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 vegans and vegetarians anywhere in the world.

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Veganism is growing rapidly around and the world, and now we know that six percent of Americans identify as vegan -- up from only one percent in 2014 according to a highly regarded industry report released this month.

The report, titled Top Trends in Prepared Foods in 2017 was prepared by research company GlobalData and shows the explosion in veganism over the last 3 years. It cites a growing awareness of the impact of meat consumption amongst consumers who are increasingly looking for more ethically produced and environmentally sustainable foods.
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Fortunately four years ago, at the age of thirty-eight, worried deeply about my personal and professional future, I discovered the incredible power of food as medicine. I was blown away by what I was learning. I was amazed to learn that there existed a way of eating, namely a whole food, plant-based diet, in which a person could eat until full, without counting calories or measuring / restricting portion size (no portion control!), yet lose significant amounts of weight, regardless of the amount of exercise as well. This same way of eating, I learned, also REVERSES our most common chronic diseases, including our number one killer, heart disease, and our most costly and complicated disease, diabetes. I was very skeptical learning all of this, especially as it was not part of my years of training. Yet, soon I began to realize how much solid scientific evidence existed that more than substantiated these incredible benefits.
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The film's subtitle clearly reveals the message Andersen learns as he travels the country to find that health organizations are ignoring or not recognizing the role that diet plays on health. His efforts to question spokespeople from these organizations take an in-your-face approach reminiscent of Michael Moore interviews. Of course, Andersen's interview attempts by phone and in person are rebuffed by the interviewees who realize they are asked to respond to embarrassing questions. When he queries a representative of the American Cancer Society about their website offering recipes using processed meats (known carcinogens), the person refuses to answer.
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Not the ordinary coleslaw, and not just a tossed salad, this unique blend of fresh vegetables comes to life with one of nature's most enchanting fruits, the mango. Accented with the crunch of macadamia nuts and dressed with ingredients that hint of the Far East, this tasty side salad is a welcome, refreshing treat.
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Jean-Christian Jury, vegan chef, restaurateur, world traveler, and cookbook author, introduced his new cookbook Vegan: The Cookbook to a group of enthusiastic bloggers at Melissa's Produce in Vernon, California. The bloggers had the pleasure of meeting the chef, tasting several of the dishes from his colossal cookbook, and bringing home signed copies. The jumbo book that contains more than 450 recipes, weighs an impressive three-and-one-half pounds, and features plant-based recipes that reflect home cooking around the world.
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Rabbi Shmuly Yanklowitz -- who has eaten only plant-based foods since his wedding day, six years ago -- is hoping that it can. The 36-year-old, who was named one of the top 50 rabbis in America by Newsweek in 2012 and 2013, and one of the most 50 influential Jews by the Forward last year, recently launched the Synagogue Vegan Challenge.

Under the program, Jewish houses of worship in the United States and Canada can apply for a grant of $5,000 to be used on food and programs. To be considered, synagogues must commit to a minimum of one vegan event per month.

"There's not one vegan synagogue in America," said Yanklowitz.
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If you needed more evidence that eating a plant-based diet does a body good, here's a piece of news: an 88-year-old vegan just climbed Mt. Kilimanjaro. That's right, an 88-year-old man! We struggle with taking the stairs instead of the elevator and this man just climbed an entire mountain!

Colorado resident Fred Distelhorst, who is, correctly put, 88-years-young, is not the only vegan to do something as impressive as this -- vegans have climbed Mt. Everest, and a 105-year-old vegan man broke a cycling record -- but we're still in awe. More and more they prove that eschewing meat does not make you weaker or nutritionally deficient, as big food business would like people to believe.
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Delivery service GrubHub analyzed the most popular food trends, according to its own data, for the first half of 2017. The company identified vegan orders among the top three emerging trends in the previous six months -- with a nationwide 19 percent increase in orders since the beginning of the year. Grubhub -- which has 55,000 restaurant partners across the country -- revealed that some of the most-ordered items when it comes to vegan food are dairy-free quesadillas, tofu wings, teriyaki quinoa bowls, samosa chaat, and vegan calzones.
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Hard-Pressed to Beat This Cold-Pressed Drink
It was mid-day, and I was prepared for a little thirst quencher with my fridge-cooled 14.5-ounce bottle of Good Farms Cold-Pressed Organic Strawberry Juice. What a treat and what a great refresher! It's also pretty darned cooling on a warm day--it's non-GMO, has no preservatives, and I could actually taste the real strawberries. The only other ingredients include water, agave, and lemon juice, so no long list of unpronounceable additives here. The whole bottle has only 80 calories and 0 fat. It went down fast and happy and gave me the perfect afternoon lift with its 70 mg potassium and delicious strawberry richness.
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Gardein Strips in the Freezer
Gardein Sizzling Szechuan Beefless Strips I discovered in the freezer section were the perfect vegan meaty addition to the stew I was concocting in my kitchen. The package came with a little packet of sauce, but I didn't actually use it. The fake beef strips picked up plenty of flavor from my nice, spicy stew and didn't need the extra seasoning. The texture is perfect--nice and chewy-- and adds just the right mouthfeel in contrast to the carrots and potatoes in the pot. Next time, I'll try the real deal with the Szechuan seasoning packet that comes with the package. Read More.

Lilly's Really Smokin' with Their Hummus
Lilly's Smoked Tomato & Basil Hummus offers the perfect little grab-n'-go snack pack that includes a 2-ounce container of their non-GMO yummy hummus and another small container of gluten-free mini rice crackers. It's neat and pretty much a non-messy experience. Nice thing is that it's kosher pareve and readily available in a ton of markets. Apart from all the side features, the hummus is delicious, and before I knew it I was licking my fingers.
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Since its inception EVEN has tabled at Earth Day events, distributed literature, held numerous potlucks, offered free vegan starter kits, hosted speakers in the community, and interviewed prominent vegans.
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The number of people staying on these diet plans for any length of time is amazingly low, yet not surprising. Most of these diets fail because people feel deprived by the limited calories and smaller portions that leave them hungry and unsatisfied.
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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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VISIT A FARMERS' MARKET THIS WEEK
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EXAMINE OUR UPDATED, EASY-TO-READ BOOKSHELF
THAT'S BULGING WITH NEW EDITIONS
AND ADDITIONS
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