Eat Like a (Healthy) Celebrity. Here's How:

Eat Like a (Healthy) Celebrity. Here’s How:

March 23, 2011  |  Beauty, Celebrities, Health  |  3 Comments  | 

When celebrities look to a nutritionist for ultimate health advice that will not only give them a toned, slim physique but also radiant, glowing skin, they look to Kimberly Snyder (pictured below). The yoga instructor and clinical nutritionist spends her time between her homes in New York and LA — when she’s not working on set, whipping up organic green smoothies for the likes of Drew Barrymore and Owen Wilson.

I met Kimberly a couple of years ago and was amazed at how present, vibrant and happy she was — a portrait of perfect health thanks to her raw vegan diet, yoga and spiritual practice. Since then, the sought-after wellness expert has been busy working with her high profile clients to help them achieve great health. She has also been working on her book, The Beauty Detox Solution, which is due to hit the shelves this Wednesday (March 30) — it’s an invaluable resource, packed with the very knowledge she passes onto her celebrity clients.

Kimberly is a joy to know and is a wealth of knowledge when it comes to achieving true health and beauty. I asked if she could have a quick chat with me in the lead up to her star-studded book launch…

It has been a few years since we met in LA. What have you been up to since then?
I’ve been pretty busy! For the past few years, my focus has shifted to all things related to my nutritional philosophy and work. I’ve been working and traveling with celebrity actors worldwide, creating customized dietary programs for them, and making specialized meals for quite a few of them on a regular basis. I now have an apartment in LA as well as New York, and well, it’s been an exciting ride!

I know you’ve been working tirelessly on your new book, among your many projects. What’s it all about and why did you decide to write it?
My first book, The Beauty Detox Solution, is launching on March 29th! There’s so much confusing information out there, and being beautiful and reaching your perfect weight isn’t about micromanaging, or complex and confusing calculations that revolve around carbs and calories. My plan is simple, proven, and allows inner beauty to radiate from the inside out. My motivation in writing my plan out was to share the information with women and people everywhere that had helped me and my clients so much.

You’re a nutritionist to the stars now. Can you chat a little bit about how you got started?
Word of my program spread through LA and New York, and I was put in touch with a celebrity to work with. Then it grew to a few and then more and more… the inner circle of Hollywood is extremely tight and small. I didn’t plan to work for the “stars”, but I guess it’s my karma!

Are there any star secrets you’re allowed to reveal?
I respect all my clients’ confidentiality. But I will say that the principals that  I explain in my program are the same ones I explain to everyone,  celebrity or busy mom alike.

What is your definition of beauty?
My philosophy is that beauty and health are synonymous. Healthy skin is beautiful skin. A healthy body is a beautiful body. And no matter how many products we slather on, or diets we follow, true beauty must begin from within.

What pitfalls do you think some people fall into when it comes to trying to maintain and preserve the idealized Western idea of beauty?
There’s so many myths out there and confusing information. The most alarming and common thing I see is that people don’t even realize that the foods they think are healthy are actually aging them at an accelerated rate. I bet if I looked in someone’s fridge, and they had foods like organic yogurt and free range chicken, they would think they were doing pretty good. But when you see their skin, you can see those acidic foods show up on their faces in the form of wrinkles, lines, and dull and sagging skin. It is a vicious cycle. What good is it to be a size 4 or a size 2 if you look 10 years older than you really are?

How can a healthy diet, spiritual practice and positive thoughts help to achieve natural beauty?
Our minds and bodies are intrinsically connected, and therefore loving and peaceful vibrations emanate out of someone’s being in an inexplicable radiance. Mediation is in my opinion, the highest form of union with the infinite, which creates an inner and outer beauty in a way nothing else can.

Who are, in your opinion, some of the most beautiful people and why?
People that have the following characteristics: kindness, cleanliness — externally, in their diet and in their speech and thoughts, compassionate and thoughtful eyes, a genuine smile, a natural, not-overdone style and confidence.

What’s next for you?
Over the next few weeks I’m focusing on all things book launch-related, including a huge launch party hosted by some of my celebrity clients. At the end of this month I head to New Orleans for a few months to work as the nutritionist on a major film. And there are many other exciting projects in the works!

To get your own copy of The Beauty Detox Solution, click here.

For the complete interview with Kimberly, and some of her beauty-fying recipes, sign up for updates at the soon-to-launch EcoBeautyEditor.com

Tap Away Your Troubles

Tap Away Your Troubles

February 4, 2011  |  Annual Events, EFT, Health  |  2 Comments  | 

My Journey from Illness to Health and How I Got There

A lot can happen in a year. With the good can come the bad, with the bad also come blessings. About year ago today, I was extremely unwell. I couldn’t get out of bed due to bouts of chronic fatigue and low blood pressure that made me so lightheaded I’d almost topple over every time I tried to stand up. My weight plummeted to a bony 47 kilos. My hair was lifeless, my skin sallow.

It came as a shock to everyone who knew me – I was one of the most healthy people they knew. My diet was spectacularly healthy, to the point of obsession. I walked regularly, I thought positively, I was all about self-growth. So how could someone so healthy become so sick? For those who don’t understand the vegan way of life, for them, it naturally came down to my diet. I could instinctively hear people’s thoughts (or sometimes they’d say it): “being vegan has made you sick”. If I were on the outside looking in at my skeletal frame, I would have put my money on an eating disorder. Something obviously was wrong.

But as any healthy vegan will tell you, it’s just not possible to get sick from some of the most nutritious food on earth. I had to dig deeper, much deeper, to find the root of the illness that had stopped me in my tracks. I stopped blogging, I couldn’t work. My diligence and constant drive for creating new projects had to cease. My body was shouting at me, “no  more, I’m going to make you stop and take check of your life, examine what it is you’ve not dealt with”.

My wise and straight-shooting Reiki Master, Patti Penn, asked a simple question that lead me to the life-changing tool that brought me back, some months later, to better health than ever. She asked me, in no uncertain terms, “What’s eating away at you Shannon? What haven’t you dealt with?”. Having studied through all the Reiki levels to Master, I was stunned to think there could be anything left that I hadn’t sent healing energy to… old stuff that I had sub-consciously swept under the carpet, believing it would be much safer kept there. But what I did know, without a doubt, was that I couldn’t heal others, unless I first healed myself.

“Go tap on it,” Patti advised. And so I did. Then, as if the universe was listening, I received an email just a few days later from someone who had experienced transformation using Emotional Freedom Technique (EFT), or tapping. There was going to be a free, 10-day, online event focused purely on EFT, with practical workshops you could “tap along to”. For the next 10 days, I tapped until I was bruised, and what I uncovered was miraculous (I later heard that 100,000 people had tapped along too).

While I was already familiar with EFT thanks to Patti, who had guided me through routines many times before, I’d not used the technique to dig deep enough – into the caverns that housed all the emotional stuff that had impacted me throughout my life. As I tapped away, my sub-conscious mind took over, telling me in no uncertain terms what was eating me, the stuff that had contributed to years of feeling self-conscious and unsure. While it wasn’t major stuff, perhaps in many people’s eyes, it was related to events that had impacted me deeply enough to cause emotional scarring. I purged so many negative emotions and false beliefs about myself during those 10 days, and for some time after, that a whole new world opened up to me. I felt light, I was gradually regaining my health, my thoughts had even changed, my mind was quieter. A year on from my first fainting episode, I’m healthier than I could have ever imagined.

I was stunned to think there could be anything left that I hadn’t sent healing energy to… old stuff that I had sub-consciously swept under the carpet, believing it would be much safer kept there. But what I did know, without a doubt, was that I couldn’t heal others, unless I first healed myself.

So many people, from Deepak Chopra to Jack Canfield (see video below), recommend this life-changing technique not only because it works, but also because of its simplicity. It’s a modern form of acupuncture, if you will, that stimulates the meridian points to help you release old, limiting patterns that manifest in dis-ease and other negative experiences. As one website states: EFT is a powerful method based on the discovery that emotional trauma contributes greatly to disease. Scientific studies have shown that EFT is able to rapidly reduce the emotional impact of memories and incidents that trigger emotional distress. Once the distress is reduced or removed, the body can often rebalance itself, and accelerate healing.

While I have been wanting to write this blog post for a while, in the hope my experience might inspire others enough to find their own healing path, it hasn’t felt quite right, until now. Yesterday I received an email telling me the Tapping World Summit 2011 is due to start on February 21. If you have even half an hour available each day during the 10 day free online workshop, you may just open your world to incredible healing, and a life free of dis-ease and issues caused from past events or long-held negative beliefs.

Click here to hear Dr Bruce Lipton, author of many books, including bestseller Biology of Belief, explain the workings and life-changing benefits that can be achieved through this simple, yet powerful technique.

You can also sign up for a free tapping workbook here, or check out the film The Tapping Solution, which was put together by Nick, Alex and Jessica Ortner, the same people behind the Tapping World Summit.

Besides the Summit, and if you’re lucky enough to live in or near Los Angeles, I highly recommend my Reiki Master Patti Penn, who has recently opened a healing centre, Pause in Joy, where she teaches Reiki and EFT.

A Need for Weeds

A Need for Weeds

February 3, 2011  |  Health, Herbs, Recipes  |  2 Comments  | 

I’ve often thought about why we deem some plants “weeds” and others fit for planting or eating. As I’ve delved into raw food nutrition (I’m studying through The BodyMind Institute) I’ve been amazed at how readily I’d dismissed some of the most healing herbs on the planet as little more than mower clippings.

Now some of the most common weeds take pride of place in my kitchen, ready for use in herbal teas, poultices, raw food recipes, natural beauty preparations and more. Weeds are particularly nutritious because they have had to make it on their own … withstand nature’s elements to remain strong and vibrant. It takes a lot of energy for them to simply live – energy that we directly benefit from when we eat these incredible herbs.

Here are my favourite four:

DANDELION (parts used: leaf and root)
Dandelions are those plants with the fluffy “flower” that, as kids, we likely made a wish or two with. It’s a wonderfully nutritious herb that has been used by ancient cultures, including Chinese and Ayurvedic healers. The leaves are a natural diuretic and are great for relieving the bloated feeling that can come with PMS. The root of the dandelion is a good liver tonic and is brimming with antioxidants such as vitamins A and C.

BURDOCK (parts used: roots)
Known as a blood purifier, and as the most effective herb for treating chronic skin problems. It has been known to ease such conditions as eczema, acne, psoriasis, boils, herpes and syphilitic sores, styes, carbuncles and cankers. It contains polyacetylenes – natural killers of fungi and bacteria. Burdock also expels toxins and promotes urine flow and perspiration (the Chinese use it to calm).

NETTLE (parts used: leaves)

Nettle tea has been widely used to combat intestinal weakness, diarrhea and malnutrition. It also acts as a diuretic and is said to be good for treating kidney weakness and bladder infections. Nettles can help rid the body of excessive fluid, be used topically to treat eczema and rashes, as well as soothe arthritic and rheumatic conditions. It’s also great for bone density.

RED CLOVER (parts used: flowers and leaves)
Red Clover, an anti-cancer herb, is great to use powdered (sprinkle it on salads) and it can also be used as a tea. It’s also a source of nutrients including calcium, chromium,  potassium, thiamine, magnesium, niacin, phosphorus and vitamin C.

Find out more – books that include some valuable information on common edible weeds:

Herbal Medicine, The Natural Way to Get Well and Stay Well

The A to Z Guide to Healing Herbal Remedies

Heinerman’s Encyclopedia of Fruits, Vegetables and Herbs

There are certainly weeds out there that aren’t edible, and those that aren’t are generally very bitter to taste. If you’re keen to go grazing, be sure to take a wildcrafting workshop first or know without a doubt what you’re looking for. Some herbs may look similar, but can be poisonous.

The Little Things...

The Little Things…

January 7, 2011  |  Raw Food, Recipes  |  2 Comments  | 

From ruby red raspberries to earthy dumplings with a difference, raw vegan chef Ani Phyo shows small treats can have a big impact. Ani shares two of her favourite recipes with Diary of a Vegan from her new bestseller: Ani’s Raw Food Essentials (see book for full recipe details).

CUSTARD TARTLETS
MAKES ABOUT 6 TARTLETS

To make tartlets, which are traditionally small pastry crusts, divide and press Basic Piecrust into the compartments in a tartlet pan to make individual mini pies. These tiny pies are filled with Whipped Cashew Kream, and topped with a variety of fruits for a beautiful display.

1 recipe Basic Piecrust (page 263), made with almond meal

2 recipes Whipped Cashew Kream (page 266)

Your favorite small fruits for topping each tartlet, such as 1 blackberry, 3 blueberries, 1 raspberry, or cacao nibs

Line the compartments of a tartlet or multiple brioche pan with plastic wrap first, then press the piecrust firmly into the pan. Remove by gently lifting up the plastic wrap.

Next, spoon the whipped kream into each tartlet. Top each tartlet decoratively with one type of fruit or the cacao nibs.

Serve immediately, or keep in the fridge.

Will keep for 2 or 3 days in the fridge.

KOREAN DUMPLINGS
MAKES 4 SERVINGS

Traditionally, to make dumplings, a shredded vegetable filling is enclosed in a circular wrapper that’s folded over the filling. It’s easy to make, but making your filling, then stuffing all your wrappers, can take a bit of time. This is a fun thing to do with friends and kids, as extra sets of hands will speed up your process.

WRAPPERS

1 recipe Tomato Wrappers (page 173), dehydrated as directed, cut into 16 squares about 31⁄2 inches across

FILLING
MAKES ABOUT 2 CUPS

1⁄2 cup Green Cabbage Kimchi (page 131), squeezed dry and sliced finely

(if you don’t have kimchi handy, see note below)

3⁄4 cup finely chopped lettuce, such as iceberg, bok choy, or romaine

11⁄4 cups finely chopped bean sprouts, or your favorite sprout

2 tablespoons finely chopped green onion (about 1 whole green onion)

1 tablespoon toasted sesame oil, for flavor, or raw if you prefer

Place all the filling ingredients in a mixing bowl and toss to mix well. Squeeze out all excess liquid completely before using. Make sure the filling is drained well, otherwise your wrapper will get soggy quickly.

Place a wrapper square in the palm of your hand, shiny side up. (The side that dehydrated against the Paraflexx liner needs to be facing upward.) Scoop 1 tablespoon of filling into the center of your wrapper, and fold and seal a pocket in the shape of a triangle. Then fold so that the two far edges of the triangle meet, and pinch together. See Mandu Making, page 238.

Serve with Soy Vinegar Dipping Sauce (page 239).

KIMCHI SUBSTITUTE: If you don’t have kimchi on hand, use . cup of shredded napa cabbage tossed with . teaspoon of Nama Shoyu or Bragg Liquid Aminos, a pinch of cayenne (to taste), 1 teaspoon of minced garlic, and 1 teaspoon of grated ginger. Set aside to marinate and soften for at least 5 minutes before using. Be sure to squeeze out all excess liquid before using.

Mandu Making

TO MAKE YOUR mandu, follow these easy steps:

  • Make sure your wrapper is shiny side up. The side that was against the Paraflexx liner should face upward.
  • Squeeze all excess liquid from your filling, the drier the better. Any moisture will damage your wrappers.
  • Spoon a tablespoon of filling into the center of your square wrapper.
  • Fold the wrapper in half to form a triangle, sealing in the filling, and secure the edges closed by pressing firmly.
  • Join the corners of your triangle and secure into a ring shape by squeezing together. A drop of water on the corners will help to hold it together if needed.

Alternatively, instead of using dehydrated wrappers, which can tend to get soggy when filled with moist fillings, use very thinly sliced daikon radish. Set out at room temperature for 30 minutes to wilt and soften, then fill and fold over into a stuffed semicircle.

Find out more at www.aniphyo.com. Buy your own copy of Ani’s Raw Food Essentials here.

Foods that Heal: an Interview with David Wolfe

Foods that Heal: an Interview with David Wolfe

December 10, 2010  |  Health, Herbs, Raw Food  |  1 Comment  | 

What makes a goji berry more nutritionally potent that an apple? Why is chocolate a certified love potion? Nutritionist David Wolfe shares some of the most life-supporting foods on the planet…

What are the best five superfoods and their benefits?
I have selected 20 of the world’s best superfoods and described their history and benefits in my book: Superfoods: The Food and Medicine of the Future. Here are five of my favorites:

Goji Berry
A complete protein source, #1 in the carotene Zeaxanthin (orange-red pigment that supports healthy eyes), sesquiterpenes that increase the natural production of human growth hormone, rich in beta-carotene and liver cleansing betaine, one of the highest antioxidants sources known, #1 in Chinese medicine, delicious.

Cacao (raw chocolate)
#1 antioxidant food in the world, #1 magnesium/chromium/iron/manganese, rich in tryptophan, serotonin, and the bliss chemical anandamide, loaded with PEA (love chemicals), low in caffeine, high in theobromine (heart support), known to extend life.

Maca
This super-root from the Andes is known to contain 20 trace minerals, 17 amino acids, hormone pre-cursors, thyroid supporting compounds, and some essential fatty acids. Maca increases vigor in all ages and acts as an aphrodisiac when the endocrine system is topped up with maca nutrients.

Bee Pollen (not vegan)
This superfood is composed of 22 amino acids with higher amounts of the 8 essential amino acids than most high protein foods. Bee pollen is rich in B-complex, vitamin C, D, E, lecithin, cysteine, RNA, DNA, good calcium, magnesium, beta carotene, and selenium. Bee pollen reduces the production of histamine and lowers the allergic response. Bee pollen improves beauty as it helps clear acne and reverses aging and wrinkling. Athletes take it to increase strength, endurance, energy and speed; quicker recovery from exercise; return heart rate to normal; and to improves endurance for repeat exertion.

Camu Berry
The camu berry is an excellent source of calcium, phosphorus, potassium, iron, the amino acids serine, valine and leucine, as well as small amounts of the vitamins thiamine, riboflavin and niacin. Traditionally, camu has been used to support the immune system, maintain excellent eyesight, ward off viral infections, support strong collagen, tendons, and ligaments and decrease inflammation.

What are the best five superherbs and their benefits?
I am writing a book on herbalism at the moment. Here are some of my current favorites. These favorites shift slightly with the seasons and my location, nevertheless, they are fantastic superherbs.

Reishi Mushroom (spirit mushroom)
A tremendous shen (heart and aura) building herb known to the Chinese for 5,000 years. It’s immune modulating and is a great liver support herb, a heart tonifying herb (great for high blood pressure), and an adaptogenic. Reishi is one of the great providers for well-being on Earth. Reishi is found in forests all over the world.

Asparagus Root
The root of common asparagus is considered one of the greatest superherbs in Chinese Medicine and Ayurvedic Medicine. It nourishes the kidneys and lungs. It nourishes the sympathetic nervous system and builds bodily fluids. Asparagus root is a tonic, adrenal rejuvenator, anti-ulcerous and anti-inflammatory. The root of asparagus is also used in the treatment of nervous disorders, dyspepsia, diarrhea, dysentery, tumours, hyperdipsia, neuropathy and liver disease. This plant is reported to have immuno-modulating and antihepatotoxic and activities.

Chaga Mushroom
Perhaps the most powerful anti-cancer herb in the world. Chaga is the highest antioxidant food/herb substance in the temperate regions of the world. Its extraordinary concentration of non-polar polysaccharides as well as betulinic acid have been cited as the major source of its immune modulating activities. Chaga has anti-inflammatory properties. Chaga tea is my favorite tea of all time.

Pau D’Arco (Lapacho)
This delicious tree bark from the Amazon and jungles of Central America contains powerful anti-fungal compounds. Pau d’Arco effectively fights fungal infections such as candida as well as cancer. This bark reduces fevers, assists in healing ulcers and is also used for venereal and rheumatic disorders. It is especially useful for fungal and viral skin disorders — especially eczema and herpes. Lapacho multiplies the body’s production of red blood cells. Pau d’Arco tea is often combined with an anti-viral superherb Una da Gato (Cat’s Claw).

Ho Shou Wu (Fo-Ti)
This prepared root nourishes and tonifies the kidneys, liver, and the blood. It is a hair restoring tonic (fights baldness). This root builds and replenishes kidney, adrenal, and sexual energy as well as increases fertility. This longevity tonic contains antioxidants that help produce the super enzyme SOD (super-oxide dismutase).

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Raising Children as Vegans

Raising Children as Vegans

November 14, 2010  |  Guest Blogger, Health  |  1 Comment  | 

There’s a lot of controversy surrounding the topic of raising children without meat or animal byproducts in their diet. Opponents of veganism will argue that vegan kids won’t get the vitamins and minerals that they need or that the diet is overdoing it at best and fanatic at worst.

The truth is, however, that feeding your child a vegan diet has a range of positive effects not only on their bodies, but other humans as well as the environment as a whole.

Vegan Kids Maintain a Healthier Weight

The rate of childhood diabetes is an ever-increasing epidemic. The Center for Disease Control estimates that about 13,000 children are diagnosed with this chronic disease annually. This is largely due in part to the excessively high instances of childhood obesity, with about 33% of children being overweight and half of them considered obese. Studies have shown that body mass index is directly related to the intake of meat. Thus, vegans are less likely to be overweight than those who regularly include meat in their diet.

Being overweight or obese contributes to a number of health problems and chronic diseases, such as high blood pressure, high cholesterol, increased likelihood of heart attacks, clogged arteries, cardiovascular disease, gastrointestinal problems – the list is endless. Starting your children off with a well-rounded vegan diet is setting them up to live longer, healthier lives.

Vegan Kids Contribute to a Greener Earth

One of the most disturbing side effects of meat eating is the damage done to the environment. In the scramble to “go green” before our Earth is irreparably destroyed, diet is often left out of the equation. However, it is one of the easiest things to change that would create the biggest impact.

The hidden killer of the environment is the agricultural sector. Meat and livestock production account for almost 20% of the world’s greenhouse gases – that’s more than transport! As a vegan, your child won’t be a part of this toxic equation.

Vegan Children and Reduced Consumption of Water

Though 70% to 75% of the Earth is covered in water, and up to 60% of our own bodies are made of this liquid substance, we are having a serious water crisis. Up to one billion people aren’t afforded the luxury of clean water – that’s one in six people.

What does veganism have to do with water consumption? A lot. Meat eaters who enjoy fine dining at a California steakhouse or eat hamburgers regularly are probably unaware that their dinner requires 5,400 gallons of water. For the same amount of water, your vegan child can eat 41 pounds of bread or 150 servings of pasta. Raising a vegan child equates to utilizing this precious resource in a more conscious way.

Enough Food for Everyone

World hunger is another huge problem that we are facing as a global community. However, it’s not for lack of food that there are so many people going without – it’s that the food is being kept out of people’s mouths. The majority of the world’s soybean supply, along with an obscene quantity of grains, is being fed to fatten up animals being raised for food. According to a study done by Cornell University, in the US alone, the grain used to feed livestock could feed 800 million people. Vegan children aren’t contributing to the world hunger crisis.

Vegan Kids Enjoy Spiritual Benefits

Killing is denounced by practically every major and minor world religion. However, the meat eaters of the United States are responsible for the death of almost 10 billion animals every year. The saddest part? This only accounts for about 15% of the animals that are murdered annually around the world. No matter what type of religion, spiritual path, or moral principles you practice, eliminating needless murder from your life and your children’s lives will only improve your spiritual fitness. Children beginning life without ingesting animal products is a great first step to leading a spiritually balanced life.

Jasmine Stephenson is a guest blogger for An Apple a Day and a writer on earning your online nursing degree for the Guide to Health Education.

Photo courtesy of Robert Whitehead

Making the Vegan Choice

Making the Vegan Choice

August 5, 2010  |  Guest Blogger, Inspiration  |  1 Comment  | 

Making the decision to go vegan is a different path for everyone. The reasons behind the choice may range from healthy living to animal rights. Whatever they are, making the decision to be vegan is one of the biggest gifts you can give yourself, animals and the planet.

I was chatting with Be Genki‘s Sam Sample last week and she mentioned she’d recently made the transition to veganism, after years of flirting with it. I asked if she would be happy to share her journey in the hope of inspiring others who are thinking about becoming cruelty-free. Here is her story…

There’s a high chance that you may be toying with the idea of choosing to be vegan. The reason for writing this particular article is that you may find that it touches a part of you, just as living it has touched all parts of me, and that it may help inspire you to take the final step. ~ Sam Sample

Last month I finally chose to walk the vegan road. I use the word ‘finally’ because I feel it has been a slow and gradual progression over the last 15 years.

In 1995 I read the book Fit for Life by Harvey and Marilyn Diamond and was introduced to the fact that humans are the only other animal that drink another animal’s milk. This totally grossed me out and my thoughts immediately drifted to how disturbing and incorrect it is for humans to suck on cow teets. Just because someone has packaged it up in a bottle or carton makes no difference. It’s still milk that has been squeezed from a cow, and in my opinion should only be used for one thing … feeding baby cows. So my milk drinking days ended abruptly. For some odd reason though, I didn’t put cheese in the same category. Strange, I know.

Over the next five years my taste for meat declined. Correction, not so much the taste of it, but more so the flesh component. Have you ever bitten in to a piece of meat and visualized biting in to the arm, leg or torso of an animal, and that the chewy bits of meat is too closely associated with chewing your way through the flesh of that animal? Those type of visualizations also grossed me out and ended my meat eating days, with exception to mince meat in lasagna, spaghetti bolognese and carpaccio (the paper thin raw beef), as these styles of meat required no tough chewing and melted in my mouth.

My fascination for food, health and wellbeing led me to study a 3 year Diploma of Nutrition and it was during those classes that I was exposed to the horrifying documentaries about chickens in battery farms, their ghastly diet, abnormally unhealthy living conditions and outrageous cruelty and suffering. Add to that, the accounts of negative health effects that the consumption of these chickens and eggs were having on the human population. I was so appalled by this information that I have never eaten a piece of chicken since, but somehow I remained an egg eater, as long as they were the biodynamic organic free-range variety.

As time went by and my love of food and good nutrition grew, so did my love and respect for mother earth. Each day I was inspired to learn a little more about the “truth” of the type of world we live in, how my choices can have an effect on the future of the world based on the simple fact that every time I buy a product I am saying to that company, ‘keep on doing what you are doing.’ I am supporting everything that company does: every source of raw material, every packaging solution, every environmental standard that they are undertaking, every form of employee relations and every marketing choice.

When creating Be Genki, the range of bath, body and home care products, I was adamant that the brand had to be certifiably “animal cruelty free”, not containing any animal derived ingredients and certainly not allowing any of the products or ingredients to be tested on animals. Yet, I still was consuming eggs, cheese and a portion of meat once every few months. Hmmm… I wasn’t wanting to use animal products in my skincare products but was happy to eat them. Interesting inconsistency don’t you think?!

Being an advocate for holistic health and wellbeing, and possessing the inclination to think about what consequence my choices are having on my life, my loved ones’ lives, the community, the planet, and future beliefs, standards and ideals, choosing vegan seemed like the natural thing to do that would honor everything that I believe in, (that is, to help improve my awareness, consciousness and communion with mother earth.)

The tipping point for making the choice, however, was watching the short clip VEGAN For the People. For the Planet. For the Animals. (see below). Quite simply, the short film clip makes sense. Choosing to be vegan not only nurtures myself, but my loved ones, future generations and the world in which we share. Oh… and I look and feel so much healthier since making the change. Love those extra perks!

Photo courtesy JelleS

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