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Every once in a while, I am alternately stunned and amused by what I see being promoted in the name of good health. I had one of those stunningly amusing episodes when I took an eight-day vacation with my family to an all-vegetarian health and adventure retreat in Costa Rica several months ago. We had joined a group of 125 headed by Dr. John McDougall, an accomplished and well-respected physician who uses a strict vegetarian/vegan lifestyle to address disease states in his patients and (ostensibly) to promote better health among the general population. I wasnt too keen on attending, strict carnivore that I am, but Im always up for an experiment of one and, moreover, I was convinced by my mostly-vegetarian wife and her vegan parents that our extended family would enjoy a nice tropical vacation together. And the food promised to be so yummy so I made the leap with my wife, two kids, the in-laws and some cousins.

First off, I must say, I did have a very enjoyable time in Costa Rica with my family, rafting, diving, zip lining and hikingbut after what I witnessed during my stay, I can assure you that I have never been so certain that the Primal Blueprint way of eating which I have embraced for over 30 years now is the best way to achieve and maintain excellent health. Frankly, I was appalled at both the information being disseminated during this event and at what I saw being served at every meal in the name of health food.

I am an omnivore and always have been. Carrie, my wife, was a vegetarian for fifteen years until I convinced her about five years ago to starting adding fish to her diet to get more protein. She still considers herself, in the words of the Outback Steakhouse guy, a semi-veg. My wifes parents have been strict vegans for nearly thirty years and are ardent followers of Dr. McDougall. McDougalls own story involves having had a severe stroke at age 19 from which, at 59, he still limps. He became an MD and eventually realized that diet was an important part of the health equation. Hes a very likable and charming guy. I had a few superficial discussions with him, even attended a few of his nightly lectures. His heart is certainly in the right place, but I fear he is leading people down a wholly inappropriate dietary path. At the risk of oversimplifying, the basis of his program is that almost all starch is good, all fat is bad and meat of any kind is deadly. It is, in his words, a starch-based diet, high in grains and legumes.

The attendees were generally divided into two groups: those who were fairly new to the program many of them had some serious weight to lose and those who had been on the McDougall program for several years. Many of the latter group, I gathered, had come to McDougall originally with one or more chronic diseases and on multiple medications. Each evening, after the adventure activity of the day (all of which were pretty sedate), Dr. McDougall would deliver a lecture intended to inform the group of the evils of traditional medicine and big pharma much of which I generally agree with and to demonize beef, pork, chicken, fish, dairy of all kinds and most forms of soy. I got the general gist after the first evening. Hes not a fan of supplements either. But he does imply that when you eat vegetarian, you can have all you wantand therein lay the source of much amusement for me.

The lecture would adjourn and everyone would line up for the buffet line which would, at virtually every meal, include copious amounts of breads and rolls, rice, potatoes, pasta, beans, some anemic-looking steamed vegetables and a romaine-only lettuce salad. No dressings allowed. The only fat I could see was in the guacamole that served as a spread. The desert table had a variety of fruits and at least two choices of so-called healthy cakes. The drinks were generally overly sweetened fruit drinks.

Now Im not one to judge. Okay, I am, but I usually keep my mouth shut except herein. I watched at every meal as overweight, unhealthy people piled their plates with at least two pounds of bread, pasta, rice, potatoes, beans, desert cake, and a glass of fruit juice. Sometimes they went back for more. By my calculations these people were consuming 200 to 300 or more grams of (mostly simple) carbohydrates at each of three meals. There was no way these folks were going to lose fat on this trip. It was, in my view, a type 2 diabetes epidemic in-the-making.

In fending for myself, I focused mainly on the salads and the black beans mixed with a little rice. As you regular readers know, I dont do breads, potatoes, pasta, desserts or fruit drinks. I think they are unhealthy. Go figure. I have to say, it sure got old after a day or two.

Read the original here:
My Escape from Vegan Island | Mark's Daily Apple

Food- and beer-loving vegans can flock to the Rose Bowl in Pasadena on May 16 for the sixth Los Angeles Vegan Beer & Food Festival. There will be vegan grilled cheese, burgers and doughnuts -- and more than 100 vegan beers with unlimited pours, organizers said.

More than 65 breweries are expected to participate, including Golden Road, King Harbor, Angel City, Oskar Blues, Pizza Port, Smog City, St. Archer, Firestone Walker, Ballast Point and Three Weavers.

Doomie's Home Cookin' is to return this year with its vegan "Big Mac" burgers, as are the Grilled Cheese truck with vegan grilled cheese sandwiches and Donut Friend with vegan doughnuts. Other food vendors include Mud Hen Tavern, M Cafe, Broke Hungry Vegan, Ihsan's Falafel, Hugo's Tacos, Mama's Hot Tamales, the Rabbit Hole Cafe and Sage Vegan Bistro.

"For the last six years, this festival has always been about drinking the best craft beer, eating L.A.'s best food and enjoying hanging with friends while taking in the sounds of great music," Nic Adler, co-organizer of the event, said in a news release. "It just happens to be vegan."

Jamestown Revival, the White Buffalo, the Drowning Men, Miner, Petty Cash, Joel Jerome and Lucy & La Mer are scheduled to provide beats while you sip vegan beer and dig into your vegan lunch.

General-admission tickets to the festival are $50 and include 1 p.m. entry to the event and a 4-ounce festival glass with unlimited pours. VIP tickets are $80 and include a noon entry with a 4-ounce festival glass, unlimited pours and access to a VIP lounge.

If your designated driver needs a ticket, a general-admission non-drinking pass is $30 and includes kombucha tastings.

Tickets are on sale at TicketFlyand http://www.veganbeerfest.com.

Can I get my vegan "Big Mac" with extra vegan cheese please? Follow me on Twitter@Jenn_Harris_

Read more from the original source:
Vegan 'Big Macs,' 100 vegan beers at this year's Vegan Beer & Food Festival

North Park's Nomad Donuts now sells vegan varieties, including flavors like Coconut Pandan, Raspberry Lavender and Guava Mango.

OpenTable, a worldwide leading provider of online restaurant reservations, released its annual Top 100 Hot Spot Restaurants in America awards, naming four San Diego restaurants as some of the best eateries in the country. Making the 2015 list are Ballast Point, Ironside Fish & Oyster, Juniper & Ivy and Kettner Exchange .

Ballast Point, 2215 India St., San Diego, (619) 255-7213; Presidio Place, 5401 Linda Vista Road No. 406, San Diego, (619) 295-2337; and 9045 Carroll Way, San Diego, (858) 790-6900, ballastpoint.com

Ironside Fish & Oyster, 1654 India St., San Diego, (619) 269-3033, ironsidefishandoyster.com

Juniper & Ivy, 2228 Kettner Blvd., San Diego, (619) 269-9036, juniperandivy.com

Kettner Exchange, 2001 Kettner Blvd., San Diego, (619) 255-2001, kettnerexchange.com

Juniper & Ivy welcomes local cocktail curator Eric Johnson to their team as the restaurants new bar manager. Johnson will work alongside Chef Richard Blais and the culinary team to enhance the current cocktail program. 2228 Kettner Blvd., San Diego, (619) 269-9036, juniperandivy.com

Sycamore Den is handing over the reins of general manager to cocktail curator Sarah Ellis. 3391 Adams Ave., San Diego, (619) 563-9019, sycamoreden.com

BiCE Ristorante now offers a new lunch service Tuesdays through Saturdays from 11 a.m. to 2 p.m. Executive Chef Mario Cassineri will feature three signature items: the Frichi, Calamarata di Gragnano and Beef Tenderloin Caprese. 425 Island Ave., San Diego, (619) 239-2423, BiCEsandiego.com

Bottega Americano is jumping into spring with a selection of new dishes. Executive Chef Dave Warners new entrees include the Alaskan Halibut, made with spring vegetable succotash, charred onion, guanicial emulsion and crispy fingerling tomatoes. In addition to the new menu items, the cocktail menu will include new libations like the Spring-Berry Smash and the La Dolce Vita. 1195 Island Ave., San Diego, (619) 255-7800, bottegaamericano.com

More here:
The Dish: vegan donuts, OpenTable awards, wine events

Although this weeks recipe was pretty simple, I was so excited that I got to geek out and make something super vegetarian. Something totally up my alley, and something that I feel others would love if they just gave it a try.

I am always on the hunt for new vegetarian recipes. I must say that Pinterest has been a godsend in more ways than one it helped me plan my wedding, it gives me ideas for really neat and beautiful crafts and gives me great ideas for new recipes for myself, a 10-year vegetarian, and my husband, who pretty much eats meat and nothing else.

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Chickpea, avocado and pesto salad sandwich is delightful vegetarian recipe