All the world is nuts about
What's in The Nut Gourmet
Welcome to Vegetarians in Paradise. With each new issue we at vegparadise.com hope to provide you with a variety of information pertinent to the vegan community. For those who visit us from other areas of the country or from distant lands, we offer great diversity and invaluable vegan resources for vegetarians anywhere in the world.
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FREE
Teen Healthy Living Cooking Demonstration
By Chef Zel Allen
Date: May 21, 2014 3:00 to 5:00 p.m.
Where: Carson Library 151 East Carson Street, Carson, CA 90745
Phone: 310-831-0901 for reservation
Cost: FREE
Menu for Demonstration and Tasting
- Date and Raisin Tofu Spread on Celery Sticks
Fresh Veggie and Soy Chicken Stir-fry
Quinoa Chopped Salad
Sesame Tahini Bonbons
Open to all teens and tweens
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John Tanner Tells Why He's Still Alive
On October 11, 2009, I was running in my neighborhood, as I had done every morning for the previous five years. I was 52 years old and believed myself to be in good condition. My doctor had no concerns at my last checkup a few months earlier, and I had no history of heart disease in my family.
But this morning, I was running fine, then staggered a couple of steps and hit the ground unconscious, under full cardiac arrest. About half of all heart attacks are of this type and for cardiac arrest outside of a hospital, the survival rate is about 3%. You probably know friends or relatives who just suddenly keeled over and died.
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While the base of this borscht features a thin beet broth, the many chunky vegetables, potatoes, and beans make the soup robust and wholesome. In the spirit of tradition, add a generous dollop of Tofu Sour Cream to each bowl and you'll reap the pleasure of a bowl of borscht. This is an enjoyable soup that delivers satisfaction throughout every season.
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Vegetarians in Paradise received news this week that the web publication was the recipient of the prestigious Pullet Surprise Award. This journalistic prize is awarded to an internet publication that has "displayed profound excellence throughout the year." The magazine was described as a " hard-hitting undercover publication with lots of moxie."
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Carpe diem! Seize the day by presenting your family with a sumptuous entrée of wine-infused Ragout that can be made the day before and quickly warmed before serving over creamy Polenta that can also be prepared ahead.
A crisp Over the Rainbow Slaw with its grand array of brilliant colors and fresh vegetables reflects Mother Nature's best seasonal offerings. Marinated in apple cider vinegar and complemented with sweet dried cranberries, this coleslaw boasts its beauty as it stands tall on a bed of delicate Boston lettuce.
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Kale Is King of the Brassicas
What used to be a frilly green decorative item in food displays is now recognized as a nutrition powerhouse. In the past, caterers would display a scintillating entrée by placing it on a bed of bright green parsley and kale. From just a decorative adornment for the "real food," kale has become the most valuable "real food" for the health conscious.
Chef Dan Barber had been serving kale chips to happy customers at his Stone Hill Barns restaurant in New York. When he shared his kale chip recipe in a 2009 issue of Bon Appetit, he noticed the vegetable jumped into prominence. By developing more kale recipes and presenting them in innovative recipes, he sparked such interest that Bejo Seeds, a seed company, began to notice a flurry of seed sales overnight.
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For strict vegetarians, or vegans, the Passover menu consists of a wide variety of fruits, vegetables, nuts, and seeds. Is it possible to get sufficient nourishment on this regimen? Absolutely! Nuts, seeds, fruits, and vegetables will offer more than enough of the important nutrients like protein, fiber, carbohydrates, beneficial fats, vitamins, minerals, and antioxidants.
Center your meal on a succulent Brazen Raisin Pesach Stew with Baked Sweet Potatoes. Main dish stews made frequent appearances on the holiday tables of Eastern European Jews. Following in our ancestors' footsteps, we've created a beguiling stew of cabbage, carrots, onions, and parsnips laced with kosher white wine and raisins to represent the sweetness of spring renewal.
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Y'all might want ta buy more'n one pound of fresh asparagus when they's come ta market at good prices this time o' year. An' yer probably gonna notice they even taste better this time o' year--that's 'cause asparagus is a vegetable that takes a long snooze most o' the year and comes alive in the spring fer 'bout two ta three months.
Now you let me know how y'all like this mighty easy recipe. I think it jes might put a smile on yer face.
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As New Year dietary fads go, giving up meat, dairy and fish altogether might seem extreme for the average person looking to shed a few pounds. Yet there are growing signs that 2014 could be the year that veganism--often viewed as the preserve of hippies, animal activists and health obsessives--stops being a niche dietary choice and gains new followers, and not just because of soon-forgotten resolutions.
This year will see the German supermarket chain "Veganz--We Love Life" opening its first branch in the UK, offering over 6,000 vegan products. The store is hoping to take advantage of increasing interest in non-meat, non-dairy food, with celebrities such as Jay Z and Beyoncé among those to have reportedly tried adopting veganism.
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To Vegetarian Survival Kit
As a 32-year vegetarian, a rustic camper, & a successful Mom (raised 2 healthy & hardy sons--not to mention Intelligent & Good looking--who are veg. since birth, now 30 & 25, who consider me their best friend and honor me as their mother) with all that entails, I wish to add to your list:
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One in ten people in Sweden is a vegetarian or vegan, a survey has found.
There has been a four per cent increase in the number of Swedes adopting a meat-free lifestyle over the past five years, according the study commissioned by Animal Rights Sweden (Djurens Rätt).
In a poll conducted, six per cent of respondents said they were vegetarians, while four per cent said they were vegans. The highest prevalence was seen among 15-34 year-olds, with 17 per cent describing themselves as vegetarian or vegan.
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Derived from Lawn Clippings
People used to dumping their lawn clippings in the recycling barrel may be surprised by a new study that revealed how these clippings can be a part of a healthy high-fiber diet.
In a study, scientists at the University of Solano in Spain fed the lawn detritus to 100 subjects and found a high level of antioxidants in their blood.
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I could have made a delicious creamy asparagus soup or roasted them with bold Asian, Italian, Mexican, or Indian seasonings, but I was reaching for something uncommon, a unique way of enjoying this divine vegetable that stands apart.
I wanted this stunning bunch of asparagus to look different on the dinner plate and decided to turn it into a pasta sauce--not a creamy one, but a sauce that allowed the asparagus to remain recognizable. That meant pulsing it in the food processor only until it was chunky and then adding robust flavors that still allowed its bright green color and striking flavor to shine through.
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Few people would think of keeping a rutabaga in a medicine cabinet, but this cruciferous vegetable is an excellent source of sulfur-containing substances called glucosinolates. According to the Linus Pauling Institute, glucosinolates may help eliminate carcinogens before they can damage DNA or alter certain cell-signaling pathways. In turn, normal cells aren't transformed into cancerous cells.
A single serving of rutabaga provides about 12% of the daily value of fiber. Fiber is important to colon health, digestion and maintaining a proper metabolic process.
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Oh Fudge, I'm Indulging
Chocolate lover that I am, I spotted Fudge Indulgence Cookie on the store shelf, and did it ever shout my name! The message was loud and clear--I simply had to have that chocolaty treat from the Alternative Baking Company. This cookie is to dream about--so, so soft, chewy, and perfectly moist and OMG it's so rich tasting I'm craving another one. Yeah, of course, it's got calories, 230 of them, and it does have a bit of fat, 7g total with 3.5g saturated fat, but I don't go chocolate dipping every day--it's a very naughty once-in-a-while treat, but it's deliriously delicious. And, guess what--it's gluten-free. Would you believe that little 2 1/4-ounce cookie has 3g of fiber?
Luke's MultiGrain Crackers Are MultiGreat
In search of a healthy and gluten-free cracker for some fun dips to share at vegan meetups, I got really jazzed to find Luke's Chia Seed MultiGrain & Seed Crackers. I ordered online. Super cool is that they're organic, non-GMO, totally vegan, and, yes, gluten-free. They're hexagonal shaped and look hot with their dark little chia speckles. I'm nuts about the snappy crunch and great flavor, too. That's it! I'm sold and decided to keep these on hand for some everyday munching. Another cool bit is that 1 ounce even has 3g of fiber, and would you believe--not a drop of sugar in the contents.
Ready for Kale Popcorn? It's in the Bag
If you're anything like me and can't resist snacking while binge-watching a Netflix series, then you gotta try a bag of Quinn Popcorn Farm-to-Bag in the Kale & Sea Salt Flavor. The giant 4.3-ounce bag holds about 16 cups worth and packs 39 calories a cup. That's actually not so bad for a really yummy-tasting, kale-infused indulgence--it's so cool it's even green! Nice thing is you don't even have to pop it into the microwave--it's already popped! Check it out online--it's worth the wait! A little heads up though--make it a once-in-a-while treat--each 1-ounce serving (about 4 cups) has 10g of fat.
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After being immersed in academia, studying and teaching university, I lived in India for 4 years, along with 4 trips to Nepal. The Eastern experience gave a balance to a life that had kept me in my head, my mind. India has such a profound spiritual foundation, a reverence for life (including the lives of animals) -- and great vegetarian food. Twenty years ago, sitting in the sun at the top of a mountain in Nepal, I realized that teaching people how to manage well on a plant-based diet would be my life work.
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Her Work with an Eager Public
To say that Robin Robertson is an award-winning cookbook author is far from being an all-inclusive statement. Robin is an amazing cookbook wizard, a cooking diva, a recipe writer's role model, and a cookbook energizer bunny creating countless recipes for more than 30 years! When the dial went past 20, we lost count of the exact number of books she has authored. This impressive recipe creator was a professional chef, caterer, and cooking instructor.
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Not only do vegans live longer and have fewer degenerative diseases, but a new study declared they also improve their psychic ability. In a study conducted by researchers at Punxsutawney University with 500 subjects, vegans outshone their omnivore counterparts when it came to tasks like finding murderers, missing persons, or a good restaurant for a healthy vegan meal.
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If we are judged by the company we keep, we are in good company. Vegetarians in Paradise bedfellows turn out to be an impressive group of organizations interested in public health.
The roster of organizations includes Columbia University Mailman School of Health, Johns Hopkins Bloomberg School of Public Health, and Syracuse University Newhouse School of Public Communications. They're all on board to promote Meatless Monday, a campaign to improve national health and benefit the environment. We would like to urge our readers to join us in bringing this message to the attention of the public.
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VEGETARIANS IN PARADISE WELCOMES THESE RESTAURANTS
AND FOOD TRUCKS TO THE LOS ANGELES SCENE.
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