BEAUTY ISSUE 2018
YO U R G U I D E T O A B A L A N C E D L I F E S T Y L E
EYE SPY
Omega-3 and your vision health
Improving
THE HEALTH OF YOUR BRAIN BIOTIN 4 BEAUTY
Maintain your youthful looks and stay health
KATHY IRELAND E X C L U S I V E
FORMER SUPERMODEL STAYS BALANCED WHILE RUNNING A SUCCESSFUL COMPANY
WHERE’S THE BEEF PM42709013
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Take your steak game to the next level with these recipes
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BEAUTY ISSUE
CONTENTS BEAUTY ISSUE 2018
In every issue 6
Editor’s Letter
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Contributors
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Balanced Living
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Eco Chic
72
Horoscope
Departments
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34
70
46
BEAUTY & FASHION 16
Get the Look
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Runway Beauty
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Biotin 4 Beauty
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Summer Pleasure Flowing dresses and casual outfits will make you shimmer
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Beauty Academy
HEALTH 32
Health News
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The Role of Omega-3 in Supporting Vision Health
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Brain Power Improving the health of your brain naturally
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Ingredient Review Balsamic Vinegar
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A Diet for Survival
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Bitter your digestive system
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Sexy, lean & Healthy for the Summer!
COVER STORY 46
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Supermodel to Super Mogul Former swimsuit model and actress Kathy Ireland recalls her supermodel life
FOOD
YOUR LIFE
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Where’s The Beef? Rob Firing offers up these culinary treats from his new book Steak Revolution.
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Finding A Home Solving storage dilemmas for the things in your house
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Summer Superfruit Give your summer a kick with these watermelon recipes
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Travel Laguna Beach
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What’s In Your Fridge? Arianne Kress
VIVAMAGONLINE.COM / BEAUTY ISSUE 2018
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C E L E B R I T Y
G U E S T
E D I T O R
LIFESTYLE CHOICES
MAGONLINE
Founder/Publisher Olivier Felicio
Every day we wake up, we have another opportunity to invest in ourselves. From our thoughts and intentions to our skin and health. I feel that only recently have I truly discovered the beauty in self-love which I used to think of as selfish and even isolating, but I have come to realize the more I invest in myself, the more I can give back. A huge part of self-love is being kind to my skin and body. My daily routine actually excites me now. Since starring in “American Woman”, my cast mates and devout vegans – Alicia Silverstone and Mena Suvari – have opened my eyes to going cruelty free with beauty products . My AM/PM routine flirts with an array of products. I start with a gentle, effective scrub that lightly resurfaces my skin without feeling like mean sand on my very sensitive skin. I do this on dry skin 2-3 times a week. I follow with a wet wash using a special cleansing gel to remove all impurities. Note to readers: No matter how many martinis I have had, I NEVER forget to wash my face at night. This makes a huge difference in skin health. I follow with a good toner, which until recently, I thought was pointless until I found one (Indie Lee Lotion COQ10) that helped balance skin tone while reducing pores. Depending on the time of day, I finish with a daytime moisturizer with SPF. I finish with a few drops of Odacite eye contour oil, since it can be worn anytime. I feel skincare is super specific to the person so find things that work for your skin type and budget. Another huge element that really helps my skin and body feel loved is being physically active. While filming “American Woman”, I was diagnosed with late onset Type 1 Diabetes and dedication to my workouts has been paramount in helping regulate blood sugar levels and healthy weight, all while giving my skin a special glow. I am addicted to group fitness, especially spinning since it’s kindest to the joints. I also love a good boot camp class, but to be clear, as with any class, I always listen to my body before the instructor. I don’t feel the need to push myself to injury. Classes can seem intimidating, but it keeps me accountable. Also, it’s apparently hip to have super dark lighting in most studios, so you can just get lost with yourself. It’s another chance to invest in you. Every person should believe they are worthy and loved and that starts with loving yourself. You are worth it all!
Celebrity Guest Editor Jennifer Bartels
Content Coordinator Catarina Muia West Coast Entertainment Director Bonnie Siegler Web Guru Karl Delgadillo Visual Architect Scott Jordan Colour Seer Daniella Vizzari CONTRIBUTORS Lyla Cheng • Rob Firing Frida Jensen • Joyce Johnson, ND Snowkei Lan • Catherine Muller David Seo • Rob Shaw • Cynthia Soda Ayumi Sone • Mike Whitely • Jaime Wilson
President Olivier Felicio General Customer Care Manager Lucy Holden
email: subscribe@vivamagonline.com telephone: 416-203-7900 or send your cover label and new address to: VIVA Magazine, 920 Yonge St., Suite 610, Toronto ON, Canada M4W 3C7
ADVERTISING INFORMATION Olivier Felicio 416.203.7900 x6107 olivier@vivamagonline.com
Jennifer Bartels
Jennifer Bartels is an actor and producer and stars in the new show, American Woman
VIVA GIVEAWAY From the prelude of bergamot, grapefruit and mandarin to the harmonious combination of amber, musk and cedarwood notes, Eau de Karma Happiness is a thrilling combination designed to convey the beauty of life. Valued up to $59 ENTER TO WIN BY LIKING US ON FACEBOOK AND LEAVING A COMMENT ABOUT WHETHER YOU WOULD LIKE TO TRY OUT THIS WHIMSICAL SCENT, AND DOWNLOADING YOUR VIVA APP.
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Published by Rive Gauche Media Inc. Canada Post Canadian Publications Mail Sales Product Agreement No. 42709013. The publisher does not assume any responsibility for the contents of any advertisement and any and all representations or warranties made in such advertising are those of the advertiser and not of the publisher. The publisher is not liable to any advertiser for any misprints in advertising not the fault of the publisher and in such an event the limit of the publisher’s liability shall not exceed the amount of the publisher’s charge for such advertising. No portion of this publication may be reproduced, in all or part, without the express written permission of the publisher. All rights reserved. ©Copyright 2018 The RGM Group. VIVA Magazine is pleased to review unsolicited submissions for editorial consideration under the following conditions: all material submitted for editorial consideration (photographs, illustrations, written text in electronic or hard copy format) may be used by VIVA Magazine Inc. and its affiliates for editorial purposes in any media (whether printed, electronic, Internet, disc, etc.) without the consent of, or the payment of compensation to, the party providing such material. Please direct submissions to the Editor, VIVA Magazine.
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CONTRIBUTORS CONTRIBUTORS JOYCE JOHNSON AMIRA AYAD
Dr. Joyce Johnson is a licensed naturopathic doctor Dr. Amira Ayad holds a master’s degree in Pharmaceutics who practices in Belle River, Ontario. The mother of and a PhD in Natural Health. She is a faculty member three not only educates the public about naturopathic Shelby Stover a strength and in nutrition coach at the Institute ofisHolistic Nutrition Toronto and she medicine, but she trains hundreds of health-care with years of experience in the industry. As selfpractices holistic nutrition and natural healtha at the practitioners“chronic across North America about various health proclaimed foodie and mama bear,” she Alexandria Medical Clinic in Mississauga. Her practice issues and natural health product issues, positive including strives to help women combines the best of everywhere both worlds:make science with changes their diet, supplementation, health, and homeand lives. guidelinesinabout integration spirituality, and functional nutrition with mind/body of pharmacological and natural therapies. She is also a healing. Dr. Amira has published four books, which have regular radio and television guest. been translated into more than 10 languages and are read and taught by thousands around the globe. Visit her blog at: www.amiraayad.com.
Shelby Stover
BONNIE SIEGLER LINDA MAZUR
Viva’s Los Angeles, California-based Entertainment Linda Mazur is a nationally publicized designer and Director Bonnie Siegler has been covering the celebrity principal of Linda Mazur Design Group. With almost circuit for than 15Nutritional years. Her resume includes two Melissa is more a Certified (CNP). two decades of experience, Practitioner this sought-after, books thatpersonal combineexperience, her knowledge of celebrity living, Through Melissa has come multi-disciplinary design firm is known for creating entertaining her unique sense ofapproach style. Siegler to see food and differently. Her unique is relaxed, stylish spaces and full-scale design builds focused on mindfulness and balance to ensure has contributed to magazines including Elle, Inher Style within Toronto, the GTA and throughout Canada. clients make informed decisions about nutrition and Shape, and has appeared on entertainment news www.lindamazurdesign.com @LindaMazurGroup and lifestyle, think clearly and positively, and feel shows Extra and Inside Edition. confident in knowing what is best for them.
Melissa Smith
CYNTHIA SODA BONNIE SIEGLER
Cynthia Soda is Owner, Principal Interior Designer Viva’s Los Angeles, California-based Entertainment of Soda Pop Design Inc., a multi-disciplinary interior Director Bonnie Siegler has been covering the celebrity Dr. Amira holds a master’s degree in design firm Ayad providing complete custom renovation circuit for more than 15PhD years. Her resume includes two Pharmaceutics and a in Natural Health. She is a and design services for residential and commercial books combine herInstitute knowledge of celebrity living, facultythat member at the of Holistic Nutrition clients throughout the GTA. Soda Pop Design Inc. entertaining andshe her unique sense of style. Siegler has in Toronto and practices holistic nutrition and focuses on merging the client’s lifestyle, personality contributed to magazines including Elle, InClinic Style and natural health at the Alexandria Medical in and architecture to create customized liveable luxury. Mississauga. practice combines the best of Shape, and hasHer appeared on entertainment news shows www.sodapopdesign.ca both worlds: science with spirituality, and functional Extra and Inside Edition. instagram:with @csodapop nutrition mind/body healing. Dr. Amira has twitter: @sodapopdesign published four books, which have been translated into more than 10 languages and are read and taught by thousands around the globe. Visit her blog at: www.amiraayad.com.
Amira Ayad
MIKE WHITELEY MELISSA SMITH
Mike Whiteley is an internationally recognized health and Melissa is a Certified Nutritional Practitioner (CNP). fitness specialist and athlete with a global client base. Through personal experience, Melissadesigner has come Lindaover Mazur is a nationally publicized andto With 19 years of experience and research in fitness see food differently. Her unique approach is focused principal of Linda Mazur Design Group. With almost and integrative health, he has transformed many lives, on mindfulness to ensure clients make two decades and of balance experience, this her sought-after, and continues to do so. Through his gym in Toronto and informed decisions about nutrition and lifestyle, think multi-disciplinary design firm is known for creating health and fitness coaching website, Protrainerlive.com relaxed, stylish spacesand andfeel full-scale design builds clearly and positively, confident in knowing he has Toronto, helped thousands of individuals maximize within the GTA and throughouttoCanada. what is best for them. their physical performance and physiques. The key www.lindamazurdesign.com @LindaMazurGroup to his success with his trainees is through his unique “Fingerprint Philosophy for Fitness Transformation”, which has three principles: Think right—Eat right—Train right.
Linda Mazurb
ARE YOU ON THE LIST? SIGN UP FOR VIVAMAGONLINE'S NEWSLETTER FOR A CHANCE TO WIN! Get the latest VIVAMAGONLINE content including natural health news, beauty tips, celebrity interviews, delicious recipes, free products, contests, free coupons for your favourite natural products and more! www.vivamagonline.com HEART HEALTH 2018 / VIVAMAGONLINE.COM 7 FALL 2015 / VIVAMAGONLINE.COM 9
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T H I S
I S S U E
HOW DO YOU DEFINE BALANCED LIVING?
Kathy Ireland Some days are balanced and some are not. I think balanced living means taking the time to know and understand your values and your priorities…putting boundaries in place to protect your values and priorities. My family, my faith, being of service through my work. Whenever those values are out of order or if I try and start my day contrary to that, I’m a mess. And I do not feel balanced and I am not productive. So much more gets accomplished when my values and priorities are in place – which means I’m in balance - and I’m able to do everything with more joy and more peace. And it just works.
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ECO CHIC V I VA
WRAP IT UP! Say goodbye to brown avocados, wilted herbs, and moldy cheese. Abeego protects, breathes, and picks up where the peel leaves off—keeping food fresher longer. Keep Food Alive with the original beeswax wrap. All-natural, biodegradable and reusable for a year or longer. ($18, abeego.com)
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WEEKEND WARRIOR
This handcrafted luxury leather bag is made of 100 per cent Italian, vegetable tanned leather with a roomy, suede leather interior for great versatility. This is your go-to piece for everything from the polo field to a day at the beach. Choose from navy, tan, burgundy, brown or black. (stickandballco.com, $1,195)
READY TO GO
GARDEN OF EDEN
This 100 per cent polyester easy-to-grab and-go, will take you from work to weekend. Proudly made in the USA, the Carol Hooded Jacket from Shannon Passero Design is lightweight and a great layering piece. A closet staple. (shannonpassero.com, $115)
Cold pressed soap bars from Edens Garden in their Natural Bar Soap Collection, contain the purest ingredients while actually working to cleanse the face and skin, utilizing the benefits of aromatherapy. The collection includes Charcoal, Earth & Wood, Fighting Five, Lavender Magnolia, Lemongrass and Peppermint. (edensgarden.com, $10.95 each)
REWIND THAT WINE
This festive varietal evokes feelings of celebration and joy. Look for sweet notes of white grape, honey, fresh baked bread and light citrus. Handcrafted from a repurposed wine bottle and made of premium natural soy wax, this candle has an 80-hour burn time. (shop-rewined.com, $28)
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SLEEK AND CHIC
Add a touch of sophistication to any monochromatic ensemble with this sharp, black leather strap watch by Paul Hewitt. This minimalist design features a black dial with the classic anchor marker, as well as anti-scratch crystal and a stainless steel case. (Paul Hewitt, Miss Ocean line, $229)
GOING GREEN
SOHO’s unique collection of jewelry uses proprietary techniques to fuse modern elegance with the ancient Etruscan art of enamel. Each is handcrafted in Italy and takes more than a dozen master jewellers 80 hours to create, ensuring the highest level of craftsmanship and attention to detail. (Prices vary, www.sohojewelry.com)
ALL AT ONCE
“Together,” a key Thomas Sabo message, has its very own collection. Sparkling hearts and rings, engraved with ‘Together’, merge to create feminine jewellery. A range of pieces is also available in exclusive fine jewellery with faceted diamonds and 9k rose gold. (www.thomassabo.com, $119)
SILVER STYLE
The unconventional Buddha to Buddha Katja Mix Black bracelet is a beautiful braided 925 Sterling Silver and leather masterpiece. Timeless, like all Buddha to Buddha creations, this unisex bracelet is one-of-a-kind and handmade for you in three different lengths. (www.buddhatobuddha-canada.ca, $519, )
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BEAUTY V I VA
Makeup is not a mask that covers up your beauty; it’s a weapon that helps you express who you are from the inside. - Michelle Phan
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L O O K
SARAH HYLAND Makeup artist Allan Avendano says one of the hot hues this season has the sophistication of a classic red with the added drama of a vampy purple. “A dark lip dresses up the face instantly.” He likes using Dior’s Rouge Liquid in Poison Metal.
THE NATURAL WAY Going for a bold look? Beauty Amuse Bouche Liquefied Lipstick: Dark Cherry will take your look to the next level. This lipstick features high-pigment colour, indulgently creamy wear, and uses organic ingredients such as monoi butter and coconut oil to keep lips hydrated.
JENNA DEWAN
BOLD AND
BEAUTIFUL GET YOURSELF SUMMER READY WITH THESE BOLD BEAUTY CHOICES
BY BONNIE SIEGLER
Makeup guru Tom Ford says, “I like to use La Mer The Soft Fluid Long Wear Foundation with spf 20 in Neutral on Jenna. I like to keep the skin looking fresh, so I reach for a foundation that makes it glow. It’s also long lasting, even in hot weather, which is nice.”
THE NATURAL WAY Keep your skin looking flawless this summer with Tarte’s Amazonian clay foundation, which provides up to 12-hour full coverage. Powered by Amazonian clay and vitamin E, this oil-free, vegan, matte liquid foundation will cover redness, acne, and hyperpigmentation, without hiding your complexion.
BLAKE LIVELY Hair pro Rod Ortega said to get Lively’s soft beachy summer looks, “I use rose water spray like Christophe Robin’s Instant Voluminizing Mist with Rose Water. I spritz it on her wet hair from roots to ends to condition it and add volume, then blow it out in large sections.”
THE NATURAL WAY If you’re trying to bring life back to your hair, Josh Rosebrook LIFT Hair Texture and Volume hair spray will encourage a healthy scalp and hair growth. The organic Yucca plant allows for pliable lightweight styling that delivers natural expansion to the hair.
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Subscribe to our newsletter for weekly beauty news
Runway Ready STAY AHEAD OF THE BEAUTY GAME WITH THIS HOT-OFF-THE-CATWALK LOOK Embrace the warm weather this season with soft tones and patterns. Show off your elegance with the Erin Tracy Sauvage ring. The aqua stone will complement and match the nude Rosefield West Village Collection watch. Finally, enhance your best features and bring a touch of colour with the 100% Pure cocoa butter lipstick, and the Tarte amazonian clay blush.
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BEAUTY YES BIOTIN CAN BE USED TO MAINTAIN YOUR YOUTHFUL LOOKS, HOWEVER IT ALSO HAS PLENTY OF HEALTH BENEFITS THAT WILL KEEP YOU FEELING YOUR BEST BY CATHERINE MULLER
B
iotin has been claimed to be the ‘beauty’ vitamin, which helps to maintain and promote healthy looking hair, skin and nails. Biotin, like many other B vitamins, plays a role in generating energy from our food, neurological function, supporting immune health, and has a possible link to managing blood sugar levels. However it’s biotin’s involvement in protein metabolism and growth that makes it a star in helping to maintain a youthful look. The tissues that make up hair, skin, and nails ‘turnover’ at a high rate, meaning these parts of our body grow fast and require a lot of protein building and remod-
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elling. Biotin is a key nutrient in this process, called protein synthesis, helping to manage the production, and support the health of hair, skin and nails. This is extremely evident when women who are pregnant have a higher risk of biotin deficiency. High growth rates in both mother and baby increase demand for this important vitamin. The Office of Dietary Supplements states that an adequate intake for the average adult is 30 mcg daily, women who are breastfeeding requiring 35 mcg daily. If you’re looking to add more biotin-rich foods to your diet, here are some suggestions:
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LIVER AND OTHER MEATS As most biotin is stored in the liver, eating animal liver is one of the simplest ways to increase biotin in a diet. A three-ounce serving of cooked beef liver contains approximately 30 mcg of biotin. Other organ meats, such as kidney, also contain high levels. EGG YOLK Egg yolks are another biotin-rich food with one whole, cooked egg providing up to 10 mcg. For maximum biotin intake, eggs should be cooked before eating. YEAST Both brewer's yeast and nutritional yeast are good sources of biotin, although the amount can vary widely. According to the Linus Pauling Institute at Oregon State University, 7 g of yeast contain between 1.4 and 14 mcg of biotin. NUTS AND SEEDS Biotin content varies with the type of nut or seed, but both of these food types are a good source of the vitamin. Almonds, peanuts, walnuts, and pecans all contribute to biotin intake, with a quarter-cup of roasted almonds containing 1.5 mcg. A quarter-cup of roasted sunflower seeds contains 2.6 mcg. SALMON It is also a good source of biotin, with a three-ounce cooked serving containing up to 5 mcg. DAIRY Milk, cheese, and yogurt all contain biotin in varying amounts. In a comparative study of 23 types of cheese, it was found that Camembert cheese and blue cheese were among the most biotin-rich. The National Institutes of Health confirm that cheddar cheese provides 0.4 mcg of biotin per ounce, a cup of 2 per cent milk has 0.3 mcg, and a cup of plain yogurt contains 0.2 mcg. AVOCADOS One whole avocado contains between 2 to 6 mcg of biotin SWEET POTATO: Sweet potatoes are among the highest biotin-containing vegetables. A half-cup of cooked sweet potato contains approximately 2.4 mcg of biotin. CAULIFLOWER One cup of raw cauliflower provides up to up to 4 mcg of biotin. With so many food sources containing biotin, as well as the option of supplement form, it is easy to ensure that your body is getting enough of the vitamin to look and feel healthy. So, know that beauty does start within, and add biotin to your natural and healthy beauty regimen. VM BEAUTY ISSUE 2018 / VIVAMAGONLINE.COM
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summer pleasure FLOWING DRESSES AND CASUAL OUTFITS WILL MAKE YOU SHIMMER WHILE ON THE WATER, DON’T FORGET YOUR BATHING SUIT
PHOTOGRAPHY: JOSÉ TIÓ STYLIST: LYLA CHENG MAKE UP: SNOWKEI LAN HAIR: AYUMI SONE MODEL: FRIDA JENSEN (FIRST MODEL MANAGEMENT LONDON)
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EVARE, TOP; EVARE, PANTS; SPITFIRE, SUNGLASSES
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EVARE, TOP; EVARE, PANTS; SPITFIRE, SUNGLASSES
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BEAUTY ACADEMY
Subscribe to our newsletter for weekly beauty news
1. VITAMIN E There are many sources and benefits of vitamin E, and that includes repairing damaged skin. It acts as a natural anti-aging nutrient within your body, and studies have shown that it reduces inflammation both within your bod and your body and on our skin. These antioxidant properties are also helpful when you’re exposed to cigarette smoke or ultraviolet rays from the sun, protecting against skin cancer.
2. MONOI BUTTER Used in cosmetics, toiletries, soaps and balms, hair care and sun care products; this natural butter is a skin-conditioning agent that slows the loss of water from the skin. Monoi oil is first extracted from the Gardenia tahitensis flower and mixed with coconut oil, and then becomes a product that provides long-lasting moisturization and a soothing, purifying effect on the skin. It can also be applied to hair and will decrease frizz and flyaways.
E n i m a 1. Vit
r e tt u B i o n o M 2.
3. YUCCA PLANT Also known as cassava, yucca is a dense, starchy food that is rich in carbohydrates and is a good source of fibre, folate, vitamin C, and potassium. Along with having numerous health benefits, it can also be added into lotions, soaps or shampoos, and can treat conditions such as dandruff, balding, sores and cuts, and skin diseases and infections.
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HAIR HEALTH
DID YOU KNOW? Hair nutrients can be found in natural sources like millet, silica, and apples. They are used by hair follicles as building blocks or as promoters of hair growth. Apples, for example, contain Procyanidin B2, a known hair growth-promoting factor.
Is your hair in need of a boost? Is it shedding and starting to look dull? Then try nourishing your hair with natural nutrients and experience the difference.
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air sheds for many reasons but typically because we treat, wash and brush it regularly. Wear and tear puts demands on the hair and over time it can start to look dull and thin. But in many cases, we can benefit from certain nutrients that nourish the hair follicles and promote strong, healthy and beautiful hair.
BEAUTY FROM WITHIN The first thing you notice when taking Hair VolumeTM, is that your nails start getting stronger. Nails react faster than hair to a new supply of nutrients. But with time, you will notice that your hair stops shedding and starts to gain volume. Available at participating pharmacies, health food stores and online. For more information or to buy directly from the manufacturer, call 1-877-696-6734 or visit our website www.newnordic.ca
ONE TABLET A DAY Hair VolumeTM is a best-selling natural health product from Sweden. With just one tablet a day it provides more hair nutrients than any other Canadian competitor. In addition, Hair Volume is the only product that uses proven apple extract from Swedish apples, to promote your hair health and volume.
TEST YOURSELF Is your hair looking dull and thin? Do you experience hair shedding? Are your nails brittle? Do you want to nourish your hair naturally? Are you looking for more hair volume and shine?
I HAD GREAT RESULTS “I am 43 and have lost a lot of hair due to hormonal changes and 2 pregnancies. I have been on Hair Volume for 5 months and have noticed great results in growth and also found much less hair shedding in the shower and when I blow dry it. My hair feels stronger and thicker now. You do have to commit to using this product for a while to see full results, but it’s worth it. I strongly recommend Hair Volume!”
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HEALTH V I VA
To ensure good health: eat lightly, breathe deeply, live moderately, cultivate cheerfulness, and maintain an interest in life. — William Londen
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H E ALTH NEWS GLUCOSE CHECK IN A FLASH
IT’S A BLURRY WORLD A recent study published in Ophthalmology, the journal of the American Academy of Ophthalmology, shows that by the year 2050 about half of the world’s population will be nearsighted or suffer from a condition known as myopia. This is based on a sharp increase in myopia from 1.4 billion people worldwide in the early 2000s, to what researchers are predicting will soar to 4.8 billion by 2050. While the increase in near-reading activity with smartphones and tablets combined with other lifestyle changes (like spending less time outdoors) are widely considered to be responsible for this increase, what seems to be clear is that Canadians across the country are turning to laser vision correction to treat their myopia. Canada has the highest rate in the world of laser vision correction procedures performed relative to its myopic population, according to the 2017 Refractive Surgery Report published by Market Scope. Canadians, it seems, have embraced this non-invasive procedure and consider it to be a safe and effective option to correct myopia.
An innovative new category in self-monitoring has been added to the 2018 Diabetes Canada Clinical Practice Guidelines for people with Type 1 and Type 2 diabetes. According to Diabetes Canada, self-management of diabetes remains the cornerstone of diabetes care, making the addition of the “flash glucose monitoring” class an important tool to help improve patient outcomes. This new class of monitoring technology automatically measures, captures and stores glucose level data continuously so that patients and their doctors can see patterns over time and make adjustments to lifestyle, diet or treatment, when needed. “Flash glucose monitoring is the next chapter in the management of diabetes,” says Tina Kader, M.D., endocrinologist, at the Jewish General Hospital and LMC Glen in Montreal. “Not only does it empower patients in their daily self-management, it also provides healthcare professionals with meaningful insights into their glucose control, which can lead to changes in their insulin dosing. Many of my patients see this as life changing and we are all very excited as we enter into this new era of diabetes management.”
TEA TIME In a recent survey conducted by Nielsen for the Tea and Herbal Association of Canada, findings show that positive attitudes towards tea remain strong, with “relaxing” leading the list for positive health associations for consumers. Drinking a cup of hot tea everyday can lower blood pressure, decrease cholesterol levels, and can aid in overall heart health. The secret to tea’s health benefits is flavonoids – dietary compounds found naturally in plants that protects the body through antioxidant activity. A single cup of tea has 750 times more flavonoids than a cup of coffee, and six times more flavonoids than a cup of orange juice. “While most Canadians have heard of the health benefits of green tea, it’s important to know that all varieties of tea are good for your overall health,” says Louise Roberge, president of the Tea and Herbal Association of Canada. “Black, green, white and oolong tea are all equally beneficial, since they come from the same plant. It’s a natural, healthy, calorie-free drink that everyone can enjoy.” 32
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NO GRAINS NO GAINS The University of Saskatchewan (U of S) are researching and examining grain consumption patterns identified in the recently released 2015 Canadian Community Health Survey (CCHS) by Statistics Canada, and are finding that many foods made from enriched (refined) grains and whole grains are important nutrient contributors to the Canadian diet. “According to the CCHS 2015 data, refined grains are currently contributing 23 per cent of Canadians’ daily fibre, 40 per cent of folate and 31 per cent of the iron,” says lead researcher Dr. Hassan Vatanparast, an associate professor in the U of S, Colleges of Pharmacy and Nutrition and School of Public Health. While benefits of whole grain foods such as quinoa and whole wheat bread are well documented, there’s less research supporting the benefits of enriched grain foods. “Our research showed that most of the grain foods that Canadians consume are actually made from enriched grains, such as breads, cereals, and pastas,” which, Vatanparast explains, helps adults and children to close nutrient recommendations gaps.
PUT MENTAL HEALTH FIRST According to a recent national survey conducted by Sun Life Financial, 49 per cent of Canadians are impacted by mental illnesses. Millennials are most likely to report mental health concerns, followed by Generation X, and then Late Boomers. “We need to open the lines of safe communication and work together to remove barriers,” says Jacques Goulet, president of Sun Life Financial Canada. The survey also shows that only 28 per cent of working Canadians living with mental health issues have brought it to their employer’s attention. “People spend a big part of their day at work; they simply can’t put aside their mental health issues. Employers have the opportunity to make a difference on this national issue. Creating a safe and supportive environment and offering resources that support mental health can help employees overcome challenges.”
THE DAIRY AND INFLAMMATION DEBATE According to a study by researchers from the University of Wisconsin-Madison, yogurt is thought to reduce inflammation by improving the integrity of the intestinal lining. And, by bolstering this layer of tissue, endotoxins cannot cross into the bloodstream and promote inflammation. Researchers recruited 120 premenopausal women, half of whom were obese. Half of the participants were asked to eat yogurt each day for nine weeks, while the others ate non-dairy pudding. The results showed that some inflammatory markers significantly reduced in the yogurt eaters. After nine weeks, the women were given a high-calorie meal to stress their metabolism. Tests showed that the yogurt eaters had significant reductions in certain endotoxin markers. Also noted, was in obese participants, post-meal glucose levels dropped more quickly in the yogurt group, demonstrating improved glucose metabolism. BEAUTY ISSUE 2018 / VIVAMAGONLINE.COM
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THE ROLE OF OMEGA-3 IN SUPPORTING
VISION HEALTH
AGE-RELATED MACULAR DEGENERATION (AMD) IS THE LEADING CAUSE OF IRREVERSIBLE VISION LOSS IN NORTH AMERICA, EUROPE, AND DEVELOPED COUNTRIES WORLDWIDE. BY: GIUSEPPE QUERQUES, MD, PHD*, ERIC H. SOUIED, MD, PHD CRETEIL UNIVERSITY EYE CLINIC, CRETEIL, FRANCE
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utrition may play an important role in the development and progression of AMD. There have been several epidemiological studies suggesting that omega-3 fatty acids could have a protective role in AMD, but a beneficial effect remains to be demonstrated in randomized controlled trials. There also exists a substantial body of evidence suggesting that protection against AMD may be provided by specific micronutrients (vitamins and minerals and antioxidants). The identification of risk factors for the development and progression of AMD is of particular importance for understanding the origins of the disorder and for establishing strategies for its prevention. We have examined the relationship between dietary omega-3 intake and the incidence and progression of AMD, as well as the role of omega-3 supplementation in the prevention of the disorder, and also explored the role of other micronutrients in AMD. AMD causes the macula, the small central area of the retina that controls visual acuity, to deteriorate. While only a small part, the macula is more sensitive to detail than the rest of the retina—it is what helps you focus on small details such as threading a needle. Symptoms include blurriness, dark areas or distortion, and even permanent loss of the peripheral vision. Although the pathogenesis of AMD remains unclear, current evidence suggests a multifactorial aetiology. THE POTENTIAL ROLE OF OMEGA-3 FATTY ACIDS Omega-3 and omega-6 fatty acids are important components of tissue lipids, particularly cell membrane phospholipids. The major dietary omega-3 polyunsaturated fatty acid is docosahexaenoic acid (DHA). This makes up only a small fraction of the fatty acids in most tissues, but is present at high levels in the
retina, where it is a major structural lipid. As a result of its biophysical and biochemical properties, DHA may affect the permeability, fluidity, thickness, and lipid phase properties of the photoreceptor membrane, and may also be involved in signaling cascades, acting to enhance activation of membrane-bound retinal proteins and may be involved in rhodopsin regeneration. There is evidence that tissue DHA insufficiency is associated with changes in retinal function. Eicosapentaenoic acid (EPA), the precursor to DHA as well as other major dietary omega-3 fatty acids, can exert similar actions to DHA. Dietary omega-3 fatty acids have also been shown to be beneficial in inflammatory diseases and where those taking omega-3 report less joint stiffness, swelling, tenderness, and fatigue. Dietary omega-3 fatty acids have been shown to reduce the inflammatory response by competing with arachidonic acid metabolism and altering the eicosanoid profile. EPA and DHA have been shown to decrease CD4+ T-cell activation and cause the inflammatory environment to switch from a pro-inflammatory to an anti-inflammatory one. These anti-inflammatory actions may be beneficial in the retina as inflammation may play a role in the development of new choroidal vessels in exudative AMD. Early studies investigating a potential relationship between dietary fat intake and AMD revealed that this might not be straightforward. Results of initial studies suggested that higher intake of some fatty acids, and possibly elevated blood cholesterol levels, may be related to an increased risk of AMD. More specifically, results suggested that higher intake of specific subtypes of lipids (cholesterol, monounsaturated, polyunsaturated fats, omega-6 fatty acid, linoleic acid) rather than total fat intake may be associated with a greater risk for progression of AMD. BEAUTY ISSUE 2018 / VIVAMAGONLINE.COM
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COMMENTARY BY DR. SELENE WILKINSON, ND. AND DR. JASON BOXTART, ND. In Canada, one million people have reported to have some form of AMD. While it usually affects people over 50, it can affect someone younger. The primary risk factors for AMD include increasing age, ethnicity, and genetics. Smoking has also been linked as a modifiable risk factor in numerous studies. While there is no cure, medications such as bevacizumad, ranibizumab, and aflibercept can block the growth of abnormal blood vessels. This may help partially recover vision. Photodynamic therapy is another way that can improve vision and reduce the rate of degeneration by activating a drug called verteporfin, which is injected into the arm, by shining a special light in the eye. There is also laser therapy and low vision rehabilitation. These, however, are all treatments used after developing AMD. The only proven supplement to aid in the prevention is omega-3. There are many studies that document all of the benefits, including for eye heath, of omega-3s. Many have been conducted with daily supplemental dosages between 2 and 5 grams of EPA and DHA. In my own practice, I recommend supplementation of omega-3s to many patients for various conditions, as this would be more than you could get in the recommended two servings of fish per week. However, eating fish can still be beneficial as studies have documented that 60- to 80-year-olds eating fish more than twice a week were half as likely to develop macular degeneration as those who ate no fish at all. Therefore, there are notable and traceable benefits of omega-3s for eye health in both a dietary and supplemental manner. “When looking for food sources that are rich in Omega-3s, salmon, herring, mackerel, rainbow trout, sardines, flaxseeds and walnuts could be good choices,” says Dr. Selene Wilkinson, ND, cofounder of Lemon Water Wellness. While supplementing omega-3 is beneficial, there are several drug interactions to be aware of. These include aspirin, CoQ10, folic acid, vitamin B12, vitamin C, vitamin E, and some multivitamins. However, “the original AREDS study showed patients who were at moderate risk for progression with the highest omega-3 intake found a 30 per cent reduced risk of progression after 12 years,” states Dr. Jason Boxtart, ND. With the lack of pharmaceutical interventions for the treatment of AMD, omega-3 continues to be the leading preventative measure.
In contrast, diets high in omega-3 fatty acids and fish were found to be inversely associated with risk for AMD when intake of linoleic acid was low. Since this time, there have been several epidemiological studies suggesting that omega-3 or polyunsaturated fatty acids DHA and EPA could have a protective role in AMD, particularly exudative AMD. Furthermore, there is evidence to suggest that omega-3 fatty acids have cytoprotective and cytotherapeutic actions, giving rise to anti-angiogenic and neuroprotective mechanisms within the retina. (An angiogenesis mechanism inhibits the growth of new blood vessels.) With a number of studies suggesting that the type of fat intake may influence risk for advanced AMD, as well as reported evidence of a relationship between fat intake and earlier stages of maculopathy, researchers further explored the potential association between specific types of dietary fat and risk for advanced AMD. In a multicenter eye disease case-control study, 349 individuals with advanced, neo- vascular AMD and 504 controls without AMD, but with other ocular diseases, were included. Similar to findings from the Nurses’ Health Study and the Health Professionals Follow-up Study, this case-control study found that higher intake of omega-3 fatty acids was associated with a lower risk for AMD among individuals consuming diets low in linoleic acid. The findings from this study are not conclusive as data are subject to reporting and other biases and were not adjusted for all potential confounding factors such as family history of AMD. Subsequently, researchers conducted a prospective cohort study in 261 participants with some sign of nonexudative AMD 36
and found that, in these high-risk subjects, higher fish intake was associated with a lower risk of AMD progression among subjects with lower linoleic acid intake. OMEGA-3 SUPPLEMENTATION FOR AMD There have only been a few clinical trials conducted to investigate the role of omega-3 fatty acid supplementation in the prevention of AMD. The French Nutritional AMD Treatment phase 1 (NAT-1) study evaluated the feasibility of a prospective study of oral DHA and EPA supplementation in AMD. In this study, a group of 38 patients with drusenoid pigment epithelial detachment (DPED) in one eye without choroidal neovascularization (CNV) received DHA and EPA (EPA: 720 mg/day and DHA: 480 mg/day) or placebo for six months. There were significant increases in serum and RBCM EPA and DHA levels at the six-month visit in the group receiving the oral supplement, with no changes in the control group, despite dietary recommendations. Although there were no benefits in terms of AMD progression in this study, the supplement was well-tolerated. The vast majority of evidence suggesting a positive effect of dietary omega-3 intake on the development and progression of AMD comes from observational studies. Although this body of evidence is promising, a beneficial effect of omega-3 fatty acids in AMD remains to be demonstrated in randomized controlled trials. Given that the risk of taking omega-3 fatty acids from dietary fish or fish oil supplements is low, however, the potential benefits can be considered to outweigh the risks, and consumption of fish or fish oil supplements can therefore be recommended. VM
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BRAIN POWER BRAIN BRAINPOWER POWER IMPROVING THE HEALTH OF YOUR BRAIN NATURALLY
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BY: DR. JOYCE JOHNSON ND
oor memory, mood swings and even depression affect people of all ages. These conditions can often be linked to inadequate amounts of certain fats and nutrients in our diet.
FOODS THAT SUPPORT BRAIN HEALTH PROBIOTICS Your gut is your ‘second brain’, and your gut bacteria transmit information to your brain via the vagus nerve. There is a close connection between abnormal gut flora and abnormal brain development. Your gut has neurons just like your brain, and your gut health can impact your brain function! Consuming processed food and sugar can destroy your healthy microflora, so it is important to limit the intake of these foods. Try to consume fermented foods (tempeh, miso, sauerkraut, yogurt, kefir) or take a probiotic supplement to optimize your gut flora. TURMERIC Turmeric contains curcumin, which can cross the blood-brain barrier and has shown to be a neuroprotective agent in a wide range 38
of neurological disorders. Research has shown that curcumin may help inhibit the accumulation of destructive beta amyloids in the brain of Alzheimer’s patients, as well as break up existing plaques. Curcumin has even been shown to boost memory and stimulate the production of new brain cells, a process known as neurogenesis. WALNUTS Walnuts are good sources of plant-based omega-3 fats, natural phytosterols, vitamin E, folate and antioxidants. They have been shown to reverse brain aging in older rats and increase inferential reasoning in young adults. BLUEBERRIES Blueberries contain flavonoids that protect the brain from oxidative damage and stress, which leads to premature aging, Alzheimer’s, and dementia. They may also improve the communication between neurons, improving memory, learning, as well as all cognitive functions, including reasoning, decision making, and verbal comprehension.
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AVOCADO It is a source of monounsaturated fats, omega-3, and omega-6 fatty acids, which increase blood flow to the brain, lower cholesterol, and aid in the absorption of antioxidants. Avocados also contain vitamin E, which protect the body and the brain from free radical damage and is a good source of potassium and vitamin K—both protect the brain from the risk of stroke. COCONUT OIL Contains medium-chain triglycerides (MCT), which get converted to ketone bodies in the liver, and then are released to the brain to be used as fuel. Ketone bodies are an important alternative energy source in the brain, and may be beneficial to people developing or already suffering from memory impairment, as in Alzheimer’s disease (AD). Ketone bodies may actually help restore and renew neurons and nerve function in your brain, even after damage has taken place NATURAL HEALTH PRODUCTS THAT SUPPORT BRAIN HEALTH OMEGA-3 FATS Approximately 60 per cent of your brain is composed of fats – 25 per cent of that is docosahexanoic acid (DHA), an omega-3 fat, which is crucial to brain function and the nervous system. DHA facilitates the activity of our neurotransmitters and increases the number of neurotransmitter receptors. This allows the brain to optimize the use of its “feel good” brain chemicals like serotonin and dopamine. Your body cannot produce omega 3-fats so you must get it from your daily diet. Deficiency has been linked to many brain problems and psychiatric disorders. For example, a 2012 study found that a diet lacking in omega-3 fatty acids might cause a brain to age faster and lose some of its memory and thinking abilities. Memory loss, depression, mood swings, dementia, Alzheimer’s disease, and attention deficit disorder have all been found to improve with DHA supplementation. VITAMIN D Vitamin D deficiency has been associated with increased risk of brain-related conditions such as Parkinson’s disease, multiple sclerosis, autism and even dementia. A study from 2014 found that low levels of vitamin D increased the risk of developing dementia (53 per cent increased risk with moderate deficiency and 122 per cent increased risk with severe deficiency). Researchers have found vitamin D pathways in the brain (hippocampus and cerebellum) that are involved in planning, processing and formation of new memories. A pregnant woman is encouraged to get
sufficient vitamin D for proper development of her baby’s brain, and babies require vitamin D soon after birth for the same reason. Appropriate sun exposure is one of the best ways to get the required vitamin D intake, but it is not always possible, especially during the winter. VITAMIN B12 High levels of markers for vitamin B12 deficiency were more likely to score lower on cognitive tests and have smaller total brain volume. B12 deficiency may occur as a result of growing older, malabsorption, vegan/vegetarian diets, or due to certain medications (examples metformin and proton pump inhibitors). Watch for signs and symptoms of B12 deficiency such as fatigue, tingling/ numbness of fingers and toes, confusion and forgetfulness. The best sources of vitamin B12 include eggs, milk, cheese, other milk products, meat, fish, shellfish and poultry. SLEEP SUPPORTS BRAIN HEALTH Sleeping less than seven or eight hours a night has been linked to cognitive decline, memory loss and possibly even Alzheimer’s. There are chemicals that are secreted during the deeper stages of sleep that are crucial for repairing the body, including the brain. Sleep may enhance your memories and help you ‘practice’ or learn new tasks or skills. If you are having difficulties with sleep, look for ways to improve your ability to fall sleep and stay asleep longer. ❯ Promote darkness with an eye mask ❯ Use lavender oil on your pillow or in a bath before bed to help have a deeper sleep. ❯ Use different foods such as bananas (high in magnesium and potassium), cherries/oatmeal (contain melatonin) or chamomile tea (promotes calmness). ❯ Speak to your naturopathic doctor or pharmacist about melatonin. EXERCISE SUPPORTS BRAIN HEALTH Exercise can have many health benefits to our bodies and even our brains. It encourages the release of proteins and other chemicals in the brain that promote brain health and benefit cognitive functions, including learning. Exercise also increases the production of nerve-protecting compounds in your brain, promotes greater blood flow to your brain, improves development and survival of neurons, and decreases the risk of cardiovascular diseases such as a stroke. With the balance of the right foods, keeping yourself active, but also ensuring you’re getting enough rest, it will be a whole lot easier to keep a healthy, clear and happy mind. VM BEAUTY ISSUE 2018 / VIVAMAGONLINE.COM
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Benefits of
balsamic IF YOU’RE LOOKING FOR NATURAL WAYS TO CLEAR YOUR SKIN, AND LOWER YOUR CHOLESTEROL AND BLOOD SUGAR, THE ANSWER JUST MIGHT BE IN YOUR PANTRY. BY JAMIE WILSON
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alsamic vinegar is a popular ingredient in salad dressings, marinades, and many other foods. It is has a distinctive flavour that is often described as bold, tart, and complex. Some studies suggest that balsamic vinegar has additional health benefits, ranging from improving a person’s complexion to lowering cholesterol and aiding weight loss. TEN HEALTH BENEFITS OF BALSAMIC VINEGAR The health benefits of balsamic vinegar may include the following: 1. IMPROVING SKIN HEALTH Balsamic vinegar contains antimicrobial compounds, acetic acid, and antioxidants. These components may help improve a person’s complexion over time. Other clear vinegars have been topically applied to the skin to help clear up acne. Balsamic vinegar can cause stains, however, so should not be applied directly to the skin. 2. REDUCING BLOOD SUGAR Balsamic vinegar helps regulate blood sugar when eaten as part of a meal. One review that examined the scientific effects of vinegar, found that balsamic vinegar has an antiglycemic impact when consumed, meaning a person’s blood sugar will spike less drastically after a meal. The review indicated that vinegar could help create a blood sugar plateau for a period of up to five hours following a meal. 3. PROMOTING HEALTHY DIGESTION Acetic acid is the active compound in balsamic vinegar. This acid contains strains of probiotics that aid digestion. The probiotics found in acetic acid can help promote good gut health and digetion while supporting overall immune function. 4. LOWERING CHOLESTEROL Balsamic vinegar may help lower cholesterol. The antioxidants in balsamic vinegar help block toxic cells in the body that can raise cholesterol levels.
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5. LOSING WEIGHT The probiotics in balsamic vinegar can also help make a person feel full for longer. Some research indicates that people may consume fewer calories throughout the day when they add vinegar to their morning meal. 6. TREATING WOUNDS Balsamic vinegar has been used for many years to help treat wounds. It is suggested that balsamic vinegar has antifungal, antiviral, and antibacterial properties. 7. REDUCING HYPERTENSION One study determined that balsamic vinegar might help lower blood pressure. This research suggested that regularly adding balsamic vinegar to foods could help reduce high blood pressure over time. This may be true if a person replaces fatty foods, such as butter and oil, with vinegar, thus lowering the total amount of fats they consume. 8. RELIEVING CONGESTION Some people use balsamic vinegar to help treat congestion. To do this, a person can add a few drops of vinegar to steaming water and breathe in the vapour. 9. REDUCING ACID REFLUX People can try using balsamic vinegar to help reduce acid reflux or heartburn. This remedy may not work for everyone, so it is a good idea to try it in small amounts and wait several hours to see whether it makes symptoms better or worse.
10. PROMOTING BLOOD CIRCULATION Balsamic vinegar is derived from grapes. Studies have found that grapes may help prevent cardiac disease by preventing platelets from building up in blood vessels. Balsamic vinegar also contains polyphenols. VM
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A DIET FOR
HEALTHY EATING HAS A LIMITLESS AMOUNT OF BENEFITS, AND YOU CAN ADD 'PROLONGING A CANCER SURVIVORS’ LIFE', ON THE LIST. BY DAVID SEO
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ew research is suggesting that consuming less dietary fat after being diagnosed with breast cancer may significantly improve a person's survival rate. Estimates show that around one in eight women in the U.S. will be diagnosed with invasive breast cancer at some point in their lives. If the cancer is found only in the breast and has not spread to other parts of the body, 99 per cent of the people who receive such a diagnosis go on to live cancer-free lives for a minimum of five years. If the cancer has spread to the surrounding lymph nodes, 85 per cent of patients with breast cancer have the same five-year survival rate. However, this rate drops to 27 per cent if the cancer has travelled to distant parts of the body. There are some factors that can influence a survivor’s outlook though. Some studies have revealed that being obese, for example, raises the risk of breast cancer recurrence, even death, by 35 to 40 per cent. To determine whether or not a following a low-fat diet would impact a patient’s chance of cancer recurrence and overall survival, scientists led by Dr. Rowan T. Chlebowski, Ph.D. — of the City of Hope National Medical Center in Duarte, CA —investigated. Dr. Chlebowski and colleagues first re-examined the results from the Women's Health Initiative (WHI) randomized clinical trial, which showed a preliminary association between better overall survival and low-fat diet following a breast cancer diagnosis. The WHI trial then investigated 48,835 postmenopausal
women who enrolled in the study between 1993 and 1998. At the time, however, the trial did not offer insights as to whether the improved outlook was due to the eating habits that the women had before developing breast cancer. There was also the possibility that a low-fat diet improved other health outcomes that are unrelated to breast cancer. Therefore, the longer lifespans could have been due to these other outcomes. To clarify these uncertainties, Dr. Chlebowski and colleagues conducted the present study — which was also a randomized trial. Researchers examined 19,541 women diagnosed with breast cancer who reduced their dietary fat intake by 20 per cent, and upped the amount of fruits and vegetables that they consumed. The researchers also examined a control group of 29,294 breast cancer patients who continued their usual diets. The dietary interventions lasted for 8.5 years, on average, while the analysis carried out by the researchers took place 11.5 years after their diagnosis, on average. The study revealed that "breast cancer overall survival was significantly greater for women in the dietary intervention group than in the usual-diet comparison group." In fact, the 10-year survival rate for the women who consumed less fat was 82 per cent, compared with 78 per cent in the control group. Specifically, 120 women died in the control group, compared with only 68 in the intervention group. "A dietary change may be able to influence breast cancer outcome," explain the researchers, who conclude that "sustained dietary intervention is needed" to maintain this positive effect. VM BEAUTY ISSUE FALL 2018 2017 / VIVAMAGONLINE.COM
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Bitter your digestive system WHEN YOU HEAR THE WORD ‘BITTERS’ YOU MAY THINK ‘COCKTAILS’, BUT BITTERS ARE A WHOLE LOT MORE THAN JUST AN INGREDIENT FOR YOUR DRINK. BY CATARINA MUIA
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ow your gut is functioning is extremely important when it comes to your overall health. For example, if the digestive system isn’t working properly, things like mental health and the immune system can start to get affected negatively. “It’s a common belief to us naturopathic doctors, that things like herbal bitters can really stimulate gastric juices including hydrochloric acid, which is super beneficial for not only your digestive health, but your overall health,” explained Dr. Terry Vanderheyden, N.D., R.H. and medical, and R&D consultant for St. Francis Herb Farm, Inc. “Herbal bitters have long been an essential component of traditional medicine and a digestive aid used around the world,” said Vanderheyden, “The aperitif Benedictine, for example, was created by Venetian monk, Dom Bernardo Vincelli in the 16th century. It was used to revive tired monks and to treat malaria.” Today, in the northern parts of Europe such as Germany and Sweden, doctors and natural health practitioners, will still often prescribe herbal bitters to help with challenges of the digestive tract. However in the U.K. and the U.S., bitter anything is not easily tolerated. “I think it’s just accepted that bitter is not a popular taste here in the western world, bitters are more commonly used for cocktails,” Vanderheyden explained. “Although what’s interesting about bitters, is that you can acquire a taste for it. And the thing is, we require the bitter taste, we require it in our diet, however we’ve selected out the bitter-tasting foods, but we need it in our food supply.”
Dom Bernardo Vincelli
This is something that the Ayurvedic diet takes care of. Ayurveda is a system of life, which started in India more than 40 thousand years ago. It is one of the world’s most sophisticated and powerful mind-body health systems that strive for balance, including a balanced diet. The use of herbal bitters is a huge consideration in the Ayurvedic system, in which food is balanced between six flavours: bitter, sour, sweet, salty, pungent, spicy and astringent, to maintain balance in various systems. Herbal bitters have been part of every culture for millennia, though some cultures do not have written records. For example, Africans have always used bitter plants and no one knows for how long. What we do know is that herbal bitters were used in Egypt, and the ancient Egyptian civilization started tens of thousands of years ago. We can safely say the same thing about the use of herbal bitters by Native Americans in North and South America. 42
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In traditional Chinese medicine, a medical system that is more than 5,000 years old, bitter plants still known today, such as gentian, were used for medicinal purposes. According to Emil Bretschneider, physician to the Russian Legation in Beijing during the late 19th century, in his Botanicon Sinicum, gentian (known as ‘lung tan’ in Chinese) was first recorded around the time of Jesus, in the Shen nung Pen ts’ao king. The Shen nung Pen ts’ao king is one of China’s oldest and most revered works on herbal medicine. “In Chinese medicine, herbal bitters are considered to have a ‘cooling’ quality, which detoxifies conditions like jaundice,” Vanderheyden said. He explained that although jaundice indicates complications within the liver, it still starts with your gut, and how your food is being processed and digested can definitely have an effect on your liver. “In order to overcome these challenges, the Chinese would typically boil the herbs for 30 to 40 minutes. It would start with boiling the roots, bark and woody materials first, then they would add leaf material like gentian leaf, and steep it to create a tea.”
Pliny the Elder
Greek physician, Galen
gentian
Not to be outdone, traditional European medicine can trace the use of herbal bitters and other herbs as far back as ancient Greece, which is about 4,000 years. European legend says Gentius, king of the Illyrians, who was defeated and made a prisoner of war by the Romans around 168 BC, discovered the European gentian. The herbal properties of this bitter plant were mentioned by Roman author and naturalist Pliny the Elder, as well as Greek physicians Dioscorides and Galen. The Europeans would typically use the herbal bitters before a meal, especially before a celebration, to get their stomachs ready and to prevent indigestion. They also considered herbal bitters as a tonic for strength and stamina. Although herbal bitters are most commonly used for the digestive system and cocktails, Vanderheyden explained that he has recommended and prescribed them for a number of things. “If you’re trying to control your ‘sweets’ intake, I normally put 1 to 2 mL of bitters in with some sparkling water at night and it will balance out my cravings. People who have depression can also benefit from herbal bitters since 80 per cent of serotonin comes from the digestive system.” The thought of the bitter taste in your mouth may be unpleasant, but so is indigestion and all of the other medical issues that can come along with it. And with thousands of years of use around the world, herbal bitters should be one of the remedies at the top of your list to relieve your indigestion discomfort, and benefit your overall health. VM BEAUTY ISSUE 2018 / VIVAMAGONLINE.COM
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SEXY, LEAN & HEALTHY FOR THE SUMMER! BY MIKE WHITELEY
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inding the correct combination of exercises, food and supplements to reduce excess body fat is a focus for many people, and usually more so as we get older. From magazine articles to infomercials there are tons of companies looking to capitalize on this desire to lose weight and we are constantly bombarded with sales pitches for the new magic fat-loss/weight-loss product. With the marketing promise of the perfect body and more sex appeal these companies make billions of dollars selling half-truths and full lies to the public. Today, we are going to cut through the lies and give you the straightforward basic facts to reduce your excess unwanted body fat.
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There are 3 primary reasons you may be having issues with reducing your body fat and they are unbalanced hormones, excessive caloric intake, and a lack of exercise. Using the correct form of exercise, a proper diet and supplements like L-Carnitine and Alpha Lipoic Acid can all help you shed that extra layer of unwanted body fat fast. If you want to successfully reduce excess body fat quickly you will need to perform a combination of all three. The right exercise program is very important to maximize your weight reduction. In the past many people thought that the best way to reduce body fat was to do long cardio sessions like running or riding a bike. While these activities burn fat cells,
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they are NOT the fastest way to reduce fat. The most effective way is through high-intensity interval training. High-Intensity Interval Training (HIT) causes your body to go into the upper maximum heart rate faster and brings your body into the anaerobic lactic energy system that causes muscles to work harder thereby allowing more energy to be expended (more fat burning). The fat burning effects from HIT can last for up to 6 days after the training. Examples of HIT that work well are wind sprints, weight-training circuits, or a combination of running, lifting weights and calisthenics. To perform interval training effectively you have to keep the rest very short between exercises (5-10 seconds rest) and sets (15- 60 seconds). Your heart rate should be 70 to 80% of your maximum heart rate (you can find how to calculate this online). Typically, circuits would last a minimum of 20 minutes to a maximum of 60 minutes; anything longer can increase risks of injury. Some individuals that do high intensity training still have issues with reducing body fat percentage. In these cases, it is almost always a hormonal imbalance; my recommendation is to get proper blood work to determine where the imbalance is accruing. These problems can easily be corrected with removing specific foods and adding complementary nutritionally dense foods. It is important to keep your body’s insulin levels balanced as insulin regulates the metabolism of carbohydrates, fats and proteins. Large meals spike insulin levels in the bloodstream and excessive insulin will shut down the body’s fat burning; therefore, consuming small meals every 3 to 4 hours helps balance blood sugar. Small meals should be approximately 300 to 400 calories depending on your activity level and body weight. Meals should have high nutritional minerals and vitamin density with adequate protein based on your lean body weight. Protein
intake should be a minimum of 60 percent of your lean body weight—this is calculated by measuring your body fat using fat calipers, then subtracting the calculated fat weight from your total body weight. You will need to reduce carbohydrates to 100 to 400 grams per day, as well as adding plant-based liquid omega-3 and -6 essential fatty acids, such as hemp oil to your diet. Your body can’t produce these fats and they are needed to assist in all of the body’s processes; take 1-2 tablespoons of liquid EFA per day. An appropriate food intake coupled with 3 to 5 days of training will almost guarantee to maximize your results. Eating “clean” is of utmost importance, and to be clear, supplements are not absolutely necessary for your success, but they can accelerate your results. Two supplements I recommend are L-Carnitine and Alpha Lipoic Acid (ALA). Both of these supplements help transport fatty acids across the mitochondrial membrane in each cell of the muscle where your body processes fat for fuel. Think of the mitochondria as similar to a motor for a car which burns fuel to create energy allowing your muscles to work. Alpha Lipoic Acid is both a fat- and water-soluble antioxidant that turns glucose into energy, balancing your insulin. ALA helps boost your body’s own antioxidants, such as Glutathione, which is important for proper liver function and the body’s fat processing. When the liver is working at its best your body is capable of burning fat much easier. To be clear, there is no magic bullet to reduce body fat. Creating a properly balanced combination of exercise, diet and supplementation will always give the best results. Also, please note, before starting any exercise or supplement regimen consult with your health care practitioner to find the combination that is right for you. VM BEAUTY ISSUE 2018 / VIVAMAGONLINE.COM
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SUPERMODEL SUPER MOGUL FORMER SWIMSUIT MODEL AND ACTRESS KATHY IRELAND RECALLS HER SUPERMODEL LIFE AND HOW SHE MAINTAINS A BALANCED LIFESTYLE WHILE RUNNING A SUCCESS COMPANY. BY BONNIE SIEGLER
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C O V E R
S T O RY
Beauty is something everybody has,” says threetime Sports Illustrated swimsuit cover model, Kathy Ireland, who readily dismisses the thought that she has retained her youthful and vibrant looks. “Oh that’s all due to photo re-touching and good lighting,” laughs the 55-yearold mother of three. “I’m grateful when people are kind because I’ve never thought of myself as beautiful,” she says. “My mom is beautiful, our daughters are beautiful, Elizabeth Taylor had beauty that could take your breath away. And Naomi Campbell is an incredible beauty who I worked with years ago.” The Uber-successful entrepreneur who manages her own lifestyle brand—Kathy Ireland Worldwide—and just united with Canadian company, Isodiol in CBD products derived from hemp, says, “I’ve seen so much damage both emotionally and physically where women fight to gain what they perceive as beauty. The truth is that’s not beauty – that’s an illusion.” Ireland threw modeling a curve with her piercing green eyes and curvaceous 5’10” swimsuit physique during her teens and 20s, recalling that “modeling is a fantasy…Usually, it’s an unattainable look – a look of the moment. I’m definitely not skinny and never have been. For me, I’ve always thought that beauty came from within. If there is a beauty must, it’s to laugh often. What some people might call a wrinkle – to me, that’s a line of character and I’d never trade those laugh lines. They’re happy memories of moments in the present and the past.” Although she was a vegetarian from ages 9 to 19, Ireland admits that she’s not as fanatical about her eating habits these days, as she was years ago. “I don’t have the greatest of willpowers,” she laughs. “If I want to eat a chocolate chip cookie, I will. I just increase my aerobic activity the next day. It’s a subconscious thing – being in touch with your body and your metabolism, and knowing what you can and cannot eat.” Nutritional staples around her Tuscan style five-bedroom home in Santa Barbara, California, which she shares with her children and physician husband, Greg, includes lots of seasonal fresh fruits and vegetables. Bananas, apples and a myriad of fresh berries are always in great supply in her sprawling kitchen. “Our youngest, Chloe, has been experimenting and making wonderful smoothies with guavas, star fruits, mangoes, pineapples and yogurt. They’re great on-the-go breakfast meals. I try to get my nutrients through my foods,” though she does supplement with vitamin D and B12. She pauses, but then giggles. “I love sweets”, she unabashedly exclaims. “So I have candy somewhere in the 48
house all the time. It’s so silly because I hide it and I know it’s there.” The ‘IT’ factor includes M&Ms, Reese’s Peanut Butter Cups, Junior Mints and Hershey’s chocolate. But rather than delete her hide-and-seek candy game from her life, Kathy candidly talks about shedding extra pounds that occasionally creep up on her. “Wearing black really helps,” she says with a smile. “Seriously, I’m too rebellious to conform to any one person’s ideal, although for health reasons, if I want to shed pounds, I’ll cut out the carbs and sugar. I know there are healthy carbs in our fruits and vegetables but I can give up bread and cookies for a while. And yes, it’s a conscious decision I have to make because I want to be healthy.” She wants to be healthy now and for the future. “I love the outdoors so I go biking, hiking and surfing whenever possible. I want to be able to do those activities when I have great grandchildren. Doing that at age 100 sounds really fantastic!” Attractive surroundings are keys to Kathy not only for outside activities, fashion and home décor, but also within the decorating style of her own house. She is a firm believer that colours strike a mood, an attitude, an emotion, a feeling. “We are definitely impacted by the sense of vision,” she concurs. “And we can just do wonders with a splash of colour. My personal rule is don’t be afraid of colour – unleash your personal style.” So the question begs – what colour is your mood today? “I’d say blue, not the sad thinking of blue; more like a sky blue. Looking at the sky that goes on and on for eternity is beautiful. And seeing it be the bluest of blues – that’s where I am today.” While all of Kathy’s days are not sky blue, she strives to live a healthy and balanced lifestyle every single day. Her modesty and frankness are becoming. She is steadfast in her faith, beginning each day and ending each evening with a Bible verse. “That’s part of my life support system,” she admits. “Faith gives me patience, it gives me wisdom and it equips me to handle whatever is going to hit me that day. I know there are days when I’ll have failures however I’m grateful for all the failures I’ve had in my life because they are powerful lessons. I tell our children that if you’re not failing, chances are you’re not trying hard enough. Don’t let fear stop you from trying. I’m curious by nature and like to learn. I’m also relentless and when people tell me I am, I take it as a compliment. I audition for my job every single day it never ends. I didn’t enjoy all the rejection during my modeling days – and there were many sad blue days –however I learned to have conviction for what I’m doing, and I am willing to fight for it.”
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IT’S SPRING! Shake off the Winter Blues with EnduraStrength™ and Nocturna™
People who suffer from the “winter blues” have many of the common signs of depression: sadness, anxiety, irritability, loss of interest in their usual activities, withdrawal from social activities, and an inability to concentrate. They often have symptoms such as extreme fatigue and lack of energy, an increased need for sleep, craving for carbohydrates, having an increased appetite and weight gain. Traditional medicine uses herbal formulations to help us get moving and feeling better. Get to know EnduraStrength™ and Nocturna™: EnduraStrength™ is a formulation based on herbal medicine that contains five (5) botanicals: North American Ginseng Root, Siberian Ginseng, Astragalus Root, Bellflower Root, and Ashwagandha Root. These herbs are adaptogenic in action, therefore, they help temporarily relieve symptoms of stress (such as mental fatigue and the sensation of weakness), and improve mental and/or physical performance after periods of mental and/or physical exertion. The herbs present in EnduraStrength™ help with health issues relating to stress, stamina and mental fatigue.
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Has adaptogenic herbs that reduce stress Contains trace nutrients for adrenal support May help with adrenal fatigue Supports healthy hormone pathways
Nocturna™ is a formula containing seven (7) botanicals that can help with stress, anxiety and sleep issues. It contains: Fleece Flower Stem, Chinese Arborvitae Seed, Chinese Jujube Seed, Hops Strobile, Valerian Root, Passionflower Herb, and Silk Tree Bark. An overabundance of stressors can build up creating anxiety, restlessness, or nervous reactions that may lead to insomnia and thus affect sleeping patterns. The benefits of herbal blends, like Nocturna™, are that there are no signs of grogginess or side effects the next morning.
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FOOD V I VA
One cannot think well, love well, sleep well, if one has not dined well. — Virginia Woolf
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CLEMENTINE PICANHA
see recipe on page 63
WHERE’S THE BEEF TAKE BACKYARD AND COTTAGE STEAK GRILLING TO A WHOLE NEW LEVEL. ROB FIRING OFFERS UP THESE CULINARY TREATS FROM HIS NEW BOOK STEAK REVOLUTION. RECIPES BY ROB FIRING, STEAK REVOLUTION
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CHERRY-GRILLED TRI-TIP SERVES: 4 TO 6
INGREDIENTS: • 14 cups water • 4 tbsps Celtic-style sea salt or natural rock salt • 1 whole tri-tip steak (2 to 2 1/2 pounds) • 2 pounds cherries, pitted (see tip) • 1/4 cup water • 1/2 tsp ground nutmeg • 1/4 tsp ground cinnamon • 3/4 cup liquid honey • Juice of 1/4 lemon • Pinch of salt, or to taste TIP: Wondering if you can use canned cherries? You certainly can. Just make sure you use the juice for the sauce too, cooking it down exactly as you would with fresh cherries.
DIRECTIONS: 1. Make the quick brine: in a large bowl or baking dish, dissolve salt in water. Add your whole tri-tip steak, making sure it is fully submerged (if not, make another small batch of salt-water brine). Cover and let sit at room temperature for at least 1 hour. 2. Meanwhile, in a saucepan over medium-low heat, combine cherries, water, nutmeg, and cinnamon. Simmer until cherries have completely lost their shape and the sauce begins to thicken. Add honey and continue to simmer, reducing the heat as necessary when the thick sauce starts to splutter. Add lemon juice and salt. Taste and adjust seasonings until you have a sauce that you adore. Using an immersion blender, purée mixture until smooth (alternatively, you can push the sauce through a fine-mesh sieve using the back of a spoon). The whole process should take about 25 minutes. 3. Prepare your charcoal grill to one third cooler than peak heat, or heat your gas grill to medium-high (preheated on high for 10 minutes, lid closed). This is a thick steak that will ball up and get thicker as you cook it, so with long barbecue tongs or a grill rake, move the coals as much as you can to one side of the grill, leaving the other side less hot and partially out of direct heat. For gas grills, simply turn off one side of the grill. 4. Smother your tri-tip in cherry sauce, reserving 1/2 cup, and grill on the hotter side, waiting until the steak releases its grip on the grill before turning it. Do this again for the second side, then move it to the cooler side of the grill and close the lid. 5. Check your tri-tip every 4 minutes, and remove from heat as it reaches 120°f (this is a lean steak, and not sufficiently engorged to stay juicy much after that). Slather more sauce on the steak, then let steak rest very loosely wrapped in foil for 10 minutes. 6. Slice your steak across the grain and serve with a side of sauce mixed with foil juices. BEAUTY ISSUE 2018 / VIVAMAGONLINE.COM
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BRAD JOLLY’S FLANK MATAMBRE see recipe on page 63
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PETITE TENDER MEDALLIONS with Fresh Herbs and Lemon Cream SERVES: 2 AS A MAIN DISH
INGREDIENTS: • 2 petite tender steaks Per petite tender: • 1 tbsp unsalted butter • 2 tbsps olive oil, for frying • 1 lemon, for zesting and juicing • Splash of dry white wine • 4 tbsps heavy or whipping (35%) cream • Pinch of salt • 2 tbsps crème fraîche • 2 to 3 sprigs of fresh thyme (or your favourite herbs), finely chopped, with some nice leaves reserved • Freshly ground black pepper
DIRECTIONS: 1. Using a sharp chef ’s or butcher’s knife, slice your petite tender into tidy medallions, about 3/4 inch thick. Set aside. 2. Have a warm plate at the ready. In a stainless steel or non-stick pan (with a heat-cookie bottom) over medium-high heat, melt butter with olive oil and heat until the butter nearly stops bubbling. Place your petite tender medallions in the pan (being careful not to overcrowd) and quickly sear both sides for about 1 minute per side; they won’t colour much at all, but the inside of your medallions should be fully warm and rare in the middle. (Try first cooking a single piece to practise—one of the less attractive slices—to get this part right.) Transfer cooked medallions to the warmed plate, reserving the pan over the heat. 3. Reduce the heat to medium-low, then add the juice of slightly less than half the lemon to the pan along with a splash of white wine. Cook until the pan juices are reduced by one-third, stirring with a wooden spoon to scrape up any browned bits at the bottom of the pan (there won’t be that much to deglaze). Add cream, salt, crème fraîche, chopped herbs, and two fine grates of lemon zest (use a microplane or finetooth grater), stir well, and cook until thickened, about 3 minutes. Once the sauce reaches a consistency you like (add more cream or crème fraîche, if needed), neatly pour some over the steak medallions. Grind some pepper overtop, sprinkle with the reserved herb leaves and another fine grating of lemon zest. BEAUTY ISSUE 2018 / VIVAMAGONLINE.COM
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WHOLE FLAT IRON IN FRESH HERBS SERVES: 4
INGREDIENTS: • 1 bunch each of fresh herbs: thyme, mint, tarragon, sage, chives, etc., for cooking and garnish • 1 whole flat iron steak (tendon removed) about 2 pounds • 1 tsp salt • Extra-virgin olive oil • Freshly ground black pepper DIRECTIONS: 1. Season flat iron with salt (about 1/2 tsp per side), and then gently press herbs—stems and all—onto steak (reserve a few herbs for garnish). Drizzle a little olive oil all over. Put steak, surrounded top and bottom in herbs, on a plate. Let sit at room temperature for 30 to 40 minutes before grilling. 2. Prepare your charcoal grill to one third cooler than peak heat, or heat your gas grill to medium-high (preheated on high for 10 minutes, lid closed). 3. Place steak in its tangle of herbs on grill and cook until mediumrare (approaching 125°f when tested with a meat thermometer, or pinky-red inside with some red meat in the centre when checked with a small incision). Some of the herbs will fall off and land on the coals below, others will sear onto the steak, and some will stick around, only partially cooked—it’s all good. 4. Using a sharp knife, slice your flat iron crosswise into 1/4-inch slices. To serve, arrange on a platter, pour reserved juices overtop, sprinkle over remaining herbs, and season with a few grinds of pepper.
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FRIED PLANTAIN, TOASTED COCONUT and Ice Cream SERVES: 3 TO 4
INGREDIENTS: • 1 ripe plantain • 1 tbsp unsweetened shredded coconut • 4 to 5 hazelnuts, coarsely chopped • 1 tbsp unsalted butter • Vanilla ice cream (as much as you like) • Liquid honey, for drizzling • Freshly ground nutmeg, for dusting
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DIRECTIONS: 1. Peel your plantain, and then cut it in half across the middle. Slice each half in thirds to get a total of six 1/4-inch strips. (You may find that your plantain is already the right size after one cut.) Set aside. 2. In a dry frying pan over medium-high heat, toast coconut until golden brown, 1 to 2 minutes. Watch it carefully because at some point it will begin to darken very quickly. Remove pan from the heat, transfer the toasted coconut to a bowl, and set aside. 3. In the same pan, toast the hazelnuts until they just start to brown, about 2 minutes. Remove and set aside. 4. In the same pan, melt butter. Add plantain and cook until both sides are golden brown, about 2 minutes per side. Transfer cooked plantain to a plate lined in paper towel. 5. Serve 1 or 2 pieces of plantain topped with a scoop of vanilla ice cream, a drizzle of honey, a scattering of hazelnuts, and a sprinkle of the toasted coconut. Finish with a light dusting of nutmeg.
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CLEMENTINE PICANHA
BRAD JOLLY’S FLANK MATAMBRE
SERVES: 4 TO 6
SERVES: 6
INGREDIENTS: • 1 culotte steak (2 pounds or more), fat cap on (picanha-style) • 1 tsp salt • 2 clementine oranges, for zesting and juicing • 2 cloves garlic (1 finely grated, the other thinly sliced) • 1 tbsp Cointreau • Freshly ground black pepper
INGREDIENTS: • 1 tbsp nice frying fat (goose fat, duck fat, lard, tallow, or schmaltz) • 1 each leek, onion, and shallot, roughly chopped • 5 each pitted green and Kalamata olives • 8 sundried tomato halves, half of them finely chopped • 6 anchovy fillets, chopped • 4 cloves garlic, finely chopped • 1 tbsp dried Aleppo or gochugaru pepper • 2 ounces freshly grated Parmesan cheese (about 1/2 cup) • 1/4 cup chopped fresh flat-leaf parsley • 1 flank steak (about 2 pounds), butterflied • 4 strips bacon • 1/2 cup roasted red peppers, cut into strips • 2 cups tomato passata • 2 cups dry vermouth • 2 cups beef or chicken stock • 4 bay leaves
DIRECTIONS: 1. Line the bottom rack of your oven with enough foil to catch any drippings. Preheat your oven to 225°f. 2. If the fat cap on your culotte is particularly hefty, trim it to a thickness of about 1/4 inch using a sharp knife. Then score the fat cap, first across and then lengthwise, so you end up with 1/4-inch-square crosshatching. 3. Rub the prepared culotte with salt (about 1/2 tsp per side). Squeeze the juice from 1/2 of the clementine over the crosshatched fat cap. Cut the remaining 1/2 clementine into thin slices and insert into several of the scored slits. Do the same with the sliced garlic. Carefully rub some minced garlic on the fat cap and sides of the steak. Zest the remaining clementine and sprinkle over the fat cap. 4. Place steak on a wire rack and transfer to the upper rack of your preheated oven. Cook for 30 minutes per pound or until the steak reaches an internal temperature approaching 115°f in the middle (or an average of about 118°f with several checks in different areas of the steak). 5. On your stovetop over high heat, heat a dry, heavy pan until very hot. Sear your culotte on both sides, starting with the fat-side down (it will sputter and render fat into the pan, which is good). Take extra care when you sear the fat side so it doesn’t get too dark; there should be both black and dark brown parts. When the steak reaches an internal temperature approaching 120°f in the middle (which is earlier than most cuts; culotte is special that way), remove it from the heat (reserve the pan) and let rest loosely wrapped in foil for at least 10 minutes. 6. In the same pan, over medium heat, add the juice of the remaining clementine and a splash of cointreau. Cook, stirring up any browned bits with a wooden spoon, until the liquid (including the rendered fat) thickens to a sauce. Stir in the juices from the foil and let reduce for another minute, until you reach your desired consistency. 7. Using a sharp knife, slice the steak across the grain. Serve with some of the sauce drizzled overtop, and the rest in a small bowl for passing. Season with ground pepper.
DIRECTIONS: 1. Preheat your oven to 275°f. 2. In a large frying pan, heat fat of choice. Sauté leek, onion, shallot, olives, sundried tomatoes, anchovies, garlic, and aleppo pepper until the onions have softened, about 5 minutes. Stir in parmesan and parsley, and then remove pan from the heat and set aside. 3. Place flank steak on a clean work surface. Arrange a single layer of bacon and red pepper strips in flat rows across the steak. Top with half of leek mixture, gently spreading it as evenly as you can (transfer remaining mixture to a bowl and set aside, and reserve pan). Starting at one short end, carefully roll up steak like a sleeping bag. Tie each end quite tightly with butcher’s string, closing it like a sausage. Secure the remaining parts with four or five lengths of string to help it maintain its shape. 4. Add a little more butter to the frying pan you used to sauté the filling, and brown the rolled-up flank on medium-high heat until a nice crust develops. 5. In a large pot or roasting pan, combine passata, vermouth, stock, bay leaves, and the remaining filling mixture. Add prepared flank and roast, covered, for 3 hours. Your matambre will be very tender but will Still hold its shape without falling apart when you lift it. 6. Carefully slice and serve with a spoonful of braising liquid.
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summer
SUPERFRUIT GIVE YOUR SUMMER A KICK WITH THESE WATERMELON RECIPES. RECIPES AND PHOTOS BY WATERMELON.ORG
GRILLED WATERMELON & KALE SALAD see recipe on page 64 60
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WATERMELON GREEN TEA SERVES: 4
INGREDIENTS: • 2 cups (500 mL) green tea, homemade or pre-made, store-bought • 1 cup (250 mL) watermelon, cubed and frozen • honey, to taste • fresh mint leaves • Ice (optional) DIRECTIONS: 1. Add all ingredients into a pitcher and stir. Add ice if desired.
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BROILED SALMON with Watermelon-Avocado Salsa SERVES: 4
INGREDIENTS: • 4, 6-ounce salmon filets • 1 tablespoon (15 mL) canola oil • 2 tablespoons (30 mL) soy sauce • 2 tablespoons (30 mL) agave • 1 clove garlic, grated with microplane • 1 cup (250 mL) watermelon juice* • Salt and pepper, to taste FOR SALSA: • 1 cup (250 mL) seedless watermelon, diced • 2 large avocados, diced • 1/4 cup (60 mL) cilantro leaves, chopped • 3 green onions, chopped • 2 tablespoons (30 mL) lime juice • 1/2 cup (125 mL) crumbled queso fresco • 1 small jalapeño, seeds removed, diced • Salt, to taste
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DIRECTIONS: 1. In a medium bowl, combine the lime juice, jalapeño, green onions, and cilantro leaves. Whisk to combine, then add the watermelon and avocados to the bowl. Top with crumbled queso fresco. Season to taste with salt and gently toss to combine. 2. Preheat the broiler and move a rack to the upper third of the oven. 3. Combine the watermelon juice, agave, soy sauce and garlic in a liquid measuring cup and set aside. 4. Heat the canola oil in a large, oven-proof, nonstick skillet over medium high heat. Add the salmon and cook for 2-3 minutes, then flip and repeat on the second side. 5. Add the watermelon juice mixture to the pan and bring to a simmer. Cook for 1-2 minutes or until the liquid has reduced slightly. Turn the salmon to coat it with the sauce, then transfer the pan to the oven. Broil for 2-3 minutes or until the salmon begins to get slightly crisp and brown on top. 6. Season to taste with salt and pepper, then transfer to a serving platter. Top with the salsa and additional glaze from the pan. Serve immediately. * To make your own watermelon juice, put 2 cups cubed seedless watermelon in a food processor and pulse until smooth. Pour the puree through a fine mesh sieve, pressing the juice through with a spoon or spatula. This should yield about 1 cup of juice.
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STRAWBERRYWATERMELON SHORTCAKE
see recipe on page 64
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STRAWBERRY-WATERMELON SHORTCAKE SERVES: 6
FOR SAUCE: • 2 cups (500 mL) watermelon cut into bite-sized cubes, divided • 1/2 cup (125 mL) sugar • 1 cup (250 mL) strawberries, hulled and quartered FOR BISCUITS: • 2 cups (500 mL) all-purpose flour • 2 1/2 teaspoons (12.5 mL) baking powder • 1 teaspoon (5 mL) salt • 1 tablespoon (15 mL) plus 2 teaspoons (10 mL) white sugar • 1 1/2 cups (375 mL) plus 2 tablespoons (30 mL) heavy cream FOR WHIPPED CREAM: • 1 cup (250 mL) heavy whipping cream • 1 teaspoon (5 mL) vanilla extract • 2 tablespoons (30 mL) white sugar (more or less to suit your taste) DIRECTIONS: 1. In a food processor, combine 1 cup of the watermelon cubes and sugar. Pulse until smooth and transfer to a large bowl. Add the quartered strawberries and remaining 1 cup cubed watermelon, toss to combine. Cover with plastic wrap and let sit for 30 minutes and up to 2 hours. 2. Meanwhile, make the biscuits. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Set aside. 3. In a large bowl, whisk flour, baking powder, salt, and 1 tablespoon (15 mL) of the sugar together. 4. Add 1 1/2 cups (375 mL) of the cream and stir just until the dough comes together. (It will be ragged at first but will smooth out as the dough is kneaded.) 5. Turn dough onto a lightly floured surface and gently knead until the dough is mostly smooth. Pat into a 3/4-inch (2 cm)-thick round. 6. Using a circular biscuit cutter or pairing knife cut out 3 or 4 rounds in 3-4 inch (7.5 – 10 cm) circles and place them on your prepared baking sheet. Bring the scraps together and pat out to make more biscuits. Repeat until all the dough is used. You should end up with 6 biscuits. 7. Brush the tops of the biscuits with the remaining heavy cream and sprinkle with 2 teaspoons (10 mL) sugar. Bake the biscuits for 15 minutes or until golden brown on top. 8. While the biscuits bake, make the whipped cream. In the bowl of an electric mixer, combine the whipping cream and vanilla. Beat at medium high speed until soft peaks form, then, with the mixer running, slowly add the sugar until the soft peaks become slightly firmer. 9. To assemble the shortcakes, cut the biscuits in half. Place the bottom half on a plate and top it with whipped cream, followed by a spoonful of the strawberry-watermelon mixture. Cover with the top half of the biscuit and top with one last scoop of cream and strawberry- watermelon mixture. Serve immediately.
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GRILLED WATERMELON & KALE SALAD SERVES: 4
INGREDIENTS: • 1 small seedless watermelon, cut into 1-inch thick wedges • Olive oil • Kosher salt • Freshly ground black pepper • 1 bunch dinosaur kale* • 2 cups (500 mL) baby kale • 6 oz (170 g) goat cheese, crumbled • 1/2 cup (125 mL) slivered toasted almonds FOR DRESSING: • 1/2 cup (125 mL) olive oil • 1/4 cup (60 mL) balsamic vinegar • 1 garlic clove, crushed • 1 tablespoon (15 mL) honey • Kosher salt • Freshly ground black pepper DIRECTIONS: 1. Preheat your grill to high. Brush the watermelon with olive oil and season with salt and pepper on both sides. Grill each side for 2 to 3 minutes, or until you have nice grill marks. Transfer the watermelon to a large plate and set aside. 2. Remove the stems from the dinosaur kale and cut the kale into thin strips (julienne). Massage the kale gently which helps to make it less bitter. Place in a large bowl and add the baby kale. Top with the crumbled goat cheese and the slivered almonds. 3. Whisk the olive oil, balsamic vinegar, garlic and honey together in a liquid measuring cup until well combined. Season with salt and pepper, to taste. Drizzle over the salad and toss to coat. 4. Serve the kale salad with a wedge or two of the watermelon. *If you can’t find dinosaur kale, substitute with another kale of your liking.
WEB EXTRA
THE VIVA WEBSITE AND SOCIAL MEDIA WILL INCLUDE EXTRA WATERMELON RECIPES. SO HAVE A LOOK OUT FOR THESE GREAT RECIPES FOR YOUR SUMMER.
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WHAT’S IN YOUR FRIDGE:
ADRIENNE KRESS
OCCUPATION: Children’s and young adult author and an actor. WHAT’S YOUR SECRET FOOD VICE? Cheese. All the cheese. WHAT IS YOUR NUMBER ONE COMFORT FOOD? Did I men-
tion I like cheese? WHAT IS YOUR BIGGEST FOOD CHALLENGE? I have had digestive issues since I was a teenager. The issues come in cycles, so sometimes I can be completely healthy and can eat everything I want, and sometimes I have to go on a rigorous diet. WHAT KEEPS YOU EATING A BALANCED DIET? Necessity. Eating well means I’m not in pain. ANY FOOD DISLIKES? I like almost all food. But I have discovered I really cannot handle anything bitter. This means I also can’t really eat anything spicy as it leaves a bitter taste in my mouth. ANY FOODS YOU’VE OMITTED FROM YOUR DIET? When I’m dealing with a digestive flare up I have a very restricted diet. Many grains are not allowed, ditto corn. Refined sugar is a no go, and certain fruit as well. Milk is out too – but certain cheeses and yogurt are in. I basically end up eating plenty of different meants as well as eggs, veggies and rice. WHAT MUST YOU ALWAYS HAVE IN YOUR FRIDGE? Cheese. And eggs. WHAT ARE SOME OF YOUR GO-TO MEALS? When the tummy is in a happy place, I make a mean grilled cheese. When it’s not, I like to make egg fried rice and a side of veggies. STRANGEST FOOD YOU’VE EVER TRIED? Crocodile. WHAT’S YOUR FAVOURITE DISH OR FOOD TO EAT IN THE SUMMER? I’m not really a seasonal eater. All the food all the seasons, I say. That being said, when certain fruit and veggies are actually in season, the flavours are out of this world. WHAT IS YOUR FAVOURITE MEAL TO MAKE FOR GUESTS IN YOUR HOME? It’s a classic dish I call ‘delivery’.
WHAT IS YOUR FAVOURITE INGREDIENT TO COOK WITH? I like
dill. I put dill in a lot of things. WHAT HAVE YOU BEEN BUSY WITH OVER THE LAST YEAR? I’m
in the middle of writing a children’s novel series (for ages 8 to 12) called The Explorers (Random House). The first one, The Door in the Alley, is in stores right now, and I just launched the sequel, The Reckless Rescue. Also a web series I was in, Fare Trade was selected for the Hollyweb Festival, so I have to go to Los Angeles and celebrate! WHAT’S NEXT FOR YOU? More writing! All the writing! So many books! I need to write and edit the third book in The Explorers series. I have plans to travel to Florida to do some research for a completely new story idea. And, I hope for some rest and relaxation at a cottage this summer.
WHAT’S IN YOUR FRIDGE?
Life Choices Chicken Nuggets These free-range chicken nuggets are made with chickens that were raised without antibiotics and were fed no animal by-products. They’re rich in omega-3 fats and a great source of fibre and iron. (600g, $9.99)
Rolling Meadow Dairy 3.25 per cent Yogurt Opt for a smooth and creamy full-body, 3.25 per cent, plain yogurt. Made simply with dairy from grass-fed, and antibiotics-free cows, this yogurt will improve your omega ratio. (175g, price unavailable)
Suro Organic Apple Cider Vinegar Certified organic, unfiltered, and unpasteurized, Suro’s apple cider vinegar is packed with health-boosting enzymes—add to any salad dressing or sauce. (235ml, $8.99)
Kiju Organic Iced Teas These blends of healthpromoting teas are infused with fruits, flowers and a hint of sweetness. At 70 calories per bottle, they’re available in three flavours – Pomegranate Green Tea, Mango Passion Maté, and Hibiscus Rooibos. (355mL, price unavailable)
BEAUTY ISSUE 2018 / VIVAMAGONLINE.COM
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VIVA WANTS TO KNOW MORE ABOUT YOU!
EVERYONE WHO COMPLETES SURVEY WILL BE ENTERED TO WIN A PANDORA CHARM BRACELET MADE OF 925 STERLING SILVER. SUPPLIES ARE LIMITED SO DON’T DELAY!
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FILL OUT THIS FORM AND KEEP GETTING YOUR FREE COPY OF VIVA
1. Sex ❑ Male ❑ Female
7. Are you the principal shopper? ❑ Yes ❑ No
2. Age ❑ Under 18 ❑ 18-24 ❑ 25-34 ❑ 35-49 ❑ 50-64 ❑ 64+
8. What would you like to see more of in VIVA? ❑ Health content ❑ Beauty content ❑ Fashion ❑ Food recipes ❑ Gluten-free content ❑ Other (please list)
3. Marital status ❑ Single ❑ Married 4. Household Income ❑ Under $49,999 ❑ $50,000 - $74,999 ❑ $75,000 - $99,999 ❑ $100,000 - $149,999 ❑ $150,000 - $199,999 ❑ $200,000 or more 5. How has VIVA impacted your health and beauty buying decisions? ❑ Very much ❑ A little bit ❑ Not at all 6. Is it important to you to buy eco-friendly products for you and your family? ❑ Yes ❑ No ❑ Whenever possible ❑ Only for certain items
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9. What do you like best about VIVA? ❑ Health ❑ Beauty ❑ Food and recipes ❑ Fashion ❑ Lifestyle 10. Would you be willing to pay more for sustainably packaged food products with a clear benefit to the environment? ❑ Yes ❑ No ❑ How much more? 10% 20% 50% 11. When you buy natural health, beauty and personal care products, do you feel confident that you are purchasing a “natural product?” ❑ Yes ❑ No ❑ Sometimes
12. When buying a dietary supplement, do you read all the ingredients on the label? ❑ Yes ❑ Yes, but not sure what they are ❑ No, I have confidence in the brand ❑ No, I choose by price 13. Would you use a natural product over a synthetic one regardless of price? ❑ Yes ❑ No ❑ Depends on the product 14. Who do you turn to for health advice? ❑ Medical doctor ❑ Naturopathic doctor ❑ Both ❑ Other 15. To try a new product would you like to receive? ❑ 10% off ❑ 20% off ❑ 30% off ❑ Doesn’t matter if it is something that I want 16. Do you use coupons? ❑ Every time ❑ Depending on the offer ❑ Sometimes ❑ Not at all
2017-06-26 2:27 PM
YOUR LIFE V I VA
My mission in life is not merely to survive, but to thrive; and to do so with some passion, some compassion, some humour, and some style. - Maya Angelou
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V I VA
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finding a home
SOLVING STORAGE DILEMMAS FOR THE THINGS IN YOUR HOUSE YOU CAN’T PART WITH
W
BY CYNTHIA SODA | WWW.SODAPOPDESIGN.CA
hether you live in a 3000-square-foot home or 500the one thing of which you can never have enough is storage space. Daily mail, magazines, toys, clothing, utensils, and all those bits and bobs that you don't use but can't seem to part with—they all need a home. Yet more often we run out of storage space. Today, more young adults remain living in their parents' home for lengthier stretches than initially planned, often to save enough money to move out, increasing the number of possessions to be stored. With an increase in house prices, condo-
minium buildings seem to spring up left and right, but squeezing more residential space out of land use leads to smaller spaces. Smaller living spaces generally have a lack of storage space. The increased need for storage is evident everywhere but it's not necessarily what you have—but how you use it that makes the difference. There are many ways to incorporate storage into your space and perhaps bring forth a new love for the space you already have. Here are some of my ideas to address the top two heavily-used spaces in our homes.
THE BATHROOM
Incorporating a space for temporary storage of dirty laundry is something to consider for your bathroom space. We designed a pull-out drawer to house a hamper in a bathroom cabinet to keep dirty clothes out of sight until laundry day. Another tip consistent with storage in the kitchen is to try to integrate drawers or shelving for your bathroom vanity or consider a "tower" idea to store everyday items at arms length so you don't have to go digging under the sink area. In a walk-in shower, a simple tempered-glass or similar shelf could help keep bottled products from sitting on the shower floor. However, if considering a bathroom renovation, carve a niche in the wall for storing showering essentials for better results. Interior design professionals face the challenge of effectively integrating storage solutions into spaces everywhere. By simply and creatively incorporating a few of our tips, you may find a better place for everything and everything in its place.
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A great way to get more cubic footage out of your drawer space is to incorporate a double-decker style cutlery drawer, as seen in one of our more recent designs. With the flick of a finger, the first tray pops open to reveal another equally useable cutlery tray beneath. If you have a small kitchen you may be familiar with blind corners. Heaven forbid you stored something you actually needed in that back corner, you'll never be able to find it! With storage items like the LeMans Corner Pull-Out (a neater and more effective version of a corner Lazy Susan) or similar versions, you'll be able to actually use that corner cabinet to its fullest. If you don't have drawers in your space, look for manufacturer’s products that can retrofit drawers into your existing cabinets which would double or even triple your storage capacity in some cases. If you have a busy family, remembering schedules and events may be daunting, but if you have some way of keeping your family organized by using a kitchen blackboard or calendar message system, then you can be sure to have everything ready when you need it (or at least be reminded before you head out!)
THE KITCHEN
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V I VA
/ T R AV E L
Beach Getaway LAGUNA BEACH IS A SEASIDE ESCAPE FROM THE LOS ANGELES HUSTLE AND BUSTLE BY BONNIE SIEGLER
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O
ne of my first weekend getaways when I moved to Los Angeles decades ago, was to drive about 80 minutes south to Laguna Beach, a rather isolated seaside resort town that makes the hustle and bustle of Southern California a distant memory. Known for its beautiful coastline, annual Festival of Arts and the Pageant of the Masters, the city’s history is dotted with painters, photographers, writers, and filmmakers. Being a baby boomer, I immediately fell in love with the creative, bohemian vibe that permeates the city and has also captured many wealthy people who now call Laguna Beach and the surrounding hills, home. I also fell in love with the ‘Candy Baron’ a sweet tooth lovers paradise. With barrels and barrels of everything from salt water taffy to gummies and sours, it’s chocolate that makes my mouth water. Remember SkyBars, chocolate Necco wafers, or Mallo Cups – classic candies that bring back fond childhood memories? Every time I would visit Laguna Beach, the ‘Candy Baron’ was my first stop. And so it was on my most recent drive south to Laguna. After nibbling on my chocolate finds – and the occasional candy corn – an outdoor activity such as the 1,000 Steps Beach was in order. I counted – there are about 200 steps but after the first 50, it might as well be 1,000. A smaller stretch of sand than nearby Aliso Beach or Crystal Cove; it feels more intimate ,and I’m not competing with surfers and families. Dotted along Pacific Coast Highway (PCH), are many small art galleries featuring local artists and some from students attending Laguna College of Art and Design. I always enjoy a leisurely stroll, occasionally stopping in a few. This time I went into the vast Steven Lucas Fine Art Gallery. While not on PCH, this gallery
is a must if you’re into fine international artists and bronze sculptures. Another favorite is Kush Fine Art which not only showcases beautiful works of art but creative jewelry as well. I could spend a full day along Forest Avenue shopping however I usually have to cut it short with an impatient husband standing by with his dwindling ice cream cone. Though my sojourn wouldn’t be complete without a stop in Casual Laguna, a gorgeous boutique where I can always find relaxed James Perse tees and J Brand jeans. On my recent excursion, I picked up a gorgeous cashmere poncho. On my usual rotation of restaurants is breakfast at The Orange Inn right on the coast highway. As anywhere in California, parking along PCH is challenging, but there are plenty of parking lots off the main street. Park it and leave it. The city has a trolley route and buses that can cart you around. The Orange Inn is worth the effort with it’s homemade muffins and cinnamon rolls, along with a great robust coffee. If you must have your eggs to start the day, combine it with the french toast. Delish! There are as many Mexican eateries in Laguna as there are surfers, paddle boarders and scantily clad beach bods. But after a long day out in the sun enjoying the beach and walking, I wanted a nice sit down dinner. The Montage hotel has two wonderful dining areas – The Loft and The Lobby. Before heading to The Loft, I ordered an umbrella drink while my husband had a bourbon in The Lobby to watch a picturesque sunset. And though Laguna Beach is a great day trip, we decided to make it into a relaxing weekend getaway and found The Montage had a few rooms available. I just happened to have packed an overnight bag. VM BEAUTY ISSUE 2018 / VIVAMAGONLINE.COM
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YOUR HOROSCOPE BY ROB SHAW
Gemini (May 21–June 21) Managing finances will limit cash flow issues. Your tendency to extravagance needs some work and now is a time to be more responsible with money. Take care that you are not deceived by yourself or others and make an effort to carefully review any new opportunity presented now.
Cancer (June 22–July 22) You are a great problem-solver as you never give up. Stop with the worrying and start tackling each job one-by-one and you’ll achieve your goals. Home and family should be your respite from work stress, so instead of hibernating tell them you need pampering. Love and romance are also highlighted.
Leo (July 23–Aug 22) Sometimes you bore easily, and although this past year brought some trouble you are still in transition. Health problems now are likely stress-related so take some time to play, meditate, or relax and read a book. A bombastic attitude now is the result of your own folly. It’s time to mend fences with humility.
Virgo (Aug 23–Sept 22) You may be griping about something that is out of your control but a change is good. Discover how you can work with the proposed changes but if you must leave a situation behind then make a clean break and move forward. This new direction will likely be very good for you.
Libra (Sept 23–Oct 23) It’s one thing to have great ideas but it’s another to act on them. You can’t do everything you would like so stay balanced and act only on what you have time and money for now. Do not borrow or waste either resource, yet this is still a very good period for you to create a great life.
Scorpio (Oct 24–Nov 21) You thrive on hard work normally but if you have to pick up someone else’s “slack” you won’t feel happy about that as you believe everyone should carry their weight. Take care not to push your own weight around however, particularly around the boss, to avoid making it worse.
Sagittarius (Nov 22–Dec 21) Financial matters need your attention, particularly if you are about to spend for your home or other major expense. Home 72
renovations maybe? Best to not move too quickly. Take extra care while traveling now to not lose belongings, miss reservations or be fooled by another’s deceitful ways.
Capricorn (Dec 22–Jan 19) Now is a good time to clear away anything old and outworn (including ideas). First, recognize you can’t keep everything, even if it was once good for you, and hang onto only the basic essentials needed now. That way you’ll have more room for the good stuff coming just around the corner.
Aquarius (Jan 20–Feb 18) You may have been working diligently behind the scenes to bring about something new and wonderful. Your heart and mind have been inundated with little revelations about yourself for the past year and this trend only continues. Work these gifts into your life and circle of friends and family.
Pisces (Feb 19–Mar 20) You grumble about this current period of hard work yet the time is good for you overall. You work best in a group so ensure the current group is the best one for you. A revelation or two will provide more clarity perhaps from within yourself. Listen to that “voice in your head” for best counsel now.
Aries (Mar 21–Apr 19) Work and home are at odds and demand much of your time. Meet responsibilities now and extra work brings success later. Hidden matters are revealed and it’s best to confront adversaries or those trying to control you with your intellect. Your position is stronger than you think.
Taurus (Apr 20–May 20) You are building new foundations and structures in your life. Never afraid of hard work, Bulls will find they have more resources now, and you are paving the way for growth in a few areas—like at work or in educational pursuits. You are an inspiration for others as your leadership ability is highlighted. VM
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V I VA
/
F O O D
Are you getting enough magnesium?
9 Magnesium is an essential mineral for the body 9 Creates over 300 enzymatic reactions in the body 9 Required for the formation of healthy bones and teeth 9 Supports muscle activity and nerve transmission 9 Required for protein and fatty acid formation 9 Activates the B vitamins at cell level 9 Helps alleviate PMS symptoms 9 Helps to reduce blood pressure 9 Relieves cramps and prevents migraines 9 Improves blood sugar response levels 9 Relaxes the body for better sleep quality
Magnesium supplementation may help with many conditions from high blood pressure, irregular heartbeat or heart palpitations, to insomnia, anxiety and depression to fibromyalgia, osteoporosis and leg cramps at night or from exercise. Magnesium deficiency occurs with many different stressors including chemical, emotional, hormonal or physical stress which can deplete magnesium from the body. Magnesium helps to relax muscles and nerves, and more magnesium is needed when you are under stress. When we are under stress, our adrenal glands produce cortisol which further increases acidity in the body thus increasing the need for even more magnesium. Additionally, calcium and magnesium work together for many important body functions and while the body naturally stores calcium, it’s often deficient in magnesium. Omega AlphaŽ has a great tasting liquid formulation with eight forms of magnesium which absorbs even better.
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F O O D
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