UPDATE: Due to recent weather events, we have cancelled our ‘Down with Dairy’ activism in Hebden Bridge.
Street activism helping people to go dairy free. We’re going to hand out free samples of dairy alternatives and give out leaflets. We might wear some masks too. If anyone wants to help with the technology we might show video footage too! See the Surge website for more information about the realities of dairy.
If the weather is awful then we might just hand out leaflets and shorten the event.
Plant-basing the future: Your diet for our planet
featuring a guest speaker from Extinction Rebellion (XR)
Two hours, one evening:
Topical film excerpts
Workshop and talk
Children age 11+ welcome
Come and explore with us the climate change and other environmental impacts of diets based on meat, fish and dairy. We’ll also discuss claims that some forms of animal-based agriculture are still compatible with climate change mitigation. Of particular interest to people who tried Veganuary.
From time to time, we will be interviewing people in the upper Calder Valley, asking them to share their experiences about becoming fully or partly vegan. This time, we spoke to Sally Wilkinson.
What inspired you to take up a healthy, plant-based diet?
My name’s Sally Wilkinson, and I’m a Registered Nutritional Therapist, working from Physio & Therapies in Todmorden. I became a whole-food, plant-based vegan five years ago after watching the documentary Vegucated on Netflix, and though most of my clients aren’t vegan, people are becoming increasingly aware of the negative impacts of a diet high in animal products, and the effects of industrial farming on animals and the planet. It’s rewarding to help individuals work towards a more plant-based way of eating, and see how surprised they are by the power of fruits and vegetables on their health. Personally, I think it’s important to focus on a nutrient dense vegan diet, because the healthier we are, the more likely we are to remain vegan in the long term and promote a good image to others.
Why did you become a nutritional therapist?
I became a nutritional therapist because of health experiences with both myself and my daughter, who was born with a genetic condition, Pallister-Killian Syndrome, and has since developed an auto-immune condition, Hidradenitis Suppurativa. Before I had my daughter, I was interested in health, but after she was born and I saw how it could improve her quality of life, it became a passion. There’s a saying that you take good health for granted until it’s gone, and this is absolutely true. I’m a prime example, as I spent so many years worrying about and looking after my daughter, I neglected myself, and eventually became exhausted and ill.
So why don’t we notice until it’s too late? Is it that we purposely ignore our bodies’ help signals?
Sometimes we do, but mainly it’s to do with the way we are designed. Our bodily systems naturally try to keep everything in balance no matter what pressures we put on them (stress, insufficient sleep, eating a lot of high salt/high fat/high sugar foods, drinking large quantities of alcohol, living a sedentary lifestyle). This process of keeping balance is called ‘homeostasis’. Homeostasis means we often don’t realise our health is buckling under the sheer weight of our lifestyle until it reaches a tipping point; many times the result of a really stressful event or an infection. With the increase in obesity, diabetes, heart disease, osteoporosis and arthritis, autoimmune conditions and cancers, it is evident that greater numbers in our population are reaching the tipping point.
Thankfully, for most people, a simple change in diet leads to an improvement in their symptoms and conditions. There’s nothing complicated in this – it simply means including more high fibre foods, especially eating 5 or more portions of fruits and vegetables a day (something that many of the population rarely achieve).
If something so simple can have such a high rate of success, why do so many of us find it difficult or don’t want to do it?
The reasons are complex, but my belief is that the main reason people neglect good eating habits is because the link between good nutrition and health and wellbeing is never fully understood. Food isn’t just fuel that’s burned for energy. Our bodies need the right combination of vitamins, minerals, fibre, phytochemicals (special chemicals in plants that help our bodies to fight off inflammation and thrive), complex carbohydrates, amino acids (proteins) and healthy fats to function properly. Without these we can’t make sufficient energy; fight off infections; repair damage; digest food; eliminate toxins; balance mood; reproduce; develop and grow or even sleep properly. It’s like trying to drive a car with very little oil and threadbare tyres. You can do it, but eventually, the car will let you down.
I find a little education is all that people need to eat a healthier diet. When clients come to see me, and I explain the science behind why their bodies are behaving as they are, and what they need to do exactly to relieve their symptoms, their focus on a healthier way of eating is astounding.
What other reasons might there be?
There’s also the fear factor. As I explained, food isn’t just fuel for energy. It’s also a source of comfort, and often, there’s a deeply social aspect to it. I find people worry that in order to eat more healthily, they have to give up every single thing they love, or not be able to do the things they enjoy. It’s not true. Recent science show that it is not just what we eat, but what we DON’T eat that is having the most negative impact on our health. This means eating cake or chips is possible (but please not every day!), but you have to make sure you also eat plenty of fruits and vegetables (plus wholegrains and legumes) too, or your you might find your car breaking down when you’re in full throttle on the motorway.
I’m glad that treats are still okay! Do you have a recipe for something healthy yet still a bit naughty?
To prove you can ‘have your cake and eat it’, I’ve provided a healthy version of a traditional blondie recipe. It’s proven very popular with my clients and members of the public, and takes very little cooking skill. It’s a good source of fibre, protein, omega-3, folate, iron, zinc, magnesium, antioxidants, and many other nutrients.
How can people find out more?
If you want any more information about nutritional therapy, you can contact me through my website, through my Facebook page, or contact me by phone on 07935 599449. I am available not only for one-to-one consultations but also for talks and workshops.
125g or ½ cup all natural cashew butter (or peanut or almond)
85ml or ⅓ cup pure maple syrup or agave nectar
2 tsp vanilla
½ tsp salt
¼ tsp baking powder
¼ tsp bicarbonate of soda
40g or ⅓ cup cranberries
40g or ⅓ cup walnuts
Preheat oven to 180°C (or 170°C if fan oven) and line a 8×8 inch pan.
In a food processor, add all ingredients except cranberries and walnuts and process until batter is smooth. Fold in cranberries and walnuts. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own!
Spread batter evenly in prepared pan. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.)
Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
Cool pan for 20 minutes on wire rack.
Sprinkle with sea salt then cut into squares.
Makes 16 blondies. Store covered in the fridge for up to 3-5 days (if they last that long!)
1/2 tsp chilli powder (can add more depending on how hot wanted)
2fresh chilliest (optional)
handful of sultanas
handful of freshly chopped coriander
1tsp of salt.
Put oil in a pan in medium heat until oil is hot add whole cumin and chopped onion, cook until onions soft add rest of the ingredients except the sultanas, stairwell, and leave it in low heat until it is cooked. Sultanas canbe added 15min after.
Filo pastry (can get ready made from supermarket), veg oil for pastry, veg oil for frying (optional), as an cook in the oven gas mark 4 or 180c (15-20min)
Need to make sure to brush a little oil on to the pastry.
Cut the pastry into 3-5cm strips and then place a spoonful of filling in the bottom right corner of the pastry strip. Fold the pastry into a triangle to begin enclosing the filling. Continue folding triangles and then tuck the final edge inside the samosa to seal, trimming any excess pastry if necessary. Samosas can be cooked in the oven or deep fry.