Nutritional Superfoods Giveaway

December 13, 2014 by India Leigh 2 Comments

We’ve teamed up with Healthforce for a fabulous nutritional superfoods giveaway!

HealthForce Nutritionals Vegan, therapeutic superfoods company. HealthForce was co-founded in 1990 by Jameth Sheridan, D.H.M (Doctor of Holistic Medicine) and Kim Sheridan, Naturopath, herbal medicine researchers. All their supplements are bio compatible which means they are closest to food grade (sold only in glass) so that the body can uptake the nutrients to their fullest. Raw, vegan, whole-food.

Superfoods
Cleansing and Detox
Ultimate Sports Nutrition
Supplements

The foundational products are Vitamineral Green™ Vital Healing Food™ with a companion of Vitamineral Earth™ Sacred Healing Food™, both designed to support excellent health, energy, and balance.

We have 1 bottle of each to giveaway! 1 x Vitamineral Earth 300g 1 x Vitamineral Green 500g Combined worth over $100!

Vitamineral Green™ is a superior, nutritionally dense, therapeutic green superfood powder which nutritionally supports blood sugar, detoxification, the immune system, liver, kidneys, blood, bones, colon, pancreas, muscles, brain, regularity, circulation, and longevity.

Vitamineral Earth. The roots, barks, spices, and other healing botanicals in Earth™ will nourish you at a deep level. Earth™ can be taken raw as a sun tea or sprinkled on food. It can also be used in a smoothie, but it has a unique, savory flavor that lends itself better to soups and broths.

Want them? Enter below for your chance to win these two nutritional super foods.

US entries only.

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The Vegetarian Flavor Bible

November 7, 2014 by India Leigh 10 Comments

There is a bookstore nestled on a quiet street in Noe Valley, the San Francisco neighbourhood I affectionately call the valley of the prams. It is a bookstore with a difference. Omnivore Books is a store that just sells cook books. I’d love to tell you they are all vegan cookbooks but no. However, they are there, among the shelves and plentiful in number. The store regularly holds awesome book signings and some great vegan authors have gathered the crowds.

A couple of years ago, whilst conducting research for a cookbook I am yet to write, I came across a book called The Flavor Bible (Forbes named one of the best ten books of the century). It was heavily meat oriented but it had some interesting and clever flavour pairings I took note of. I recall thinking at the time ‘if only there was a veggie version’. Imagine how excited I was when I picked up the book store’s author talks schedule last week and saw that the author of The Flavor Bible had written just that! The Vegetarian Flavor Bible, I had to go along.

New Yorkers, Karen Page and the book’s photographer who is also her husband, Andrew Dornenburg, had such a warm, fireside manner about them. I liked them immediately. Karen has a long list of culinary literary accolades. A two times James Beard Award winner no less. She began telling us the story of her writing career served up in the culinary world. Her and Andrew toured the country for years, befriending top chefs to discover the alchemy of ingredients, always focussed around the nucleus of meat. The book was hugely successful and Karen and her husband made meat the focus of their culinary leanings. Until, devastated by the loss of more than one family member to cancer, the thrice daily meat eater began researching nutrition and its positive effect on Americas’s three biggest killers…cancer, heart disease and diabetes. Karen began to experiment with making more vegetarian based dishes for her and her husband Andrew. She recalled how she experienced a slow dawning ephipony that the true kings of flavour in any dish were actually not meat but the vegetables! The pair both lost more than twenty pounds and what she had previously believed were ‘normal’ aches and pains of life, dissipated. As I listened to her story I could see that this change was not only a personal revolution for her but potentially for everyone. Seriously, even Award winning restaurant critic Alan Richman wrote in GQ, ‘I had trouble understanding how vegan food had advanced this far this fast without an accompanying outpouring of acclaim’. For Karen, a notable voice in the culinary world, to have come from such a background to come to the life changing conclusion that plant based food offers superior flavours, and life can not only thrive but be infinitely improved by a plant based diet, to me is something to get very excited about. The tipping point has arrived.

Inspired and fired up by this excitement I contacted the publishers and got hold of a copy to giveaway. I am thrilled to be able to offer a copy to one of you.

A recent study found 54 % of Americans now wish to decrease or eliminate meat from their diets. But their questions, which invariably stump them and keep them stuck in the status quo is ‘what can I eat’? and ‘where do I get my protein’? But probably a fear that stops them from adopting a new diet of choice is ‘what about the flavor?’ ‘Hippy lettuce and lentil fuelled diets once fed the general notion that the food not only made you fart but it was also going to be bland as hell. As an international food chaser and restaurant reviewer myself, I can tell you Vegan food has come a long, long way. Even celebrated American restaurants are now including vegan tasting menus for their discerning diners (e.g Daniel, Eleven Madison Park and Per Se to name just three). Even the restaurants in the House of Commons in the UK are taking vegan dining onboard. The Vegetarian Flavor Bible is designed to addresses any concerns people may have about flavor and nutrition. The colour coded easily accessible book features flavour profiles of hundreds of foods. With serving suggestions, cooking tips, nutritional profiles with a handy ‘substitute’ guide it has everything you’d need to begin or continue your plant based eating journey. Karen shares tips on how to make vegetarian and vegan versions of standard, meat heavy dishes. She has even included a master sommeliers advice for pairing wine with plant based dishes. This book has it all. But, what you won’t find contained in this weighty tome is a single, solitary recipe. This book is set to teach you how to understand flavor and give you the necessary building blocks to healthier eating. An example of some of the surprising (to me) flavor pairing in the book, as; cauliflower, harissa, dukkah and mint or peaches, tomatoes and thai basil.

Karen and Andrew both agreed, hands down the best meal they have ever tasted was in fact vegan.

I know you will love the book and it will become over time a tatty old, much thumbed friend on your kitchen shelf. I wish I could offer a free book to all of you. However, I have just one. For your chance to win a copy of The Vegetarian Flavor Bible enter below.

United States entrants only.

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Karen & Andrew

Sign Up To Viva! 30 Day Vegan Challenge

July 22, 2014 by India Leigh 1 Comment

Go Vegan with Viva! at Vegfest

Sign up to Viva! 30 Day Vegan Pledge now!

Do you wish to eat healthily and start loving your greens and pulses, but stuck on exciting culinary ideas or lasting ways to sustain a lifestyle change? The brand new Viva! 30 Day Vegan Pledge is perfect for you!

Set up earlier this year to follow up the hugely successful Veganuary campaign, the Viva! 30 Day Pledge gives you all the tools and information that you need to successfully transition to a wondrously healthy 100% plant-based diet and stay on it for 30 days. Better still, once you sign up to this scheme, you get free tickets to VegfestUK London – one of Europe’s hottest vegan lifestyle shows – where you can sample a full range of delicious global vegan cuisines and absorb potentially life-changing information from many active vegan role models.Highlights of VegfestUK London include a prominent exhibition area for Viva!, where you can sign up to the Viva! pledge and peruse Viva!’s well-researched literature on plant-based lifestyles as well as their full range of cool merchandise. Four of the Viva! team will be giving the following highly informative talks to help you go and stay vegan:

Why you don’t need Dairy, by Viva! founder and director Juliet Gellatley
The Dark Side of Dairy, by Juliet Gellatley
Is Soya a Superfood or a Health Risk?, by Viva! nutritionist and health campaigner
Live Demonstrations of Recipes from the Viva! cookbook, by Viva! food and cookery coordinator Jane Easton
30 Day Vegan Workshop: Improve your Life in Just One Month!, by Viva! deputy director Justin Kerswell together with Jane Easton

To sign up for Viva!’s 30 Day Vegan pledge, visit www.viva.org.uk/30dayvegan To find out more about Viva!, visit www.viva.org.uk or email [email protected]

VegfestUK London takes place on September 27th 28th at Olympia West and is expected to attract around 10,000 visitors over 2 days. For full info visitwww.london.vegfest.co.uk, or email [email protected]

Other press materials for VegfestUK London are here:

Press releases www.london.vegfest.co.uk/press-releases
Posters and flyers www.london.vegfest.co.uk/posters-and-flyers
Facebook images www.london.vegfest.co.uk/facebook-posters
Banners www.london.vegfest.co.uk/banners

Amazing Superfood AND More! How the Baobab Tree Took One Man From Clinical Depressive to Successful Entrepreneur.

June 28, 2013 by India Leigh Leave a Comment

We all want to be super powered, super heroes, right?! Right?! Of course we do. That is why when we see a new superfood in the headlines we are straight to the grocery store filling up our trollies with tonnes of the stuff. I once turned slightly orange because I ate too many carrots (great source of Vit A). It wasn’t a good look, so I took up eating balefuls of greens instead. Thankfully I’ve not turned green!
Today, I have a recent discovery I want to share with you. Baobab. Not only is the level of antioxidants of this fruit off the charts, but it has the power to change the lives of millions in Africa. Whilst keeping you in top form too. I have the amazing story for you.

While at the Allergy & Free From Show recently, I spotted a cheerful and brightly coloured stand with a bizarre looking pod on display. I had heard of Baobab before from Inspiral Baobab & Onion Kale Chips but never had I seen what it actually looked like in its natural state. I’d heard of the tree, sure. It is one of the reasons for me chalking up Madagascar on my bucket list (that and the dancing lemurs)! Upon closer inspection of the pod, I was so surprised, the interior of the pod was nothing like I’d ever seen before. It was jam packed with off-white, pebble like, powdery clusters, of which I discovered, were edible fruits of the baobab tree.

I was so curious, I asked if I could interview the one of the co-founders of the company selling this powder in the gorgeously vibrant tubs on display. And he said yes! Read on and I will share with you what he told me, and a recipe, or two.

Andrew Hunt Nick Salter Founders of Aduna

The story began when Andrew Hunt, then aged 25, had been diagnosed as suffering from clinical depression. Life in advertising had brought him to the brink of despair. He’d lost all his spark after years of selling products to the market that he just didn’t believe in. He was spent. He felt totally void of life. It was a random phone call from a family friend, Angus Davison, which was to come to his rescue. Angus happened to need someone to help on a project in Gambia, so he called Andrew on the off chance he may be interested. He wasn’t. Feeling like he had nothing to lose, however, Andrew jumped on a plane bound for West Africa.

The African sunlight, the colour, the people, all crept under his skin and for the first time in months Andrew felt the life being sucked back into him. He told me, he was happy. Why? I asked him. His answer was simple. He was expressing himself fully, creatively. Adding value.
The initial six week project ended, but Andrew stayed. For 4 years. It was during this time, whilst he built up an organisation called Gambia Is Good to help farmers supply fresh fruits and vegetables to the tourist trade, that Andrew became increasingly aware of the abundance of natural products in the region. 25% of all of the world’s botanical species originate from Africa, and yet less than 1% of what we see on the shelf. It was his time working with Gambia is Good that Andrew began to learn about the iconic baobab tree and its myriad of uses.

Aduna Is Born
After his return from Africa, Andrew was contacted by Nick Salter, a fellow Africa enthusiast and baobab convert. He too had been excited by the strange fruit. They both saw the potential to create a successful business which, through its core function of creating demand for baobab, could help sustain millions of rural households in Sub Saharan Africa. Together they formed Aduna (means ‘Life’ or ‘World’ in Wolof). Andrew was keen to promote brand. Branding a product increases its saleability, makes the producer feel proud. But it had to be done well. No more cliche! he cried. No more 3rd world Bob Marley maps and souvenir bongo drums, as means of Africans scratching out a meagre living. The branding he saw for their indigenous fruits (and most products) were falling short of the mark. He decided he wanted to change that, so families could make a good living and build a sustainable business. This took a whole year. They decided they wanted to create a brand that spoke of Africa. It’s culture, warmth and vibrancy. They created a design is based on traditional African wax fabric. It is altering the old focus. They created a premium product and in November 2012 Aduna was launched. Before long their luxury products were being sold in Harrods & Liberty of London .

Making Lives Richer in Africa
Aduna Feel Good World. Promoting Africa.

Instead of the world view being ‘projects in’ Africa, Andrew aims to shift the focus to ‘products from’ Africa, with baobab alone estimated by National Geographic to be worth a potential $1bn to rural Africa.
With no need for land, water, fertiliser,refrigeration – or even farming - the baobab crop is hugely sustainable (though I worry about anything getting so popular over time that it alters the status quo from natural to farmed). The National Resource Institute estimated that 2-3 million households in Southern Africa alone can supply the fruit, making the likely figure for the whole of Africa closer to 8-10m. The yeald of each tree averages at 200-300 kg. As you can see, promoting and selling the baobab will substantially increase the income of African families at little cost to themselves. What’s more, when communities earn money from baobab, they have an increased incentive to protect the trees.

How Aduna Is Helping To Build Better Sustainable Futures For Africans
Each year Aduna invests 10% of its profits into the Aduna Foundation, which aims to support small-scale producers through capacity building, social Innovation and assistance with regulatory issues. This is something that small scale producers would have little means to do for themselves and is crucial for exporting their goods.
In the longer term, Aduna wants to help develop children specific branding in Africa, to divert consumption from sugar laden powered drinks imported from Malta, to the healthy baobab. Andrew says, the kids want the packaging they see in the West. They are drawn, just like any child to brands directed to their likes.

About The Boabab. The baobab is an incredible tree that has been in existence before the continents split and can have a lifespan of up to 5000 years. It behaves like a giant succulent, absorbing and storing water in their trunks during the rainy season. When the rains cease and the land turns arid, the tree fruits and harvests its own store of water to produce its fruit. It is the only fruit in the world that is known to dry on the branch. Even when the pods are harvested they have a shelf life of 3 years. They need no extra land to plant, they need no man’s intervention in watering, they are wild harvested so the pods are just opened and the powder is simply sifted before packing. The baobab’s velvety green fruits grow from white flowers that are pollinated at night by bats. Inside the hard shell are the seeds which are coated in an off-white powder that is quite tangy to the taste, reminiscent of a mix of citrus and perhaps melon.

Uses
Bouye, traditional Senegalise drink, made with baobab fruit pulp lemon & sugar (I’d use Stevia or Xylitol for low cal drink). Cheesecake, salad dressing. rising agent, a substitute for cream of tartar, pectin, salads, smoothies, jams, ice cream etc.

Banana & Baobab Ice cream (recipe below)

Nutritional Value

The powder is an incredible source of the minerals potassium, calcium, iron, and magnesium, an outstanding source of vitamin C, and a great source of B vitamins. It’s a fantastic antioxidant, has anti-inflammatory properties. It is a prebiotic. It has a high pectin content, so you can use it as a thickener in recipes. It is a natural flavour enhancer, so adds depth to any dish, sweet or savoury.

It contains 50% dietary fibre. It has 2 x the calcium than of that in milk! (in your face, dairy industry!) It even trumps the mighty kale!

Baobab Hits The Catwalk
Since their launch in November 2012 the company has grown at an amazing rate. They were hailed the ‘Supplement of choice’, for top models during London Fashion Week. Those in the beauty industry are quick to catch on. Vitamin C boosts collagen production. 2 x the antioxidants per gram of goji berries. Great for youthful, glowing skin (along with a healthy diet & exercise of course).

Export

Despite difficulties in obtaining permits to export foods from countries within continental Africa, we are beginning to see the export of its treasures. Exotic ingredients are being used in toiletries and the beauty industry. Shea butter - super hydrating. Marula oil, with more omega’s than Argan Oil and Moringa with no less than 30 antioxidants. Aduna are planning to bring more natural products to the market soon.

The Future For Aduna
Recently awarded Best Selling Superfood in planet organic, john bell croydon & whole foods.
Africa is full of resources but currently has minimal infrastructure. Mostly it is not export ready. Delving into the political history of African revenue, debt and with a third of Africa’s population reported to be malnourished, makes me dizzy at its wide ranging issues from wars, to corruption and climate. It is not a problem that is going to go away any time soon. But Aduna and companies like them, are forging new hope. Aduna plan to bring more African natural products to the market but it is a complicated process to get exotic foods to market outside of Africa. According to Novel Foods Act, the export of any product with significant consumption before 1997 has to be passed by the European Commission. So, to help with this issue, Aduna work with Phyto Trade. . Phyto Trade (phyto = plants. just in case you didn’t know. I didn’t.). Phyto Trade is a trade association of the natural products industry in Southern Africa. Their work has lowered the costs for approval by the EC from an average of €10 million to less than €100,000 and thus opened the EU to access non-Western fruits, vegetables and nutraceuticals while at the same time saving unnecessary animal testing. Also a proportion of Aduna’s profits is used to help the tree owners to secure their ownership. They are also helping to fund Afri Kids a children’s rights organisation in Northern Ghana.

High levels of calcium (great for vegetarians and vegans).
Considered a good omen.
Pollenated by bats.
Outstanding ability to withstand severe drought and fire.

and now…

Taste of baobab!

So far, I’ve used the baobab powder in 2 recipes!

Perfectly Sweet Banana & Baobab Ice cream

3 very ripe bananas
2 tbs baobab powder
1/2 tsp vanilla
1/4 tsp salt

Peel & freeze bananas. When frozen, put in a blender with remaining ingredients. Blend until like soft whip. Freeze for 1 hour. Serve

Vanilla & Baobab Macaroons (no bake)

2 Cups of toasted unsweetened, ground (use a coffee grinder) coconut. If you want to keep the recipe raw then do not toast.
1/2 cup of almond flour
1 tbs baobab powder
3 tbs gently melted coconut oil
2 tbs stevia powder
2 tbs agave
1 tsp vanilla powder
1/2 tsp Himalayan salt

Makes 9

Mix all the ingredients in a bowl.
Pack portions of the mix into an ice cream scoop. Gently press the release trigger onto a board. Do this for remainder of the mix. Freeze for at least an hour.
Put on a pretty plate and serve. I cannot tell you how good these are! I am hooked, crazy in love with them. AND they are good for you. Perfect.

A friend of mine, upon me telling him of my recent interest in baobab, surprised me with stories of his childhood spent in Mombasa with baobabs in his garden! Have you tried it yet? Let us know if you have in the Post a comment box below.

Where can you buy Aduna?

Online

Retailers

Want to be part of it?

Buy the products, the effects are far reaching!
Aduna accepts interns to be part of their team. Click Internship for details.
Follow Aduna on Facebook for news & events.

A Vegan Obsession