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.
After trudging up and down the main street and side streets, examining menus posted outside the restaurant entrances, we were feeling downhearted. There wasn't much for vegans on any of the menus, but there was plenty and then some for the mainstreamers on the standard American diet. Some restaurants didn't even have Sides that we could turn into a meal. We wondered how were we going to survive the next few days.
Our first impression was that eating vegan in Catalina was difficult, but not impossible.
Determined to find treasure, we persevered and, joyfully, did find a few gems to share with others who may be lured to the charming island for a pleasurable get-away.
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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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While some people enjoy salads undressed, others turn to homemade or prepared dressings to enhance the salad and bask in the flavors that bring out the best in the vegetables. Personal preference is so diverse when it comes to salad dressings.
As children, most of us were introduced to traditional salad dressings made with oil and vinegar. But what if you wanted to leave the fat and calories of those oily dressings behind and compose those lighter in calories yet add a flavor dimension that makes eating a salad pure joy.
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Vegetarians in Paradise takes great pride in presenting its 24 Carrot Award to John Davis of the International Vegetarian Union and acknowledging his accomplishments in promoting the work of that organization. Since 1995 he has been IVU webmaster creating and maintaining the organization's website. During that time he has researched the history of the organization as well as the history of vegetarianism culminating in over 10,000 historical files on the IVU website.
Since 2006 Davis has held the prestigious title of IVU Manager and played an active role in the IVU's 100th anniversay in 2008. During his IVU tenure he has attended the organizations congresses and other events in many countries, including Brazil, China, Germany, India, Italy, Indonesia, Scotland, Spain, Switzerland, Thailand, and the United States.
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"Serious Health Problem" -- FDA
The FDA said antibiotics in meat pose a "serious public health threat" because the drugs create antibiotic-resistant bacteria that can infect humans who eat it. The agency is recommending that producers use the drugs judiciously, limiting their use unless they are medically necessary and only using them with the oversight of a veterinarian.
The agency said misuse and overuse of the drugs has led to the development of antibiotic-resistant bacteria. Antibiotics have been given to animals to kill pathogens for more than 50 years, and the FDA acknowledged that practice has had "tremendous benefits" to animal and human health.
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In any case within one week Camelot and I were inseparable, and as a natural salad lover, I would experiment and give Camelot all the fresh greens and fruits I loved myself. He seemed to have exactly the same taste buds as me. Amazing, I thought, maybe together we could create a non-cooking salad book for other people who have similar tastes. That is how Camelot's Kitchen was born.
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A banquet of recipes for feasting on raw appetizers, soups, entrees, and dessert offers an explosion of innovative dishes like Cashew Kreme Cheeze with variations on the theme. For a raw Thanksgiving feast complete with raw Cranberry Sauce, and Mashed Taters, he offers a recipe for Love Loaf.
Making salad THE meal is easy when the leafy greens are accompanied with some sprouted seeds, Holy Moly Guacamole, and Sprouted Chickpea Hummus, which is one of Rod's prized recipes. Other possibilities are Caesar in the Raw Salad, a bowlful of crisp romaine bathed in deliciously flavored Caesar Dressing, or the Potatoless Salad with Lemon Dill Sauce.
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We didn't really expect to feast on desserts that day, but that's exactly what we did as we landed hands first into chocolate heaven. Chef Thu, an exceptional pastry chef, turns out an irresistibly moist and rich two-layer Chocolate Cake made with organic chocolate syrup. The Chocolate Almond Cake with Chocolate Frosting was also deliciously indulgent, moist, and enriched with a wealth of chocolate but needed a little boost of almond flavor to earn its name.
As if that weren't enough, we found ourselves devouring slices of firm, creamy, satiny smooth Cheesecake drizzled with chocolate syrup and Chocolate Cheesecake with the same drizzled finishing touch. All the desserts we enjoyed are housemade and gastronomically exhilarating. Chocolate high, anyone?
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Another avocado grower, Martinez Farm from Tehachapi also featured Hass avocados as well as oranges. Mike Suarez, whose father-in-law owns the farm, gave us a quick education on the mushrooms they produce in their greenhouse. The cremini and Portobello mushrooms are grown on horse manure while the oyster and shiitake develop atop chopped wood. The greenhouse temperature is kept between 70 and 80 degrees, though in summer the temperature can climb as high as 120 degrees. The greenhouse has a watering system to keep the mushrooms moist and to prevent them from burning in hot weather.
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Eat a Nutrient-Rich Plant-Based Diet & Exercise
Obesity is "the single greatest threat to public health in this century," an expert panel declared in a report Tuesday that urges Americans to slash calories and increase their physical activity.
An advisory committee for the 2010 Dietary Guidelines for Americans calls on people to cut back on added sugars and solid fats (butter, marbled meats) and to follow a more nutrient-rich, plant-based diet.
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Well, darlin's, I ain't no Italian, but fer jes one afternoon, I done turned Italian when I made this here salad. After tastin' it, I nearly went a-hootnannyin' 'round the kitchen. My! It tasted good!
The other day a young'un done give me a recipe fer Italian Bread Salad an' said it was her favrite. Well, I tell y'all I looked at the recipe an jes shook my head. All's it was is a heap o' white bread, some tomaters 'n onions, an a whole lot o' olive oil. Now, that don't make a bowl o' healthy fixin's!
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You don't have to be a raw devotee to benefit from reading Becoming Raw because so much of the nutritional information applies to everyone. Anyone who contemplates going raw will find this volume an essential guidebook for achieving success in this lifestyle. For those who have thumbed through numerous diet books to take off extra pounds, this well researched work clearly provides an optimal solution. The authors state it succinctly when they write "A well-designed raw vegan diet can be viewed as the ultimate weight-loss regimen."
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Compared to the frequency almonds and walnuts appear in recipes, hazelnuts seem to be the shy guys in the crowd and need a few dedicated bloggers to speak up for them. Oh--that's me! You can bet hazelnuts don't get the cold shoulder in my kitchen and to prove it, here's a recipe for one of my favorite little confections. It's one of the recipes in The Nut Gourmet, my cookbook that spotlights nuts in every recipe and tells you how to purchase, store, and crack nuts, too.
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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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Bought the 5.6-ounce box at the natural foods market because I really dug the all-organic ingredients and was desperate for something besides just brown rice. Here's what makes it hip and hot: brown rice, spelt, oats, barley, wild rice, bulgur wheat, and rye berries. Just 40 minutes in the pot and I was chowing this stuff down and loving every bite of the chewy grains that even came with a seasoning packet. Yup, they made it easy. The package has 2 1/2 servings with 6g protein and 5g fiber per serving. It's even got 390 mg of potassium--that's great--but the 750 mg sodium, well, that's not so great.
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VEGETARIANS IN PARADISE WELCOMES THESE NEW RESTAURANTS
TO THE LOS ANGELES SCENE
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