1
Health, Ethics, Environment SPRING 2015 | $8.50 RRP
NEW ZEALAND
Vegan Cooking on TV
The Overweight
Vegan
5 Easy Ways to be Cruelty-FreeFood, Health, and Diabetes
Animals Find SanctuaryISSN 2324-1233
Angel Food’s Crowd
2
Letters to the EditorIf you have thoughts to share on what you read in Vegan New Zealand or some other vegan topic, please send a letter to [email protected] should be 300 words or less (or consider submitting an article). Letters may be edited for sense, style, brevity, or suitability. The Vegan Society reserves the right to abridge or withhold correspondence.
Jessica Parsons
From the Editor
It’s spring, and we have some exciting new announcements in this issue!
You’ll see the first of many blogs from our brand new Vegan Society blogger, Regan Northwood: 5 Easy Ways to Live Cruelty-free. She’s writing about many outreach topics, aimed at attracting the new vegan or the vegancurious, and they will all appear on the Vegan Society website so you can also share them with any likely friend. (Hint: new website, look out for it, coming soon…)
We are lucky to have Georgette Jackson, Miss Grand International, join the team to provide our regular Beauty feature – welcome to her as we must thanks and farewell Eve Stewart, our previous beauty expert.
Also, the layout of this issue was done by our new layout expert, Jana Kastner. She is multi-talented, as she also won our T-shirt design competition. Welcome to Jana and many many thanks to Angela Hunter who did the layout for several years previously, implementing the modern look we now enjoy.
For other vegan news, we’re spoiled for choice. We have the great share success of our friends at Angel Food (more in this issue), and the famous Z-Pie competition, where due to a month of national efforts, vegan pies won at least 19 of the 20 top spots. 2nd through 5th places won $1000 each, and discussions are already afoot about donations to various sanctuaries that have been so active and helped so many animals. Don’t miss The Animal Sanctuary book giveaway in this issue.
Internationally, the global outrage over the tragic death of beloved Cecil the lion was also an opportunity for vegans to raise awareness not only of the cruelty of legal hunting, but of the billions of deaths of less popular animals.
Back here in Kiwiland, vegan groups are forming and events are happening all over the country! And if you want another inspiring read after this issue, don’t miss INVSOC’s blog posts, Christchurch Vegan Adventure 2015 and Dunedin Skillshare 2015.
• SUNFLOWER-WALNUT SAUSAGES
vegan, gluten-free, nuts, seeds, vegetables, non-gmo tofu (no junk ingredients)
In the freezer at good food stores
www.foodgarden.co.nz
• SUNFLOWER-WALNUT MINCE
• SUNFLOWER-WALNUT RISSOLES
New Zealand's dedicated vegan market. Everything we sell is guaranteed animal-friendly with plenty of soy-free, gluten-free and other allergy-friendly options.
A portion of every online purchaseis donated to an animal charity of your choice!
NOW STOCKING GARDEIN AND TOFURKY!
Shop 7, St. Kevin’s Arcade. 179 K’ Road.Auckland 1010. (09) 379-3747
www.TheCrueltyFreeShop.co.nz
3
SPRING 2015 | ISSUE #
23Vegan Camp 2015 4
A vegan world is a better world 6
Angel Food’s crowdfunding success 8
Whammy Bar goes vegan ! 9
No Bake Chocolate Cake 11
The overweight vegan 12
Cook:30 and cooking show 14
High Carb Health talk - Diabetes 16
Jeff Masson book giveaway 17
Book review - The Animal Sanctuary 19
Come dine with a vegan 20
AUARG in action! 21
5 easy ways to live cruelty-free 22
So Beautifully Kind 23
Beauty 24
Cover Photo: Shawn Bishop with Sparky; photographer: Maria Krajcirovic
Vegan New Zealand is published by The Vegan Society of Aotearoa, New Zealand. Views expressed in Vegan New Zealand are not necessarily the views of the Society. © Copyright The Vegan Society of Aotearoa 2015.
To become a member visit our website www.vegansociety.co.nz
PO Box 78111, Grey Lynn, Auckland 1245For advertising enquiries, suggestionsor feedback email [email protected]
Editor: Jessica Parsons, [email protected] Designer: Jana Kastner, [email protected]
Toothpaste Vitamin B12
Developed in cooperation with the German Vegetarian Union
Reform product of the year Absorption: 300 micrograms per day 60% increase of B12 level after 4 weeks
More information and shopping:
saveyourskin.co.nz/dental
4
Vegan Camp 2015 to attend, such as Vegan Speed Updating (so that everybody has a chance to see and get to know others on the weekend), optional events for amusement (such as the slide show and talk given by Lyneke about her four-year-cycle trip around the world), and free time – great for visiting the hot pools or going for a walk on the many tracks around the Camp. The Quiz Night was a favourite for many, going down to a tie-breaker. The film night featured “Free Birds” for the kids, followed by “Noah”, a film seen by many as having a vegan message, with popcorn for all to enjoy. The pikelet-making demonstration by Saci, who was our chef on the two previous Vegan Camps, was very popular, and I have made them a number of times since the Camp. All and all, it was a good balance between free time and social activities, which was most agreeable.
Our chef Barry was extremely organised and produced outstanding meals. The single most-raved about thing was the food. The burgers were cited by many as a favourite, the Spanakopita - delicious, fried mushrooms for breakfast went down well, the Hasselback potatoes went quickly...and we didn’t have to cook any of it ourselves. Participants were expected to help in the kitchen but Barry was so
Anna van den BoschThe third Vegan Camp hosted by the
Christchurch Vegetarian Centre took place at Easter Weekend, 3-6 April 2015, again at Hanmer Park Forest Camp, (about 3km out of Hanmer Springs, a 90-minute drive from Christchurch). With numbers fairly low, prior to the event the CVC thought it likely that this would be our last Vegan Camp.
Driving north out of Christchurch before midday on Easter Friday, I suddenly remembered how we’d been caught in a traffic jam two years ago; this had completely slipped my mind until that moment, as I watched the cars slowing down in front of me and then grinding to a halt. Nevertheless we arrived just after 2pm, including a short stop to let the 10-year-olds have a run-around; it could certainly have been worse!
There were a total of 30 people at this camp, which was a nice number from a participant’s point of view – enough for variety and few enough to get to know each other; and most importantly not to have to queue for meals! Indeed, one participant was so keen he (mistakenly) arrived a day early. He says he had a very nice day and avoided traffic problems.
Vegan Camp is divided between some planned events, which we ask everybody
5
organised that there was very little to do. Huge thanks to Barry!
The weather was varied, as you might expect in an inland, mountainous region – gorgeous sunny days on Friday and most of Saturday, overcast and cooler on Sunday; therefore great for a walk in the hills. It clouded over at times but was largely clear for one of my personal highlights; the “Blood Moon”, a total lunar eclipse, with the moon having a reddish tinge. One of my companions insisted that it was beige but it was certainly redder than most things seen in the night sky, airplane lights excepted. We saw an amazing shooting star which went on for many seconds, so close it was like a firework. I haven’t seen the stars so bright and close since my childhood.
At the end of the weekend, I realised that I hadn’t once thought of or worried about my ever-pending house repairs…for three whole days, a sure sign of an enjoyable and successful weekend. We had such a good time that Yolanda and I have agreed that we really must do it again on schedule in two years’ time. Roll on Easter 2017!
posters
placee: [email protected]
6
A vegan world is a better worldFiona C, age 12
Wildlife? Gone... Animals? Dead... Where did they go? Our clothes? To waste? Into our stomachs? We are already beginning to see the effects of our rampage against these poor, helpless and brutalised animals. We need to stop before it’s too late... but... there is a way that this can happen... Vegans! We can become vegans because it has major health benefits and will be good for the environment. Let’s support animal rights!
Eating animals concerns your health profoundly, because all the extra fat and protein you are consuming raises your chance of developing a serious disease such as cancer, diabetes, obesity and heart disease, all of which take a dangerous toll on your unfortunate body. But if you become vegan, you are reducing your chance of heart disease by 50%; it also increases your life expectancy by up to 15 years. A vegan diet is full of vitamin E, which has health benefits for your heart, skin, eyes, brain and may even help prevent Alzheimer’s disease.
No one ever really stops to think about what this does to the Earth. Grazing animals and killing them takes out a lot of wildlife and precious resources. According to the UN, raising animals and producing feed for them uses 30% of the world’s land mass, when all of that could have gone to the less fortunate. 260 million acres, and counting, of the US forests have been cleared to create more space for producing feed or land stock, and all those animals are going to be slaughtered for your meal. In the 2004 to 2005 crop season, all the wild animals and trees in over 2.9 million acres of the Amazon rainforest in Brazil were destroyed in order to grow crops to produce feed for chicken and other factory-farmed animals.
Almost all of us were brought up eating and wearing animal products, but did we ever stop to think about the effect it had on those animals? A lot of us have visited farms and seen the wide variety of animals living there, but we never thought about the fact that they are being brought up
[This moving speech made a stir at a recent NZ school speech competition – and made it to the semifinals!]
to be killed, and these newly deceased animals are going to be food for OUR greedy mouths. These animals have the right to be free. They’re going through unnecessary pain and suffering, also premature death. How would you feel if as soon as your children had been born they were torn away from your side to be fattened and killed just so you can have your roast dinner? The number of animals being killed is extremely high: 9,278 million since 2010, and still the number climbs higher and higher.
So to conclude my points: becoming a vegan is a healthy life choice; we should be worrying about the effect it has on the environment and how we need to support Animal Rights because this isn’t fair for them. In other words, phoenixes can fly in our imagination, they fly free; it should be the same for all animals, air, land or sea.
credit for world image: FreeDigitalPhotos.net
7
www.wisecicada.co.nz
Your Conscious OnlineShopping Destination
Whole Foods, Organics &
Vegan ProductsOnline & In Store
Wise Cicada Supports
Your Healthy, Ethical Lifestyle
Visit OurPlant-based Cafe
Packed With Vegan, Raw & Baked
Health Conscious Sweets
Nourishing Organic Salads,
Nutritious Vegan Meals Cooked
Daily With Love
Our Whole Food & Eco-Friendly Super Store is Open: 8am - 7pm Weekdays - 9am - 6pm Weekends
23 Crowhurst Street, Newmarket, AucklandPh: 09 529 9529
Your Local Organic Grocer & Cafe
8
Alice Shopland
On June 24 2015, at 3.44pm, after a four-week campaign, we hit the maximum target of our crowdfunded sale of shares in Angel Food: that’s $150,000 of people voting with their dollars, letting us know in hard-earned cash that they believe in what we’re doing and they believe we can achieve it.
Launching the campaignWe spent months preparing for our
campaign, and were very happy to be able to hold the launch event at Whammy Bar, on (well, below, actually!) Karangahape Rd in central Auckland. This was special because vegans now own Whammy and they have just veganised the bar – all the food and drinks available there now are vegan. Not many other bars in Auckland have vegan pies available!
I’ll admit to being a bit nervous about the launch. It’s all very well doing the planning and the paperwork from the safety of your desk, and being optimistic that people really do love your work and that you’ll at least meet your minimum target (of $75,000). Quite another to have a live event to appear confident at!
But people did turn up, and they did show us some love, and they did enjoy the
food. I made a brief speech, and I included a little story about what motivates me – it was about catching a glimpse of a scene in a Waikato field as we drove past, seeing a cow who had clearly just given birth (the amniotic sac was still hanging out of her), and she was watching calves being loaded on to a trailer, being taken away from their mums. I cried and cried and cried, being confronted yet again with the reality of what humans do so routinely and so horribly to other species.
It was wonderful to be able to share that story, and to talk about how motivated I am to be part of changing what’s currently the norm in Aotearoa New Zealand.
I also loved being able to introduce various people to each other, because I believe networks in the vegan community are very important.
A great resultWe actually received our first pledge
during the launch – one of our fans at the event did it via her phone.
Just over a year ago, the regulations governing New Zealand’s financial markets were changed to make it easier for small businesses to sell up to $2million of shares per year – with less cost and less
disclosure than is usually required for the public sale of shares. PledgeMe was one of the first equity platforms to be licensed, and we decided they were the best fit for our campaign – largely because they are focused on working with your crowd, and we were confident it was our crowd (i.e. our fans and friends and fellow believers in a kinder and more just world) who would be the key to our success.
Our purposeMy aim with Angel Food has always been
to bring vegan food to the mainstream – because that’s where the majority of the people are, and it’s where we can have the biggest positive impact for ‘food’ animals, for people and for the environment.
Angel Food’s crowdfunding success
9
I have always loved cooking (and eating!), but it wasn’t until after I became vegan (in 2004) that I decided to make food my profession. I started by importing soy cheese from the UK, and gradually added other imported products. But it never quite worked – the market was too small, the costs too high. It did however enable me to learn about a particular segment of the food business.
Three years ago we – my husband Colin Woods and I – decided to change course, to stop importing products and to focus on developing our own products and having them manufactured for the local market and for export. That transition phase of the business was possible because we sold some shares privately to friends and family.
Growth and successWe’ve notched up enough successes since
then to know we’re on the right track. All 64 Hell Pizza stores have our dairy-free mozzarella as an option on their menus, we’re in almost 20 New World stores in the South Island, and we recently gained our first Pak n Save (in Westgate, Auckland).
The mozzarella, in a 300g retail block and a 1kg food service block, is by far our biggest seller. Coming in second is our
dairy-free parmesan alternative, followed by our two varieties of dairy-free Cheesey Sauce Mix, mild and tasty. We have just launched a chilled dairy-free Cheesey Sauce, and our dairy-free sour cream and vegan salami are in the final pre-launch stage.
The futureWhat we haven’t managed yet is a profit!
So all this growth is actually costing more money than it makes, which seems wrong but is a very common scenario in business. The money from our sale of shares will
enable us to grow past this stage, to a genuinely profitable and self-sustaining business – and the people who have put their trust in us will get to share in that profit.
But we gained so much more than the money from our sales of shares. We got some publicity, we met business people we wouldn’t ordinarily have met, and we were pushed to answer difficult and worthwhile questions. Best of all, we added almost 80 new people to the Angel Food team. And we look forward to making them proud they had the foresight to invest in us!
Whammy Bar goes vegan !
We (Tom Anderson and Lulu Macrae) took over Whammy! Bar - an existing live music venue and dive bar in Auckland’s Karangahape Road in November 2014.
After both being vegan for 10-15 years, it was a no brainer that everything the bar stocked and sold had to be vegan (we wanted to be able to try everything too!). So we started by slowly removing all liquors that weren’t vegan (Baileys etc...) through researching websites like Barnivore and the Vegan Society of Aotearoa NZ and trying to find replacements. A lot of the beers the bar stocked were already vegan, but the couple that weren’t were the trickiest to replace, as Whammy! was known for these big cheap beers.
As fate would have it, about the time we were ready to make the switch, one supplier closed and the other put their prices up, so replacing them with quality yet still affordable vegan beers was easy. We’ve had no complaints. We work with some excellent local breweries that make vegan beer - we stock Liberty Brewing Co both on tap and in bottles, Panhead (from Wellington). The Shakespeare Brewery developed a vegan house beer especially for us, and they are now looking at using vegan finings in all their beers!
Wine is always the hardest to source, and we have a couple of trusted brands but would like to be able to stock more variety, though our clientele aren’t huge wine drinkers. Next on our list is finding local
vineyards to work with.Our bar snacks are all 100% vegan - we
bought in vegan pies a few months back which have been really successful and we will be expanding on the food soon.
Being a vegan bar is easy, you just have to make some conscious decisions, which doesn’t affect the quality of the products at all - in fact it makes them better! The majority of our customers don’t even notice or care that we are vegan, and those who do are really thankful.
Further informationWhammy! Bar is on Facebook showing all the cool events like Vegan Drinks; search for Whammy Bar.
Lucy Macrae
10
naturallyorganic™
Northridge Store & Cafe BarShop 23, Northridge Plaza100 Don McKinnon DriveAlbany, AucklandPh: 447 3508Open 7 days
Rosedale StoreShop 9, Rosedale Plaza
215 Rosedale RoadAlbany, Auckland
Ph: 914 2026Open 5 days
www.naturallyorganic.co.nz 0800 567 888
Your Healthy Food Store• Vegan • Certified Organic Produce
• Gluten Free • Dairy Free • Nut FreeShop In-store or Online
posters
placee: [email protected]
11
No-Bake Chocolate Cake
After I successfully created a mousse au chocolat that was vegan, gluten-free, nut-free and soy-free, I just had to go a step further and make a no-bake cake with the same features.
It wasn’t as hard as I thought and the result was mouth-wateringly delicious! But I have to warn you, this dish is super rich. Better serve small portions and enjoy responsibly.
As usual, best results are achieved with a high-speed blender.
Ingredients
Crust:1 cup (190g) buckwheat groats (preferably soaked for at least 4 hours in filtered water, then drained)3/4 cup (105g) dates, pitted & diced1/2 cup (50g) FAIR-TRADE cocoa or cacao1 pinch salt
Filling:1 can (400g) coconut cream3/4 cup (100g) sunflower seeds (soaked in filtered water for at least 6 hours and then drained)1 cup (140g) dates, pitted & diced1/2 cup (50g) FAIR-TRADE cocoa or cacao1 pinch salt
Garnish: desiccated coconut and cacao nibs
Instructions
Crust:1. Pulse the buckwheat until there are
hardly any whole groats left. Transfer to a medium sized bowl.
2. Pulse the dates to fine grumbles and add to the bowl.
3. Sift the cocoa or cacao through a sieve into the bowl. Add salt and mix well.
4. Line the cake tin with baking paper.5. Pour the dough into the tin and press
it evenly with your clean hands. I like to pull it up the sides as well.
Filling:If your blender isn’t very strong, let the dates soak in the coconut cream before blending.
1. Blend all ingredients to a fine cream. 2. Pour the filling into the cake tin and
spread it evenly.3. Add garnish of your choice.4. Place in the fridge until set. Can be
stored in the freezer if needed.
Enjoy!
This and other recipes can be found on Jana’s page www.theveganmonster.com
Jana Kastner
(Makes 7inch / 18cm cake - vegan, gluten-free, nut-free, soy-free)
12
The overweight vegan
Plant-Based Nutritionist, Cath King
When you’re eating a plant-based diet, most people end up eating at the low-end of the calorie density scale (veggies, fruit, whole grains, legumes) and get to eat more food than ever before and yet still lose weight. The best part? It’s shockingly tasty REAL FOOD!
The vegan diet feels like a miraculous gift sometimes. It’s easier to eat clean, nutrient-dense unprocessed foods. But there’s an increasing availability of processed vegan foods. Like the processed foods the rest of the population eats, this food can derail our health and weight loss goals.
The trouble is that it’s a lot easier for some people to give up these foods than it is for others.
If you’re eating 100% plant-based, at your ideal weight, healthy and you are happy with your relationship to food, then you probably don’t need this article. Feel free to stop reading and move on to the next interesting story.
If, however, you’re trying to eat plant-based but you’re not quite there yet, or if you’re solidly vegan but still struggle with your weight, or if you’d just love a way to deal with cravings and not feel like you want to eat all the time, then keep reading, because this one’s for you.
The Pleasure TrapVegans, like the rest of the population,
can fall prey to what Dr Douglas Lyle and Dr Alan Goldhamer have termed, “the pleasure trap”. The pleasure trap describes the motivational triad that rules all animals, including humans — maximising pleasure, avoiding pain with the least effort possible. And it’s this inbuilt system that causes 99.9% of all dieters to fail or to regain the same 5kgs over and over again.
Whenever we try to lose weight, we decide which foods we’re going to eat and which foods we’re going to avoid. We might decide how much (or how little) food we’re going to eat, how much exercise we’re going to do and then we prepare ourselves
to be strong and have the willpower necessary to stick to that — big mistake — HUGE.
When there’s a willUnfortunately, willpower is a very limited
resource. It is not a dieter’s friend. Willpower is like a battery, and scientists estimate that we have only 15 minutes of willpower at our disposal before the battery runs dry. The problem is that so many things deplete our willpower — resisting temptations, persevering on tasks, monitoring our performance, making decisions and regulating our emotional responses, to name a few. Unfortunately, we spend all day doing these things.
To make matters even worse, the seat of willpower is in a part of the brain called the anterior cingulate cortex, which absolutely requires blood sugar to operate. What a nasty trick! The moment
we most need our willpower to step up and be there for us — when we’re hungry and blood sugar is low — is precisely the time when it slams the door in our face and refuses to do anything until we give it some sugar.
And, while sugar (and flour, or products made with sugar and flour) may be vegan, it’s not conducive to losing weight. Our brains love sugar and flour products. And this is because of the motivational triad. These products maximise pleasure by causing a huge dopamine rush — far more than we see with whole natural foods.
Brain rewardsWhole natural foods interact in the brain
the way nature intended. Whereas “edible food-like products” made with sugar and flour hijack the pleasure centres of our brains and cause cravings. Our brains adapt to frequent rushes of dopamine by reducing the number of dopamine
When Plant-Based Just Isn’t Enough
13
The overweight veganreceptors so that, just like a drug addict, we need more and more of our drug of choice to get the same pleasurable effect.
Because the calories in sugar and flour are so bioavailable, our bodies can access lots of energy with very little effort. But what pain could we be avoiding? Well, you name it — boredom, tiredness, loneliness, stress and even hunger — there are so many to choose from. And from our earliest years, food (especially products made with flour and sugar) has been associated with happy times — birthday cake at parties, chocolate at Easter, trifle or pavlova at Christmas. Food — some food … pleasure-trap food — cheers us up.
On the scaleSo why isn’t everyone overweight? The
unfair truth is that not everyone is equally susceptible to pleasure-trap foods. In a similar way to alcohol, or other addictive drugs, some people can have a drink every once and a while, or even every day and never become an alcoholic. Other people are highly susceptible. We all fall somewhere on this scale of susceptibility.
This means that those who are not
very susceptible to processed food have a belief that people with weight issues just need to use more willpower (Ha, we know how effective that is). They tend to give advice like: use a smaller plate, put your fork down between each bite, push yourself away from the table sooner. Does any of this sound familiar to you?
Imagine if we gave that sort of advice to alcoholics. How much success do you think they’d have?
Addicted?So how susceptible are you? And
before you answer, know that research shows that people generally hugely underestimate how strongly they’re affected by food. It’s a bit like an alcoholic denying they have a problem with alcohol.
And if you fall on the high end of the susceptibility spectrum what can you do? Are you doomed to weight issues?
Well, the answer may be simple, my friend, but it’s not for the faint of heart. The answer is to just say, “No”. Easier said than done, right? But when you can draw your line in the sand with sugar and flour, the same way you already have
with animal products, your brain will start to recover – dopamine receptors will increase, leptin and ghrelin will come into balance, insulin will come down – and before too long, you’ll cease to view flour and sugar products as food at all.
This article was written by the Plant-Based Nutritionist, Cath King at Seeking Health. Cath offers free Forever Slim Strategy Sessions, as well as weight loss coaching and programmes. You can find her at www.ckinghealth.co.nz
New clients must complete a health survey before the consultation at highcarbhealth.com/healthsurvey. Appointments must be made. In-person consultations
Auckland NZ only. One consultation per person. O�er is available to new clients only, and excludes those who have had a free consultation in the past. O�er only valid 2014
HIGHCARBHEALTH.COM
NU
TRITION CONSULTATIO
N
FREE 30 MINUTE
2014VAL.
with a certi�ed plant-basednutritionist from High Carb Health.
E-mail [email protected] now!
Worried about your health?
New clients must complete a health survey before the consultation at highcarbhealth.com/healthsurvey. Appointments must be made. In-person consultations
Auckland NZ only. One consultation per person. O�er is available to new clients only, and excludes those who have had a free consultation in the past. O�er only valid 2014
HIGHCARBHEALTH.COM
NU
TRITION CONSULTATIO
N
FREE 30 MINUTE
2014VAL.
with a certi�ed plant-basednutritionist from High Carb Health.
E-mail [email protected] now!
Worried about your health?
14
Cook:30 and cooking show
lot of flavour without adding costly or unhealthful ingredients.
I am not a nutritionist and do not get into the finer points of dietary philosophy (of which there is plenty debate). But I believe in using simple, wholegrain plant based food in my own diet, at home, in my cookbooks and cafes.
This means lots of fresh fruit and vegetables, whole grains like brown rice, oats, quinoa, plant-based proteins like beans, nuts, lentils and tofu. And making it taste awesome with international flavours and plenty of herbs and spices. Simple.
I do not use meat, dairy, seafood. I do not use white sugar, white flour or other highly processed ingredients. I avoid preservatives where I can. And while they do have their place on occasions, I do not use processed meat substitutes.
My natural recipe selection, preparation shortcuts and rustic presentation style would be scorned in most high level fine dining restaurants and cooking schools. However in a home (and casual cafe setting) they are quick to make, healthful
Jeremy Dixon [Reprinted with permission in part from Cook:30.]
This cookbook is all about how I cook at home.
It uses the recipes from my Revive Cafés and Revive Café Cookbooks, and combines them to create a complete meal in just 30 minutes.
After running two successful vegetarian cafés for 10 years, I have learned how to prepare food quickly and inject a
and look and taste awesome!
How Cook:30 was bornAfter meeting me and viewing my
cookbooks in New Zealand, Brenda Walsh invited me as a guest cook on her 3ABN Today programme with her sisters in 2013. My wife Verity and I travelled to the US to film this and we had a lot of fun sharing
15
getting lifestyle diseases, and most likely live a lot longer.
However over and above those reasons, the best part about eating and living healthy is that you will have so much energy and vitality, feel great, and be able to achieve your dreams in life! So give it a go, it is worth making the change, and I hope in this book and TV series that you will see how simple it can be.
I would love to hear how you find these recipes and how they impact your [email protected]
programmes.The filming was fun but very hard work.
We did 3 episodes per day, and every night went off shopping for the next day’s filming.
The hardest part was finishing every episode to fit in a 28:30 time slot - within 10 seconds. For some episodes I had time spare, so I could tell stories etc., and some episodes I was behind on time so had to work very fast and take a lot of shortcuts.
Most shots were done on the first take. And we stopped between scenes to clean up a little and re-focus, to plan the next one.
In one shot, I dropped a watermelon on the floor, and it bounced inside the counter and was stuck. We ended up dislodging it and re-commencing the shot, but we kept it in the show to keep it “real” and humorous.
My missionIt is my mission in life to share with
people how to eat and cook healthy. If you choose to put healthy food in your mouth, you will have a healthier body, get sick less often, reduce your chances of
some Revive meals on their programme.About that time Shelley Quinn (Program
Development Manager) was looking for a new cooking programme for the 3ABN channel. Shelley asked me to share with her my vision for a cooking programme.
I explained that I would love to do a programme that would portray the way I cook at home.
Rather than having pre-measured ingredients sitting nicely on the counter ready for use, there would be multi-tasking, taking ingredients from the fridge and shelves, throwing in “approximate” amounts, and having several pots on the stove at once.
Everything would be made from scratch and I would not use canned vegetarian meals or specialist products - just common healthy plant-based foods that are readily available everywhere in the world.
It would have a lot of close-up shots and be fast-paced just like a cafe or home kitchen.
While this type of programme would surely be more work, it would more accurately reflect my style of cooking and would help viewers get a realistic picture of how they can cook healthy wholefood plant-based meals at home.
I thought perhaps my vision for the programme may be too much of a departure from other 3ABN cooking shows, however Shelley loved the concept and we immediately agreed to produce the series together.
To make it even easier for people to adopt these new cooking skills, I decided it would be great to do a cookbook which is what you are now holding.
On the setAll of the photographs in this book were
shot during the taping of the Cook:30
Enter to win Cook:30 by 31 October 2015 (or today, before you forget)Email [email protected] with the subject line “Cook30 book” and your postal address.
Open to Vegan Society members only
GIVEAWAy!
16
High Carb Health talk - DiabetesShukul Kachwalla, Natural Health and Holistic Nutrition Practitioner
Hello and welcome to the first instalment of my regular column regarding health and nutrition. I am very excited to share with you some of the latest and most interesting findings in the field of nutritional science as they relate to us vegans.
I run a health and nutrition consultancy called High Carb Health, which focuses on promoting healthy eating via a low fat, whole foods plant based diet rather than drugs as a way of preventing and reversing lifestyle diseases such as Type 2 Diabetes, Hypertension, digestive disorders such as Crohns, Ulcerative Colitis, IBS/IBD and more. I am passionate about enabling people to take control of their health and fitness.
The Real Cause of DiabetesPlease note that whenever I mention
diabetes in this column, I am referring to Type 2.
In this first edition I will cover a topic I discussed in my talk at the Green Living Show, in Auckland at the ASB Showgrounds: the real cause of diabetes.
The most common way of looking at this disease, which is now at epidemic proportions, is to focus on the symptoms. High blood sugar has now become synonymous with diabetes to the point that the majority of the population believes that this is the cause. This however could not be further from the truth.
It’s NOT sugar?If sugar isn’t the cause, then how does
diabetes occur? The pancreas, an organ in your abdomen, produces the hormone insulin and sends it into your bloodstream, to travel to the various cells in your body. Like a key sliding into a lock, insulin attaches to receptors on the cells’ surface, which in turn opens the door and ushers the glucose in.
In Type 2 diabetes, this system is not functioning correctly. The pancreas makes insulin, and this insulin travels to each cell, but when it arrives, it has trouble opening the door. This means that glucose cannot get into the cells and builds up in the bloodstream. There is nothing wrong with the key (insulin) and nothing wrong with the lock (cell membrane), but there is something blocking or jamming the lock.
Insulin blockingSo what is it that could be jamming
the lock? The substance is called intramyocellular lipid (intra – means “inside”, myo – is “muscle”, lipid – is “fat”), which is literally fat inside muscle cells. Therefore the real cause of diabetes is insulin resistance caused by excess fat in our muscle cells. This excess fat acts like glue, which jams the lock, and the key (insulin) is not able to open the door and let the glucose in.
Because of this knowledge we now have around insulin resistance, we have
been able to prove that diabetes can be reversed. Making a dietary correction to a low fat, whole foods plant based diet is a scientifically proven method of reversing diabetes (currently the only proven method of diabetes reversal). This is because it reduces the fat build-up within the cells and reverses the trend towards gradually worsening insulin resistance.
How this advice affects vegansThe epidemic of diabetes need not exist.
We need to spread this knowledge of how a low fat, whole foods plant based diet can assist with the reversal of this crippling disease which has an enormous impact on heart health, eye health and is the leading cause of amputations and blindness.
As a vegan, you already have a head start in being able to prevent or reverse diabetes. It’s an extra boost to know that if you do the right things, this disease will never affect you, or if you have diabetes, you do not have to go against your moral position to reverse it. By making some small dietary corrections to mostly focusing on eating whole foods and keeping fat intake low, you can ensure that the insulin produced by your pancreas will do its job effectively.
If you would like to know more details and references about how dietary corrections can help with diabetes or other health concerns, feel free to contact me via our website: www.highcarbhealth.com.
Fat Inside Cells Interferes with Insulin’s Action
17
www.nzavs.org.nz/actions/end-the-draize
IT’S TIME TO
TURN OUR BACKS ON THE DRAIZE TEST!
“The Draize test is scientifically unsound and inapplicable to clinical situations. Reliance on this test is in fact dangerous, because the animal data
cannot be reliably extrapolated to man.” - Stephen R. Kaufman, M.D., board-certified ophthalmologist.
And yet our government requires Draize test data... it’s time to end that.
Please sign the petition today!
Jeff Masson’s great book giveaway!
The Vegan Society continues to share in this bounty of great books that Jeff Masson donated to us. In this issue, we are offering two books!
One lucky winner will get Jeff Masson’s copy of Edible Estates: Attack on the Front Lawn, a project by Fritz Haeg, also including text by Michael Pollan. “The best ideas are usually the simplest ones. Fritz Haeg deserves a genius award for his
wonderfully subversive plan. Instead of mowing your lawn, you should eat it.” - Eric Schlosser, author, Fast Food Nation
The other will get Jeff Masson’s copy of The Little Food Book by Craig Sams. “The latest in Disinformation’s popular series of gift-priced and mini-sized books, The Little Food Book follows the success of The Little Earth Book, tackling issues on our own plates—those affecting the food we eat:
Enter to win by 31 October 2015 (or today, before you forget)
1. For Edible Estates email [email protected] with the subject line “Edible Estates book” and your postal address.
2. For The Little Food Book email [email protected] with the subject line “Little Food book” and your postal address. Open to Vegan Society members only.
GIVEAWAy!
genetic modification, farming subsidies, obesity and many others.”
Thanks again to Jeff!
18
ANTIPODES_CHIA AD_BaileyWoods_VEGETARIANSOC_210X297_2015.pdf 1 3/08/15 3:19 pm
19
Book review - The Animal Sanctuaryby Shawn Bishop and Allison Jones; reviewed by Kirsty Perry
Book IntroI was thrilled when my dear friend Shawn
Bishop — whose story is told in the book — gave us a copy as a gift.
The Animal Sanctuary is a place close to my heart, and I wanted to learn more about its history and the animals’ stories. My family have been helping regularly at the sanctuary, installing solar power lighting to the rescue hen barns, building the hedgehog fencing, painting beehives, handcrafting a sign for the hen memorial garden, installing a security system with a live feed camera and other various jobs as well as picking up poo! We even gave a pig a lift from the sanctuary to his new forever home when we were on our way to a party one night. He just hung out in the back of our wagon.
This book is aimed at animal lovers and anyone wanting to read an inspiring, heart-warming story.
The book’s cover is beautiful and welcoming, happy and in full colour, showing Shawn and her husband Mike with their beloved donkeys, Solomon and Bartholomew.
About the book The Animal Sanctuary describes how
Shawn Bishop and Mike Dixon established an animal and wildlife refuge just north of Auckland in Matakana — as well as the tales of the birds and animals in their care.
This book is wonderfully written, and
the stories of the animals are both heartbreaking and uplifting. Full of high quality photos and Shawn’s personal accounts of life at the Sanctuary, it kept me glued to the couch until I had learned what had become of each one of her charges.
The main characters are amazing. Shawn is an inspiring, strong woman: not afraid to stand up and fight for what she believes in and who loves and cares unconditionally. Mike works tirelessly to help the Animal Sanctuary run smoothly and is our favourite bird-man! All the animals and birds have such individual, fantastic personalities and back stories. I love them all!
I truly loved the entire book. However, the anecdotes about cockatoo Snow’s adventures were most enjoyable. I had a giggle while reading Shawn’s account of when she had to rescue Snow by climbing a tall, thin tree and retrieve the bird:
As I carefully climbed back down Snow put her face right next to mine. I thought, “Oh no, she’s going to bite me,” but to my absolute surprise she said, very softly, “You want a kiss?”
RecommendationIt’s incredible to see how somebody
else’s dream has saved lives and created a peaceful haven for animals in desperate need of the compassion and care they have been previously denied. It’s a must-read for all animal lovers.
This book is absolute value for money, with a portion of every sale going to help the Animal Sanctuary.
The love and compassion that is given to animals that have often come from difficult and cruel conditions is a reminder that we all deserve to be treated with kindness and respect regardless of species. It helps people to see how individual each animal is, with real emotions and unique personalities. Connecting humans with animals is a wonderful, gentle way to promote a kinder, more compassionate world.
Enter to win by 31 October 2015 (or today, before you forget)For Animal Sanctuary email [email protected] with the subject line “Animal book” and your postal address. Open to Vegan Society members only.
Buy the bookGreat news! If you don’t win the giveaway, while the book is still at the RRP or $29.95 at regular bookstores, Shawn says you can now get it direct from the website www.animalsanctuary.co.nz for $20.
GIVEAWAy!
ANTIPODES_CHIA AD_BaileyWoods_VEGETARIANSOC_210X297_2015.pdf 1 3/08/15 3:19 pm
20
Come dine with a veganAlly Cohen
I am a vegan body builder; I’m the Vegan Beast!
While I had been vegetarian off and on most of my life, I never could fully wrap my head around veganism. I moved to New Zealand in 2009. Having no chickens living in my yard, I went vegan because I knew that ‘free range’ was bollocks!
However in 2011 I met a man, and my commitment to veganism was not yet truly strong. So I began to be omnivore again.
After that relationship ended, I returned to mainly vegetarian. But in 2012, I decided I would enter a fitness competition and that I would do it as a vegan. So I picked up Robert Cheeke’s Vegan Bodybuilding and Fitness book, and on 1 Jan 2013 I reaffirmed my commitment to veganism. Robert’s inspiring words and the vegan fitness community has empowered me to be the lean mean vegan machine I am today!
Doing the Come Dine with Me showThe show was filmed in Auckland City.
Mediaworks organised it, and I suppose they bought the rights because it is a very successful TV programme.
Basically, the idea for the show is that we go to each other’s houses and have dinner together. Additionally there was to be entertainment provided by the host.
I was advised by another vegan that there was an opportunity to be on this show. I always loved the show, and I thought it would be a great way to show New Zealand that vegans are cool, plus make really yummy food!
During filming, I was alone. I had to prepare my meals myself with no co-chefs. Perhaps it would have gone a bit better if I’d had some assistance.
The people were pretty nice. None were vegan, though. Anne-Marie and Jemima
both understood veganism and I really appreciated their meals the best!
Being vegan during the showEach host provided a vegan option at the
table. There was some miscommunication about dessert at the house of one of the contestants. But it was all in good fun and turned out well. He was able to melt the dark chocolate I had brought him as a house gift and pop some raspberries in to make a beautiful dessert. I reckon that was the best dessert at the table. See, it pays to be vegan after all!
For my food, I just used recipes from
PETA’s website. Maybe in hindsight, I should have been more creative, but the food was tasty. The cake was the best dessert of the week. The tacos were my favourite, but I left out the alcohol when I made them since the Muslim guy was there (www.peta.org/recipes/tempeh-tequila-taco-sliders).
My favourite meal (other than the one I made of course) was the food Anne-Marie prepared. Although as above that dessert was crazy good at Khalid’s house! And at the end of the day, each one had its highlights. Khalid’s vegan main was also very tasty,
[In June/July 2015, the popular series of Come Dine with Me New Zealand featured a vegan! The culinary culture clash led to lots of media exposure for veganism and widespread discussions, and we’re very glad Ally has shared her TV experience with us here…]
21
AUARG in action!Avril Mcintyre
The Auckland University Animal Rights Group (AUARG) is taking a stand for student rights.
Currently the University of Auckland does not have a Conscientious Objection Policy (COP) which would enable students to opt for a humane educational alternative in the place of a fatal animal use exercise.
Equally educationally beneficial alternatives are easily available and include high-tech models and simulators, film and video, virtual reality, and ethically sourced cadavers. AUARG believes that paying students should have autonomy in their educational choices and be able to uphold their ethical beliefs in their education. High attrition rates also mean that fatal animal use is often a wasted exercise, particularly in first-year papers in which hundreds of dissections are performed.
AUARG is currently encouraging students from the University of Auckland to email the Vice Chancellor Stuart McCutcheon if they believe that alternatives to fatal animal use should be available to students.
If you are a student at the University
of Auckland and would like to take action, send an email from your student email account to Stuart McCutcheon ([email protected]) and/or your lab coordinator explaining why you
think alternatives should be available. ‘cc’ us into the email using [email protected]. Template emails are available on AUARG’s Facebook page, in the comments of the pinned post.
and Jemima had made a very nice little brownie. Both women were very inclusive and respectful of veganism. I believe that is because Jemima’s sister is a vegan, and Anne-marie is a wise and kind person.
Going forwardI am happy I participated because I got to
meet those gorgeous ladies! I learned that being a vegan outside
of the fitness world I live in can be a bit challenging. I live in a food bubble where while even though few of my friends are vegan, they all are obsessed with fitness and eating. So there’s just a level of respect towards my lifestyle that is not seen outside of my bubble. The ladies both understood, but the men seemed completely baffled by veganism.
Vegan people still do give me nice feedback on the show. Sometimes I even get feedback from non-vegans: that they were impressed with my ability to have handled the conflict with grace and dignity and stood strong in my ethics.
That is always nice to hear. Although I think it is interesting that non-vegans seem to feel surprised that I did stick to my ethics – perhaps as if they would buckle and eat the custard served to them even if they were vegan. I do know that some vegans do sometimes eat non-vegan meals when guests in others’ homes, as to not offend their host. That’s not for me. A Jew or Muslim would not just eat swine, so why should vegans be expected to put their ethics and values aside for some cheese on the table?
I have even made a DVD with the shows
that I can lend if people are keen to watch the show.Check out what’s happening on www.facebook.com/theveganbeast
22
5 easy ways to live cruelty-free Regan Northwood
I won’t deny that the idea of giving up all animal products and by-products is a little on the scary side. Often when people are introduced to the idea of a vegan lifestyle, they tense up and reject the concept, preferring to stay on the other side of the great debate. In this blog, I am going to recommend some ways you can lessen your impact on animal cruelty, while not having to give up cheese, chicken and chocolate in one “fowl” swoop.
1. Expand your awareness:
The first step towards making more animal-friendly choices is to become aware of how animal-based food is made. Generally, people don’t want to know that 90 million chickens are killed annually in New Zealand for their meat, and a further 3.5 million die of health issues before 6 weeks of age. I get it – it’s disturbing. But, bringing awareness of where your food comes from is an important step towards improving living conditions for animals and changing the way we farm and eat in the future. Education paves the way to change.
I recommend watching these
documentaries:Food Inc. (2008)Forks over Knives (2011)Earthlings (2005) Or visiting SAFE to learn more about
animal farming issues in New Zealand:http://safe.org.nz
2. Buy cruelty-free beauty products/household cleaners:
Cosmetic companies don’t test on imprisoned humans, so why do they test on enslaved animals against their will? There is no positive side to animal testing, so when shopping for deodorants, make up, lotions and body products, read the label and opt for products that are not tested on animals.
Additionally, many household cleaners
and detergents are tested on animals. Avoid supporting this inhumane practice by reading product labels and looking for a cruelty-free/no animal testing logo. Another bonus of buying these types of products is that they tend to be made
from natural ingredients that are less harmful to the environment. Double win!
3. Substitute dairy milk with a plant-based alternative:
Do you drink a lot of coffee, or love baking? Rather than using dairy milk, choose a plant-based alternative. You won’t notice a difference when added to recipes or breakfast bowls and the taste will grow on you. My favourites are soy milk and almond milk.
4. Make Mondays meat-free:
Just one day of the week. You can do it.
5. Don’t support zoos, circuses or theme parks that exploit animals:
It’s just common sense – profiteering from the work, enslavement and captivity of animals is not humane. Say no to animal cruelty by not supporting these “attractions”.
If you need more convincing, watch
Blackfish (2013), a documentary about Sea World.
For more ways to lessen your impact on the
animal world, discover yummy vegan recipes, lifestyle tips and more, check out my future blogs on the www.vegansociety.co.nz website.
[Ed Note: Regan is our new Vegan Society blogger, focusing on outreach topics for readers who are just starting to look into veganism. She’s an Auckland-based vegan writer, dedicated to living a cruelty-free life. Check out and share her blog at www.vegansociety.co.nz ]
23
We say NO to high prices!
Facial, Body & Hair Care
100% natural & certified organic Vegan, gluten-free and cruelty-free Premium German brand: 35 years of expertise Prices 30-80% less than Dr. Hauschka,
Weleda, Living Nature and Trilogy More information and shopping:
saveyourskin.co.nz/family
GIVEAWAy!
So Beautifully KindMalcolm Clement
Two years ago I’d probably have laughed at the idea of going vegan, but my fiancée Emma changed that.
When we met I ate a normal Kiwi diet full of meat, dairy and eggs. Emma was positive when she educated me, starting with gentle videos like Forks over Knives and More than an Apple a Day. And then I saw Earthlings, and it lived up to its reputation of ‘Vegan Maker’.
I went vegan first for health reasons, but once I learned the ethical and environmental impact, there was no going back.
Emma is a passionate and beautiful person who loves everything about being vegan. She has the utmost compassion for all animals and their right to live free from exploitation. She is also focused on her health and fitness, so it’s amazing that just three years ago Emma had a pie, cigarettes
and a can of V for lunch.
We now live a fully vegan lifestyle and love it. We are fit, trim and healthy with more energy than ever and always looking for ways to improve the world around us.
Cruelty-free beautyFor 15 years, Emma has been a hairstylist
and a makeup artist, aiming to use only the highest quality products. Unfortunately she found so many brands were tested on animals and use lanolin, carmine from beetles, colostrum from cows’ milk, beeswax or honey. Everywhere she turned there was a helpless animal exploited in the name of beauty.
She set out to find the best cruelty-free and vegan health and beauty brands. This took years of research and thousands of dollars of product testing. A product may sound good in promotions but not live up to that.
We realised that if Emma was having difficulty finding the cruelty-free and vegan products she wanted, others were too. Thus, Beautifully Kind was born. We created a one-stop shop where conscious consumers could find cruelty-free and vegan alternatives, confident that everything has been expertly researched using compassion. An experienced hairdresser, Emma can also access incredible exclusive salon-quality products.
Special offers!We love helping people look and feel
good without harming animals, insects and the environment. Check out our website (below) with the code welcome20 for 20% off your first order. For Aucklanders, Emma can also do free one-on-one makeup consultations in Mt Eden, by appointment at [email protected].
Malcolm Clement is the co-owner and Chief Kindness Officer of Beautifully Kind - see www.beautifullykind.co.nz
Beautifully Kind are giving away 3 Crazy Rumours lip balms, all natural and vegan. Enter to win by 31 October 2015 (or today, before you forget)
Email [email protected] with the subject line Crazy and your postal address and the flavour you’d like to win: Pineapple & Peppermint, Pink Grapefruit Juice, or Raspberry Sherbet
Open to Vegan Society members only.
24
I love to freshen up with the exhilarating scent of Fiji in my shower! The people from Pure Fiji bring plant based goodness straight from the Islands to us here in NZ. Their shower gels leave your skin feeling soft and hydrated all day long. RRP $31 available from ABOUT FACE Spas, selected pharmacies or online.
After a long cold winter, my dry skin needs exfoliation and moisture. Another amazing skin hydrator is
the wonderful coconut sugar rub from Pure Fiji. With over 10 different infusions to pick from; including Pineapple, Frangipani, and my personal favourite Guava, your skin never felt or smelt so good! RRP $66.50 available from ABOUT FACE Spas, selected pharmacies or online at www.nz.purefiji.com
Sukin is well known for being gentle on skin and free from Parabens. Labelled 100% Vegan with no SLS, Synthetic Fragrances or Harsh Detergents, I can’t look past this wonderful range of hair, body & face products. My pick for spring is their Foaming Facial Cleanser to help fade blemishes and clean your skin after winter’s harsh conditions. I love the price and at RRP $12.20 it’s available from Farmers Department Stores, Supermarkets and most pharmacies.
My favourite make-up brand is INIKA and for good reason too! This amazing Australian company
is bringing 100% Vegan, Certified Organic, Cruelty Free, mineral cosmetics to our stores. My picks for spring are the Light Reflect highlighting crème and their eyeliner pencil in colour 08 – Peacock Blue. The highlighting crème is best applied under the eyes to brighten and add shimmer. Applying the Peacock Blue eyeliner on my lower water line makes my eyes pop! Crème RRP $39.99 and Eyeliner (with 7 other colours to choose from) $28.99 buy online at www.inika.co.nz or www.beautifullykind.co.nz Buy in store at selected pharmacies.
The most impressive thing for me has always been a great shampoo and conditioner
with softness and a nice scent. The range of hair care products from ORGANIC CARE ticks all the boxes, and they have something to suit all hair types, including coloured hair. RRP $8.99 at selected supermarkets and Farmers Department Stores.
Vegan face masks are an essential spring item and 7th Heaven (Montagne Jeunesse) have an extensive range. Choose from face &
hair masks, pore strips, foot lotions and under eye treatments. I love the anti-puffiness under-eye strips. Simply cool in the fridge first and then wear for 30 minutes to reduce any eye irritations. Great for hay fever and allergy sufferers in the spring season. RRP $7.99 each available at most pharmacies or online at www.my7thheaven.com
A very exciting new label has been added to the back of the Batiste Dry Hair Shampoo Range. Not
only are these products cruelty free but they are also now labelled as vegan. Fantastic for adding volume in bigger hairstyles or for banishing oil to keep your hair fresh. My favourite fragrance is ‘Blush’ that has a slight floral and flirty scent. RRP $17.99 for 200ml available from Farmers Department Stores, supermarkets and selected pharmacies. Online at www.batistehair.com.au
Lucky Last! My favourite and hottest pick for spring
is the fabulously named HURRAW! Lip Balms. I take mine everywhere and I’m sure you will too. Choose from 22 different flavours, RRP $7.00 Available from www.thecrueltyfreeshop.co.nz or buy in store at their shop on Karangahape Road in Auckland.
BeautyBest Beauty Picks for Spring 2015
25
Ripping apart a package arriving from Australia is enough excitement for one day. But when you open the parcel to find a gorgeous, pink, synthetic, leather look case, you know you’ve hit the jackpot!
Furless Cosmetics, from Australia, are leading the way with their range of high quality brushes that are all vegan friendly. With prices and products to suit the student to the professional make-up artist, this brand really has it all. With not only a wide variety of brushes, make-up and nail polishes, they have all colours of the rainbow covered too. Of course I was over the moon to receive my brush set in bright pink, but if that doesn’t float your boat then I suggest classic black or bamboo.
The word FURLESS is embossed on the front of this wonderful case. It feels and looks very expensive, but I know I haven’t had to compromise a thing. Zipping the case open I am delighted to find Black Brushes with a hot pink dip dye effect. WOW! These brushes look unbelievable, like candy, but how do they feel? Oh, so soft, very luxurious and perfect for those who have sensitive skin. These brushes pass with 5 out of 5 stars for the look and feel.
But how do they feel on my face? And do they work as well as some of the highly rated make-up brush sets on the market?
Yes they do! They feel amazing on my face, no harsh bristles, just a lovely light texture. Applying my liquid foundation was a breeze with their flat top stippling brush. I used circular motions to blend and it took little to no time to achieve a natural look.
Their angled contour brush works well with creams or powder and I also used it to apply small amounts of blush. All of my other brushes I use for blending and bronzing my face cannot compete with the softness of FURLESS Cosmetics.
My personal favourite from this gorgeous set is their smallest eye shadow brush. I actually used this to pack highlighter under my brows, on my nose and under the eyes.
Clean-up is hassle free. Wetting the brushes, by spraying them with Isopropyl Alcohol, then wiping the brush on to a paper towel is quick and easy. I would recommend these brushes to anyone wanting to make their own make-up application for everyday easier. Overall I am really impressed by Furless Cosmetics, especially when they are dedicated to bringing vegan luxury at affordable prices. In total I give 5 out of 5 stars.
Georgette uses her beauty
queen platform to promote a vegan
lifestyle. She loves blogging about
cruelty free and vegan beauty
products; she is also the
ambassador for the SAFE
Shopper APP.
Georgette Jackson - Miss Grand International New Zealand
Furless Cosmetics ReviewGeorgette Jackson
26
─ 䌀爀甀攀氀琀礀ⴀ昀爀攀攀 愀渀搀 嘀攀最愀渀 倀爀漀搀甀挀琀猀一漀 䔀砀挀攀瀀琀椀漀渀猀℀
圀攀ᤠ瘀攀 搀漀渀攀 愀氀氀 琀栀攀 爀攀猀攀愀爀挀栀 猀漀 礀漀甀 搀漀渀ᤠ琀 栀愀瘀攀 琀漀℀䔀砀挀氀甀猀椀瘀攀 猀愀氀漀渀ⴀ焀甀愀氀椀琀礀 瀀爀漀搀甀挀琀猀䘀爀椀攀渀搀氀礀 攀砀瀀攀爀琀 愀搀瘀椀挀攀䘀爀攀攀 ⴀ漀渀ⴀ 洀愀欀攀甀瀀 挀漀渀猀甀氀琀愀琀椀漀渀猀
眀眀眀⸀戀攀愀甀琀椀昀甀氀氀礀欀椀渀搀⸀挀漀⸀渀稀
㈀ ─ 搀椀猀挀漀甀渀琀 漀昀昀 礀漀甀爀 昀椀爀猀琀 漀爀搀攀爀 眀椀琀栀 瀀爀漀洀漀 挀漀搀攀 眀攀氀挀漀洀攀㈀ ㈀ ─ 搀椀猀挀漀甀渀琀 漀昀昀 礀漀甀爀 昀椀爀猀琀 漀爀搀攀爀 眀椀琀栀 瀀爀漀洀漀 挀漀搀攀 眀攀氀挀漀洀攀㈀
27
www.vegansociety.printmighty.co.nz
Show your support in one of our funky tees!
Hectors Restarant - The first fine dining restaurant in New Zealand to be approved by the NZ Vegetarian Society. 35 Hobson Street Auckland +64 9 979 7434 www.heritagehotels.co.nz
Celebrating just got easier.
26 September 2015World Vegetarian Day5 Course Vegan Dinnerfrom $75
1 November 2015World Vegan DayHigh Tea from $45
For more information contact Hectors Restaurant
The Vegan Society of New Zealand aims to raise the profile of veganism, as well as support new and existing vegans. We facilitate a vegan lifetsyle and plant-based eating by creating a vibrant, visible, and influential community, and by providing information and resources.
We offer individual and business memberships. Go to our webpage www.vegansociety.co.nz and choose Support Us to join today!
Join The Vegan Society Today!
─ 䌀爀甀攀氀琀礀ⴀ昀爀攀攀 愀渀搀 嘀攀最愀渀 倀爀漀搀甀挀琀猀一漀 䔀砀挀攀瀀琀椀漀渀猀℀
圀攀ᤠ瘀攀 搀漀渀攀 愀氀氀 琀栀攀 爀攀猀攀愀爀挀栀 猀漀 礀漀甀 搀漀渀ᤠ琀 栀愀瘀攀 琀漀℀䔀砀挀氀甀猀椀瘀攀 猀愀氀漀渀ⴀ焀甀愀氀椀琀礀 瀀爀漀搀甀挀琀猀䘀爀椀攀渀搀氀礀 攀砀瀀攀爀琀 愀搀瘀椀挀攀䘀爀攀攀 ⴀ漀渀ⴀ 洀愀欀攀甀瀀 挀漀渀猀甀氀琀愀琀椀漀渀猀
眀眀眀⸀戀攀愀甀琀椀昀甀氀氀礀欀椀渀搀⸀挀漀⸀渀稀
㈀ ─ 搀椀猀挀漀甀渀琀 漀昀昀 礀漀甀爀 昀椀爀猀琀 漀爀搀攀爀 眀椀琀栀 瀀爀漀洀漀 挀漀搀攀 眀攀氀挀漀洀攀㈀ ㈀ ─ 搀椀猀挀漀甀渀琀 漀昀昀 礀漀甀爀 昀椀爀猀琀 漀爀搀攀爀 眀椀琀栀 瀀爀漀洀漀 挀漀搀攀 眀攀氀挀漀洀攀㈀
28
