Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

Archive for August, 2013

VEGAN TASTINGS GO ELEGANT FROM HOTEL TO PARKING LOT

Posted by Zel Allen's nutgourmet on August 26, 2013

Reuben among guestsIn the last week Reuben, at left, and I attended two important vegan launch events as representatives of our vegan website–Vegetarians in Paradise. The first soire, on August 15th, was held in a beautiful setting on the sprawling lawn at the Hyatt Regency Century Plaza in Los Angeles. The hotel’s aim was to introduce the new summer and fall vegan and farm-to-table menu items served in the Breeze Restaurant.

The second event, on August 22nd, took place in the parking lot at the Follow Your Heart food service facility called Earth Island. For Los Angelenos, Follow Your Heart is a long-standing and very beloved natural food market and vegetarian/vegan café where diners can order popular items like the Love Plate and Om-lette. And their exceptional soups are famous and even featured inEarth Island #1 their Follow Your Heart Vegetarian Soup Cookbook. The focus of the event was to introduce something vegans can never seem to get enough of–vegan cheese–specifically their new Vegan Gourmet Shreds–a meltable dairy-free cheese available in Cheddar, Mozzarella, and Fiesta Blend flavors.

The tasting at the Hyatt Regency was an elegant event with Executive Chef Felix Nappoly and Sous Chef Ali Parvinjah, who is vegan, greeting guests and chatting about the new menu offerings. Posing between the chefs is Co-host Carolyn Scott-Hamilton of The Healthy Voyager. Carolyn was instrumental in coordinating with the hotel’s PR Director Adrienne Devore to invite vegan media and VIPs to taste the new vegan items and signature vegan cocktails.

Chefs & Carolyn

Both chefs were recognizing the need to meet the growing demand of patrons requesting vegan foods. This is a really big deal–the Hyatt Regency is a very large and very well known hotel in Los Angeles where visitors come from all over the world. The hotel also caters large events for foreign visitors as well as local residents.

The chefs were gracious as they strolled around the outer perimeter of the 4-sided bar answering questions and posing for photos. Behind the bar a number of chefs were busily preparing gorgeous tidbits for tasting. On the vegan side were bit-size morsels of stunning appetizers, each served it its own unique mini dish.

The Breeze Restaurant will feature the following items in their new menu:
Beet Carpaccio, Gardein Chicken with Risotto, Macadamia Caprese with semi Dried Tomato, Basil oil, Mizu Vinaigrette, and Balsamic Caramel, Smoked Tofu Dijon with Stone Fruits, Red Beet Quinoa with Zucchini Noodles, Golden Raisins and Toasted Almonds, with Avocado Basil Oil and Yellow Beet Chips, and Vegan Breakfast Wrap.

Beet Carpaccio with Edamame Hummus and Basil Oilmacadamia Caprese with semi Dried Tomato, Basil oil, Mizu Vinaigrette, Balsamic CaramelRed Beet Quinoa with Zucchini Noodles, Golden Raisins and Toasted Almonds, Avocado Basil oil and Yellow Beet Chipssmoked tofu dijon stone fruitsGardein Chicken with RisottoSushiEnglish Pea Soup ShootersCherry Pie in mini jars

The photos suggest vegans will have an opportunity to enjoy an elegant array of menu choices that are stunning as well as tasty. If you drop in to Breeze Restaurant for a lunch or dinner and don’t see the new vegan items on the menu, be sure to ask. The menu will change with the seasons. And, as you might expect, the ambience is elegant and upscale.

*****************************************************************************************************************

Follow your Heart’s Vegan Gourmet Shreds Tasting was a smashing success! Earth Island is a huge, completely solar-powered facility where the popular Vegenaise, Vegan Gourmet cheeses, and the multitude of Follow Your Heart’s salad dressings are prepared and shipped across the country. The parking lot in front of Earth Island easily morphed into a charming gathering of vendors and bloggers who will spread the word about the exciting Vegan Gourmet Shreds, the cheese that melts and makes so many foods taste so compelling.

Bob GoldbergMichael BesanconPaul Lewin

Three of the original four owners Bob Goldberg Michael Besancon, and Paul Lewin meandered about the crowd chatting and shaking hands. While Michael Besancon moved on many years ago, Bob Goldberg and Paul Lewin are still leading Follow Your Heart’s 21st century journey forward. Marketing Director Katie Franklin stepped up to the mike to greet everyone and lead tours of the impressive solar facility. Bob gave a brief history of how Follow Your Heart began back in 1970 and grew into the wel-admired company it is today.

The parking lot was attractively outfitted with linen-draped standing-height tables with umbrellas providing welcome cover from the hot sun. Several of the familiar staff members from the café were busily weaving among the crowd and passing little dishes of cheese filled irresistibles.

Here’s what we gorged on as we waited in anticipation to taste the next delicious nibble. The photos follow the same order as the the names are listed:

Spinach & Artichoke QuicheEnchilada Bites 2Salad 2Crispy Chick'nMini TacosGrilled Cheese SandwhichesMac n Cheese

Mini Spinach and Artichoke Quiches featuring their Follow Your Heart Mozzarella Shreds

Enchilada Bites

Iceberg Lettuce Salad with cherry tomatoes topped with the new and very exceptional Bleu Cheese Dressing

Crispy Chicken w/mozzarella & tomato sauce

Veggie Tacos topped with their Fiesta Blend unmelted shreds

Grilled Cheese Sandwiches featuring Cheddar shreds in two versions: Roasted Garlic Vegenaise and Pesto Vegenaise

And Mac ‘n’ Cheese featuring their melted Cheddar

Each of the tasty cheese-filled morsels was an excellent example of how easy it is to incorporate the shreds into everyday favorite dishes. The killer-delicious mini quiches added an elegant touch to the array of samples, demonstrating how well the shreds could boost the flavor and appearance of party dishes to make them extra special.

In addition to the delightful cheese tasting, representatives of The Vegan Vine were serving up samples of their white and red wines in elegant, long-stemmed wine glasses, while Angel City Vegan Brewery was on hand to introduce two vegan beers by serving up generous cups filled to the brim.

The new vegan foods introduced at both the Hyatt Regency Century Plaza Hotel and Follow Your Heart have earned a special place at Vegetarians in Paradise–and we will happily spread the word. Both are representative of how far vegan cuisine has come in recent years. May vegan foods be THE foods of the future for humans, animals, and the entire planet.

Posted in Appetizers | Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

NUT MILKS ARE NOT APPROPRIATE BABY FORMULA!!!

Posted by Zel Allen's nutgourmet on August 12, 2013

Over the years posting nut information on this blog, I’ve noticed the items that receive the most response are those that discuss nut allergies and some of the allergic reactions people have experienced from consuming nuts.

I usually address these by replying to comments people post on the blog. However, I recently received an email from a concerned Mom of a 13-month-old boy. This caring mom was breast-feeding her son for 9 months until she became pregnant and lost her milk supply.

Apparently, she turned to a cow’s milk formula and became concerned when her son developed a nasty diaper rash that would never clear up. She suspected the child may have an intolerance and sensitivity to dairy and began preparing various nut milks for him, one day making almond milk, almondmilkw:pitcheranother hazelnut, or macadamia milk using 1 to 2 cups of nuts to 4 cups of water.

She read my blog post on Brazil nuts and the many many comments people wrote in discussing their unpleasant reactions caused by the nuts and decided Brazil nuts were not a good idea for nut milk. I totally agree with that decision.

almondmilk bottleWanting to be sure her son was getting enough of the proper fats and nutrition in his diet, she began to question whether nut milks in general were an appropriate substitute for baby formula. She was adamant she did not want to return to cow’s milk formula and asked me if I had any resources she could research for proper baby/toddler diets.

Because this issue is so important to the healthy growth of her young child, I knew I was not qualified to address this with the wisdom it needed. I turned to my friend Vesanto Melina, MS, RD who kindly answered my call for help.

Articles180Here’s what Vesanto wrote:

“This family should definitely be using fortified nondairy milks–not nut milks for their little boy.

Fortified soymilk or infant formula are the only cow’s milk alternatives recommended before age 2
as these have enough calcium and vitamin D (and other nutrients) which nut milks made from nuts do not.

She should not be afraid of soy; the anti-soy hype comes from the dairy industry-related folks and is unfounded.

If she is concerned and does not want to use soy or dairy I could do a consultation with her
and figure out some options that work and are entirely nutritionally adequate for her son.”

If you or anyone you know might be struggling with a similar issue, registered dietician Vesanto Melina would be happy to consult and can be reached at her website Nutrispeak.

Some parents of infants may have read articles about soy that suggest it is an unhealthful food. Addressing this topic, Julieanna Hever, MS, RD, CPT, writes in her book The Complete Idiot’s Guide to Plant-Based Nutrition, “The media have propagated concerns about soy’s effect on Julieanna Heverhormones. You may have heard how soy consumption decreases fertility or gives a male ‘man-boobs.’ But no solid evidence supports these assertions.

“Similarly, fears circulated that soy-based infant formulas led to problems with sexual development, brain function, immunity, and future reproduction. No conclusive evidence supports these claims, either. Most experts are confident in recommending soy-based formulas.”

Because of its purity, several vegan moms recommend Baby’s Own Organic soy formula made for babies 1 year or older. This formula contains no GMOs and is the only formula that does not contain corn syrup, also called glucose syrup. It also does not contain ingredients like organic palm olein oil or hexane processed DHA.

Nutritional Comparison Chart -Soy Pediatric Formula is an excellent chart comparing the nutritional profile of several soy formulas with human breast milk and cow’s milk.

The important issue with nut milks is they do not contain the proper balance of nutrients to takealmonds & glass the place of breast milk or properly designed soy formulas.

Becoming Vegan bookIn their book Becoming Vegan, authors Brenda Davis and Vesanto Melina, both registered dieticians write, “The rationale for using formula in the 12-24 month period is that commercial formulas are modeled after breast milk and thus include most of the nutrients provided by breast milk (with the exception of long-chain omega-3 fatty acids) in amounts that are especially suited to the growth and development needs of infants.”

Most parents are aware that for feeding infants, there is no true replacement for the many benefits of breast milk. Dr. McDougallJohn McDougall, MD, extolls the virtues of breastfeeding in his Dr. McDougall’s Moments video, calling it the best and safest food for babies. In his video, he tells his audience that breast milk is always the perfect temperature, it’s clean, comforting, and is always free.

Posted in almonds, Brazil nuts, hazelnuts, Macadamias, Nut Allergies, Nut Nutrition, Nuts and Health | Tagged: , , , , , , , , , , , , , , , , , , | 4 Comments »

 
%d bloggers like this: