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Vegan for the Holidays

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All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

Vegetarians in Paradise
 Vegetarians in Paradise Vegetarian/Vegan Magazine

A Los Angeles Vegan Web Magazine

A Nonprofit Vegan Public Service Publication

Over 1,000,000 hits and 100,000 visitors monthly

By Zel and Reuben Allen

APRIL 2015 Vol. 17 No. 4

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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    VIP Bird New in Paradise


    Zel's Cooking Demonstrations and Classes

    Spring into a Healthy Vegan Lifestyle

    When: Saturday, April 11, from 1:00 p.m. to 4:00 p.m.
    Location: Stevenson Ranch Library
    25950 The Old Road, Stevenson Ranch, CA 91381
    Class fee: FREE
    To reserve your place, call 661-255-2707
    Click here for details.

    Go Vegan for a Zesty and Healthy Life

    When: Thursday, April 23, from 6:30 p.m. to 9:30 p.m.
    Sponsor: Glendale College Community Services
    Location: Toll Middle School, Room 1206, Glendale, CA 91205
    Class fee: $35
    A $20 materials fee to instructor for recipes and a delicious meal
    For sign-up and information call: 818-240-1000, Ext. 5015
    Click here for details.

    Summer Picnic Tex-Mex Style

    When: Thursday, July 9, from 6:30 p.m. to 9:30 p.m.
    Sponsor: Glendale College Community Services
    Location: Toll Middle School, Room 1206, Glendale, CA 91205
    Class fee: $35
    A $20 materials fee to instructor for recipes and a delicious meal
    For sign-up and information call: 818-240-1000, Ext. 5015


    "Vegetarians in Paradise Diet" Appears
    After 25 Years of Extensive Research

    Cooked Cereal with Chopped Fruit Roasted Butternut Sunset Rose Garden Salad

    Tons of diet books make their debut at the beginning of the year because publishers know the inevitable--so many people have added pounds during the year-end festivities. Most diet books promise a new, slimmed-down you that will be the envy of all your friends.

    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.
    Read More

    Celebrate Deliciously All Year Long
    Vegan for the Holidays Pistachio Edamame Salad

    The Vegan for the Holidays cookbook may have played a special role in bringing delicious foods to our holiday tables. But did you know that Vegan for the Holidays can continue to bring dining pleasure throughout the year with its multitude of non-seasonal recipes?
    Read More

    Carpe Diem for a Delectable Easter Meal

    Polenta Ragout Peanut Butter Banana Cream Pie

    And isn't it impossible to imagine celebrating any holiday without the sharing of a delectable meal rich with flavor and bursting with color. While many Americans may have established the long-standing habit of always serving ham for Easter, vegans consider a healthier and more humane option, one with inviting eye appeal, tantalizing flavor, and wholesome satiety. The featured dish focuses on legumes and freshly harvested spring vegetables laced with robust seasonings.

    Read More and More

    Delve into Some Ideas for a Passover Seder

    Beet Horseradish Sauce Matzoh Brie

    On every Seder table is the ritual Seder plate. Traditionally, a roasted lamb bone representing the Paschal lamb that the ancients sacrificed for this holiday has its place on the plate. Vegans, however, spare the lamb and roast a beet or a "Paschal yam."

    In place of the roasted egg that symbolizes life, they may use a roasted or boiled potato or a mushroom. Horseradish, a bitter herb, represents the bitter life of the Jews in Egypt, while charoset, a sweet tasting mixture of grated apples, chopped walnuts, wine, and sweetening represents the mortar the enslaved Jews used to build the pyramids.
    Read More and More and More and More

    No Lack of Tasty Food at Au Lac

    Au Lac Restaurant

    Looking forward to another delicious meal at Au Lac, we brought our friends Joan and Larry to explore the new menu and the new digs. Well, we quickly discovered that digs is hardly the best label to hang on this gorgeous and elegant dining spot. It's breathtaking, yet extremely homey and comfortable in its brilliantly-designed new home. Because we chose an early dining hour, we were seated immediately without reservations. News of this special restaurant is spreading quickly, and reservations are a must.
    Read More

    No Wonder People Are Confused:
    Two Studies Turn Up Conflicting Results
    Blood Pressure

    High Protein Diets Linked to Lower Blood Pressure

    Boston University School of Medicine has a new study, tracking over 5,000 Framingham residents, and concluding that those with a daily intake of 100 grams in protein had a 40 percent lower risk of high blood pressure. The key to the Framingham studies is that subjects are not provided with a set lifestyle direction on what to eat. Men and women, between the ages of 30 and 54, provided the latest data on high protein diets, totaling over 16,000 daily diet records.
    Read More

    Elevated Blood Pressure Linked to Increased Protein Intake

    High protein consumption may increase blood pressure, according to a new study published in The Journal of the American College of Nutrition. Researchers evaluated the diets of 121 patients with type 2 diabetes. Participants were divided into two groups according to blood pressure--uncontrolled (≥ 135/85 mm Hg) or controlled (≤: 135/85 mm Hg). According to a three-day diet analysis, the group with uncontrolled blood pressure consumed more protein and meat than the group with controlled blood pressure. The controlled blood pressure group also consumed a diet higher in carbohydrates. These findings follow previous studies that show the benefits of plant-based diets on blood pressure.
    Read More

    Aunt Nettie Creates a Golden Sunset

    Golden Rutabagas Aunt Nettie

    There's plenty vegetables you cain't find at the grocers any time o' year, but you sure kin find rutabagas. 'An that's mighty nice when y'all git ta hankerin'.

    Now here's my speshul fixin's recipe that makes them rutabagas look like a purty sunset with all them golden colors. 'An you'll git ta see how purty they looks in the bowl! Bet you'll cotton to 'em, too!
    Read More

    Vegan Street Fair in Los Angeles Makes History

    Los Angeles Vegan Street Fair

    Never before has there been an event like this. Never before has there been a vegan crowd like this. On March 1 the vegan community of Los Angeles held the first ever Vegan Street Fair. The streets of Bakman and Weddington in North Hollywood were closed off. Months in advance city permits had to be filed and approved to be able to do this.

    Over fifty food vendors were arranged and set-up early that morning. The Board of Health and the Fire Department went through and inspected after set-up and gave their okay. The DJ started blaring music. Crowds were waiting to enter the streets.
    Read More

    Who Decides If Food Additives Are Safe?
    GRAS (Generally Recognizea As Safe

    In 2013, the U.S. Food and Drug Administration announced their plans to all but eliminate trans fats from processed foods, citing a CDC statistic that the elimination of partially hydrogenated oils from the food supply could prevent more than 10,000 heart attacks and thousands of deaths every year. Up until that point, trans fats enjoyed their so-called "GRAS" status: "Generally Recognized As Safe." How did these killer fats get labeled as safe?

    Who decides what"s safe? Currently, a "generally recognized as safe" determination is made when the manufacturer of a food substance evaluates the safety of the substance themselves and concludes that the use of the substance is safe. In other words, the company that manufactures the substance gets to determine if it is safe or not. This approach is commonly referred to as "GRAS self-determination." To make matters worse, not only do companies not have to inform the public, they don't even have to inform the FDA. A company may voluntarily tell the FDA they just came up with a new food additive that they've decided is safe, but are not required to do so.
    Read More

    Brenda Davis Receives 24 Carrot Award

    Brenda Davis Becoming Vegan Express Edition

    "To me, being vegan is about doing our part to transform this planet into a place of goodness and peace; a place where life is truly supported and cherished; where kindness and compassion are our guiding principles. It is about doing our part to create a world in which violence and cruelty are mere shadows of what they once were, and where purposeful and unnecessary harm to living, feeling beings is unthinkable. It is about living what we believe with the greatest integrity possible. It is about making our lives an example of everything we want this world to be."
    Read More

    Mistress Ginger Pirouettes Around the Kitchen

    Mistress Ginger Cooks The book is "an artist's portfolio" that displays the diverse talents of Justin Leaf, a ballet dancer, singer, performer, yoga instructor, dedicated vegan, and animal rights activist. As a seductive, wisecracking entertainer, Justin dresses in drag in a fluffy red wig and dons a wardrobe of ultra-feminine short nighties and brief dresses that show off an attractive pair of legs.
    Read More

    Don't Put Beaver Butt Juice in My Food

    Like so many of you, we read food labels to find out what's in the product to make sure it doesn't contain any animal ingredients. Unfortunately, many shelf items don't have a "v" symbol or the word "vegan."

    As we have discovered, many products contain ingredients we wouldn't even feed to our pets. In past articles we revealed information like coloring in fruit juice that was derived from cochineal (crushed beetles). We also wrote about non-dairy creamers that had the audacity to contain dairy.
    Read More

    Macaroons for Passover and the Rest of the Year

    After some determined puttering in the kitchen, I was able to present my husband with a macaroon for tasting. He, too, remembered those tasty treats with fondness. After tasting one of my prized macaroons, he totally surprised me and reached for another. My husband, who is not particularly fond of cookies, devoured three of them without pausing! Then he looked up at me and said, "Wow, these are really good!"
    Read More

    Allergy-Free Cook Details the Secrets of Baking

    Allergy-Free Cook Makes Pies and Desserts

    The Allergy-Free Cook Makes Pies and Desserts is another winner for author Laurie Sadowski who knows how to guide beginners and experienced cooks into successful baking in grand gluten-free style. The book would make a treasured gift for people with gluten sensitivity and a fun baking adventure for anyone who just loves to make desserts.
    Read More

    VeggieTaster Returns with Two Vegan Delights

    Melissa's Soy Taco Taco lover that I am, I snapped up a package of Melissa's Soy Taco--vegan, of course! Loved the look of the package and what it said--"seasoned meatless alternative." Read the ingredients--sounded good--it's made from textured soy protein (non GMO), wheat fiber, and a bunch of seasonings like garlic, onions, salt, and lime juice. Cooked it up with some onions, tomatoes, more garlic, chopped green pepper, and tomato sauce and loved the flavor. Back to Nature Tuscan 3-Bean with Kale & Millet Soup


    I like to keep ready-made or heat-and-eat soups on hand when I'm on the run and found the PERFECT meal in Back to Nature Tuscan 3-Bean with Kale & Millet Soup and Minestrone with Farro Soup. Both flavors come in 17.4-ounce boxes that can be warmed in the microwave or stovetop. Can't beat that for convenience! The box says 2 servings--well--just right for a tiny appetizer before a big meal. But it was lunchtime, and I was hungry so I ate the whole thing--it makes just a wee bit over one cup.
    Read More

    Vegetarian Diet Could Lower Colon Cancer Risk by 22%
    Farmers' Market Produce

    People who eat mostly vegetables could be reducing their chances of getting colon cancer by over 20%, reported the Journal of the American Medical Association (JAMA) recently. Colorectal cancer, as it is also called, is the second leading cancer killer in the United States after lung cancer. Each year, around 133,000 Americans are diagnosed with this disease; it kills about 50,000 Americans a year. The findings were based on a 7-year analysis of the diets and health of 77,659 Seventh-Day Adventist men and women.
    Read More

    Meatless Monday: An Initiative We Should All Support

    Meatless Monday 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.
    Read More


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    VegParadise Bookshelf

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    What's Happening in Vegetarian Los Angeles?

    LA Vegetarian Calender

    To find out about vegetarian events in Los Angeles,
    Click Here.

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