctvrt

Old Town

mical Astrolnoock C

L ing Hut Mai ea

Apple Museum

Rawcha

Florenc

Church Of Our Lady Before Tyn

Mustek

Central Station

L ing Hut Národní Museum

Bis o Puro

Sw t Secret Raw

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PRAGUE - A VEGAN FAIRY TALE

Ask anyone who’s been to Prague and they’re likely to tell you that it’s one of the most beautiful cities in the world.

With a skyline of towering church spires, immaculately preserved baroque architecture, cobble stone streets and fairy tale looking castles, be prepared to feel like you're a character in a fantasy movie - with the added bonus of the most cosy vegan restaurants in the world waiting to be discovered...

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PRAGUE - A VEGAN FAIRY TALE

Vegan’s Prague

Situated near the summit of Malá Strana, Vegan’s Prague has stunning views.

The restaurant itself is located upstairs (not the cafe at street level). Once on the main dining level there is a spiral staircase going up to another dining space in the attic which itself is quite remarkable but if you walk out onto the tiny veranda (pictured above) you'll find one of Prague's best kept dining secrets with views over Prague castle and the terracotta rooftops of the area. Surely one of the most beautiful backdrops to enjoy a vegan meal. The specialty on the menu here are the burgers with colourful buns; pink, green, yellow and even black. There's plenty to explore in this historic area and the steep hills are a good way to build up your appetite for a feast.

NERUDOVA 221/36, 118 00 MALÁ STRANA

VEGANSPRAGUE.CZ *13

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PRAGUE - A VEGAN FAIRY TALE

Llehká Hlava The name Llehká Hlava means ‘Clear Head' in Czech

The heady vibes may well leave you with a clear head but their culinary skills will leave you with a full belly. Llehká Hlava is the older sister of Maitrea - Prague's other most highly desirable and popular vegetarian/vegan restaurant. The menu at both restaurants is international encompassing big filling burgers to light Vietnamese pho. Llehká Hlava feels more tribal than the sumptuous luxury of Maitrea. The front section, with its Aboriginal salamander mural on the vaulted ceiling and magic mushroom table lamps has a shamanic vibe about it. The dining room at the rear section of the restaurant is almost fairy tale like, decorated with starry night lapis blue walls and ceiling and a real roaring fireplace. Both restaurants are a must visit on your vegan Prague tour.

BORŠOV 280/2, 110 00 STARÉ MĚSTO, CZECHIA

LEHKAHLAVA.CZ

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Maitrea Maitrea - named after the prophesied future Buddha, is a delicious homage to the Far East.

TÝNSKÁ ULIČKA 1064/6, 110 00 STARÉ MĚSTO

RESTAURACE-MAITREA.CZ *13

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PRAGUE - A VEGAN FAIRY TALE

If there was a prize for the world’s cosiest vegan cafe I think My Raw would win.

My Raw is designed to look like someones open plan apartment. The kitchen is open, visible to the seating area - but there's no harsh industrial stainless steal like a proper commercial kitchen. Instead it’s a regular home style kitchen. My Raw reminded me of Central Perk from the TV show 'Friends'. I thought any minute now the cast of ‘Friends’ might come walking through the door and sit on the sofas having a chat over a coffee and slice of raw cake. You’ll find some of the best raw vegan food and desserts that Prague has to offer, and their wide selection will keep you here for a while.

DLOUHÁ 39, 110 00 STARÉ MĚST

MYRAW.CZ

w a R y M

a z z i P Raw t cheeses ed nu

ur with cult

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PRAGUE - A VEGAN FAIRY TALE

y r r e b w a r t S w e k a Ra c e s e e h c t u n o c o C & *13

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PRAGUE - A VEGAN FAIRY TALE

Specialists in delicious extravagant looking raw vegan cakes If raw cakes aren't your thing there's healthy brunch style raw meal options such as pancakes, grawnola and smoothie bowls. Definitely visit if your a fan of a slice of cake and matcha latte.

Secret of Raw’s cakes are expertly crafted with a daily selection to choose from. The vibe is very relaxed - perfect for catching up on emails and planing the day ahead. I enjoyed coming here for an early breakfast or brunch to set me up for the day exploring Prague.

RUMUNSKÁ 256/25, 120 00 PRAHA 2

Sweet Secret Of Raw

SWEETSECRETOFRAW.CZ

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PRAGUE - A VEGAN FAIRY TALE

y r r e b e u Raw Bl cake Cheese

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Chatting with

BOSH! Ian y Theasb

FOR DELICIOUS VEGAN RECIPES, HEAD TO BOSH.TV OR FOLLOW THE GUYS @BOSH.TV. THEIR DEBUT COOKBOOK IS OUT NOW! GOO.GL/H9KGPK

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Henry Firth

Just like their name suggests BOSH! burst unto the global food scene in 2016 with their no nonsense easy to recreate and inventive recipe videos. Early videos of Sushi Cake and Watermelon Jägerbomb Punch went viral instantly giving the BOSH boys a global audience and their Festive Portobello Mushroom Wellington has been working wonders for Christmas holiday vegan & carnivore peace relations since its release.

How did you think up the name BOSH!?

We threw loads of names around - we wanted something short, snappy, something that would really encompass what we were doing: which was making simple, delicious vegan recipes! BOSH! does just that and we both love it.

What makes a typical BOSH! recipe?

There isn’t really a ’typical’ BOSH! recipe as we make all sorts of different foods - snacks, desserts, starters, mains, cocktails - you name it! Obviously all of them are vegan recipes, but what we’ve learned since going vegan is that there are so many spices, seasonings and flavour combinations to play with in food that the possibilities are endless!

What ingredients do you always make sure you have at home in the cupboards?

Tonnes of fruit and veggies - we always say being vegan it’s good to try and 'eat the rainbow’ and get as many fruit and veg into your body as possible so our cupboards are always fully stocked. We also like to have store cupboard essentials like nutritional yeast (great for the extra vitamins but also creates a lovely cheesy taste when cooking), and a full spice rack is essential.

What’s your go-to vegan snack at the moment?

Haha this changes depending on the recipes we’ve been working on and testing - but at the moment we’ve been cooking up a lot of brownies!

Now that you’re both living in London, what do you miss the most about your home town of Sheffield?

Our family and friends, but it’s so quick and easy to get up there on the train that we still see them regularly. We love London - we live and work here and it’s provided so many opportunities for us, but we can’t say we don’t miss the fresh Yorkshire air!

The finished videos you guys produce always look so slick and well made. Has there been any that just didn’t work out or disasters?

Yeah! Getting to the super slick stage has taken a lot of trial and error and we’re still learning now.

We’ve had to change our equipment and learn new lighting techniques and shooting styles to make our recipes the best looking videos that we can. In terms of disasters - we’ve had a few near misses of camera equipment almost falling into beautifully prepared food…but have always managed to save it!

What can we expect from the first BOSH! book?

We are SO excited for you all to see the BOSH! cookbook - we’ve spent months and months working on it to create over 140 incredibly tasty plant based recipes that will blow your minds. From Creamy Mac N Greens, to Jackfruit Tacos, to Big Bhaji Burgers and Cauliflower Buffalo Wings - it’s not your average vegan cookbook. Whether you’re vegan, flexitarian or just want to reduce your meat & dairy consumption there are tonnes of recipes in there that we really hope you’ll love as much as we do! *13

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RAW CARROT SUSHI ESSENCE CUISINE TAMMY – ROSE FLORAL FAUX FUR JAKKE MORGAN BLACK FAUX SUEDE VEGAN ANKLE BOOTS BEYOND SKIN

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V

E

FO O

G

D

A

+F AS

N

PHOTOS MAX HELLIER MAXHELLIER

MODEL JOANNA BROOMFIELD JOANNA_BROOMFIELD

HAIR DORI - THE RABBIT HOLE VEGANHAIRSALON

SHOT AT LOCATIONS IN EAST LONDON

HI

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VEGAN FOOD + FASHION

TOFISH, CHIPS, MUSHY PEAS, TARTARE SAUCE SHAKEY SHAKEY 'FREE FROM FUR' SLOGAN JACKET JAKKE BRICK LANE FOOD HALL BOILER HOUSE, 152 BRICK LANE

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VEGAN FOOD + FASHION

HEATHER LIME GREEN FAUX FUR COAT JAKKE THE GROCERY HEALTH FOOD STORE 52-56 KINGSLAND RD *13

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VEGAN FOOD + FASHION

BURGER & 'COLOSSAL' MILKSHAKE (BIODEGRADABLE STRAW)

MOOSHIES SAL LEAF BOX BAG THAMON LONDON 22

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VEGAN FOOD + FASHION

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NOODLE BOWL & BUTTERFLY PEA FLOWER DRINK COOKDAILY PLANTBASED KANJI HOODIE PLANTFACED CLOTHING FRIDA BLACK LACE UP VEGAN BOOTS BEYOND SKIN 24

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VEGAN FOOD + FASHION

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VEGAN FOOD + FASHION

BROWNIE VIDA BAKERY THAMON LEAF BACKPACK THAMON LONDON

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VEGAN FOOD + FASHION

FREE FROM ICE CREAM TESCO FELICITY PINATEX (PINEAPPLE LEATHER) SANDALS BOURGEOIS BOHEME *13

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VEGAN FOOD + FASHION

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VEGAN FOOD + FASHION

FAIRTRADE ORGANIC COLA KARMA COLA PLANT LIFE LONG SLEEVE T SHIRT PLANT FACED CLOTHING PLANT FACED BEANIE PLANT FACED CLOTHING DELI COURT HEEL BEYOND SKIN *13

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VEGAN FOOD + FASHION

TO'FISH' TACO CLUB MEXICANA SOY T SHIRT PLANT FACED CLOTHING BROADWAY VEGAN MARKET 30

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VEGAN FOOD + FASHION

NUT MYLK THE MYLKMAN TAMMY – HEARTS STYLE FAUX FUR JACKET JAKKE HAIR DORI - THE RABBIT HOLE *13

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BONPOM CACAO BUTTER & PASTE DISCS OUR CACAO PASTE DISCS ARE MADE ENTIRELY FROM CRIOLLO BEANS, A FULLER FLAVOURED, LESS BITTER CACAO VARIETY. WE ENSURE OUR BEANS ARE FERMENTED FOR ONLY 2 DAYS (TYPICALLY 7 TO 9 DAYS) AND DRIED FOR LONGER - 2-3 WEEKS. THE SHORTER FERMENTATION COUPLED WITH LONGER DRYING TIME HELPS TO MAINTAIN THE RAW PROPERTIES OF THE BEAN WHILST PRODUCING A RICH FLAVOUR AND AROMA. THE BEANS ARE THEN BROKEN INTO ‘NIBS’, PRESSED INTO A PASTE AND CONVENIENTLY SHAPED INTO SMALL DISCS – MUCH EASIER FOR USE IN RECIPES. FOR CACAO BUTTER THE CACAO PASTE IS PRESSED AGAIN TO SEPARATE THE FAT. THE REMAINDER IS FINELY GROUND INTO CACAO POWDER 32

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Raw Organic

CACAO DISCS

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BONPOM CACAO DISCS

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BONPOM CACAO DISCS

CEREMONIAL CACAO DRINK You're more than likely to have enjoyed a hot chocolate drink made with cocoa powder. However this is not how the ancient Mayans and Aztecs made their hot chocolate. They would use the whole cacao bean which crucially contains the fat. This results in a fuller flavoured, thicker and smoother drinking experience. They would add hot water to hand ground cacao paste before whipping it into a frothy hot chocolate with the aid of a dried tepejilote palm. This was either drunk straight or other ingredients were added such as agave, passion fruit, maize, vanilla, chili or spirulina. Depending on the circumstances sometimes hallucinogenic plants or magic mushrooms would be added.

One famous variation which was drunk at the court of Montezuma II (c. 1466 - 1520) ruler of the Aztecs, was cacao paste mixed with chili, achiote (annatto seed), vanilla and corn.

Here's how we like to enjoy our ceremonial cacao drink:

BASIC HOT CACAO

BASE

6-8 BonPom cacao paste discs per 250ml liquid

1. Add the basic hot cacao ingredients plus any optional upgrades to a blender *

plant based milk as required sweetener of choice

a pinch of vanilla powder OPTIONAL UPGRADES

1 drop food grade essential oils orange, rose or mint work best

pinch of cayenne pepper powder

2. Blend on high until a smooth consistency is achieved.

3. Heat up the drink in a saucepan, or if using a Vitamix blender you can continue blending for a couple of minutes until the cacao heats up. * If you want to make the drink by hand, use a small amount of hot water to cover the discs in a mug and whisk until a smooth paste is achieved before adding the milk and other ingredients.

1 tsp of medicinal mushrooms

CEREMONIAL DOSE For a cacao drink to be considered a ceremonial amount you need 42.5g of cacao paste which equates roughly to 18 discs.

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BONPOM CACAO DISCS

E T A L O C O H C E T I WH A simple yet stunning recipe with infinite random variations. The white colour comes from the coconut butter (not to be confused with coconut oil) You don't even need to be too exact when mixing the proportion of cacao to coconut butter - you can do this by eye.

INGREDIENTS

BonPom cacao butter discs 50% of total coconut butter 50% of total matcha powder as required pitaya (dragon fruit) powder as required

DID YOU KNOW THERE ARE 3 MAIN VARIETIES OF CACAO? CRIOLLO (Theobroma Cacao) The first variety of cacao to be cultivated by humans is the Criollo (a Spanish word meaning native-born). This is considered to be the best tasting of the 3 varieties. Its flavour profile is fuller and slightly fruity and floral than the others. However Criollo is much more difficult to grow commercially as the fruiting yield is comparatively low. This is why it only accounts for 5% of the world's cacao crop production. This is the variety we use in our cacao range.

FORASTERO a subspecies of (Theobroma cacao sphaerocarpum) A vigorous and more disease resistant cacao variety which is why it accounts for 80% of the world's production - the majority for cacao butter.

Forastero is easier to grow but lacks the flavour of Criollo.

TRINITARIO a hybrid of criollo and forastero that combines better flavour than forastero and maintains some of its hardiness. This accounts for 10-15% of the world's cacao production.

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1. Bring a saucepan filled halfway with water to the boil then reduce to the lowest setting.

2. Place a heat proof bowl over the saucepan. Make sure it fits well (not too big or small) 3. The amount of ingredients you use is determined by how much chocolate you wish to make. Add your desired quantity of BonPom cacao butter discs into the bowl with an equal portion of coconut butter and allow heat to melt, stirring occasionally.

4. When the butters have completely melted, turn off the heat and place the bowl onto a cool surface. Stir the butter well. This is your plain white chocolate.

5. Transfer a small amount of this melted white chocolate with a spoon to a small bowl, then add either matcha powder for green or pitaya powder for purple.

6. Stir the powder into the white chocolate well and then spoon this mixture into your chocolate mould*. Make alternating patterns, drops or swirls - use your imagination! *If using flexible moulds, make sure your mould is resting on a sturdy placemat (or similar), this is so you can pick the chocolate moulds up later by the placemat without them spilling. If using metal moulds this is not necessary.

7. Place chocolate mould in the fridge for 10-15 minutes. While you are waiting for the chocolate to set, keep stirring the remaining white chocolate frequently.

8. Take the chocolate mould out of the fridge and completely fill the mould with the rest of your white chocolate.

9. Place your chocolate mould into the fridge to set.

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Dragon Fruit white chocolate

Matc whitha choc e olat e

om

om.c bonp

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FRANCESCA PAGE Welcome to the aquatic world of an art activist

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FRANCESCA PAGE

"is the

ART

UNIVERSAL

LANGUAGE And a

powerful tool.

We must USE

OUR SKILLS

to CREATE CHANGE. 40

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"

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Francesca Page is one of a new breed of artists who are devoted to creating positive change in the world using art as their tool. When I meet her for lunch her hands still have paint marks on them and her aquatic turquoise eyes come alive whenever she talks about the ocean and in particular her love of sharks.

Why have you decided to apply your talent to the subject of ocean conservation?

As a diver and illustrator, I knew that each time I went on a dive, I was seeing a part of the world many could not – I have had some magical experiences underwater that have cemented my passion and understanding for the sea. As an artist, I felt it was my duty to show the world what I saw. When I draw, I focus on the beauty of the creature. We get immune to gore and violence – we see it as normal. People aren’t scared of it anymore. But if I show how beautiful something is, I can help people fall in love with it, just as I have. Art is the universal language and a powerful tool, we must use our skills to create change. I feel passionate about combining together art and conservation to connect and educate people about our oceans, creating ‘Art For Change’.

Are there moments in the painting process where you feel like you’re with the fish in your own underwater world?

Painting for me is a form of connecting myself and practice to the oceans on a deeper spiritual level. I feel in the past 6 months of pursuing my love for the oceans I have become more connected than ever before.

For every single shark I draw, I connect with the photographer via social media. I interview them to learn about the day they took the images. I want to know what the shark’s story is, what is their personality like, how did the shark make you feel.

Each shark encounter is unique and magical. How can I draw something unless I fully understand it? I can’t bring empathy forward if I’m creating about a species as a whole. I am creating about individual sharks. The single living creature. I want to capture the ocean in a drawing, and to do that; I must capture the lives that make the sea come alive.

PORTRAIT PHOTO JAMES EMERY DIVEPHOTO_EMERY JEPHOTOVIDEO.COM

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FRANCESCA PAGE

Can you feel the energy of nature helping you?

The energy of the ocean is my art, it has captured my spirit and has created passion that is constantly growing.

Blue is probably the colour you use the most, do you ever get bored of it?

I don’t think I will ever get bored of blue! It is an incredible rich and calming colour, full of so much life.

It’s the colour of the ocean, my second home.

What’s it like to dive and explore these underwater worlds?

Diving is a magical experience. We know more about the moon then we do about our own oceans! When you dive you experience weightlessness, its incredible – for me I feel most alive 25 meters down. The creatures you encounter are all unique; each fish has its own personality, friends, family and home. Colours, shapes and sounds are distorted underwater and I find this very inspiring for my art. I love how underwater we can’t talk; it’s all about using your sight and observing the surroundings. We live in a noisy world and I think we forget to look a lot of the time, underwater this sense is heightened, you learn to see underwater.

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90 Seconds Catch

I created this painting to raise awareness, to start conversation and to highlight the beauty of sharks. Every 90 seconds on average 300 sharks are lost due to their fins being cut off for meat, game fishing and bycatch.

#90secondscatch

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FRANCESCA PAGE

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ArTist + AcTivist

= ARTIVIST

FRANCESCA PAGE

A PERSON WHO USES THEIR ART TO CREATE POSITIVE CHANGE IN SOCIETY

Do you ever listen to music when painting?

Yes all the time, it really helps me get in the ‘zone’ and get my creative juices flowing. If I am not listening to music, I am probably watching blue planet.

Where do your ideas for an illustration come from?

They come from the heart and my passions. Passion is key to my creativity.

What projects or themes would you like to work on in the future?

I am currently planning a project on coral bleaching. I am at the stage of observing and researching about coral reefs. Research is key to my work. My twin sister is currently doing a PHD in coral bleaching and I find her research inspiring and fascinating. I would love to bring her findings to light through art. The one thing I am realising is that corals are extremely hard to draw, but I am determined to get it right! Hope to be showing more about this project soon. *13

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FRANCESCA PAGE

â–˛ TREE OF LIFE

What’s the meaning behind the tree ring image?

Tree's are so vital to the eco system, they help cool down the Earth's temperature and renew our air supply by absorbing carbon dioxide and producing oxygen. They provide life, shelter and food for everyone - big and small. They help fertilise and give structure to the soils around them.

Forests cover 30% of the earths surface and it is estimated that within 100 years there will be no rainforest left!

In this illustration I wanted to illustrate how trees bring life to our planet and how important they are to the eco system!

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FRANCESCA PAGE

Explain more about the 200 sharks project?

The 200 sharks project evolved from the dissertation in my last year at university. I researched how visual communication can have a positive impact on the environment, this lead me to combining my love for diving and the ocean with my art to create, ’90 seconds catch’. A 1 meter by 2 meter watercolour and ink a painting depicting 300 sharks to represent how many are lost to man. After I graduated I new that this project wasn’t over and I had only just begun a possible lifetime project. I started the 200 sharks a few months ago; my aim was to illustrate 200 different types of shark to represent the beauty and diversity of the species. To engage more people about how incredible sharks are and to also highlight how important they are to not only the oceans eco-system but to life on earth! As Sylvia Earle said, ‘No blue, No green.’ I chose 200 as that is how many sharks are estimated to be lost every 60 seconds. I am currently on my 8th shark and I have really enjoyed working with photographers and collaborating with some awesome people to get the message out there. I want to create an army of shark lovers, create a shark revolution!

FRANCESCAPAGEART.COM FRANCESCAAPAGE

▲ WHITE TIP REEF SHARK

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Butterfly

PEA FLOWER WORDS STEVEN NICOLAIDES DRINK PHOTOS JASON SPOOR

This vine from of the legume family, native to South East Asia goes by many common names - Asian pigeon wings, bluebell vine, blue pea, butterfly pea, cordofan pea but the most intriguing is the latin name - Clitoria ternatea, yes you did read that correctly. So called due to its flowers resemblance to human female genitalia.

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Butterfly pea flower’s striking blue colour makes it popular in Asia where it’s used as a natural food colouring. Adding a few dried butterfly pea flowers in a pot of boiling rice will turn the rice a vibrant shade of blue. In Thailand the flowers are used as the basis for a blue hot or cold tea. Since the flowers themselves don’t have much flavour, the tea is usually brewed with lemongrass and green tea. As if the amazing blue colour isn’t enough, adding some lemon juice causes the colour to turn purple within seconds!

SENSUAL I-TEA To my mind something that looks this sensual must know a thing or two about pleasure. As I’m quite sensitive to foods, herbs and energy in general I thought I’d make a good candidate to investigate if there are any human affects. I took more than what’s usually required to make a blue coloured tea - around 25 flowers rather than 3 - 5. Simply boiled in water for a few minutes then strained to make a tea. This is not something I’m recommending you try at home as I am not a doctor or medical professional, this is merely my story. Within a few minutes I experienced a tingling sensation in my lower body located mostly in my legs and feet. It felt like a blunter version of ‘pins and needles’- from the underside of the skin rather than the surface.

It wasn’t in anyway painful but not a sensation I would normally encounter. A quick Google search revealed butterfly pea acts on the nervous system.

I had a meeting in town planned for an hour later,

since I felt mentally at peace and had no other symptoms I saw no reason to cancel. By the time I reached the train station (20-30 minutes later) I started to feel good….really good. I focused my attention inside my body to sense what was going on. Emanating deep behind my abdominal area I could feel a swell of pleasure building up in a gentle wave like sensation. I intuitively knew if I focused on it I could get it to build in intensity. This wasn’t necessarily sexual pleasure but more a feeling of joy mixed with bliss (although a woman experiencing this perhaps may interpret the sensation in a different way - this is a male perspective).

Despite the train being its usual smelly, dirty and overcrowded self I was in a state of heavenly peace.

In my minds eye, my artistic imagination was kindled and I enjoyed visions of deep oceanic blues, flowing silk and a human interpretation of what the plant consciousness looked like to me - a smiley happy woman with very pale white skin and pitch black long straight hair. When I arrived at my destination I was feeling extremely relaxed, and positive, almost sedated but still lucid and alert for about an hour.

Meditators, athletes and yoga practitioners would know this state well. It’s similar to the endorphin high we feel after a long practice session.

BLUE MOON My second exploration into the affects of butterfly pea flowers came on the rare super blue blood moon on January 31st 2018. This time I was more sensible and I meditated in total darkness in my room after taking the tea. Sensory deprivation *13

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BUTTERFLY PEA FLOWER

3rd Eye

y m e h c l A

ADDING LEMON JUICE TO BUTTERFLY PEA FLOWER ALTERS ITS pH VALUE WHICH IS VISIBLE AS A CHANGE IN COLOUR FROM BLUE TO PURPLE. IN AYURVEDIC MEDICINE BUTTERFLY PEA FLOWER IS USED FOR ITS MEMORY ENHANCING AND SEDATIVE PROPERTIES. THE COLOURS BLUE, INDIGO AND PURPLE RESONATE WITH THE TOP 3 CHAKRAS OF THE HUMAN BEING THROAT, THIRD EYE AND CROWN.

Sensuality Insight

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y o J f o Waves

BUTTERFLY PEA FLOWER

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BUTTERFLY PEA FLOWER

Yin & Yang Bliss Kundalini

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Surrender

BUTTERFLY PEA FLOWER

“ I FELT A MILD EUPHORIA AS IF I WAS A WHALE SWIMMING IN A DEEP BLUE OCEAN OF BLISS”

is one of the best ways to naturally stimulate visions in the third eye. I’ve been practicing this way of meditating regularly for seven years now and I find it makes it easier to connect with the consciousness of nature. During this meditation I saw the consciousness (spirit) of the plant again showing herself as a smiley happy woman with black hair that glistened with a bright white shine, like light on crude oil. She was very clear to draw attention to this, to the point of flinging her head like a model in a shampoo commercial. I also saw a vision of a clear lapis blue night sky covered in stars. Overlaid onto the sky was a mocha skinned couple embraced in a kiss. The white sparkle on their large afro hair styles blending into the sky with the millions of stars.

The white shine out of darkness imagery suggests to me that the essence of this plant helps not only in the union of masculine and feminine energies within us but also the movement of energy from the primordial source up our bodies to our heads. Similar to the Indian religious concept of Kundalini - represented by a coiled serpent at the base of the spine that then travels upwards to the crown. The duality of masculine and feminine is perfectly illustrated in the yin and yang symbol from Chinese philosophy which represents the two forces. The colour black is yin, the receiving, feminine, dark principal and the white the yang, giving, masculine, light principal. Together the 2 opposite forces intermingle and move through each other, this is represented by two dots of the opposite colour in the yin yang or as white shine in black hair of my vision. Every life form is a mixture of these forces. Even as a man you also contain feminine energy, chemically represented as estrogen. As a woman you also contain masculine energy, represented chemically as testosterone.

Each helps define and balance the other. The union of these forces of course forms something new, a child in energetic as well as physical terms.

That for me is a truer definition of the holy trinity.

OCEAN OF BLISS For my third exploration I increased the dosage to 38 flowers (After this particular experience i Intuitively felt that I personally shouldn’t exceed that amount). I laid in bed to focus on my inner world. Again l noticed a tingling sensation then around 25 minutes later waves of inner joy. As the energy moved higher up the body I reached a higher state of consciousness and felt a mild euphoria as if I was a whale swimming in a deep blue ocean of bliss. The waves were more pronounced than before but still subtle. This is a gentle herb not an overwhelming potent psychedelic. Interestingly over analysing and negative thoughts were enough to dissipate the build up of pleasure inside me and loose touch with the energy. Often higher states of consciousness and indeed daily life itself highlight habits or belief systems that are not in our best interests (whether they be conscious or in the subconscious). These blockages come up to show us where we our stopping the energy flow within ourselves. Imagine energy flow through the body like cars traveling along a road network. A programming or habit that doesn’t truly serve us is like a road block that causes the traffic to jam or divert. After surrendering to the plant mentally I eventually drifted off into a deep and relaxing sleep. If this plants energy/consciousness is about pleasure then of course it will find the things in us we need to release, so we too can experience more pleasure in life. No wonder the butterfly pea flower spirit is always happy! *13

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BUTTERFLY PEA FLOWER

E L b R A M E U BL E K A C A l L I N A V VEGAN | RAW | GLUTEN FREE RECIPE TREE (MARIA TERESA ENSEÑAT FORTEZA-REY) PHOTOS JASON SPOOR

Incredibly dramatic, magically mysterious and wonderfully indulgent. This silky smooth raw vegan cheesecake is perfect for special occasions. The vanilla flavour marries perfectly with the creaminess of the coconut and cashews. The natural blue colour from the butterfly pea flower will ensure your guests will have a memorable experience.

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BUTTERFLY PEA FLOWER

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BUTTERFLY PEA FLOWER

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BASE FOR APPROX 11 INCH CAKE

CRUST pitted medjool dates 735g

(soaked if dry)

raw activated almonds 700g

vanilla pod 1 FILLING

raw cashews 1.5kg

soaked overnight then drained

1. Soak dates if needed for 5 minutes in warm water.

2. Using a food processor make a date paste adding the seeds of a vanilla pod (Save used pod for future use such as to infuse oils/sugars/milks.)

3. Process until you have a smooth date paste. Put to one side 4. Using the food processor again (no need to clean) process the almonds until they are very finely chopped then combine the almonds with date paste to form base mixture.

5. Press down evenly in a lined cake tin (10/12 inches - spring form pan is best) and refrigerate for 15 min FILLING

coconut oil, melted 2 1/3 cups

maple syrup 2 ½ cups

1. Dry pea flowers in a dehydrator or very low oven until no moisture remains. Even packet bought predried flowers may need this. Remove green leaves remaining on flowers.

vanilla pods 2

2. Using a high powered blender make a fine powder. Set aside.

coconut cream/milk 3 cans

(full-fat organic)

butterfly pea flowers 2 cups

3. Thoroughly combine cashews, melted coconut oil, coconut milk, and maple syrup.

4. Place mixture bit by bit in a clean blender to avoid overfilling the blender. Start on low speed, then gradually increase to the highest speed. Blend until very smooth and no chunks of nuts remain. Once you have finished blending, divide the cashew cream into 3 bowls as you will make three different colours.

5. To one bowl add two thirds of pea flower powder to make your dark blue. Return to blender and blend on a low speed until colour is thoroughly combined.

6. To the second bowl add the remaining pea flower powder to make your light blue, again return to your blender until colour is thoroughly combined.

TREE (MARIA TERESA ENSEÑAT FORTEZAREY) IS A PROFESSIONAL CHEF WITH 19 YEARS EXPERIENCE IN THE HOSPITALITY INDUSTRY. FOUR YEARS AGO WHILST GOING THROUGH A TOUGH TIME IN HER LIFE WITH POOR HEALTH AND THE LOSS OF HER FATHER SHE DECIDED TO MAKE SOME MAJOR CHANGES IN HER LIFE. THAT IS WHEN SHE STARTED TO STUDY NUTRITION AND BECAME VEGAN. SHE WAS PREVIOUSLY HEAD CHEF AT NAMA ARTISAN RAW FOODS FOR 1 ½ YEARS AND CURRENTLY HEAD CHEF AT THE NEWLY LAUNCHED TELL YOUR FRIENDS IN PARSONS GREEN, LONDON BE_THE_I_BEFORE_THE_AM

7. Scrape the seeds from your vanilla pods into the third bowl of your cashew cream and blend on low speed until the seeds have distributed throughout the mixture. (Again reserve vanilla pods for future use) 8. On your ready made base place spoonfuls alternately of each mixture.

9. When about halfway through create swirls with a knife through the mixtures.

10. Again fill remaining half adding alternate spoons of mixtures 11. When full repeat the swirls again using a knife.

12. Refrigerate over night. *13

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CHRIS KILHAM IS A MEDICINE HUNTER, AUTHOR AND EDUCATOR. THE FOUNDER OF MEDICINE HUNTER INC. CHRIS HAS APPEARED ON OVER 1500 RADIO PROGRAMS AND MORE THAN 500 TV PROGRAMS WORLDWIDE. MEDICINEHUNTER.COM

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On tour with the

medicine hunter WORDS ALISON JANE REID ETHICAL-HEDONIST.COM

Provenance was the food buzz-word for naughties, as various scandals from horse meat to chicken welfare hit the headlines. It seems we are all finally becoming curious about the sources of the food stocked on supermarket shelves, concerned about the quality of ingredients, animal welfare, the environment, equal pay and manufacturing processes when making choices.

And it’s not just food that’s entered our consciousness, it’s food supplements too. Fans of complementary medicine are demanding transparency, ethics and honesty from producers – wanting to feel more connected with the origins of the ingredients, especially in regards to herbal remedies. Step forward the Medicine Hunter.

Ethical Hedonist, Alison Jane Reid interviewed with Chris Kilham, aka The Medicine Hunter, the ‘Indiana Jones meets David Attenborough’ of the plant world.

How would I describe my interviewee? Perhaps a green James Bond and champion for nature and the exciting idea that food really can be our medicine, as Hippocrates declared 400 years BC. Somehow, through the mists of time, and being too enthralled with our own ingenuity, we simply forgot how, until plants became sexy again thanks to the extraordinary influence of JK Rowling, Al Gore and Leonardo Di Caprio and our great naturalists and adventurers who have done so much to reignite our interest in the natural world. *13

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SWIMMING WITH THE DOLPHINS OF ATLANTIS

IS HE MERLIN RE-INCARNATED FOR A TROUBLED, NEW ECO AGE?

That’s where Kilham comes in. For the Medicine Hunter has roamed the earth, just like Attenborough, dodging bullets, pirates, almost dying from malaria, taking hallucinogenics and learning to fire walk, all in the quest to bring us the remarkable, true stories behind the plants, herbs, flowers and roots, that have formed the basis of medicine on earth for thousands of years.

Kilham grew up in the 60s, and he is definitely a product of that revolutionary age, “Herbs will blow your mind,” he declares, but in truth he seems ageless to me, and like Attenborough he has a huge following amongst millenials who look upon them as wise elders on a broken planet.

He was 15-years-old when he went on a school trip to the jungle in Puerto Rico, to do voluntary work, and help paint a church, which would change his life forever.

“I got there, took a look around and said to myself ‘I just want to be in places like this for the rest of my life’. So that was a big ‘Aha’ moment for me. A couple of years later, I became interested in herbs, about which I knew absolutely nothing, but I developed this fantasy that somehow I could get companies or somebody to sponsor me so I could do what I wanted to do, which was basically travel the world to exotic places and investigate herbs.”

By the time he reached his 20s, like many of his contemporaries, he adopted the idea that natural things were better. “I was the one among my 60

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friends who learned to cook brown rice, properly.

Then, one day, I wound up meeting a herbalist who was taking a group of people on an herb walk and I went with him and that was a big mind-blower that the weeds in the fields could be medicinal plants.”

Each of these experiences eventually led the young Kilham to work in the natural health sector. “Early on, I started working in natural foods stores and co-ops doing anything: building shelves, driving trucks, unloading tractor trailers of grains, stocking juices on the shelves and as herbal products started to emerge from different companies, I learned about them and some people would give seminars which I would attend. I didn’t have any intrinsic confidence in pharmaceuticals.

They seemed like a marketing gimmick to me. So, it was a whole combination of factors that came together to ignite my interest in medicinal plants and herbs.”

Is he Merlin re-incarnated for a troubled, new eco age? Reader, he certainly looks the part.

Kilham is lean and commandingly tall, with Game of Thrones, warrior good looks, a powerful voice and

“THAT WAS A BIG MINDBLOWER THAT THE WEEDS IN THE FIELDS COULD BE MEDICINAL PLANTS.” the kind of luxuriant leonine mane of sylvan-black curly hair, which must lead the follicle challenged male to declare, ‘I’ll have what he’s having’.

But most compellingly, Kilham makes herbs and the fantastic world of plants sexy, period. Who wouldn’t want to eat herbs that can turbo charge

SWIMMING WITH THE DOLPHINS OF ATLANTIS

your libido or deliver boundless energy at the end of the daily commute? By the way maca is the go to herb for that. Just don’t go mad counsels Chris, ‘it’s potent stuff’. What really makes Kilham a thought leader is his profound knowledge and eloquence for his subject. He is a walking, talking Culpepper for the 21st century, with the same passion for justice and equality. When he talks about the compounds in turmeric or milk thistle, it is all firmly rooted in science based evidence and traditional medicine - the ancient elixirs rediscovered for a troubled, stressed out world.

By following this quest, he has helped to galvanise and reconnect millions of people around the world to the power of nature and its treasures to heal, rejuvenate, nourish and protect us, if we would only open our eyes and use all our senses to appreciate, taste and celebrate nature’s medicinal larder.

Kilham quickly lays to the rest the old idea, that embracing herbs is just for new age hippy types. He says: “Modern herbalism is firmly rooted in science, and peer review studies. We have all the evidence in front of us that herbs are effective for a wide range of conditions, and without side effects.”

So, plant medicine is officially cool; with plantscience startups heralded as one of the fastest growing health sectors.

Given this renaissance in plant medicine, Kilham would also like us to do more to help and support the small subsistence farmers and producers who produce these prized wonder herbs. “Our herbs are too cheap. People think nothing of paying £3 or £4 for a latte in a coffee shop, which has little nutritional value. The same should apply to our daily herbs. Many families who grow herbs live in absolute poverty. There is no healing, when the farmer who grows the herbs can’t feed his family or send his children to school. Look for ethical brands, sustainable, organic and fair-trade herbs.”

Chris Kilham is one of those rare people – an extraordinarily charismatic gentleman adventurer,

with the humanity and intelligence of a 21st century Culpepper mixed with a dash of Robin Hood. A twinkling warrior for the natural world, alerting us to wake up to the critical importance of nature, the wisdom of indigenous people and the super powers of plants without harmful side effects.

He has explored the Amazon, turned us on to the regenerative powers of turmeric, maca, saffron, ashwagandha, milk thistle and rhodiola. Why? Because he has been on a life-long quest to revive our understanding about herbs, perhaps, before it is too late.

After years of working in health food stores, Kilham garnered his first opportunity to go exploring. “A company approached me to go and research kava in the South Pacific and that was it. I came back to interviews for The Wall Street Journal and ABC News and from that moment on, I never looked back.”

“MODERN HERBALISM IS FIRMLY ROOTED IN SCIENCE, AND PEER REVIEW STUDIES. WE HAVE ALL THE EVIDENCE IN FRONT OF US THAT HERBS ARE EFFECTIVE FOR A WIDE RANGE OF CONDITIONS, AND WITHOUT SIDE EFFECTS.” Spend a few minutes or a few hours in Kilham’s company, listening to his eloquent ideas about how to get Mother Nature into our pantries, and I guarantee you will want to transform the way you cook and take care of your mind and body forever.

By embracing a multi-coloured pharmacopeia of herbs, plants, flowers and roots, including the herbs which are creating a stir in science now.

Notably, these include: maca, which Kilham likes to put into his daily smoothie, for energy, super nutrition and endurance; coffee, for its protective *13

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ON TOUR WITH THE MEDICINE HUNTER

properties, which he declares is ‘awesome’; green tea, which he drinks every day and turmeric, which he says we need to treat more like the Indian housewife does, and ‘cook with it every single day’ to gain the protective, anti-inflammatory and pain relieving benefits.

While Kilham clearly knows his subject, he is modest, and says that the real experts are the native people he has met on his global odyssey. “If I go to Siberia, it’s the local people who really know the herbs and know how to use them. And when I go to Africa, Morocco or the South Pacific, it’s the same thing. I learn from them. If you’re barefoot, I’m barefoot. If you go to the waterfall, I go to the waterfall.”

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Turmeric

“WELL, I’VE LOVED SWIMMING IN THE ATLANTIC SINCE I WAS A BOY, AND NOW I CAN STAY IN THE WATER TWICE AS LONG” As a result, he has had extraordinary experiences most of us only get to experience through films or in books. Notably, Kilham has been made a chief and held a diplomatic post for three years in the South Pacific. “By being willing to participate fully, which I love,” he says, “People open up, and it leads to discoveries you have never thought of. It has been a marvellous way of discovering new botanicals and establishing environmentally friendly trade, making friends all around the world and having experiences you just can’t have as a tourist.”

Then he pauses, and says he doesn’t want to romanticise the picture. “We live in a rapidly changing world. While there is growing interest in native people and their fragile eco systems, the forces that oppose them are huge. That’s petroleum companies, mining companies, people who want to clear forests for livestock production, it’s endless.”

While he acknowledges that some efforts to protect threatened eco systems have been very successful, he suggests that it is still a David and Goliath situation.

“Yes, I would say that in some cases, that the effort to make a difference proves very successful.

And in many cases, the opposing forces are so gigantic and well-funded, greedy violent and destructive, that its pretty hard to protect them so it’s not a rosy picture.”

Are you hopeful?

“I’m always hopeful. Proceed as though you can make a difference. Sometimes it works, sometimes it doesn’t. But if I don’t proceed as though I can make a difference, then there’s no point in going out to these places at all.”

Finally, as a parting shot, I ask him how herbs have made a difference to his own life, he says, “Well, I’ve loved swimming in the Atlantic since I was a boy, and now I can stay in the water twice as long” – what better advertisement can there be for a life less ordinary, inspired by the magical kingdom of plants?

ON TOUR WITH THE MEDICINE HUNTER

Saffron

Chris Kilham was interviewed in the UK during a Viridian Nutrition professional lecture tour, training specialist health food stores on the provenance of botanical ingredients.

Viridian Nutrition has just named the spice Saffron as it’s Ingredient of the Year for 2018.

Experts at Viridian Nutrition have forecast the vibrant-red spice, known for being more expensive than gold, to be significant in the world of health in the year ahead. Saffron, which comes from the stigmas of the delicate Crocus sativus flower, has a long history in traditional healing and as a culinary spice.

Cultivation and use of saffron dates back more than 3,500 years, in both Roman and Egyptian texts where it was used in cooking, dyes, cosmetics and as a natural preservative.

In modern times, its health properties have attracted considerable scientific interest. Chief among them are studies on its uplifting and antidepressant activity, trials on relieving symptoms of premenstrual syndrome and research into enhancing cognitive ability.

Crocus sativus is native to Southwest Asia, but the most-prized saffron is cultivated in Iran. The flowers usually produce three stigmas which are gently hand-harvested in October. It is this labour-

intensive harvest that is responsible for its costly reputation. Indeed, weight-for-weight, saffron is more expensive than gold. Interestingly though, the recommended intake as a food supplement is a purse-friendly 30mg daily.

A number of experts have commented on the studies on the spice. Viridian Nutrition’s Head Nutritionist Aimée Benbow, said: “A key part of my role is nurturing our relationships with growers and extractors, and reviewing latest research around the world on the properties of botanicals and nutrients in human health. A sleeping giant in the field of beneficial botanicals is saffron, with a persuasive body of research and the potential to bring enormous benefit to the health of people.”

Medicine Hunter Chris Kilham added: “Saffron costs more per weight than solid gold. There’s a good reason that saffron is so expensive, besides the fact that it’s so hard to harvest, it is super beneficial for health. We know that Saffron has been used for centuries for cardiovascular health and also to help to banish mild to moderate depression, but recent science also shows that saffron is also very beneficial in cases of early stages Alzheimer’s.”

YOU CAN WATCH THE FILMED INTERVIEWS OF CHRIS AND AIMÉE BY SEARCHING FOR VIRIDIANTV ON YOUTUBE.COM FINDHEALTHSTORE.COM *13

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Matcha made in

Heaven

ks . t drin s e r anies u p p s ' d l m r o o w tc One of the pures s ' d l r wo one of the h t i w d e r i a p ng arspri e l C f o n so Maria Daw ... matcha f o p u c over a tells us more ES

EN NICOLAID

WORDS STEV

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MATCHA MADE IN HEAVEN

“CHOOSING ORGANIC FOR MATCHA IS VITAL. IF YOU CAN’T CHOOSE ORGANIC FOR EVERYTHING MAKE SURE YOUR MATCHA IS ORGANIC.” If there’s one constant ingredient fueling our creativity behind the scenes at Lúcuma magazine, it’s our love of matcha.

Energising our thoughts and powering us through the day, we never tire of its contrasts - a delicate yet sharp flavour, with both an invigorating and calming effect on the mind and body.

Matcha interest outside of Japan has accelerated over the last five years, especially for those seeking alternatives to coffee. Matcha first made its debut in London as a latte (matcha powder mixed with hot milk and water). Spotted in trendy vegan restaurants and juice bars, its iconic bright green colour slowly took over Instagram as a popular additive in desserts, from sweet and savory cakes to soft serve ice cream. No longer can the trendy holein-the wall cafes claim ownership over the matcha hype as even mainstream restaurants and chains now offer their own version of Matcha teas and lattes, using anything from a non-organic lower grade powder to the prime ceremonial quality.

However, not all matcha is created equally. “We have this running joke in our office,” Maria Dawson daughter of Christopher Dawson (founder of Clearspring), explained, “Everyone is talking about how matcha is a super powerhouse of antioxidants, but if you’re not careful and choose low quality non-organic matcha you could actually be drinking a pesticide cocktail.” Asserting the value of going organic, she elaborated, “Matcha is made only from the fresh young tender leaves of the tea bush Camellia Sinensis. Because it’s the youngest leaf, it’s the most succulent and tasty - so all the bugs want it! This means they have to spray [pesticides] even more to keep it under control in the final few weeks and days of the harvest time. So, choosing organic for matcha is vital. If you can’t choose 66

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organic for everything, make sure your matcha is organic.”

Organic matcha has even more benefits. Unlike other teas, it is made from 100% ground leaves and then mixed with hot water, allowing you to ingest the entire leaf not just flavour from diluted tea leaves. If your matcha is heavily sprayed with chemicals, however, this is not ideal for your body.

Specialising in Japanese foods, Clearspring is one of the UK’s pioneering organic produce brands who have brought us quality products grown to their high standards for 25 years. In fact, as I was catching up with Maria Dawson at a celebratory Clearspring superclub dinner by chef Jay Morjaria at Whole Foods Market in Kensington, Maria wasn’t seated at the head of the table eating, she was actually in the kitchen helping plate the food with her mother. “Doing it ourselves makes it our own,” Maria explains, “I think the more love you put in the food, the more that comes across. I know it sounds ‘cheesy’ but we believe in that. Quite often we always say: Why do we put ourselves through so much stress? But we still end up doing it... and we love it. There’s an event every September called Japan Matsuri in Trafalgar Square, and it’s a great opportunity for us to have fun and to cook for the public. We cook up fresh miso soups, noodles, matcha teas and my mum is there all day and she’s 64 now.” Tonight’s superclub is the fourth Clearspring event in five days at Whole Foods Market and I’ve seen Maria, her siblings and other senior staff members all pulling their weight and working hard together as a team. What an inspiration to witness their work ethic, authenticity and passion about what they do. Where do they get their energy? Maybe it’s the matcha. Maria smiles as she explains her daily tea regime, which she orders based on caffeine content and the effects of the tea. “I like to have a matcha in the morning.

If I need it: A sencha (green tea) at lunchtime.

SWIMMING WITH THE DOLPHINS OF ATLANTIS MATCHA MADE IN HEAVEN

n

Maria Dawso

G EARSPRIN

R AT CL DIRECTO

Then, I’ll move on to genmaicha (brown rice green tea) for my 3 o’ clock cuppa. Then I might have a hojicha (roasted green tea) at dinner time around 6pm and our kukicha (roasted green tea twigs) at bedtime (the lowest caffeine content). For me, hojicha and kukicha are very good digestive teas.

Often in traditional Japanese meals you’ll have

“CLEARSPRING IS A FAMILY BUSINESS AND WHEN YOU WORK FOR CLEARSPRING YOU JOIN THE FAMILY” the tea at the end.” So matcha may be the secret behind her energy levels after all (on top of being plant based). Ultimately, I think she derives her energy from her passion, which is at the heart of Clearspring’s mission: Supporting energy and drive that comes naturally when we do something we love, especially if it’s a cause that benefits humanity and the planet. This infectious positivity spills over into their West London headquarters large kitchen and eating area where everyone is

CLEARSPRING'S TEA IS GROWN HIGH IN THE HILLS OF UJI, KYOTO A REGION RENOWNED FOR PRODUCING THE BEST JAPANESE TEA. ACCESSIBLE ONLY ON FOOT, THIS REMOTE AREA IS UNPOLLUTED AND RICH IN FRIENDLY BUGS SUCH AS SPIDERS, LADYBIRDS, PRAYING MANTIS AND DRAGONFLIES TO KEEP THE PESTS UNDER CONTROL WITHOUT THE NEED FOR CHEMICALS.

welcome to cook, experiment and eat together.

Maria explained she wants people to work in a happy environment because we spend more time with our colleagues every day than our own friends or family, “Clearspring is a family business and when you work for Clearspring you join the family.” “I want my team to think on a Monday morning: Yes, I’m going back to work! As an owner of company, I think that’s the goal that you want.

You want your staff to be inspired, to want to be here, and to believe in the same things. We want our customers to be part of it, as well. We want people to be as enthusiastic about our products as we are.” With all this desire and passion for one’s work, is there a danger of working too hard? “It can be challenging and sometimes you do have to consciously step back to get the work-life balance right. We need to consciously tell ourselves to stop.

It could be a Friday night at home with my husband (who also works for Clearspring) and as we’re enjoying a glass of wine or sake we could get into a discussion about work. Or sometimes my sister Lisa can text me at 1am about a new idea.” It also seems Maria’s father Christopher, now 64 years old, still has an abundance of energy and passion for *13

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MATCHA MADE IN HEAVEN

“THEIR ANCIENT FARMING APPROACH IS A WONDERFUL EXAMPLE OF WORKING WITH NATURE RATHER THAN AGAINST IT”

CLEARSPRING'S MATCHA IS GROUND WITH A GRANITE STONE MORTAR. IT TAKES 1 HOUR TO PRODUCE 40G OF POWDER. GRINDING THE LEAVES IS A SLOW PROCESS, BECAUSE THE MILL STONES MUST NOT GET TOO WARM. IF THEY DO THEY'LL BURN THE LEAVES AND THE TEA WOULD BE RUINED.

Maria Dawso

n

Juro Okuda TER

TEA MAS

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the company he founded 25 years ago. “I’ve been trying to slow him down”, Maria said, “But I can’t.

He’s a true workaholic. By Monday, I could have 20 emails from him on various subjects. I remember on one family holiday laying on the beach and he turned around and said, ‘So, what’s your vision for the next five years?’ And I’m just laying there in my bikini thinking about the glass of Prosecco I’m going to have later!” The connection between passion for doing what you love and focusing on your dreams is present in the overall ceremony of drinking matcha. Taking time to enjoy matcha provides us peace, serenity and the opportunity to reflect and discover what dreams await us at the bottom of our cup. Not unlike the dream Christopher Dawson had 25 years ago to bring the world sustainably produced organic foods. The graceful energising effect of matcha then helps us bring our dream into reality whilst supporting and comforting us as we devote ourselves to our labour of love.

COFFEE v MATCHA If coffee was the drink of the 20th century, matcha could be the drink of the 21st. Matcha’s stimulating effect is far smoother than coffee and crucially avoids the caffeine jitters and crash. This is partly due to the lower caffeine content than coffee, but also thanks to an amino acid within matcha called L-Theanine which helps your body process caffeine differently and create a state of both calm and focus. Inspired by these unique attributes 900 years ago, Japanese monks drew upon matcha to aid their meditative practice.

So, it looks like it’s - game, set and ‘matcha’!

Cheers to our delicate yet invigorating green drink whose origins may have begun in the temples of Kyoto, but whose adoration spreads every day to more corners of the world.

CLEARSPRING MATCHA Clearspring’s matcha comes from a tea garden in the hills of Uji, Kyoto. Accessible only by foot and surrounded by woodland to protect the organic integrity of the garden, this haven is unspoilt. The only sign of the outside world is a tiny village of matcha tea masters who live here. Their presence is essential. Once new leaves emerge, they cover the bush to grow in the shade for as long as possible. Shade boosts chlorophyll, L-Theanine and caffeine levels in the leaves, which create the unique flavour and benefits of matcha we love.

When the tea master decides it’s time to harvest the leaves, they’re carefully picked by hand and protected from direct sunlight as this can affect the flavour. Clearspring has been working with the same tea growing family for three generations now and regularly visit and communicate - not just as work colleagues but also as friends. Their ancient farming approach is a wonderful example of working with nature rather than against it.

To protect the soil’s vitality, for example, it is repeatedly applied with compost made from tea clippings and dried leaves. When combined with regular mulching, this helps control weed growth and maintain soil moisture. Most tea farmers spray their plants with pesticides and herbicides 15-20 times a year. Clearspring’s tea bushes thrive without any chemical inputs. The yields may be lower than average but their plants have far less mould and blight. Amazingly, they even remain productive for up to 40 years - twice as long as the typical tea bush treated with chemicals. After the leaves are dried and the stems have been removed, they are ground in a granite mortar. Keeping the mortar at a slow rate is essential to avoid burning the leaves. It takes one hour of grinding to produce 40g of Clearspring ceremonial and premium grade matcha... something to ponder the next time you take a moment to enjoy a cup of matcha.

“GAME, SET AND ‘MATCHA’” *13

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' S U O I C I EL D O A S I H H C S T A M

MATCHA MADE IN HEAVEN

E K A B NO BROWNIES' '

VEGAN | RAW | GLUTEN FREE RECIPE & PHOTO SARA KIYO POPOWA 70

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MATCHA MADE IN HEAVEN

Matcha is one of my favourite foods! I love its flavour and colour as well as its subtly uplifting effect. It tastes amazing in sweets so here I've used it as I would cacao to make indulgent little brownie bites. The oats give creaminess and make the bites lighter, rice malt syrup adds a slight chewiness and miso rounds everything off beautifully. Just as good popped into your bag or lunch box to keep you going, or with a cup of tea.

MAKES ABOUT 18 X 3 CM SQUARE PIECES KEEPS UP TO 2 WEEKS IN FRIDGE

BASE

cashews 50g

almonds 50g

rolled oats 50g

Clearspring raw coconut oil 1 tbsp

Clearspring rice malt syrup 3 tbsp

Clearspring matcha powder 1 tbsp

Clearspring brown rice miso 1 tsp COATING

vegan white chocolate ¼ bar (20g) (I used iChoc)

Clearspring raw coconut oil ½ tbsp

Clearspring matcha powder ½ tsp

1. Blend the nuts and oats to a course flour in a food processor or blender. Add the remaining ingredients and process until the mixture looks moist and just starts lumping together.

Line a small tray with baking paper – a regular bread tin works well. Squish the mixture into the tin to form an even base.

SARA KIYO POPOWA (SHISO DELICIOUS), IS ON A MISSION TO INSPIRE APPRECIATION AND SIMPLICITY ON EVERY LEVEL OF LIFE. SHE IS KNOWN FOR HER COLOURFUL, NUTRITIOUS AND PLANT-CELEBRATING APPROACH TO BENTO LUNCH BOXES AS @SHISODELICIOUS ON INSTAGRAM. HER FIRST COOK BOOK WILL BE PUBLISHED IN AUTUMN 2018 BY KYLE BOOKS. SHISODELICIOUS.COM

2. Melt the white chocolate and oil. You can do this in a small heatproof bowl placed over a pot of simmering water, or use a microwave. Spread half of the chocolate evenly over the base.

Using a fork, whisk matcha into the remaining chocolate and drizzle it over the base. Drag a toothpick between the white and green to create patterns.

3. Let firm up in fridge. Cut in squares (or triangles as in the image) using a big sharp knife. For neatest results, pour hot water on the knife before cutting, and wipe knife between cuts. Store in an airtight container in the fridge.

BENTOPARTY *13

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PLANTASTIC DAY TRIP

OLIVER’S

WHOLEFOOD STORE

KEW GARDENS WORDS MARLEY ANDERSSON

Getting off the District line train at Kew Gardens station and walking on to the street is a bit like stepping into the past.

Kew village, has a lovely feel to it. One of the first things that strikes you is the large number of independent stores trading there.

A shoe shop, book shop, hairdressers, coffee shop, flower shop, pub, a couple of nice restaurants and of course the jewel in the crown, Oliver’s Wholefood Store, truly this is village life with benefits!

The first time you spy Oliver’s you will be struck at how different it looks from any other health food store and how it stands out with its prominent double front. Hanging baskets adorn the front of this, almost hobbit shaped store, and a bike liveried in Oliver’s logo and colours brims with exotic plants from the front basket giving a clue to the proximity of the store to the UNESCO World heritage site, Kew Gardens, a modern wonder of the world.

Stepping inside Oliver’s is like entering a proverbial Aladdin’s cave. A well-stocked store overflowing with everything you expect to find in a typical health food store and then some. Walking round you are struck by how the curves and shapes 72

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of the outside are drawn in, to create curvy shelves, soft corners and rounded gondolas that almost pull you round the store taking you into every nook and cranny. Stop for a second and look up! The ceiling also reflects the round soft curves of the store front and shelves. Skylights allow a generous amount of natural light to bathe and energise the store thereby cutting the need of too many electric lights.

This is a store that is all about energy, saving it and reflecting it. A store very much aware of its ethical and green credentials, strings of paper bags hang over the vast array of fruit and veg, inviting you buy, and no plastic in site! An Ecover refill station at the back of the store encourages customers to bring back their empty containers to top them up.

How crisp is that apple? How sweet are the dates? How juicy the orange? Only one way to find out – have a taste! It is not only the fruit and veg, I was encouraged to sample some corn chips and to help myself to a Yogi tea and all within the first couple of metres into the store!

It wasn’t just that everyone working there is knowledgeable, they are also very proud of the store and the service they offer. A huge amount of fresh takeaway food, vegan pizzas, organic vegan wines with no or low sulphites, fresh deserts, chocolates, sourdough bread, amazing soups, juices and so much more.

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OLIVER’S WHOLEFOOD STORE KEW GARDENS

YOU’LL FIND ONE OF LONDON’S WIDEST SELECTIONS OF PACKAGING FREE ORGANIC FRUIT & VEG AT OLIVER’S WHOLEFOOD STORE. EVERYTHING FROM SUCCULENT MEDJOOL DATES TO TANGY KUMQUATS 74

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SWIMMING WITH THE DOLPHINS OF ATLANTIS

AFTER SAVOURING THE PLANT BASED SNACKS AT OLIVER’S ENJOY THE FINEST COLLECTION OF PLANT SPECIES IN THE WORLD AT KEW GARDENS, JUST A SHORT STROLL AWAY The Princess of Wales Conservatory at Kew Gardens © RBG Kew

Having mentally planned my next week of meals I reach the supplement section and was immediately struck by the range of vitamins on offer along with herbs and other natural remedies and an impressive array of natural skincare, cosmetics and a proper section for the guys too!

Oliver’s has been a part of Kew village for almost 30 years, doubling in size twice and being a focal part of the community. An award-winning store delivering consistently fantastic service, cutting edge on trend products and a great place to hang out.

I was surprised at how vegan friendly Kew was, I had a coffee in the morning at Caffe Torelli and was offered a choice of Mylks, lunch was at The Fullers Pub, next to the Station, The Tap On The Line. The menu had vegan choices and the friendly staff said

that anything marked vegetarian could be made vegan. And for dessert? Try the delicious vegan cakes at The Kew Greenhouse Cafe.

Once you are ready to leave the village, make sure you give yourself plenty of time to explore the incredible Royal Botanic Gardens, Kew (kew.org) - just 5 minutes walk away. See if you can spot one of the six cacao trees (chocolate trees) in the Palm house and Princess of Wales Conservatory.

After my visit to the gardens it was back to the station for the train home, should I stop off at Pizza Express for a vegan pizza, pop into Tesco for a Wicked Kitchen Ready meal or back into Oliver’s (they are open till 8.30 every evening) for a One Planet Pizza to take Home? It is such a lovely feeling to have so many choices all within a minutes’ walk. *13

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LINDSEY PROWSE SAVOURING THE MATCHA BLISS 76

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“I COULD FEEL ITS ROUGHNESS AND ITS TINY CRACKS AS I CRADLED THE CUP. CERAMICS LIKE THIS SYMBOLIZE THE IMPORTANCE OF WABI, THE CELEBRATION OF NATURAL SPONTANEITY AND FINDING BEAUTY IN IMPERFECTION”

more

MATCHA, please...

CONFESSIONS OF A MATCHAHOLIC WORDS LINDSEY PROWSE BITEMEGLUTEN

PHOTOS STEVEN NICOLAIDES

Most people move to cities because they found love, a budding job or an enticing Erasmus program. Me? I found matcha.

After a few years in Paris battling mysterious allergies which left me feeling swollen, sluggish and tired, I began to think that I’d never be able to eat a snack without inevitable waves of respiratory trouble or foggy thinking.

Parisian pleasures like sipping espresso and nibbling on doughy baguettes were no longer tolerated by my body. Even my dating profile warned of avant-garde dinner orders: “Allergic to Everything But Your Company”.

After barreling into London for a wedding, a close friend asked me to meet at Bodyism, a trendy wellness cafe in London. On the menu?

“Matcha latte”: A vibrant emerald powder full of antioxidants, whisked into a light froth and mixed with sweet coconut, almond or rice milk. One taste felt like striking a match. Igniting raw and focused energy I hadn’t experienced in years, my

eyes felt brighter, my mind more alert, and my body more buzzed. Over time, this smooth green elixir became part of my morning ritual. Swelling went down (even my rings became looser), my modest 20 minute runs became marathons, foggy-thinking cleared into laser-like focus. I felt like Wonder Woman.

But why? Across the channel while I was tearfully bidding caffeine goodbye, London had been gearing up for a revolution. When 2018 rolled in, vegans began to make a more public debut.

Challenging the commercial space with ethical eating codes and an impressive footprint (carbon free, of course), they came with a message: How to live with a local and global mindsight. I had heard of planet integrity (I was living in Paris post climate agreement, after all), but to see vegan alternatives taking over shelves in grocery stores like Tesco and Waitrose, it was clear that something was happening, and I was becoming part of it - one matcha at a time.

What was matcha? Where did its super powers come from? I needed to get to the bottom of it all.

And for that, I went to an expert.

Keiko Uchida greeted me with a warm smile at the door in her studio at Ladbroke Grove. Vibrant colours, fabrics and designs were draped all around *13

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SWIMMING WITH THE DOLPHINS OF ATLANTIS

“EACH MOVEMENT IS BEAUTIFUL. THOUGH I’VE BEEN DOING THE SAME PROCEDURE FOR 30 YEARS, I AM ALWAYS WORKING TO IMPROVE” KEIKO UCHIDA

“EACH SIP BRINGS AN OPPORTUNITY FOR CONTEMPLATION, APPRECIATION FOR IMPERFECTION, AND A REMINDER THAT EVERY MOMENT IN LIFE IS CHERISHABLE” the walls, resembling a zen warehouse and I felt as if I’d been temporarily withdrawn from the world.

Keiko hails from Japan and her tea ceremony expertise is derived heavily from childhood influence. Her mother was a renowned kimono stylist among Tokyo’s elite and her late grandfather and father celebrated tearoom designers.

Matcha used to be one of Japan’s best-kept secrets. However, its popularity today has never been more widespread. In the late 1180s, influential Buddhist monk Eisai Myoan became smitten with its medicinal powers on a trip to China. Devoting his life to writing and teaching both zen and matcha, its popularity spread to Japan and has 78

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become the delicious green ceremonial delicacy we savour today. Chanoyu or the tea ceremony, Keiko explained as we sat in front of a selection of premium and ceremonial grades of matcha, emerged in the 16th century. Professional tea masters like Sen No Rikyu developed it into a highly choreographed ritual that drew on art forms, including ceramics, design, calligraphy, flower arrangement, and gardening.

Usually in an intimate setting with choreographed procedures, the preparation and drinking of matcha is like a meditative dance. With a spoon made of bamboo, Keiko scooped a pinch of bright green matcha into a grey speckled and bumpy ceramic. I could feel its roughness and its tiny cracks as I cradled the cup. Ceramics like this symbolize the importance of wabi, the celebration of natural spontaneity and finding beauty in imperfection.

Keiko explained there are two ways of preparing matcha; one is usucha, thin tea (with three or four ounces of water) and the other one is koicha, thick tea (with a single ounce). Due to its potage-like consistency and stronger flavour, Koicha is usually shared between small groups of up to five.

MORE MATCHA PLEASE

“Bringing the cup to my lips, I breathed in the potent plant-like aroma and took a sip”

Keiko’s movements were elegant as she poured an ounce of hot water into the cup and used a bamboo whisk to turn the powder into a slightly bubbly froth. She then added a few more ounces of water making the viscosity of the koicha something like melted chocolate. “You do the same movements every time,” she explained as she whisked the matcha into a warm syrup-like consistency, “Each movement is beautiful. Though I’ve been doing the same procedure for 30 years, I am always working to improve.”

Bringing the cup to my lips, I breathed in the potent plant-like aroma and took a sip. It’s vibrant flavour radiated through me in a familiar sensation bringing alertness and euphoria. The tea ceremony truly draws upon all five senses: The noise of the heating iron pot, smell of the brewing tea, sound of the bamboo whisk, the feeling of the different ceramics, and bitter sweet taste of the matcha.

But the ceremony is not just about practice or procedure. In the 16th century, several hundred thousand firearms existed in Japan and massive armies of over 100,000 clashed in battles. How anyone could find time to enjoy a cup o’ tea seemed impossible. But the entrances to the tea houses were carefully designed and so tiny that Samurais were obligated to remove their armour and swords before entering. With only one tea cup, everyone participated in sharing the drink. If the drink was poisoned, everyone would be killed. In this way, the powers of matcha go beyond its physical effects.

Matcha brought peace to warring times with the reminder that we are all equal. A way of life was at the heart of tea ceremonies. “Tea Master Sen no RIkyu taught that we should cherish every gathering, even if the elements are familiar, because it will never happen again,” Keiko explained.

The tea ceremony learning transformed my favourite green elixir into more than just potent rocket fuel. Matcha benefits do go beyond its powers to relax and re-energise. Each sip brings an opportunity for contemplation, appreciation for imperfection, and a reminder that every moment in life is cherishable.

MORE MATCHA, PLEASE? FIND YOUR MATCHA SWEET SPOT AND DISCOVER THE JAPANESE TEA CEREMONY WITH KEIKO UCHIDA. KEIKOUCHIDA.COM *13

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RECIPES

Equinox Kombucha 120ml Raspberry & Elderflower

fresh apple juice 60ml

ripe banana 1

frozen strawberries 75g frozen raspberries 175g

baobab powder ½ tsp

lemon juice 1 tbsp

Optional - pitaya powder ½ tbsp

EQUINOX KOMBUCHA IS THE HEALTHY ALTERNATIVE TO SPARKLING SOFT DRINKS THAT YOU’VE BEEN WAITING FOR. IT’S KNOWN FOR BEING FULL OF NATURALLY OCCURRING VITAMINS, ACIDS, AND BENEFICIAL BACTERIA. OUR DRINKS ARE RAW, ORGANIC & UNPASTEURISED SO YOU MAY FIND SOME CULTURE IN THE BOTTLE. THIS IS WHAT GIVES KOMBUCHA ITS VITALITY! EQUINOXKOMBUCHA.COM EQUINOXKOMBUCHA

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Blend all ingredients with 60ml Raspberry & Elderflower kombucha in a high speed blender. Pour into a tall glass and top up with another 60ml of Kombucha to serve.

Serve in a cocktail glass with fresh raspberries and a mint sprig, clapped to release the aroma.

RECIPES

y r r e b p s a R FIZZ VEGAN | RAW | GLUTEN FREE RECIPE TIM MICHELL TIMMICHELL

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RECIPES

Y T R I D A D A L O C A VIÑ RECIPE DIRTY VEGAN

An indulgent, Vegan-friendly twist on the Puerto Rican classic, with Bacardi Carta Blanca rum, Wray & Nephew Overproof rum, fresh lime and pineapple juice, with a whipped orange blossom, lime and coconut cream.

COCONUT FOAM 500ml approx

1. Add all ingredients to tin and shake hard with ice

coconut milk 400ml

2. Strain over crushed ice

lime juice 15ml

3. Top with coconut foam

sugar 50g

orange blossom water 5ml

4. Garnish with lime wheel and grated lime zest

Miracle Foamer 3 dashes DRINK

Bacardi Carta Blanca 35ml

Wray & Nephew Overproof 10ml

cane sugar syrup 15ml

lime juice 15ml

pineapple juice 40ml

coconut foam a dash GARNISH coconut cream topping, lime wheel & lime zest Glassware: Schooner

DIRTY VEGAN IS THE NEW PLANT-INSPIRED PARTNER POP-UP CONCEPT FROM DIRTY BONES, WHO SERVE NYC-INSPIRED COMFORT FOOD AND COCKTAILS ACROSS RESTAURANTS IN LONDON AND OXFORD. BORN FROM A DESIRE TO MAKE COMFORT FOOD ACCESSIBLE TO EVERYONE REGARDLESS OF DIETARY REQUIREMENTS OR PREFERENCES, DIRTY VEGAN’S MENU FEATURES INDULGENT PLANT-INSPIRED TWISTS ON DIRTY BONES’ SIGNATURE DISHES, AS WELL AS A VEGAN COCKTAIL AND DRINKS LIST. DIRTY VEGAN FIRST LAUNCHED AS A POP-UP CONCEPT IN MARCH WITH FURTHER DATES AND APPEARANCES IN THE PIPELINE. VISIT DIRTYVEGANLONDON.COM TO FIND OUT MORE AND BE THE FIRST TO HEAR ABOUT UPCOMING DATES. DIRTYVEGANLONDON.COM

DIRTYVEGANLONDON *13

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RECIPES

KING O MUSHRYSTER OOM SC VEGAN | RAW | GLUTEN FREE RECIPE IRENE ARANGO PHOTO JASON SPOOR

SCALLOPS 1 large oyster mushroom per serving MARINADE FOR 4 SERVINGS

tamari 2 tbsp

truffle oil 1 tsp

seaweed 1 tsp

apple cider vinegar 1 tbsp

or lemon juice

maple syrup 1 tsp or other liquid sweetener

ALLOPS

1. Cut the stem of the mushrooms in 1 inch thick rounds to replicate the look of scallops. Place aside while preparing the marinade.

2. Combine all the elements for the marinade and cover the ‘scallops’ well so they can absorb the flavour. Marinade for 1 hour to overnight. The ‘scallops’ will soften slightly. At this point you can warm them up in your dehydrator for a more realistic feel.

3. Before serving, use a mandolin or spiraliser to make the cucumber noodles. Alternatively you can or chop the cucumber into long thin slices and lightly marinate in sesame oil and lemon juice.

4. For serving, place the ‘scallops’ on top of some cucumber noodles and top them with chopped capers and thin slices of chill pepper for a bit of a spice kick.

CUCUMBER NOODLES cucumber as required

IRENE ARANGO IS A RAW FOOD TEACHER AND CHEF. SHE WAS PREVIOUSLY CO-FOUNDER OF NAMA ARTISAN RAW FOODS IN NOTTING HILL, LONDON. SHE IS CURRENTLY DEVELOPING HER OWN RANGE OF HEALTHY PLANT BASED FOOD PRODUCTS. SHE ALSO TEACHES RAW FOOD CLASSES AND LEADS RETREATS AROUND THE WORLD IRENEARANGO.COM

ARANGOIRENE

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1

RECIPES

FUL FIBER FUSED IN IN E T O R P TED

A R D Y DEH CRACKERS N A G E V VEGAN | RAW | GLUTEN FREE RECIPE & PHOTOS DENIZ RENO

2 3 4 5

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RECIPES

For many a vegan, owning a cold press juicer can be life changing. However, after you have enjoyed your first home squeezed cup of vitamin and nutrient infused goodness, the question remains, what do you do with all that pulp?! Sure, composting is a great option if one has a garden, but did you know that your run of the mill bucket of juice pulp can also be dehydrated into absolutely delicious, crunchy, fiber packed crackers with the help of a few basic ingredients that can be found in virtually every vegan kitchen?

MAKES 4 10X10 INCH SHEETS OF CRACKERS

mixed vegetable or 3 ½ cups

fruit juice pulp

virgin olive oil 2 tbsp

chia seeds 4 tbsp

flax seed meal or 4 tbsp whole flax seeds

hemp protein 3 tbsp

salt ½ tsp

pepper ½ tsp

water ¼ - 1/3 cup (the mixture needs to be slightly sticky)

sweetener of choice 1 tbsp

1. For best results use fresh or one to two day old refrigerated pulp. Empty all your juice pulp into a large mixing bowl. I suggest that you use your hands to mix the ingredients. As you are mixing the pulp, slowly add 4 tbsp of chia seeds, 4 tbsp flax seed meal (or whole flax seeds), 3 tbsp of hemp protein, ½ teaspoon of salt, ½ teaspoon pepper to the bowl and mix thoroughly.

2. Dissolve 1 tbsp of sweetener in 1/3 cup of water, add 2 tbsp of olive oil and pour it into your mix. Continue mixing the ingredients thoroughly. When you are done let the mixture sit for a few minutes.

3. Take some mix into your hand and start shaping it into a sphere, adding to it so you have a sphere that’s roughly the size of your palm. Repeat until all of you mix has been turned into “pulp balls”.

4. Take your first pulp ball and place it onto a non stick dehydrator sheet. Press on the ball with your palm to flatten it and start evenly spreading the mix out onto the sheet to achieve about an overall 3-4mm thickness.

If you wish to add ground spices, 5. To make spreading the mix easier, place a sheet of plastic maple syrup or seeds of your choosing wrap to cover your mix and use a rolling dowel/pin over you are welcome to do so keeping top to spread the mix in all directions. If you don’t use the in tune with the measured amounts plastic wrap the mix will stick to the rolling dowel/pin. suggested in this recipe.

6. When your sheet is done, use a knife or a pizza cutter to score your cracker shapes. Here is where you get creative and can choose any shape you like, square, rectangular DENIZ RENO IS AN INTERNATIONALLY ACCLAIMED SINGER SONGWRITER, ENTREPRENEUR AND CANADIAN or diamond. Take your sheet, place it onto the dehydrator FILM INDUSTRY SCENIC ARTIST. RENO IS ONE OF THE rack and repeat the steps with the rest of your pulp mix.

MOST SOUGHT AFTER VOICES IN CONTEMPORARY ELECTRONIC MUSIC, AND HAS LENT HER ARTISTIC TALENTS TO OVER 30 MAJOR FEATURE FILM AND TELEVISION PRODUCTIONS IN THE PAST DECADE. IN 2017 RENO FOUNDED HER OWN BOUTIQUE ECO ACCESSORY BRAND, BEACH LOOT BEACHLOOTAUSTRALIA , WITH A FOCUS ON DESIGNING ’CONSCIOUS’ WEARABLE ART, WHILE BENEFITING CHARITABLE CAUSES FOCUSED ON WOMEN'S RIGHTS AND ENVIRONMENTAL CONSERVATION. AT HOME, SHE IS AN AVID VEGAN FOODIE AND LOVES CREATING AND EXPERIMENTING WITH NEW RECIPES. DENIZRENO.COM

DENIZRENO

7. Once your dehydrator is loaded, set it to 57°C and leave it on for 12 hours. Add a few hours extra if dehydrating at 46°C to keep them raw.

8. Once your crackers have dehydrated, take the sheets out of the dehydrator and pop them out along the scored seams.

9. Enjoy your delicious fiberful protein infused vegan crackers with you favourite vegan dips. *13

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Rye grain is very popular in Poland. Although it is always used as a flour to make bread and sometimes pasta. One time I received a huge pack of rye grains from one of my farmer friends and I was wondering what to do with it. To make it complete for a vegan meal I needed some legume or beans. I chose tofu (a good source of plant protein) and decided to make this fusion curry stew. In the dishes I create I like to get inspired by the best natural ingredients that the local soil has to offer. It’s simple, cheap and comforting.

RECIPE MICHAEL DAVID LACHUR PHOTO ROBERT MAGDZIAK

rye 1 cup soak overnight

medium carrots, sliced 4 garlic cloves minced 4

medium onion 1

finely chopped

oil 2 tbsp firm tofu 100g cut into small dice

baby spinach 2 cups

tomato purĂŠe 2 cups

curry powder 2 tsp

low sodium tamari 4 tbsp

ground cumin 4 tsp

salt and pepper to taste

green onions 1 bunch or coriander

1. In a pot place the soaked rye grains add water and a pinch of salt and cover. Bring to boil and cook for 45 minutes.

2. In the large skillet heat the oil over medium heat. Add the onion and garlic and cook for 3 minutes until the onion is soft. Add 1 tbsp of water to prevent garlic from burning.

3. Stir in the carrot and cook for another 5-7 minutes.

Add curry powder, cumin, tofu chunks and soy sauce and cook for another 5 minutes. Add some water if necessary.

Add tomato sauce and cooked rye grains cover and cook for another 25 minutes on low heat.

4. Stir in baby spinach and after 3 minutes take it off the stove.

5. Season with salt and pepper. Serve with green onions or coriander.

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RECIPES

RYE G RA

TOFU IN, CARROT CURR Y

MICHAEL DAVID LACHUR LIKES TO IDENTIFY HIMSELF AS AN ADVOCATE FOR ORGANIC AND FAIR TRADE AGRICULTURE. HE HAS CHANGED HIS LIFE AFTER DEALING WITH SOME HEALTH ISSUES AND SPENT A LONG TIME STUDYING VEGANISM AS WELL AS LEARNING ABOUT THE IMPACT OF ANIMAL FARMING ON THE ENVIRONMENT. IN HIS KITCHEN AND DURING HIS WORKSHOPS HE LIKES TO DISCOVER AND EXPERIMENT, USE FUNCTIONAL PRODUCTS SUCH AS SUPERFOODS AND PIERCE THE DISHES WITH A TOUCH OF CULTURALLY DIVERSE CUISINES FROM ALL OVER THE WORLD. HIS MISSION IS TO MAKE PEOPLE BETTER, HEALTHIER AND AWARE OF HOW EVERYTHING THAT THEY EAT HAS AN IMPACT ON THEIR LIFE. COOKUPTALENTS.COM/PORTFOLIO/MICHAL_LACHUR VEGAN_CHEF_MICHAEL_DAVID *13

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RECIPES

VEGAN | GLUTEN FREE BURGER PATTY ARANCINI BROTHERS CASHEW CREAM CHEESE BRUNA OLIVEIRA, LONDON NUT CHEESE CO.

S R E H T O R B I N I C N ARA GER

R U B SE E N E H A C M G A VE EW-CHIVE CRE

+ CASH 90

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RECIPES

BURGER PATTY

bay leaves, crushed 2

BURGER PATTY 1.

Bring about 1 litres of water to the boil. Add crushed bay leaves.

2.

Fry onion and garlic gently in the olive oil until just beginning to brown (20 minutes)

3.

Add all spices except the mushroom stock and fry for 5 minutes.

water 1 litre

celery stalk, sliced ½

large onion, sliced 1

mushroom, grated 150g

courgette, grated 150g

paprika 25g 4. Add all vegetables, turn up heat and fry for about 20 chili 5g minutes, until beginning to break down.

mustard seed 20g

garlic, minced 20g

basil, dry 10g

black pepper 20g

salt 2 tbsp

olive oil 50ml

fine rice flour 1 cup

arborio rice 500g CASHEW-CHIVE CREAM CHEESE cashew nuts 2 cups soaked for 6 hours

water (filtered) 1 cup vegan probiotics 1 tsp

nutritional yeast 1 tbsp

(powdered)

chives 1 tbsp parsley 1 tbsp finely chopped

leek 1 tbsp finely chopped

miso 1 tsp lemon juice ½ tsp onion powder ¼ tsp

garlic powder ½ tsp

6.

Cool on racks.

7.

Add parsley to cool mix, roll into patty and cover with rice flour.

8.

These patties are now ready to be fried or oven baked CASHEW-CHIVE CREAM CHEESE

This cream cheese can be added to your pasta for a cheesy, creamy feeling, or as a spread! Try swapping the herbs for olive tapenade and sundried tomatoes.

1.

First to culture the cashew nut: drain the nuts and add to a blender with the water. Blend to a smooth paste (add a little more water if needed).

2.

Add the probiotics and pulse to incorporate.

3.

Put the cream into a bowl cover with dish cloth and let it rest undisturbed for about 24 hours.

4.

Add in the remaining ingredients to the cultured cashew cream, mixing very well.

5.

Taste it!

6.

Keep it in the fridge in air tight container for about 2 weeks.

finely chopped, plus extra to serve

Add rice, add some stock and cook as if any other arancini.

mushroom stock base 50g

5.

sea salt ½ tsp cracked black pepper to taste

THE ARANCINI BROTHERS LOVE AND PASSION FOR TASTY FOOD OVER THE LAST 9 YEARS TOOK THEM FROM THE STREETS OF LONDON TO BRICK AND MORTAR THEN BACK TO THE STREETS IN THEIR FOOD TRUCK BRIAN. TURNING THE COMPANY 100% VEGAN HAS BEEN A LONG PROCESS WITH MANY CHALLENGES BUT THE FOOD IS BETTER THEN EVER AND NOW ENJOYED BY ALL. THE FUTURE IS LOOKING BRIGHT WITH PLANS TO WHOLESALE THE RISOTTO BALLS AND BURGER PATTIES AND A NEW LOCATIONS IN THE NEAR FUTURE. ARANCINIBROTHERS.COM

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N A E D AN PISCA

RECIPES

VEGAN | GLUTEN FREE RECIPE MIRANDA CAFE

vegan butter 2 tbsp garlic cloves smashed 2 white onion 250g chopped into small squares

chives 1 branch fresh coriander 6 to 8 branches (finely chopped. The stems and roots for the cooking and leaves for serving)

white potatoes 6

medium sized, chopped into small cubes (6x6mm)

medium size carrots 2

chopped into small cubes (6x6mm)

firm tofu 300g chopped into small cubes

water 1½ L

plain soya milk ¼ L

salt 1 tsp + extra to taste

black pepper pinch

The Andean Pisca is representative of the Venezuelan Andes and is commonly consumed during breakfast. Many attribute the strength of the Andean people, who are known for being very hard workers, to this soup. Here’s our delicious vegan version that takes us back to our beautiful memories of those stunning mountain landscapes of Venezuela. This dish is best served with Arepas (homemade wheat or corn bread).

1. At a medium-high heat melt the butter and add the onion, chives, and garlic. Sauté for few of minutes (don’t let them become brown).

2. Then add stems and roots of coriander, potatoes, carrots, salt and stir-fry for several minutes.

3. Add water, bring to boil, break down the veggie stock with your hands and turn down the heat. Simmer on medium to low heat.

4. When potatoes are nearly tender, add the milk, tofu and half of the fresh coriander leaves. Cook a little longer so all flavors combine.

5. For serving, add a pinch of freshly ground black pepper, a splash of olive oil. Decorate with coriander (leaves) and fine chives.

6. For a good kick, add some smoked vegan cheese cut it in small cubes before serving.

veggie stock ½ cube

MIRANDA WAS ESTABLISHED TO MAKE HEALTHY AND FRESH FOOD THAT ALSO HAPPENS TO BE VEGAN AND VEGETARIAN. WE HAVE SOUTH AMERICAN ROOTS, SO THE INFLUENCE OF THE COLOURS AND FLAVOURS PLAYS AN IMPORTANT PART, EVEN IN OUR TAKE OF THE CLASSIC DISHES FROM DIFFERENT REGIONS. WE PAY PARTICULAR ATTENTION TO THE QUALITY OF OUR FOOD AND ITS PREPARATION. THAT’S WHY 90% OF THE FOOD YOU FIND IN OUR CAFÉ IS MADE BY OUR IN-HOUSE TEAM OF CHEFS. EVERYTHING IS MADE BY HAND IN SMALL BATCHES BY PEOPLE WHO REALLY CARE ABOUT FOOD. MIRANDACAFE.CO.UK

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RECIPES

T U N H HEALT ARAMEL. C D E T L A S UMBLE. R C A G E OM CACAO

VEGAN | RAW | GLUTEN FREE RECIPE LAUREN LOVATT PHOTO ENRIQUE DÍAZ WONDERLANDFOOD

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RECIPES

MAKES TWO POTS OR TWO 3” CAKES

This is a salty and sweet treat - laced with superfoods, medicinal mushrooms and omegas for ultimate mind nourishing goodness.

BASE

BASE

cacao nibs ¼ cup

gluten free oats ¼ cup

walnuts ½ cup dates, soaked 4

chia seeds ¼ cup

carob powder 3 tbsp

reishi powder 1 tbsp

1. Pulse all ingredients in a food processor until well combined then gradually add the melted coconut oil and water to form a dough. You should be able to press the mix into a ball without it being too wet.

2. Press into a pot or ring mould with reflex or cling film underneath.

3. Melt your favourite raw chocolate bar and paint this over your base. Leave to set while you make the next layers.

CARAMEL

coconut oil, melted 2 tbsp

water 1 tbsp

1. Blend dates, nut butter, salt and ½ cup of the date water in a high powered blender or food processor until smooth.

CARAMEL

2. Add superfoods if using then gradually add the melted coconut oil.

dates ½ cup soaked in hot water (reserve the liquid)

brazil nut butter ¼ cup salt 1 tsp maca or chaga 1 tbsp

(optional)

coconut oil melted ¼ cup

CREAM

cashews soaked 1 cup

nut milk ¼ cup

dates soaked ¼ cup

CREAM

(or other nut butter)

3. Pour on top of your cake bases and leave to set in the fridge.

vanilla extract 1 tsp

salt pinch

coconut oil melted 1/3 cup

1. Soak cashews for at least 6 hours in filtered water.

Rinse very well then process with nut milk, dates, vanilla and salt. Add a tiny bit of the date water if needed for the mixture to move. Once smooth stir in the melted coconut oil.

2. Remove the cakes from the fridge. Paint another layer of melted chocolate then pour the cream on top.

3. Leave to set for a couple of hours in the fridge.

4. This is delicious with blueberries and candied nuts on top.

LAUREN LOVATT IS A PROFESSIONAL PLANT BASED CHEF - CURRENTLY THE LEAD INSTRUCTOR AT PLANTLAB CULINARY BARCELONA. WITH A FLARE FOR DYNAMIC AND DELICIOUS RAW FOOD SPECIALISING IN SUPERFOOD DESSERTS. HAVING ALWAYS BEEN PASSIONATE ABOUT FOOD SOME SERIOUS MENTAL HEALTH ISSUES LED LAUREN TO DELVE DEEP INTO THE WORLD OF NUTRITION TO HEAL HER MIND. THIS NEW TOOLKIT OF PLANT BASED INGREDIENTS UNLOCKED A TRUE PASSION WHICH LED HER TO RETRAIN AS A PROFESSIONAL PLANT BASED CHEF. LAURENLOVATT.COM

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RECIPES

Y R R E B C O e H L c F I Tr VEGAN | RAW | GLUTEN FREE RECIPE THE HARDIHOOD PHOTO JASON SPOOR

BASE

frozen blueberries 150g CHOCOLATE LAYER

cashews 1 cup soaked in warm water for 20 minutes

dates 2 cups soaked in warm water until soft

water 1 ¼ cups

cacao powder ½ cup

maple syrup ¼ cup

coconut oil - melted ¼ cup

sea salt generous pinch COCONUT CREAM LAYER

coconut milk 2 cans place in fridge overnight

1. For the raspberry layer, blend all ingredients together in a blender or food processor until smooth.

2. Place in a piping bag or bowl until assembly.

3. For the coconut cream layer, take your cans out of the fridge and scoop out just the coconut cream, thicker part, discarding the watery half (you can save the watery half for smoothies). Place cream into a clean blender, or use an electric whisk to whisk the cream until thick and smooth. No need to over-whisk.

4. For the chocolate layer, place all your ingredients into a high-powered blender or food processor 5. (Vitamix or Magimix will do) and blend on high, scraping down the sides occasionally until the mixture is completely smooth and creamy.

6. To assemble add a handful of frozen blueberries into your chosen glasses or jars, then add a generous few spoonfuls of the chocolate mixture on top, completely covering the berries.

7. Next add a layer of the coconut cream, making sure the layers are touching the sides of the glass so that you can see all delicious sections. Next add a generous few spoonful’s of the raspberry mixture on top, finishing with your finely chopped pistachios on top. Et voila!

TOP RASPBERRY LAYER

fresh raspberries 200g

maple syrup 3 tbsp

coconut oil – melted ¼ cup DECORATION finely chopped pistachios

THE HARDIHOOD - SINCE 2014, WE’VE BEEN ON A MISSION TO CREATE THE MOST EXCITING, DELICIOUS, NATURAL CAKE BRAND IN THE WORLD. WE BELIEVE THAT YOU SHOULD BE ABLE TO FEEL GOOD WHILST ENJOYING THE SWEETER THINGS IN LIFE. MADE FROM NUTRIENT-RICH INGREDIENTS, OUR PRODUCTS ARE VEGAN AND FREE-FROM REFINED SUGAR, GLUTEN, AND DAIRY… BECAUSE IT’S ALL GOOD. THEHARDIHOOD.COM

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EDITOR & DESIGN Steven Nicolaides

CONTRIBUTORS Alan Martin

Alison Jane Reid ethical-hedonist.com

Dori therabbitholelondon.com

Green Lens Studios greenlenstudios.com Jason Spoor whitefoxstudios.co.uk Joanna Broomfield @joanna_broomfield Lindsey Prowse @bitemegluten Max Hellier @maxhellier Paulina Macias Stefanie C. Haslberger casiegraphics.com

ENQUIRIES papillon@lucuma.co.uk

FRONT, BACK & INSIDE COVER ART BY STEFANIE C. HASLBERGER casiegraphics.com

@lucumamagazine

lucuma.co.uk © Lúcuma No part of this magazine can be reproduced without our permission Information in Lúcuma is for information only and no part of it is a substitute for health diagnosis, care or treatment. Lúcuma and its contributors, editors and related parties are not responsible in any way for the actions or results taken by any person, organisation or any party on basis of reading information, stories contributions or advertisements in this publication, website or related product.

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