Hello there! We hope you had a nice Thanksgiving and got a nice start to your holiday shopping.
Coming this Saturday, Dec. 3rd, we’ve got a great free lecture you may want to check out – Flu-Proof Your Winter: Simple Strategies to Beat the Flu with our own Maryjane Mercovich, M.S., Nutritionist and Homeopathic Educator. Many of you know Mary Jane from our Nutrition aisles – she is literally a walking encyclopedia of nutrition! Well, she’s going to give out some of her tips for avoiding the flu this season – and what to do if you get it – naturally, of course. She’ll be in Ocean at 1pm and Shrewsbury at 3 pm. Just think, an hour spent learning from her may save you a week of being sick! (That old “Ounce of prevention, pound of cure” thing)
Vegan and raw foods have come a long, long way, far from just a few years ago, when the general public thought of the diet as “rabbit food” or existing on nuts and plain salads. Vegan and raw chefs have become true innovators to meet the needs and demands of these quickly-growing lifestyles; more and more people are changing their diets and the chefs are stepping up to the plate to come up with more interesting, nutritious, good-tasting food and gourmet options. Like Good Karma Vegan Cafe and Live Jolly Foods.
Chefs Gail Doherty & Tiffany Betts (of Down to Earth fame) opened Good Karma Vegan Cafe in Red Bank, NJ a bit over a year ago, bringing the local organic vegan experience to a new level with their creative flair. They believe it should be “easy to eat any cuisine: Mexican, Thai, Indian, with peace of mind.” With dishes like Live Lasagna (sliced zucchini “pasta” with creamy basil pesto nut cheese and sundried marinara, all raw) to Cajun tempeh over jambalaya with maple chipotle sauce, they are among those who are bringing vegan cooking to a new level, a place where it doesn’t matter if it’s vegan, you want to eat it because it’s just that good.
Saturday, Dec. 10th at 12 in Shrewsbury, you can try a taste of what Good Karma Vegan Cafe has to offer. Their own Chef Val, a graduate of New York City’s Natural Gourmet Institute and writer of the food & life blog, Balancing Val, will be preparing some of their seasonal favorites such as Raw Apple Pie with Raw “Whipped Cream,” Vegan Nog and Spicy Tempeh Skewers. And it’s free, but registration is appreciated, por favor.
Another innovator we love is Chef Chris Jolly of Live Jolly Foods. A Jersey Shore native, Chris has broken new ground with his line of gluten-free, vegan living foods which address the misconception that going raw means you have to give up the foods you love. With inventive, delicious dishes like his Raw Vegan Pad Thai, Spaghetti and “Neat”balls and Raw Pizza, there’s no reason to ever think you’re giving something up to go raw. He sums it up perfectly in his blog:
“What I often hear from omnivores, vegetarians and even vegans who eat primarily cooked food is, “Oh I don’t think I could ever give up ___” (fill in the blank). Some people don’t think they can live without bacon, for others they cannot imagine a life without cheese…What I always stress whenever I hear one of these “I could never give up” phrases, is that a change of perspective is needed. For me, the transition to veganism, and then raw, has never been about what I was giving up, but rather what I was gaining-and I have gained many things. I didn’t give up meat; I gained a more healthful approach to life.”
Come meet Chris and taste his inspired plates (this time, DESSERTS!) for yourself, who knows – maybe you’ll become one of the people he speaks of who aren’t giving something up, but gaining something better 🙂