THRIVE Issue 5: Plant-based Culture

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SHARK SLAUGHTER: Michael Muller

THE PROTEIN

MYTH: TOP VEGAN ATHLETES

GOURMET30 VEGAN RECIPES

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THOM YORKE JARED LETOERYKAH BADU

END I NG W I LDL I F E TRAFF I CK I NG

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Exclusive Interview:

Vegan Rockers:

MAR

ANDA

PLE

ASAN

T’S

THRIVE

WILDL I F E TRAFF I CK I NG

PLANT- BASED CHEFS

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PLANT-BASED: CULTURE. FOOD. LIFESTYLE.

JOAQU IN PHOEN IX

SUMMER PHOEN IX

JOAQU IN PHOEN IX

SUMMER PHOEN IX

CLOTHING FOR PEOPLE WHO LIVE FULLY,

PLAY LONG, AND TRAVEL WELL.

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30 BONNIE RAITTMusician, conservationist, and activist for women and animal rights, on growing up a Quaker, learning to protect nature, and why fighting for social and environmental justice is so personal

32 NO OcEANs. NO Us.Famed Hollywood photographer Michael Muller goes uncaged with his patented light system, capturing these beautiful creatures like never before

38 VEGAN ATHLETEsHow a vegan diet affects health and performance

46 IAN MYERs: VEGAN BODYBUILDERHe transformed his diet instead of medicating and lost 75 pounds. Plus, the foods he can't live without and his favorite training routine

48 FIGHTING ILLEGAL WILDLIFE TRADE Jared Leto + World Wildlife Fund

50 THRIVING ON cARBs AND FEELING FABULOUsShushana Castle, coauthor of Rethink Food and The Meaty Truth

6 THOM YORKEWe were with Thom in Paris during the COP21 climate summit and Pathway to Paris concert

8 ERYKAH BADUHer rituals, meditation, gentle home births, and the impact of becoming a doula

18 JARED LETOHe credits yoga, a vegan diet, and not drinking alcohol for his youthful foxiness

20 JOAQUIN + sUMMER PHOENIXWe wanted to know more about Summer Phoenix, actress, interior designer and vegan since birth. So we thought who better to do the asking than her brother, actor Joaquin Phoenix

26 MAGGIE QOn Best Friends Animal Society and the No Kill Movement

28 DAVID BOWIEThe legend who transformed us all

contents

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THRIVE TEAM

EdITOR-In-CHIEf/fOundER

Maranda Pleasant

Twitter: @marandapleasant

CREATIVE dIRECTORMelody Tarver

SEnIOR EdITORRain Phoenix

COPY EdITORSdana Kimmelman

Colin Legerton

COVER PHOTOGRAPHY This side:

Joaquin Phoenix: Michael Muller

Other Side:Jared Leto: diana Kou

Erykah Badu: Phil Knott Shark: Michael Muller

Summer Phoenix: Michael Muller Joaquin Phoenix: Michael Muller

david Bowie: Jimmy King

COnTACT us

Maranda Pleasant

[email protected]

MEdIA + EVEnTS

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maNtRa YOGa + HealtH

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eDItoR’s LetteR

I want a cultural r evolution .

For w omen. For animals. For the p lanet. For all of us.

I’ve been in Paris for three months creating our new Art for Social Movement project, hitting the streets of New York + Los Angeles later this year.

I want a revolution. A total cultural revolution.

A world where animals aren’t abused, harmed and eaten, just because they have no voice.

A world where women and minorities are valued, respected and protected.

A world where we value clean air and water over profit.

A world where we celebrate our scars and our differences. Let’s build a society where our value isn’t based on our appearance or some illusion ary insanity created by media and companies that benefit and profit from a restricted, manufactured and impossible version of beauty and status. I call bullshit. This body obsession cripples us and fills us with shame and comparison and keeps us small.

Pretty bores me. Let’s get weird. Fully expressive. Let’s stop holding back.

Let’s lead with our strong, open hearts. It’s time. We rise together.

It’s a movement.

More love. More compassion. More truth. More action.

Maranda PleasantTHRIVE Magazine • ORIGIN Magazine • Mantra Yoga + Health • REAL Magazine Founder / Editor-in-Chief

1,083,140 TREES PLANTED

Great grip. Earth friendly.

www.jadeyoga.com

Nature’s Best Yoga Mat

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RADIOHEAD

Radiohead.com | 350.oRg

We Were With thom in Paris during the CoP21 Cl imate summit and PathWay to Paris ConCert, With Bill mCKiBBen of 350.org, flea , Pat ti smith, naomi Klein , and dozens of artists Coming together for Climate aCtion. the energy and unity Was eleCtriC as We all demanded aCtion of our World leaders.

EnvironmEntalist Thom Yorke

THRIVE 7

on Climate:

We are at a time when we are being presented with undeniable changes in the global climate and fundamental issues that affect every single one of us, and it’s the time we’re listening to the most hokey shite on the radio and watching vacuous bullshit celebrities being vacuous bullshit celebrities and desperately trying to forget about everything. Which is fine, you know, but personally speaking I can’t do that.

reasons you stoPPed eating meat:

Number one. Meat is murder, a song by The Smiths.

Two. Getting sick all the time, every time I ate meat.

Three. I started going out with this girl and I wanted to impress her so I pretended I was vegetarian all along and immediately felt a lot better and a lot healthier. I was concerned as many people are that you’re not gonna get all the things you need in your diet, you’re going to get sick all the time, but the exact opposite happened to me, so I never looked back. It was never a problem.

on ConneCtion:

Sex is more than an active pleasure, it’s the ability to be able to feel so close to a person, so connected, so comfortable that it’s almost breathtaking to the point you feel you can’t take it. And at this moment you are a part of them.

Thom Yorke

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lEgEnd Erykah Badu

“

THRIVE 9

The Legend of

Photo: kenneth caPPello

erykah badu

Artist, Mother, Musician, Vegan, Alchemist, and OUR MAIN INsPIRATION on Her Rituals, Meditation, Gentle Home Births, and the Impact of Becoming a Doula

folloW your

heart. it Will

get you to Where

you need

to Be.

”

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MP: It’s probably why your skin looks so good!

EB: Thank you.

MP: I had my daughter naturally at home, in our bathroom, with a doula. The doula was probably the most important person in that room with me. What led you to become a doula?

EB: Let me see. It was 9/11, actually. Around that time. One of my girlfriends was in labor, she happened to be the wife of stic.man from Dead Prez.

MP: He writes for us!

EB: They’re my best friends, both of them, stic.man and Afya. I was actually flying from somewhere, doing something. On my layover, stic.man called me and told me Afya was in labor. I just redirected to New York, because we’re friends, and I just had Seven a couple years before. I just wanted to be there and we just all wanted to be together. I happened to be the person, one of the people, that stayed up with Afya. Didn’t sleep. Never got tired. I could feel every emotion that she had. It was just a very natural, intuitive experience. I just knew how to open myself up to the baby and be the welcoming committee. And now when Afya was in labor for fifty-two hours. Day and night. She’s my hero. And she finally had the baby and put my finger in his palm, and I kind of felt like, I like being the welcoming committee.

I just continued to be present at different people’s births, and I started studying on my own: different techniques and the variables of what being a doula is about. I learned to originally be like water, in the place that I was, so that I could be a container for whatever they need. I love being of service in that way. I’m an official doula, and I am working to get my midwifery license right now. ››

Maranda Pleasant: Hey, Erykah, how are you?

Erykah Badu: I’m good.

MP: What inspires you the most?

EB: That’s real general.

MP: [Laughing] What are some of the things that inspire you, how about that?

EB: Okay. I really can’t say what inspires me the most, because I’m inspired by just about everything. My feelings and relationships, my family, Scooby-Doo. A teacher’s opinion of my work. Everything. Not just one thing.

MP: What is it that makes you come most alive, makes you feel most alive?

EB: Water. Drinking it or submerging in it.

MP: What is it that makes you vulnerable?

EB: My art. Or the empty platform that my art will go on.

MP: How do you handle pain, emotional pain?

EB: Not one particular way. It depends on the severity of it. For the most part, I go with it. I let it happen.

MP: How do you keep your center? How do you stay grounded in the middle of chaos?

EB: I guess it’s the daily routine. I don’t have any particular thing I do ritualistically. I do the same thing every day. I get up. Drink a lot of water. Have a wheatgrass shot. Drink some green juice. Eat as healthy as I can. I’m not trying to win an award for being the best vegetarian, just want to be healthy. Take a salt bath. Do things that my parents were never able to do. I’m blessed to do anything I want so I decide to take the best care of my body and my family in the same way. Holistically. Vitally.

MP: How long have you been a vegan?

EB: Let’s see. Since I was nineteen. How many years is that?

MP: [Laughing] That’s a long time.

EB: Yeah. I’ve been vegan-vegetarian since about the time my first album came out, so it was 1997. I eat like a vegan, more than anything.

MP: Do you have any wisdom or advice for women who may be in negative, unhealthy, or abusive relationships?

EB: Mm. I have advice for people—period—who are in unhealthy relationships: Follow your heart. It will get you to where you need to be. Sometimes it’s hard, sometimes it’s easy, the places that your heart takes you. But continue to follow it. Where the train leads you—you’ll get there.

MP: What inspired you to become a vegan?

EB: The diet, really. Honestly. I was already a vegetarian; I was studying to be a holistic health practitioner. I just learned a lot more. I went to a different degree, or level, of health. And I started to study and understand how the body actually works, and what was best for it. That’s really how I started eating that way.

I never call myself a “vegan” or anything like that. I call myself that for the sake of the foods that I eat. But I really don’t like to be associated with an organization or a team of anything. I’m just eating as healthy as I can, and I think I define it as “vegan” because I don’t eat any sugar or eggs, meat or dairy, or products that are made with chemicals.

That’s why I eat the way I eat. That’s the reason why I choose to nurture myself, because I learned it was the best way.

“

Photo: Phil knott

i can be nice to any stranger but it’s a real chal lenge to be a h igher self around people that you know and accept you no matter what.

lEgEnd Erykah Badu

THRIVE 11

” erykah badu

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MP: My midwife and my doula shaped my entire experience. It was beautiful. Have you had a homebirth?

EB: All my children were born in my bed. In my home. I had a midwife and doula each time.

MP: I chose the bathtub. They could not get me on my back. [Laughing]

EB: I had my first child in 1997, his name is Seven. My second child was born in 2004, her name is Puma. My third child was born in 2009, and her name is Mars. They were all born here, about six years apart. I breastfed until they were too old.

MP: I got a little flack about breastfeeding until my girl was three years old.

EB: Right, right. When they can talk and say, “Excuse me?” That’s when you know, okay, now this is getting ridiculous.

MP: What has shifted for you: what is the thing about motherhood that flows through you? Is there something in you that is different, or that you have learned?

EB: I don’t know. I’ve got to think about that. I’ve never been asked that.

MP: You probably just live it. You’re not used to answering it, you just live it.

EB: I try to. Well, I just learn as I go. There’s no set way. I have a lot of faith in

my abilities and in my children. I like them a lot, you know. They’re really good people, and I like them.

MP: What is one truth that you know for sure?

EB: Everything must change.

MP: Do you practice any kind of yoga or meditation?

EB: Breathing is my way of life. As a vocalist, just as a person whose main focus is evolving, breathing—that’s my meditation. I enjoy yoga classes. I walk in meditation. I dance. I’m a ballerina. Modern jazz and tap. But I would love to get into a good yoga class if I can stay focused and breathe. I love the connection I have with myself every time I take a yoga class. It’s a very nice remembering, remembering the parts of me. You know what I mean?

But I walk and breathe in meditation. Another meditation I do: when I walk I count my steps, so I’m really in the here and right now. Another meditation I do is try to stay out of my mind as long as I can, as an exercise, so I don’t believe everything I think. I do many different things, many different exercises that keep me focused.

MP: I like that you said, “So I don’t believe everything I think.”

Are there any causes or anything happening on the planet right now that you’re passionate about, or that concerns you?

EB: I can be nice to any stranger but it’s a real challenge to be a higher self around people that you know and accept you no matter what.

MP: When I asked some of our readers what words came up for them when they thought of you, “strength,” “warrior,” and “poetry” were a few that we got. Where do you draw your strength from?

EB: I don’t know. Too soon to say.

MP: What a great answer! Too soon to say.

EB: Yeah. I don’t want to get ahead of myself.

MP: It ain’t over yet!

EB: No. No. This is just a demonstration.

MP: [Laughing] This is my warm-up.

EB: And that’s how you end it right there. Period.

sO I DON’T BELIEVE EVERYTHING I THINK.

“

”

Photo: Phil knott

erykah

badu

lEgEnd Erykah Badu

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award-winning actrEss. ocEan activist. advocatE

healthebay.oRg | WeFoRShe.oRg | gReenWiSh.com Photo: StaRla FoRtunato

in a macro sense, what makes me feel vulnerable is the lack of balance in our environment.

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shaRon LawRence award-winning actrEss, ocEan activist, + advocatE for FEmalE crEativEs

Maranda Pleasant: What are you passionate about?

Sharon Lawrence: I am passionate about protecting our oceans and mentoring, supporting, and advocating for female storytellers. My experience as a scuba diver opened my eyes to the truth of what’s happening to our coastal habitats, and that is why I serve on the Board of Directors of Heal the Bay. As an actress, I work in a system that has the power to either reinforce or remedy the lack of balance with which women are represented in our cultures, so I serve organizations such as Women In Film and WeForShe.org, promoting female writers and directors.

MP: What makes you feel vulnerable?

SL: In a macro sense, what makes me feel vulnerable is the lack of balance in our environment. In the micro sense, it’s math!

MP: How do you stay centered?

SL: Hiking hills or driving to our get-away in Idyllwild… just being up high with a bird’s eye view soothes me.

MP: Do you have a health routine?

SL: My ideal health routine supplements those meditative hikes with spinning class for sweat, plus my favorite ballet barre/Pilates class for toning taught by Marnie Alton.

MP: Skin routine?

SL: AbOvo facial and eye creams. They have the perfect balance of natural ingredients for my delicate, paper-thin skin.

MP: When do you feel most alive?

SL: In rehearsal for a play! Creative cooperation allows time for exchange and experimentation.

Known for her award-winning portrayal of A.D.A. Sylvia Sipowicz in NYPD Blue, and for her roles in Desperate Housewives, Grey’s Anatomy, and NBC’s upcoming series Game of Silence. Her Broadway credits include Cabaret, Fiddler on the Roof, and Chicago. On the Board of Directors at Heal The Bay and GreenWish.com.

Sharon Lawrence

Sharon Lawrence

Envision your best self.

Find your classroom at the American university of yoga.

Kripalu® is a registered trademark of Kripalu Center for Yoga & Health. All rights reserved.

Kripalu School of Ayurveda200-Hour Foundations of Ayurveda300-Hour Ayurvedic Yoga Teacher Training650-Hour Ayurvedic Health Counselor Certification

Kripalu School of Yoga200-Hour Yoga Teacher Training300-Hour Yoga Teacher TrainingYoga Teacher Specialist Training

Stockbridge, MA | 800.848.8702 | [email protected] DRIVEN, DONOR SUPPORTED


FEarlEssly Fighting For animals The Humane League

working best. This is embodied in Humane League Labs, where we carry out research that refines the outreach tools that we are using.

Aaron: Like David said, we are results oriented and willing to do whatever it takes to win for the animals. We are not afraid to wage relentless and aggressive public campaigns which continually result in compelling the largest corporations on Earth away from cruel practices.

THRIVE: Most proud moment as an organization?

David: There have been a lot of great moments in The Humane League’s history, but one that really sticks out to me was 2015’s victories working with the major dining service providers Aramark, Sodexo, and Compass Group. This was an effort that involved our student volunteers, interns, grassroots staff, and the campaigns team— and a victory that will spare millions of hens from cages.

The Humane League is an international non-profit organization that was founded in 2005. Operated in large part by millennials, The Humane League’s data-driven strategies set them apart from their peers. Their advocacy tactics are cost-effective and guided by a focus on bottom-line results and accountability.

THRIVE: What is the mission behind The Humane League?

David Coman-Hidy: Our mission is to reduce animal suffering by inspiring change at all levels. We’re working with individuals, schools, and corporations to solve an urgent problem: the unnecessary suffering of billions of animals on factory farms.

THRIVE: What are some of the most important things you’re working on right now?

David: The two areas that I am most excited about are our growing grassroots network and our relentless corporate campaigns. We’re building a legion of activists from coast to coast who together are reaching millions and winning commitments from some of the largest food companies on Earth.

Aaron Ross: We are within reach of virtually ending the practice of intensively confining egg-laying hens to cruel cages on farms. We started off focusing on winning cage-free commitments from local colleges and universities and now here we are on the verge of placing these cruel devices into the annals of history by working with the largest corporations on the planet, such as Aramark, Starbucks, ConAgra, and many others.

THRIVE: What makes you different from other animal advocacy organizations?

David: A core part of The Humane League’s model is an ethos and practice of measurement and effectiveness. The stakes are so high—billions of animals suffering on brutal factory farms—every time that we waste a single hour or dollar, we’re missing an opportunity to meaningfully change the lives of these farmed animals. The Humane League keeps close track of what we’re accomplishing with each of our programs and we are dedicated to nimbly shifting funds and focus based on what is

Fearlessly Fighting for Animals, and Winning The humane League:

the stakes are so high—billions of animals suffering on brutal factory farms—every time that we waste a single hour or dollar, we’re missing an opportunity to meaningfully change the lives of these farmed animals.

“

”thehumaneleague.com

IntervIew: DavID Coman-HIDy, exeCutIve DIreCtor + aaron ross, DIreCtor of CampaIgns

The Humane League

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Boody Thrive Ad.Revise.pdf 1 2/19/16 12:40 PM

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Jared

Leto30 SEcOnDS TO MARS

on love: LOVE HOW YOu WANT TO LOVE. LIVE HOW YOu

WISH TO LIVE AND NEVER LET ANYONE STOP YOu

FROM TuRNING YOuR DREAMS INTO REALITY.

adviCe: BE BRAVE, FOLLOW YOuR DREAMS, SAY FuCK

YOu TO EVERYBODY, AND FIGHT FOR WHAT

YOu BELIEVE IN.

on Being an environmentalist: I’M A VEGAN. I RESPECT THE ENVIRONMENT AND

I DO MY BEST TO SPREAD THE IMPORTANCE OF

SuCH AN ISSuE.

vegan, musiCian, aCtor , eCo aCtivist, WWf amBassador, and all-round Badass Credits yoga, a vegan diet, and not drinKing alCohol for his youthful foxiness

on milK:

SuCKING ON A COW’S BOOBIES, I’M NOT INTO THAT.

thiRtySecondStomaRS.com Photo: diana kou

badass Jared Leto

THRIVE 19 ”

on L i f e :you’ve got one l ife , l ive it. folloW your dreams, quit

your joB, droP out of sChool, tell your Boyfriend that he’s lousy and WalK out the door . this is your t ime.

this is your l ife . you KnoW What? dream as Big as you Want to, it ’s the CheaPest thing you’ll ever do.

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convErsation bEtwEEn Joaquin and Summer Phoenix

We wanted to know more about summer Phoenix, actress, interior designer, and vegan since birth. so we thought who better to do the asking

than her brother, actor JOAQUIN PHOENIX. Their honesty and dedication to veganism and animal r ights inspires us. Viva la Phoenix family!

a C o n v e r s at i o n B e t W e e n

Photos: Michael Muller

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You know I ’ve had to really look at some things that I do (for example, you know I ’ve smoked for years) and I think initial ly, naïvely—very naïvely—I didn’t draw a connection between animal testing and smoking. It seems fucking absurd now. It seems an obvious thing.

“

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Joaquin and Summer Phoenix

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cookies,” and the big guy feels the same way. Honestly, I wanted to give them that choice— I armed them with education, and they have their own will when it comes to their own lives. unfortunately, I think I may have just opened the door to pizza and birthday cake, which is not the healthiest of choices as far as I’m concerned, but they are still fervent vegetarians.

JP: Did you have a discussion about your beliefs and why you were raised vegan?

SP: I absolutely did, and whether they wanted to have the conversation or not, I let them know what I believe. I think all children, given the truth, are compassionate at their core. Most children I have ever known love animals and have a warm place in their heart for them—especially when you have pets—so yes, I did have that conversation with them and they certainly made those decisions. They decided to not be completely vegan and to sort of be “normal” kids…at least as far as birthday parties are concerned.

JP: Right—so you don’t buy dairy or buy them pizza or anything like that?

SP: I have a vegan home, and I do not buy them non-vegan items even when we’re out, but when they go to their friends’ houses, for example, I’m not monitoring them and I give them a choice.

JP: You know I’ve had to really look at some things that I do (for example, you know I’ve smoked for years) and I think initially, naïvely—very naïvely—I didn’t draw a connection between animal testing and smoking. It seems fucking absurd now. It seems an obvious thing, but it wasn’t until I worked with this guy John Pierre who made me aware of it—nevertheless, I’ve really struggled to stop, and I keep trying, but it’s given me sympathy and an understanding for people who struggle with their choices. ››

Joaquin Phoenix: OK, great, March 13, 2016, interview with Summer Phoenix—so we’ll pretend like I don’t know the answers to these…

You were born vegan, is that correct?

Summer Phoenix: Yes.

JP: Did you ever feel resentful, or like you were forced into a lifestyle that limited your experience? When did you become aware of being vegan and what it meant, and what were your interactions like with other kids when you were younger?

SP: That is so funny to think about, because I actually never felt deprived or all that different. It wasn’t until I was in public school in fourth grade that it was viewed as something unique and different, and I perceived that difference as cool. I did not feel less-than, or weird, or left out; honestly, whatever difference I did feel seemed like a good thing.

JP: Good for you. So, why have you maintained a vegan lifestyle since? Was it ethical reasons, health, the environment?

SP: I think—I mean, I know for certain—that for me, it was always about coming from a compassionate standpoint, so it was largely ethical (though the health aspect was a plus). But, you know, it always seemed like that’s just the gift I got. The environmental benefit is a factor as well, but I think it wasn’t until many years later that people started to become conscious of the ecological state of our planet and all of the benefits of vegetarianism and veganism.

JP: Did you raise your kids vegan? Are they vegan?

SP: I did raise my kids vegan. They’re eight and eleven now, and definitely have begun to make their own dietary choices. My little guy says, “I’m mostly vegan, but I’ll eat eggs and stuff in

I get just as sad when I walk into one department store in one mall in one small city and see hundreds of the same shirt—it makes me so sad that somewhere people are cold and there’s tons of these jackets on sale and the sort of mass production that leads to a level of waste that the planet can’t sustain.

“

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Photo: michael mulleR


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SP: I know, it’s interesting; a friend of mine asked me the other day if I would help her out—she works for an ALS (also known as Lou Gehrig’s disease) charity, raising money for the illness that her husband passed away from two and a half years ago. She asked if I would help her out, and before she said another word, I said that of course I’d do anything she wanted, and she said, “I need you to know, because I know of your beliefs, that a lot of the research that is done [on ALS] is done on animals,” and she said in full disclosure that she didn’t want me to speak out for this if it was something that went against my beliefs. She said “I, too, love animals, but I would do anything to get my husband back,” and it really put it into perspective for me.

We all struggle, and there are the evils you know—wrongs and rights you can see—but in the end, we all do what we can. I know what I’m capable of, and I know that just by being a vegan, I am making a small difference in a lot of different aspects of this spinning planet filled with negativity and positivity. And if I can make one small little footprint, in a positive way, then that is a very small sacrifice.

JP: How do you define what has life? Is the central nervous system a factor for you? That is, do you draw the line at creatures that have a central nervous system and therefore react to stimuli the way we do and experience fear the way we do?

SP: Sure, that makes sense—if you’re comparing it to a plant, which is what I survive on, I mean a carrot would rot in the ground; an apple will fall from a tree and rot. And I don’t think that it’s torture. What I strive for is not to cause pain in this world. And yes, if there’s measurement of pain or anxiety or feeling and I can empathize with that cause, I’m a human being and I have those feelings, so I honestly do my best to not do that to anything else.

JP: But do you think that it’s realistic to hope for everybody to become vegan? I think you could argue that there are people who can only live off of the fish that they catch.

SP: I couldn’t agree more. I think there is survival and there is luxury, and I think that they are two ends of a spectrum and that we as human beings on this planet have always sort of swung on the pendulum between those two things. For the people who kill animals for their survival, there’s an entirely different karmic value placed on that, and they recognize that as well. I think it’s not just diet for me; it goes across all sorts of lines of just waste, you know? We as a human race go above and beyond what is needed consistently to provide for ourselves, and at a certain point it’s not survival and it’s not just provisional, it is luxury. I think that that level of waste is what makes it inhumane or unethical. I get just as sad when I walk into one department store in one mall in one small city and see hundreds of the same shirt. It makes me so sad that somewhere people are cold and there’s tons of these jackets on sale and the sort of mass production that leads to a level of waste that the planet can’t sustain. Did that answer your question?

I was just exposed to the wool trade and the shear ing process because of PETA and an ad I ’m go ing to do with them about that process, and i t was— it is— horr ify ing .

“

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JP: So you don’t use any new wool products? Because for years I had suits provided when I’d go to premieres or something like that—and you know, Prada, Armani, would give you a suit—and I always thought that wool was only, like, big wool sweaters (again, real naïveté), and then I knew that it was wool and I did what so many people do and I rationalized, and I said “Well, they’re shearing it,” and I didn’t really understand what went into it. I don’t think a lot of people do, and I was just exposed to the wool trade and the shearing process because of PETA and an ad I’m going to do with them about that process, and it was—it is—horrifying. I feel a lot of shame and regret about that, about not doing more thorough research, and I feel really embarrassed by wearing those suits. I stopped—it was a few years ago I went to the Globes and suddenly realized, “Oh, fuck, I don’t have anything to wear,” and so I just wore a sweater that I had, you know, that wasn’t wool. But it was a process getting there.

SP: I understand. I honestly don’t buy anything new, so if I only shop for myself at second-hand stores, that means that when I am, you know, wearing wool or leather, it is used. And yes, I think that’s something that I still struggle with. It’s like balancing out your evils, or your karmic footprint. And so I really don’t buy new stuff, but I do wear wool and leather as long as it is used.

JP: You do? Oh, I gotta stop smoking just so I can get self-righteous and tell you that you can’t do that anymore… Alright, self-righteous 2016—I think that’s it.

JP: I think so, I don’t know… I wasn’t listening [laughs]. That leads to the next question, which is: does veganism just apply to what you eat? Or do you not use any animal products at all?

SP: That’s a great question, and one that I struggle with. I had a recycled women’s clothing store for over ten years and what we did was take vintage clothing and update it—contemporize, modernize it—and there was an aspect of me that felt like I was making a difference by not creating new things and reworking old things and making them new, and that felt really good on one level of sustainability. At the same time, I was aware that I was incorporating and using leather. At that time, I began to buy vintage leather shoes, vintage leather purses—which I still carry to this day—and you know, I do think about it and struggle with it, but I still have not thrown those things out and I still carry them… There is a piece of me that feels like it is better to use what has already been, and lasts, than it is to create new PVC, new plastic bullshit that won’t decompose.

JP: OK, what do you suggest for someone that wants to become vegan? Is there a process? Is there any website you suggest, or cookbook, something like that?

SP: Well I think I’m going to start a website… hmmm, let’s see… I think the number-one thing is to start by eliminating meat. There are so many resources and so many alternatives in this day and age—you can’t really get away from it—that I feel especially with Google or Whole Foods, in every single town and even most supermarkets these days, there are plenty of alternatives to help get you started… I think starting with whole foods in general (not the supermarket chain, but any food in its original form) can set you on the right path.

PhotoS: michael mulleR

We as a human race go above and beyond what is

needed consistently to provide for ourselves, and at a certain point it ’s not survival and it’s not just

provisional, it is luxury.

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26 MYTHRIVEMAG.COM

animal activist Maggie Q

MaggIe Q A c t r e s s A n i m A l A c t i v i s t

interview: the BArBi twins

on Best Friends AnimAl society and no Kill

+

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much help would you need? Get out there. It matters. You know what to do.

BT: Explain to us why the No Kill Movement is so important to you and how it can affect our future.

MQ: There are too many reasons why No Kill matters. I could go on all day. I will say, the overarching excitement for me begins with a shift in perspective with respect for life. The other, more logical issue that will be an extension of the No Kill Movement is the regulation of puppy mills. Or, even better, the abolition of them. Groups like Best Friends can put every effort forward to save and home animals, but if we aren’t dealing with the root of the problem, it’s hard to make the difference you want to make. That, and spay and neuter. We must, must keep these populations down in order to create a better life for the ones already here.

So, please, adopt. Don’t buy. Puppies aren’t products.

Barbi Twins: What inspired you to become a vegan activist, a co-producer of the vegan documentary Earthlings, and very hands-on with animal rescue? Maggie Q: When I was young, I remember having a particular pain about injustice. Suffering hurt me. What could be more unjust than hurting an animal or a child? When you’ve been gifted dominion over something, that responsibility is real.

BT: We’ve heard one of your favorite organizations is the Best Friends Animal Society. Why are you so passionate about them, and what do you do for them?

MQ: I was blessed to meet Francis and Silva Battista (two of the founders) about ten years ago. I had worked with different animal organizations all over the world in previous years, but nothing prepared me for their story, passion, or conviction. I encourage anyone who loves this group to read the book on their humble beginnings, as a lesson on what faith

and hope can achieve. It amazes me that I am allowed the privilege to share my voice for them.

BT: Are you a guardian to any rescue animals?

MQ: At one point, I had eight rescue dogs. It’s been many years since those days, and I am now down to only two dogs, sadly. Cesar and Lady. Shepherd mixes. They are seniors now, and I wait on them hand and foot. It’s hysterical.

BT: As a role model for youth, what main message would you give them about animal rescue?

MQ: I know young people are all going to have different passions, but I would say that if you happen to have a heart for animals, never forget that without your voice, there is no channel for them. We’ve all, at some point in our lives, been in a position where we have felt powerless. It could be circumstantial or put on us by one or more individuals. Now feel that emotion, but take your vocal cords away. How

when you,ve Been giFted dominion over

something, thAt responsiBility is reAl.

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lEgEnd David Bowie

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Photo: Jimmy king

30 MYTHRIVEMAG.COM

our inspiration + hEroinE Bonnie Raitt

BonnIe RaItt

o u r i n s p i r a t i o n + h e r o i n e

m u s i C i a n , C o n s e rvat i o n i s t, a C t i v i s t f o r W o m e n a n d a n i m a l s ’ r i g h t s , g r o W i n g u P a q u a K e r , l e a r n i n g

t o P r o t e C t n at u r e , a n d W h y f i g h t i n g f o r s o C i a l a n d e n v i r o n m e n ta l j u s t i C e i s s o P e r s o n a l

her Crit ical ly acclaimed new album, Dig in Deep , out now

MP: Amazing. Is there something that makes it deeply personal for you?

BR: Absolutely. Part of the reason I had such a drive to be an activist, and support other activists, is because I was raised Quaker and my parents kept us very much informed and involved us as kids in civil rights and the conservation movement. A dear family friend started Save The Redwoods, up in the Palo Alto region of California. And I just remember being very much aware: going to summer camp, the efforts to protect the water, the quality of water as well as the availability of it. Growing up in California with the threat of oil rigs, that was later in my adult years. But it’s very personal in California to start living within hours, and sometimes just a few miles, of earthquake faults when nuclear plants were being built. Between the redwoods, growing up and enjoying nature from my parents, camping on almost every vacation and getting to go to summer camp in the Adirondacks, it was really very apparent to me that preserving what we had on the earth, and the sacred balance, was important. I learned so much from studying Native American approaches to balance with the earth, and I have to say that since I was a kid I was raised with the blessing of being involved with peace and social justice, but also the environmental move-ment. I have my parents to thank for that.

MP: Love you even more. [Laughs]

Maranda Pleasant: You’ve done so much work in conservation. You’re like a heroine for those of us who work in the conservation, climate, and the endangered species movement. You donate so much of your time. What motivates you?

Bonnie Raitt: There are so many people out there working with great grassroots and global and national organizations that are unsung heroes to me. Those of us with a microphone who are blessed with the gift of being in the public eye have a special opportunity to give voice to all those groups whose activism is sometimes ignored or put on the back pages. They get, as Ralph Nader called it, sound barks—not even sound bites. Really important issues are getting lost, so I can say I’m glad to be a citizen of the planet and to be able to do my part. I think that we have a unique opportunity as performers and artists to be kind of the town criers and also to get more people to listen, so that’s a blessing and a responsibility that I take very seriously because I have to stay informed about the issues across the board, from gun control to Native American Rights, women’s rights, safe food, plastic pollution, safe energy, clean air and water, and anything to do with using our resources efficiently. I need to stay up on it so that when I do interviews, I sound like I actually know what I’m talking about. I don’t know If I’m a heroine, I’m just somebody who can cheer up the troops by singing to them, and having receptions after the show where a dollar of every ticket goes to all kinds of different great charities and social action groups.

Photo: maRina chavezbonnieRaitt.com

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Bonnie Raitt

BonnIe RaItt

there are so many people out there working with great

grassroots and global and national organizations that are unsung heroes to me and those

of us with a microphone and that are blessed with the gift of

being in the publ ic eye have a special opportunity to give

voice to al l those groups.

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32 MYTHRIVEMAG.COM

no ocEans. no us. Michael Muller

no oceans. no us.

PhotoS: michael mulleRmulleRPhoto.com

instagram: @michaelmul ler7

1 0 0 m i l l i o n s H A R K s A R E s L A U G H T E R E D E V E R Y Y E A R

F O R T H E I R F I N s , d e s t r o y i n g D E L I c AT E

O c E A N E c O s Y s T E M s

f a m e d h o l l y w o o d p h o t o g r a p h e r m i C h a e l m u l l e r g o e s u n c a g e d w i t h h i s p a t e n t e d l i g h t s y s t e m ,

c a p t u r i n g t h e s e b e a u t i fu l c r e a t u r e s l i k e n e v e r b e fo r e

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We locked eyes and I thought, I see you, you see me, we see

each other, and you are NOT the monster I thought you were.

”

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Michael Muller

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There are many scientists that believe we have already wiped out 70-80% of the large predators that inhabit the oceans, and when you take the top predator out of such a fragile ecosystem, it

,s l ike dominos fal l ing–it wil l have, and is having, a catastrophic effect on the entire ocean.

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”

— M I c H A E l M u l l E R

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MP: What is your biggest concern?

MM: My biggest concern is the 100,000,000 sharks that are slaughtered annually. That number could be much higher, but what we all know is that there is NO way these animals can repopulate to make up for the amount that are being killed. There are many scientists that believe we have already wiped out 70–80% of the large predators that inhabit the oceans, and when you take the top predator out of such a fragile ecosystem, it’s like dominos falling—it will have, and is having, a catastrophic effect on the entire ocean. There are parts of the sea now where all you find are jellyfish—places that were once populated by all types of animals. I see climate change also having a huge impact on the sea; the warmer temperatures are changing behaviors and causing all types of havoc. Then there are the plastics that we see everywhere... the list goes on and on, but to stay on point, killing 100 million sharks a year (primarily for a soup that used to be only for royalty that people are now able to afford) is something that we as a species need to stop and re-think. There is NO one person or country to blame either—we are ALL involved, from u.S. airline carriers to the fishermen catching them. The main goal is to educate people and try and lower the demand for shark fin soup, which would dramatically reduce the killing. I have no illusions of putting a complete stop to the industry, but if we can make a difference at all, I would take that as a huge victory. ››

Maranda Pleasant: Why are you passionate about this project?

Michael Muller: My passion stems from the deep love (and fear) I have had for these creatures since I was a young man. I grew up in Saudi Arabia, and four years of diving in the Persian Gulf created a deep passion and love for ALL sea life. I felt that sharks were not only the coolest creatures in the sea, but also the most dangerous. I watched JAWS and it had such a deep impact on me that I was often scared to swim in my pool for fear that a shark would come out of the lights. When I moved back to Northern California in seventh grade, I started surfing the local breaks between Santa Cruz and San Francisco. These surf spots at the time were well populated with great white sharks that would often attack sea lions in the lineup with surfers in the water, and everyone would get out and watch the ocean turn red. I took these fears with me throughout life until that first shark trip almost ten years ago to Guadalupe Island, where all these fears fell from my shoulders like a loose garment the minute I saw the first great white swim past me. We locked eyes and I thought, “I see you, you see me, we see each other, and you are NOT the monster I thought you were,” and from that point on I came to love and respect these creatures for the perfection of evolution/creation that they are.

36 MYTHRIVEMAG.COM

I sat there and thought about the fact that my daughters may

never get the chance to see some of these creatures in real

l ife at the rate we are going.

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— M I c H A E l M u l l E R

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©ShaRkS. Face-to-Face With the ocean’S endangeRed PRedatoR by michael mulleR / taSchen image diStRibution by cPi-SyndicationeSSay contRibutoRS PhiliPPe couSteau, JR., dR. aliSon kock, aRty nelSonhaRdcoveR With FoldoutS, 11.0 x 14.6 in., 334 PageS $ 69.99

”MP: How did you decide to create this book?

MM: The book was conceived in the Galapagos when I felt a level of fulfillment I had never felt in twenty years of taking photos. I sat there and thought about the fact that my daughters may never get the chance to see some of these creatures in real life at the rate we are going. I then thought about all the commercial projects I had done, the billions of dollars in box office sales my photos had helped garner, and thought to myself, “Well, if you helped sell all that stuff, maybe you can help sell our environment and these animals in a way people have never seen before and then educate them on what’s happening, and finally point them in directions they can help if they so choose.” So that is where it all began; having children has made me look at life in a completely different way.

MP: What can we do to get involved in ending the slaughter?

MM: There are so many ways people can get involved to help save these animals, from signing petitions to joining organizations that are out there fighting in many different areas, from education to demonstrations to physically putting their lives between the animal and the hunter. Donating money is, of course, the easiest way to help, but I looked at my gifts and assets and said, “WHAT CAN I DO?” So I used my camera and did what I could. My good friend Paul Watson, the founder of The Sea Shepherds, always ends his talks with the same line: WHAT ARE YOu DOING TO HELP? I just love it because people always ask questions and make suggestions, then drive back to the comfort of their home and do nothing. If everyone got active—whether it’s about sharks or rhinos or climate change—and then DID something about it, we would be living on a much different planet right now.

38 MYTHRIVEMAG.COM

HeatHer Mills

Vegan atHletes

[ [how has a vEgan diEt aFFEctEd your hEalth and pErFormancE?

p a r a l y m p i c m E d a l i s t

i’vE nEvEr bEEn sick in 20 yEars. i hEalEd an amputatEd lEg, crushEd pElvis, and puncturEd lung in rEcord timE whEn no hospital could. i compEtEd without tiring in . i bEcamE a ski racEr at 45, winning gold mEdals, sustaining ninE injuriEs, and hEaling at rEcord spEEd, and compEtEd in olympics.

HeatherMills.org

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vEgan athlEtEs How Has A Vegan Diet Affected Your Health and Performance?

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40 MYTHRIVEMAG.COM

alexandra Paul triathlEtE. actor. activist

I am turning 50 this year, and I feel better today than I did in my 20s. My body fat is low, my energy is high, my cholesterol levels are fantastic. I wake up early ready to train, and I feel great throughout the day.

I raced a 12-mile ocean swim last year, and folks asked me how I could get enough protein for the intense training. If an elephant can get enough protein through plants, then I can, too!

Having a diet aligned with my values has also opened up my heart. I look at everything with more compassion and I prioritize kindness. Being a vegan transforms inside and out.

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having a diEt alignEd with my valuEs has also

opEnEd up my hEart. i look at EvErything

with morE compassion and i prioritizE

kindnEss.

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aaron siMPson

Montell owens

uFc FightEr

As a mixed martial arts fighter on a plant-based diet, I am breaking through stereotypes. In most people’s minds, vegans and fighters are polar opposites. The thing is, incorporating a diet that is full of organic plant-based nutrients has allowed me to compete at the highest level of MMA at the age of 38. My recovery between workouts feels as if I am still in my 20s! I have been able to maintain strength, increase flexibility, and even more importantly, increase endurance. MMA requires mental toughness and clarity, as well as the ability to endure intense five-minute rounds at a fast cardiovascular pace. I feel as though my truly “clean” diet allows me to be at my best when I step in the ring.

r u n n i n g b a c k

as a proFEssional athlEtE, i havE to compEtE at a high lEvEl on a consistEnt basis. talEnt in nFl is closE; a slight EdgE is thE diFFErEncE bEtwEEn winning and losing. my advantagE was Found in an ongoing nutriEnt- rich diEtary liFEstylE. yEars ago i considErEd taking my diEt to thE nExt lEvEl, to an ElitE lEvEl. plant-basEd nutrition rosE to thE top as thE bEst mEans oF ingEsting a truly wEll-roundEd, hEalthy diEt. what i know is simplE: thE bEttEr i Eat, thE bEttEr i FEEl, and thE bEttEr i pErForm on and oFF thE FiEld.

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“national Football league: jacksonville jaguars

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JoHn JosePH triathlEtE. cro-mag singEr. author

I’ve been eating a plant-based diet for 33 years, and at 51 feel stronger than ever. As a matter of fact, I did my first Ironman at 49. My ability to perform and then recover comes from a diet consisting of organic, plant-based foods. I wrote a book called Meat is for Pussies in which I say, “If you continue to eat poisonous foods (meat, dairy, eggs, fish) you’ll become a pussy dependent on the drug companies to keep you alive.” Me, I’ve taken control of my health, and you can too. Rock on! Photo: Ray Lego

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my ability to pErForm and thEn rEcovEr comEs From a diEt consisting oF organic, plant-basEd Foods.

CHadd Konig pro surFEr

Every body and mind has different needs. I personally perform at my highest and clearest level when maintaining a vegan diet. Lately I have been feeling the most benefit within my mind. I feel a fierce sense of clarity and focus which then allows my body to exist at its full potential. These are my favorite creations: Clif Bar Kit’s Organic, Mattole Valley Naturals Full Spectrum, and Vega One Nutritional Shake.

Photo: Morgan Maassen

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david Carter

thE 300 pound vEgan

I try to make sure that I get all of the nutrients my body needs by the time I go to bed. I eat five to six times a day. Three meals and three pretty large snacks. I eat a lot of veggies, rice, beans, and fruit. I love fresh-pressed fruit juices with a hearty grain, like millet, in the morning and a protein shake. Afternoons, I normally do a sprouted grain with veggies and legumes for protein. Dinner is usually some kind of rice, beans, and more vegetables, and banana “nice” cream and fruit most nights. By the end of the day, I’m hoping to have consumed around 6,000 calories.

The benefits of being vegan seem to be endless. I’ve noticed increases in energy, strength, and speed. I also sleep better, recover faster, and have greater mental clarity. The way I eat has also helped heal all my old, annoying football injuries. The300PoundVegan.comPhoto: Paige Carter / P. Lynn Photography

of the jacksonville jaguars 7“

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thE bEnEFits oF bEing vEgan sEEm to bE EndlEss. i’vE

noticEd incrEasEs in EnErgy, strEngth, and spEEd.

JoHn JosePH

44 MYTHRIVEMAG.COM

vEgan athlEtEs

MiKe ZigoManis

Kenny Florian

dwayne “dero” de rosario

national hockEy lEaguE. stanlEy cup winnEr

My performance is better because I have more energy, I feel strong and fit, and I recover quicker. Getting the right nutrients gives me a sustained energy source that lasts through a full game or practice. My inflammation levels have dropped significantly, which has allowed me to play with less pain and recover quickly.

proFEssional mma FightEr turnEd commEntator / mma instructor

I adopted a plant-based diet several years ago to help my intense training schedule. A plant-based diet is easy to digest and the benefits have been tremendous. This includes increased energy levels and faster recovery—the two staples to better performance and focus. A major factor has been Vega products. The Vega brand is one of a very small list of supplements I actually trust.

FlorianMartialArts.com

all-star major lEaguE soccEr playEr

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ovEr thE yEars my diEt has bEEn vEgEtarian and i can’t say Enough about thE importancE oF Eating your Fruits and vEgEtablEs and taking your diEt sEriously. i don’t think i would havE bEEn ablE to havE thE carEEr that i do, and rEcovEr From thE injuriEs i had, iF i didn’t maintain a hEalthy, clEan diEt.

How Has A Vegan Diet Affected Your Health and Performance?

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tHad Beaty

david deJesus

Kara lawsonguitarist For sugarland + ironman triathlEtE

When it comes to diet and nutrition for athletic performance, most people think about the front-end of eating—calories in versus calories out and the immediate effects of your food intake on your athletic performance. For me, a vegan diet accommodates all of my up-front needs for a stellar performance (check out beans, legumes, and quinoa for sustained energy and serious protein) but the real benefits show up by way of recovery and injury prevention.

Meat and dairy are seriously inflammatory and removing them, as well as gluten, from my diet has vastly improved my recovery time in between workouts. I feel cleaner, lighter, and more efficient while eating four times as much volume in delicious fruits and veggies as I would be allowed to eat in meat, making meal time much more enjoyable. All in all, being vegan puts me at the top of my game, whether it’s race time or show time.

mlb chicago cubs

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what a lot oF pEoplE ForgEt about is thEir diEt. what wE put in our bodiEs is so important. oncE i startEd using plant-basEd protEins, i FElt an immEdiatE changE in my body. aFtEr workouts i FElt rEcovErEd quickEr and was rEady to go EvEn hardEr thE nExt day.

a plant-basEd diEt naturally rEducEs inFlammation. whEn your body has thE ability to rEducE inFlammation, it has thE ability to rEcovEr FastEr. whEn your body rEcovErs FastEr, your pErFormancE improvEs.

all-star wnba playEr. olympic gold mEdalist

MiKe ZigoManis

46 MYTHRIVEMAG.COM

raw-Food vEgan body buildEr Ian Myers

Kenlyn Kolleen is on assignment in San Diego for Thrive Magazine.

Kenlyn Kolleen: Have you always looked this hot?

Ian Myers: [Laughs.] Thank you. Well, actually, six years ago I lost seventy-five pounds. I weighed 245 at that time. I was big into weight lifting and eating a crazy high-protein, high-calorie diet. I was eating almost two grams of protein per pound of body weight and 4,200 calories a day. I had 20% body fat and lots of muscle—I was a big dude. I looked like a linebacker.

KK: What happened to change all of that?

IM: I went to the doctor for a physical when I was about twenty-eight. I had noticed I had a rapid heartbeat and wanted to check that out. I wanted to make sure I was fit to compete in a bike race I wanted to do. I knew I had high blood pressure. The blood work and EKG showed that I had early stage heart disease and I was pre-diabetic.

KK: Was that doctor visit a wakeup call for you? What did you do after you got that information? IM: Most definitely. The doctor wanted to put me on high blood pressure medication, but I didn’t want to be on any meds. I went looking for an alternative remedy to heal. I did a lot of research on my own, and I found a video on juicing vegetables. For thirty years I had barely eaten a single vegetable. I learned that a big factor in the development of heart disease is not eating enough greens, and it inspired me to make some changes. The guy in the video was talking about eating more fruits and vegetables as a way to get yourself into a healthy state, and just hearing that gave me hope and made me want to try it. I started juicing, and three months into it I started craving fruits and vegetables. I had never had that before, so it was kind of a big deal.

KK: That’s an incredible story. Tell me about your health lifestyle now: How much do you weigh? How much body fat do you have?

IM: My lifestyle is totally different now. I weigh 195 pounds with 6% body fat. I’ve become lean by detoxing my body and eating a raw vegan diet. I’m about 90–95% raw—about 80% of that is fruit. The only thing I do 100% is love… I like to have some flexibility in my diet. I find that works best for me, and I believe it’s what we do most of the time that really matters.

KK: What foods can’t you live without?

IM: Bananas, dates, and coconuts. Lemons and avocados, too.

KK: How do you start your morning?

IM: I like to start my morning with water and lemon and cayenne pepper and Bragg’s Apple Cider Vinegar. It helps to cleanse and alkalize our internal environment and prime our bodies for the day. After that, to ensure that I get in enough calories, I have a shake, which consists of about twelve to fifteen bananas. I like fruit in the morning because the simple sugar from the fruit wakes up the nervous system and the fiber gently cleanses the body. Fruit is the highest vibrational food, and is best eaten in the morning without other food for optimal digestion and to get your morning off to the best start. Because plants grow up toward the sun, where their energy comes from, they connect us vibrationally to the energy of the sun, the Source. It’s a direct transmission of life force energy.

KK: I’ll bet a question you get asked a lot is: how do you get enough protein to body build on a plant-based, raw, mostly fruit diet?

IM: Yes, I do get asked that all the time. It’s a great question. The question really isn’t about protein, it’s about amino acids. Amino acids are the building

Ian myershe transformed his diet instead of medicating and lost 75 pounds. Plus, the foods he can't live without and his favorite training routine

Interview: Kenlyn Kol leen

Vegan Bodybuilder

PhotoS: gReg RaPhaelianmyeRSWellneSS.com

THRIVE 47

blocks of life and what we need to build muscle. The body must break down all protein into its simplest form, which are amino acids, to build muscle. All foods in the plant kingdom, including fruits, contain amino acids.

KK: Ok, I get that, but don’t you have to eat a lot of, say, kale or spinach or bananas, to get enough amino acids to build the kind of muscle you’re building?

IM: I juice the greens to get more in, and I absorb more nutrition because I’ve cleaned and detoxed my body. Juicing is 100% bio-available. I also add in a super green powder, like alfalfa powder or chlorella powder. I’ve also used a lot of maca powder or hemp seed powder—both are full of amino acids.

KK: Let’s spend a minute on bodybuilding. What are your top two favorite exercises at the gym?

IM: Squats and rowing. Squats are a compound exercise working the whole body, and are an excellent exercise for building, and I like a variety of different rowing exercises because they are one of the best back-building exercises.

KK: How many days a week do you work out?

IM: Three to four days at the gym and then a couple days of cardio outside in nature. Nature is the place I feel the most grounded and connected to Source, so I like to spend as much time as I can outside.

the body must break down all protein into its simplest form, which are amino acids, to build muscle. all foods in the plant kingdom, including fruits, contain amino acids.

B e c a u s e p l a n t s g r ow u p t oward t h e s u n , wh e r e t h e i r e n e r g y c om e s f r om , t h e y c o n n e c t u s v i b r a t i o n a l l y t o t h e e n e r g y o f t h e s u n , t h e s o u r c e .

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Ian Myers

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Fighting illEgal wildliFE tradE Jared Leto + World Wildlife Fund

t’s November 24, late morning in South Africa and Jared Leto is in the bush hovering over a sedated rhino. He’s helping attach a satellite collar to the rhino’s massive neck for conservation monitoring purposes. This is Leto’s first trip with World Wildlife Fund as a WWF Global Ambassador. The trip, as he puts it, has been “a mind-blowing experience.”

Leto’s first year as a Global Ambassador has been busy—from South Africa, where he worked with our Black Rhino Range Expansion Project, to the Great Plains of the united States, where he met a local tribal community to learn how he could support bison conservation.

At WWF we recognized long ago that if we hope to save the world’s most important ecosystems and species, we can’t do it alone. It’s critical to our work that we engage, inspire, and mobilize millions to join together to tackle the planet’s most urgent environmental threats. Teaming up with high- profile and passionate individuals like Jared Leto helps amplify our message and inspire action around the world. And the need for action has never been so urgent.

Illegal killing of wildlife to fuel exploding demand for wildlife products in some parts of the world has reached unprecedented levels. Jared Leto

wants to deeply understand the issues and use his voice to make a real difference. So in late 2014, he traveled with WWF into the field and helped tag and collar three southern white rhinos as part of a translocation project designed to safeguard the species from poachers. Commenting on the experience, Leto said, “Being that close to majestic creatures like rhinos and elephants reminds me of the deep connection and important responsibility we have to protect and shepherd these fragile species and their habitats.” His efforts didn’t stop there. He authored a joint op-ed with WWF President and CEO Carter Roberts asking the uS government to shut down the illegal ivory market here at home. And in the near future, Leto hopes to travel with WWF to learn how he can support actions to reduce demand for ivory and other wildlife products in Asia.

Leto is equally dedicated to protecting America’s majestic landscapes and creatures. Last summer, he met with WWF, Yellowstone National Park staff, and the Eastern Shoshone Tribe to learn about bison conservation and wilderness protection efforts. And last month, he advocated for the protection of bison at Yellowstone National Park. The petition, as of print time, garnered over 200,000 signatures to stop the killing of 600 bison.

We’re excited to explore new ways to spread our shared vision for a future where people and nature thrive together. Join us.

JAred leto & world wildliFe Fund

Fighting illegal WildliFe trade

By steve ertel, world wildliFe Fund [wwF]

i

WoRldWildliFe.oRg

THRIVE 49

“Being thAt close to mAJestic creAtures liKe rhinos And elephAnts reminds me oF the deep connection And importAnt responsiBility we hAve to protect

And shepherd these FrAgile species And their hABitAts.”

—JAred l

eto

toP Photo: © WWF-uS/JennaFeR bonello | bottom leFt Photo: © JaRed leto/WWF-uS | bottom Right Photo: WWF-uS/liz voelkeR

Jared Leto + World Wildlife Fund


thriving on carbs Shushana Castle

fter ruling out all the usual causes, fatigue is often found to be related to high-protein, low-carb diets. I have interviewed hundreds of medical doctors for my book Rethink Food, and learned they concur—too much protein, particularly animal protein, truly is a culprit of fatigue.

My friends are always asking me how I can always feel so fabulous, upbeat, and happy on just four hours of sleep. We all know 90% is attitude, but what about the other 10%? Sure, I love my coffee the minute I wake up, but what comes next? I load up on carbs, such as oatmeal, brown rice, corn, potatoes, beans, and fresh fruits and vegetables and everything else healthy vegan.

Think about it: endurance athletes with tremendous stamina and energy eat a high-carb diet before competitions. They will eat pounds of pasta in the mornings prior to marathons. All of these carbs are stored in the liver as glycogen and released for their use in the muscles. During their runs they choose glucose gels and carbohydrate sports drinks—not protein smoothies—to give them energy.

Don’t get me or the doctors wrong, protein is an important macronutrient, but it is not the most efficient source of calories or energy. Protein produces waste when it is converted to energy. Ammonia and urea are produced and must be cleared by the liver and kidney. Protein can also have other effects on the body, like making us tired, according to Dr. Daniel Chartrand in Rethink Food. This is why we can experience fatigue or food coma after a large high-protein meal.

We know that fat is used as energy, but only certain cells are equipped to use fat efficiently.

Ketosis is the process by which the body’s cells use fat as their primary energy source. Some cells thrive in this environment but many others do not. For example, the human heart is in a state of constant energy demand and uses fat as its preferred fuel. The cardiac muscles are well-equipped for this grueling task and use the triglycerides in the blood for fuel. The process of ketosis is associated with brain fog. Feeling tired? Cut the protein. Try plant-based only and also ramp up the healthy carbs according to 100+ doctors in Rethink Food. In comparison to fats and proteins, the human body is adapted to use carbohydrates efficiently.

So where else do I get energy? Beet juice. It’s also great for better sex and super athletes use it for endurance. How, you ask? High nitrate containing foods increase nitric oxide production which is essential to increasing blood flow and exercise. It also decreases oxygen requirements by 19%. So, drink up!

Fall in love with a new plant-based experience. Jump big. Pet an animal. Kiss. Reach for excellence. Pray and love. Commit to being your best and get wildly turned on.

Shushana Castle is coauthor of Rethink Food: 100+ Doctors Can’t Be Wrong and The Meaty Truth. She has produced and appeared on dozens of TV and radio shows, interviewing doctors and scientists. Before delving into healthcare, Shushana was a globally renowned fixed income and equities specialist for 20 years.

a

tHriVinG o n C a r BS a n d f e e L i n G f a B U L o U S !Shushana castle Coauthor of Rethink Food and The Meaty Truth

fa l l i n love w ith a new p lant-based exper ience . jumP B ig . Pet an an imal . K iss . reach for exce l lence . Pray and love . Commit to be ing your best and get Wildly turned on .

“

”

Shushana Castle

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Breaking it DownDelivering 20 grams of clean, organic protein per serving, the unique protein blend in RAW Protein & greens is comprised of six healthy, organic plant proteins, sourced from our family of organic farmers. This blend includes organic pea, organic sprouted brown rice, organic chia, organic lentil bean (sprout), navy bean (sprout) and garbanzo bean (sprout).

Along with 20 grams of protein, this dynamic protein blend provides all essential amino acids, is a great source of � ber and offers healthy amounts of omega-3s and B vitamins while being easily digestible.

Putting in the Green

Most people don’t sit down and eat a full plate of veggies every day—that’s why we’ve made it easy for you. Our blend of six, energizing, organic greens and veggies includes organic alfalfa grass juice powder which has six times the nutrient density of whole leaf grass. Our freshly juiced greens are then

low-temperature dried, maximizing and locking in their organic goodness.

Also included in the greens blend are organic spinach, organic kale, organic broccoli, organic carrot and organic beet, all grown on a four-generation, organic family farm. Harvest occurs at the peak of freshness and ripeness—then the produce is gently � ash frozen to lock in the nutrients. But we didn’t stop there!

Because digestive and immune system health is so important to overall wellness,† we’ve also included 1.5 billion CFU live probiotics from L. plantarum and L. bulgaricus, 13 Non-GMO enzymes and 3 grams of � ber in RAW Protein & greens.

Traceability Garden of Life® is unique. Our commitment to achieving the most credible third-party certi� cations offers you traceable proof that when we say “clean,” we mean it.

Take a few minutes and research what our certi� cations stand for. Once you understand the rigorous processes and time-consuming detail involved, you’ll quickly find peace of mind that when you choose Garden of Life, you’ve chosen to treat your body with nutrition the way nature intended.

Stevia-free OptionWe use the highest quality organic stevia, ensuring no bitterness or aftertaste.

But for those who don’t care for stevia, we created a delicious option without it. Instead, there’s just a touch of sweetness from organic sugars.

No matter which Garden of Life RAW Protein & greens � avor you choose, you’re guaranteed the organic potency, power and purity of clean nutrition.

We developed our new RAW Protein & greens powders in three delicious � avors, so that you would have a choice in how you fuel your body—a clean, organic, whole food, nutrient-dense, delicious and convenient choice.

We ask a lot of questions, you should tooWhen you believe in living an organic lifestyle, one that works to protect the planet, regenerate our natural resources and nourish the body to health and happiness, you tend to ask a lot of questions about where things come from.

When we asked our customers about some of their favorite Garden of Life products, we saw an opportunity. Most likely, you are not getting your daily intake of colored veggies and greens, so we made it easy for you.

Like you, we know clean feels better and clean tastes better!

NON

ProjectV E R I F I E D

nongmoproject.org

GMO

Have you ever had the chance to pull ripe, fresh organic

produce out of clean, organic soil, give it a gentle bath

in clean, pure water and then eat it right away?

If you have, you already know that clean tastes better.

Not to mention that clean is teeming with whole food

co-factors and nutrients your body craves.

That’s the premise behind our new RAW Protein & greens—

clean tastes better!

†These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Garden of Life® Introduces New RAW Protein & greens™

Breaking it DownDelivering 20 grams of clean, organic protein per serving, the unique protein blend in RAW Protein & greens is comprised of six healthy, organic plant proteins, sourced from our family of organic farmers. This blend includes organic pea, organic sprouted brown rice, organic chia, organic lentil bean (sprout), navy bean (sprout) and garbanzo bean (sprout).

Along with 20 grams of protein, this dynamic protein blend provides all essential amino acids, is a great source of � ber and offers healthy amounts of omega-3s and B vitamins while being easily digestible.

Putting in the Green

Most people don’t sit down and eat a full plate of veggies every day—that’s why we’ve made it easy for you. Our blend of six, energizing, organic greens and veggies includes organic alfalfa grass juice powder which has six times the nutrient density of whole leaf grass. Our freshly juiced greens are then

low-temperature dried, maximizing and locking in their organic goodness.

Also included in the greens blend are organic spinach, organic kale, organic broccoli, organic carrot and organic beet, all grown on a four-generation, organic family farm. Harvest occurs at the peak of freshness and ripeness—then the produce is gently � ash frozen to lock in the nutrients. But we didn’t stop there!

Because digestive and immune system health is so important to overall wellness,† we’ve also included 1.5 billion CFU live probiotics from L. plantarum and L. bulgaricus, 13 Non-GMO enzymes and 3 grams of � ber in RAW Protein & greens.

Traceability Garden of Life® is unique. Our commitment to achieving the most credible third-party certi� cations offers you traceable proof that when we say “clean,” we mean it.

Take a few minutes and research what our certi� cations stand for. Once you understand the rigorous processes and time-consuming detail involved, you’ll quickly find peace of mind that when you choose Garden of Life, you’ve chosen to treat your body with nutrition the way nature intended.

Stevia-free OptionWe use the highest quality organic stevia, ensuring no bitterness or aftertaste.

But for those who don’t care for stevia, we created a delicious option without it. Instead, there’s just a touch of sweetness from organic sugars.

No matter which Garden of Life RAW Protein & greens � avor you choose, you’re guaranteed the organic potency, power and purity of clean nutrition.

We developed our new RAW Protein & greens powders in three delicious � avors, so that you would have a choice in how you fuel your body—a clean, organic, whole food, nutrient-dense, delicious and convenient choice.

We ask a lot of questions, you should tooWhen you believe in living an organic lifestyle, one that works to protect the planet, regenerate our natural resources and nourish the body to health and happiness, you tend to ask a lot of questions about where things come from.

When we asked our customers about some of their favorite Garden of Life products, we saw an opportunity. Most likely, you are not getting your daily intake of colored veggies and greens, so we made it easy for you.

Like you, we know clean feels better and clean tastes better!

NON

ProjectV E R I F I E D

nongmoproject.org

GMO

Have you ever had the chance to pull ripe, fresh organic

produce out of clean, organic soil, give it a gentle bath

in clean, pure water and then eat it right away?

If you have, you already know that clean tastes better.

Not to mention that clean is teeming with whole food

co-factors and nutrients your body craves.

That’s the premise behind our new RAW Protein & greens—

clean tastes better!

†These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Garden of Life® Introduces New RAW Protein & greens™

4 MYTHRIVEMAG.COM

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38 Stockholm, SwedenOur fav teenage chef, Tilda Glas, passionate vegan foodie

42 decadent Raw tReatS From Chef and Vegan Instagram Rockstar, Rachel Smith

46 San FRanciSco: wholly Vegan cheF JenniFeR B ieWhat she can’t live without in the kitchen and her favorite recipes at home

48 SpoRk FoodS FoundeRS heatheR Bell + Jenny engelKitchen must-haves, favorite ingredients and recipes, and why they went vegan 16 years ago

52 ouR new FaVoRite SaladOur fav hot couple cooking up vegan love and bringing their popular plant-based lifestyle to food fans across the globe

53 ne chèVRe StuFFed peppeR BoatSBy Heidi Ho Founders Heidi Lovig + Lyssa Story

8 taSt y aS heck: cheF he ike mülleRBased in Switzerland, visual designer working in plant-based edibles

14 the Smoothie Queen: maJa BRekaloPassionate about food, teaching plant-based cooking classes and eating seasonally

22 Vegan, gluten-FRee heaVenTaline Gabriel, creator of best-selling healthy food app Hippie Lane

28 dReamy leaF cReatoR maya SozeR Vegan chef and food stylist, showing the world how beautiful and delicious plant-based cuisine can be

32 incRediBle Vegan ReStauRantS you pRoBaBly don’t know aBoutKristin Lajeunesse, columnist + author, Will Travel for Vegan Food

34 ReBel RecipeS: chieF ReBel + plant-BaSed cheF n ik i weBSteRHer obsession with delicious, plant-based food and a healthy lifestyle inspires thousands each week

Thrive MagazineFebruary-March 2016Eden Foods PO# 35703

There is no better food | edenfoods.com

Authentic©

2015

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08981_Thrive_Magazine_Bees_Feb-March-2016.indd 1 1/8/16 8:37 AM

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Chef Margaret ChapMan

The plant StRongVegan

Dragon Fruit Smoothie Bowl

2 bananas, frozen3-4 oz. dragon fruit/pitaya, frozen (I used Pitaya Plus)1 cup coconut milk, as needed to blend1 tbsp chia seeds1 tbsp hemp seedsSliced peaches or mango, to topCoconut flakes, to topSlivered almonds, to top

Prep ahead by peeling ripe bananas and storing them in air-tight containers to freeze overnight. Measure and blend all your ingredients, adding liquid as needed to help blend until smooth. Serve immediately, topped with fresh peach slices, coconut flakes, and slivered almonds.

Yields serving

ThePlanTSTrongVegan.com

instagram: @plantphilosophy

recipe Chef Margaret Chapman

THRIVE 7

plant StRong

Yields serving

instagram: @plantphilosophy

You don’t have to choose between nutritional balance and building core muscle anymore.

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Made with a whole food complex, 20 grams of non-GMO plant-based protein, vitamins, minerals, dietary fiber, prebiotics and antioxidants for optimal health, VeganSmart™ offers you all the good stuff and none of the bad. It has everything you need to help give you the perfect balance of nutrition and strength. Available in decadent Chocolate, creamy Vanilla, spicy Chai and Wild Berries.*

Getting the best of both worlds just got easier. Join livevegansmart.com, a community of vegans and non vegans supporting each other in their journey.

*THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD & DRUG ADMINISTRATION. THIS PRODUCT IS NOT INTENDED TO DIAGNOSE, CURE, TREAT, OR PREVENT ANY DISEASE.

8 MYTHRIVEMAG.COM

TASTY as HECK

chef heike müller Based in switzerland, a plant-Based ediBle Visual designer

recipes Chef Heike Müller

instagram: @tastyasheck

THRIVE 9

TASTY as HECK

chef heike müller Based in switzerland, a plant-Based ediBle Visual designer

deep purple soBa Bowl

Serves 1

Dressing1 tbsp peanut butter1 tsp shoyu1 tsp lime juice2 tbsp coconut milk1 tbsp hot water1 good squeeze sriracha sauce

The Bowl½ cup thinly sliced red cabbage1 serving black rice soba noodles (gf)1 handful flower sprouts or kale in pieces (stems removed)½ clementine, sliced horizontally2 tbsp pomegranate jewels2 tbsp cress½ spring onion, thinly sliced1 tsp each black and white sesame seeds

1. Blend the ingredients for the dressing until smooth.

2. Mix with the cabbage in a large bowl with your hands until massaged and soft; set aside.

3. In a nonstick pan, toast the sesame seeds on medium heat, then set aside to cool down.

4. In a medium pan, bring water (unsalted) to boil and add the noodles and give it a stir.

5. After 2 min, add the flower sprouts (or kale) and cook for another 3 min.

6. Drain the noodles and flower sprouts and wash under cold water; drain well again.

7. In a serving bowl, mix together soba noodles and cabbage, garnish with the rest of the ingredients, and toss with leftover dressing, cress, pomegranate, and sesame seeds.

green power smoothie

Serves 1

1 handful frozen peas1 handful kale leaves (stems removed)¼ avocado½ banana¼ apple6 peppermint leaves1 small knob ginger, minced1 tsp spirulina2 tbsp soaked buckwheat (8h+)½ cup water5 ice cubes

Mix all ingredients with a high speed blender until creamy.

Toppings1 fig, sliced1 tbsp soaked buckwheat (8h+)2 tbsp (frozen) raspberriesedible flowers

Garnish and Enjoy!

instagram: @tastyasheck

Q: what can’t you liVe without in the kitchen?

a: I’m in love with my knives. I bought them when I moved in my first apartment when I was twenty years old and still use them every single day.

Q: fiVe of your faVorite ingredients?

a: 1. I love cashew nuts in all forms: soaked, toasted, and raw of course.

2. A big favorite is ginger, and recently I found organic local ginger, which was incredibly tasty.

3. The ingredient I miss when I’m traveling is avocado, the most indulgent and versatile fruit to me.

4. Then there’s cilantro, which makes everything so fresh and special.

5. And organic virgin olive oil of course!

TASTY as HECKchef heike müller instagram: @tastyasheck

recipes Chef Heike Müller

See our Recipe In the

of this

Issue!

Food section

12 MYTHRIVEMAG.COM

Would you like to start your day with an awesome antioxidant-packed smoothie? This turmeric smoothie recipe is perfect for that, plus it contains oranges for a delicious dose of vitamin C. Turmeric brings wonderful color; it warms up the smoothie and has anti-inflammatory benefits. Turmeric has a slightly bitter taste. You can use fresh turmeric root or ground powder. By blending turmeric with sweet fruit and/or a sweetener, you won’t even notice it in your smoothie. Start with a small amount if you’re new to this spice and increase it as desired.

ingredients2 oranges2 ripe bananas1 frozen banana½ - 1 tsp turmeric powder½ inch fresh ginger, peeled1 tbsp maple syrup1 tsp maca powder (optional)½ cup chilled coconut water

toppings1 persimmon¹/³ cup blueberries¼ cup raspberries½ banana, sliced½ apple, sliced1 tbsp hemp hearts3 sliced dehydrated dragon fruit¼ cup coconut meat, sliced1 tsp pumpkin seeds

directionsAdd all ingredients into a blender and blend on high until creamy and smooth.

Taste and adjust flavors as needed.Add toppings and serve.

It’s the best way to start your day and pack your body full of antioxidants.

Lena Ksanti is the creator of PureVeganFood, a plant-based whole foods blog focusing on how fresh, healthy, and exciting dishes can be created with ease and to inspire others to make healthier food choices.

chef lena ksanti, creator of pureVeganfood

orange Banana

Turmeric SmooThie

myPureVeganfood.com

instagram: @pureVeganfood

recipe Lena Ksanti

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recipes Maja Brekalo

The smoothie Queendelicious + healthy by maja Brekalo

instagram: @delicious_and_healthy_By_maya

passionate aBout food, teaching plant-Based cooking classes, and eating seasonally

Q: What are the most important things in the kitchen?

A: My beloved blender, wok and cast iron pan, food processor, and katana knife.

Q: How long have you been vegan and why?

A: I’ve been on a plant-based diet for fourteen years now, but have been passionate about food, especially healthy plant food, ever since my childhood. Always willing to try new things, I started cooking when I was ten. My emphasis today is on unrefined clean food, wheat and sugar free. Honestly, “vegan” doesn’t necessarily mean healthy. This means that my diet consists of seasonal vegetables and fruits, legumes and whole grains (no wheat), with addition of algae, traditional Eastern soy products (miso paste, tamari, tempeh, and tofu), and healthy fats (extra virgin olive oil, sesame oil, coconut oil). I think that getting back to nature, respecting seasons, cooking and eating in accordance with that, is the way to go, to save nature and ourselves.

recipesHow to make a perfect breakfast smoothie? Well, forget about “empty” smoothies made only by blending fruits and vegetables in water or plant milk. I’m talking about nourishing, healing, and quite filling ones that will keep you going.

I love using soaked buckwheat groats or rolled oats, with addition of apple cider vinegar that will help the digestion of grains, as a base. These will give an amazing creaminess in addition to their nutritional value. For the liquid part, I usually go with homemade plant milk: walnut, almond, or cashew. Of course, you can use store-bought ones or water as well.

NOW THE ADDITIONS:Seeds: flax, chia, pumpkin, or sunflower seeds

Fresh fruits: berries, banana, pineapple, pear, apple

Citrus fruits: especially orange and lemon, both juice and zest, both for taste and health benefits

Dried fruits: dates, goji berries, black currants, blueberries, raisins

Greens: parsley leaves, kale, spinach, swiss chard, fresh herbs like basil

Vegetables: beetroot, carrot, zucchini

Superfoods for an extra boost: wheat grass, spirulina, baobab, maca, lucuma

I would recommend going with a different combination every day to keep things interesting for our bodies and for our palates. It’s up to you to make it different and new each time.

dhmaya.com

THRIVE 15

ingredients1 cup almond or oat milk½ cup rolled oats1 pear2 tangerines½ orange1 tsp maca powder1 tsp baobab powder1 date (or some sweetener)½ cup pomegranate seeds¹/³ cup cranberries or some other berries

methodSoak the oats in ½ cup water and ½ tsp apple cider vinegar for at least a few hours, ideally overnight. Blend it in a high-speed blender with all other ingredients.

Blend until smooth.

pear tangerine pomegranate Smoothie

The smoothie Queen

”“

delicious + healthy by maja Brekalo

instagram: @delicious_and_healthy_By_maya

passionate aBout food, teaching plant-Based cooking classes, and eating seasonally

i think that getting back to nature, respecting seasons, cooking and eating in accordance with that, is the way to go, to save nature and ourselves.

16 MYTHRIVEMAG.COM

recipes Maja Brekalo

Buckwheat Berry Smoothie

ingredients½ cup buckwheat groats or ½ cup rolled oats1 pear1 beetroot1 cup plant milk1 tsp maca powder1 tsp baobab powder1 tsp golden flax seeds1 tsp lemon juiceZest of half organic lemon

methodSoak the buckwheat or oats with addition of apple cider vinegar as in previous recipes, then blend all the ingredients in high-speed blender. Add more liquid and sweeten with maple/agave syrup if needed. I topped this smoothie bowl with blackberries, pomegranate seeds, and shredded coconut.

Beetroot pear Smoothie

ingredients½ cup raw buckwheat groats½ cup water½ cup plant milk1 tsp flax seeds1 pitted date1 banana½ cup blueberries½ cup blackberries½ tsp lemon zest1 tsp maca powder (optional)

methodSoak buckwheat groats in water with 1 tbsp apple cider vinegar, ideally overnight. Rinse very well and blend with all the other ingredients in a high-speed blender. Adjust the liquid content depending on how thick or runny you want it to be. Here, I topped the smoothie with banana, pomegranate arils, ripe persimmon, and raw buckwheat groats.

The smoothie Queen


The smoothie Queen


18 MYTHRIVEMAG.COM

gourmet raw Vegan in naShVille, tenneSSee

raw laVender superfood cheesecake

y i e l d s 12 to 16 slices

Jess rice, co-owner and executiVe chef at Avo, nashVille’s premier raw Vegan restaurant

instagram: @mypoortiredliVer and @eataVo

eaTaVo.com PhoTo: emily hall-dorio

our faVorite laVender

cheesecake!

½ cup lemon juice½ cup agave syrup ¾ cup coconut oil¼ tsp sea salt¼ cup coconut water¼ cup blueberries

directions:1. Warm coconut oil in your dehydrator, double boiler, or by placing the (closed) jar in hot water until liquid.

2. Combine all ingredients (except blueberries) in high-speed blender and process until completely smooth, stopping to scrape down the sides of your blender as needed.

3. Pour mixture onto crust.

4. Scrape down the blender so the mixture on the sides is at the bottom by the blade and add ¼ cup blueberries and blend again. This now purple leftover mixture will be what you decorate your cheesecake or garnish your serving plates with!

5. Decorate, cover, and freeze your cheesecake for at least 6 hours, preferably overnight.

6. Slice while still frozen with a sharp knife.

7. Allow cake to thaw for an hour in the refrigerator before serving. Consider adding lavender flowers to elevate your plating.

8. Enjoy!

First, make your crust.

Crustingredients:1 cup walnuts½ cup pitted Medjool dates¼ cup maca powder½ vanilla bean, seeded¼ tsp pink Himalayan sea salt

directions:1. In a food processor, pulse walnuts, maca powder, vanilla bean seeds, and salt until combined. The texture should be medium-fine and crumbly.

2. Turn food processor on and add Medjool dates, one by one, until mixture reaches a sticky dough-like consistency.

3. Press the crust mixture into a 10" cake pan, making sure the thickness of the bottom is consistent throughout.

4. Set aside.

Second, make the filling.

Lavender Cheesecake Filling with dōTERRA lavender essential oilingredients:3 cups raw cashews, soaked, rinsed, and drained1 vanilla bean, seeded4 drops doTERRA lavender essential oil (to taste, a little goes a LONG way!)

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ingredients:

½ pound spaghetti (sub with zucchini for healthier option)3 tbsp soy sauce2 tbsp date syrup (or preferred sweetener)3 tbsp lemon juice1 tbsp hot chili oil (or 2 tsp red pepper flakes)¼ cup peanut butter¼ cup tahini2 tbsp sesame oil¼ cup coconut milk3 zucchini, spiralized1 cup fresh parsley, chopped½ cup cilantro, chopped8 oz tofu, cubed, baked2 green or red bell peppers, sliced1½ cups cherry tomatoes, halved & grilledToasted sesame seedsDiced fresh jalapeños¼ cup peanuts, finely chopped & roasted½ cup filipino fried corn (optional)Drizzle of white truffle oil

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3 to5directions:

In a pot of hot boiling water, cook the pasta according to the package instructions. Once done, drain and set aside.

Meanwhile, combine soy sauce, date syrup, lemon juice, hot chili oil, peanut butter, tahini, sesame oil, and coconut milk in a large bowl and mix until well combined.

With the same bowl, add the spiralized zucchini, pasta, parsley, cilantro, tofu, bell peppers, cherry tomatoes, and sesame seeds. Top with fresh jalapeños, peanuts, filipino corn, and a drizzle of white truffle oil. Enjoy hot or cold!

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hiPPielane.com.au

Heaven

taline gaBriel, creator of Best-selling healthy food app hippie lane and her instagram inspiration,

@talinegaBriel

Vegan, gluten-free

Cacao Smoothie5

Minutes

serVes 1

2 frozen bananas, chopped1 tbsp cacao powder1 cup non-dairy milk (coconut / rice milk)½ tsp cinnamon powder2 tsp peanut butter or tahini (optional)

topping1 tbsp shredded coconut½ cup fresh berries1 tbsp seeds / nuts of choice

1. Blend smoothie ingredients in a high-speed blender.

2. Pour into serving glass and top with coconut, berries, and nuts / seeds.

3. Serve immediately.

recipes Taline Gabriel

THRIVE 23

Q: What can’t you live without in the kitchen?

A: a food processor and blender.

Q: five of your favorite ingredients.

A: Quinoa, coconut, nuts, chia seeds, and fresh fruit and vegetables.

HeavenQ: Why did you start your company?

A: i struggled with food intolerances and gut issues that have been improved through proper diet and nutrition!

Cacao Smoothie

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24 MYTHRIVEMAG.COM

Raweos30

Minutes

serVes 4

A hugely popular recipe and for good reason, my raweos are a raw version of the cream-filled chocolate biscuit. Except mine are made without flour, sugar, butter, and an oven. I adore this recipe. The flavour combination is comfortingly reliable and they taste too good to be the healthy version. If there was one recipe that I were to convince you to make, it would be this one. Heaven in a bite.

Cookies:¾ cup pecans1 cup Medjool datesPinch of salt1 tsp pure vanilla powder3 tbsp cacao powder

fill ing:1 cup cashews (soaked for 2+ hours)1 tbsp coconut oil1 tbsp maple syrup1 tsp vanilla powder

1. Process cookie ingredients in a food processor until it reaches a dough-like consistency.

2. Roll mixture into a large ball and flatten on cutting board with a rolling pin.

3. Cut in circle shapes with cookie cutter and refrigerate until firm. You can freeze to speed up the process.

4. Drain cashews and blitz filling ingredients in the food processor. Mixture should be creamy and smooth.

5. Spread filling onto chilled cookies and sandwich together.

6. Store cookies in the fridge.

recipes Taline Gabriel


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creating a new culture

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i n g r e d i e n ts :2-3 large oyster mushrooms4 tbsp olive oil2 cups petite (or “baby”) potatoes 2-3 small garlic bulbs 1 handful fresh rosemary½ handful fresh parsley Pink sea salt Freshly ground pepper 10 baby carrots

For the side salad:2 cups lamb’s lettuce1 cup small red beetroot leaves (or more lamb’s lettuce)1-2 tbsp pine nuts 5-10 pitted black olives 2 green onions (or 1 shallot)1 mini orange bell pepper (or ½ regular sized pepper)½ cup halved cherry tomatoes

Preheat the oven to 350ºF.

Place the potatoes in a baking pan lined with parchment paper (leave the very small ones whole and cut the bigger ones in half), add the garlic cloves, rosemary, 2 tbsp olive oil, salt, and pepper. Mix everything well and place the pan in the oven for 45 min until golden brown. If the garlic bulbs are small enough, you can also leave them whole.

While the potatoes are in the oven, prepare the side salad. Cut the green onions and bell pepper thinly and mix them with the rest of the salad ingredients (optional: toast the pine nuts before adding them). For the dressing, add a little lemon juice or balsamic vinegar.

Slice the oyster mushroom stems into chops (about ½ inch) and heat them in a pan with 2 tbsp olive oil at medium to high heat for 10 minutes or until golden brown. Flip the chops halfway through and season them with sea salt and pepper. Once they’re done, remove some of the oil with a paper towel or napkin.

Blanch the baby carrots in boiling water for about 5 min and slice them in half (optional).

Add fresh rosemary to the potatoes when they’re done and sprinkle fresh parsley over the carrots.

Serve and enjoy!

oyster mushroom chops with rosemary Garlic potatoes

12

3

4

567

serves

-2-

bruSSelSVegan.com

instagram: @BestofVegan @BrusselsVegan

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recipe Kim-Julie Hansen

instaGram Guru Kim-Julie hansen

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28 MYTHRIVEMAG.COM

Dreamy Leaf Creator Maya Sozer, V e ga n C h e f a n d f o o d st y l i st, s h oW i n g t h e Wo r l d h oW B e au t i f u l a n d d e l i C i o u s p l a n t- Bas e d C u i s i n e Ca n B e .

instagram: @thedreamyleaf

Q: A kitchen must have?

A: High-speed blender! It has to be the most frequently used thing in my kitchen and, come to think of it, I could probably survive with just that.

Q: Why is veganism important to you?

A: It is simple: Animals. I can’t participate in or stand by the abuse and cruelty they have to suffer on such a massive scale. It is an intuitive,

ethical choice for me to be vegan. It is far from being a diet.

Perhaps equally important is the environmental aspect. The current level of the meat and dairy addiction is not only ridiculous, it is also ecologically unsustainable. It is time to grow up as humanity and wean ourselves off of this stuff before we destroy our home.

And finally, there are the health benefits. To me, this is a side bonus, as the first two reasons dwarf it. But I did observe and enjoy clear, positive changes in my body and mind after becoming a vegan.

dreamyleaf.com

recipes Maya Sozer

t h e C u r r e n t l e V e l o f t h e M e at a n d da i ry a d d i Ct i o n i s n ot o n ly r i d i C u l o u s , i t i s a l s o e C o l o g i Ca l ly u n s u sta i n a B l e .

”CUrrIeD GarBaNzo BeaN TaCoSServes

4 Tacos

INGREDIENTSCurried Garbanzo Beans1 can garbanzo beans½ tbsp curry powder1 tsp garlic powder1 tbsp olive oil1 tsp hot sauce

Red Cabbage Salad2 cups shaved red cabbage (shave with a peeler)½ cup lettuce, chopped1 tbsp olive oilJuice of ½ lemon1 radish, sliced1 cucumber, cubed6 cherry tomatoes, cut in half1 avocado, cubedSalt4 soft tortillas (I used wheat)

INSTRUCTIONS1. Add all the ingredients for the curried garbanzo beans in a pan over medium high heat and cook for 5-7 minutes.

2. Mix the salad ingredients in a large bowl.

3. Heat up the tortillas in a panini maker, in a pan, or directly over the stovetop until you get a little charring and crispness.

4. Stuff the tortillas with the fillings.

30 MYTHRIVEMAG.COM

”Dreamy Leaf Creator Maya Sozer

VeGaN MoCHa CHoCoLaTe CHeeSeCaKe Serves

6

3. Cut the paste into the size of your cake pan (I used a 6-inch diameter springform pan).

4. Line the cake pan with parchment paper and place the crust on the bottom.

5. Place the pan in the freezer while you prepare the filling.

Filling1. Blend all the filling ingredients in a high-speed blender.

2. Take the cake pan out of the freezer and add the filling, then place back in the freezer.

Topping1. When the filling is fully frozen (after at least 4 hours in the freezer), take the cake out of the pan.

2. Pour the melted chocolate over the cake.

3. Add the chocolate chips on top.

SERVINGKeep the cake in the freezer. Transfer to the refrigerator at least 1 hour before serving.

INGREDIENTSCrust 1½ cups pecans ¾ cup Medjool dates, pitted Pinch of salt (I used Himalayan pink salt) 1 tsp vanilla extract

Filling ½ cup espresso (about 2 shots) or use instant coffee 2½ cups raw cashews ¾ cup maple syrup ½ cup almond milk 3 tbsp coffee liqueur (optional) 2 tbsp coconut oil 1 tsp vanilla extract 1 tsp coffee extract

Topping 1 cup chocolate, melted in microwave or in bain-marie 1 cup chocolate chips

INSTRUCTIONSCrust1. Grind all the crust ingredients in a food processor until you get a sticky paste.

2. Between two sheets of parchment paper, roll the paste out into approximately ¼ inch thickness.

recipes Maya Sozer

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Vegan restaurants Kristin Lajeunesse

ely’s to go Boardman, oH

Known for their unique lunch boxes and daily specials, typically of French and Asian inspired cuisine, Ely’s To Go sources their ingredients locally and from mostly organic farmers. Their meals are flavorful and inspiring. Go there. Now.

imagine Vegan cafe Memphis, TN

Hold on to your socks, this is Memphis’s best- kept vegan secret. With a triple-stacked “Big Smack” burger and fudgy Oreo-layered “Insanity Bars,” this is true diner food at its plant-based finest. Go for lunch, tour Graceland to digest, then return for dinner.

detroit Vegan soul Detroit, MI

The best vegan soul food in the country! Run by a passionate couple with out-of-this-worldkitchen talent, you’ll want to get one of everything off this menu. Don’t skimp, you can always get it to-go.

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incredible VeGan restaurants you probably don’t Know about10

b

kr ist in la jeunesse , Co lumnist + author, Will Travel for Vegan Food

etween the mayor of Eugene, Oregon, declaring 2016 as the year of veganism and popular, celebrity-founded vegan eateries on either

coast, it’s safe to say the vegan movement has truly taken hold and isn’t showing signs of slowing.

As plant-based food choices grow in demand, it’s actually becoming a bit challenging keeping up with all of the amazing vegan restaurants out there

these days. While it’s a good problem to have, it can also mean that some places may get overlooked if they happen to be in smaller or unexpected towns or cities around the country.

Not to worry, I’m here to help! I’ve put together ten of the greatest vegan restaurants in the United States that you might not have heard much about yet.

Kristin Lajeunesse is the author of the memoir, Will Travel for Vegan Food: A Young Woman’s Solo Van-Dwelling Mission to Break Free, Find Food & Make Love. She’s visited all 50 states and between 2011 and 2013 dined at every single all-vegan establishment in the country, keeping track of her journey via the award-winning website Will Travel for Vegan Food. Still living nomadically, Kristin works professionally as a business clarity coach. She has a Master of Arts in Integrated Marketing Communi-cation from Emerson College. Follow her travels and business adventures on wtfveganfood.com and kristinlajeunesse.com.

wTfVeganfood.com

French and Asian Inspired Cuisine

Best vegan soul foodMemphis's best-kept secret

THRIVE 33

Kristin Lajeunesse

sweet pea cafe Tallahassee, FL

One of the first vegan restaurants to include poutine on their menu before it was popular, Sweet Pea Cafe is an order-at-the-counter, farm-to-table establishment boasting a seasonal menu. Go for brunch, stay for mimosas.

present moment cafe St. Augustine, FL

Located in one of the most beautiful cities in the country, Present Moment Cafe perfectlycomplements this historic locale. With a rustic yet romantic vibe, serving up raw and organicmeals, you’ll want to dine here more than once.

chef sara’s Cave Creek, AZ

Fully raw and completely delicious, Chef Sara’s is truly a unique find in what seems like middle- of-nowhere Arizona. Stop in for lavish salads and rich desserts on your way to the Grand Canyon.

Fully RawFor the picky eater

plant Asheville, NC No doubt known well by Asheville natives, Plant is surprisingly one of the only completely-vegan eateries in this vegan-friendly city. Perfect for a romantic dinner or casual lunch—take that picky eater who claims they don’t like vegan food. It’ll be love at first bite.

JiVamuktea cafe New York, NY

Adjoined with the Jivamukti Yoga Studio in Union Square, it can be easy to miss this hidden splendor. Here you’ll find incredibly filling and healthful salads, freshly pressed juices, and flavor-packed smoothies.

sweet potato kitchen Hawi, HI

Worth flying all the way to The Big Island for— with a focus on clean eating and healthyliving—Sweet Potato Kitchen’s food is packed with flavor. Their desserts are particularlyimpressive. After your meal take a stroll around this gorgeous, tiny, touristy town.

the stand natural foods Laguna Beach, CA

A hidden gem found along the coastal drive between San Diego and Los Angeles, this quaint stand offers meal bowls, burritos, ice cream, açai bowls, sandwiches, salads, smoothies, and more—truly a little bit of everything.

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incredible VeGan restaurants you probably don’t Know about

Farm to Table

French and Asian Inspired Cuisine

Rustic and Romantic

Hidden Gem

Hidden splendor

Clean eating

34 MYTHRIVEMAG.COM

recipes Niki Webster

Chief rebel + plant-Based Chef: n iki WeBsterher oBsession With deliC ious, plant-Based food and a healthy l ifestyle inspires thousands eaCh Week

instagram: @rebelrecipes

REBEL RECIPES

rebelreciPeS.com

“ B e e t r o o t : M y l at e s t fo o d o b s e s s i o n . i l o v e b e e t r o o t r aw i n s a l a d , a d d e d t o j u i c e s w i t h l o t s o f g i n g e r, i n b e r r y s m o o t h i e b o w l s , a n d a s b e e t r o o t h u m m u s .”

recipes Niki Webster


A: I’m sure it’s been said a thousand times before: my food processor. I use mine many times a day and I’m sure it’s on its last leg! In the morning for smoothie bowls, for making my favorite hummus and pesto, and blitzing healthy snacks like bliss balls and raw desserts.

Q: Five of your favorite ingredients?

A:1. Nuts butters: I can’t live without them. On toast, stirred into smoothie bowls for some protein, and in raw desserts. I usually have around four different types.

2. Beetroot: my latest food obsession. I love beetroot raw in salad, added to juices with lots of ginger, in berry smoothie bowls, and as beetroot hummus.

3. Coconut products: great for everything. I cook with coconut oil (doubles up as a moisturizer), organic desiccated coconut for raw desserts… Coconut sugar is a great sweetener and coconut jam is just delicious.

4. Cauliflower: another firm favorite as it’s super versatile and delicious. My favorites are roasted cauliflower, cauliflower rice, falafel, in curries, and of course as a pizza base.

5. Buckwheat flour: I use this naturally gluten- free flour (which is actually a seed rather than a grain) for making flatbreads and pancakes every week. I love its nutty flavour and higher protein content.

REBEL RECIPES

niki WeBster

INGREDIENTS1 medium butternut squash or pumpkin2 medium onions chopped finely2 tbsp olives4 cloves garlic, slicedSmall sprig rosemary1 liter veg stock1½ cups Arborio rice1 tsp chili flakesZest 1 organic lemonJuice 1 lemonGood pinch pink Himalayan saltBlack pepper4 tsp nutritional yeast

ToppingRoast squashHandful crushed hazelnuts

INSTRUCTIONSChop off about a quarter of the squash and slice into chunks. No need to take the skin off. Coat in a little olive oil, salt, and pepper, then add to a baking tray and cook for approximately 40 minutes until roasted nicely.

While it’s roasting, add your oil and onion to a wide-bottom pan and fry gently on a low heat for around 10 minutes until soft and browning.Peel and deseed the rest of the squash and chop into small cubes. Add to the pan with the garlic and fry for a further 5 minutes.

Add the rice and rosemary to the pan and stir thoroughly to combine, then pour in about 400ml of the stock.

Turn up the heat a little and then keep adding more stock when the rice has absorbed the liquid. Repeat until the rice is cooked but still has a little bite and the squash is tender.

To serve, add in the zest and juice of your lemon, salt, pepper, chili flakes, and nutritional yeast, and stir to combine.

Top with the roast squash and crushed hazelnuts.

Lemony Butt e rnut Squa sh Ris ott o

serVes: 2 to 4 prep t iMe: 10 Minutes

Cook tiMe: 40 Minutes

38 MYTHRIVEMAG.COM

Our Fav Teenage Cheftilda glaS, 19

Passionate Vegan Foodie}{

flouriShing-healTh.blogSPoT.com

Stockholm,Sweden

i n S ta g R a m : @ F l o u R i S h i n g h e a lt h

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recipes Tilda Glas

THRIVE 39

Stockholm,Sweden

Serves 4

sWeet potato BurgersINGREDIENTS

Burgers1 medium-sized sweet potato (200 g peeled)½ can chickpeas, drained and rinsed¼ cup quinoa flakes (could substitute for oats)1 tbsp sweet miso paste (you can omit the miso paste if you don’t have any, but it really adds to the the flavor)¼ small red onion, finely diced1 tsp onion powder1 tsp garlic powder1 tsp ground cuminSalt and pepper to taste For serving4 hamburger buns of your choiceAvocadoThinly sliced vegetables, such as tomatoes, lettuce, red onion, etc.

DIRECTIONS1. Start by peeling and chopping the sweet potato into large cubes. Steam until the cubes are soft enough to pierce with a fork (15-20 min).

2. In a large bowl, mash all of the ingredients together with a fork until everything holds together nicely. Add more quinoa flakes if the mixture feels too wet.

3. Shape 4 big or 6 small patties with your hands.

4. Fry the burgers in a non-stick pan or a spoonful of coconut oil over medium to low heat until the patties have a nice colour on both sides, approximately 5-10 minutes on each side. You could also bake the burgers in the oven: 350°F, 10-15 minutes on each side.

5. Serve immediately in hamburger buns and top with sliced avocado and any of your other favorite hamburger toppings.

Q: What can’t you live without in the kitchen? A: The number one thing I couldn’t live without would be my food processor, no doubt. I am addicted to banana ice cream and the only appliance in my kitchen that can handle large, deep-frozen chunks of banana is the food processor. As if that isn’t enough, it can make the most wonderful nut butters, bliss balls, and a whole bunch of other things that I like to play around with in the kitchen. Number two would be a set of kitchen scales. Trust me, if you’ve ever been in that situation where you randomly throw whatever you have in the fridge together and it comes out tasting delicious, it’s much easier to recreate if you’ve got the exact measurements down. Third on my list are mason jars. I love drinking my smoothies from them and they’re great for storing leftover liquids like soup, but the main reason I use them is to take pretty pictures for Instagram, however silly that sounds.

Q: Five of your favorite ingredients. A: 1. Medjool dates. My go-to healthy sweetener substitute when I’m baking.

2. Oats. Packed with heart-healthy fibers, oats are versatile and a breakfast must-have at my house.

3. Fresh herbs. Because dried basil never made anyone unhappy.

4. Nutritional yeast. In dips, spreads, on salads, roasted vegetables, falafel. I’m obsessed.

5. Chickpeas. Hummus gives me life!

Q: Why is veganism important to you?

A: Ever since I was a kid, I’ve cared deeply about animals and the environment. That being said, I was totally unaware of the detrimental effects that eating animals has on our planet. My mom has always tried her best to provide us kids with wholesome, organic food and I think we were both lulled into the widespread myth of “humane and sustainably produced meat.” But after watching documentaries like Cowspiracy, Forks over Knives, and Earthlings, it’s hard to hide from the facts. Killing and eating animals simply for our own pleasure is neither sustainable nor humane. In my opinion, plant-based eating is the only way forward if we want future generations to thrive on this planet like we have.

kill ing and eat ing an imalS S imply FoR ouR own pleaSuRe iS ne itheR SuSta inaBle noR humane .“ ”

40 MYTHRIVEMAG.COM

Serves 2-3

healthy Vegan ChoColate MousseINGREDIENTSMousse 12 ounces (1 package) silken tofu2 tbsp cocoa or cacao powder2 ounces dark chocolate (at least 70% cocoa solids)5-6 fresh dates OR 2 tbsp coconut sugar ToppingsFresh strawberries and blueberriesCoconut chips or cacao nibs for some extra crunch DIRECTIONS1. Pit the dates and place all ingredients except for the chocolate into a food processor and blend until entirely smooth. Stop to scrape down the sides with a spatula if necessary.

2. Melt the chocolate on the stove or in the microwave and mix in with the other ingredients.

3. Spoon the mousse into small glasses and refrigerate for 1-2 hours.

4. Top with berries and a sprinkle of coconut chips or cacao nibs if you wish and enjoy!

t ildA GlAS

recipes Tilda Glas

C

THRIVE 41

article Can Chocolate Really Be Good For You?

So does this mean chocolate is good for you? Chocolate can be part of a healthy diet, but it should not be considered a health food. Chocolate is not a reliable source of cocoa flavanols. In fact, the amount of cocoa flavanols in chocolate varies dramatically as traditional processing methods can destroy the naturally present cocoa flavanols. While a high percentage of cacao in a dark chocolate bar is likely to contain more cocoa flavanols than a traditional milk chocolate bar, the percentage of cacao is not a reliable indicator of a product’s cocoa flavanol content. Unless the packaging indicates the cocoa flavanol content, there is no way to determine if you are getting a significant amount of these bioactive compounds.

So while chocolate tastes good, it is the cocoa flavanols that emerging science suggests may be truly good for you.

Daniella Foster is a policy innovator and social entrepreneur. She has worked in government, business, and the nonprofit sectors leading strategic initiatives to improve public health outcomes and find innovative solutions to global health and food challenges. Ms. Foster currently serves as the Director of Corporate Affairs and Science Communications for Mars Symbioscience.

hocolate is widely considered to be one of the most beloved foods in the world, with an estimated 7.2 million tons consumed each year. Though a modern day indulgence, cacao—the foundation of all chocolate—has enjoyed a centuries-long reputation for a wide range of purported health benefits.

Today, researchers around the globe are studying the potential health benefits of this treasured treat. And to date, hundreds of studies on cocoa flavanols have been published, with research suggesting that these bioactive compounds found naturally in the cacao bean may have a range of health benefits.

Contrary to popular belief, cocoa flavanols are not antioxidants. Early research suggested that flavanols may act as antioxidants in the body. Today, this is understood not to be the case. A significant body of research has shown that consumption of cocoa flavanols increases the body’s pool of nitric oxide, a compound produced naturally within the body that triggers blood vessels to relax, enabling the smooth flow of blood. This ability of blood vessels to relax is scientifically recognized as a marker of a healthy cardiovascular system.

rEAllY bE Good for You? cocoa Flavanols May have a range of health benefits

article: daniella fosterCan Chocolate

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rawberryfieldS.co.uk

Decadent Raw Treats from chef and Vegan instagram

rockstar, rachel smithi n s ta g r a M : @ r aW B e r ry f i e l d s

ingredients

2 ripe avocados½ cup high-quality cocoa powder (OR raw cacao powder, but I find that too bitter for this dessert)½ cup hazelnut milk¼⅓cup maple syrup (adjust to your preference)Optional: ½ large tbsp chocolate hazelnut butter

instructions

1. Place all the ingredients into a blender and blend until smooth.

2. Serve with fresh strawberries and chopped hazelnuts.

Chocolate and Hazelnut Avocado Mousse

p r e p t i M e : 5 mins s e r V e s : 2

Try These

recipes Rachel Smith

THRIVE 43

salted caramel

10 Medjool dates (pitted)2 tbsp coconut syrup (can substitute with other liquid sweetener)1 large tbsp almond butter30ml water (you may need less if you have a Vitamix/Blendtec)½ tsp Himalayan or sea salt

custard crème

2 cups cashews (soaked overnight)5-6 tbsp maple syrup4 tbsp liquid coconut butter2 tbsp liquid coconut oil (optional; if you prefer a thicker texture)2 tsp vanilla bean paste¼ cup nut milk (I used almond)

caramel topping

Approx. ½ tsp coconut sugar per pot

salted caramel

1. Remove the pits from the dates. If your blender is not particularly powerful, you can soak your dates for roughly an hour before using.

2. Place all ingredients in a blender and pulse until everything has combined. Depending on your blender, you may get a really smooth caramel, or it may be slightly lumpy in appearance, but the lumps are delicious!

3. Place roughly 2 large tablespoons in the bottom of each ramekin,

and smooth the mixture until it covers the bottom.

4. Place the ramekins in the fridge while you make the custard.

custard crème

1. Drain the cashews.

2. Place all ingredients EXCEPT the water in a blender and blend until the mixture turns smooth and creamy. Add more almond milk if needed.

3. Taste the mixture, and adjust the maple syrup to your taste.

4. Pour the mixture into the ramekins, and place in the freezer for 30-40 minutes to allow them to firm up.

5. Once firm, remove from the freezer and place in the fridge until they are ready to be eaten.

caramel topping

1. Before serving, cover the top of each crème brûlée with a layer of coconut sugar, then, using a kitchen blow torch, heat the coconut sugar until it melts and forms a hard, sugary crust. You need to keep the flame moving so that you don’t burn the sugar.

Rachel is a raw foodie from Bristol, with a passion for creating decadent raw treats.

{{Raw Salted Caramel Crème Brûléep r e p t i M e : 8 hours C o o k t i M e : 30 mins s e r V e s : 6

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Finnish inspirationcheF ulla KeiJama

Ou r

specializing in healthy, refined-sugar-free, plant-Based, mostly gluten-free Vegan recipes.

instagram: @ultzi70

recipes Ulla Keijama

THRIVE 45

raw fig spread, hemp seeds, and blueberry powder.

Banana and Peanut Butter Pudding

2 small ripe bananas1 tbsp peanut butter3 tbsp thick coconut milk (the thick part of canned coconut milk that separates and rises to the top)1 tsp vanilla bean paste or vanilla extract1 tbsp coconut oil

Mix all ingredients together until smooth. Let set in fridge around 30 minutes before serving.

and mix until well combined. Pour white chocolate sauce in the tin over bottom layer and let set in fridge for an hour or more.

For frosting, mix together 2 tbsp melted coconut oil, 1 tbsp maple syrup, and 1½ tbsp raw cacao powder. Pour raw chocolate sauce over white chocolate and garnish with sliced figs and hemp seeds. Put back in a fridge to set.

Cut into slices and enjoy. Store chilled.

Berry-Banana Smoothie

1 small banana1 cup strawberries (measured, chopped)½ cup raspberries½ cup blueberries¾ cup yogurt1 tsp acai powder

Mix all ingredients together until smooth.

Top with kiwis, blueberries, pumpkin seeds, and hemp seeds or your own favorites.

Coconut-Chia Pudding

1 cup almond milk¼ cup chia seeds2 tbsp coconut shreds

Mix all ingredients together, cover, and let set in fridge for a few hours or overnight.If you like, add a couple tbsp of maple syrup for more sweetness.

This meal is garnished with plums, cloudberries,

Triple Chocolate Soft Protein Bars

Bottom layer½ cup peanut butter3 tbsp maple syrup, honey, or other liquid sweetener¼ cup rolled oats¼ cup water½ cup chocolate-flavored protein powder

upper layer¼ cup cacao butter¼ cup coconut oil2 tbsp maple syrup1 tsp lucuma

Frosting2 tbsp coconut oil1 tbsp maple syrup1½ tbsp raw cacao powder

Garnish2 figsHemp seeds

For bottom layer, put peanut butter and liquid sweetener in a saucepan and warm up, stirring continually, until peanut butter is melted. Reduce heat and add in water and oats, mixing well. Take the pan off the heat and add in protein powder. Mix until you have an even and soft but a bit sticky batter. If too dry, add more water (the amount of water depends on protein powder you use). Press batter in a tin and put in fridge to set.

For upper layer (white chocolate), melt cacao butter and coconut oil in a saucepan on low heat. Add in maple syrup and lucuma powder

specializing in healthy, refined-sugar-free, plant-Based, mostly gluten-free Vegan recipes.

instagram: @ultzi70

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recipes Chef Jennifer Bie

san Francisco


a: Santoku knife.


a: Broccoli, cashews, Fresno chilis, coconut milk, and ginger.

Q: How long have you been a vegan?

a: Six years.

Q: Why is it important to you?

a: I choose to live a vegan lifestyle for the animals, for my health, and for the health of the planet.

wholly Vegan chef Jennifer Bie

inspires thousands each week online: What She Can’t Live Without in the Kitchen and Her Favorite Recipes at Home

instagram: @whollyvegan

THRIVE 47

Coconut lemonGrass toFu Coconut red curry ramen serves 2-3 serves 2

INGREDIENTS2 tbsp cooking oil2 large cloves of garlic, minced½ of a large onion, thinly sliced1 lemongrass stalk, leaves and outer layer removed, white part finely chopped2 Thai chilis, finely chopped (optional)2 cups extra firm tofu, cut into cubes or triangles1 cup broccoli florets, cut into bite-sized pieces2 tsp curry powder½ cup coconut milk1 tsp tamari 1 tsp unrefined sugar Cilantro for garnish

INSTRUCTIONS1. Heat the oil in a large skillet over medium to high heat.

2. Add the garlic, onion, lemongrass, and chilis (if using) and cook for 2 minutes.

3. Add the tofu and broccoli and cook for 2-3 minutes until the broccoli is tender.

4. Sprinkle in the curry powder and stir well.

5. Add the coconut milk, tamari, and sugar. Stir well and cook for 1-2 minutes more.

6. Taste and add more curry powder, tamari, or sugar, as desired.

7. Garnish with cilantro.

INGREDIENTS 8 oz. dried vegan ramen noodles (or other noodles such as somen, soba, or rice noodles)2 cups broccoli florets, cut into bite-sized pieces2 cups vegetable broth1 cup coconut milk2-3 tsp red curry paste, to taste2 tsp tamari2 tsp unrefined sugar1 tsp toasted sesame oil¼ cup chopped green onionsShredded red pepper for garnish (optional)

INSTRUCTIONS1. In a large pot, boil the noodles in water according to the package instructions.

2. Add the broccoli in with the boiling noodles and cook until tender (2-3 minutes).

3. Drain the noodles and broccoli in a colander and set aside.

4. In the same pot, boil the vegetable broth over high heat.

5. Add the coconut milk, red curry paste, tamari, sugar, and sesame oil. Stir until well combined and let simmer for 2 minutes.

6. Taste and add more curry paste, tamari, sugar, or water, as desired.

7. Place the cooked noodles and broccoli in a bowl. Pour in the coconut curry broth.

8. Top with green onions and shredded red pepper (if using).

whollyVegan.neT PorTraiT PhoTo: yeSica arredondo

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Kitchen must haVes, FaVorite inGredients and recipes,

and why they went VeGan sixteen years aGo


A: A great sharp knife! It allows you to cut things properly, be comfortable, and not waste a lot of time in the kitchen. A flimsy knife causes you to do a lot more work and be way less effective. Also, a dull knife causes you to cut yourself more often, and we want none of that! It can sound counterintuitive, but that’s really what happens. When knife shopping, what you’re looking for is that the blade goes through the entire knife, even into the handle. Usually, you can see it on the handle on the other end if it’s not one solid piece of steel.


A: The VeganEgg by Follow Your Heart, Worcestershire Sauce by The Wizard’s, any and all spices by Frontier because they are organic and non-irradiated, Sherry Vinegar by Napa Valley Naturals, and Brown Rice Syrup by Lundberg.

Q: How long have you both been vegan?

A: We’ve been vegan for sixteen years and counting. Loving every second of it!

Q: Why is it important to you?

A: We were both motivated to go vegan in college, while studying environmental studies. We first made the connection between our food choices and how leading a non-vegan lifestyle was devastating to the environment. From there we went on to learn even more about how going vegan was also an incredible statement about animal welfare/anti-cruelty and was great for our health while supporting our core ethical beliefs. We love animals, ourselves, and the planet—those are the biggest reasons why this lifestyle is important to us.

Los Angeles-based Spork Foods is a gourmet vegan food company owned and operated by sisters Heather Bell and Jenny Engel. They offer vegan organic cooking classes, chef trainings, recipe development, and private chef work in Los Angeles and worldwide. Their cookbook, Spork-Fed, is currently in stores. They teach all over the country and the world reaching over 10,000 people a year.

interVieW With los angeles-Based spork foods founders heather Bell and Jenny engel

- Food Photos: Patrick M. Gookin II -

recipes Heather Bell and Jenny Engel

THRIVE 49

JerK coleslaw with plantain strips (gluten-free)}

One of the best parts about traveling, in our humble opinion, is tasting new foods! When Jenny traveled to Jamaica, she loved trying traditional Rastafarian Ital food—fresh coconuts and plantains galore. But the one dish no one had veganized was the jerk coleslaw. We had to get to work creating our own version when she got back. We’ve been told it’s very authentic and delish, with a little vegan West Hollywood spin!

INGREDIENTS½ large head purple cabbage½ large head green cabbage Dressing Ingredients3 cloves roasted garlic1 cup vegan mayonnaise2 tbsp fresh lime juice, plus grated zest of 1 lime2 tsp fresh chives, finely chopped2 heaping teaspoons jerk seasoning blend½ tsp sea salt, plus to taste½ tsp finely ground black pepper, plus to taste Plantain Strip Ingredients2 tbsp neutral tasting high-heat oil1 large green plantainDash garlic powder DIRECTIONSSlice purple cabbage in half. Shred by placing flat portion on cutting board. Make even, small slices into cabbage until well chopped. Repeat for green cabbage. Place in a medium bowl and set aside.

For the DressingChop garlic and place in a medium bowl. Add mayonnaise, lime juice and zest, chives, jerk seasoning, sea salt, and black pepper. Whisk until uniform. For the Plantain StripsHeat a sauté pan and add oil. Remove plantain from peel. Using a peeler, make long strips lengthwise along plantain. Add strips to oil and cook for about 2 minutes on each side, or until crisp. Place on a plate lined with a paper towel. Season to taste with sea salt, black pepper, and garlic powder. Toss cabbage with dressing until well coated. To serve, top with plantain strips. NoTE: Shred cabbage quickly in a food processor using the slicing blade attachment.

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southwest blacK bean and corn mini burGers with a smoKy papriKa cashew cheese

}

INGREDIENTSBlack Bean Burger Ingredients 1 tbsp neutral tasting high-heat oil, plus 2 tbsp½ large onion, finely diced2 cloves garlic, finely diced½ cup corn, fresh or frozen½ large red or orange bell pepper, finely choppedDash sea salt, plus ½ teaspoon¼ tsp finely ground black pepper1 (15-ounce) can black beans, rinsed¼ tsp chipotle powder1 tbsp vegan Worcestershire sauce1 tbsp fresh lemon juice2 tsp agave nectar¾ cup rolled oats1 cup bread crumbs or 2 slices spelt breadWhole grain mini burger bunsKetchup, mustard, pickle relish, tomato, and lettuce (optional)

Cashew Cheese Ingredients *optional (Gluten-Free)¾ cup cashews½ tsp garlic powder½ tsp sea salt2 tsp agave nectar½ tsp smoked paprika2 tbsp neutral tasting oil¼ cup unsweetened almond or soy milk1-2 tbsp fresh lemon juice3 sprigs fresh thyme, stemmed and finely chopped

DIRECTIONSPreheat large (6-quart) pot over medium heat and add 1 tablespoon oil. Add onion and garlic and cook for about 2 minutes. Add corn, bell pepper, dash of sea salt, and black pepper. Cook until mixture is slightly browned, about 3-4 minutes, and set aside. In a food processor, combine black beans, chipotle powder, ½ teaspoon sea salt, Worcestershire sauce, lemon juice, and agave. Pulse together5-8 times. Add oats and bread crumbs or spelt bread. Pulse until uniform, scraping down sides to further incorporate into food processor. Transfer to a large bowl. Add cooked onion and pepper mixture to bowl and fold into veggie burger mixture. Heat a large sauté pan over medium heat and add remaining oil. With damp hands, form burgers into patties and place in heated pan. Cook for about 5 minutes on each side or until browned. Serve on a toasted mini bun with cashew cheese, if using, and desired toppings!

For the cashew cheese: In a large food processor or high-powered blender, pulse cashews, garlic powder, sea salt, agave, paprika, oil, almond or soy milk and lemon juice. Blend until smooth and uniform, scraping down sides of machine as needed. Fold in thyme once mixture is creamy.

recipes Heather Bell and Jenny Engel

THRIVE 51

strawberry shortcaKes with a coconut whipped cream toppinG (gluten-free)

}INGREDIENTSStrawberry Ingredients2 cups fresh strawberries, sliced, plus more for garnish¹/³ cup evaporated cane sugar1 tsp lemon juice, plus grated zest of ½ lemon½ tsp vanilla extract

Shortcake Ingredients2 cups unbleached all-purpose flour1 tbsp non-aluminum baking powder1 tbsp egg replacer, dry (Ener-G brand)2 tbsp evaporated cane sugar (Wholesome Sweeteners brand)¼ tsp sea salt¹/³ cup non-hydrogenated buttery spread (Earth Balance brand)¾ cup unsweetened almond milk, plus 1 teaspoon unfiltered apple cider vinegar, curdled2 tbsp maple syrup, for brushing

Coconut Whipped Cream Ingredients1 (14-ounce) can regular coconut milk (not light), refrigerated overnight2 tsp maple syrup¼ tsp sea salt¼ tsp vanilla extract DIRECTIONSPreheat oven to 425°F.

Toss together strawberries, sugar, lemon juice, zest, and vanilla extract in a small bowl. Set aside. For the ShortcakesIn a medium bowl, combine flour, baking powder, egg replacer, sugar, and sea salt. Use a pastry cutter to incorporate butter until mixture is coarse and crumbly. Create a well in center of dough and add curdled almond or soymilk. Stir until just combined. Do not over-mix. On a floured cutting board, roll out dough and use a biscuit cutter to cut out rounds. Place on baking sheet lined with parchment paper or a silicone baking mat (or use cooking spray), and brush with maple syrup.Bake for 17-20 minutes, or until golden brown. For the Coconut Whipped Cream Refrigerating the can overnight allows the coconut cream to separate from the coconut water. So when you open it, hold the can steady and be careful not to shake it. With a spatula or spoon, remove only cream from top and discard coconut water. Place coconut cream, maple syrup, sea salt, and vanilla extract in a standing mixer and mix on high for about 1 minute, or mix by hand vigorously whisking for 4½ minutes. Let shortcakes cool partially and slice each in half horizontally, creating two layers, like a hamburger bun. Place tablespoon strawberries on bottom layer of biscuit. Dollop with coconut whipped cream and place, “lid” portion of shortcake on top. Garnish with strawberries, if desired.

6 to 7yiel

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This salad looks fancy, but it’s very easy to make. Plus, you’ll fall for the pairing of grapefruit and avocado!

INGREDIENTSSalad Ingredients: 8 cups salad greens¼ cup fresh dill¼ cup finely chopped basil leaves1 cup thinly sliced red onion2 grapefruits1 avocado¼ cup salted pistachios, shell removed

Dressing Ingredients:¼ cup grapefruit juice (using half of 1 grapefruit from above)1 tbsp lime juice¹/³ cup cold-pressed olive oil1 tsp dijon mustard¼ tsp sea salt¼ tsp ground pepper

INSTRUCTIONS1. In a jar, combine all the dressing ingredients and shake well.

2. Mix together salad greens, dill, basil, and red onion in your serving bowl or platter.

3. Peel and segment the remaining 1½ grapefruits. With a sharp knife, cut the top and bottom off so the grapefruit can sit flat on a cutting board. Then cut off the peel and pith around the circumference of the fruit. Place the knife between the grapefruit segments close to the membrane and lightly push the flesh out, removing it from the membrane.

4. Cut your avocado in half and then in quarters and remove the peel.

5. Finely chop pistachios or run them through a coffee grinder to get a coarse meal.

6. Dredge the quarters of avocado through the pistachio meal.

7. Dress the greens mixed with herbs and red onion with half the dressing.

8. Place grapefruit segments and pistachio-crusted avocado on top.

9. Sprinkle with any remaining crushed pistachios and serve immediately. Add extra dressing per serving if desired.

Leftover dressing lasts for up to 7 days in the fridge.

our faV hot couple cooking up Vegan loVe and Bringing their popular plant-Based lifestyle to food fans across the gloBe. Lauren ToyoTa & John Diemer, Creators of the hot for food blog

prep time: 20 minutesmakes 2 entrée salads or 4 appetizer salads

instagram: @hotforfood

hoTforfoodblog.com | youTube.com/hoTforfoodblog

recipe Lauren Toyota & John Diemer

THRIVE 53

prep time: 20 minutesmakes 2 entrée salads or 4 appetizer salads

recipe Heidi Ho

ingredients:1 container (6 oz.) of Heidi Ho Pure Ne Chèvre4 bell peppers, cut in half (8 halves total)1 red onion1 diced tomato4 cloves diced garlic1 tsp salt1 tsp pepper1 tsp dried basil1 tsp dried oregano1 tsp red chili flakes1 head finely chopped cauliflower2 cups vegetable broth2 cups finely chopped walnuts1 tsp paprika1 tsp fennel seed1 lemon, juiced1½ tsp sunflower oil2 tbsp bread crumbs

Preheat oven to 350°

Place chopped cauliflower, broth, walnuts, paprika, fennel, lemon juice, black pepper, garlic, and salt on flat baking tray. Cook for approx. 30 minutes, stirring occasionally.

In a saucepot, sauté onions in oil, adding basil, oregano, and chili flakes.

Place halved bell peppers on a separate lined baking sheet; add a layer of cauliflower mix.

Spread a layer of Heidi Ho Pure Ne Chèvre over the cauliflower mix, and then a layer of sautéed onions; top with diced tomatoes.

Bake for 15 minutes.

Top each pepper with bread crumbs and cook for an additional 10 minutes.

Enjoy!

Heidi Ho Organics creates delicious plant-based foods with extraordinary ingredients that are healthier for you and the planet.

instagram: @heidihoorganics

{ }heidi ho founders heidi loVig + lyssa story

ne chèVre stuFFed pepper boats

heidiho.com PhoTo: andrew legg

THRIVE Issue 5: Plant-based Culture

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Transcript of THRIVE Issue 5: Plant-based Culture