Food & Wine
The Vegan Life

The Vegan Life


The decision to live a vegan life is based not only on what is healthier for the individual, but also on what is healthier for the planet, and it’s this that sets veganism apart. And it’s an idea whose time has come… THE VEGAN LIFE aims to give readers all the info they need to follow their ethical choice: how to eat, where to eat when they want to eat out (all over South Africa) and what to eat at home (there are 32 delicious recipes in this issue!). But it’s much more than a manual: we know that our readers are grappling with issues every day, ranging from dealing with the nutritional questions of anxious parents to where being a pet-owner, for example, fits into the ethical lifestyle choice they have made. But THE VEGAN LIFE also aims to answer the questions that people who are interested in veganism but who don’t know enough about it to take the final step, want to ask. A glossy, 84-page title, THE VEGAN LIFE is a must-read for anyone interested in – or already committed to – ethical eating and living.

South Africa
Media 24 Ltd
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R 60,50

in this issue

5 min.

When I graduated as a dietician in 2012, I never dreamed that in six short years I would become known as an expert in vegan nutrition – and work on a vegan magazine! I certainly never imagined becoming vegan myself. I’d always struggled with my weight: since the age of nine I’d been on multiple diets and to several dieticians and nutritionists, but I never managed to achieve lasting weight loss. This struggle inspired me to become a dietician myself – I wanted to get to the bottom of why I was battling to lose weight, and hopefully help others do the same. During my studies I came to realise that health was more important than losing weight. So I ditched the restrictive weight loss diets and focused more on nutrient intake…

8 min.
in the (vegan) family way

I am the daughter, granddaughter and niece of livestock and dairy farmers. For decades, my family have bred animals and toiled the soil to provide food for South African plates, food I loved. In my twenties, I married a chef and restaurateur, further developing my passion for food. From black pudding to foie gras, I ate and enjoyed it all. Four years ago, a meal was not a meal without some sort of animal protein and a layer of cheese. The word ‘vegetarian’ was not part of my vocabulary; I could count on one hand how many I’d met. Not that I had anything against vegetarians – their way of living just never made me think about my own food choices. At a push, I’d say that I probably just…

6 min.
everything you need to know about (not) juicing

CLAIM: ‘JUICES HELP TO DETOXIFY THE BODY’ TRUTH: Most healthy people with functional kidneys and livers (our detox organs) are perfectly capable of removing toxins from their bodies without any help. In fact, juice fasts may actually put extra pressure on these detox organs by forcing them to break down muscle and fat stores, and turn them into energy during times of fasting. Bottom line: There is no quick fix to detoxing your body. If you feel that it needs a cleanse, it may be time to take a holistic look at your lifestyle, and work on all aspects of your physical, mental and emotional wellbeing. If you have a serious medical condition that affects your detox organs, it’s probably best to chat to a healthcare professional before attempting any kind of…

1 min.
reader recipe

‘My family and I have been vegan for almost three years, and there’s nothing more rewarding than being able to treat ourselves once in a while with 100% cruelty-free treats!’ VEGAN FUDGE MAKES 25 SQUARES • 1 cup coconut butter (see recipe below)• ½ cup maple syrup• 1½ cups peanut butter• 1 tsp vanilla extract or essence 1. Coat a 23x23cm square dish with cooking spray and line with baking paper. 2. Add the coconut butter and maple syrup to a saucepan. Set over low-to-medium heat and allow the butter to just melt, then remove from heat and stir until thick and creamy. 3. Add the peanut butter and vanilla extract or essence and mix well. 4. Pour the mixture into the prepared dish and spread it out evenly. Place in the freezer for about 2 hours,…

7 min.
the last straw

There is a giant mass of microscopic plastic pieces floating in the South Pacific. Discovered earlier this year, it’s about twice the size of South Africa – but it’s not the only one. Plastic is a rapidly growing problem: a worldwide study published in Science Advances earlier this year predicts that over the next 30 years we’ll produce four times more plastic waste than ever before. The same study found that, of the plastic waste we’d produced by 2015, only 9% was recycled. Those are depressingly huge and shockingly low numbers. But you’re a committed recycler, right? Surely as soon as everyone is persuaded to do the same, the problem will disappear? Wrong. The thing about plastic is that it cannot be recycled back into its original form; it can be…

3 min.
22 small changes you can start making now!

1 BUY A BEAUTIFUL REUSABLE TAKEAWAY COFFEE CUP Choose a material that is not plastic: bamboo, ceramic, glass or stainless steel are best. Ecoffee has a beautiful range available on Yuppiechef. If you’ve forgotten it, try to buy your coffee from a café that uses compostable disposable cups (like EcoPack). And if you do take a cardboard cup, skip the plastic lid. 2 SAY NO TO STRAWS! Ask for a cocktail stirrer instead or use a knife to mix your drink. Once you say no it becomes second nature to sip without a straw. If you can’t go without, buy a reusable glass, stainless-steel or bamboo straw and carry it around with you in your handbag in a pouch – find them online at www.faithful-to-nature.co.za. 3 DON’T TAKE PLASTIC DISPOSABLE CUTLERY FROM RETAILERS WITH…