Save Our Sanctuaries Drought Relief Gala – Friday, 19 October 2018

Tickets:  https://www.hummingbirdevents.org/hb-events

Facebook:  https://www.facebook.com/events/1082215208613320/

Hummingbird Events invites you to join us in supporting six local animal sanctuaries through the worst drought in over 100 years at this fun filled charity gala evening!

With live jazz, fantastic artwork and items available via silent auction, amazing lucky door prizes and lots more, this will be a night to remember!

Friday 19th October 2018
7-11pm
Lucky’s Speakeasy – QT Hotel Canberra
Vegan canapes and wine/soft drinks included

Grab your tickets today and help support local animal sanctuaries!

Plant-Based Diets Workshop – Thursday, 18 October 2018

When:  6pm-8pm Thursday 18 Oct 2018

Where: Weston Creek Community Centre, Parkinson St, Weston

Plant-based diets have been linked to lower risk of obesity and many chronic diseases, such as heart disease, type 2 diabetes, inflammation and cancer. Eating a plant-based diet reduces harm to animals and is better for the environment.
This workshop will suit those thinking of eating more plant based meals or already on a vegan or vegetarian diet and wanting to make sure they are getting all the nutrients they need.

Linda is an experienced vegan dietitian who will help build your plant based nutrition confidence and conquer uncertainty.

Topics covered in the workshop:
– Evidence based benefits of plant based diets
– Major nutrition concerns and how to achieve a balanced plant based diet.
– A guide to vegan/vegetarian protein sources
– Maximizing nutrient absorption
– How to put it all together including many plant based meal and snack ideas

Booking:

https://www.eventbrite.com.au/o/linda-smillie-accredited-practising-dietitian-16481074563

Who:  Linda Smillie (Bsc, Grad Dip Nut Diet) is a Canberra based Accredited Practising Dietitian with 25 years experience in both the public and private sectors. For the last 10 years she has run her own Canberra-based private practice and specialises in nutritional disorders of the gastrointestinal system and plant based diets.

She currently works within a private gastrointestinal clinic at Garran. Linda follows a whole food plant-based vegan diet for health, ethical and environmental reasons. “ I encourage my clients to eat real, wholesome foods where possible. I can give you practical ideas about how to improve your diet to help you reach your health goals.

For appointments and enquiries call GastrotrACT, Garran on 6234 7900

Launch of Billie Dolphin Picture Book by Tusk Books!

On Saturday, 19 August 2018, local author Nicole Godwin as launched her latest picture book, ‘Billie’ at the Belconnen Library in Canberra.

Join Billie the dolphin on this perilous adventure, as she sets off to find the biggest wave — the hugest of huge, the giant of giants — a wave that makes her feel happy, safe and free.

Billie travels the ocean, saving new friends from pollution, drift nets, whaling and much more.

This eye-opening picture book draws attention to the human-made dangers for dolphins and other marine wildlife. It highlights the urgent need to act now to protect and conserve our oceans.
www.tuskbooks.com

‘Billie’, by Nicole Godwin author & Demelsa Haughton Illustration

To buy Billie go to:  https://tuskbooks.com/shop/

https://www.facebook.com/TuskBooks/

Are nuts and seeds too high in fat to include in my vegan diet? By Linda Smillie APD

Pine & Pistachio Nuts

I recommend nuts and seeds to the majority of my vegan clients. Nuts and seeds are energy dense foods rich in bioactive macronutrients, micronutrients and phytochemicals.  Some vegan health professionals advise restricting dietary fat, including fat found in whole plant foods such as nuts, seeds, olive oil, coconut and avocados. Many vegans restrict or completely avoid these foods for this reason. Is the avoidance of healthful fats really necessary for the average vegan? It is true that there is good evidence for the use of very low-fat plant-based diets for people with severe coronary artery disease however there is little evidence to suggest that such diets should serve as the gold standard for vegans. Some of the most long-lived, healthy people in the world consume diets that often exceed 35% fat (such as the Mediterranean). The Mediterranean and many Asian diets are traditional plant-based dietary patterns that include nuts and are reputed for their beneficial effects on health.

Nuts and seeds are an excellent source of healthful fats, including essential omega 3 fatty acids which are known to improve blood flow, enhance immune function and reduce inflammation. They are rich in minerals such as calcium, copper, iron, magnesium, manganese, potassium, selenium and zinc, and are important sources of vitamins, especially vitamin E and folate. They are good sources of plant protein. Nuts and seeds are rich in phytochemicals and antioxidants which favorably alter inflammation, oxidized LDL and endothelial function. Nuts and seeds have a low carbohydrate content and thus have the lowest glycemic index of any whole plant foods.

The research on nuts and seeds and human health is overwhelmingly favorable. Their consumption is associated with a reduction in heart disease, stroke, hypertension, type 2 diabetes, metabolic syndrome, overweight, macular degeneration, dementia and gallstones. Consumption of nuts has been positively associated with longevity. Maximum benefits are associated with intakes of about 30-40g per day. Because nuts are high in healthy fats they are high in calories so try not to graze on nuts if you are concerned about your weight. A 2013 report in the New England Journal of Medicine showed that daily nut eaters were less likely to diet of cancer, heart disease and respiratory disease.

Eat a variety of nuts and seeds, as each variety has a unique nutrient profile. Include omega-3 rich varieties such as chia, linseeds, hempseeds and walnuts. Brazil nuts are an excellent source of selenium, a mineral which functions as an antioxidant and has been shown to reduce the risk of prostate cancer.

Tips to include more nuts and seeds in your diet:

  • Snack on nuts and/or seeds
  • Add nuts and seeds to salads and stir frys
  • Add nuts and seeds to smoothies
  • Add ground nuts such as flaxseed meal or LSA to your porridge or smoothie
  • Use nut butters such as peanut butter, almond butter (preferably no sugar and salt)

By Linda Smillie APD

www.actapd.com.au

Three Bean Salad with Sweet Dressing – Classic Women’s Weekly Recipe

Contributed by Francine

 

This is a great salad to take with you when invited to an omni bbq as it has protein in it.

In fact, when I take it to bbqs, it disappears and I even get compliments for it!

It is an original Women’s Weekly recipe.

 

THREE BEAN SALAD WITH SWEET DRESSING

Ingredients:

250g frozen green beans (I use baby beans)

250g frozen yellow beans (I use a 440g can of Butter beans, drained as these are hard to find now)

440g red kidney beans, drained

1 small red capsicum, sliced

1 small onion, sliced (I use a red onion)

SWEET DRESSING

1/2 cup oil (I use extra virgin olive oil)

3 tablespoons white vinegar

2 tablespoons brown sugar

1/2 teas dry mustard

1 small clove garlic, crushed

1 teas dried basil leaves

 

Directions:

Combine thawed beans, rinsed kidney beans and butter beans, capsicum and onion in bowl. Add dressing, Cover, refrigerate several hours or overnight before serving.

Sweet Dressing:  Combine all ingredients in screw top jar, shake well.

Serves 6

Latest Poultry Place Newsletter – June 2018

Poultry Place TurkeysClick here for the latest update from a Poultry Place:  June 2018

A Poultry Place is a no kill sanctuary which offers a safe, permanent home to rescued and unwanted domesticated poultry (roosters, chickens, ducks, turkeys and geese).
www.facebook.com/apoultryplace

A Poultry Place Newsletter Archive:

June 2018, April 2018, February 2018November 2017October 2017, August 2017July 2017June, 2017, April 2017, March 2017, December 2016, November 2016, September 2016, July 2016, May 2016March 2016January 2016December 2015October 2015August 2015June 2015March 2015December 2014November 2014October 2014September 2014July 2014June 2014May 2014March 2014January 2014December 2013November 2013September 2013July 2013

You can always make a financial contribution to the running costs of A Poultry Place anytime via direct deposit to the following bank account BSB 012925 Account 484228991 or by contacting the human via freechook@bigpond.com

See Bede’s recent TEDx Talk here.  You can also watch Bede being interviewed and read more about his sanctuary here.

Warm Quinoa Veggie Salad Recipe by Laur

Recipe by: her.be.laur
Description: Quick, easy, tasty, nutritious, & flexible
Serves: 2

Ingredients: 1 cup Quinoa, 1 1/4 cup Water (optional: use 3/4 cup water and 1/2 cup veggie stock), 1/4 Butternut pumpkin, 1 Red capsicum, 2 cups Spinach, 30g pinenuts, 30g Pistachios, 2tbsp vegan mayonaise or cheese spread or dressing

Instructions:
1. Preheat oven to 180’C
2. Cut pumpkin and capsicum into 1-2cm cubes
3. Place cubed veggies on baking tray lined with baking paper — put in pre-heated oven for 20-30 mins (may need a bit longer if not fan-forced)
3. Rinse and cook quinoa as per package instructions (optional: add veggie stock for additional flavour)
4. Rinse and drain fresh spinach
5. When veggies and quinoa are ready (and still hot), mix together with spinach in a bowl (the heat/moisture will help to wilt the spinach)
6. Add nuts and sauce
7. Mix well
8. Eat while still warm, or pop in the fridge for later.
NOTES: The beauty of salads is that you can increase or replace the grain, the veggies, the nuts, or the dressing (anything really) to your taste.

Salad before mixing