Dr. Neal Barnard
Dr. T. Colin Campbell
Dr. Hans Diehl
Dr. Caldwell Esselstyn
Dr. John McDougall
Dr. Dean Ornish
Nanci Alexander created the award-winning Sublime restaurant in Fort Lauderdale, Fla. Its innovative menu, drawing inspiration from around the globe, is not only wonderfully healthful and completely cholesterol-free, but each meal’s exquisite flavors and tasteful presentation will seduce even the most committed carnivore. With waterfalls, original Peter Max paintings, and a never-ending stream of Hollywood stars, musicians, and other celebrities, Sublime truly lives up to its name. One hundred percent of Sublime’s profits go to organizations that promote animal welfare and a vegan diet.
In 1989, Nanci founded the Animal Rights Foundation of Florida and has been its president ever since. She has been recognized by national and local organizations for her tireless work on behalf of animals.
Learn more about Nanci at www.SublimeRestaurant.com.
NANCI'S NUTRITION TIPS
- You can easily “veganize” meals at almost any restaurant. Many menu items are already vegetarian and can be made vegan by simply leaving off eggs, cheese, or other dairy products.
- Expand your horizons with world cuisine. Ethnic restaurants often have healthy vegan menu items. There may even be some in your neighborhood. These are just a few of the global cuisines with healthy, interesting options: Mexican, Chinese, Italian, Middle Eastern, Japanese, Ethiopian, and Vietnamese.
- At some point, most of us will face the work-function buffet or a catered conference event or party. In most instances, simply calling ahead will provide the caterers ample time to prepare something to your liking. If the caterers do not take special requests, eat a little ahead of time, or bring a few portable items to the event. You will likely still find lots of sides to enjoy: fresh veggies, a baked potato, or bread and salad.
- When you travel, be sure to request vegan meals on flights that offer meals, as most international flights do. (Call at least 48 hours in advance.) On flights that do not offer meals, pack a healthful snack: How about a hummus, lettuce, and tomato sandwich? Or instant soup cups, fresh fruit (e.g., mandarin oranges, tangerines), dried fruit, applesauce or fruit cups, baby carrots, sliced cucumbers, small soymilk or juice cartons, or low-fat granola bars.
- Arriving at your hotel, you can request a mini-fridge and even a microwave, which will allow you to cook up a bowl of oatmeal for a quick breakfast and heat up convenience foods. For extra points, you might even get a kitchenette. Visit a grocery store for fruit, instant soups, canned beans, etc.
Carrot Ginger Soup
Makes 6 servings
5 cups sliced carrots
1 cup sliced shallots
1/4 cup canola oil
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds
3 cups vegetable broth
3 cups coconut milk
3 tablespoons minced ginger
kosher salt, to taste
ground black pepper, to taste
finely sliced chives, for garnish
Sauté carrots and shallots in oil in a large stockpot until tender, about 5 to 10 minutes. Add fenugreek and fennel seeds to toast. Cover carrots with broth and simmer until very soft and dark orange. Remove from heat and add coconut milk. Add ginger. Purée the mixture in blender until smooth and creamy. Season with salt and black pepper. Garnish with chives when serving.
Makes 4 servings
2 large heirloom tomatoes (about 2 pounds), sliced paper-thin
3 tablespoons extra-virgin olive oil
1 teaspoon cracked black pepper
1/2 cup capers
2 cups baby greens or microgreens
1 cup basil leaves
On four chilled plates, arrange sliced tomatoes in concentric circles until the plates are covered. Drizzle with oil and season with black pepper. Then scatter capers and greens around the tomatoes. Top with basil leaves and serve.
Orecchiette with Braised Vegetables
Makes 10 to 12 servings
1 pound fennel
1/4 cup vegan margarine, divided
3 or 4 garlic cloves, divided
1 teaspoon dried thyme
kosher salt, to taste
1 1/2 cups dry white wine, such as chardonnay, divided
3 cups vegetable broth, divided
1 1/2 cups extra-virgin olive oil
3 cups cherry tomatoes
1 pound zucchini
2 pounds dry orecchiette pasta
1/4 cup chopped fresh garlic
1 pound fresh fava beans or lima beans
Braise the fennel: Trim the stalks off the fennel and cut each bulb lengthwise into quarters. In a large saucepan, melt 2 tablespoons margarine over medium heat. Add fennel, 2 garlic cloves, and thyme, and toss the fennel to coat it with margarine. Add salt to taste. Add 1/2 cup of the wine and 2 cups of the vegetable broth. If this doesn’t cover the fennel, add a little water. Bring the mixture to a boil, reduce it to a simmer, and then cover. Braise the fennel for 15 to 20 minutes. Remove fennel. Save the chardonnay/vegetable broth mixture.
Poach the cherry tomatoes: In a medium sauté pan, add oil (about half an inch). Heat oil until it is just below frying temperature. Season the oil with salt and 1 or 2 garlic cloves, cut in half. Carefully add tomatoes (oil should just barely cover them) and poach until they swell up and almost burst, about 3 to 4 minutes. Remove tomatoes. Save the oil mixture.
Grill the zucchini: Cut the zucchini lengthwise into long, thin strips. Coat the strips in some of the oil used to poach the tomatoes, and place on a hot grill. Grill them until they are brown, then flip them over and brown the other side.
Cook pasta according to package directions. Drain and set it aside.
Heat a heavy bottom stockpot on high. Heat about 1/2 cup of the olive oil (from poaching cherry tomatoes) and add the chopped garlic. Cook for about 30 seconds. Add fava beans, fennel, tomatoes, and zucchini and warm through. Add the remaining 1 cup wine and cook it until it nearly evaporates. Add about half of the vegetable broth mixture (from braising the fennel) and do the same. Add the remaining 2 tablespoons margarine and swirl it through the vegetables. Toss the pasta with the sauce and divide into serving bowls. Serve or reheat later.
Brown Rice Pudding
Makes 8 servings
1/2 pound brown rice
1 1/2 cups soymilk
1/2 cup golden raisins
1/2 cup raisins
1/2 cup light brown sugar (tightly packed)
8 ounces vegan sour cream
1 teaspoon agave nectar
1 cup fresh orange juice
Cook rice according to package directions. In a large pot, cover cooked rice with soymilk and add raisins and sugar. Cook covered over low heat for 1 hour until most of the soymilk has evaporated and the rice is creamy.
In a separate bowl, whisk together vegan sour cream, agave nectar, and orange juice.
Divide rice pudding into serving bowls and serve slightly warm with orange sauce.