Ziwira Food July Issue 2015

July Issue 3 2015

FOOD

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

BUILDING A GREEN FUTURE

MY GREEN KITCHEN

SUSTAINABLE

Turn your kitchen green with sustainable, environmentally friendly utensils.

EID RECIPES Some delectable recipes that turn traditional Eid dishes into something a little more exciting with a healthy twist. www.ziwira.com

How would you like your steak?

The lowdown on antibiotics in meat.

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CONTENTS

JULY 2015

FEATURE 12

A new spin on seafood

26

Why switch to Fairtrade Coffee?

34

Alice Waters - Mother of the Organic Food Revolution

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Pets deserve good food too

18 FAST FOOD VS. ORGANIC FOOD Do people still feel so connected to fast food if they know the damage that it can inflict?

24

ZIWIRA PALETTE

COVER STORY HOW WOULD YOU LIKE YOUR STEAK? Well done, medium rare or seasoned with a good dose of antibiotics? No thanks, I’ll have mine organic!

34 FREEDOM PIZZA Zane Small checks out Freedom Pizza’s Dubai Marina Branch and sits with CEO Ian Ohan to discuss their recent split from NKD. July Issue 3 2015

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HEALTH

48 MAKE YOUR OWN APPLE CIDER VINEGAR Learn how to make your own home-made Apple Cider Vinegar with more purposes than you might have realized.

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Choosing the best cooking oils

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Avodaco ticks all the boxes

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DIY Eco Health Remedies

TRAVEL FOODPEDIA 40

Eid Recipes

48

Sweet Summer

62

SHOPPING 60

My Green Kitchen

WEST AFRICA’S ECOLOGICAL ARCHIPELAGO Due to its tranquil beauty and mild climate, Cape Verde is now humming with a wealth of organic food and ecotourism.

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Embrace a Portuguese Way of Life 3 | July

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BUILDING THE FUTURE

Publisher Ziwira

July 2015

EDITOR’S LETTER

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

Can I interest you in consuming a more nutritious and tastier diet without changing the kinds of food you eat? Our palate is getting used to food challenges like contamination, antibiotics and unhealthy diets. Time is ripe for being eco-conscious and packing our lunch boxes with locally sourced fresh produce from the farmers markets and organic stores. “Food Sustainability” should be the new password in our smartphones!

I feel that the old Roman aphorism caveat emptor which translates as ‘buyer beware’ will be apt for avid meat lovers. Ranchers and farmers have been feeding antibiotics to the animals we eat since they discovered that small doses of antibiotics administered daily would make most animals gain weight.

In an industry where profits are measured in pennies per animal, such weight gain was revolutionary. Check out Ziwira’s cover story on page 24 to give you an insight on how the meat industry is thriving by jeopardizing human health.

Crafting a delicious menu by adding organic value to it has been a top priority for Chez Panisse Restaurant which offers a wide range of recipes sourced from organic farms, thus making Alice Waters, the founder, our food personality of this issue.

In our interview section, Zane Small caught up with Ian Ohan, CEO of Freedom Pizza who brings to Dubai an assorted variety of fresh pizzas, sourcing almost all the veggies from their organic garden.

Avoiding avocados at restaurants or ignoring them when shopping at food markets is surely not a wise idea since the fruit offers a plethora of nutrients.

Read the full article to know why avocado tops the chart of high nutritional value fruits.

If you have a profound thirst for an eco-tourist spot then Cape Verde, an Atlantic archipelago will be an ideal destination which offers guaranteed tropical sunshine, miles of unspoiled white-sand beaches and mouthwatering organic delicacies. Explore the island on page 62.

This is not the end. There is much more to explore inside. Get some green tips for your kitchen on page 60 . Enjoy the festive season with some sweet recipes and get to know about how sustainable your seafood is.

I think this issue is a great conversation starter for re-evaluating our food choices, but I definitely think organic foods and dietary supplements have a huge role to play in finding equilibrium in our search for a tasty and healthy diet.

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permission of the publisher.

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NEWS & EVENTS McDONALD’S NEW ZEALAND WILL BE SOURCING FREE RANGE EGGS

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ast food giant McDonald’s New Zealand headquarters has confirmed that it will only purchase free range eggs by the end of 2016. All of the 54 franchise owners have agreed to the shift, which will be gradual to allow time for egg companies to plan for bigger orders, according to McDonald’s NZ Managing Director Patrick Wilson. “We purchase a substantial amount of eggs a year – nearly 13 million – so in order to keep up with demand, our egg suppliers will be investing significantly in new farms and suppliers,” he said. Wilson has also added that the move was customer driven, with questions about free-range eggs one of the most popular queries on the company’s website. Once McDonald’s has fully transitioned, free-range eggs purchased by the company will make up about 9% of all free-range eggs sold in New Zealand. McDonald’s outlets in Christchurch and Dunedin have been free-range since 2009 with eggs sourced from Northland’s Otaika Valley Free Range Eggs – one of the biggest beneficiaries from the McDonald’s announcement. Company Director William Sandle said, “We are excited about this change and it’s great to have McDonald’s support to expand our business.”

UN FOOD PRICE INDEX REPORTS DECLINE IN CEREAL PRICE AS SUGAR AND DAIRY PRICES DROP

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ccording to the latest release of the UN agency’s monthly Food Price Index and the new edition of the quarterly Crop Prospects and Food Situation report, both issued on July 9, world cereal production this year should amount to 2.5 billion tons. That represents a 1.1 percent decline from the record level in 2014, but an improvement from projections made in May. Meanwhile, the Food Price Index declined 0.9 percent in June compared to May. At 165.1 points, it is now down 21 percent compared to a year ago and at its lowest level since September 2009. The decline came as a result of a drop of 6.6 percent in the price of sugar and of 4.1 percent in the prices of dairy products, which more than offset a rebound in

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palm oil and wheat quotations. Increasing worldwide demand for livestock feed, especially in Brazil, China and the United States, is supporting prices for coarse grains, including maize.

But those global price trends and favorable prospects for world cereal production mask localized hotspots of food insecurity, the report also cautioned. Some 34 countries worldwide, including 28 in Africa – many hosting large numbers of refugees – are in need of external assistance for food, it says.

The report highlights “alarming” food security conditions in conflict-affected areas of South Sudan, where the number of severely food insecure people has almost doubled to an estimated 4.6 million since the beginning of 2015.

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NEWS & EVENTS

FOOD STANDARDS BODY ADDRESSES LEAD IN FRUITS AND DRUGS IN LIVESTOCK

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he Codex Alimentarius Commission is the United Nations food standards body. On July 6, 2015, the commission held a session in Geneva, Switzerland during which it examined and adopted new food safety and quality standards, including limits on the use of drugs in food-producing animals. The Commission is a joint intergovernmental initiative of two UN agencies – the Food and Agriculture Organization (FAO) and the World Health Organization (WHO). Comprising 185 countries and the European Union, it compiles annually the standards, codes of practice, guidelines, and recommendations that protect consumer health and ensure fair practices in food trade. To begin the session, the Commission adopted guidelines related to the Trichinella parasite that may be found in the meat of pigs and other animals. The commission has also decided to make the Asian regional standard adopted in 2009 to ensure the quality of ginseng products a worldwide standard, as long as these products are used as a food or food ingredient. During the session, the Commission considered a number of other topics, such as the maximum levels for lead in fruits and vegetables as well as the standards for the safe use of food additives and pesticides, including recommendations to prevent residues of certain antibiotics in food of animal origin.

A maize farmer and her child in Lesotho.

Photo: FAO/Gianluigi Guercia

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FAO & AUTOGRILL ALIGN TO CUT FOOD WASTE A significant partnership has been formed between the United Nations Food and Agriculture Organization (FAO) and Autogrill, to cut food waste and introduce products of small-scale farmers in developing countries. Italian-based Autogrill, is a multinational food and beverage provider best known for its full-service highway rest stops and airport eateries. In a press release on July 8, the Rome-based UN agency said, “Under the three-year agreement, FAO will provide Autogrill with tools to track and reduce food losses and waste across its more than 4,000 stores and design information materials and campaigns to raise awareness among Autogrill customers worldwide about waste reduction.” Autogrill, which operates in Europe and North America, is the latest to sign on to the “Save Food” global initiative spearheaded by FAO to involve a wide range of actors along the food chain in common strategies to cut food loss and waste. In addition to tracking and reducing waste, the restaurant chain will also pay attention to the sourcing of its products, in the framework of their corporate social responsibility. FAO, which has been working with farming cooperatives and producer organizations worldwide to improve small producers’ livelihoods, will help Autogrill identify products and small-scale farmers interested in supplying the global retailer as a way to open new markets to southern producers.

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COVER STORY NEWS & EVENTS

40-YEAR-OLD MEAT SEIZED IN CHINA

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n late June, disturbing evidence was discovered in China of 100,000 tons of smuggled meat – some of which was 40-years-old, according to officials from Guangxi, a southern region bordering Vietnam. The meat was seized by authorities, and had reportedly been refrozen after thawing out while in transit. Yang Bo, an anti-smuggling official in Hunan province, was quoted saying food was often transported in ordinary vehicles rather than refrigerated vehicles to lower the cost of operation.

“The meat has often thawed out several times before reaching customers,” he said. Amongst the selection of seized meat was beef, chicken feet, and duck necks. This has raised serious food safety concerns for the country. It is believed that meat such as this is smuggled into China via neighboring Hong Kong and Vietnam, from countries such as Brazil and India, to avoid import restrictions. The scandal only adds fuel to China’s already tainted food safety reputation – not to mention the criticism China has faced recently over the Yulin dog meat festival.

WALMART IS MAKING ORGANIC AFFORDABLE

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almart has recently developed a reputation for “going green”. The company has recognized that 91 percent of its shoppers would be interested in purchasing organic groceries if they were more affordable. Following this information, the corporation has announced that it’s going to finally give customers what they want - a line of organic foods that cost the same as non-organic. Walmart has worked with organic food brand Wild Oats, to remove the premium associated with organic groceries and sell them in parity with national brand non-organic products. “We know our customers are interested in purchasing organic products and, traditionally, those customers have had to pay more,” said Jack Sinclair, Executive Vice President of grocery at Walmart US. “We are changing that and creating a new price position for organic groceries that increases access. This is part of our ongoing effort to use our scale to deliver quality, affordable groceries to our customers.”

EL NINO EVENT COULD AFFECT FOOD PRODUCTION

Michelle Houlden Graphic

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he El Nino event is the warming of the Pacific Ocean as part of a complex cycle linking atmosphere and ocean. It comes about every 2-7 years as part of a natural cycle. Research suggests that extreme El Nino events will become more likely as global temperatures rise. Some scientists predict that this year a strong El Nino is likely to increase prices of staple foods such as rice, coffee, sugar and cocoa. Forecasters agree that the El Nino effect, which can drive droughts and flooding, is under way in the tropical Pacific.

“It’s likely there will be at least a moderate El Nino this year,” said Prof. Adam Scaife of the Met Office. He said there was a 70 percent chance of a “moderate” El Nino event towards the end of this year that is likely to lead to droughts and crop failures. Dr. Nick Klingaman from the University of Reading said coffee plantations in Brazil “already on the brink of failure” could be jeopardized, while reduced rainfall in Australia could affect banana and sugarcane crops as well as cattle herds.

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US BRAND NATURE’S PATH HAS PURCHASED ORGANIC FARMS

INCREASING ORGANIC FOOD DEMAND IN CHINA

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nited States cereal company Nature’s Path Organic has reportedly purchased 2,800 acres of farmland in Montana to keep up with growing consumer demand for foods that are free of chemical pesticides, genetically-modified organisms (GMOs), preservatives, antibiotics and other toxins. The company reportedly spent more than $2 million to purchase land in Montana, which it will eventually use to grow chemicalfree organic wheat, oats, and other cereal ingredients to keep up with demand. The food mogul decided to take matters into their own hands because of a serious lack of organic cereal grain supply. It will only benefit the brand in the future, as more consumers are becoming aware of the health disadvantages of consuming non-organic cereals which are also famously full of refined sugar. “We just want to secure our own future,” said Nature’s Path founder Arran Stephens.

GERMAN GOVERNMENT PLANS TO BOOST ORGANIC FOOD MARKET

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ven though there has been significant growth of the organic food industry in Germany, there is concern that domestic farmers are not reaping the benefits of the shift. This is something that the German Government intends to change. German Agriculture Minister Christian Schmidt recently shared his view on the issue. He said, “We want a timeline for growth that allows domestic producers to benefit more from the boom.” He also added that if growth in the organic sector remains at the same level in Germany, it will take until 2077 for the country to reach its goal of having 20 percent of cropland used by organic farmers. Although organic products have increased in revenue annually with an increase of between 5 and 9 percent year on year since 2011, the parallel increase in surface area of land used for organic cultivation over the past four years has been between 1 and 3 percent. Perhaps we can expect to see a change in organic food farming in Germany during the next few years.

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eportedly, China is experiencing growth in the popularity of organic food. This is not surprising, following a multitude of food scandals which has left the Chinese weary about purchasing foods in the country’s conventional market. In 2013, a factory in the city of Kunming was reportedly using pond water to make rice vermicelli. The pond was specifically used for washing feet.

That same year, a Beijing KFC was exposed for serving rice that contained 13 times more bacteria than toilet water. Even though organic food is an emerging market in China, the country is struggling with standards, as some manufacturers have even been caught falsely creating “organic” labels. Chinese are turning to organics in hopes of living a healthier, cleaner life through better nutrition provided by higher quality foods. Zhu Xun, CEO of Beijing-based farm Noah Organic, started his own business after being inspired by the country’s recent food scandals. “My friend and I wanted to eat healthier. When we eat at restaurants, we don’t know where the vegetables and the meat come from.” Some organic farms in China now offer club-like memberships to consumers, inviting them to visit and allowing them to witness firsthand the farm’s more sustainable practices. Unfortunately, China is severely struggling to gain a “green image”, seeing as one-fifth of China’s farmland is polluted as a result of industrialization, overuse of agricultural chemicals, and weak environmental protection policies.

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NEWS & EVENTS

THE CHALLENGE OF FEEDING CITIES

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ecognizing the growing challenge of feeding city dwellers, who will become the world’s majority by 2050, the United Nations Food and Agriculture Organization (FAO) and the World Union of Wholesale Markets signed a partnership on May 29, aimed at reaching the urban poor and reducing food waste estimated at 1.3 billion ton every year. “More efficient wholesale markets, and overall urban market outlets, can result in more affordable means to reach the city poor with healthy food,” Eugenia Serova, head of FAO’s Agro-Industry Division said in a press release issued in Budapest, Hungary, where the partnership agreement was being signed. “If close to 90 percent of the expected increase in the global urban population in the next two decades will take place in cities in Africa and Asia, it makes much sense to build solid knowledge on how to strengthen urban market systems,” said Ms. Serova. FAO said the partnership with the wholesalers, who function as brokers who sell agricultural goods purchased directly from producers in bulk to businesses and resellers, is aimed to promote sustainability and inclusiveness in the wholesale sector, including developing “best practices” for reducing food waste. “Gathering more detailed information on how much food is lost and wasted at the wholesale level, developing sound procedures to improve logistic efficiencies in urban markets and with suppliers and buyers while preventing and managing waste across the sector are key goals of the partnership,” the agency said.

LOOMING FOOD CRISIS IN SYRIA

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he United Nations World Food Programme (WFP) has called for humanitarian pauses in Syria so farmers can safely harvest and transport crops within the country to reach all Syrians in need. “With indications that the 2015 harvest in Syria may exceed the last two years’ harvests at a time of massive food insecurity and internal displacement, it is paramount that crops are not lost and that food stays within the country,” said WFP Executive Director Ertharin Cousin in a statement released on May 26. “We must support unhindered and unrestricted food transport across frontlines; this will ensure food now available in one part of the country reaches Syrians wherever they are in the country,” she added. Without a humanitarian pause by all sides, providing unhindered access to Syrian food and opening up corridors for transport, people will still go hungry despite a good harvest, and prices for food will remain high.

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FEATURE

A New Spin on Seafood

by Nasreen Rasool

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ndulging in seafood used to be a welcomed treat. For some, seafood is a main source of sustenance. But high demand for these products, be it tuna, calamari, oysters or just plain fish, has led to overexploitation and is now placing undue burden on the environment, to the point where seafood indulgence now has ‘GUILTY’ written all over it! The question all seafood lovers are probably asking is: How do I ensure that my seafood is sustainably sourced? The answer, regrettably, is not so simple.

Seafood is still one of the healthiest foods, being rich in proteins and omega-3 polyunsaturated fats. Scientists have repeatedly shown that seafood has multiple health benefits such as preventing heart disease.

According to the United Nations Food and Agriculture Association, people in many parts of the world depend on seafood as their main source of protein.

It is imperative to consider the following issues: How healthy is the fish you are eating, and what kind of diet did they eat before landing on your plate; where did it come from and how much CO2 was emitted during its transport; and was it sustainably sourced or are you consuming a member of a dying species?

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FEATURE

The case against Tuna Tuna is reportedly one of the most sought after fish varieties, also making it one of most controversial. According to the WWF, in 2010 the US alone imported 314,863 metric tons of tuna, which was worth $1.3 billion. Imagine what that figure would be if we added the rest of the world’s imports. This kind of demand can wreak havoc on marine ecosystems, and has already been the logic behind several species of tuna becoming endangered over the past few years. The Bluefin Tuna population has witnessed a slump by 96 percent due to overfishing.

Desperate times call for unsustainable and potentially harmful fishing methods, such as bottom trawling, whereby a large net is dragged across the ocean floor, catching everything in its path.

In many cases, dolphins become the undeserving victims of this practice. The National Oceanic Atmosphere Administration has even asserted that the success of the tuna industry rests on the death of a large number of dolphins, as many dolphin and tuna populations cohabit, and often swim alongside. An estimated 300000 dolphins, whales and porpoises die in fishing nets worldwide each year. Leatherback turtles and loggerhead turtles, both highly endangered are also roped into these unintentional killings that are leading them to extinction.

As a way to combat this, the Dolphin Safe/Dolphin Friendly label emerged in the 1990s, claiming minimal dolphin fatalities during the tuna fishing process. They have been verified by the NOAA Sustainable Fisheries Division. The regulations typically mean that there is no intentional or accidental chasing, injuring or killing of dolphins, no use of drift gill nets and no mixing of safe and unsafe tuna during the fishing and packaging process.

Dolphin Safe fishing methods involve fishermen attracting tuna to the surface using floating objects and net them at the surface of the water.

Conversely, fishermen might track down freeswimming schools of tuna and net them on site.

But in both instances bycatch is still a possibility.

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Bottom Trawling Method www.ziwira.com

Carbon Emissions

Mercury Poisoning

Dolphin-friendly tuna may seem like a safer option, but there is another concern, and that is the carbon emissions associated with vast imports. In our efforts to eat cleaner, safer food, we generally overlook the amount of carbon emissions emitted during its transportation.

Carbon emissions are warming not just the atmosphere, but also the oceans. In fact, 90% of the heat from global warming due to greenhouse gas emissions is stored in the oceans, not the air.

Researchers across the world are increasingly finding that seafood is possibly the least environmentally friendly food choice because of the massive carbon footprint associated with the industry. According to one study by Norwegian independent research group SINTEF, each pound of seafood delivered at the wholesaler could require up to 14 pounds of CO2 emissions to get there, largely due to transportation and cold storage.

What is even more alarming is the fact that climate change is expected to shift the best fishing spots even further away from land, necessitating even greater transportation and thus greater emissions— a vicious cycle. Scientists from Canada and the U.S. predict that by 2055, the average catch potential will drop by 40% in the tropics, where most humans live, and increase by an average of 30%–70% nearer the poles, where few humans live.

Unfortunately, carbon footprints for seafood products are not included in popular sustainability labels and certifications such as the Marine Stewardship Council’s Certified Sustainable Seafood eco-label.

Thus, while your seafood may claim to be dolphinsafe or sourced from a supposedly “sustainable” stock, its associated carbon emissions are proving to be detrimental for the environment.

Researchers are now making some efforts to measure the carbon footprint of seafood and report these statistics to the public.

Each pound of seafood delivered at the wholesaler could require up to 14 pounds of CO2 emissions to get there, largely due to transportation and cold storage.

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In addition, the U.S. Environmental Protection Agency (EPA) estimates that coal power plants are responsible for half of all mercury and three-quarters of all acid gases (i.e., CO2, SOx, and NOx) emitted into the environment, not to mention many other toxic metals, including uranium. In Asia, coal accounts for around 64% of all mercury emissions, according to a 2011 report from the U.N.’s Arctic Monitoring and Assessment Program.

These emissions of toxic mercury, acidifying gases, and warming oceans have already had disastrous effects on our marine ecosystem.

Coal plants release tons of mercury into the air, which eventually enters and contaminates our rivers and oceans, where it builds up in fish. As larger fish eat smaller fish and so on up the food chain, mercury concentrations multiply in tissues through a process called bioaccumulation. Humans, at the top of this mercury accumulating chain, could receive highest amounts of toxic mercury from eating seafood.

In fact, the U.S. EPA already recommends that young children and pregnant women shall avoid all shark, swordfish, king mackerel, and tilefish, as they contain the highest amount of mercury. For seafood that is lower down the food chain, such as shrimp, canned light tuna, salmon, pollock, and catfish, the government agency recommends not more than 12 ounces (2 average meals) per week.

An EPA report from 2010 suggested that already 2.3% of all U.S. women of childbearing age have blood mercury levels that exceed “safe” limits for a developing baby, which is evidently a clear link between seafood intake and blood mercury levels.

Yes, vegans would probably shout in unison, “Change to plant-based!” And indeed, it would be a much friendlier, healthier solution. For the ones who are not so easily influenced, perhaps it is best to limit their seafood intake, and savor it as a rare delicacy, enjoyed in moderation instead of hoards. And when you do buy, read the labels and carefully select the most sustainable product.

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FEATURE

FAST FOOD VS. ORGANIC FOOD As much as we might not like to admit it, fast food has a delectable addictiveness. Something about those takeout joints with their big red branding lures us in, causing us to salivate ashamedly.

However, would people still feel so connected to fast food if they knew the damage that it can inflict? This article explores the difference between indulging in a succulent burger, compared with munching on fresh, organic produce. You can be the judge‌

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COVER STORY

VS

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FEATURE

Most people are really not aware of where their food comes from because it’s so highly packaged and mass produced.

BRITISH CELEBRITY CHEF

JAMIE OLIVER

THE TRUTH BEHIND FAST FOOD British celebrity chef Jamie Oliver has a distinguished reputation for hating on the fast food industry. He has campaigned against fast food joints for using what he calls ‘pink slime’. In a demonstration he performed to a crowd of concerned mothers with their children, Jamie explained the process behind ‘pink slime’. “When you’ve broken down a whole beast (beef), you’re left with the trimmings.” These trimmings, he explains, have no nutritional value to humans, as it comes from outside the cavity of the meat where the guts are. The byproduct is commonly used for dog food, as dogs have must stronger stomachs than we have and are

able to break it down. However, this byproduct is commonly used for burger meat, by a process where the fat is split from the meat, resulting in the “very, very last bits of meat”. It is then washed with ammonia, to kill any threatening bacteria like salmonella. It is then drained, and minced, and used as ‘quality’ burger meat. According to Jamie, the USDA (United States Department of Agriculture) have made it legal to not have to register on any form labelling the ammonia. They say it is just a process, and that ‘pink slime’ is safe to eat.

How do you feel about consuming copious amounts of ammonia?

“I am not against the burger, I eat them and love them. What I have a problem with, is what is inside it – where did it come from?”

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The main issue with fast food is that it is cheaper than the organic food. In most cases, people are unaware of how much damage fast food can inflict, as it contains lots of calories, sugar, sodium, and unhealthy fats, which can lead to obesity, type 2 diabetes, high blood pressure, and cardiac problems. Scientists at the Department of Nutrition at the University of North Carolina, discovered that increasing the price of fast food items by $1, effectively reduced the amount of calorie intake from these foods, decreased weight gain, and lowered insulin resistance – risk factors for obesity and type 2 diabetes. Scientists have also estimated that the prevalence of type 2 diabetes will increase 300 percent in the United States alone in the next 40 years, from 10 percent to 33 percent of the population. Jamie Oliver is concerned about the health risks associated with fast food consumption, particularly in the United States which is one of the unhealthiest countries in the world. According to Jamie, “Diet related disease is the biggest killer in the United States. Obesity costs Americans 10 percent of their healthcare expenses.” That’s a whopping $150 billion a year!

YOU ARE WHAT YOU EAT The major difference between the effects of eating fast food, and organic food, is the processing that fast foods go through which includes added fat, trans fat, sugar, and sodium. These characteristics have been directly linked to increased rates of obesity, heart disease, diabetes, and strokes. This is quite a contrast compared with food which is sourced naturally. Natural, organic food provides nutrients that promote good health and vitality without the excess calories or unhealthy additives.

If you are seriously considering switching to an organic diet, there are significant health benefits that you can expect to experience.

BITTER SWEET INGREDIENTS SODIUM CONTENT Although the sodium in the fast food stimulates our taste buds, it is also highly addictive, and easy to overconsume. According to the National Institute of Health, the recommended intake of sodium is 2,300 milligrams per day. In the US, people are exceeding that amount by 1,000 milligrams per day. Unfortunately, a diet containing too much sodium can lead to high blood pressure and heart disease.

SUGAR CONTENT Another yummy but potentially deadly product, is sugar. Fast foods are very high in sugar. Refined sugars found in fast foods provide minimal nutritional value, as opposed to sugars found in fruits and other natural sources which provide vitamins and minerals, and also digest more slowly, which prohibits insulin levels spiking. A 2008 study in the ‘Journal of Hypertension’ concluded that diets high in sugar accelerated cardiac systolic dysfunction and mortality compared to low-sugar diets.

Antioxidants stand out as one of the essential nutrients found in fresh, organic fruits and vegetables, offering several health benefits, including the prevention of some cancers. A 2012 study in the ‘Journal of the Science of Food and Agriculture’, found higher antioxidants, including vitamin C, in organic broccoli, compared with conventional broccoli. Antioxidants offer a number of health benefits, and they have been recognized as a potential determant of diseases, ranging from cancer to Alzheimer’s.

Research suggests that antioxidants can indeed be effective in preventing a number of age-related diseases. Consumers of organic food also benefit from the added reassurance that their food is not genetically modified. Unfortunately, the results of genetically modified food testing have not been very promising, although it is still a relatively new concept. Rat studies show depressed immune systems, reproductive dysfunction, cancer, allergies, toxicity, and more. Almost 70 percent of all processed foods contain genetically modified ingredients, and choosing organic is the only guarantee that food is free of it. www.ziwira.com

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COVER STORY

antibiotic free

COVER STORY

Well done, medium rare or seasoned with a good dose of antibiotics? No thanks, I’ll have mine organic!

How would you like your steak?

The amount of unnatural ingredients found in meat these days is enough to turn even an avid meatlover into a vegan. Past concerns about cholesterol levels and calories have now been overridden by overuse of antibiotics that are proving to have adverse effects on human health. Thanks to the high demand for meat and the industry’s scramble to plump up livestock with drugs, we have now entered the age of the ‘superbug’.

In the United States alone, at least 2 million people fall seriously ill with drug-resistant bacteria each year. At least 23,000 of them die due to infections, according to the US Centers for Disease Control and Prevention. New strains of diseases have also emerged in other parts of the world, such as drugresistant TB, which is now one of the primary killers in Africa. The cause is no longer a mystery. Scientific studies have shown that antibiotics in meat is weakening the human body’s ability to respond to these medicines, and in turn, making the bacteria stronger.

Recent figures may surprise you, as 80 percent of all antibiotics sold in the US are used on livestock and poultry, and not humans. As shocking as it may sound, the use of antibiotics to fatten animals has actually been going on for years. The problem has become worse due to overuse and misuse of these drugs in order to meet growing demand.

Antibiotics and other antimicrobial agents are used in enormous amounts worldwide for the production of animal meat for human consumption.

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80%

of all antibiotics sold in the US are used on livestock and poultry, and not humans.

“The problem with feeding antibiotics to animals that are not sick is that it kills off weak bacteria and creates the perfect environment for antibiotic-resistant bacteria to multiply and thrive,” says the National Research Defense Council (NRDC). In the same way, people are often discouraged from routine use of antibiotics to fight common sicknesses like flu, as it makes the immune system weak and reduces the effect of antibiotics when they are needed in more severe cases. But how can this be avoided if we are indirectly and involuntarily consuming it in our meat products?

effects. They can also lead to longer illnesses and more hospitalizations. In some cases, the infections can prove untreatable. In addition, there are significant environmental concerns associated with antibiotic use in animals. Their waste usually contains large amounts of undigested antibiotics and antibiotic-resistant bacteria, which can then contaminate land and ground water, and harm the natural ecosystems. The insects and birdlife that usually feed on plants and ground water will be ingesting substances unfit for their bodies. The effects can hardly be healthy.

According to the NRDC, drug-resistant bacteria can travel through water, soil, and air that come into contact with contaminated animal waste. Antibiotic-resistant bacteria can ‘teach’ other bacteria how to be resistant, breeding more ‘superbugs’. Once these drug-resistant bacteria develop, they can spread far and wide, causing infections that are harder to treat, requiring the use of stronger medicines with severe side

As public awareness on the matter grows, the Food and Drug Administration has come under much criticism for providing only voluntary guidelines to food manufacturers about antibiotic use, which some argue are full of loopholes and empowers the industry to play with millions of lives. Real change will only happen when these guidelines become mandatory.

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COVER STORY

Positive Moves Denmark was one of the first countries to take the matter seriously. The country ended the administration of antibiotics in the late 1990s, and later on it was banned throughout the EU. In March this year, global restaurant chain McDonald’s announced that it would reduce the use of antibiotics in its chicken products. In an attempt to save its reputation, the company said it would focus on removing those antibiotics that can have an impact on human health, but keep those necessary for poultry welfare. But the transition will take two years. Why? Who knows? McDonald’s has been battling to win back customers amid slowing sales, due to consumer shift toward healthier fast food options.

Following suit, Walmart, the largest food retailer in the US, urged suppliers to curb the use of antibiotics in farm animals and improve their treatment. As an immediate move, the store will now be asking meat producers, eggs suppliers and others to use antibiotics only for disease prevention or treatment, and not to fatten their animals. The move is part of the growing industry trend responding to shoppers who want to know more about the source of their food and are choosing foods they see as more healthy or natural.

This trend has been largely due to the media, which has lifted our blinkers on how animals on factory farms are treated and kept in cramped, filthy conditions. Under these conditions, the rapid spread of disease is a glaringly obvious threat, which farmers deal with by administering antibiotics before the animals get sick, rather than improving sanitation. The use of antibiotics also allows the animals to gain more weight on less feed, which is a win for the farmers, but a gamble for consumer health.

Even the World Health Organization (WHO) has warned against its life threating effects, citing that antibiotic resistant bacteria are responsible for up to 60% of hospitalacquired infections in the United States. According to the organization, some bacteria are resistant to as many as 10 different drugs and some of the most powerful antibiotics are now being rendered impotent.

“Antibiotics and other antimicrobial agents are used in enormous amounts worldwide for the production of animal meat for human consumption. Some 170 billion tons of animal meat is produced every year. Drug resistant bacteria and other microbes are passed through the food chain to the consumer, where they may cause disease, or transfer the resistance to human pathogens,” says a WHO report.

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LET’S ‘MEAT’ HALFWAY One solution is to avoid meat all together, and go vegan. New research has pointed out that daily requirements for protein and essential fats can be found in many plant-based ingredients, such as pulses, green vegetables and nuts. A meat-free diet can do wonders for human health, and save millions of animals who are mistreated on a daily basis. The other option is just to cut down meat intake and be more selective in our purchases. Always look for organic, hormone-free and antibiotic-free labels on meat and dairy products. Organic farming conditions are generally more wholesome, and eco-friendly too. So you can rest assured that the animals have been fed a healthy, natural diet and were grown in hygienic conditions, with little or no need for drugs.

Perhaps our utopian ideas of a world filled with smiling, animal-loving organic farmers who sell nourishing meat to kind, people-centered industry leaders may never actually exist. But the current shift happening in ‘big foods’ is promising, nonetheless. Granted, the options are few, especially for the lower income brackets, but at least they are there. More and more supermarkets are including a range of drug-free meat and dairy products, and the numbers will probably grow. So if some of us choose to buy organic, some of us choose to go meat-free and some of us (I’m talking to industry leaders here) make the effort to improve animal farming conditions, surely we can meet halfway.

When we get sick, we want medicine that works.

And when we eat, we want our health to be improved, not put in jeopardy. One thing is for sure, an unlabeled, beautifully packaged chicken fillet, is no longer an option, as it is not pure chicken at all. It’s about as dicey as a wolf in sheep’s clothing.

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Issue 3 2015

RECAP

s l l a c e R d o Fo

A scary recap of some the worst food recalls this year so far.

Beware, beware the ghastly food recall! Considering the amount of food that passes through production plants each day, it’s almost understandable that some things will go unnoticed, and errors will be made. But when food recalls are happening several times in one month, sometimes even with fatal consequences, it brings to question: What are we doing wrong in our food industry and how can we reduce these occurrences?

As consumers, we need to know that the food we buy is coming from a trusted, thoroughly regulated source or not. I am sure nobody will be happy to find pieces of metal, or glass in their food or suffer from food poisoning from an unexpected source.

When human lives are at risk, food can become a dangerous business to be in. According to some reports, convenience foods and nuts are among the most common foods recalled. It can happen for various reasons, such as suspected or proven bacteria contamination where people actually get sick, or in some cases food is voluntarily recalled for improper labelling or fears of foreign substances like glass or metal having entered the food.

Here is a look at some of the food recalls so far this year, and bear in mind, that these are just the tip of the iceberg. Several more never make it to the headlines, depending on the scale of severity.

1

On the 25th May, Lee’s Sandwiches in San Francisco recalled 213,000 pounds of meat products which did not have the USDA mark of inspection. It was classified as a Class One recall, meaning the health risks were acutely high. According to USDA, the company’s beef, chicken and pork products were packaged without federal inspection. There were no reports of anyone getting sick. This was the second recall since 2013.

2

During the same month, Loblaw Companies Limited recalled the President’s Choice brand of Moroccan-Style Hummus, suspecting that it contained harmful toxins produced by the Staphylococcus bacteria.

3

Earlier this year, many companies ordered recalls due to an outbreak of listeria, a potentially deadly bacteria. One of them was Jeni’s Splendid Ice-Creams, a US frozen dessert company. Following reports of listeria contamination, the retail stores were shut down and all its products were pulled from grocery stores as a result of a voluntary recall. The company has now resumed ice-cream production.

4

Prior to Jeni’s, a much bigger ice-cream company fell prey to listeria recalls, namely Blue Bell Creameries. After two samplings tested positive for listeria, the company issued a voluntary recall of all its products in the market. The recall began in March and is still underway. As a result, production plants were indefinitely closed and a third of workers lost their jobs.

5

Golden Krust Patties, a New York company, recalled more than 9 million pounds of beef and chicken products in April due to undeclared allergens, such as egg.

6

One of the biggest recalls of this year was also the Kraft Macaroni & Cheese saga, which witnessed the withdrawal of 6.5 million boxes for suspected metal contamination. The products had been shipped by Kraft to customers throughout US as well as to some South American countries. Eight reports were registered of consumers finding pieces of metal in the boxed mac and cheese, but no ailments were reported.

7

This last case dates back to 2007, when the FDA traced a salmonella outbreak back to Peter Pan peanut butter, a subsidiary of ConAgra Foods. At least 625 people in 47 different states in the US fell ill, and thousands more were believed to get affected. In May 2015, the company agreed to plead guilty to a criminal charge and if convicted, will have to pay the largest-ever criminal fine in a food safety case.

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25 | July

Issue 3 2015

FEATURE

Why switch to Fairtrade Coffee?

Imagine waking up to a morning with no coffee. What a horrific thought! But this may just be the case, unless we as consumers start making wiser choices.

Sustainability should run all along the food chain, from the actual crops to the farmers that grow and harvest them. One crop in particular is in great need of more sustainable handling – the revered coffee plant. Coffee consumption has risen by 43% over the past 15 years and every day around two billion cups of coffee are consumed around the world. Moreover, some 25 million families rely on coffee farming for a living. As science has shown, the demand will soon surpass the earth’s capacity to produce these groovy beans, so now is the perfect time to switch to Fairtrade coffee.

Fairtrade coffee is certified to guarantee consumers that their coffee has been produced under ‘fair conditions’. This can include several aspects, the main being that farmers that are paid a fair price for their product, improving the quality of life for those involved and allowing them to have a sustainable livelihood. Smaller farms are often under pressure to lower their prices in order to compete with the mainstream market, which makes it harder for them to make a living or pay their employees fairly. The price of Fairtrade coffee includes a premium that goes towards improving the livelihoods of small-scale farmers, especially those in remote areas. So by supporting Fairtrade, you allow these farmers to maintain their land and continue to make a living with dignity by producing quality products.

It also means that your coffee tastes better!

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While the label usually connotes sustainable methods of production, it is important to note that Fairtrade coffees are not necessarily certified organic. However, the certification does mean certain environmental criteria have been met, such as the conservative use of water resources and protection of natural areas, promoting diversification in agriculture, minimal use of pesticides and no intentional use of GMOs. Fairtrade is the most widely recognized and trusted certification mark in the UK, but is also growing in popularity worldwide.

The increased availability of Fairtrade certified products is also seeing a hike in sales globally. It is the only certification that addresses all the elements that farmers need to make their lives sustainable in the long term, those being financial stability, protection of the environment and community support. For if farmers were to become a dying breed, who would nurture the earth and bring us coffee as we know it?

ity to store carbon makes any form of industrial agriculture, including coffee plantations, a big contributor to global warming.

It’s more environmentally friendly to support agriculture that protects the soil’s natural ability to sequester carbon.

Drink better-tasting coffee As with all mass produced goods, there is less time and care invested in the production process. In the case of coffee, taste is compromised. As regular consumers, our taste buds may already be accustomed to what we find on the shelves, so this may not seem like a big issue. But Fairtrade coffee promises a much richer, more complex flavor, having come to you direct from the earth.

So next time you’re out shopping, choose a coffee brand with a Fairtrade (and organic) label, and enjoy your coffee with a feelgood sense that you’ve supported a good cause.

Coffee was one of the first products to carry the Fairtrade mark and it has been growing ever since. One of the greatest benefits is that you can trace the coffee you buy back to its source.

BELOW ARE SOME OF THE REASONS WE SHOULD SUPPORT FAIRTRADE Support small farmers who care for the environment Commercial coffee plantations usually rely on sun for growth, which leads to deforestation. Small farmers, in contrast, depend on shade-grown coffee and are far less likely to support overall environmental destruction. The majority of small coffee farmers are destitute and tend to have a vested interest in the health of their land.

It’s likely to be organic Fairtrade encourage more sustainable farming practices. Because small farmers are not mass producing, they are also more likely to use organic farming methods, which will reduce your exposure to toxic pesticides. However, this is not a Fairtrade guarantee, so to be absolutely sure, check for the organic and non-GMO labels too!

Preserve biodiversity Sun plantations destroy the plant and animal diversity and destabilize natural food webs. In addition, the loss of a complex layer of humus kills off soil microbes and nitrogen-fixing organisms, resulting in soil that is devoid of nutrients. Above the ground, clear cutting displaces millions of plant and animal species that are native to traditional coffee-growing ecosystems. Far more birds have been spotted on shaded farms.

Save the soil and the climate Scientists have warned that stripping the soil of its natural abilwww.ziwira.com

Did you know?

Although there are 124 known species of coffee, most of the coffee that’s grown comes from just two - Arabica (which is the most popular) and Robusta (which is the stronger of the two, commonly used in instant coffee and espresso.)

Arabica drives the industry and accounts for the majority of coffee grown worldwide, but it is fragile to environmental conditions and is particularly sensitive to changes in temperature and rainfall.

Scientists fear that coffee may soon go extinct, as the number of species growing in the wild is declining due to climate change. Commercially grown coffee can only produce a limited number of species, which are vulnerable to disease.

Some of the biggest brands are now supporting Fairtrade coffee, such as Starbucks and Tesco.

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Issue 3 2015

ZIWIRA PALETTE

Experience THE FREEDOM OF

HEALTHY PIZZA

By Zane Small July Issue 3 2015

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Pizza is an ancient meal that was first documented in 997 AD in Gaeta, Italy. All around the world, people have adorned a scrumptious combination of a soft dough base with mouthwatering sauces and toppings, with delightfully tasty results. However, it is only recently that the idea of healthy, more eco-friendly pizza has been developed. I sat with Ian Ohan, CEO of Freedom Pizza (Dubai), to discuss their recent independence from NKD Pizza (US franchise). I even got to try some Freedom Pizza for myself, and boy it did not disappoint.

NKD BEGINNINGS Before I went to experience Freedom Pizza for myself, I wanted to understand where it all began, and where it fits in the fast food market of Dubai. Freedom Pizza is a new company that recently split from NKD Pizza, founded in New Orleans in 2006. NKD was launched as an ambitious business model that sought to alter the nutritional profile of fast food. For such a long time, fast food pizza has been associated with health issues and obesity. NKD set out to change the health status of pizza, by creating healthier, less sugary dough bases, with nutritional toppings. The franchise soon spread to Dubai, where it took off, building a huge customer base, as there is only few organic food spots in Dubai, and the trend for healthy food is thriving significantly.

Recently, Robbie Vitrano (co-founder of NKD), and Ian Ohan (CEO of Freedom Pizza), decided to split from the NKD franchise, and set up a brand to represent the UAE. With the success of NKD in Dubai, they were even more confident to create Freedom. According to Vitrano, NKD Pizza outlets in Dubai progressed significantly better than their eight counterparts in the United States. In Dubai there is a customer base of about 200,000 people. The Freedom delivery business is already operational with five stores in Dubai, located in Al Barsha, Dubai Marina, Dubailand, Downtown, and Mirdif. One outlet in Abu Dhabi is expected to open in August. Vitrano is proud to have opened Freedom as a locally owned business, which “allows us to do more for our customers, our staff, and the community.”

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We’ve chosen Dubai as the home for Freedom because it perfectly mirrors our attitude — fresh, dynamic, multicultural, ambitious, fast-growing and open to sharing with the world.

Ian Ohan, CEO of Freedom Pizza

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Issue 3 2015

COVER STORY

A DAY AT FREEDOM

“

We are hacking the pizza industry!

Robbie Vitrano, Co-founder of Freedom Pizza

Ian Ohan invited me to experience Freedom Pizza for myself. The Dubai Marina branch is exceptionally appealing, with an idyllic, expansive view of the aesthetic marina. Since Freedom is still in the process of independence, remnants of the NKD brand could still be spotted throughout the store, however Ian and his team are working hard on the intensive process of reestablishment. I was greeted at the store by Ian, Robbie Vitrano, and the Head Chef Marianne Mussi. All were pleasingly inviting and accommodating. Robbie Vitrano, who originally started out with Starbucks, had a very relaxed and friendly approach. He told me that the Freedom concept all started with “something that tasted great,” which in the fast food business, is the most important aspect. He also told me that he and Marianne constantly work together to arrive at fresh new ideas and concepts for pizzas, as they are revamping the old menu, and starting fresh.

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ZIWIRA PALETTE TASTING Danish Head Chef Marianne was bubbly and energetic, and did not waste any time bringing out a mouthwatering range of pizzas and sides for me to try. The pizzas she brought out were all concept pizzas at the time, and not all of them had yet been named. The first pizza I tried did have a name, and it was called ‘The Roma’. It was absolutely delicious! It was made with a thin crispy crust, and topped with artichokes, olives, parsley and cheese. All vegetables on the pizza were sourced from the Greenheart Organic Farm. I also tried a Mexican style, tangy beef chorizo pizza concept, topped with coriander, chilly, cheese, and barbeque sauce. My personal favorite, was a mushroom truffle pizza topped with local mushrooms, thyme, and cheese of course. Honestly, what would pizza be without cheese? Marianne explained to me how it is difficult in Dubai to source vegan cheese, and that too often it doesn’t melt effectively, so they are always trying new vegan concepts to counter the issue. As if I wasn’t satisfied already, I couldn’t resist to try a slice of gluten free pizza, which was surprisingly delectable! Marianne informed me that the gluten free base was made from a combination of chick peas, potato flower, rice flower, potato starch, fava beans, and corn flower. The Freedom team is working on a pumpkin and kale pizza to be released in autumn. At this stage, the popular option on the Freedom menu is the ‘BUILD YOUR OWN’ option, where customers can choose a small (22Dhs), medium (32Dhs) or large (42Dhs) base, then a sauce of their choice, and added toppings.

Freedom Pizza is a commendable step forward for the fast food industry, which for so long has been dominated by greasy, processed food. The staff at the Dubai Marina branch were polite and efficient, even demonstrating to me how fast the process is from receiving a customer order, to delivering it to their home, ensuring fresh, hot food is delivered ASAP. In my opinion, Freedom Pizza tastes much cleaner, and fresher than pizza from regular fast food outlets. The crust is thinner, and more toppings are added – as opposed to Pizza Hutt who tend to use a lot of dough, and less toppings. Eating too much wheat leads to weight gain, as you consume more calories than your body can consume. That is why Freedom Pizza is a favorable and preferred option for pizza lovers who want to enjoy their food without any health threats.

Last but not least were the sides. First I tried the chicken tenders. Words cannot describe how good those oven baked chicken tenders were. I really liked how they were baked and not fried – it gave them a much cleaner, wholesome taste (baking instead of frying is a much healthier technique). For dessert, I indulged in gluten free brownies, which embodied the phrase ‘melt in your mouth’ – absolutely delicious! Although I didn’t try one, I noticed that the salads seemed equally appealing.

Marianne mentioned that the salads are sourced from Greenheart Organic Farm. One of the popular salads is the ‘HunterGatherer Salad’ (chicken, kale, chard, Brazil nuts, dried mango, basil, lettuce, coriander, mint, cucumber, and green olives.)

1. Mushroom truffle pizza;

2

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2. The Roma;

3. Gluten free pizza

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Issue 3 2015

Q: Freedom Pizza has recently become locally owned and independent. Tell us a little about this change, and the resulting benefits.

A: It all happened in the last 2-3 weeks. Robbie Vitrano is the chief founder. We are excited about doubling down on the menu.

The great thing about Freedom Pizza is we are working with local partners. The local market has matured. The supply chain was owned by big companies that weren’t providing customer value.

There is often no quality goods produced locally. A lot of the menu is only available for a month, which is realistic as most vegetables are only available during certain seasons. We have imported Italian cheese products, and chunky green Spanish olives. Our relationship with local suppliers is important. When you don’t take care of local farmers, they don’t take care of you. We see this role as very important.

Q: Freedom Pizza sources almost all of its vegetables from your Greenheart Organic Farm. Tell us why you value locally grown organic produce, and why it is healthier and more sustainable.

A: We did an experiment - can a fast food company work with a local organic food supplier who is growing produce in the desert?

We thought, let’s try it! We ended up working on seasonal menus.

Customers accept the idea that organic produce won’t always be perfect, because good food is not always constant. We have made a deal with Skinny Genie – a gluten free product provider.

They started out when we started out Greenheart. All salads from Greenheart are protein based. Our cheese is high quality from the UK, standards that we like – 50% low fat milk – a bit drier which we also like. We are not so much organic – we are more focused on integrity of ingredients, as organic can be expensive. Health and integrity are important to us. No pesticides are used – instead we group plant species together in the gardens that pests don’t like, so they don’t attack – a natural deterrent. The compost we use on site enriches the soil because it is sand – we take care of

By Zane Small

INTERVIEW WITH

IAN OHAN

Ian Ohan invited me to sit with him, to discuss Freedom Pizzas recent independence, and what it entails. He also talked about Freedom Pizza’s health benefits, current campaigns and future aspirations, and also some customer favorites from the menu.

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ZIWIRA PALETTE Q: Can you enlighten us about some of the health benefits associated with gluten free pizza crust?

A: We offer gluten free on our menu, but only as an option.

Great comfort food for celiac sufferers, as there is an increasing amount of gluten intolerance in people. Gluten free is quite common throughout the menu. All of our products are free of preservatives, or ‘freaky chemicals’. Proteins have been a challenge to master. We met with some Australian guys who we talked with, and it took 18 months to come up with a product we liked. Making our own dough is such an exciting prospect. Quality produce for the same price sourced from Australia. Portion size of our pizzas is very important for health reasons – not excessive.

Q: Tell us about the dough you use in your pizzas?

Chicken in Australia have also developed products for us. Our chicken tenders are crumbed – we fry them in rice oil, and bake them after that. No antibiotics or hormones are used. Freedom is becoming the M&J distributer in Dubai.

Q: Can you explain the health benefits of these pizzas, and why you think people love them so much?

A: The Firehouse, and the Macrobiotic are pizzas we have developed on our own – the rest of it we are developing with new signature pizzas, developing and rebranding the names. Earthy flavors are big for us – natural flavorings – adding smoked cheeses, and beef chorizo. We have to keep the health aspect and keep the price reasonable. We make sure that local suppliers get paid before anyone else, because we greatly appreciate this relationship.

A: Our dough is heat resistant – we use a grain dough, changing Q: Can you tell us about some other standout menu favorites, the recipe slightly from the NKD days. Using a different inulin dietary fiber – a bit sweeter. Very high in fiber. We are working on new doughs, and we are interested in higher protein flower mixes. Where the grains are coming from is a big deal to us.

Q: Freedom Pizza is associated with Savarin (desserts) and M&J Chicken (tenders). Can you tell us about these partnerships?

A: We have worked closely with a dessert chef, to produce desserts with reduced sugar. All of the dessert options from Savarin have high quality chocolate, with no added sugar, and all are produced locally. With quality, we also needed to keep that fast food offering. Skinny Genie is very new like us. M&J

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and current campaigns?

A: Our Heirloom pizza is very popular – also our truffle and mushroom pizza. We openly take recommendations from customers. We do it just for fun, taking feedback. We’re looking to curate this brand that respects engagement with customers – we are very interested in people – most of our managers started off as pizza makers. We are very focused on the community. ‘Random acts of Pizza’ is an important campaign where we make a difference in the community. We reward people for great things they do for others. We want to create a feeling of freedom. We are also curating our own gallery online. The name of the company has become a theme – freedom is very much incorporated in the new band.

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Issue 3 2015

CHEF’S COUNTER COVER STORY

Mother of the Organic Food Revolution Alice Waters is a legend in the ever increasingly popular world of organic food. Her Californian restaurant Chez Panisse was consistently ranked among the world’s 50 Best Restaurants from 2002 to 2008. A true pioneer for healthy eating and lifestyle, in 1996 she established the Edible Schoolyard program at the Martin Luther King Middle School in Berkley, California. In addition, she authored many successful books, and has been the recipient of a number of prestigious awards

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Cooking real food will become instrumental in bringing people to the table, feed them ideas, and start a revolution.

“

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35 | July

Issue 3 2015

COVER STORY The Admirable

ALICE WATERS

CH EZ PA NI S S E R E S TA UR A NT Born in 1944, Alice Louise Waters has been one of the most influential advocators of the organic food movement, and has been a proponent of organics for over 40 years. She was born in Chatham, New Jersey, and later studied at the University of California, graduating with a degree in French Cultural Studies, having spent a semester in Paris. She later trained as a chef at the Montessori School in London, and spent a year in France developing a passion for fresh, organic food. “In France I felt I saw food for the first time.

I didn’t know anything about it”, says Alice. It was in 1971 when Alice with her good friend Lindsey Shere established a restaurant in Berkley, California which they named Chez Panisse. The name was derived from one of their favorite characters in a trilogy of Marcel Pagnol films. Alice is also a well acclaimed food activist, having founded both the Edible Schoolyard Project, and the Chez Panisse Foundation. She condemns the fast food industry, believing that fast food advertising misleads people to think that organic food only belongs to a minority.

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The idyllic Chez Panisse Restaurant, like many others, wasn’t an immediate success. What started out as a laid back ‘hippie’ hideaway for Alice’s friends to hang out and enjoy some good food, experienced eight years of severe financial crisis. During its fledgling days, Chez Panisse was a place full of parties, celebrations, and delicious, natural food, served in French provincial style, inspired by Elizabeth David and Richard Olney. The major concern was to get good ingredients. Alice took to scouring the roadside verges for wild herbs, and friends’ gardens and stalls at farm gates for fruit and vegetables, comparing varieties and persuading the farmers to grow those with the best taste. In time she developed relationships with local organic farmers, and soon the restaurant earned an ‘organic’ reputation. It was perfect timing, culminating into what is known as the Californian Food Revolution. Alice believes that the best tasting food is organic, locally grown, and harvested in ways that are sustainable, green and are not detrimental to our environment. The quest for such ingredients has always determined the restaurant’s cuisine.

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CHEF’S COUNTER

“

The fast food culture is trying to make us believe that we’re an elite movement”

“

AL ICE WAT E RS

BO O K S BY ALI C E WA TERS Chez Panisse Menu Cookbook (1995) Chez Panisse Café Cookbook (1999) The Art of Simple Food (2007)

NOTABLE ACHIEVE M E N TS For Alice Waters, life is all about food – but not just cooking food. She conceptualized a world where people appreciate the food they eat, and learn about it, “The destiny of the nation depends on how we nourish ourselves.” She has initiated some notable movements, and received distinguished recognition for it. In 1996, she established the Edible Schoolyard Project at Martin Luther King Jr. School. It is a one-acre organic garden and kitchen classroom for the students. Students participate in all aspects of growing, harvesting, and preparing nutritious, seasonal produce during the academic day, and in after school classes.

Alice prides her establishment and the way it teaches children to cook and work together to link garden experiences of students with their science and humanities lessons. Discussing the establishment in an interview, Alice said, “Interactive education is the best way to engage children to really learn in a deep way.” In terms of recognition, in 2001 Alice’s Chez Panisse was declared as the Best Restaurant in America by Gourmet Magazine. Alice has also won the James Beard humanitarian award (1992), and received the Global Environmental Citizen Award by Harvard Medical School in 2008 together with Kofi Annan. In 2014, she was inducted into the New Jersey Hall of Fame.

Saturday Menu at Chez Panisse – Deliciously Organic!

STARTER

An Aperitivo (an alcoholic drink taken before a meal to stimulate the appetite.)

MAINS

Insalata di mare with Gulf shrimp, wild king salmon, smoked scallops, and nasturtium and chive blossoms OR Lasagna verde with mushrooms, spinach, and thyme OR Grilled Paine Farm squab with roasted cherries, snap peas, and fried Red Flint corn polenta.

DESSERT

Strawberry gelato and strawberry-rose sorbetto meringata.

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The Edible Schoolyard (2008) In the Green Kitchen: Techniques to Learn by Heart (2010)

Healthy Eating & Eco-Tips You can still go organic on a budget Organic foods generally cost more, but you can save by selecting wisely. Foods with a tough skin such as bananas, coconuts, oranges, lemons and pineapples don’t need to be organic, as the inner fruit is protected from harmful pesticides.

Another way to ensure safer foods is by shopping at farmer’s markets or growing your own.

Easy growers are tomatoes, carrots, lettuce, herbs and even blueberries.

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Issue 3 2015

FOODPEDIA

EID RECIPES

Eid is all about blessings, and what greater blessing could there be than natural wholesome food, given to us by the Earth. Unfortunately, many of us have slid into a pattern of indulging in high calorie, oil and sugar loaded treats on this day. Here are some delectable recipes that turn traditional Eid dishes into something a little more exciting with a healthy twist. Surprise your family and guests with these inviting options. Enjoy!

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COVER STORY

Oat and Carrot Kheer Ingredients 4 tbsp oats (organic and unreďŹ ned rather than instant) 7-8 organic raisins 1/2 carrot, grated 300 ml low fat, hormone-free milk (you could also try variations such as soya milk) 3-4 almonds, crushed A pinch of cardamom powder Natural sweetener e.g. Coconut syrup or Stevia

Method Soak oats and raisins in half a cup of milk for 10 minutes.

Boil the remaining milk with carrots for 5 minutes.

3 Now add the soaked oats and raisins and again boil for 5 minutes.

4 Add the cardamom powder, almonds and sweetener.

5 Serve hot.

1 2

Calories: 260 kcal

From: thehealthsite.com

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Issue 3 2015

FOODPEDIA

COVER STORY

Brown Rice Vegetable Biryani

Vegetables These are optional, but here are some suggestions…

Rice ingredients 2 cups brown rice, rinsed in a sieve or wire colander until water runs clear 1/4 cup slivered almonds 1 tsp turmeric powder 1 tsp cumin 1 tsp ground cardamom 1/2 tsp ground cinnamon 2 tsp garam masala powder 1/2 tsp ground coriander 1/2 to 1 tsp salt 2 cups water

1 1/2 cups cut fresh organic green beans 1 medium red pepper, sliced thin 1 medium green pepper, sliced thin 2 medium carrots, peeled and sliced into thin medallions 1/2 head cauliflower, cut into florets 1 medium sweet onion, chopped finely 2 medium organic tomatoes 1/2 tsp ground cardamom 1 tsp garam masala 1/2 tsp cumin 2 tbsp fresh minced garlic 1/2 tsp ground ginger 3 tbsp extra virgin olive oil 1/4 tsp ground red chili pepper (optional)

To make the Rice If you have a rice cooker, add all ingredients to cooker, and set on the quick cook setting. This will take 25-30 minutes depending on your rice cooker. On the stove top, in a medium saucepan, add all ingredients, stir to mix ingredients and cook as per rice package directions.

To make the Vegetables As the rice is cooking, make the vegetables separately. In a large skillet, add oil, garlic and spices when the pan is cold. Mix spices and garlic in with oil to infuse flavors. Turn on the burner and heat oil. When oil is heated to medium high heat, add chopped onion and cook until opaque, about 5 minutes. Add carrots and peppers and cook for about another 10 minutes, then add cauliflower florets.

Reduce heat to medium, and cook until cauliflower softens. Once softened, add tomato slices and cook about another 5 minutes to warm.

The rice should be done now. Transfer rice into a very large mixing bowl and fluff with a silicone spatula or fork. Add vegetables and mix thoroughly. Garnish with fresh cilantro.

Makes 5-6 servings.

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From: veggiedivaskitchen.com

41 | July

Issue 3 2015

FOODPEDIA

Vegan Turkish Kofta Kebabs

Watermelon juice Instructions: For one serving, put the following into your juicer: 1 slice ripe Cantaloupe 1 slice ripe Honeydew melon 1 slice Watermelon (with seeds removed)

Ingredients 1 cup red lentils 1/2 cup bulgur 1 tbsp olive oil 2 cups water 1 onion, finely chopped 1 tsp cumin

1 tbsp tomato paste 1 tbsp paprika 1 tsp salt juice of 1 lemon 1/2 cup chopped parsley 1/2 cup chopped green onions

Method Preheat the oven to 200C. Line a baking sheet with paper and spray with cooking spray.

Wash the lentils and boil them in the 2 cups of water for 20-30 minutes or until they soak up most of the water.

Turn off the heat and add bulgur and salt to the lentil pot.

Mix once and cover to let the bulgur expand.

Set aside to cool.

Heat oil in a pan and add the onion (not the green one!) and cook until soft.

Add tomato paste and cook for another 1-2 minutes.

Add cumin and paprika and stir.

Add the tomato-onion mixture to the lentils which should be cool by now.

Add the chopped parsley, green onion, and lemon juice to the lentils.

Mix it all really well. You may need to use your hands.

Take about 3 tbsp of the mixture in your hands (You can wet them if it’s sticking) and form into torpedo-shaped kebabs.

Bake for 10-15 minutes until lightly browned.

Remove from the oven, turn kebabs over and cook for 1015 more minutes until firm and lightly browned.

Serve with rice and tahini or inside pita with chopped salad.

From: triumphwellness.com July Issue 3 2015

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Options Add lemon juice to taste if you like.

Any leftover juice can be frozen in ice cube trays, then mixed in your blender to make a refreshing, slushy smoothie.

Another option is to freeze leftovers into popsicle molds.

Increase the quantity of fruit for more servings.

From: urbannaturale.com www.ziwira.com

COVER STORY

Ingredients ½ cup semolina flour/sooji or rava (or brown rice flour for gluten free option) ½ cup dry coconut flakes 1 tablespoon coconut oil (optional, omit to make oil-free) 2 tablespoons chopped cashew pieces (optional, omit to make nut-free) a pinch of salt

Vegan Coconut Burfi For sugar syrup ½ cup ground raw sugar 3 tablespoons water 1/4 teaspoon cardamom powder

Method In a large pan, dry roast the semolina/sooji on medium-low heat for 6-8 minutes until the color changes and it gets fragrant.

Using a blender/processor, blend the coconut flakes to make coarse coconut flour.

Add coconut flour, coconut oil, salt and cashew pieces to the pan.

Mix well and roast for 2 minutes.

Meanwhile, in another pan, make the sugar syrup.

Add all syrup ingredients and bring to a boil on medium heat.

Continue to heat at medium low until one thread consistency.

Add the hot sugar syrup to the roasting dry ingredients and mix well to form a lumpy mixture (best result when both contents are hot) Take off heat.

Press immediately into parchment lined or greased baking pan Cut into squares when still warm. The bars will harden as they cool.

Break into pieces when cool. Store coconut burfi in airtight container for up to a week.

From: veganricha.com

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Issue 3 2015

COVER STORY

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45 | July

Issue 3 2015

FOODPEDIA

SWEET SUMMER!

Healthy Chocolate Ingredients 150g cacao butter 80ml raw honey 50g raw cacao powder 50g raw carob powder 1/2 tsp pure vanilla a pinch of salt 1/3 cup chopped raw almonds 1/3 cup chopped raw hazelnuts 1/3 cup goji berries Fill a saucepan with water and place it on a hob. Add the cacao butter to a bowl and place this on top of the pan.

Stir gently every couple of minutes until melted.

Once the cacao butter is melted, pour it into a mixing bowl with the raw cacao and carob powder, salt, vanilla and raw honey. Use a spatula to mix it all together, and allow it to thicken – be patient with this, it will take a few minute to thicken but it’s an important step.

Delectable recipes from our regular contributor, Stephanie Pech, an expert nutritionist and Metabolic Balance coach based in Dubai. Follow her on Instagram at NaturalNutritionDubai for more recipes + heath tips.

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Line a dish or baking tray with a fresh sheet of baking paper and pour the chocolate mix over it, so that it is about a centimeter deep. Then sprinkle the almonds, hazelnuts and goji berries over it, using a spatula to gently press them into the chocolate so that they stick. Place the chocolate tray in the freezer to set for about 2 hours. Once it is really solid, remove it from the freezer and break it up into large chunks. www.ziwira.com

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Strawberry Spinach Salad with Sweet Honey Cilantro Dressing Salad ingredients 4 cups fresh baby spinach 1 cup sliced strawberries 1 avocado, sliced 1 tsp sunflower seeds 1 tsp pumpkin seeds 1/3 cups walnuts

Dressing Ingredients

Berry Banana Breakfast Smoothie 1 cup frozen organic wild mixed berries 1 frozen banana 1 cup fresh organic baby spinach 1 cup frozen organic kale 1 scoop plant based protein powder vanilla (I recommend Vega One or Sunwarrior) 1 cup rice milk 1 cup water Place all ingredients in a high speed blender and blend for 60 seconds or until smooth. Serve your smoothie in a tall glass and decorate with fresh berries and 1tsp of chia seeds on top. www.ziwira.com

1 cup cilantro 1 cup olive oil 2 tsp raw honey 4 cloves garlic

Directions Place all dressing ingredients in a food processor and blend until smooth.

Add the spinach in a bowl and layer strawberries on top.

Fan the avocado slices on top of the salad. Sprinkle sunflowers, pumpkin seeds and walnuts on top.

Drizzle entire salad with dressing.

Serves 4-6

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Issue 3 2015

HEALTH

APPLE CIDER VINEGAR MAKE YOUR OWN

FROM APPLE SCRAPS

Apple Cider Vinegar has been dubbed the ‘magic liquid’ and is that one ingredient that you should always have on hand in your kitchen cupboard. But finding an extra virgin, organic version of ACV (as it is commonly known), can prove to be not only tricky but costly too. The regular mass produced stuff on the shelf is most probably diluted, refined, and tainted with unwanted chemicals or GMOs. The best way to stay all natural, is to make your own. And this method is cost effective, also a wise way of using leftover apple peels and cores. So next time you peel an apple, store the waste in a glass jar and try this recipe for organic homemade Apple Cider Vinegar.

What you will need: Apple peels, cores and any browning/ discolored flesh from pesticide-free apples, one glass jar.

One canning lid (the ring, not the part that seals), OR a rubber band.

1 coffee filter or piece of cheesecloth.

2 – 2 1/2 Tbsp. granulated sugar or honey.

2 – 2 1/2 cups water, boiled and allowed to cool.

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Method: Place apple peels and cores in the glass jar, filling no more than 3/4 full. There needs to be enough room for the apples to expand after absorbing liquid, and room for the apples to be completely submerged. Add 2 Tbsp. of sugar or honey and 2 cups of filtered water to the jar so that the apples are completely submerged in water. This is important, as mold can grow on any portions of apples that are not submerged and ruin your batch of vinegar.

The sugar is instrumental in feeding the fermentation and also to speed up the process.

Stir the apples, sugar and water and cover with a coffee filter or cheesecloth (something that will allow air to circulate while keeping the flies out. Secure with a rubber band.

Keep the apples in a warm, dark place for 2 weeks. Above the refrigerator or on the top shelf of a cupboard are ideal places.

Just don’t forget you put it there! After 2 weeks, you might notice some fizz or some bubbles. That’s good news! Strain out the apples and compost. Cover the apple cider vinegar again with a coffee filter and canning band and leave it to settle once again.

The vinegar may become cloudy, which is normal.

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Taste the vinegar once a week until it suits your liking. Once you are contented with it, you can stop the fermentation process by replacing the coffee filter with an airtight lid and store it in the refrigerator.

And that’s it! You’ve just made your own apple cider vinegar.

The entire process can take anywhere from 2-6 weeks. If you want to speed up the process, you can add 1 1/2 Tbsp raw, unpasteurized apple cider vinegar for every 2 cups of water, when you add the sugar.

Some great uses for Apple Cider Vinegar: Detoxification and immune support Add it to sparkling water, squeeze in some lemon and stevia for sweetness and drink. Alternatively, just add a little ACV to a small quantity of water or juice and drink it as a shot. Helps with weight loss, fighting colds, allergy and inflammation.

Removing moles Soak a ball of cotton wool and apply to mole, keep in place with a plaster for 8 hours. Continue for about a week until it scabs and disappears. Painless and effective!

Facial Toning Mix 1 Tbsp. apple cider vinegar with 1 – 3/4 cup water and apply with cotton wool as a facial toner. It can treat acne too.

Treat Sinus Infections and coughs Mix 1 tsp apple cider vinegar with 2-3 Tbsp. water, gargle for 30 seconds and swallow. Repeat every hour for the first 6 hours, then every 2 (except while sleeping). Repeat until symptoms subside and the body heals itself.

Manage Seasonal Allergies Similar to treating a sinus infection with apple cider vinegar, mix 1 tsp with 2-3 Tbsp. water, gargle for 30 seconds and swallow. Repeat twice daily, or up to four times for more severe allergies.

From: dontwastethecrumbs.com www.ziwira.com

49 | July

Issue 3 2015

HEALTH

Choosing the Best Cooking Oils A trip down the cooking oil isle can be a somewhat daunting task, with so many different options.

Sunflower, canola, avocado, sesame, almond, mustard, coconut… Then you have cold pressed, organic, virgin, extra virgin… whew! What does it all mean and should we choose our oils in the same way we choose our cereal? Just pick and choose, whatever we’re in the mood for on that particular day? Or is there a science behind it?

Certain oils have positive effects on our health and on the environment than others, so it’s recommended that you have at least basic knowledge of each one before selecting. Some of the important things to keep in mind are that heating can change the composition of certain oils, so not all of them are suitable for use at high temperatures. Also, consider the source of the oil, is that particular crop an endangered species, and whether or not it was farmed in a sustainable way.

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Sesame Oil Comes from sesame seeds, so it has the same nutty taste.

It works best on Asian dishes and can be used for cooking vegetables. Again, this is not an everyday oil, but good for change. As with other oils, choose the most unrefined option.

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Olive Oil High in monounsaturated fatty acids for a healthy heart and reasonably priced, but look out for fakes! A recent study found that almost half of the sampled bottles labelled ‘Extra Virgin’ were not 100% pure.

So be aware while making your selection since manufacturers are trying to cash in on the high demand for olive oil by diluting it. In addition to choosing Extra Virgin, organic variations, it’s also wise to check the country of origin. The most authentic olive oil come from Italy, Spain and California. The ‘Extra Virgin’ label means that it belongs to the highest quality of olive oil, made entirely from mechanical crushing of the olives to extract the oil, with no chemicals or solvents used. Cold pressed means that it retains its natural flavor and nutritional value.

Olive oil is best used cold, but can be used at moderate temperatures for cooking vegetables. It should not be used for frying or baking.

Avacado Oil One of the healthiest choices for cooking at high temperatures or for cold use as a salad dressing. The green color is evidence of its chlorophyll content. Avocadoes are known for their high levels of Vitamin E and healthy omega fats, so it makes sense that its oils would be equally nourishing and rich in antioxidants. It’s also one of the most expensive oils out there, so perhaps it’s not the best for daily use. Use it for special occasions.

Coconut Oil Immune boosting and perfect for cooking, as it can withstand heat.

Tends to harden at room temperature, so don’t keep this one in the fridge. Unfortunately, as is the case with olive oil, producers are now seeing the growing popularity of coconut oil and turning to unsustainable sources to cash in on the demand, so select your brands carefully.

Check for Organic and Fairtrade labels.

Sunflower Oil Made from sunflower seeds, and rich in monounsaturated fatty acids as well as Vitamin E. This oil has a higher heating point than other nut and seed oils, so it is a common choice for frying, but use in moderation and look out for diluted, refined variations.

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51 | July

Issue 3 2015

HEALTH Canola Oil Made from a hybrid of the rapeseed plant, it is a common GMO crop.

The oil is manufactured at high temperatures and often involves the use of toxic chemicals. Canola is generally low in saturated fats, and has been recommended for healthy cardiovascular function, but it’s definitely not the best natural option.

Mustard Oil Be wary of mustard oil, as it is surrounded by controversy, with popular use in some Eastern countries, but banned in others due to levels of toxicity that result from certain methods of extraction. Perhaps it’s best to wait for more research on this one!

Almond Oil For internal use, only sweet almond oil should be used, as the bitter one can be hazardous to health. It is rich in Omega 9 and 6, but Omega 3 is low in almond oil. Use only at low temperatures such as salad dressings. Something else to remember with this oil is that almond crops use up significant amounts of water, so it’s definitely one to be used sparingly.

Other healthy options include walnut, pumpkin seed, hemp seed, grapeseed oil, and flaxseed oils, which are great on salads and recipes that don’t undergo high temperatures. These oils should be kept in the fridge to keep their fats stable. Macadamia nut oil is also rich in Omega 3 and 6 and high in calories, so it can boost your energy. But it can also lead to weight gain, so don’t overindulge.

Healthy Eating & Eco-Tips Recycle cooking oil Throwing old oil down the drain, is not only a wasted resource, but an environmental hazard. Many organizations collect used oil for making things like biodiesel or handmade soap. Find out if there are collection points for recycling oil in your neighborhood.

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Issue 3 2015

HEALTH

Avocado ticks all the boxes You may not realize it but avocados are not only exceptionally tasty, they are also bursting with vibrant health benefits. Whether you prefer it in a salad, mashed up as guacamole, or spooned straight out of the skin, this article will prove to you that avocado undoubtedly meets all of your health and taste requirements.

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Get to know Avocado

The avocado fruit, often referred to as the ‘alligator pear’, originates from the avocado tree (Persea Americana). The avocado tree has subtropical origins, native to Mexico and Central America. It is officially classified in the flowering plant family ‘Lauraceae’, along with cinnamon, camphor, and bay laurel. The avocado being a subtropical fruit, needs a climate without frost and low wind, and also requires well-aerated soils, ideally more than one meter deep. Ideal locations that support the growth of healthy avocados include Spain, South America, Southeast Asia, Sri Lanka, Australia, New Zealand, Mexico, Southern USA, Hawaii, and Rwanda. The avocado fruit is poisonous to some birds, and potentially toxic to animals including cats, dogs, and horses. When eaten, the yellow-green flesh inside the fruit is consumed, and the skin and seed are discarded.

Healthy Heart

Nutritious Value

Absolutely Delectable

Though it is well established that there is fat in avocado, the majority of fat in an avocado is oleic acid. This acid is the major component of olive oil, having numerous health benefits.

Oleic acid has been directly linked to reduced inflammation, with beneficial effects on genes linked to cancer. Rich in fiber, avocados can contribute to weight loss, reduce blood sugar spikes, and lower risk of many diseases. Soluble fiber effectively feeds the friendly gut bacteria in the intestine, important for the optimal function of our bodies. Studies have shown that avocados actively reduce cholesterol levels significantly, reduce blood triglycerides by up to 20%, lower LDL cholesterol by up to 22%, and increase HDL (good cholesterol) by up to 11%. Further research suggests that avocados can help you to absorb more nutrients from plant foods, and possibly relieve symptoms of arthritis.

Avocado has a reputation for being a ‘fatty’ food, but this misconception needs to be addressed. Although an average avocado contains 9 grams of carbs, 7 of those are fiber, so there are only 2 ‘net’ carbs, making avocados a low-carb plant food. Sodium, cholesterol as well as low saturated fat are absent in the fruit. Avocado is also rich in vitamin K, folate, vitamin C, potassium, vitamin B5, vitamin B6, and vitamin E. Furthermore, avocados also contain small amounts of magnesium, manganese, copper, iron, zinc, phosphorus, vitamin A, B1, B2, and B3. Surprisingly, avocados contain more potassium than bananas. Studies show that having a high potassium intake will result in reduced blood pressure, a major risk factor for heart attacks, strokes, and kidney failure.

Let’s not forget the taste factor. Like all rich foods, avocado has an acquired taste, but all those who like it will agree, it is deliciously addictive!

Avocado has a creamy, soft texture that blends well with other ingredients. You can add it to salads and other recipes, or simply scoop the flesh out with a spoon and eat it plain.

The most famous avocado recipe is guacamole, which includes mashed avocado mixed with ingredients such as salt, garlic, and lime (depending on the particular recipe). Avocados generally take some time to ripen.

An avocado should feel slightly soft when ripe, and also be easy to cut.

The fruit, commonly associated with vegetables, can also be used as a sweet food.

Banana Avocado Pudding 1 banana, peeled and frozen 1/4 frozen avocado 1 cup unsweetened almond milk 1/4 teaspoon vanilla extract.

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55 | July

Issue 3 2015

HEALTH

DIY Shampoo Successful marketing fools us all, particularly when buying a hair shampoo. Many people are under the notion that our hair is required to be washed daily, when it isn’t. For thousands of years people did not wash their hair every day. Has our hair become dirtier? No it hasn’t. By trying a more eco-friendly method of washing your hair, you can save your hair and your pockets too.

Try this method that requires only baking soda and apple cider vinegar.

Method Mix 1 tablespoon of baking soda with 1 cup of hot water – keep the ratio of baking soda to water the same – too much baking soda will make hair brittle. Put mixture into a container with a cap, or empty bottle. Apply the mixture to your hair with warm water. Rinse after about one minute. You can use this method once or twice a week. In between, it is perfectly fine to rinse your hair with water. Baking soda helps to remove styling products.

Every 2-3 washes, make a solution of 1-2 tablespoons of apple cider vinegar and 1 cup of water. After the baking soda, rinse your hair with water and then rinse with this solution. Apple cider vinegar will help to balance your hairs pH level and seal the cuticle. If your hair smells like vinegar after rinsing, you’re using too much vinegar.

DIY DIY Deodorant We all want to smell good and don’t want to keep our friends and colleagues away with unfavorable body odor. People generally use deodorants, but most consist of unnecessary chemicals and elements like aluminum which is a potential skin threat. Follow the steps to create your own eco-friendly deodorant. This method requires ¼ cup of baking soda, ¼ cup of arrow root powder and 5 tablespoons of coconut oil.

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Method Mix baking soda with arrow root powder in a bowl and blend it with a fork. Start with a small amount of coconut oil, 2-3 tablespoons and add to the baking soda mixture, working into a paste. Add the rest to achieve the texture that you want. Place the mixture in a small lidded container, and then store it somewhere cool if you want it to stay completely solid.

This recipe is great if you want to create a natural deodorant that is more solid, as many natural deodorant remedies turn out to be runny.

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DIY Toothpaste There does seem to be a lot of debate about whether or not people should really give up their conventional toothpaste for an organic replacement. Ingredients such as fluoride and sodium within modern toothpaste, have been continuously controversial. With a DIY toothpaste, you could say goodbye to throwing away non-recyclable tubes of toothpaste. This simple method is inexpensive and requires only 2 tablespoons of coconut oil, 3 tablespoons of baking soda, 5 drops of peppermint essential oil, 5 drops of spearmint essential oil, and a pinch of Stevia powder.

Method Mix ingredients together in a small container with a lid.

Coconut oil is anti-viral and anti-bacterial so you can dip your toothbrush into the mixture, or scoop a little out and apply it to your brush.

Eco-Health Remedies All of those products you keep in your bathroom contain nasty and harmful chemicals. If you truly value an eco-friendly existence, try these DIY natural remedies for everyday life.

DIY Mouthwash Many of the mouthwash products available in the market today are alcohol-based, with alcohol content ranging from 18-26 percent. Products with alcohol can lead to cancers of the mouth, tongue and throat when used regularly. Common mouthwash sweeteners have also been linked to health problems like saccharin which is a suspected carcinogen, while synthetic colors can also be troublesome. If you want to create a mouthwash that you can trust, by knowing all of the ingredients within, follow these steps. It only requires 2 ½ cups of water, 1 teaspoon of fresh mint leaves, 1 teaspoon of rosemary leaves, and 1 teaspoon of anise seeds.

Method Boil everything together for about 20 minutes. Strain, and cool. Store the ingredients in a capped bottle and use as you would conventional mouthwash.

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57 | July

Issue 3 2015

SHOPPING

My Green Kitchen

Eco-Gecko wooden utensils and cutlery sets

Turn your kitchen green with sustainable, environmentally friendly utensils.

Eco-Gecko offers these disposable, biodegradable, and compostable wooden utenstils and cutlery sets, that are 100% natural. The eco-friendly palm leaf plates and bowls are made from fallen palm leaves, while the wooden cutlery is made from FSCcertified birch wood. The Forest Stewardship Council (FSC) certifies that methods of wood harvesting are sustainably managed. The products are both stylish and durable, with the knives strong enough to cut steak. There are no coatings, waxes, or chemicals of any sort therefore, all of the disposable tableware products are free of toxicants and are accepted at all composting facilities on the basis of being composed of completely organic material.

Cork Fabric coasters from Bambu.

Hemp denim apron and tea towels from Bambu.

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59 | July

Issue 3 2015

TRAVEL

WEST AFRICA’S ECOLOGICAL ARCHIPELAGO Located 570 kilometers off the northwestern coast of Africa, lies an intriguing, sunny oasis of islands called Cape Verde. The island nation has a reputation as being one of the wealthiest and most westernized destinations in the West African region. Due to its tranquil beauty and mild climate, Cape Verde is now humming with a wealth of organic food and eco-tourism.

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Issue 3 2015

TRAVEL Cape Verde Officially the Republic of Cabo Verde, Cape Verde is an archipelago which consists of 10 volcanic islands in the central Atlantic Ocean. The heritage of the island nation is Portuguese, having previously been uninhabited until it was colonized by Portugal in the 15th century. The nations relevance emerged during the Atlantic slave trade era, and grew prosperous attracting privateers and pirates – among them was Sir Francis Drake in the 1580s. In 1975, Cape Verde officially gained independence from Portugal. Current estimates indicate a population of half a million people scattered throughout the islands which include The Barlavento Islands: Santo Antão, São Vicente, Santa Luzia, São Nicolau, Sal, Boa Vista, and then the Sotavento Islands: Maio, Santiago, Fogo, Brava. The largest island, both in size and population, is Santiago, which hosts the nation’s capital, Praia. On Santo Antão, craggy peaks hide piercing green valleys of flowers and sugarcane, ideal for epic hikes. São Vicente is home to the cultural capital of the islands, Mindelo, which throbs with bars and music clubs. On Boa Vista, Sal and Maio, stunning beaches merge with crystal clear waters on unspoiled soft sand.

Organic Agriculture One of the recent initiatives that has blossomed in Cape Verde is native organic agriculture. Cape Verde aims to be a sustainable tourism destination, which ensures the fulfillment of the needs of both local communities and tourists and respect for natural and cultural values. Not only is the quality of organic food on the islands of a high quality due to the fertile soils, it is also attracting a wealth of tourists. Alfred Mandl, an Austrian born Cape Verdean has been actively integrating tourism into the organic food market by promoting agriculture as a sustainable lifestyle. He was one of the first to involve the local communities and convince locals of the benefits they can reap by offering rooms in their homes for tourists to stay and experience life on the islands. “We have about 40 types of plants, and in seven years we’ve never had any kinds of pests, unlike what happens in other fields – our secret? Organic cultivation!” In support of such initiatives, in 2014 the United Nations made approximately two million escudos available to support the promotion of organic agriculture on the island of Santo Antão, specifically in the Alto Mira zone.

According to Jailson Neves, President of the Alto Mira Community Voice Association, the United Nations project directly benefitted 40 local farmers promoting organic agriculture.

Farmers who benefitted from the project were satisfied from the results, which concluded in October last year. The farmers now carry out their activities using bio-fertilizers made with local products. Neves stated that thanks to the UN project, which lasted almost a year, the farmers are now fully aware that “the use of toxic products to combat pests is not worth July Issue 3 2015

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the damage it does.” Farmers are now aware of where they can find products locally, such as medicinal plants, waste from oth er products and manure that can be used as fertilizer, without jeopardizing the environment. This has significantly boosted the eco-tourism aspect of the archipelago nation, as people are drawn to the ‘all natural’ appeal as a holiday destination.

The great thing about the eco-tourism surge in a small isolated nation such as Cape Verde, is that it generates income for the native people, and improves living standards of the indigenous community, all the while creating healthy, exciting experiences for tourists seeking a little more authenticity in their explorations. The primary goal of the Cape Verdean government is to ensure that tourism stays within the margins of its fragile ecosystems and that economic prosperity should trickle down even to the poorest sectors of the population. The Government has already launched the first National Tourism Master Plan and a Code of Conduct defining objectives for managing resources and competitiveness within the sector, which drive the nation’s economy and include measures for saving water, management of power resources, use of renewable energy, waste and waste water treatment, and optimization of environmental resources.

“

The use of toxic products to combat pests is not worth the damage it does.

-Jailson Neves,

President of the Alto Mira Community Voice Association, Cape Verde.

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Issue 3 2015

TRAVEL

Embrace a Portuguese Way of Life You now know that Portugal colonized Cape Verde in the 15th Century. Portugal also colonized many other areas of the world including areas of Brazil, Guinea, Angola, Mozambique, and many more. Impressive for a small nation on the far southwest coast of Europe under the shadow of Spain. This year Portugal’s capital city upped two places to #41 of the world’s most livable cities. Portugal has a rich culture, full of delicious organic food, and boasts a particularly appealing eco-resort called Casa Vale de Lama.

Traditional Portuguese Cuisine Being a coastal country, Portugal has established a fishing and trading economy for cod fish, also known as ‘bacalhau’ in Portuguese. Historically, the cod was dried and salted due to the fishing tradition in the North Atlantic which was prevalent prior to refrigeration. As such, cod would be soaked in water or milk prior to cooking, which is still a common method. Following the nations vast colonial expansion, new exotic foods were introduced into the country in the 15th century like fruits, nuts, cinnamon, pepper, cloves, nutmeg, chilies, potatoes, turkey, and avocado – all bursting with new, exciting flavors.

Bacalhau is considered to be Portugal’s national dish, and is prepared bone in or boneless. Portugal is also famous for its luscious, natural cheeses. Traditionally, Portuguese cheeses are made from sheep’s or goat’s milk, and are very flavorful and aromatic. Of the approximately fifteen varieties of Portuguese cheese, many have been given the Protected Designation of Origin (PDO) label. PDO designation was established in the European Union to protect the cheese’s names, which guarantees that the cheese is produced within a certain region of the country, using traditional methods and ingredients.

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Serra de Estrella, made in the mountainous region of Serra de Estrella, has been granted PDO status. It is made from sheep’s milk mostly between the months of November and March.

Casa Vale De Lama To envelop yourself in true Portuguese culture, you need only travel to Odiáxere, Portugal, and stay at the Casa Vale de Lama Eco Resort. It has everything that an ethical traveler could crave for. Casa Vale de Lama is a true eco-resort, from the construction, to the cleaning products used. It is situated on a 43 hectare property, with nine spacious rooms to choose from. The complex is solar powered, and room temperature is strictly controlled without the use of electricity – only by sunlight and firewood. Guests can lounge out by the saltwater swimming pool, or visit the Sweet Spot Café & Farm Shop to explore its dynamic range of organic food, natural crafts, and vegetables straight from the farm. The Farm Shop also sells eggs, seasonal fruits, and fresh herbs from the onsite farm. Delicious, rich, natural food is offered by the resort, and guests can expect their taste buds to be tantalized.

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Casa Vale de Lama welcomes guests and visitors to help out on their farm

NATURAL TRANQUILITY Aside from being an exceptionally relaxing and tranquil destination, Portugal also boasts a very warm, favorable climate, perfect to enjoy the outdoors and make the most of what’s on offer at the resort. Guests can enjoy a wide range of activities during their stay at Casa Vale de Lama.

Guided Farm Tour Guests are invited to get to know some regenerative agriculture systems implemented on the farm, and also the ways of community living on the land.

Walk around the idyllic farm, listening to the story of the project combined with a small introduction to Permaculture. In addition, guests can ‘harvest their own lunch’ – this involves guests harvesting organic vegetables and herbs for their own lunch, getting to know what’s in season, and the different ways of food production.

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Farm Tasks Casa Vale de Lama welcomes guests and visitors to help out on their farm, and choose from various tasks. One of the popular tasks (especially for young ones) is taking care of the sheep, chickens, and Levhino (the donkey) who is sure to put a smile on any kids face. Guests can also learn about bread making, by using the wood oven which is also used to make delicious pizzas. Fresh bread baked naturally has that heavenly soft, warm texture. Pizza night is an enjoyable event, where people gather around the outdoor oven at the Sweet Spot Café for a cozy evening pizza snack.

Other Activities Food alchemy is a fun way for people to learn how to transform Casa Vale de Lama’s seasonal surplus of products into delicious preserves. Depending on the season and viability, guests can join the confection of a wide range of products, from jams, to herbal teas, choucroute, kombucha, and more. Furthermore, guests can enjoy private yoga classes, massage therapy, surf lessons, and of course the exceptionally rewarding chance to reconnect with nature.

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Issue 3 2015

FEATURE

July Issue 3 2015

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COVER STORY

PETS DESERVE GOOD FOOD TOO! Amidst the scramble to green our eating habits, let’s not leave our furry friends out of the loop. They may not like tofu and kale salad, but surely deserve healthy and organic food options like we do.

A new study throws light upon the nasty ingredients that creep into pet foods without consumer’s even knowing it, raising the alarm for being extra precautions while choosing pet food. The research conducted by the University of Nottingham reveals that some brands of pet food contain unnamed animal parts which are not mentioned on the labels. Seventeen popular varieties of wet pet foods for cats and dogs from UK supermarkets were sampled. Of those, 14 contained cow, chicken and pig DNA, none of which were stipulated on the labels.

Seven of the products that were labelled “with beef”, actually contained more DNA of pigs and chickens. The most shocking part of this revelation, is that the brand owners are technically not at fault by leaving certain ingredients off the labels. Experts lashed out saying that by legislation allowing for incomplete disclosure, pets are at greater risk of allergies and other health problems relating to diet.

Even though the products were sourced from UK supermarkets, the brands were international, and could be consumed anywhere across the globe and the results of the study may not be exclusive to the UK. The US led Food and Drug Administration (FDA) allows supposedly “full beef” products to contain meat from other animals when it comes to pet food. Furthermore, pet food does not have to have pre-market approval before hitting the shelves, according to FDA regulations. It does, however expect products to be “truthfully” labelled and free from harmful substances. Of course, with no proper monitoring, there is no guarantee that these expectations will be met.

According to regulations suggested by the Association of American Feed Control Officials (AAFCO), “meat” that comes from cows, pigs, sheep, goats or any combination of these species can simply be called “meat” on pet food labels. Meat from horses or other species of mammals should be labeled to indicate the species of animal from which the meat comes. The term “poultry” can mean any mixture of species like chicken or duck. These suggestions are free for any individual state to adopt and implement into their own policies.

If anything, the research has indicated a need for better transparency in the pet food industry so that consumers can make more informed choices about what they are buying for their pets.

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67 | July

Issue 3 2015