Ziwira Food November 2015

November Issue 4 2015

FOOD

COVER STORY W W W. Z I W I R A . C O M

BUILDING A GREEN FUTURE

Hopping on the

SUSTAINABLE

Bandwagon How green food has become the latest money magnet

w w w . z i w i r a . c o m Plus:

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Issue 4 We spoke Giles Brook, CEO of Vita Coco Coconut about his thirst1 quenching

2015

CONTENTS

November 2015

FEATURE

ZIWIRA PALETTE

10 Are barbecues eco-friendly?

24 Elevate your understanding of the healthiest burger joint in town

12

How to avoid overfishing in UAE

14 COVER STORY HOPPING ON THE BANDWAGON How green food has become the Latest Money Magnet

20

CHEF’S COUNTER 28 We spoke to Aemenian chef, Armen Kostanyan, who has introduced Dubai to the wonderful world of organic Armenian cuisine.

INTERVIEW VITA COCO THE ULTIMATE NATURAL DRINK We spoke Giles Brook, CEO of Vita Coco Coconut about his thirst quenching drink.

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28 www.ziwira.com

FOODPEDIA

SHOPPING

HEALTHY RAW FOOD RECIPES

42

My green kitchen

TRAVEL

30 We’ve heard all the benefits of raw foods, but have you actually had the courage to try them out? These recipes are sure to wet your taste buds!

HEALTH

36 SWITCH UP YOUR INGREDIENTS AND WITNESS THE BENEFITS Check out these alternative ingredients to the not so healthy ones you are currently consuming.

38

Don’t judge a fruit by its cover

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44 FORGET CHEAP SHOPPING AND BUSTLING CITIES THAILAND HAS SO MUCH MORE TO OFFER The passion for producing the freshest, healthiest and most delicious food has been progressing every year in the area, especially at the Pimalai Resort & Spa in Krabi, which sources produce from the farm.

COVER STORY

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BUILDING A GREEN FUTURE

Publisher Ziwira CEO and Founder Adam Merza adam@ziwira.com Editorial Saba Khan saba.khan@ziwira.com Imran Khan imran@ziwira.com Nasreen Rasool nasreen.rasool@ziwira.com Zane Small zane.small@ziwira.com Marketing Nadir Khan nadir.khan@ziwira.com +971 56 7481747 Design Asif Habib asif.habib@ziwira.com Fahad Balabhai fahad@ziwira.com Head Office Techno Hub Building, Office No. 161-162, PO Box No. 341171, Dubai Silicon Oasis, UAE. USA Office Ziwira Inc. 445 Park Avenue 9th Floor New York City

November 2015

EDITOR’S LETTER If you have been following this magazine religiously, you will know better than most the importance of consuming healthy, fresh food. You will probably also know better than most, the importance of honesty and integrity when it comes to food, because it is becoming increasingly common for major corporates to label their food as ‘healthy’ and ‘organic’, just to attract a larger customer base. How can you tell if they are sincere? We explored the issue in our cover story on page 14.

Winding down from summer, we looked into the popularity of barbecues on page 10, and which types of barbecues are considered to be the most ecofriendly. In addition, we also addressed fishing, another popular summer activity in the UAE. On page 12, check out what constitutes as overfishing, and its consequences in the UAE. On another note, Giles Brook, CEO of Vita Coco Coconut Water, spoke to us about his thirst quenching drink and what we can look forward to as the product grows in the UAE on page 20. We were also invited to Elevation Burger on Sheikh Zayed Road, where Johnny Touma, Head of Marketing at Jabco, assured us that Elevation Burger has found a solution to the hamburger’s tainted reputation. Read the full story on page 24.

Our Chef’s Counter highlights Armenian Chef Armen Kostanyan, who has introduced Dubai to the wonderful world of organic Armenian cuisine. We caught up with him at his very own establishment, Fukurou House Restaurant, on page 28. Also, don’t miss our healthy raw food recipes in the Foodpedia section on page 30.

Often it’s tough to give up your favorite foods and ingredients in order to better your health. We’ve made it easy for you, by providing some great ingredient switches on page 36. It’s also important not to judge good food by how it looks! Check out the story on page 38, along with some unique and quirky kitchenware that is stylish and eco-friendly to spice up your kitchen on page 42.

Finally, in the Travel section, we transport you to beautiful Thailand, where you can forget about cheap shopping and bustling cities, because the country has so much more to offer. Check out the full story on Thailand’s Rim Ping Organic Farm and Pimalai Resort & Spa on page 44.

Don’t be afraid to open up to a healthier existence. I hope that these stories will inspire you to adopt a cleaner, greener lifestyle that will ultimately benefit you in the long-run. Enjoy reading – and of course, we would love to hear from you!

Cheers!

New York 10022 United States of America Canada Office Ziwira Inc. Toronto, Canada © Copyright 2015 Ziwira. All rights reserved.

No part of this publication can be reproduced in

parts, stored in retrieval system or transmitted in

any form or by any means without the prior written

permission of the publisher.

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E D I T O R

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Issue 4 2015

NEWS & EVENTS NESTLÉ’S PALESTINE BRANCH RECEIVES ENVIRONMENTAL MANAGEMENT CERTIFICATION

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estlé’s Palestine warehouse and offices have been granted ISO 14001 Environmental Management System certification by the International Organization for Standardization (ISO) and the Occupational Health & Safety Advisory Services (OHSAS). This reinforces the environmental sustainability, safety, and health commitments recently published by the company in its Nestlé in Society for the Middle East. The company have said this is a demonstration of their commitment to environmental protection through conserving water and energy, and calculating environmental risks at its operations in Palestine.

Nestlé’s regional commitment to improve resource efficiency in its operations is also applied in Palestine through various means, including a program to tackle vehicle gas emissions and emergency electricity generator noise levels, as well as partnering with local municipalities on waste sorting and recycling.

MCDONALD’S AND UNITED NATIONS JOIN TO GENERATE DONATIONS FOR REFUGEES

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ast food fans were excited when a partnership was rumored between Burger King and their rival McDonald’s to create a hybrid ‘peace burger’. McDonald’s officially denied the partnership, but has since announced supporting the UN World Food Programme’s response to the migrant crisis in Europe and the Middle East – a campaign that does include Burger King.

McDonald’s partnered with Dream Works Animation, Google, Facebook, Twitter, McCain Foods, Master Card, Burger King, and United Airlines, to fund an advertising campaign that will generate donations to the WFP, according to USA Today. “If anyone can help an international effort to help refugees and the fight against hunger, it’s us,” said McDonald’s CEO Steve Easterbrook in a statement.

AL JEFFERSON KICKS HIS FRIED-CHICKEN ADDICTION

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harlotte Hornets NBA player, Al Jefferson, faced a difficult reality before him – one that involved a life-long addiction to fried chicken. He knew that in order to remain in the NBA, get paid well, and remain healthy, he had to give it up.

According to Complex, Jefferson made the sacrifice from fried chicken and lost a stellar 20 pounds this summer. It was a good move in saving his coaches and Hornets boss Michael Jordan from breathing down his neck about helping his team become a playoff contender by decreasing his body fat percentage, and increasing his field goals-made percentage for the upcoming 2015-2016 campaign. “Every Popeye’s commercial I see, I have to turn the TV off,” said Jefferson, referring to his craving for fried chicken. “One thing about losing weight: It becomes a lot easier once you become disciplined about what you’re eating,” he added. “Cutting down the sugar and the starch. Taking care of your body. Once I got a routine it became easy.”

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3-YEAR-OLD GIRL DIAGNOSED WITH TYPE 2 DIABETES RAISES CONCERN

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esearch has shown that a diet high in calories from any source contributes to weight gain and type 2 diabetes. A recent report has surfaced of a 3-year-old girl who has been diagnosed with type 2 diabetes, making her what is thought to be the youngest person ever recorded with the condition. The disease is typically seen in adults as a result of poor diet. Dr. Michael Yafi from the University of Texas presented the case at the annual meeting of the European Association for the Study of Diabetes in Stockholm. According to CBS News, he said a 3-year-old Hispanic girl was presented to the pediatric endocrinology clinic for evaluation.

The child weighed 77 pounds, compared to an average of about 35 pounds for a girl her age. Her symptoms included excessive urination and thirst. Doctors reviewed the child’s diet, and found that the family had poor nutritional habits with uncontrolled calories and fat. Both her weight and body mass index were in the top 5 percent of all children her age.

“The incidence of type 2 diabetes has increased dramatically worldwide in children due to the epidemic of child obesity,” said Yafi in a statement. “Clinicians should be aware of the possibility of type 2 diabetes even in very young obese children, although of course type 1 diabetes can also still occur in obese children and is in fact much more common in young children.”

MALAWI FACES WORST FOOD CRISIS IN A DECADE

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ore than 2.8 million people will face hunger in the coming months in the worst food crisis in a decade which has hit Malawi, in southeast Africa, where according to the UN World Food Programme, four out of every ten children suffer from extreme hunger. The food crisis has been brought on by severe floods and drought that ruined the 2015 harvest. “People in some affected districts have already started selling their livestock to make ends meet,” WFP said in a press release. “Women are also engaging in more firewood and charcoal selling, which degrades the environment and further aggravates the fragile climate. The floods early this year were the worst in living memory in Malawi, washing away homes and food stocks, and ruining fertile land,” the statement continued. “Some crops managed to withstand the floods only to succumb to intense dry spells in the following months, making survival even more difficult for the most vulnerable.” WFP also said a swift response is imperative to save children’s lives and prevent worsening undernutrition, particularly stunting among children, which limits cognitive development, and has far-reaching effects on health and productivity over a lifetime.

WFP PROVIDES FOOD ESSENTIALS FOR FLOOD-AFFECTED MYANMAR

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ollowing the heavy monsoon season in Myanmar (Burma), 1.7 million people were affected by widespread, devastating flooding, causing massive landslides, according to

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the United Nations. With such conditions, food supplies ran alarmingly short. In response, the United Nations World Food Programme (WFP) delivered rice, beans, cooking oil, and salt to more than 400,000 people, who were only “reachable by foot, after floods and landslides destroyed roads across the country,” said the organization. More than 2,500 metric tons of food were delivered to the flood-affected areas. “WFP has supported the Government of Myanmar to save lives with emergency food, including supporting many who are reachable only on foot, after floods and landslides destroyed roads across the country,” said WFP Director Dom Scalpelli. “It’s quite an achievement, and I would like to thank our funding and cooperating partners for their support.” People affected by the flooding receive a one-month ration of rice, pulses, cooking oil, and salt. In some cases, they also receive a week’s supply of highenergy biscuits, according to WFP.

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Issue 4 2015

NEWS & EVENTS

CALIFORNIA LAPS UP SACRAMENTO’S FARM-TO-FORK FESTIVAL

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he United States is never short of a few good food festivals. Designed to showcase and celebrate where our food and drinks come from, the Farm-to-Fork Festival held in September, brought attendees face-to-face with the people who are feeding the US. The festival, hosted on Sacramento’s iconic Capitol Mall, boasted a delicious selection of Farm-to-Fork offerings that are produced and available in the Sacramento region.

Attendees were spoiled with a vast range of fresh food, wine, and beer from regional eateries and purveyors, as well as live music, five live cooking demonstration stages, a kid’s zone, interactive booths from local grocers, farms and ranches, and more. A funfilled family outing for promoting healthy food and living. Way to go Sacramento! “The Farm-to-Fork Celebration offers the biggest and best selection of food events in California,” said Mike Testa, Senior Vice President at the Sacramento Convention and Visitors Bureau. “The Sacramento region is at the epicenter of fresh-food, and there’s no better time to experience the amazing culinary and agricultural bounty that we have to offer.”

UN DECLARES “EXTREMELY ALARMING” FOOD INSECURITY FIGURES IN AFGHANISTAN

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joint report called the 2015 Seasonal Food Security Assessment in Afghanistan (SFSA) released in September by the United Nations, and published by Afghanistan’s Food Security and Agriculture Cluster (FSAC), states that the country is facing major food insecurity. The report outlines that at the peak of the lean season, the number of Afghans facing severe food insecurity increased from 4.7 percent of the population 12 months ago to 5.9 percent today. According to the UN, that means more than 1.5 million people are now considered severely food insecure, an increase of more than 317,000. The UN Food and Agriculture Organization (FAO) found that the

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greatest concern in the assessment is the finding that the proportion of severely food insecure people who have already exhausted their capacity to cope with these emergencies have increased, meaning many more are now forced to sell land, take children out of school, or depend on relatives. People displaced by conflicts or disasters, particularly those in tents, also suffer from poor diets. Khost and Paktika provinces, which host over 35,000 displaced households and more than 200,000 people, reportedly need immediate support to prevent food insecurity from worsening.

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COVER STORY

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FEATURE

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Are Barbecues Eco-Friendly?

by Nasreen Rasool

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e all love a great barbecue. Probably more for the experience than the actual food, although let’s admit it, the food is usually awesome. The smoky taste of grilled meat and vegetables, coupled with fresh salads, floury breads and homemade desserts provides a satisfying sumptuous meal. It’s that sense of being in good company and having a great outdoor gathering that makes it so special.

But an important aspect of the great outdoor barbecue that has been overlooked for ages until now is -- how eco-friendly is it?

Now that the harms of coal are coming to public attention, many eyebrows are being raised at companies that still support and invest in coal and countries that still depend on it as their main source of energy. So what about using it in our own back yards? The very premise of barbecue comes from burning a charcoal flame. It may be the right time to step back and consider exactly what effect this is having on our increasingly sensitive environment.

According to fern.org, a Forestry NGO, charcoal is not only polluting the air, but its production and sale in countries such as Somalia, Brazil and Nigeria is also linked to human rights abuses and illegal logging. The report suggests that small scale charcoal production is far more sustainable and is even a life line to some poorer economies. So while the environmental consequences of burning charcoal remain clearly unfavorable, if we do use it for the occasional barbecue, it’s important to know the source. Locally produced charcoal is always a better choice.

HOW MANY TREES WERE KILLED FOR THAT FLAME? Deforestation is a huge issue when it comes to coal. It has often been dubbed as the ‘Black Gold’ of rural economies, because charcoal production is an extremely lucrative business. For this reason, charcoal producers aiming for mass production goals will not think twice about chopping down protected trees to make space for a new mine, and the cost www.ziwira.com

to them would be non-consequential. If you buy charcoal at a cheap price, chances are, it has been shipped from a poor country like Namibia, thousands of miles away, and was produced by poorly treated laborers. When looked at this way, buying a bag of charcoal for that family barbecue may never be the same again. And perhaps it’s best that it isn’t.

It may be difficult to tell the origin of your bag of charcoal, but always look for a FSC (Forestry Stewardship Council) symbol to ensure that there was no deforestation involved in its production.

GAS BARBECUES ARE CLEANER When we burn charcoal, it releases Volatile Organic Compounds (VOCs) and particulate matter into the air. This can cause all sorts of problems for human health when inhaled, and also for the environment. Charcoal grills emit ground level ozone, which is the main contributor to smog. In fact, some studies have shown that when we barbecue with coal, we release about 11 pounds of carbon dioxide per hour. In comparison, gas grills emit only 5.6 pounds of CO2 per hour.

Even though natural gas is non-renewable, it still results in cleaner air than charcoal.

Advancements in modern technology are also presenting many new options in the market, such as solar powered electric grills, which give you the same great tasting outdoor food and barbecue experience, but with less environmental impact. Other grills even have a lid with small ventilation fans, to reduce the amount of smoke and gases actually being emitted into the atmosphere.

Is it time to quit? The good news is that with a little green consciousness, this is not necessary. For those who love open-air cooking, there is no reason to quit all together. Experts have even recommended occasional outdoor cooking, as it is more energy efficient than our indoor convection ovens. So go ahead, enjoy an eco-friendly barbecue, and relish the experience, but put these green guidelines into practice.

At least now, you are well equipped to do so with a mindfulness about greener barbecuing habits!

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Issue 4 2015

FEATURE

HOW TO AVOID OVERFISHING IN UAE Since it has been identified as a global pandemic, putting many species of fish at a risk of extinction, it’s important for us to know what constitutes as overfishing and its consequences.

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any will agree, that a scrumptious fish dish makes for a fine dining choice. In some parts of the world, it is the main source of protein. Health professionals have even recommended a regular intake of fish for its high omega and protein benefits. At the same time, it’s important to maintain a healthy balanced diet, and on those occasions when we do consume fish, it’s imperative to ensure that it comes from a sustainable source.

Recently, overfishing has become a serious issue in global discussions surrounding sustainable development goals. Overfishing occurs when we catch more fish than the oceans can sustain, leading to a decreasing population of distinct fish species. What has escalated this problem is that in many cases, fish are taken out of the oceans too soon, so that they are not given the opportunity to reproduce. Certain studies have estimated that before 2050, there will be a complete collapse of all species that are fished for food.

In the UAE specifically, 60% of fish caught include species that are being scouted beyond sustainable levels. Some of the most common species in the UAE include Hamour, Shaari, Farsh and Kanaad, but the scientists say that the demand has

never been as high as it is now, and consumers need to be aware of the effects of overfishing.

‘Choose Wisely’ is a UAE initiative by the EAD (Environment Agency of Abu Dhabi) to raise public awareness about this problem of overfishing.

The core message of this organization is that there is a limit to the amount of fishing that the oceans can support sustainably. Currently, the amounting of fishing globally is 2.5 times larger than what nature can actually cope with. Exploitation is the main threat to the survival of commercial fish populations and may even lead to the extinction of certain species. According to the Food and Agriculture Organization of the United Nations, 80% of the world’s main fish stocks are being overexploited or on the brink of depletion.

As the demand increases, the pressure on the fish population and the number of boats in the water also escalates, adding to the environmental risk of debris and pollution left behind when they leave. Another problem is that since modern day fishing nets are made of steel, they are nonbiodegradable, and even long after they are discarded by fishermen the fish can still get caught in the nets. The EAD suggests that we need better management plans and regulations.

SUSTAINABLE SOLUTIONS? Consumer awareness is a crucial step in preventing overfishing; by choosing to buy sustainable fish only, we can lower the demand for threatened species. Be informed, choose wisely and tell those around you about the decline in our fish stocks. The ‘Choose Wisely’ organization has compiled a consumer guide for overfishing. It classifies fish into three colored categories similar to the traffic light system: Red means unsustainable, Orange means it’s okay to catch this fish but there are better choices, and Green means it’s a sustainable catch, and you can go ahead. The

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classifications have been made by fisheries scientists at the EAD, and are based on stock assessment studies that have been carried out on each species included in the list.

Since one billion people rely on fish as an important source of protein, it is hard to believe that overfishing statistics will drastically reduce. But with an increased awareness, strong and wise governance, we may begin to adopt more sustainable consumer habits.

By making better choices, we can make a better planet.

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COVER STORY

Hopping on the Bandwagon How green food has become the latest money magnet The massive green movement going on globally has thrusted the consumers with a huge palette of organic and natural products to choose from. But how does one sort the fake from the real is the question. Unfortunately, in many cases, it’s just about the money.

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COVER STORY

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E

ver noticed how many products in supermarkets now sport some sort of label alluding to being organic, natural or healthy? Ever wondered just how honest these labels really are? The truth is many of us are probably falling into the very trap that big food manufacturers want us to buy into. It’s not our fault, we’re just human, and big businesses know exactly how to play on human instincts.

We all desire to be healthier, we all want to know that the foods we eat are ‘natural’, free of harmful ingredients, and have some good attached to them. Show me a bottle of ordinary ketchup and a bottle of ketchup with a green label on it that says “Organic, no artificial sweeteners or colorants” and I would pick the latter in a second, without even thinking. Until I see the price tag!

But this is precisely the problem. Despite higher prices, many consumers are now opting for organic foods or at least those with healthier labelling. “100% Natural”, “Hormone Free”, “Less Sugar” – these are all words that make us feel better about our purchases, so those who have the means, will gladly spend the money.

The growth of the green food market may have started out as a healthy alternative to mass produce containing harmful ingredients, but has now become its own worst enemy. Ben & Jerry’s just released a Climate Change ice-cream, McDonalds went healthy with fruit snacks as a side order, Maggie went MSG-free and countless new organic brands emerged into the market. The pattern is clear, the concept of saving the earth and saving our bodies is a rolling financial success and everyone is hopping on for the ride.

COVER STORY

CONSUMER CONUNDRUM For consumers, this provides quite a pickle, as we no longer know who to trust or how to shop. A good starting point, however, is understanding what is meant by organic. Typically, if something is labelled organic it means that it has been grown in healthy conditions, free of pesticides or any other foreign elements that may be harmful to the earth and to humans. It also means that the produce was farmed with care, to both the animal life and the environment taking into account hygiene, water consumption and climate change.

The term “natural” implies that the product is made from whole ingredients, it is unprocessed and contains no artificial additives. Before loading your cart with organic foods, remember that some foods are actually quite safe to eat even if they are not organic. This mostly applies to food with a tough skin, such as bananas or pineapples. Strawberries on the other hand, have been highly recommended in organic form, as they are usually heavily sprayed with pesticides.

It’s easy to fall into the trap of buying anything with a small green leafy icon on it, as it just looks healthier and more natural. But clever consumerism requires a little more investigation. For example, if a cereal box claims that its ingredients are all-natural, what exactly does this mean? If it’s got artificial coloring or genetically modified corn in it, how healthy can it be? How “good” is an all-natural peanut butter if it’s loaded with sugar or its peanuts are genetically modified?

It helps to know which crops are most commonly genetically engineered – corn, canola, soy and peanuts. Even if you’re not buying corn on the cob, GMO corn is used to produce corn syrup or corn starch, which is used in almost every processed food and drink, especially soft drinks. A wiser choice would be to choose something that is less colorful, or even better, unprocessed!

It would be a perfect world if we could rely on labelling alone, but unfortunately, even this system is now becoming invaded with imposters. The most common labels to look out for are USDA organic, Non-GMO or Fairtrade, all of which have strict standards and usually mean the food is safe and its production process had some ethics behind it. What we want, is essentially food that has been produced with care, rather than mass produced for profit.

Veteran Journalist Peter Laufer, wrote a book called Organic: A journalist’s quest to discover the truth behind food labelling, in which he traces the origins of the organic food in his own pantry, after coming across some suspect “organic” walnuts from Kazakhstan. He raises important questions about labelling and the geographical origins of our food.

He writes about a can of organic black beans, “A package design created to lure me and Sheila to grab it off the shelves – that code word “organic” attracting us like a flashing neon sign. [...]

It stretches my credulity to believe the organic claim here as well.”

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COVER STORY

SO, WHO CAN WE TRUST? According to Forbes, The countries with the most organic agricultural land are Australia with 17.2 million hectares, Argentina with 3.2 million hectares and the United States with 2.2 million hectares. However, the US is also one of the leading countries in genetically modified crops, with controversy surrounding Monsanto, one of the country’s biggest food manufacturers.

It’s also important to remember that most foods we find in supermarkets were not put there by honest farmers

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who have our best interests at heart, but rather by large conglomerates whose primary goal is profit. So when an organic brand is acquired by a larger company, this often means watering down of the brand’s quality standards, as the company seeks out cheaper substitutes. For example, Coca Cola owns Honest Tea, and Pepsi-Co owns Naked Juice. Both of these companies strongly opposed the labelling of genetically modified foods in California – doesn’t make you feel so good about these products anymore, does it?

DON’T GET MAD, GET EVEN! In this climate of uncertainty and distrust, one thing remains crystal clear: We have to get real! The billion dollar food business is not about to become philanthropic. In the end, it’s still big business, and big business will do and say whatever will appeal to the public so they can make even bigger business. The onus is on us, the consumer to make more conscious choices, make the effort to know about what ingredients are healthy and sustainable. Grow your own fruit, veg and herbs if you can, and support local, slow food manufacturers and suppliers. As the saying goes, if you can’t handle the heat in the kitchen, get out of the kitchen – or in this case, get out of the mindset that any brand claiming to be green, really IS green!

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COVER STORY

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INTERVIEW

VITA COCO

THE ULTIMATE NATURAL DRINK

Giles Brook, CEO of Vita Coco Coconut Water spoke to us about his thirst quenching drink and what we can look forward to as the product grows in the UAE.

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t only arrived in the UAE last year, but already the Vita Coco Coconut Water is known and sought after as a wholesome, and refreshing drink in our dry hot desert.

What’s even more impressive is that the ingredients are all

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100% natural and the company implements strong policies of sustainability in its production process, giving us the ultimate feel-good product. CEO Giles Brook shared all the details with us.

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Q: What were the events/inspiration that led to the creation of this brand?

It began 12 years ago during a casual outing to a New York City bar, when childhood friends Ira Lira and Mike Kirban met two young women from Brazil. When asked what they missed most about Brazil, the women replied “aqua de coco” which they called the most nutritious and delicious drink in the world. Shortly after that, when Mike and Ira visited Brazil they learned that the coconut water hype was real and launched a plan to bring it to the US and the rest of the world, that’s how Vita Coco was born. In 2009 Vita Coco was launched in Europe and by 2014 had made its way to the shores of the UAE. Q: Your website says, “It’s Water. From a coconut.” Is it really that simple or are there any other ingredients?

It’s stupidly simple! We handpick the best coconuts from around the world, when they are at optimum nutritional levels, extract the water from the coconut, filter the product, add vitamin C and less than 1% natural fruit sugar to ensure a consistent taste for our consumers and that’s it! It’s just like sticking a straw in a coconut!

Q: Where do you source your coconuts from and are they all organic?

Our coconuts come from multiple sources including Brazil and Asia and we currenvtly crack over 1.5 million coconuts a day to fulfil the supply demands of Vita Coco across the world. Because of the scale of Vita Coco’s global production footprint and the limited number of certified organic coconut farmers and their proximity to the brand’s production facilities, Vita Coco cannot consider producing only organic coconut water.

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It is an issue of the brand’s scale as much as it is the availability of and organic certification of coconuts globally. However, Vita Coco remains committed to providing consumers with the freshest tasting, most delicious coconut water possible.

Q: Would you say the brand has been well received in the UAE market?

We have had a great response in the UAE since our launch.

It’s the perfect market. For starters, your climate means that keeping properly hydrated on a daily basis is vital and with more people looking for more natural beverages, it means that Vita Coco has offered consumers a great tasting, every day, all natural beverage. Also with the huge increase in people looking to adopt a healthier lifestyle across the region, Vita Coco has been the obvious choice when it comes to consumers looking for a natural drink as part of their healthier lifestyle.

Q: Who are your biggest customers?

We work with Spinneys, Carrefour, Geant, Holland & Barrett, EPPCO and most of the leading independents and sports and fitness outlets across the regions.

Q: Coconut water is a somewhat acquired taste! Why is it worth getting used to this taste? What are the major health benefits?

The Vita Coco product range means that we offer something to hopefully suit all tastes. If consumers aren’t convinced by the taste of our pure coconut water we’ve developed a range

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INTERVIEW of great tasting flavoured coconut waters that are produced by combining our pure coconut water with natural fruit purees and juices, ensuring we keep the all-natural proposition of Vita Coco. So there’s no flavourings or additives involved just allnatural ingredients and a range of flavours to suit all taste profiles. And why drink coconut water? Well, it’s a natural product for starters. Coconut water contains zero fat and cholesterol, is low in calories and low in sugar with only 5g per 100ml so it offers a much healthier option to traditional smoothies and juices. With its naturally occurring electrolytes for those people engaging in sport and fitness it makes a great alternative to sports drinks which typically are full of sugar and additives.

Coconut water has high levels of potassium which helps to prevent cramping.

Q: Why the introduction of flavoured coconut water?

Are the different flavours available in the UAE? We introduced the flavoured range to ensure we offered something to suit all tastes. In addition to our pure coconut water in the UAE, we also offer three flavoured coconut waters – Vita Coco Coconut Water with Pineapple, Vita Coco Coconut Water with Peach and Mango and Vita Coco Coconut Water Lemonade. Our flavoured coconut waters offer variety for consumers looking for different taste profiles when it comes to coconut water but we are also seeing a lot of consumers switching from traditional smoothies and juices as they make more emotive decisions about wanting less sugar and lower calories.

drinks. Can you tell us some of the ingredients used?

Yes, all ingredients in our products are natural and are clearly identified in all our on pack ingredient listings offering consumers true visibility of what’s in our product.

Q: What are the future plans for the brand? Are you expanding into new ventures, new flavours, new packaging, etc.?

We are always listening to our customers and are committed to leading the category when it comes to innovation, whether that means new flavours, new packaging formats or even new products. For example we’re about to launch our new Vita Coco Coconut Oil into the UAE market over the coming months that offers consumers a healthier oil for cooking but also a great beauty product, ideal for hair and skin moisturising.

As well as brand innovation, we continue to look at new markets and only two months ago we launched into South Africa, which is an exciting new market for the brand and initial sales are really encouraging.

Q: You must have lots of coconut water in your fridge at home! Is it something that you drink a lot and do you personally believe in its health benefits?

Absolutely, I tend to be fairly active and Vita Coco is a vital part of my training regime when it comes to hydration. There is also a jar of Vita Coco oil is always on hand in the kitchen!

Q: Some people are concerned that with the demand for coconut it could become an unsustainable resource, like the oil palm trees. Do you have a plan for making it more sustainable?

There’s an abundance of coconut plantations across the world that continue to yield coconuts, it’s just imperative that sustainable measures are put into place by producers when creating coconut products. The great thing about Vita Coco is that we use the whole coconut, so nothing goes to waste. The water creates our Vita Coco Coconut Water, the flesh is used to produce our Vita Coco Coconut Oil, the fibres from the husk are used to create matting or used for upholstery stuffing, and the empty residue husks are used in our factory furnaces for energy, so nothing goes to waste. We also have an active CSR programme called the Coco Community Project, which is our way of supporting and educating the farmers we work with.

More information on the program can be found on our website.

Q: Are all the flavourings also made from natural ingredients? For example, the café latte and kids flavoured

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Issue 4 2015

ZIWIRA PALETTE

ELEVATE YOUR UNDERSTANDING OF THE HEALTHIEST BURGER JOINT IN TOWN

by Zane Small

Take a trip to your local mall, and you’ll be overwhelmed by an extensive range of fattening fast-food burger franchises that ultimately leave you feeling unsatisfied, and questioning the integrity of the ingredients. But don’t doubt the hamburger just yet. We caught up with Johnny Touma, Head of Marketing at Jabco, who assured us that Elevation Burger has found a solution to the hamburgers’ tainted reputation.

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ORIGINS OF ELEVATION BURGER Elevation Burger is one of the most highly recognized, organic fast-food joints throughout the United States, Mexico, Saudi Arabia, Kuwait, Bahrain, Qatar, and the UAE. With such extensive coverage, the franchise has managed to alter the face of fastfood, by promoting the use of free-range, organic beef.

The Middle East franchise is under the group Tabco, based in Kuwait. Elevation Burger was originally conceived in 2002, by US founder’s Hans and April Hess, who struggled to find the burger they’d been dreaming about since they left California in 1999.

They wanted a burger that was healthier – one that they would feel comfortable feeding to their children, and that tasted better than industrial-raised, grain-fed beef burgers. Hans focused his energy on creating a burger that truly stood apart from the rest in terms of taste and sustainability.

From 2010 to 2015, Hans and April recognized a trend happening throughout the Gulf States, where health initiatives were being introduced by governments such as Kuwait and UAE. Obesity and diabetes are significant health issues in the UAE, which is considered to have one of the highest rates of obesity in the world.

With this in mind, Hans and April knew that the Elevation Burger franchise would resonate with the region. After plenty of studies, they introduced Elevation Burger to the Middle East, launching in Dubai in 2013 on Sheikh Zayed Road.

“Here in the region, people still don’t really know the meaning of organic,” said Touma, speaking about the franchise. “Even in the States, they are still using terms that are more simplified such as no hormones, no antibiotics, and no pesticides – terms which people understand better. Basically, we want to educate people about what organic means.”

There are always going to be a lot of challenges introducing a breakthrough concept to the market – especially one that people are often sceptic about, as some restaurants and food brands label themselves as “organic” just to elevate their reputation.

To prove their position as a healthier food franchise, Elevation Burger works closely with governments to join them beyond the burger concept, and get involved with education campaigns, promoting healthy lifestyle.

“

The Best Organic Burger EVER. The Huffington Post

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25 | November

Issue 4 2015

ZIWIRA PALETTE

FAST-FOOD REVOLUTION What sets Elevation Burger apart? The franchise only sources organic beef from hundreds of farms around the world. The United States initially struggled to supply organic beef worldwide because only small farms were supplying it. But the concept soon expanded, which worked well for Elevation Burger, a franchise on the rise, as organic beef is now much more readily available.

When Hans and April first began their journey seeking out the best organic beef from around the world, they found themselves as far as Australia and New Zealand, visiting organic farms, and initiating partnership deals. After about a year or two of searching, they finally established trustworthy 100 percent free-range farms to source from.

Grain-fed cattle eat a diet consisting primarily of corn. This results in beef that is higher in calories and saturated in fat. Beef from grass-fed cattle contains fewer calories, has higher levels of healthy Omega 3s, and (arguably) has a much stronger taste than conventionally raised beef.

But organic doesn’t necessarily mean super healthy. In fact, organic by definition is simply a term used to describe food produced or involving production without the use of chemical fertilizers, pesticides, or other artificial chemicals. Advantages of consuming organic food range from heightened antioxidant capacity, pesticide reduction (free of harmful chemicals), and a strong immune system, as extra doses of antibiotics in genetically modified food can weaken it.

“We don’t say the burger is super healthy, but it is definitely a healthier option when you want to have a burger,” said Touma.

“The cows live free-range, and they’re grass-fed.”

To ensure that the organic credibility of the franchise remains intact, every so often, Elevation Burger sends officials to visit the farms they source from to make sure that the cows are still being raised organic and grass-fed.

“This is where our certifications come from,” said Touma. “Our labels say ‘certified organic beef’. We are aware that in the Middle East, false advertising exists. There is a trend happening where they say this is ‘fresh’, and ‘organic’, when it isn’t. Some people think that we use the word ‘organic’ as a marketing slogan. So another challenge for us is showcasing our certifications to prove our credentials. We are 100 percent certified USDA” (United States Department of Agriculture).

One of the more recent innovative menu options the franchise has introduced is organic beef bacon, a concept launched about

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a year ago, and made from the same organic beef as the burger patties. It’s concepts such as this that attract people to Elevation Burger, and simultaneously educate customers by promoting organic food.

“When we are communicating to our customers, we are very clear about our use of specifically organic beef,” Touma expressed with pride.

However, he made it clear that not everything about the burgers are organic, but certainly a healthier, more natural option.

Going completely organic is not out of the question, seeing as their vegetables are already fresh and locally produced, and their cheese is non-processed. Their fries are also made fresh everyday – you can even witness the staff cutting up the potatoes in store, and their cookies are made using organic eggs and organic butter.

To complete the naturalist package, Elevation Burger franchises are built using environmentally sustainable and nonhazardous construction methods. From the lighting, to the tables, Touma insists that it’s all been implemented with environmental consideration.

“

When we are communicating to our customers, we are very clear about our use of specifically organic beef.

Johnny Touma

“Our floors and chairs are made from bamboo,” he mentioned.

The franchise has even delved into the commendable practice of recycling, by means of used cooking oil. According to Touma, what initiated the cause, was when experts informed the franchise that lingering used olive oil is not good for the health, because if not disposed of, it can often inflict food poisoning.

“We found that we have to set a certain temperature to not let chemicals grow in the olive oil,” Touma explained. “Then after a couple of days, we have to remove the oil in our fryers to make sure that our food is fresh.”

Touma said that they are currently in the market looking for a company who can convert their oil into biodiesel, a trend that is growing in the Middle East thanks to the likes of companies such as Neutral Fuels. It’s another admirable aspect of Elevation Burger, a franchise that is actively revolutionizing the fast food industry.

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COVER STORY

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27 | November

Issue 4 2015

ARMEN KOSTANYAN AEMENIAN CHEF

HAS AN EYE FOR ORGANIC CUISINE

Only in Dubai will you find a funky, colorful, Armenian-inspired restaurant with a Japanese-inspired name, thanks to the stylistic vision and passion of Armenian Chef, Armen Kostanyan, who has introduced Dubai to the wonderful world of organic Armenian cuisine. We caught up with him at his very own establishment, Fukurou House Restaurant.

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“

I use fruits in almost 90% of my dishes – even with main courses – and lots of raw food.

Chef at Fukurou House Restaurant

CHEF’S COUNTER

“INTUITIVE DINING” Armen Kostanyan hails from Armenia in northwest Asia, but currently resides in Dubai. He is a particularly well-travelled individual, very eager to explore new ideas and cultural influences.

With a passion for organic food, and a flair for creativity, Armen established Fukurou House Restaurant in Dubai, where he presents his very own international, creative organic food, and a style of service that he calls “intuitive dining”. Everything on his menu is healthy, organic, natural, and fresh.

Armen’s menu is a surprising mashup of fruits and vegetables, limiting the use of excessive amounts of meat. The “Salmon Strawberry Salsa” dish, for example, is an interesting menu concept, perfect for any adventurous diner. The strawberry-salmon combo takes a bit of getting used to, but it’s hard not to appreciate the innovation. Fruit and vegetables are consistent throughout Armen’s menu, influenced by his Armenian upbringing, where he developed a love for organic produce.

Armen is a self-taught chef. He has worked in the hospitality industry for almost 14 years, developing a strong passion for healthy and contemporary cuisine. He worked as a waiter after graduating from university, and only now does he appreciate the path that he is on. After working as a Tour Guide for three years at Alpha Tours in Dubai, Armen then worked as a Senior Sales Manager at Jebel Ali International Hotels, where he gained a stronger insight into the hospitality industry. It wasn’t until July 2013 that he bit the bullet, and opened his own establishment, which he defines as: “A unique, fresh, innovative, unpredictable, sexy, simple, healthy, knowledgeable, unusual, happy and amazing place to be.”

“I love working in the kitchen, because in the kitchen, you can improvise so much,” says Armen. “Myself and our other chef work together and use the kitchen as our creative canvas – she is also from Armenia. Creativity keeps things interesting.”

Aside from this delicious food, Armen even offers up-and-coming artists the chance to showcase their work on the walls of his restaurant, in order to drive creativity and a sense of passion and entrepreneurship. It’s clear that he values his chef work as a form of art. In addition, Armen hosts bloggers to try out his food, and even recently hosted a popular organic juice event.

Armen was eager to point out that he strives to make dining at his restaurant a fun and vibrant experience. He has introduced Armenian food to Dubai with a modern twist, drawing away from the typical stereotype of healthy food which is most often presented boring and unappealing.

“I use fruits in almost 90% of my dishes – even with main courses – and lots of raw food,” says Armen. “I incorporate a lot of organic quinoa, which is growing in popularity these days.”

All of the produce Armen uses is strictly fresh from farmers markets. He also assured us that his restaurant doesn’t use any frozen food or processed food – everything is fresh, and all of the produce is proudly organic.

“Organic was important to us, because I think people are becoming more conscious about food and health, and I realize that there is a very big demand for it today, especially in the city,” said Armen. “We see a lot of organic projects promoting healthy, organic food, and that is what influenced me. I thought, why not create something healthy and fun?”

Armen invites people to try out new menu options before he launches them, in order to obtain necessary feedback before launching. If the feedback isn’t positive, he doesn’t launch the concept. 90 percent of his customers are loyal, and he doesn’t want to lose that.

“If we receive a positive reaction, then we proceed to introduce the new dish,” Armen explained. “What’s good about having an independent restaurant, is that if something doesn’t sell, we immediately remove it from the menu, and introduce new dishes.

We have the freedom to do so. There is always something new to experience and taste at Fukurou.”

Organic cuisine is slowly spreading to the Arab region, with help from the likes of Armen, who is well on his way to running a successful, well-recognized restaurant establishment in Dubai. He remains one of the few, but strong advocates for healthy, creative, organic cuisine in the UAE.

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Issue 4 2015

FOODPEDIA

Healthy Raw Food Recipes We’ve heard all the benefits of raw foods, but have you actually had the courage to try them out? These recipes are sure to wet your taste buds!

Following a raw food diet means that you cut out processed foods, allergens such as eggs, soy, gluten and dairy and you get the maximum nutritional value from your food, most of which is usually destroyed by cooking. It forces you to eat more fruit and vegetables too.

And the best part is that it reduces or eliminates the need for a stove or oven, hence it’s a major saving on energy and carbon emissions. If you’ve been avoiding raw foods till now because you thought it was purely about eating leaves and carrot sticks, think again!

The recipes we’ve chosen below are packed with mouthwatering ingredients and flavor enticing enough to get you hooked on at least one raw meal per week.

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COVER STORY

Ingredients Cheese 1 cup pine nuts Juice of one lemon 1 garlic clove 2 teaspoons of your favorite herbs 2 tablespoons water 2 tablespoons nutritional yeast Salt to taste Crust 1 red bell pepper 1/3 cup each of sunflower seeds, hemp seeds and flax seeds Salt and pepper to taste Toppings About 2 cups of any veggies of choice 1 teaspoon each of tamari and extra virgin olive oil

Sauce ¾ cup chopped tomatoes 3 tablespoons sundried tomatoes ½ teaspoon lemon juice 1-2 dates 1 tablespoon miso 1 small garlic clove Fresh or dried basil and oregano to taste

Raw Vegan Pizza

Method For the cheese 1

Blend all the ingredients until very smooth and thick.

2

Wrap in cheesecloth, place in a bowl and leave alone for preferably 2-5 days. You could use the cheese immediately, but the longer it’s left to age, the more flavor and texture it will develop.

For the crust 1

Put all the ingredients in your food processor and process until everything has combined into rough, slightly wet “dough”.

2

Spread this evenly onto parchment on a pizza pan and dehydrate in your oven at its lowest temperature for 3-5 hours or until it’s like a giant cracker.

3

If you have a dehydrator, you can use that instead and set it to just above 115 degrees.

For the toppings 1

Evenly coat the veggies in tamari and oil and let them marinate in your oven at its lowest temperature, or in your dehydrator, for about an hour.

For the sauce 1

Blend all the ingredients until smooth.

2

Spread this evenly on your crust, followed by pieces of cheese, then the marinated veggies.

3

Pair with a salad and you’ve got one super delicious, super healthy dinner that everyone can enjoy!

Source: Onegreenplanet.org

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Issue 4 2015

COVER STORY FOODPEDIA

Cool Cucumber Salad

Raw Corn Chowder

Ingredients

Instructions

1/2 cup plus 2 Tbsp. raw cashew butter 3/4 cup very thick raw coconut milk (or canned if you have no other option) 1/4 cup cider vinegar 1/2 tsp sea salt 1 garlic clove, minced 1 Tbsp. fresh dill 3 medium cucumbers, seeded and sliced 3 scallions, sliced

Ingredients 5 cups fresh corn (about 4-5 ears) divided 1 cup fresh almond milk (See recipe below) 1 teaspoon smoked paprika 1/2 teaspoon cayenne powder pinch Himalayan salt and fresh ground pepper 1 cup pumpkin seeds 1 tomato, chopped 1-2 avocados, cubed

1

Place 3 cups corn and almond milk in blender or food processor and process until smooth.

2

Add remaining corn and pulse just to break down additional kernels. You want the soup to be chunky.

3

Pulse in smoked paprika, cayenne powder, salt and pepper.

4

Top each bowl with 1/4 of the pumpkin seeds, tomato and avocado.

Method 1

2

For the dressing, whisk all ingredients together until smooth (if you ďŹ nd it too thin, add a little more cashew butter, and if it’s too thick, add a little water.

Place the cucumbers and scallions in a bowl, and pour the dressing over. Toss to combine. Serve and enjoy!

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For the Almond Milk 1 cup almonds, soaked overnight 4 cups water Place almonds and water in blender and blend until smooth.

2 Remove and strain.

1

From: rawmazing.com

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Raw Hot Chocolate Ingredients 1 cup raw almond milk 1 heaped Tbsp. raw cacao powder 1 tsp dark agave syrup 1 tsp cinnamon 1/2 tsp powdered star anise (crushed in a mortar and pestle) Optional: 1/4 vanilla bean pod (slice to split open and scrape vanilla seeds into blender).

Instructions Add all ingredients into a high powered blender. Blend for approx. 3 minutes. This will warm the drink up but not heat it enough to destroy all the good stuff. Pour into a latte glass, tea cup or coffee mug, dust with a sprinkling of cinnamon. And serve. YUM!

From: : therawfoodkitchen.com.au

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Issue 4 2015

COVER STORY

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35 | November

Issue 4 2015

HEALTH

SWITCH UP YOUR INGREDIENTS AND WITNESS THE BENEFITS It’s easy to believe that cooking your own food, as opposed to consuming fast food, is a healthy, intelligent alternative. It is true, but only to an extent. Much of the ingredients we consume, believing it is good for us, actually isn’t so. The solution? Check out these alternative ingredients to the not so healthy ones you are currently consuming.

PASTA

SPAGHETTI SQUASH Spaghetti is delicious and fills your tummy splendidly. But as most of us are aware, after indulging in a heavy serving of spaghetti bolognaise, one might expect to gain a few pounds. Eating spaghetti squash (vegetable spaghetti) will help to fill your plate, without the added ton of calories. A single cup of cooked squash contains just 42 calories which is only 2 percent of the daily calorie intake on a 1,500-calorie diet, or 1.5 percent of a 2,000-calorie diet. Because of its low calorie content, switching to spaghetti squash drastically reduces the calorie content of a meal. Eating regular spaghetti instead will add 179 calories. If you are a regular spaghetti eater, the calorie difference in switching to spaghetti squash amounts to 2.5 pounds of weight loss over the course of a year. A single cup of squash contains vitamin A, several B vitamins, in addition to vitamin C, E and K. It also provides essential minerals including calcium, zinc, copper, manganese, and selenium.

SOY SAUCE

COCONUT AMINOS

Soy sauce is the perfect complement to any meal, whether as a dipping sauce, or as a tangy stir-fry additive. But there’s a lot of misinformation circulating about the health of soy. For one, it has high salt content, and has also been shown to be a hormone disrupter, particularly an estrogen mimicker. Those who suffer from autoimmune disease or any sort of endocrine system imbalance (thyroid, hormones, and adrenal glands) are recommended to avoid soy which is thought to have potential negative effects on the body. Therefore, coconut amino is the perfect alternative – just a tad sweeter than soy sauce, without the added wheat. Coconut amino has impressive amino acid content compared to soy-based sauces. Often referred to as the “building clocks of protein”, amino acids are vitally important to human health, contributing to the repair and rebuilding of muscle tissue, helping to enhance overall brain and nervous system function and assist in boosting the immune system and physical energy levels.

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MARGARINE BUTTER OR GHEE Margarine has been on a slippery slope ever since reports began to circulate about its content. The seemingly harmless spread may look and taste similar to butter, but is in fact nothing more than chemicals, sugar and dairy curated in a lab. There is nothing natural about margarine, which is essentially made from trans-fat, which is known to block arteries. It also increases LDL levels (bad cholesterol) and lowers HDL levels (good cholesterol). The alternative?

Butter or ghee (clarified butter), both containing excellent nutritional value.

Butter is a good source of vitamin A, D, E and K, with added trace minerals such as manganese, chromium, zinc, copper, and selenium which is a powerful antioxidant. Butter contains more selenium per gram compared to herring or wheat germ, and to top it off, it’s also a great source of iodine. Make no mistake, butter fat is good for the immune system, boosting metabolism. Ghee is simply butter with the milk solids removed, making it an excellent alternative for those who cannot consume dairy.

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Our world is drowning in sugar!

There are more than 200 types of added sugars used in processed foods and beverages. Added sugars are used in more than 75 percent of the products sold in supermarkets, often in unexpected items such as bread. Added sugars in food range from lactose, to maple syrup, caramel, brown sugar, beet sugar, and dextrin. The list is never-ending!

Side effects of overconsumption of sugar include; obesity, type 2 diabetes, tooth decay, heart disease, SUGAR CINNAMON fatty liver, weak bones, inflammation, kidney stones, acne, and depression. Cinnamon on the other hand, is full of unexpected benefits. Ceylon cinnamon is the one you should look for at your supermarket. It contains high amounts of cinnamaldehyde, a substance responsible for positive effects on health and metabolism, and contains potent polyphenol antioxidants. Compared with antioxidant activity of 26 spices, cinnamon outranks many superfoods like garlic and oregano. Furthermore, cinnamon contains antiinflammatory properties, which can help to lower the risk of disease, and increase sensitivity to the hormone insulin. It is known to reduce fasting blood sugar levels, having a potent anti-diabetic effect at 1 to 6 grams per day, and even increase cognitive function from its tantalizing smell!

Bread is delicious, but ultimately detrimental to your diet. It’s full of sugar and carbs, which are the contributing factors to gaining weight. Aside from the obvious disadvantages, bread is often cut with a ton of unnecessary ingredients for longer shelf-life, and things like gluten keep it chewy. Wheat intolerance is becoming increasingly common for majority of the population because of the way it’s been over-processed. This factors BREAD in digestive issues, not to mention COLLARD WRAP brain fog and potentially chronic illness and disease. Collard wraps are the perfect alternative to bread. Sure, they might not be as tasty, but they’re loaded with nutrients. Not all leafy greens are up to the task of being a wrap, not even the mighty kale leaf. Collards on the other hand, are large, flexible, and sturdy enough to make a sandwich. They are part of the cruciferous family and are said to have cholesterol lowering ability. Full to the brim with minerals, collards contain vitamins A, K, C, manganese, fiber, calcium, and B vitamins.

37 | November

Issue 4 2015

HEALTH

DON’T JUDGE A FRUIT

BY ITS COVER

Consider your health. Your health is of the uttermost importance. You wouldn’t be reading this magazine if you weren’t smart enough to know that already. So we want to introduce you to some food items that you might’ve never considered before, because, to be honest, they don’t look all that appealing! Keep an open mind, and consider the alternatives.

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UGLY, NUTRITIOUS, DELICIOUS! Let’s start you off with a food that might require some convincing. Bear with us, because it has the potential to replace all that salt and butter that you soak your popcorn with.

Let’s face it, nutritional yeast isn’t a particularly appealing name. Something about is screams “dull” and “lifeless”. Not to mention that fact that nutritional yeast flakes kind of look like wood shavings. But don’t let that sway you. Despite its distinctly unappetizing appearance, nutritional yeast flakes are arguably one of the best additions to your diet in terms of nutrition and taste.

Yes you heard that right, they taste great! The product has a nutty, cheesy flavor and provides a wealth of vitamins, minerals, and protein that just about anyone – from paleo enthusiasts to vegans – can enjoy wholeheartedly. It’s important not to confuse nutritional yeast with baker’s yeast, which is still active and could grow inside your stomach (yikes!), depriving you of nutrients; also, brewer’s yeast, which is inactive but distinctly bitter.

To give you an understanding of what we’re talking about, nutritional yeast is a microorganism grown on sugar cane and beet molasses. Once harvested, it undergoes heat treatment to deactivate it; then it’s crumbed or flaked. You can add it to smoothies, salads, or even sprinkle it over popcorn, or stir it into soup or pasta. It’s also used to create vegan ‘cheese’ dishes such as nacho dip, and mac ‘n’ cheese. It’s an excellent source of B vitamins, including thiamine, folate, B-6, and niacin. Sure it’s not the best looking product on the supermarket shelves, but it really is worth giving a try!

BEVERAGE SUBSTITUTE Now that you’ve got a nutritious topping for your food, it’s time to substitute those sugary sodas. You may not have heard of chlorophyll water, but you’ll be glad you have. Why? Because it is contains a huge amount of iron, magnesium, calcium, and vitamin K – everything your body loves!

Essentially, chlorophyll is the green pigment present in plants which facilitates the absorption of light from the sun.

In its liquid form, the most marvelous benefit it gives comes from the fact that its molecular structure is almost identical to hemoglobin, except for the center atom. In hemoglobin this is iron, whereas in chlorophyll it is magnesium.

In simpler terms, when ingested, liquid chlorophyll can actually help to do the job of hemoglobin (blood is approximately 75 percent hemoglobin). Chlorophyll will help to build and replenish red blood cells, boost energy, and increase wellbeing.

If you can get over the fact that it looks like thick, black nuclear waste, chlorophyll doesn’t taste too bad at all. Many juice cleanses suggest it as part of their program, but you don’t have to be on a liquid-only diet to imbibe. It may sound a bit like an old Japanese healing legend, but consuming chlorophyll can certainly increase quality and quantity of red blood cells.

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39 | November

Issue 4 2015

HEALTH

FREAKY DESSERT Now that you’ve indulged in some interesting new ingredients, it’s time for dessert. But this is no ordinary, sugarfueled dessert. It’s rambutan, a tropical fruit native to tropical areas such as Malaysia, Cambodia, Thailand, India, and Ecuador. You can’t deny that it sort of looks like a sea urchin, and doesn’t look like your typical tangy fruit, but don’t let looks deceive you.

Rambutan is the perfect substitute for sugary dessert snacks. In fact, the fruit is used as a traditional medicine in Malaysia and Indonesia, and used in a number of treatments including diabetes and hypertension. High in vitamin C, rambutan can help with the absorption of minerals, iron and copper. It also protects the body from free radical damage. One of the main compounds of the fruit is Gallic acid. This compound behaves like a free radical scavenger that protects the body from oxidative damage, and is particularly helpful fighting cancer.

ODDBALL VEGETABLE Feeling swayed yet? There’s one more item we want to establish amongst your dietary favorites. In terms of appearance, this one might be the biggest struggle. Kohlrabi, also known as German turnip cabbage, is a somewhat frightful looking root vegetable. The light green (sometimes purple) bulb can be used in soups and salads. Often overlooked as a favorable vegetable option, kohlrabi can offer a myriad of health benefits.

To be honest, the list of health benefits goes on and on for rambutan, not to mention the fact that it tastes delicious!

It assists with the generation of red and white blood cells, removes waste from kidneys, is an excellent source of iron, high in fiber, and has antiseptic properties. In other words, it’s the perfect dessert treat to spring upon your friends one night, guaranteed to trigger intrigue, and a satisfied appetite.

According to USDA’s Nutrition Facts data for kohlrabi, just one ounce of the freaky vegetable provides a whopping 29 percent of the Daily Value (DV) for vitamin C. By contrast, an equal-sized orange (famous for providing vitamin C) only provides about 26 percent. Vitamin C is essential for boosting your immune system, and can also produce collagen in your body.

For all of you hoping to slim down a bit, kohlrabi provides another favorable aspect. The vegetable is very low in calories (one ounce of raw kohlrabi weighs in at about 8 calories), plus it contains practically no fat. A great way to get into the habit of eating kohlrabi is by slicing and adding it to salad, or roasted and added to Indian cuisine. The leaves can be cooked as a substitute for kale.

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41 | November

Issue 4 2015

SHOPPING

MY GREEN KITCHEN

Coiled bamboo salad bowl.

www.bambuhome.com

As always, we bring you the most loved, unique and quirky kitchenware that is stylish and eco-friendly too. Add some personality to your kitchen this season with these amazing buys!

Ditch the plastic. How about these oversized copper ladles from :

www.onekingslane.com Football shaped chopping board made from eco-friendly bamboo.

www.zanesti.com

We totally love these UAE inspired reusable shopping bags made from Jute, Canvas and Organic Cotton.

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Owl spoon rest, hand painted from:

www.modcloth.com

Recycled plastic measuring cups in delightful Apple Green color.

Adjustable soft cork fruit bowl.

www.bambuhome.com

www.greenhome.com

Show your love for the elephants endangered through ivory trade with these elephant salt shakers.

www.modcloth.com

Funky colander made from 100% recycled plastic.

www. greenhome.com

Re-sealable, compostable food storage bags.

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43 | November

Issue 4 2015

TRAVEL

FORGET CHEAP SHOPPING AND BUSTLING CITIES‌

THAILAND HAS SO MUCH MORE TO OFFER

Chao Phraya River is considered the backbone of Thai agriculture. Stretching over a mile along the source of Ping River (southern Thailand), the area is rich in organic farming, hosting the Rim Ping Organic Farm. The passion for producing the freshest, healthiest and most delicious food has been progressing every year in the area, especially at the Pimalai Resort & Spa in Krabi, which sources produce from the farm.

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COVER STORY

DISCOVER THAILAND’S SECRET

In the south of Thailand, Rim Ping Organic Farm has committed to growing only the best organic food, free of chemicals and pesticides, and at a reasonable price. The establishment encourages local farmers to start growing organic plants.

Their credibility is elevated because of the Pimalai Resort & Spa, located about one hour from Krabi province, in the southwestern region, who source organic supplies directly from the farm.

“

Forty years ago, the owners of Pimalai Resort discovered the lush, hilly land at the tip of Koh Lanta. They envisioned a personal paradise where children could learn and inherit a love for nature. The resort embodies peace, serenity, and solitude. The name “Pimalai” is derived from ancient Sanskrit, meaning, “a little patch of Heaven”.

It’s no ordinary eco-resort. In fact, it boasts a five star label, exulting its elegance and genuinely friendly service. Nestled in a lush tropical forest, you would hardly know it was there.

The boutique beach resort, located far away from crowded beaches and other resorts on Koh Lanta, occupies 100 acres of tropical vegetation with direct access to a 900 meter stretch of pristine sandy beach, and offers 121 accommodation units.

Location, location, location. Wow, this has a perfect setting on a jungle clad hillside looking out over the Andaman Sea. This is such a private retreat, we hardly left our villa.

-Dagmar Marrocco, Commercial Manager

PUREST THAI CUISINE

Thailand is famous for its rich, cultural cuisine. Not surprising for a country laden with greenery, wildlife, and natural resources. There’s an array of exciting restaurants and bars available at the Pimalai Resort, with a variety of cuisines to choose from. All vegetables provided are sourced from the Rim Ping Organic Farm.

For the healthiest, organic meal choices, the Pimalai Spice N’ Rice Thai restaurant comes recommended. Set with a landscaped garden, overlooking the infinity edge swimming pool, the restaurant offers guests a guaranteed relaxing culinary experience.

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Thailand has built a reputation around an exhilarating tourism industry fueled by shopping, temples, adventures, and Bangkok’s exhilarating nightlife. The party lifestyle has rocketed Thailand to the top of adventurer bucket lists, but there is so much more to the country than that. Thailand is rich with culture, luxurious accommodation, and wholesome organic food.

Pimalai Resort’s belief in respecting nature is no better translated than in their ethical food policy. Spice N’ Rice uses strictly local and organic vegetables. Sourcing from the Rim Ping Farm, stretching along the banks of the stunningly pure Ping River, ensures that rich farm soil and the highest quality of irrigation water is used to produce prime organic crops without the use of chemicals or pesticides.

For a touch of Thai luxury, guests can also request to dine on the beach, to enjoy the calming breeze and breathtaking natural beauty of Koh Lanta, while savoring the amazing dishes beneath the starry skies with a private Sala (four-pillared open pavilion) at the beach.

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TRAVEL

FOR THE GREENIES It’s all well for a luxury resort to provide the best organic food and resources for their guests, but what about the bigger picture? Producing a lot of food, produces a lot of waste.

Fortunately, the resort operates a garbage station to handle all solid waste materials.

water is then rechecked and adjusted to an acceptable standard BOD level, before utilizing it in the garden and lawn sprinkler system. Their next goal is to improve the treated water quality so that it can be used in the sanitary system of the staff dormitory.

The dedicated staff are trained to implement measures that will minimize or reduce the quantity of waste generated. Sure to impress the most seasoned greenies, all organic waste collected at the resort from various kitchens is fully utilized to generate organic fertilizer that is used for the resort garden.

The resort has successfully reduced consumption of large plastic bags by 2,500 kg annually.

To top it all off, all light bulbs throughout the resort are energy efficient, all office buildings and staff compounds are under an energy-saving program with electric timers being used where applicable, and an active program has been implemented with texts in Thai, English, French, German, Italian, Japanese, Korean, and Swedish for guests to practice energy conservation.

Furthermore, Pimalai Resort operates a full-cycle water treatment system installed and maintained by a full-time maintenance technician. Each guest unit is equipped with an individual septic tank before passing the primary treated water to satellite containers for secondary treatment with an aerator. The

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Now is a better time than ever to visit Thailand, and experience it for what it really is: A natural paradise just waiting to be discovered. The resort is only a five hour drive from vibrant Phuket, so for all you shopping enthusiasts, never fear, Pimalai Resort provides the whole package.

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COVER STORY

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COVER STORY

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