YOU - June 2016

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YOU magazine is a complimentary supplement of the Ashburton Guardian

“LOCHLEA LIFESTYLE RESORT IS ALL ABOUT INDEPENDENT LIVING AND HERE YOU CAN DO AS MUCH OR AS LITTLE AS YOU LIKE WHILE STILL ENJOYING LIFE AS YOU NORMALLY WOULD OUTSIDE OUR SECURE ENVIRONMENT�. Some people believe that to live in a Lifestyle Resort such as ours means losing their independence. This is simply not correct. In our resort you will have your own space without any hassles. You are able to furnish your villa with your own furniture and personal items and decide how you wish to spend your days and with whom. The security of your villa is controlled by you and you should feel at home and absolutely secure in your environment. Some people are concerned that when moving away from their family it means that no one will be around to help when needed. At our Resort we have built in security measures designed to reduce the worry that often comes from living along. Features are in place to respond quickly in the event that you need someone to help you.

Some people also believe that moving to a place of independent living means saying goodbye to hobbies such as gardening. Our residents will tell you that they are more active now than when they were living alone. Residents are still able to look after their own gardens if they so desire and in addition to this there are numerous other activities that they can pursue. It is important to note that studies have shown that people who are active and engaged are healthier and happier. Activity programmes give all residents options and choices tailored to their specific needs, desires and lifestyles. They can also reduce the isolation felt when living alone.

To arrange an appointment contact our Resort Manager: Tony Sands on 03 307 9080 | 0800 2727 837 | A/H 03 302 6887 | tony@lochlearesort.co.nz Find us just off Racecourse Road at 25 Charlesworth Drive, Ashburton or visit www.lochlearesort.co.nz

you Welcome

Nicole is rockin’ the red

4

Lauren Ellis on life as an athlete

8

Foodie giveaway

11

Jane Logie on Junk Free June

12

Who’s out and about?

14

Bowel cancer special

16

Recipes: Winter warm-ups

24

Back to Basics: Bone broth

26

Carpark nightmares

30

Gardening tips and giveaway

32

Who’s out and about?

33

Mt Hutt College Ball photographs

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PUBLISHER Ashburton Guardian Co Ltd 307-7900 l www.guardianonline.co.nz Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written permission of the publishers

Welcome to this June’s edition of YOU! June is Bowel Cancer Awarenss month and we sure do need to be aware of it in this country. The statistics are horrifying. Each year 1200 lives are lost due to bowel cancer in New Zealand. It kills as many as breast and prostate combined and New Zealand women have the worst rates in the whole world. It also kills four times as many as our annual road toll. No, it’s not nice to have your bum exposed to the world, neither is having a smear test, boobs squished or the old balls-cupped-and-cough test, but we are dying in our thousands because of our preciousness. Let’s grab hold of the opportunity that the Government has just afforded us with money for bowel screening and kick bowel cancer in the guts. Lisa Fenwick

YOU Magazine | 3

school, Nicole Kilgour After years of bullying at hair. red her e has learned to lov

How about a healthy meal for Junk Free June, herbalist and chef Jane Logie says.

Cyclist Lauren Ell is liv Canterbury will alw es in Cambridge now, but Mid ays be home.

Editorial contact Lisa Fenwick • 307-7929 • lisa.f@theguardian.co.nz Advertising contact Robyn McCorkindale• 307-7907 • robyn.m@theguardian.co.nz

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4 | YOU Magazine

No longer a curse, rockin’ the red

Nicole Kilgour’s red hair used to be something she cursed, but today she embraces it. It’s long, it’s wavy, and it’s a huge part of who she is. Erin Tasker reports.

Nicole Kilgour has red hair, and these days she’s proud of it. She wears it long and wavy and free. But that hasn’t always been the case. Growing up as a redhead, Nicole got bullied. Whether it was meant to be serious or funny, to Nicole, it was never funny. The colour of her hair impacted on her life from day one. Her parents Sally and Brent had already adopted one child and were desperate for another when, one

December, they got the call they’d been hoping for. There was a child for them – a baby girl – but, they were told, there was a problem. The baby had red hair. To Sally and Brent, the colour of their child’s hair didn’t matter and they adopted her and gave her a happy and loving upbringing. Today, Nicole’s bright red hair is very much a part of who she is and she loves it. But it wasn’t always that way as bullies used

her hair colour to try and bring her down. Her earliest bullying memory was being taunted by one child in particular when she was about six years old. “A kid would follow me home from school every day and beat the crap out of me. I was a little chubby too, so I fit straight into that cliché of being a chubby redhead,” she said. When she was younger, there was proper red hair and a “you got off lightly” shade of

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she’s Left – After years of bullying at school, Nicole Kilgour has learned to love her red hair.

PHOTO AMANDA KONYN 290516-AK-076

red hair. Nicole’s was proper red. She was bullied all through her formative years and had a love/hate relationship with her hair which, in her early days was more

hate, but she was determined to not let it affect her. “I’m not going to shave it off, it’s part of who I am.” She did try to change it a few times. “When I was 14 I went through an emo stage. I died my hair quite dark and I got tiger regrowth and realised that probably wasn’t the best option, so I grew that out pretty fast,” Nicole said. She also realised that if you had the classic redhead complexion – which she does – nothing else really went with it. She tried again though, dying her hair while living in London a couple of years ago, to a different shade of red. It took two years to grow out and fix. Due to her hair’s high pigment level, a lot of dye was needed. She also tried to ombre it once and it took six hours. They’re mistakes she won’t be making again; today she’s happy with her long, wavy, bright red hair. “Mum always cut my hair short when I was younger, so this is certainly a type of rebellion.” She knows she’s a rarity; all redheads are. Red hair occurs naturally in 1 to 2 per cent of the human population. Nicole knows she was always going to be a redhead. It runs in her birth family.

‘

When I was 14 I went through an emo stage. I died my hair quite dark and I got tiger regrowth and realised that probably wasn’t the best option, so I grew that out pretty fast

“My biological brothers are ginger as hell. They look like me; they are twins and they have fiery, fiery red hair, and I’m of Irish descent on both sides, so there was no chance for me,” Nicole said. And as time’s gone on, red hair has become more accepted as it’s become more prevalent in pop culture. People like singer/ songwriter Ed Sheeran, and even Prince Harry, have helped make red hair cool. “They are doing a lot for the redhead population,” Nicole said. Back when Nicole was growing up, there were no red hair options when it came to things like hair tips in magazines, or hair accessories, and the only famous redhead she could think of back in the ’90s was a Spice Girl. “The fact that she had called herself Ginger Spice … to be fair it was kind of an insult or a swear word back then, but she turned it around,” Nicole said. continued over page

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From P5 She might not have been able to buy a redhair-compatible scrunchie, or find any redhead tick boxes in magazine hair quizzes, but redheads did have a few things specially dedicated to them. They weren’t great though. There was Hug a Ginger Day and Kick a Ginger Day; when Nicole was at school it was decided the latter was just for boys. Nicole wasn’t really a fan of those days – especially the kick a ginger fad, for obvious reasons. She was more open to Hug a Ginger Day though. “I wouldn’t be the poster girl for it, but if you want to give me a hug, that’s okay. A woman at the supermarket even came around the counter and gave me one, one day. “There are far worse things that other people are doing in the world, than creating some Twitter hash-tag about hugging a ginger. “But Kick a Ginger Day was awful.” Boys were the worst bullies. “The only girl that did ever bully me, she was a ginger too.” For Nicole, the bullying was always just that, bullying. It was never subtle, or taken in jest. “It was all pretty obvious in terms of exclusivity. It was pretty obvious maybe as I got older, maybe

Above – Nicole Kilgour has a lot of hair – it’s thick, it’s wavy, it’s red and she loves it. PHOTO AMANDA KONYN 290516-AK-068

like 12 or 14, it would normally be like ‘oh no, I don’t like her, she’s ginger’.” Blending in was impossible, until she left school and entered the big wide world. Nicole moved to Melbourne, then to London. In the big wide world there were people of all different skin

colours, and hair colours. Her red hair doesn’t hold her back. You won’t find her wearing much pink, but she’s not really a pink girl anyway. “And it’s a misconception that redheads should not wear red lipstick – I wear red lipstick most days.” Nicole is a redhead and she’s proud of it. “You shouldn’t be treated any differently, but at the end of the day you will be, when you’re a minority.” Everyone’s different and, at the end of the day, it’s about embracing the differences and not making fun of them, Nicole said.

8 | YOU Magazine

Life at no ea Cycling takes Ashburton’s Lauren Ellis around the world, but no matter where she goes, she always remembers where she came from. Erin Tasker reports.

Cyclist Lauren Ellis lives in Cambridge now, but Mid Canterbury will always be home.

PHOTO TETSURO MITOMO 090516-TM-0005

Lauren Ellis hasn’t had a winter in 10 years. It’s one of the perks of being a professional athlete. As a cyclist, Lauren spends her New Zealand winters abroad training and competing. That’s what she’s doing right now, but this particular trip is special, because it will hopefully end with every cyclist’s dream – a tilt at Olympic glory. She’s come a long way from the shy young redhead from Hinds who only took up cycling when she was 15, but for her, no matter where life takes her, Mid Canterbury will always be home. It’s a home she doesn’t get to much anymore though, her most recent visit home was in May. She was home for a hen’s party she was determined to get to, because she wouldn’t be able to make it to the wedding. That happens when you’re an elite athlete; much of the time sport comes first, even if it means missing a good mate’s wedding. It’s the price you pay, but it’s a price that’s well worth it if it means you end up standing atop a podium with a medal. Raw talent and dogged determination have helped Lauren get to the top, but it is hard work. It means hours of training, day after day, and spending a fair chunk of the year abroad competing in world cups, world championships, and, every four years, Olympics and Commonwealth Games. She’s been there before. Lauren competed in London 2012 and at the 2010 Delhi Commonwealth Games she won silver in the points race. She’s hoping more medals lie ahead too, with the Rio Olympics next on her radar. Even though the New Zealand cycling team to take part won’t be named until next month, you could pretty safely put money on Lauren being there. For the past few years she’s been a firm fixture in the women’s team pursuit line-up.

YOU Magazine | 9

the top asy ride “I think I have definitely done enough with my performance during the season, but you never know what might happen between now and then … illness, injury. So you just have to prepare as if you were going and hope for the best,” she said. Sometimes Lauren still has to pinch herself to make sure her life is actually real. Competing at an Olympic Games is something only a select few get to experience and it’s surreal, she said. In London 2012 she remembers rubbing shoulders with sporting royalty in the massive dining hall. “The one at London was just ridiculous. I think it sat something like 10,000 people in this massive shed. It was kind of like a mall, like a food court, but way bigger.” It can be easy to get star-struck, but at the same time, there’s work to be done. Lauren has never been to an opening ceremony and won’t be going to the one in Rio. From the minute an athlete leaves their accommodation to the minute they get back, the opening is a good four-hour exercise and a fair chunk of that is spent on their feet. For a cyclist with a big racing schedule ahead of them it’s just not worth it. Lauren and the women’s team pursuit line-up are a focused and tight-knit bunch. They get on well and love what they do. “We are really lucky that we have a team that we all get along. I think it’s important to have that dynamic in the team.” Cycling is their job, and their passion.

They’re athletes, but they’re people too; people who know that there is life after cycling to prepare for and they’re doing just that. Before heading off on June 1 – bound for training in America, Belgium, France and then, fingers crossed, Rio – Lauren had to ensure she was up to date with her studies and have any assignments handed in. She’s studying towards a Bachelor of Business through Massey University, and balancing study and athlete life isn’t always easy. But she makes it work. Being an athlete makes many things we all take for granted a bit tricky. If you get sick, you can’t just start popping cold and flu pills. “A normal person would be able to take the medication to clear it up, but with regulations through Drug Free Sport, I just can’t take anything,” she said. Lauren said she’d been randomly drug tested three or four times already this year. Even if she’s away from home – like her recent visit home with her mum and dad, Megan and Brian – she must advise where she’s going, and have a one-hour time slot in her day where she’ll be in a certain place, just in case she’s to be tested. If you’re not there and they come, you get a strike, and just like in baseball it’s a case of third strike and you’re out. continued over page

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Lauren Ellis is hoping to ride for gold in the Rio Olympics.

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10 | YOU Magazine

From P9 When Lauren was a youngster, she was one of only two girls in the Tinwald Cycling Club. Today, there’s a multitude. “When I was younger I just enjoyed it. I was just having fun and I didn’t really think about it as a job. It wasn’t until I got to my final year of high school and was going to go to uni, because that’s what you do,” she said. That was when she got an offer from a road team and everyone around her convinced her was a good idea. It turned out they were right. Looking back, she’s glad she was a later starter. “I always say to young kids, if you truly want a career in cycling, it’s best not to take yourself too seriously when you’re young. When you’re a kid, you should have fun,” she said. It was her older brother Matthew who started cycling first, and Lauren would just give it a go on a Sunday from time to time. But it turned out she liked it and was pretty good at it. “I think the difference with Matthew was he just enjoyed the racing, and he’s not as competitive as me. So when I started training I really wanted to train and be the best – and beat my brother – whereas he was there for the fun of it.” Some may say she has big brother to thank for getting her where she is today. “If he never rode, I probably never would have ridden myself, so he probably could take some of the credit.” Family is a big part of Lauren’s life. In London in 2012, Lauren’s parents, both sets of grandparents and aunty and uncle were all there to watch her. Some of those tickets weren’t confirmed until a couple of months out, but this time around she’s known well in advance who will be there cheering her on. Both her parents – Megan and Brian, her partner Tim and his parents, and her aunt

Hinds’ Lauren Ellis travels the world as a professional cyclist, but never forgets where she comes from.

PHOTO TETSURO MITOMO 090516-TM-0014

and uncle, have all secured tickets for Rio and she hopes to give them something special to cheer about. Lauren’s hopes for Rio are to compete in both the team pursuit and the omnium. “Our best chance of medalling is the team pursuit, so that’s what we’ll be training for. I think ultimately we want a medal, but at the end of the day you just focus on doing the best performance you can,” she said. After Rio, Lauren will return to the Cambridge home she shares with partner Tim, a lawyer who has just been made associate with the firm he works for in Hamilton. Cambridge may be home for now, but Canterbury is where her heart is. “One day I would like to end up back in Canterbury. It’s home, and all our family and everyone you grew up with are here. But Cambridge is a great place.” “Anyone should be proud of where they come from, and I’m definitely proud to come from Mid Canterbury and Hinds.”

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Foodie giveaway

YOU Magazine | 11

THE GOODIES:

HOW TO ENTER:

1 Harraways Steel Cut Oats – Apple & Honey 1 Harraways Steel Cut Oats – Brown Sugar, Sultana & Cinnamon 1 Harraways Steel Cut Oats – Original 2 Harraways jars 1 recipe card 1 Harraways tote

Email your name, address and phone number to goodies@theguardian.co.nz with Harraways Goodies in the subject line Or send your letter to Harraways Goodies, PO Box 77, Ashburton

Harraways has a NEW variety to add to its family of oats Steel Cut Oats, available in three delicious flavours: Original, Brown Sugar, Sultana and Cinnamon, Apple and Honey.

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Susan Holland. Thanks for entering the by nature competition and your by nature pack will be sent out to you!

Steph McCallum. Thanks for entering the Best Foods competition and your voucher will be sent out to you!

Harraways steel-cut oat mushroom risotto Serves 3

1C chicken stock 1C steel-cut oatmeal 2T olive oil 1/2 medium onion, finely diced 2 cloves garlic, minced 4 large mushrooms, sliced 3 to 5 sprigs fresh thyme

1/4 C finely grated parmesan cheese Cracked black pepper to taste 2 to 3 sprigs fresh thyme leaves, for garnish

– Bring stock and water to a boil in a pot. Pour in oatmeal, reduce heat to a simmer, and cover. Cook for 20 to 30 minutes, until oats have reached desired tenderness, (add more water if needed). – Meanwhile, add oil into a saucepan over medium heat. Add onion and

garlic and sauté for three to five minutes. Add mushrooms and thyme sprigs and sauté until mushrooms turn golden brown, about five minutes. (Add a dash of water if the mushrooms catch to the bottom of the pan). Remove thyme sprigs. – When the oatmeal has finished cooking, remove from heat and fold in parmesan. – Stir in mushroom mixture and mix thoroughly. Transfer to serving bowls and pepper to taste.

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12 | YOU Magazine

Cut the junk this month

Junk Free June has started, but there is still time to get on board and make a change to your diet for the rest of the month of June and to help raise awareness and/or money for the Cancer Society and their ongoing efforts for research into cancer and cancer prevention. How much junk do you consume each day, over the week and throughout the month? It adds up and sneaks up on us unawares, especially when you may be feeling slim one minute and then before you know it, extra rolls have seemingly appeared from nowhere, leaving you no longer feeling so slim and rather confused as to what it was that actually did it, when you may feel you eat a healthy balanced diet. Chocolate, lollies, ice-cream, potato crisps, hot chips, takeaways, fizzy drink, hotdogs, candy floss, and anything else that is laden with refined sugar could be off the menu for the whole of this month for those brave souls that have made the commitment to go totally junk free for charity. If you haven’t participated this year, perhaps for the rest of the month could be a great way to raise the awareness of how much junk food you actually consume, and where you could make the cut to help in cutting a few of those extra calories from your diet and leading towards a healthier you. It can creep up on all of us, going from

NATURALLY YOU with Jane Logie

a few pieces of chocolate over the week, to a block of chocolate the next week, or an ice-cream a week to two to four icecreams a week, added sugar and too much saturated fat making a substantial increase into your generally healthy diet. The objective of Junk Free June, other than raising money for the Cancer Society, is also trying to raise awareness of the health benefits of consuming less junk food and the impact overconsumption has on our health. It can increase your chances of cancer – such as breast and bowel cancer – and prevention through regular exercise and a healthier diet are all key factors in reducing your chances of cancer. It’s so easy to think you don’t eat much junk, but if you look at what you consume for the whole month, you might be shocked. You may be having more junk food than you think, often things that you may not have really noticed – it all adds up. Ways to avoid the junk food this month: – Grab a glass of water instead of reaching for the juice, fizzy drink or alcoholic beverage. – Have a piece of fruit instead of a few pieces of chocolate to get your much-needed sweet fix.

– Cook nutritious meals on the nights you would generally order takeaways. – Ditch the lollies from your home, car and office for the rest of the month – out of sight, out of mind. – Don’t pop the bag on the potato crisp packet, instead have cheese and crackers or hummus with vegetable sticks. – Avoid those food caravans that are going to tempt you with their dogs on sticks and the flossy numbers, just do a fast walk past and keep your money in your pocket. If you didn’t get on board for Junk Free June, then perhaps next month you could set yourself a little challenge and try to avoid as much junk food and you could donate some money to the Cancer Society in the process. Awareness of what we consume over the month is important, as is having the spotlight on cutting the junk food, to help in cancer prevention. Refined sugar has been found to be a key driver in the formation of cancer cells and this may have a flow-on effect for our everyday health and awareness and behaviour towards our everyday food choices. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven

YOU Magazine | 13

OGIE NE L O JA PHOT

Zingy winter stir-fry (to replace takeaways on a Friday night)

Marinade: 3T sesame oil 3T soy sauce 2cm x 1cm length of ginger, sliced into very thin slices (julienne) 5 medium sized cloves of garlic, sliced very thinly (julienne) 1/2 t chilli paste – Cut meat across the grain, and place in a bowl and marinate in the above ingredients overnight or for at least 30 minutes minimum.

500g sliced beef – rump, 4cm x 1cm, strips, pre-marinated, pre-season with salt and pepper 750g packet frozen stir-fry vegetables – pre-thawed 3 handfuls baby spinach leaves 1/2 C pineapple slices 2t cornflour 1/2 C pineapple juice (mix together the cornflour and pineapple juice) 4T sesame seeds 1/2 t sesame oil

– Pre-heat a small pan and heat sesame oil until hot and then add the sesame seeds and toast until golden for a few minutes and set aside, use as a garnish and condiment to serve on top of stir-fry. – Pre-heat wok with a dash of sesame oil – in three batches cook the meat until browned and set aside on a clean separate plate. – Add the vegetables to the preheated wok and cook through until they are hot, add the three handfuls of spinach and the pineapple juice mixture and the pineapple pieces, heat through until the juices are bubbling. – When the vegetables are heated through, place the meat back in the wok to heat and blend through. – Serve with rice or noodles and a liberal sprinkle of the sesame seeds on top.

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YOU Magazine | 14

OUT AND ABOUT @ the Trust Power Community Awards Mid Canterbury’s community organisations were celebrated at the annual TrustPower Community Awards at the Hotel Ashburton. Guardian photographer Tetsuro Mitomo was there too. Richard Durie, Judith and Darryl Nelson and Lorayne Oakley 070616-TM-0111

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YOU Magazine | 15

It’s all about balance At the start of my course I learned about balance and the role it plays when it comes to furniture and accessory placement. There are three major types of balance, symmetrical, asymmetrical and radial … I know this sounds all very mathematical and boring but there are some very easy ways to use balance which can change the look and feel of a space. Symmetrical balance, also known as formal balance provides a sense of order. It can maximise a space and create formality in a room or structure that itself is not symmetrical. A great use for symmetrical balance is to create focus on something important, hanging a piece of art in the centre above a fireplace, or installing the light fixture above centre of a dining table gives the

INTERESTING INTERIORS with Hayley Sparrow

pieces importance. The next type of balance is asymmetrical; this is placement of furniture or accessories so when splitting the group or room the two sides will not be a mirror image of each other. This will give an informal and relaxed feel. You can use asymmetry when placing pieces to reduce a space or create interest in a statement piece. When the larger pieces are placed symmetrically, smaller pieces can be placed asymmetrically to give the space a more casual look. An accent chair asymmetrically placed can be a very cool way to lift a room and give a point of interest, however overdoing it with asymmetry can look over crowded and chaotic.

The last type is radial balance, which just as the name suggests, is circular. Radial balance can be seen throughout many houses as lamp shades, round dining tables, light fittings and pot plants. The best use of radial balance is to place round furniture or accessories in rooms which have a lot of straight lines, sharp edges and angles (A frame and split level houses usually contain lots of angled walls and ceilings). Circular pieces or fixtures will soften the look of the room; a round mirror is a great way to distract from lines and reflect light or using a round ottoman to balance boxy lounge suites and square coffee tables. Hayley Sparrow is an interior consultant at Redmonds furnishing and Flooring. She would love to help you with your decoration. Contact her today for a consultation. Advertising feature

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16 | YOU Magazine

Don’t sit on your symptoms

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Mid Canterbury mum of two, Rachel Holdaway, considers herself to be a very lucky woman. YOU WRITER with Lisa Fenwick

Ten years ago she was diagnosed with New Zealand’s most common cancer – bowel. You might think lucky is not a term that should be applied, but it is. Rachel was diagnosed with stage one bowel cancer and that was the best news anyone with cancer could hear. Stages go from one to four, with four being the worst and basically terminal, and stage one meaning you are more likely to beat it. Rachel was a fit and healthy-eating 40-year-old when the symptoms first appeared and it was easy to put the symptoms down to other things. While she had all four of the main symptoms, her brain found an excuse for all of them. “When I was running I had an increased urgency to go to the toilet and I just put it down to running.” And tiredness? “I was busy. Working parttime with a young family (Cushla, 12, and Jacob, 14, at the time). When I got home from work, I would have naps on the couch. I was just really tired all the time. “I had a huge change in bowel habit. I could always put that down to something that perhaps I’d eaten,” Rachel said. “And blood in the bowel motions, I just thought that was from haemorrhoids from pregnancy. “When you actually look at the official symptoms of bowel cancer,

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I just about ticked every box, without knowing. It’s really easy to put it down to other things.” So what made Rachel check in the end? “I think it was talking to my mum about bowel cancer in the family. I was working in pharmacy at the time, so I was a little bit suspicious, but I was never expecting a cancer diagnosis, I thought it was other gut-related issues. “In the end it was probably the blood and change in bowel habit and what I heard from my mum (about bowel cancer running in the family) that made me go and get it checked out. “Our advice is always to tell people, if in doubt get checked out,” Rachel said. So the doctor referred Rachel to get a colonoscopy and while it sounds scary and foreign, Rachel said it was no big deal. “I think a lot of people have this preconceived notion that it’s a terrible ordeal (a colonoscopy) to go through. It’s not at all. “The procedure itself is fine, it’s the medication you take prior to that (bowel prep) that gives you a nice clean bowel that is the hardest to take.” That stuff means many trips to the toilet, but painful? Not at all, says Rachel. The people doing the colonoscopy need good clear vision to see what’s going on in the bowel. And as for the procedure, Rachel didn’t feel a thing. “I was not aware of what was happeneing. I didn’t feel anything. “People shouldn’t be afraid. It’s not scary,” Rachel said. Rachel is so used to them now, that she

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It is time to kick bowel cancer in the guts

has no sedation and gets to see what the camera is seeing. “It’s actually really interesting.” When Rachel had had her first colonoscopy and was coming out of sedation, she was told straight away that they had found “a few things in there that didn’t look great”. For Rachel, that was sheer disbelief. “You just didn’t want to be there … it was quite surreal. “I think the first thing you think of is, ‘oh my goodness, how am I going to tell the kids’?” Real fear set in because Rachel didn’t know exactly what they were dealing with, and wouldn’t know until after the surgery. “Until that surgery date there were all these irrational fears.” There were several polyps which they removed during the colonoscopy, but there was a large tumour they had to leave in there. At that time they didn’t know whether the tumour had busted through the

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YOU Magazine | 17

Rachel Holdaway.

bowel wall or whether any lymph nodes were involved, so from there she had a CT scan of the abdomen and x-ray of the lungs to see whether the tumour had matastacised. Then it was an MRI scan and, after that, D-Day for the surgery. “The morning after my surgery I was told they had got it all and I wouldn’t need radiotherapy or chemotherapy. “In the words of the specialist ‘I’d had the best possible outcome’. “And that can be directly related to not hesitating to have my symptoms checked out early.”

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So Rachel’s message and that of the organisation she is passionate about – Bowel Cancer New Zealand – is simply “don’t sit on your symptoms, get checked out”. And she may have had the best possible outcome, but she still had to have a large part of the colon removed, to give a good clearance and they checked lymphs to make sure they were all clear. “It was quite a major surgery. Compared to other procedures I’ve had done bowel surgery was off the radar in terms of recovery and pain.” It was a long, slow recovery, with lots of

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rest and lots of sleeping. Part of that recovery involved resting the bowel. “Because so much has been done to it, they like it to rest, so I had an ileostomy.” The ileostomy comes from the small bowel and a colostomy comes from the large bowel. So they completely bypassed my large bowel to let it heal. “So you have this ileostomy bag, which takes a bit of dealing with, but you know you just have to do it. I was a bit scared of what it would look like. Continued page 18

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18 | YOU Magazine

Bowel Cancer Bowel Cancer New Zealand is, a national charity for people and their families/whānau affected by bowel cancer. We are working to raise awareness of symptoms, promote early diagnosis and encourage fair and affordable access to treatment for you.

Bowel Cancer New Zealand’s Rachel Holdaway stands in a giant colon that demonstrates everything going on in the bowel. PHOTO ASHBURTON GUARDIAN

From P17 You actually have a bit of intestine that’s now on the outside of your body. All the food waste that you eat comes out this little hole into the bag and you have to change it twice a week. “The technology in bags now is just amazing, they don’t smell, they don’t leak, they’re really good.” But they’re actually okay, it wasn’t a big deal. “I think because I knew it was only a temporary measure. “I was counting down the days until I had the reversal surgery (about eight weeks after the main surgery).” “So they reversed all that, joining everything so that the digestive system worked again.” The bowel can be a sulky organ, and doesn’t like being handled, so it did take time to get everything happy and working smoothly again.

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During this recovery, husband Michael and the children were helpful and supportive, and Rachel’s mum came to help keep the home fires burning. “Michael was fantastic, just the best support. I couldn’t have done it without him or the family. And even friends were amazing.” And at the end of it all, after receiving her 10-year clearance, how has it changed Rachel? “I just don’t sweat the small stuff so much and it’s definitely made me want to see and do more with my life. I’d like to travel a lot more now – it was never really on my radar up until I got sick and now it’s really changed my outlook. “Live life to the fullest! You hear people say that all the time, but it’s so true – very clichéd, but so true.” It really makes you think twice about a lot of things.

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Bowel Cancer NZ is not government-funded, so the charity relies on donations, sponsorship and fundraising to help raise awareness of this disease. Mid Canterbury woman Rachel Holdaway was with the organisation pretty much from the start. “I was there at the big launch in Parliament in 2010.” “It’s a really cool thing to be part of an organisation where you know you’re making a difference.” The organisation’s main aim is to raise awareness of symptoms and to de-stigmatise the topic. Each year 1200 lives are lost due to bowel cancer in New Zealand. It kills as many as breast and prostate combined and New Zealand women have the worst rates in the whole world, Rachel said. It also kills four times as many as our annual road toll. Those statistics are shocking and is a topic of conversation that needs to be had with your GP if you have any of the symptoms. Is a bit of embarrassment worth dying for? Bowel Cancer New Zealand doesn’t think so and they are working really hard to make sure Kiwis don’t think so either.

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YOU Magazine | 19

Today nine New Zealanders were diagnosed with Bowel Cancer, three of these diagnosed will die

Awareness month This coming June, Bowel Cancer New Zealand leads a creative, integrated, national Bowel Cancer Awareness Month, campaigning to achieve awareness and understanding of prevention, risks, signs and symptoms of bowel cancer in order that we save lives lost unnecessarily early to a highly treatable and beatable disease. This year we want to build real momentum by sharing with New Zealand some of the key facts around bowel cancer. Throughout June we will use radio, print and social media to build understanding and support within NZ. The symbols of this campaign will include a variety of empty chairs. These chairs not only contain our messages, but also remind us that bowel cancer affects New Zealanders from all walks of life and sees too many people leave their families and loved ones, too soon. While Bowel Cancer Awareness Month aims to reach 75 per cent of the New Zealand population targeting both males and females over 15 years Kiwis must talk about bowel cancer long after June in order that we can continue Bowel Cancer New Zealand’s life-saving work by raising awareness, attracting support and continuing to engage our community. Information from beatbowelcancer.org.nz.

To donate If you would like to donate to Bowel Cancer New Zealand to help them continue to help people and their familes affected by bowel cancer and raise awareness of symptoms and the importance of early diagnosis, it’s easy. Just go to www.beatbowelcancer.org.nz and there’s a big green button that you can’t miss. Bum shorts, a fun way of promoting Bowel Cancer New Zealand’s slogan “Don’t sit on your symptoms”. PHOTO SUPPLIED

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20 | YOU Magazine

Fibre is fantastic food for the bowel By Lisa Fenwick Western medicine is now more into detection of disease and treatment than it is into prevention and this is an area Western medicine does well, Soma Grotefend, Ashburton GP and scientist, said. “Bowel cancer is an area where when you detect it early, we have interventions that are great. Meaning your colonoscopy can be both the detection and the treatment for the disease. So when they see a pre-cancerous polyp, they go in and take it off and then determine what it is. Well the taking it off is the treatment. “To me that’s beautiful. If we’re going to stick scopes in places where the sun doesn’t shine, we should be doing good as well as detection. That’s a beautiful part of where Western medicine has excelled.” But for Soma, the area we are not doing so well is prevention. She knows that you could do everything physically possible and still get cancer or other illnesses, but she also believes that we have to give our body the building blocks it needs to be healthy, and for the bowel, that’s fibre, in all its fantastic forms. There are simple steps that you can take to encourage a healthy bowel. Basically cancer is a cell in the body that isn’t playing by the rules of replication. So in the bowel it’s cells that have decided to become immortal and grow into something else. So several things have to happen in order to create cancer. A bunch of things have to go wrong. You have to be in the situation where it can happen in the first place – that’s the prevention part, what we put in our mouth … what are our choices? What should

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Ashburton GP and scientist Soma Grotefend is all about disease prevention.

we be eating? “You have to give it fibre in all of its wonderful forms - Insoluble (which is silium, Metamucil type of things), soluble (veges and fruits) and resistant starch (not very often talked about fibre) and for people with bowel stuff, I’m always all over the resistant starch because what it does is prevention,” Soma said. “A huge part of our intestine is based on the lining of the gut (on a cellular level) and if you can imagine hiring a really good security team and giving them all the resources they need in order to not upset the guests that come in. “The lining of the gut requires certain things, our body’s exposed to the environment in two ways … skin and gut. So how do

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we interface with the environment? Where are out perceived threats, as well as good things going to come from? “Our body has to deferentiate between ‘oh that’s a good guy, we need that, and that’s something bad that could cause harm to my cells, it needs to stay in the gut and then be put in the potty where it belongs’. “The security team is the wall, they keep good guys in and bad guys out.” And you need the right equipment. Resistant starch is an absolutely critical ingredient in giving these guys the ability to be the security team because it feeds those cells. And that defence lining, basically, feeds on resistant starch which is the third form of fibre and that’s what it has to have in order to exist. So when we’ve taken out fibre and, specificially resistant starch being a high source of this particular food that these cells need, when these break down you’ve just lost your security team. “And that doesn’t mean everything’s going to go to hell, it just means that when things do go to hell, you’ve got a problem.” Basically, if we’re not getting the right amount and types of fibre, and things like rancid fats and processed sugars are given free rein, that’s when we’ve got a problem. So we’ve taken our security team away and let the troublemakers in. “Getting the security team (fibre) back in is huge and then not inviting the hoodlums (processed sugar and rancid fats) in anymore is another step.” “Eating fibre is incredibly important to our gut being resilient.” Another baddie on Soma’s hit list is smoking. Stopping smoking reduces the risk of everything, but she knows it’s a habit and a “friend” to many, and will happen only

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YOU Magazine | 21

Soma’s best healthy breakfast smoothie recipe Eating breakfast can change your metabolism from starvation mode to regular mode. Breakfast lets our body know it is not going to starve today and it does not have to store every calorie that crosses the lips. If needed, you can make the smoothie the night before and store the blender in the fridge. Blend briefly in the morning and you are on your way. It can also be used as a midday snack.

when someone is ready. “There’s a time for everything and it will happen when it’s going to happen.” Soma and husband Chris are passionate about teaching/sharing their knowledge of the Three Pillars, which are your relationship with your mind (how are you using your mind? Are you using it to its full potential? Or are you still in those unconscious patterns/habits. It’s all about becoming aware), what you feed your body and how you move your body. “When you’re doing all three with equal importance, you’ve got the whole enchilada.” And you’re going to be able to support yourself when you wander out of sync a bit. Here’s Soma’s smoothie recipe again! Soma loves it because it gets in all the fibres, fruits and vegetables and it’s an easy way to do it. “The most important part of that smoothie recipe is that it’s trying to resuscitate your gut. “Once our gut is resuscitated everything can start functioning better.”

1 RESISTANT STARCH The secret ingredient of this smoothie is resistant starch found in: Sweet potatoes/kumara – one handful of frozen cubes (about 2-3 ice cube-sized chunks per serving). Wash, but do not peel the kumara. Then, cook (boil, bake or microwave) 2-3 sweet potatoes, cut into ice cube-size pieces, put in Ziplock or plastic container and put in your freezer. OR Green (unripened) bananas – buy them green, peel, cut into ice cube-sized pieces, then freeze. These ingredients keep your blood sugar level for longer and help sustain the nutrients of the smoothie for more hours than smoothies made without sweet potatoes or green bananas. DO NOT SKIP THIS STEP, even if you think you do not like sweet potatoes or green bananas. Choose at least one ingredient from each of the first three categories (FAT, FIBRE, PROTEIN). I list below the “biggest bang for your buck” here, but other sources are good as well: 2 FAT: About 2T full-fat plain Greek yoghurt, or plain coconut yoghurt (non-dairy). Check the ingredients to make sure it is not made with only skim milk (This ingredient contains fat, protein and bonus probiotics). 2T coconut oil (hint: Add this after blending everything else, because it can coat your blender blades and make your smoothie a bit chewier) 3 FIBRE: 1t chia seeds

or 1t flax seeds or 1/4-1/2 C raspberries 4 PROTEIN: Greek yoghurt (see above), almond butter, almond or coconut milk (can also use a protein powder based with either whey protein, egg white protein, pea protein, or quinoa. The fewer ingredients listed on pre-made protein, the better – 1-2T/ scoops). 5 LIQUID: Put in at least 1/2 C water Add any or a mixture of the following: Full-fat milk, coconut milk, almond milk, rice milk, coconut water (all of these should have the least amount of additives, including sugar) 6 FLAVOUR EXTRAS: You have created the base with the above ingredients, now make the smoothie your own by adding your favourite flavours. Suggestions include: Frozen/fresh fruit (NOT fruit juice. Use the whole, unsweetened fruits only. Berries are best due to lower sugar content.) Unripened or ripe bananas, kiwifruit (skin and all), plums, apples, cantaloupe, watermelon Whey Spinach/leftover salad from dinner, beets, carrots, avocado, Almond butter, cashews, walnuts Jams/jellies (one small teaspoon only) Kefir Kombucha Dark chocolate Full-fat unflavoured yoghurt Drink a full glass of water after drinking your smoothie. The smoothie is food, not a drink. We need the additional water to help our body digest the protein properly. You can also just eat the ingredients above without blending them. Some people do not like the texture of smoothies. Use these ingredients as guidelines to a healthy breakfast.

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22 | YOU Magazine

Bowel screening

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This year’s Budget announcement, giving $39.3 million towards New Zealand rolling out bowel has one of the cancer screening nationally over four highest rates of years “will begin to bowel cancer turn around our worldworst bowel cancer in the world death rates”, according to Sarah Derrett, Bowel Cancer New Zealand spokesperson. “While this is great news it is disappointing to hear that full implementation may be five years away, and that those aged 50-59 will miss out,” she said. The national New Zealand programme screens people from 60 to 74, so that is of concern because international best practice states that it should be from 50 to 74. The national roll-out follows the “highly successful” Waitemata DHB region pilot and will introduce screening throughout the remaining 19 DHB regions over the coming four years commencing in 2017. “That’s been one of our (Bowel Cancer NZ) goals since the charity started in 2010. We wanted to get that awareness out there, but it’s also getting that screening rolled out nationally,” Mid Canterbury woman and Bowel Cancer New Zealand member Rachel Holdaway said. “The rest of New Zealand should have the opportunity to screen and the Government has finally decided that yes they will commit to rolling that out nationally, which is fantastic. “Bowel cancer is normally quite a slow-growing cancer, which is why it’s such a good cancer to screen, because they can get it early before it causes problems. “It’s a tremendous step forward and is going to save hundreds of lives,” Rachel said.

What’s your normal? Are you suffering from bloating, lower bowel discomfort and nausea? Have your bowel motions become infrequent? These are some of the symptoms that come under the heading of constipation. There are many factors that can cause constipation such as poor diet, dehydration, lack of exercise, stress, jet lag and certain medications. Each person has their own normal; anywhere from one bowel movement every three days, to three per day, can be considered regular. Constipation is indicated if your normal becomes less frequent. For optimal bowel health it is important to keep yourself regular, there are many daily lifestyle choices you can make to maintain this, such as: • Get adequate rest • Eat plenty of fruits and vegetables • Drink plenty of water • Exercise regularly If you need extra support the help of supplements can assist in improving regularity. Lighthouse Bowel Cleanse is a gentle formula that assists in the breakdown of protein during digestion soothing the bowel and aiding in removing waste material. It contains two forms of magnesium which draws water into the bowel to soften stool and encourage bowel motions, as well as aloe vera and fennel to reduce bloating, and actazin, an enzyme from kiwifruit that enhances the breakdown of protein and improves digestion. Advertising feature

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YOU Magazine | 23

Ashburton Pre-Schools’ Directory

ABC Allenton Childcare

Located in a warm and spacious centre, ABC Allenton focuses on nurturing children and their whānau through fun, laughter and open communication. Teachers provide stimulating environments that spark children’s curiosity and challenge them to explore while growing in self-confidence. Children are supported with time, space and resources which nourish all aspects of their learning and development. Your child will be supported in creative and critical thought processes, providing experiences that introduce early concepts of all curriculum areas. Centre manager, Leonie McBride, says “Birth to school age are pivotal

years in the growth and development of our young people and we feel privileged to share this journey with our children and their families, cherishing each child as the precious individual they are.” ABC Allenton also offers the e-portfolio Storypark, empowering you to access real-time information about your child’s learning. Twenty hours ECE is offered for 3 to 5 yearolds, along with WINZ subsidies for qualifying families. We also have an onsite cook, providing healthy and nutritious meals daily.

Providing quality early childhood education and care for the preschool-aged children of our community; based on Christian values and principles.

ENROLLING NOW! ABC Allenton 122-124 Harrison Street, Allenton abc.allenton@beststarteducare.co.nz Phone: 307 7407 | www.best-start.org

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24 | YOU Magazine

Time for some winter

As I wrote this, I was contemplating my upcoming trip to Spain and Portugal for some warmth and sunshine with great trepidation ... NOT! But seriously, I quite like winter. It allows me to think it’s okay to indulge myself a

FOR FOODIES with Marg Brownlie

little. Not that it needs to be winter to do that, but it certainly conjures up feelings and emotions of wanting to eat more

Beer braised beef cheeks with malted onions and ale sauce On Sunday I had a day of leisure to envelop this recipe with love and patience, but trust me, the end result is sublime. Beef cheeks are not easily accessible, but you can get them on occasions and I’m not telling you where otherwise there will be none left for me! For the braised cheek 3 beef cheeks, sinew removed 500ml dark ale 2 garlic cloves 1 bunch fresh thyme 1 bay leaf 750ml beef stock For the malted onions 500ml dark ale 3 large shallots, unpeeled Olive oil 25g butter

substantially I feel. Correct me if I’m wrong, but a lot of us do tend to gain a few pounds over winter, or is that just me? I want to share with you a few real treats to beat those winter blues!

Winter salad

PHOTO MOYRA WHITING

– Put the beef cheeks in a dish, cover with the ale and add the garlic, thyme and bay leaf, then leave to marinate for at least six hours – or overnight. – Heat oven to 140°C. – Strain off the cheeks and transfer the marinating liquid, garlic and herbs to a large flame-proof casserole dish and bring to the boil. In a frying pan, brown the beef cheeks in a little oil until caramelised on both sides. Add the cheeks to the casserole dish with the marinade and pour in enough beef stock to cover. Place a lid on the casserole dish then braise in the oven for four hours, until the cheeks are tender. – While the beef is in the oven, make the malted onions. Put the second quantity of ale in a frying pan, add the whole shallots, cover and simmer until they are tender, about 20 minutes. Leave to cool completely, then remove the skin and cut the shallots into quarters leaving the bottom of the shallot intact so it stays together. Set aside until ready to serve. – Once the beef is cooked, remove the cheeks, herbs and garlic and set aside, then reduce the stock rapidly until it is syrupy. Return the cheeks to the pan and glaze with the sticky reduction, then keep warm until needed. – Meanwhile, finish the shallots by frying in a hot pan, with a little oil and butter, until golden. – Halve the beef cheeks per serve as they are quite rich and serve on a creamy potato mash. Place three wedges of malted shallot around the side and drizzle over the reduced ale stock.

This salad is so easy to put together in a hurry. 1 butternut squash, peeled and cut into thin wedges 2 red onions, halved and cut into wedges, leaving the bottom of the onion intact so it holds together 2 kumara cut into thin wedges 1/2 t ground cumin 4 parsnips, cut into wedges 3T olive oil 1-2T clear honey 1 small ciabatta, roughly torn into pieces (tomato and olive ciabatta works well) 1T sunflower seeds, optional 225g bag leaf spinach 150g feta cheese, cubed 2T white wine vinegar 1t dijon mustard – Heat oven to 220°C. Put the vegetables and the ground cumin into a large roasting tin, drizzle with half the oil and season to taste. Roast for 20 mins, turning once in a while until softened. – Drizzle with the honey. Scatter the torn ciabatta and sunflower seeds over the top and return to the oven for a further 5 mins or until toasted. – Put the spinach and feta cheese into a large bowl and tip in the vegetables and ciabatta when they have cooled a little. Whisk the vinegar, mustard, and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly. Serve immediately.

YOU Magazine | 25

warm-ups Seafood pie

White sauce: 70g butter 1/2 C flour 1/2 t mustard powder 1 1/2 C milk 1 1/2 C good quality fish stock Salt and ground black pepper

Fish pie: 3-4T lemon juice 1T finely chopped parsley leaves 500g boneless fresh fish, cut into 4cm chunks 2C raw prawns 150g smoked salmon (cold or hot smoked) 3 hard-boiled eggs, quartered 4C mashed potato, seasoned

– To make the white sauce, melt the butter in a medium-sized saucepan. When the butter is bubbling add the flour. Stir over a medium heat for about a minute. Add mustard powder and gradually whisk in the milk and fish stock, stirring until a thick, smooth sauce is produced. Season to taste. The sauce will thicken as it cools. Makes 3 1/2 cups. – Mix lemon juice and parsley through the sauce. If you want a more lemony sauce add a little more lemon juice when tasting. – Pour about half the sauce into a shallow baking dish. Cover with fish, prawns, smoked salmon and hard-boiled eggs. Pour over rest of sauce. Cover with a layer of mashed potato. – Bake at 220°C for 25-30 minutes, until sauce is bubbling and potato is golden on top. – If you don’t want to top with mashed potatoes, a layer of fresh breadcrumbs is great also. PHOTO MARG BROWNLIE

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26 | YOU Magazine

Nutricious, delicious bone broth

Jennifer Markman is a qualified chef who started off cooking for the masses in the military. Since then she has worked on farms and stations throughout New Zealand and Australia, trying her hand at many different things and expanding her skill set. She has always had a passion for food. “I have been fortunate to obtain a lot of experience with allergies due to my own situation and experience cooking for others with allergies. “I enjoy trying new foods to gain a better understanding of their nutrients and other foods and flavours which are out there. I really enjoy growing food in my garden, having the connection to the earth, the knowledge that I planted the seed, then being able to share the bounty with family and friends.” She was introduced to bone broth over a year ago when in Australia and the following recipe is her version of the broth. “It is full of flavour, nutrients and absolute goodness that can be drunk as a warm drink with a bit of turmeric and black pepper added or as a healthy boost and flavour injection to everyday meals,” she said. Bone broth can be made from a wide range of bones, this recipe is for beef. Try to use the best quality ingredients you can when making a broth as all of these ingredients are going to be making the healthy and nutritious broth. “I know this can be a little harder when on a budget. I sometimes use store-bought products and am sure to read the label to check to ensure it is the most natural product I can get. “Sourcing the best quality vegetables, herbs and grass-fed bones that have marrow and joints, is the key. “You will sometimes find that the butcher sells the bones cheap as dog bones. I am sure your local butcher will happily oblige to chopping the bones shorter for you if you ask nicely, to get them to fit snuggly in the slow-cooker.”

Jennifer Markman

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Jennifer’s beef bone broth

Beef bones, 1-2kg uncooked, fresh or frozen Black pepper and salt, 1 1/2 T of each Onion, 1-2 large or 3-4 small Garlic, 3 cloves or 2T Ginger, 1 thumb raw or 1T minced Turmeric, 1 small raw or 1T dried

The Back to Basics team is back in YOU magazine giving us helpful tips to live life in a more natural, sustainable, cost effective way. Details of their annual expo is on their Facebook page Ashburton Back to Basics Expo. Let’s get our families, food, finances and community back to basics.

Celery, 1-2C chopped Carrot, 1 large or 2 small Apple cider vinegar, 1/2 C Rosemary, 2 fresh sprigs or 1T dried Thyme, 1 fresh sprig or 1/2 T dried Sage, 4 fresh leaves or 1/2 T dried Parsley, handful to taste if available Spinach/silverbeet, 1-2C chopped Water, 12C

YOU Magazine | 27

– I use a large slow-cooker to cook my bone broth. You can use a large pot on the stove, but please note that it is cooked at a low temperature for 72 hours and needs to be in a well-ventilated area. – In your large slow-cooker/pot place the uncooked frozen/fresh beef bones. By doing this you will be able to determine how much of the other ingredients will fit in. As the bones are the most important part of the broth, they get priority in the pot! – Place in and around the bones in the pot, roughly cut onion, carrot, celery (including leaves) leaving the skins on. – If using raw turmeric, garlic and ginger leave the skins on. If using dried or crushed, add them in now, along with the rosemary, thyme, sage (any other garden herbs such as parsley, chives). Add in the stalks so nothing goes to waste. – Add the apple cider vinegar, salt and pepper. If you like a bit of spice a few chilli flakes can be added now or added when you reheat it or use it in another meal. – Now you have the two ingredients left to put into the broth – the spinach/ silverbeet and water. Both of these are very important, the greens are going to fill up the rest of the slow-cooker, so roughly chop stems and leaves, packing them in loosely so the lid can comfortably sit on the pot. – Depending on how much you already have in the slow-cooker your water may vary a little. I work on around 12 cups, being sure not to fill over the lip where the lid sits. If you overfill with water, when it comes to the boil it will spit and splatter fat all over the place. – Now is the best part, you have done all the hard work, now it is the waiting game. Put the slow-cooker on low and leave it for 72 hours, or the way I remember it is three nights. DO NOT add any water or anything to it once it has started. It will start smelling incredible before this, but DO NOT TOUCH IT. Just leave it to do its job and it will in turn reward you when you eat it. – Once the broth is cooked you are going to need to strain the liquid off the bones. I use a colander or sieve on top of a large bowl. BE CAREFUL as it is hot, but by doing this hot, it is a lot easier, the liquid will freely drain through. Allowing it to cool down and then chilling it overnight the broth will settle and congeal below the layer of fat. – The next morning after the broth has

Above – The delicious and nutritious finished product. Below – The bone broth before cooking and after.

chilled down, you can remove the layer of fat. The fat at fridge temperature is normally a hard layer on top. I store the removed fat in the fridge and use it for cooking as it is full of flavour, nutrients and good fats. – The cold bone broth needs to be stirred and mixed so it can be equally filled with goodness. Store it in glass containers or bottles in the fridge for two weeks, possibly three (depending on how cold your fridge is) or it can be frozen to be used at a later time. I would suggest portion out before freezing – around 1 cup/250ml is the portion size I do.

Common queries – Your bone broth is runny or really thick: The consistency will be dependent on the amount of marrow there was in the bones (thicker the broth the more marrow, the thinner the less), so don’t worry if it is thin. – It smells funny: Yes I am afraid that it will smell a bit funky and then it will start smelling very sweet and inviting, this is telling you it is almost done. – The fat hasn’t set: It has not been cooled down enough, the fat will set at fridge temperature. – Can I make it with other types of meats: Yes you can. All of the vegetables and herbs are the same, however, there are a few rules to be careful of. Pork, venison and lamb bones take the same cooking time as beef. – Chicken is only 24 hours on low and you can use bones from a roast that you have frozen, and add to a new lot of bones. Make sure you cool it down as fast as possible to reduce the risks of food poisoning. – Fish takes 10 hours and no longer than 12 hours on low. If you cook the bones/heads for too long they will become poisonous and also make sure to cool it down as fast as possible.

28 | YOU Magazine

Things we love

C

A

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B E

F

From Sparrows, East Street

From Y Not’s, 2239 Main South Road

A

Icebreaker Men’s Stratus Jacket $399.95

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Set of 3 Whitewash candlesticks

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Icebreaker Women’s Zip Hood $449.95

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Handcrafted Capiz Shell Schooner

YOU Magazine | 29

Italy by Cosmos Coach Tour DESTINATION with Anna Schmack

In May I was lucky enough to experience The Splendors of Italy as part of a Cosmos Coach tour in Europe. We started our nine day excursion in the amazing city of Rome. I thought I would be overwhelmed by the size of the place but actually found it reasonably easy to get around with the aid of a map. Our first experience of the crowds, however, came with a morning visit to the Vatican which included St Peters Basilica and the wonderful Sistine Chapel. If you do nothing else, make sure you buy a skip the-line pass for places such as these. Your precious time can be spent better than waiting in a queue for hours. Luckily our tour provided that option and we were soon whisked past the crowds. Our guide was very informative and we learned so much more than trying to do this on our own. The Colosseum was next on the agenda. During our time in Rome we walked the streets and came across the beautiful Trevi Fountain amongst other places. The Pantheon was also on our hit list. Incredible to think that construction first started on this place in 67BC! Our coach then took us northwards for a stop in the medieval town of Orvieto – what a treat. The first of many towns like these that just kept enchanting us. We carried on to the lovely Sienna in the

Tuscany region. Tuscany is best explored by car as trains don’t really go near these lovely little treasures. We sat in one of the cafes surrounding the Piazza del Campo and enjoyed the surroundings. No trip to Tuscany would be complete without sampling the wines of the area, so we stopped at a lovely hillside wine estate where you can also stay and base yourself. It’s a great central point to explore the whole area which includes other towns like San Gimignano. A Tuscan dinner in a winery was on the menu that evening. The people really make these areas with their wonderful characters, personalities and stories. There is obviously some friendly rivalry between the different regions. Next stop – Florence! The museums, art and history here, not to mention the impressive cathedral, leaves you plenty

to see and do. You can of course just sit in one of the piazzas or squares and soak up the atmosphere. Walking tours are the way to go in Florence as public transport is not an option. Then it was on to the beautiful Venice, one of 117 islands making up this area. A remarkable place with beautiful canals and bridges everywhere you turn. Venice is more like a marvellous film set than a real life city, with its criss-crossing canals, gondolas and water buses, arched bridges, palaces and little quiet piazzas. I left Italy before I was ready, only sampling a part of it. I can’t wait to go back for more. If you would like to hear more about my experience or would like help planning your own, please pop into the House of Travel office. I am happy to help. Advertising feature

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30 | YOU Magazine

A new road rage – carpark crassness

There is a new type of road rage that I’m noticing and it happens in supermarket carparks. There must be a name for it – super-rage, rage market, supidity, grocery grossness – I don’t know, but whatever it is, it’s happening. Supermarket carparks are becoming cesspits of darkness – seemingly normal-looking people are turning into snarling, horn-tootin’, screaming, swearing banshees. It appears we are forgetting the manners our mumas “wooden-spooned” into us. It appears we all need glasses, our mouths washed out with soap and we need a touch of patience too. I myself appear to be turning into a rabid, frothing-at-the-mouth supermarket screamer, internally anyway. I haven’t quite got to the rabid stage of stand-up rows yet. The past FIVE times I’ve been to one supermarket in Ashburton I’ve seen an incident. One was car hitting car, one was someone on the pedestrian crossing nearly getting run over by a backing car, one was a car waiting in the middle of the driving lane for so long for a park that the person behind got angry, revved up and spun around him. That could’ve ended badly, there are people everywhere, children everywhere. One day a woman smacked her car door

MUM ON THE RUN with Lisa Fenwick

into mine. She gave me a smug look and just drove off. My rage-o-meter was in the high zone to say the least. One guy held up a queue of cars, so he could drop his family off and drive a couple of metres on to park. What? Can your family not walk an extra couple of metres? This particular carpark is

‘

... how about we all accept that everyone’s busy and in a hurry, and have a little bit of courtesy and patience

one which I hear complained about regularly. Is it the carpark though? Or are people just getting more rude, impatient and ignorant every day? To park there is becoming a bit like running through a minefield taking lucky guesses, because just about every time I’m there I see dings, near misses, argu-

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ments and so on. It is true that in this carpark there are times you need a head like the girl in the Exorcist to make sure you are seeing traffic coming from behind and both sides, especially when some are just starting to slowly back out, but that’s the same in most carparks. I feel like people are just get ruder, stupider ... or maybe we’re all just going crazy. Supermarket carparks are becoming angry places to be in. Most of the time I’m leaving supermarket shopping feeling frustrated, irritable and vowing to never go there again. Especially after I’ve just politely waited for several cars to back out, even ones who happily started backing after me. And yes, I back out like a grandma, purely because it is hard to negotiate at times. But I do go back, mostly because the teenragers become vile complainers when there’s no food in the house (aka, no ready-made, unhealthy food that they can instantly shovel in). What’s the answer? Well, for the big shops, I’m going to be getting online delivery and for the wee ones, I’m going to park on the road. I’d rather walk a little bit further than put up with carpark rage. Here’s a thing, how about we all accept that everyone’s busy and in a hurry, and have a little bit of courtesy and patience when we all have to do the dreaded supermarket shop.

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32 | YOU Magazine

Lawn dethatching Stefan Brook is this month’s winner with the following question:

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Dethatching is best carried out in spring/early summer. This is the time of vigorous growth of your lawn as the soil and air temperatures rise. Thatch is the layer between the roots and foliage of the grass, consisting of dead fibrous material such as old grass stems and leaves. Typically, excessive thatch is usually only found in long established lawns. Where thatch becomes excessively thick it can impede moisture penetration into the soil. Fertiliser may also not be able to penetrate the soil and, in very wet conditions the thatch may also become saturated with water. In conditions where there is poor drainage and a lack of aeration to your grass roots diseases can quickly become established. Dethatching can help with these issues. To dethatch your lawn, regularly scour it lightly with a rake or you can get a dethatcher to attach to your lawnmower which should prevent any serious build up of thatch. After dethatching your lawn, apply Daltons Premium Lawn Fertiliser and water it in well. For more expert advice on growing vegetables read our How to Grow Guides at www.daltons.co.nz/home-gardening/how-to-guides.

Planting trees is not only good for the environment, but they can also provide privacy, shade and visual appeal in any garden. There are many trees available in all shapes and sizes for small or large gardens including pots. June is a great time to plant trees. For best results pop a Daltons Premium Planter Tab into the hole prior to planting for improved root growth and fertilise with Premium Tree and Shrub fertiliser during the growing period.

Be in to win

Email goodies@theguardian.co.nz with Daltons Premium Tree Planting pack in the

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For more information on Daltons products visit www.daltons.co.nz

All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published. Daltons post the prize to our lucky winner.

YOU Magazine | 33

OUT AND ABOUT @ the MSA with Liam Kennedy-Clark performing Local country music artist Liam Kennedy-Clark returned from his current base in Australia to perform at the Ashburton Club and MSA, and Guardian photographer Amanda Konyn went along. Caryll Hammond, Jo Bolton and Molly G

Ross and Melanie Jones and Kathy McDonald

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34 | YOU Magazine

OUT AND ABOUT @ Mt Hutt College Ball

Mt Hutt College head girl Brooke Sandys and head boy Bailey Kinvig welcome Hamish Hunter-Letham and Hannah Helem. 270516-AK-039

Shae Cornelius and Ethan Cooke.

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Caitlyn Fleming and Brandon Stewart. 270516-AK-032

Glitz and glamour came to Methven for the annual Mt Hutt College Ball, held at the Methven Resort, and Guardian photographer Amanda Konyn was there to capture the magic.

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Jack Taggart, Grace Callaghan, Mia Birt and Josh Dando. 270516-AK-027

Libby Mason and Joe Todhunter 270516-AK-036

A beautiful & unique experience, Pink Sugar welcomes you to enjoy the tasty delights and exquisite teas on our beautiful premises.

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Discover an elegant shopping experience in our 1889 historic cottage

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YOU Magazine | 35

Molly Stapleton, Megan Harrison and Georgia Kelly. 270516-AK-060

Above – Callum Stocker and Holly McTigue 270516-AK-077

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TEXTURED TRIM HOODIE WAS $169.90 NOW $127

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Libby Mason, Millie Hopwood and Josh Pearce. 270516-AK-056

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Shae Harkness, Sharni-Lee Wallace, Paige Jones, Ella Riordan, Holly McTigue.

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Longee Guo and Ethyn Sturn 270516-AK-033

MULTI ANGLES BOX TOP WAS $129.90 NOW $97

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36 | YOU Magazine

34 working gas fires make showroom cosy HEATING SOLUTIONS with Steve Waring

Walk into the Simply Heat showroom in Byron Street, Sydenham and you get an immediate sense of what you’ve come for - comfortable heat. The largest of its kind in New Zealand, the showroom features 34 working gas fires, several brands of wood burners, heat pumps, including ducted systems, gas and heat pump water heaters, solar hot water and underfloor heating. You can wander through this showroom and get a sense for how each heating option will look and feel in your home. The team of heating specialists know their products, can explain the

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48

“For various reasons, we may not be the ones that finally provide their appliances, but we will have offered solutions that really are the best fit for them, at the best price. “No-one should make a decision about home heating until they have visited our Christchurch showroom.” And Simply Heat’s track record? More than 4000 successful home heating solutions throughout Canterbury in the last four years. Talk to the team of heating specialists at Simply Heat on 95 Byron Street, Sydenham and on 03 365 3685 or visit www.simply heat.co.nz. Advertising feature

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features and benefits of the fuel types and technologies available. “We can walk you through the decisionmaking process that will give you what you want and what is right for your home,” says owner Steve Waring. “We’ll help you identify options that best suit your home - whether a new build or after a renovation, or perhaps an upgrade of existing heating. “And just as importantly, they will be solutions that suit your budget. “Those home-owners or builders in Ashburton and Mid Canterbury who really care about getting value should include Simply Heat in Christchurch on their shopping list,” says Steve.

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