Vegetarian Living NZ – Spring Issue Out Now
EDITORIAL
Lately, I’ve been thinking about how easy it is to become comfortable with the limits we place on ourselves. We decide something isn’t realistic, the timing isn’t right, or perhaps that an opportunity has simply passed us by.
This year has reminded me that it’s never too late to challenge our own expectations. Life doesn’t always follow the timeline we imagined, and sometimes the most rewarding experiences come from being willing to step outside our comfort zone and try anyway.
The past few months have certainly put that into perspective for me – you can read more about my own experience on page 19. And perhaps spring, with its sense of renewal, is the perfect time to ask ourselves: what might be possible if we stopped focusing on the reasons not to try?
The same can be true of the choices we make around food and lifestyle. Trying a new plant-based meal, changing a long-held habit or simply being open to doing things differently can be a small step towards positive change.
In this issue, we explore health, food and plant-based living, with stories that challenge some common assumptions and encourage us to think differently about the choices we make. From the factors that influence our health and energy to athletic performance, traditional cuisine and the changing face of dining, there’s plenty to discover.
On pages 2 & 3, we take a closer look at chronic tiredness and the many factors that can affect our energy levels. While nutrition plays an important role, we explore the bigger picture, from sleep and physical activity to stress and mental wellbeing.
Doctors For Nutrition turn our attention to bowel cancer prevention on pages 6 & 7, taking a closer look at how everyday nutrition and lifestyle choices can help reduce risk, as well as the importance of screening and early detection.
We then travel to Japan on pages 10 & 11, where Japanese culinary tradition meets the evolving world of dining, showing how the craftsmanship of traditional sushi can be adapted through a plant-based lens.
On pages 16 & 17, we meet a lifelong vegetarian and Ironman athlete who challenges the myth that meat is necessary for high-level sporting performance and shares how he fuels the demands of endurance training.
We also look at how plant-based food is becoming part of everyday dining in Nelson on page 18, with local hospitality businesses responding to changing tastes and making vegetarian and vegan options a more natural part of their menus.
All of this, plus recipes, news from New Zealand, around the world, and much more. As we welcome the new season, I hope this issue inspires you to try something new and perhaps take a step towards a goal that matters to you. Happy reading!
- INA BABIC
editor@vegetarian.org.nz
Grab your copy here or become a member of NZVS and receive the magazine FREE, plus exclusive perks like discounts on Vegetarian Approved and Vegan Certified products.
