Lucie Caines (left) and Karen Clarkson talk about the benefits of veganism. Photo/George Novak
Lucie Caines (left) and Karen Clarkson talk about the benefits of veganism. Photo/George Novak
One of New Zealand's only dedicated outdoor vegan festivals returns to Mount Maunganui next weekend, showcasing the best of a plant-based and vegan lifestyle.
Vegan Vibes is expected to see almost 5000 people descend on Soper Reserve on Saturday, September 23 to learn about the benefits of veganism and the impacts of a meat-led diet in a welcoming way.
The festival helps to break down barriers and create acceptance around adopting a vegan diet, even on a small scale.
Mount Maunganui mother of two, farmer's daughter and PR and marketing consultant Karen Clarkson tells us about her recent move to a plant-based diet, plus chats to other local women involved in the festival who are reaping the benefits of veganism.
Karen Clarkson Despite dabbling in vegetarianism for a number of years in my 20s, veganism was certainly something that always skirted around the periphery of my food consciousness, feeling somewhat out of reach.
It became clear to me that adopting all the values of veganism would be a challenge, considering I layer up in merino clothing, love butter and buy a tray of eggs a week.
Having lost interest in trending health fads in the past, I was conscious of making radical lifestyle changes that would be sustainable. However, it was equally important not to turn my back on the heavy burden that mainstream meat-rich diets are having on our planet.
Starting with the 'why'. For me, it was important to figure out my 'why'. I quickly realised the biggest driver in looking to a plant-based lifestyle was to play a conscious role in helping our environment.
Relying on government policy and regulation is one part of the puzzle, but the real impact happens in the choices we make at home. Researching more about the huge environmental cost that meeting the demands of meat-eating nations around the world are having on our planet, I realised veganism is very closely aligned with my passions about plastic-free living and zero-waste homes.
Also, the health benefits are striking. If moving to a vegan-inspired diet would provide an opportunity for my husband and children to avoid the similar peril of their ancestors with high-cholesterol, then it was a no-brainer.
Ease into it. Coming from a rural dairy-farming background, regular meat-consumption was normal, and moving to a plant-based diet meant taking a stand against this family tradition.
Getting a passive introduction to veganism through the lens of a festival like Vegan Vibes empowered me to realise that with every food purchase I have a choice, and at every meal time I can make a shift in the right direction.
Without the reliance on a freezer full of homekill beef, it forced me to spend time researching vegan alternatives, slowly removing animal products from my shopping list and reigniting my dinner-time repertoire with simple changes.
Karen Clarkson. Photo/George Novak
Saying no at the supermarket to one non-vegan product a week and making small changes at every meal time has made all the difference. At the same time we made the shift to a plant-based diet, we also joined the newly formed Tauranga Community Co-op.
This has played a huge role in our 'becoming vegan' journey.
Reverting back to eating locally and seasonally has saved us an average of $200 a month. My advice is to reduce and remove slowly. Maybe start with reducing meat, then butter, then milk, then eggs, etc.
As you look at each meal, look for plant-based alternatives and recipes and once you've got a handle on this, move to the next dish.
I'll never forget making risotto for the first time after becoming plant-based - how can you possibly replace Parmesan? Well, it's possible - vegan parmesan is much cheaper and tastes incredible!
The label. Like any lifestyle, the world of veganism comes with perceptions and labels, but in our experience it just takes the courage to open the door to see what's on the other side.
For my husband especially it's important our food choices don't sit inside a box. Turning down a sausage at a friend's barbecue for a Kiwi bloke doesn't always come easy and we do still eat eggs. But we've been empowered to commit to this positive change at home, choosing to nourish our bodies with a plant-based diet 99 per cent of the time. We all have the chance to make positive choices for our health.
Julia Trezise-Conroy A certified personal trainer and fitness coach from Grace, Strength and Movement who has been vegan for four years.
What's your 'why'? My transition to veganism was a gradual awakening that began with an interest in finding the best dietary pattern for optimal health. The majority of the scientific literature points towards a plant-based diet as being best for health and longevity, so it seemed like a natural conclusion as I was already training over 20 hours per week as a group fitness instructor, cyclist, and marathon-runner.
But animal rights is what ultimately has converted me.
Was it a difficult step? Four years ago it was hard to be vegan; cafes and restaurants were not interested in providing vegan options, and there weren't as many vegan products available. These days, it is so much easier!
Personal trainer Julia Trezise-Conroy. Photo/Richard Robinson
How has a vegan lifestyle affected your fitness career? Moving to a plant-based diet initially, I definitely had my own health in mind, and it was the change my body needed. I now hold national records with Global Powerlifting Committee New Zealand and United Powerlifting Association New Zealand for deadlift and squat, so I think that speaks for itself.
What has surprised you about veganism? Being a keen health nut made the transition relatively easy, but also rethinking my meals and making vegan recipes at home has been such an enjoyable experience. Also finding vegan food when dining out is easy these days with so many alternatives.
What do people not know about your decision to become vegan? The biggest surprise for many people is more that becoming vegan hasn't disadvantaged my fitness career.
Most people are under the impression you need to consume animal products in large quantities because protein will make you strong.
Not so; training will make you strong. And you can get plenty of protein from plant-based sources to support recovery and growth.
What's your advice for people wanting to learn more about a plant-based diet? Start being open to the conversation and information around you about the benefits of vegan choices. The success of Vegan Vibes is evidence that an increasing number of people are starting to care about animal rights, the environment, and their own health.
This is a huge turning point in the evolution of humanity and it gives hope for the future of our species and our planet.
*At Vegan Vibes, Julia will give insights around 'What's The Best Diet?' on Saturday at 3.30pm.
Claire Jones Owner of local Kombucha brand Get Cultured and a newbie to the vegan lifestyle, converting in June this year. Claire is a passionate kayaker, loves the outdoors and has had a lifelong love-hate relationship with both healthy living and fast-food joints.
Tell us about your transition to becoming vegan. Despite already not eating a lot of meat and being allergic to dairy, I'd been fairly resistant to becoming vegan. I liked the taste of meat.
I was in my 20s when I started suffering some uncomfortable metabolic disorders and ended up looking to diet to heal. I've been researching an anti-inflammatory diet to get myself off painkillers and meat was a big part of the problem.
How has veganism supported your health? Due to my digestive issues, I had tried many diets and lifestyles for a number of years to try and work with healing and gaining optimum health. Moving to a plant-based diet, along with eating other cultured foods and drinks, has contributed to my return to good health.
Claire Jones, owner of Get Cultured, is a newbie to the vegan lifestyle. Photo/supplied
Was it a surprise to others you became vegan? I haven't bothered to tell many people as I don't like labels. Unless we're ordering a meal out it doesn't come up in conversation. I'm already known for my love of kombucha and fermented vegetables so it's probably more surprising I didn't go full vegan sooner.
How has veganism affected your health and wellness? Amazingly! It was rocky for the first month. It was like coming off an addiction, but after a few weeks even the smell of cooking meat became unappealing to me and I noticed just how good it felt with the body not having to work so hard to digest animal products.
After 15 years, my dream of not needing painkillers anymore is now a reality.
Omitting animal products, wheat and sugar plus adding in lots of leafy greens, ocean vegetables, legumes and fruits has made all the difference.
What are the biggest challenges you face with being vegan? Family gatherings and eating out. I have always hated being that person that's allergic to dairy and other foods, and being vegan is taking that 'nuisance' to the next level!
Luckily I can make yummy vegan food to take to family gatherings, and most restaurants have menus I can peruse online before I head out.
*Claire and her husband David will sell their Get Cultured naturally fermented kombucha and ginger beer at Vegan Vibes.
Lucie Caines Owner of Love Raw. She has been vegan for 11 years and says her switch to the lifestyle came after watching a lot of footage of animal mistreatment and slaughtering. Was your move to veganism an easy decision? I became vegan purely for ethical reasons.
Animals suffering for the sake of our tastebuds and pleasures did not sit right with me.
After being a vegetarian for a few months and watching a lot of footage of animal cruelty on farms and in slaughterhouses, I realised that by consuming dairy and eggs I was still directly contributing to the suffering of animals.
What have you missed eating the most? Cheesecakes! I absolutely love cheesecakes, so I have had to experiment a lot to find a good vegan equivalent. I now have a repertoire of delicious vegan cheesecakes that taste just as amazing as traditional ones and I love sharing these with our customers at Love Raw.
Lucie Caines. Photo/George Novak
What are the biggest challenges you face with being vegan? Eventual interactions with people who tend to turn a blind eye to the issues and the ethics of consuming animal products. Sometimes people question why I am vegan but are quick to dismiss it or joke about it, which can be quite frustrating when there are so many reasons why we should all make the change.
What has been the easiest part? Having access to such a wide range of delicious vegan products, amazing vegan or vegan-friendly cafes and the ever-growing awareness about veganism - everyone knows a little bit about it nowadays.
How has veganism affected your health and wellness? Becoming vegan has made me far more aware of my health. Researching animal exploitation and veganism over the years, I have come in contact with a lot of scientific evidence in support of the vegan diet and all its benefits to human health as well as the environment.
Tell me about your involvement in Vegan Vibes. Myself and Beth Merrick are the creators of Love Raw, an organic raw food project started four years ago. This will be our second year at Vegan Vibes, offering our amazing cheesecakes, as well as delicious 'cheesy' kale chips. Vegan Vibes is a great opportunity to celebrate and promote veganism and educate people about it, as well as a chance to try all the new and exciting vegan foods available including vegan donuts - why wouldn't you?
*Lucie owns Love Raw (with her friend Beth Merrick, the owner of Be Organics wholefoods store) and will serve organic vegan cakes and slices at Vegan Vibes.
the details What: Vegan Vibes When: Saturday, September 23 Where: Soper Reserve, 95 Newton Street, Mount Maunganui (beside The Rising Tide) Time: 10am-6pm Tickets: General admission tickets on the day $10 per person (kids 12 and under free) and are available now through EventFinda.
