Lúcuma 14

Vegan FOOD TRAVEL FASHION PEOPLE ART

I've lost count of the amount of people who ask "What does lúcuma mean?" I usually reply "It's a south American fruit that we get in the UK as a dried powder"

Lúcuma tastes like maple syrup mixed with sweet potato so you can image the culinary possibilities of an ingredient like that. Banana smoothies taste like cookies, vegan chocolates taste more creamy, raw desserts taste like they've been baked....Why am I telling you this? Because finally we have an article about Peru - the land from which the lúcuma fruit comes from! Peruvians so love lúcuma that it's one of their most popular flavours for ice cream. Just add some lúcuma powder to frozen banana and blend in a vitamix to see what I mean. Although we aren't delving deep into the culinary side of Peru as much as its mystical wonders in this issue, it's nice to have a connection to the land that gave us our name. Winter in cold countries can be harsh, that's why we've got loads of comfort food recipes and inspiration to get you through these gloomy months. Let's get the vegan party started!

FOUNDER/EDITOR STEVEN NICOLAIDES

Vegan travel Guide Barcelona Barcelona

WORDS

It's only fitting that Barcelona has become One of Europe's best vegan destinations since its surreal and iconic look actually comes from a vegetarian - Architect Antoni Gaudí.

Park Güell //Antoni Gaudí

Spain's vegan scene has exploded in recent years with Barcelona leading the way. Known for setting worldwide cocktail trends and hosting some of the world’s best restaurants, this culinary flare has trickled into the ether inspiring a new wave of plant passionate people bringing new concepts to life and making Barcelona one of the vegan capitals of Europe. With breathtaking architecture, inspiring art galleries, endless sunshine and beaches you can enjoy a long weekend or stay here for months and still not get bored of what Barcelona brings to the table.

I spent the beginning of 2018 based in Barcelona teaching plant based cooking and together with over 30 hungry plant based students, we've explored this city and sampled all of its vegan delights, so here's the hit list of our best places to eat!

Rainbow Raw vegan cheesecake // Vacka

WAFFALAFEL BOWL // Vacka

u Vacka

Wander away from the Gaudi architecture and find some headspace. This quirky cafe has a refreshing laid back vibe nestled up in Gracia – a walkable get away from the sites where you can become at one with the local hipsters. They do an array of healthy hearty vegan food with mind-blowing waffles made from only good stuff topped with home made vegan cheese. From Roquefort to feta this cheese and this place is nuts!

Carrer de Sèneca, 4, 08006 vacka.es vacka42

Where do I start. This place is known to turn even the most straight and narrow chefs vegan! All I can say is it’s a must. Dress nicely, order the gluten free bread with black salt and try the sweet potato pasta with truffled macadamias with a perfectly dressed miso salad on the side and you’ll be one happy traveller.

C. de la Reina Cristina 12, 08003 encompaniadelobos.com/en/ the-green-spot/ thespotbarcelona

nn Green Spot

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Flax and Kale

An icon of plant based cuisine in the city recognised by the Instagram crowd. Teresa Carles had a few restaurants in this group including her ‘Stairway’ juice bar, ‘Teresa’s’ the original, Flax and Kale with a gorgeous rooftop terrace and a New Flax and Kale all day Brunch – which is definitely the one to go to. If you want an out of this world vegan and gluten free pizza washed down by a green juice and a ‘nice’ cream adorned with raw cake this is the place for you.

FLAX & KALE TALLERS,

Carrer dels Tallers 74b, 08001

FLAX & KALE PASSATGE DE LES MANUFACTURES

Sant Pere Més Alt 31-33 08003

FLAX & KALE À PORTER

Passeig de Gràcia, 11, 08002

teresacarles.com/fk flaxandkale

FLAX & KALE TALLERS

Grilled potato

Gazpacho soup

'OLD PORT SHIPS' dips

vBarCeloneta Sangria Bar

Unless you’re dining at the tapas bars and overdosing on tombet and patatas bravas it can be hard to eat vegan in a more traditional way. Barceloneta has tried to offer just that. This little bar is tucked away near to the beach and offers a whole menu of vegan sangrias alongside vegan style tapas and their infamous vegan aliens. Don’t ask just order!

Carrer de Sevilla, 70, 08003 bar-celoneta.es bar_celoneta

Petit Brot

Petit Brot means little seed and is Barcelona’s only Raw vegan café serving a good selection of organic drinks, sprouted probiotic salads and even a cheesecake made from parsnip. The couple who run this place are always around and offer a changing menu ‘del Dia’ (menu of the day) at a good price. This little spot is a home from home when you are looking for somewhere to while away a day, take a group or just eat well whilst on the move.

Carrer del Dr. Dou, 10, 08001 petitbrot.com petitbrot

v Hetta

For a more memorable experience, walk through the kitchen and greet each chef before sitting in a gorgeous open plan restaurant and watching the magic happen. Although, not strictly vegan, Hetta (meaning heat in Swedish) has a menu centred around how ingredients are cooked. You can try carrot curry (hot), hummus(raw) and salad (roasted) amongst many other things. This place is part of the Tribu Woki group which offer handy plant based supermarkets with cafés – great to visit for picking up weekend groceries. Passatge Marimón, 5, 08021 tribuwoki.com/reservar-hetta hetta_cuisine

Shops

An absolute must to visit the world’s only shop dedicated to fermentation Ferment 9. Your eyes will be opened to a whole new world of gut health. I am obsessed with this place going daily to pick up coconut Kefir, tepache and Kimchi. Don’t miss it, your mind, body and soul will thank you.

Just around the corner is ‘The Living Food’ for a plentiful range of health food products and their own vegan cheese and, if you’re hoping to cook at home, get fresh produce from Santa Caterina Market, Europe’s famous food market La Boqueria or handy eco heaven

Veritas

Honestly, a vegan guide of Barcelona could fill a book so just a few others to mention include; Hammock – to swing in hammocks and eat peanut butter, Green and Berry for a decent cake, CatBar for burgers, Sesamo for a place that showcases veggies in a cool way.

white cabbage pizza with turmeric and Kalamata granita

Gaz OaklEy

Avant-GArde Vegan Gaz OaklEy Avant-GArde Vegan

GAZ OAKLEY FROM CARDIFF, WALES, STARTED AVANT-GARDE VEGAN IN FEBRUARY 2016. GAZ'S YEARS OF EXPERIENCE IN BUSY KITCHENS HAVE BROUGHT A NEW LEVEL OF PROFESSIONALISM TO THE PLANT BASED CULINARY WORLD. GOING VEGAN IN 2015 REIGNITED GAZ'S PASSION FOR FOOD AND SERVED AS AN OUTLET FOR HIS CREATIVITY. HIS INTRICATE AND INVENTIVE RECIPES HAVE ATTRACTED A HUGE GLOBAL AUDIENCE ON SOCIAL MEDIA PLATFORMS.

What are some of your favourite cooking ingredients? Which one ingredient couldn’t you live without?

My favourite cooking ingredient has to be sweet smoked paprika & the food I couldn’t live with out is plantain.

Is there an underrated ingredient that vegans should be using?

Yes, tempeh!!

What’s a typical snack for you at home?

Nuts and fruit are my go to snacks!

Which recipe are you most proud of in each of your books?

Sriracha Meatballs from Vegan 100, its so quick, simple & tasty. ‘Jaffa cakes’ from Vegan Christmas, I was overjoyed when I was able to recreate Jaffa cakes, I loved them before going vegan & my vegan version taste even better!

Which recipes are the surprise hits with the audience?

On YouTube surprisingly my high protein meal prep videos go down really well, I use my experience from weight training before going vegan to put together a 16 meal plan packed full of plant based protein.

Do you feel any pressure on instagram now that you have a large following, and if so how do you deal with it?

More pressure on YouTube to be honest, just to keep the standard high & keep creating unique content.

Which global cuisines inspire you the most and which countries would you like to explore on a culinary adventure?

I am really inspired by South Indian food, just love the depth of flavour they achieve. I'd love to visit India.

Where did the name ‘AvantGarde vegan’ come from?

One of my old head chefs would whisper "that's Avant-Garde Gaz" when I was plating up my food on the hot plate during service trying to wind me up. When I was looking for a name for my Instagram, I realised avant-garde vegan hadn’t been taken. So I just went with it!

What’s in the pipeline for you, do you want to open your own restaurant one day?

Yes I would love too, when I hit 1 million YouTube subscribers I will announce my first restaurant and of course I would love to have my own TV show!

PURPLE SOUP PURPLE SOUP PEPPERY PEPPERY

VEGAN | GLUTEN FREE RECIPE GAZ OAKLEY PHOTO SIMON SMITH

T M

This is the deepest purple soup made from red cabbage and red onion. Red cabbage is so nutritious and not many people know how versatile it is – this soup is a great way to celebrate it. The thyme complements the flavour perfectly, and the balsamic and apple add delicious sweetness.

SERVES 5

red onions 2

medium red cabbage 1

large sweet apple 1

1. Peel and slice the onions roughly but just make sure all the pieces are a similar size so they cook evenly.

2. Peel the outer layers of the red cabbage and give it a rinse. Cut it in half, then half again. Shred the cabbage quarters evenly. Grate the apple flesh, avoiding the bitter core.

3. Preheat a large saucepan over a medium heat and add the olive oil.

extra virgin olive oil

2 tbsp fresh thyme, leaves picked 4 sprigs

vegetable stock 750ml (3 cups)

almond milk 470ml (2 cups)

balsamic vinegar 2 tbsp

salt and pepper pinch TO GARNISH

slices of apple, slices of apple spoonful of “Creme Fraiche”

(see page 17 of Vegan 100) sprinkling of fresh thyme leaves and chopped chives

4. Once hot, add the onion, cabbage and apple. Follow this with a pinch of seasoning and the thyme.

5. Seasoning early helps build a depth of flavour.

6. Cook for around 4 minutes, stirring often to avoid anything burning.

7. The mixture should have halved in volume after 4 minutes and it’s now time to add the stock, milk and balsamic vinegar. Give everything a good stir, then pop the lid on.

8. Simmer for 10–15 minutes, then check the red cabbage is soft. If so, start to blend. For this type of soup,I am not too bothered about how smooth it is; in fact, it’s nice with a bit of texture, so by all means use a hand stick blender as it’s a lot easier.

9. Once blitzed, check one last time for seasoning. I sometimes add an additional sprinkling of cracked black pepper as it works really well with the red cabbage.

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10. Serve the punchy peppery purple goodness topped with fresh apple slices, a spoonful of creme fraiche and a sprinkling of thyme and chives.

EXTRACTED FROM VEGAN 100 BY GAZ OAKLEY (QUADRILLE, £20.00)

LONG GONE ARE THE DAYS OF VEGAN FOOD BEING DULL. 'VEGAN 100' IS BOLD, VIBRANT AND GORGEOUS. WITH EMPHASIS ON FLAVOUR. FROM KENTUCKY FRIED CHICK'N AND FILLET "STEAK" WELLINGTON TO CHOCOLATE TART AND SUMMER BERRY MOUSSE CAKE, IT'S ALL INCREDIBLE-TASTING FOOD THAT JUST HAPPENS TO BE VEGAN.

AVANTGARDEVEGAN.COM AVANTGARDEVEGAN

HERB-CRUSTED cAULIFLOWER & LEEK“CHEESE” HERB-CRUSTED cAULIFLOWER & LEEK“CHEESE” HERB-CRUSTED

VEGAN | *GLUTEN FREE RECIPE GAZ OAKLEY PHOTO SIMON SMITH

SERVES 4

cauliflower, cut into florets 1

leek, sliced into 1 2cm (3/4 inch) rounds

FOR THE “CHEESE” SAUCE

coconut milk 400ml (14fl oz) tin

nutritional yeast 5 tbsp

raw cashew nuts, 80g (½ cup)

soaked in water

shallot 1

white miso paste 1 tbsp

non-dairy milk 6 tbsp

lemon juice from ½ a lemon

sea salt and pepper pinch

garlic clove 1

bay leaf 1

fresh thyme 2 sprigs

FOR THE HERB COATING

lemon juice 100g (1 cup)

fresh parsley handful

fresh rosemary 2 sprigs

fresh sage leaves handful

fresh thyme 4 sprigs

rapeseed oil 3 tbsp

* If gluten-free breadcrumbs are used

1. First up, preheat the oven to 170°C (340°F) and heat a large saucepan of water until boiling. Add the cauliflower florets and leek slices and blanch for 3 minutes.

2. Meanwhile, put all the sauce ingredients, except the bay leaf and thyme, into a blender and blitz until smooth.

3. Lift out the cauliflower and leek with a slotted spoon into a bowl and set aside. Discard the water, place the pan back on a low heat and pour in the blended sauce. Add the bay leaf and thyme.

4. Clean out the blender and quickly blitz together the herb coating ingredients until you have fine crumbs.

5. Add the cauliflower and leek to the hot sauce, stir to combine everything, then tip the mixture into a 15 x 23cm (6 x 9in) ovenproof baking dish. Sprinkle over the herby breadcrumbs. Bake on the bottom shelf of the oven for 20 minutes, or until the topping is golden brown. Keep an eye on it –you don’t want it to burn. Serve straight away.

This is creamy and cheesy, thanks to the coconut milk, miso and nutritional yeast. Of course, being a Welshman, I like to add leek as well. The herby breadcrumbs on top add a lovely crunch.

EXTRACTED FROM VEGAN CHIRSTMAS BY GAZ OAKLEY (QUADRILLE, £15.00)

OVER 70 AMAZING VEGAN RECIPES FOR THE FESTIVE SEASON AND HOLIDAYS, FROM AVANT GARDE VEGAN.VEGANS AND VEGETARIANS EVERYWHERE WILL HAVE THE BEST HOLIDAY PERIOD EVER WITH GAZ OAKLEY'S FANTASTIC ALTERNATIVES TO THE TRADITIONAL TURKEY AND TRIMMINGS.

C Christmas Roast The Ultimate

Christmas Roast Christmas Roast

RECIPE GAZ OAKLEY

PHOTO SIMON SMITH

SERVES 6

COOKS IN 150 MINUTES

FOR THE “BEEF”

WET INGREDIENTS

vegetable oil 2 tbsp

onion, finely chopped 1

leek, finely chopped 1

garlic cloves, crushed 2

sea salt 1 tsp

cracked black pepper 1 tsp

cinnamon pinch

allspice pinch

paprika pinch

ground nutmeg pinch

dried sage 1 tbsp

dried rosemary 2 tsp

dried cranberries 30g (¼ cup)

dried apricots 50g (½ cup)

chestnuts, 100g (1 cup)

peeled and cooked

cider 240ml (1 cup)

from a 500ml (2 cup) bottle

vegetable stock 240ml (1 cup)

miso paste 1 tbsp

DRY INGREDIENTS

vital wheat gluten 250g (2¼ cups)

chickpea (gram) flour 3 tbsp

FOR THE SPICE RUB

cayenne 1 tsp

allspice 1 tsp

dried sage 1 tsp

dried rosemary 1 tsp

dried tarragon 1 tsp

FOR ROASTING

cider the remaining 260ml (1 cup)

orange 1

vegetable stock 500ml (2 cups)

onion 1

garlic cloves 2

bay leaf 1

fresh thyme handful & rosemary sprigs

miso paste 1 tbsp

balsamic vinegar 2 tbsp

*cranberry and 4 tbsp

orange sauce

ready-made vegan 320g (111/4oz)

puff pastry block

FOR THE GLAZE

maple syrup 3 tbsp

non-dairy milk 3 tbsp

vegetable oil 4 tbsp

FOR THE GRAVY

cornflour (cornstarch) 2 tbsp

water 4 tbsp

*CRANBERRY AND ORANGE SAUCE Makes 360g (13oz)

fresh cranberries 300g (3 cups)

grated fresh ginger 1 tsp

small cinnamon stick 1

Braeburn apple, grated 1

caster (superfine) sugar 200g (2 cups)

fresh orange juice 240ml (scant 1 cup)

1. Heat all the ingredients in a heavybased saucepan over a low heat with the lid on. Cook for 15 minutes, stirring often.

2. The sauce will keep for 4 weeks in the fridge in a sterlised jar.

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This is Christmas, all wrapped up ... literally!

1. Make the “meat” dough. Heat the oil in a nonstick frying pan over a medium heat. Fry the onion, leek, garlic, seasoning, spices and herbs for 2–3 minutes.

2. Meanwhile put the cranberries, apricots and chestnuts into a blender and blitz until they’re all a similar size. Add these to the frying pan and sauté for 3–4 minutes until everything has softened.

3. Pour in the cider, stock and miso paste. Stir together and allow the mixture to simmer for 2 minutes before turning the heat off.

4. Combine the dry ingredients. Once the wet mixture has cooled slightly, mix with the dry ingredients. It should form a nice dough. If your mix is wet add a little more chickpea flour. Tip the dough out onto a clean work surface and knead for 10 minutes. Leave to rest.

5. Preheat your oven to 170°C (340°F). Combine the rub spices in a bowl. Shape the dough into a sausage 10cm (4in) in diameter.

6. Sprinkle the rub onto your work surface. Roll the dough in the rub.

7. Roll the dough in a piece of muslin (cheesecloth), twist the ends tightly, then tie each end with cook’s string to secure it. Place the wrapped dough into a deep baking tray together with the rest of the roasting ingredients and bake for 2 hours on the bottom

shelf, turning over half way through to ensure it cooks evenly. Once baked, lift the roast out of the tray, reserving the roasting liquid, leave to cool slightly, then remove the muslin. At this point you can either chill it in the fridge for up to 3 days or continue. If you are not cooking now, make the gravy (below) and keep in the fridge, then reheat.

8. An hour before you want to serve, roll out your pastry into a teatowel-sized rectangle around 3mm (1/8 in) thick. Cut strips a third of the width of the pastry on each side, so you can cross them to make a lattice. Spread the cranberry and orange sauce over the roast, lift it into the centre of the pastry, wrap it up, then transfer to a baking sheet lined with non-stick baking paper. Combine the glaze ingredients in a bowl, then brush over the top of the pastry. Bake for 15–20 minutes, or until golden.

9. While the wellington is cooking, strain the roasting liquid from the baking tray through a sieve into a saucepan, pressing to squeeze out all the lovely juices. Place over a low heat and simmer for 10 minutes until you have a thick gravy. Mix the cornflour with the water and add it to the gravy whilst whisking until it thickens to your desired consistency. Remove the wellington from the oven, carve and serve with the rich gravy.

The Christmassy flavours we all love are in this roast “beef” wellington. It’s so succulent and flavoursome.

OVER 70 AMAZING VEGAN RECIPES FOR THE FESTIVE SEASON AND HOLIDAYS, FROM AVANT GARDE VEGAN. VEGANS AND VEGETARIANS EVERYWHERE WILL HAVE THE BEST HOLIDAY PERIOD EVER WITH GAZ OAKLEY'S FANTASTIC ALTERNATIVES TO THE TRADITIONAL TURKEY AND TRIMMINGS.

EXTRACTED FROM 'VEGAN CHIRSTMAS' BY GAZ OAKLEY (QUADRILLE, £15.00)

Chloé TESLA

Chloé Tesla isn't your typical model. You're more likely to find her on an animal rights march than an exclusive nightclub. She turns down work if it doesn’t meet her ethical standards and she's more passionate about drumming and metal music, than the latest fashion trends.

Why did you choose the name Tesla?

I didn't want my real name to appear on the internet and I wanted to separate as much as possible my professional and personal life.

I chose the name Tesla as a tribute to the inventor Nikola Tesla. A friend of mine was passionate about his work and told me about all about him. I love his character, this man was exceptional but sadly wasn't given the respect he deserved.

Favourite vegan snack at home?

I'm almost having a smoothie every day. I never get bored of it. It's delicious and nutritious!

My favourite smoothie recipe is :

- Blend a handful of cashew nuts with some water (to create a homemade and raw plant-based milk)

- Add 1 or 2 bananas

- 2 to 4 dates

- A handful of frozen raspberries

- I also love to add superfood powder such as lúcuma… etc or a mix of plant-based proteins if I'm on a post-workout snack. Blend the whole thing and enjoy!

What’s you guilty vegan pleasure?

Fries! Always fries! And maybe some plain tofu marinated in tamari sauce. I can't have enough!

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

Cashew nuts to make my own milk. Fresh fruits such as bananas, melon, peaches, watermelon or persimmon depending of the seasons. Green veggies such as cucumber, kale, celery, fennel to make an everyday cleansing green juice in which I would add lemon, ginger or fresh turmeric.

Has your vegan diet helped you in dealing with endometriosis?

Of course. I went vegan slightly before finding out about my endometriosis. I think this disease, along with many others has a lot to do with the inflammatory process. Since learning this I've tried to reduce inflammation as much as possible and I started with food. Having a plant-based diet has a really low inflammatory impact but it's important to say I went vegan for the animals, not for health.

I've heard about 'leaky gut syndrome' and I've stopped eating gluten and avoided products containing processed sugar and got really positive results on my digestion and belly crisis in general. They've almost stopped completely.

Lately I've been discovering about all the benefits of a raw vegan diet. Consuming raw fruits, veggies, nuts/seeds and certain sprouted legumes is good to keep all the nutrients active and it's efficient for your body. I'm still struggling to stick to it completely but when I do, I can see some real improvements on my skin for example.

What advice would you give ethical fashion and beauty brands to help them grow?

I'm not an entrepreneur so I'm not sure what kind of advice I could give. But from my point of view: please book vegan models! I'm available! :) Also, I would tell them to keep speaking about their commitment to animal welfare.

What type of animals rights activism are you involved in and why is it important to you?

I've always tried to get involved in activism as I thought being vegan wasn't enough. Indeed, being vegan is a matter of consumption. You just have to change your habits by replacing some products by some others. It's really easy when you look at it that way. It's changing yourself and maybe inspiring your surroundings but you're not directly

PHOTO MARY BROWN MUA CÉLIA BEAUMATIN

"Veganism Is The Least We Can Do For the Animals"

saving any lives. I think we have to impact animal lives directly and it's important to realise that when you're going vegan there are still animals getting exploited and killed. I always felt the need to speak up for the animals and spread the vegan message. I started through the internet first, making videos about the vegan lifestyle on Youtube and sharing my everyday life and tips on Instagram. I've also participated in many marches, street happenings and I will go on doing that. But I would love to get more involved in more efficient actions which directly target the source of our fight - the animals.

Direct actions like open-rescues have a real and positive impact on animal lives. Slaughterhouse and laboratory blockades have a real impact on the speciesist system. Those actions are mostly illegal but I think they are a necessity when you understand the level of emergency and distress animals are going through.

It's true that there are more and more vegan options available, more and more vegan restaurants and more and more people are speaking about veganism. But the number of victims isn't drastically changing. Things are moving way too slow, especially for the animals suffering right now. Veganism really is the least we can do for the animals.

How did you get into heavy metal music and what are your favourite bands?

My father has always been into rock/hardrock music. His favourite band is AC/DC. But I got into metal around 13 years old and it never left me. There are many sub-genres of "metal" and many great bands. But if I had to choose I would say: Metal: Gojira, Rise of The North Star, Korn… Punk hardcore: Rancid, Operation Ivy, Minor Threat… and many more !

How good are you at playing the drums?

I started playing the drums when I was 9 years old and I played for 13 years. I stopped at 22 only when I moved to London. I was really not bad at it and I feel frustrated when I look back because I invested so much time in that instrument. I was practicing quite often and have had several teachers along my way. I played in a few bands and gigs in many different venues in Marseille and other cities in the South of France.

Do you ever notice synchronicties in your life?

Yes and I notice them more and more, mainly to do with looking at the time. I always get mirrored numbers. Sometimes it gets really creepy as it's happening several times a day. Also it can be a special song playing at a very special moment or a text/message received in a special situation.

Where are the best places in Paris for a vegan spending the weekend there?

Having lived in Paris for more than 2 years now, I know all about the vegan restaurants available in the capital. My favourite restaurant is called 'Tien Hiang'. It's an Asian vegetarian restaurant offering plenty of vegan options, you can order loads of mock meat beef/chicken/duck etc. Everything is so tasty. If you're more into burgers, I would totally recommend 'Hank Burger'. I love ordering the 'La Catcheuse' burger with its mustard and alfalfa sauce. I would also recommend a vegan pastry shop called 'VG Patisserie'. Their pastries are really beautiful and of a high standard. If you're into smoothie bowls and smashed avocado toasts, you definitely need to go to 'Love Juice Bar'- a really tiny but cute place in Le Marais. If you're looking for a place to chill, you need to go to the vegan concept store 'Aujourd'hui Demain'. It's a vegan grocery store and eatery where you can order pastries, savoury bowls, good drinks… etc

CHLOE-TESLA.BOOK.FR

PHOTO NICK NORMAN MUA CELINE DE CRUZ

!! $

Veganised Sayings Veganised Sayings$

Knock down coconuts

a You’re not a springanymorechickenSprout Sprout

u q

Don't put all your eggs in one basket

g u

BOWL BOWL a A Lamb to the slaughter

FRUIT FRUIT

FRUIT V BEANS Bringing home the bacon BEANS V

FRUIT BLENDER

BLENDER

RIPER RIPER FRUIT to pick

I've got bigger fish to fry uFRUIT to pick

RIPE AVOCADO RIPE AVOCADO

UnRIPE AVOCADOs UnRIPE AVOCADOs

a a A bird in the hand is worth two in the bush

PHOTO DARRIN WETZEL

Some people say a night with "mama ayahuasca" is equivalent to ten years of therapy. Join

Machu Picchu

"How do you feel about taking an ayahuasca journey in the Peruvian Amazon?" Three weeks after my friend Jokke Sommer had expressed an interest in seeking out and experiencing the sacred plant medicine in the depths of the Amazon Jungle, I touched down in Cusco.

A few seconds after stepping down from the tarmac my breath grew shallow. Another attempt to fill my lungs with the cool fresh air and I was fully hyperventilating. A security officer stood beside the entrance to luggage claims with a knowing smirk on his face. “Altitude! Tener algunas hojas de coca!?" He reached into a small bowl resting on the table beside the entrance and passed me a few dry leaves. “Chew Señorita”. He must’ve recognized the confusion on my flustered face. Prior to landing I had been oblivious to the fact that the ancient Inca city of Cusco rested at an altitude of 3,399 meters above sea level and the coca leaves he had offered are traditionally considered to be a cure for mild forms of altitude sickness. In a half delirious state, I met my driver and was swiftly taken to my accommodation, where the house keeper made me a cup of hot tea from the coca leaves. A few minutes after drinking I felt my body relax and my breathing returned to normal. I felt slightly inebriated, after all coca leaf is the source of cocaine, however the amount of coca alkaloid in the raw leaves is small. It was seven in the morning and I couldn’t wait to see the city. Leaving my bags, I strolled down to

Plaza De Armas

Plaza De Armas, feeling increasingly dizzy. One look over the warm terracotta roof skyline and I could feel the magnificence of this city, it’s ancient walls, wrapped in rich culture and history. However, my body was swiftly betraying me, my breath short, I turned around and started up the hill back towards my new home, this time growing increasingly nauseous. Stumbling into an alley I hunched over and threw up all over the cobble stone path, in embarrassment trying to hide my eyes from passing tourists. Struggling to stand up straight, my eyes happened to land on the street sign in front of me, it read “Calle Purgatoria” (Purge Street). I couldn’t help but collapse into a fit of laughter. The universe has a sense of humor.

Still dizzy but feeling slightly better, I made it back to my hotel. The altitude sickness lasted for 24 hours, coming in waves at the peak of which I often felt uncomfortably close to death, entertaining half lucid thoughts of being airlifted back to North America. But being stuck in bed alone with no working phone I could only hope for the best, and eventually my symptoms subsided. I spent the last couple of hours in bed researching vegan restaurants in town, of which surprisingly there were quite a few. I had settled on a little place called Green Point, just a few blocks from my flat, unaware that I was about to have a meal in arguably the greatest little vegan spot in the entire city. If I could only convey the rainbow of taste I had experienced at this cozy

little restaurant. That evening I happily ate my way down the menu, promising myself that come tomorrow I would start taking my ayahuasca dietary preparations seriously. ‘La dieta’, as the shamans call it, is a recommended dietary cleanse to be undertaken at least two weeks prior to ceremony. I found the advice inconsistent depending on the source, but generally the consensus was that all red meat, dairy, fermented products, salt, sugar, spice, alcohol, sex and drugs, both "recreational" and pharmaceutical should be avoided prior to partaking in ceremony. Also any food containing

the trace amine tyramine, was advised against. The dieta had for centuries been an integral way to cleanse one’s body from lower energies and clear the pathways for the plant medicine to do its work.

I enjoyed a week exploring Cusco, taking the occasional yoga class, connecting with like minded individuals as if by chance and indulging in delicious vegan treats at the Green Point. The city proved to be a goldmine for the spiritual arts. Cusco lay at the epicenter of ancient Incan culture. Everywhere I went, art containing the sacred spirit animals of Peru: condor, puma and serpent

"I enjoyed a week exploring Cusco, taking the occasional yoga class, connecting with like minded individuals as if by chance and indulging in delicious vegan treats at the Green Spot."

"I enjoyed a week exploring Cusco, taking the occasional yoga class, connecting with like minded individuals as if by chance and indulging in delicious vegan treats at the Green Spot."

Alpaca

were represented in murals, jewelry, handicrafts and fabric. Above Cusco, surrounding the greater city area lay numerous hidden archeological sites, bearing immense spiritual and historical significance, the most famous and accessible, Sacsayhuaman and the Moon temple had both been found to allegedly hold signs of extraterrestrial activity and boasted awe inspiring sacred architecture.

MACHU PICCHU

From Cusco I took a thirty minute taxi to Poroy Station and embarked on a luxurious three hour train journey through the Sacred Valley to Aguas Calientes, the gateway to one of the world’s new seven wonders: the ancient city of Machu Picchu. A tiny mountainside town built exclusively around tourism, the primary attractions in Aguas Calientes included the hot springs after which the town was named and a myriad of rather mediocre restaurants. After settling in I enjoyed a full day bathing in mineral water and managed to find a beautiful quaint spot that served vegan and vegetarian dishes called the Tree House, where I enjoyed an epic grilled vegetable spread. The next day, I woke up at four in the morning and strolled up to the bus station through dark empty alleys. A line of about one hundred and twenty people had already formed before sunrise. In roughly three hours we all stood at the front gates to Machu Picchu. I don’t think anyone could truly be prepared for the splendor that lay ahead. Entering the grounds overlooking one of the most famous ancient cities in the world was like something out of Narnia. Truly magnificent, magical, and majestic. It took nearly six hours to walk through the hills and mazes, steps and turns of the city, taking in its otherworldly beauty, incredible architecture and pondering its origins that are still shrouded in mystery. Leaving Machu Picchu was like having to say goodbye to an exquisite lover, knowing you may never see them again. My heart contracted inside my chest as I looked over the site one last time and gave thanks. The thousand meter vertical hike back down to Aguas Calientes took only an hour and left me smiling from ear to ear, although in the coming days I would suffer from severe leg cramps as expected of someone with little hiking experience.

The next day I took an evening train back to Poroy, arriving in Cusco just in time to pack, catch a two-hour snooze and head to the airport. I had booked my flight to Iquitos with a ten-hour layover in Lima, so that I could enjoy some lunch and catch a quick glimpse of the city. After a short hour and a half flight I found myself in Peru’s capital Lima and took a cab down to the Miraflores District, a beautiful California-esque neighborhood situated on the cliffs overlooking the Pacific Ocean. After scanning the menus of four different restaurants for vegan options I settled for a light salad and smoothie lunch overlooking the beach in one of the local cliffside cafes. Unlike Cusco, where I found myself frequently layering clothing to stay warm, Lima was hot and humid. There was just enough time to enjoy a walk on the sun kissed beach before my flight to Iquitos.

We flew straight into a thunderstorm. I will never forget how looking out of my little plane window into the black abyss I saw lightning cut the skies in half. For a brief moment following, there was a bright flash, illuminating the great Amazon River; it’s serpent shape coursing through the vast jungle below. It felt strangely ominous.

My arrival was a blur; I had been exhausted from the prior night’s lack of sleep and the day’s adventures. I awkwardly stumbled into a tuk tuk (a three wheeled motorized open rickshaw) with all my luggage. We drove for miles in the darkness, alongside about two dozen other colorful three wheelers Mad Max style, weaving past oncoming traffic and cutting through the thick humid air of Iquitos. In a matter of 48 hours I felt as if I had lived through three separate seasons. Each part of Peru has turned out to be so vastly different in climate. Finally arriving at my destination, I hopped out of the tuk tuk and dragged my wilting body down the alleyway and up the stairs into a dimly lit loft. With crisp white walls, twelve-foot ceilings,

"overlooking one of the most famous ancient cities in the world was like something out of Narnia"

and a large king sized bed; my accommodation would’ve been perfect if it weren’t for the fact that there was no hot water. In fact, as fate would have it, I wouldn’t be able to have a warm shower for the next 8 days.

WELCOME TO THE JUNGLE!

The following morning, brought hours of tropical torrential downpour. I ran down the block to meet up with Jokke and his friend John Erlend, at their hotel room. We casually strolled down to the banks of the Amazon to have some breakfast and get properly acquainted, before going to meet the rest of the ayahuasca retreat group. Jokke and I had never actually met in person, but had been in touch for over a year after the tragic death of my fiancé Graham Dickinson, who had been his friend and also a fellow world-class BASE wingsuit flyer. It was strange to think about the circumstances under which the three of us ended up on this journey together, but after living through the last two years of my life I no longer questioned the laws of the universe and had learned to just surrender to the experience, whatever it may bring. I took to my two new free spirited companions right away and I would silently marvel at the depth of their incredible friendship throughout the challenging week ahead.

A short few hours later about twenty of us: sixteen participants and four facilitators were on a boat sailing down the vast still waters of the Amazon River. I could pinch myself. It had always been a dream of mine to visit this place. It was incredible to think that the curiosity and call of this sacred medicine could bring together people from such vastly different walks of life. In our group we had: a businesswoman, an exotic dancer, a writer, an ex Vietnam combat veteran, a skydiver, a banker, a wingsuit flyer, a photographer, a yoga teacher, an engineer, a consultant, a life coach and myself a singer/songwriter. We had all been brought together by the call of what the locals named “Mother Ayahuasca”, the entheogenic plant brew known to open up the floodgates of one’s subconscious and allow you to see beyond the veil of consciousness, facilitating deep inner healing. Two hours downstream we arrived at the banks of our retreat grounds. The center was in fact a tiny village built two meters above ground, supported by stilts which prevented the retreat

"We had been brought together by the call of what the locals named “Mother Ayahuasca”, the entheogenic plant brew known to open up the floodgates of one’s subconscious"

Amazon River

Agua de Florida(citrusbasedCologneWater)

Yellow-tailed

woolly monkey Ayahuasca

grounds from flooding. We were greeted by a group of local dancers. Jokke, John and I joined in the festivities as we were led around in a circle in ritual dance, accompanied by the steady hollow rhythm of drums. After a brief tour of the grounds, we dropped our bags off in our assigned rooms and assembled inside the largest of the three malocas (traditional wooden ritual house), which would be the setting for our ayahuasca journey. The

be offered various activities which ranged from exploring the Amazon by boat to trekking through the jungle and learning about sacred medicine plants, visiting the local village or yoga. About two hours before ceremony we would be offered “flower baths” - buckets of flower and herb infused water to pour over our bodies. It is widely believed by the Shipibo Shamans that the spirit of ayahuasca finds the human scent foul. Bathing in flower water is believed to bond one closer to the plant spirit world and vanquish the scent of human flesh. Following the flower baths there would be an hour-long sound healing meditation, where various gongs and Tibetan singing bowls would be utilized to relax and align the mind, body and spirit. At seven thirty the first ceremony would begin.

perimeter of the maloca was lined with mattresses facing inward to the center of the room in a sun ray formation. The first ayahuasca ceremony was to commence at 7:30pm the next day, preceded by a nunu (tobacco medicine) ceremony. On the day of the ceremony we were served a very light breakfast of raw vegetables, fruit and quinoa around seven in the morning, then a light lunch around noon. After lunch we would not be having any meals (save for the bananas and apples offered freely at the center) to keep out bodies clear for the medicine. This was the general structure for all days of ceremony. During the day we would

THE CEREMONY

The clock struck 7:30. My heart sank into my stomach as the facilitators lit candles inside the maloca. The sixteen of us sat in a semi circle facing the three shamans and six facilitators, each of us equipped with ceremonial mapacho (tobacco), bottles of Agua de Florida (a citrus scented cologne used during ceremony to wake up the senses) and giant plastic buckets to catch the purge. As the sun went down behind the Amazon rainforest, the youngest of the three shamans stood up to open the portal to the spirit world and activate the space. He huffed and puffed and sang in a deep

"As the sun went down behind the Amazon rainforest, the youngest of the three shamans stood up to open the portal to the spirit world"

guttural voice repeating illegible verses in Spanish, shaking in his right hand a thick bouquet of dried leaves and taking big wafts of mapacho tobacco into his lungs, then blowing out the smoke and fanning it into all corners of the maloca. Behind him at the altar I spotted a tall glass jar filled with a dark liquid. There it was. The female shaman sitting a few meters away had specially brewed this ayahuasca for our group. We were told she was a powerful healer and this particular brew held special significance due to her close connection to the spirit world. The ayahuasca root itself was sourced from a bush in the jungle right next to the retreat grounds and mixed with another master plant called chacruna for optimal absorption. I felt goose bumps and pin pricks all over my skin. The energy inside the maloca noticeably thickened. You didn’t have to be hyper sensitive to feel a foreign presence enter the space. My eyes darted to the dimly lit faces of my companions. Everyone seemed to have experienced similar sensations judging by the wild look in their eyes.

After my name was called, as if having an out of body experience, I slowly stood up and walked towards the altar where one of the facilitators poured me three quarters of a cup of thick brown liquid from the jar. For a split second time seemed to stop. I held the cup in my hands, drawing in a deep breath and letting it out. Here we go. Holding my breath, my heart beating rapidly inside my chest

The Retreat Centre

I chugged the entire contents of the cup in one go. I felt the acidic thick brew slide down my throat and down into my stomach. It didn’t taste as horrid as everyone told me it would. I silently walked back to my mattress as Jokke’s name was called next, then John’s. With my back leaning against my pillow I steadied my breath and gave thanks for my healing.

It was about ten minutes before the three shamans began chanting a series of icaros, the healing songs that were integral to the ayahuasca ceremony. They were supposed to guide us through our journeys and bring us back when it was time. Along with the commencement of the icaros I heard the first sounds of people heaving. Twenty minutes into the ceremony most of the room had started the process of purging. Everyone but me. I felt heat coursing throughout my veins. I felt “her”, as if we were now sharing one body. Every time someone in the room purged I found my body turning towards them and my lips moving in a silent prayer for their wellbeing, my right hand outstretched, sending love across the room, heat waves radiating from my open palm. Then I heard her voice inside my head, “they are ok, don’t worry, I am helping them, let’s

"I felt heat coursing throughout my veins. I felt “her”, as if we were now sharing one body"

have a look at you”. Whoa! She is real. She is a “she”. She is REAL! I felt my mind racing, I wasn’t getting ill, I was hyper with excitement. I had zero experience with psychotropic substances and I had no idea what to expect. Then I felt a rush of warm energy coursing through my body, as if scanning me up and down. Then the waves stopped and I felt all of the energy rush into my heart, I gasped. It felt as if my heart had been a lotus flower and “she”, or “it”, gently opened up the petals and saturated the inner depths of my heart center. I felt the pain I had been carrying around in my heart, the anxiety, and the scars, all of it. I felt the energy wash over my heart like warm ocean tide, penetrating every cell inside, stitching up the gaps, and then it was gone. That deep-seated sorrow, replaced by calmness I hadn’t felt in months, perhaps years. I felt her gently close the petals of the flower inside my chest back up and disperse across the rest of my body in tingling sensations. I realized my eyes were still open. “Close your eyes child”. The journey of visions and astral travels I took upon closing my eyes could hardly be described in human terms. I saw colors, spirals, and other worlds. It’s as if the veil was lifted and I was transported out of the maloca, all the while still being lucid and fully present in the moment with all my motor skills, albeit weakened.

At one point in the night in what seemed like a lucid dream, I was helped up and guided to one of the shamans where I received a personal icaro for healing and protection. I never got ill; I saw things I couldn’t explain. I met her. She was kind. She was so loving. She was extremely, fiercely, undeniably powerful. She was I and I was her, we shared my body. The following morning I felt light

as a feather, and somehow different. I couldn’t stop smiling. Not everyone had the same experience, but everyone had noticeably shifted. For the rest of my week at the retreat I would do two more of the four ceremonies offered to the participants. In each ceremony, I would gain insight into my identity, my strengths and weaknesses, my past, present and my future.

Drinking ayahuasca was a powerful experience, but not one that I would ever suggest to people for the sake of just trying. My belief stands to this day that “it”, as any experience, which is meant for one’s wellbeing, will always find it’s recipient, just as it had found me. It’s beneficial to understand that drinking the master plant brew will cause shifts in your life not just for the duration of the ceremony or the retreat, but for days, weeks and months beyond the initial journey. Upon arrival back in Iquitos many of us were overwhelmed with the energy of being around masses of people. I was and still remain extremely photosensitive. My sensitivity to food, other people and circumstances has heightened. It has become virtually impossible

l s

to remain in situations one would consider “low vibe”. Having been vegan for almost two years I have switched primarily to a raw vegan diet, become more discerning with people I spend time with and have noticed almost immediately an enormous shift in my levels of productivity and heightened success in manifesting my thoughts, both positive and negative. This is no way is meant to sound like an advert for drinking ayahuasca. What one needs to take onboard if they believe ayahuasca will be a quick fix to all life’s problems and an automatic level up in enlightenment, is that ayahuasca only

"I felt the energy wash over my heart like warm ocean tide, penetrating every cell inside, stitching up the gaps"

"Whoa! She is real. She is a “she”. She is REAL!"

works as deep as you are willing to go yourself. Two years prior to ceremony I had began a process of uplifting my life on all levels. I stopped eating meat, I had never been much of a drinker or a drug user, but I went to complete zero on all fronts, I started a strong yoga practice, I learned

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to meditate every day and worked on my ego and inner child wounds. By the time I drank ayahuasca, I had already been doing the work, addressing my shadows through meditation, cleaning my body and nourishing it with love the best I could. Perhaps this is why I didn't physically purge like the others in the ceremony. I believe that the plant medicine

worked with what I had already done to facilitate the experience I had. Treating it as we often do in the West, as a pill to get better, turns ayahuasca into just another drug. Ayahuasca is so much more than that. It’s a sacred gift from the Earth meant to be treated with the utmost respect. We need to honor and have a healthy understanding of the ancient traditions and processes by which it is administered.

As the plane descended above my home town of Toronto, Canada I sat looking out my window clutching a little piece of ayahuasca root strung on a silver chain around my neck. It was Victoria Day and the firework displays across the city had just started. As I looked at the colorful explosions of fire down below I gave deep silent thanks for my journey to Peru, for the land, for its people, for the magic of Machu Picchu, for the ayahuasca and the friend who inspired the journey to visit "her" in the depths of the Amazon Jungle.

EDITOR'S NOTE ON SAFETY

In recent years ayahuasca's popularity has created a tourism boom. Some travellers are quite unprepared and ignorant of ayahuasca's power. The contrast of the rainforest environment after life in a city can also be overwhelming to some. This naive approach differs from the traditional indigenous use of ayahuasca where the 'medicine' and ceremonies are given the utmost respect. There are some inexperienced "facilitators" and "shamans" in South America and around the world willing to 'cash-in' leading to reports of participants not being looked after properly, and though rare even a few deaths. If anyone is determined to experience ayahuasca then they should look for good reliable testimonials and perhaps even consider a location closer to home like the Netherlands where the Ayahuasca brew is legal. In the UK the plants that make up the brew are not illegal but the mixed brew is.

"In each ceremony, I would gain insight into my identity, my strengths and weaknesses, my past, present and my future."

DenizReno

SINGER/SONGWRITER, AND FILM SCENIC ARTIST

TALKS ABOUT CREATIVITY AND STARTING HER OWN RECORD LABEL

PHOTO EDWARD DEMIN DRESS TAO MUSE

How is it you are able to create in so many mediums from music to painting, even your own jewellery label, What are your productivity tips?

The world of visual arts was something I was born into. It was my very first way of expressing myself. Music was something that I grew into and worked very hard at. It feeds my soul. Everything else I think came as a natural exploration and continuation of my creative journey. I started Beach Loot, a little boho jewellery label because in my spare time I enjoyed making pendants out of sea-worn things I found on the beach while I lived in Queensland, Australia. This later grew into a collaborative project with two female artisans in Bali, Ayu and Kadek, designing yoga malas with the goal of also giving back to the community which gave me so much. After years of resisting all the ways in which I wanted to express myself in fear of that I wouldn’t be “good enough” at something, I finally gave myself the mental freedom to do whatever I wanted. I feel like the creative process is key, and the ways by which we express it are just tools. The only limits are the ones you impose on yourself. You don’t have to be the world’s greatest, but you can still be great as long as you choose to do what you do out of love. I believe that we humans are very multifaceted. We are conditioned by society to often just choose one thing and be good at it. The way the capitalist system is set up in many ways discourages people from being creative in the arts or pursuing many disciplines at once. My advice to anyone is: try new things and allow yourself the playtime. You never know. Take that cooking class, go do a workshop, go try a tandem skydive. It’s honestly mind body soul expanding to consciously push yourself beyond the boundaries

that you and society have set on yourself. At the end of the day, if you are doing things you truly love you will always be productive because your mind and body will be driven to feed whatever it is that you’re passionate about.

What exactly is a scenic artist's role in movies and TV? What projects have you worked on?

Scenic artists typically work to bring the constructed set to reflect the vision of the designer and the director. There is usually quite a large team of scenic artists and painters working on set to bring that vision to life through paint and sculpture. I have had some incredible solo projects but at the end of the day I am just a cell in a vast team of extremely talented individuals who create amazing visual stories. I have worked in the industry for nearly 8 years on over 30 productions. I would say the most memorable feature projects I’ve been a part of were on the sets of Suicide Squad and recently Shazam! which will be released next year. I’ve also independently produced five of my own music videos in the past month where I was able to also fill the shoes of production designer thanks to the experiences I’ve had on set, which prepared me for the responsibilities of both overseeing the concepts and being hands on with creating the visual elements on set.

You spend a lot of time in Bali, what is it you like about this island? Does it inspire your creativity? I am absolutely in love with Bali. You know, many people who have lived here will agree with me that this island is a living breathing entity. Whatever your belief systems about yourself or others, you come here and the island produces mirrors. Whatever energy you carry gets amplified tenfold. We call it the Vortex. It’s especially evident in Ubud. This island has extremely feminine energy and I think because of this, it’s conducive to all

"After yeArS of resisTing alL the wAyS in which i wanted to expresS mySelf in feAr of thAt i wouldn’t be “good enough” At something, i finally gave myseLf the mentAL freedom to do whatevEr i wanted."

types of creativity. However before you are allowed to tap into the reserve you go through this mental and emotional cleanse. Everyone I know has gone through the process, it’s difficult to explain unless you’ve experienced it. The Balinese are also some of the most authentic, kind and compassionate people you will ever meet. It’s the beauty of their beliefs and traditions that really makes Bali magical.

What was it like to live in Bali during the Indonesian Earthquakes this past August?

It was mentally and emotionally exhausting. Lombok got the worst of it, hundreds of people died, thousands were injured and lost their livelihoods. Mainland Bali didn’t sustain the same damage thankfully, but we felt every quake there pretty strongly. The walls of my villa cracked. I lived in the second lowest flat in this beautiful complex suspended off the side of a hill. To get outside you had to run up five flights of stairs. I was in my flat when we had the 6.5, the 7.0, the 6.9 and the 5.0 quakes, so as the house would start shaking, adrenalin would kick in and I’d drop everything even my phone and run as fast as I could up the stairs praying that the house wouldn’t collapse on top of me. I also got caught in a strong quake inside a supermarket ironically

while buying relief supplies to send to Lombok. Everyone back home was begging me to leave the island but I had so many shoots planned I couldn’t leave without compromising projects I had with other people. It sounds crazy now hearing myself say this considering the severity of what was going on. There would be days when there’d be 10 earthquakes in a 24hr period. It was absolutely nuts. Simultaneously each quake would bring a strong possibility of a tsunami and there were two active volcanoes just 10 miles from my flat, one of which has already erupted twice this year. I battled insomnia because I was afraid to fall asleep in case there’d be another aftershock. It was very much a game of Russian Roulette, but considering that just under a hundred miles away hundreds of people died, lost family and were left without shelter, we in Ubud were incredibly fortunate. It was extremely difficult to follow the news and see the devastation in Lombok, people helped with what they could.

There’s a slight sadness and heart ache to your voice especially on your next release, the 'Narcissus' EP. Do you sense that emotion when singing? Does it bring you a release? The songs on my next record were definitely a way to release emotion, and tell a story about things I have experienced without delving into specifics.

NARCISSUS EP // Released on Taksu Records

FLY EP // Released on Taksu Records

They did come from a sad place. My heart was in pieces when I sat down at my piano to write 'Miles', the last song on the EP and I’m very happy with how it turned out. It brings inner salvation when a sad situation can birth something beautiful that others can perhaps relate to. I worked with the incredible Mike Schlosser from Little Noise Records on ‘Fools Rush In’, ‘Over’ and ‘Selfish’. This record is about the emotional journey of being in love with a narcissist. I think anyone who has been in a relationship with a dark triad personality will understand the massive spectrum of emotions hidden between the lines of these songs. It’s definitely a release. On the other hand, ‘Fly’, the EP I just released on my label Taksu Records is the polar opposite, it’s a celebration of love and life. I draw inspiration from all facets of the human experience.

Is it possible these days for artists to make money from music? Is this why you started your own record label, Taksu Records?

No one really buys music anymore. Artists make money off live gigs and licensing their music to film and television productions or using their image to promote products. I started Taksu Records because for years I had licensed my publishing and masters away to labels and producers that didn’t really do much but feed themselves off my back or do nothing to promote the material. I got tired of giving my art away to simply be able to say I released music on a major label. I’ve got enough of those credits now so I can put out my own music and not rely on what other labels do or don’t do.

Is there a history of plant based eating in Kazakhstan? What would be a typical vegan meal? The Kazakh people were nomads. They moved on horseback from place to place with their yurts and herds of cattle and sheep, so the diet was primarily carnivorous. They were never in one place for long enough to plant crops. For me Kazakhstan remains the hardest place to find vegan food to eat out. When I go to a restaurant in my childhood home city of Almaty I will generally order a raw vegetable and greens platter which is really meant as an appetizer for “shashlik”, skewered meat, but that appetizer is generally my main, along with skewered grilled mushrooms and eggplant. I tend to design my own meals wherever I go. I understand that it’s a culture with a predominantly carnivorous diet so I carve out a place for my veganism on my own. I find more and more youth in Kazakhstan are showing an interest in veganism and raw veganism, which is great to see because it means that hopefully someday soon there will be a vegan culture there. I think Kazakhstan is still in the process of digesting vegetarianism in the mainstream. It may take a little while longer for veganism to become widely accepted.

"lEt's go placES where only fools rush in, read The storiES writTEn on our skin, scrAtch thE surfacE, but not Too hard, to Keep from falLing ApArT...".

'fooLs rush in' - nArciSsus

D e r e k

e r e k

S a r n o

S a r n o

'WICKED' GUY, DEREK SARNO ON HELPING THE WORLD EAT MORE COMPASSIONATLEY.

PHOTO DAN JONES

Do you and your brother Chad get on better now that you're vegan too?

Chad and I have always gotten on really well and being aligned and on the same mission certainly helps. We’ve always watched out for, supported and loved one another, and to be able to work together really brings a dynamic that I feel is much more impactful.

How did you end up catering for Dan Brown earlier in your career and what was that like?

In the mid 2000s I had owned a few different food service companies. Mr and Mrs Brown would frequent the restaurant, loved our food and asked us to cater many events they had locally. All of this was during the time Angels and Demons and The Da Vinci Code we’re being made and released on the big screen. Both of the Browns are the nicest, kindest people that work really hard at what they do and with purpose. We all enjoyed working with them, and they’ve earned my respect and genuine admiration. I owe a great deal to them for pointing me towards the Tibetan Buddhist monastery called Padma Samye Ling in upstate NY, where I ended up living. That helped set me onto this path I’m on now.

What was life in the Tibetan Buddhist monastery like? What did you learn there? Did it help you in your future role as a “plant pusher”?

Living at PSL was one of the best and hardest decisions I’ve ever made. I moved there not long after the tragic loss of my fiancé, Amanda. It was a life-saving choice to dive deeper into a more meaningful existence, and I decided to use that experience and move forward in honor of her life by living the best life I could with the mission to save as many others as I can with the skills I know. My teachers, the Khenpos taught me about my mind, what compassion is and how to practice. It’s largely due to their wisdom, kindness and instructions on

how to train my mind that I discovered how to be more compassionate, less selfish, less ego-driven and more purpose-driven. Those principles allow both my brother and I to work more closely together towards being of benefit and service to others and animals. I’m still learning everyday how to better apply myself, love more, and use the skills I have acquired to continue to practice both as their student and as a person that cooks consciously and with purpose. No one needs to die for us to thrive and eat a healthy - even indulgent - diet with all the sexy, crave-able foods we desire.

What were the differences switching from working for Whole Foods Market to working for Tesco?

Working for Whole Foods Market was an amazing experience that taught me a lot about how people and companies perceive and think about food and healthy eating. There are lots of opinions out there about diets and best ways to eat but opinions are not always based on facts or science. We were lucky enough to learn from a board of doctors what the optimal diet really is and it’s a whole foods, plantbased one.

We learned what worked and what didn’t work as far as how to train chefs, and what foods people would actually purchase. We learned people don’t always do what they say they’ll do, and their purchase patterns contradict what they say they want. Our work there helped us decide with conviction, the approach we have with Wicked Healthy.

The big difference between positions was not being vegan while I was the Global Executive Chef of WFM. I would have never been able to hold that position had I been. I ‘came out’ of the kitchen closet as being vegan the day I ended my career with WFM. I then took a year off from the grueling travel schedule I had and to set up and solidify our own company with brother Chad. We wrote the Wicked Healthy Cookbook and I found

"My teachers, the Khenpos taught me about my mind, what compassion is and how to practice. It’s largely due to their wisdom, kindness and instructions on how to train my mind that I discovered how to be more compassionate, less selfish, less ego-driven and more purpose-driven."

time to catch up and practice a few new culinary skills I had my eye on. I also learned more about the art of food photography before accepting the position and moving to London to work with Tesco. In collaboration with Tesco we developed what Wicked Healthy would look like on a main street level and I signed on to be Chef - Director of Plant Based Innovation. All the experiences learnt from the past are now being applied to what Wicked Kitchen is as a brand sold exclusively at Tesco, and those same principles are used in developing and advising on all new product development. I work with suppliers on a day-to-day basis to challenge and drive more plant-based options that are entirely free from animals. There is a need and we knew this. If you look around now you see most businesses trying to get on board and that’s all part of the plan.

Did working on the Wicked Kitchen range feel like a momentous groundbreaking thing?

On a big picture level, yes, it very much felt like the game-changing project we were destined to work on. The food range is called Wicked Kitchen in the UK and sells exclusively at Tesco. We launched in January 2018 with the biggest and most innovative line of free-from-animals food, the largest mainstream range of vegan ready meals, pizzas, sandwiches and salads of any supermarket in the world. A total of 20 new meals had been created and another 27 at the end of the year.

Our mission is to drive and lead the most delicious, chef-crafted, veg-first innovation in the plant based/vegan retail space ever. Our mindset is to create sexy vegan food for meat-eaters, period. We’re not trying to make vegans more vegan, we want meat eaters to eat more veg and reduce meat intake and ideally be a part of influencing the world to go vegan. Our approach is to deliver taste and satiation, and to make it stupid easy to choice vegan over anything else.

What’s been the surprise hit in the Wicked Kitchen range?

The top sellers are the wood-fired sourdough pizzas and sandwiches then the ready meals and salads. My guess is the sandwiches are the easiest and most convenient, as they are located in front of store for quick grab-and-go solutions, and as more and more people recognize the meals are available more towards the back of the store we’ll gain more and more support. One of the most exciting bits is the bulk of purchases are by folks looking to reduce their meat consumption. We’re providing the most flavorful, crafted meals that can stand alongside any other premium quality meal being sold. This is exactly what we want. Lead with taste and flavor and make choices easy and affordable and hey – it just happens to be vegan. We need more of this!

You’ve described mushrooms as nature’s natural meat replacement, how can we get more out of them at home? What are the more ‘exotic’ mushrooms that we should be cooking with?

Mushrooms in my mind are the best, most healthy solution that is not processed and offers textures most similar to what meat eaters are used too.

We have a ton of recipes in the Wicked Healthy Cookbook highlighting easy techniques to prepare them at home. The most exciting ones I’ve been working with lately are all forms of Oyster mushrooms from King to the many varieties of cluster mushrooms, Maitake and Lions Mane too, though they’re not as easy to come across in some parts of the world, yet.

We have some plans in the works to change this and in the meantime it would help if people requested them from their grocery store every chance they get. It’s a simple case of supply and demand and we as consumers control that with our purchasing power and by voicing what we want.

"We’re not trying to make veGans more vegan, we want meat eaters to eat more veg"

sArno BrotherS derek Chad

Have you experimented with magic mushrooms? Do you think they have a role to play in society?

I don’t know enough about it to answer with any authority. The best way I know of how to reach more enlightened states of mind is by sitting and meditating on what compassion is and how to cultivate and apply it towards oneself and others. Any other means to get there is temporary. There is no one pill or mushroom solution to individual or societal issues. It’s the repetition of practice, focusing on love, wisdom and compassion and doing it over and over again until it becomes habit and second nature, that is the surefire way to happiness. It requires practice though because nothing is just handed to us. The best tool I use, better than any drug are my malas when I have the opportunity to use them. The mind is always filled with thoughts, and the more you can be aware of those thoughts and find the gaps between them to rest, the better control we’ll have over them and the better off the world would be.

Is there more exciting plant based food revolutions coming from you?

We have lots or great new items coming out soon, new line extensions with Wicked Kitchen that will take things to the next level and into new categories including desserts, and more wicked fitstyle foods. Lots of great new things I’m working with Tesco on behind the scenes will be revealed soon and we’re constantly working on more packaging and earth-friendly ingredient solutions that go beyond just plant based and vegan. There are also new projects coming down the pike with Wicked Healthy involving mushrooms and another project we’ve been working on for a few years now is Good Catch Foods, a sustainable seafood alternative that will take the world by storm at the end of 2018.

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