March Issue 1 2015
HEALTHY.SUSTAINABLE.DELICIOUS
BUILDING THE FUTURE w w w. z i w i r a . c o m
SUSTAINABLE
Food
Security Crisis From wastage to contamination:
Time for change is now!
Green
DINING
Discover an inviting vegan hangout like no other
AL’S WAY Meet The Organic Chef Al Rosas
E COV
R
R STO
Y
[think!before[ youwaste
RESCUING FOOD+HELPING PEOPLE
PLUS : Mouthwatering recipes that are good for you and the environment
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CONTENTS
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Culinary Cable
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NEWS AND EVENTS Feast on the latest news in the eco-friendly culinary world.
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THINK! BEFORE YOU WASTE With billions of people starving, one can hardly fathom why a
third of the world’s food is being wasted every year.
Chef’s Counter AL’S WAY Meet Florida’s most loved organic farmer and chef, Al Rosas.
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Cover Story
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Restaurant Review 77 Veggie Boutiqe, Dubai
Report FOOD SECURITY SERIOUSLY UNDER THREAT Experts discuss how climate change can intensify current threats to food security.
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Feature TROUT SEASON As trout season dawns, we explore how to practice sustainable trout fishing. March Issue 1 2015
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Tips & Tricks Useful pointers for green foodie habits www.ziwira.com
BUILDING THE FUTURE
Publisher Ziwira CEO and Founder Adam Merza adam@ziwira.com Editorial Saba Khan saba.khan@ziwira.com Nasreen Rasool nasreen.rasool@ziwira.com Marketing Nadir Khan nadir.khan@ziwira.com +971 56 7481747 Design Asif Habib asif.habib@ziwira.com Head Office Techno Hub Building, Office No. 161-162, PO Box No. 341171, Dubai Silicon Oasis, UAE. USA Office Ziwira Inc.
MARCH 2015
EDITOR’S LETTER Welcome to the very first issue of Ziwira Food! Ziwira Food, is all about healthy and eco-friendly eating. Our readers will get a chance to learn about the latest news and events happening in the food industry around the world, along with some of the hottest, lip smacking, healthy recipes. Our first issue brings for you some deliciously crafted vegan recipes, a profile on Al Rosas, our organic chef of the month, a feature on Trout - for those who know how to savour the delicacy, and last but not least, a restaurant review of 77 Veggie Boutique - a place for your organic cravings. We hope you enjoy reading this magazine as much as we have in compiling it!
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March Issue 1 2015
Culinary Cable
NEWS & EVENTS All you need to know about what’s trending on the eco-food scene
Fairtrade Fortnight, UK A UK based organization called Fairtrade Foundation is dedicated to promoting awareness and support for fair trade, as ethical farming is one of the key foundations for a more sustainable future. Fairtrade Fortnight (23 Feb-8 March) places emphasis on, educating the public on the importance of fair trade and sharing the stories of farmers who practice it. Since the concept launched in 1995, the Fairtrade mark is now one of the UK’s most renowned ethical labels. But the group says much more work still needs to be done, as only 1.2% of cocoa and less than 10% of tea globally produced fall within the Fairtrade requirements. This year the focus will be an a few core commodities such as cocoa, sugar and tea, begging the question of how ethically they are being produced and traded by environmental, health and moral standards. You can also see the premiere of a 15-minute film entitled Fairtrade Matters at www.fairtrade.org.uk
Beyoncé Brings Vegan Meals to your Door Pop icon Beyoncé Knowles recently partnered with personal trainer Marcos Borges to launch a unique vegan meal delivery service. In 2013, Beyoncé and husband Jay Z took on Borges’ 22 Day Vegan Challenge as part of a cleansing exercise and claimed it made a huge impact on their lives. Whether or not the couple remained vegans after the challenge is unknown but they were definitely inspired enough to want to share it with others. The new vegan meal delivery service will fall under the 22 Day Nutrition brand created by Borges. It will include fresh, organic foods that are free of gluten, soy and other harmful ingredients, and delivered to your door anywhere in the US. Customers with credit cards can sign up to various packages online including breakfast, lunch and dinner meals, with one meal starting from $9.24. March Issue 1 2015
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An All-Natural Food Show Thousands of industry professionals who love natural organic food will be attending the Natural Food Show in London from April 19-20, 2015. With more and more people leaning towards healthier food alternatives as opposed to cheap mass produce, the event could not come at a more important time. Consumers are increasingly on the lookout for ethically produced goods, but are unfortunately limited in choice. This event will present new opportunities for retailers to meet their customers’ needs. Those attending can expect a feast of new product launches all in line with organic, natural, eco-friendly and Fairtrade food. The Natural Food Show is purely a trade event and not open to general public.
Cricket Flour New Source of Protein Two students from a university in Oregon have done the unthinkable. They have created flour out of crickets. The students, Charles Wilson and Omar Ellis say Cricket Flour is a new environmentally sustainable source of protein. Their study took its lead from a 2013 UN report that advocated edible insects in meeting growing demands for food. Food production will need to double by 2050, according to the same report. Overfishing, animal extinction and GMO contamination are some of the challenges the world faces in providing sources of protein, a much needed nutrient for human beings. Crickets are said to be rich in protein, calcium, iron and Vitamin B12. The students said they knew most westerners would not buy into the concept, so they decided to grind the insects and create a more palatable, marketable product: Cricket Flour. The product contains no gluten and is currently only available online.
Dubai Food Carnival The UAE’s biggest foodie event took place last month. The Dubai Food Carnival was hosted at the Dubai Marine club from the February 12-14 and featured some of the world’s most spectacular chefs and culinary treats. Thousands of visitors from 90 different countries attend the event each year. UK celebrity chef Silvina Rowe was one of the many famed guests making an appearance at this year’s carnival. Others included UK TV chef Simon Rimmer, Indian Culinary Master Sanjeev Kapoor and Arab icon Manal Al Alem. It was food-lover’s heaven with healthy, mouthwatering recipes from across the globe, cooking tips and even kiddies baking activities. www.ziwira.com
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March Issue 1 2015
REPORT
FOOD SERIOUSLY
International meeting brings food security t change can intensify current threats to food
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ufficient, safe and nutritious food are some of the defining points when we speak of food security. When questions like “Are there carcinogenic chemicals in my food?” and “Is it organic?” become part of daily discourse, it’s clear that there is a serious problem at hand. A panel of international experts came together for the World Food Security Summit at the Dubai World Trade Center in February. The main issue up for discussion was how climate change would exacerbate existing threats to food security. Currently, our access to abundant, safe and nutritious food is being threatened by many factors, the session heard. Unsustainable forms of agriculture that poorly impact soil, water and biological diversity, chemical leaks from the industrial sector and GMOs are just the tip of the iceberg. Uneven distribution of food is also a contributing factor in many parts of the world. According to the experts, our natural resources and hence global food security is destined to come under further threat by climate change. It is now up to world leaders to put in place more sustainable methods of agriculture and find new ways of protecting the food system from extreme weather shocks and environmental
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SECURITY UNDER THREAT
to the fore as experts discuss how climate d security.
causes of commercialization. Corporates and individual households also need to come to the table to collectively stop climate change. In his opening remarks, Ahmed Alkhaja, Senior Vice President of the Dubai World Trade Centre said that securing immediate and longterm food security would remain an on-going priority for countries all over the world. He further added, “In the Middle East, the heavy reliance on imports, population growth, increasing demand for animal proteins and limited water supply make the issue of food security particularly relevant,” he said. Quintin Gray, Agricultural Counsellor for the US Department of Agriculture highlighted some key factors for a sustainable food security strategy.
“By 2050, the global population will be over nine billion strong and food demand will increase by 60 per cent,” said Gray. “
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“tTo tackle this critical issue, we need a sufficient agriculture workforce to incentivize our youth to stay on the farm; we must maximize production on arable land; we must invest in new technologies to increase production; we must explore feasible and sustainable solutions to climate change-related issues, such as water supply; and we must improve the value chain to reduce post-harvest crop losses and waste. These five areas are of paramount importance when exploring food security policy.” According to the World Health Organization, all aspects of food security, including hygiene, nutrition, access and distribution, are intricately linked to health. It all comes down to that one word so aptly said by Dr. Seuss’ fictional tree hugging character - The Lorax. Unless… The problem is glaringly obvious: Unless we drastically change our agricultural and consumption habits human survival will not be as we know it in coming years. The solution lies with the powers that be.
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March Issue 1 2015
COVER STORY
[think!before[ youwaste
RESCUING FOOD+HELPING PEOPLE
“The impact of food waste is not just financial. Environmentally, food waste leads to wasteful use of chemicals such as fertilizers and pesticides; more fuel used for transportation; and more rotting food, creating more methane – one of the most harmful greenhouse gases that contributes to climate change. Methane is 23 times more potent than CO2 as a greenhouse gas. The vast amount of food going to landfills makes a significant contribution to global warming.” March Issue 1 2015
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Excessive food scraps in landfill sites are poisoning the air with Methane gas
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ith billions of people starving and suffering repercussions of undernourishment around the world, one can hardly fathom why a third of the world’s food is being wasted every year. The more we waste, the more we want. The more we want, the more the earth has to sacrifice to produce it. Think about it. That half eaten plate of food you just tossed into the trash took natural grains out of the earth, water, energy and possibly a portion of an animal with the noble intent of nourishing a hungry person. How many starving people could have been fed from the cakes and savory buns thrown away after that office party? If each household cut down on
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food waste, we could successfully reduce the amount of greenhouse gases emitted from rotting food in landfill sites. Corporates do it, restaurants do it, and even domestic households do it. We are all guilty on some level of contributing to the global food waste problem. In the retail sector alone, large quantities of food is thrown out because it has gone past the sell-by date or does not look good enough to retain on the shelves. In the UK, a few popular organizations have taken the initiative of collecting redundant food from supermarkets and cooking them to provide meals for the hungry. Such projects are a breath of fresh air, the kind that should inspire everyone to get out there and do the same.
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March Issue 1 2015
COVER STORY FOOD SAVING TIP Once you’ve taken a bite of something it becomes contaminated with enzymes and cannot be saved for later use. Make smaller portions for yourself, or cut your fruit into small pieces and refrigerate or freeze the rest for later.
GET PROACTIVE Start something small in your own community. If you notice good edible food being thrown away carelessly why not collect it and re-distribute it yourself. Take the leftovers to a local charity or animal shelter to feed those in need.
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FOODILICIOUS
Bread Pudding
Recipe
RECYCLED BREAD CRUSTS
Ingredients
Directions
Collect all the bread crusts that the kids normally waste and whip up this wholesome, comforting bread pudding.
2 cups milk 1/4 cup butter 2/3 cup brown sugar (light or dark, depending on taste preference) 3 eggs 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 3 cups bread, torn into small pieces 1/2 cup raisins (optional)
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stir until butter is melted. Cool to lukewarm. 2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture. 3. Place bread in a lightly greased 1 1/2 quart casserole. 4. Sprinkle with raisins if desired. Pour batter on top of bread. 5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
CRAFTY CASSEROLE Make a yummy casserole with last night’s left overs. Just toss all the ingredients into a casserole dish (maybe add a few extras to make it more interesting). Spread a thick layer of mashed potatoes over the top, sprinkle with cheese and mixed herbs and bake in the oven until the edges are crispy brown.
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March Issue 1 2015
FEATURE
TROUT %732 7)
Avoid fishing during the breeding season. Contact your local fishing authority for exact trout season dates.
As trout season dawns in some parts of the globe, we decided to cast our rods and bring you some juicy info about these slithery creatures and how to practice sustainable trout fishing
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y now we all know how healthy salmon is, but few are aware that trout is closely related. There are three types: sea trout, river trout and rainbow trout, which falls somewhere in between. Fish are a natural source of protein, Omega-3 and unsaturated fats which are crucial to human health. But like the rest of us, they are affected by climate change too. Many species of fish are now endangered due to overfishing, pollution and drying up of their natural habitats. So it’s important to practice sustainable fishing and consumption. According to the Marine Conservation Society, wild sea trout are endangered in certain areas so the better choice for consumers is farmed rainbow trout. We should also avoid fishing or eating sea trout caught between November and March, as this is the breeding season. Trout season generally begins on 31st March and ends in May, but each region will differ depending on the tempera-
March Issue 1 2015
FISH RESPONSIBLY
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ture of the water.
What’s in my fish? “Buying organic farmed trout is the best choice as fish stocking densities are generally lower in comparison to non-organic farms, feed is sourced sustainably and fish welfare is of a higher standard,” states the MCS official guidelines. If these guidelines are adhered to, MCS identifies rainbow trout as one of the most sustainable fish to eat. The Organic Certification Standards for farmed trout further ensures that a limited amount of chemicals are used in production and that fish feed is made of raw organic plant materials. Fish is always best to cook when fresh. A healthy fresh trout will have bright eyes and the gills will be bright red. The body of the fish should feel firm and be covered in a natural slime. Serve your trout with a healthy dose of organically grown steamed vegetables and baked potatoes.
TROUT-A-LICIOUS RECIPE SAUCY TROUT Ingredients 1 ½ pounds organically farmed trout fillets (8 fillets total) Salt ½ cup ketchup (organic or homemade) ½ cup mayonnaise ½ cup olive oil ½ cup chopped onion ¼ cup brown sugar 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce 2 teaspoons apple cider vinegar
Directions Sprinkle the trout fillets with salt. Set as many fillets in a large skillet as will fit without crowding; if necessary, cook the fillets in two batches, reserving half of the sauce for the second batch. Make the basting sauce by mixing together the ketchup, mayonnaise, olive oil, onion, brown sugar, mustard, Worcestershire sauce and cider vinegar. Pour the sauce over the trout and cook over medium heat until the meat flakes easily with a fork, about 10 minutes. Use a fish spatula to carefully remove the trout to a platter. Garnish with lemon slices and serve. www.ziwira.com
TROUT RECIPE
TROUT-A-LICIOUS SAUCY TROUT www.ziwira.com
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March Issue 1 2015
Quick Tips
Try This
Sneaky Treats Sneak healthy veggies into meals that kids love. Eg. Spaghetti bolognaise: Add grated carrots, finely chopped broccoli or Brussel sprouts and grin as you watch them down it!
Recycle this Love Nutella? Wash out empty Nutella bottles and re-use them to store organic homemade baby food, or any other leftovers.
TABOULAH Ingredients
Close that door & lower your footprint Moms are always nagging us to ‘Close the fridge door!’ Here’s why: Every time you open your refrigerator, the cool air escapes and warm air gets in. The compressor then has to work extra hard to restore the original temperature. Leaving the door open can account for almost 10% of the machine’s total energy consumption.
2 large bunches of parsley, chopped 1 seedless cucumber, peeled and diced Roma tomatoes, diced 1 small red or yellow onion, chopped 1 clove of garlic, crushed Several leaves of fresh peppermint, chopped Bulgur (cracked wheat) OR quinoa for a gluten-free option (amount varies depending on your preference) Olive oil (just enough to spray over the salad) Fresh lemon juice of one lemon (or more), squeezed Allspice (to taste) Sea salt (to taste) – optional
Directions Did you know? Recent studies have shown that cinnamon can lower blood sugar levels in people with Diabetes. So go ahead and sprinkle some cinnamon powder over your toast, coffee, oats or even curries. But not too much! Hi doses of cinnamon can be toxic.
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Finely chop the onion and pour the salt and allspice over the onion, mixing them well. Meanwhile, soak the bulgur in warm water for 20 minutes and squeeze out the excess water, (or soak in the lemon juice for a crunchier and more lemony flavor). If you are using quinoa, cook as directed. Chop/dice the rest of the ingredients and spray with olive oil. Toss and enjoy. Serve with pita bread (soft or baked), or over Romaine lettuce leaves. www.ziwira.com
The Organic Chef
Al Rosas
In our search for healthy culinary inspiration, we came across Al Rosas, an organic farmer all the way in Florida.
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is nickname, The Organic Chef, has now become a trademark. Al Rosas is truly living the organic dream, farming healthy produce, cooking it and sharing this healthy lifestyle with others. His mission: “Promoting sustainable agriculture and organic foods through preservation and education.” Al started out as an ordinary American farmer who had a passion for wholesome, healthy food. He founded Rosas Farms in Marion Country, Florida, which has been producing and selling grass-fed, organic foods for over 25 years. He also advises other farmers on how to do the same and helps them to produce their own organic foods under the Rosas Farms label. In 2008, Al released an organic recipe book with the same name: The Organic Chef. In that year he also won the award for Sustainable Florida Best Food Practice. He is a volunteer for
Chefs for Humanity and Farm Aid. His farms are managed on sustainable, humane principles. Al is also a regular columnist for several local magazines and loves everything eco-friendly. Organic Chef Foods is the brand that Al is now synonymous with. And he doesn’t shy away from meet. Unlike most eco-conscious people who choose the veg or vegan route, Al has a firm belief in healthy, sustainable options for meat consumption. All his beef and chickens are grass fed and free of harmful chemicals or growth hormones. His store also sells organic turkey, butter healthy soups and other natural foods. Now that’s what we call yummy! In a world with so much uncertainty, Chef Al Rosas receives full accolades for providing his community with trusted healthy products to give them not only great nutrition but also peace of mind.
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March Issue 1 2015
Ziwira Palette
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Restaurant Review
he white and lush green, contemporarily decorated organic café -- 77 Veggie Boutique, stationed amidst the Jumeirah Lake Towers in the posh city of Dubai, is a must visit for those who are herbivores, health conscious or are simply trying to shed those extra
kilos! We got a chance to meet the vibrant, Roma Megchiani, owner of 77 Veggie Boutique and got her chatting on the concept and motivation behind this venture. The small cozy café, initially started from home, promises to offer everything organic and healthy. The restaurant aims to educate people about the value of nutritious food in our lives. After four years of intense research, Roma was able to design a menu that is tempting and beneficial. All the vegetables are locally sourced from the 28 certified dealers within the UAE. The rest 30 percent are imported from New Zealand and Germany. “We play with 77 vegetables available in the market that cover all the vitamins, and so the name 77 Veggie!” says Megchiani, who is, herself a staunch, vegetarian. “All our vegetables are organic. Our menu is international and based on seasonal produce that is not fried but par-cooked and calorie counted. We not only use whole-wheat, but also offer gluten-free and non-dairy options. We never say no to any dietary request.” It is surprising to learn that the restaurant does not even have a freezer or a deep fryer in its kitchen. They receive instruc-
tions from the suppliers on how to retain nutrients, and the café is well equipped with latest German machinery to keep the vegetables and fruits fresh throughout the day. No chemicals, no preservatives, no canned foods, no carbonated drinks, no sugar and no frozen food. Just pure, fresh veggies! Apart from dining in, the restaurant also offers catering services for kids’ birthday parties and packed lunches for professional right at their doorsteps. 77 Vegie Boutique, has exclusive meal designers who design the meals for each client on monthly as well as daily basis, according to their needs and taste. The price range varies from AED 900 to AED 2000 depending on how many meals a person demands or requires. The chief chef, 33 year old Walter Quadros, a freshly turned vegetarian, completely in control of the kitchen says, “Once you cook vegetables, boil them in a gravy or any sauce, the vital vitamins and nutrients become water and therefore evaporate easily. So we don’t boil or fry, we just simmer, steam, sear, bake and pan-roast, using convection cooking. The kitchen equipment we have on board makes magic. They are touch-button machines which indicate when food is ready, like a robot with special software. It tells me exactly how much time I need to steam a vegetable.” For Roma, this is just a stepping stone for the many such restaurants that she aspires to launch in the future, not only in the UAE but all over the world. Well, we would like to wish her all the very best and may we all turn Organic!
ROMA’S TONIC
PANEER PLATTER
Ingredients
Ingredients
Method
5g mint leaves 100g oranges 1 scoop crushed ice 10g agave syrup
30g fresh parsley 5g green chilies 10g salt 10ml lemon juice 100g low-fat prebiotic yogurt 230g paneer 15g dry oregano 0.5g dry red chilies 30g Romaine lettuce for garnish 100g bean sprouts 80g grated carrots
1. Combine the parsley, green chilies, salt, lemon juice, low-fat prebiotic yogurt, oregano and dry chilies and mix well in a bowl. 2. Dice the paneer into small pieces and marinate in the mixture for 15 minutes. 3. Pre-heat the oven to 180ºC and bake the paneer for 10 minutes until light golden brown and crispy. 4. Garnish with carrots, bean sprouts and Romaine lettuce. Serve hot
Method 1. In a blender, blend the mint, oranges, agave syrup and crushed ice with a little water. 2. Pour in a glass. 3. Garnish with mint leaves and serve.
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March Issue 1 2015
EAT SOMET
HING
GOOD W ITHOU
FEELIN T G
BAD
SALAD BAR MEAL, NOW WITH PROTEIN March Issue 1 2015
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