Ziwira Food May Issue 2015

MAY ISSUE 2 2015

BUILDING THE FUTURE

ARCTIC APPLE Approval of GMO Apple sparks concerns

SUSTAINABLE

ORGANIC

Food Markets across the Globe

Slice of

HEAVEN

VIEW INTER

VIS, L I S E ARN ESORT

The Saffire Freycinet Hotel

COV

OR T S ER

Y

HA R AL MA PA AND S

FROM FARM TO PLATE Shifting the focus from healthy food, to safe food

Plus: Lip-smacking healthy recipes that are good to the Earth and your body too!

CONTENTS

MAY 2015

38 HOTELS

Clayoquot Wilderness Resort Experience natural produce, and sustainable living in the serenity of the Canadian wilderness.

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COVER STORY From Farm to Plate

Shifting the focus from healthy food, to safe food.

28

Chef’s Counter

04

April Food News

26

Eco Friendly Eating Tips

24

Kale, The Super Veg

30

FEATURE

Organic Food Markets across the Globe A list of some of the best organic food markets to attend across the globe.

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ZIWIRA PALETTE

Tidjoori Restaurant

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A bio-organic vegan restaurant.

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BUILDING THE FUTURE

Publisher Ziwira CEO and Founder Adam Merza adam@ziwira.com Editorial Saba Khan saba.khan@ziwira.com Nasreen Rasool nasreen.rasool@ziwira.com Zane Small zane.small@ziwira.com Marketing Nadir Khan nadir.khan@ziwira.com +971 56 7481747 Design Asif Habib asif.habib@ziwira.com Head Office Techno Hub Building, Office No. 161-162, PO Box No. 341171, Dubai Silicon Oasis, UAE. USA Office Ziwira Inc. 445 Park Avenue 9th Floor New York City New York 10022 United States of America Canada Office Ziwira Inc.

MAY 2015

EDITOR’S LETTER What kind of imagery comes to your mind when you think about organic food?

Well for my sister (a staunch non vegetarian) organic food conjures an image of sprouts, leafy veggies and tasteless bland food! Almost as good as eating grass. With a superficial thought, it is logical to assume that simple, natural foods are good for us rather than processed and genetically modified items.

Today most of the processed foods are genetically modified and the only way to ensure that you are not eating GMOs is to eat organic.

Here in the second edition of Ziwira Food we give you an insight about why you should go all natural with your diet. To revive your love for organic food go to ( page no. 08) and find out the best organic markets to shop your favorite food, from around the world. Also, see what the scientists have to say about organic tomatoes and organic milk, in a research conducted on both.

If you have been struggling to maintain a sustainable lifestyle like many of us, then read the simple tips on ( page no. 26 ) to help you make small changes in your everyday life. Also, read the story on Kale, the zesty vegetable with tremendous health benefits.

The importance of nutrition, detoxification and exercise are all essential and cannot be denied, however, the only way to restore your body is through healthy natural food. No supplement or herbal tincture can give you the benefits that the right diet can. With the World Health Day (7th April) just gone by, driving all attention to food security and safety, it is an apt time to talk about it. Therefore, our cover story for this issue advocates the slogan “from farm to plate, make food safe”.

Furthermore, knowing well about the boundless adverse repercussions of genetically modified products, on human health, the FDA has approved the production of GMO apples and potatoes. This has reiterated the question of consumer choice and safety. Read the full story on ( page no. 18 ).

I also got a chance to interview Dr. Krishna Khoenkhoen, founder of the Tidjoori Restaurant, go to ( page no. 30 ) to know what this Dutch businessman had in mind 15 years ago, when he started his organic restaurant.

Finally, from this month onwards we will carry a hotel section in this magazine for those who want to combine their culinary appetite with luxurious travel escapades. Discover the beauty and tranquility of Al Maha Resort (Dubai), experience the natural serenity and sustainable living of Clayoqout Resort (Canada), fabulous organic food and culture of The Paloma Hotel (Aegan & Mediterranean Sea Coast) and taste a slice of heaven at The Saffire Freycinet Hotel (Tasmania).

Happy Reading!

Toronto, Canada

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No part of this publication can be reproduced in

parts, stored in retrieval system or transmitted in

Saba Khan

any form or by any means without the prior written

permission of the publisher.

E D I T O R

@ZIWIRA

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May Issue 2 2015

NEWS & EVENTS

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FAO DIRECTOR SUGGESTS NEED FOR FOOD SECURITY IN THE UAE

ood and Agriculture Organization Director, Jose Graziano Da Silva, has outlined the critical situation that the Gulf Region faces with food security, and healthy food practices. According to Da Silva, the Gulf region faces a problem with water supply, and its salinity (the measure of all the salts dissolved in water).

Salinity has reduced fish stocks, and yet there remains more people to feed than ever. A further issue he has addressed is malnutrition. People today are not eating enough healthy foods such as the historical staple of dates and fish anymore. People are increasingly relying on fast foods, which is causing an increase in obesity.

With an increase in women in the workforce, less home cooked meals are being prepared, and more fast food is being purchased. The UAE and the FAO have created a 10 year mandate and framework for action, with the FAO working to promote healthy food and address the consequences of bad nutrition. This includes issues such as diabetes, heart attacks, and non-communicable diseases, which are increasing. To begin with, the date palm has now been recognized in the UAE by the FAO for its importance as repositories of genetic resources, biodiversity, and cultural heritage.

THE SHIBOWEI INTERNATIONAL ORGANIC & GREEN FOOD INDUSTRY EXPO

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he annual Shibowei International Organic & Green Food Industry Expo took place for the 18th time from April 16-18, in Beijing. It is expected that 2015 Chinese organic agricultural consumption will reach the market scale of $24.8 billion - 59.4 billion yuan, and organic food will develop an annual growth rate of 15%. In Chinese food consumption, consumers have special focus on dairy, vegetables, and security of fruits.

So far, Shibowei Organic Expo has been successfully held 17 times. Years of growth and accumulation, not only witnessed the process of growing organic food industry, but also opened up new avenues of innovation and development of the exhibition industry. During the past events, the expo has experienced about 25,000 attendees, with 300 exhibitors with Organic Certification and 580 exhibitors in the health food industry

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from 20 countries, to show more than 1000 new products. The organizing committee has now established investment agencies in United States, Japan, South Korea, Malaysia, Italy, Turkey, Russia, New Zealand, India, Sri Lanka, Australia, Thailand, Taiwan, and more.

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AGRETTI IS IN SHORT SUPPLY

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gretti, also confusingly known as Salsola soda or opposite-leaved saltwort, is drying up, according to the United Kingdom’s biggest supporter. Agretti is a grassy vegetable that has become very popular with eco-organic food fanatics. According to Paolo Arrigo, of Italian seeds firm Franchi, demand has outstripped supply. “We cannot keep up,” he says. “We’ve stocked Agretti seeds for 15 years, but suddenly it has taken off. We’re completely sold out.” Ever since Agretti featured a couple of times on Master Chef, and appeared as an ingredient on the menu at Jamie Oliver’s restaurant ‘Fifteen’, demand has skyrocketed. One reason that Agretti stocks have dropped so dramatically is that floods in Italy last summer ruined crops. The seeds have a low germination rate at the best of times, so the vegetable is rather thin on the ground. According to chef Mark Blatchford of John Doe, the epic new grill on west London’s Golborne Road, it tastes, “like a chivey samphire but less salty,” he says. “It has a nice texture and fresh mouthfeel.”

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May Issue 2 2015

NEWS & EVENTS

LONDON HOSTS NATURAL FOOD SHOW

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he Natural Food Show at Natural & Organic Products Europe took place at ExCel in London from April 19-20. This year, the show boasted a 10% increase in exhibition space for food and drink companies. It is the United Kingdom’s only trade show dedicated to natural, organic, fair trade, sustainable, vegan, free form, and special food and drink. Just seven weeks out from its opening day, the show received over 600 exhibitors confirmed. This year the show had over 300

products showcased under the food, organic food, drink, and special diet categories. Key findings from the association’s latest Organic Market Report revealed that shoppers spent an extra £1.4 million a week on organic products last year (against a falling overall food market), and 83% of UK households purchasing organic products. The organic catering market also had a record year, exceeding £1 million a week for the first time (increasing by 13.6% to £55.8 million).

MAGICAL MATCHA

M

ax Goldberg, an organic health food promoter, and member of the Organic Consumers Association, has suggested his opinion that Matcha is going to be the next organic hit in 2015. Goldberg, who has been called an “organic sensation” by the New York Times, cannot get enough of the tea.

Matcha is a green powdery substance used to make tea, which is loaded with antioxidants, aids in weight loss, reduces inflammation, and improves digestion. More specifically, Matcha contains a specific organic compound, or Catechin, called EGCG, which is known for its cancer-fighting properties. Scientists have reported that Matcha green tea contains up

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to 100 times more EGCG than other tea in the market. Because this tea is considered to be very healthy, and also delectable, Goldberg expects that companies are likely to use the ingredient in a variety of different drink and food products. He believes that the health benefits are too good to ignore and will prove to be a strong selling point as consumers continue to embrace the ‘food as medicine’ philosophy. One glass of Matcha is the equivalent of 10 glasses of green tea in terms of its nutritional value and antioxidant content. It has also been linked to anti-aging, energy boosting, improving mind and focus, burning calories, and detoxifying.

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March Issue 1 2015

FEATURE

Organic Foo across th

Markets are the best way to experience a rich places to ďŹ nd fresh organic produce, and redisc the best organic food market

May Issue 2 2015

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od Markets he Globe

community experience. They are also the best cover your love of food. Here is a list of some of ts to attend across the globe.

BATIGNOLLES ORGANIC MARKET FRANCE

W

ithout a doubt, Paris is certainly a location that springs to mind when one mentions organic food. The spectacular city is home to the Batignolles Organic Market, held every Saturday.

Unlike some stressfully crowded marketplaces, despite being in a huge city, this French market manages to maintain an easy-going feel to it, with previous attendees commenting on how

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relaxing the atmosphere was.

The market is particularly popular with locals, but is also a great attraction for any foodies wanting to experience the true taste of Paris. On offer is a delectable arrangement of seasonal fruits, vegetables, flowers, olive oil, soap, organic Sardinian foods, cheese, and jams, all sourced directly from local suppliers.

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May Issue 2 2015

FEATURE DUFFERIN GROVE ORGANIC FARMERS MARKET CANADA

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resh is on the agenda at the Dufferin Grove Organic Farmers Market, across from the Dufferin Mall, Toronto, Canada. This particular market can be enjoyed all year round, every Thursday from 3-7pm. New to the Dufferin market last summer was the Brixton Grill, an all vegan BBQ stall with Tex-Mex Bean Burgers, Tofu Burgers, Seitan HotDogs, BBQ Potatoes and local, seasonal salads, such as Grilled Asparagus. Also on the menu is fresh organic vegetables, fruits, baked goods, grains, fair trade coffee, and delicious chocolate. During the summer season, you can expect to find Earth & City selling raw vegan treats, and Ying Yin’s Organic Gourmet Tofu. Markets such as this create a peaceful getaway from the buzzing Toronto city life.

I

KOLLWITZPLATZ FARMERS MARKET GERMANY

f you are after one of the best, look no further than the very popular Kollwitzplatz Farmers Market in Prenzlauer Berg, Berlin, Germany. Kollwitzplatz is said to be one of the most attractive squares in the area, named after artist Kathe Kollwitz. Saturdays are the busiest day at the marketplace. You can be sure to find organic butters, fish vendors, sweet sellers, and some clothing. There is also a slew of reliable folk selling specialist items like Nudel & Co.’s wide variety of fresh, hand-made pastas, Martin Franz’s boutique chocolates and home-made oils, jams and other lecker delicacies from Germany and elsewhere. A highlight of the event is a quirky duo who offer freshly cooked king prawns, oysters, or mussels, with a superb glass of wine.

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THE SUPER NATURAL FOOD MARKET IRELAND

t’s fresh produce at its best. In the bustling city of Dublin, there is an amiable fresh food market located at St. Andrew’s Resource Centre. The market is best known for its fresh organic meats, cheeses, fresh fish, fresh breads, chemical-free cosmetics, and refillable eco-cleaners. The Dublin-based market is a great place for people to get together and feel a sense of community ambience, whilst enjoying a delicious array of healthy, eco-friendly food.

The Super Natural Food Market specifically aims to promote the connection between planet, plate and people, especially because of the increasing number of convenience store that are popping up all over the city.

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MATAKANA FARMERS MARKET NEW ZEALAND

At the bottom of the Pacific, in a small town north of Auckland, New Zealand, you can discover the charm of the Matakana Farmers Market. Matakana has become a popular place to escape to for the busy people of Auckland. Set in a serene oasis of lush trees, the market is everything you could expect of an organic hub. Among some of the unique stores, you can find Mike’s sharpening service, where you can take your knives that are ready to be thrown out, and he will make them sharp as new.

You can also find delicious Italian-style sausages, organic ice cream, organic chocolate, fine wines, boutique olive oils, locally brewed beer, and damn good coffee.

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RIPE FOOD & CRAFT MARKET UAE

he Ripe Food & Craft Market pops up in three locations across the United Arab Emirates, including Abu Dhabi, Dubai, and Sharjah. The markets are a great way for the local people to break away from the easy, processed foods we are exposed to so often. It is also a way for the locals and the ex-patriots to become familiar with one another, and share their cultural backgrounds. The market always provides a hefty helping of organic fruit and vegetables, superfoods, tea, local raw honey, local eggs, and handmade produce. The market also hosts a range of local businesses and artisans who use the Ripe Food & Craft Market as a platform to showcase their businesses.

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May Issue 2 2015

COVER STORY

From

Farm to

Plate

Shifting the focus from healthy food, to safe food The theme of this year’s World Health Day (7 April 2015) was Food Safety, bringing to light the importance of risk-free nutrition in human health and how individuals, food producers and policy makers all have a role to play.

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COVER STORY

T

he global food scene is increasingly peppered with food recalls, new innovations in genetic modification, shortage in the poorest of areas and jaw dropping amounts of wastage in the richest of areas.

McDonalds recently announced it will stop using antibiotics in its meat, but only in two years! Every day new horrors are revealed about the toxins discovered in our favourite foods. And the labelling debate continues to bubble and boil with no real conclusions being reached, leaving shoppers with the daunting task of having to choose from a selection of potentially health harming food products, not knowing whom to trust or whom not to trust.

Sigh. Grocery shopping just isn’t what it used to be.

“What is in your meal? Where did the ingredients

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come from? Were they properly - and safely - handled from every stage, from farm to plate?” These were the questions posed by the World Health Organization (WHO) in its campaign leading up to World Health Day as it called on producers, policy-makers and the public to promote food safety.

Due to our ever-changing world, new threats to food safety emerge constantly. Some of the reasons for this are new methods of food production, distribution and consumption; mass production and globalization; changes to the environment and also climate change; emergence of new bacteria, chemical toxins and antimicrobial resistance; as well as increased travel, which aids in spreading contamination and disease.

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TACKLING UNSAFE FOODS Foodborne diseases are caused by bacteria, viruses, parasites or chemicals that enter the body through food. Typically unsafe foods include anything that has been contaminated with pesticides, other chemicals or faeces, uncooked food originating from animals or seafood contaminated with marine biotoxins. On this level, food producers and industry officials are the only ones who can control the process to ensure food safety.

On the individual level, the World Health Organization recommends 5 essential keys that can be carried out on a regular basis to prevent food contamination from pathogenic microorganisms.

The overall goal of the World Health Day campaign was to boost government action in terms of ensuring food security as well as encourage the public to question the origin of their food, read labels and pay more attention to hygienic practice in handling food. The message of this campaign will be reinforced at the Milano Expo 2015 from 1 May - 31 Oct under the theme of “Feeding the Planet, Energy for Life.

1

Keep clean to avoid contamination

2

Separate raw and cooked foods to prevent cross contamination

3

Cook meat and eggs thoroughly to kill mi cro-organisms.

4

Use safe water and raw materials

5

Store food at safe temperatures, hot or cold, (NOT warm), to prevent bacterial growth.

Did you know?

The first Ebola cases were linked to contaminated bush meat.

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May Issue 2 2015

COVER STORY In 2008, 300 000 infants died from melamine contaminated infant formula in China. In 2011, an E.coli outbreak in Germany linked to contaminated fenugreek sprouts killed 53 people and caused $1.3 billion in losses for farmers and industries.

According to WHO, an estimated 2 million people die every year from foodborne and waterborne diarrheal disease, with most of these cased in developing countries.

“

Unsafe food creates a vicious cycle of diarrhea and malnutrition, threatening the nutritional status of the most vulnerable

“

Ultimately, it would take a partnered approach to turn the tides on food safety. The industry profit munchers are quick to push their products onto the market, claiming they have been approved by safety authorities. Consumers deserve clear labelling that assist them in making informed choices, rather than just promo-speak.

IT’S NOT WHAT YOU KNOW, IT’S WHAT YOU DON’T KNOW…

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t is known that BPA used in food packaging can cause cancer. It is known that air pollution can cause lead poisoning in food. It is also known that overuse of antimicrobials leads to resistant bacteria that enters the food chain through animals. The scary part is what we do not know.

Depression, infertility, cancer, tumors, Alzheimer’s and more, they could all be linked directly or indirectly to our food intake. A healthy body fed with a balanced diet

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of wholesome natural foods should in theory be able to repair itself at cellular level. In reality, our immune systems are wrecked, and our exposure to harmful substances is dangerously on the rise. Foods containing GMOs and synthetic ingredients have been approved for sale, with a safe-to-eat stamp. We consume and we go about our lives, seemingly unscathed. But who knows what long-term or intangible effects they may be having on our bodies? Only time will tell.

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March Issue 1 2015

FEATURE

WOULD YOU EAT THIS APPLE?

U.S and Canada approve first genetically modified apple for sale. Could this be the beginning of the end for food security and the right to consumer choice?

F

or the first time a genetically modified apple that resists browning has been approved for sale in the U.S and Canada. The news sparked fresh debates on the safety and health implications of GM foods and labelling laws.

The company plans to market two varieties, the Arctic Granny and the Arctic Golden, which are supposed to be alternatives to the traditional Granny Smith and Golden Delicious apples. Co-founder Neal Carter said he hopes to expand the apple market with this product.

It was Canadian company, Okanagan Specialty Fruits Inc. who designed the Arctic Apple, which does not bruise and does not turn brown when cut open, making it appealing to restaurants, grocery stores and other entities. It could also reduce waste for farmers and packers. The apple was given approval by the US Department of Agriculture (USDA).

However, apple farmers have expressed concern that if people can’t distinguish between GMO and normal apples, they may stop buying apples all together. One apple farmer told the Wall Street Journal, “I’m very disappointed with the USDA. They’re approving this in light of such overwhelming concern and disapproval over [genetically modified] products.”

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The USDA said the apple was given the green light because it didn’t pose a risk to other plants or agricultural products and the Food and Drug Administration (FDA) declared the apple safe to eat.

According to the Canadian Biotechnology Action Network, 69% of Canadians opposed approval of the GM apple. It claims there are much simpler and safer ways to prevent browning, such as ascorbic acid and lemon juice. There are also fears that the Arctic Apple crops may contaminate organic crops, which are supposed to be free from GMOs. McDonalds and baby food company Gerber, earlier pledged that they would not be using the genetically

engineered apple due to customer resistance.

Despite the fervent debate, genetically modified crops are actually approved in some countries and certain crops such as corn and soy have been grown in the U.S. since the 1990s The Arctic Apple is one of only a few genetically modified foods that appeal directly to consumers. In November 2014, the Agriculture Department approved a modified potato.

Most GM foods currently in the market are not labelled, but the FDA could require the company to disclose that the fruit has a non-browning trait or has been genetically modified.

THE RIGHT TO CHOOSE

V

ermont is the only US state that has passed a law that obliges food companies to label GMO foods.

As scary as it may seem to people who cherish the Earth in its purest form, GM foods are here to stay, and this recent approval paves the way for more variations to creep into the market. Perhaps the only way that now remains to preserve the consumer’s right to know and right to choice, is clear, accurate labelling.

“Experts have the ethical obligation to be proactive and to communicate in terms that can be understood by the lay person. Some professional associations have recognized this and have called for the education of the

general public on genetic technologies and principles,” states the United Nations Food and Agriculture Organization (UNFAO).

However, the Arctic Apple is not in the market yet. It will take time to grow and distribute.

Okanagan says up to 70,000 of its trees could be planted in 2016, with the resulting fruit available for consumers in as early as 2017. But it will take several years for there to be any significant production.

Environmentalists are urging the public to use this time to get informed, and decide whether they will allow this to go forward to lobby against it.

1.

HOW IS THE APPLE ENGINEERED?

A regulatory gene switch from a plant virus (Cauliflower Mosaic virus promoter: CaMV 35S);

2.

The company has silenced a gene in the apple that controls browning by inserting modified apple DNA as well as genetic material from at least three different species:

A terminator sequence from a bacterium (Agrobacterium tumefaciens taken from its Nopaline synthase gene: nos);

3.

An antibiotic resistance marker gene from a bacterium (Streptomyces kanamyceticus), here the nptII gene (which confers resistance to the antibiotic kanamycin).

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May Issue 2 2015

FOOD FOR THOUGHT

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Health Health Benefits Benefits ORGANIC TOMATOES & ORGANIC MILK

ScientiďŹ c studies have shown that organic tomatoes and organic milk stand out as two foods that are signiďŹ cantly healthier than their non-organic versions.

T

here has been a growing perception that organic food is healthier and more substantial than non-organic food.

During the past 5-6 years, there has been a 30 percent growth in the organic food industry. A lot of the influence of this change has come from environmental groups who do not approve the use of toxic pesticides and fertilizers damaging the environment. The Federal Food and Drug Administration (FDA), and the United States Department of Agriculture (USDA) reportedly have not found much conclusive evidence to support the notion that all organic food is superior to nonorganic food. However, research has indicated that there are individual organic types of food that have more nutritional value than their non-organic relatives. Organic tomatoes and organic milk are the leading examples of this evidence.

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May Issue 2 2015

FOOD FOR THOUGHT

ORGANIC MILK

A

ccording to the Danish Institute of Agricultural Research, one of the reasons that organic milk is considered to be substantially healthier than non-organic milk, is because organic cows are pasture grazed, therefore their milk is of better quality. Research into organic milk, has concluded that it has more antioxidants, omega-3 fatty acids, CLA (naturally occurring fatty acid), and essential vitamins.

conventional to organic may be another way to improve this ratio, as new research has shown that organic milk contains 25 percent less omega-6 fats and 62 percent more omega-3 fats than conventional milk.

If you are able to access it, raw milk is considered to be even healthier than organic milk. High-quality raw milk has a mountain of health benefits that pasteurized milk lacks.

Organic milk is considered to be substantially healthier than non-organic milk because organic cows are pasture grazed, therefore their milk is of better quality.

Organic milk also has another hidden benefit. Eating too much damaged omega-6 fat and too little omega-3, sets the stage for serious health problems, including cardiovascular disease, cancer, depression and Alzheimer’s, rheumatoid arthritis, and diabetes, just to name a few.

Most people are guilty of this lopsided omega-3 to omega-6 ratio. To improve it, you simply have to decrease omega-6 by avoiding processed foods, and foods cooked at high temperatures using vegetable oils. Then you must increase your intake of heart-healthy animal-based omega-3 fats, such as krill oil. Switching your milk from

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For one, it is loaded with healthy bacteria that are good for your gastrointestinal tract. It is also full of more than 60 digestive enzymes, growth factors, and immunoglobulins (antibodies). Furthermore, it is rich in beneficial raw fats, amino acids, and proteins in a highly bioavailable form, all 100 percent digestible, as well as being loaded with vitamins A, B, C, D, E, and K in highly bioavailable forms, and a very balanced blend of minerals (calcium, magnesium, phosphorus, and iron) whose absorption is enhanced by live lactobacilli.

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ORGANIC TOMATOES

T

he main benefit that has been discovered of organic tomatoes, is that they have an increased amount of antioxidants. According to the University of California, organic tomatoes are grown in environments with low nutrient supply because nitrogen chemical fertilizers are not added. The lack of fertilizers leads to an excessive formation of antioxidants, for example quercetin (79% higher) and kaempferol (97% higher) in organic tomatoes. Antioxidants are good for health and help in reducing heart disease and the chances of developing cancer.

Another benefit of organic tomatoes is that they are considered to be much tougher than ordinary tomatoes, and therefore packed with more vitamin C and compounds that may combat chronic diseases. While conventionally grown tomatoes are treated with pesticides and artificial fertilizers, organic farming forces the fruits to fend for themselves. The stress tomatoes suffer as a result promotes greater concentrations of health-giving chemicals, according to scientists. Evidence suggests

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that tomatoes grown on organic farms are 40 percent smaller than those produced conventionally. However, their concentrations of vitamin C are up to 57 percent higher, and ripe fruits contain well over twice the quantity of phenolic compounds.

All of this information regarding the health benefits of eating organic milk and tomatoes as opposed to nonorganic, has given numerous health activists hope and peace-of-mind. Many people have become attached to idea that chemical fertilizers and pesticides are extremely damaging to the environment and to human health. There are many studies that prove that there is some pesticide and fertilizer contamination in nonorganic food, and there are others which claim that organic food is not healthy because it contains harmful bacteria and viruses because of not using strong chemicals to protect against these toxic substances. However, none of these studies that show chemical contamination or the presence of bacteria/viruses show any direct impact on the overall health of individuals.

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May Issue 2 2015

HEALTHY EATING

KALE the Super Veg Kale is a zesty vegetable, with more health beneďŹ ts than you can imagine.

K

ale is a green, leafy, cruciferous vegetable that is not entirely remarkable to look at. However, this everyday looking vegetable is one of, if not the, healthiest foods that you can wrap your mouth around.

Unlike spinach, another healthy green vegetable, kale’s oxalate content is much lower, which means that all of the important iron and calcium is able to be absorbed into the digestive system, maximum capacity. Kale also has 1000% more vitamin C than spinach, marking it a clear winner of the two.

Kale has been linked to possible health benefits including lowered risk of cancer, improving blood glucose control in diabetics, lowering blood pressure, lowering the risk of asthma, and improving bone health. As well as having strong vitamin C content, kale is also full of vitamins A and K, and also copper, potassium, iron, manganese, and phosphorus, and not to mention it is full of protein!

Another way in which kale differs from other vegetables, is that it is a member of the mustard family, which means it has a slightly spicier taste than most vegetables. A benefit of adding kale to your diet, is that it grows well during the winter months, which can make it an excellent addition to your weekly vegetable intake.

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Kale has even been linked to improving the health of your hair and skin, due to its high volume of vitamin A, which is a nutrient required for sebum production, directly related to hair moisturizing. Vitamin A is also an essential factor for the growth of bodily tissues, skin, and hair.

If you are new to kale, and are thinking of giving it a try, there are many ways in which you can use this diverse vegetable to please your eager taste buds. Kale chips have become a very popular way of turning kale into a vigorous, delectable snack. Simply coat kale leaves with a combination of your favorite spices, after removing the skeleton of the leaves. Then bake the leaves in an oven for roughly 15-30 minutes, and enjoy a spicy, crunchable, healthy treat. Kale also tastes great on its own in a raw salad, or in a sandwich, wrap, or added to soups or casseroles. Furthermore, because kale has so many health benefits, it is wise to add it to your smoothie ingredients, if you don’t mind a bit of zest.

Now that you have been overwhelmed by the plentiful health benefits and exciting meal ideas thanks to this super vegetable, the only logical thing to do is try it for yourself.

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May Issue 2 2015

HEALTHY EATING

TIPS FOR ECO-FRIENDLY EATING TIP 1

TIP 2

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The time has come to stop taking the easy way out. Bring your own plastic bags to the supermarket, to reduce the number of bags that are produced every year and end up as pollution. Astonishingly, only about 1% of plastic bags are recycled on a worldwide scale, and the rest of them end up in the water, releasing toxic polymer particles, not particularly healthy for us, or wildlife. In the USA alone, 100 billion plastic bags are produced every year with a production cost of 12 million barrels of oil. Shocking isn’t it? What’s more, an estimated 1 million birds and 100,000 turtles perish every year after swallowing discarded plastic bags and other trash that is dumped in the sea, which blocks their digestive tracts.

‘Organic’ is a term that is widely used today, which unfortunately can put people off because they don’t know the true meaning. Certified organic foods are grown and processed using farming methods that recycle resources and promote biodiversity. It also means that no toxic pesticides will be used during the production process, as well as bioengineered genes or petroleum-based fertilizers. What’s more, eating more produce can also be an effective way of keeping the environment sustainable, as well as keeping your body in shape too!

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Do you struggle to maintain a sustainable lifestyle?

Many of us do. You can change that by making small sacriďŹ ces to your everyday routine. Here are 5 tips for eco-friendly eating:

TIP 3 It is tempting to be wooed by the idea of eating food that has come from another country. Organic French cheese or naturally farmed New Zealand dairy product can be tempting because the countries have developed a reputation, however, there will always be good food available from local businesses. For example, New Zealand, which sits at the bottom of the world, would have to use a significant amount of resources to get their produce to areas around the globe. There is no major harm in buying food from another country, especially if you truly do not like your local product, but try to give your own country a chance first.

TIP 4 Hot food is undeniably comforting, but eating food raw is a great way to reduce the amount of energy that you consume in your home. Cut up a carrot and chomp it down raw for a change, as opposed to boiling it or frying it up. Also, try growing some of your own vegetables. You can either join a community garden, or create a mini garden in pots if you are short for room in your backyard. There are always seeds available at your local garden center, with which you can plant and in time watch as they grow.

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TIP 5 Reduce the amount of rubbish that ends up in landfills by purchasing food with limited packaging. It is very tempting to buy foods with pretty, eye-catching packaging because we are naturally attracted to unique designs and slogans. However, remember that the less packaging used for food, the less amount of rubbish will end up in your bin.

Try to buy foods from the butchery or deli counter of your supermarket, and ask to only have one bag.

Often excess packaging is made out of unsustainable materials such as polystyrene (Styrofoam), which is a suspected carcinogen and is manufactured through an energyintensive process that creates hazardous waste and greenhouse gases.

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May Issue 2 2015

CHEF’S COUNTER

A

aron French is a chef who truly understands what it means to offer his guests eco-friendly food. Before he was a chef, Aaron earned a Master’s Degree in Ecology from the University of California. He spent years studying birds and monkeys in Cameroon. When asked about his status as an eco-chef, Aaron had a surprising response. The first time he was called an eco-chef, it was used somewhat as an insult. In the early 90’s, he worked at the Che Café, in the University of California San Diego campus. Apparently it was known that Aaron studied ecology, so one day when he got upset about the fact that people were not separating the recycling from the trash, someone said to him, “Why do you care? What are you, some kind of eco-chef?”

Today, Aaron has taken the title of eco-chef as a way to take back the insult he was given, and turn it into something positive.

Aaron French has a Master’s in Ecology from the University of California, and fully understands the importance of sustainable food. He is proud of his low carbon emissions menu, at The Sunny Side Café.

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According to Aaron French, as with all things sustainable, he hopes that a day will come when any eco or green modifiers aren’t necessary because they are simply accepted as the standard and best way to operate.

Aaron now heads the kitchen at The Sunny Side Café on Solano Avenue in Albany, California, which opened in 2004. He is also the author of The Bay Area Homegrown Cookbook which was released in 2011.

The Sunny Side Café serves up a standard delicious breakfast menu (pancakes, eggs, sandwiches). However, Aaron is most proud of his low carbon emissions menu options and his weekend food specials, a short, seasonal list that emphasizes local farms and calculates food miles. His initial interest in organic food came from when he was a child living in Sacramento, where his family grew their own vegetables and fruit, and ate eggs from the farm’s free-range chickens.

E P I C E R

Here is one of Aaron French’s delectable breakfast ideas from his book The Bay Area Homegrown Cookbook: Local Food, Local Restaurants, and Local Recipes.

(6 ser�ings)

Wild Mushroom and Herb Breakfast Sausage

Ing�edients - ½ lb. wild mushroom mix (usually use a mix of seasonal chanterelle, hedgehog, and/or Black Trumpet – use what is good in the sea son) - ½ c. olive oil - ½ lb. ground heirloom pork - 1/3 c. fennel seeds - 1 tsp. powdered oregano - ¼ tsp. granulated garlic - ¼ tsp. paprika - 1 tsp. dry basil - 1/8 tsp. dry mustard - 1/8 tsp. dry thyme - 1 large bunch fresh sage, finely chopped - 1 bunch fresh thyme, stems removed - ½ bunch fresh oregano, stems removed

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Aaron is always looking for ways to increase the connections between ecology and food. That is what keeps him going and inspires him. He often considers the issues behind being ‘green’ or ‘eco’ or ‘sustainable’. He looks forwards to the day when companies no longer have to use these labels, and sustainability simply becomes standard practice. Aaron doesn’t believe in being preachy or pure, so you can still get an omelet with cheese and bacon, but low carbon menu options are marked with a small globe to get people thinking about their choices.

Method Trim and wipe mushrooms clean, washing only if necessary to remove sand or grit. Slice lengthwise into ¼-inch strips. Toss lightly in olive oil and spread in a single layer on a roasting pan. Cook at 450 degrees for 20 minutes. Remove and cool, draining off any excess moisture.

Grind the fennel seeds in a spice grinder and mix with the other dry spices. Finely chop the fresh herbs with a sharp knife and add to the spice mix.

Gently knead the spices and mushrooms into the ground pork until evenly mixed. Form into 2 ½-oz. balls, then press into flat rounds. Cook on high heat in a heavy skillet until cooked through.

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May Issue 2 2015

ZIWIRA PALETTE

TIDJOORI Restaurant

R EVI EW

T

idjoori is a word with Indian origin – it means ‘treasure’. The word is remarkably appropriate to what it represents for Dutch businessman Dr. Krishna Khoenkhoen, founder of the Tidjoori Restaurant. He started the brand 15 years ago, because he felt that it was difficult to find places that offered healthy food options when he travelled with his family. Mr. Krishna (for short) wanted to make people more conscious about their health, as well as teaching people that choosing to be vegetarian is not always related to religion. Tidjoori has opened the door to a whole new range of fantastic vegan and organic food products which are all produced in strictly controlled European farming.

In an exclusive chat with Mr. Krishna he revealed

that opening Tidjoori was never just about business, but also the importance of providing children and community with a healthy diet. He said that the whole brand started from the need to feed his family healthy food, and to fill a gap in the community where there was a lack of available choice.

Q. Have you always had an interest in food, Mr. Krishna? What was your initial inspiration for opening a restaurant, particularly one with a vegan focus? Furthermore, is this something you’ve gotten from home or a love you developed later in life?

inspiration for opening a restaurant started when I noticed that, there is actually no restaurant which really caters to vegans. They would just have something on the menu which is often vegetarian or semi vegan.

A. Yes, I have always had an interest in food due to my upbringing and background. I was raised as a vegetarian because of our religious beliefs, and later my focus shifted to vegan, after I began reading and doing research, and found out how animals and the environment are affected by our eating habits. My May Issue 2 2015

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At Ziwira, we were interested in getting to know more about Mr. Krishna. We wanted to know more about what factors influenced him to create his successful brand, as well as other curious questions about how Tidjoori stands out from other similar brands, and what customers could expect when they dine at Tidjoori.

Q. Are there any culinary figures you particularly admire?

A. I personally admire Gordon Ramsey as a chef. I like his boldness and he is also very straight to the point.

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Q. Tidjoori is a relatively new concept in Dubai. In terms of execution and dedication to organic produce, as well as giving vegans an array of food choices, there are other restaurants which also promise organic dishes with vegetarian options. What sets you apart from more established restaurants in the region?

A. At Tidjoori, we not only focus on food but the entire well-being of our clients. Our concept is built on sustainability, not only for the environment but also for our customers. Our restaurant boasts of a complete no-fry zone.

Q. What can a customer expect in terms of their experience at Tidjoori?

A. At Tidjoori you can expect quality, dedication, your money’s worth, and a nice ambiance.

Q. Do you believe Tidjoori will appeal to non-vegetarians as well? Many people struggle with all-‘green’ foods and consider that a vegetarian diet might be boring unless laden with oil and salt. Do you think you can change this perception? If yes, how?

What to expect at Tidjoori Restaurant: Surprisingly delicious, vegan inspired, environment-conscious nourishment.

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Q. With the growing interest in going green and eating healthy, do you think Dubai will see a surge in organic/vegetarian eateries?

Is ‘green living’ a trend that’s here to stay, or just a fad?

“

“

Our concept is built on sustainability, not only for the environment but also for our customers.

Our restaurant boasts of a complete no-fry zone.

A. Tidjoori definitely appeals to non- vegetarians.

We have a range of meals which will appeal to any meat lover, and all of our meals are surprisingly delicious. The good thing is that nothing is fried in our restaurant, so there is definitely no excess of oil and salt.

A. Green living and vegan lifestyle is definitely a growing trend which will grow even more as people are becoming more conscious of the damages that mass production of food causes. People are also becoming more aware of how not only their bodies, but also the environment can benefit from a plantbased diet.

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May Issue 2 2015

ECO-HOTELS The eco-friendly resort, located in a lavish 86 mile protected desert landscape, with modern Bedouin tents and plush interiors, is an apt place for fine dining and relaxing delights.

W

go

INTERVIEW WITH

ARNE SILVIS, GM, AL MAHA RESORT AND SPA May Issue 2 2015

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www.ziwira.com

Where Luxury & Sustainability o Hand in Hand The eco-friendly resort, located in a lavish 86 mile protected desert landscape, with modern Bedouin tents and plush interiors, is an apt place for ďŹ ne dining and relaxing delights.

T

he Al Maha resort, nestled in the sandy dunes on Al Ain - Dubai road, not only boasts of eco-friendly restaurants, but also equally sustainable infrastructure.

The luxurious eco-resort has set a new benchmark in the UAE with its conservation program. To quench our thirst, and to hear it from the horse’s mouth, we roped in Arne Silvis, GM, Al Maha Resort and Spa. Silvis brings with him a wealth of experience from managing conservation and activity-based leisure resorts in Zambia, Namibia and Botswana. In an exclusive interview, we got him chatting about the different eco-friendly aspects of the resort. Arne Silvis offers us an insight to what he feels are the best sustainable aspects of the resort, what wildlife can be seen, as well as his favorite recipe on offer at the resort restaurant.

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May Issue 2 2015

ECO-HOTELS

ARNE SILVIS 1 Can you tell us about the conservation reserve? How do you support the conservation?

We support the Dubai Desert Conservation Reserve through educating our guests with knowledgeable activities. When the guests go for dune driving, they will leave the reserve and do this activity next to the reserve in order to maintain the state of the conservation reserve.

All activities that are done within the Dubai Desert Conservation Reserve are supportive as well due to adaption to the environment. There is also a restriction on driving off road, only the field guides are allowed to conduct activities with the conservation reserve.

2 What kind of eco-friendly activities are you involved in?

The resort is Green Key certified and participating in the environment awareness program called 30-20-20 which means reducing 30% energy and 20% water by the year 2020.

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www.ziwira.com

The resort also supports the Earth Hour event every year by switching of specific energy sources in order to save energy. Another important factor of being eco-friendly is the use of water. All waste water in the resort is being recycled for irrigation purposes.

experience, and our aim is to provide guests with an educational yet fun experience and to provide them with a better understanding and a greater appreciation of life in the desert.

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4 What kind of wildlife can visitors find

What about the restaurants and food?

From where do you get your daily ration of organic stuff?

upon their stay in the hotel?

Our food traverses international borders as a reflection of our clientele as well. We do get our produce from both the local market and international suppliers. The local produce comes mainly from organic farms in Oman while most of our imported organic products come from Europe (France and Netherlands), and Australia. We are well supported by local fresh produce suppliers.

Guests can find the following animals in the Dubai Desert Conservation Reserve: the Arabian Oryx, Gazelle, Arabian Fox, Sand Fox, Jeboa, Gerbil, Arabian Jurd, and the Arabian Hare.

5 What are your future plans?

There are no plans to increase the size of the hotel as the aim is to maintain our small exclusive luxury status. Our focus will remain on providing guests with a unique experience in a peaceful and tranquil desert environment.

“

The resort is Green Key certified and participating in the environment awareness program called 30-20-20

8 Who are the chefs and what are their specialties?

We have two Executive Sous Chefs, Peter Sebby (banquet) and Piotr Kamieniczny (fine dining)

“

6 What is the idea behind Al Maha?

The resort was designed to resemble a luxurious Bedouin encampment where guests can enjoy the beauty and silence of the desert, with uninterrupted views over the red sand dunes to the Hajar Mountains in the distance.

Desert based activities add to the overall

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Do you have anything organic in the spa category as well?

The products that are used in the Spa are from Sudashi, which are all organic.

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May Issue 2 2015

ECO-HOTELS

RECIPES

Baby Spinach Salad

Baby spinach Pears Fresh figs

600 gm 600 gm 400 gm

Pecan nuts Sesame seeds Savarin Cheese

100 gm 25 gm 650 gm

Honey Balsamic vinegar Olive oil

30 gm 120 gm 80 gm

1. Slice cheese.

2. Slice pears and cut figs in quarters.

3. Toast pecans, pumpkin and sesame seeds.

4. Mix balsamic, honey and olive oil.

5. Plate the dish as shown on the picture.

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www.ziwira.com

Passion Fruit Sparkler 3 PASSION FRUIT 100 ML ORANGE JUICE SODA WATER Cut the Passion fruit into half and scrape the contents into a Cocktail Shaker with Ice. Pour 100 ml Orange Juice and shake.

Pour into a Glass with Ice & top with Soda Garnish with Passion fruit & Orange

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March Issue 2 2015

ECO-HOTELS

CLAYO WILDER RES

Experience na and sustain in the serenity of the C

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www.ziwira.com

OQUOT RNESS SORT

atural produce, nable living Canadian wilderness.

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May Issue 2 2015

ECO-HOTELS

Experience natural produce, and sustainable living in the serenity of the Canadian wilderness.

A

night at Clayoquot Resort will give you the sensation of serenity you have been yearning for. The hotel resort promotes a high standard of clean, sustainable living. The resort resides in Canada, on Vancouver Island, near the village of Tofino. It has an overall offering of both exclusivity for couples wishing to experience romantic retreat, and also exciting adventures for the whole family to enjoy. The resort also guarantees fresh, organic food grown in organic gardens.

The resort operators John and Adele Caton, were inspired to open Clayoquot Resort by their dream of creating a tent camp resort for people, which would resemble the great camps of the 19th century Adarondaks, where past life was celebrated in the beautiful wilderness. Because of its remote location, the resort can only be reached by a 45-minute private seaplane from Vancouver, British Columbia, or by a 30-minute boat ride from Tofino.

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Kayaking

Luxury guest tents

Unexpected Comforts in a Remote Wilderness Setting The Clayquot resort actively participates in Salmon Stream Restoration, Bear Habitat mapping, wildlife studies, and First Nations Programs. Not to mention the exquisite food on offer at the resort, with inspiration for the executive chef Ryan Orr, coming from the Cascadia area which stretches from south east Alaska, along most of British Columbia, and down to parts of northern California, all areas with mineral rich soil. Guests never have to look far to trace the source of the food they eat at the resort.

The Resort is certainly one of the most beautiful places to visit in British Columbia.

Cloud Camp www.ziwira.com

It is the perfect place to go to experience the cooling, gentle serenity of rainforests that only places like Canada or New Zealand can offer.

John and Adele have made a commitment to their eco-friendly resort and want to leave an exemplary legacy behind.

What really makes the Clayoquot Resort stand out, is that it remains one of few fully eco-friendly destinations to holiday at. The resort is located in a place called the Clayoquot Sound Biosphere Reserve Area, which remains to be one of the best examples of temperate rainforests left on earth. The resort works with the Nuu-Chah-Nulth First Nation People, as well as local, regional and federal governments, to develop sustainable development and environmental enhancement programs. All of the marine and land adventures available to customers are non-intrusive and conservancy-driven. What’s more, the entire resort remains to be admirably environmentally sustainable, with all food and beverage recycled, along with organic gardens to reduce commercial dependency.

Furthermore, high efficiency wood furnaces create domestic hot water and heat hot tubs. Even the toilets are made to compost waste materials into organic matter. Experience the food, adventures, and tranquility for yourself. Canada is a strikingly beautiful country and will not disappoint.

Luxury and Adventure in the Wilderness www.ziwira.com

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May Issue 2 2015

ECO-HOTELS

THE PALOMA The Paloma Hotels are an enchanting oasis, located on the heavenly coasts of the Aegean and Mediterranean Sea – Organic food is at the heart of their culture.

T

he Paloma Hotels can be found on the best spots of the West and South Coasts of Turkey.

Service, quality, and consistency are their top priorities. Guests will encounter elegance, comfort, and beauty during their stay. They are also offered a range of things to enjoy, from walking through the colorful and fragrant gardens, to relaxing in the pure and refreshing waters of the Mediterranean and Aegean coasts. But what is arguably the most desirable aspect of staying at the Paloma Hotels, is getting the chance to experience their vast organic food options.

The main idea of the Paloma Hotels, was to create a daily resort that would include a small farm with a Mill Restaurant based on very May Issue 2 2015

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diverse agricultural products bearing the brand YERLÄ°M. This brand is nationally accepted as a brand for eco-agricultural tourism business.

The Yerlim brand was built on the philosophy of clean and healthy food.

Paloma cultivates their own fruit and vegetables, using regional species. To stay true to the cultural significance of being located in a historic part of the world (the Mediterranean), traditional agricultural and manufacturing methods are combined with modern technology.

Health standards are maintained which results in a certified organic production.

grounds is clean, safe, and has high nutritional value to the food that it produces. This endless care and attention applies to every aspect of the environment during the whole production process, finally resulting in an ecological product that can be offered to the consumer in full confidence.

Guests of the Paloma Hotels have always enjoyed the organically farmed products. What started out in the resorts as an amateur farming project, has turned into a specialist organic agriculture and eco-agricultural success. It is now one of the resorts leading tourism enterprises across the country, which is established in 400 hectares.

Specific priority is given to ensuring that the soil on the Paloma www.ziwira.com

HOTELS All of the delicious organic food that Paloma has to offer, can be experienced at the DeÄ&#x;irmen Restaurant.

It is said to be the best place in the region to experience and enjoy the local cuisine where the organic products from the farm are served.

Paloma is proud to present their guests with healthy, sustainable food, taking the importance of cleaneating, and a healthy environment into consideration. Organic food products are served throughout all of the Paloma Hotels.

Staying true to their all-organic culture, the Paloma Hotels offer Yerlim organic wine, which is produced on their own farms, and certificated according to all the Organic Farming criteria. Yerlim wine is produced with white grapes (Chardonnay), and black grapes (Cabernet, Sauvignon, www.ziwira.com

Top to bottom: Organic Wine, Organic Farm, DeÄ&#x;irmen Restaurant

Merlot, and Syrah). The 2011 Merlot & Shiraz is said to contain some natural residue in the bottle.

If you are looking for a whimsical getaway, in the magical Mediterranean, look no further than the Paloma Hotels. It is the best option in the area if you are looking to enjoy fresh, locally farmed produce, and delicious organic wine.

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May Issue 2 2015

ECO-HOTELS

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www.ziwira.com

SLICE OF HEAVEN The SafďŹ re Freycinet Hotel is located in Tasmania, the southernmost state of Australia

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May Issue 2 2015

ECO-HOTELS

T

asmania is a state of Australia that is rarely spoken of, with hidden beauty waiting to be discovered. Saffire Freycinet is set on a sandy coastline near Coles Bay, just north of the Freycinet Peninsula, a national park in south-east Tasmania which is home to famous Wineglass Bay. From afar, the hotel complex looks like a UFO.

It is a jaw-dropping stingray-shaped sanctuary that embraces the landscape, encouraging you to relax in style.

During your stay at Saffire, you are treated to a free 120 minute spa experience.

You can also enjoy a vast arrangement of activities including donning waders at the nearby Freycinet Marine Farm to check out the secret life of oysters, spending an hour with the hotel’s twohat award-winning chef learning about local produce.

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You can also visit Wineglass Bay in the Freycinet National Park, considered one of the world’s most beautiful beaches. But what really sets Saffire apart from other worldly hotels, is its devotion to sustainable food, and catering to those who are serious about living an ecofriendly lifestyle, and eating eco-friendly produce.

ECO-FRIENDLY FACILITY The food provided at Saffire Freycinet is locally sourced, seasonal and organic food. All of the produce is grown in the chef’s garden. The hotel also religiously re cycles unwanted product, and employs motion sensors for lighting efficiency, and is designed to make the most of natural air flow for cooling and warmth.

Hugh Whitehouse is the Executive Chef at Palate Restaurant, Saffire Freycinet. He came to the establishment with an amazing background in fresh, natural produce, having grown up on a farm in New South Wales. After learning the intricacies of classic French cooking under some of Europe’s greatest chefs, Hugh returned to Sydney and put North Shore restaurants Milsons and Jaspers on the culinary map. Hugh stays true to an abundance of fresh, local produce for his menus. He encourages his staff to be flexible with the seasonal changes, and then changes the menu appropriately. www.ziwira.com

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May Issue 2 2015

ECO-HOTELS He encourages his staff to be flexible with the seasonal changes, and then changes the menu appropriately.

“

In the kitchen I use premium local ingredients sourced from an established network of Tasmanian and specifically East Coast growers

“

I believe that showcasing the best of the season allows us to offer a more balanced and textured dining experience.”

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Typical dinners at the Saffire Hotel Restaurant include Szechuan pepper-encrusted yellow fin tuna with sweet ginger dressing and vanilla panna cotta with roasted pear, as well as local oysters, crayfish, scallops, mussels, fish, fruit and vegetables grown on site, and delicious regional produce such as goats cheese, beef and lamb.

All of the staff working at the restaurant have become masters of matching each course with over 320 wines, including Tasmanian tipples. Multi-course degustation menus matched with outstanding local wines are designed around what is available fresh from the water or paddock that day and as such the restaurant publishes new menus for each day. The service is genuine and relaxed, cultured and discerning, with a warmth and friendliness.

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May Issue 2 2015

Recipes Here are three lip-smacking healthy recipes that are good to the Earth and your body too!

Oat Free Porridge Ingredients: 1 organic free range egg, ½ cup rice milk 1 shredded organic apple, ½ cup coconut flour, 1 scoop plant based protein powder, ½ tsp vanilla essence, 1 tsp cinnamon, 2 tsp raisins, 1 tbsp water Instructions: In a small bowl mix all the ingredients until well combined. Heat a small pot on medium heat and add your mixture, stirring constantly. Add a little more water if your porridge gets to dry. Once heated, add your porridge in a serving bowl and sprinkle with bee’s pollen, coconut flakes and almonds.

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FOODILICIOUS

s

Stephanie Peck

is a Metabolic Balance coach and expert nutritionist based in Dubai.

`

Acai Smoothie Bowl

Ingredients: 2 Tablespoons grass fed ghee 1 lb ground beef 1 medium onion, diced 1 medium sweet potato 2 bell peppers, diced 2 Tablespoons chili powder 1 Tablespoon cumin 1 Tablespoon paprika 3 tomatoes, diced Salt and Pepper to taste

Instructions: Add the ghee in a large pot over medium heat. Brown the ground beef. Add the onion, sweet potato, peppers and tomatoes and continue to cook until the meat is completely browned and the vegetables are tender.

Add the spices (chili powder, cumin, paprika, salt & pepper). Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 25 minutes, remove from heat and serve in a bowl. Garnish with fresh herbs.

Ingredients: 1 frozen banana, 1 cup frozen organic mixed berries, 1 cup frozen organic kale, 1 cup frozen organic spinach, 1 scoop plant based protein powder such as Sunwarrior or Vega One, 1 cup organic rice milk, 1 tsp Acai powder Instructions: Combine all ingredients in a high speed blender until you have a smooth silky liquid.

Serve your smoothie in a bowl and garnish with banana slices, Bees pollen, blueberries, coconut flakes, goji berries and hemp hearts.

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Paleo Chili 51

May Issue 2 2015