pElAgUS' 

Breakfast:

Bread & strawberry jam

Dinner:

250 gr couscous

1 zucchini

1 slice oignon

1 red bell pepper

Curry

Olive oil

Pepper

Mix the hot water with the couscous, grill the zucchini with curry & pepper, then grill the bell pepper with the slice of oignon & pepper.

Mix & serve

Breakfast:

Oat meal with rice milk

Dinner:

1 brocoli

2 big apples

250 gr pasta

Cinnamon

Cook the brocoli in water

Cook the pasta in water, a mn later add the apples cut in cubes & the cinnamon.

Mix & serve

Breakfast:

Avocado with olive oil & pepper

Dinner:

Pasta

sweet peas

1 cucumber

1 slice red oignon

curcuma

pepper

soy oil

cook the pasta with the curcuma.

grill the cucumber with the oignon in the oil & pepper.

Mix & serve

400 gr red beans

50 gr rice

1 eggplant

5 sticks of bamboo

tomato sauce

dry basil

1 clove of garlic

Grill the eggplant with the garlic, then grill the bamboo.

Mix the beans with the rice, the basil & the tomatoe sauce, warm it, then add the grilled ingredients.

300 gr rice

1/2 cauliflower

200 gr sweet peas

1/2 eggplant

1 clove garlic

curry

Soy oil

Boil the rice & the cauliflower with curry.

Grill the peas & the eggplant with the garlic in the oil.

Breakfast:

Oat meal

Hazelnut milk

Dinner:

1/2 a big cauliflower

2 small potatoes

400 gr mushrooms

parsley

pepper

soy oil

bechamel

hazelnut milk

flour

pepper

Separately boil the cauliflower & the potatoes.

Grill the mushrooms with pepper & oil & parsley.

For the sauce, heat the milk, then add the pepper, then the flour. Mix it as it warms to get it thicker.

Mix both & serve.

Living with 2 vegan dogs: Coma & luna, i thought it'd be nice to write down what i'm cooking for them every day.

Here we go for today. They usually have 2 meals a day (early morning & late afternoon)

500gr pasta

1 brocoli

300 gr mushrooms

1 red pepper

1 tomato beef

parsley

black pepper

curry

Olive Oil

boil the brocoli.

fry the red pepper with half of the parsley, black pepper & curry.

fry the mushrooms with the other half of the parsley & black pepper.

Boil the pasta.

in a pan, put the tomato with its juice, black pepper & some oil, let it juice a little then add the boiled brocoli.

Mix it all & serve!

By Judy Pokras

In the case of Chef Ryan Boeve, one of the owners of the elegant Zoria in downtown Sarasota, it was simply by chance that he discovered raw food. As a busy restaurateur with no time to take classes to expand his culinary sights, he looks at cookbooks to see how other chefs approach recipe creation. One day earlier this year, he happened to buy Raw Food Real World by Matthew Kenney and Sarma Melngailis, tried some of its recipes, and loved the way he felt. "My girlfriend is a pilates instructor and she's all for me doing this stuff," he says, while sitting at a table in the high-ceilinged Zoria.

Although he wanted to pursue eating raw foods, he found that making the recipes took more time than he had. He figured if he made raw foods part of his restaurant's menu, it would be easier. He began experimenting with specials this past summer, and found the response from customers was better than he expected. "People have had only positive things to say," Ryan says.

So he began doing more and more raw dishes for Zoria. "I'm still experimenting. It's hard, because I have to switch my whole thinking. It's a really different process," says the handsome, unassuming chef.

His approach is to make dishes that the average person can't make at home, food that's a little extra special, and nicely presented. The raw food on Zoria's menu is made with all organic ingredients, unless he can't find a specific ingredient that's organic. Zoria also offers organic and biodynamic wines.

Ryan hopes to add a variety of raw desserts to the menu by mid-November, and I look forward to it! The small plates I've sampled have been excellent. In fact, I wish those plates were bigger!

Following is the current selection of raw food small plates from Zoria's menu:

Arugula, Lemon Vinaigrette, Shaved Pears, Currants

Thai Coconut Noodles, Curried Vegstables, Spicy Peanuts

Thai Coconut Noodles, Curried Vegetables, Spicy Peanuts

Tomato Salad: Semi Dehydrated  Red Tomatoes, Basil, Seasonal Greens, Yellow Tomatoes, Arugula Puree, Aged Balsamic

Portabella Mushroom Terrine, Artichoke and Pine Nut Cheese Napoleon

Portabella Mushroom Terrine, Artichoke and Pine Nut Cheese Napoleon

Department of Physiology, University of Kuopio, Finland.
http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=9566667&dopt=AbstractPlus

We tested the effects of an uncooked vegan diet, rich in lactobacilli, in rheumatoid patients randomized into diet and control groups. The intervention group experienced subjective relief of rheumatic symptoms during intervention. A return to an omnivorous diet aggravated symptoms. Half of the patients experienced adverse effects (nausea, diarrhoea) during the diet and stopped the experiment prematurely. Indicators of rheumatic disease activity did not differ statistically between groups. The positive subjective effect experienced by the patients was not discernible in the more objective measures of disease activity (Health Assessment Questionnaire, duration of morning stiffness, pain at rest and pain on movement). However, a composite index showed a higher number of patients with 3-5 improved disease activity measures in the intervention group. Stepwise regression analysis associated a decrease in the disease activity (measured as change in the Disease Activity Score, DA with lactobacilli-rich and chlorophyll-rich drinks, increase in fibre intake, and no need for gold, methotrexate or steroid medication (R2=0.48, P=0.02). The results showed that an uncooked vegan diet, rich in lactobacilli, decreased subjective symptoms of rheumatoid arthritis. Large amounts of living lactobacilli consumed daily may also have positive effects on objective measures of rheumatoid arthritis.

PMID: 9566667 [PubMed - indexed for MEDLINE]