All the world is nuts about
The Nut Gourmet
Welcome to Vegetarians in Paradise. With each new issue we at vegparadise.com hope to provide you with a diversity of vegetarian information pertinent to the vegetarian community. For those who visit us from other areas of the country or from distant lands, we offer great diversity and invaluable vegetarian resources for vegetarians anywhere in the world.
For a delightful St. Patrick's Day celebration at home, dress the table in green, hang shamrocks and leprechauns on the walls, and begin the event with a sip of Sean O'Reilly's Cocktail, a delightful beverage dressed for the holiday in Irish green. Though kiwis are certainly not Irish, they provide the ideal base for a delicious thirst quencher. Spiked with a touch of lemon juice and ginger, the cocktail whets the appetite for the traditional meal ahead. Play some Irish music, sing Irish songs, and, of course, tell an Irish joke or two. As the Irish say, "Be Irish for a day!"
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Easter and Passover share many common threads. Each of the holidays connects Christian and Jewish people throughout the world to their spiritual roots, brings families and friends together, and celebrates the occasion by preparing foods that are part of a long tradition.
From continent to continent vegans, too, enjoy commemorating holiday traditions while recognizing that their animal friends are sentient beings with whom we were meant to live in harmony. With such an abundance of delicious, animal-free foods available, anyone can create a banquet of holiday dishes that never cause animals to suffer pain or death.
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And the winner is--Catherine Zeta-Jones! She took top honors with her gigantic grandma fur coat, leather pants, and croc bag. Draped in the skins of dead animals, she flaunts a murderous ensemble that's a crime of fashion--and compassion. With her creepy cow-skin pants, ugly fox coat, and icky alligator bag, Catherine Zeta-Jones looks like she's working her way through Noah's Ark with a knife. Maybe she's trying to get into character for an upcoming role as a serial killer--or a taxidermist.
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Dear 42nd President William Jefferson Clinton:
With all their good intentions, and the use of sophisticated, expensive technologies, your doctors are allowing your heart disease to progress as if it were a runaway train destined for a wreck. Your cardiologist, Dr. Allan Schwartz, at New York Presbyterian Hospital is telling you further blockage is the normal course of your disease, and your diet and lifestyle are not involved. Medical experts expressing their opinion in the news since your surgery are misleading the public into believing that the proper management of this disease is through constant surveillance and repeated surgical interventions. This is big business talking, and in addition to mismanagement of your personal care, one result will be an increase in the already more than one million angioplasties and 500 thousand bypass surgeries performed annually in the US.
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Keep It Simple, Keep It Whole could come with a money-back guarantee that anyone following this lifestyle program will definitely achieve much better health. Doctors Pulde and Lederman don't make this guarantee, but they could. They do provide testimonials from patients who have achieved positive results. For anyone grappling with diabetes, hypertension, high cholesterol, or obesity, this book is must reading.
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One of the exciting discoveries for me at this market was jujube tea. Jujubes (Chinese dates) graced the table of Sang Farms from Riverside. I never realized that they could be brewed as a tea. While young Albert offered us a sample of the tea, his older brother Robin gave us directions for making it. He told us he wouldn't mind if we shared the information with our readers. So, here goes. Take one pound of jujubes and immerse the fruit in a gallon of water. Boil for one hour, and then simmer for two hours. The longer you allow it to simmer, the sweeter the tea becomes.
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Now, if'n beans is somethin' yer not used ta feedin' yer family, it jes might take a li'l time gettin' yer young'uns ta take to 'em. Yer family kin be mighty understandin' when y'all set 'em down at the table an' tells 'em this is no time fer fussin' 'bout food. Do some explainin' 'bout needin' ta watch the dollers an' save the fancy food fer speshul times. They gits the idear purty quick.
Cookin' beans from scratch means y'all does a bit o' plannin' ahead, but they's really no trouble at all. Jes put 'em up ta soak in the morning' an' by the time yer ready ta put yer dinner fixin's together, why the beans only take 'bout an hour ta cook.
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You don't have to travel all the way to Spain, Anatolia, or Eastern Europe to find the heart of the gypsy soul. Look no further than Main Street in Venice to find Vardo Cafe serving tasty food with diversity and invigorating flavors It's the real thing and explores the many cuisines of the traveling gypsies. Vardo's gypsy spirit springs from owners Ava and Farzad Kasrabod who have brought the ideology of constant travel and exploration into their menu offerings. Just as gypsies thrive on change and diversity, so will the diners who come to Vardo for delicious dishes that reflect the cuisines of the Middle East, India, North Africa, and the Mediterranean.
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What could be better than a bowl of hearty, steaming soup on a rainy or stormy day? In my book, nothing touches the comfort soup delivers when the weatherman decides to give us the shivers. Soup is so nurturing. It's TLC in a bowl. Far different from the traditional Mushroom Barley Soup, this recipe came about from ingredients I happened to have on hand at the end of the week.
Not only is this soup delicious, its also enriched with a generous quantity of almond butter that doles out the serving size recommended in many health studies, about 1 to 1.5 ounces per person. The recipe contains no added fat to add pounds or raise cholesterol and provides an abundance of soluble fiber provided by the barley. All in all, this tasty soup is a winner for everyone and especially for anyone trying to lower cholesterol.
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From Afghanistan to the Vegan Table
A bowl and a jug of water are part of the traditional hand-washing ritual before each meal, since foods are shared communally and eaten mostly with the right hand, though some items require both hands. Foods are served on a sandali, a low table, with everyone seated on a tashak, a cotton mattress that rests on a hand-woven rug. During the cold winter, Afghans stay warm by placing a manqkal, or charcoal brazier, under the table. The charcoal is burned beforehand and covered with warm ashes. In summer, when temperatures might reach 110 to 120 degrees, food is often served outdoors.
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Indeed the majority of folks I saw in the
hospital were suffering from entirely preventable conditions, and so
instead of just treating symptoms (and then treating the side-effects
of the drugs used to treat the symptoms), I decided that by helping to
teach entire families to eat better I could prevent the kinds of
devastating disease I was seeing every day on the wards.
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VEGETARIANS IN PARADISE WELCOMES THESE NEW RESTAURANTS
TO THE LOS ANGELES SCENE
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