Issue 2 March 2014
£1.95 $3.05 €2.49 Euros
Vegan food magazine
for the UK and Europe
Welcome to our second issue
of Fresh Vegan Magazine, it has been
three months in the making and we are
proud of our hard work and really hope
that you love what we are doing.
The feedback from the first issue has been amazing, with
people emailing to say what a fantastic magazine and how much it has
been needed in the UK and Europe.
“A well put together read, some lovely recipes and reviews”
“Loving the magazine, so slick and beautifully laid out. It’s a credit to your
hard work, just what the vegan community needed”
“Wow it’s a brilliant magazine, I love it ! and I will be passing on to all my
like minded friends”
“Loads of ideas and recipes, went straight into the kitchen after reading,
With the magazine proving to be incredibly popular it confirms our
vision for a more connected and compassionate Vegan Food Magazine,
featuring all of the UK and Europe, not just high profile Chefs, Restaraunts &
food writers, has been the right way to go.
Whilst every effort is made to provide
our readers with accurate and authentic
content, Fresh Vegan Magazine may
not be held responsible for any errors in
content or recipes.
All content is copyrighted to either Fresh
Vegan Magazine or to the Contributors
whose work it originally and has been
provided with the permission of the
contributors to be include in this issue.
No part of this magazine may be used or
reproduced without written permission of
the publisher, Fresh Vegan Publishing.
© fresh vegan/fresh view magazine 2014
We continue with new, creative, and talented caterers from all over the UK
and Europe and we celebrate the growing Vegan market in both catering,
and fantastic new festivals that are appearing all over Europe. This issue
has seen us, here in Cornwall (the south west of the UK), suffer some terrible
flooding and storms that will affect the costs of food production throughout the
UK. Read the interview from a small independent food producer in the article
“Food to Plate” by Ron Fairfield and get the inside story.
We have over 10,000 readers and growing
day by day. We are often asked “where can I buy a printed copy?”, for now
we feel that a digital download copy will stay with our readers for longer than a
paper version that will end up in landfill. We are looking into a printed version,
in the meantime support us by purchasing your download and help us grow
and realise our longterm vision.
We promised that the first 4 issues would be free, this is still the case
and you will be able to read each one online in the form of a flipbook on our
website. All downloads, including back issues, can be purchased from our
website at £3.95. We will now be going bi-monthly after the next issue, and
eventually monthly, so watch out for news.
A really big thank you, to you, our amazing readers.
GET IN TOUCH ..Tell us what you think and what you would like to see in Fresh Vegan Magazine
i nside spring
March - April 2014
Cornish Seaweed Company
Visiting Cornwall, find some of the
little gems to visit whilst eating,
staying or shopping for Vegan
Day is featured on our front cover
and provides great recipes for the
next three months.
LoVeg - Prague
the exciting world of food from the
sea off the Cornish Coast
... and much more
Fancy brushing up on those kitchen
skills? or maybe Vegan friends
visiting? We interview Rachel
The Vegan Society celebrates it’s
70th anniversary in 2014 so Fresh
Vegan Magazine gets the low down
on its history and future
visiting Prague then this is a place
you must not miss, eating with
some amazing City views over
Prague. An experience to savour
Important Diary dates for the coming
Front Cover Image
used with kind permission
from the amazing Private
Chef Day Radley who’s
wonderful recipes may be
found inside this issue of
Fresh Vegan Magazine.
The Vegan Society, the world’s first, was born in
November 1944 - after a lengthy gestation. As early as
1909 the ethics of consuming dairy products were hotly
debated within the vegetarian movement.
In August 1944, Elsie Shrigley and Donald Watson (a
conscientious objector later to be acclaimed as the
Vegan Society’s Founder) agreed the desirability of
coordinating ‘non-dairy vegetarians’; despite opposition
from prominent vegetarians unwilling to even consider
adopting a diet free of all animal products.
In November, Donald organised a London meeting of
six like-minded ‘non-dairy vegetarians’ at which it was
decided to form a new society and adopt a new name to
describe themselves - vegan derived from Vegetarian.
It was a Sunday, with sunshine, and a blue sky,
an auspicious day for the birth of an idealistic new
The Society’s strength is its membership. Countless
thousands of people have benefited from joining the
Society - initially, with advice and support to help with
the transition to a vegan diet, through to help with
more practical issues finding non-animal products
and maintaining a vegan lifestyle within a largely
Once their veganism has become established, many
members continue their membership to support the
Society’s work persuading more people to go vegan
(for the benefit of people, animals and the environment)
and to encourage manufacturers to make more veganfriendly
Today, the Society remains as determined as ever to
promote vegan lifestyles - that is, ways of living that
seek to exclude, as far as is possible and practical, all
forms of exploitation of animals for food, clothing or any
other purpose. With your help, veganism will soon be
accepted and understood across the globe.
Ultimately, the use of animal products (such as meat,
dairy, eggs, leather and wool) will be viewed as an
inhumane and unsustainable practice from a much less
Fresh Vegan Interviews
Samantha Calvert from
the Vegan Society
Q1: Hi Sam, this is a very exciting
year (2014) for the Vegan Society,
how do you plan to celebrate?
A. The Vegan Society is planning
to celebrate the 70th anniversary of
its founding in 1944 with a year of
celebrations and fundraising starting
on 1 November 1944. The Society
aims to raise £70,000 towards its
important educational work during
the year. As part of this VegfestUK
has generously made The Vegan
Society its nominated charity at
Vegfest London in September
2014 where the Society will take
centre stage in talks, cookery
demonstrations and gate
collections. The Society will also
be launching a major public
campaign to draw attention to
the benefits of veganism.
Q2: How has the Vegan Society
changed in it’s mission, if at all?
A. The Vegan Society’s core mission
to promote the vegan diet and
lifestyle and to support people who
are or wish to be vegan remains
However, in the last twelve months
there have been some changes in
the emphasis of the work and where
resources are apportioned as well as
a change of approach to the work.
The Society is directing its
limited resources to supplying
more information online with the
development of a new website and to
contacting members and supporters
more often using e-newsletters and
The Society has also undergone a
visual identity redesign to refresh
its brand. With the employment of a
Volunteer Co-ordinator the Society
plans to make more use of the varied
talents of members and supporters in
all aspects of its work. There is also a
greater focus on advocacy and policy
with the employment of a member of
staff who focuses on these issues.
In order to make veganism more
mainstream, demand and supply is
needed, as well as an understanding
on the part of service providers why
vegan diets are important.
Veganism is regarded as a
philosophical belief and matters from
a perspective that respects equality
and human rights. Better availability
of vegan products is achieved
through educating and influencing
caterers, dietitians, manufacturers,
better labelling - including our trusted
and growing sunflower trademark
logo displayed on vegan products
worldwide - and ultimately changes
in practice and policy that benefit
vegans, other animals and the
The Society is keen to reach out to
non-member vegans, vegetarians
and meat reducers to encourage and
support them in their journey towards
a full vegan lifestyle. It believes that
it is important to promote the positive
aspects of the vegan lifestyle and
to encourage rather than criticise
would-be vegans in their early steps
towards a more compassionate
The Society has also set up an
advisory board of academics in a
range of fields who are able to assist
in advising the Society, work with the
Society at scientific and policy events
and share findings of their research
with a wider audience.
Q3: You must be very excited about
the new surge in interest in a Vegan
diet, how do you think that this
interest can be maintained and what
part will the Vegan Society play?
(sorry several questions).
A. The Vegan Society is greatly
encouraged by the increase in
interest in the vegan diet and
lifestyle. We have noted a substantial
increase in the number of people
signing up for the vegan pledge.
We have also seen an increase
in Google searches for the term
vegan, an increase in footfall at
vegan festivals, and increase in the
number of vegan recipes books
and a number of high profile people
We see veganism as poised to enter
the mainstream and to become more
widely accepted as happened with
vegetarianism in the 1980s. Forbes.
com has said that veganism is one
of the top food trends of 2013. The
popularity of food trends will ebb and
flow but once a diet becomes more
acceptable to mainstream society
it is permanently repositioned and
it should become more
accessible to everyone over
the next few years.
The Vegan Society hopes
to capitalise on this
interest in veganism by
becoming the first place
that prospective, new and
existing vegans look to for
online well-informed and
unbiased information and advice.
The Society is increasingly working in
partnership with other organisations
and companies related to diet,
health, equality, environment etc.,
and with policy and decision-makers
to influence the wider debate about
plant-based diets and alternatives
to the use of other animals in all
aspects of life. We must achieve
change at policy and institutional
level in order to embed veganism in
society. Ultimately, the UN ought to
be discussing these issues, as well
as the World Bank, FAO, WHO etc.
Q4: Is the new vegan interest more
health related do you think than the
original concerns over exploitation
of, and cruelty to, animals for food,
clothing and any other purpose?
A. In the UK vegans still tend to
follow a vegan lifestyle rather than
just a vegan diet. However, in the
US - where there is a great deal
of interest in veganism - it has
often been associated with health
concerns and ‘dietary veganism’ is
We are also seeing a trend towards
part-time veganism such as the
diet outlined in the ‘Vegan Before 6’
ook where a vegan diet is promoted
before 6pm but an omnivorous one
after 6pm. While this is not veganism
as The Vegan Society defines it, the
Society welcomes any reduction in
the consumption of animal products
in society as a whole: it all contributes
to a reduction in the suffering and
slaughter of animals.
Q5: The story about Beyonce wearing
a real fur collar whilst espousing a
Vegan dietary lifestyle has stirred
mixed emotions amongst Vegans.
Fresh Vegan Magazine espouses
an open encouragement, but non
vegan lifestyle as we became better
informed about veganism and were
able to afford to replace non-vegan
items of clothing or household items.
It is important that we do not
overwhelm prospective vegans with
the need to change every aspect of
their lifestyle overnight. This is not
to say that The Vegan Society is
changing its definition of veganism.
Veganism remains the attempt to live
without the use of all animal products
in all aspects of life.
However, we feel we won’t win
can do to promote veganism is to
challenge perceptions. Perceptions
of the food and perceptions of the
people. Vegan food is seen as
selecting from a limited range of
foods. It is seen as dull, unappetising
and even self-sacrificial by
We have to challenge the stereotypes
with recipes and food photography
that shows veganism at its best.
We also have to make sure that
vegans are not seen as stereotypes
either but as all types of people who
happen not to use animal products.
judgmental, approach towards people
who are attempting to follow a Vegan
lifestyle, what is the Vegan Societies
A. The Vegan Society feels that the
best way to promote our objectives
and to grow veganism is by
supporting people who are interested
in becoming vegan.
While wearing fur to a vegan
establishment is certainly insensitive
it is important that new vegans realise
that they can move towards a vegan
diet and lifestyle at their own pace.
Few of us are life vegans. Most of
us have made a gradual change to a
converts to our lifestyle by angry and
vitriolic criticism of people who are
attempting to temporarily reduce the
use of animal products in their life.
If we intend to win the war against
the use and abuse of animals we
have to win the battle with our image
as vegans. Vegans have to be a
welcoming and supportive comunity
to prospective converts and not an
angry, hypercritical and demanding
Q6: As a new Vegan food Magazine
what do you think we can do to better
encourage a Vegan lifestyle?
A. The two most important things we
And we also have to be seen as a
welcoming and supportive community
to new vegans.
No one wants to join a party where
no-one is welcoming them and
people are angry with them when
they are doing their best to fit in.
Every vegan needs to remember that
he or she has a PR job to do for the
vegan lifestyle. You may be the only
vegan someone knows.
You need to inspire people and not
turn them away from the diet. The
Vegan Society is working hard to get
these messages out to society but
every vegan has a part to play too.
“You need to inspire people and not turn them away
from the diet. The Vegan Society is working hard to
get these messages out to society but every
vegan has a part to play too”.
Wheatberry is a vegetarian-cumvegan-cum-largely
street food venture, based in the
Full of healthy ingredients using
‘Salads, Spreads and Sprouts’
and is the brainchild of Victoria
Turnbull. Fresh Vegan finds out
Hello Victoria can you tell our readers
about your background and how you
went about setting up Wheatberry in
the North East UK
I’ve dipped in and out of catering over
the years (freelance chef, head chef
of a local hotel), doing other things in
between, my last full time job before
I started working as a freelance chef
was for a local advertising agency.
Having been there 8 years I decided
to go back to my first love which was
cooking. That was 9 years ago and I
haven’t looked back since!
I set up Wheatberry as I’ve always
been a massive salad fan! After
being exposed to shops like
Wholefoods on holiday in the USA
and visits to London I spotted a gap
in the market here in the North East.
There really just isn’t anywhere that
specializes in the sort of products we
produce. We get a lot of comments
from customers when we do the food
festivals saying “it’s such a refreshing
change to see vegetables on a food
stall rather than all the burgers and
sausages in buns”! Wheatberry is on
a mission to “Spread vegetable love
across North East England”!
How long have you been doing this
I had the idea for Wheatberry late
2012 and decided to go for it in
February 2013 launching at the
Bishop Auckland Food Festival at the
end of April 2013 – so quite a quick
Where can people expect to find you
and what times of the year do you do
Wheatberry are currently doing a
pop-up in Fenwick Department Store,
Northumberland Street, Newcastle.
We have a fabulous self-serve salad
bar (Wed to Sat) where you can also
try the signature Wheatberry wrap
and a new range of whole juices plus
our own “Grab & Go” refrigerated
cabinet (Mon to Sun), stocked with
boxed salads, whole juices, spreads
What festivals and markets can we
expect to see you in, in 2014?
There’s lots on the horizon for 2014!
We’re hoping to trade year round
in 2014, doing Farmer’s Markets in
Morpeth, Tynemouth and Newcastle.
Food Festivals in Newcastle, Whitley
Bay, Tynemouth, and the North East
Chilli Fest at Seaton.
We regularly add new events to our
website - please check for further
All events are currently to be
confirmed so please check our
website for up-to-date information of
when and where we’ll be!
It’s a lot of work setting up and doing
these stalls how long do you have to
prepare before each of the markets/
Organisation is key! It probably takes
about 3 days prep before a 2 day
festival. Not only all the salads and
spreads but the packing of the salad
boxes, utensils, stall furnishings etc
etc! The vegetable preparation is
very time consuming!
Also, with festivals, you never really
know how much you’re going to
sell. Our first 6 or 7 events of 2013
we sold out every day by early
afternoon! Preparing everything in
my small kitchen at home also has its
limitations on capacity!
Tell us more about what you offer
people at your stall, which salads
are most popular and where you buy
your ingredients from?
We offer a mix of options –
customers can either get something
to eat straight away i.e. one of our
signature wraps – choose a bread
(wholemeal chapatti or gluten free
chickpea & chive), choose a spread
(raw hummus, beetroot & dill, fava)
then add 3 salads of your choice
plus a sprinkling of sprouts and a
Other options are salad boxes and
deli pots of spreads or sprouts to
take home and enjoy later!
Our bestselling salad tends to be
the roast vegetables and chickpeas,
followed closely Beta Blast - roast
sweet potato, sweetcorn, black
beans, spring onion & coriander.
Our raw hummus tops the spreads
popularity spot, closely followed by
We have an excellent fruit and
vegetable shop nearby called
Hutchinson’s which stocks a mixture
of British produce and the more
exotic fruits and vegetables.
Some herbs and vegetables also
come from my allotment – including
beetroot, purple kale, chives, parsley
and Jerusalem artichokes! We also
use some seasonal organic produce
from a local company North East
Organic Growers who are based in
I’m lucky to live near the West End of
Newcastle which gives me access to
amazing Asian food shops stocking
ingredients such pomegranate
molasses, sumac, barberries,
freekeh and giant cous cous and an
abundance of herbs and spices!
For ingredients such as organic
chickpeas and turtle beans which
I need in large quantities, I use a
company in Edinburgh called Real
Foods who offer online ordering and
Do you prepare the same foods
each week or do they change for the
I try and base my salads on the
seasons, what is in the allotment
and what is readily available at
reasonable cost. In the winter I tend
to make more grain based salads
that can be eaten hot or cold.
You make all your own wraps and
breads too I notice, you really do
have a very fresh approach to your
food preparation, do you feel that
makes a difference?
Yes, due to the nature of most of
Wheatberry’s products they have
to be made and consumed within a
couple of days (salads) whereas the
spreads have a slightly longer shelf
life (5 days as they are additive and
preservative free). Although time
I do like to make my own wraps
so that they don’t contain any
preservatives or additives.
Fortunately the wraps freeze very
well, so I can make a large batch
and freeze them for future use. My
current speed is 30 per hour!
Where does all your inspiration for
your food come from any influences?
As mentioned previously a lot of
inspiration comes from travelling and
exploring new cuisines. My father
worked in the middle east for 25
years, and as a teenager I used to
go and visit him during the holidays.
I can’t believe back then that the
first time I tasted hummus (in Saudi
Arabia) I really didn’t like it! Now it’s
one of my favourite things!
I subscribe to a couple of American
magazines – Bon Appetit and
Vegetarian Times and these give
me lots of ideas – a recent favourite
being Ranch Dressing made with
among other things miso and silken
tofu! I’ll be trying this one out on
Wheatberry fans in 2014!
BETA BLAST – SWEET POTATO, SWEETCORN,
BLACK BEAN, SPRING ONION & CORIANDER
Preparation Time: 1 hour
3 large sweet potatoes, peeled & cut into large cubes
3 tbsp olive oil
1 tbsp smoked paprika
250g frozen sweetcorn, cooked as per packet instructions
(or use fresh or canned)
400g can black beans (also known as turtle beans)
5 spring onions, washed & sliced
Small bunch coriander
Preheat oven to 180c, lightly oil a metal baking sheet.
Place cubes of sweet potato in a large bowl, add the
olive oil and sweet paprika and toss together. Spread
mixture out on the baking sheet and place in oven for
20 – 25 minutes until cooked through.
While the sweet potato is cooking, in a large bowl
mix together the black beans, sweetcorn and spring
Remove sweet potato from oven and allow to cool for
15 minutes. Gently mix together with the sweetcorn
and black bean mixture. Garnish with the coriander.
KALA SUTRA – MARINATED KALE SALAD WITH
CARROT & MAPLE SYRUP
Preparation Time: 10 mins plus 1 hour marinating
1 large bunch kale, ribs & stems removed
2 carrots, peeled & finely shredded
1 tbsp maple syrup
2 tbsp olive oil
1 tbsp sea salt flakes
Roll kale leaves together and shred with a sharp
Place in a large bowl, add olive oil and toss through,
then sprinkle over salt and massage through for a
couple of minutes.
Cover and leave to marinate for 1 hour.
After an hour, add the maple syrup and shredded carrots
and mix together. Taste. If the kale is too salty for
your taste, add a little more maple syrup.
Trish, the founder of Passion 4 Juice, realised 29 years ago her love
for juicing and sharing her knowledge with other people. Beginning with
combinations like carrot and apple, she gradually progressed to more
extraordinary and unusual taste sensations.
Whilst at University she had the idea of turning her passion for juicing
into a business. Having suffered allergies and asthma her whole life,
eliminating diary from her diet at 14 helped improve her asthma. It
wasn’t until age 30 after seeing a nutritionist, kinesiologist and following
an elimination diet and juicing, she was cured of asthma and allergies.
Plucking up the courage to leave the security of the corporate world in
2003, Passion 4 Juice was born.
The launch was at Glastonbury 2003 and since then thousands of
festival goers have experienced the remarkable Award Winning taste
sensations that are Passion 4 Juice.
In 2010, after the birth of her second son, she went on a 10 day juice
fast and during the fast decided to enrol in a Diploma for Nutritional Healing.
Encouraging people to not settle for junk at festivals, Passion 4 Juice is the award winning healthy fast food
alternative. With their eye catching Mobile Juice Bars they can be seen at festivals within the UK and Australia.
The menu consists of an extensive range of juices, smoothies, super foods, healthy snacks, light meals, and organic
fair-trade coffee. Using local and organic produce wherever possible, all of their ingredients are fresh, healthy and
sometimes unexpected! Passion 4 Juice are constantly experimenting with more raw and vegan recipes
Using seasonal fruit and Vegetables such as, apple, date, lemon, mandarin, orange, pear, tangerine, brussel sprouts,
cauliflower, celeriac, celery, chestnut, kale, Jerusalem artichoke, leek, parsnip, potato, swede, sweet potato, turnip,
and herbs like Garlic and ginger.
Asked which is her favourites? Trish said, “One of my favourites all year round is the Great Aussie Thirst Quencher
with tantalizing apples, tangy lime. But if limes are a bit tricky to get then try it with lemon. I like to tempt with the taste
of summer with this recipe. Also some of my other
favourites have to be the root veggies and I love the
medicine juice with sweet potato,
beetroot, kale, celery, sprouts, carrot, lemon, garlic,
ginger and celery.
This is sure to keep any illnesses away. I like my juices
strong, punchy and zingy!
Pawlett Lodge, High St, Drybrook
GLOS, UK Gl179EU
Feel brand new and cleanse your system
with a healthy dose of magnesium,
potassium and betacarotene
1 stick of celery
2 apples (red or green)
1 raw beetroot bulb
Juice the celery, carrots, and apples and
place in a glass. Juice the beetroot and
add as a beautiful swir.
Add a shot of wheatgrass or spirulina to
boost your immune system
Vitamins A and C, very high
in potassium and sodium,
iron, calcium, magnesium,
phoshorus, manganese and
Excellent intestinal cleanser
Eliminates kidney stones
Good blood builder
Detoxifies liver and gall bladder
GO GREEN GO
1 stick of Celery
1/2 a Cucumber
Juice all the ingredients and get ready for
pure alkaline softly being absorbed into
your cells..... mmm
Add a shot of Spirulina to make your own
Pure alkaline, our bodies are constantly
battling to maintain a balanced Ph level
This is difficult for some people because
of the lifestyle they live. Consuming highly
processed and cooked foods, stress, and
pollution increase the acidity in our bodies.
This can lead to disease. Foods which leave
an alkaline residue help prevent disease.
2 Green Apples
1 Orange, peeled
A thumb of fresh ginger
Juice the carrot and ginger, followed by the
apple and orasnge.
Feel the ginger warm you from the inside
This juice was inspired by those funny hats
worn by the Aussie lifesavers. The colour
reminds you of this juice, and hence the
If you want to crank up the heat add more
ginger and less orange
by Vegan and vegetarian food writer and
photographer Chava Eichner
Once upon a time being a German vegan felt more
arduous and challenging than trying to rescue a princess
from her enchanted tower. However, during the last
decade, Germany has steadily turned into a magical
fairy-tale wonderland for vegans. A powerful drive in the
last couple of years has propelled this sausage-andmeat
guzzling country to the forefront of cruelty-free
Last November, while visiting my family, I researched an
article on Veganism in Germany – the results were truly
delightful and shocking in equal measure.
Being vegan in Germany is considered really cool right
now! With each visit to my home region of Bavaria I am
greeted with more vegan food
choices, new vegan products, more
vegan cookbooks on the shelves
and endless exciting news about
This is delightful. Yet, at the same
time, I am shocked that the public
perception and acceptance of
veganism here in the UK seem to
lag behind by such a long way in
I just can’t wait to see the UK
embracing vegan lifestyle choices
just as positively and whole-heartedly. After all, so much
energy and effort is being invested everyday by local
groups, national campaigning organisations, vegan show
organisers and cruelty-free companies.
So let me tell you a bit about the latest headlines from
Vegan HQ in Germany. I hope, like me, you will then feel
full of inspiration, renewed energy and enthusiasm to be
part of the movement for a happier, healthier and kinder
And these people have created an amazing momentum
that is proving hard to stop.
In 2013 it wasn’t Jamie Oliver’s latest, but Vegan For Fit
by vegan guru Attila Hildmann that grabbed the number
one spot in the German cookbook bestseller charts. Its
sales were way ahead of all the most famous German
The local health food shop Ährensache, in my hometown
of Bad Aibling, has traded for twenty years and has
always been a favourite place for me. But this year I was
greeted with a huge choice and variety of new products
that really bowled me over.
I chatted with Gerlinde Deininger, the owner of the
shop, and she confirmed exactly what I was thinking: in
Germany, veganism is the next big thing… well actually it
is the present big thing! To see this happening in front of
my eyes is both exhilarating and incredibly inspirational.
Young people, particularly, are beginning to make healthy
and ethical eating choices for the sake of their own
bodies, for animal welfare and the long-term wellbeing of
Now Germans love good food and (maybe it’s a cultural
thing!) they will not put up with tasteless or bland food
options in their shops. Their wallets speak loudly and
clearly… and the amazing choice and variety of produce
on the shelves are a true testament to this.
German health food shops today stock a vast range
of delicious vegan sandwich spreads and pates made
from high-quality, often
organic, ingredients. One of
“Between eight and nine
percent of Germany’s
vast population is
vegetarian, and included
in that figure are 800,000
my particular favourites is a
horseradish spread or dip with
a sunflower seed base. It’s
creamy, nutritious and utterly
delectable. These spreads and
dips always threaten to tip my
suitcase over the airline weight
limit on my return flight to the
Since becoming vegetarian
and then vegan in 1999, the
wide range of meat-free alternatives in the chiller cabinet
in Ährensache has always been an interesting focal point
for me. Anything from vegan sausages to doner kebab,
grain burgers and marinated tofu is on sale. And in the
last few months there’s been a real boom in the vegan
cheese market as well.
As a food writer and photographer, these new products
get me really excited and impatient to drag my ‘loot’ back
home and start experimenting in the kitchen.
Between eight and nine percent of Germany’s vast
population is vegetarian - and included in that figure are
800,000 vegans. That’s a huge number of consumers
creating a daily demand for cruelty-free food options in
supermarkets, shops and restaurants.
Browsing the stacked aisles, I came across the organic
fresh produce section. The owners have spent many
years building up strong and fair relationships with the
local farming community. And so their fruit and vegetable
display is brimming with wonderful, seasonal produce
‘Aus der Region’ (from the local region).
Apples and pumpkins from the Bodensee (Lake
Constance) area, local organic potatoes and onions etc.
Mrs Deininger also told me about a very conscious move
towards more sustainable, regional crop planting which is
offering a real alternative to her customers.
The farming area around the Bodensee turns out to be a
fertile ground for producing soya beans. So now, instead
of relying on imported soya, Hofgut Storzeln is using
these locally produced soya beans to make dairy-free
After feeling all the energy and passion fuelling this
amazing change that is giving veganism such a great
name in Germany, I felt a bit deflated at first on my return
to the UK. It didn’t last long, though!
Just thinking of publications like Fresh Vegan magazine,
all the wonderful vegan fairs and festivals up and down
the country and knowing the power we exercise every
day with our wallets and shopping trolleys, gives me a
real sense of hope.
So watch out Germany, we are ready to change the world
for the better, with you!
Vegan and vegetarian food
writer and photographer Chava
com) has travelled the world in
search for inspirational ways
to combine her passions for
food and photography.
Her commitment to sharing
how delicious and decadent
vegan food can be has seen
her collaborate with some of
the most influential names in
the industry, including The
Vegan Society, Animal Aid and Cook Vegetarian.
The Vegetarian Society asked Chava to apply her vibrant style to
the food images that help promote National Vegetarian Week.
“I get to work with some wonderful, passionate people, who
genuinely care about the world around them.” Chava explains.
“It’s extremely satisfying in every sense of the word.”
Check out her beautiful recipe blog at:
“The local health food shop Ährensache, in my hometown of Bad
Aibling, has traded for twenty years and has always been a favourite
place for me. But this year I was greeted with a huge choice and
variety of new products that really bowled me over.
I chatted with Gerlinde Deininger, the owner of the shop, and she
confirmed exactly what I was thinking: in Germany, veganism is the
next big thing… well actually it is the present big thing! “
LoVeg in Prague
LoVeg restaurant is located in
Prague old city just near the
Castle. Described as having a
cosy Zen atmosphere with the
architectural beauty of Prague, it
seems that this is a great place to
start your Vegan experience.
There has been a lot of attention
on Vegan expansion in Prague,
there are a few Vegetarian places
to eat but in the past 2 years
Vegans are finding they can now
eat more easily.
It must be expanding as
Veganz the amazing Vegan
supermarket is opening
here, so look out for
Hello Karel, can
you first tell our
is based in
to eat when
they come to
is based right in
the old centre
of Prague on the
way to Prague
We are actually a
few hundreds meters
from the Castle in a very
nice historical house with
a small terrace which offers
beautiful views to a castle and
the old city of Prague..
When you come to visit us you can
expect a friendly family atmosphere
in attractive location with delicious
vegan food inspired by international
cuisine and also typical Czech
specialities cooked in a vegan style.
How long have you been open now
We are quite new here, and opened
in September this year 2013. .We
like to help develop a vegan style of
eating, which is still in its beginnings
here in the Czech republic.
What are the traditional dishes in
Prague and are you able to create
these dishes as Vegan?
Everybody who ever visits our
country will tell you that our traditional
dishes are mostly made from a big
portion of meat in different styles with
some kind of sauce.
The favourites ones are the
“Goulash” and “Sirloin sauce” , both
usually served with dumplings.
We prepare this two meals in vegan
style with home made dumplings
and I think I can say they are a big
success. People often tell us it is
even better than the original.
There has been a change in the
past 2 years with veganism, can
you tell us why you feel this is
and is this influencing the City of
I’m not sure what kind of change
you exactly mean and where this is
coming from, but I can tell you from
my personal point of view, I’ve been
vegan for two years now and in that
time I used to try and connect with
people with similar opinions and
found to my surprise that most of
them are also vegans.
So yes, something special is
happening with the thinking of many
people here in Prague and the Czech
Now you can find a lot of places
where you can meet vegans in
special events and places, but you
need to know where to find
them, but still it’s a minority,
What is your
where did it all
start for you?
This is quite
ago I was
TV here in the
It was spring
and I suddenly
felt very strongly
I needed to be
in touch with the
earth and fruits and
vegetables and I wanted
show people it’s possible
to prepare great tasty and
healthy plant based meals. I
decided to attend all the big music
festivals in our country during the
summer and try to sell the best food
people had ever tasted. We were
quite successful with it and had really
great strong feedback from our
Ingredients for a Chef are
important do you buy locally and
That‘s so true, ingredients are very
important for good cooking. We try
to source all locally and organic as
possible here, but sometimes it is
not so easy to do this in our market,
specially in the winter time a lot of
these fresh ingredients are imported.
We plan to have our own organic
field next spring that should solve the
problem of availability.
What is your favourite dish to
Our Chief’s and I have a special
dish we like to cook and and we
call it “What the house gives to
you”, It means that very interesting
and tasteful recipes comes from a
moments idea using ingredients we
have or are available at that time.
Because we love the fresh taste
of meals you just put it in the pan
with some spices and fry it quickly
together. If you know how to mix
it properly you can get absolutely
perfect dishes. I personally love
the dishes made from potatoes,
mushrooms and spinach.
Prague I hear has amazing street
markets, do you buy any of your
produce from there and if so what
can people expect to see that we
wouldn’t see in UK?
In Prague’s streets and squares now
you can find a developing system of
street markets where every day there
is somewhere a farmers market.
We can buy most of our fresh local
seasonal ingredients but in winter
time it is closed and it opens again in
spring. Sometimes we buy our main
ingredients for our daily fresh soups
and daily specials.
Would you create something
traditional for our readers so they
can try making it at home, until
they can come and try out in your
restaurant (as I plan to do soon)?
Of course. It will be my pleasure to
write you the traditional recIipe for
our vegan style Goulash, which is a
really typical Czech dish. You can try
it and let me know how it worked.
What is your Inspiration to cook ?
I am inspired when I have fresh
healthy vegetable and other fine
ingredients around, andfresh fragrant
spices, great mood inside me and
fine people around. With some good
music these conditions are nearly
ideal for making some great meal...
Very important helper in kitchen is
always the intuition, I love to cook
Karel cooks largely by intuition
and feeling, therefore there are
no amounts in his recipe, so
approach it in the same way as
you would a stew style meal.
Vegan Meat - Soya, Seitan or Tofu
A little flour as a thickner
A liile dark beer or red wine
Dark Soy Sauce
Salt and Black Pepper
Finely slice white onions, and prepare
the same amount of vegan meat
(soya, seitan, tofu).
Heat up the oil in the pot and put the
onions into it.
When they start to colour, put in
some finely chopped garlic and chilli
and wait a few moments until you
recognize the nice full smell of the
You can add some flour to get denser
consistence or you can leave it
To get more taste you can add some
extra flavor (dark beer, red wine..)
Add stock to turn from frying into
You can add some tomato puree and
dark soy sauce to give the goulash
more strength and color. Now some
bay leaves, pimento, black pepper
this time you can add bread or rice.
+420 602 150 202
Praha 1 - Malá strana
10100 Prague, Czech Republic
Phone +420 702 901 060
Wait until the onions caramalise to
give the goulash it’s typical color and
Sprinkle with sweet paprika spice
Cook everything for some time
depends on vegan meat you use.
Next time I will give you a recipe for
traditional dumplings as a side dish,
300g caster sugar
2tbsp ground flax seeds mixed with 6 tbsp warm water
2tsp vanilla essence
375g cake flour (plain flour with 2 tbsp cornflour in it!)
1/2 tsp baking powder
food colourings of your choice
lots of sprinkles
Cream together the sugar and the margarine until mixed and smooth using a stand mixer or electric
Add the flax seed mixture and the vanilla and mix.
Add the flour and baking powder and mix with a spoon (the batter will be very firm).
Split the dough into 2 equal pieces and add food colouring to 1 half.
Place each dough separately between 2 pieces of baking paper and roll out into 8” squares
approximately 1/8 inch thick.
Slide the rolled doughs in the paper onto a baking tray and place in the fridge for 30 minutes.
Remove the doughs from the fridge and take them off the baking tray.
Remove 1 side of baking paper from each dough.
Place 1 dough on top of the other dough with the baking papers on the outside.
Stick the doughs together by gently rolling on the back of the top baking paper with a rolling pin.
Remove the top piece of baking paper and then using the bottom piece
of baking paper, roll the doughs together into a tight spiralled log.
Gently wrap the log in cling film and place in the fridge for 1 hour on a baking tray.
Remove the log from the fridge, unwrap and roll into a deep baking tray full of sprinkles to coat the
outside of the log.
Wrap the log in cling film and place in the fridge for 4 hours.
Remove the log from the fridge and unwrap.
Cut into 1/4 inch disks and place on a greased oven tray.
Bake in a pre heated oven at 180 degrees C for 9-11 mins until slightly golden.
Leave cookies to cool on the baking tray for 10 minutes before gently moving them onto a cooling
rack to cool completely.
What you need
What you need to do
Smarter Fitter Smoothies
by Monica Shaw
Monica Shaw is a food writer and web girl who’s fascinated by the
connection between what we eat and how we feel. Trained as a
mathematician, Monica worked at a bank before going freelance and
pursuing a career focused on food.
Her background has given her the drive and ability to understand the
science behind what we eat, and through her own experimentation and
learning she’s discovered how and what to eat to feel energised and eager
for all of life’s adventures.
She now divides her time between writing about food and working with foodies to help them make
better use of the internet. She has two books, The Healthy Vegan Breakfast Book and her latest,
Smarter Fitter Smoothies.
Her book, Smarter Fitter Smoothies came about as a result of a curiosity about breakfast food and
her search for the ultimate breakfast that is delicious, energising and satisfying, without the sugar
crashes of many breakfast foods.
After various stints with crepes, muesli, porridge and various things on toast, smoothies entered
the breakfast foray, and she soon discovered that a good blend of fruits and vegetables is a stellar
equation for feeling awesome.
Monica explained, “Smoothies sometimes get a bad wrap for being full of sugar, but such is not the
case with my smoothies.
My smoothies rely on lower-sugar fruit, high fiber vegetables, healthy fats from nuts and seeds and,
quite often, avocado to achieve a delicious blend and a satisfying, nutritious breakfast that won’t
result in a hunger emergency thirty minutes after you’ve eaten it. And yes, I do mean “eat” - I used to
think smoothies equated to “liquid calories” (which I avoid) but a good, wholesome smoothie is thick,
rich, delicious, satisfying and definitely qualifies as a “food”.
As much as I love smoothies, sometimes I hanker for something I can eat with a spoon - especially during the cold
winter months. Bircher Muesli is one of my all-time favourite breakfasts, and happens to be as
versatile as a smoothie, too.
There’s something about Bircher that’s positively addicting. I converted my sister and my parents
over the Christmas holidays, and have met a few other addicts thanks to Flickr and my blog. One
person recently wrote to say “I just discovered it when I was on vacation in Hawaii and have been
completely obsessed since.”
So what exactly is it about Bircher that makes it so appealing? There’s a definite “feel good” factor to
eating Bircher in the morning, and perhaps we owe that somewhat to its history as a “healing” food.
It was originall developed by Maximillian Bircher-Benner, a Swiss a Swiss doctor who used raw food
to treat patients at his sanitarium in Zurich. Bircher combined soaked oats, fruit and nuts with grated
apple and lemon juice to create a naturally sweet breakfast cereal designed to energize and heal the
Email: monica.shaw at gmail.com
Mobile: +44 078 5804 6739
The beet root and the greens
feature in this recipe.
You could use spinach or kale
instead of the greens, but if you’re
lucky to get beets with the leaves
still attached, make use of them in
1 apple (150g)
1 small beet (70g)
1/4 cucumber (50g)
60g beet greens (5 large leaves
1 tsp flax seed (5g)
1/4 avocado (30g)
a few ice cubes
Cut the apple, beet and cucumber
into chunks (you can leave the skin
of the beet on - just scrub it well!).
Put everything in the blender with
enough water to blend.
Blitz on high until silky smooth.
270 Cals, 11g Fat, 40g Carbs, 5g
Protein, 13g Fiber
Pear and Avocado
Fresh pear and avocado go
really well together and the avo,
combined with the flax seed, make
this smoothie super thick and
creamy. Feel free to change up the
flax seed with other seeds or nuts.
What I like about this smoothie is
that you know the avocado is there,
and the pear gives it just a little
1 large pear (~200g)
1/2 avocado (~60g)
1/4 small lemon, peel removed
1 cup kale (~50g)
1 heaped tsp flax seed (~5g)
1-2 dates (optional)
a few ice cubes
small pinch of salt
Dice the pear and add to the
blender with the remaining
ingredients and a little bit of water.
Start blending and add more water
as needed (the less water, the
thicker the smoothie!).
320 Cals, 21g Fat, 29g Carbs, 5g
Protein, 13g Fiber
You can use canned or homemade
pumpkin puree for this smoothie
(see my hefty tip below).
1/2 cup pumpkin puree (~150g)
1 pear (~150g)
handful of cashews (~15g)
1tsp flax seeds (~5g)
1/2 tsp cinnamon
a few ice cubes
Cut the pear into chunks. Combine
everything in the blender and add
enough water to blend. Blitz on
high until smooth. Garnish with
nutmeg (and a stick of cinnamon
for added flair).
200 Cals, 6g Fat, 37g Carbs, 5.5g
Protein, 9g Fiber
The following is my favourite go-to
recipe, which I always garnish with
sliced banana. My second favourite
recipe substitutes apple for pear
and raisins for dried cherries. Like
I said, it’s incredibly versatile and
just so delicious.
100 grams jumbo oats
20 grams almonds
5 prunes, chopped or
1 wedge of lemon, juiced
1/8 tsp cinnamon
The night before you plan to
breakfast, soak the oats, flax
seeds, almonds, raisins and prunes
in just enough water (or milk) to
In the morning, mix the above
with the lemon juice, apple and
Serve with toppings such as fresh
fruit, agave nectar or soya yogurt.
HOW TO MAKE
Cut a pumpkin in half, take out the
seeds then bake cut side down
at 375F/190C for 45-90 minutes
(depending on the pumpkin size) until
soft. Let cool, then scoop the pulp
into a blender and puree. Freeze
in ice cube trays for your blending
Day Radley is a private chef in London, specialising in delicious healthy
vegan food. In 1998 she became vegan, leading her to uncover the
amazing array of possibilities for vegan cuisine.
In 2011 she left the UK with just one small backpack and a head full
of vegan chef dreams. She has worked across Europe, Africa, Asia
and Australasia as a Head Chef, learning the cuisine of many different
cultures during her travels.
Day launched The Vegan Chef Network in 2011 which provides a space
for vegan chefs to support each other with knowledge and advice. 2014
sees her branching out with a series of short films on creativity with
animal free cooking.
You can read more about Day’s cooking adventures at her website
Leek Latkes with cauliflower ‘cheese’
In March we welcome the new Spring veg, but
don’t forget about the last of those lovely Winter
vegetables. In this recipe we celebrate them,
comforting and warming and entirely British.
Makes 4 portions as a starter or 2 as a main
For the Latkes
500g parsnip, peeled and chopped into chunks
1/2 leek, finey sliced
1/4 teaspoon white pepper
1/4 teaspoon salt
500g waxy potatoes, I used apache
Preheat the oven to 200c. Grease a 12 cup muffin
pan. Boil the parsnip for about 10 minutes until it
is quite soft. Drain it and leave it to cool.
Sautee the leeks in a little oil for 5 minutes.
Put the parsnip into a large bowl and use an
immersion/hand blender to puree. Add the leeks,
pepper and salt to the parsnip. Mix thoroughly.
Grate the potatoes (skin on), add to the parsnip
and mix. Taste this to check it has enough salt
Divide the mixture between all of the cups in the
muffin pan. Press your thumb into each so that
the mixture goes up the side and there is a deep
indent in the middle. Bake for 30 minutes until
golden and crispy around the edges.
For the Cauliflower ‘cheese’
1 small cauliflower, cut into small pieces
1 can cannellini beans, drained and washed
4 tablespoons nutritional yeast
1 clove garlic
1/4 teaspoon salt
1 tablespoon fresh thyme
2 tablespoons of water
Steam or boil the cauliflower for 10 minutes until
it is just soft. Put the beans into a bowl with the
nutritional yeast, garlic, salt and water. Use an
immersion/hand blender to puree.
Add the thyme and the cauliflower. Heat gently in
a pan for 10 minutes. Now load the leek latkes
with the cauliflower, sprinkle a few thyme leaves
Banana Notella Pancakes
Mmmmm, the best thing about March? We are
given a great excuse to eat pancakes. These
pancakes are gluten free, vegan and super easy.
The Notella is so very very moorish.
To make the Notella
Ingredients (for 8 pancakes)
150g / 1 cup hazelnuts
4 tablespoons agave
4 tablespoons coconut oil
2 tablespoons water
2 tablespoons cocoa or raw cacao
Preheat the oven to 200c. Put the nuts on a pan
and toast in the oven until the skins come off
easily. Take out and leave to cool until you can
handle them. Rub them between your hands
roughly, this will remove the skin.
Put the nuts in a blender with the syrup, oil and
water. Blend until this is a smooth paste.
Add the cocoa and blend again.
To make the Banana pancakes
Ingredients (for one large pancake)
1 large banana
1/4 cup gluten free white bread flour
1/4 teaspoon baking powder
2 tablespoons almond milk
Cut 4 slices off the banana, these will be put
inside the pancake. Put the rest of the banana
into a jug with the flour, baking powder and milk.
Blend with an immersion/hand blender until
Warm up a non-stick pan on the hob. Once hot,
pour the pancake batter into the centre of the
pan. Flip once it is cooked on the bottom.
To assemble, put the pancake on a plate, spread
Notella in the centre, add the banana slices and
fold up the pancake. Dust with cocoa if you want
to be fancy.
Red Cabbage Pilaf
In April spring onions and red cabbage come
into season. This quick recipe keeps the
vegetables fresh and flavoursome with a
wonderful fragrance from the curry leaves.
Makes 2 portions
2 teaspoons black mustard seeds
A handful of curry leaves, washed
1/2 red cabbage, finely sliced
8 leaves cavolo nero, stalks removed and
1 bunch spring onion, cut into 3cm pieces
1/4 teaspoon cinnamon
Pinch of turmeric
1 cup basmati rice
4 tablespoons raisins
1/4 teaspoon salt
2 tablespoons seeds, toasted
Juice of half a lemon
Heat a large frying pan, add the mustard seeds
and toast until they start to pop.
Add a splash of oil and the curry leaves.
Fry for a couple of minutes.
Add the cabbage, cavolo nero and spring
Fry for 10 minutes, adding a little water if it
starts to stick to the pan.
To make the rice, add the spices, rice and
raisins to a pan. Add enough water to 1cm
higher than the rice. Bring to boiling on a high
heat then reduce to a simmer.
Cook for 10 minutes or until the rice is cooked.
Add salt, seeds and the lemon juice.
Add the rice to the vegetables and fold in.
Thick Watercress and Quinoa Soup with
Balsamic Red Onions
In the UK we grow wonderful watercress. It’s a fantastic
thing to cook with, so peppery and tasty you don’t
need to do much to it.
Makes 4 portions as a starter, 2 portions as a main
3 small red onions, finely sliced
1/2 cup red wine
1/2 cup balsamic vinegar
1 cup water
1/4 cup molasses sugar or dark muscovado
3 cups boiling water
1 teaspoon stock powder
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon white pepper
1 cup white quinoa
Put the onions, wine, vinegar, water and sugar in a frying
pan. Bring to a boil on a high heat.
Then reduce to a medium heat. Cook for 20 minutes until
the onions are soft. If the pan gets dry, add a little more
Put the water, stock, salt, garlic and quinoa in a pan.
Simmer for 15 minutes or until the quinoa is very soft.
Add the watercress and blend with an immersion/hand
Add the pepper. Taste to see if you need more seasoning.
Cook on a low heat for about 10 minutes.
To serve, put the soup into a bowl and gently place a
large spoonful of onions on the top.
In May the Beltane festival celebrates fertility and
abundance. These raw chocolate balls contain maca,
a superfood known for its aphrodisiac properties.
The pomegranate molasses is sharp and intense, a
great contrast to the bitter cacao.
In a bowl combine all of the ingredients, mix thoroughly.
Chill in a fridge for 30 minutes.
Divide into 8 and roll into balls.
Put 1 tablespoon of cacao in a bowl. Put the balls into the
bowl and roll until the are covered.
Put back in the fridge for 30 minutes before serving.
6 tablespoons raw cacao powder plus 1 tablespoon for
1 teaspoon chia seeds
1 teaspoon maca
1 tablespoon pomegranate molasses
2 tablespoons almond milk
Eat Sleep Shop
A Vegan and Vegetarian friendly 11 room
boutique guesthouse in the historic heart
of Central Penzance on Chapel Street.
Contemporary design housed within a
Grade II listed 17th Century Georgian
mansion makes for a magical ‘old meets
new’, with a fun and funky informal vibe.
Guests range from romantic couples to
solo travellers, from culture seekers and
art lovers to cornish explorers - attracting
Each of the rooms have been individually
designed and decorated by Cornish &
British artists. Choose one that appeals to
your inner artist - from wacky street art
murals in Jo Peel to Pinky Vision pastel
sea-scapes, vintage butterfly themed Dolly
Divine to cool & chic A.R Blank.
The Georgian House,
20 Chapel Street
, West Cornwall, TR18 4AW
Tel: +44 (0)1736 365 664
Johnnys in Hayle
Vegetarian founder of Johnny’s, Mirand,a started with a smal gift
and fashion shop which expanded into selling wholefoods and then
when the opportunity arose a full blown Vegetarian and Vegan Cafe.
Miranda believes in re-using and respecting the beauty of old
craftsmanship, the environment and in fresh good quality,
wholesome vegetarian and vegan food.
In a family friendly environment they serve fresh Vegetarian
and Vegan homemade breakfasts, lunches, cakes and during the
Summer the occasional themed evening meals.
Johnny’s boasts great interior styling, where you can relax with
comfortable quirky recycled tables and chairs
The outdoor dining area has glorious views of Hayle Estuary and
in the distance St. Ives. Within the Cafe is a small wholefood shop
which stocks speciality breads, Cornish produce and unusual gifts -
Free wi-fi is also on offer.
50-51 Penpol Terrace, Hayle, Cornwall TR27 4BQ
Jordan’s in the gateway
to St. Michael’s Mount
Family run Jordan’s
café and gift shop
Situated at the gateway to St. Michael’s Mount and boasting
spectacular views over Mount’s Bay.
Ideally located right next Marazion beach, one of the safest
bathing beaches in Cornwall (and a Mecca for windsurfers
and kite surfers) Jordan’s is a favourite with locals and
Open all year from 10am daily, they have a selection of
fairtrade organic teas, coffees and hot chocolate on offer as
well as fruit smoothies and plenty of Vegan options.
Their Coffee is especially good and they take pride in serving
it just the way you want it. It can get extremely busy in the
Summer, so be prepared to wait, but it’s worth it.
The Station Carpark
Tel/Fax: 01736 360502
Fore Street, Marazion,
01736 711 879
This is charming little Deli is in the picturesque
village of Marazion, gateway to St Michaels
Mount. Space is limited and gets very busy during
the summer however Abi and her team are very
friendly and will reserve a table for you.
Serving fresh food daily with Vegan and Vegetarian
options to eat in or take away.. There is a range of
deli items for sale, many of them are local Cornish
The one down side is that they have no toilet, local
pubs are accommodating however!
The Granary Penzance
The Granary in Penzance
is a Vegetarian and Vegan Wholefoods and Health food Shop selling
Organic and local unsprayed fruit and Vegetables and often getting more
unusual fresh items.
They have a wide selection of vegetarian and Vegan items for sale from
the chiller and freezer cabinets and a large range of Gluten free items.
At lunch times they serve salads, sandwiches and bakes with a good
choice of Vegan options made fresh every day. Our favourites are the
Vegan sandwiches and freshly made Vegan Samosas.
15D Causeway Head, Town Centre, Penzance TR18 2SN
A weekly market of local fresh produce with
Vegan and Vegetarian goodies to taste and take
back to your holiday cottage or B&B.
St John’s Hall, Alverton Street,
Penzance, TR18 2QR
9:00am to 2:00pm
Archie Browns is located in the centre of Penzance on
Bread street. It started as a cafe in a location opposite the current premises
and had been a health food shop for 30 years Bought by the now current
owner Helen Swift, who changed the then store room into the bright colourful
cafe it is today.
Both the cafe and the shop are spacious, so at lunchtime it can be noisy and
extremely busy, it is, I feel, the hub in Penzance at lunchtime. Breakfast is on
offer from 9am – 11am and then lunch from 12 closing at 4pm. There is a
staple menu with salads, bakes and big blackboard with specials every day.
Downstairs there is a very large choice of foods to suit all diets, toiletries,
nappies, both, organic and earth friendly as well as organic alcohol selection,
supplements, cleaning products, fridge and freezer foods to choose from.
Lots of choices for travelling vegans and gluten free!
Winner of “Natural Lifestyle Retailer Of the Year “ coming top out of 600
For your supplies, treats and lunches this is one of the many places in Penzance
but the only dedicated Vegetarian/Vegan cafe.
Caroline and Tim
I guess you could say that the Cornish
Seaweed Company is bred from a deep
love and respect for Cornwall.
Cornwalls magical coastline, unpredictable
ocean, waves and robust folk, combined
with the pretty appalling economic situation
in which Caroline (a renewable energy
engineer) and Tim (a conservationist) were
making things work as a cleaner and waiter.
Because they have both worked
extensively around the world in a variety
of different roles; from white water raft
guiding to Engineers Without Borders, in
the developing world, and carrying out
research and leading teams deep into
remote rainforests, they have witnessed
first-hand the devastating effects of climate
change, the mounting pressure on natural
ecosystems, and the associated food
problems that arise from a rapidly growing
population and increasing consumption.
they therefore understand the urgent need
for a sustainable way of living and aim
to contribute to a lifestyle which is both
ethically as well as environmentally sound.
Having been buddies for years they thought
it was high time they rubbed brain cells and
put some of their entrepreneurial energies
into getting the Cornish Seaweed Company
off the ground!
“We aim to provide you with sustainably
harvested, local, edible seaweeds and
introduce these as an alternative food
source that is healthy, nutritional, tasty, and
good for the environment.
It is important to acknowledge the
importance of seaweeds for marine life
and we need to balance this with its use by
humans. We therefore adopt an ecosystem
approach, meaning that we promote
conservation and sustainable use in an
Most, if not all, the seaweeds currently for
sale have travelled thousands of kilometres
to reach your local supermarket and food
shop, often all the way from China. Smallscale,
local produce really is key to a
happier life and leads to a lower carbon
By providing produce from our own waters
we hope to contribute to a low-carbon
economy that takes care of its environment.
We really hope and believe that seaweed
becomes part of everyone’s diet and that
we come to recognize it for what it is.
A superfood, both environmentally and
Interview with Caroline from cornish seaweed company
Q. When did you decide to start doing this?
A. I had been working overseas for a while and came back in April 2012 and wanted to get into the renewable energy field but it
was at the time that Government policies and funding changed so suddenly the jobs disappeared. I was living in my van spending
a lot of time outside when I heard a radio program about a seaweed company in Ireland. We found that no one is testing imported
Seaweed and as long as the importers “trusted” the exporters that was enough. We were working with Exeter University doing
research into the impact of seaweed harvesting over time, Tim my partner is a research fellow with the University but we struggled
to get fresh seaweed that hadn’t been stored in a warehouse for several years because no one harvesting seaweed in the UK.
After talking the idea through with Tim we decided to go and see what the company over in Ireland was doing. They were really
helpful and after learning as much as we could we came back to start finding out what we needed to do to get the necessary permissions.
The first thing we found was that no one was really sure! We stared with harbour master, then the fishery authorities and then the
Crown estate, the National Trust, the Council, the Duchy. After convincing the Council who knew nothing about it that they were
actually responsible for issuing the necessary license, we were set up and ready to go.
We had various organisations giving us business advice, all the while filling out innumerable different forms and paperwork, all
before we harvested any of the products. Now we sell online as well as looking for new distributors.
FV. How is your Seaweed harvested?
C. Tim and I harvest by hand in a sustainable way, sometimes we rope friends in to help. We only harvest on spring tides around
the full moon or the new moon, we harvest with scissors and we worked very closely with Natural England when we started to
make sure we developed a harvesting method that meant we only
take half of the plant. We only harvest in the low tides when we can
get to it but in the summer we do swim to it.
We only pick around 8 species from a huge range and we cut it from
the “stipe” which is a hold fast onto the rock as they have no root
system and absorb everything through their skin, taking all of the
minerals of the ocean through their cell walls. We check that it is a
healthy plant and we only harvest in their seasons, spring to autumn,
with the green seaweeds more in the summer. After gathering for
about four hours we gather the harvest into sacks and take it back to
We take the harvest back to poly tunnels and the drying racks where
we sun dry it, turning it every day, where it takes between 2 to 4 days
until it goes crispy dry (in the winter it would take a week or more).
We send samples from each batch to be tested for microbological
activity. When it passes the tests we bag it up ready for selling.
FV. Can you harvest all year round?
C. You can and it has no negative impact, but it is dangerous and cold and slippery. Also it regenerates over the winter so it is better
to leave it to be ready in the spring. Also we want to dry with natural sunlight, so spring and summer is better. We also use the
autumn and winter to prepare for sales and look for distributors and keep building the business.
FV. What is the shelf life of the end product?
C. At the moment as we are a new business and because we only have two years worth of product we only have a one year shelf
life, but we will have a two years shelf life once we have done the testing. We dry down to 0.5 water content so it is incredibly dry.
FV. When people have it at home and leave it out will it attract moisture?
C. Yes it will, so it needs to be kept in a sealed container to keep it dry.
FV. I learned the trick of using a small amount stored in water just prior to use and it expands a lot!
C. Yes after drying it is a 6th smaller than when we harvest it, so if we bring 60kg back from the beach we will only get 2kgs of
dried product, which is why it is an expensive product but it goes a very long way. Whilst experimenting with Carrageen in recipes
for jellies that called for 20gms, we used 5gms and it worked really well with exactly the same results.
FV. How and why did you decide on the varieties that you have? Kombu, Dulse, Sea spaghetti, Nori and sea salad.
C. Because they are the nicest, the most fun the use, they have great colours and they are traditionally used in cooking all over
the world so people know about them.
FV. How did you identify these particular varieties?
C. We learnt whilst we were in Ireland, we can now identify them just by how they feel, it is just a learning process.
FV. In my ignorance I thought that the reason I bought these products from Japan was that they were only available from Japan! I
didn’t know they grew here in the UK
C. There are 1,500 different species around the coast of the UK but I think that the reason people think it is Japanese is because
it is a large part of the Japanese diet.
FV. Which is your best seller online, and what sells best to Restaurants?
C. Sea salad online which is a mix of sea greens Dulse and Nori and you can snip it into cooking or just eat it raw. Also Sea spaghetti
you can which you can steam it or boil it to rehydrate and it tastes a little like asparagus. Kombu is the one that sells best in
Restaurants and is the most widely used.
FV. I am curious about the actual properties of seaweed and the vitamin and mineral benefits?
C. Importantly for vegans they have all of the Vitamin B complexes and especially B12. Dulse has 89,000 parts per million and as
a percentage seaweed has a greater amount of B12 than meat. Much higher iron content than Iron and so it goes on.
FV. So what can we do to help?
C. Being in Fresh Vegan Magazine is great, but if people ask for our products in their local deli or whole foods shop then maybe
we can find new places to sell this amazing natural product fresh from the coast of the UK.
FV. Looking forward to creating some amazing recipes with this and we wish you great success for the future....
SEA SPAGHETI RECIPE
20g maple syrup
5g white miso
20g apple cyder vinegar
15g toasted sesame oil
Thumb size piece of grated ginger
½ tsp black sesame seeds
Blend all ingredients adding black sesame
seeds to dressing and place to one side
Vegetables for sea salad
1 small carrot peeled and sliced thinly and then
1 half of red and yellow pepper thinly sliced and
cut into 3
½ courgette sliced and julienned or use spiralizer
¼ cucumber sliced and julienned
1 stem of fresh mint, leaves removed rolled up
and sliced finely
4 stems of coriander, leaves picked and removed
Spinach option, leaves picked and fanned on plate
or bowl for presentation
½ tsp sesame seeds
1 tblspn pumpkin and sunflower seeds
Sprinkled on top
Take the whole packet of seaweed and soak and
rinse 3 times to remove excess salt.
Now you can at this stage once rinsed leave raw
or you can place in a pan of salted boiling water
for 2 minutes.
This recipe works just either way, delicious raw or
cooked but I prefer raw to absorb all the nutrients
at their best.
Drain your spaghetti either cooked or raw and add
the spiralized/julienned courgette/zucchini. Add
the prepared dressing in small amounts and mix,
leaving 1 tblspn to drizzle at the end.
Add your cut vegetables and coriander and then
place on your plate adding the seeds and mint at
Hazelnut, chocolate mousse
cake with fresh raspberries
by Madeleine Van Zwanenberg
1½ cups hazelnuts
½ coconut sugar
1 teaspoon vanilla powder
1 tablespoon coconut flour
¼ cup melted coconut oil
¼ cup melted cacao butter
Pinch of pink Himalayan salt
Pulse the hazelnuts in your food processor until they
are like a flour.
Add the coconut sugar, vanilla powder, coconut flour
and pulse again.
Pour the melted coconut oil and cacao butter into the
flour and mix until it is sticky.
Press firmly into an 8 inch (21cm) spring mould and
put in the fridge to set.
How to use Carrageen
Carrageen is a seaweed found around the coast
of England and for this recipe I used a packet of
Cornish Carrageen harvested and packaged by the
Cornish Seaweed Company. It comes in 30g packets
which makes a good couple of cups of carrageen
paste. The mild taste of the seaweed doesn’t spoil
sweet or savoury dishes. It is primarily used as a
setting agent with the added benefits of being rich in
protein, B vitamins, magnesium and iodine. It means
you can use it in place of so many nuts as it lightens
a very rich chocolatey mixture.
Blend everything in your high speed blender until
smooth and creamy. Pour about a third on top of
your hazelnut base and arrange a layer of raspberries
on top. Put the rest of the chocolate mousse
over the raspberries and smooth the top. Pop back
into the fridge to set. This cake will freeze although
the fresh raspberries will become soft and soggy
once you defrost it. However, I’m not sure this will
detract from the cake!
You can eat it like this once it is set, or you can add
another dimension to it by covering it with a chocolate
ganache so it is almost like a Sacher Torte like I
have done in the picture, or serve some raspberries
soaked in alcohol and coconut sugar with each slice,
or even make a raspberry couli by blending raspberries
with some coconut sugar and then passing it
through a fine sieve to get rid of the seeds. You can
ask your guests if they can guess the secret ingredient
– I bet they wont be able to.
I made the chocolate coating with
1 cup melted cacao butter
1 cup cacao powder
⅓ cup agave syrup
½ cup melted coconut butter
A pinch of pink Himalayan salt
Whisk them well until well blended and then pour
gently over your cake. If you put your cake onto a foil
covered baking tray. You can collect the chocolate
that runs off the cake and reuse it another time. Pop
the cake into the fridge to set and then decorate as
I made some tiny chocolates to put on top and then
sprinkled a little gold glitter on for some sparkle. Cut
into the cake with a hot knife so you keep the slices
looking neat and wipe the knife clean between each
cut. Then sit back and enjoy the sounds of your
friends and family enjoying your special cake
Before use, wash the seaweed well to get rid of any
sand and shells. Put into a dish of clean water and
let it soak for 15 minutes. Put the cleaned, soaked
seaweed into your high speed blender add 1 cup
of the soaking water if it is clear of “bits”, if it is not,
then use fresh water and blend on high for several
minutes until it is a thick creamy paste. Put it into a
plastic tub with a lid and keep it in the fridge for when
you need it. It will easily keep for a week.
If you look at the companys’ web site they have
several recipes for their seaweeds. You can also
add a tablespoon of the paste to your smoothies to
enhance your nutrition.
The Chocolate Mousse
2 cups cashews soaked for 4 hours
½ cup carrageen paste
½ cup maple syrup
⅓ cup water
Pinch of pink Himalayan salt
½ teaspoon cinnamon powder
2 teaspoons vanilla extract
½ cup cacao powder
Field to Plateby Ron Fairfield
If you take the road from Penzance
to Rosudgeon, passing the
magnificent St Michaels Mount
that floats in the ocean just off the
shore at Marazion, you drive along
keeping an eye out for an A board
tucked into a little pull-in that
promises Organic, local produce.
You park up and wander into
what can only be described as a
big shed nestled amongst trees,
however what comes next is an
Aladdin’s cave of Organic, and
local, seasonal produce with some
imported goodies that enhance the
lives of their producers.
The 17 acre farm and shop is the
work of Tim, a passionate, grower
and someone who doesn’t hold
back when it comes to discussing
the sad state of food production
across the planet. He has a local
reputation for sending the odd
customer out with a flea in their
ear if they show an ignorance
about why Supermarkets are an
anethema to what Tim, and others
like him, are attempting to do.
I asked Tim how he got into
the farm business and why in
particular, Organic, ethical and as
local as possible.
T: “I decided that instead of talking
about how important local, organic
and ethically sourced food is, that
I wanted to start doing it for myself
and others”, “it was about 15 years
ago when I got the opportunity to do
it, someone was prepared to invest
some money in it, so I did it!”
FV: So someone’s belief started
it all? Over the 14 years that you
have been in business how has it
T: Yes it is what I set out to do but it
has changed as we have enormously
increased our range, and we have
had to. If we had carried on just
growing and selling local veg then we
would have gone out of business a
long time ago.
FV: So is the idea of getting back
to purely local and seasonal
T: There are a small number of
people who see the value of that
but most people are sucked into
the Corporate way of buying
(Supermarkets) and have been
talked into believing that it is the
only way to do it and because they
have to many things in their lives,
they don’t seem to have time to think
about where they should buy their
changed and are you doing what
you set out to do?
FV: Has there been a change in
the customers that you are getting
now after 14 years?
T: Yes, yes these days we have
fewer customers who spend more on
average. We also have less passing
FV: Less passing trade? Why do
you think that is?
T: Simple, because they believe the
myth that Supermarkets are cheaper,
and Supermarkets have teams of
people with PhD’s who are trained
to convince people to believe that
myth. I believe that I can provide
generally better produce than the
supermarkets and for the same
products I suggest that we are no
more expensive, and often cheaper,
but people don’t believe it. People
shop in Supermarkets because they
think it’s cheaper.
FV: Is the wave of Supermarket
bashing by some celebs and
others a sign of fighting back?
T: I don’t believe that there is a
serious voice out there or a real
source of public information to help
people make good choices that
would change things, and the further
threat from the big bio companies
such as Monsanto and Dupont is just
a further sign of how big corporate
business is ruining our food choices.
FV: So do you now see yourself
as being a small specialist outlet
T: It’s not what I set out to be, but yes
it is what I have become.
FV: So what did you see the
T: I thought you would see more and
more of businesses such as mine
but I really underestimated peoples
understanding of the situation and
desire to change it.
FV: Give our readers your
understanding of terms such as
Organic, Unsprayed etc.
T: The history of food production
since the 1920’s has been a picture
of poorer and poorer soil quality due
to the move to using plentiful cheap
oil to produce synthetic fertilizers
resulting in degraded top soil that is
sick and needs chemicals to force it
to still grow crops.
Organic is a legal term that refers to
the growing of crops or production
of raw ingredients under the Organic
licensing laws, produced by the Soil
Association or such organisations.
The important thing about the term
Organic is the condition of the soil, it
has to produce healthy products that
resist pest attack and disease.
Unsprayed is, in my opinion, a stupid
expression because it suggests that
farmers will pour poisons onto their
land because they can! Of course
unsprayed may mean that the soils is
prepared in a similar way to Organic
but it doesn’t tell the whole story
and therefore is not an accurate
way to describe the process, it’s a
meaningless term that shouldn’t be
used in my opinion.
FV: What about the growing trend
for the term “Fair Trade”, is it
really fair trade?
T: Your guess is a s good as mine,
but yes I think it is. The organisations
that I know of and trade with do
provide basic education for the
children of it’s workers with better
working conditions, as opposed
to the wage slaves of the large
FV: So Tim, 14 years on what
are the challenges of today as
opposed to when you stated?
T: Growing is much more difficult,
Climate change is a real problem, I
could rely on the weather with more
accuracy then as opposed to now,
the weather conditions are less
stable, there is a greater proliferation
of pests and the huge threat from the
Corporate food giants.
All of these make for a very
challenging situation for what I set
out to do.
Selling has become more challenging
especially as far down the country
as here in Cornwall, with not enough
local buyers and the growing cost of
transporting further up country it is
FV: So how do you see the future
of businesses such as yours?
T: in a word Bleak! I don’t think
in 5 years time that we will exist.
My ability to source local Organic
produce is being challenged by a
lack of young growers coming in to
replace the old producers that I rely
Some of my producers are now in
their 70’s and have no one in any
meaningful way to take over from
them. There are some people
coming in with Grants that prop up
the façade that the Government
cares about this, but they never last
because as soon as the grant runs
out they pack up because they are
not prepared to do the work, and it is
incredibly hard work.
FV: So what can people do to
maintain good choices in Organic,
local, and ethical produce.
T: People have got to stop listening to
the idiots, and the establishment and
start to think for themselves.
In this day of so much information,
much of it is biased. It is very hard to
get real information anywhere.
The agreement that has just been
signed in Bali (the end of 2013)
is yet another situation where the
Americans are pushing the corporate
bandwagon forward, making it easier
to pillage developing countries of
their raw materials.
So I don’t see any improvement on
the horizon at the moment.
FV: So what can we do? Should
people look for the small grower,
buy locally, is that a guarantee
of avoiding the dangers that you
T: No it isn’t a guarantee and I can
only talk about my business. I source
local wherever possible, Organic
mostly, and fair trade as a main
principle. For the small grower/seller
the future is very very difficult. People
are very price driven when they are
shopping so we do come up against
FV: So is price as part of your
mix something that you have to
T: Yes, of course. Supermarkets
will play with the price of things that
people are familiar with and engage
in falsified lowered prices by paying
their suppliers very low prices then
charge higher prices for products
that people are less familiar with.
Corporate Globalisation is the threat.
FV: So will the larger Organic
producers stand a better chance?
T: Yes I have a friend who is from
generations of farmers, who has
inherited land which he converted to
Organic about 20 years ago, he works
incredibly hard but is dependant on
demand in order to continue long
term. There will always be a niche
market for those who want (and can
afford) real food.
FV: So Tim what should people do?
T: If you listen to Johnathon Porrit,
a British environmentalist and writer,
he will tell you that you could grow
Organic for the whole planet, and
I think you could, given a massive
change in the system.
But whilst the power structure is
based on profits for share holders
then it won’t change.
FV: So the answer seems clear,
more local customers?
T: Yes but where are they going to
come from, it comes back to the point
that people have to vote with their
wallets and make positive choices
for Organic, local ethical shopping
and eschew supposed convenience
to invest in a sustainable future, then
perhaps businesses like mine will
Lastly there is an environmental
benefit, a recent study showed that
we had a larger amount of wildlife
on the farm plus we have a large
number of Hives around the farm to
help pollination. True sustainability,
that can’t and won’t happen in a
chemically driven farm situation.
FV: So the answer is clear, choose
Organic, ethical and wherever
possible local and make a
Thanks for sharing your story with
the readers of Fresh Vegan Tim, and
good luck for the future.
Cornwall TR20 9PP
SWEET POTATO BEET & CARROT
WITH CHIPOTLE MAYO
You can make your own vegan mayo but I rarely do as it is not something
that we use a lot of in our house.
1 cool chilli chipotle
4 tbspn vegan mayo
¼ lime juice and zest
Heat up a skillet or frying pan and toast the chipotle chilli to release the
smokiness and the unique flavour, it will soften at this stage so then place
in a bowl and just cover with boiling water to infuse. Leave for 30 minutes
and then blitz in a food processor with the mayo or you can chop as finely
as you can and or mash in a pestle and mortar adding your mayo, lime
juice and zest. We are looking for a runny consistency packed with flavour
and leave to one side until you are ready to assemble the sandwich
1 large sweet potato
1 large raw beetroot
Handful of spinach
Lettuce of choice
Red onion rings
Handful of coriander with stems removed
Vinaigrette of choice
Firstly mandolin/finely slice or on fine blade in food processor the peeled
beetroot and then slice into thin strips, do the same with the carrot, placing
each in separate bowls to avoid beetroot bleed.
Season with salt and pepper and a tsp of vinaigrette and allow to marinade
whilst prepping sweet potato.
Place sweet potato in a steamer for 40 minutes so it will not be soggy and
absorb water, leaving the skin on. Needs to be just soft but not mushy or
indeed if no steamer you can boil and mash the filling instead of slicing
and searing, choice is yours. Allow to cool and slice, brush with olive oil
and gently place on heated char grill/broiler or you can fry in a non stick
pan, to give a nice smoky flavour. Remove once cooked and place to one
Slice onion rings ready to assemble sandwich and also prepare your salad
leaves and spinach, removing the stems from the spinach.
Now to assemble, take your bread or roll and spread the chipotle mayo
lightly and then add your lettuce, then spinach and then a layer of sweet
potato, then add some more of the chipotle mayo and then your coriander
and onion rings, then lastly the layer each of beetroot and carrot
There you have it a very filling, smoky delicious deli sandwich
What you need
6 slices good quality toasting bread (I
1 medium aubergine/eggplant
1 300g pack of firm tofu
4 Sundried tomatoes hydrated
No Moo Vegusto cheese
Marinade for tofu &
¼ cup/60ml/60g of tamari or soy sauce
1tsp liquid smoke (available on line)
2 tsp maple syrup
Tofu holds a lot of water, so I the night
before place the tofu in a dish and place
a plate or Tupperware lid on tofu and
weigh down to release water. You can
do this 2-3 hours before you cook or you
can leave it if no time, but it does make a
difference to the texture for baking and
Next slice both the tofu and your aubergine/eggplant
laying the tofu to one
side. Slice aubergine/eggplant into thin
slices or use a mandolin, once sliced lay
on top of an oven tray covered in tinfoil
that is well oiled.
Preheat the oven to 475f/ 240c, gas 8
or fan 220. Oil your aubergine/eggplant
and place in oven for 7 minutes keeping
an eye for burning, remove and turn
over for another 3 minutes and then
remove from oven and place on a plate
to cool down.
Then place your sliced tofu on oiled oven tray and drizzle over some of the
marinade above, leaving enough for the bacon. Place in oven reducing temperature
to 350f/180c/fan 160 and bake for 5 minutes and then turn over
for another 5 minutes, remove and allow to cool down.
Next dip the aubergine/eggplant in the marinade and place back on the tray
and bake for 3-5 minutes longer, the time will vary depending on the age
of your aubergine/eggplant, so keep an eye on the bacon, it should be soft
once removed as it will harden slightly as it cools. Place on a plate and then
start to prepare the sandwiches.
Thousand Island spread
Take 2 pickled gherkins and slice and chop
4 tbspn mayo
2 tbspn of tomato ketchup of choic
2 tsp capers crushed and chopped
Seasoning and mix all of this together along with fresh dill chopped to taste.
Next toast your bread slices, you need 3 per sandwich, cool down and then
spread the thousand island dressing on toast slices. Next after washing
your cos lettuce cut leaf in half and place on first slice of toast, then add tofu
slices, bacon crossed over in an X and then I place 3 slices of vegusto cheese,
using a potato peeler, so nice and thin, then add your hydrated sundried
tomato and then the next piece of toast and start again, finishing with the
3 rd slice of toast.
This is a tall sandwich and best served cut in half with skewer through the 2
halves, place on plate with Chermoula coleslaw.
3 tablespoons harissa
1 large bunch of chopped ¬flat-leaf parsley
1bunch of chopped mint
1 large bunch of chopped coriander leaves
6, garlic cloves, peeled
1 tbspn smoked paprika
2 tbspn ground cumin
1 small chilli
Juice of 1 lemon
2 preserved lemons
300ml/10 fl oz of extra virgin olive oil
1 teaspoon sea salt and pepper
Remove stalks from all the fresh herbs and either place in food processor
or chop finely, I personally place half in food processor and the other
half I hand chop to give texture. I add the preserved lemons in with
the herbs and garlic and harissa.
I make my own harissa which is in the last winter issue of Fresh Vegan
or you can use Rose harissa from belazu which is good but fresh is
Add all the other ingredients and allow to marinade for as long as you
can, I usually make the day before.
Chermoula is great to have in salads on top of Moroccan dishes, to
marinade tempeh or tofu and great for the bbq with roasted aubergine
I just added some of this to red, white cabbage sliced with red onion
and grated carrots and there you have a mayo free coleslaw
Big thank you to the
suppliers who contributed
to Jacquis Sandwiches
Cool Chile Co
1 Enterprise Way
Triangle Business Centre
London NW10 6UG
t: +44 (0)870 902 1145
Plamil Foods Ltd
p: +44.(0)1303 850588
f: +44.(0)1303 850015
An extra thank you to
Rachel for the homemade
Sweet William Cottage,
tel: 01326 221521
Thank you to all the lovely companies
who donated fantastic ingredients for
the sandwich feature. Please visit their
products as they are some of the best
around. Unless you tell us about
What we like!
Adobe Espresso Set
Loving this website who give 15% to
Cat protection league on any purchase
made. They also have a vegan policy,
so no animals were harmed in making
any of the products they sell on this
website, certainly worth supporting
Smoked, diced chipotle chillies
in a tomato and vinegar
sauce, great in mayo or use to
marinade vegetables and tofu
4 PORCELAIN ESPRESSO CUPS &
SAUCERS, MATCHING GIFT BOX
DISHWASHER & MICROWAVE SAFE
This all comes in a matching gift
Panama Cocoa Tea
Duffy’s the stone-ground chocolate maker
has created this great raw cacao nibs to
add to your tea for a unique flavour, add
to a cafieatier with some black chai loose
tea or black loose tea for a taste sensation
Herbal Teas which are all ethically-sourced
and produced organically to the highest
Demeter-certified biodynamic standards
by their Fairtrade partners
£1.40 per package
The Vegan Kind monthly box
delivered to your door after the
1st of the month, excellent for
new vegans, offers cosmetics
and food products available to
buy in UK £12.95 incl postage
Box of the best vegan sweets
Delivered to your door every
month or one off box. Makes
a great gift
White mulberries in raw
Dairy free, gluten free and no
cane sugar used in these my
favourite raw chocolate snack,
cannot stop once you open
£20 pm or £22 one-off
“One who is at ones peak”
I have long been a researcher for foods that help soothe
the Soul and bring a balance to our own unique rhythm
and spirit. I am also in search of food tasting and looking
fabulous, I, like everyone else, loves food to be tasty and
fills me with Ooh and Ahh at the delights I am eating.
I was excited, whilst searching for those special places
I am always looking for, when I found Tapori Tiffins an
Ecological, Ayurvedic, Vegan restaurant in Sweden.
Tapori Tiffins is placed in Malmo Sweden, inside the Mitt
Mollan galleria in Malmo’s cosmopolitan quarter and was
opened in July 2013.
I asked Zeenath the creator behind Tapori Tiffins about
how the idea became a reality and what drives her
Veganism has had a lot of press in recent year or two
and increasing all over the world. Is this the case with
more plant based foods and veganism in Sweden
There has been a steady growth of media-based initiatives
focussing on the vegan food and lifestyle in Sweden.
With the proliferation of digitally networked media, new
veg-exclusive blogs, online TV shows and webzines have
popped up every year for the last decade or so.
The media platform to audience ratio is delicately balanced
so that it is not yet too crowded a party on the content
production side. For instance, vegoriket.se, which won the
2013 best veg-blog award at Scandinavia’s largest veg-fair,
Vegomässan attained favourable reception within a year of
Based on mere personal observation however, I would
unabashedly stake the claim that there is still a long way
to go for veganism to be part of popular discourse and
Veganism as an ethical choice remains within an exclusive,
albeit growing, circle. It is not uncommon to greet the
occasional, ‘Oh! You serve vegan foods only! How do you
survive as a business?’ comment at my kitchen, located
at a food court where of the 5 restaurants, 2 of us feature
vegan and vegetarian items on our menu exclusively.
Granted that if anything, the normalisation of veganism
would blunt its activist edge.
The motivation to normalise is indeed fuel enough for
initiatives to expand the consumerist mindset of what good
food can be for the body, the senses and the eco-system.
Some veg-exclusive media initiatives claim their intention is
to enhance veg-food and lifestyle within the mainstream
milieu without putting on the activist hat.
For instance, Björn Gadd, of the blog Vegankrubb.se
initiated along with wife Hanna, launched the online vegfood
show, ‘Mat I Munnen’ (Food in the Mouth) in late
2013 with the aim to enhance appreciation of food, rather
than ‘beat the veg-drum’. To sum up, there still remains
a big gap in the making of a veggie dominant discourse.
Pioneers, come stake your claim!
Tell us more about Ayurveda and Raw combinations
and how this is balanced throughout the seasons
Ayurveda provides a holistic perspective on the intake
of food by focussing on the body, the ecosystem and
seasonal change. Vitality (prana) in our foods is not only
a matter of freshness and preservation of vitality in the
foods but also of local and seasonal availability.
Awareness of the constitution of our body (prakruti) is a
matter of making conscious choices by being attentive to
the changes our body is going through (vikruti).
Here are some classical habits and routines to adopt
when partaking of a warm and raw vegan diet with an
Sip warm water with a lemon as the first food item in the
morning and also between meals to aid elimination (agni)
Indulge in self-massage to trigger healing energy.
For your first attempt, start by massaging your ears.
Surround yourself with aroma of essential oils. For
instance, orange for vata, lavender for pitta, rosemary for
Include cardio-vascular exercises as part of your daily
routine to, among other benefits, improve the quality
of your sleep. Eat cooked foods when the weather is
cold and at dinnertime. Eat cold foods, like salads, at
lunchtime when digestion (agni) is at its peak.
Chew ginger before meals to improve digestion. Chew
fennel seeds after meals or drink fennel tea to prevent
gas or bloating. Include vegetables and add a higher
amount of greens in your juices, to decrease dryness.
Include all six tastes in your food plate for a balanced
and satisfying meal. Salty, sweet, sour, pungent, bitter
and astringent. Example, salt from shoyu to enhance
taste and appetite; sweet from grains in moderate
portions to prompt satisfaction; sour from berries to
stimulate appetite; pungent from garlic to clear sinus
passages; bitter from green leafy vegetables to detoxify;
and astringent from cauliflower or teas to bring about a
Choose foods as per your dosha. Adopt a self-learning
route to knowing your mind-body constitution and its
changing dietary needs. Eat with awareness. Do not rush
while and after eating.
You will know to bring in changes to your habits and
routines when you are experiencing food cravings,
insomnia, weak digestion, constipation, diarrhea and a
general lack of vitality.
Can you explain what Ayurveda in your food
represents and how you prepare this for your
Ayurveda, as with any other knowledge and practice
related to foods, has become specialised, exclusivist and,
in parts, purist.
Those who seek a conscious path to nutrition within
the ayurvedic fold tend to reach for expert advice and
increasingly rely less on self-awareness as a guiding
path, thus creating oneself as a consumer and not a
practitioner of conscious eating routines.
My upbringing in India included meals at the dining
tables of relatives, neighbours and friends where
conscious eating guidelines, indeed ayurvedic eating
guidelines, hovered in the form of grandmothers’
tales, example set by uncles and admonishments
by aunts. This living mode of guidance to conscious
food habits is what I hope to encourage through my
Discussing with guests, indeed debating with them
as a way to persuade ayurvedic knowledge in one
another; featuring menus with smoothies for dosha
types, tridoshic warm and raw meals are some ways
in which I set a departure point for encouraging
visitors to take an interest and curiosity in their own
eating habits and routines.
Tell us more about your cooking classes Zeenath,
what could people expect to learn on your
My cooking is an evocation of memory from the
dining tables of my childhood. Being of pan-Asian
descent and being part of an active social circle, my
family dining table, as indeed the dining tables of my
relatives and friends featured a variety of regional
I continue to exchange recipes and photos of home
meals via WhatsApp with my school buddies!
Brought up in India, and currently residing in
Sweden, I share cooking techniques like tempering,
fermenting, pressure cooking using locally available,
seasonal and gluten free ingredients. All items on
my menu are the result of experiments pushing at
increasing the ecological quotient.
For instance, my current successful attempt has
been raising the ecological quotient of the dosa or
south Indian pancakes made from fermented rice and
I have been using ecological green mung beans,
and brown basmati rice as an alternative to hulled
black lentil (urad) and ground white rice I share these
recipes and some favourites from my childhood
through my cooking lessons.
Which is your most favourite season to cook in
and what would this be
I quite enjoy exploring the locally grown, seasonal
fare during the Swedish winter. This previous winter,
apples and green kale were main ingredients for my
Green kale rubbed with sea salt and olive oil
dehydrated to a lip-smacking crispness at 42°C for
about 6 hours. Apple chutney with ginger and five
spice combination from Bengal. Green kale masala
buckwheat chapatis. Apple and pumpkin rice paper
potstickers with sunflower seeds. Green kale – strawberry
smoothies with cardamom.
Finally what tips do you have for the Spring season
Jerusalem artichokes. Buy them pre-washed and eco
to minimize prep time. You can keep the peel on if you
have chosen eco. High in fiber and easily digestible by
diabetics sunchokes, or Jerusalem Artichokes, are a good
root vegetable alternative for kapha and pairs fashionably
with vata and pitta.
Blend up a Creamy Vegan Spiced Sunchoke Soup.
Pressure cook (or boil) 2:1 parts of sunchokes to
potatoes with a couple of garlic cloves and bay leaves in
just enough water to aid the disintegration. When cooked,
remove bayleaf and keep aside. In a pan, heat oil, add
cumin seeds. When seeds are fragrant add onions.
When onions are translucent, add minced ginger, a pinch
or two of turmeric, a teaspoon of ground coriander, a
pinch of fresh or ground chilli.
Pour out spices hot and sizzling onto the boiled
sunchokes. Blend while adding salt to taste.
Soft gluten free pancakes
Soft gluten free pancakes made from fermented rice and
lentil batter. A breakfast and snack-time favorite in South
India. The fermentation process increases nutrients and
aids digestion. Fermenting foods also reduces cooking
Makes 12 to 14 dosas.
Preparation time: 2 to 3 days
Cooking time: 5 min
A very good blender
Non-stick or cast iron skillet
a.1 cup Urad dal / Split, hulled black lentils
b. 2 cups Basmati rice
c. 2 Tsp Chana dal / Bengal gram dal (optional)
d. 1/2 teaspoon Fenugreek seeds
e. 1 tsp Salt
g. 1 Onion
Preparation for Day 1:
Rinse ingredients a. to c. in cold water. Leave to soak for
6 hours or overnight in a container with thrice the amount
of fresh water.
Drain excess water, leaving enough to aid the grinding.
Blend to a smooth consistency with ingredients d and e.
Preparation for Day 2:
Keep slightly covered overnight to 36 hours. The
fermentation is complete when a sour smell pervades and
there are bubbles on the surface of the batter. In cooler
climates, aid the fermentation by placing in an oven
preheated to 100°C withthe heat turned off, but the oven
light left on overnight. Place the container on an easily
cleanable surface in case the batter attempts to run out of
Preparation for Day 3:
You can now store the batter in the refrigerator for upto
6 days. When you want dosas, start by letting the batter
reach room temperature. Smear a few drops of oil on a
medium heated skillet with the cut side of half an onion.
Pour the batter on to the middle of the skillet and spread
the batter gently and quickly in outward circles. When
bubbles form on the surface, flip over. Try making a
spongy version and a crispy version by working with the
thinness of the batter spread on the skillet.
Try variations by adding chopped cilantro or onions or
cumin seeds to the batter before spreading it on the
Makes enough to accompany 12 dosas.
2 cups of either Coconut flakes / fresh, grated Coconut or
1 inch Ginger, grated
Juice of half a Lime
Salt to taste
1 Tbsp Channa dal / Bengal gram dal (optional)
Handful of fresh, chopped CIlantro (optional)
1 tsp Mustard seeds
4 to 5 Kadi patta / Curry leaves
1 tsp Oil of mild flavor
If using chana dal, dry roast it until slightly browned.
Dry grind to a fine powder. Blend with the rest of the
ingredients in Set A. At this stage you have a quickly
prepared coconut chutney that is ready to eat. You can
add fresh chopped Cilantro. If you want to bring on the
bells and whistles, then drop the cilantro and move on
to Set B. Heat the oil and add mustard seeds. When the
seeds start to crackle remove from heat and add curry
leaves. Dunk this flavour bomb into the mix from Set A.
This cooking technique is called tempering or ‘tadka’, a
way to extract flavour by heating whole spices in oil.
The coconut chutney keeps in the fridge for upto 6 days.
You can also make a big batch of Set A and freeze it
airtight for upto 3 months.
Inspiration for variations in accompaniments to the dosa
can be sought in South Indian regional chutney recipes
incoporating vegetables, nuts and lentils. Our restaurant
is located in the south of Sweden and we tried the
locally grown apple called Ingrid Marie for a tart chutney
accompaniment to the dosa.
Makes enough to accompany 12 dosas
1 tsp Cumin
1 tsp Mustard Seeds
1 tsp Oil
8 cups Apple for cooking, peeled, cored, sliced
1/2 cup Sugar
1 Green chilli, chopped
1/2 cup water
Heat oil. Add cumin and mustard seeds until they crackle.
Add the remaining ingredients. Boil for about 40 minutes
or until the mix has softened.
Emma is a post-graduate student from the UK and lover of healthy
vegan food. She loves exploring different types of cuisines, from
Middle-Eastern to Indian to Asian, macrobiotic, raw, and cooked.
She writes a blog where she shares her foodie adventures ,fun in
her kitchen, exploring the vegan options out and about, as well as
vegan products she discovers.
Coconut Colcannon Cakes
This is a fun way to jazz up two vegetables
you might think of as being boring- swede and
cabbage. Colcannon is a traditional Irish dish
mainly consisting of mashed potatoes and
cabbage. I’ve given it a twist using swede for a
change, shaping the mix into little patties and
coating them in coconut for a crunchy crust
after baking or pan-frying.
What you will need
1T Coconut Oil (+1T for pan-frying)
1 Onion, chopped fine
2 Medium Swede, peeled and diced (Approx
1 Medium Savoy Cabbage, outer layers removed
1/4C Coconut Milk
Salt and Pepper
1/2C Shredded Coconut
What you will need to do
Steam or boil the swede until it falls off a fork
when pierced (30-40 minutes). Meanwhile
Sauté the onion in the coconut oil in a frying
pan over medium heat until translucent. Add the
shredded cabbage and continue to cook for 5
minutes until softened and bright green.
Mash the swede well and add the coconut milk
and plenty of salt and pepper. Stir through the
cabbage and leave mixture to cool in the fridge
for at least an hour.
Shape the mixture into patties (I used a 1/2C
measure) and press in the shredded coconut
on both sides.
If baking line a sheet with parchment paper and
bake at 180C for 20 minutes, flipping halfway.
To pan-fry, heat another tablespoon of coconut
oil In a frying pan and cook for 5 minutes on
each side over medium heat.
You could try variations with potatoes and kale
or add your favourite spices, fresh ginger, garlic
Makes 10 patties
Roasted Carrot Hummus with
Spiced Nut Topping
400g/1lb Carrots, peeled and cut into 2” chunks
4 Whole Cloves of Garlic, squashed with the flat
of a knife
1T Olive Oil
1/4C Lemon Juice
1/2t Ground Cumin
Salt & Pepper to taste
Handful of Fresh Parsley
Spiced Nut Topping
2T/25g Blanched Almonds
2T/25g Blanched Hazelnuts
2T Sesame Seeds
3/4T Coriander Seeds
1t Cumin Seeds
1/2t Fennel Seeds
1/2t Sea Salt
Black Pepper to taste
Preheat oven to 200C/400F
Toss the carrots and whole garlic cloves with
the olive oil in a roasting dish and cook for 30-
35 minutes until tender and beginning to brown.
Meanwhile, prepare the nut topping. Place all
the ingredients, excluding the salt and pepper,
into a frying pan and toast over medium heat
for approx 5 minutes. It should begin to smell
fragrant but be careful it doesn’t burn! Leave to
cool and then whir in a food processor briefly
until coarsely ground. Set aside.
After removing the vegetables from the oven,
squeeze the garlic from its skin into a food
processor along with all the remaining hummus
ingredients, excluding the parsley. Process until
smooth then add the parsley and pulse so that
you have little green flecks throughout.
Serve the hummus on fresh bread or crackers
sprinkled with the spiced nut topping.
vegan fare, just because there are no animal products
in something does not necessarily make it suitable,
there are the environmental and moral considerations.
We research our suppliers, and try and make sure the
ingredients used are from the best businesses possible.
We try and support other small and local businesses, and
use organic wherever possible.
Do you make everything yourselves in Tall Poppy?
Hello Tall Poppy, can you just explain to our readers
where you are based and where you are from...
Hi there! We are a 100% vegan catering company based
in south Birmingham. We started up as an event cake
bakery in Wales, but had to rapidly expand into other
cakes, then savoury food, as our stalls kept selling out
at the fairs and festivals we attended. We then moved
to Birmingham to open up a store front in Selly Oak in
August 2013, and haven’t looked back!
What has been the journey towards being Vegan and
have you always been a Vegan Company or did you have
a Vegetarian catering business before this?
The whole family has been vegan for 8 years now. We
started by reading the China Study, and went vegan
overnight. The more we then read about the ethical,
moral, health and environmental reasons behind
veganism, the more solid we got in our beliefs. Eight
years later, with 2 healthy children who have always been
vegan, we can’t really see a reason to ever not be! The
business has always been vegan, cakes taste just as
good, if not better, dairy- and egg-free.
How did you prepare for opening your cafe ? (I know
there will be many new Vegan businesses wishing to set
up and would like to know why and how you decided to
set up a cafe)
We researched the area, luckily we knew quite a few
people around, and realised that there would be plenty
of business if we marketed ourselves right. Setting up
in a student area was to our benefit, the premises have
plenty of footfall, and we made sure the prices would suit
a student budget. We also realised that there were not
enough vegans in the area to rely solely on those people
to make ends meet, so we made sure to appeal to a
wide variety of customers, and make great tasting food.
We have also maintained the event catering, delivery
and postage of cakes and cookies, and large event cake
aspects of the business.
Do you believe it is important to be as ethical as possible
with your ingredients in your business?
We make almost everything from scratch. The breads
used in our burgers and paninis are homemade, which
means we can avoid any strange dough improvers
the large companies need to put in. We make our own
barbecue sauce, mayonnaises, and aioli. We even make
our own “butter”, for the buttercream in our cakes and
cupcakes, and to cook with, as I am not a fan of the
margarines available in supermarkets.
What could we expect to see on your menu when we
come to eat there?
We have a core menu of regular savoury items, our BBQ
jackfruit is extremely popular, we have people buying it by
the tub at vegan shows, we also make vegan crabcakes,
homemade bean burgers, and a variety of paninis. We
also have a varying selection of cupcakes, decadent
brownies, soft, chewy cookies, fluffy muffins, and a range
of gluten-free options.
What is your most popular dish at Tall Poppy?
Our Crabby Jack invariably sells out. A burger made
from jackfruit, seasoned with the flavours associated
with a Maryland crab cake, smothered in our homemade
roasted garlic and lemon aioli on a homemade bun will
satisfy a lot of cravings, and keep you feeling warm and
toasty for hours!
Are your customers solely Vegan?
Relatively few of our customers are vegan in fact. Some
have heard about us and are curious, some end up
eating with us as they accompany their vegan friends for
lunch, others don’t realise we are vegan, and a few need
a little reassurance that almond milk tastes as good in a
cappuccino as cow milk, and then become regulars every
What do you look for when creating new dishes for your
menu or specials?
I am always reading, researching, and playing with new
and unusual ingredients, which is how we came up with
all our jackfruit options. We try and keep everything as
seasonal as possible, suited to the weather, and use the
best ingredients. We listen to our customers, and try and
incorporate favourite dishes, and flavours and ideas that
are being requested. We primarily try and make food that
we love to eat!
We believe the ethics are an integral part of making
WE asked SOS What seasonal food for Spring do they
like to eat?
Our favourite spring ingredient is fresh peas. They are
so much more versatile than people think, there is much
more to a beautiful spring pea than just boiling it.
Almond Feta and Spring Pea
A beautiful starter, or a light meal, perfect for a
blossoming spring day. Smooth, buttery, fresh peas
perfectly accentuated by the tang from the feta, and
crunch from the sourdough toast
100g almonds, soaked overnight
25g apple cider vinegar
5 tsp oil (sunflower, or other oil of preference. Coconut oil
tends to make the feta too solid, so more water needs to
be used to maintain spreadability)
6 grams garlic, minced
½ tsp salt
25 ml water (more if using a solid oil like coconut)
Pea and Mint Mash
200 g fresh spring peas
5-10 leaves mint, coarsely chopped or torn
2 tbsp coconut oil or vegan butter
Salt and pepper, to taste
6-8 slices fresh sourdough bread
Blend all the ingredients for the almond feta together,
using a food processor, or good blender. Can be made
several days in advance and stored in a Tupperware in
Make the pea mash. Warm the butter in a pan, add the
fresh peas, and gently cook until they are just al dente.
Using a fork, squash them a bit until the desired texture
is reached, for a smoother result you can use a food
processor, add the mint and seasonings.
Toast the sourdough, smear with a generous amount of
the almond feta. Add the freshly mashed pea and mint
mixture, and enjoy!
A quick, easy meal, making the
most of our beautiful spring
produce, great by itself, or ideal to
pair with some baked tofu for an
extra protein punch.
250g new potatoes
50 g marinated artichokes, chopped
50 g sundried tomatoes, chopped
Bunch of spring onions, finely
200 g pea sprouts
150 g chickpeas
150 g lentils
Other veggies that are available,
avocados, asparagus, whatever
Extra virgin olive oil
Juice of half a lemon
Balsamic vinegar, to taste
Boil the potatoes for 15 minutes, or
until done. Drain, and set aside.
Grill the asparagus, if using, and
quickly warm through the chickpeas
Place all the ingredients in a large
bowl, add olive oil, lemon juice, and
balsamic vinegar, toss to coat, and
Lemons are another fantastic
spring ingredient, but even as the
weather warms, we still need a
little bit of a treat to stave off the
last of those winter chills.
275g plain flour
175g caster sugar
2 tsp baking soda
1 tsp baking powder
½ tsp salt
250 ml nondairy milk
1 tsp apple cider vinegar
50 ml vegetable oil
Zest of 2 lemons
Juice of one lemon
1 tbsp poppy seeds
Juice of ½ lemon
½ cup – 1 cup icing sugar, depending
on how thick you like it!
Preheat the oven to 175. Sift flour,
sugar, baking powder, baking soda,
and salt into a large bowl.
Mix the wet ingredients together in a
Add to the dry ingredients, being
careful not to overmix, stir until just
Pour into a prepared loaf tin (greased
and lined), and bake for 40-60
Check after 40 minutes, a toothpick
should come out clean from the
If it is not fully cooked, return to the
oven and check at 5 minute intervals.
Leave to cool on a wire rack.
The drizzle can be poured over either
when the cake is still hot and in the
tin, or when the cake is cooled, and
used as more of an icing.
Phone 0121 472 6066
Oz is the talented cook behind
Sultan’s Delights, a middle
eastern inspired kitchen.
After making regular trips to her stall at
Street Diner, I knew I had to feature her
in the next issue of Fresh Vegan. Her
food is incredible; fresh, inspired dishes,
vegan baklava (a personal addiction of mine!) and
an array of different dishes every week.
Oz was born in northern Turkey, near the Black
Sea’s coast. Her inspiration for food came from her
mother, who made sure she grew up in the kitchen,
understanding the value of preparing and enjoying
beautiful, fresh food. Cooking was a passion for her,
and she loved to cook for friends and family – even
strangers that passed in the street!
She brought Oz to watch food being prepared
from scratch, joining women as they gathered
in a communal garden to make winter pickles,
flatbreads, tomato and pepper paste and wedding
As she grew up, Oz swapped traditional cooking for
classical archaeology, gaining a degree while she
lived in Antalya, and began discovering the wonders
of Arabic-inspired food: spicy, nutty flavours, za’atar,
Living in uni accommodation, without the luxury of ready meals, meant that Oz quickly returned to the kitchen, and
become head chef of the household.
In the late 90s she came to England to improve her English, and embraced
the eclectic mix of food that was available in London at the time. Working as a
waitress she soon found her way into the kitchen, taking the place of sous chef,
and after meeting the love of her life she came to Brighton, where she managed
a local Bagelman shop for seven years.
Sadly in 2009 she lost her dear mother, and it shook her working life. Taking
to the kitchen, she replicated the comforting smells of her childhood, throwing
herself into cooking her mother’s darling pastries, recreating the smell of
pounded and roasted poppy seed bread.
Professional catering began in 2010, after she tested the waters by selling
her pastries and dips at Diplock’s Yard farmers market. Soon afterwards she
invested in some cooking equipment and threw herself into setting up Sultan’s
From the beginning Oz experimented with the flavours that she had grown
up with, and those that she had discovered along the way. Arabic, Moroccan,
Persian – cuisine that all had common ingredients,
spices and flavours. She took classic dishes and
made them vegetarian - which raised more than a few
Taking part in Street Diner was a real turning point for
Sultan’s Delights. After qualifying for a permanent spot
at the market, Oz now has a welcome platform to try
new dishes, and experiment with different ingredients.
The street stall has opened up more opportunities
for her – group bookings, dinner parties, birthdays,
Christmas parties, where she now caters for up to 130
guests. The colours, flavours and passion that come
through Oz’s food make it clear why her customer’s
come back week after week, and welcome her into
their homes for special occasions. At her stall you can
expect to find sweet potato and broad bean falafel,
beetroot and orange salad, orange blossom baklava,
squash tagine, and incredible vegan boreks.
Why vegetarian and vegan? “Simply – I love animals
and vegetables! I grew up in a meat loving country, and
was so sad to see our pet chickens becoming a meal. I
was a child, and didn’t understand at all.
When I started uni I learnt more about the food chain,
intense farming and animal cruelty. I came from a
country that was a jungle of stray animals, and started
carrying food with me to feed the strays – people
couldn’t understand my strange love of animals!
“I also love my veg. I find veggie cooking more
challenging – I’ve got a lot of friends who would not
touch vegetarian food, and I love to see them eating
my meals and changing their views on veggie/vegan
I think we’re almost conditioned to have meat with
every meal and if we don’t, we won’t feel satisfied. I try
to show everyone that there are so many alternative
ways of cooking, and I’m sure it’s only a matter of
experimenting to find our favourites. For me – it’s rice.
I was brought up around rice fields, and my mother
cooked it every single day. I love cooking and eating it
in so many different ways. “
You can find Oz selling her wonderful food at Street
Diner, Brighton, or get in touch with her if you would like
her to cater your next special occasion.
You can also find her on Twitter (@SultansDelights)
and Facebook (/SultansDelights).
Christina of Paperbagblog
A digital marketing manager,
freelance writer and
voted “The Street
Diner Brighton”, (where
Sultans Delights has a
stand), one of the
top five in
y Jacqui Deoir
Jason Vale the “Jamie Oliver of Juicing”
as quoted by OK magazine !
I first heard of Jason Vale 8 years ago
when I started to really pay attention
to what I had long known that you are
indeed what you eat and drink!
My journey began when I had
been working through depression,
experienced since childhood, and was
investigating how to get myself back
to functioning fully as the creative and
talented person I truly did feel I was
deep down inside.
Juicing literally saved my life! I was
given books to read from Raw foodies I
knew at the time, telling me it was the
best thing ever, and I experimented a
lot! I realised that even though this was
helping me there must be another way
so that I could still enjoy eating with
friends whilst being healthy.
I love food and the social interaction
of creating food and sharing, I am a
creative person, a chef and professional
caterer and I love to share my passion,
so Raw just didn’t cut it for me eating
this way 100% of the time, however
juicing was like a direct connection to
source of all joy and happiness in one
glass, yep sounds evangelical I know
but honestly when you start to juice it
changes your life, your cells shout out
for a juice after a juice cleanse, your
physical body and mind call out for the
green stuff, the beetroot, the vegetables
and before you know it, the bad habits
of picking and eating the processed
foods slip away and instead you reach
for a juice !
Personally I am more of a dooer than a
reader but I bought “7lb in 7 days” with
hesitation as it sounded a bit too much
like a slimming week and I’m not into fad
diets, but I am into a healthier approach
to food and how it nourishes your whole
body and mind and having heard so
many great things about the book I felt I
had to give it a go.
I have been juicing now for over 6 years
and it is a journey of discovery and of
understanding what works for you, I
have 3 of Jason’s books and this is one of
My other favourite is “Juice Yourself
Slim” I love the juices in this one as I
personally found 7lb in 7 days too acidic
for me, and the biggest leason I learn’t
from juicing and eating healthier is to
listen...........REALLY listen to your body.
The juices in 5lbs in 5 days are the best
put together in 1 book from all of the
books Jason has written and it’s great,
you can cleanse and nourish your
body and mind in 5 days and then eat
your favourite healthy recipes at the
Now I know this will not appeal to
everyone and I have recommended
the regime to many people, and only
those who truly wish to change lifelong
patterns and weight issues pick up these
books and just go for it !
The foreword in 5lbs in 5 days is
by a Doctor do you need a higher
recommendation than that ?
Jason’s books are easy to read and in this
book, as in the rest, there is always lots
of support, facts and encouragement to
wake you up and help you realise the
power of Juicing!
I know 7lbs in 7 days was a HUGE
success because it did what it said it
would and if you are looking to lose
a little weight, a lot or just wish to be
healthier you have to give these books
a go. You will be transformed after your
5 days not just on the scales but in your
mind and your stamina to exercise and
I have recommended this book and
others to my clients, friends and family
and the ones who have done this are
wowed over by the results not just
physically in weight but the clarity you
experience, the aches and pains in your
body disappear, my depressions were for
the first time in decades under control
and my aches and pains from having a
prolapsed disc in my lower spine were
gone and my sciatica also disappeared.
But you must keep going, this isn’t about
a quick fix, it can be if you like, but
the more you put in the more you will
always get back.
When I was sent this book, kindly sent
by the Jason Vale Team, I decided to
actually do the exercises this time rather
than just the juicing and my goodness
what what a transformative experience
that was !
I had gone from playing at exercising to
being super competitive with myself on
the bike daily. On day 3, I reached that
high people talk of when exercising, and
from the Monday to the end of the week
I had started on my exercise bike doing
20 minutes at 20 mph and loosing 250
calories to a whopping 40 minutes at 26
mph and 320 calories burnt, I felt on a
high, my mood was massively improved,
my aches and pains had completely gone
and for the first time in years I could see
that I could have a regular exercising
routine alongside upping my daily juicing
intake to help become healthier, more
alive, present and lose weight - what is
not to like!
I highly recommend, when starting to
juice, to follow a plan like this. Jason
being the alchemist that he is has
worked out everything your body
requires daily with no strain on the body
at all and with long term benefits unlike
so many other promises from weight
What I loved about this book is that on
each of the days you have your list of
juices to make up and the recipes are on
those pages, so no need to flick through
to find the recipes it’s all there for you
and also nutritional information on what
is great for your body with one of the
ingredients, be it pear, kale of pepper,
you are learning as you are going along!
Everything you need is in this 256 page
book, or you can download the app from
the juicemaster website, so no excuses,
come on get on the juicy journey.
If you would like to read the diary of my
5 day journey you can find this on the
Fresh Vegan Blog.
“5lbs in 5 Days” by Jason Vale is available
for the RRP of £9.99 from all good
bookshops. Published byHarpers Collins
Book Review by Jacqui Deoir
World Food Cafe: Quick and Easy
I love this book and highly recommend
this to be in every kitchen whether you
are vegan, vegetarian or Omnivore, with
something for everyone and over 90% of
the recipes already vegan, it really is a
wonderful book to own.
Beautifully illustrated, Chris and Carolyn
Caldicott have travelled through the
world to bring you wonderfully presented
images alongside the most delicious
recipes from Bangladesh, Chile, Japan,
Helsinki, Lapland and Namibia, it is a
culinary adventure to excite the eyes and
tantalise your taste buds.
It is entitled Vegetarian but it truly is
in essence a vegan book with a few
vegetarian recipes and even these are
Each chapter covers a country described
in a story like fashion that gives you the
feeling of travelling alongside them as
you take the journey through this book
married with exotic images to capture
Each country features 10 recipes so
plenty to choose from. On the next pages
I have chosen some of my favourites
(which was not easy) to feature in the
magazine and to give you a feel for the
recipes, the energy and the beauty that
has gone into producing this book.
Recipes taken from:
World Food Cafe: Quick and Easy -
Recipes from a Vegetarian Journey
(9780711232969) by Chris and Carolyn
Caldicott, published by Frances Lincoln
all photographs: Illustrations © Chris
Caldicott and Carolyn Caldicott 2013.
Special Readers Offer
To order World Food Cafe: Quick andEasy at
the discounted price of £16.00 including p&p*
(RRP: £20.00), telephone 01903 828503 or
and quote the offer code APG43.
Alternatively, send a cheque made payable
to: Littlehampton Book Services Mail Order
Department, Littlehampton Book Services,
PO Box 4264, Worthing, West Sussex BN13
Please quote the offer code APG43 and
include your name and address details.
*UK ONLY - Please add £2.50 if ordering
makes about 24
225g/8oz yellow split peas,
2 medium onions,
very finely chopped
2 red chillies, finely chopped
½ teaspoon turmeric
½ teaspoon paprika
YELLOW SPLIT PEA FRITTERS
a good handful of chopped coriander
½ teaspoon black pepper
salt to taste, oil for frying
thinly sliced shallots or red onion, mixed with
a little chopped coriander and red chilli.
lemon, cut into wedges
Drain and rinse the soaked yellow split peas. Blend half until a smooth paste forms and roughly chop the remaining half so that they still retain some
bite. Combine the prepared yellow split peas with the remaining ingredients. Scoop out a dessertspoon of the mixture, roll between your
hands to form a ball and then flatten to make a thickish patty. Repeat until all the mixture is used up. Fry the fritters in a wok, five at a time, until
they are golden brown on both sides. Drain the fritters on kitchen paper before serving piping hot, sprinkled with the onion garnish and a good
squeeze of lemon.
2 garlic cloves, crushed
1 teaspoon grated ginger root
2 tablespoons tomato purée
SPICY DIPPING SAUCE
1 tablespoon honey
4 tablespoons light soy sauce
½ teaspoon chilli flakes
Combine the garlic and ginger with the tomato purée. Stir in the honey, light soy sauce and chilli flakes
BUCKWHEAT NOODLES & SPINACH WITH DIPPING SAUCE & WASABI
450g/1lb soba buckwheat noodles
5 spring onions, thinly sliced
1 sheet nori seaweed,
cut into thin 4cm/1½in-long thin strips
1 dessertspoon black sesame seeds
500g/1lb 2oz spinach
wasabi, to serve, for the dipping sauce
120ml/4fl oz shoyu or light soy sauce
120ml/4fl oz mirin
240ml/8fl oz water
First make the dipping sauce. Place all the ingredients in a pan and bring to the boil. Boil rapidly for a couple of minutes
and then reduce the heat and simmer for a further few minutes. Remove from the heat and pour into individual bowls,
to serve with the noodles. Cook the soba noodles as instructed on the packet, drain
and thoroughly rinse in cold water to remove all traces of starch – the noodles should feel nice and elastic. Wind the
noodles into neat bonfire-shaped piles on
individual plates. Sprinkle with half the spring onions, nori strips and black sesame seeds. Plunge the spinach in salted
boiling water until wilted, drain and then rinse with cold water. Place in a colander and press any excess water away.
Slice the spinach into 2cm/¾in strips. Place the spinach next to the noodles in as similar a shape as possible, and
sprinkle with the remaining nori strips, spring onions and black sesame seeds. Finally, place ½ teaspoon of wasabi on
each plate. To eat, mix a little wasabi in the dipping sauce and then dip the noodles and spinach in the sauce until coated.
Accompany with silken tofu topped with ginger and chives if you wish.
juice of 5 large limes
2 tablespoons avocado
or olive oil
2 hot red chillies,
300g/10oz oyster mushrooms,
½ small red onion,
½ medium green pepper,
handful of chopped Coriander
2 small, ripe avocados and 10 cherry tomatoes,
chopped and tossed with a good squeeze of lime juice
and seasoning to taste
sweet potato slices fried in olive oil until golden
Whisk the lime juice, avocado oil and chilli together and season to taste. Gently combine with the mushrooms, red onion, pepper and chopped
coriander, making sure all the vegetables are coated. Add seasoning to taste. Cover with cling film and chill in the fridge for 45 minutes. Serve on
a flat dish topped with the chopped avocado and cherry tomato salsa. Add fried sweet potato slices if desired.
Run by Rachel Demuth, who has been
a professional vegetarian chef since the
early 80s. She was a founder member
of Neals’ Yard Bakery in Covent Garden,
London and in 1984 opened Broad
Street Bakery in Bath pioneering organic,
vegetarian and vegan cooking.
In 1987 she started Demuths restaurant,
which is now one of the most successful
vegetarian restaurants in Britain,
specializing in unpretentious, creative
and healthy food.
She has written three vegetarian cookery
books as well as travelled extensively,
teaching vegetarian cooking, sharing
ideas, picking up tips, gathering recipes
and cooking techniques around the
In 2001 she started the Vegetarian
Cookery School to teach people how to
cook the ‘Demuths’ style of delicious,
uncomplicated and easy to make
Q: Hello Rachel can you tell us how
you started your journey and passion
After graduating from University as a
recent convert to vegetarianism with
a degree in African history, I had a
bet with a friend that I couldn’t find a
job in a day which led me to a job in
Neal’s Yard Bakery in London, where I
discovered my passion for working with
food. Inspired by everything I had learnt
about ethical business and vegetarian
cooking at Neal’s Yard, I moved to Bath
to open the organic Broad Street Bakery.
In 1987, confident there was a market
for a high quality vegetarian restaurant,
I opened Demuths Restaurant. In
2001 in response to growing demand
for exclusively vegetarian and vegan
cookery courses, I launched The
Vegetarian Cookery School in 2001. In
2013 I sold Demuths restaurant to the
head Chef and it’s now called Acorn
Q: With whom did you train Rachel, or are you self taught?
I trained as a baker and vegetarian chef at Neals Yard Bakery in Covent Garden. Neals Yard Bakery was a cooperative, where we
moved around different parts of the business every 6 months, so as well as learning to cook and bake I also got a good grounding
in running a bakery and café.
Q: What made you decide to move from the kitchen and teach instead? Do you miss working in the kitchen?
I worked as head chef in Demuths Restaurant for 10 years and very much enjoyed it, but it’s very hard physically and all
consuming. I decided to move to front of house and to make sure I didn’t slip back into the kitchen, on my last shift I threw my
kitchen work shoes away and I didn’t go back to cheffing! Instead I worked on planning the menus and ran front of house.
Q: In the time that Demuths has been teaching Vegan and Vegetarian cooking how has what you teach changed and why?
I started the cookery school in 2001 and since then vegetarian food has become much more mainstream and no longer thought of
as “cranky”. The growth areas now are in plant based diets, vegan and raw food. Wheat free and Gluten free has also grown.
Q: Has the change in availability of Vegan and Vegetarian ingredients changed things and how?
We like to cook with the most natural, freshest ingredients we can find and don’t cook with vegetarian and vegan meat substitutes.
Yes it‘s far easier to find unusual vegetables, there is a greater organic range and for our clients world ingredients are easier to find
in stores and on the Internet.
Q: Do you feel that the increase in Celebrity Chefs and Cookery programmes has increased people’s interest in learning
how to cook themselves?
Celebrity chefs have definitely increased the popularity of a career in the kitchen, as youngsters can aspire to these “ Chef Super
stars” in the same way as football or pop stars.
Cookery programmes show people what is possible and raise their expectations of what restaurants should be serving and what
they would like to learn at cookery schools.
Q: Do you feel that there is room for a purely Vegan Cookery School in the UK?
Yes I think there is now. I have seen an increase in demand for our vegan courses and raw food courses, and we are putting far
more on this year.
Q: How often do you have Vegan Cooking classes at Demuths Cookery School?
We run Vegan courses about once a month, from Detox, Vegan Fast & Delicious, Vegan Gourmet and raw food courses. In June
we are running a 4 day Vegan cookery course, which will be a chance to immerse ourselves in the joy of a wholly plant based diet.
Many of our vegetarian courses use very little dairy. Our World courses such as Thai are 100% vegan and all our courses can be
adapted to suit a vegan diet.
Q: Finally which is your favourite season to create and use the best ingredients?
All seasons have their seasonal highlights, now its time for pink rhubarb and soon the wild garlic will be ready to pick. I enjoy
cooking with ingredients that have a definite British season; asparagus in May, wild mushrooms in October or kale & cavolo nero in
January. If I had to choose one season it would be late summer when my garden produce is at its ripest and you can go out into the
garden in the evening and pick your supper. The best vegetables are the ones straight from the garden.
Menu for the Vegan Fast and
Three Seed Soda Bread
Sun-dried Tomato and Canellini Bean Pâté
Celeriac and Leek Soup
Curly Kale and Cavolo Nero Chips
Roasted Beetroot and Squash Salad
Puy Lentils and Fresh Pomegranate
Roasted Carrot Falafels with Tahini Dressing
Almond and Pear Puff Tartlets
Vegan Wild Garlic Soup
Raw wild garlic is very pungent, but when cooked, it has a delicate flavour,
which can be lost easily, so be generous and add the garlic to the soup towards the end of the
cooking. Wild garlic leaves are best when very young, so pick small tender leaves, the moment
the garlic begins to flower, the leaves become too strong in flavour. Pick a few flower buds to
decorate the soup.
Prep 15 minutes. Cooking 30 minutes. Serves: 4
1 onion, chopped
1 tbsp rapeseed oil
250g new potatoes, scrubbed & cubed
125g wild garlic leaves, washed and roughly chopped
1 litre vegetable stock or 1 litre water with 1 tsp vegetable bouillon
squirt of lemon
salt & freshly ground black pepper
In a large saucepan, sauté the onion in the rapeseed oil for about 10 minutes, until soft, add the
cubed potatoes & quickly stir-fry. Add the stock to the onion & potatoes. Simmer until the potatoes
are just soft, which will take 15 minutes, depending on the size of the cubes of potato.
Add the wild garlic, cover and simmer for a couple of minutes until wilted, but are still a vibrant
green colour. Either serve at once chunky or liquidise to a smooth consistency.
Check for seasoning & add a squirt of lemon juice, salt and lots of freshly ground black pepper.
Decorate with garlic flower buds.
All images copyright of Demuths and may not be
used or reproduced without permission
Photo by Rob Wicks
Demuths Vegetarian Cookery School
6 Terrace Walk
Bath BA1 1LN UK
Office Telephone: +44 (0)1225 427938
Dani Mitchell runs d.a.n.i.delights organic raw
vegan foods based at Field Good in Dunsdale
She started developing her organic raw vegan
foods three years ago and began sellingher
products at markets across
Yorkshire. The success of the
stalls has led on to running
regular pop-up raw cafes,
a raw food pot luck in
Teesside, home raw
deliveries, party and event raw catering, new moon
detox juice cleanses and she has just opened
her organic raw vegan cafe alongside her
organic veg, fruit and groceries shop at
Field Good. Dani will shortly be offering
coaching and courses in raw food
nutrition and lifestyle optimisation.
Dani can be contacted via email on
via phone on 07884 045742
via her facebook pages
Dani Delights and Field Good.
Her organic raw vegan cafe is at
Good, Redcar Road,
SERVED WITH CARROT &
Serves food Tuesdays, Wednesdays, Fridays
and Saturdays from 10am- 3pm with
occasional specialist raw bistro evening
1x organic parsnip
(‘riced’ using S blade in
4x florets of organic broccoli
(‘riced’ using S blade in
2tbsp organic tamari
1/2 tsp Himalayan pink salt
1x clove organic garlic (minced)
fresh milled black pepper
5x organic cherry tomatoes
50g fresh organic peas
juice of half an organic lemon
2tbsp organic extra
virgin olive oil
50g organic walnuts (soaked
overnight and drained)
1tsp fresh organic sage
1tsp fresh organic rosemary
1tsp fresh organic thyme
fresh organic basil to garnish
Peel and chop the parsnip and
break the broccoli into florets.
‘Rice’ them together in the food
processor using the S blade.
Add in the drained walnuts,
tamari, Himalyan pink salt, black
pepper, garlic, lemon juice, olive
oil, sage, rosemary and thyme
to the food processor and combine
Place the mixture into a bowl,
add the cherry tomatoes and
peas and stir them in by hand
with a spoon.
Garnish with basil.
CARROT & CORIANDER BITES
100g organic almonds (soaked
overnight and drained)
50g mixed organic sunflower
and pumpkin seeds (soaked for
2 hours and drained)
1 large organic carrot (chopped)
1/2 organic onion (chopped)
juice of half an organic lemon
1/2 tsp Himalayan pink salt
1tbsp organic tamari
1tbsp green nori sprinkle
3x organic sundried tomatoes in
oil (drained and chopped)
Add all the above ingredients
into your food processor until
well combined. Shape the mixture
into bite size rounds and
serve with parsnip and broccoli
with ALMOND MYLK
500g mixed organic pumpkin seeds,
sunflower seeds, pine nuts (soaked then
dried in a dehydrator at 118 degreesF or
on lowest temperature in an oven with
125g organic goji berries
300g mixed organic chopped brazil nuts,
almonds, cashews, walnuts (soaked then
dried in a dehydrator at 118 degreesFor
on lowest temperature in an oven with
100g organic dried apricots (chopped)
100g organic sultanas
100g organic dates (pitted and chopped)
100g organic raw shredded coconut
100g organic oat bran
250g organic porridge oats
2x organic bananas (sliced thinly then
dried in a dehydrator or on lowest
temperature in an oven with door ajar)
3tbsp organic cacao nibs
2tbsp organic lucuma powder
2tbsp organic maca powder
2tbsp organic linusprout (sprouted
3tbsp organic extra virgin olive oil
3tbsp organic agave nectar
Pre-soak the nuts and seeds for 8 hours
then dry until free from moisture on
dehydrator trays at 118 degrees F or on
lowest temperature in oven with door ajar.
Chop the nuts into chunks. Mix the
porridge oats and oat bran with the olive
oil and agave nectar until evenly covered
then dry in dehydrator at 118 degrees F
or on lowest temperature in oven with
door ajar for 8 hours or until crunchy.
Add all the above ingredients into a
large bowl and mix together until well
combined. Store in a large airtight
1/2 cup organic almonds
1 and 1/2 cups spring water
1tbsp organic agave nectar to sweeten
Pre-soak the almonds overnight in water
then discard the water. Blend the soaked
almonds with the spring water in a
blender or food processor.
Strain the mixture through a nut mylk
bag. If sweetening is required pour the
strained mylk back into your blender or
food processor with agave nectar and
blend for a minute.
phone: 07884 045742
facebook pages Dani Delights & Field Good.
Organic raw vegan cafe “Field Good” at,
Redcar Road, Dunsdale, Guisborough, TS14
6RH - serves food Tues, Wed, Frid and Sat from
10am- 3pm with occasional specialist raw
bistro evening events.
Bounce into Spring
by Anna Middleton
As Spring approaches, we see and
feel the emergence of life all around
us. If we want to align with this burst
of energy in nature, it’s the perfect
time to consider giving ourselves
a little detox to cleanse at a deep
This can help us to feel lighter, think
with more clarity, give our skin a fresh
glow, lose weight and generally feel
A cleanse also nourishes our liver
and gallbladder. In Traditional
Chinese Medicine, these organs
are connected at an energetic level
to decision making and planning so
nurturing them really helps set us up
for the year ahead.
We don’t need pills and potions
in order to detox, the body is so
amazing that once we take note
of the food, drink, thoughts and
activities that cause stress and cut
these out as much as we can, we
often find that our body will function
at a more optimal level.
The main foods which cause us
internal stress are stimulants such as
sugar, caffeine (coffee, tea, chocolate
and energy drinks), alcohol, tobacco
and drugs (both pharmaceutical and
Other substances to be mindful of are
gluten (mainly found in wheat, barley,
oats and rye – can cause pain,
bloating, fatigue and inflammation
of the intestines), pasteurised dairy
(which amongst other effects makes
the calcium in milk insoluble and can
cause rickets and bad teeth) and
nuts (which are high in phytic acid
which binds to minerals in food and
prevents us absorbing them – they
are better consumed once soaked
and dehydrated or fermented).
Excessive consumption of any of
these food groups can cause long
term havoc to our health.
For some people, cutting out
caffeine, sugar or wheat is a huge
challenge within itself and for others,
embarking on a juice fast or eating
veg or raw food is more appealing.
If there’s still a chill in the air, we may
feel more drawn to steamed veg and
warm broths for a few days which
will also give our digestive system a
chance to rest. The key is listening
to our own body and to find what
works for us.
Making changes to our eating
habits can facilitate huge changes
so it’s essential to give ourselves
the support we need in terms of
encouraging toxins to leave the body.
Movement is key in helping us
eliminate – whether our preference
is the gym, dance, yoga, walking
or bouncing on a re-bounder,
participating in as little as 20 minutes
of exercise a day will sweat out
toxins and get our blood and lymph
systems moving to help aid in the
removal of toxins.
Aside from exercise, there are a
whole host of nurturing techniques
which can support us during a detox
process. Steam rooms, saunas and
infra-red saunas all help to open up
the pores in our skin and encourage
us to sweat.
Massage, skin brushing, castor oil
packing and epsom salt baths are
also incredibly supportive whilst
cleansing and most are cheap and
easy to implement at home.
It’s good to be aware that not all
detox symptoms we experience are
physical, we may find ourselves
feeling irritable, exhausted or
emotional. This is one of the main
reasons it’s great to take the time
out to go to a health centre or spa to
detox where you are surrounded by
like minded people and it’s a more
conducive atmosphere for rest.
Whenever and wherever we embark
on a cleanse, it doesn’t matter how
long or intense the program is we
wish to follow, it’s more important that
we listen to our own needs.
Taking some time out of our regular
schedule to factor in down time
for rest and to indulge in a little
pampering will enable us to feel the
benefits of cleansing and set up us
for the year ahead.
To help replace magnesium which
can be depleted by alcohol and
caffeine, this is an easy broth to
make and sip during the day or to
drink whilst fasting. Magnesium is
high in rich green leafy veg.
Fill a pan with approximately
1 litre of water.
Add spices - ginger, ½ tsp cayenne,
pinch of salt (this also works with
fennel, cumin, turmeric)
Fill the pan up with green leafy veg
(kale, chard, spinach etc)
(this recipe also works well with
additional veg such as carrots, onion
Simmer for one hour
Strain veg out (and discard)
Optional extra – add torn up sheets
of nori seaweed to broth.
You can find more about Anna at:
Deena Kakaya is a food writer
and cookery teacher. Her recipes
are her own, her influences
are from the world with an Indian
strand running through them.
Her vision is to bring gorgeous
veggie meals to life with new
recipes that work with people’s
The ordinary person may not
want a gastronomic adventure
worth ages of effort every day,
but Deena has a vision to share
rousing, sensational worldinfluenced
recipes for the openminded
busy person who loves
to eat, she is someone who loves
vegetarian and Vegan food to be
explorative and worldly.
Deena believes we can always
change the accent of a dish with
new ways and new flavours, “you
can completely transform a dish of
aubergines using different spices
and methods, cooking foods using
influences from the throughout
world is akin to travelling…be it
bringing out the adventurous side
of us, or making us feel more
educated…or even if it is just to
show-off, it is fun”.
Indian-spiced tender stem
broccoli and potato stir fry
This is a light, mildly spiced glowing dish that offers bite in
the broccoli and depth in the potatoes. The curry leaves
offer a fragrant touch and the splash of vinegar helps to
lift the dish. I have used sesame oil for a nutty flavour,
and there’s a little kick of chilli.
Ingredients to serve 4 as a side dish
200g Tenderstem broccoli
200g baby potatoes
5-6 curry leaves
¼ tsp. mustard leaves
1 tsp. cumin seeds
One large onion, thinly sliced
2 tbsp. rice wine vinegar
2 tbsp. sesame oil
1 sweet red chilli, finely chopped
¼ tsp. ground turmeric
1 tsp. minced ginger
2 cloves of garlic, minced
Salt to taste
Wash half and boil the potatoes in plenty of hot water
for approximately ten minutes, or until the potatoes are
cooked but still have a bite.
In a deep, non-stick pan heat the sesame oil.
Quickly add the mustard and cumin seeds, with the turmeric,
chilli and curry leaves.
When the seeds sizzle, stir in the onions and sauté for a
Stir in the minced ginger and garlic and sauté for another
minute before introducing the potatoes
Coat the vegetables well with the tempering.
Add salt to taste with the rice wine vinegar and cook
the vegetables for approximately 5 minutes and stir
Mini sweet peppers filled
with edamame beans,
Quinoa and spices
These little peppers are bursting with goodness and a
mixture of flavours and textures to liven the senses as
well as exciting them. Sweet tomatoes, nutty edamame
beans, fluffy Quinoa and a few selected spices make this
a Moorish stuffing.
Ingredients to serve 4
100g oily sundried tomatoes
100g edamame beans, cooked
¾ tsp. garam masala
1 tsp. smoked paprika
Salt to taste
1 tsp. dried oregano
1 tbsp. lemon juice
100g cooked Quinoa
½ tsp. chilli powder (optional)
1 tsp. toasted and lightly crushed cumin seeds
300g mini sweet peppers
In a food processor, turn the sundried tomatoes and
edamame beans to a coarse paste.
Remove the sundried tomato and edamame bean mixture
into a bowl before adding the garam masala, oregano,
Quinoa, smoked paprika, salt to taste, cumin seeds and
Wash the peppers and slit them from top to tail in order
to stuff them, but leave a small gap at each end so not to
break them apart.
Stuff the peppers generously with the mixture and place
them onto baking paper.
Drizzle the peppers lightly with oil and then bake them in
the oven at 180degrees, for approximately 15-20 minutes
or until the peppers have blistered
and lightly browned.
A Newly married couple who left their
jobs as chefs to pursue their desire to
bring raw, natural and healthier foods
into people’s lives.
Ever since a major operation in her early
20s, Ish has been fascinated with how food
can heal and strengthen the body; she
discovered a new found respect for the
body and the incredible things it does, and
how food plays such a vital role in this -
from the subtle to the extraordinary.
Before deciding to become a chef, Matt
studied Immunology at University, so has
always had an interest in the immune
system and physiological processes and
their relation to nutrition. They believe that
as humans we have lost the innate ability
to use food to heal and nourish, when an
animal is sick it instinctively
knows to eat certain herbs
or leaves, as humans we
have these instincts too, but
it has been lost in a world of
over processed, chemically
manufactured salt and fat sodden
foods that end up doing the exact
opposite of nourishing us.
It is no coincidence that women
crave chocolate when they
feel down, in it’s pure and
unadulterated form cacao is
one of the most nutritious foods
on the planet, and has been
used for thousands of years by
civilisations for the effects of
its huge range of anti-oxidants
and phytochemicals, vitamins
and minerals which do everything from rebalance
our hormones, to lighten our mood,
calm us down, increase our libido, support
our immune system, give us strength and
energy, prevent illness and destroy disease
and abnormal cells.
Chocolate is the perfect example of eating
to instinct - the ‘indulgent’ ‘naughty’ nature
it has been given has been created by
a confectionery industry who boil the
goodness out of it and laden it in fat,
sugar, soy, and chemical flavourings and
preservatives. They hope they can help
change the confectionery industry and
make real chocolate a part of people’s lives
again. Their mission is to create sweet
treats that are delicious, but also nourish
and protect us, as food is meant to do.
What was your inspiration for creating
Raw chocolates, Vegan cakes and
food at your street stall in Stockbridge
We have always been interested in the
connections between food and well being
– before becoming a chef, Matt studied
immunology at university, so he has a good
knowledge of the immune system and
how it works, and Ish has been fascinated
since a young age in diet and it’s relation to
beauty, health and happiness.
Although we are not 100% vegan in
everything we do, we find that following
almost entirely raw and vegan principles
in our business creates products which
most promote health and well being in our
Quite simply this is the kind of food we love
to cook and eat ourselves, and we hope
that by making tasty and delicious food
we can convince others to take on more of
these principles in their diet.
We wanted to create healthy food that
everyone can eat, regardless of their dietary
intolerances or choices – all of our food is
also gluten free, wheat free, and we never
use artificial preservatives, flavours or
colours of any kind.
What else do you create and sell at the
As well as our boxes and bars of raw
chocolate. We also sell a variety of
‘superfood’ based dips and dressings, such
as Goddess Dressing, made with hemp
seeds, ume plum vinegar, tahini, barley
grass, spirulina and chlorella, Acai and
incan berry ketchup, Portuguese black eyes
bean dip, Raw beetroot and cumin seed dip,
Butternut squash hummus, raw pea and
mint dip, and roasted aubergine and kale
We sell a variety of cakes, such as double
chocolate sweet potato brownies, carrot
cake with coconut sugar frosting, chocolate
beetroot cake with raw chocolate icing and
olive oil and rose cake with lemon icing.
We always have a soup which changes
every week but is usually based on flavours
from a particular country or cuisineexamples
are Tuscan vegetable and
chickpea, North Indian parsnip & celeriac,
& Pumpkin with lemongrass and chilli, with
everything we make gluten free.
Can you tell us a bit more about your
stall at Stockbridge Market in Edinburgh
and when this takes place?
Stockbridge market takes place every
Sunday of the year from 10am-5pm.
There are a range of wonderful
and diverse stalls, selling
everything from vintage
furniture and handmade
jewellery to homemade pasta,
paella, organic fruits and veg
and of course raw chocolate.
It’s always bustling with friends,
families, dogs and it’s great
place to people watch as
everyone is always dressed to
Do you do any other
markets, pop up events,
We regularly take a stall at the
Grassmarket in Edinburgh.
We may take stalls at festivals
next year but that is not confirmed.
What food creations can we expect to
see from you in this year and in the
We’ll be working on our raw chocolates and
getting them ready to sell in shops – we
hope by the middle of next year they will be
available to buy in shops nationwide.
Our fig and orange is our latest creation,
and we’re always thinking up new flavours
and trying to pioneer new ways of making
phone: 0131 447 72 74
Double Choc and Macadamia Nut
Brownies, Gluten-free, soy-free,
refined sugar free, & vegan
Dense, rich and moist, no one would know these
super chocolaty brownies are hiding healthy
The oat flour adds a lovely creaminess, but if you
can’t find it just use all pain flour.
Likewise you can also use caster sugar in
place of the coconut palm sugar, though then it
wouldn’t be refined sugar free.
Makes 12 slices
100g plain gluten free flour
50g gluten free oat flour (Bob’s Red Mill brand
make a good one)
50g cacao or cocoa powder
200g plain vegan chocolate
150g vegan sunflower spread, or your vegan
spread of choice.
150g coconut palm sugar
150ml warm water
1tsp bicarbonate of soda
1.5 tsp baking powder
100g macadamia nuts (optional), roughly
pinch of sea salt
First grease and line a medium sized oven tin (a
size of around 6x8 inches works best and it will
need to be reasonably deep) preheat your oven
to 180 degrees Celsius/ fan 160/Gas mark 4.
Place the flaxseed in a small bowl and pour
over the warm water. Leave for a few minutes to
Sieve the plain flour, cocoa, bicarb and baking
powder into a bowl and stir in the oat flour if
using, and a little pinch of sea salt. Set aside.
Break the chocolate into smallish pieces and
place it, along with the sunflower spread, in a
glass bowl set over a pan of simering water (a
bain marie), making sure the bowl is not touching
Let the chocolate and Sunflower spread slowly
melt together over the heat.
While they are melting, in a mixer with a paddle
attachment, or a bowl with a whisk in your hand,
beat the gloopy flaxseed mixture with the sugar
until well combined.
Mix in the dry ingredients a third at a time,
making sure the mixture is well combined, but
not over mixed. Now carefully fold in the melted
chocolate mixture and the macadamia nuts if
Pour the mixed into the prepared tin and bake for
approximately 30 minutes.
When the brownie is ready it should be slightly
risen and dry on top, but still slightly soft when
you press it. If you find you have undercooked
it, chilling it should make it set hard so you can
Once cool, dust with cocoa powder and slice
into squares or rectangles. Serve with fresh
raspberries or a raspberry coulis made by
quickly cooking off a few handfuls of frozen
raspberries with a splash of water and a
tablespoon of sugar.
Lemon and Lavender Cake with
lemon butter cream
for the cake
250g self raising flour (gluten free can be used if you prefer)
A small pinch of sea salt
200g vegan margarine or vegan ‘butter’
250g caster sugar
4 tbsp ground flaxseed
120ml warm water
1 organic unwaxed lemon, zested and juiced
2 tbsp fresh or dried lavender
for the icing
180g vegan margarine or butter
360g icing sugar, sifted
1 organic lemon zested
fresh or dried lavender to decorate
Grease two 8” or 9” cake tins and line the bases with greaseproof paper.
Preheat the oven to 180degrees/gas mark 5.
Combine the flaxseed, warm water and lemon juice in a small bowl and
In a large bowl or mixer, beat the sugar and vegan butter/margarine until
pale and fluffy. Slowly add the flaxseed mixture, mixing well between each
addition. Fold in the flour in three stages, making sure everything is well
combined each time.
Finally fold in the lavender, lemon zest and the tiny pinch of salt and give
one final good, but gentle mix until all the lavender and lemon zest are
Divide the mixture between the two prepared cake tins, smooth the tops
and bake in the preheated oven for between 30-40 minutes - the cake is
ready when a skewer inserted into the middle comes out clean.
Leave the cakes to cool in the tins for ten minutes, then remove from their
tins onto a wire rack to cool completely before you begin icing.
To make the icing, soften the butter or margarine in a mixer or in a large
bowl with a rounded wooden spoon. Once well softened, slowly add the
sifted icing sugar in stages, beating well between each addition.
Once all the icing sugar is added and the icing is light and fluffy, add
the lemon zest and a small squeeze of lemon juice, and mix again to
Spoon 1/3 of the icing on to one half of the cake, spreading it almost
to the edges. Sandwich the other cake on top and then tip the rest of
the icing on to the top of the cake. Using a butterknife, gently push and
spread the icing over the cake and down the sides, smoothing as you go.
Complete the cake with a sprinkle of the lavender, and a curl of lemon
zest if you like.
Ryan Walker @
Bread Street Brasserie
Point Hotel Edinburgh
After reading a review a few months back there was one particular line
that seemed to stand out in my mind. It was all in all a very good write up
and I was especially proud because the writer was neither a vegan nor a
vegetarian. It stated; “While I was on a raw food preparation course this
summer, many of the other attendees were raving about special Vegan
nights at the Bread St. Brasserie”.
It sort of brought home the fact that what started as a one off dinner, for
what I thought would be about ten people has now become a monthly event
growing in popularity mostly through word of mouth.
The Point Hotel vegan nights first started in November of 2011, or maybe
2012, it was a quiet night and looking at the menus, I decided to write
my own vegan set menu. It was three courses, two choices then but
nonetheless the hotel general manager agreed to let me hold a vegan night
as long as I could guarantee customers.
After an email to EVA (Ethical Voice for Animals) and OneKind about the
event, I was given contact details to a Facebook group called VEG (Vegan
Edinburgh & Glasgow). Having not known any vegans prior to this, I was
surprised by the support and interest about the dinner. It was a decent night
with many compliments and happy customers.
I continued the vegan menu nights every few months, now with three
choices per course, up until mid last year, the hotel was having a face lift
and the first event for the new restaurant launch was to be a vegan one,
unfortunately the refurbishment was behind schedule, so the dinner took
place in the hotel’s bar bringing in over 70 attendee and having to turn
away over 30 more due to the restricted space of the bar area. It was then I
made the choice to make the vegan nights a monthly event.
This event has become the Bread Street Brasserie’s most popular night
and word of mouth continues to grow, many of the other chefs attitudes
towards vegan food have grown more positive and the head chef, Kenny
Leary, is always coming up with ideas or suggestions to improve dishes
being served. I’m always proud when people travel far distances to try what
we offer, especially those from Glasgow, who already have many vegan
options and restaurants close by. I appreciate all the help and support given
and hope to see these nights at The Point Hotel grow.
For the tart case:
50g icing sugar
125g margarine (cold and firm)
1/2 tsp lemon zest
3 tbsp water
Sift the flour, icing and salt into a bowl then add the zest and margarine. Rub
together to create a bread crumb texture. Sprinkle in the water then bring
together to form a dough. Cling and refrigurate for an hour.
Meanwhile start the toffee sauce, I’ll do a rough quantity as I had to make
enough for 4 large tarts.
150g brown sugar
75 ml soya milk/cream
4 tbsp syrup
1 tsp vanilla
Add all, excluding the vanilla to a pot then bring to the boil. Lower to a simmer
and cook, stirring often, until a thick gloopy sauce is made. (The mix will
thicken more as it cools, so don’t be making fudge. Or do, if you have extra.
Once the desired consistency is made, stir in the vanilla.
Remove dough from the fridge and roll out, cut circle(s) of grease proof paper
for the cake tin(s) add the rolled out pastry then more grease proof over
the top of the pastry cases. Fill with dried lentils then place in a preheated
oven at 180c for ten minutes. Remove from the oven and take out the grease
proof with the lentils, if there are any “wet marks” on the pastry case(s) put
back in oven for a few minutes without the lentils. Remove from cake tin(s)
and place on wire rack to cool.
For the topping:
Double vegetable/rapeseed oil to soya milk
(example: 200ml oil to 100ml soya milk)
Add the soya milk and a little vanilla and maple syrup to jug and using a hand
blender, blitz while gradually adding the oil, add icing sugar and silken tofu,
I went for half a 350g block for a 400ml milk/800ml oil mix, but could have
added extra for a firmer topping. It depends how you want the creamy part
to be. Blitz again to get a thick smooth cream. Set in fridge for about half an
Once the pastry has cooled, add the toffee sauce, then slice some banana
and put them over the toffee. Spread the cream mix over the top and grate
dairy free chocolate over the top.
Above image courtesy of Jamie Scott
Point Hotel Website: www.pointhoteledinburgh.co.uk
Ron Fairfield of Fresh Vegan Magazine
caught up with the organiser of the
Vegfest Vegan Festivals Tim Barford.
Tim has been a music and gig promoter
since he was 16 (from 1980 onwards),
organising benefit gigs for issues such
as anti apartheid, cruelty to animals, anti
vivisection and CND to mention just a
His first festival was in Bristol in 2003
and drew in 1,200 people to celebrate
what Tim says society sees as “an
unattractive lifestyle, that means giving
up things you like”.
He also caused some dismay amongst
more fundamentalist Vegans by merging
Weekend tickets for the
Bristol Vegfest - see the competitions
page for details
Vegan and Rock and Roll with live
bands playing throughout the festival,
something that continues to be a part of
the Vegfest culture.
March 29th-30th 11am-6pm Brighton
May 23rd-25th Bristol Ampitheatre
The Ethics and Health Foundation (EHF)
was established in 2009. We help people
to ‘live a better life’. EHF considers how
individual actions impact personal health
and wellbeing, and that of other people,
animals and our world. Anyone who
thinks something small cannot make a
difference has never been in a room with
Everyone has different ideas of what
is ethical. EHF supports peaceful and
harmonious living without exploiting other
people, animals or our environment. By
considering and discussing a very wide
range of issues and ideas, we encourage
people to develop their own code of
Our massive festival event in Liverpool is
designed to help you to Live a Better Life
with 120 stalls offering everything from
delicious vegan food and drink to natural
beauty and fairtrade clothing!
Cookery demonstrations, film screenings,
talks, a prize draw and free goody bags
for the first 200 people to arrive will add
to the event! This unique event will
broaden your horizons and provide you
with many opportunities to taste, try and
buy fantastic goods from the best natural,
cruelty free and ecological companies
around! Delicious hot and cold food will
be served throughout the day, all 100%
vegan (meat, dairy and egg free)
Sat 12th April 10am - 4pm Admission is
just £1, under 5’s free!
Jacqui spoke to Victoria about her work
setting up the great yorkshire festival and
asked how it all started.
Certainly. I’ve been vegan for 19 years
from a very early age. As soon as I
realised that meat came from an animal I
stopped eating it as I have always loved
animals so much.
A few years ago I decided that I wanted
to do more to help to save animals in
need which is when I joined IAPWA as a
volunteer events co-ordinator. Although
the festival and other IAPWA work that
I do keeps me very busy unfortunately I
need to pay my own bills so I work in paid
employment as a benefit assessment
officer, although not related to veganism
is very interesting, and my workplace is
extremely supportive of the charity work
I’ve travelled to Borneo 3 times in
the last 2 years to help with animal
rescues, treatments and re-homing and
local education on animal welfare and
neutering and I plan to go again this year
after the festivals.
I am also climbing Mount Kilimanjaro
in September to raise funds for IAPWA
which is very exciting and I’ll be climbing
with 3 other vegans that I’ve met through
organising the festivals who I’m looking
forward to meeting
Q: What made you decide to take on
such a BIG project Victoria?
A: I want to make a huge difference to the
lives of animals worldwide. The bigger
the event the more we can spread the
word on how great veganism really is and
dispel the traditional myths of veganism
being a limited and unhealthy diet. We
can demonstrate to people the direct link
between animal welfare and veganism
and gain support from people all over
the UK. When I first became vegan I
would have loved the opportunity to go
somewhere in the North where I could
find hundreds of great vegan products in
one room and not have to walk around
checking the ingredients of everything.
There will be lots of new and exciting
products for people to try and I want to
introduce people to lots of new vegan
foods and give them the opportunity to
expand their vegan diets as well as letting
people know how they can get involved
with any of the incredible charities that
will be there.
Q: What is your vision for the future of
A: I want the festivals to become bigger
and better every year. This year is the
first year we are running the festivals
so watch out next year for even bigger
events! The whole aim of veganism is to
promote animal welfare and a love and
respect for animals and this is what
I want to come out of the festivals. Not
only are we supporting the IAPWA charity
but we are also very heavily supporting
all of our stall holders and sponsors and
hope that they will all get a lot of support
from the event and have the opportunity
to introduce their vegan products/animal
charities to attendees of the festival.
Q: If you could have anyone you wanted
at your festival who would you have and
A: If I cou
ld have a vegan celebrity attend the
festival it would be Leona Lewis as her
work for animal welfare is truly inspiring
and she supports many different animal
charities as well as being fully vegan
herself due to her love of animals. I would
also have all of the IAPWA animals there
so that people could really see the great
work that the charity does.
These animals (as are all animals) are
truly great and the reason why I want to
promote veganism and animal welfare
to save more animals and drastically
improve animal welfare standards
Mar 29th 30th
11am-6pm (both days),
(Brighton BN3 4AH)
Live a Better Life fair
St George’s Hall (
Liverpool L1 1JJ)
Viva! Incredible Veggie Roadshow,
10:30am - 4pm
(Gloucester GL1 1NS)
Great Yorkshire Vegan Festival,
The Queens Hotel
(Leeds LS1 1PJ)
Colchester Vegan Fair
Colchester Arts Centre
(Colchester CO1 1NF)
Manchester Vegan Fair
Chorlton Irish Club
(Manchester M21 9DJ)
May 23rd 24th 25th
(Bristol BS1 5LL)
Readers Competitions - win great prizes
Vegfest Tickets - Win 2 Weekend Tickets for Bristol Vegfest
May 23rd to the 25th, The Ampitheatre Bristol
Win the beautifully illustrated WORLD FOOD CAFE - Quick and Easy
Beautifully illustrated Chris and Carolyn Caldicott have travelled through the world to
bring you the most delicious and wonderfully presented images alongside the recipes,
from Bangladesh to Chile , Japan, Helsinki, Lapland and Namibia it is a culinary adventure
to tantalise your taste buds. RRP. £20
HOW TO ENTER
Email your name, address and phone number to email@example.com
with the name of the competition in the body of the email
Good luck to
The first 6 people
to download the
a FREE copy of
is an accomplished
astrologer, reader, healer
and spiritual counsellor.
She has been living in
and around Glastonbury
for over 27 years with her
partner and seven cats.
The Year Ahead
2014 is the year of the Horse according to the
Chinese calendar. Is your life too set to gallop
towards a better future this upcoming year , or
bolt or fall at the first fence? We fill our hopes
that the prospect of a New Year always brings
along with it anticipation and new excitement
and why not? the way most of us feel it has
just got to get better..right?
Mmmmm well…I do believe that we are still
in for more of an economic global money
collapse but it almost has to happen , the
world has been living beyond its means for a
Out with the old in with the new. The ongoing
squares from URANUS which rules the
Internet, revolution, freedom and PLUTO,
which rules the collective Unconscious, the
Plutocracy, banking, recycling, psychology and
the Soul are in the midst of creating this. We’re
almost at the 4th out of seven of their squares
which started in 2012 and continue to tighten
the screws until 2015.
Beware of charismatic leaders in 2013-14
trying to enforce their will upon people, they
just might be another dictator in the making.
Be prepared for riots and the dismissal of
political leaders by Supreme Courts. Between
2013-15, forcasts serious trade union trouble
and problems with education, the military
(being exhausted and reduced in size), health
and the public service.
Up to August 2014 suggests very hard times
for President Obama . Obama’s presidency
may be in total chaos by mid 2014. The
political pressure on Obama during 2014 may
just be simply overwhelming
Even the UK and Germany will not escape
as other countries default on its repayments.
This bides very serious concerns for Europe’s
export driven economy, as its foreign buyers
won’t have any money, or they will decide to
default on payments or simply not pay at all.
The next decade looks like a bleak time for
Europe economically. One or more countries
may feel compelled to draw back from the
European Community to save themselves any
time up to 2015. So be prepared to tighten
your” horses girth”, not just for 2014, but also
2015..its still going to be tough. And wrap up
warm the early part of 2014 it will be icy.
(Mar. 21- Apr. 20)
Having spent a lot of energy in
the 1st 2 months its just hard
to get going this month and
everyone is looking to you for
inspiration. Take care not to blow
your top. Go for a run.
Do not be your own worst enemy
this month and get your knickers
in a twist. Try to remain calm and
you will find the solution within
you not in someone else.
Finally this month you can
accelerate where you have
been held back. Just as well as
you were fit to bust and nothing
would have held you back. Well
better late than never. Your
patience would not have held
(Apr. 21- MAY 21)
The mist is lifting in time for you
to see a million things to be done
yesterday. Stop procrastinating
and get on with it. No one is
going to rescue you except you.
Trust yourself, you will succeed ,
you always do.
Stubborn you, no! its stamina!
And you need this month when
everything seems to fall apart.
Be prepared to change at a
moment’s notice without losing
Just when you think that nothing
could get worse, be careful any
opinions you have are kept to
yourself as they may not be
well received and thought of as
judgments. Don’t worry things do
come right in the end.
You have been on a forced go
slow for 2 months and now all of
a sudden chaos breaks out and
you need to jump to attention and
switch the brain back on and call
it back from vacation.
Your knowledge will be stretched
to the max this month. Looking
for more answers will not help,
instead, stop and listen to
yourself and trust you already
have all the answers,
Now listen carefully this month
and pay attention. You may just
miss an important point someone
is making and you may land
yourself in a deep hole. So listen
(June 22-July 22)
Moaning over, you now turn to
your usual creative and proactive
self. Take a little time to relax
and pamper yourself with a treat,
you have earned it. Don’t worry
every plan you have set will carry
on without you.
You are looking like the swan
this month, serene on top and
emotionally paddling like hell
underneath. You feel as if you
could drown under the ongoing
slaughter, You won’t! You can
handle the situation.
Well last month tested your
emotional roller-coaster and you
came out of it feeling wrecked ,
but stronger and even the better
for it ,as you managed to ditch a
lot of baggage along the way .
(July 23-Aug 22)
You are a chilled out Lion this
month and feeling relaxed.
However, not everyone realizes
you are not to be disturbed and
someone may make the mistake
of waking up the angry Lion in
This is a month to show
everyone what you are made of
and that you can lead others .
You are in your comfort zone and
well deserve the praise coming
your way. Bow and accept.
No one, not even you is excused
from problems. You thought you
had sailed through the year so
far unblemished. Check yourself
out in the mirror and face a few
home truths before you have a
run in collision.
(Aug. 23 -Sept. 23)
This month you seem to be not
quite with “it” and it’s hard to get
going and get a grip on things.
It’s quite unsettling, trust yourself
for once and go with the flow.
You will soon become more alert
and return to earth.
Returning to Earth from last
month you find it’s been inhabited
by aliens and it’s all gone quite
mad. Find a secret spot and
wait it out, during which time
you find your own solution to the
Sometimes when faced with
a heap of mess you stand out
in your best light as you set to
the task of a major clear up. Its
not what you ordered, or is it?
Sometimes you can’t help but
reinvent the wheel to make it
(Sept. 24 -Oct. 23)
Is everyone speaking a different
language or from another planet
this month? That’s what it feels
like. You are not the only one ,
most people are in a fog. Just
follow your plans and they will
catch up at some point.
A month to take off the rose
colour glasses and you will find
that all along where you agreed
with everyone else, that they got
it wrong. You seem to be the only
one to see it. Yes, believe it ..you
So you have had these bright
ideas, so now comes the effort
to need them to work. Get your
shoulder behind it and dig your
heels in and stay with it. No pain
(Oct. 24 - Nov. 22)
You don’t even like yourself
this month and you make it
known. Feeling alone and not
understood. Your reservoir is low
and needs a good boost. Time
to put on your creative hat. Give
yourself a kick up the bottom.
You are feeling extra sensitive
this month and its no good
externlising it, its all your issues
that have surfaced and have to
be faced. A time for self reflection
into that lake of shadows.
No more Mr Nice guy, you have
had enough this month with
going along with everyone else
and just smiling. Time to back off,
find shelter and put the do not
disturb sign on your rock.
(Nov. 23 -Dec. 21)
Its all seems flat this month and
boring. Too slow for you Saggi’s
. Take advantage of this time to
relax, recharge the batteries.
Give your self-permission to get
off the roundabout for a few days.
You may be right in thinking that
the world has gone bonkers this
month and speaking a foreign
language. Well now is the time
that you may feel out of sync with
everyone. Either join them or
carve your own way.
You feel like escaping this month.
You don’t feel appreciated by
anyone or even yourself. So
go ahead get away and pamper
yourself and have some selfrefection
and you will find all the
self-approval you need.
(Dec 22.- Jan. 20)
When the time is right..you
shift into a top gear and this is
the month that you do not stop
achieving your goals and well
planned dreams. Why not, you
took long enough to get going so
don’t stop now.
You may meet some opposing
forces in all the new changes you
are making. Stick with it , your
efforts will be rewarded . It’s not a
time to doubt you have bitten off
more that you can chew.
You are on a roll, having stepped
up to all the changes you have
been making , you are so in your
power now and grounded now
that you feel good and go from
strength to strength .
(Jan. 21 - Feb. 19)
Stop being so happy to believe
others this month, rather than
trusting yourself. It’s time to
believe in your own ideas and
beliefs and to question others
You see everyone’s point of view,
but this month is not the time to
voice it. Sometimes people just
need a shoulder to cry on with
a there there there. So allow
yourself to be leant on.
Just when life gets a bit boring its
time to spice it up with something
new. Finding a new challenges
and a big need for a clear out of
the old and in with the new. Time
for a makeover.
(Feb. 20-Mar. 20)
The Sun is shining on you this
month and it is time for you to
step up and be yourself and
shine. Be yourself and not what
others want you to be. Not a
month for self-sacrifices, instead
be in your own power.
This month is a time to stand
by your faith and be strong.
Everyone is whizzing around
you and you need to find your
ground. So instead of the usual
swell, it feels like a tsunami.
You are pacing the bridge of
decisions and feel torn to run and
hide or live in a fantasy . Well no
matter which way you swim you
will have to stop, face the wall,
and decide, so conserve your
energy and just stop
y TEEN VGN
Happy New Year to all of the Fresh Vegan readers out there! We hope you had a
fantastic and happy holiday and we are certainly looking forward to what we have
planned for 2014!
In the last issue you may have read about our current campaigns. One in
particular being our School Letters campaign, in which we are aiming to reach one
school in every city of the UK and hoping to help change their lunch menu’s to
include Vegan food for our compassionate young people!
Firstly, thank you to everyone who donated to our campaign! We are so
overwhelmed and encouraged by the phenomenal support and belief you all have
for us and what we do. We have reached our target for our school letters but
please continue to donate as we hope to be able to expand and take the letters to
even more schools in the near future! www.gofundme.com/schoolletters
When we asked our young people what kind of Vegan food they’d like to see
in their cafeterias they answered like typical teens; Vegan burgers, Hot
dogs, Lasagne, Pizza, Spaghetti Bolognese, Vegan Mac’n’Cheese, a variety of
We believe that it’s not much to ask of a school to provide these simple
alternatives for Vegans. In our letters we will also include requests for healthier
food options such as beans, nuts and pulses, a range of types of salads, tofu
We’d like to ask our UK Schools to have at least one Vegan dessert for our
youngsters i.e. Vegan Cheesecake or Ice cream.
The schools will also be advised to contact big UK Vegan food companies to find
out the best way to include their products into a school lunch menu. We will
provide the schools with the necessary contact details.
In the future, TeenVGN would love to be able to visit these schools and discuss
with them, in person, the importance of changing their school menu to suit the
needs and lifestyle choices of their students. Of course, this will take a great
amount of funding for our transport costs to each of the schools that we need
to visit in order for our campaign and mission to be successful. Please consider
donating to our campaign or even better, why not become a Supporter of
TeenVGN? You can either contact firstname.lastname@example.org or find our Supporter page
Thank you so much for reading, we hope to have your support for this mission
which we truely believe is vital for young compassionate people to feel as though
they aren’t outcasts in this cruel world!
Buy your copy now
Have a copy that doesn’t wear out or
Download the latest Spring issue or the Winter
for only £3.95
Amazing unique Jewellery
available as both one off comissioned pieces
and pre designed work.
See Abi @ the British Craft Trade Fair 6th - 8th April
Phone 07581 410047
Tel 07960 745843
P.O. Box 1861
Warwickshire CV37 6ZL
Find me on
Basically if you enjoy the feel
of the sand between your toes,
wavelets slapping at your ankles,
big deep breaths of the seaside
and consider what you nourish
your mind and body with to be
important, we would like to bet
that you’d find seaweed pretty
“My vision is to share rousing,
recipes for you the open-minded
busy person who loves to eat”
“I’m Emma, lover of healthy vegan
food! on my blog I share my foodie
adventures- fun in my kitchen and
exploring the vegan options out and
about, as well as vegan products I’ve
94 Charltonsfield, Moorsholm, TS12 3JP
Saltburn, Redcar And Cleveland, UK
Vegetarian & Vegan Restaurant
Phone: +420 702 901 060
“A vegetarian and vegan streetfood company,
specialising in salads, spreads and sprouts all
wrapped up in a delicious homemade flatbread”
T: 0191 233 0204
M: 07817 740 753
“Sourcing ecological, vegan,
Skanian produce, my kitchen
provides artisanal foods that rely
on slow cooking techniques.”
P: +46 70 798 01 29